Monday, May 4, 2015

Asian Bean Salad

I'm back!

I know I've been gone for a little while...Prom, graduations, some health issues. No excuses really.

Just look at this gorgeous salad though!

Its packed full of flavor, nutrients and....


Yes ma'am, it shore is. My youngest has switched to a gluten free diet to try and alleviate her symptoms of JIA. You'd be amazed how this can easily be adapted to. Bread and pizza are probably the hardest to duplicate, but people are very creative these days.

Plus, you know, it's a good thing to limit things containing wheat, rye or barley, once in a while...

I'm not sure I can give up a slice of sourdough now and then though. 

I'm so happy eating this salad though and I think you will be too. I used garbanzo, green and kidney beans, but feel free to sub your favorite bean. I added celery and sugar snap peas for crunch, green onions for that little bite and rice vermicelli noodles to amp up the asian factor. 

The dressing though, oh my word, that is what takes this over the top. Big Asian flavors! Such a difference from the sweet, tart version everyone thinks of with a bean salad.

It's easy to throw together, keeps beautifully and it will make you and your family happy!

Serve this at your next BBQ or potluck and you'll have some happy people there as well!

Thursday, March 26, 2015

Creamy, Cheesy Burrito Bake

The first day of Spring was last week.

We got snow....

I don't think I need to say anymore.

On the bright side I am still making comfort food...even though I'm yearning for the freshness of Spring dishes. 

You can't beat a cheesy, creamy comforting dish on a snowy day. Winter or Spring.

This is leaning on the lasagna idea with a heavy influence from Tex Mex. In fact it is a step up the ladder from boring old burritos. 

I made this with lean ground turkey, but you could easily sub in beef, lamb, or pork. Cooked and crumbled with onion, spicy tomatoes and refried beans. Layered with tortillas, cheese and a creamy surprise. 

It's like loaded burritos slapped open and layered! 

Friday, March 13, 2015

The Fight Against RA

I am proud to be an ambassador for Cure Click.

To make people aware of various diseases and conditions that have impacted me or someone close, or even one of you. This wonder service makes people aware of clinical trials and new opportunities for treatment. 

The latest trial is regarding information for sufferers of Rheumatoid Arthritis. Two of my four children have been diagnosed with RA. It's important to treat early to prevent/minimize pain, physical deformities and flare ups. It is possible to lead an active life with RA. 

Learn why I became an Ambassador for Cure Click here:

Tuesday, March 3, 2015

Calico Corn Bake

This dish is a nod and a wink to Springtime.

Gosh, we could really use Spring weather around here...

Mother Nature is laughing right now, because she is sending another blizzard our way....not funny.

Luckily, with just a few ingredients, you can be dreaming that there is warmer weather right around the corner, because this dish is chock full of color and flavor, reminiscent of Spring and all the fresh veggies popping up!

It's a great side dish or even main dish with a nice salad. So creamy and comforting, hot out of the oven, but eats like a tender cheesy veggie frittata cold the next day. 

Either way, it's delicious and a real winner!

This is a breeze to make, using frozen corn even. It's chopped onions, peppers and zucchini, sautéed briefly, and then a cheesy custard base is poured over and baked! I'm certain in the hotter months this dish could be microwaved or even just finished on the stove. 

I just know my family loved it and it's becoming a much requested dish. I can just see the possibilities to change it up with all kinds of vegetables. I seriously can't wait to experiment with this when our garden explodes this summer!

So let's get chopping and get ready to hear all the compliments!


3 cups frozen corn
1 cup chopped onion
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 cup zucchini, cut into 1/2" cubes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper  
4 tbsp butter
1/2 cup half and half or whole milk
2 eggs
1 cup shredded cheddar cheese


Preheat oven to 350F.
Heat a large oven proof saute pan or cast iron pan over medium-high heat to melt butter, saute onions for 2-3 minutes. 
Add in corn and peppers, saute for another 2-3 minutes. 
Add in zucchini, salt and pepper, and saute for 2-3 minutes.
Meanwhile, In bowl beat eggs with half and half, stir in cheese.
Pour egg mixture over veggies and stir to combine
Bake in 350F oven for 25-30 minutes or until knife inserted halfway between center and outer edge comes out clean. 
Let cool slightly before serving.


  This recipe is shared on Link parties. Also shared on http:// and and and

Sunday, February 22, 2015

Cheesy Salsa Verde Chicken and Rice

Every once in a while a recipe comes along and just bowls you over with comfort, taste and creamy, ooey-gooey goodness. 

This is that dish. 

Full on cheesy-ness, awesome taste, and it's even better reheated. Not many dishes can claim all of that...

Rice is simmered in broth and salsa verde, chicken is cooked with green chili and garlic, then this is all  tossed in a simple cheese sauce and then briefly heated and broiled. 

Most of us are stuck in a polar vortex of epic negative coldness...requiring warm, filling, food relief, that makes sense right?

Anyway, it basically means that we're all craving COMFORT food. 

This is the top of that category. Happily eaten by us all, now you can too!


  • 3 cups chicken broth
  • 3/4 cup salsa verde (I used Trader Joe's)
  • 2 cups long grain white rice 
  • 2 large green onions, chopped
  • 1 tablespoon extra virgin olive oil
  • 2 boneless, skinless chicken breasts (about 1pound) cut into 1" chunks
  • 1-4oz can green chilies-diced
  • salt and pepper
  • 3 cloves garlic, minced
  • 1/4 cup flour 
  • 2 cups milk, divided 
  • 2 cups shredded Monterey Jack cheese, divided
  • 1/3 cup sour cream


  1. Spray a 2 qt. baking dish with nonstick spray then set aside. Bring chicken broth and salsa verde to a boil in a medium-sized saucepan then add rice, cover with a lid and reduce to a simmer. Cook for 20 minutes and remove from heat, DON'T lift the lid!-let it rest for 10 minutes then fluff and sprinkle the green onions on top, cover again and set aside.
  2. Meanwhile, heat extra virgin olive oil in a skillet over medium-high heat. Add chicken and green chilies, season with salt and pepper, and then saute until chicken is just cooked through. Add garlic then saute for 1 more minute. Remove chicken and chili mixture to the rice pot and cover. Whisk the flour with 1/2 cup milk.
  3. Return the skillet to the burner over medium-high heat, add the flour and milk mixture, and then add the remaining 1-1/2 cup milk.
  4. Let the mixture come to a bubbly simmer (NOT a boil,) stirring constantly. Turn heat down to medium low, then simmer until thickened, 8-10 minutes, stirring constantly. Remove the skillet from the heat then stir in 1 cup shredded cheese and sour cream. Taste then add salt and pepper if necessary.
  5. Add the chicken mixture and rice to the cheese sauce then stir to combine and pour into the prepared baking dish. 
  6. Top with remaining 1 cup cheese, place in a preheated 375F oven for 15-20 minutes, 
  7. Then broil until golden brown.


  This recipe is shared on Link parties. Also shared on http:// and and and

Wednesday, February 11, 2015

Baked Enchilada Chicken

We LOVE enchiladas.

Everyone loves enchiladas.

Sometimes, I just don't feel like making enchiladas.

This makes my family sad...

But here's a recipe to save the day! And your family will still love you and not be sad.


They only love me when I cook?   No, that can't be right...

I can serve oatmeal for dinner and they still love me, they may not like me, but I know they love me.

Okay, so I better not test that.

Anyway, this easy riff on a classic, slightly labor intensive dish will serve you well, no matter who you dish it out to!

It has the deep earthy taste of enchiladas and is actually a lean, healthy dish. Shhhh...don't tell them that.

You'll love that all it comes together in 5 minutes. With TWO ingredients

Yes, you read that right, five minutes and 2 ingredients. Crazy good, right?!

Bakes in about 30 minutes, which is the perfect time to make some rice and warm up some beans. Maybe even have a glass of wine....

Tender, juicy chicken bakes in a lovely seasoned sauce, serve with your favorite sides including warmed tortillas or tortilla chips and you'll be the BOMB!

I used boneless, skinless chicken breasts and my easy homemade enchilada/red sauce. You can find the recipe for that here.

Or use your favorite can or bottle of sauce, it's a snap! My chicken breasts were big, so I split them, pour about 1-1 1/2 cups of sauce to cover them completely. Cover the pan or dish tightly with foil and bake in a 350F oven for 30-45 minutes, until cooked completely. 

Serve with your favorite sides and you're GOLDEN!