Tag Archives: recipes

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.

Barley, Leek, Mushroom and Rosemary Gratin

Dinner Ideas, Side, Vegetables February 14, 2026 Leave a comment

This rustic dish combines grains, vegetables, and herbs for a nutritious meal. Barley offers a nutty, chewy texture and is versatile beyond soups. I found a recipe to serve with pork roast. Mushrooms are optional, but fresh rosemary is essential. Using butter enhances the flavor, and fresh herbs provide the best taste. The dish is filling and healthy enough to be a standalone lunch. You can customize it by adding vegetables like spinach. Overall, it’s a simple, tasty, and adaptable meal that promotes healthy eating and enjoyment.

Ingredients

  • 2 cups of canned reduced sodium vegetable broth
  • 2/3 cup of medium pearl barley, rinsed in cold water
  • 3 leeks (white and light green part only)
  • 1/2 pounds of button mushrooms sliced
  • 1 – 2 tablespoons of fresh rosemary leaves, chopped
  • 2 cloves of garlic, minced or grated
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup of freshly grated Swiss, or Apple smoked Gruyere cheese

Process

  1. Bring vegetable broth to a boil, add rinsed barley cover and cook barley in vegetable broth until tender about 25 minutes. Do not drain.
  2. Preheat oven to 375° F – spray a 2-quart baking dish with cooking spray.
  3. Clean and slice mushrooms. I wipe mushrooms off with a paper towel. I do not “wash” mushrooms as they will retain the moisture and will not brown.
  4. Slice off root and dark green leaves of leeks, slice the remaining white part lengthwise. Run under cool water to remove sand between leaves.
  5. Slice leeks into thin slices.
  6. Remove rosemary leaves from stems by pulling downward with thumb and finger, chop fine.
  7. Heat butter in pan until melted, add mushrooms, cook until brown, remove from pan.
  8. Heat oil in same pan until hot, add leeks and cook on medium-high heat until limp, about 10 minutes, add rosemary and garlic, cook for about 1 minute more, add barley, mushrooms, salt and pepper.
  9. Stir in half cheese.
  10. Transfer barley mixture to baking dish
  11. Sprinkle with remaining cheese
  12. Bake for 15 minutes or until heated and bubbly

Cream Cheese Banana-Nut Bread

Bread, Breakfast, Dessert February 12, 2026 Leave a comment

There are so many recipes for Banana Nut Bread and truthfully, they are all pretty good. I discovered this recipe about 10 years ago and decided it is the best recipe I have ever made for Banana Nut Bread, moist, dense with an intense banana flavor highlighted by toasted walnuts and cinnamon streusel topping. This recipe makes two loaves, great for gifting or freezing for later use.

Ingredients

  • ¾ cup butter, softened
  • 1 8oz package of cream cheese, softened
  • 2 cups of sugar
  • 2 large eggs
  • 3 cups of all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups mashed ripe bananas (about 4 with dark spots) *
  • 1 cup chopped toasted walnuts
  • 1 teaspoon vanilla extract

Process

  1. Preheat oven to 350°F. Grease and flour two 8 x 4-inch bread pans.
  2. Mix butter and cream cheese with an electric mixer until smooth.
  3. Gradually add sugar and beat until the mixture is light and fluffy.
  4. Add eggs one at a time, beating until just blended after each addition.
  5. COMBINE flour and next three ingredients
  6. Gradually add to the butter mixture at low speed until blended.
  7. Add bananas, vanilla and nuts.
  8. Spoon batter into two greased and floured bread pans.
  9. Top with streusel topping.
  10. Bake for 1 hour until a toothpick inserted in the center comes out clean and sides pull away from pan.
  11. Cool pans on wire rack for 10 minutes before removing from pans.
  12. Cool completely before slicing.

STREUSEL TOPPING

Ingredients

  • ½ cup firmly packed brown sugar
  • ½ cup chopped toasted walnuts
  • 1 tablespoon melted butter
  • 1 tablespoon flour
  • 1/8 tsp ground cinnamon.

Process

  1. Mix all ingredients for streusel together in a bowl.
  2. Sprinkle over the batter before baking
  3. Press streusel into the dough with the back of a spoon to ensure streusel is baked into the loaf and doesn’t shed when removed from the pan.

*Note: the riper the bananas (black even) the more banana flavor will impart in your recipe. I use frozen bananas that have been defrosted in the refrigerator, they are overripe and work wonderfully.

Layered Salsa Dip

Appetizers February 4, 2026 Leave a comment

Some recipes are timeless, especially when it comes to party snacks. One popular choice is the Easy Layered Salsa Dip, a guaranteed crowd-pleaser. This dip was very popular in the 1980s and combines cream cheese, Picante Chunky Sauce, and toppings like cheese, lettuce, onions, tomatoes, chili peppers, and black olives. It has been a staple at family gatherings since the ’80s and is the kind of dip that makes people hover around the kitchen island until it’s gone. Get ready to watch it disappear!

Ingredients

  • 1 jar of Picante Chunky Sauce
  • 1 (8-oz) cream cheese
  • 1 (4-oz) can chopped mild chunky Chile peppers (no seeds)
  • 1 8-oz bag shredded Iceberg lettuce
  • 1-1/2 cup chopped fresh tomatoes or sliced cherry tomatoes
  • 1 can of sliced black olives
  • 2 cups of fancy shredded cheddar or mozzarella cheese

Process

  1. Mix Picante sauce, cream cheese, and can of mild Chile peppers until pink. Don’t overmix, it’s okay to have some white streaks of cream cheese.
  2. Spread in a shallow pie dish or quiche dish.
  3. Top the cream cheese mixture with a layer of shredded lettuce, chopped tomatoes, black olives and top with finely shredded cheddar or mozzarella cheese.

The serving options are many. Tortilla chips are traditional, but I also like to offer bell pepper strips and cucumber slices for a lighter snack. No matter how you prepare it, after over 40 years in my family, it is always the first to go at family gatherings

Homemade Gnocchi with Brown Butter Sage Sauce

Dinner Ideas February 3, 2026 Leave a comment

Gnocchi pronounced NYOW-kee are Italian dumplings made with flour, eggs, and potatoes. Gnocchi can be served in tomato sauce, tossed with pesto, or sautéed with butter and herbs. Homemade gnocchi are soft and pillowy inside and are far superior to store bought dried gnocchi. Give homemade a try and serve with your favorite sauce.

Recipe for Brown Butter Sage sauce is below, this can be made in advance.

Ingredients

  • 1-3/4 to 2 pounds of potatoes, (about 5 medium). Do not peel potatoes. Use starchy potatoes, such as russets or Yukon Gold
  • ½ cup freshly grated Parmesan cheese
  • 1-1/2 teaspoons of salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon of ground nutmeg (fresh if possible)
  • 1 large egg yolk, beat with a fork (save white for another recipe)
  • 1 cup (or more) all-purpose flour
  • 2 tablespoons of butter for sautéing

Process

  1. Cover potatoes with at least 1″ of salted water and boil potatoes whole for about 20 – 25 minutes or longer. Potatoes should be fork tender. Transfer to a large bowl. Cool slightly about 10 minutes.
  2. When cool enough to handle, peel potatoes and cut into chunks.
  3. Mash potatoes until smooth.
  4. Mix in Parmesan cheese, salt, pepper, and nutmeg.
  5. Add egg yolk and mix until it is blended.
  6. Gradually mix in 1 cup of flour. Knead for about 2 minutes until blended and smooth adding more flour by tablespoons if very moist.
  7. Line a rimmed baking sheet with parchment.
  8. Set a large pot of salted water on stove to boil.
  9. Divide dough into 4 equal pieces.  Roll 1 piece on lightly floured surface into a 24-inch-long rope.
  10. Cut ropes into ¾ inch (2 cm) pieces, then slide each piece on a fork and squeeze a little (but not too hard) to create the traditional ridges. Sprinkle with a little bit of flour and toss, so they don’t stick together. Repeat with remaining dough. Let the gnocchi rest for 20 minutes before boiling. 
  11. Melt two tablespoons of butter in a large skillet. Set aside until gnocchi are ready to be sautéed.
  12. Spoon cut gnocchi in the large pot of boiling salted water until they float to the surface and cook for 1 minute longer.
  13. With a slotted spoon, transfer gnocchi to skillet with melted butter. Sauté all gnocchi over medium-low heat until they begin to brown, stirring occasionally for about 5 minutes.
  14. Cover with your favorite sauce and serve.

Sage Brown Butter Sauce

Ingredients

  • ½ cup of butter
  • 1/3 cup thinly sliced fresh sage leaves, see Tip below
  • 1-1/2 teaspoon finely grated lemon peel

Process

  1. Cook butter in a medium skillet over medium-low heat until butter begins to brown. About 4 minutes (do not walk away, this happens fast). Using a spatula, move butter so it browns evenly, should be golden brown. Do not burn the butter.
  2. Add sage leaves and lemon peel. Remove from heat.
  3. Season with salt and pepper. Set sauce aside until ready to use.

Tip

  1. Remove the stems by cutting away the leaves from the stem.
  2. Stack the leaves with the largest leaf at the bottom and the smallest at the top. Aligning the stems.
  3. Roll the leaves tightly to create a cylinder.
  4. Use a sharp knife to slice the rolled leaves into thin ribbons, ensuring even thickness for uniformity. Use immediately.

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