Broccoli with Garlic and Soy Sauce


  • 1 head garlic, peeled (about 16 cloves)
  • 1 cup good olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 4 stalks broccoli, cut into florets (8 cups of florets)
  • 2 tablespoons soy sauce


Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.

For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.

In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.



Vegetable Dip


1      cup             Mayonnaise

1      cup             Sour Cream

1/4  Tsp           Garlic Powder

1      Tsp           Parsley Flakes

1      Tsp           Seasoned Salt

1 1/2  Tsp           Dill Seed ( I used Fresh Dill)

Mix all ingredients and chill. Best made day ahead. Serve with raw
vegetables: celery, carrots, cucumbers, bell peppers, cauliflower, etc.
(Bite size pieces)


Breaded Chicken Breast Stuffed with Broccoli and Cheddar Cheese

2387073954_ecc8ab6134_b4 Chicken breasts, boneless, skinless
Salt and pepper to taste
1 cup Broccoli, diced small
1/2 cup Tillamook Cheddar cheese, shredded
Flour for dredging
3 Eggs
Italian Style Bread Crumbs
Olive oil for frying
Cut a slit in one end of chicken breast and work down paring knife inside to form a pocket inside chicken breast. Enlarge pocket with fingertips if needed.
Season inside with salt and pepper.
Blanch broccoli in boiling water for 3-4 minutes. Remove and drain completely.

Stuff Breast with Broccoli and Cheese until full.

Season outside of each chicken breast with salt and pepper, and then dredge in flour and shake off excess. Dip the floured chicken breasts in egg wash (3 eggs beaten with a little water). Finally, coat the chicken breast with breadcrumbs.

Heat a thin layer of Olive oil in a large frying pan and fry chicken breast until lightly browned on each side.

Place on a baking sheet and bake in a preheated 375 degrees F oven for an additional 18-20 minutes.
This is the closest I could find to my Recipe

Bacon Cheddar Dip


  • 2 cups (16 ounces) sour cream
  • 1 cup (4 ounces) finely shredded cheddar cheese
  • 1 envelope ranch salad dressing mix
  • 2 to 4 bacon strips, cooked and crumbled
  • Crackers and/or assorted fresh vegetables


  • In a large bowl, combine the sour cream, cheddar cheese, salad dressing mix and bacon. Cover and refrigerate for at least 1 hour. Serve with crackers and/or vegetables. 


Kielbasa Puffs


  • 1 package(s) (16 ounces) light kielbasa or turkey kielbasa
  • 1 tube refrigerated crescent rolls
  • 2 tablespoon(s) spicy brown mustard
  1. Preheat oven to 375° F. Pat kielbasa dry with paper towels. Cut 
  2. crosswise into 3/4-inch-thick rounds; cut each round crosswise in half.
  3. Unroll half of dough (4 triangles) from tube of crescent rolls but do not separate triangles; place on work surface.
  4. Pinch 2 triangles together along perforations to make 6″ by 3 1/2″ rectangle. Repeat to make another rectangle; cut rectangles apart. Spread rectangles with half of mustard. Cut each rectangle crosswise in half, then cut each half crosswise into six 1/2-inch-wide strips to make 24 strips in all.
  5. Loosely wrap mustard side of a dough strip around piece of kielbasa; pinch to seal. Place wrapped kielbasa on ungreased large cookie sheet. Repeat, placing pieces about 1 inch apart on cookie sheet.
  6. Bake 13 to 15 minutes or until puffs are browned. Meanwhile, repeat with remaining half of crescent dough, mustard, and kielbasa.
  7. When puffs are done, with spatula, transfer to warm platter.


Braised Hunter-Style Chicken


  • 3  lb. meaty chicken pieces (such as breasts, thighs and legs), skinned
  •   Kosher salt or salt and freshly ground black pepper
  • 1  Tbsp. olive oil
  • 8  oz. button mushrooms, sliced
  • 1- 1/2  cups chopped onions
  • 2  cloves garlic, minced
  • 1/2  cup dry red wine or chicken broth
  • 2  Tbsp. tomato paste
  • 1  14-oz. can stewed tomatoes
  • 1  Tbsp. finely chopped fresh thyme or 1 tsp. dried thyme, crushed
  • 1  bay leaf
  • 1  Tbsp. chopped Italian parsley
  • 1  to 2 Tbsp. lemon juice

1. Preheat oven to 350 degrees F. Season chicken with kosher salt and freshly ground black pepper. In a 12-inch oven-proof skillet with lid cook chicken in hot oil for 10 minutes or until light brown,turning to brown evenly. Drain and reserve 1 tablespoon of the drippings. Remove chicken and set aside.

2. In the same skillet cook the mushrooms, onions, and garlic in reserved drippings until tender. Stir in wine and tomato paste. Cook and stir for 1 to 2 minutes or until most of the liquid has evaporated. Stir in stewed tomatoes, thyme, and bay leaf. Arrange chicken pieces on the tomato mixture. Season chicken with additional kosher salt and freshly ground black pepper. Bring mixture to boiling over medium heat.

3. Cover and bake for 25 to 30 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for legs and drumsticks).

4. To serve, arrange chicken on a platter; spoon sauce over. Sprinkle with parsley and drizzle with lemon juice.


Argentinean Grilled Flank Steak and Scallions


3 Tbsp red-wine vinegar

2 Tbsp water

3 cloves garlic, minced

1/2 tsp salt

1/2 tsp dried-pepper flakes

1/2 tsp coarsely ground black pepper

1/4 cup olive oil

1/2 cup finely chopped fresh flat-leaf parsley ( I also added in 1/4 cup cilantro)

12 oz. flank skirt, or sirloin steak

1 bunch scallions

1 – To make the sauce, mix the vinegar, water, garlic, salt, pepper flakes, and black pepper. Whisk is the oil. Once blended, whisk in the parsley.

2 – Preheat a grill or grill pan set to high. Season the steak with salt and pepper to taste; place it on the grill. For medium rare, cook it for 3 to 4 minutes on each side, or until a thermometer inserted into the thickest part reads 140 degrees.

3 – Trim the roots from the scallions and add to entire bunch to the grill just after you’ve flipped the steak. Cook the scallions until they’re lightly charred (about 4 to 5 minutes).

4 – Drizzle the steak with the sauce and serve it with the grilled scallions.

I got this recipe from Women’s Health Magazine November 2009 issue

Pasta Salad


For this salad I just used Betty Crocker’s Suddenly Pasta Salad, Creamy Italian flavor and added 1/4 cup of red onions, diced, 1 green bell pepper, chopped and 2 med. Tomatoes, chopped. I just started adding things and it turned out great. Made it lighter and added a freshness. My husband loved it and had three helpings.



Toasted Pumpkin Seeds


  • One medium-sized pumpkin
  • Salt (I used Garlic Salt)
  • Olive oil

1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.