Cheeseburger Pizza

• November 18th, 2014 •

Today I am going to tell you all about a fabulous cheeseburger pizza I had while I was visiting friends in Farrar, MO. But first, I wanted to introduce you all to my new look on this blog. It was a long time coming, and I am happy with the new look and I hope you are too. If you notice any glitches please (more…)

Taco Tuesday

• October 8th, 2014 •

As most of you know, we no longer live in California, the land of Mexican restaurants and Taco Tuesday specials. We now live in South Dakota and our town has one Mexican restaurant. Thank goodness my hubby is skilled in Mexican cookery. Once again, thank goodness! So, since yesterday was Tuesday, and my best friend (more…)

The Best Stew

• September 15th, 2014 •

It snowed here in the Black Hills a few days ago. Yes, in September! After frantically covering my garden with sheets to protect it. And after playing in the snow for an hour or so. And after reveling in the peaceful beauty of the snowflakes as they floated down to the ground to meet their friends, I knew it was a perfect day for the best stew recipe (more…)

A Few of My Favorites

• August 25th, 2014 •

Today I was busy cleaning and catching up on all that you put off when you have guests visiting. So I thought I would share a few of my favorites that I have posted over the years. Some are my favorites are favorites because (more…)

Potato Beef Casserole

• August 13th, 2014 •

Last night I was stuck. I had ingredients out, but didn’t know what to make. What to make? Hmmm…Well, I decided to start slicing and browning and see where it would take me. We are still eating healthy, so my first idea of a rich casserole with (more…)

Tequilla Chicken

• August 10th, 2014 •

I made tequilla chicken the other night to go with the pico de gallo. I am always looking for new ways to make chicken breasts exciting, and this dish takes flavor up a notch! I marinaded the chicken for 24 hours in (more…)

Chicken, Kale and Pasta

• August 4th, 2014 •

You know how I am always talking about taking a basic recipe and turning it into your own based on taste and what you have on hand? Well, I did it to myself yesterday. And guess what? It worked! I have tons, and I mean tons, of kale in my garden. I have Siberian Kale and Tuscan Kale, and it is growing in leaps and bounds. So, I thought about a recipe I posted a while ago, Pasta with Ricotta and Spinach, and decided to change it to Chicken, Kale and Pasta. I substituted kale instead of spinach and marscapone instead of ricotta. I also added to chicken to add some protein. It turned out wonderful and is a great way to use kale. Since I am still on a quest to healthier living, I only used 1/4 cup marscapone and nonfat milk. It was creamy and velvety and rich. I love dishes that taste rich but don’t have all the fat and calories to go with it. If you wanted a more brothy dish, you could leave out the cheese and milk. I think it would be fabulous in the winter. Either way, this chicken, kale and pasta is delicious.

I also used a new little gadget that I bought the other day. Now, normally I am not a big gadget person, but this is genius. I can’t even describe it. I’ll just show it to you.

lemon juice extractor for chicken, kale, and pasta

This is it. You screw it into a citrus fruit and you can pray the juice onto food. Pretty cool.

 

lemon for chicken, kale, and pasta

I used a lemon.

 

lemon gadget for chicken, kale, and pasta

This is it in all it glory. It works great. I am thinking this is also great for salads or to spray on apples or avocados so they don’t turn brown.

 

So back to the recipe.

the ingredients for chicken, kale, and pasta

The Ingredients:

1 bunch of kale, washed and chopped

5-6 mushrooms

1/2 red onion

1 14 oz can of chicken stock

the breast meat from a rotisserie chicken, diced

1/4 cup marscapone

1/2 lb of your favorite pasta

salt and pepper to taste

1/4 cup milk (I forgot to pull out the lemon and milk for the photo)

lemon

 

chopped mushrooms and onions for chicken, kale, and pasta

Slice the mushrooms and onions.

 

sauteeing mushrooms for chicken, kale, and pasta

Saute the mushrooms and onions until they are almost cooked.

 

adding stock for chicken, kale, and pasta

Add the chicken stock.

 

kale cooking for chicken, kale, and pasta

Add the kale and cook for 2-3 minutes.

 

sauteeing for chicken, kale, and pasta

Add the chicken.

 

adding the marscapone for chicken, kale, and pasta

Add the marscapone and incorporate. I also added about 1/4 cup milk to make it more saucy.

 

add pasta for chicken, kale, and pasta

Cook up the pasta and add to the simmering chicken and kale.

 

 chicken, kale, and pasta

Here is the finished dish. I topped it with Parmesan and spritzed the lemon on top. Enjoy!

 

 

 

Swiss Chard Pasta

• July 27th, 2014 •

The other evening I was struggling with what to make for dinner. It was a stormy night and I wanted to be comforted, but I am trying to eat better and healthier, so I made Swiss Chard Pasta. I had swiss chard and leeks left over from a bountiful basket and I didn’t want them to go bad. (more…)

Arugula Salad

• July 5th, 2014 •

One of my summertime favorites is arugula salad. I love its peppery taste! My Aunt Jo and I always loved the bitter greens, the strong and salty cheeses and the sour tastes of lemon and citrus. (more…)

Homemade Pastrami

• June 30th, 2014 •

Homemade Pastrami. I know what you are thinking, she has nothing better to do than make homemade pastrami. In a word, yep. Yesterday, being Sunday, I decided to try to make homemade pastrami. I had seen it done on Drive Ins, Diners and Dives, and I wanted to try it. You see, it is my husbands favorite sandwich. It didn’t look too difficult and I had a corned beef in the fridge that I was going to cook up in the traditional way. Now, I have to be honest. I had never tried pastrami. It always looked so greasy and fatty. I didn’t even know what cut of meat it was. So, when I learned that it was basically just smoked corned beef, I started to think I may like my own pastrami since I can control the fat when I cut it. So with a little bit more interest, I dove into the world of pastrami.

Corned Beef, Coriander, and pepper. That’s it for ingredients. (I didn’t even take a photo of them together.)

corned beef for homemade pastrami

The first thing I did was to rinse off the corned beef pretty well and leave it uncovered in the fridge for a couple of hours to dry it out.

 

spices for homemade pastrami

Here are the spices I used. 2 Tbl of ground coriander and 1 tsp or pepper. You can add another teaspoon of pepper depending on how peppery you would like it. Cover the entire corned beef with the spices and let it sit in the fridge, uncovered for an hour or so. Preheat your smoker to 240 degrees. I used hickory chips and apple juice for the liquid.

 

smoked brisket for homemade pastrami

Smoke it for 1 hour per pound or until the internal thermometer reaches about 165 degrees. Take it out of the smoker and let it rest, covered for about a half hour.

 

homemade pastrami

Then slice it as thin as you can…

 

homemade pastrami sandwich

And make a sandwich.  I gotta tell you, it was phenomenal! I am hooked. Now my husband says we need one of those professional meat slicers! Enjoy!