Wednesday, March 29, 2017


I love breakfast for dinner or "brinner" as it were. The frittata is super easy and can bake along side the turkey bacon. Just add sliced tomato with a drizzle of balsamic and a piece of toast.

Artichoke Olive Frittata

1 bag Trader Joes artichoke hearts, thawed
1/2 cup sliced Kalamata olives
1/2 cup sliced red onion
8 eggs, whisked
1 cup Monterey Jack cheese

Preheat oven 400

In ovenproof skillet, sauté the onion in a little butter, add in the artichokes and olives, salt and pepper--stir around. Add the eggs and cook as though you're making an omelette. When mixture is no longer really runny, top with cheese and put into the oven about 15 minutes. Let sit 10 before cutting.

Tuesday, March 28, 2017

Roast Veggies

I'm always looking for new vegetable combos to roast and this one worked very well.

Picture is before it went into the 400 degree oven for about 25 minutes. Asparagus, yellow pepper and red onion, olive oil and alt and pepper.

Saturday, March 25, 2017

Convenience Foods!

I don't rely a great deal on many convenience foods, but every now and then when I'm cleaning out the pantry and/or the freezer I come up with an entire dinner that can be made with the microwave and very little work on my part! This dinner is one such creation: frozen noodles from Costco, frozen meatballs from Trader Joes and a bag of Meijer frozen snap peas--all prepared in microwave. The only thing I had to do was make a sauce for the meatballs out of Hoisin Sauce and Soy Sauce, sprinkle on some sesame seeds and chopped scallion and dinner's ready.

Thursday, March 23, 2017

Chicken with Kale and Cannellini Beans

If any of the ingredients in this dish sound good to you--make it! It was delish!

1 pkg thinly sliced chicken breast
1 bunch lacinato kale, ribs removed and coarsely chopped
1 can cannellini beans, rinsed and drained
1 lage shallot, sliced
olive oil for cooking
2 T fresh orange juice
1 T red wine vinegar
1/2 thinly sliced red onion
1/4 scup sliced pitted Kalamata olives
1 cup chicken broth
salt, pepper, and red pepper flakes

Make vinaigrette: mix orange juice, onion, olives, salt and pepper, vinegar and 5 T olive oil. Set aside.

In medium skillet heat 1 T olive oil, add the shallots, then the kale, salt, pepper, red pepper flakes and stir well while the kale wilts. Add the beans and the broth and cover. Simmer for 20 minutes.

In large skillet, heat 1 T olive oil and brown thinly sliced chicken breasts for about five minutes per side. When chicken is cooked, slice it thinly.

To serve: stir in half the vinaigrette to the beans and kale and spoon into bowls, Top with chicken and then spoon remainder of vinaigrette over all.

I also added some Trader Joe Marinated beets to the bowl.

Quite yummy if I do say so myself!

Wednesday, March 22, 2017

Thai Shrimp Halibut Curry

Don't you hate it when you open up your big bag of frozen halibut from Costco and realize that oops there's only one piece left in there? Well, when that happens you need to find a recipe that stretches one piece of fish and nothing does that better than curry!

1 piece of halibut cut in bite size chunks
10 shrimp
1 can unsweetened coconut milk
2 limes
1 red pepper, diced
1 cup chopped shallots
1 T fish sauce
2 1/2 t Thai red curry paste
vegetable oil
1/3 cup chopped cilantro

Finely grate enough peel from the limes to make 1 1/2 t. Squeeze enough juice to have 2 T. Cut the rest to have wedges for serving.

Heat vegetable oil in large saucepan. Add shallots and red pepper and cook 5 minutes. Stir in curry paste, coconut milk, lime peel, lime juice and fish sauce. Simmer gently stirring often for 5 minutes. Sprinkle fish and shrimp with salt and pepper and add to curry. Return to gentle simmer and cook until fish is opaque--5 or 6 minutes. Season to taste with salt and pepper. Stir in cilantro and serve  over brown basmati rice.