Blog Archives

Baked Egg with Feta and Spinach

Baked-Egg-with-Spinach-and-Feta

Baked Egg with Feta and SpinachServe 4 4 eggs, separated1/4 cup crumbled feta cheese1 teaspoon of your preferred herb blend (I used Penzey’s Mural of Flavor.)1 cup (packed) fresh baby spinach, finely choppedPepper to taste 1.  Preheat oven to 350F.2. 

Posted in Breakfast, Cookbook, Eggs, Feta

Turkey Dumpling Soup

Turkey-Dumpling-Soup

Turkey Dumpling SoupServes 4 Soup:1 teaspoon olive oil1/2 onion, minced2 carrots, diced2 stalks celery, sliced thinly1 garlic clove, smashed and minced16 ounces (2 cups) reduced sodium chicken stock12 (1.5 cups) ounces water4 ounces (0.5 cup) white wine8 ounces shredded, cooked turkey (or chicken)1 teaspoon

Posted in Cookbook, Dumpling, Low Sodium, Soup, Turkey

Creamy Turkey, Wild Rice and Mushroom Soup

Turkey-252C-Wild-Rice-and-Mushroom-Soup

Creamy Turkey, Wild Rice and Mushroom SoupServe 4 1 teaspoon olive oil1/2 medium onion, diced1 clove garlic, smashed and minced8 ounces fresh mushrooms, sliced1/4 cup shredded carrotSeasoning (your preference–I used Penzey’s Sunny Paris.)1 cup reduced sodium chicken stock (I used

Posted in Cookbook, Low Sodium, Soup, Turkey, Wild RIce

Mushroom-Spinach Baked Eggs

Mushroom-and-Spinach-Baked-Eggs-ready-to-eat

Mushroom-Spinach Baked Eggs Serves 4 4 pieces bread, lightly toasted 1 teaspoon olive oil 1 medium onion, diced 8 ounces fresh mushrooms, sliced 4 cups baby spinach (4 ounces) ¼ cup milk 4 large eggs ¼ cup shredded cheese 1.   Preheat

Posted in Breakfast, Cookbook, Eggs

Spaghetti Squash Boat

Spaghetti-Sqaush-Boat

Spaghetti Squash BoatServes 4 1 medium spaghetti squash1/2 onion, diced1/2 red (or green) bell pepper, sliced1 teaspoon olive oil1/2 cup shredded cheeseSalt and pepper to tasteOptional ingredients: jalapeno peppers, diced cherry tomatoes, diced ham Pierce the skin of the squash in

Posted in Cookbook, Side DIsh, Squash, Vegetables

Flourless Peanut Butter Cookies

So-tasty

Flourless Peanut Butter CookiesMakes about 48 cookies 1 cup peanut butter3/4 cup packed brown sugar1 large egg3/4 teaspoon baking soda Preheat oven to 350. Live two cookie sheets with parchment paper. Using an electric mixer, combine all ingredients until fully

Posted in Cookbook, Cookie, Dessert, Peanut Butter

Chocolate-Pumpkin Torte

Chocolate-Pumpkin-Torte

Chocolate-Pumpkin TorteServes 8 This makes a dense brownie-like cake, very moist and richly chocolate. I topped this picture with melted Nutella, but I also have topped it with melted peanut butter, caramel sauce, or bittersweet chocolate. A raspberry or strawberry

Posted in Chocolate, Cookbook, Dessert, Torte

Panko Breaded Chicken with Bourbon-Pecan Butter Sauce

Panko-Chicken-with-Bourbon-Butter-Sauce

Panko Breaded Chicken with Bourbon-Pecan Butter Sauce, served on Garlicky Sauteed Spinach Serves 4 20 ounces chicken (I used boneless skinless chicken breasts)1 egg white1 tablespoon water1/2 cup panko bread crumbsSeasoning of your choice (I used Penzy’s Sunny Spain.) Cut breasts into

Posted in Bourbon, Chicken, Cookbook, Garlic, Pecan, Spinach

Beef Stew and Cheddar-Chive Biscuits

Beef-Stew-and-Cheddar-Chive-Biscuits

Beef Stew Serves 2 (1.5 cup portions) 2 pounds beef, cubed into 1/2 inch cubes2 teaspoons olive oil1 large onion, diced2-4 cloves garlic, mashed and minced4 tablespoons flour6 tablespoon water16 ounce beer (your preferred type, darker is better in this)2

Posted in Beef, Biscuits, Cookbook, Stew

Chicken Breast and Mushrooms in a Vinegar-Cream Sauce

Chicken-and-Mushrooms-with-Vinegar-Cream-sauce-editted

Chicken Breast and Mushrooms in a Vinegar-Cream SauceServes 4 4 chicken breasts (I used 4 ounce breasts)Your preferred herb blend (I used Penzey’s Sunny Paris.)1 tablespoon olive oil1 medium Vidalia onion, sliced and quartered6 cloves garlic, smashed and minced3 cups

Posted in Chicken, Cookbook, Mushrooms