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    Mustard Vinaigrette – Oil-Free Salad Dressing

    No oil, no sugar – a totally diet compliant, clean eating salad dressing! Use plain mustard, not honey mustard which has excess sugar, and stick with yellow or stone-ground instead. Many organic brands also come in delicious flavors and are made with apple cider vinegar instead of distilled for even more benefits. To make: Combine 1/3 cup your choice yellow or stone-ground mustard with 1/4 cup raw apple cider vinegar, 1/2 teaspoon your choice sweetener (such as agave, liquid stevia, coconut syrup, maple syrup, or brown rice syrup), 1 teaspoon black pepper and 2 tablespoons water. Blend in a small blender and drizzle onto your salad.

  • layered salad

    Layered Salad

    Scrumptious Layered Salad The first salad I ever made (many years ago…), when I was still a teenager and first learning to cook (really cook), and, boy, was it a hit!  This recipe has been with me ever since and continues to garner rave reviews from my dinner guests.  Aside from it’s scrumptious taste, it’s absolutely artistic to look at… 8 strips bacon 1 head lettuce 1/2 bunch celery, chopped 1 green pepper, chopped 1 c. frozen peas, thawed 1 c. mayonnaise 2 tbsp. apple cider vinegar 2 tbsp. sugar 4 hard-boiled eggs, chopped 6 green onions, chopped 3 tbsp. grated Parmesean 12   cherry tomatoes 4 medium-sized mushrooms   Cook…

  • chicken liver pate recipe

    Chicken Liver Paté Spread

    Chicken Liver Paté Made this once in the apartment at Martin Ave I think when I was having a little dinner party, maybe Christmas, with Mrs P over.  Also made it one of the early Christmas’s at Park Ridge.  Recipe never got entered into this collection until July 20, 2013 when I stumbled across it in my 365 Ways to Cook Chicken recipe. So grateful to have found it.  Just a good thing I’ve been too busy for the last decade to make it again, or I would have been extremely upset that it wasn’t in here!  I thought about making it a few times, but ultimately never had the…

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    Salmon in Champagne Sauce

    SALMON WITH CHAMPAGNE SAUCE Tried in our new house sometime between Feb and May 2003 for romantic dinner – excellent recipe. Chef: Philippe Thelier Restaurant: L’Auberge de Sedona Entree Ingredients: 4 6-oz. portions of salmon 1 oz. shallots 2 oz. champagne 1 oz. cream 1 oz. chives, chopped 2 oz. butter Salt and pepper to taste Instructions: Melt half the butter in a sauté pan. Sear salmon on each side for 1 minute. Add shallots, deglaze with champagne and reduce to syrup. Remove salmon to a warm place. Add cream to sauce, check seasoning and reduce a bit. Finish with butter and chives. Makes 4. servings.   Photo Credit: homechef.essentialcuisine.com…

  • Teriyaki Sauce Recipe

    Teriyaki Sauce

    I get so frustrated when I find a delicious sounding recipe for a Teriyaki dish, and then when you read the ingredients list you find store-bought teriyaki sauce. Who needs a recipe to tell them to buy a bottle of teriyaki sauce, pour it over meat and cook? That’s not  my idea of a recipe.  The problem with store bought teriyaki sauce is that it usually contains all kinds of bad stuff that isnt good for anyone, and is absolutely not allowed on the healthy eating program my husband and I follow that allows us to eat delicious food, shed excess pounds we were carrying, and keep it off. Aside…