Tuesday, October 29, 2013

This brisket is super tender! Enjoy :)


1 (3-4) beef brisket (make sure it’s not corned beef)

3 tablespoons liquid smoke

3 tablespoons Worcestershire

Pepper to taste

Weber Chicago Steak Seasoning

1 cup of your favorite BBQ sauce

Season the brisket on both sides with pepper and steak seasoning.  Place fat side up in a large oven-proof dish.  (I like to use a disposable aluminum pan) On the fat side, pour liquid smoke and Worcestershire sauce over brisket.  Cover tightly with foil and refrigerate for 24 hours.  Bake covered at 250 for 5 hours.  Remove foil and pour BBQ sauce over brisket and bake uncovered at 350 for 1 hour.  Let  it sit about 10 minutes before cutting.


Monday, October 28, 2013

Who loves Quiche? Here is my simple recipe for a delicious Ham & Swiss Quiche that is sure to please! Enjoy :)


1 (5-ounce) bag shredded Swiss cheese

1 ham steak, heated and cubed

¼ cup onion, chopped

2 cups fresh spinach

1 refrigerated or thawed pie crust

3 eggs

1 cup whipping cream

½ cup whole milk

½ teaspoon each of salt, pepper and dry mustard

Sprinkle the cheese on the bottom of pie crust then place the ham over the cheese.  (I heat the ham steak in a skillet for about 3 to 4 minutes on high on each side).  In the same skillet that you heat the ham steak, add a little olive oil (1 tablespoon), and sauté’ onions and spinach for about 7 minutes.  Add  the onion and spinach mixture on top of the ham.  Mix eggs, cream, milk and seasonings very well, and pour over ham mixture.  Bake at 375 for 50 minutes.  Let the quiche sit for 15 minutes before cutting.  Delicious served with fresh fruit and muffins.  Enjoy J


Sunday, October 27, 2013

Recipes from today's show...Lasagna Soup, Italian Sloppy Joes, Salami & Fresh Basil Roll-ups & Homemade Granola Bars! Enjoy :)







1 lb. Italian sausage

1 onion, chopped

½ cup diced fresh carrots

1 cup mushrooms, sliced

3 tablespoons minced garlic

1 (48-ounce) box chicken broth

2 cans (14.5-ounce) Italian-style stewed tomatoes

1 large can tomato sauce

2 tablespoons brown sugar

1 tablespoon each of salt, pepper, garlic powder, onion powder and Italian seasoning

1 cup of your favorite marinara sauce

1 cup dry spiral pasta

1 bag of fresh spinach, optional

Parmesan and mozzarella cheese

Brown the sausage and onion in a large soup pot.  When the sausage is no longer pink, add the carrots, mushrooms and garlic and sauté until the sausage is browned.   Add the chicken broth and next 7 ingredients.  Stir well while bring to a boil.  Once it boils, turn down to low and let it simmer for 30 minutes to an hour or until the pasta is cooked.  Sometimes I like to add ½ cup dry red wine to the soup.  Serve in bowls and top with cheeses.



1 lb. ground Italian sausage

1 lb. ground sirloin

½ cup onion, chopped

½ cup red bell pepper, chopped

1 tablespoon flour

¼ cup dry red wine such as Merlot, optional

2 tablespoons brown sugar

1 teaspoon each of salt, pepper, garlic powder, Italian seasoning and crushed red pepper

1 (24-ounce) jar Prego Traditional Sauce

Hoagie Rolls

Provolone cheese slices

Fresh Basil for garnish

Brown the Italian sausage, ground sirloin, onion and pepper.  Add flour, stirring well and the next 4 ingredients.  Cover and simmer on low for 30 minutes to 1 hour.  Slice rolls and place a generous amount of meat mixture on each slice.  Top with provolone cheese and broil for 1 to 2 minutes or just until the cheese is melted.  Watch carefully J  Top with fresh basil.



6 (10-inch) flour tortillas

1 (8-ounce) package cream cheese, softened

½ teaspoon garlic powder and Italian seasoning

12 slices hard salami

1 cup fresh basil, chopped

1 cup romaine lettuce, chopped

1 cup sundried tomatoes, chopped

Mix cream cheese and seasonings together.  Spread on each tortilla then layer ingredients in the order they are in above.  Roll each up tightly and wrap in saran wrap.  Refrigerate for 2 hours or overnight.  Slice with a bread knife.


¼ cup butter, softened

1 cup brown sugar

1 egg

2 tablespoons ground flaxseed

2 tablespoons honey

2 cups old-fashioned oats

1 cup all-purpose flour

1 teaspoon cinnamon

½ teaspoon vanilla

½ teaspoon baking soda

½ cup dried cranberries or dried cherries

2 tablespoons roasted pumpkin seeds or chopped almonds (optional)

In a large bowl, beat butter and brown sugar for about 1 minute.  Add the egg, flaxseed, vanilla and honey and mix well.  In a separate bowl, mix together oats, flour, cinnamon, and baking soda.  Gradually mix into butter mixture.  Lastly, add in dried fruit and seeds or nuts.  Press into an 11x7 baking dish coated with cooking spray.  Bake at 350 for 25 to 30 minutes.  Don’t cook any more than 30 minutes.  They will seem as if they should could longer, but go ahead and take them out of the oven and let them sit for about 30 minutes to an hour before cutting into squares.  These are delicious and healthy for an on-the-go breakfast or snack!  Enjoy J

Tuesday, October 22, 2013

My Lemon-Pepper Panko-Crusted Tilapia, couscous & sauted zuchini, onion and tomatoes...yum!! Enjoy :)





4 tilapia filets, rinsed and patted dry

Vegetable oil

Salt, pepper, garlic powder & onion powder

1 lemon

1 box lemon-pepper panko breadcrumbs

2 eggs

¼ cup milk

1 cup flour

Season fish fillets on each side with seasonings and squeeze a little fresh lemon on each piece of fish.   Take 3 separate dishes and place flour in one, eggs in milk in second dish and panko in the third dish.  Place oil in a large skillet –just enough to cover the bottom of the skillet.  Heat oil in the skillet and dip each piece of fish first into the flour, shaking off excess, then the egg and milk and lastly, the panko.  Place 2 at a time in the hot oil and cook about 3 minutes on each side on medium high.  Watch carefully.  I like to serve this dish with tartar sauce.  Garnish with parsley and lemon.  For the couscous, I buy the boxed brand –garlic parmesan flavor.  It’s simple to make.


3 zucchini, peeled and cubed

1 small onion, chopped

2 cloves garlic, minced

1 tomato, chopped

1 packet splenda

1 teaspoon olive oil

Heat olive oil in a nonstick skillet and add zucchini and onion.  Sauté for 5 to 7 minutes.  Add garlic, tomato and splenda and sauté another 5 to 7 minutes or until zucchini is tender.

Sunday, October 6, 2013

Recipes from my show today...Chicken & Wild Rice Soup, Hot Bacon & Swiss Dip, Best Darn Ham Sandwiches You'll Ever Have and my pumpkin crunch..Enjoy :)

Hot Bacon & Swiss Dip

Best Darn Ham Sandwiches

Chicken & Wild Rice Soup

Pumpkin Crunch


Hot Bacon & Swiss Dip

1 (8-ounce) package cream cheese, softened

½ cup mayo

1 cup Swiss cheese

2 tablespoons green onions

6 slices bacon, cooked and crumbled, divided

½ cup crushed Ritz crackers

Mix together cream cheese, mayo, Swiss cheese, green onions, and half of bacon.  Place in a greased 8x8 oven-proof dish.  Sprinkle remaining bacon and all of Ritz crackers evenly over the top and bake at 350 for 20 minutes.  Delicious served with Wheat Thins and Granny Smith Apples.


Best Darn Ham Sandwiches You’ll Ever Eat!

2 packages of sweet Hawaiian rolls

1 lb. Black Forest Ham, sliced

12 slices Swiss cheese

1 stick real butter, softened

2 teaspoons Worcestershire sauce

1 teaspoon each of garlic powder, onion powder & poppy seeds

Carefully slice each pack of rolls in half.   Place bottoms of rolls on a large cookie sheet.  Mix butter and the rest of the ingredients together well to make a spread.  Spread butter mixture on the bottoms of rolls, place ½ pound of ham and 6 slices of cheese on each bottom.  Put the tops on and bake at 375 for 7-10 minutes.  You can also make these ahead of time and bake them when ready to serve them. 


½ stick butter

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

¼ cup flour

1 (32-ounce) box chicken broth

¼ cup white wine

1 to 2 teaspoons each of salt, pepper, Tony’s Creole seasoning

½ teaspoon thyme

2 tablespoons chicken granules

1 can cream chicken soup

1 cup whipping cream

1 cup milk

½ cup water

4 carrots, peeled and sliced

2 cups cooked chicken

2 (8.8-ounce) Uncle Ben’s Long Grain & Wild Ready Rice

Place butter and olive oil in a large pot and sauté’ onions for about 5 minutes.  Add garlic and sauté 1 minute.  Add the flour and all remaining ingredients.   Cover and simmer on low for 1 hour.


Pumpkin Crunch

This is awesome!


1 (16-ounce) can pumpkin

1 cup sugar

3 eggs

2 sticks butter cut into pieces (I use real butter)

1 (8-ounce) block cream cheese

1 box yellow cake mix

1 large can evaporated milk

½ teaspoon cinnamon

1 cup chopped pecans

¾ cup whipping cream

½ cup powdered sugar


Mix pumpkin, milk, sugar, cinnamon and eggs.  Pour into a greased 13x9x2 pan.  Sprinkle with yellow cake mix and DO NOT stir.  Sprinkle pecans over cake mix then place butter pieces evenly over pecans.  Bake at 350 for 1 hour.  Let cool completely.  Meanwhile, beat whipping cream, cream cheese and powdered sugar together and spread on top of pie when it’s cooled.