All posts filed under: lunch or dinner

Tropical rice

You would think the way I have been cooking lately I need a vacation. If you can not get there we can at least eat like we are there. We love rice, I made a fish dish ( in future post) and it needed a side. This turned out wonderful. It has a beautiful light flavor with natural sweetness.  1 cup white rice 1 large can hunk pineapple plus the juice 1 can coconut milk In tall sauce pan mix all ingrediants together. Turn heat up pretty high until it starts to bubble. Stir, cover and reduce heat to medium low, cook 35-45 minutes. About halfway through gently stir rice mixture. Rice will be creamy and light.  As always we hope you enjoy

Fried green tomato burgers

Well we have done it…..not only found the perfect burger but something else to do with fried green tomatoes as well. The other day I made a large batch of fried green tomatoes and John never ate his share. So, I had a small to medium bowl left over. It had fried bacon and green tomatoes with garlic salt all ready to go….just needed to be heated up for another day. As the story goes……we planned on going out of town this weekend and hamburgers was the first meal planned. I had packed the bowl of cook tomatoes and thought of using that on the burgers. Go figure we are delayed the first night. However, I used the same meal plan even for home. This might be something to try camping or at home. We inhaled them!  1 pound hamburger of your choice 6 strips bacon 4 green tomatoes Garlic salt Two hamburger buns Thousand island dressing 1 raw sweet onion Lettuce leaves Cheese if desired Before hand I would cook bacon, slice green tomatoes …

Tuna Swiss on rye

We love tuna….any way shape and form. Having lived on the west coast plus loving to ocean fish gave us access to tuna, lots of tuna. One year many moons ago I learned how to can it. A long process with a great outcome. We have been spoiled!  During that time you think of all the ways to use canned tuna. Of course there is tuna casserole, cream tuna on toast or biscuit, tuna melt and tuna salad even a tuna fish sandwich. But a plain sandwich becomes boring after awhile. This sandwich changes up the taste is very palet pleasing. This will make about 2-4 sandwiches depending on the can size of tuna you use. 1 can tuna drained Mayo Salt and pepper Sliced Swiss cheese Rye bread Mix your tuna and mayo with your desired amount of mayonnaise, add salt and pepper. Take two slices rye bread generously spread tuna on one side of bread add 1 or two slices of Swiss cheese depending on the size of the bread. Place the other …

Turkey Reuben’s 

Once again I am bombing you with turkey leftover yummie food. This is a great warm sandwich loaded with flavor and it is easy to make.  Rye bread toasted 1-2 slices per person Slice turkey breast meat or other turkey meat pieces Turkey gravy warmed up Saurkraut  heated up Swiss cheese slices Left over stuffing or dressing if desired Toast rye bread place on plate, put cheese slices on warm bread, next warm turkey meat. Then dressing or stuffing if you’d like….then, warm saurkraut and top with warm gravy. That’s it!  If you love saurkraut and have never had it with turkey gravy then you are truly missing out on a great combination of flavors. Since I have been with my husband his family has always had saurkraut with their turkey meal. Try it……you’ll never not include it on the plate again.  As always we hope you enjoy. 

Turkey a-la-King 

It’s that time of year again that the big bird comes out, everyone eats yummie food, gets full and has left overs. But you say to yourself…..”self…..what can I make that is different” and you self replies…..”turkey a-la-King.” This is easy and tasty.  Chopped up turkey meat….about 1 1/2 -2  cups….this should serve three to four easily.  1 quart 1/2 and 1/2 Cooked rice Sliced green olives (1 8 oz jar) 4 hard boiled eggs sliced 4 tablespoon butter 2 tablespoons flour Have everything prepped, heat skillet up on low to medium heat.  Add butter and flour together and stir until butter is melted. This makes a roux.  Slowly add 1/2 and 1/2 stirring until butter has blended well with the liquid. Should be lump free. Add turkey and heat up, once the mixture starts to get warm, not thick yet add sliced green olives. Stir lightly. Turn heat up to medium so the mixture starts to thicken. Add sliced hard boil eggs during this time. When the mixture is bubbly and a little thick …

Spaghetti squash and what to do with this thing…..

First find a squash that is in good shape….you know a nice stem, not too dried out. Next heat oven to 350, take squash and cut lengthwise. It could be kind of tough….so use a sharp knife and lots of pressure. Remove seeds…if you have a garden save them for next year and plant. Take a cookie sheet that has some lips….well edges….place the squash upside down or flesh side down, put in oven add about 2 cups water to the cookie sheet and bake for 1 hour. This is perfect timing to prep anything you want to use the squash for. When the squash is done, carefully remove from oven…pour off water….flip over so flesh is up. Now…take a folk and scrap the meat towards you, yes this is how it works….keep scraping. The flesh comes out like spaghetti. Now you can use it for many dishes if you are on a diet, gluten free or just want healthy good eats.  Some things to try with this great veggie Spaghetti of course Beef stroganoff …

Vegan cacciatore 

Why not? Who says you have to make it with chicken…..I love veggies and sometimes a meatless dish is the way to go. The amounts make enough for two and lunch the next day. 2 tablespoons olive oil 1/2 large onion chopped into hunks 1 of each: green, yellow, orange and red peppers chopped into hunks. A small package of mushrooms sliced…I like to slice my own 1 teaspoon oregano ……maybe a little less 1/2 teaspoon thyme……..not a heaping teaspoon a level one Salt to taste Garlic salt…about a teaspoon as well. Or garlic powder 1 normal can tomato sauce I am thinking 7 oz 1 normal can tomatoes hunked, diced, or whatever the can says….no salt is the best Heat oil in the pan add all the vegetables and sautee, for a few minutes. Add herbs and salt, the add tomato products. Stir and put a lid on it for about 15 to 20 minutes on a simmer.  Serve with rice or some good sour dough bread.  As always we hope you enjoy.   …

Grilled chicken Caesar salad with home made croutons

Yes there are many Caesar salad recipes….however this one comes from the original one out of Mexico. The story behind the salad dressing goes something like this….. Off the coast of San Diego California is the Coronado islands, at one time the wealthy Americans and Mexicans traveled by boat to the small islands about twelve miles away to gamble and drink the night away. The  owner wanted something to serve his customers that was light but pleasing to the mouth. And from that day the Caeser salad was born.  Good ingredients are key…..crappy olive oil or lemons can spoil this before you even have a bite.  Several steps are involved……this is how I do it to make it easier to prepare. For two people this recipe works good….you will have leftovers so buy two heads of lettuce for the next day or two. Romaine lettuce (2 heads) French bread, a nice whole loaf Chicken boobs boneless, no skin (I use two halves) Good olive oil DRESSING RECIPE….. One lemon 1clove garlic Grey poupon mustard 1large …

Marcella pasta salad 

What to do with the leftover orzo pasta and marcella (veal, chicken, mushroom) you just made a few days ago? Here is something I tried and it turned out really good.  Marcella sauce Cooked orzo pasta 1 can of peas drained (only use about half the can unless you like tons of peas) 1 can chicken drained ( no chicken for vegan)  2 tablespoons mayo ( no mayo for vegan) 1/4 cup lite balsamic dressing (I used Paul Newmans) Mix the pasta and leftover marcella sauce together in a medium size bowl, if you have leftover meat keep it separate until ready to serve the pasta. Several ways to do this….I mixed about two tablespoon mayo with the marcella sauce including mushrooms and pasta, I had about two cups of pasta leftover, let it sit for a day. If you are going vegan, use only balsamic dressing putting in half now and the other half the day of serving.  The day of eating…..drain peas, and chicken, add to pasta mixture stir lightly, then add balsamic …

Left over vegetables, from pot roast or stew…..made into a soup

Hello again, on our camping trip we have made several Dutch oven roast, one with game hens and one with pork roast. Both times for the most part using the same type of vegetables. Carrots, onion, celery, parsnip, and or potatoes, garlic and sometimes mushrooms. I do not know about you but after the meat is gone there are always veggies left over…..what to do? What to do?  Well today I figured it out…..should have done this years ago……make soup. I put all the cold veggies in a blender with some chicken stock (canned) and blended on high speed for a few minutes. I pour this beautifully colored purée into a sauce pan, added the rest of the broth and a little water to thin it out some. Then I heated it up.  OH MY…… Is all I can say. Hope you try it and like it.  Note to self……make extra vegetables while cooking to process for future use and can. 🐾