Tag Archives: dinner

Portabella Mushrooms, Stuffed with Feta cheese, Kalamata Olives and Avocado

Breakfast, Dinner Ideas, Side March 5, 2026 Leave a comment

Portabella mushrooms are healthy and practical. They are low in calories and rich in antioxidants, vitamins, and minerals. They can be used instead of bread or pastry for stuffing, providing nutrition and flavor. Alternative ingredients such as cooked Italian Sausage, sauteed bell peppers, chili peppers, or prosciutto could be considered as additions to the basic stuffing below. This recipe is versatile, allowing you to customize the filling with your favorite vegetables or cheeses. Served with a side salad or soup, enjoy the rich flavors and satisfying texture of this dish.


Ingredients

  • ¼ cup olive oil
  • 1 tablespoon of balsamic vinegar
  • 1 clove garlic, grated
  • ¼ cup of sliced Kalamata Olives
  • 4 or 5 sun dried tomatoes, chopped
  • ¼ cup diced sweet onion
  • 1 cup fresh spinach
  • 1 oz goat cheese
  • ½ Avocado – cut into chunks
  • ¼ tsp Kosher salt or sea salt
  • Sprinkle of freshly grated pepper
  •  4 large Portabella Mushrooms

Process

  1. Preheat oven to 425°F.
  2. Clean the mushrooms with a damp paper towel.
  3. Remove the stems by twisting them off and scrape out the gills using a spoon to create more space for the stuffing.
  4. Marinate the mushrooms for 30 minutes to 1 hour in ¼ cup olive oil and 1 tbsp. balsamic vinegar add 1 grated garlic clove.
  5. Add one teaspoon of olive oil to a skillet on medium-high heat, add Kalamata olives, and the sun-dried tomatoes, stir-fry for about 4-5 minutes until the olives are crispy. Remove from pan.
  6. Turn heat down to medium, add another teaspoon of olive oil and add the diced onions and garlic. Stir-fry for about 2-3 minutes until onions are soft. Add the spinach just until wilted.
  7. Add the olives and tomato mixture to the pan with the onions, garlic and spinach.
  8. Remove from heat, let cool slightly.
  9. Stir in goat cheese, sprinkle with salt and pepper to taste, stir in Avocado chunks.
  10. Place pan in pre-heated oven and bake for 20 minutes until mushrooms are tender.
  11. Remove from the oven and let mushrooms cool slightly before serving.

Cooking Endive

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Vegetables March 4, 2026 Leave a comment

How to cook endive. Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. I am talking about the little bullet shaped endives, not the curly leaf or chicory. Endives are rich in many vitamins and minerals, especially in foliate and vitamins A and K, and are high in fiber. Endive has a bitter-sweet taste, but I thought it was very savory, almost nutty. I served it up with my baby potatoes and flounder; it made a very filling side dish. Let your kids eat these little “boats” with their fingers. Make it fun.

Here are a few suggestions on how to enjoy your endive:

Baked endive:

  1. Preheat oven to 375° F.
  2. Slice endive lengthwise, remove core. Keep the root end intact as it will hold the leaves together after slicing.
  3. Brush both halves with olive oil.
  4. Slice a fresh garlic clove into very thin slices and place the slices in between the endive leaves.
  5. Sprinkle with kosher salt and pepper, and a little garlic powder.
  6. Bake at 375°F. for 20 minutes.
  7. Remove them from the oven and sprinkle balsamic vinegar over them.

Pan braised endive:

  1. Slice your endives in half.
  2. Sprinkle cut side with kosher salt and pepper, and any other seasoning you might like.
  3. Melt 1 tablespoon of butter in a heavy pan along with 1 tablespoon coconut oil.
  4. Place the endive halves cut side down in the pan, cook on medium-high heat until they are brown.
  5. Add ½ cup chicken broth and simmer until almost all liquid is gone. Remove from pan sprinkle with Kosher salt, and drizzle with balsamic vinegar

Maple glazed endive:

  1. Preheat oven to 350°F.
  2. Halve 6 small endives, remove as much of the core as possible.
  3. Arrange endive into one layer on a baking sheet with raised edges.
  4. In a small saucepan, melt 2 tablespoons of butter then stir in 2 tablespoons of real maple syrup, 2 teaspoons of thyme and ¼ teaspoon salt. When hot, pour over the endive and bake until tender and the edges begin to brown, 20 to 25 minutes.

Fresh Herbed Chicken Breast

Dinner Ideas March 1, 2026 Leave a comment

This recipe is for a simple, healthy herb-crusted chicken breast. I researched various oven-cooked herb chicken recipes but found many used flour, breadcrumbs, butter and oil. Instead, I chose to prepare my own version using fresh herbs from my garden, fresh herbs are also available at the markets. The preparation takes about 15 minutes from start to finish. The recipe does not include flour, breadcrumbs, or excessive fats, making it a quick and nutritious dinner option. It only takes around 8 minutes to cook, which I consider a fast meal. Overall, this approach emphasizes health, simplicity, and speed, making it suitable for busy weeknights while still delivering a flavorful dish.

Ingredients

  • 6 – 8 oz chicken breast, boneless, skinless
  • ¼ cup of chopped fresh herbs, I used a combination of parsley, sage, oregano, rosemary
  • ¼ tsp kosher salt
  • 2 tsp of coconut oil
  • 1 tsp of butter

Process

  1. Place chicken breast inside a plastic quart bag or between two pieces of plastic wrap and using a meat mallet begin to gently pound the chicken on both sides until all the same width
  2. Take half of the chopped herbs and spread on one side of chicken breast, sprinkle with salt and gently pound the herbs into that side of the chicken breast
  3. Turn chicken over and spread remaining herbs and salt on other side of breast and pound into the chicken breast.
  4. Melt coconut oil and butter in a heavy pan or non-stick pan over medium high heat, when oil is hot place the chicken in the oil and cook uncovered for 4 minutes each side.
  5. Turn the heat down to medium if it looks like it is browning too fast. When the chicken is ready to flip to the other side after 4 minutes, be careful not to splash yourself. Cook the second side for 4 more minutes. Slice the chicken breast to be sure the meat is no longer pink. Cook to an internal temperature of 165°F. (or 74°C)
  • Note: Melted oil must be hot before adding the chicken breast or it will absorb the oil as it is cooking. Hot oil will sear the meat as it hits the pan.
  • Pounded chicken breast cooks relatively fast, prepare your salad and vegetables before you begin cooking.

Brussels Sprouts with Bacon, Garlic, and Onion

Dinner Ideas, Vegetables February 28, 2026 Leave a comment

Brussels sprouts are often overlooked but offer many health benefits and culinary uses. They taste similar to small cabbages and can be made more appealing by adding ingredients like bacon, garlic, or sweet onions. These vegetables go well with beef or pork dishes. To keep their nutrients, it’s best to steam or stir-fry Brussels sprouts, as boiling can reduce important compounds like sulforaphane. They also contain indole-3-carbinol, which is being studied for its potential to help repair DNA and slow cancer growth in lab tests. Including Brussels sprouts in your meals can support a healthy diet and add variety to your cooking. Their nutritional value and versatility make them a good choice for many recipes, helping more people enjoy this nutrient-rich vegetable.

Brussels Sprouts with Bacon, Garlic, and Onion

Ingredients

  • 6 slices bacon
  • ½ cup sweet onion, diced
  • 2 pounds Brussels sprouts, trimmed and halved
  • 4 garlic cloves, grated
  • 1/2 cup fat-free chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon red pepper flakes or Korean Red Pepper Powder
  • 1 tablespoon red currant jelly

Process

  1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté until bacon begins to brown. Remove pan from heat. Remove the bacon from pan, reserve one tablespoon drippings in pan (discard the remaining drippings).
  2. Chop bacon into small pieces
  3. Return pan to medium-high heat, and stir in bacon pieces, onion, and Brussels sprouts; sauté 4 minutes.
  4. Add garlic, and sauté for 4 minutes or until garlic begins to brown, stirring frequently.
  5. Add the chicken broth and bring it to a boil. Cook for 2 minutes until the broth reduces and is almost completely gone and the sprouts are crisp-tender, stirring occasionally.
  6. Remove from heat; stir in salt and red pepper flakes, toss with a tablespoon of currant jelly.
  7. For a colorful, special Thanksgiving or Christmas dinner or any holiday dinner, try stirring in pomegranate seeds.

Amish Pickled Beet Eggs

Dinner Ideas February 19, 2026 Leave a comment

Traditional Amish pickled beets and eggs are a simple and tasty way to enjoy Pennsylvania Dutch heritage. This recipe uses basic ingredients to create a colorful and flavorful dish that can last for weeks. Whether you’re hosting a family gathering or trying an authentic Amish recipe, these pickled beets and eggs offer a good mix of sweet, sour, and savory flavors. They have been a favorite for many generations. The 48-hour waiting period might require patience, but the first bite of these colorful, well-flavored eggs shows that some traditions are worth keeping. Make a batch today and see why this simple dish has been popular in Pennsylvania Dutch cooking for over 200 years.

Ingredients

  • 8 eggs
  • 2 15-ounce cans of whole pickled beets, juice reserved.
  • 1 cup reserved beet juice
  • 1 medium red onion, sliced thin (a mandolin slicer is a perfect tool for this job)
  • ½ cup white sugar
  • ½ cup brown sugar
  • ¾ cup apple cider vinegar
  • 12 whole cloves
  • 2 Bay leaves
  • ½ teaspoon kosher salt
  • 1 pinch of ground black pepper

Process

  1. Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
  2. Drain hot water and submerge eggs in cold tap water. When cool enough to handle remove the shells. Do not refrigerate, shells are easier to peel when warm.
  3. Slice beets in ¼ inch slices. Do not discard juice from can or jar.
  4. Place eggs, beets, and onion in layers in a 1-quart glass jar.
  5. In a large pot, combine the 1 cup of reserved beet juice, vinegar, sugar, cloves. Bay leaves, salt and pepper.  Bring to a boil, reduce heat and simmer for 5 minutes.
  6. Pour the hot brine over the eggs, beets and onion to fill the jar up to 1/4-inch headspace.
  7. Let sit for 30 minutes before adding the lid.
  8. Secure the lid and place in the refrigerator for 48 hours before eating.   

Oven Roasted Beer Can Chicken

Chicken, Dinner Ideas February 15, 2026 Leave a comment

This recipe was popular in the 1980s. It involves setting a roasting chicken on an open can of beer and cooking it on a grill or in the oven. The outside of the chicken becomes crispy and salty, while the inside stays moist because of the steam. If you do not want to use beer, you can use other liquids to keep the chicken moist. Some options are ginger ale, lemon-lime soda, or broth or wine.

For wine or broth, fill a narrow-neck mason jar two-thirds full with your favorite wine or broth and set the chicken on top of the open mason jar. These liquids do not change the flavor of the chicken much but help keep it juicy and flavorful with crispy skin during cooking.

Ingredients

  • 4 lb. Chicken
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons of fresh Rosemary, chopped
  • 4 cloves of garlic – grated or pressed
  • 1 teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons of cold butter sliced into thin pieces

Chicken Prep with Herbs

  1. Combine parsley, rosemary, garlic, salt, pepper and olive oil in a bowl.
  2. Gently slide your hand between the skin and meat being careful not to rip the skin.
  3. Rub about half of the herb mixture on meat, don’t forget the thighs.
  4. Slide ½ of the sliced butter inside the skin on top of the herb mixture.
  5. Rub the chicken skin with the rest of the butter and herb mixture, sprinkle with salt and pepper.

Process

  1. Wash the unopened beer can with hot soapy water, dry.
  2. Open can and pour half the beer into a glass for your pleasure.
  3. Puncture 2 more holes in the top of the beer can with a can opener.
  4. Place can on a pie plate if cooking in the oven.
  5. Lower bird onto the can – the can must be inside the cavity. Use legs and bottom of can as a tripod.
  6. Roast until an instant read thermometer reads 180°F. inserted in thigh.
  7. Carefully transfer chicken and beer can to a cutting board and let rest for 10 minutes.
  8. Carefully lift chicken off of the beer can (you may need two people for this, one holding the can and the other one lifting the chicken)
  9. Discard beer or other liquid from the can. Slice Chicken and enjoy.

Campbells Best Stuffed Peppers

Dinner Ideas February 10, 2026 Leave a comment

This recipe for Campbells Stuffed Peppers is from their 1976 cookbook, Campbell’s 100 Best Recipes. It’s known for being very flavorful and is a dish I enjoy making often. I sometimes add diced mushrooms or tomatoes to enhance the flavor. You can also use different types of rice or substitute farro for variety. The recipe is versatile, but the key ingredients—condensed soup, Worcestershire sauce, and Swiss cheese—create a distinctive retro taste. These flavors blend well and give the dish its classic style, making it a favorite for those who appreciate nostalgic, hearty meals.

Pre-boiling peppers help them cook faster and become softer. It also reduces bitterness, especially in green peppers. After filling the peppers, they only need about 25 minutes in the oven instead of 45 minutes, which prevents the filling from drying out.

Ingredients

  • 4 medium green peppers
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 can condensed tomato or tomato bisque soup
  • 1 cup cooked rice
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon salt
  • Pepper
  • 2 slices mild Swiss cheese cut in strips

Process

  1. Preheat oven to 375° F.
  2. Remove tops and seeds from peppers
  3. Cook in boiling salted water for 5 minutes, drain.
  4. In a skillet, brown beef and cook onion until tender.
  5. Stir in 1 cup soup, rice, and seasonings.
  6. Spoon meat mixture into peppers and place in a casserole dish.
  7. Bake for 25 minutes.
  8. Top with remaining soup and cheese.
  9. Bake for 5 minutes longer. Serve.

Cabbage Pancakes

Dinner Ideas February 2, 2026 Leave a comment

These cabbage pancakes make an excellent appetizer or side dish, but they are also hearty enough to serve as a meatless main dish serve them with fried eggs for a delicious meatless meal. The spicy sauce is excellent. The pancakes are good on their own, but with the sauce, they taste even better.

Ingredients

  • 2 cups of finely grated and chopped cabbage
  • 1 small onion grated, about ½ cup
  • 1 small carrot, finely shredded
  • ¼ cup all-purpose flour (or ½ cup almond flour for gluten free)
  • 3 large eggs
  • 1 tablespoon soy sauce
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh garlic – minced
  • 2 tablespoons of oil for sautéing

Process

  1. Thinly slice the cabbage, if using pre-bagged coleslaw mix, finely chop it and place it into a mixing bowl.
  2. Grate small onion and carrot with box grater, add the eggs, salt, and dill to the bowl. Stir well to combine.
  3. Add the flour and mix until all ingredients are well incorporated.
  4. Heat the oil in a non-stick skillet over medium heat.
  5. Use a measuring cup to scoop half a cup and put it on the skillet.
  6. Cook the pancakes until browned on both sides, about 3 minutes per side.
  7. Serve immediately with the dipping sauce.

Spicy Sauce

  • 4 tablespoons sour cream (or plain Greek Yogurt)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon hot sauce (adjust for taste)

Notes

  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. I reheat them in the microwave or eat them cold. You can also freeze them in freezer bags, separating layers with wax paper.

Light and Traditional Coleslaw

Dinner Ideas February 1, 2026 1 Comment

Eating cabbage regularly can improve your health. It helps boost your immune system, aids digestion, and supports overall wellness. Cabbage also benefits your heart by reducing inflammation and oxidative stress thanks to its antioxidants. Besides health benefits, cabbage is versatile in cooking. You can use it on tostadas, sandwiches, fish tacos, or in dishes like Egg Roll in a Bowl. Using pre-shredded coleslaw mix makes it easy to prepare quick cabbage soup or cabbage pancakes. I like the Light Coleslaw recipe during the week. It tastes good and stays fresh for a few days.

LIGHT COLESLAW DRESSING

Ingredients

  • 3 tablespoons of reduced calorie mayonnaise
  • 2 tablespoons cider vinegar (substitutes: rice or white vinegar)
  • 1 tablespoon of dill seeds (substitute: caraway seeds, or none)
  • 1 teaspoon of sugar
  • ¼ teaspoon freshly ground pepper
  • 1 bag of pre-grated coleslaw mix
  • 1 small, sweet onion, grated on a box grater

Process

  1. Mix dressing ingredients together in a larger bowl. Whisk together the mayonnaise, vinegar, dill seeds, sugar, and pepper.
  2. Grate onion.
  3. Stir in the pre-grated bag of coleslaw mix and onion until blended.
  4. Cover and refrigerate for at least 1 hour.
  5. Stir before serving.

Nutrition per serving

Calories: 65kcal | 3 g Total Fat | 1 g Saturated Fat | 3 mg Cholesterol | 74 mg Sodium | 10 g Total Carbohydrate | 2 g Dietary Fiber | 2 g Protein | 48 mg Calcium

TRADITIONAL COLESLAW DRESSING

Ingredients

  • ½ cup mayonnaise
  • 1-1/2 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon sugar adjust to taste
  • 1 teaspoon kosher salt
  • ¼ tsp black pepper
  • ½ tsp celery seed optional

Process

  1. Whisk together in a large bowl: mayonnaise, vinegar, Dijon mustard, sugar, salt, pepper and celery seed.
  2. Stir in the bag of pre-grated coleslaw until well blended.
  3. Cover and refrigerate for at least 1 hour.
  4. Stir before serving.

Nutrition

Calories: 127kcal | Carbohydrates 7g | Protein 1g | Fat 11g | Saturated Fat 2g| Polyunsaturated fat 6g | Monounsaturated Fat 2 g | Trans Fat 6g | Cholesterol 6mg | Sodium 416mg | Potassium 158mg | Fiber 2g | Sugar 5 g

Notes: Note that coleslaw reduces in volume as it sits and the cabbage releases its moisture. Don’t be tempted to add more mayo even if it appears dry at first: it will become saucier quickly as it stands (even more so the next day!).

Optional Seasoning add-ins:

  • Onion powder
  • Garlic powder
  • Celery seed
  • Dry mustard or Dijon mustard
  • Cilantro

Optional Mix-ins:

You can also add other mix-ins to the coleslaw things like:

  • Apples – diced
  • Dried cranberries
  • Sliced almonds
  • Bleu cheese or cheddar cheese
  • Pineapple
  • Poppyseeds
  • Fresh strawberries

Single Serve Cheese Soufflés

Dinner Ideas January 31, 2026 Leave a comment

This was my first time attempting to make a cheese souffle, I’ve had the recipe for about 20 years and decided to check out other recipes online to compare ingredients and methods. I decided to use this one with a few ingredient additions because it was simple. I honestly didn’t think it would turn out. But I have to say, even though my 8-ounce ramekins were filled to the top with the egg mixture, they were beautifully puffed, golden, crispy crust and light as air inside. The taste was incredible and I devoured both.

Great for brunch, a light supper or as a versatile side dish, these melt-in-your-mouth souffles are flavorful, fluffy and fun. Served hot, egg soufflés can be accompanied by a fresh salad or a side of toasted bread, making them a wholesome and refined light meal option.

Ingredients

  • 1-1/2 tablespoons of butter
  • 1-1/2 tablespoons of all-purpose flour
  • ½ cup milk, or cream
  • 1 teaspoon Dijon mustard
  • ½ cup shredded cheddar cheese, or Gruyère cheese
  • ¼ teaspoon of cream of tarter
  • 2 eggs, separated

Process

  1. Preheat oven to 350°F. Spray two 8-ounce ramekins with nonstick cooking spray. Set aside.
  2. Crack eggs and separate yolks from whites.
  3. Beat egg yolks with a fork and set aside.
  4. In a saucepan over medium-low heat, melt butter.
  5. Stir in the flour until smooth; gradually add milk.
  6. Bring to boil and cook stirring for 1-2 minutes or until thickened.
  7. Reduce heat, stir in cheese until melted. Remove pan from heat.
  8. Gradually add a small amount of hot cheese mixture to the beaten egg yolks, stirring constantly to prevent cooking. Then, pour the mixture back into the pan, stirring continuously until fully incorporated. Set aside to allow it to cool slightly.
  9. In a mixing bowl, beat egg whites and cream of tartar until stiff peaks form.
  10. Fold a third of the whites into the egg yolk mixture to loosen then fold in the remaining whites, streaky whites are okay, do not overmix. Pour into prepared ramekins. Wipe rims of ramekins clean.
  11. Bake for 25 minutes or until a toothpick inserted near the center comes out clean. *Note: do not open the oven door while cooking.
  12. Serve immediately.  They will deflate as they cool, but will still be delicious!