Chicken and Cheddar Casserole

The conversation at my house last night:

“Gary, what do you want for dinner tonight?”

“I don’t know. What do you want?”

“Oh, I don’t know. What do you want?”

Sound familiar?

I named off some possibilities, but nothing moved us—until I asked, “How about a casserole?” Yes. I had finally answered the dinner quiz question. Gary loves casseroles, and so do I every now and then. I guess they remind us of the comfort food of our childhood. Instead of using a processed cream soup, I made an easy, all-natural cream sauce. I used whole milk, but you could go healthier by adding a lighter milk, or you could go all-out indulgent and use half-and-half or cream. I opted for brown rice, and instead of the traditional bread crumb topping, I added sliced almonds for a little crunch.

Chicken and Cheddar Casserole

2 tablespoons olive oil
2 tablespoons butter
1 small yellow onion, diced
1/3 cup diced red bell pepper
1 cup chopped fresh mushrooms
1 large clove garlic, minced
4 tablespoons flour
1 ½ cups chicken broth
1 cup milk
1 ½ cups grated Cheddar cheese, divided
Kosher salt and ground black pepper to taste
3 cups cooked white or brown rice
3 cups cooked chopped chicken
1 tablespoon chopped fresh parsley
Sliced or slivered almonds (optional)
Sliced green onions (optional)

Preheat oven to 350 degrees.

Melt butter and olive oil in a large pan over medium heat. Add onion, bell pepper, mushrooms, and garlic. Sauté for 3 minutes, stirring to prevent garlic from burning. Add flour and cook for 1 minute, stirring. Pour in stock, and cook, stirring, until sauce thickens. Add milk, 1 cup of the cheese, and season to taste. Cook until cheese is melted. Add chicken, rice, and parsley.

Pour mixture into a casserole dish. Top with remaining cheese. Bake for 25-30 minutes until casserole is bubbly. Top each serving with almonds and green onions if desired.

Gary went back for seconds—three times.

Grown-Up Salisbury Steak

My friend, Theresa, is a natural foodie. She knows the good stuff, and I’m always happy when she shares one of her tasty recipes with me. The most recent is this scrumptious Salisbury Steak with Mushroom Gravy. It's not like the Salisbury Steak of my childhood—something I avoided in the school cafeteria lunch line—or the soggy, meat-like substance bathed in greasy gravy that I remember from the Piccadilly. Instead, this tastes truly steak-like—a nice combination of simple ingredients that bring out only the best in a comforting beef dish. A grown-up mushroom wine gravy replaces the old, oily version. This recipe will make you forget all about the the lunch-line’s version of Salisbury Steak.

I used extra-lean, local, farm-raised beef. I seared my patties for only two minutes on each side—lean meat takes less cooking time, and medium rare in the middle is just right. If you’re using a fattier meat, try cooking for 3 minutes on each side.

Thank you, Theresa! Keep those good recipes coming.

Salisbury Steak with Mushroom Gravy

1/3 cup diced onion, divided
½ teaspoon black pepper
½ teaspoon salt
2 garlic cloves, minced
1 lb. ground beef
Olive oil

1 tablespoon butter
8 oz. mushrooms, quartered
1/3 cup dry red wine
1 ¼ cups beef broth
1 tablespoon all-purpose flour
1 teaspoon red wine vinegar

Combine ¼ cup onion, pepper, salt, garlic, and beef. Shape into four ¼ pound patties. Season again lightly with salt if desired. Add about 1 tablespoon oil to a skillet, and heat over medium high heat. Cook patties 2 minutes on each side or until browned. Remove from heat.

Melt butter in pan over medium heat. Add mushrooms, and sauté for 4 minutes. Stir in wine and remaining onion, and cook 2 minutes. Pour broth into pan, and bring to boil. Add some of the hot broth to the flour in a small bowl, and stir to paste consistency. Add back to pan, and cook 5 minutes or until thick. Add patties and vinegar to pan, and cook for 2 minutes.

Light on the Mayo Chicken Salad

Throw away all your other chicken salad recipes. Don’t chop any onions—or halve any grapes—or boil any eggs—or toast any nuts. Oh, and while you’re at it, forget all the guilt you always felt eating fatty “salad” spreads. Instead, try this easy, light, flavorful alternative.

You won't believe how good this chicken salad tastes—seriously.

Light on the Mayo Chicken Salad

2 cups cooked diced chicken
1/2 cup plain, non-fat Greek yogurt (Fage is my favorite)
1 celery stalk, diced
1 tablespoon good mayonnaise
1 tablespoon good olive oil
1/2 - 1 teaspoon dried dill
1/4 - 1/2 teaspoon salt
1/4 teaspoon pepper
Chicken stock (if needed)

Mix all ingredients together until well blended.

Tip: If your chicken salad is thicker than you prefer, and you’d like to thin it out a little, add a splash of chicken stock.

Serving suggestion: If you haven’t tried flourless Ezekiel bread, check it out. It’s made from organic, sprouted whole grains and legumes—no sugar added.

Heat oven to 400 degrees. Drizzle both sides of bread with a bit of olive oil, along with a sprinkle of kosher salt, if desired. Toast bread 10 minutes on lowest rack until browned; turn over and toast another 10 minutes or until desired brownness. Remove from oven, and allow to cool for a few minutes. Top with fresh spinach leaves, followed by a layer of chicken salad. Drizzle with olive oil and season to taste with kosher salt and pepper before serving.

My Silk Purse

Last night, I had one of my occasional flops in the kitchen. No one’s perfect, and I am certainly no exception. I had plans for a fresh, vegetable sauté to eat alongside a chicken and rice casserole. After I finished my concoction, Gary took one bite and said, “Kinda mushy, isn’t it?” He was right. I had overcooked my sauté into a mushy mess.

Plan B: pureed vegetable soup!! A delicious accident.

Squash, Tomato, and Red Pepper Soup

2 tablespoons olive oil
½ of a medium yellow onion, diced
Kosher salt and freshly cracked black pepper
2 large garlic cloves, chopped
3 small-medium zucchini or yellow squash or a mix, chopped
½ of a red bell pepper, diced
4 ounces fresh white mushrooms, diced
2 tomatoes, diced
Fresh basil leaves, chopped
Chicken Stock
Water
Honey or agave nectar (optional)

Heat olive oil in a large skillet over medium to medium-high heat. Add onions and garlic, along with a sprinkle of salt. Sauté until the onions soften, about 3 minutes.

Add the chopped zucchini and squash, plus a sprinkle more salt, and sauté until they begin to soften, about 3-4 minutes. Add red bell pepper and mushrooms, and, you guessed it, another sprinkle of salt. Cook for about 6-7 minutes until veggies are fork tender.

Add the tomatoes and stir. Cook another 2 minutes. Stir in chopped basil, and remove from heat.

Remove from heat, and allow vegetables to cool. Add mixture to a food processor or blender, and puree to desired smoothness, adding chicken stock to loosen the mixture. Transfer vegetables back to the skillet or a pot. Heat over medium-low heat. Add more chicken stock or water until soup is desired consistency. Season to taste. If you like, add a little honey or agave nectar for a note of sweetness.

Tip: Seasoning in layers—lightly after each addition—will result in better incorporation and more consistent, deep flavoring.

Peanut Butter Banana Grape Smoothie

I love smoothies, and here’s my new favorite. Full of healthy ingredients, this sweet, creamy treat is filling and perfect any time of day. Don’t skip the Greek yogurt—you’ll find it adds a richness that regular yogurt can’t match. The key to this smoothie is frozen fruit (you don’t need ice that can dilute your smoothie). Peel and quarter bananas; pick and wash red or black, seedless grapes. Place fruit in separate freezer bags for ease and convenience.


All natural, no added sugar, healthy—just perfect.

Peanut Butter Banana Grape Smoothie

¼ cup plain non-fat Greek yogurt (I prefer Fage)
1 banana (4 quarters)
1 generous handful frozen grapes (red or black seedless)
1 heaping tablespoon natural peanut butter
½ cup milk of your choice (I love fresh from my hometown dairy. Don’t feel guilty using whole milk—it’s only ½ a cup.)

Add all ingredients to blender, and puree until smooth. This will be a THICK smoothie. Makes one generous, decadent, naughty-tasting serving. You won’t believe it’s actually good for you.

Spicy Sweet Potato Salad

Sweet potatoes play more of a starring role in my recipes these days. I love a traditional potato salad, but I wondered how this favorite of mine would taste with less white potatoes and more orange ones. Greek yogurt replaces some of the fattier mayo in my recipe, and jalapeno peppers make it nice and spicy.

Spicy Sweet Potato Salad

2 sweet potatoes
½ lb. red potatoes
Olive oil
Kosher salt to taste
Fresh cracked black pepper
¼ cup red onion, minced
1 clove garlic, minced
½ large jalapeno pepper, seeded and minced (or more to taste)
Juice of 1 lemon
¼ cup plain Greek yogurt
¼ cup good mayonnaise
½ - 1 teaspoon curry powder (or more to taste)
2 tablespoons parsley or cilantro, chopped
Black pepper to taste

Preheat oven to 400 degrees.

Clean potatoes (I don’t peel my sweet or red potatoes), and dry. Cut sweet potatoes into ½ inch dice. Quarter red potatoes, or cut smaller if potatoes are larger. Arrange on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake for 20-30 minutes until potatoes are tender.

Mix garlic, jalapeno peppers, lemon juice, Greek yogurt, mayonnaise, curry powder, parsley/cilantro and pepper.

Place potatoes in a bowl, and add yogurt, mayo mixture. Toss gently, and season to taste.

Serve warm or cold.

Mexican Shrimp and Black Beans

Here’s a delicious way to serve shrimp if you’re looking to get away from the standard shrimp with pasta, or shrimp with butter, or fried shrimp, or mayonnaise-based shrimp salad. You get the idea. It’s a healthier option, full of exciting flavors and textures.

Mexican Shrimp and Black Beans

1 lb. shrimp, peeled and deveined; tails removed
Olive oil
Kosher salt
Black pepper
Chili powder

2 cans black beans, drained and rinsed
½ cup purple onion, chopped finely
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
¾ teaspoon oregano
¾ teaspoon ground cumin
¼ cup fresh lime juice
¾ teaspoon kosher salt

2 avocados
Cherry tomatoes, halved
½ cup fresh cilantro, chopped
Cooked brown rice

Preheat oven to 400 degrees. Place shrimp on a baking sheet. Drizzle with about ½ tablespoon olive oil, and sprinkle with desired amount of salt, pepper, and chili powder. Roast for 6-8 minutes, just until shrimp become pink. Remove from oven and set aside.

In a medium bowl, combine beans, onion, garlic, jalapeno pepper, oregano, cumin, lime juice and kosher salt.

Halve avocado, and remove pit. Slice avocado in shell in about ½ inch cubes. Remove cubes from shells, and add to bean mixture. Slice desired amount of cherry tomatoes, sprinkle lightly with salt, and add to avocado and beans. Add cilantro and shrimp, and lightly toss everything together. Adjust seasoning.

For each serving, top desired amount of brown rice with shrimp and bean mixture. Top with cherry tomatoes and a good drizzle of olive oil.

Guacamole-Style Baked Avocados with Eggs

The avocado—creamy, rich, decadent—and lucky for me, healthy. The fat in avocados is the good kind, so I eat them often, in guacamole (of course), in salads, on sandwiches, and sometimes just on their own, sprinkled with a little lemon or lime juice, kosher salt and fresh cracked black pepper.

My good friend, Penny, recently shared a baked avocado recipe with me, and it’s been on my mind ever since. That recipe included bacon, but I top mine with my favorite guacamole ingredients instead.

I wondered how baking the avocado may compromise the integrity of its texture, so here’s what I did. I kept my avocados in the refrigerator until I was ready to bake them. I also used room temperature eggs, figuring they would take less time to set. I think this technique works deliciously well. I hope you agree.

Guacamole-Style Baked Avocados with Eggs

Ripe avocados, chilled
Fresh lime juice
Kosher salt
Freshly cracked black pepper
Eggs, room temperature
Fresh tomatoes, finely chopped
Jalapeno peppers, minced
Purple onions, minced
Minced garlic (optional)
Chopped fresh cilantro

Preheat oven to 425 degrees.

Slice avocados, and remove pits. Slice a thin layer off the bottom of each half so that avocados remain stable, and place in a baking dish. Depending on the size of your avocados and eggs, it may be necessary to scoop out a little avocado flesh.

Squeeze lime juice over avocado halves, and sprinkle with a little salt and pepper. Fill each avocado half with an egg—don’t worry if your egg whites run over a bit. Add a little more salt and pepper over each egg.

Bake for about 10 minutes until egg whites are set but yolks are still soft (I actually prefer mine runny). Remove from oven, and add toppings. Serve with your favorite bread or tortilla chips.

“An Experiment in Sausage” or “What I Did with Ground Turkey”

What to do with a coupon for organic ground turkey, even though you don’t typically eat ground turkey? You take coupon to grocery store—because it’s $1.00 off—then you lose coupon while shopping. You still buy said ground turkey without coupon because you hate to ask checkout girl to take it back. You get ground turkey home, but you have no idea what to do with it. Turkey burgers sound tired and done to death—so does turkey spaghetti, turkey meatloaf... Suddenly, you decide that breakfast would be perfect for dinner, and there you have it. Turkey sausage.

You never find coupon, but breakfast dinner is amazing.

Spicy Turkey Sausage

1 lb. organic ground turkey
1 teaspoon kosher salt
½ teaspoon sage
½ teaspoon ground ginger
¼ teaspoon cayenne pepper (1/8 if you like your sausage more mild)
½ teaspoon ground black pepper
2 cloves garlic, minced

Vegetable oil

Gently mix all ingredients in a large bowl (don't overwork meat). Divide mixture into 8 equal parts (about 2 oz. each). Form into patties.

Meanwhile, heat 1 tablespoon vegetable oil in a large skillet (I used an electric skillet set between 320-340 degrees). Fry sausages until browned— about 6-7 minutes on each side.

If you try this recipe, I’d love to hear your feedback. Send me a message at selftaughtfoodie@gmail.com to let me know what you think.

My New Favorite - Brie Pizza

This pizza is too simple really. I'm amazed that so few ingredients deliver such amazing flavor. Spread pre-baked pizza crust with a thin layer of pesto sauce. Top with:

Canadian bacon or pancetta
Sun dried tomatoes
Sliced brie cheese
Thinly sliced purple onion
Shredded mozzarella cheese (optional)

Bake at 400 on lowest oven rack for 10 minutes or so until bottom crust is golden brown. Move to middle oven rack, and cook for about 10 more minutes until the edge of the crust has browned to your preference, and cheese is melted. Remove from oven, and allow pizza to rest for 5-10 minutes before slicing. Drizzle good olive oil over pizza slices, and top with chopped fresh rosemary before serving.

Photos of this deliciously amazing pizza to come--I'm be doing this one again REAL soon.

Aromatic Chili

This newest chili creation of mine has so many of my favorite ingredients: cumin, red pepper, garlic, Mexican beer, and chocolate. Yes, chocolate. Just a hint. It offers that little bit of extra depth and sweet cocoa flavor to the chili. A touch of cinnamon also adds a nice warmth.

Aromatic Chili

2 tablespoons vegetable oil
1 lb. ground chuck
2 yellow onions, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
½ teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
5 cloves garlic, minced
2 (12-ounce) bottles Mexican beer
3 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup beef broth
1 can each kidney and black beans, drained and rinsed
2 ½ teaspoons salt
1-ounce dark chocolate chopped (I like Ghiradelli 72% cacao)

Grated Cheddar, for garnish
Finely chopped green onions, for garnish
Chopped fresh cilantro leaves, for garnish

Heat the oil in a large Dutch oven over medium heat. Add the beef, onions, chili powder, cumin, salt, cayenne, cinnamon, and crushed red pepper flakes. Cook until meat is browned—about 7 minutes. Add garlic and cook additional 1 minute. Add the beers, tomatoes, tomato paste, beef broth, beans, salt, and chocolate to the pot. Bring to a boil. Reduce to a simmer, and cook for about 1 ½ hours, stirring often.

Top with sour cream, grated cheese and cilantro.

Veggie Soup with Pesto and Parmesan Cheese

Although spring is officially here, it felt unseasonably cool in Oxford yesterday--perfect soup weather. I craved vegetable soup, but I wanted something savory, rich, and a little extra-special. Gary is a pesto fanatic, so it all started there--or should I say "finished" there. A teaspoon or two of pesto on top of each bowlful, along with grated parmesan cheese, satisfied my cool spring soup craving.

Veggie Soup with Pesto and Parmesan Cheese

Cooked rice, barley, or pasta

2 tablespoons olive oil
2 medium carrots, finely chopped
2 celery stalks, finely chopped
2 small onions, chopped
3 large cloves garlic, minced
1 teaspoon fresh thyme, minced
1 bay leaf
¼ teaspoon kosher salt
2 tablespoons tomato paste
4 cans chicken stock
1 medium zucchini, chopped
1 cup frozen English peas
1 teaspoon salt
Fresh cracked black pepper
Prepared pesto sauce
Fresh parmesan cheese

Heat olive oil in a Dutch oven over medium heat. Add carrots, celery, and next 5 ingredients; sauté for 8 minutes. Stir in tomato paste, and cook additional 2 minutes. Stir in chicken stock, and add zucchini, peas, salt and pepper to taste, and bring to a boil. Reduce heat to medium-low, and simmer gently for 20-25 until vegetables are desired tenderness.

Add desired amount of rice, barley, or pasta to pot, and stir to heat through. Top each serving with 1-2 teaspoons pesto and parmesan cheese to taste.

Sweet Potato Hash

Purple sweet potatoes are my new favorite. Colorful veggies are so healthy, and the more colorful, the better. I like to mix deep purple with the bright orange sweet potatoes. Garnished with a fresh green herb, this dish is as pretty as it is delicious. Serve with eggs or as a side dish with your favorite entree.

Purple and Orange Sweet Potato Hash

¼ cup olive oil
2 large sweet potatoes (purple and orange), peeled and cubed into small ½-inch pieces
½ cup red onion, chopped
½ cup red bell pepper, chopped
½ - 1 chipotle en adobo, minced
2 large cloves garlic, minced
Kosher salt
Fresh cracked black pepper
Chopped fresh Italian parsley
Grated parmesan cheese (optional)

Heat olive oil in a large skillet over medium heat. Add potatoes with a generous sprinkle of kosher salt, and sauté for 10 minutes. Add onions, bell pepper and chipotle, along with a little more salt. Cook for about 10 more minutes, stirring frequently, until potatoes are tender (Don’t panic if pan becomes a little dry. Add more olive oil, if desired. Just keep stirring.). Turn heat to high, and cook for additional 2 minutes or so until potatoes begin to brown and crisp. Add garlic during last minute or so of cooking.

Remove from heat, and add parsley. Adjust seasoning, and garnish with parmesan cheese, if desired.

Steel Cut Oats with Blueberries and Walnuts

My oatmeal journey began long, long ago when I was a little girl. Like most kids, I ate instant oatmeal from the packet that my mom prepared for me every morning. Apple cinnamon and maple walnut were my favorites. Of course, it was loaded with sugar, and the texture was, well—mushy. As an adult, I graduated to old-fashioned rolled oats. I could add my own amount of sugar, along with whatever toppings I liked.

Then, about a year ago, my boss suggested that I try steel cut oats. He explained to me that they are the least processed type of oat cereal. Steel cut oats are cut into small chunks instead of flattened out. I immediately loved the texture and the flavor. They take about 20 minutes to cook for a perfect al dente texture—more time than other types of oats—but so worth it.

I add walnuts, cinnamon, and blueberries (fresh or frozen), which provide the perfect amount of sweetness for me. If you like your oats a little sweeter, add a drizzle of honey or agave nectar.

This is so NOT the oatmeal of my youth. Journey complete.

Steel Cut Oats with Blueberries and Walnuts

3 cups water
½ teaspoon kosher salt
1 cup steel cut oats
Fresh or frozen blueberries
Chopped walnuts
Honey or agave nectar (optional)
Ground cinnamon

Heat water in a medium to large pot to boiling. Add oats, and stir. Turn heat to low, cover, and cook oats for 20 minutes (or a little longer if you like your texture softer than al dente). Tilt lid if oats start to boil over. Stir occasionally to prevent oats from sticking.

After 20 minutes, remove oats from heat, and let sit for about 3 minutes before serving. For each serving, put a heaping ½ cup oats into a bowl. Add ¼ cup each of blueberries and walnuts (or more to taste). If you use frozen blueberries, the heat of the oats will usually melt them nicely. If not, stick the bowl of oats in the microwave for a minute or so.

Sprinkle each serving with ¼ teaspoon ground cinnamon.

Note: You can find steel cut oats in the healthy food section of your grocery store or at your local farmers market. I buy mine there in bulk. I cook a big pot on Sunday for the week. If oats seem a bit too dry/sticky, add 1 tablespoon hot water to each serving.

Lighten Up Your Chicken Salad

All natural, nonfat Greek strained yogurt is the closest substitute to mayonnaise and/or sour cream I've found for many of my recipes, and it works beautifully in this chicken salad. I like the Cayenne pepper for a little kick.

Tweak your yogurt/mayo ratio if you want to go lighter or heavier with the fat.

Lightened Up Chicken Salad

1 ½ pounds chopped, cooked chicken
½ cup finely chopped celery
¼ cup finely chopped red bell pepper
¼ cup finely chopped yellow or green bell pepper
¼ cup finely chopped red onion
1 cup all natural, nonfat Greek strained yogurt
½ cup mayonnaise
1 teaspoon ground red pepper
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon Cayenne pepper

Chicken stock

Combine all ingredients in a large bowl and stir. If chicken salad needs a little thinning, add chicken stock for desired consistency.

Crispy Un-Fried Chicken Thighs

“Un-fried” chicken is what it is—a healthier alternative to an unhealthy classic. It can, however, be scrumptious. Gary said this is better than the real deal. You decide.

Crispy Un-Fried Chicken Thighs

6 – 8 boneless, skinless chicken thighs
1 teaspoon kosher salt (or more if you like it seasoned well)
Fresh ground black pepper to taste
¼ cup buttermilk
2 egg whites
1 tablespoon hot sauce
2 cloves minced garlic
1 tablespoon water

Panko bread crumbs
Dried parsley
Olive oil

Preheat oven to 375 degrees. Brush a baking sheet or cast iron skillet with oil.

Trim excess fat from thighs, and season generously with salt and pepper. Add about 1 cup panko to a plate.

Combine buttermilk, egg whites, hot sauce, garlic and water, and add chicken pieces, coating on both sides. Place chicken in Panko crumbs, pressing as you toss. Transfer thighs to skillet/baking sheet. Sprinkle with parsley and a little more kosher salt. Drizzle with olive oil. Bake for about 35-45 minutes until chicken is cooked through and golden brown.

Note: To save money, by skin-on, bone-in chicken. Remove skin, and de-bone with kitchen shears.

Salmon, Straight Up

I recently wrote about the simplicity of pork tenderloin. Now it's salmon's turn. I don't have time for complicated marinades or fru-fru toppings with chopped herbs of all kinds. I need a good meal--FAST.

Oh, and I eat the salmon skin. Pan frying makes it nice and crispy. I want all the Omega-3s I can get.

Easy Seared Salmon

Good olive oil
4-5 ounce salmon filets with skin
Kosher salt
Fresh cracked black pepper

Blot fish dry. Place skin side up on plate. Drizzle skin with olive oil, and season well with salt and pepper.

Heat some oil to medium-high in a skillet until it smokes. When good and hot, add salmon, skin side down. Cook for 2 minutes. In the meantime, season top side of fish with salt and pepper. After 2 minutes, turn fish, and cook for additional 2 minutes. Remove from heat.

Note: Cooking 4-5 oz. salmon over medium-high heat for 2 minutes on each side should result in medium-rare salmon. I enjoy this salmon with fresh greens, sliced mushrooms, sun dried tomatoes, purple onions, feta cheese, sliced almonds, and a good homemade vinaigrette.

Herb Roasted Green Beans with Potatoes and Carrots

You know I love my roasted veggies. I find that boiling seems to dilute flavors. Sautéing is nice, but it just doesn't produce the same results as cooking in the oven at a high temperature. Roasting intensifies the taste of vegetables—green beans and broccoli explode with flavor, while sweet potatoes, carrots and butternut squash become even sweeter and more delectable. Stick with a baking sheet full of your favorite, or mix several veggies for various flavors and textures.

Herb Roasted Green Beans with Potatoes and Carrots

½ lb. new potatoes, halved
1 ½ lb. fresh green beans, trimmed and halved if desired
½ lb. carrots, cut in 1 inch diagonal pieces
Olive oil
Kosher salt
Fresh cracked black pepper
2 teaspoons fresh rosemary, chopped
2 cloves garlic, minced

Preheat oven to 400 degrees.

Place vegetables on a large baking sheet. Drizzle with olive oil, and season liberally with kosher salt. Add pepper to desired taste. Sprinkle rosemary and garlic over veggies and toss to coat. Roast for about 30 minutes or until lightly browned and tender, tossing halfway through cooking. Adjust seasoning.

Tuna and White Beans

Every time I’m hungry—every time I put food in my mouth—I use the opportunity to eat healthy. Well, most of the time. When it comes to snacks, that means no zero-nutritional-value Nabs, no so-called “healthy” fruit/nut bars, or any other pre-packaged, empty calorie, or high-sugar quick fixes. Instead, I opt for all-natural munchies. Here’s my current favorite afternoon snack.

Tuna and White Beans

2 cans white beans (Great Northern, Cannellini, Garbanzo, or a mix), rinsed and drained
4-5 oz. white tuna, packed in water, drained
½ cup diced celery, including leaves
¼ cup diced black olives
Juice of ½ lemon, or more to taste
2 tablespoons olive oil, plus more for drizzling
1 teaspoon kosher salt
Fresh cracked black pepper, to taste

Mix all ingredients. Adjust seasonings. Drizzle each serving with olive oil.

Broccoli, Mushroom Sauté with Chicken and Brown Rice

I’m embarrassed to admit that I wasted a good two hours yesterday afternoon trying to think of something to cook for dinner last night. I ultimately ended up focusing on some key players in my refrigerator and pantry: chicken, fresh broccoli, mushrooms and brown rice. I like the idea of a one bowl meal—easy, flavorful and satisfying. Add some cheese and nuts, and dinner’s served.

Broccoli, Mushroom Sauté with Chicken and Brown Rice

1 cup brown rice, prepared

Olive oil
2 broccoli heads, florets trimmed
2 cloves garlic, minced
Kosher salt
Chicken stock
2 cups mushrooms, sliced
1 tablespoon all-natural, buttery spread

1 ½ cups cooked chopped chicken
Black pepper

Toasted sliced almonds
Sliced green onions
¼ cup crumbled feta

Shredded Parmesan cheese (optional)

Heat about 2 tablespoons olive oil in a large skillet over medium heat. Add broccoli florets and garlic and a sprinkle of kosher salt. Sauté for about 5 minutes. Add about ½ cup chicken stock, partially cover, and cook, stirring occasionally, for about 20 minutes or until broccoli is almost tender. Add more stock as necessary. When broccoli reaches desired tenderness, add mushrooms, and cook for about 10 minutes until mushrooms release most of their liquid and the pan starts to dry out. Add all-natural, buttery spread at this point, if using. Fold rice and chicken into skillet, and heat through, adjusting seasoning and adding black pepper. Transfer to a large bowl. Top with feta, green onions, almonds, and a drizzle of olive oil. Finish off with grated Parmesan cheese (optional).

Pizza Friday Update

Gary liked this pizza so much last night, he said I must write about it. Thank you, sweet husband.

I have vowed to myself that one of these days, I will try my hand at fresh pizza dough. Until then, I turn to refrigerated dough when I don’t have time to make my usual flat bread pizza crust. Another option is my local bakery—I just found out that they have homemade pizza crusts on Sundays and Tuesdays. I’m keeping that in mind for next week.

Pesto Pizza with Goat Cheese and Arugula

Preheat oven to 400 degrees.

Spread pesto sauce on pizza crust, and top with:

Thinly sliced tomatoes that have been blotted and lightly salted to draw out excess liquid
Meat of your choice, if desired (I used last night’s pork tenderloin)
Sliced purple onions
Sliced mushrooms
Sliced black olives
Crumbled garlic and herb goat cheese (a little goes a long way)
Shredded mozzarella cheese
Arugula
Good olive oil

Bake on bottom rack for about 10 minutes until crust is lightly browned. Move to middle rack and cook for about 5-10 minutes until pizza is desired brownness. Remove from oven, and top with arugula. Drizzle with olive oil, if desired.

Simple Broiled Pork Tenderloin

If Dr. Oz said to take two tablespoons of castor oil every day to benefit my GI system, I might try it. If he suggested a poultice of vinegar and fresh comfrey root to cure my belly ache, yeah, I’d probably do it. So, when Mehmet Oz said to limit “two-legged” animal meat to no more than once per week, I did it. There was one exception though: anything with the word “loin” in it is okay. Lucky for me, lean pork tenderloin is a favorite and so easy to prepare. Marinating is nice, but all it really needs is a little tempering, some good olive oil, and ample seasoning.

Simple Broiled Pork Tenderloin

1 (1.5 lb.) pork tenderloin
Kosher salt
Fresh cracked black pepper
Garlic powder
Good olive oil

Trim silver skin off tenderloin. Season liberally with salt and pepper. Sprinkle with garlic powder, and let temper on counter top at room temp for 1 hour. Drizzle with olive oil, and broil for about 15 minutes, turning over once during cooking if top begins to brown too much.

Remove from oven and let rest for about 15 minutes before slicing.

Note: pork tenderloin, at its juiciest and most tender, is medium rare/pink inside.

Spaghetti Squash

I've been eyeing the spaghetti squash in the farmer’s market lately. It’s a funny little thing—with hard flesh that magically transforms into stringy, noodly ribbons. Since we’re putting more and more daylight between ourselves and pasta, spaghetti squash moved from the food radar into the market basket. Keep it vegetarian, or add chicken for something a little heartier.

Squash Spaghetti with Chicken

1 spaghetti squash
Kosher salt
Black pepper
Olive oil
2 tablespoons pesto sauce
¼ cup chopped sun dried tomatoes
1 cup chopped, packed fresh spinach
2/3 - 1 cup chopped, cooked chicken
Fresh Parmesan cheese or feta cheese
Toasted nuts

Preheat oven to 350 degrees.

Carefully cut squash in half lengthwise with a sharp knife. Salt squash, and place cut sides down on a baking sheet brushed with olive oil. Cook for about 45 minutes until fork tender. When cool enough to handle, scrape squash out with a fork, and transfer to a medium skillet drizzled with a bit of olive oil.

To squash, add pesto sauce, sun dried tomatoes, spinach and chicken. Cook until squash is heated through and spinach is slightly wilted. Adjust seasoning.

Top with Parmesan cheese or feta cheese and nuts of your choice (pine nuts, almonds, walnuts). Drizzle with olive oil, and serve.

Tuna Melts

I’m tired. Really, really tired. I’m sure many of you can relate. You work hard all week, and then you spend weekends catching up on household chores, preparing for the week ahead, and so on and so on... For those nights when time is not your friend, try this easy, delicious tuna melt.

Tuna Melts

1 (12 oz.) can white Albacore tuna, drained and flaked
2 tablespoons minced onions
1 – 2 tablespoons good mayo
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice (half of a lemon)
1 tablespoon minced fresh parsley
¼ - ½ teaspoons kosher salt
1 tablespoon whole grain mustard
Hot sauce, to taste
Fresh ground pepper, to taste
4 slices whole grain bread, toasted
Roasted red peppers or sliced, seeded tomatoes, blotted dry and lightly salted
Shredded sharp cheddar cheese

Preheat broiler.

Combine tuna and next 9 ingredients. Place salted red peppers or tomatoes on bread slices, and spread each with ¼ of the tuna mixture. Top with about 3 tablespoons of grated cheese per melt. Broil until hot and cheese is bubbly.

Red Wine Beef Stew with Parsnips and Mushrooms

I know Spring will make her debut soon, but today, temps won’t rise above the 40s. It seems like the perfect day to make a pot of beef stew for dinner. I’ve always loved the classic version—with lots of beef, coated in flour, along with potatoes, carrots and onions. I updated mine a bit by using less beef and adding some different veggies—and more of them—along with a splash of red wine.

The leftover Cabernet Sauvignon is in my glass, and crusty bread is in the oven. Spring, I’ll see you soon enough.

Red Wine Beef Stew with Parsnips and Mushrooms

1 ½ lbs. boneless chuck roast, trimmed of excess fat, and cut into 1-inch cubes
Salt and pepper
2 tablespoons olive oil
1 onion, thinly sliced
1 lb. each of carrots and parsnips, cut into 1 inch pieces
½ pound fresh mushrooms, cut into large pieces
3 cloves garlic, minced
1 (28 oz.) can whole tomatoes, cut up or crushed by hand
½ cup red wine
1 ½ cups frozen English peas
1 bay leaf
2 teaspoons salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped

Season beef liberally with salt and pepper. Heat oil in a large pot over medium-high heat. Sear beef on all sides—for about 5-8 minutes. Add onions, carrots, parsnips, mushrooms, and garlic. Sauté for 3 or 4 minutes. Pour in tomatoes and wine, and add peas, bay leaf and salt and pepper. Lower heat, cover, and cook for 1 hour, stirring occasionally.

Adjust seasoning, and top with fresh parsley. Serve with warm, crusty garlic bread.

Sautéed Brussels Sprouts and Green Beans with Mushrooms and Sun Dried Tomatoes

My wonderful husband always agrees to try new things—his appreciation for different foods has exploded over the last several years, especially for healthy dishes. This makes preparing meals so much easier for me, since we pretty much enjoy the same things. I could not, however, get Gary on-board with Brussels sprouts for the longest. I tried them every way possible, but he could not like them. In one last attempt last night, I tried a crafty tactic—I cut the sprouts much smaller, and added lots of other vegetables that Gary really loves. To my delight, he ate the sprouts with no complaints.

Now if I could just get sneaky with raw oysters. No, I think not.

Sautéed Brussels Sprouts and Green Beans with Mushrooms and Sun Dried Tomatoes

Pearl barley
1 cup water
1 teaspoon salt
1 lb. fresh green beans
4 tablespoons olive oil
¼ teaspoon hot red pepper flakes
1 lb. Brussels sprouts, trimmed and quartered lengthwise
½ teaspoon salt
1 lb. fresh mushrooms, sliced
1/3 cup chicken stock
¼ cup sun dried tomatoes, finely chopped
Parmesan or feta
Pine nuts or slivered almonds

Bring water and salt to a boil in a medium pan. Add barley. Reduce heat, cover, and cook for 50-60 minutes.

Meanwhile, cook green beans in a pot of well-salted water for about 5 minutes until crisp-tender. Drain, and set aside.

Add olive oil and red pepper flakes to a large skillet over medium heat. When oil is hot, add Brussels sprouts and salt. Sauté for about 8 minutes until crisp-tender and browned. Add beans and mushrooms. Season if necessary.

Add chicken stock and cook, partially covered, for 10-15 minutes until veggies are desired tenderness. Add more liquid if necessary. When veggies are tender, and liquid has absorbed, remove from heat. Sprinkle with cheese and nuts, and drizzle lightly with olive oil, if desired. Adjust seasoning, and serve warm or cold.

Served here with seared tuna steak.

Eggplant Pesto Chicken Lasagna

One of Gary’s favorite dishes of mine is chicken and spinach pesto lasagna. I love this meal too, but you know I’m always looking for ways to cut out empty calories and add fresher, more nutritious ingredients into the foods we eat. Eggplant replaces pasta in my newest lasagna, and firm roasted red peppers add another layer of texture and flavor.

Eggplant Pesto Chicken Lasagna

2 large eggplants, cut lengthwise in ½ inch slices
Kosher salt
Olive oil
2 large cloves garlic, minced
2 boxes frozen chopped spinach, thawed
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked chicken
Black pepper
15 oz. ricotta cheese (whole milk or part skim)
1 large egg, lightly beaten
1 ½ cup pesto sauce, plus 2 tablespoons
¾ cup grated Parmesan cheese
1 can good, firm roasted red peppers, blotted well
16 oz. shredded mozzarella cheese

Preheat oven to 425.

Cut eggplant lengthwise into ½ inch slices. In order to remove excess moisture from eggplant, arrange two layers in the bottom of a large colander, and sprinkle lightly with salt. Repeat layering/salting process with remaining eggplant. Place a plate on top of the eggplant, and weight with a large can, exercise weights, or anything heavy. Let sit for 2 hours.

After eggplant has drained, press down to remove excess liquid. Lay eggplant on paper towels, and blot any remaining water and salt. Lay eggplant on a large baking sheet that has been brushed with olive oil. Sprinkle lightly with salt, and drizzle with olive oil. Roast eggplant in batches for about 10 minutes on each side until softened, turning halfway through. Set aside.

Meanwhile, brush a 13 x 9 casserole dish with olive oil.

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Saute onion for 4 minutes. Add garlic, and cook 1 minute. Add spinach and cook, stirring, for about 5 minutes and seasoning with salt and pepper. Add chicken, and cook additional 5 minutes.

In a large bowl, mix ricotta cheese, egg, pesto and Parmesan cheese. Add chicken/spinach mixture, and stir.

Spread 2 tablespoons pesto sauce in the bottom of the casserole dish. Lay eggplant slices in a single layer. Top with 1/3 chicken/spinach/cheese mixture. Lay dried roasted red pepper slices over top, and sprinkle lightly with salt. Sprinkle with 1/3 of the mozzarella. Repeat layers, ending with chicken/spinach and mozzarella.

Preheat oven to 350 degrees. Bake 35-40 minutes until hot and bubbly. Remove from oven and allow to rest for about 20 minutes before slicing.

30-Minute Green Chile Chili

I try new chili concoctions often, and I seem to gravitate toward recipes with particular ingredients: garlic, oregano, chipotle en adobo, green chiles, Mexican beer and Worcestershire sauce are among my favorites. This tangy, chunky chili tastes a little different and hits my spot quite nicely.

30-Minute Green Chile Chili

2 tablespoons olive oil
1 onion, chopped
4 large cloves garlic, minced
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon cumin
½ teaspoon paprika
1 (4 oz.) can diced green chiles
1 tablespoon tomato paste
1 chipotle en adobo, chopped, plus 1 teaspoon adobo sauce (or more to taste)
1 lb. lean ground beef
1 (12 oz.) Mexican beer
1 (14 oz.) can diced tomoatoes
1 (15 oz.) can dark red kidney beans, drained
½ tablespoons Worcestershire sauce

Heat olive in large skillet over medium-high heat. Add onion, garlic, salt, chili powder, oregano, cumin, paprika and green chiles. Cook for about 3 minutes. Add tomato paste and chipotle pepper; cook for 1 minute. Add ground beef, and cook until no longer pink. Pour in beer, and cook until reduced by half—8-10 minutes. Add tomatoes, beans and Worcestershire sauce. Cook, uncovered, for about 10 minutes, stirring occasionally.

Chicken Barley Soup

I love pasta, but I only eat it occasionally. I don't like what it does to my waistline if I eat it too often, and I don't like the fact that it's processed and refined. I enjoyed pasta in my soups for years though, so I've recently been on the lookout for healthy substitutes. Barley is a great option for soup--it's hearty, filling, and tasty, and my waistline doesn't pay the price. I'm also keeping barley in mind as a substitute for rice in my favorite dishes, since barley is higher in fiber and essential nutrients. When pasta isn't quite right, barley is better.

Chicken Barley Soup

2 tablespoons olive oil
1 ½ cup carrots, sliced
1 ½ cup celery, sliced
1 onion, chopped
2 ½ quarts chicken stock or water
10 sprigs thyme
1 bay leaf
1 lb. fresh mushrooms, sliced
3/4 cup barley
4 cups cooked chicken
2 – 2 ½ teaspoons kosher salt (more if using water instead of stock)
¼ teaspoon pepper
5 cups fresh spinach

Heat olive oil in a large Dutch oven over medium-high heat. Add carrots, celery and onion. Season with kosher salt and pepper. Cook for about 8 minutes. Add stock, thyme, bay leaf, mushrooms, barley, chicken, salt and pepper. Cover, reduce heat, and simmer for 45 minutes to 1 hour until barley is tender. Add spinach and cook just until wilted, about 1 minute. Remove thyme stems. Adjust seasoning, and serve.

Ode to a Grilled Cheese

A grilled cheese is a grilled cheese is a grilled cheese. Well, not necessarily. Last night I took an opportunity to make it a little bit more. I used fresh spinach, along with pesto sauce and roasted red peppers. It sounded like the perfect sandwich verse.

And a grilled cheese by any other name would taste as delicious.

Pesto Grilled Cheese with Spinach and Roasted Red Peppers

Preheat oven to 350 degrees.

Whole grain sandwich bread
Pesto sauce
Cheddar cheese slices
Roasted red pepper slices, blotted dry
Kosher salt
Fresh cracked black pepper
Fresh spinach
Swiss cheese slices
2 tablespoons olive oil

For each sandwich, spread pesto sauce on one slice of bread. Add cheddar cheese. Top with roasted red pepper slices. Sprinkle with salt and pepper. Top with fresh spinach and a slice of Swiss cheese. Spread second bread slice with pesto and place on top of Swiss cheese.

Heat olive oil in a large skillet over medium heat. Add sandwiches, and cook until golden brown. Gently flip sandwiches to brown other side. Add more olive oil as necessary. Transfer to oven and cook for 5-7 minutes.

Note: Use any cheese/cheese blend you like. I had cheddar and Swiss on hand for my sandwiches.

Sue's Italian Pasta Sauce

I remember when I started making homemade spaghetti sauce—about 20 years ago. I used a recipe from my Good Housekeeping Illustrated Cookbook that incorporated brown sugar, oregano, and bay leaf, in addition to the usual suspects, tomato sauce and tomato paste. The sauce simmered for 30 minutes. It was good.

Then, about 10 years ago, I found another recipe quite different from my usual—it was a quick, simple one with red pepper flakes, lots of garlic, and really good whole tomatoes. I remember tasting that sauce for the first time, savoring the simplicity, the spiciness, and the bold, rich flavor. It cooked a little over 10 minutes. It was delicious.



This is my version of the recipe that changed my way of spaghetti sauce thinking. Serve with your favorite pasta.

Sue's Italian Pasta Sauce

¼ cup olive oil
1 lb. ground beef
½ of a medium onion, sliced thinly
¼ teaspoon crushed red pepper flakes
3 large cloves garlic, sliced thinly
1 1/2 teaspoons kosher salt
1 (35 oz.) can good Italian tomatoes, crushed
Fresh Italian parsley, chopped
Parmesan cheese

Heat ¼ cup olive oil in a large skillet over medium heat. Add beef, onion, 1/2 teaspoon of the salt, and sauté for 5 minutes. Add red pepper flakes, garlic, and remaining 1 teaspoon salt. Cook for 1 minute. Turn heat to high, and add tomatoes. Cook for 5-8 minutes until tomatoes begin to thicken. Remove from heat. Add pasta of your choice (reserving some extra pasta water, if desired, in case pasta becomes dry as it sits), and toss. Garnish with parsley and cheese.

Jalapeno Cornbread Muffins

How well I remember the cornbread Gary's mom made—it was mile-high, crunchy on the bottom, and moist and light in the middle. I tried throughout the years, without success, to make cornbread as good as hers, but mine was usually dry and crumbly—and it never browned nicely. My jalapeno cornbread muffins are a completely different take on my mother-in-law's family-favorite recipe, but they turn out wonderfully well for me time and time again. The canned corn ensures that my muffins stay moist. I need all the help I can get in the cornbread department, and I’m not ashamed to admit it.

Jalapeno Cornbread Muffins

1 ½ cups self-rising corn meal
1 cup buttermilk
½ cup vegetable oil
1 tablespoon sugar
½ cup onion, chopped
1 cup creamed corn
1/4 cup roasted red pepper, finely chopped
1 large clove garlic, minced
2-3 jalapeno peppers, minced
1 egg, lightly beaten

Mix all ingredients, and pour into greased 12-muffin tin. Bake for 20-30 minutes until nicely browned.

Over Easy Eggs with Sautéed Kale

I love the unexpected in a meal—something out of the ordinary, yet simple and flavorful—like these over easy eggs with sautéed kale. This dish is just as perfect for dinner as it is for breakfast. These flavors and textures—the hearty kale, sweet potatoes, tangy sun-dried tomatoes and feta cheese, crunchy nuts—work beautifully well together. And to top it all off, a soft egg yolk makes a perfectly rich sauce if you like your eggs sunny-side-up. Dress it up, or dress it down—either way works.

Over Easy Eggs with Sautéed Kale

2 cups peeled, cubed sweet potatoes
Olive oil
Kosher salt
Black pepper
2 bunches kale or other dark, leafy greens
2 tablespoons olive oil
1 small-medium onion, sliced thinly
2 large cloves garlic, minced
Chicken stock
3 tablespoons sherry
¼ cup sun-dried tomatoes, chopped
Toasted nuts (sliced almonds, walnuts, pine nuts, whatever you like)
Feta cheese, crumbled

Over easy (or sunny-side-up) eggs

Preheat oven to 425 degrees.

Lay sweet potatoes on a baking sheet and drizzle with olive oil. Sprinkle liberally with salt, and add black pepper to taste. Roast for 20 minutes or until desired tenderness, stirring halfway through cooking.

Remove stalks from kale. Soak kale twice, dry, chop, and set aside. Heat olive oil in a large skillet over medium heat. Sauté onions in olive oil for 5 minutes. Add garlic, and cook for 1 minute. Add kale, and toss until slightly wilted. Season with salt and pepper. Add ½ - 1 cup chicken stock. Lower heat, and cook kale, partially covered, for 30 minutes or to desired tenderness. Add stock as necessary when greens become too dry. When greens are tender, add sherry, sweet potatoes, and tomatoes, and cook for 2 minutes. Remove from heat. Sprinkle with nuts and cheese.

Top with egg.

Crunchy Salmon Croquettes

I wonder if other men love salmon croquettes as much as my husband. Gary often suggests them and NEVER refuses them as a dinner choice. He loves salmon croquettes with biscuits, mashed potatoes and black-eyed peas. I love them on top of a dark, leafy green salad. We both think they make a great sandwich.

These salmon croquettes are the ultimate easy dinner—open a can, add some onions, peppers, and spices, and you're in business. Some folks prefer to remove the skin and bones from the canned salmon—I leave it all in. You can also use leftover fresh salmon.

Crunchy Salmon Croquettes

1 can salmon, drained well
¼ cup onion, minced
¼ cup roasted red peppers, diced
1 teaspoon lemon pepper
1 teaspoon Cajun seasoning
2 cloves garlic, minced
3 tablespoons mayonnaise
3 tablespoons flour
1 egg, lightly beaten
Panko for coating

Add a good bit of panko—about a cup—to a shallow dish or plate, adding more as necessary for coating.

Place salmon in a medium-size bowl and gently break up with a fork. Add next 8 ingredients, and mix together. Using a 1/3 measuring cup, scoop salmon and form into patties. Lay on a baking sheet, and place in the freezer for 20-30 minutes; this will make the salmon easier to handle. When salmon is a little firm, remove, and coat well with panko, pressing bread crumbs into patties.

Add about ¼ cup olive oil to a large skillet over medium heat. When oil starts to ripple and smoke, add salmon. Cook (in batches if necessary) until nicely browned—about 5 minutes on each side, adjusting heat if necessary. Remove croquettes to a wire rack to drain.

More Meatless Meals

I prepare two or three meatless meals each week. I like the way I feel--leaner, lighter, and confident that I'm doing something beneficial to my health. I've realized that I don't need meat at every meal; instead, I like to think of chicken, beef, and pork as side dishes or occasional ingredients in soup, chili, etc.

Fritattas are among my favorite meatless dishes. I can throw in fresh or leftover vegetables, spinach or other greens, mushrooms, tomatoes, cheese, whatever I like.

Serve with my Creamy Stone Ground Grits and Zesty Chipotle Beans with Peppers and Onions.



Spinach Frittata with Mushrooms and Sun-Dried Tomatoes

2 tablespoons olive oil
1/3 cup red bell pepper, finely chopped
1/3 cup onions, finely chopped
2/3 cup mushrooms, sliced
2 cloves garlic, minced
1/4 cup sun-dried tomatoes, chopped
Kosher salt
Black pepper
4 cups baby spinach, chopped

9 eggs, beaten
3/4 teaspoons kosher salt
1/8 teaspoon black pepper
2 teaspoons fresh parsley, finely chopped

1/3 cup Parmesan cheese, grated
1/3 cup feta cheese, crumbled

Preheat oven to 400 degrees.

Beat eggs in a medium-size bowl, add salt, pepper, and parsley.

Heat olive oil in skillet over medium heat. Add bell pepper, onion and mushrooms. Saute for 4 minutes. Add garlic and sun-dried tomatoes, and saute for additional 1 minute. Place chopped spinach in skillet over top of vegetables, and saute until spinach wilts slightly.

Pour eggs over vegetables. Do not stir. Lower heat, and cook for 12 minutes. Sprinkle cheese over eggs, and transfer to oven. Cook for 5-10 minutes until top of frittata is set.

Tender, Thick Pork Chops

Have you ever seen those insanely huge boneless pork chops at your local farmers' market--you know, the ones as thick as a filet mignon that you've tried to cook, and they always come out tough and dry? This is a never-fail method for thick, boneless, tender, juicy, pork chops. Guaranteed.

Olive oil
Boneless pork chops, damn thick (about 1 3/4")
Kosher salt
Black pepper

Preheat oven to 350 degrees.

Season pork chops liberally with salt and pepper. Temper on counter top for 45 minutes to 1 hour.

Heat skillet over medium-high heat. When good and hot, drizzle in a bit of olive oil. Add chops, and brown 3 minutes on each side.

Transfer skillet to oven and cook for 10 minutes.

A Favorite Food Memory

Some food memories stay with us--we never forget them. A warm, cozy home, a gracious hostess, good friends, and a delicious meal become more than an ordinary get-together. And so began such a memory for me several years ago when my good friend, Leslie, opened her beautiful new home to me and our friends with a girls' lunch. As soon as I walked into her kitchen, I was captivated by the most incredible, unique scent of warm spices, aromatic herbs and Mexican peppers. Leslie had prepared a white chicken chili that I just knew would taste heavenly before I even took my first bite. I'll never forget, she ladled the beautiful, blonde chili into big, white porcelain bowls with roosters on the sides.

I don't know how many times I've tried to recreate that special lunch since that day, tweaking the original recipe to make it my own. Here's my modified, slightly lighter version of Leslie's white chicken chili.

All I need is some cute rooster bowls and my girls to make it all perfect.

Mexican Chicken Stew

1 tablespoon olive oil
1 large onion, chopped (about 2 cups)
3 large cloves garlic, minced (about 1 tablespoon)
1 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon allspice
2 (4 ounce) cans diced green chile peppers
1 jalapeno, seeded and minced (about 1 tablespoon)
1 1/2 teaspoons kosher salt

2 cans chicken stock
4 cups cooked, shredded chicken
3 cans white or pinto beans, drained
1 1/2 cup shredded Colby Jack cheese

Heat olive oil in a pot over medium-low to medium heat. Add onions, and saute for 5 minutes. Add garlic, oregano, cumin, allspice, green chile peppers, jalapeno, and salt. Saute for about 3 minutes. Add stock, chicken, beans, and cheese. Lower heat, and simmer for 20-30 minutes.

Adjust seasoning. Serve with cheese and sour cream, if desired.

Salmon Spinach Salad with Rosemary Balsamic Vinaigrette

I sometimes allow salads to fall by the wayside in the winter for some reason. I'm finding though that if I use dark greens, like fresh spinach, it seems more of an any-season meal to me. I don't like the taste of tomatoes in the winter months, so I find that the sun-dried variety is a nice substitute in salads.

It's January, and my rosemary still looks good. I think an herby vinaigrette would be nice with this salmon salad.

Salmon Spinach Salad with Rosemary Balsamic Vinaigrette

Olive oil
Salmon fillets (about 4 oz. each), seasoned with salt and pepper
Baby spinach, chopped
Fresh or sun-dried tomatoes, chopped
Sliced mushrooms
Feta cheese
Sliced almonds
Kosher salt
Black Pepper

Heat about 1 tablespoon olive oil in skillet over medium to medium-high heat. Add salmon, and cook for about 2 minutes on each side. Remove and set aside.

Place spinach, tomatoes, mushrooms, feta cheese, and almonds on salad plates. Season with salt and pepper, and drizzle with vinaigrette (recipe below). Top salads with salmon fillets, and serve.


Rosemary Balsamic Vinaigrette

1/4 cup balsamic vinaigrette
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1/2 cup extra-virgin olive oil
3/4 teaspoons kosher salt
1/8 - 1/4 teaspoon black pepper

Combine first 5 ingredients in a bowl. Drizzle in olive oil. Add salt and black pepper.

Crunchy-Like-Crazy Chicken Tenders

I love the weekends--for the obvious reasons of course--not being in the office, no phones to answer, no problems to solve, no documents to type, no emails to respond to. But my favorite thing about the weekends is that I eat whatever I want--nothing is off-limits. I get a little light-headed toward the end of every week just thinking about all the possibilities for indulging. This weekend I wanted outrageously crispy, spicy fried chicken like my mom used to make, the guiltiest of guilty pleasures. Her secret to crunchy chicken was adding buttermilk to the flour dredge mixture, a technique I use with my tenders.

There's no evidence that these tenders ever existed, other than a few crunchy crumbs on the platter last night. You'll just have to believe me--I made them, and they were spectacular.

Crunchy-Like-Crazy Chicken Tenders

1 lb chicken tenders
1/4 cup hot sauce
1/4 cup buttermilk (plus an additional 1/4 - 1/2 for dredge mixture)
1/2 tablespoon Cajun seasoning
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)

1 1/2 cups flour
2 teaspoons kosher salt
1/4 buttermilk (more if needed)
Cayenne pepper or hot sauce (optional)

Vegetable oil

Place chicken tenders in a large, resealable bag. Mix hot sauce, 1/4 cup buttermilk, Cajun seasoning, garlic powder, and cayenne pepper (if using), and pour over tenders. Seal bag, place in refrigerator, and marinate for 1-4 hours.

In a shallow dish, combine flour and salt. Into 1/4 cup buttermilk, add cayenne pepper or hot sauce to taste, if desired. Drizzle buttermilk into flour, lightly stirring with a fork. The texture should look similar to shortening cut into flour. Add more buttermilk if needed at this time or during the dredging process to keep the lumpy texture.

Remove tenders from bag. Add to flour mixture, several at a time, and toss to coat completely. Remember to add more buttermilk, if needed.

Add 3/4 - 1 inch vegetable oil to an electric skillet or pan. When hot, add tenders in batches, if necessary, and cook for about 3 minutes on each side until tenders are golden brown. Remove to a wire rack to drain.

Serve with your favorite sauce, if desired, and savor the weekend.

Mama's Tea Cakes

I would guess that many Southern cooks inherited tea cake recipes from their mothers or grandmothers. I stumbled upon my family recipe and baked them recently. I haven't tasted my mama's tea cakes in about 35 years since I was a young girl.

My mama would bake tea cakes often whenever we had a sweet tooth and didn't have anything else in the house. I'm embarrassed to say I thought they were a mediocre substitute for a bag of Chips Ahoy or some Duncan Hines something-or-another from a box.

What do I think now after tasting them again? I love the vanilla goodness, the buttery richness, and the simple, uncomplicated sweetness. I love that this tea cake is part of my family's history. And I love that I think about my mom when I eat them.

Mama's Tea Cakes

½ cup butter
1 cup sugar
1 egg, well-beaten
1 teaspoon vanilla
¼ cup milk
2 teaspoons baking powder
2 ½ cups all-purpose flour

Cream butter for about 3 minutes. Add sugar gradually, egg, milk and flavoring. Sift dry ingredients, and add to first mixture. Roll mixture out on lightly floured surface to about ¼ inch thickness. Cut with round cutter (approximately 3 inches). Bake on a greased or parchment-lined pan at 375 degrees for 10 minutes. Makes about 15 cakes.

Spicy Oven-Roasted Catfish with Sautéed Greens and Sweet Potatoes

Sardis Lake, known for its catfish, bream, crappie and bass, is located about 25 miles northwest of my home in Oxford, Mississippi. Occasionally, our local farmers market sells delicious Sardis catfish, and I was happy to find a couple of packages there yesterday. Since my healthier self has been speaking to me lately—about the importance of practicing my principles and remembering my reasons to be good—I resisted the urge to fry those wild-caught beauties last night. Instead, I decided to roast them. I admit they were pretty tasty with sautéed mustard greens and roasted sweet potatoes.

Spicy Oven-Roasted Catfish

4 catfish filets (about 4 oz. each)
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons paprika
1 teaspoon dried thyme
½ teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon kosher salt
¼ teaspoon red pepper
¼ teaspoon black pepper

Kosher salt

Preheat oven to 400 degrees.

Place fish in zip-lock bag. Blend next nine ingredients together, and pour over fish. Toss and rub ingredients in bag until fish is covered. Marinate in refrigerator for 1 hour.

After marinating, place fish on baking sheet, and sprinkle with kosher salt. Bake, uncovered, for 15 minutes, until flakey. Serve with sautéed greens and roasted sweet potatoes.

Sautéed Mustard Greens

2 tablespoons olive oil
1 small yellow onion, thinly sliced
Kosher salt
2 bunches mustard greens, washed and chopped
Chicken Stock
2 tablespoons sherry

Heat oil in large skillet over medium heat. Add onions, sprinkle with salt, and sautée for about 5 minutes. Add greens, and cook for a couple of minutes until greens begin to wilt. Add 1 cup of stock, and stir. Reduce heat to medium-low, partially cover pan, and cook greens for 20 minutes, stirring often to ensure that greens cook evenly. Add sherry, and cook 2 minutes. Remove from heat.

Roasted Sweet Potatoes

2 cups sweet potatoes, peeled and cubed
Olive oil
Kosher salt
Black pepper

Preheat oven to 400 degrees.

Place cubed sweet potatoes on baking sheet. Drizzle with olive oil, and sprinkle liberally with kosher salt. Season with black pepper, and toss. Roast for 20 minutes or until tender.

Creamy Garlic Guacamole

Guacamole. What's better in life? Just give me a big bowl and a bag of tortilla chips, and leave me be.

When it comes to my favorite dip, the fewer ingredients, the better, but I do love a lot of avocado (for extra creaminess) and a lot of garlic. I have some friends who add sour cream to theirs, and I've heard of others who add—gasp!—mayo. I don't see the need to tamper with this most perfect of foods though.

If you decide to share this guacamole, which I've been known to do, you'll have a nice bowl-full for you and your friends.

Servings: 4-6
Leftovers: 0


Creamy Garlic Guacamole

3 ripe avocados
1 lemon or lime
½ cup onion, finely chopped
½ cup tomato, seeded and finely chopped
2-3 cloves garlic, minced
1 ½ tablespoon jalapeño, seeded and finely chopped
1 teaspoon kosher salt
Cilantro (optional)

Cut avocados in half and remove seeds. Scoop insides with a spoon into a bowl. Add lemon or lime juice and mash with a fork to desired texture. Add onion, tomato, garlic, jalapeno pepper and salt.

Garnish with diced tomatoes and fresh cilantro if desired. Serve with your favorite chips, on a good sandwich, or in chili.

Hot Fudge Pie

It seems like 100 years ago, but it was really only 35 or so. The quaint, small town of Oxford, Mississippi, was much quainter and much smaller when I was a young girl. Every Sunday after church, and at least once a week, my mom and I would head to the Holiday Inn's El Centro Restaurant, a popular spot for locals. Once there, we were warmly greeted by Mr. Hugh Parsley, who managed the restaurant. Mr. Hugh was a charming, flamboyant host, who wore white three-piece suits, shiny shoes, and gaudy ties. He always greeted his regular customers by name and stopped by each table to catch up on lives, families, jobs.

El Centro served the most wonderful Sunday lunches. The fried chicken was almost as good as my mom’s, and the dinner rolls were delectable, but the main attraction that kept folks coming back was the too-wonderful-for-words hot fudge pie al la mode. It was a chocolate marvel—soft and gooey on the inside—sugary-crusty on the outside—and when it was just right, the vanilla ice cream would melt, oh so gently.

By this time, you probably have your oven preheating. Go ahead. You know you want to.


Hot Fudge Pie
from the Holiday Inn's El Centro Restaurant
Oxford, Mississippi

1 stick unsalted butter
3 squares unsweetened baking chocolate
4 eggs
3 tablespoons white Karo syrup
1 ½ cup sugar
¼ teaspoon salt
1 teaspoon vanilla

Preheat oven to 375 degrees.

Melt butter and unsweetened baking chocolate in a double boiler; let cool. Meanwhile, beat eggs with white Karo syrup, sugar, salt, and vanilla. Beat in chocolate, pour into pastry-lined pie plate, bake for 30 minutes or until top is crusty and filling is just set.

Note: I used a regular pie shell, and I had a little chocolate mixture left over. Deep dish may be preferred for this recipe.

Crispy Potato Latkes with Garlic

My sweet friend, Jenna, celebrated Hanukkah last month with her favorite traditional dish, latkes. She described them to me using adjectives that would seduce any true foodie: golden, crispy, savory, crunchy-on-the-outside, soft-on-the-inside.

Well, Hanukkah has passed, and I’m not Jewish anyway, but that’s okay—I love latkes. If you don’t know latkes, and you just happen to be from the South, they’re like your grandmother’s potato pancakes, catapulted to an otherworldly level. But don't wait for the holidays—have these lovely potato pancakes any time of the year—like now.

Jenna uses vegetable oil to fry her latkes—I've opted for olive oil. I think it's a matter of personal preference, so use what you like. This recipe yields 4 (5 in.) latkes.


Crispy Potato Latkes with Garlic

1 large russet potato (about 1 lb), peeled and grated
½ yellow onion, peeled and grated or finely minced
4 tablespoons all-purpose flour
1 egg, lightly beaten
1 large garlic clove (or to taste), minced
1 teaspoon kosher salt
¼ teaspoon black pepper
Olive oil
Sliced green onions

Preheat oven to 250 degrees, or heat warming drawer to high. Place a sheet pan, topped with a wire rack, in oven/warming drawer.

Grate potato and onion, and spread longways in a thin dishtowel or cheese cloth. Twist the towel, squeezing out as much excess liquid as humanly possible. Place potato and onion in a bowl. Add flour, egg, garlic, salt and pepper.

In a small, non-stick or cast-iron skillet, heat olive oil over medium heat. When oil begins to ripple and smoke, drop potato mixture by 1/3 cup into skillet, one at a time, flattening with the bottom of the measuring cup, spatula, or spoon. Cook for 3-5 minutes on each side until browned. Place fried latke on wire rack in oven or warming drawer. Add 1 tablespoon oil to skillet, and cook next latke, repeating process with remaining latkes. Hold in oven or warming drawer until ready to serve. Garnish with green onions.

Roasted Broccoli with Balsamic Vinegar

I sometimes take humble, underappreciated broccoli for granted, forgetting its versatility—not to mention its numerous health benefits. This roasted broccoli tastes perfect alongside my Asian-style chicken thighs. A touch of balsamic vinegar adds that little zing that makes this most modest of veggies shine.

Roasted Broccoli with Balsamic Vinegar

3 medium heads of fresh broccoli, cut into florets
3 tablespoons olive oil
1 tablespoon balsamic vinegar
¼ teaspoon red pepper flakes
3 garlic cloves, minced
Kosher salt

Preheat oven to 425 degrees.

In a bowl, toss broccoli florets, olive oil, vinegar, red pepper flakes, and garlic. Sprinkle liberally with salt.

Pour florets onto a lightly greased baking sheet. Roast for 15-20 minutes, or until desired crisp-tenderness.

Crispy Asian-Style Chicken Thighs

I used to be all about the white meat chicken. Yes, it's a little lower in fat, but it's also lower in flavor, not to mention more expensive. I'm not discriminating between my chicken parts these days—besides, chicken thighs are just too darned moist and delicious.

Try this chicken with roasted broccoli and baked sweet potatoes, drizzled with olive oil or my roasted winter vegetable soup and a simple spinach salad.




Crispy Asian-Style Chicken Thighs

1 cup flat leaf parsley, loosely packed (it’s okay to include stems)
1½ tablespoons vegetable oil
½ cup soy sauce
3 tablespoons rice vinegar
1 teaspoon chili powder
1 teaspoon paprika
¼ teaspoon ground ginger
4 large garlic cloves, mashed and skins removed
½ of a jalapeño pepper
3-4 lbs. bone-in, skin-on chicken thighs
Kosher salt

Preheat oven to 425 degrees. Poke holes in chicken with a fork to allow the marinade to seep through. Place thighs in a freezer bag.

Combine parsley and next 8 ingredients in a blender. Puree until smooth. Pour marinade over chicken, seal, and marinate for 6-8 hours or overnight.

After marinating, remove chicken from bag, and blot dry. Place chicken on rack in a roasting pan, and sprinkle with kosher salt. Cook for about 30 minutes on the top rack of oven until skin is browned and crispy.

Now, my friends, some of you may be chicken skin eaters—if you are, by all means go for it, and enjoy. I've been told this skin tastes divine.

Note: I poke holes in my chicken to let marinade penetrate, especially if time is limited. I also temper my chicken for an hour on the countertop before cooking. Serve with your favorite sauce if desired.

Making Good Use of Extra Vegetables

Today I noticed that the potatoes in my pantry looked a little peaked, and my carrots had seen better days. My squash was also getting tired and listless. I thought a hearty, winter vegetable soup would bring some extra life to my short-lived leftovers.

I love thyme with roasted root veggies, and I particularly like the white potatoes and yellow squash in this combo--they complement the sweeter butternut squash, sweet potatoes, and carrots nicely. Lemon juice is the perfect finishing touch to brighten things up.

Roasted Winter Vegetable Soup

½ lb. butternut squash, peeled (1 in. pieces)
2 large carrots (½ in. pieces)
1 medium yellow squash (1 ½ in. pieces)
1 medium sweet potato, peeled (1 in. pieces)
1 medium white/gold potato, peeled (1 ½ in. pieces)
3-4 cloves garlic, unpeeled
½ medium onion, quartered
Olive oil
1 - 1½ teaspoons kosher salt
Black pepper
4-5 cups chicken stock
2 teaspoons fresh thyme
1 tablespoon fresh lemon juice

Preheat oven to 400.

Chop vegetables into sizes indicated above. Place on a large baking sheet, and drizzle with about ¼ cup olive oil. Sprinkle with 1 teaspoon kosher salt and black pepper to taste. Toss together, and roast for 30-45 minutes or until vegetables are tender and lightly browned. Toss vegetables half way through cooking. When tender, remove from oven, and cool slightly. Peel garlic cloves.

Transfer vegetables and garlic to a food processor, and puree until smooth (add a little stock if needed to help loosen things up). Spoon mixture into a pot, and add chicken stock (to desired consistency) and thyme, and bring to a boil. Reduce heat, and simmer for about 20 minutes. Remove from heat, add lemon juice, and adjust seasonings.

Serve with good, crusty bread or homemade garlic croutons.

5 Ingredient Flatbread

Recently I checked the ingredients in the store-bought flatbread Gary and I use to make pizzas. Not only does it have preservatives, it has an unbelievably long list of some words I can't even pronounce. I’d check Google to find out what all this stuff is, but I’m too lazy. I probably don’t want to know anyway. Instead, I’ve started making my own flatbread. It takes less than five minutes to put together and only has five ingredients, all of which I can easily say and understand.

Experiment with spices/herbs (oregano, rosemary, basil, or chili powder, etc.) to find your perfect blend. Gary loves Italian seasoning, so that's what I'm going with today.

Whole Wheat Flatbread

1 cup plus 2 tablespoons whole wheat flour
½ cup all-purpose flour, plus more for dusting
½ teaspoon salt
¼-½ teaspoon Italian seasoning (or to desired taste)
1/8 teaspoon garlic powder (or to desired taste)

½ cup warm water

Olive oil (optional)

Combine wheat flour, all-purpose flour, salt, Italian seasoning, and garlic powder in a food processor. With processor running, pour in water, and process until mixture comes together—about 30 seconds (if necessary, add water by the tablespoon until ball starts to form). Remove dough from processor, and form into a ball. Dough should be a little bit sticky (not dry). Cover with plastic wrap, and let dough rest for 30 minutes on countertop.

After dough has rested, pinch some off and roll into the size and shape of a golf ball, about 1½ inches, or whatever size you prefer—golf ball-size will make about a 7 in. circle. Place on a lightly floured surface, and roll out. I find that rotating the dough ball about 90 degrees with each roll helps keep it round. Add a little flour to dough/rolling pin as needed.

It’s okay if your bread isn't shaped perfectly. Rustic is good. You'll get the hang of it. Place flattened dough on a sheet pan, slightly overlapping if necessary.

Grill flatbread on indoor or outdoor grill about 1 minute on each side until they begin to char and puff up. Don’t overcook. Bread can also be cooked on the stovetop in a large, lightly oiled skillet. Brush bread with olive oil before grilling, if desired.

Make ahead and freeze for quick pizzas or pita wraps. Or serve as a side with your favorite soup or pasta. For pizza, top grilled flatbread with your favorite ingredients. Today, we used pesto sauce, sausage, onions, mushrooms, black olives and mozzarella. Place pizzas in 400 degree oven on lowest rack for 10 minutes or so.

New-School Greens: Mother and Grandmother Approved

My mother and grandmother, classic country cooks that they were, perfected the art of preparing greens. Of course, their old-school method wasn't complete without a ham hock, fatback, or streak-o-lean. I remember those greens well. They were delicious beyond Southern measure.

I was unwilling to give up my greens, but I had to lose the animal fat—without sacrificing flavor. Lots of garlic and red pepper flakes more than make up for what’s missing, and braising (simmering in a small amount of liquid) intensifies the rich flavors.

I believe my mother and grandmother would approve.

Spicy Braised Greens

2-3 bunches of greens (I prefer collards), washed and chopped
2 tablespoons extra virgin olive oil
Kosher salt
1 small white onion, sliced
4 garlic cloves, sliced
¼ - ½ teaspoon crushed red pepper flakes
Chicken stock

Balsamic or apple cider vinegar (optional)

Stem and wash greens thoroughly. Place greens on a cutting board, blot dry, and chop.

In a large skillet, heat olive oil over medium heat. Add onion, garlic, and red pepper flakes. Season with kosher salt, and sauté for about 5 minutes. Add greens, and mix together for a few minutes until greens begin to wilt. Add 1 cup of chicken stock to skillet, and salt to taste. Cover partially, and reduce heat. Simmer for about 1 hour (or to desired tenderness), stirring occasionally so greens cook evenly. Add a bit of stock from time to time when skillet begins to dry out.

Adjust seasoning, and serve with vinegar, if desired.

Note: Freeze leftover cooked greens—or freeze stemmed, rinsed, chopped greens for cooking later.