Friday, January 17, 2014

Chicken and Potatoes

Chicken and Potatoes

1 lb. chicken breast tenders
3 medium to large potatoes, peeled and sliced
4 to 6oz of frozen onion and 3 pepper blend
1 small to medium onion, peeled and sliced
1 tbsp. olive oil
red pepper flakes to taste
salt to taste
1/4 cup water

Salt and pepper chicken to taste. Sauté chicken breasts in non-stick skillet in hot oil about 4 minutes per side until lightly browned. Place sliced potatoes evenly on top, salt and pepper to taste. Place frozen onion and three pepper blend on potatoes then top with sliced onions. Add about 1/4 cup water to promote steaming. Cover with lid and cook on medium-low 30 minutes or until chicken is cooked  and potatoes are tender.

Serve with favorite green vegetable. Serves 4.

Wednesday, January 15, 2014


Calzones are so easy to make. This was the first time I made them and if I can do it then anyone can...believe me.


Package Pizza dough mix - I used Martha White
1/2 pound ground chicken or ground beef
4 oz or so of frozen onion and sweet pepper blend (green, red, yellow)
fresh mushrooms or 1 small can sliced mushrooms
1 tsp dry Italian seasonings or to taste
Garlic powder or minced garlic to taste
1 jar favorite spaghetti sauce
12 slices pepperoni
1/2 cup shredded mozzarella cheese
1 beaten egg

Preheat oven to 400 degrees F. Prepare pizza dough according to package directions. Set aside. Saute meat, frozen pepper blend and mushrooms until meat is fully cooked and veggies are tender. Drain in strainer. Mix in Italian seasonings and garlic. Set aside.

Divide pizza dough into two equal portions. On floured surface roll out each dough portion into an 8 to 10 inch circle. Spoon a generous amount of spaghetti sauce on one half of each dough circle about 1/2 inch from edge of dough. Evenly place 6 slices of pepperoni onto sauce of each dough.  Divide meat and veggie mixture and place evenly on top of pepperoni. Sprinkle 1/4 cup shredded mozzarella cheese on top of meat mixture of each dough circle. Fold the other half of dough circle over onto the meat mixture and seal the dough ends by crimping or folding the ends over each other. Do the same with the second dough circle. Using two spatulas carefully place each calzone on a baking pan or large pizza pan. Cut 4 slits on calzone top and brush entire calzone with beaten egg.  Sprinkle with dry Italian seasonings. Bake for 30 - 40 minutes until golden brown and bubbly. Serve with remaining spaghetti sauce that has been warmed.

Serves 2

Wednesday, January 8, 2014

Banana Nut Bread (using oven or bread machine)

Banana Nut Bread

3/4 cup sugar
1/2 cup margarine or butter, softened
2 eggs
1 cup (2 medium) mashed ripe bananas
1/3 cup milk
1 tsp vanilla
2 cups all-purpose flour
1/2 cup chopped nuts, if desired
1 tsp baking soda
1/2 tsp salt

1. Heat oven to 350 degrees. Grease bottom only of 9 x 5  loaf pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs; beat well. Add bananas, milk and vanilla; blend well.

2.  In small bowl, combine flour, nuts, baking soda and salt; mix well. Add to banana mixture; stir just until dry ingredients are moistened. Pour into greased loaf pan.

3.  Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator. 

Yield 1 (16-slice) loaf

I actually made this bread in my bread machine. bread machine has a batter bread setting, and two...the baking temp is perfect. Oh I can't forget about added bowls and mixing utensils  to clean. I added all wet ingredients first to the bread machine pan, along with the mashed bananas.  I just cracked the eggs right into the pan without beating them.  Then I added all the dry ingredients beginning with the flour and topped it off with the nuts. Set the bread machine for Batter Bread with the crust set to dark (gets a little longer baking time which is needed). When done I let it sit in the pan for 5 minutes then popped it out. The bread baked to a nice golden brown and it was so very moist. My bread machine is like my adult Easy Bake Oven that mixes, kneads and bakes. I just love it!

Sunday, January 5, 2014

Irish Coffee

Irish Coffee


  • 2 teaspoons sugar, or to taste
  • 2/3 cup hot brewed coffee (decaf can be used)
  • 2 tablespoons Irish whiskey (or Irish cream Liqueur)
  • whipped cream


Combine first 3 ingredients; top with a generous dollop of whipped cream. Sprinkle with nutmeg if desired. Makes 1 serving.

Pumpkin Muffins

1. Boxed Spice Cake mix, 1 box 
2. Canned pumpkin, 15 oz. (not pie filling)
3. Nuts, seeds, raisins, dates of your choosing if desired

Combine dry cake mix and pumpkin...stir, stir, stir. Batter will be thick. Set aside for about 10 minutes, if desired, to rest batter and let dry mix incorporate into pumpkin, then stir, stir, stir again until well incorporated..batter will still be thick. Stir in nuts, seeds, raisins and/or dates if desired. Spray a muffin pan with spray oil and plop thick batter into muffin tins filling each about two-thirds full. (Don't forget to taste the's awesome. I was looking for something to spread it on).
Bake in preheated 350 degree oven for 12 - 15 minutes until golden brown. Makes 16 - 18 muffins.

I've also used lemon cake mix and vanilla cake mix but I think the spice cake mix is the best due to the added spices. The moisture is perfect so don't add any liquid. My sister added applesauce one time and water another time and the muffin tops were tacky after cooled. 

Crawfish (Shrimp) Etouffee

Crawfish (Shrimp) Etouffee

noun, plural é·touf·fées

New Orleans Cookery. a stew of crayfish, vegetables, and seasonings, served over white rice.

 Louisiana French; French (à l')étouffée  cooked in a closed vessel with little liquid, braised; literally, to smother, suffocate.


1/4 pound of butter
2 large onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 medium bell pepper, chopped
Salt, red and black pepper to taste
Tabasco sauce to taste
1 - 2 pounds crawfish tails or deveined shrimp
4 tablespoons flour
2 cups water
4 chicken bouillon cubes
Green onion tops to taste (optional)
Parsley to taste (optional)
Cooked rice

Melt butter in heavy skillet; saute onions, celery, garlic and bell pepper in butter over low heat until tender. Season to taste. Add crawfish or shrimp. Saute 1 minute; add flour. Continue cooking about 3 more minutes. Add water, bouillon cubes, green onions and parsley; Simmer for 10 -15 minutes. Serve over cooked rice. Serves 4 - 6.

Saturday, January 4, 2014

Stay tuned...Page under construction. Please check back in a few days for some awesome recipes.