Chicken Fried Rice

The key to this very simple and delicious recipe is to cook your rice a day in advance and store in the refrigerator. This is great alone or alongside your favorite Chinese dish. Enjoy!

Serves 4

1 chicken breast, cut into thin strips
1 tablespoon sesame oil
salt and pepper
2 large eggs, whisked (optional)
1 tablespoon olive oil
1 small onion, diced
1 large carrot julienned (thin strips)
1/2 can bean sprouts, rinsed and drained
2 cloves garlic, minced
4 servings cold cooked rice
3 tablespoons soy sauce, more or less to taste
3 green onions, chopped


1. Toss chicken with sesame oil and season with salt and pepper.
2. On high heat, stir fry in a hot wok or skillet for 5 minutes.
3. If using egg, heat a small amount of oil in medium fry pan. Add egg and make an omelet. Let cool on a plate and shred. Set aside.
4 To the chicken, add olive oil, onions, carrots, bean sprouts and garlic. Continue cooking for 5 minutes, stirring frequently.
5 Stir in rice and soy sauce. Cook for 2 minutes.
6. Stir in green onions and egg (if desired). Serve immediately.

Creaming Potato Salad

Great side dish for any barbecue. You can add diced hard boiled eggs, if desired. Enjoy!

Serves 4
4 large potatoes, peeled and cut into 1 inch pieces
1/2 cup miracle whip
1/2 cup sour cream
1 tablespoon mustard
1/4 cup milk
1 teaspoon celery seeds
1/2 teaspoon celery salt
1/4 cup diced onion
dash black pepper

1. In a large pot, bring potatoes to a boil in salted water and cook until fork tender. About 8 to 10 minutes
2. Drain potatoes and rinse in cold water.
3. In a large boil, mix together remaining ingredients until blended.
4. Gently fold potatoes into sauce until coated.
5. Refrigerate for 1 hour before serving.

Ham & Cheesy Potato Casserole

My favorite holiday meal is baked ham with a side of cheesy potatoes. This casserole combines both for a hearty meal. Enjoy!

1  2 pound bag frozen shredded hash browns, thawed

1 can cream of chicken soup

1 1/2 cups sour cream

1/2 cup margarine, melted

2 cups shredded cheddar cheese

2 cups ham, cubed

2 green onions, chopped (optional)

dash black pepper

1. Preheat oven to 375.

2. In a large bowl, mix together all ingredients.

3. Poor into a 13x9 casserole dish.

4. Bake uncovered for 1 hour.

Roasted Fingerling Potatoes

Great side dish for any meal. Enjoy!

Serves 4

1 1/2 pounds small fingerling potatoes, rinsed and dried
2 tablespoons olive oil
3 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

1. Preheat oven to 500 degrees with cookie sheet inside.
2. Toss potatoes with olive oil, garlic, salt and pepper.
3. Place seasoned potatoes on hot cooking sheet.
4. Bake for 15 to 20 minutes, stirring halfway through.

Grilled Pork Chop and Roasted Red Pepper Sliders

Great meal on a warm day. For this recipe you can use any slider buns. I found Flatout slider bread at Walmart. Enjoy!

Serves 4
4 thin-cut boneless pork chops
olive oil
salt and pepper
light mayonnaise
sliced red onion
roasted red pepper, jarred or fresh
8 slider rolls or buns

1. Preheat grill to medium-high.
2. Coat pork chops with olive oil, salt and pepper.
3. Grill for 5 minutes on each side.
4. Let rest for 10 minutes. Cut each pork chop in half.
5. Toast slider buns.
6. Place pork chop, mayonnaise, red onion and roasted red pepper on each bun.

Lasagna Rolls With a Mozzarella White Sauce

This is a fun take on lasagna. Enjoy!

Serves 4

Lasagna
1 pound ground beef
1 medium onion, diced
1 medium red pepper, diced
1 cup mozzarella cheese
3 cups spaghetti sauce
8 lasagna noodles, cooked al dente and cooled completely

1. Preheat oven to 400 degrees. Cover bottom of a medium baking dish with 1/2 cup spaghetti sauce.
2. Over medium high heat, brown ground beef, onion and red pepper.
3. In a bowl combine cooked beef, mozzarella cheese and 1 cup spaghetti sauce.


White Sauce
2 tablespoons butter or margarine
1 garlic clove, minced
2 tablespoons flour
1 cup milk
dash salt and peppper
1 cup shredded mozzarella cheese

1. In a small saucepan over medium heat, melt butter and cook garlic for 1 minute. Do not let brown.
2. Stir in flour until blended.
3. Whisk in milk, salt and pepper. Bring to a gentle boil and allow to thicken, about 5 minutes.
4. Add mozzarella cheese and stir until melted.


Assemble Lasagna
1. Lay a cooked noodle flat and evenly spread 1/4 cup meat mixture ontop.
2. Gently roll lasagna noodle and place end up. Make sure the seems are facing into the other rolls so they stay closed.
3. Sproon 1 1/2 cups spaghetti sauce over lasagna rolls.
4. Place a spoonful of white sauce on each roll.
5. Bake for 20 minutes, until bubbly and browned.
6. Allow to stand for 10 minutes before serving.

Cold Taco Salad

Great recipe for a hot day. The key is to add the dressing and Doritos right before serving. Some prefer to have the salad dry with the dressing on the side. Enjoy!

2 avocados, mashed
1 bottle catalina dressing (I use light)

8 cups chopped lettuce
2 large tomatoes, diced
1 medium red onion, diced
1 large red or orange pepper, diced
2 cans black beans, rinsed and drained
1 pound cooked beef with taco seasoning, cooled
2 cups shredded cheddar cheese (optional)
2 cups crushed Doritos, more or less to your liking

1. In a small bowl, stir avocados and dressing until blended. Set aside.
2. In a large bowl, combine vegetables, beans, meat and cheese, if desired.
3. Add dressing and toss until coated.
4. Stir in Doritos and serve immediately.

Sausage, Peppers and Kale

I have never tried kale so I picked it up at the grocery store today. In my cart, I had the sausage and peppers. I decided to get creative. Do not skimp on the kale in this recipe. It will cook down to next to nothing. Enjoy!

Serves 4

2 tablespoons olive oil
2 large red, yellow and/or orange peppers, sliced
1 medium red onion, sliced
pinch salt and pepper
2 cloves garlic, minced
4 servings kielbasa or smoked sausage
1 large bunch kale, chopped (discard stems)
1 cup chicken broth
4 servings pasta (I used angel hair)
juice from half a lemon

1. Cook pasta according to directions, do not over cook and do not drain.
2. In a large pot, heat olive oil on medium high.
3. Saute peppers, onion, sausage, salt and pepper until vegetables begin to soften. About 5 minutes
4. Stir in garlic and cook for 1 minute.
5. Add kale and broth. Cover and cook for 5 minutes.
6. Uncover and cook for an additional 10 minutes, stirring occasionally.
7. With tongs, remove pasta from water and add to the meat and vegetables. Cook for 1 minute.
8. Add lemon juice and serve.

Pistachio Nut Muffins

This us such delicious recipe. Perfect for brunch or dessert. Enjoy!

Makes 24 muffins
1 pkg vanilla cake mix
1 pkg pistachio pudding, unprepared (do not use sugar free)
1/4 cup vegetable oil
1/2 cup water
4 eggs
1 cup sour cream
2 tablespoons cinnamon
1/2 cup sugar
1/2 cup crushed walnuts

1. Preheat oven to 350.
2. In a large bowl, combine cake mix, pudding, oil, water, eggs and sour cream. Stir with a spoon until well blended.
3. Grease muffins pan with cooking spray.
3. Pour batter in muffin cups, 1/3 full. A cookie scoop works well.
4. In a small bowl, mix together cinnamon, sugar and walnuts. Sprinkle over batter (you may have some left over)
5. Bake for 15 minutes.
6. Let cool completely. Gently use tablespoon to release sides of muffins.

Potato and Leek Soup

Leeks have a very sweet and mild onion flavor. I do not find them to be over powering in this soup. Very delicious and easy to make. Many recipe have you blend the soup. That is not how I made mine, but feel free to be creative. Enjoy!

4 servings

2 large leek bundles
2 strips bacon, chopped
1 tablespoon olive oil
pinch of salt
8 cups chicken broth or stock
1 pound potatoes, peeled and diced
1 teaspoon salt
dash of ground black pepper

Spice Packet
2 sprigs thyme
1 tablespoon whole black peppercorns
2 bay leaves
1 coffee filter

Lay coffee filter flat on work surface. Place thyme sprigs, whole peppercorns and bay leaves in the center. Fold filter in half and staple to shut. Roll ends and staple. Set aside.

Soup
1. Cut green woody stems and roots off of leeks and discard. Cut leeks in half, lengthwise. Rinse very well to remove sand. Chop and set aside.
2. In a large pot, heat oil and cook bacon until light brown.
3. Add chopped leeks and a pinch of salt. Stir frequently until wilted.
4. Add chicken broth, potatoes, salt, ground black pepper and spice packet. Bring to a boil.
5. Reduce heat to medium and cook for 20 minutes, stirring occasionally, until potatoes are tender.