• Turkey sloppy joes recipes
    Chicken,  Main Course

    Turkey Sloppy Joes

    I was suddenly craving Sloppy Joes today. Back in the day, I would have thrown a can of Manwich in with some ground beef and called that dinner.  But now that we are into more of a clean eating lifestyle (except for cheat days!), I was thinking more like turkey or chicken sloppy joes, home made all the way.  Looked around at some sloppy joe recipes, but ultimately created my own hybrid based on 3 – 4 -different recipes, since none seemed quite spot-on for my liking.  Husband loved, loved, loved this. Went on about how good it was for 5 minutes after he got up from the table, no…

  • Main Course

    Garlicky Bread Crumbs Linguine

    Garlicky Breadcrumbs Linguine 2/3 c fine dry bread crumbs 2 tablespoons olive oil, divided 6 garlic cloves, minced 8 ounces uncooked linguine 1/4 cup chopped fresh parsley 2 teaspoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Preparation Preheat oven to 250°. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Remove from heat, and let stand 5 minutes. Return pan to heat. Stir in breadcrumbs, and cook 6 minutes or until lightly browned, stirring frequently. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl. Add 1…

  • Chicken Florentine
    Main Course

    Chicken Florentine

    Chicken Florentine Another one of my all time favorite recipes that’s been with me forever. A perfect specimen of Spa Cuisine which you can make right in your very own kitchen.  Spa Cuisine is healthy, low calorie, beautiful looking, and most of all, delicious tasting gourmet food. Made this for the first time back in my newlywed-ish days, living in our tiny apartment. Circa 1995 maybe?  Husband was impressed. Also made it at least once in the earlier days living at Park Ridge. 1 + ¼      tbsp. olive oil 1              onion, finely chopped 1              carrot, peeled and shredded 1              garlic, finely chopped 1 + ½      tsp. basil…

  • Sweet and Sour Beef Stew
    Main Course

    Sweet and Sour Beef Stew

    Sweet and Sour Beef Stew One of my long time favorite recipes, its been with me most of my adult life.  Made this when I first got married, and a good number of times through out the years. Making it right now, as I write this, in fact.  Haven’t had it in a number of years since we’ve been on a healthy eating program that focuses primarily on chicken, so this will be a treat. 1/8 c. olive oil 1/8 c. all-purpose flour 1/8 tsp. salt dash pepper 1 lbs. beef stew meat, cubed 1/2 c. water 1/4 c. ketchup 1/8 c. brown sugar 1/8 c. vinegar 1/2 tbsp. Worcestershire…

  • No Carb Flourless Pancakes
    Main Course

    Flourless Pancakes – Carb-Free

    Just made these for a post-Valentines day brunch for CP.  I made us a stak and lobster dinner last night, with stuffed, twice baked potatoes, asparagus, and broiled tomatoes – and lots of sparkling wine and candle light. Anyways… I digress…. So I just happened to see this idea yesterday on Pinterest when I was looking for my pin on how to cook lobster, and had to try. Just happened to have 2 overripe bananas I bought for mom (left them in the car in super cold weather, and the turned very over-ripe looking, so I brought them home and then stumbled upon this idea – perfect timing! These worked…

  • How to cook lobster tails
    Main Course

    How to Cook Lobster Tails

    Preheat the broiler. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with garlic butter. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Drizzle meat with lemon juice if desired or simply garnish with lemon wedges to serve.If frozen, thaw first. If serving them with  steak (“Surf and Turf”) a  4-5 ounce tail is the right size.   Lobster Scampi For this dish, you will need the following: ½ stick of butter 6 minced cloves of garlic ½ cup of olive oil…

  • Fried Ravioli Recipe
    Main Course

    Fried Ravioli

    Cook ravioli according to package directions. Dont overcook – should be al dente. Dip each cooked ravioli in egg whites, the coat with Panko (Italian Bread crumbs). Fry til brown in coconut oil. Make a glaze sauce – melt garlic butter in pan, add a splash of lemon juice, plus parsley if desired. Drizzle over ravioli before serving.

  • Main Course

    Melt-in-Your-Mouth Lasagna

    Thank heaven for the person who invented oven-ready lasagna noodles!  What would I do without them?  The  ease, simplicity, and convenience they offer  had me sold from the first time I tried them – I never make lasagna any other way.  This is one of my all-time favorite every day recipes, but it’s also wonderful to serve for company.  For a variation,  you can add a very thin layer of cooked, chopped spinach on top of each layer of ground beef … 1/4 c                       olive oil 1/2 c                       finely chopped onion 1                              clove garlic, finely chopped 1 28-oz                  can crushed tomatoes 1 5 1/2 oz              can tomato paste…

  • Italian Meat Sauce
    Main Course

    Hearty Italian Meat Sauce

    Hearty Italian Meat Sauce This is another recipe that has been with me for about as long as I’ve been cooking.  It’s a favorite around here, and makes it onto our dinner table frequently.  I usually serve it on top of spaghetti, rigatoni, or medium size pasta shells, but you can serve it with your favorite type of pasta.  A word of caution, however – this is a heavy sauce, so it isn’t recommended for especially delicate pastas such as Angel Hair.  Just add a tossed or Caesar salad  and a slice of garlic toast and enjoy Italian eating at it’s best! 2 Tbsp. olive oil 1/3 c. chopped onion…

  • Salisbury House Chili - Recipe
    Main Course

    Salisbury House Chili Recipe

    Salisbury House Chili (Copycat) There is a local restaurant chain in my city called Salisbury House, affectionately known by locals as Sals – its been around forever. Started during the days of vaudeville when a vaudevillian entertainer passing through town noted that there was no place to eat at 4 in the morning, and saw a business opportunity for a 24 hour diner. He opened one restaurant, basically a shack with a “little red roof” – the roof became the restaurant’s trademark – and, it grew from there. Almost a century later, Salisbury House continues to thrive, and most of them still have “the little red roof”.  Great little diner, with really…