Tuesday, April 26, 2016

Rosemary and Garlic Mashed Potatoes

  • 2.5 pounds potatoes, Yukon gold, washed and cut in 2 to 3-inch pieces
  • 1 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • 1 teaspoons freshly minced rosemary leaves
  • 1/4 cup skim milk
  • 1 teaspoons salt
  • 1/2 teaspoons white pepper
  • 1/8 cup chives
Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over high heat until simmering, reduce to medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.

Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.

Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

Optionally, add butter and additional milk to taste/texture.

Chicken Alabama - Leslie Christiansen

8 Pieces chicken

1/3 c. flour
1/2 tsp salt
1/2 tsp paprika
dash thyme
dash pepper

Mix flour and spices.  Dredge chicken with flour mix. Shake off flour and sauté in 3 TBSP cooking oil. Place chicken in Casserole dish
Save flour for sauce

2 TBSP butter
1/4 c onion, chopped
1 cup chicken stock or broth
1/2 cup light cream (can be milk, I use heavy cream)
1/4 tsp. lemon juice (I left this out)
2 Tbsp pimento's (optional)
*ground Italian Sausage (optional)

Saute onion in 2 TBSP butter. Stir in extra flour (from chicken). Add chicken stock, cook until thickened. add cream and cook until smooth and thick.
Add lemon juice and pimento. blend well.

Pour over chicken, cover and bake 1 1/4 hrs F@ 325. Serve over rice.

*We just cooked this for Sunday dinner and the sauce looked like country gravy so I made up some more and we had it with mashed potato's.  For left overs the next day I made more "gravy" and added italian sausage.  Needless to say we want to have the left over gravy on some biscuits next.

Friday, March 25, 2016

Simple light mustard vinaigarette

½ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon yellow mustard
¼ teaspoon salt
1 clove garlic, minced
Pinch paprika
Black pepper to taste

Mix vigorously and enjoy!

Best on spinach or light greens (miner's lettuce salad).

Saturday, February 20, 2016

Sheppard's Pork and Cabbage Stew

1 tablespoon oil
1 lb. pork tenderloin, cut into 1-inch slices
1 cup julienne-cut (2x1/8x1/8-inch) carrots
1 cup sliced onions
4 medium baking potatoes, peeled, cubed
3 tablespoons chicken-flavor instant bouillon
1 teaspoon dried pork seasoning
1 tablespoon cider vinegar
4 1/4cups water
3 tablespoons all-purpose flour
2 cups thinly sliced cabbage 
#1 Heat oil in Dutch oven over medium heat until hot. Add pork, carrots and onions; cook until pork is browned. Drain.
#2 Add potatoes, bouillon, pork seasoning, vinegar and 4 cups of the water; mix well. Simmer 30 minutes, stirring occasionally.
#3 In small bowl, combine remaining 1/4 cup water and flour; beat with wire whisk until well blended. Add flour mixture and cabbage to stew; mix well. Cover; simmer an additional 10 minutes or until stew is thickened, stirring occasionally.
6 servings

Wednesday, May 20, 2015

Chicken Things by Leslie Christiansen

Chicken breast cooked and cubed
2 8 oz. cream cheese
Chicken broth - can use broth from cooking above mentioned chicken
1 can crescent rolls

In a sauce pan melt cream cheese and enough broth to make a sauce, add chicken and season with salt and garlic salt.

on a cookie sheet lay out 1/2 the of the canned rolls, pinch to seal perforation, fill with chicken mix, cover with remaining rolls and pinch to seal.

Cook according to direction on roll package.

serve with gravy

1 can cream of chicken soup
1 can cream of mushroom soup

Sunday, January 25, 2015

Cod Medallions with Penne Rigate

Thanks to http://www.pescetarianjournal.com/cod-medallions-with-penne-rigate-gluten/

Ingredients (Cod Medallions)
2 tablespoons light butter or margarine
Enough panko to put on top of 4-6 half fillets of cod
2-3 six-ounce fillets of cod, thawed and sliced in half
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet paprika

Ingredients (Penne Rigate with Marinara Sauce)
1 12-ounce package Penne Rigate (gluten-free = ok)
1 24-ounce jar Marinara sauce
1 tablespoon all-purpose herb seasoning
Parmigiano cheese, shredded (optional)


  1. Melt butter in saute pan over medium-low heat. Add panko and mix thoroughly. Remove from heat before it browns. Set aside.
  2. Prepare the Penne according to the directions on the box. Keep warm.
  3. Heat 4-6 servings of marinara sauce on low in a saucepan.
  4. Preheat oven to 400 degrees.
  5. Mix salt, pepper, and paprika in a small bowl.


  1. Place cod on baking pan and season the half-fillets with salt, pepper, and paprika mix. Place in oven and cook for 10 mins. 
  2. Remove fish from oven and top each cod piece with a tablespoon of the buttered panko. Return to oven for another 5 minutes or so until the fish flakes easily with a fork and the panko crumbs have browned.
  3. Plate a serving of pasta for each person and spoon the heated marinara sauce over the cooked pasta.
  4. Use a spatula to place a cod medallion on each serving.
  5. Top the panko with the herb seasoning and shredded cheese, if desired, and serve.

Tuesday, October 28, 2014

Craig's Amazing Roasted Pumpkin Seeds

As many pumpkin seeds as you can collect!
Worcestershire sauce (just enough to coat the seeds)


  1. Pick all the seeds you can out of the guts of the pumpkin(s).
  2. Spread them out on cookie sheets so that they can dry.
  3. Leave the seeds out to dry. When the membranes on the seeds begin to separate from the seeds, they are dry enough.
  4. Take the tray outside and hand-rub the seeds until most/all the seeds are clean. Gently blow away the dried membranes as you rub the seeds.
  5. Place the now-clean seeds in a microwave safe bowl and coat with Worcestershire sauce using a mixing spoon.
  6. Microwave the bowl with the coated seeds on high for 1 minute to warm them up.
  7. Mix the seeds again to coat them with the sauce. It sticks better when the seeds are warm.
  8. Spread the seeds out on cookie sheets again and cook on 200F for 2 hours.
  9. Enjoy!