Thursday, April 10, 2014

I will never, ever, ever use canned Salmon again for my salmon patties! I grilled a fresh salmon filet tonight then mixed it up for some delicious salmon patties! I hope you guys love this as much as I do :)


1 to 1 ½ lb. salmon fillet or 1 can salmon, drained

½ cup chopped onion

1 egg

½ cup bread crumbs

½ cup cheddar cheese

2 tablespoons mayo

1 tablespoon worstercheshire

1 teaspoon each of garlic powder, onion powder, salt, pepper and Cajun seasoning

1 tablespoon flour

1 cup Panko crumbs for dusting

Canola oil for frying

Mix first 9 ingredients together well and form into patties.  Place in the refrigerator for about 30 minutes.    Pour enough oil in a black skillet to cover the bottom.  Lightly dust each patty in Panko and shake off excess Panko and place in a skillet 3 at a time and fry about 3 minutes on each side or until golden brown.   This makes about 6 patties.  I like to serve them with ketchup and tartar sauce.  If you choose to do fresh salmon (which I highly recommend) season the filet with salt, pepper, garlic powder onion powder, and cumin.  Squeeze a little fresh lemon juice on it and drizzle a little olive oil over salmon.  Place skin side down on a grill over high heat, cover and grill for 15 minutes without flipping.  Carefully remove salmon from grill, place on a plate and cover with foil.  Let it rest for at least 15 minutes.  When ready to mix, gently remove as much skin as possible.

Tuesday, April 8, 2014

Recipes from this past Sunday's show..enjoy :)


CHICKEN PARMESAN                            





4 ounces soft goat cheese

3 tablespoons sun-dried tomatoes packed in oil

1 teaspoon garlic powder

Olive oil

French baguette, sliced (you’ll get 12 to 14 slices)

Slice bread ½” inch thick and place on a baking sheet.  Drizzle bread with olive oil and toast for 3 to 4 minutes.  Meanwhile, mix cheese, sun-dried tomatoes and garlic powder together to make a spread.  Remove bread from oven, flip over and spread a generous amount of cheese mixture onto each slice of bread.  Broil for 2 to 3 minutes or just until the cheese starts to melt.  Watch carefully J



Pre-washed romaine lettuce leaves

Parmesan cheese

Bacon bits

Crispy fried onions (you can find these next to the croutons)

Caesar dressing (I use Gardini’s)

Place 2 to 3 lettuce leaves on a plate then top with the remaining ingredients.



3 thick chicken breasts, sliced in half

1 cup Italian breadcrumbs

1 cup grated parmesan cheese

2 large eggs

2 tablespoon milk

Italian seasoning, garlic powder, onion powder, pepper

Oil for cooking chicken

1 small jar of your favorite spaghetti sauce

1 cup shredded mozzarella cheese

Split each chicken breast to make 6 pieces and pound with the flat side of a meat mallet.  I like to put a piece of wax or parchment paper over the chicken and then pound it.  Pound for about 20 seconds then flip the chicken and pound the other side.  Season each side of the chicken breasts with Italian seasoning, garlic powder, onion powder and pepper.  Combine the bread crumbs and cheese, mixing well.  Beat the eggs, milk and 1 teaspoon of the Italian seasoning together.   Dip chicken on each side into the egg mixture then into the bread crumb mixture, coating well.  In a large non-stick skillet, place just enough oil (I use Mazola) to cover the pan.  Heat on medium high and cook 2 chicken breasts at a time for 2 minutes on each side or just until browned on each side.  Place chicken on a rack or pan to drain off excess oil.  Once all chicken is cooked, place in a large baking dish, top each breast with 2 tablespoons spaghetti sauce and mozzarella cheese.  Cover with foil and bake at 375 for 20 minutes.  Serve with your favorite pasta.  This chicken with be moist, delicious and fork-tender J


1 can Pillsbury Crescent Rolls

3 (8-ounce) packages cream cheese, softened

1 cup sugar

5 eggs

8 ounces sour cream

Cherry pie filling

In a greased 13x9x2 baking dish, roll crescent dough out and spread on the bottom and up the sides of the pan.  Beat cream cheese and sugar until creamy.  Beat in the eggs, one at a time.  Add sour cream and mix for 2 minutes.  Pour mixture into the pan and sprinkle with a little cinnamon and sugar.  Bake at 350 (325 if using a glass dish) for 45-50 minutes.  Take out of the oven and let cool completely before cutting.  Chill in the fridge for at least 2 hours before serving.  Top with cherry pie filling.

Tuesday, April 1, 2014

My Ground Turkey and Marinara Sauce served over spaghetti squash...I promise this is really tasty :) Healthy doesn't always have to mean boring. Enjoy!

Ground Turkey and Marinara Sauce with Spaghetti Squash

1 tablespoon olive oil          

2 lbs. lean ground turkey

1 small onion, chopped

½ cup fresh carrots, peeled and diced

3 cloves garlic, minced

3 tablespoons brown sugar

1 tablespoon white vinegar

½ cup dry red wine

½ cup water

1 teaspoon each of salt, pepper, dried basil, and dried oregano (add more if you like)

2 large cans crushed tomatoes

In a large pot, heat the olive oil and cook the turkey, onions and carrots until turkey is browned.   Add the garlic and remaining ingredients.  Cover and simmer on low for at least 30 minutes.  The longer it simmers, the better it is!  Serve over spaghetti squash for a very low-carb, low-cal meal.


2 spaghetti squash, cooked

Salt, pepper and olive oil

To cook spaghetti squash, carefully cut squash down the middle and scrape out as many of the seeds as you can.  Drizzle the squash with olive oil and sprinkle with salt and pepper.  Place cut side down on a cookie sheet and bake at 375 for 50 minutes.  Let it cool then take a fork and scrape all the goodness out of the squash J  It will look just like spaghetti and you serve the marinara over it.  Delicious and healthy!



Sunday, March 30, 2014

Recipes from today's was pizza and pasta day! Enjoy :)

1 store bought pizza crust
1 cup alfredo sauce (I use Bertoli)
1 c up fresh spinach leaves
1 cup cooked, chopped chicken breasts
Shredded mozzarella cheese
Spread the alfredo sauce evenly over the pizza crust.  Next place the chicken, spinach and cheese over the sauce.  Bake at 425 for 10 minutes.
1 store bought pizza crust
1 cup sliced meatballs (when in a hurry, I use frozen meatballs.  Just thaw them and slice)
1 cup red sauce
1 tablespoon olive oil
½ each onion and bell pepper, sliced
½ cup sliced mushrooms, optional
1 teaspoon sugar
1 tablespoon minced garlic
Shredded mozzarella
Heat the olive oil in a skillet and sauté the onion, mushrooms  and pepper for about 8 minutes.  Next add the sugar and garlic and sauté for 1 minute;  Set aside.  Spread the sauce over the pizza crust.  Place the meatballs evenly over the sauce then add the veggie mixture, pepperoni and cheese.  Bake at 425 for 10 minutes.
16-ounces bowtie pasta, cooked and drained
3 tablespoons mayo              
½ cup Zesty Italian dressing
2 tablespoons white sugar
1 teaspoon vinegar
½ cup diced cucumber
1 teaspoon garlic powder
 1 cup sundried tomatoes
½ teaspoon dry basil
Salt and pepper to taste
1 cup crumbled feta cheese
Run cold water over cooked pasta and drain well then set aside.  In a large bowl, combine mayo, dressing, sugar and vinegar together well.  Add the next 6 ingredients then toss in the macaroni and stir well.  Refrigerate overnight or at least 4-6 hours.
1 roll Pillsbury sugar cookies
1 (8-ounce) package cream cheese
½ cup sugar
½ teaspoon vanilla
4 bananas
1 cup pecan halves
1 can whipped cream
1 pint fresh strawberries, washed and sliced
1 can mandarin oranges, drained well
1 (20-ounce) can crushed pineapple, drained well (reserve juice)
½ cup strawberry preserves
Spray a round pizza pan with Pam then slice cookies and lay out in a circle on the pan.  Now take a sheet of wax paper (enough to cover all cookies) and start mashing and spreading the cookies until you have one big cookie.  Bake at 350 for exactly 9 minutes.  Remove from oven and let cool. 
Mix cream cheese, vanilla and sugar.  Spread over cooled cake.  Add sliced bananas, crushed pineapple, strawberries and oranges.  Mix about 1 Tablespoon of the reserved pineapple juice with the strawberry preserves to make a glaze.  Spoon this mixture over pizza just before serving and garnish with pecans and whipped cream.

Sunday, March 16, 2014

Recipes from today's show..shrimp tacos, 10-minute salsa, pepper jack rice bake and banana pudding cups :)







1 ½  lbs. large shrimp, peeled

2 tablespoons olive oil

Juice of ½ of a fresh lime

2 tablespoon Weber Mango Lime Seafood Seasoning

2 Pablano peppers, sliced

1 onion, sliced

2 cloves garlic, minced

1 tablespoon sugar

Flour tortillas, heated

Place shrimp in a large pan or container in a single layer and drizzle olive oil, fresh lime and seafood seasoning over them.  Let marinate for about 30 minutes.  Meanwhile, sauté peppers, onion, sugar and garlic together in a skillet over medium-high heat for about 10 minutes or until softened.  Grill shrimp on high for 2 minutes on each side or until done, or cook in a skillet or wok for 5-6 minutes or until done, stirring often.  Place shrimp and veggie mixture in a flour tortilla and serve with my 10-minute blender salsa J



1 (28-ounce) can diced tomatoes

1 (10-ounce) can original Rotel

1 (10-ounce) can HOT Rotel (if you like heat, otherwise, use 2 original Rotels)

1 small onion, finely chopped

1 tablespoon sugar

3 cloves garlic, minced

1 large Jalapeno, seeded and chopped

1 teaspoon salt

Juice of 1 whole lime

½ to ¾ cup fresh Cilantro, chopped

Because this makes such a large batch of salsa, you want to place the  ingredients in blender in 2 batches.  So first, add large can of tomatoes along with onion.   Blend for just about 30 seconds and pour into a large bowl.   Next, add the 2 cans of Rotel and the sugar and blend for just 30 seconds.  Add this to the bowl and stir in all remaining ingredients well.   This is delicious served right away but even better as it sits in the fridge overnight. J  Enjoy!



1 small onion, chopped

1 red bell pepper, chopped

1 tablespoon olive oil

2 bags Success Rice, cooked

8-ounce carton sour cream

1 can cream of celery soup

2 cans chopped green chilies

2 (8-ounce) blocks pepper jack cheese, grated and divided

1 teaspoon each salt and pepper

Cook the onion and bell pepper in the oil for 7 to 10 minutes.  In a large bowl, combine the veggies and all the ingredients together except for ½ the cheese.  Pour into a greased 13x9 baking dish.  Cover with foil and bake at 350 for 35 minutes.  Remove from the oven and add remaining cheese on top.  Bake uncovered for 5 minutes more or just until cheese is melted.  Let sit for 5 to 10 minutes before serving.



1 bag Pepperidge Farm Chessmen cookies

1 large box vanilla pudding

3 cups cold milk                 

1 can Reddi Wip

2-3 bananas, sliced

6 strawberries for garnish

6 six-ounce glasses (I like to use wine glasses)

Mix the pudding and milk together and place it in the fridge for 15 minutes or until set.  Place cookies in a large Ziploc bag, seal and crush with a glass.   Place a few tablespoons of crushed cookies into the bottom of each glass.  Next top with 3 tablespoons of pudding, and place 8 to 10 slices of banana over pudding in each cup.  Top with Reddi Wip and garnish each with a fresh strawberry or raspberry.  Enjoy J




Wednesday, March 5, 2014

Pork Chop Casserole, Sweet and Savory Green Beans and Caramel-Apple Bread Pudding..yum :)







6 bone-in pork chops, 1/2” thick

1 tablespoon olive oil

1 can cream of celery soup

½ cup whole milk

1 cup sour cream

Salt, pepper, onion powder & garlic powder

1 bag frozen shredded potatoes, thawed

1 ½ cup shredded sharp cheddar cheese divided

½ cup French-fried onions (I use the ones in the bag.  You can find them on the crouton aisle)

Season the pork chops on each side with salt, pepper, onion powder and garlic powder.  Brown the pork chops for just about a minute on each side in the olive oil in a large skillet.  I only brown 3 at a time.  Set aside on a plate.  Combine soup, milk, sour cream.  Stir in the thawed potatoes and half the cheese.  Spoon the potato mixture into a greased 13x9x2 pan and place the chops over the potato mixture.  Bake covered at 350 for 45 minutes or until pork chops are cooked through.  Remove from oven, uncover and sprinkle remaining cheese on top of chops then sprinkle the French-fried onions on top of cheese and bake uncovered just until cheese melts.  Let rest for 10 minutes before serving.



8 slices bacon, chopped

1 large onion, sliced

½ cup white vinegar

¼ cup sugar

2 bags of frozen whole green beans


Boil green beans until cooked and set aside.  Cook bacon and onion in a large skillet over medium heat, stirring often until bacon is crisp.  Remove bacon and onion with a slotted spoon, reserving drippings in skillet.  Drain bacon and onion on paper towels and set aside.  Combine vinegar and sugar and pour into drippings; bring to a boil.  Add beans; cook over medium heat until heated.  Spoon into a dish and top with the bacon and onions.  Serves 8.



1 cup applesauce

1 cup whole milk

4 eggs

1 cup brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla

1 large loaf stale French bread

3 apples, peeled and chopped

Cool Whip

Caramel Topping

Combine all the ingredients together except for Cool Whip and caramel. Let stand for 15 minutes.  Pour into a greased 13x9x2 baking dish.  Bake at 350 for 1 hour.  On each serving, place a large spoonful of Cool Whip then drizzle caramel over Cool Whip.


Recipes from my cooking show this past Sunday :)








1 ½ pounds beef stew meat, cut the larger pieces in half

2 tablespoons olive oil

1 tablespoon flour

1 (46-ounce) can tomato juice

1 can beef consommé

1 (14-ounce) can stewed tomatoes

1 tablespoon each garlic powder, onion powder, salt, pepper and Cajun seasoning

1 cup water

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 (16-ounce) package frozen mixed veggies or soup veggie mix


In a large soup pot, brown meat in olive oil on high heat, stirring often, for about 15 minutes or until browned.  Add flour and stir until blended well then add remaining ingredients, stir well and bring to a boil.   As soon as soup comes to a boil, reduce it to very low heat, cover and simmer at least an hour.  2 hours is best because the meat will be super tender.  The longer you simmer it, the more tender the meat will be J




2 cups mild cheddar cheese, grated

2 cups sharp white cheddar cheese, grated (I use Cracker Barrel brand)

1 tablespoon Worcestershire

2 tablespoon sugar

1 (4-ounce) jar of pimentos with the juice

Dash of hot sauce

½ cup mayo

1 fresh jalapeno pepper, seeded and diced

Mix it all together with a fork and refrigerate. The longer it sits the better!


1 fresh loaf of bread from your grocery store bakery


Slice the bread to the thickness you like and spread a generous amount of pimento cheese onto the bread.  Top with another piece of bread and butter one side of the bread.  In a black skillet, heat 2 tablespoons butter until melted and place non-buttered side of the sandwich down into the melted butter in the skillet.  Cook for about 2 minutes then flip it.  Cook just until the cheese is melted and the bread is nice and toasted.



1 lb. pork sausage (I use Jimmy Dean)

1 (8-ounce) package cream cheese

3 (8-ounce) cartons whole mushrooms, stems removed and scraped out


Green onions, chopped

Place room temperature cream cheese in a medium-size bowl and set aside.  Cook sausage in a skillet.  Remove sausage with a slotted spoon and place in bowl with cream cheese.  Stir vigorously until cream cheese is melted and mix well with sausage.  Using a teaspoon or baby spoon, stuff each mushroom.  Place them in a 13x9x2 oven-proof dish.  Sprinkle with paprika and bake at 350 for 20 to 25 minutes or until browned on top.  Transfer them to a serving dish and sprinkle chives over the tops.  So delicious and so easy! Enjoy J


1 box frozen filo shells -15 count

15 dark chocolate kisses candy, unwrapped

15 fresh raspberries, washed and patted dry

Place the shells on a cookie sheet.  Place a Hershey kiss, flat side down, into each filo shell.  Bake at 350 for 3 to 4 minutes or just until the chocolate starts to melt.  Remove from oven and place a fresh raspberry on top of each chocolate kiss.