Tuesday, January 25, 2011

Under New Management

Just to let you know, I, Jamie, do not have control over this blog anymore.  Someone hacked the blog and changed the password.  They added the Google Ads and the Followers list.  I just want my friends to know that what you see on this blog from here on out is not from me.  So if I were you, I'd get the recipes you'd like and then delete this link from your own website.  It has now become the property of someone else.  And when I can figure out a way to delete the blog, I will.  I have already been in touch with Blogger and hopefully they will be able to shut this blog down so that it does not turn into a spam blog.  Maybe down the road I'll start another recipe blog.  But until then, hope life is treating you well.  :)

Monday, January 24, 2011

Tomatoes salad

A tomato salad is the perfect light salad for a brunch or dinner salad.


  • 6-8 large tomatoes
  • 1/4 cup finely chopped parsley
  • 1 1/2 tablespoons red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • salt and pepper to taste


Slice tomatoes 1/4 inch thick. Sprinkle parsley over tomatoes.

Mix together olive oil and vinegar. Drizzle over tomatoes. Add salt and pepper to taste. Serve immediately or chilled.

Friday, January 21, 2011

Suzie's Dirty Rice


1 pound lean ground beef
1 onion, finely diced
2 bell pepper, chopped
4 cups stock
2 cup long grain rice
1 tbs Tony's
2 cloves garlic chopped

In a skillet over medium heat, brown the ground beef, bell pepper and onion; drain.
While you are browning the meat bring 4 cups stock to a boil in a large pot. Then add meat mixture, spices, rice, and garlic.. Return to boil, reduce heat to low, and cover. Cook for 25 minutes, until rice is easily fluffed with a fork.

Sunday, December 5, 2010

Ideas to Try

Crock Pot BBQ Roast


    1. 3 lb. boneless chuck roast or pork roast (very inexpensive if you buy them on sale!)
    2. 1 tsp. garlic powder
    3. 1 tsp. onion powder
    4. 3 1/2 c. BBQ sauce, divided
    1. Put roast in crock pot.
    2. Season with garlic powder, onion powder, salt & pepper.
    3. Pour 2 1/2 c. BBQ sauce on meat.
    4. Cook on low 6 – 8 hours.
    5. Using the back of a spoon, shred the meat in the crock pot.
    6. Drain the meat, return to the crock pot and add the remaining 1 c. of BBQ sauce.
    7. Reduce heat to warm until ready to serve.
    8. Serve on buns.
Serves 6

Make Your Own Bean Burrito Bar
    1. 1, 16 oz. can refried beans
    2. 1 cup picante sauce
    3. 8 oz. Mexi-cheese, shredded
    4. 3/4 c. sour cream (reduced fat works fine!)
    5. 4 oz. cream cheese (reduced fat works fine!)
    6. Combine all ingredients in a crock pot.
    7. Cover and cook on low 2 hours or until heated. Stir occasionally.
    8. Optional burrito toppings for the make your own burrito bar: shredded lettuce, diced tomatoes, rice
    9. Yield: 6 servings.

    10. Crock Pot Red Beans & Rice
    1. 1 lb. dried red kidney beans
    2. 1 lb. smoked sausage (turkey sausage, Andouille sausage, your choice!)
    3. 4 celery stalks, sliced
    4. 2 green bell pepper, diced
    5. 1 onion, diced
    6. 4 garlic cloves, minced
    7. 1 T. Tony Chachere’s creole seasoning
    8. 2 cups rice, cooked
    9. Combine all ingredients (except rice) in a crock pot.
    10. Add 7 cups water.
    11. Cover and cook on high 7 – 8 hours or until beans are tender.
    12. Serve over rice.
    13. Yield: 4 servings

  • French Bread Pizza
    1. 1 lb. ground beef or Italian sausage
    2. 1 1/2 cups of your favorite spaghetti sauce (jar or homemade)
    3. 1 lb. loaf of French bread (a wide loaf works better than a skinny loaf!)
    4. 2 cups mozzarella cheese, shredded
    5. In a skillet, brown beef or sausage over medium heat.
    6. Stir in spaghetti sauce.
    7. Cut bread in half, lengthwise.
    8. Hollow out the bread just a little bit, so the meat sauce doesn’t overflow!
    9. Place the bread on a baking sheet.
    10. Spread meat sauce on bread.
    11. Top with mozzarella.
    12. Bake at 400 for 8 – 10 minutes.
    13. Yield: 6 servings

  • Southwest Salad
    1. 1 romaine lettuce, cut-up
    2. 3 roma tomatoes, diced
    3. 1, 15 oz. can black beans, rinsed & drained
    4. 1, 15 oz. can of corn or mexi-corn, drained
    5. 2 cups mexi-cheese, shredded
    6. 1, 6 oz. can black olives, drained
    7. 2 cups tortilla chips, crushed
    8. diced chicken (optional, but a great way to use up leftover chicken!)
    9. 1/4 c. ranch dressing (reduced fat works fine!)
    10. 1/4 c. salsa
    11. Toss together lettuce, tomatoes, black beans, corn, cheese, black olives & tortilla chips in a large salad bowl.
    12. Dressing: mix together ranch dressing & salsa.
    13. Toss salad with dressing.
    14. Yield: 4 main dish servings.

  • Lazy Day Lasagna
    1. 1, 24 oz. jar spaghetti sauce
    2. 1, 16 oz. container cottage cheese (reduced fat works fine!)
    3. 2 c. mozzarella, shredded
    4. 1, 16 oz. package egg noodles
    5. Cook noodles according to package directions. Drain.
    6. Return noodles to the pot and add spaghetti sauce, cottage cheese & mozzarella.
    7. Stir until combine & enjoy the taste of lasagna without the work!
    8. Yield: 4 servings.


Sunday, June 7, 2009

Scrumdiddiliumptious Dinner

Some dear friends have decided they need to move, far, far away from us. We are so sad that they are leaving us. We had them over for one last dinner, and along with our neighbors we combined forces and make a scrumdiddiliumptious dinner.

I made a pasta dish, a variation of Giada De Laurentiis's Fusilli alla Caprese. I browned some chicken tenderloins and sprinkled them with a garlic and herb blend and diced the cooked pieces. I boiled spaghetti noodles. I made the tomato sauce from Giada's recipe and I sauteed up a bunch of fresh vegetables (summer squash, zucchini, mushrooms, onions, and red peppers) in olive oil. I mixed all the cooked ingredients in a bowl and added the chopped up basil. I served it with a bowl of diced fresh mozzerella and let each person spoon in their own desired amount of cheese. We served it with foccacia bread.

The dessert was to die for. We made Strawberry Romanoff, using a recipe of a good friend and made Ghiradelli dark chocolate brownies. We topped the brownies with the strawberry romanoff. Oh. My. Goodness. It was to die for.

Thursday, June 4, 2009

Finger-Lickin' Chicken Marinade

From Recipezaar

Makes 2 cups
Prep Time: 3 minutes


1 cup oil

1/2 cup vinegar

2 tablespoons Miracle Whip or Miracle Whip light

3 tablespoons worcestershire sauce

2 tablespoons lemon juice

1 tablespoon salt (to taste)

1 tablespoon pepper

2 tablespoons thyme

1 tablespoon garlic salt


Whisk together all ingredients in a small bowl. Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.

Menu Ideas:
Pureed Cauliflower
Green Salad

Pepper-Honey Cedar Plank Salmon

From My Happy Little Life

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves 6


2 (12 inch) untreated cedar planks
¼ cup pineapple juice
1/3 cup soy sauce
2 tbsp white vinegar
2 tbsp lemon juice
1 tbsp olive oil
¾ cup honey
¼ cup packed brown sugar
1 tsp ground black pepper
½ tsp cayenne pepper
½ tsp paprika
¼ tsp garlic powder
5 (6 ounce) skinless, boneless salmon fillets
1 pinch of salt and pepper, to taste


Soak the cedar planks in warm water for 1 to 2 hours. Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 tsp black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. (It took me MUCH longer) Set the sauce aside. Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little. Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.

****If you don’t want to grill you can opt out of the cedar planks and broil your salmon and add the sauce half way through the cooking.****

Menu Ideas:
sauteed vegetables in balsamic vinegar and olive oil, topped with Parmesan cheese.
green salad