Sunday, June 13, 2021

Turkey Ramen Stir Fry, Mamma's Egg Rolls and Cauliflower Fried Rice :)

DHC21 RAMEN NOODLE STIR FRY TURKEY RAMEN NOODLE STIR FRY MAMMA’S VEGETABLE EGG ROLLS MELISSA’S CAULIFLOWER FRIED RICE TURKEY RAMEN NOODLE STIR FRY FOR THE SAUCE: ½ cup soy sauce 2 tablespoons cornstarch 2/3 cup chicken stock 2 tablespoons rice vinegar 4 tablespoons brown sugar 6 cloves garlic, minced STIR FRY: 2 small packages of Ramen Noodles (discard the seasoning packet) 2 tablespoons sesame oil 1 lb. ground turkey 1 cup fresh broccoli florets 1 small red bell pepper, sliced 1 small onion, sliced 1 cup snow peas ½ cup fresh carrots, sliced ½ cup sliced fresh mushrooms 1 tablespoon white sesame seeds, optional In a small bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add the rest of the sauce ingredients, mix well and set aside. In a large skillet or wok, heat 1 tablespoon of the oil and add the ground turkey. Once the turkey is cooked, remove from the pan and set aside. Next add the remaining 1 tablespoon of oil to the skillet and sauté all the veggies just until the broccoli is softened, about 6 to 7 minutes. Next add the cooked ground turkey, ramen noodles and sauce to the pan and cook until Ramen noodles are softened and the sauce is thickened. Sprinkle with sesame seeds if desired. MAMMA’S VEGETABLE EGG ROLLS 1 Package egg roll wraps (This recipe will make 20) 4 tablespoons olive oil or sesame oil 1 bag broccoli slaw 1 bag cabbage slaw 2 tablespoons soy sauce 2 tablespoons toasted sesame seeds Garlic powder and black pepper to taste Sweet & Sour Sauce for dipping or Apricot Preserves In a large skillet, heat 2 tablespoons oil and cook broccoli slaw and cabbage slaw on high for about 10 minutes, stirring continually. Add the soy sauce, sesame seeds and seasonings and cook a few more minutes or until no liquid is left. Set aside. Take one egg roll wrapper at a time out of the package while stuffing (this will prevent drying out). Place about 2 tablespoons of cabbage mixture onto to each egg roll wrapper following instructions on the wrapper. Wet fingertips with water to seal wrappers. Once you wrap up 20 egg rolls, heat 2 tablespoons of oil in a skillet. Place 4 eggrolls at a time into the hot oil and cook for about 1 minute per side or until brown and crispy. Remove from skillet and place on a paper towel to dry. Serve with sauce or preserves. You can also add shrimp or chicken to the cabbage mixture. This is a much lighter version than deep-frying the egg rolls ☺ MELISSA’S FRIED RICE 2 tablespoons real butter 2 tablespoons sesame oil 1 small onion, chopped 1 small bag frozen peas and carrots 2 eggs 1 teaspoon salt and pepper 3 tablespoons soy sauce (taste and add more if desired) 2 cups cooked white rice (I like to cook my rice in the morning and refrigerate it for about 6 hours) or you can substitute 16-ounces frozen riced cauliflower instead of rice. In a large wok or electric skillet, heat butter and sesame oil for about 1 minute. Add onion, peas and carrots and cook on high for about 6 to 8 minutes. Push to the side and add eggs, salt and pepper. Cook eggs for 1 to 2 minutes or until scrambled. Add rice and soy sauce. Mix all together and cook on high for an additional 3 to 4 minutes.

Wednesday, May 19, 2021


CHICKEN LASAGNA ROLLATINI ARUGALA SALAD WITH HOMEMADE BALSAMIC VINIGERETTE FLOURLESS CHOCOLATE CAKE CHICKEN LASAGNA ROLLATINI 2 cups cooked chicken, chopped 1 can cream of mushroom soup 1 (10-ounce) package frozen, chopped spinach, thawed and drained very well 1 cup sour cream 1 cup shredded Mozzarella with a touch of Philly cream cheese 12 lasagna noodles, cooked and drained 1 additional cup of shredded Mozzarella Fresh grated Parmesan cheese 2 jars of your favorite red sauce Make sure you squeeze as much liquid out of the spinach as you can by using paper towels or your hands. Mix first 5 ingredients together. Lay out noodles flat and spoon about 2 tablespoons of the mixture onto the lasagna noodle and roll up. Place filled noodles seam-side down in a greased 13x9x2 baking dish. Cover with foil and bake at 350 for 35 minutes. Uncover and sprinkle with additional Mozzarella cheese and bake uncovered for 5 to 7 minutes more or just until cheese melts. To serve: Place a ladle-full of sauce into a pasta bowl and place the noodles on top and sprinkle with Parmesan cheese. Delicious ☺ ARUGALA SALAD WITH HOMEMADE BALSAMIC VINAIGRETTE VINAIGRETTE: 3 tablespoons honey 1 teaspoon sugar 1 tablespoon Dijon mustard ½ teaspoon each of salt & pepper 1 clove garlic, minced ¼ cup balsamic vinegar ¾ cup extra virgin olive oil Wisk all together and refrigerate for at least 30 minutes. FOR THE SALAD: Arugula Pine nuts Dried cranberries Gorgonzola cheese crumbles Place 1 ½ cups of Arugula into a salad bowl and sprinkle desired amount of pine nuts, dried cranberries and Gorgonzola cheese crumbles and drizzle balsamic vinaigrette over the salad. FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GANACHE ICING 4 (1-ounce) squares semi-sweet baking chocolate ½ cup real butter ¾ cup sugar ½ cup cocoa powder 1 teaspoon vanilla 3 eggs, beaten For the icing: 8-ounces semi-sweet chocolate chips ½ cup half-n-half In a large saucepan, melt chocolate and butter together over low heat, stirring often. Add the remaining ingredients except the eggs, stirring well. When the mixture has a creamy consistency, remove pan from heat. Place a ladle full of the warm chocolate mixture into the eggs, and then add the eggs and small amount of chocolate mixture to the rest of the mixture. (This will keep you from having scrambled eggs). Wisk until very smooth and pour into a greased 8” cake pan. Bake at 350 for 30 minutes. While the cake is baking, melt the chocolate chips and half-n-half in a small saucepan over low heat. Stir often with a whisk until it’s glossy. Making the icing only takes about 5 minutes. Remove cooked cake carefully from the pan and onto a plate. Pour all of the icing over the top of cake and let it run down the sides. This cake and icing is amazing! Enjoy ☺

Sunday, May 9, 2021

CHICKEN CORDON BLEU BUNDLES Melissa Friday 8 Servings 4 tablespoons butter 4 tablespoons all-purpose flour (I use Wondra) 2 cups whole milk 2 tablespoons grated Parmesan cheese 2 teaspoons lemon juice 1 teaspoon each of salt, pepper, garlic powder and onion powder 1 teaspoon Dijon mustard 6 thin slices good deli black forest ham, chopped 4 cups cubed or shredded cooked chicken (I like to use a rotisserie chicken from my deli) 1 cup shredded Swiss cheese 1 package (17.30 ounces) frozen puff pastry, thawed 1 egg white, beaten plus 1 teaspoon of water Preheat the oven to 400. Remove the puff pastry from the box and let it sit out for about 40 minutes to thaw. In a saucepan, melt the butter over medium heat and then gradually stir in flour with a whisk until smooth. Gradually whisk in the milk. Bring to a gentle boil, stirring constantly, then reduce heat and stir just until thickened for 2 or 3 minutes. Stir in the parm, lemon juice, seasonings, and mustard. Remove from heat and stir in the chicken, ham and Swiss cheese. On a floured surface, carefully unfold each pastry. Roll each pastry out just a little and cut each pastry into 4 squares. Place each square into a greased jumbo muffin tin allowing the corners to point up. Divide the chicken mixture into the 8 cups. Bring the pastry corners together, pinch and seal. Gently brush the egg wash over the bundles and bake until golden brown, about 20 to 25minutes. I like to stuff the pastry pretty full of the chicken mixture ☺ Enjoy! HONEY-GLAZED CARROTS 1 lb. fresh carrots, peeled and sliced 1 tablespoon butter 2 tablespoons honey Salt & pepper to taste Boil the carrots for about 15 to 20 minutes or until tender. Drain well and return carrots to the pot. Stir in the butter, honey and salt and pepper. ROASTED GREEN BEANS 1 lb. bag fresh green beans (I use the ones that are washed and snipped) Olive oil Salt & pepper to taste Place the green beans on a parchment paper-lined baking sheet. Drizzle with olive oil and salt and pepper and bake AT 375 for 15 to 20 minutes. ORANGE-JUICE RICE 1 cup rice 2 cups orange juice 1 tablespoon butter Salt & pepper to taste Cook the rice according to the package but use orange juice instead of water.

Sunday, February 7, 2021


CHICKEN & DUMPLIN’ SOUP HEALTHIER RANCH DRESSING BANANA PUDDING PIE MELISSA’S CHICKEN & DUMPLIN’ SOUP 2 packs chicken tenders, cut into bite-size pieces 1 family-size cream of chicken soup (26 ounces) 2 teaspoons each of salt, pepper, garlic powder and onion powder 3 tablespoons chicken bouillon granules 1 (14-ounce) can chicken broth 1 bag frozen peas and carrots or package of mixed vegetables 1 cup potatoes, cubed (optional) DUMPLINGS: 2 ¼ cups Bisquick 2/3 cup whole milk 2 teaspoons sage or Italian seasoning 1 teaspoon garlic salt 1 teaspoon salt and pepper Place the chicken tenders in a large pot and put enough water in the pot just to cover the tenders. You can also season the chicken with salt and pepper before adding the water. Bring to a boil and as soon as it comes to a boil, turn down the burner as low as it will go, cover and simmer for 30 minutes. Next add the cream of chicken soup, seasonings, peas, carrots and potatoes and simmer for about 15-30 minutes. Add all the ingredients together for the dumplings and drop by very small teaspoons, or even a baby spoon, into the soup. Take a fork and gently separate the dumplings as they are cooking so that they don’t form one big dumpling ☺ Simmer uncovered for 10 minutes then place the lid back on the pot and cook another 10 or so minutes on very low. HEALTHIER HOMEMADE RANCH DRESSING ½ cup plain whole milk yogurt ¼ cup mayo 1 teaspoon apple cider vinegar ½ teaspoon each of garlic powder, onion powder and dried dill ¼ teaspoon each of salt and pepper Mix all the ingredients together and refrigerate for at least an hour or overnight. BANANA PUDDING PIE 2 cups finely crushed Nilla wafers ½ cup butter, melted 1 large box vanilla pudding 2-½ cups whole milk 3 large bananas, sliced 1 small container Cool Whip In a 9” pie plate, mix crushed Nilla wafers and butter together. Press into pie plate and up the sides. Bake at 350 for 10-12 minutes or until lightly browned. Remove from the oven and let it cool completely. Meanwhile mix pudding and milk together. Place half the banana slices on the Nilla wafer crust, then half the pudding then repeat one more time. Spread Cool Whip over pudding. Refrigerate at least 3 hours or overnight before serving.

Sunday, January 17, 2021

Steak Marsala, Augratin Potatoes and Roasted Asparagus :)

STEAK MARSALA AUGRATIN POTATOES ROASTED ASPARAGUS STEAK MARSALA FOR THE STEAKS: 4 petite steak filets Steak seasoning 1 tablespoon olive oil Pat steaks dry and generously season both sides with steak seasoning. Heat olive oil in an oven-proof black skillet for about 2 minutes. Place steaks in skillet and sear for exactly 2 minutes on each side. Remove from heat and place the steaks in the skillet into a 375 oven. Bake for exactly 12 minutes. Remove from the oven and let them rest for 10 minutes. FOR THE MARSALA SAUCE: 1 tablespoon olive oil 2 tablespoons butter 1 (12-ounce) package sliced mushrooms ½ cup onion, chopped 3 garlic cloves, minced Zattaran’s Cajun seasoning, to taste 1 (14.5-ounce) can beef broth 1 cup good quality Marsala wine 2 tablespoons sugar Salt and pepper to taste While the steaks are in the oven, heat the olive oil and butter in a skillet and sauté’ the onions for 4 minutes. Add the mushrooms and sauté’ another 3 minutes over medium heat. Add the minced garlic and the remaining ingredients and bring to a boil. Once at a boil, reduce to simmering for about 20 minutes or until the sauce thickens. Ladle sauce over steaks. MELISSA’S POTATOES AUGRAUTIN 2 large baking potatoes, washed and cubed 1 small onion, chopped 2 tablespoons olive oil 2 tablespoons butter Salt and pepper to taste 1-cup sour cream 1 (8-ounce) bag sharp cheddar, shredded In a skillet (black skillet is best), place olive oil and butter on medium high heat. When the butter is melted, place potatoes in the skillet and sauté’ for about 10 minutes. Add the onions and continue to sauté’ the potatoes and onions together until the potatoes are very tender. You may even place a lid over the skillet and simmer the potatoes on low for about 15 minutes, stirring often. Once the potatoes are cooked, spread sour cream over potatoes then sprinkle cheese evenly over sour cream. Cover and simmer on very low for about 5 to 10 minutes or until cheese is melted. These are delish! LEMON-PEPPER ASPARAGUS 1 bunch fresh asparagus, washed and trimmed Olive oil Salt, pepper and lemon-pepper seasoning Place the asparagus on a baking sheet in a single layer and drizzle with olive oil. Sprinkle seasonings over asparagus and roast in the oven on 425 for 12 minutes.

Tuesday, October 6, 2020

My Lamb Lollipops with Lemon Aioli, 3-Cheese Mac & Cheese and Green Beans...enjoy! :)

Lamb Lollipops with Lemon Aioli Three-Cheese Mac & Cheese Green Beans LAMB LOLLIPOPS 16 lamb lollipops (I find them at Whole Foods already cut, or Sam’s, but you will need to cut the rack from Sam’s with an electric knife) 8 cloves fresh garlic, peeled 2 tablespoons each of fresh rosemary, thyme and basil, roughly chopped 5 tablespoons olive oil 1 teaspoon each of salt and pepper Rinse and pat the lamb chops dry with paper towels. Season each side with salt and pepper. Place the lamb lollipops on a cookie sheet in a single layer and set aside. Next, place the fresh garlic, herbs, olive oil, salt and pepper in a food processor and pulse until it makes an herby-like paste. Place a spoonful of the herb mixture on each lamb lollipop on both sides. Cover and place in the fridge for 6 hours or overnight. Remove the lollipops from the fridge and let them rest for 45 minutes. Grill on high heat for 4 to 6 minutes on each side. Serve with the lemon aioli. LEMON AIOLI ¾ cup mayo (I use Hellman’s) ¼ cup sour cream 2 cloves garlic, minced 1 teaspoon zested lemon rind 1 teaspoon each of salt and pepper 1 tablespoon fresh lemon juice ½ teaspoon each Cajun seasoning In a small bowl, mix all together and place in the fridge for an hour. Overnight is best. GREEN BEANS 2 (16-ounce) bags frozen Italian-style green beans or pole beans 8 slices bacon, chopped fried and drained 2 tablespoons butter 1 onion, sliced 2 teaspoons each of salt, pepper, garlic powder and onion powder In a large pot, fry the chopped bacon until crisp. Using a slotted spoon, place bacon on paper towels. Add the butter and the sliced onion to the bacon grease and sauté for 10 minutes. Add the beans and seasonings and enough water just to cover the beans. Bring the beans to a boil. Once boiling, reduce heat to low, cover and cook for 45 minutes to an hour. Taste the beans to see if they need more salt or seasonings. Drain the cooked beans and place in a serving dish. Sprinkle the cooked bacon over beans just before serving, if desired. THREE-CHEESE MAC & CHEESE 1 (16-ounce) box penne pasta 1 ½ cups whole milk ¼ cup butter ½ teaspoon each of salt and pepper 8-ounces Velveeta cheese, cut into cubes 8-ounces sharp cheddar, shredded 1 cup shredded mozzarella cheese Preheat the oven to 350. Cook pasta according to directions then drain and return the pasta to the pot. Add the next 6 ingredients and cook on low, just until the cheeses melt –about 5 minutes. Place the pasta mixture into a 13x9x2 baking pan. Cover with foil and bake for 25 minutes. Let it rest for 10 minutes before serving.

Sunday, July 26, 2020

Burger Bowls and Bagels :)



16-ounces of clean spring mix
½ cup roasted pumpkin seeds
½ cup dried cranberries
Roasted butternut squash
Semi-homemade Ranch dressing


1 lb. ground beef
1 egg
1 tablespoon worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon each of salt, pepper, garlic powder and onion powder
1 tablespoon ketchup
¼ cup quick-cooking oats

Mix all the ingredients well in a large bowl and form into 4 hamburger patties.  Grill or cook for 3 to 4 minutes on each side.


1 lb. fresh butternut squash, cubed
1 tablespoon of olive oil
½ teaspoon each of salt and pepper

Place the squash cubes in a bowl and toss with olive oil and salt and pepper
Place on a parchment-paper-lined cookie sheet and bake at 400 for 15 to 20 minutes.  Set aside to cool.


1 packet of buttermilk ranch dressing or dip mix
1 cup buttermilk
1 cup mayo

Mix all together and refrigerate overnight or at least one hour.

How to build the bowls:

Divide spring mix evenly into 4 serving bowls.  Next sprinkle pumpkin seeds, dried cranberries, and roasted butternut squash over the spring mix.    Place a burger patty in each bowl and drizzle with ranch.  Delicious!


1 cup unbleached all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
2 (5.3 ounces) plain fat free Greek yogurt
1 egg white, beaten
Everything but the Bagel seasoning (can be purchased at Publix or Amazon)

Preheat the oven to 375.  Place parchment paper on a baking sheet and spray with cooking spray.  In a medium bowl, combine the first 3 ingredients, mixing well.  Next add the yogurt and mix well.  Place some flour on a work surface and turn the dough out onto the flour.  Gently knead the dough (about 15 turns) and make a ball out of the dough.  Cut it into 4 pieces.  Roll each piece into a ball then use the palm of your hands to make rope out of the dough.  Next connect each end so that there is a hole in the middle and place on baking sheet.  Brush egg white on each side and sprinkle a gentle amount of seasoning on each side.  Bake at 375 for 25 minutes.   You can also do this with blueberry or strawberry yogurt and omit the seasoning.