Friday, August 28, 2015


 I spotted a perfect cabbage for two at the grocery store and knew immediately that dinner would be quick and simple!
 Team this main dish with a simple salad or fruit and you have a relatively healthy dinner can't get much better than that!  I served with fruit and a slice of whole grain bread!
 Saute'ed Cabbage and Sausage:

1 small head cabbage
2 tablespoons of unsalted butter (I have used coconut oil with success)
 1  1/2 teaspoons Sea Salt
1/2 teaspoon ground black pepper

Cut the cabbage in half and cut out the core as best you can~

Continue by slicing the cabbage as thinly as possible~

Melt the butter in a large and heavy pot on medium heat~

Add the cabbage, salt and pepper and stir and then saute' for 15-20 minutes (until the cabbage is tender)~

If desired, sprinkle a bit of fleur de sel and ground pepper~

Slice turkey sausage in bite size pieces to taste~

I don't think you will be disappointed with this quick and easy recipe~


Friday, August 21, 2015


 Another "keeper" recipe is joining the Cookie File!
 With the abundance of zucchini this time of the year, it is difficult to pass up a cookie recipe that contains a healthy vegetable!!!
 This recipe is easily and quickly prepared and makes about 2  1/2 dozen delicious cookies.
 Oat-Zucchini Chocolate Chip Cookies:

1  1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar, packed
1 large egg
1  1/2 teaspoons vanilla
1  1/2 cups zucchini, shredded
1 cup quick oats
3/4 cups pecans, chopped
1  2/3 cups milk chocolate chips

Preheat oven to 350 degrees

In a mixing bowl, stir together flour, cinnamon, baking soda, and salt.  Set aside.

In your Kitchen-Ade mixing bowl, whip together butter, and two sugars until smooth and creamy.  Mix in egg and vanilla until blended.

On low speed, add zucchini, and then slowly add the flour mixture.

Stir in the oats, pecans and about 1  1/3 cups of the milk chocolate chips.  Save remainder of chips!

If dough is too sticky, add a little extra flour to make scooping dough a bit easier.  I use a Pampered Chef cookie scoop!  The scoop holds about 2 tablespoons of dough.  

With a cookie sheet, lined with parchment paper, drop the scoops of dough about two inches apart.  They do not spread too much.
NOTE:  I placed a few chocolate chips on top of dough to look presentable for gift giving!

Bake about 12 minutes and cool on sheet for 2 minutes before transferring to wire rack.


Monday, August 17, 2015

Zucchini Cupcakes

 The zucchini is currently abundant and if you are looking for a delicious, quick and easy muffin recipe this is it!
 Zucchini Muffins:

1  1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg 
1/8 teaspoon ground cloves
1  1/2 teaspoon vanilla
1/2 teaspoon lemon zest
1  cup brown sugar, packed
1  1/2 cups grated zucchini

Pre-heat oven to 350 degrees and line a muffin tin with foil liners.

Stir together the flour, soda, baking powder, salt, cinnamon, nutmeg, and cloves.

In a separate bowl, blend together the oil, egg, vanilla, and the zest.
Whisk in the brown sugar and stir until smooth.

Stir in the zucchini and then add the flour mixture and stir until combined.

Spoon the batter into prepared muffin cups.  Place in oven for about 10-12 minutes, rotate pan, and bake for another 10-12 minutes.

Cool in the muffin tin for about 10 minutes and then remove them to a cooling rack.

I packaged the muffins in bags, decorated with ENJOY stickers and tied with seam tape.

Then off to deliver to some special friends!!!


Thursday, August 13, 2015

Stuffed Green Peppers

 When you visit a Farmer's Market in our neck of the woods, this time of the year, the selection is amazing!
 The enormous green peppers immediately caught my eye and I couldn't resist purchasing them. 
 Stuffed pepper ideas began to stream through my mind...
This is what I came up with and we will file this recipe in the g0-to section.

Stuffed Green Peppers:

1 cup cooked rice
1/3 cup diced onions
1 clove garlic, diced
1 pound ground chuck
Brown sugar
Dried cherries
Green onions
Shredded cheese

While the rice was cooking, I sauteed the onions and garlic in olive oil.  I then added the ground chuck and cooked until done. 

I then added about 3/4 of the cooked rice to the mixture.  

Then, using the ketchup and salsa, I added enough to create a moist mixture.  Add brown sugar to taste, mixing well.

Add dried cherries to taste and cook long enough for the cherries to plump a bit.

Cut the tops off the peppers, wash and dry well.  Fill peppers with rice mixture and place in a 350 degree oven for 30-35 minutes.

Upon removing peppers from oven, immediately shred some cheese on top and sprinkle with sliced green onions.

I always line my baking dish with aluminum foil to make clean-up easier.

Also, I do not blanch the peppers and I find they keep their shape during the baking process.