How it works

How it works...On the tool bar you will find categories of menus I have put together. If you would like to try one out, email me or comment on the most recent post and I will send you the recipes, along with a shopping list (see sample menu). Please remember to include your email. Or just enjoy the recipes I have posted!

Friday, September 30, 2011

BBQ Chicken Pizza

This delicious pizza is great to make from the leftovers of BBQ Chicken Sandwiches.
I usually sprinkle lots of cilantro, cause it's just so good!

BBQ Chicken Pizza
Crust Ingredients: (or just buy a ready to bake crust)
  • 1 c. warm water
  • 1 pkg yeast
  • 1 tsp sugar
  • 1 1/2 tsp salt
  • 1 Tbsp Olive oil
  • 2 3/4 - 3 1/4 flour
Cooking Directions:
Agitate yeast by mixing yeast and sugar in warm water. Set aside until it gets foamy. Mix wet ingredients and slowly add flour. Mix salt in with flour. Use just enough flour so that dough sticks together. Cover and let rise until doubled. Punch and roll out.

Pizza Ingredients:
  • BBQ Sauce
  • Mozzarella cheese, shredded
  • Red onion, diced
  • Cilantro
  • Cooked chicken, marinated in BBQ sauce
  • Cornmeal
Cooking Directions:
Sprinkle cornmeal on pan. Bake dough at 375 for about 5 minutes before adding toppings. Spread BBQ sauce, sprinkle cheese, chicken, onion, and cilantro. Bake 15 to 20 min.

Wednesday, September 28, 2011

Chicken Corn Chowder

I can't think of any other soup that brings more warmth on a rainy, cold day. I saw this on my calendar and got so giddy. Funny, I'm the one who plans the meals and I still got excited.
That's just how delicious this soup is.

Chicken Corn Chowder
  • 4 c. chicken broth
  • 2 c. diced potatoes
  • 1 c. diced carrots
  • 1 c. diced celery
  • 1 small onion, diced
  • 2 c. cooked chicken, shredded
  • 1 1/2 c. sweet white corn, (so much better with white)
  • 4 Tbsp butter
  • 1/3 c. flour
  • 2 c. milk
  • 2 c. shredded cheddar cheese, the sharper the better
  • Pepper & garlic salt
Cooking Directions:
Boil broth and veggies in large pot until soft. While veggies are boiling, melt butter in sauce pan. Slowly mix in flour to make a paste. Slowly stir in milk, continue stirring until sauce thickens. Remove from heat and stir in cheese.

Once veggies have softened, add chicken, and dash salt and pepper. Cook 1-2 minutes. Add cheese sauce. Let simmer 5 minutes.

Great served with pieces of cooked bacon.

Sunday, September 25, 2011

Chinese Beef & Snow Peas

We love ginger root in this house. I use extra ginger in this dish to get the perfect burst of flavor. Delicious!

Chinese Beef & Snow Peas
  • 1 1/2 lb steak, thinly sliced, pounded
  • 1/3 c. soy sauce plus 1 tsp
  • 2-3 Tbsp grated fresh ginger
  • 1-2 cloves garlic, minced
  • 8 oz snow peas, trimmed
  • 1/2 red onion, sliced in strips
  • Oil, for cooking
  • 2 tsp cornstarch
  • 1 c. beef stock
  • 1/4 tsp sesame oil
Cooking Directions
Place meat in bowl, mix soy sauce, ginger, garlic, and stir into meat. In small cup, dissolve cornstarch into beef stock. Set aside.

Heat 2 tablespoons oil in wok and add onion. Stir-fry 1-2 minutes. Add beef and snow peas and stir-fry 2 minutes. Add beef stock, sesame oil, and extra soy sauce. Stir until sauce boils and thickens. Serve over rice immediately.

Thursday, September 22, 2011

Independence Pasta

My sister introduced me to this dish, which happens to be an explosion of all good things with every bite. I love it! I took liberty to tweak it to my preferences but how she does is always just as good. She marinades her chicken in Caesar dressing instead of balsamic vinegar, and doesn't saute her onions, I prefer mine a little less potent.
Either way, your salivary glands will still be pleased.

Independence Pasta (serves 6-8)
  • 1 lb Pasta, any variety, cooked
  • Cardini's brand Caesar dressing
  • 2-3 chicken breasts
  • Balsamic vinegar
  • 1 pt cheery tomatoes, halved length wise
  • 1/2 red onion, cut in thin strips about 1/2 in long
  • 2 c. fresh basil leaves, slightly chopped
  • Parmesan cheese, grated
  • Olive oil
  • 1 clove garlic
Cooking Directions:
Cut chicken into chunks and place in oven dish. Pour balsamic vinegar mixed with a little olive oil over chicken to cover. Marinade at least 1-2 hours. Bake at 350 about 20 or until it's almost done. Remove from oven.

In large sauce pan, add onion and garlic to 1 Tbsp olive oil. Cook about 2 min, until onions begin to soften. Add tomato and chicken and cook 1 min. Remove from heat, add pasta, basil, and 1/2 c. dressing. Stir to coat, add more dressing according to taste. Stir in generous amount of Parmesan cheese, and serve.

Tuesday, September 20, 2011

Chocolate Chip Cookies

Some cookies for a rainy day.

Chocolate chip cookies are such a delicate treat. Everyone has a favorite recipe or knows someone who makes them the best. I have tried a number of recipes and finally tweaked mine so it's just how I like it. I've been told they taste like Hot Chocolate, I'll take it as a compliment.

Thought I'd share my recipe in case any of you are still on the hunt for one you like (my hunt will likely never end).

Chocolate Chip Cookies
  • 1 c. butter flavored shortening (they never turn out for me if I use butter)
  • 3/4 c. granulated sugar
  • 3/4 c. packed brown sugar + 2 Tbsp (give or take)
  • 2 eggs
  • 1 1/4 tsp real vanilla
  • 2 1/2 c. flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • Chocolate chips- lots!
Cooking Directions:
Cream shortening and sugars. Beat in one egg. Beat in second egg and vanilla. Mix dry ingredients then add. Stir in chocolate chips. Do not roll, use cookie scoop or spoon.

Bake 350 9 minutes, then check, or until light brown. I usually go about 10 minutes. Drop the cookie sheet of the counter and remove cookies to cooling rack.

Saturday, September 17, 2011


Two of my sister-in-laws have had homemade granola on hand for quite some time. I've always enjoyed it so I finally started making my own. I kind of combined the components that I like from both of theirs into this one.

This is good granola. When I'm really watching what I eat, I pound this stuff. When I'm not watching so well, I really pound it. Enjoy!

  • 4 1/2 c. whole oats
  • 1 c. bran flakes
  • 1 c. rice krispies
  • 2 c. nuts, seeds, etc (you can add more bran flakes, rice krispies, etc)
  • 1 c. coconut
Mix these in a large bowl and set aside.
  • 1 c. brown sugar
  • 1/2 c. honey (I use mostly Agave nectar)
  • 1/4 c. water
Microwave in glass bowl for 3 to 5 min, until boiling. Remove and stir in:
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla
Slowly pour over oat mixture and stir to coat. Spread evenly on greased cookie sheet.

Bake at 275 for 20 min. Rotate racks and bake an additional 15-18 min.

Sprinkle with cinnamon and allow to cool. If you like crumbs, fluff with fork before it cools, if you like it chunky, let it cool first.

Wednesday, September 14, 2011

Hot n' Sour Soup

School has started, the leaves are starting to fall, but it's still hot. As I've said before, by the end of summer, I get so excited for soup. So even if eating dinner makes me sweat more, it's time.

I love this soup. It's light, so very satisfying, and a mix-up from your standard soup.

Hot n' Sour Soup (serves 4-5)


  • 3 c. chicken broth
  • 1 pkg extra firm tofu, cut into 1-in chunks
  • 1 can sliced water chestnuts
  • 2 c. mushrooms
  • 1 c. scallions, chopped
  • 2 egg whites
  • 1/4 c. rice vinegar
  • 1 1/2 Tbsp cornstarch
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 1 tsp chili garlic paste
  • 1/2 tsp black pepper

Cooking Directions:

Place mushrooms in a bowl and cover with hot water. Cover and let stand 10 min, until tender. Drain water and dice mushrooms. Set aside.

In large pot, combine broth and garlic. Bring to boil. Add mushrooms and water chestnuts. Reduce heat and simmer for 5 min. Add tofu, vinegar, soy sauce, and pepper. Bring to boil. Reduce heat and simmer for 10 min.

Dissolve cornstarch in 1/2 c. of cold water and stir well. Pour cornstarch mixture into broth and boil. Let simmer about 5 min., until thickened, stirring frequently.

Slowly pour egg whites into broth, stirring gently with a spoon to break up clumps of egg. Remove from heat and stir in scallions, sesame oil, and chili paste. Add more paste for more spice

Monday, September 12, 2011


My friend Angelica introduced me to Fennel. I love Fennel. It gives ground beef a sausage taste which makes lasagna taste better and a bit cheaper.
I love a lot of spinach in mine, I add almost a whole bag and the kiddos never even notice.

  • 12-15 no cook lasagna noodles
  • 1 lb ground sausage, or ground beef
  • 2 15 oz cans diced tomato
  • 1 8 oz can tomato sauce
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 c. chopped spinach
  • 16 oz cottage cheese
  • 1 c. Parmesan cheese
  • 3 c. mozzarella cheese
  • Parsley, oregano, basil (fresh is best), fennel seeds (if using ground beef)
Cooking Directions:
Crush 1-2 tsp fennel seeds. Saute garlic and onion in a little oil for about 1 min. Add sausage or beef (add fennel seeds). Cook until no longer pink. Drain excess fat. Add diced tomatoes, tomato sauce, and dash oregano and basil. Simmer about 5 min.

In separate bowl, mix cottage cheese, Parmesan, and 1 tsp parsley.

In 9 x 13 pan, spread a little sauce on bottom. Lay noodles on top. Then layer with cottage cheese, chopped spinach, meat sauce, and mozzarella cheese. Lay another layer of noodles and repeat layers. End with a layer of noodles and top with a little meat sauce and mozzarella cheese. Bake covered at 350 for 25 min, uncover and bake an additional 5 min.

Wednesday, September 7, 2011

Thai Basil Chicken

This is just good. You should try it.

Thai Basil Chicken
  • 1/4 c. soy sauce
  • 1/4 c. lime juice
  • 1-2 tsp chili garlic sauce, more or less for spice
  • 1 c. basil leaves
  • 1 tomato, diced
  • Vegetable oil
  • 3 cloves garlic, minced
  • 5 scallions, sliced
  • 4 chicken breasts, sliced thin
  • 1 1/2 c. snow peas, trimmed
  • 1 red pepper, sliced
Cooking Directions:
Combine soy sauce, lime juice, basil, and tomato in a small bowl. Mix and set aside. Heat about one tablespoon oil in a wok. Add garlic and chili sauce. Stir-fry 1 minute. Add chicken and cook until 1 min, add scallions and red pepper and cook until chicken is lightly browned. Add snow peas and sauce mixture. Reduce heat and simmer 2 min, until chicken is cooked all the way through. Top with extra basil leaves. Serve immediately over rice.

*Add more chili garlic sauce at the end if you like spice.