Saturday, May 30, 2015

Slop & Slather BBQ sauce

Sounds funny I know, Slop and Slather....

I decided at the last minute to whip up some BBQ sauce for steak on the grill, and I happened to have all the ingredients on hand for this recipe.... Fast, easy and surprisingly, we all loved it.  
(and I don't like BBQ anyhow, so go figure!)

Sweet, sour, with a mild heat after kick...

1 cup Ketchup
1 cup water
1/2 C chopped onion
1/4 C worchestershire sauce
2 TBS vinegar
1/2 tsp chili powder
1/4 tsp cayenne pepper

Mix all together, and bring to a boil, then simmer for about 25 minutes...Stirring often, and it will cook down to about 2 cups... I slathered it on the steaks when I grilled them, and we added more at the table on our portions...  It's a keeper!

From Better Homes and Garden's Grill it magazine issue 2015

Lentils shrimp salad

16 oz bag of lentils. cook as per package instructions.
Drain rinse with cold water.

1 cup parsley
cherry tomatoes,one package, halved.
1 cup of feta cheese

1.5 pound cooked shrimp

salad dressing:
1/2 cup olive oil
Juice of one half lemon
2 cloves garlic
1 cup red wine vinegar
1 bunch of spinach, wilt over heat with a tiny bit of oil...
Salt & pepper to taste

Drizzle salad dressing over the lentils, add shrimp and sprinkle feta cheese over the entire salad and mix all together...

You could add any summer veggies, cucumber, red peppers cilantro, pineapple. Yum!

Thursday, January 8, 2015

Pork and Soba noodles

Thrown together dinner, that was so good... Notes to self, so I remember what I did...

Soba Noodles: Boil water add in two bundles of soba noodles, cook until tender drain and rinse...

Half an onion, chopped
1 lb. Ground pork

2 TBS of vegetable oil, sauté onion in wok until tender... add ground pork,
season with onion, garlic powder and salt.

take out of pan...

Add 2 TBS sesame oil, 2TBS rice vinegar, 2 TBS soy sauce
Add 1 garlic, 2 slices of fresh ginger, 1 bok chou,  two handfuls of sliced mushrooms, sauté until tender, add in
4 TBS of fresh salsa

Drop in Spinach at end until wilted..

salted caramel cookies

On my list to make...

Saturday, December 20, 2014

Roasted potatoes


  • 1/8 cup olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 4 large potatoes, peeled and cubed


  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
  3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Veggie Broth

When I make veggie broth I often use whatever I have in my fridge...

Add 4 cloves of garlic, chopped
2 large carrots, chopped
3 stalks of celery chopped
A half a knuckle of ginger
1 tbs of kosher salt
one whole onion,
2 cups of fresh corn or one bag of frozen corn
2 tomatoes chopped
and sautee it in 3 TBS of olive oil... then add 5 quarts of water
Cover, bring to a boil and  thent urn down heat and let it simmer all day, adding water if it needs....

I can mine in a pressure cooker to keep it longer, but you can also freeze it..But don't leave it for long in the fridge....

edamame dip

1 cup shelled cooked edamame beans
1/2 cup cooked fresh spinach
3 tbsp extra virgin olive oil
2 tbsp greek yogurt
1 tbs cream cheese
2 cloves garlic
juice of one lemon
wee bit of cumin