Pasta with Turkey Sausage and Kale

Pasta with Turkey Sausage and Kale

2 cups whole wheat pasta (I used penne)

1/8 tsp salt

1 pound turkey sausage

4 cups kale, chopped

2 cups chicken broth

3 TB parmesan cheese

Salt water to boil pasta. Boil pasta and set aside

Meanwhile, fry sausage. When done, add chopped kale and cook till slightly wilted, about 2 minutes. Add chicken broth and cook till kale is tender about 6-10 minutes. Stir occasionally. Cover with lid occasionally to prevent liquid from boiling away. Add cooked pasta, sprinkle with parm. cheese, and stir to blend.

Pass extra parmesan cheese to sprinkle on top.

Chicken Piccata

Ingredients
3 skinless and boneless chicken breasts, pounded thin and cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons butter, divided
5 tablespoons extra-virgin olive oil, divided
1/4 cup fresh lemon juice
1/2 cup chicken stock
2 TB water
2 TB brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions
Season chicken with salt and pepper.
Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 1 tablespoons of butter with 2-3 tablespoons olive oil. When butter and oil start to sizzle, add 3 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Melt 1 more tablespoon butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the remaining pieces of chicken and brown both sides in same manner.
Remove chicken to the plate.
Into the pan add the lemon juice, stock, capers, and 2 TB water.
Bring to boil, scraping up brown bits from the pan for extra flavor.
Check for seasoning.
Return all the chicken to the pan and simmer for 5 minutes.
Remove chicken to platter.
Add remaining 2 tablespoons butter to sauce and whisk vigorously.
Pour sauce over chicken and garnish with parsley.

Yummy served with rice pilaaf!

Vegetable Peanut Stir Fry with Pork

about 3/4 pound lean pork, sliced thin.
2-3 tsp. cornstarch
1/2 tsp garlic salt
2 tsp oil (I used olive oil and sesame oil)
1 TB creamy peanut butter

2 tsp. oil
2 cups chopped onion
2 cups uncooked bokchoy, chopped
1 cup uncooked carrots, chopped (about 2 medium carrots)
1 medium sweet red pepper, chopped
8 oz fresh mushrooms, thinly sliced
2 cups snow peas
2 cups uncooked asparagus, cut into 2-inch peices
1/4 cup low-sodium soy sauce
2 tsp cornstarch
1/4 cup canned chicken broth, reduced-sodium
8 Tbsp peanuts, dry roasted, chopped (or leave whole)
4 cups cooked white or brown rice, kept hot

Instructions
Heat oil in wok or large skillet over high heat. Sprinkle cornstarch and garlic salt over meat. Stir-fry till golden brown and almost cooked through. Remove from heat. Quickly stir in peanut butter and remove meat to plate for later.

Wipe peanut butter out of pan. Heat oil in a wok or large skillet over high heat. Add onion, bok choy, carrots, peppers, mushrooms, snowpeas and asparagus; cook 5 minutes, stirring frequently. Add soy sauce and cook until vegetables are crisp-tender, about 1 minute more. Whisk cornstarch into broth in a small cup and add to pan; simmer until sauce thickens, about 1 minute. Return meat to pan and top with peanuts. Stir through and allow all to get hot and bubbly.

To serve:
Spoon about 1/2 cup of rice into bowl or plate, top with about 1 and 1/2 cup of veggie/peanut/meat mixture.

Chicken Sausage Soup with Cabbage and Apple (optional)

2 tsp caraway seeds
1/2 tsp fennel seeds
1 TB olive oil
1 1/2 cups chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
3 garlic cloves, minced
8 ounces chicken apple sausage, sliced
6 cups chicken broth
1 large potato, peeled and chunked
3 cups thinly sliced cabbage, rough chopped
2 cups shredded cooked chicken breast
2 cups Granny Smith apple (optional) I did not use apple
1 TB cider vinegar
1/4 tsp salt
1/4 tsp black pepper

Heat a skillet over medium high heat. Add caraway and fennel: cook 2 minutes. If you can, grind in a spice or coffee grinder. I did not have one, so I just set the heated spices aside.

Heat oil in a Dutch oven or large soup pot. Add onion, carrots, celery, and garlic; cook 6-7 minutes. Add sausage; cook 1 minute. Add spices; cook 1 minute stirring constantly. Add chicken broth and potato; bring to boil. Cover, reduce heat, and simmer 10 minutes. Increase heat to high. Add cabbage, chicken, and other remaining ingredients; cook 3-5 minuts.

Rachaels Ray's Sausage, Peppers, and Chicken Thighs Over Cheesy Polenta

This is a Rachael Ray recipe.
Yum-O!
8 boneless, skinless chicken thighs
Salt and pepper
Flour, for dredging
4 tablespoons extra virgin olive oil (EVOO)
1 pound hot Italian sausage
1 small bulb fresh fennel, thinly sliced
1 onion, thinly sliced
1 cubanelle pepper, halved, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 chili pepper, such as a Fresno pepper, thinly sliced
3-4 cloves garlic, thinly sliced
2 tablespoons tomato paste
1/2 cup dry white or red wine
1 can Italian tomatoes (28 ounces)
3 cups chicken stock, divided
A few leaves of basil, torn
2 cups milk
1 cup quick-cooking polenta
2 tablespoons butter
1/3 cup grated Parmigiano Reggiano cheese
Serves 6
Preparation
Season the chicken with salt and pepper and dredge in the flour.
Heat a few tablespoons EVOO over medium-high heat in a large Dutch oven and brown the chicken well, 5 minutes on each side.
Remove to plate, add more EVOO and brown and crumble the sausage. Remove to plate with the chicken.
Add the fennel, onion, peppers and garlic to the pot and season with salt and pepper. Let soften, 5-7 minutes, then stir in the tomato paste.
Cook for 1 minute, deglaze with the wine, then add the tomatoes and 2 cups stock, breaking up the tomatoes.
Add the reserved sausage and chicken back to the pot, a few leaves of torn basil and simmer for 30 minutes, stirring occasionally over low heat.

Bring the remaining cup of chicken stock and milk to a low boil in a saucepot.
Whisk in the polenta and thicken for 2-3 minutes, then stir in the butter and the cheese. Serve the polenta in bowls topped with the chicken, sausage, and pepper mixture.

Chicken with Asparagus, Penne Pasta, and Pesto Sauce

3 large boneless-skinless chicken breasts
2 pounds asparagus
1 bunch green onions
olive oil
garlic salt
pepper
4 TB basil pesto
4 TB sour cream (use low fat if you want)
8 oz. whole wheat penne pasta (or other favorite pasta)
4 TB parm cheese

Cut chicken breasts into 1 inch slices. In a hot skillet prepped with olive oil, fry chicken pieces till golden brown. If there is too much liquid produced from the chicken, skim some off. The chicken will brown up better with less liquid in the pan. Remove chicken pieces to a plate and set aside. In the meantime, cook your pasta to your liking and set it aside.

Cut asparagus into bite sized pieces (about 2 inches or so). Slice green onions, including green tops. Add the veggies to the skillet the chicken was in. Add 2 TB or so liquid (water, broth, or wine) to the pan to deglaze it and get all the browned bits up. Cook veggies till crisp tender. Add the basil pesto, and the sour cream. Stir well and add back the chicken pieces. Add pasta and mix well. Sprinkle parm cheese on top and serve.

Chicken with Lemony Spinach and Mushrooms

4 boneless skinless chicken breasts
olive oil
salt, pepper, dried dill

1 tsp. sugar
1 TB corn starch
2 tsps. lemon zest
3 TB fresh lemon juice
2/3 cup chicken broth

1 bag (9 ounces) spinach (or more if you really like fresh spinach)
8-10 ounces sliced mushrooms

1 TB capers

Sprinkle both sides of chicken breasts with salt, pepper, and dill. Heat 2 TB olive oil in pan and brown chicken breasts on both sides. Cook just till barely done. Remove chicken to plate.

Add mushrooms to pan and cook till slightly browned. Add a small bit of water if needed to bring up browned bits from cooking chicken. Add spinach and cook, stirring often till wilted. A WHOLE pan of spinach will wilt down to almost nothing. Add broth/lemon juice mixture and cook till thickened and bubbly. Return breasts to pan and add capers. Allow to bubble, thicken slightly, and heat through.

1 serving = chicken breast and about 2/3 cup spinach/mushroom mixture.

I served this with a wild rice/bulghar pilaaf.

Very yummy and HEALTHY! Low fat too!

Green Beans, Potatoes, and Ham

ham bone with ham meat still on it
6-8 potatoes
4-5 cups fresh green beans
2 bay leaes
chicken boullion
3 TB butter
apple cider vinegar

Place ham bone in large soup pot. Cover with water. Add 2 TB chicken boullion and 2 bay leaves. Bring to boil then turn heat to low and simmer 3-4 hours. Remove ham bone, meat, and bay leaves.
Let ham cool while you peel potatoes and clean and cut green beans.

Add potatoes to broth, turn up heat and begin simmering. Let cook 10 minutes or so. Add green beans to broth and cook both beans and potatoes for 10 more minutes. Add 2-3 TB butter into bean and potato mixture.

While vegetables are cooking, remove ham meat from bone and cut into chunks. Add meat back to broth and veggie mixture.

Add more chicken boullion to achieve desired taste.

When serving, drizzle about 1 TB apple cider vinegar on top of each person's serving.

This is an Amish Pennsylvania Dutch recipe that my mom used to make for us all the time as I was growing up. It's healthy, warm, comforting, and affordable. I often asked for this for my birthday dinner.

Let me know how yours turns out! I'd love to hear from you!

UN-stuffed zuchinni

3 ribs celery chopped
6-7 white mushrooms sliced into fourths and then cut in half
3 zuchinni halved lengthwise, then cut lengthwise again, then cut middle/seeds/core away. Cut each "spear" into 5 pieces (about the size of your large toenail)
1 and a 1/2 pounds of ground beef browned and your favorite seasoning added. I used garlic salt and lemon pepper
2 eggs
3 cups favorite cheese. I used colby-jack

Brown ground beef and remove to separate bowl.
Stir fry celery 2-3 minutes in pan that had the ground beef in it.
Add mushroom and continue stir frying for another 2-3 minutes
Add zuchinni pieces and continue stir frying for another 2-3 minutes. Sometimes I put the lid on the pan and let it all steam a little to get the veggies cooked and softened slightly.
Return ground beef to pan with veggies. Allow all to cook through and veggies are ALMOST done.
Crack 2 eggs into the pan and stir the eggs into the mixture. As the eggs cook, the mixture will be slightly stuck together.
Sprinkle 3 cups of grated cheese over all and fold in. Mixture will be slightly gooey and stick together.

In the meantime, I cook our favorite quick noodles. Usually a Rice a Roni flavored noodle. Tonight's selection was a parmesan angel hair. (This is our favorite)

Serve a hefty spoon full of the zucchini alongside a spoonful of the noodles. (If you're brave, you can even mix them!)

Quite yummy!
I would love to hear from you if you try this.

Grilled Artichokes!

Grilled Artichokes!

4 medium sized artichokes
chicken broth
water
3 bay leaves
3 cloves garlic
1 tsp crushed red pepper

Trim stem off bottom of artichokes.
Trim about 1 inch off leaves at top.
Place artichokes in large pot stem down.
Pour chicken broth over artichokes covering them about 3/4 of the way.
Add water if needed.
Add bay leaves, garlic, chili pepper flakes, and salt and pepper
Boil about 20 minutes till artichoke stem is softened but not mushy.

While artichokes are cooking make marinade.
Marinade
2/3 cup olive oil
3 TB soy sauce
3 TB water
3 TB balsamic vinegar
1 tsp crushed red pepper flakes
set aside to use later

Remove artichokes and drain. Allow to cool 15 minutes
Cut artichokes in half starting at stem end
Remove inner leaves and fuzzy "choke"
Brush marinade on inside of artichokes.
I also like to try to drizzle some INTO the leaves
Grill 4 minutes on each side, brushing with more marinade if you'd like

While artichokes are grilling, separate 1/2 cup marinade in small dish and add about 2 TB mayonnaise to make dip.

When artichokes are done, place on a dish with balsamic mayonnaise dip in the center for your guests to enjoy.

Swiss Steak A.K.A. "Ultimate Comfort Food"

1-2 pounds cube steaks
1/4 cup flour
shortening
salt and pepper (I use garlic salt and lemon pepper)
4-6 ribs celery, chopped
1 large yellow onion, sliced thin
1 large (16 0z) can of diced tomatoes. I use the ones with herbs and spices
1 small can tomato sauce
4 TB worcestershire
1 TB Balsamic Vinegar
1/4 cup water or red wine

Cut meat into finger size pieces
place in large plastic bag
sprinkle flour, salt and pepper in bag. Shake bag to coat meat.
Meanwhile, heat several tablespoons of shortening in large frying pan.
Fry meat on all sides till brown.
Cover meat with celery and onion.
In 4 cup measuring cup mix tomatoes, sauce, worcestershire sauce, and balsamic vinegar.

Pour 1/4 cup water or wine into pan with meat and veggies. Scrape bottom to loosen bits. Top with tomato mixture. Stir. Turn down heat and let cook on low-medium for 1-2 hours. Stir occasionally. During last half hour, remove lid to allow juice to thicken.

Serve over mashed potatoes.

So yummy!

Torie's Clam Chowder

My friend Torie served this to us on Friday for lunch last week at school. Let me just say, I think Torie is my new best friend. She knows how to make us teachers feel special, and comfort food at the end of a long week is one of the ways she does that. THANKS AGAIN, TORIE!


1-51 oz can of chopped clams
1 pkg of bacon chopped
1 cup minced onion
2 cup diced celery
3 cups cubed potatoes
2 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste


1. Begin with all your veggies prepped. Pan fry the bacon till crisp, add veggies and sautee them until they have absorbed a lot of that bacon flavor. (Sometimes I split the carrots, onions, celery in one batch, then potatoes in another batch because otherwise it takes a really large pan). Season these veggies as you go, they don't need a whole lot of salt because you are cooking in the bacon fat, but taste every step as you go.
2. Drain juice from clams over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until potatoes are tender. Season to taste.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth and cook for 1-2 minutes just to get rid of that raw flour taste. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
4. This soup really cooks quickly. If you start with your veggies all prepped, it will only take about 30 minutes. And it really doesn't get 'that' much better as it simmers (like most soups would). It's stove to table with a very full bodied flavor as if it has cooked all day. Add milk if it gets too thick :)

Signs of Spring

It all usually starts about Valentine's Day. I start looking for blossoms as I drive past the almond orchards on my way to school. This year, God's special Valentine came to me in the form of one perfect pinky/purplish blossom blinking its hello to me as I drove past the ornamental plum tree in my doctor's parking lot. The best Valentine's gift I ever got!


Next in line in the Spring parade are the lilacs. Their deep lavender color sends me right back to the backyard of my youth. I thought my dad was the most gifted gardener that ever lived. We had the prettiest yard in the neighborhood, and my mom often cut huge bouquets of gladiolas, calla lilies, roses, and snapdragons to put on the church altar. We had a huge lilac bush in the corner of the garden and I remember laying under that bush, staring up at the clouds through the clusters of fragrant blooms. I don't have any idea what I thought about during my youthful escapes, but the view of that dappled sunlight is so vivid I could swear I'm there now. My wonderful husband, Gary, has planted a lilac tree in the corner of our yard too. And for those of you who know him and have been to our house, you know he is one of the most gifted gardeners in the world! :-)




Before you know it, all my spring favorites are in bloom. There are daffodils of all sizes, clusters, and shades of yellow, cream, and orange. The iceland poppies wave hello to everyone who passes by. Their little round heads that bob in the wind right before they open remind me of some kind of party surprise. Before you know it, POP, the flower bursts forth with sunshiny shades of pinks, oranges, and yellows. Gary makes sure these happy flowers are in the front and the back so I can see them from everywhere.



Do I love Spring so much because the cold, gray dreariness of winter has left me longing for warmer, longer days? I think so. But I also know that these harbingers of Spring come just before my favorite holiday, Easter. Spring flowers symbolize what Easter is all about in my opinion. ..... the promise of New Life. This Spring, take time to notice the Signs of Spring, and enjoy them for the gifts that they are.

Unexpected surprises

The lilacs are blooming already. In fact, they're in full bloom and will be gone in a week or 2. Now, that's not really an unexpected surprise, but a day off today to enjoy them is. We needed to get our car into the shop to have it inspected/tuned up, so that left me with lots of quiet time to myself this morning.

Which was an unexpected thing. You see, I had an appointment scheduled, but the friend who I was supposed to meet is trying to get her little baby back to health. They found themselves in the hospital due to his illness. Hopefully he gets to come home today. Unexpected surprise, and not a very good one at that for them.

Seriously, is there anything worse than your kids being sick? or hurting? or floundering somehow? I can't think of anything. Of all the things that have caused Gary and I the most hurt and worry, it's our kids. Bumps on the foreheads needing stitches, broken arms, ear infections, weird rashes, calls in the middle of the night for pick ups...... from them, or the police..... yep, we've been through it all.

Where do you turn when life deals you an unexpected surprise?

RUN! Run to the arms of God, your Father. Tell Him your fears, worries, frustrations, and anger. Hold on to Him and His Word.

That's the only way I've gotten through any of my big unexpected surprises.

I got another unexpected surprise yesterday from Gary. He knows I love the Avila Beach area, so without asking, he just made reservations at a quaint little inn in the foothills over there for us during my Easter vacation week. What a lovely surprise! Ahhhhh, breathing in the fresh ocean air, taking long walks in the foothills, hot tubbin' it, walking on the pier, eating clam chowder, and time.... time to do nuthin'! and whatever we're wantin'. I am really looking forward to it.



So, back to the lilacs. I'm glad I got to enjoy my unexpected time with them this morning. But I do hope that my friend and her little Rusty are home and enjoying a long nap. In the meantime, I'm going to go see what else might be blooming out there. What else is God planting, fertilizing and watering for me to be surprised with?

Oops.... unexpected surprise #3. Mitchell just called and wants to know, if I'm not too busy can I bring him a soda and some crackers.... HA HA HA! I'm glad I'm home and can do this for him today.

Let me know how you were unexpectedly surprised lately. I'd love to hear from you!

Italian Sausage and Pepper Pasta

Oh my YUM-A-LUM!

1 pound turkey italian sausage, remove casings
1 TB olive oil
1/2 yellow or orange pepper, diced
1/2 green pepper, diced
1 onion, chopped
1/2 cup red wine
28 oz. canned, diced tomatoes (I used the ones flavored with basil, oregano, and other herbs)
1 1/2 TB minced garlic
1/2 tsp crushed red pepper flakes (or yes if you like it a little less spicy)
8 oz. uncooked whole wheat fusilli
1/3 cup fresh basil, chopped

Bring a large pot of water to a boil. Add salt or a teaspoon or 2 of chicken bullion. When water is boiling, add pasta and cook to desired doneness. Drain and set aside.

Meanwhile, to make sauce, in a large non-stick skillet over medium high heat, cook sausage, stirring and breaking up meat. When cooked through, remove to a plate.

Heat olive oil in same skillet. Add peppers, onions, and garlic. Cook till veggies are crisp-tender.
About 5-7 minutes.

Add wine, cook until most of the liquid is evaporated, about 2 minutes. Add tomatoes, crushed red pepper, and sausage. Bring to a boil. Reduce heat and let cook for 5-7 minutes.

To assemble, add 1 cup pasta to a bowl, top with 3/4 cup meat and veggie sauce. Top with parmesan cheese if desired, and fresh basil. Serve with spoon to get all the juicy goodness in every bite.

We served it with red wine and freshly baked soft french bread. I thought I was in heaven!
This is an adapted Weight Watchers recipe and without the wine, cheese and bread, it is about 8 points.

Stir Fry Broccoli Beef

3 TB cornstarch divided

¼ tsp. garlic salt
¾ pound lean sirloin beef trimmed, raw, thinly sliced. (I also sometimes use chicken breast)
2 tsp oil
1 c. chicken broth
sliced mushrooms (I do about 2 cups) (you can do more or less to suit your tastes)
1 white onion cut into 8 wedges and broken apart
5 cups (don’t skimp) broccoli florets (or asparagus!) (or green beans!)
2 tsp minced garlic (I’ve been using the jarred minced garlic) (SO MUCH EASIER!)
⅛ tsp red pepper flakes (more if you like it HOT)
¼ cup lo sodium soy sauce

Combine 2 TB cornstarch and garlic salt. Add prepared meat and toss to coat. Stir fry meat in hot pan in small amount oil about 5 minutes or till lightly browned. Don’t over cook. Remove to plate and set aside. Add ½ c chicken broth to pan to loosen bits. Add veggies, starting with the crisper veggies that take longer to cook. toss occasionally, cooking till crisp-tender. Add 1 TB water or chicken broth if needed. Add garlic and pepper flakes - stir all till fragrant - a minute or 2. In a cup, stir together soy sauce, remaining ½ cup chicken broth, 1 TB cornstarch, and 2 TB water till blended. Stir into pan - bring to simmer and allow to thicken. Return meat, allow to heat through. Test veggies, serve when veggies are soft the way you like them. (I like them crisp-tender)


Serve over white rice, noodles, or just as is for a low-carb meal. YUM-A-LUM!

Approx 6 Weight Watchers points per 1⅓ cup serving

Creamy Lemon Shrimp (or chicken!)

A light creamy lemony sauce mingles with jumbo shrimp and fresh veggies of your choice ( I use asparagus and mushrooms). Serve over your favorite pasta, or alongside rice pilaaf. Good with chicken too.

1 pound uncooked shrimp, peeled (I like the jumbo ones.... about 6 pieces per person) or 4-6 boneless skinless chicken breasts cut into bite sized pieces.
1 TB olive oil
1 TB butter
2 cups sliced mushrooms
2 cups asparagus spear pieces
1 clove minced garlic
zest of 1 lemon
14 oz. marinated artichoke hearts, drained and chopped

2 cans cream of celery soup
juice of 1 lemon (about 1/4 cup)
1 cup milk
1/2 tsp. dry mustard

Cook favorite pasta and set aside. (Try bow tie, fettucini, or angel hair)

Melt butter and olive oil in large non stick pan. Add peeled shrimp to pan along with the mushrooms, the asparagus, the garlic, and the lemon zest. Stir fry 5-7 minutes or until shrimp is firm and pink and veggies are crisp-tender. If you are using chicken, cook the chicken 2-3 minutes, then add veggies, garlic, and lemon zest. Cook till chicken is cooked through and veggies are crisp tender.

In a separate bowl or measuring cup, mix the cans of soup, the milk, the dry mustard, and the lemon juice.

Add to shrimp (or chicken) and veggie mixture. Stir in artichoke hearts and heat through.
Serve over pasta.
Serves 6-8

* I'd love your feedback if you try it!*
Weight Watchers points looks to be about 12 depending on how much of this you use as a serving.

As promised, here is the Greek Chicken recipe!

Greek Chicken
A Rachael Ray recipe

I like this recipe because it is a good dish to fix for company or a crowd. I love the creamy texture and taste of the feta with the bite and strength of the kalamata olives and pepperoncini.
Let me know what your favorite thing is about it!

4 cloves of garlic
1/4 cup olive oil
2 lemons
1 tsp. crushed red pepper flakes
2 sprigs fresh oregano, finely chopped
4-6 pieces boneless, skinless chicken breasts or 2 pounds jumbo shrimp
salt and coarse black pepper
1/2 pound orzo pasta
1 red onion, chopped
1 green bell pepper, chopped
1/2 cup pitted kalamata olives, coarsely chopped
1 pint cherry tomatoes, halved
1/2 cup flat leaf parsley, chopped
1/2 pound feta, crumbled
3 TB banana pepper rings, chopped (pepperoncini)

Bring a large pot of water to a boil for orzo pasta.
Crush 2 cloves of garlic and place in shallow dish with about 1/4 cup olive oil and 1 thinly sliced sliced lemon, red pepper flakes, oregano, chicken or shrimp. Season with salt and pepper, then toss to combine. Heat a large skillet over medium high heat. When meat or shrimp has marinated for 10 minutes, (up to 30 minutes is OK), and pan is screaming hot, add chicken or shrimp and lemons. Cook chicken 10-12 minutes, turning occasionally or cook shrimp 6-8 minutes or until pink and firm, tossing with tongs frequently. When you add chicken to pan, drop orzo in boiling water and start vegetables, see below. If you're cooking shrimp, start orzo then start vegetables and then throw shrimp in hot pan.
Meanwhile, heat a second skillet with 2 TB olive oil, over medium high heat. Add red onions and bell peppers and season with salt and pepper, cook 5 minutes. Add 2 cloves chopped garlic and toss a minute, then add olive and tomatoes to the pan and cook a couple of minutes more. Drain orzo and toss in serving dish with vegetables, parsley, feta, and pepperoncini. Place chicken atop, squeeze with juice of lemon if desired, and serve.

Questions? Comments? Suggestions? Oh My!

Well, I'm NOT going to give you a recipe every night. That would just be too much! For you, and for me! But, I was just wondering if any of you have any questions about cooking.... or anything else. I'll come up with an answer. It may not be the one you want, but it will be honest. So, post away, and check back for answers, and, tell your friends! Mama Mona is here!

BTW, have any of you ever taken a road trip with a bestie? I don't mean a one day trip to the coast or the mountains... although, if you haven't done that ... GET IN THE CAR NOW and GO!!!! I can give you some suggestions of day trips if you need some....

No, I mean a loooooooooooooooong road trip! Think Thelma and Louise here..... at least a tame version of it.... like G rated! I had the pleasure of going from Fresno, California to Chicago, Illinois with one of my besties, Jodie, last summer. From the painted rocks of New Mexico to the Art Museum of Chicago and every antique red barn in between, it was FANTASTIC! We saw bison in Yellowstone, the faces of Mt. Rushmore, and the beauty and grandeur of the Grand Tetons rising above wildflower filled meadows. I ate Chicago Style Pizza, Papa John's Pancakes, and tons of snacks (mmmmmm, humus!) in the car. I was licked by a cow! (very slimy! but everyone should do it at least once!), slept in a different bed almost every night, and excitedly saw fireflies flickering along the roadside in rural Iowa. America is a grand country! EVERYONE should travel cross country by car at least once in their life. I was so glad I did! In fact, hubby Gary and I are planning on driving north this summer. Why don't you try it? You'll probably like it!

Toscano Soup

This is the very first recipe I ever made totally on my own. I took inspiration from a recipe Gary brought home from a staff luncheon (Thank you, Kari Stacey) and from Rachael Ray.

1 pound Italian sausage
2 fennel bulbs (also known as anise) (You could also use 2 yellow onions, or 1 onion and 1 fennel bulb) The fennel has a VERY mild flavor. Don't be afraid of it! Embrace it! Something new!
2-3 carrots, peeled and sliced
1 large potato, peeled and chopped into medium sized chunks
2-3 tsp minced garlic
1 and 1/2 c heavy cream
1 can tomato sauce
2-3 cups chopped kale. (Don't include the chewy stalk. Remove the leaf from the stalk and chop)
4-6 cups chicken broth (You can used canned chicken broth, or make your own using chicken bullion)
1/8 tsp. red pepper flakes
1 can kidney beans - drain and rinse


Fry sausage till cooked through
Add onion and/or fennel and garlic. Let cook/sweat with the sausage for about 7 minutes.
Add potatoes and carrots. Cook/sweat for about 4-5 minutes.
Add chicken broth, tomato sauce, pepper flakes, and salt and pepper to taste - bring to boil
Add beans - bring back to boil
Add kale - bring back to boil
Stir in heavy cream. Turn off. Let sit for about 10-15 minutes.

I like to serve this with hot crusty rolls. We find the Tahoe Joe's brand of rolls to work great. You'll find your favorite.