Sunday, December 18, 2016

Slow Cooker Chocolate Covered Peanut Clusters

Slow Cooker Chocolate Covered Peanut Clusters
Recipe submitted by Michelle Morphy

So good and simple to make. Add these peanut clusters to your baking list each Christmas.  Your friends and family will be jumping for joy!


1 (16 ounce) package dry roasted salted peanuts
1 (16 ounce) package dry roasted unsalted peanuts
1 (12 ounce) package semi-sweet chocolate bits
1 (4 ounce) German chocolate bar
1 (32 ounce) white almond bark


Put peanuts in bottom of crock pot. Add other ingredients.

Cook on low setting for 1 1/2 to 2 hours. Stir ingredients 2 or 3 times during the allotted time.

Place rounded spoonfuls onto wax paper and allow to cool.

Recipe submitted by Michelle Morphy

Sunday, December 11, 2016

Pumpkin Pecan Loaves

Pumpkin Pecan Loaves
Recipe submitted by Lani May Gumm


3 1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 (15 ounce) can pumpkin
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
1/2 cup chopped pecans

Caramel Glaze:

1/4 cup butter
1/4 cup sugar
1/4 cup brown sugar
1/4 cup heavy whipping cream
2/3 cup powdered sugar
1 teaspoon vanilla


In a bowl, combine the first six ingredients. In another bowl, combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined. Fold in the pecans.

Spoon into two greased 9 x 5 x 3-inch loaf pans.

Bake at 350 degrees for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

For glaze, combine butter, sugars, and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the powdered sugar and vanilla until smooth. Drizzle or spread over cooled tops of loaves.
Recipe submitted by Lani May Gumm

Thursday, December 8, 2016

Black Olive Focaccia Bread

Black Olive Focaccia Bread

This bread is fun and easy to make. Your family will be impressed and they will love you forever!


2 teaspoons instant dry yeast
5 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon dried or fresh rosemary
1 can (3.8 ounce) sliced black olives, drained
2 cups warm water

Extra olive oil, coarse sea salt and rosemary for sprinkling


Place all the ingredients together in a stand-up mixer bowl, except the warm water.

Using a dough hook attachment, mix all the ingredients together while slowly adding the water. Mix the dough until it comes together and forms a sticky ball.

Place the dough ball inside a lightly oiled clean bowl and cover with plastic wrap. Place a clean towel over the plastic wrap and let rise and double in size for about an hour or more.

Oil an 15 1/2 x 10 1/2-inch jelly-roll baking pan.

Deflate your dough and place it on the baking sheet. Using your hands to push, pull and press the dough evenly over the bottom of the pan. Once finished, cover the pan with a towel and let rise for another 20 minutes.

Use your fingertips to make dimples in the focaccia dough.

Drizzle olive oil over the dough and spread with a brush. Sprinkle rosemary and coarse sea salt over the top of your bread and let rise for another 15 minutes.

Preheat oven to 425 degrees.

Bake for 20 to 25 minutes until a pale golden brown. Let cool for 15 minutes before slicing bread.

Sunday, November 27, 2016

Chocolate - Orange Biscotti

Chocolate - Orange Biscotti


2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon grated orange peel
1 cup pecans, lightly toasted, coarsely chopped
6 ounces bittersweet (not unsweetened) chocolate, chopped


Line large baking sheet with parchment paper.

Whisk flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat sugar and butter in a large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.

Position rack in center of oven and preheat to 350 degrees.

Using floured hands, form each dough piece into 14-inch long, 2 1/2-inch wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart.

Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300 degrees.

Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch thick slices. Stand slices upright on baking sheet. Repeat with remaining log.

Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack.

Sunday, November 20, 2016

Pumpkin Recipes

Pumpkin Recipes

Are you looking for some great pumpkin recipes? If yes, here are a few delicious recipes that you and your family will love.

Rum Glazed Pumpkin Cake

The Best Pecan Pie Ever!

Aunt Ruth's Pumpkin Pie Cake

Down East Maine Pumpkin Bread

Libby's Pumpkin Roll

Pumpkin Cheesecake Parfaits

Maple - Glazed Pumpkin Spice Cake

Maple - Glazed Pumpkin Spice Cake

Libby's Pumpkin Roll

Pumpkin Cheesecake Parfaits

Aunt Ruth's Pumpkin Pie Cake
Best Pecan Pie Ever
Rum Glazed Pumpkin Cake

Wednesday, November 16, 2016

Everyday Italian Recipes

Everyday Italian Recipes

I have some very exciting news.  As of November 3, 2016, the new Italian cooking blog "Everyday Italian Recipes" has arrived and is online. Please visit "Everyday Italian Recipes" and view the great tasting recipes. If you like what you see, please "like" and "share" the new blog.  Grazie!

Everyday Italian Recipes

Everyday Italian Recipes

Thursday, November 3, 2016

Classic Chicken and Dumplings

Classic Chicken and Dumplings
Original recipe by Real Simple

This is a great and easy meal to make on a winters day. The original recipe called for 10 cups of water. I used 8 cups of low sodium chicken broth and 2 cups of water instead. I also ended up adding more salt and pepper than what the recipe directed.  


1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt and black pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
2 cloves garlic, chopped
2 bay leaves
10 cups water
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup buttermilk
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving


Heat the oil in a large pot or dutch oven over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves and 10 cups water.  Bring to a simmer and cook until chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate.  Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).

Whisk together 1/2 cup of the flour, 2 cups of the cooking liquid, and 1/4 teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

Make the dumplings: Whisk together the remaining 2 cups flour, the baking powder, baking soda, and 1/4 teaspoon each salt and pepper in a medium bowl. Stir in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

Thursday, October 20, 2016

Soft Molasses Cookies

Soft Molasses Cookies
Recipe submitted by Graham Gaimari
Original recipe by Betty Crocker


1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons granulated sugar


Heat oven to 325 degrees.

In a large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.

Shape dough by rounded tablespoonfuls to 2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared side up, about 2 inches apart.

Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.

Wednesday, October 5, 2016

Pasta with Sausage Ragu

Pasta with Sausage Ragu
Original recipe by Cook's Country


1/2 fennel bulb, stalks discarded, bulb cored and chopped coarse
1/2 onion, chopped coarse
1 tablespoon fennel seeds
1 (28 ounce) can whole peeled tomatoes
2 pounds sweet or hot spicy Italian sausage, casings removed
1 tablespoon extra-virgin olive oil, plus extra for drizzling
Salt and pepper
2 tablespoons tomato paste
4 garlic cloves, minced
1 1/2 teaspoon dried oregano
3/4 cup red wine
1 pound pappardelle or tagliatelle
Grated Parmesan cheese


Pulse fennel, onion and fennel seeds in food processor until finely chopped, about 10 pulses, scraping down sides of bowl as needed; transfer to separate bowl. Process tomatoes in now-empty processor until smooth, about 10 seconds; transfer to second bowl. Pulse sausage in now-empty processor until fiely chopped, about 10 pulses, scraping down sides of bowl as needed.

Heat oil in Dutch oven over medium-high heat until shimmering. Add sausage and cook, breaking up meat with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes.

Add fennel mixture and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. (Fond on bottom of pot will be deeply browned.) Add tomato paste, garlic, and oregano and cook, stirring constantly, until fragrant, about 30 seconds.

Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. Add 1 cup water and pureed tomatoes and bring to simmer. Reduce heat to low and simmer gently, uncovered, until thickened, about 45 minutes. (Wooden spoon should leave trail when dragged through sauce.) Season with salt and pepper to taste; cover and keep warm.

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return to pot. Add 3 cups sauce and 1/2 cup reserved cooking water to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed. Transfer to serving dish. Drizzle with extra oil, sprinkle with Parmesan, and serve. (Remaining 3 cups sauce can be refrigerated for up to 3 days or frozen for up to 1 month.)

Wednesday, September 14, 2016

Tomato Jam

Tomato Jam
Receipe submitted by Lisa VanMansum

Makes a classy substitution for ketchup.  Try with burgers, meatloaf, steak or fries!


1 1/2 pounds of good, ripe Roma tomatoes, cored and coarsely chopped
1/3 cup sugar (the original recipe called for 1 cup! - way too sweet)
2 tablespoons fresh squeezed lemon juice (adjust with more later)
1 tablespoon fresh grated or finely minced ginger
1 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon salt (adjust with more later)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 - 1 jalapeno, stemmed, seeded, and minced
1/4 teaspoon red pepper flakes (add more if you'd like more kick)


Combine all ingredients in a heavy medium sauce pan. Bring to a boil over medium heat, stirring often.

After about 5 minutes of a soft boil, reduce heat to a simmer, stirring occasionally, until mixture is the consistency of thick jam and a lot of the liquid is reduced, about 1 hour, 15 minutes.

Taste and adjust seasoning, then cool and refrigerate for up to 1 week.

Recipe submitted by Lisa VanMansum

Monday, September 5, 2016

Santa Barbara, California, 8//20/16

Santa Barbara, California, 8/20/16
We had the pleasure of visiting the Kunin Winery tasting room in Santa Barbara, California this past August. (Pictured left to right, David, Rob, Frank, Janet & Angela)

Penne with Vodka Sauce

Penne with Vodka Sauce

Looking for an easy romantic dinner?  If yes, just add salad, bread, red wine and Italian music!


Kosher salt
Penne pasta (12-ounce)
1 (28-ounce) can whole plum tomatoes
1 tablespoon unsalted butter
2 shallots, minced
2 - 3 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 cup  vodka
2/3 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping


Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about three minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about seven minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about three minutes. Stir in the Parmesan and basil.

Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more Parmesan and basil.

Serve with salad and bread.

4 servings

Orange Salad

Orange Salad


4 oranges
2 fennel bulbs, thinly sliced, fronds reserved
1/2 cup pitted black olives


5 tablespoons olive oil
Juice of 1/2 lemon, strained
2 tablespoons chopped flat-leaf parsley
Fennel fronds (see above)
1 teaspoon fennel seeds (optional)
Salt and pepper


First make the dressing.  Whisk together the olive oil, lemon juice, parsley, fennel fronds, and fennel seeds, if using, in a bowl and season to taste with salt and pepper.

Cut off peel from oranges, removing all traces of bitter white pith. Cut the flesh into rounds, put them into a large salad bowl, and add the fennel and olives. Mix well. Drizzle the dressing over the salad to taste, and serve.

Serves 4 - 6

Monday, August 29, 2016




3 1/2 - 4 pound boneless pork butt / shoulder, cut into six equal pieces
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon cumin
8 cloves garlic, crushed
1 medium onion, quartered
3 bay leaves
1 lime, juiced
1 large orange, juiced (save the spent halves)

Optional Toppings:

Tortillas / taco shells
Black beans
Sour cream


In a slow cooker, add cut pork, salt, pepper, oregano, cumin, garlic, onion, bay leaves, and lime juice. Juice the orange and add the spent halves to the cooker as well. Mix together until the meat is well-coated.

Cover and cook on low for 8 - 10 hours, or until the meat pulls apart easily.

Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.

Pour about 1 cup of the liquid remaining in the slow cooker over shredded pork. Broil for 5 - 10 minutes until the meat browns and crisps along the edges.

Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!

4 - 6 servings

Friday, July 22, 2016


Original recipe by Giada De Laurentiis!

Limoncello is an Italian liqueur mainly produced in Southern Italy. It is very expensive to buy, so make it yourself at home. Limoncello is usually enjoyed at the end of a meal.

I have made the 40-day version of limoncello. Even though it is easy and great tasting, this 4-day version is just as good. I have included the link above. Click on Giada's limoncello video.


10 Lemons
1 (750-mil) bottle vodka
3 1/2 cups water
2 1/2 cups sugar


Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Don't throw away your lemons.  Here's a homemade lemonade recipe that is delicious and easy to make!

Tuesday, June 28, 2016

Peach Iced Tea

Peach Iced Tea
Recipe submitted by Isabella Rossellini

Isabella says to try this refreshing, great tasting peach iced tea on a hot summer day!


Peach simple syrup
1 cup sugar
1 cup water
3 peaches, sliced

3 organic black tea bags
6 cups water


Make peach simple syrup by stirring the following together in a medium saucepan and bringing to a boil: one cup sugar, one cup water, and three fresh peaches, sliced. Reduce to medium heat and let simmer, crushing the peaches into the sugar as they cook.

Turn off heat, cover pan, and let it sit for 30 minutes.

Meanwhile, brew the tea using six cups of boiling water and three organic black tea bags.

Let the tea steep for five minutes, remove the bags, and refrigerate the tea.

Strain the syrup mixture into the tea using a strainer to remove fruit pieces. Discard once all the liquid has been strained from the syrup mixture.

Stir, and serve over ice. Enjoy!

Recipe submitted by Isabella Rossellini

Sunday, June 12, 2016

Barbecued Beef Brisket

Barbecued Beef Brisket
Recipe submitted by Thomas M Shields


1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced


2 tablespoons canola oil
1 fresh beef brisket (2 to 2 1/2 pounds), trimmed


In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3 - 4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan.

In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil.

Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2 1/4 hours or until meat is tender.

Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into slices; serve with sauce.

6 servings

Classic Beef Stroganoff

Classic Beef Stroganoff
Recipe by

This recipe is simple to make and the dish is great tasting.


1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely minced
1/4 cup butter
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles


Cut beef across grain into 1 1/2 x 1/2-inch strips.

Cook mushrooms, onions and garlic in butter in a 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

Cook beef in same skillet until brown, Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Sunday, May 8, 2016

Roasted Asparagus with Dijon-Lemon Sauce

Roasted Asparagus with Dijon-Lemon Sauce
Original recipe by Cooking Light


2 pounds asparagus spears, trimmed
4 teaspoons extra virgin olive oil, divided
1/2 teaspoon kosher salt
2 garlic cloves, minced
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley


Preheat oven to 425 degrees.

Combine asparagus, 2 teaspoons olive oil, salt, and garlic in a large bowl, tossing well to coat. Arrange asparagus mixture in a single layer on a baking sheet. Bake at 425 degrees for 12 minutes or until crisp-tender.

Combine remaining 2 teaspoons oil, rind, juice, mustard, and pepper in a small bowl, stirring with a whisk. Arrange asparagus on a platter, drizzle juice mixture over asparagus. Sprinkle with parsley.

Sunday, April 24, 2016

Fennel Salt

Fennel Salt
Original recipe by Fine Cooking

I recently dined at the Volterra Italian restaurant in Ballard, Washington with my best friend David on a recent trip to Seattle. On the table was a small dish of fresh fennel salt. As we sat down, we could smell the fennel salt seasoning. The smell was inviting and I was immediately interested in how to use the seasoning.

The fennel salt is a all purpose seasoning. You can sprinkle the fennel salt on bread with olive oil, or use it to season meat, seafood, potato's and eggs. It is easy to make and it is very delicious!


3 tablespoons kosher or sea salt
1 tablespoon fennel seeds, toasted and ground
1 tablespoon freshly ground black pepper


Combine the salt, fennel, and pepper in a small bowl.

Wednesday, April 13, 2016

Spring Pizza

Spring Pizza
Original recipe by Eating Well 

This is a healthy, great tasting pizza. I altered the recipe by adding the sun-dried tomatoes and sliced artichoke hearts. I bought the garlic & herb pizza dough at Trader Joe's.


3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
1 bunch asparagus (about 1 pound)
1/2 cup sun-ripened dried tomatoes in olive oil
1 (14 ounce) can artichoke hearts, sliced
1/2 cup snipped fresh chives, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound pizza dough (whole-wheat, plain or garlic & herbs)
1 cup shredded mozzarella cheese


Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450 degrees for at least 15 minutes.

Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with remaining 1 tablespoon oil, 1/4 cup chives, salt and pepper.

Roll out dough on a lightly floured surface to about a 14-inch circle.

Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the dough with the tips facing out. Top with cheese and the remaining chives.

Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.

368 calories

Wednesday, April 6, 2016

Easy Italian Salad

Easy Italian Salad


1 bag (10 oz) ready to eat Italian-blend salad greens
1 can (14 oz) artichoke hearts, drained and chopped
1 can (14.5 oz) ripe olives, drained, whole or halved
1 cup cherry tomatoes, whole or halved
1/2 to 3/4 cup zesty Italian dressing

Deli-sliced Pepperoncinis (optional)


In a large bowl, mix all ingredients together and toss. Serve the Pepperoncinis on the side.

Thursday, March 17, 2016

Spanish Chicken and Rice

Spanish Chicken and Rice

This easy to put together meal tastes great! You can also serve the Spanish chicken and rice with flour tortillas and hot sauce!


1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
kosher salt and pepper
1 medium onion, sliced
1 green bell pepper, sliced
2 cloves garlic, finely chopped
1 cup dry white wine
1 28-ounce can diced tomatoes, including liquid
1 cup long-grain white rice
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup pimiento-stuffed Spanish olives, chopped (optional)


Prep: 40 minutes

Heat the oil in a large saucepan over medium heat.

Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side.

Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Stir in the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.

Spoon the chicken and rice onto individual plates and sprinkle with parsley.  Serve with the olives, if desired.

Calories:  442
Makes 4 servings

Monday, February 15, 2016

Blood Orange Champagne Cocktail

Blood Orange Champagne Cocktail

This is the perfect cocktail to serve at your Italian dinner party. It is easy to make and great tasting.


1/4 cup creme de cassis (black-currant liqueur)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)


Spoon 1 1/2 teaspoons creme de cassis into each of 8 Champagne flutes or other glasses. Add 3 tablespoons juice to each glass. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.

8 servings

Lizanne and Mary enjoying the Blood Orange Champagne cocktail

Sunday, February 7, 2016

Lemon Sheet Cake

Lemon Sheet Cake

Do you love lemon?  If yes, you will love this easy to make lemon sheet cake. Make this cake the day before and refrigerate overnight before serving.


1 cup unsalted butter
1/2 cup water
1/2 cup lemon juice
2 cups granulated sugar
2 cups all-purpose flour
1/2 cup Greek plain yogurt
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon cornstarch


6 tablespoons unsalted butter
6 ounce softened cream cheese
4 cups powdered sugar
3 tablespoons lemon juice



Preheat oven to 350 degrees.

In a large saucepan melt butter with water. Turn off heat and whisk in lemon juice, sugar, flour, yogurt, eggs, vanilla, salt, baking powder, and cornstarch.

Pour into a greased jelly roll pan (15" x 10") and bake for 15 minutes or until tester inserted into center of cake comes out clean.


While the cake is baking make the icing.

In a medium saucepan melt the butter and cream cheese. Remove from heat and whisk in lemon juice and powdered sugar. Pour over warm cake and spread.

Wednesday, January 27, 2016

Wine Bundt Cake

Wine Bundt Cake
Recipe submitted by Tracy Oprea


1 (18.25) package moist yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 teaspoon ground nutmeg
3/4 cup vegetable oil
3/4 cup cream sherry
4 eggs


Preheat oven to 350 degrees. Grease and flour one 10-inch bundt pan.

In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, cream sherry, and eggs. Beat with an electric mixer for 5 minutes.

Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioner's sugar.

Do you like white wine? If yes, here's the recipe variation.

Substitute the sherry with white wine and the yellow cake mix with moist white cake mix. It's that's easy. Enjoy! 

Wednesday, January 20, 2016

Wilted Spinach Salad

Wilted Spinach Salad

This is one of my favorite salads! The dressing is over-the-top good, so I double the dressing recipe.


Raw baby spinach (8 ounces), washed and dried
1 medium red onion, thinly sliced
1/3 cup apple cider vinegar
1 tablespoon prepared Coarse Ground Dijon mustard
1/2 teaspoon garlic salt
1/8 teaspoon pepper


In a large bowl, mix the sliced onions and raw baby spinach together. Cover and chill in refrigerator.

For dressing:  

Add the ingredients together and heat until it starts to steam. Just before serving, pour the hot dressing over the salad tossing gently to wilt greens.

Sunday, January 10, 2016

Italian Roasted Potatoes

Italian Roasted Potatoes
Recipe submitted by Mary Mimi Rorie

Your family will go crazy over these roasted potatoes.


2 1/2 pounds waxy (about 6 medium), such as Red Bliss, unpeeled and cut into 1-inch cubes
12 cloves garlic, peeled
2 teaspoons dried oregano
1/2 cup olive oil


Heat oven to 425 degrees. In a large roasting pan, combine potatoes, garlic, oregano and oil. Stir until potatoes are well-coated, and spread them evenly in pan.

Place in oven, and roast until golden brown and crispy, tossing once or twice. Bake for about 1 hour.

Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.

Recipe submitted by Mary Mimi Rorie