Friday, June 26, 2015

Slow Cooker BBQ Pork Steak and "Baked" Potatoes

This is such a great idea, and I've used it many times even using chicken, that I'm sharing it again. Enjoy!

I get a lot of use from my slow cooker, mostly during the Fall and Winter.

Even when it gets really hot and humid back here in North Iowa I use my slow cooker, it doesn't heat up the house and saves my DH from the skeeters looking for a drink while he's trying to grill!

Today I am trying something totally new to me.....making 2 ingredients in one slow cooker.

Of course I saw this on Pinterest, if there is anything, anyone has ever made, tried, consumed or dreamed of, it is on this site. Pretty handy if you have an ingredient and want to change it up!!

So this is basically pork steaks, simmered in a spicy BBQ sauce, then a layer of foil and scrubbed potatoes wrapped in foil are placed on top!!!


All this meal needs is a side of veggies or salad and it's good to go!

Saturday, June 6, 2015

How To Keep Strawberries Fresh

This is the time of year when berries have exploded in the produce section of stores. 

We love eating fresh strawberries, right out of the package. It's so discouraging though, when just a few days after purchase, cause I can never buy just one container, some of the berries start to develop mold or get mushy. 

And sometimes you bring them home and there's some hidden ones that are bad. That makes me sad...

I'm sad no more, because I found the perfect solution....pun intended!

It's eco friendly, does no harm to people, animals or the environment AND this can be used on any berrie, fruit or vegetable, safely.

It's cheap, readily available.....

It's vinegar, a good 'ol white vinegar and water solution! This natural solution eliminates spores, toxins and bugs from all produce. 

Basically it's a 10-1 ratio. 10 parts water to 1 part vinegar. Place the berries in a fine strainer or colander and immerse in the solution for 2-3 minutes.

Drain thoroughly, no need to rinse-you will not taste vinegar, dry completely in the strainer or colander and then refrigerate as you would normally-uncovered. 

I just place mine on a small plate in the frig and BINGO! 

Beautiful, spore free, scrumptious berries. 

All you need is a big bowl or sink, a strainer/colander and plain white vinegar. 

Place 5 cups of cool water in a bowl and pour in 1/2 cup of white vinegar. Place your berries in this solution for 2-3 minutes. 

Pour into a strainer/ colander and allow to air dry. Then refrigerate and enjoy!

This solution is great for blueberries, raspberries, blackberries and all sort of produce!


  This recipe is shared on my Link parties. Also shared on http:// and and , Lean Lena and

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