White Chili


What You Will Need:

2          TB                    Butter

2          c.                     Onions

2         tsp.                  Garlic (minced)

2          c.                     Chicken (cooked and chopped)

8          c.                     Water or Chicken Stock

2         tsp.                  Cilantro (fresh and chopped)

1          can                  Great Northern Beans

¼         tsp.                  Ground Cloves

¼         tsp.                  White Pepper (or Cayenne)

1/2      tsp.                    Salt

1          c.                     Rice (cooked)

2         TB                    Flour

½         c.                     Water


What You Do:

1. Saute the Onion in the Butter for 5 – 8 min.

2. Add the Garlic and cook for 3 more minutes.

3. Add the Chicken, Liquid, Beans, Cilantro and seasonings.

4. Bring to a Boil and add the Rice.

5. Bring it down to a simmer

6. Make a slurry from the Water and Flour and add to soup.


The Low Down:

This is a very easy soup to make and it is packed with a lot of different flavors you might not be expecting.  I use to serve this in my restaurant and everyone who tried it loved it. 


What you won’t be expecting is the taste of the cloves.  I don’t love cloves but they add a nice warmth to the soup that you don’t find just anywhere.  This soup is good in the winter or summer.


*You make the slurry by whisking the flour into the warm water slowly so as not to make any lumps.


Having latkes for breakfast on Christmas morning has been a tradition

in our family since our kids were very small.  I don’t know why we started

it but we did and it is now what we do every year.

Latkes are traditionally a Jewish food eaten at Hanukkah.  I think this is where

our tradition started as a shout-out to our Jewish friends.  Whatever the

reason, there are different ways to make latkes and this is the one

we like the best.




What You Will Need:

2          lbs                    Russet Potatoes (about 4, 6-inch pots)

1                                  Onion (Minced)

¼          c.                     Potato Starch (flour)

2                                  Eggs

½         tsp.                  Granulated Garlic

¼          tsp.                  Salt (more to taste)

                                    Black Pepper

                                    Applesauce (topping)


What You Do:

1. Peel and shred the potatoes with your cheese grater.  Use the big holes.

2. Using a kitchen towel, squeeze all the water out of the shredded potatoes.

3. Microwave for 30 sec., stir, then 30 sec. more.

4. Combine Potatoes, Onion, Starch, Eggs and seasonings in a bowl.

5. Heat 1/-inch of Oil in a heavy-bottomed sauté pan.  (cast iron, for example)

6. Make sure the oil is hot but not smoking! (about 7 on electric stoves)

7. Scoop ¼ – 1/3 cup of mixture to oil and flatten with fork.

8. Cook on each side until crispy. (3 – 4 min. each side)

9. Drain and serve with applesauce.

Bacon Bark

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1. Heat oven to 350 degrees

What You Will Need:
3	strips	Bacon
1/8	c.		Brown Sugar
¼	c.		lemon Zest
¼	tsp.		Smoked Paprika
1	pinch		Cayenne (to your taste)
			Black Pepper

½	c.		Pecans (chopped)
½	c.		Almonds (slivered)
1	TB		Maple Syrup
1/8	c.		Brown Sugar
¼	tsp.		Smoked Paprika (optional)
¼	tsp.		Pumpkin Pie Spice
			Black Pepper

What You Do:
1. Cut the bacon into ½-inch pieces
2. Mix first 6 ingredients
3. Spread on a baking sheet lined with parchment
4. Bake for 10 min.
5. Mix Pecans and rest of ingredients
6. Mix Bacon mixture with Pecan mixture
7. Return to oven for 15 min. (stir after 8)
8. Turn oven off, open door and let sit for 20 min.

Tuna Salad

Tuna Salad

Salad - Tuna Salad - 640

What You Will Need:
3 cans Tuna
3 ribs Celery
3 Hard-Boiled Eggs
½+ cup Mayonnaise
6 TB Sweet Relish (less for less sweet)
½ tsp Granulated Garlic
½ tsp Salt
¼ tsp Black Pepper

What You Do:
1. Drain the cans of Tuna
2. Slice and chop the eggs
3. Cut the Celery into little slices or chop into pieces
4. Mix Everything together with a fork.
5. Adjust seasonings as needed

This falls under the category of “Things You Should Be Able to Make”. Tuna salad is a staple we’ve all had all our lives but a lot of people don’t make it anymore yet it’s so easy and gratifying to do. This, of course, is just my basic recipe. You might have to add a little more mayonnaise but this is the standard Tuna Salad.

Once you’ve made it a couple of times you can change it up by adding anything that sounds really good to you. Experiment and have fun.

Turkey Meatballs with Parmesan Sauce

Main Dish - Turkey - Turkey Meatballs with Parmesan Sauce - This One

These are really good and really easy.  We had them with some tomatoes we broiled with cheese and some sliced avocado which made for a light but satisfying meal.  Put whatever you want in the meatballs but make sure you get the pan hot and cook a small piece before you commit to the whole batch so you can correct if you need to.  The sauce is just a simple white sauce with some parmesan.  I used rice milk and tapioca flour for paleo and non-dairy but it was NOT very good so don’t do that.  We grind up the Rice Chex in the mini-blender and it works great so you CAN do that.  Have fun with them and enjoy!


What You Need:

1          lb         Ground Turkey

½         c.         Breadcrumbs (Rice Chex)

1                      Egg



                        Salt and Pepper


1          c.         Milk

1          T.         Flour (some thickener)

3          T.         Parmesan





What You Do:

1.  Heat a frying pan to med. high

2.  Mix the first 6 ingredients together.

3.  Take a small piece of the mixture and cook it.  Adjust.

4.  Pour the Milk in a pan on med. heat

5.  Whisk in the flour and keep stirring until thick.  Turn up the heat if you need to.

6.  Add the Parmesan and spices.

7.  Serve the sauce over the meatballs and munch away.

Asian Glazed Chicken Thighs in a Slow Cooker

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.55


Chicken thighs deliver a lot of flavor and the sauce adds just the right amount of punch.   We made this for dinner and fell in love with it.  It is extremely easy and you can serve it over anything you want.  The original sauce called for Hoisin but I didn’t have any so I just substituted with Orange Marmalade ‘cause is sounded good.  And it was. 


What You Need:

2          TB        Maple Syrup

3          TB        Hoisin Sauce ( I used Orange Marmalade)

2          TB        Olive Oil

2          TB        Soy Sauce

1 ½      tsp.      Dijon Mustard

1          tsp.      Minced Garlic

½         tsp.      Red Pepper Flakes


2          lbs        Skinless, Boneless Chicken Thighs

¼          tsp.      Salt


¼          c.         Water

2          TB        Cornstarch or Arrowroot



What You Do:

1.  Whisk the 1st 7 ingredients together

2.  Salt the Chicken and place in slow cooker.  Pour sauce over Chicken.

3.  Cook it on low for 5 hours

4.  Remove Chicken with slotted spoon.  Turn it on high.

5.  Whisk Cornstarch and water and pour into sauce.  Whisk until thickened.

6.  Serve over whatever you want to serve it over

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.39.11

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.39.23

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.39.49

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.07

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.48

Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.48

Chinese Vegetable Soup

Have all the vegetable chopped the night before or sometime before to make this a lot easier.  It’s a delicious soup that warms the soul and you can add or substitute any vegetables you like.  I left out the celery and mushrooms but added bok choy, cabbage and bean sprout, because that’s what I had on hand.


If you pre-chop the veggies then this becomes a very easy soup to make and well worth having around to impress people that you can make Chinese food from scratch.  Cuz that’s what you’re doing.



What You Need:

1          tsp       vegetable oil

1          lb         boneless chicken thigh (cut into bite-size pieces)

1                      boneless chicken breast (cut into bite-size pieces)

8          c.         water

1                      chicken bouillon cubes

2          clove    garlic (minced)

2          tsp       fresh ginger root (minced)

3          tsp       soy sauce

2          tsp       toasted sesame oil (Asian)

1+        tsp       salt

2          tsp       maple syrup (or honey)

7          oz         baby corn (ears)

8          oz         water chestnuts (sliced, rinsed and drained)

10        oz         shredded carrots

1          c.         broccoli florets

1          c.         napa cabbage (shredded)

1/2                   red bell pepper (chopped)

5                      green onions (chopped)

1          stalk     celery (thinly sliced)

1                      zucchini (small, thinly sliced)

1          c.         snow peas

1          c.         fresh mushrooms (sliced)



What You Do:

1.      Heat the vegetable oil in a soup pot over medium-high heat. 

2.      Cook the chicken until it no longer pink inside, about 3 minutes.

3.      Pour in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil.

4.      Bring the soup to a boil, and reduce heat to a simmer.

5.      Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes.

6.      Mix in the mushrooms, and simmer for 5 more minutes.