Apr 252012

It is difficult to get everyone in my family to agree on a favorite but this one makes the cut. It is one of the most requested recipes in our house. I know it says bowl but I serve it on a plate. My hubby has to have oriental coleslaw with it or he does not consider it complete.  It may not be authentic but it is delicious!


  • 2 green onions
  • 1 lb. skirt steak
  • 2 garlic cloves, pressed
  • 3 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 tsp. pepper
  • 1 tbsp. sugar
  • 1 tsp. vegetable oil
  • 1 c. uncooked jasmine rice
  • 2 medium carrots
  • Green beans or bean sprouts


Thinly slice green onions, place in bowl. Cut steak crosswise into 2 in. pieces. Slice into thin strips, cutting against the grain; add to bowl. Press garlic over beef. Add soy sauce, sesame oil, pepper and sugar; mix well. Cover and refrigerate. As beef marinates, make rice. Meanwhile, peel carrots to make long ribbons. Place in ice water. To finish steak, add vegetable oil to 12 in. skillet; heat over med-high 3 min. Add beef in single layer and cook undisturbed until brown. Stir in carrots and green beans or bean sprouts; cook until your desired doneness . Remove from heat. To serve, divide rice among bowls and top with beef and veggies.


Mar 052012

This is one of my favorite brie recipes! It is so simple. It can keep for a week so you can and should make it ahead of time. It only takes a few minutes in the oven the night you plan to eat it. I like it with the pears the best. Let me know what you think.The photographer wanted to remove “the burnt” items from the photo but we feel “It’s the best part!”


  • 1/4 cup packed brown sugar
  • 1/4 cup chopped macadamia nuts or pecans
  • 1 tablespoon brandy
  • 1 (14-ounce) round brie
  • Apple wedges, for serving
  • Pear wedges, for serving
  • 2 to 3 tablespoons lemon juice
  • Crackers, for serving


In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.

Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.

Another delicious easy Brie recipe The Baked Brie with Cranberries Sandwich is a perfect dinner for a cold winter evening. What can be more comforting than warm Brie and cranberries?

Jan 162012

This easy dessert had them licking the bowl during cooking club. I do mean the bowl not just the spoon  😆 . It is one of the quickest and easiest desserts you will ever make. It is a classy dessert that the beginner cook could easily serve. It is the perfect dessert to impress at a dinner party. You don’t have to tell anyone that it was a quick and easy recipe.


8 oz Mascarpone Cheese
1/2 cup of powdered sugar
1 tablespoon of vanilla extract
1 tablespoon honey
Fresh Strawberries (use as many or a few as you would like)

Mascarpone is just a sweetened Italian cream cheese. It’s a little denser of a product, and it has a silkier, smoother finish. Just like you would whip cream, you’re going to use a stand-up mixer. Add Mascarpone cheese and turn mixer on the lowest setting. Add half a cup of powdered sugar and one tablespoon of vanilla extract . Stop the mixer and with the spatula to scrape down the sides and make sure everything gets smooth and incorporated. And that’s it, mascarpone already is a pretty dense product so you really don’t have to give it much whipping. Mix for a few seconds more and then spoon out just a little dollop right in the middle of the bowl and I use some fresh strawberries right over the top and I just drizzle a little bit of honey. You can taste every strawberry. Feel free to substitute other berries.

Jan 032012

Pasta and Chicken are always a favorite at my house, and this dish is no exception. The fresh tastes of the tomatoes and basil come through. Using a store bought chicken broth makes this recipe ideal for the beginner cook; however, for an even better flavor, you might try making your own broth by simmering a whole chicken.

CQ- Chicken Penne Al-fresco

4 Garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay
1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

Spray baker with olive oil spritzer. Slice or press garlic into baker  Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes. Add pasta, broth, wine, salt and black pepper.
Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil. Reserve 2 tbsp for garnish. Grate cheese.
Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker ; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.

Yield: 8 servings

Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g

Cook’s Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.

Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.

To grill chicken in a Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Digital Pocket Thermometer registers 170°F.

Another favorite chicken recipe of mine is Chicken Bourguignon with White Wine

Oct 312011




1 medium onion, chopped
1/2 cup(s) ketchup
1/3 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1/4 cup(s) tomato paste
2 tablespoon(s) sweet paprika
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) yellow mustard
1 1/2 teaspoon(s) salt
1 1/4 teaspoon(s) ground black pepper
4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns or ciabatta rolls, warmed



In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
Spoon pork mixture onto bottom of sandwich buns; replace tops of buns.

Oct 312011


  • 1 tablespoon extra-virgin olive oil
  • 4 slices bacon chopped
  • 1/2 cup all-purpose flour plus 2 tablespoons
  • 2 pounds chicken tenders, cut into 1 1/2 to 2-inch pieces
  • Salt and pepper
  • 3 ribs celery from the heart of the stalk and leafy tops, chopped
  • 4 carrots, peeled and chopped
  • 1 bay leaf, preferably fresh
  • 1 onion, sliced
  • 2 tablespoons chopped fresh thyme, 4 to 5 sprigs
  • 4 tablespoons butter, divided
  • 2 cups white French wine, 1/3 bottle
  • 1 cup chicken stock
  • 1 cup frozen pearl onions
  • 1 pound extra-wide egg noodles


Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.

Heat a pot of water to boil for egg noodles.

While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add to the pan the celery, carrots and onions as you chop them. Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.

Quick and Easy Garbanzo Madness

 Easy Recipes, Entrée, International Recipes, My Favorites, Top Recipes  Comments Off on Quick and Easy Garbanzo Madness
Oct 312011

•       12 ounces chorizo, cut into coins and then halved
•       12 ounces ham, cut into cubes
•       2 tablespoons regular olive oil
•       2 (15-ounce) cans garbanzo beans (chickpeas)
•       Salt and pepper
•       Chopped fresh cilantro, to serve, optional
The Best Part Ingredients:
•       2 cups fresh cilantro chopped finely, firmly packed (about 2 bunches)
•       3-6 cloves of garlic
•       2 tablespoons chopped onion
•       1/2 cup olive oil
•       1 tablespoon lime juice (optional)
•       Kosher salt and red pepper flakes to taste


Warm the olive oil in a thick-bottomed skillet (I prefer a stir-fry) on a medium heat add chorizo and ham and sauté for 10 minutes. I like mine a little crispy so yours may take less time. Add the Garbanzo beans and cook for another 10 minutes. Don’t forget to add the cilantro paste. The garlic is not cooked so be prepared for a little bit.

Oct 272011

Keeping Basil or Others Herbs Fresh

Do you know how to keep fresh herbs fresh? The key to making herbs last and stay fragrant for days (and even weeks) after purchase is to treat them like the living plants they are. That means you do NOT store fresh herbs in the refrigerator. Fresh basil leaves quickly turn black and slimy, and lose their signature spicy sweet flavor when refrigerated. The best method of basil storage is to keep the fresh herbs in a jar of water on your kitchen counter

Oct 252011

by Jean Smith Lanoue on Tuesday, September 21, 2010 at 1:17pm

by Jean Smith Lanoue on Tuesday, September 21, 2010 at 1:17pm




Baking powder 1 tsp ¼ tsp baking soda plus ½ tsp cream of tartar

Buttermilk 1 cup 1 cup plain yogurt or 1 tbsp vinegar plus milk to
equal 1 cup, or 1 tbsp lemon juice plus milk to equal 1 cup

Cake Flour 1 cup 1 cup minus 2 tbsp sifted all purpose flour

Chocolate 1 ounce 3 tbsp unsweetened cocoa plus 1 tbsp butter or margarine

Cornstarch 1 tbsp 2 tbsp all purpose flour

Corn syrup 2 cups 1 cup granulated sugar

Cream, light 1 cup 1 ½ tbsp butter plus whole milk to equal 1 cup

Cream, whipping or heavy 1 cup ½ cup butter plus whole milk to equal 1 cup

Egg, yolk 2 yolks 1 whole egg (can be used for baking but not for
piecrust or a sauce)

Egg, whole 1 egg 2 egg yolks (for baking, 2 egg yolks plus 1 tbsp
water) OR if just one egg short for a recipe substitute 1 tsp of

Garlic 1 clove 1 tsp chopped garlic, ½ tsp minced garlic, 1/8 tsp
garlic powder, ½ tsp garlic flakes = ¼ tsp granulated garlic, ½ tsp
garlic juice

Herbs, fresh 1 tbsp 1 tsp dried herbs

Honey 1 cup 1 ¼ cups granulated sugar plus ¼ cup liquid

Lemon juice 1 tbsp 1 tbsp distilled white vinegar

Milk, skim 1 cup 1/3 cup nonfat dry milk plus ¾ cup water

Milk, whole 1 cup ½ cup evaporated milk plus ½ cup water

Molasses 1 cup ¾ cup granulated sugar

Molasses 1 cup 1 cup light corn syrup (makes light coloring)

Mushrooms, fresh 1 lb. 12 ounces canned mushrooms, drained

Mustard, dry 1 tsp 1 tbsp prepared mustard

Sour cream 1 cup 3 tbsp butter plus buttermilk or yogurt to equal 1 cup

Sugar, brown 1 cup 1 cup granulated sugar

Sugar, granulated 1 cup 1 ¾ cup confectioners' sugar (do not
substitute for baking)

Tomato juice 3 cups 1 ½ cups tomato sauce plus 1 ½ cups water or 1 can
(6 oz. size) tomato paste plus 3 cans water, dash salt and dash sugar

Tomato sauce 1 cup 1 can (3 oz. size) tomato paste plus ½ cup water

Yogurt 1 cup 1 cup buttermilk