Tag Archives: Fast

Sweet Potato Fries

Starch - Sweet Potato Fries (1)

These are very easy to make and of course they are also very good for you.   Well, at least sweet potatoes are good for you and cooking them in oil makes them taste good for me so I just pretend they are good for me this way and I eat a ton of them.  I cook my sweet potatoes in the microwave for 2 ½ minutes hours or the day before so they don’t take as long to cook and I can cook them on a higher heat so they get nice and brown and sometimes black.


Here’s how you do it.


What You Will Need:

1                      Sweet Potatoes

                        Oil for frying



What You Do:

1.  Microwave your potatoes for 2 – 4 minutes.  Ours is a strong microwave and I did them for

            2 ½ minutes in the skin.  Let them cool.

2.  Heat your skillet to medium-high or on my electric stove it’s at 6.

3.  Pour in the oil and let it get hot.

4.  Peel and slice the sweet potatoes into julienne fries.

5.  Put them in the skillet and cook 2 -3 minutes on each side.

6.  Salt and gobble them up.


Starch - Sweet Potato Fries (2)


Buttery Cabbage


I found this one day before I started this blog and didn’t know where I got it but if I just look at the picture I can see that it came from Mr. Food.  So just looking one day and decided to keep this and tonight was the first time I tried it and man! was it ever good.  You will like it for sure and it’s really easy.

What You’ll Need:

¼             lb.            bacon

1           med.     head cabbage, coarsely chopped

½             c.            Chopped Onion

½             c.            Frozen peas

¼             c.             (1/2 stick) butter

1           tsp.       Salt

¼          tsp        Black pepper



What You Do:

1.  In a large pot, cook bacon over medium-high heat until crisp.

2.  Remove bacon from pot, let cool, then crumble and set aside.
3.  Add remaining ingredients to the pot. Reduce heat to low, cover, and

          cook 20 to 25 minutes, or until cabbage is tender, stirring frequently.
4.  Sprinkle with crumbled bacon, toss, and serve.



It’s very easy and delicious.  We’re adding it to our family cookbook.

Cauliflower Garlic Soup – From Civilized Caveman

We made this this weekend and I liked it so much I had to reblog it.  This is easy, Gluten-Free and delicious.

Cauliflower Garlic Soup from Civiized Caveman

Here’s the link.  Do yourself a favor and make this!

Civilized Caveman’s Cauliflower Garlic Soup

Mashed Potatoes

Ok,  this is no mystery and needs to be one of your standards you make without a recipe.   I’ll put un-precise measurements in this recipe to give you a guideline but after that, add whatever you want to your potatoes.  Notice that if you add a WHOLE BUNCH more milk you basically have Potato Soup – at least a start for Potato Soup.  Remember, this is EASY and pretty quick.  I like my Mashed Potatoes lumpy so I use a potato masher but if you like them creamy, then use a hand-held mixer and get every lump outta there.


What you will need:

4          Lg.       Russet Potatoes

½         stick    Butter (or more if you want)

1/2 +    c.        Milk (Whole or whatever) (Almond if you like)

                        Salt to taste (maybe a teaspoon)

                        Black Pepper to taste ( maybe ½ teaspoon)


What you do:

1.  Peel and cut the potatoes in 1-inch cubes (dice-sized)

2.  Boil the potatoes in a big pan of water for about 15-20 minutes. (until soft)

3.  Drain the potatoes then put back in hot pot to let steam come off.

4.  Add the butter and mash or beat while adding the milk

5.  Keep doing this until you have the consistency you want.

6.  Add the Salt and Pepper to taste.


That’s all there is to it and even if you mess them up they are still pretty darn good.  So keep trying until you get them the way you want them.





Ranch Seasoning Mix

This is easy to make. My wife uses it to make a seasoned pretzel that I’ll put up later. You can mix this with sour cream, mayonnaise and buttermilk to make ranch dressing, put it on steaks, put it on popcorn…you get the picture.

¼          c.         Dried Parsley leaf

1          TB        Dill leaf

1          TB        Garlic Powder

1          TB        Onion Powder

½         tsp.      Basil leaf (optional)

½         tsp.      Black Pepper

                        Salt (whatever makes you happy)

Dressing - Ranch Dressing

Easy Chicken Pasta





My wife is a fantastic cook and she proved it with this dish the other

night.  She looked in the fridge and saw the pasta, the rotisserie chicken,

the pepper and wondered what she could do.  Inspiration hit and this

recipe is what came out.  The dish is delicious and easy.  I was able to take it to work for lunch a couple of times. 


Don’t pay so much attention to the amounts in the recipe, you can put

in anything you want but this basic method will turn out a really good



What You Will Need:

                        Cooked Pasta – as much as you want

2          TB       Butter or Oil

1                      Onion (chopped)

1                      Pepper (chopped) (green or red)

1          tsp.      Garlic (minced – I use jarred garlic)

2          TB       Flour or Cornstarch

1          c.         Chicken Broth

1          c.         Milk

1          c.         Green Peas

2-3      c.         Cooked Chicken

                        Salt and Pepper

1 ½      c.         Cheese – shredded


What You Do:

1.  Sauté the Onion and Pepper in Butter or Oil about 10 min.

2.  Add the garlic and sauté about 2 more minutes

3.  Add The flour and mix around – about 3 min.

4.  Add the Broth slowly while stirring

5.  Add the Milk slowly while stirring

6.  Add the Peas and Chicken and mix a bit

7.  Mix all of that with ½ the cheese and put in casserole dish

8.  Put the rest of the cheese on top

9.  Bake for 30 -40 min. at 350°

Egg Salad

That’s right.  Just regular egg salad but now you’re gonna know how to make it.  And it’ll be good too.



This is a staple salad that everyone (who likes eggs) should be able to make.

It is an easy and versatile salad that you can change up however you want, for instance, I put olives in my egg salad but you don’t have to. 


The thing to remember when you are making an egg, potato, ham, or whatever wet salad is that you mix the dressing first so that all the ingredients are evenly distributed when you mix the dressing and the solid ingredients.


What You Will Need:

10                    Eggs

½         c.         Green Sliced Olives

½         c.         Mayo

1          TB       Mustard

2          TB       Dill Pickle Relish (More or Less)

½         tsp.      Garlic

½         tsp.      Dill

¼         tsp.      Salt

¼         tsp.      Pepper


What You Do:


1.  Boil the Eggs using my foolproof (almost) method

2.  Slice or Chop the Eggs



3.  Put Eggs and Olives in a mixing bowl



4.  Mix the Mayo and the rest of the ingredients well.

            (Always mix the wet separately, THEN add to eggs)



5.  Now add it all together and you have Egg Salad!  And it’s really good.




Here is the Recipe without the pictures for scroll-less viewing.


1.  Boil the Eggs using my foolproof (almost) method

2.  Slice or Chop the Eggs

3.  Put Eggs and Olives in a mixing bowl

4.  Mix the Mayo and the rest of the ingredients well.

            (Always mix the wet separately, THEN add to eggs)

5.  Now add it all together and you have Egg Salad