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No measurement needed for salad. Use as much or as little of ingredients as you like . Ingredients Chopped cooked chicken Chopped red cabbageReal butterSliced raw almondsSesame seedsCanned mandarin oranges drainedHoisin Sauce Melt butter in skillet. Sauté almonds, sesame seeds and chicken in butter. Drizzle with hoisin sauce and mixRead More →

I just got a new kitchen gadget. We tend to buy a lot of rotisserie chickens. A wise investment seemed to be an electric table top rotisserie and make my own roast chickens. I didn’t have a whole chicken on hand today so I tried a small pork roast. ItRead More →

Recently a reader asked for a good recipe for Spudnut Donuts. I had never made them before so I had to do some research. When I found out she was asking for help so that she could make them for one of my favorite cousins; Deanne, I dove in andRead More →

This pork roast is juicy and tender. So simple to make. Heres what you’ll need. One small pork roastCoarse black pepper1 cup chicken broth1/4 cup Hoisin Sauce Place roast in a small crockpot. Whisk broth an Hoisin sauce together and pour over roast. Top roast liberally with pepper. Cook onRead More →

When I do a taco salad I like to focus on freshness both in the salad and the toppings. This salad I garnished with freshly made guacamole and salsa made from fresh garden ingredients. Tasty! Here’s what you’ll need. Salad 1 lb lean hambuger1 chopped green onion3 mini multi coloredRead More →

Shrimp skewers on the grill is a perfect summertime lunch. Heres what you’ll need. 1 bag frozen jumbo shrimp (25-30 count) thawedDesired amount cubed tomatoes, onions and multi colored peppersWhole brown mushroom caps.olive oilSmokey pap6 long wooden skewers Soak wooden skewers in water for at least an hour. Alternate shrimpRead More →

With those fresh tomatoes coming off the vines it’s time to indulge in some of our favorite summer salads. Pick large ripe and firm tomatoes (4). Slice into eighths but leave connected at the base. Remove the center. Filling: 2 hard cooks eggs chopped1 large can water packed tuna drainedRead More →

Chop desired amounts of: Roasted chicken breastsGreen onionsCrimini mushroomsSweet peppersGreen tomatoes Red potatoes (skin on) Cover with water and cook on medium high heat until vegetables are tender. Add kernels from one corncob. Add desired amount of chicken broth and heavy cream. Season with sea salt, coarse black pepper andRead More →

No measuring here. Use as many as few vegetables as you like. Make sure to chop all of the vegetables into small cubes. Here is what I used. Ripe tomatoesFresh MushroomsGreen onionsRed cabbageRaw baby carrotsFresh SpinachPickled BeetsSprouts Mix together in a large bowl all vegetables. Dress with balsamic vinegar, extraRead More →