Tired of the same old boring hash browns or potatoes? I added some grilled sweet onion and Jalapeno to my morning breakfast! This = Yum!
Potatoes, Yukon Gold or Idaho, whatever you like.
Extra Virgin Olive Oil
Coarse Black Pepper
Dash garlic Salt
1/2 Sweet onion sliced thin
1 Jalapeno diced up
4 – 6 Potatoes (I slice thin then I randomly chop in different directions.
Drizzle olive oil into a hot frying pan
Add the onions and Jalapeno (toss about until soft)
Add the potatoes
Sprinkle with the seasonings
Cover the pot and cook for approximately 5 minutes. The potatoes should be browned on the bottom and soft on the insides. Flip the potatoes to the other side and repeat until you get the amount of crispness you like.
This is a simple alternative to the sometimes boring potato. Hope you enjoy these yummilicious potatoes!
I love these Meatballs! I add a bit more jalapeno because I like spicy! Let me know if you like the meatballs.
1 3/4 cups shredded coconut
1/2 teaspoon white pepper
1 teaspoon salt
1 teaspoon salt for Coconut mix
1 teaspoon Cayenne for coconut mix
3/4 teaspoon Cayenne for meatball mix
1 cup Crushed pineapple juice drained of all juice
1 teaspoon ground ginger
2 cloves minced fresh garlic
4 scallions, minced
1 whole jalapeno (your choice to remove seeds)
2 eggs whipped
2 pounds ground pork
Preheat oven to 400F
Spray a casserole dish with olive oil
Toast the coconut on the stove top till light brown. About 5 minutes add 1/2 tsp salt and 1 tsp cayenne pepper. Toss about.
Add the rest of the ingredients in a bowl. I use a large ice cream scoop and form a ball. Then I roll it in the coconut mixture till its coated all around. Place in casserole dish. Bake for 30 minutes. P.S. Mixture will be very wet, don’t worry it will hold and come out very moist.
I served on a bed of Rice Pilaf with steamed broccoli and a salad with a vinaigrette.
I made this delicious Bread Pudding on a cold evening, it was the perfect ending to dinner. You can tweak this recipe to make it your own such as adding a bit of rum….the sky is the limit. Let me know if you made the recipe and if your taste buds didn’t melt away….
3 large eggs whisked
1 1/2 cup fine white bakers sugar
3 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
1/4 cup melted butter
3 cups whole milk
10 slices Raisin Bread cut into cubes
1/2 cup brown sugar
1 cup raisins
2 tbsp. molasses
1 tbsp. all-purpose flour
2 tbsp. butter melted
1 1/4 whole milk
dash of salt
1 tablespoon pure vanilla
Pre-heat oven to 400 degrees
grease a 2 quart baking dish or 1/4 sheet brownie pan
In a mixing bowl whisk the 3 eggs with white sugar, dark brown sugar, 1/2 tsp. cinnamon, 1/4 cup butter, molasses, 3 cups whole milk until incorporated. Next toss in the cubed raisin bread and raisins. Pour into the baking dish. Decrease the oven heat to 375 degrees and bake for 50 minutes…Cover the dish with aluminum foil and bake for an additional 35 minutes. Let stand 20 minutes before serving.
Whisk 1/2 cup brown sugar, flour and cinnamon, 1 egg, two tablespoons of the melted butter, 1 1/4 cup of whole milk and the salt. keep whisking until smooth over medium heat. I like to get it to a quick boil then decrease the heat while whisking constantly. Add pure vanilla and stir for appx. 10 minutes or so. Drizzle or douse over your bread pudding and Bon Appetite its ready to tantalize your taste buds.
1/2 fresh Pineapple
1 whole ripe mango
2 Serrano chilis
1/2 sweet maui onion
1/3 cup fresh cilantro
squirt of fresh lime
Salt to taste
Carefully cut out the center core of the pineapple and cut into spears. Cut into tiny pieces and set in a bowl.
next peel the mango and take out the seed. Cut up into tiny pieces like the pineapple, add to the bowl.
Mince the Serrano peppers and add to the bowl
Mince the onion and add to the bowl
Finely chop the cilantro and add to the bowl
Give a squirt of lime to the mixture and add a bit of salt to taste.
Mix all together and there you go a nice fresh salsa that goes great with all sorts of dishes, shrimp tacos, salmon, etc.
This is my award-winning salsa. I always make it for all my friends and family! Isn’t it funny how it is the same ingredients typically and each person makes it so different. Here are my ingredients, and the process which is super easy! I hope you enjoy it with the special people in your life as I do. Bon Appetite!
2 plastic containers of Campari Tomatoes
1/2 Sweet onion (finely minced)
3-4 Serrano Chilis (finely minced) more or less depending on your level of heat. I like it hot!
1/2 cup of chopped fresh cilantro
squeeze of fresh lime
garlic salt to taste
salt to taste
slice tomatoes very thin and chop into tiny pieces. Add the rest of the chopped and minced ingredients. Add a little of the salts and taste as you go. You don’t want to over salt this fresh and tasty salsa. Sometimes I add cubes of Avocado! It is yummilicious either way. So enjoy!!!! Goes great with an ice-cold summer beverage of your choice.
A friend is growing vegetables in her backyard, and she was gracious enough to share some of her healthy and beautiful bounty with us. I stuffed two large yellow squash with lasagna filling and baked for 40 minutes at 350. It came out simply delicious and it was guilt free because there wasn’t any noodles. My body in particular doesn’t particularly like that type of carb, it seems to stick all over my body.
Here is the recipe, so easy peasy!
2 large squash (I shaved a piece of the vegetable at the bottom so it sat flat on the cookie sheet) I then scored around the top and scooped out the inside leaving a quarter inch of flesh. Like a little boat.
1 pound of ground sirloin
2 cloves of garlic minced
1 jar of Arribiatta sauce
Brown meat, garlic and a pinch of salt and pepper
add sauce and simmer for a few minutes.
1 small container of ricotta cheese
1/4 cup of parmesan cheese
4 fresh basil leave sliced thin
beat the egg into the ricotta and parmesan cheese until thoroughly incorporated
stir in basil.
spoon in the meat sauce mixture into the bottom of the boats
put a layer of the ricotta mixture on top
put another layer of meat sauce
cover with shredded mozzarella cheese and bake.
serve with a mixed green salad and simple vinaigrette.
2 lbs sirloin
2 cups crushed multi grain tostitos
Spicy Green Enchilada sauce(or mild, whatever your preference is)
1/2 sweet onion minced
1 can of Fire roasted Tomatoes
Salt and pepper to taste
tsp garlic salt
1 cup Colby/jack cheese
in a bowl mix the sirloin with the egg and seasonings. Add the crushed tostitos, tomatoes and onion. add 1/4 cup of enchilada sauce and mix through meat mixture.
Put meat mixture in a casserole dish. Slather on enchilada sauce over entire top. Bake for 40 minutes. Take out of oven and cover with cheese and it will melt over the meatloaf.
Serve on a bed of black beans and garnish with avocados. Bon Appetite!
pre-heat oven to 350
One of my year round favorite go to meals is not only yummy but figure friendly!
1 carton of Chicken Stock
1 large can of diced tomatoes
3 cups water
Rotisserie Chicken (I shred the white meat, but use the parts you enjoy)
2 sliced carrots
2 celery Stalks sliced
1 maui sweet onion sliced into 4 sections
2 medium size zucchini sliced, bite size not too thin.
Serrano Chili’s chop into small pieces(I use the seeds, but you can slice in half and remove if its too much heat for you)
add one to the soup mixture and save the rest to garnish.
1/2 cup fresh chopped cilantro
grated Monterey jack cheese for garnish
garlic salt, pepper, salt (To taste)
Bring stock, tomatoes, and water to boil. Add the rest of the ingredients and season to taste. Simmer for an hour and serve. Top with Pieces of Tortilla Chips, cheese and Serrano chili’s. Warm up some corn tortillas if you choose….great for dipping!
It doesn’t get any easier than this! It is a crowd pleaser! Year round yumminess!
This was a simple and tasty stir fry!
1/2 pound of large shrimp, cleaned and deveined
2 thin chicken breasts sliced into small pieces
1 cup of broccoli florets
1 large carrot peeled and sliced thin round pieces
small yellow bell pepper sliced into thin pieces
1 cup of Chinese pea pods
1/2 sweet onion sliced thin
small can of water chestnuts rinsed and drained
fresh basil – 3 large pieces
1 jalapeno sliced with seeds removed.
4 tablespoons sesame oil
salt to taste
soy sauce to taste
add the sesame oil to a hot frying pan or wok… whatever you have available.
add the chicken and cook for approximately four minutes until no longer pink. Remove and place on a plate.
add shrimp and cook while tossing around for a few minutes. Shrimp cook very fast. Remove and put with Chicken.
add remaining vegetables to the pan, if needed add a bit more oil and sautee for a few minutes…add a few splashes on soy sauce and a pinch of salt. You want the veggies fork tender, and have a little bite to them still. Introduce the chicken and shrimp to the veggies, toss about and you are ready to enjoy!
Feel free to serve on a bed of rice or with noodles. I choose to leave out the carbs. Bon Appetite!