Carrot Cake

Well…. If you’re going to have cake, this is carrot cake a good one. An all-time favorite of mine since I was a little girl. I used to beg my mom to make it for my birthday. It has carrots, and fruit and nuts & coconut… Personally, I like to leave off the glaze and frosting – to each his/her own!

**Oh- I sub 1/2 butter and 1/2 olive oil for vegetable oil. My son is allergic to corn, so it makes this a cake he can eat…. and healthier too!


  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt (sea or kosher is best, but use 1/2 the measurement for kosher!)
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil (sub 1/2 butter & 1/2 EVOO)
  • 3/4 cup buttermilk (the older the better flavor, just shake it really well or toss it in the blender for a quick pulse!)
  • 2 teaspoons vanilla extract
  • 2 cups grated carrot
  • 1 (8-ounce) can crushed pineapple, drained (in water, preferably or buy whole)
  • 1 (3 1/2-ounce) can flaked coconut
  • 1 cup chopped … Continue reading

Red Chicken

This is a family favorite, even the kids eat it up.

  • 1-2 lbs of boneless skinless chicken breasts
  • 2 tablespoons of paprika (hit for an extra kick or mild for a sweet flavor)
  • 1/2 tsp allspice (or substitute 1/8 tsp of ground clove)
  • 1 teaspoon chili pepper
  • 1 teaspoon cyanne pepper
  • generous palmful of dried peppers, sliced – add seeds & skins
  • 1 teaspoon pepper (black or white – I use white but cooks choice)
  • 1 teaspoon oregano
  • juice of one lime (3 tablespoons)

Throw everything in a ziplock and marinate for at least 8 hours for best flavor. Grill outdoors, on skillet, or even throw it in the oven. Chicken is done when juices run clear. You can cook this one a little “black” if you like – it has a wonderful spicy flavor that pairs well in salads, in Alfredo pasta, and in cucumber wraps. I usually grill a few sweet red peppers after I take the chicken off to pair with it. Adds a sweet compliment that fits wonderfully!

Roasted Tomatillo Chile Salsa

  • 1 pound tomatillos, husked
  • 1 white onion, peeled, sliced, quartered or whole
  • 4 garlic cloves
  • 2 jalapenos
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 cup chopped cilantro leaves
  • 1/2 lime, juiced

Roast first 4 ingredients over open flame or on a grill pan, then dice, chop or process together, adding last 4 ingredients. Enjoy!

Lemon-Herbed Chicken

 –Use it on pizza, pasta, in salads, or serve it straight from the grill.

  • Juice of one lemon (~3 tbsp lemon juice)
  • 1 tsp minced garlic (~ 2-3 medium-large cloves)
  • 1 tsp salt
  • ¼ – ½  tsp pepper (use white for a new flair)
  • ½ tsp oregano
  • ½ tbsp ground sage
  • 1 lb chicken breasts

Marinate the chicken overnight. If I’m using this for a pizza or salad, I dice the raw chicken and marinate it that way. If it’s diced it has more surface area to marinate and then you can get away with only marinating it for 8 or so hours. You can grill this indoors or outdoors, or use a skillet.

Honey-Lime Chicken Enchiladas

  • 6 Tblsp honey
  • 4.5 Tblsp lime juice
  • 1 Tblsp chili powder
  • 1/2 tsp garlic powder
  • 1 lb cooked chicken, shredded
  • flour tortillas
  • colby or monterey jack cheese, shredded
  • 10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it “marinate” for at least a half hour. Pour some green enchilada sauce on the bottom of a 10×10 casserole dish or 9×13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9×13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)


Parmesan Sage Pork Chops

Servings: 2


  • Parmesan Sage Porkchops2 (tablespoon) all-purpose flour
  • 1/4 (teaspoon) salt
  • black pepper, to taste
  • 3/4 (cup) bread crumbs
  • 1/2 (cup) grated parmesan cheese
  • 1 1/2 (teaspoon) rubbed sage
  • 1/2 (teaspoon) grated lemon peel
  • 1 egg, lightly beaten
  • 1 bone-in pork chops
  • 1 (tablespoon) olive oil
  • 1 (tablespoon) butter


  • In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture.
  • In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to a greased 11 x 7 x 2 inch baking dish. Bake, uncovered, at 425 degrees F (218 degrees C) for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C).
  • Minestrone Garden Soup

    This was AMAZING, btw.  The wine really made it. I have used a white before, but not a red .. this Yellowtail Shiraz really pulled out and tied all the flavors together. I also ended up using V8, & sea salt, and doubling everything but the beans & spinach (pot was full to the rim) as I wanted the ‘stuff’ all even; next time I will just put 1/2 as much beans in the pot.  Also, I think I will cook the pasta separately next time and mix it in per bowl. Mushy pasta is not my friend in the leftovers.

    • 3 tablespoons olive oil
    • 1 cup minced white onion (about 1 small onion)
    • 1/2 cup chopped zucchini
    • 1/2 cup frozen cut italian green beans
    • 1/4 cup minced celery (about 1/2 stalk)
    • 4 teaspoons minced garlic (about 4 cloves)
    • 4 cups vegetable broth (unsalted Swanson is good *note: Do not use chicken broth!*)
    • 2 (15 ounce) cans red kidney beans, drained
    • 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
    • 1 (14 ounce) can diced tomatoes undrained
    • 1/2 cup carrot, julienned or shredded
    • 2 tablespoons minced fresh parsley
    • 1 1/2 teaspoons dried oregano
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon dried thyme
    • 3 cups hot water
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