Sunday, September 13, 2020

How to Make Parmesan Pork Tenderloin

This Parmesan Pork Tenderloin looks soooo good, I also think you can substitute pork tenderloin with pork chops. Serve with some mashed potatoes and a side salad. Yum Yum! Serves 2 Total Time: 50 minutes


1 pork tenderloin (3/4 pound) 
6 tablespoons grated Parmesan cheese 
1 small sweet onion, sliced and separated into rings 
1-1/2 cups sliced fresh mushrooms 
1 garlic clove, minced 
2 teaspoons butter, divided 
2 teaspoons olive oil, divided 
1/4 cup reduced-sodium beef broth 
2 tablespoons port wine or additional beef broth 
1/8 teaspoon salt, optional 
1/8 teaspoon each dried basil, thyme and rosemary, crushed 
Dash pepper 
1/2 teaspoon cornstarch 
3 tablespoons water 


Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside. In a large skillet, saute the onion, mushrooms and garlic in 1 teaspoon butter and 1 teaspoon oil until tender; remove and keep warm.

In the same skillet, cook pork in remaining 1 teaspoon butter and 1 teaspoon oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm. Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with the pork and the onion mixture.

Thursday, September 10, 2020

Spicy Garlic Lime Shrimp

From EatWell 101 ...this Spicy Garlic Lime Shrimp is not only lip-smacking delicious, but it’s also a very quick easy dinner recipe that takes minutes to make. 

You can easily double this recipe if you need to feed a crowd. We guarantee you won’t get enough of this quick budget-friendly meal. You will make this shrimp recipe again and again! Are you a baby spice girl like me? Omit the cayenne pepper or crushed chili pepper flakes. Serves 2 Total Time: 20 minutes 


1 pound shrimp, peeled and deveined (tail on or off)
1 tablespoon olive oil
1 tablespoon melted unsalted butter
5 cloves garlic, minced
3 tablespoons honey
1 1/2 tablespoons lime juice
1/4 teaspoon salt
3 pinches Cayenne pepper or crushed chili pepper flakes
Chopped fresh cilantro, for garnish
Sliced lime wedges, for garnish


Combine garlic, honey, lime juice, salt and Cayenne pepper in a small bowl. Heat up a non-stick pan or skillet over medium heat, add the olive oil and butter. Sear shrimp on both sides for about 4 minutes total, then add the garlic honey lime sauce. Cook the shrimp, flipping side from time to time until the garlic honey lime sauce starts to caramelize. Garnish the garlic-lime shrimp with chopped cilantro and serve immediately with steamed vegetables, over rice or in a salad. Enjoy!

Wednesday, September 9, 2020

Instant Pot Potato Broccoli Celery Soup

Finally the weather is cooling down, it’s time to wear sweatshirts, bring out the fall decorations and make some homemade soup in your Instant Pot. One of my favorites is this Potato Broccoli Celery Soup. 

You’ll need at least a 6qt Instant Pot, but a 8qt would be better, as I ran out of room for the final ingredient. Remember not to go above the line on your Instant Pot or it will have issues pressurizing. Serves 6-8 Total Time: under an hour, not including time to pressurize. 


1 yellow or white onion, chopped  
6 russet potatoes, diced 
7 celery sticks, diced
1/2 head of broccoli, cut into florets 
32 oz vegetable broth (make sure vegetables are in liquid, I added some water)
Salt and pepper, to taste
1/2 tablespoon basil
1/2 tablespoon celery seeds 
2 tablespoons cornstarch 
1 1/2 cups heavy cream 


In your Instant Pot add the vegetables, salt and pepper, to taste and add the liquid, not going over line. Close lid, seal vent then select high pressure for 20 minutes. I did a natural release for 10 minutes then opened steam vent. Carefully open lid, add in the basil, celery seeds (I ground mine). Combine the cornstarch and heavy cream in a small bowl and stir until smooth. Pour into Instant Pot and stir. Serves as a side for dinner or with a sandwich for lunch. 

Thursday, August 6, 2020

Potato and Hotdog Hash

My granddaughters came up with this dish of potatoes, onions and hotdogs....well I asked them to come up with a different recipe for hotdogs, because I went to Sam’s Club and like all Sam’s Club items you get way to many. And you can have so many hotdogs or chili dogs. This wasn’t too bad as I had seconds and I served it with my cucumber tomato salad with feta. Serves 4-6 Total Time: 30 minutes 


2-3 tablespoons butter 
1/3 cup olive oil 
5 hotdogs, cut into 1” pieces 
1 small red onion, diced 
10 Klondike potatoes or small golden potatoes, quartered
2 tablespoons dried parsley, optional 
Salt and pepper, to taste 


In a skillet melt the butter and add the oil over medium heat. Add in the hotdogs, onion and potatoes. Cook, covered,  20 minutes or until potatoes are tender, stirring often. Garnish with parsley, if using and salt and pepper, to taste. Easy Peasy! 

Wednesday, August 5, 2020

Greek Turkey Burger with Tzatziki Sauce

A creamy tzatziki adds a refreshing twist to this easy Greek-inspired burger recipe loaded with feta, Kalamata olives and spices. No tzatziki? No problem! Make your own at home by combining plain Greek yogurt with a squeeze of lemon, dill and finely chopped cucumber. Total Time: 25 minutes Makes: 4 Burgers 


1 lb ground turkey
1⁄3 cup kalamata olive, roughly chopped
2 tablespoons finely chopped parsley
1 teaspoon dried oregano
1 garlic clove, minced
1 cup crumbled Greek feta cheese, divided
Salt and pepper, to taste
1 tablespoon olive oil
4 pita bread
8 lettuce leaves (Romaine, Green leaf or Red leaf)
1 tomatoes, sliced thin into rounds
1⁄2 red onion, sliced thin into rounds

TZATZIKI Ingredients:

8 ounces Greek yogurt
1⁄4 English cucumber, peeled and grated
2 teaspoons chopped dill 
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and ground black pepper, to taste  


To make the Tzatziki: In a medium bowl, stir to combine all ingredients. Add 1-2 tablespoons water to thin sauce if needed.

For the burgers: In a large bowl, mix to combine ground turkey, olives, parsley, dried oregano, garlic, 1/2 cup crumbled feta cheese, salt and pepper. Divide into 4 portions and shape into burger patties. Warm olive oil in a large nonstick skillet over medium heat, then fry turkey patties until cooked through, about 4 minutes per side. To assemble turkey burgers, layer lettuce, tomato slices, onion slices onto open pita and top with burger. Garnish with remaining crumbled feta cheese and a dollop of tzatziki.

Saturday, August 1, 2020

Crockpot Mexican Street Corn Chowder

I love summer corn, don’t you? So when it’s in season I make this Crockpot Mexican Street Corn Chowder. Serves 6 Total Time: 4 hours


10 ears fresh corn (about 5-1/2 cups) 
1-1/4 to 2 cups water 6 bacon strips, chopped 
2 small onions, chopped 
2 small green pepper, chopped 
1 jalapeno pepper, seeded and finely chopped 
1 teaspoon ground chipotle pepper 
2 teaspoons salt
3/4 teaspoon ground cumin 
1/4 teaspoon pepper 
1 cup heavy whipping cream 
1 medium lime, zested and juiced 
Garnish: Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese, optional 


Cut corn off cob. Rub the edge of a knife over each cob to "milk" it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-quart slow cooker. In a large skillet, saute bacon until crisp, stirring occasionally, 5-7 minutes. Reserve crisp bacon pieces; discard all but 2 tablespoons bacon drippings. Add the onion, green pepper and jalapeno to skillet; cook until soft, 3-4 minutes. Add seasonings and cook 1 minute more; transfer to crockpot. Cook on low until corn is tender and mixture has thickened slightly, 3-1/2 to 4 hours. Stir in the cream and lime zest and juice. Puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon, and lime wedges, cilantro, jalapeno, bell pepper and cojita cheese, if desired.

Sunday, July 26, 2020

How to Make a Shrimp Pasta Salad

This Shrimp Pasta Salad is an easy, quick and lite meal  for any night of the week; especially on those hot nights when you don’t want to turn on your oven. This recipe is almost identical to my tuna noodle salad.  Serves 6 Total Time: 25 minutes


1 lb cooked shrimp, deveined, rinsed and drained (I had medium size shrimp I cut in half)
1 bunch green onion, finely chopped or 1/2 yellow onion, finely chopped 
1⁄4 teaspoon salt, to taste
1⁄4 teaspoon lemon pepper, to taste
1 1⁄2 cups celery, chopped 
1 cup Italian salad dressing 
3⁄4 cup mayonnaise 
1⁄4 cup lemon juice (1 lemon)
1⁄2 cup parmesan cheese, grated 
8 -10 ounces pasta (I used large macaroni)


Marinate shrimp, onion, celery, salt and lemon pepper in the Italian dressing in a large salad bowl. Cook the pasta in boiling water, to which a dollop of cooking oil has been added, for 3 to 4 minutes. Rinse with cold water to stop the cooking. Toss together the pasta and marinate mixture. Add mayonnaise, lemon juice and Parmesan cheese. Toss salad; sprinkle more cheese on top.