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1 lb. sausage

1 Tbsp. oil to cook veggies

1 package cole slaw mix

1 tsp. salt

2 Tbsp. soy sauce

2 Tbsp. sesame oil

1 egg, slightly beaten

2 Tbsp. finely minced ginger

1 package wonton wrappers

1 small bowl water (to seal potstickers)

Cook veggies in oil and salt to soften and remove excess moisture.  Transfer to plate lined with paper towel to absorb excess moisture and allow to cool.

In a large bowl, whisk together soy sauce, sesame oil and egg.  Add in uncooked sausage, ginger, and softened veggies.  Using your hands, combine until well blended.

On a dry clean surface, lay out a couple of wrappers.  Work quickly so they don’t dry up.  Keep unused wrappers under a damp paper towel.

Spoon filling into the center of each wrap.  Dip finger in water and moisten the edge of the wrap to seal, forming a half moon shape.  Place on baking sheet lined with parchment pinched side up.  Gently press to flatten bottom.  Keep covered with plastic wrap while forming the rest.

Use a large skillet with lid.  Over medium high, add 3 Tbsp. oil.  Arrange pot stickers fitting them tightly in the pan until bottoms are golden brown.  Add ½ c. water and cover with lid and cook 8 to 10 minutes.  Remove lid and cook 2 minutes more until most of the water is gone.

I prepared a pan lined with parchment and covered with plastic wrap to keep the potstickers moist until I cooked them.


Mix sausage, cooked veggies, salt, soy sauce, oil, egg, and ginger.


I worked using a paper plate and damp paper towels to keep the unused wrappers moist.


I laid them out on damp paper towels working three at a time.


They look more like ravioli because the wrappers were the small ones (by mistake).


I had leftover filling, so I made meatballs and baked them.  Yummmmm.


I wish I was kidding about this being mystery chicken.  I was lazy about labeling chicken one day and put the containers in the freezer.  It’s anybody’s guess what sauce it is.  I actually think it was Allegro Vintage Raspberry Chipotle Marinade.

I like to freeze chicken in the marinade.  That way while it’s freezing and while it’s defrosting, the marinade is doing it’s magic.


I baked the chicken at 350F for 35-40 minutes (to an internal temp of 165F) and then chopped it up into bite size pieces.


I was lazy about sides, though.  I tried Birds Eye Protein Blends.  This one is Asian style.  I added chicken broth instead of water and cooked it on the stove top while the chicken baked.

I topped it off with a salad that is another convenience food.  It’s a kit:




I love the Little Big Meal deals at The Fresh Market.  They put all the ingredients in one spot and it’s a no thought and just a little effort required weekday meal!

This week it was a Chili meal.  For $20.00, I got:

1 lb. fresh ground turkey (you could also choose ground chuck or a vegetarian meat substitute)

1 package veggies (onions, peppers, and garlic – ready to go)

1 jar Frontera Chili Starter – a Rick Bayless product.  I chose White Bean with Chilis – YUMMMMM

1 can beans (I chose cannelloni beans)

1 package shredded cheese

1 container (8 oz) Daisy sour cream

6 corn muffins

It is advertised as enough to feed a family of four.  I bought an extra pound of ground meat (chicken) and had lettuce, tomato, and avocado on hand for toppings, as well as some tortillas left from taco night.

Brown meat and veggies in olive oil.


Add drained beans and chili starter.


Simmer 15-20 minutes.

I thickened it with breadcrumbs (my new go to for thickening sauces, chilis and stews)






Florida is an interesting place to live during hurricane season.  Anytime one heads our way, folks clear the shelves in the local stores of water, canned goods, bread, etc.  The threat of at the very least losing power makes the thought of what’s in the fridge and freezer going bad!  I feel so fortunate that we dodged the bullet this time.  When I see reports of the devastation, I know just how lucky we are that it skirted by us.

My daughter and son in law made a huge batch of taco meat and rice in case they had guests (since their house is inland and has hurricane shutters).  I was blessed with the leftovers, and we had a fantastic dinner thanks to them.

4 cups leftover taco meat

4 cups leftover cooked rice

1 jar salsa

1 can of black beans

1 package (20) fajita style flour tortillas

Shredded Cheese


Shredded Lettuce

Diced Onion

I added salsa to the taco meat and heated it up.


I added black beans to the rice and heated it up.


Meanwhile, I put the tortillas on a large baking sheet in a 200F oven to heat.

Toppings included cheese, tomatoes, lettuce and onion.  We were missing sour cream and avocado, but the tacos were so yummy, we didn’t miss them.


The kids all voted for tacos more often!



2 Tbsp. walnut oil

1 large sweet onion,  coarsely chopped

1 C. coarsely chopped sweet peppers

8  chicken cutlets

1/3 c. super chunky peanut butter

2 Tbsp. soy sauce

2 Tbsp. lemon juice

2 Tbsp. sweet thai chili sauce

2 Tbsp. minced garlic

1 Tbsp. minced ginger

1/2 C. water

Combine peanut butter, soy sauce, lemon juice, chili sauce, and water in sauce pan.  Heat until peanut butter melts.

Place chicken cutlets in baking dish.

Brush with walnut oil and a little of the peanut sauce.

Bake 350F for about 20 minutes (until internal temperature is 165F).

Meanwhile, boil water for noodles (I used whole wheat angel hair pasta)

Heat oil in large skillet or dutch oven.  Add onions and peppers.  Cook over medium low heat until softened.

Add peanut butter sauce to cooked onions and peppers.  Chop cooked cutlets into bite sized pieces and add in.  Heat through over low heat.  Add more liquid if needed.

When noodles are done, drain, reserving a little pasta water just in case, and top with chicken, peanut sauce and veggies.

This was a huge hit.  Those who love hot foods added some red pepper flakes.


2 lb. chicken tenderloins

2 packages Sunbird Bourbon Chicken Mix

2 Tbsp. soy sauce

1 1/2 c. water

1/4 c. honey

2 Tbsp. grated fresh ginger

2 Tbsp. minced garlic

1 tsp. red pepper flakes

1 package Eat Smart Stir Fry vegetables

1 can baby corn, drained

1 can sliced water chestnuts, drained

2 Tbsp. walnut oil

Cut up tenderloins into bite size pieces.

Toss in bourbon chicken mix.

Heat oil in dutch oven.  Cook chicken about 10 minutes over medium high heat.

Add water, honey, ginger, garlic, red pepper flakes, and stir fry vegatables.

Over and simmer 15-20 minutes until chicken is cooked through.  Internal temperature should be 165 F.

Stir in baby corn and water chestnuts.

Add panko bread crumbs to thicken, if needed.  I added about 1/4 c.

I cooked rice in the rice cooker to serve this with.


1 lb. hot Italian sausage

1 package Simply Potatoes Steakhouse Seasoned Diced Potatoes

1 c. coarsely chopped peppers (I used  mini sweet red, yellow, and orange)

1 package broccoli slaw

1 sweet onion, coarsely chopped

1 can diced tomatoes

2 Tbsp. olive oil or other flavorful oil (I used walnut oil)

Remove casing, cut into little pieces, and brown sausage.  Add in fresh veggies and oil.  Cover and cook over medium low until veggies are slightly softened (about 15 minutes).  Add canned tomatoes and simmer about 15-30 minutes more over low.

I didn’t add seasoning, because the sausage and potatoes were seasoned.

Easy add ins:  squash, mushrooms, cabbage, spinach, any veggie! A great way to use up leftovers!  This could also be cooked in the crock pot, but I would still brown the sausage first to give it a nice crust.

I served this with quinoa and green lentils cooked in the rice cooker.

This got rave reviews!!


1 jar Alfredo sauce

6 Southern Fried Chicken Boneless Breasts

1 Package Broccoli Slaw

1 lb. elbow macaroni

2 Tbsp. pesto

6 slices cheddar cheese

1/4 c. shredded cheese (I used ricotta salata and parmesian)

Bake Boneless Breasts (I used Tyson) according to instructions.  Meanwhile, boil macaroni.

Place broccoli slaw in the microwave and cook 4 minutes on high.

Drain macaroni and stir in pesto.  Stir in alfredo.

Layer half of the macaroni in a 13 x 9 baking dish.


Top with cooked broccoli slaw.


Top with chopped fried chicken.


Top with remaining macaroni.


Top with cheese and bake at 350 F for 35 minutes.



1 c. green lentils

1 c. quinoa

4 c. water or broth

2 Tbsp. butter

Cook in rice cooker according to brown rice directions.

2-3 lb. hot Italian sausage, casing removed, and broken up into bite size pieces

2 packages frozen Trader Joe’s grilled peppers and onions

1 package frozen Trader Joe’s mushrooms in garlic sauce

2 cans coconut milk

3 Tbsp. green curry paste

1 Tbsp. Cajun seasoning

1/2 c. seasoned bread crumbs

Combine sausage, one package of peppers and onions, mushrooms, coconut milk and curry paste in crock pot. Cook on low 8-10 hours.

Add remaining package of grilled peppers and onions about 30 minutes before serving.

Add bread crumbs to thicken, if necessary.

This was delicious!  Another no leftovers meal.  I decided to try the quinoa/lentil mixture I’ve been reading so much about.  The kids loved it.

Brule Presentation

At Brule, it is all about the amazing sauces, unique combinations, tremendous presentation, and layers upon layers of deliciousness!

Last night, we ordered venison (but failed to take a picture of it – I borrowed a pic from a review on TripAdvisor showing the duck to give you an idea of how well presented their meals are).  It has been over 40 years since the last time I ate venison, so aside from remembering that it was gamey and sometimes chewy, I just wanted to see Brule’s take on it.  The waitress recommended it, and she was not wrong!  The meat was cooked to a perfect medium rare atop sweet potato ravioli (freshly made in house).

The sauce was beyond words.  Perfect in every way!  We ordered a side of asparagus and a potato croquette – both were scrumptious!

Brule Outside

We sat outside under the stars and will continue to go there regularly.


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