Tag Archives: recipe

Lo Mein with Pork


Tonight I made Lo Mein with Pork, and it was delish! Everyone agrees that this is a new family favorite, maybe you’d like to add it to your recipe rotation? Here you go:

1 lb pork tenderloin

1 Tbl olive oil

salt and pepper

3/4 lb lo mein noodles or spaghetti

2 Tbl vegetable oil

7 garlic cloves, minced

8-10 cremini mushrooms, thinly sliced

10-12 snow peas, thinly sliced lengthwise

1 red bell pepper, thinly sliced

3 Tbl soy sauce

1/4 c oyster sauce

1/4 c water

1/4 tsp ground ginger

1/4 tsp black pepper

2 tsp sesame oil

Preheat oven to 400 degrees. Heat 1 Tbl olive oil in a skillet, season pork with salt and pepper, then sear on both sides, about 8 minutes. Take tenderloin out of skillet and place in a baking dish and place in oven. Cook for 30-40 minutes, or until the pork reaches an internal temperature of 160 degrees. Take out of the oven and let the pork rest. Cook noodles according to package instructions; drain. Mix together soy sauce, oyster sauce, water, ginger, pepper, and sesame oil in a small bowl, set aside. Prep all the veggies and cut up the tenderloin into thin strips. In a large skillet or wok, heat 2 Tbl of vegetable oil over high heat. Add garlic and vegetables, stirring or tossing pan constantly. Cook until mushrooms are cooked, 4-5 minutes. Add sauce ingredients, lower heat to medium, and cook for 1 minute. Add noodles and pork, tossing all ingredients together until everything is coated with sauce and pork is warmed through, 2 minutes. Serve immediately.


Honey Mustard Cordon Bleu


As soon as the weather starts to warm up, I break out the grill and make this recipe that everyone in the family loves. It is a chicken breast stuffed with bacon and cheese, topped with mushrooms and a honey mustard sauce. It is delish! Now that the weather is getting cooler, I’ll have to bid adieu to this recipe (or until I miss it enough to use the panini pan and oven), but not before sharing it with you.

Honey Mustard Cordon Bleu

2 chicken breasts, butterflied

3 slices of bacon, cooked

1/4 c shredded cheddar cheese

2 Tbl butter

1/3 c mushrooms, sliced

2 Tbl honey

2 Tbl dijon mustard

3 Tbl butter, cut in pieces

1 Tbl green onions, sliced

Preheat your grill to med-high heat. Open the butterflied chicken and sprinkle half of the cheddar cheese into the pocket, layer half of the bacon on top, then close the chicken and secure with two toothpicks. Repeat with other chicken breast. Drizzle outside of chicken with olive oil, then generously season with salt and pepper.

Place chicken on grill and cook for 6-8 minutes with the lid on, without moving the chicken (turning down heat if chicken is burning). Flip the chicken over (if using tongs, be careful not to squeeze all the cheesy goodness out), cook for another 6-8 minutes until the chicken is cooked through.

While the chicken is cooking, place 2 Tbl of butter in small saute pan over med heat. Once the butter is melted, add the mushrooms and cook until tender, 4-6 minutes. Turn the heat down to low, add the honey and mustard, stir until bubbly. Take pan off the heat and let sauce sit for a minute before adding remaining 3 Tbl of cut butter. Stir until the butter is incorporated (this will create a lovely creamy sauce).

Place the chicken on plates, and either top the chicken with the honey mustard sauce or place sauce in a ramekin. Sprinkle green onions on top of sauce. This recipe can easily be made for any number of people, you can even prep the chicken beforehand (butterfly and stuff) and keep in the fridge until you’re ready to grill it. The sauce can be reheated, just be sure to heat it slowly over a low heat, so you don’t break the sauce (melt the butter).

Italian Sausage Soup


It definitely feels like fall around here, it has been raining for the last 24 hours and the temperature dropped about 20 degrees. The windows have been closed, the heater turned on, and it is a perfect evening for some soup! With a bountiful supply of zucchini, I decided to make one of my favorites: Italian Sausage.

This recipe makes a LOT of soup, so unless you’re feeding an army, be prepared to freeze some. Just remember only add the pasta to the soup that will be eaten that day. Because no one wants overcooked pasta that turns to mush when you reheat it!

Italian Sausage Soup

2 lbs hot & sweet Italian sausage (1 lb of each works well for a nice bite)

2 medium onions, finely diced

2 cloves garlic, minced

1 c dry white wine (red works as well)

10 c chicken broth

1- 28 oz can crushed tomatoes in puree

4 carrots, peeled and finely diced

2 green bell peppers, finely diced

4 zucchini, finely diced

2 Tbl fresh basil (or 2 tsp dried)

1 Tbl fresh oregano (or 1 tsp dried)

1 c uncooked orzo (any small pasta will work)

salt and pepper, to taste

Remove casing from sausage and brown in a large soup pan, breaking up into small pieces. Drain fat. Add onion and garlic, cook until soft. Add wine, chicken broth, tomatoes, carrots, bell peppers, zucchini and herbs. Bring to a boil and cook for 20-30 minutes. Add orzo for last 10 minutes of cooking. Serve soup with Parmesan cheese.

**If freezing, do not add orzo. Instead, when reheating the soup, add the orzo when the soup comes to a boil and cook for an additional 10 minutes. Another option is to cook all of the orzo in a separate pot, drain the water and portion into bags and freeze. Add orzo after soup has been reheated.**

Yogurt Parfaits


If you’re anything like me, breakfast is an afterthought (for me…the kids are a little higher up on the scale of importance). Grabbing something quick for breakfast normally means I’m eating over-processed, sugary junk. Yogurt is the perfect healthy option, of course after eating yogurt out of those little cups for a while, I’m bored. Solution? Yogurt Parfaits!!

   There isn’t any specific measurements for this, just add in the amounts you prefer. Start with some ripe fruit (berries, peaches, mangoes, bananas), slice it up and add some sugar if it isn’t sweet enough. Then layer on some granola, whatever brand you like. Next spoon some yogurt on top, I prefer a thick low-fat vanilla yogurt, but again you can use any flavor/brand. Layer your glass with the ingredients until it is full, then garnish with some lovely fruit. Yum!

   Impress some guests with this the next time someone comes to visit, make smaller parfaits for a lovely addition to brunch, or whip one up the night before for a healthy breakfast on the go (remember to place the granola on top so it doesn’t get soggy)!

Chicken Salad


Well, I overcooked the chicken last night…and my husband didn’t make it home for dinner. So I had some leftovers that were not going to stand up to reheating…but of course I couldn’t myself to throw them out. The solution: chicken salad sandwiches! Granted, these taste better with moist chicken, but they are still yummy with less than stellar leftovers.

Chicken Salad

1-1/2 c cooked chicken, chopped

2-3 green onions, sliced

1/2 c red grapes, halved

1/3 c celery, sliced

1/4 – 1/3 c mayo (use more if your chicken is dry)

1 Tbl dijon mustard

1 Tbl sliced almonds

1/4 tsp black pepper

1/4 tsp salt

dash of garlic salt/powder

   Mix everything together and taste, add more salt, pepper or garlic if needed. If you let the salad sit for 30+ minutes, it will taste so much better.  Pile some chicken salad on your favorite bread (toasted if you like) and add some fresh veggies, and a pickle spear. Or you can mix in some pasta (bow tie, spiral, shells, etc.) for a nice bowl lunch, be sure to add some additional mayo and dijon.

Lemons, Limes, and Alcohol!


Nothing quite says summertime like some tangy citrus desserts and a blended alcoholic drink after a lovely barbeque. Here are some lovely recipes I’ve added to my collection (most from the Food Network…yes, I am addicted!)

Key Lime Pie   kicked up Emeril style!

(1-1/2 cups of graham cracker crumbs is about one package, and 20-25 key limes is enough juice for a cup. Don’t put the lime zest on unless you’re serving it immediately, or it will turn an ugly greenish-brown color. I always add a few drops of green food color to my key lime mixture to give it some color.)

Lemon Blueberry Cheesecake Bars  by the amazing Tyler Florence

(I use frozen blueberries since fresh ones never last longer than a day at my house.)

Citrus Semifreddo  Give Giada some limoncello and some amaretti cookies, and you know it’s going to be amazing!

Picture of Citrus Semifreddo Recipe

Frozen Margaritas   I’ve modified a recipe I found online to my liking, I’ll warn you, these pack a pucker! (This makes 3-4 drinks.)


4 oz  Frozen Limeade

8 oz  Frozen Mixed Berries

6 oz  Tequila

4 oz  Triple Sec

Lime Juice


Lime wedges

Fill your blender with ice and crush it up (or start with crushed ice if you have a fancier fridge than me). Add liquor and blend, then add the berries and limeade and blend until smooth.

Put lime juice on a plate, and sugar on another plate. Dip the rim of your glass in the lime juice, then into the sugar. Pour the margarita into the glass, and top with a lime wedge. Enjoy!!

Soft Gingerbread Cookies


Oh, divine, these cookies are so delicious, I had to make another batch after the first was gone (sssshh!). I abhor hard, crunchy cookies, so I have been searching for a recipe like this for years. After many tests and thrown out batches, this is the winner.

Soft Gingerbread Cookies

1 c. butter, softened

1 c. sugar

1 c. molasses

1 egg

4 c. flour

1 tsp. salt

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

2 tsp. cloves

2 tsp. ginger

1 tsp. nutmeg

Cream the butter and sugar together, then mix in the molasses and egg. Slowly add all of the dry ingredients until everything is combined. Chill the dough for at least 1 hour before rolling out dough and baking. After cutting the dough, place on an ungreased cookie sheet and cook at 350 degrees for 8-10 minutes.