Easy Minestrone Soup with Chicken


Easy Minestrone Soup with Chicken
This is one of the easiest slow cooker soups that is packed with goodness I have ever made. Make sure to have hearty bread to dip with. Start it in the morning, walk away and enjoy for a cozy warm dinner.
Recipe type: side
  • 3 cups reduced-sodium vegetable or chicken broth
  • 2 chicken breast cubed
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can white (cannellini or navy) beans, drained
  • 2 carrots, peeled and chopped
  • 2 celery stalk, chopped
  • 1 cup white onion, chopped
  • 2 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 2 bay leaves
  • Salt and ground black pepper
  • 1 to 2 cups cooked pasta (your choice)
  • 1 medium zucchini, chopped
  • 4 tablespoons grated Parmesan or Romano cheese
  1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and ½ teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  2. Thirty minutes before the soup is done cooking, add pasta, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Serve with a hearty bread.


Salmon with Soy Ginger Glaze


Salmon with Soy Ginger Glaze
My husband loves anything with ginger on or in it. This simple Salmon recipe, which is loaded with heart-healthy omega-3 fatty acids, will be a family favorite.
Recipe type: Main
  • ¼ cup soy sauce
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 2 teaspoons extra-virgin olive oil
  • Four 6-ounce skinless salmon fillets
  • Freshly ground pepper
  1. Preheat the oven to 350°. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
  2. Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates, serve.
  3. NOTES One Serving 348 cal, 21 gm fat, 4 gm saturated fat, 2 gm carb, 0 gm fiber.


Strawberry Oatmeal Bars


Strawberry Oatmeal Bars
You can use raspberries, blueberries or blackberries for an even faster prep time since you won't need to slice them. Great as a snack or breakfast on the go!
Recipe type: Breakfast
  • 1 cup flour, whole wheat or all purpose
  • 1 cup brown sugar, packed
  • ½ teaspoon salt
  • ½ cup butter
  • 2½ cups oatmeal, quick cook or rolled oats
  • 2 tablespoons juice, orange or apple
  • 1 tablespoon flaxseed meal, ground flaxseed, ground flaxseed
  • 2 tablespoons flour, whole wheat or all purpose
  • 3½ cups strawberries, fresh, chopped
  • 1 lemon(s), use 1 tablespoon juice
  • cooking spray or parchment paper
  1. Preheat oven to 375 degrees. Coat a 9 X 13 baking dish with cooking spray or line with parchment paper. In a large bowl, combine 1 cup of the flour, ¾ cup of the brown sugar and salt. With your hands mix in the butter, oats, orange juice and flax seed until well blended. Set aside 1½ cups of the mixture for topping. Press the rest of the mixture firmly into the bottom of the baking dish. For the filling mix ¼ cup brown sugar, 2 tablespoons of the flour, strawberries and lemon juice with a spatula until the fruit is well coated. Spread the mixture on top of the crust. Sprinkle the reserved topping over the filling. Bake for about 35 to 40 minutes, or until the top is golden brown. Let cool for 2 hours, cut into bars and refrigerate in an airtight container to store.
  2. Nutrition
  3. Per Serving About: 190 calories, 7 g fat, 4 g saturated fat, 0 g trans fat, 3 g protein, 31 g carbohydrates, 3 g dietary fiber, 120 mg sodium


Indian Spicy Potatoes


Indian Spicy Potatoes
This is aromatic full of flavor and spice. An easy side dish to add to any Indian cuisine favorite.
Recipe type: side
  • 1½ lb yukon gold potatoes
  • 5 tbsp canola oil
  • 1 teaspoon whole black mustard seeds
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander seeds
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  1. Cut the potatoes into a ½-inch dice. Heat the oil in a large skillet over medium heat. When hot, add the mustard seeds and then the cumin seeds, cook till they start to pop, about 20 second. Now add the potatoes and stir once or twice. Sprinkle in the turmeric, and continue to cook for 15 minutes, stirring occasionally, until the potatoes are nicely browned and almost done. After 15 minutes, add the chili powder and salt. Stir and cook another 2 minutes.


Pork Chops with Mustard Mascarpone Cheese Wine Sauce


Pork Chops with Mustard Mascarpone Cheese Wine Sauce
Comfort food always brings warmth and a smile to me. So will this easy tasty recipe.
Recipe type: Main
  • 4 half inch thick Pork chops
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 5 tablespoons butter, divided
  • ¾ cup chopped onion
  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons minced garlic
  • 1 cup dry Marsala wine
  • 1 cup (8 ounces) mascarpone cheese
  • 3 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
  1. Season the pork chops with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the pork and cook just until brown, about 4 minutes per side. Transfer the pork to a plate.
  2. Meanwhile, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Return the pork and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the pork is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
  3. Serve over mashed potatoes and spoon the pork mixture over top. Garnish with parsley sprigs and serve.




What can I say other than YUM. This is an impressive treat to serve your family and friends.
Recipe type: Dessert
  • 12-cup capacity Bundt pan
  • Softened butter, to coat pan
  • ¼ cup cajeta or caramel sauce
  • For the cake:
  • 10 tablespoons butter, room temperature
  • 1 cup sugar
  • 1 egg, room temperature
  • 1¾ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ⅓ cup cocoa powder
  • 1¼ cups buttermilk
  • For the flan:
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 4 ounces cream cheese, room temperature
  • 3 eggs
  • 1 tablespoon vanilla extract
  • For garnish:
  • ¼ cup cajeta or caramel sauce
  1. Put an oven rack in the middle of the oven and preheat to 350 degrees F.
  2. Coat a Bundt pan with a little butter, then coat the bottom with ¼ cup cajeta or caramel and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
  3. For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat ⅓ of the flour mixture, and ½ of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
  4. For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
  5. Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
  6. Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 2 hours to make sure it is set.
  7. Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with extra caramel sauce if desired..


Tandoori Chicken



Tandoori Chicken
I have become very fond of Indian cuisine. This is one of my favorite simple dishes.
Recipe type: Main
  • ½ cup yogurt
  • 3 tablespoons Tandoori Masala, recipe follows
  • 1 tablespoon chopped garlic
  • Juice of 1 lime
  • A pinch of salt
  • 3 large chicken breasts cut into thick strips or chunks
  • Lime wedges, for garnish
  • ¼ cup cumin seeds
  • ¼ cup coriander seeds
  • 3 tablespoons smoked paprika
  • 2 tablespoons garam masala
  • 2 teaspoons garlic powder
  • 1 teaspoon red chili powder
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 8 green cardamom pods
  • 5 whole cloves
  • ½-inch piece cinnamon stick
  1. Preheat the oven to 400 degrees F.
  2. Start with the Tandorri Masala by grinding the cumin seeds, coriander seeds, smoked paprika, garam masala, garlicpowder, red chili powder, fenugreek seeds, ground ginger, turmeric, cardamom, cloves and cinnamon stick in an a spice grinder or magic bullet works great too. Store in an airtight container. Yield: 1 cup.
  3. Put the yogurt, Tandoori Masala, garlic and lime juice into a large dish and add the chicken pieces. Rub the marinade into the chicken until it is completely covered. Place the chicken onto an oiled baking sheet. Place in the oven and bake until the chicken is cooked but still tender, 35 to 40 minutes. Serve with lime wedges.


Blueberry Cardamon “Raw” Cheesecake


Blueberry Cardamon "Raw" Cheesecake
Amazing in flavor and my husbands favorite! No sugar, wheat, dairy, eggs. A winner!
Recipe type: Dessert
  • Crust:
  • 1 cup walnuts
  • ⅔ cup pitted, packed dates
  • Filling:
  • 3 cups blueberries
  • 1½ cups cashews
  • ½ cup pure maple syrup
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cardamom (start with less and add more, cardamom can be strong!)
  • ½ teaspoon pure vanilla extract
  • Pinch of salt
  • 4-5 tablespoons melted coconut butter
  1. Grind both crust ingredients together in a food processor. Add 1 teaspoon of water if the mixture is too crumbly. Press the crust into pans of choice, such as mini silicone muffin cups. Set aside. In a blender, combine all but the coconut butter, until completely smooth and creamy. Add the butter and blend again to incorporate.
  2. Pour the mixture over the crust(s). Chill in the fridge or freezer until firm. Freezing obviously is the faster route. Garnish with blueberries, edible flowers, or any other garnish of your choice.


Pistachio Panko Crusted Salmon


Pistachio Panko Crusted Salmon
Pistachio Panko Crusted Salmon My husband tells me that this is one of his favorite dish’s. I’m grateful he tells me that often.
Recipe type: Main
  • 3 tablespoons unsalted shelled pistachio nuts
  • 1 tablespoon panko crumbs
  • 1 teaspoon olive oil
  • 2 8oz salmon fillets
  • 1 teaspoon salt and pepper
  • 2 teaspoons Dijon mustard
  1. Preheat the oven to 425°F.
  2. Spray a baking sheet with cooking spray.
  3. Combine the pistachio nuts, panko in a food processor until coarsely ground, or chop as fine as possible.(If you have a magic bullet, it works awesome for this step.)
  4. Pat the fillets dry with paper towels and sprinkle with the salt and pepper. Spread the mustard evenly on top of each fillet. Top the fillets evenly with the pistachio mixture pressing to form an even layer. Drizzle the oil over the pistachio mixture and pat softly. Transfer the fillets, crust-side up, to the baking sheet. Roast until the salmon is just opaque in the center, 8 – 10 minutes.


Carrot Cake with Citrus Cream Cheese frosting


Carrot Cake with Citrus Cream Cheese frosting
Carrot Cake with Citrus Cream Cheese Frosting My husband loves carrot cake. I have made many different recipes for this yummy cake and this one is by far a winner. The frosting is so amazing that you will want to lick the plate.
Recipe type: Dessert
  • Cake:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1½ cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 3 cups peeled and grated carrots
  • 1 cup walnuts, coarsely chopped
  • Frosting:
  • 2 packages cream cheese, softened
  • ½ cup butter, softened
  • 2½ cups icing sugar
  • Zest and juice of 1 orange
  1. For the cake: With the rack in the middle position, preheat the oven to 350 degrees. Line two 8-inch spring form pans with parchment paper.
  2. In a bowl, combine the flour, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg and salt. Set aside.
  3. In another bowl, combine the sugar, oil and eggs with a whisk. Gently stir in the dry ingredients. With a spatula, gently fold in the carrots, walnuts.
  4. Divide the batter between the pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool in the pans on a rack. Run the blade of a knife around the cakes and unmold.
  5. For the frosting: In a bowl, cream the cream cheese with the butter and icing sugar with an electric mixer. Add the zest and juice and
  6. continue beating until the frosting is smooth and creamy.
  7. Spread the frosting over the top of the cakes and stack them on a platter.