Author Archive

Low Carb Rolls

January 14, 2018

This recipe comes from an old friend of mine.  I have been trying to get people to submit some healthy recipes and Johnie posted this one this morning on her FB page and I asked her permission to use it.

1 1/2 cups almond flour
1 tbsp baking powder
2 lg eggs
2 1/2 cups mozzarella cheese- shredded
2 oz cream cheese- cubed

Melt mozzarella and cream cheese together in microwave until melted. Approx 2 minutes, stir half way through. While that’s melting, stir together flour, baking powder and eggs. Add flour mixture to melted cheese mixture while still hot and melted. Knead with your hands until it forms a dough (It gets super sticky, so you might want to oil your hands or wear gloves). If it gets too cold, it’ll become hard to mix… you can heat it in microwave for a few seconds to make it more pliable. Divide into 6-8 sections and roll into balls. Bake on parchment paper on baking sheet in preheated 400° oven until they start to brown.

For best results, use whole milk mozzarella


Mexican Chocolate Base

January 13, 2018

For years my favorite coffee cream was Mexican Chocolate made by Coffee Mate.  Well, they stopped making that and I found a Safeway brand that I really liked, and wouldn’t you know it, they stopped making that.  I found this recipe on Facebook some time ago and was going to try it and spaced it.  Well, it came up in one of my memories that they post and I decided to try it. 

This is just the powder base but what I did was put a heaping teaspoon in my coffee then added some half and half milk.  It’s fantastic and tastes exactly the same.  And I must say, much cheaper.

2/3 cup of white sugar
1/3 cup of cocoa powder
2 TBSP of cinnamon
Pinch of salt

Put everything in a jar or container with a lid, shake everything up really well.

Carne Guisada

January 8, 2018

Mark found this recipe on Taste of Home’s site.  When I first seen it, I noticed that it has potatoes in it and that kind of turned me off on the idea of trying it.  I thought, what the heck, let’s try it.  It was fantastic!  We put it in flour tortillas and garnished it with sour cream, guacamole, cheese and cilantro.  It should have had some shredded lettuce on it also.  And the recipe was so simple, put everything in the crock pot and leave it.


1 bottle (12 ounces) beer
1/4 cup all-purpose flour
2 tablespoons tomato paste
1 jalapeno pepper, seeded and chopped
4 teaspoons Worcestershire sauce
1 bay leaf
2 to 3 teaspoons crushed red pepper flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 garlic cloves, minced
1/2 teaspoon red wine vinegar
Dash liquid smoke, optional
1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
2 large unpeeled red potatoes, chopped
1 medium onion, chopped
Whole wheat tortillas or hot cooked brown rice, lime wedges and chopped fresh cilantro, optional


1. In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours.
2. Discard bay leaf; skim fat from cooking juices. Shred pork slightly with two forks. Serve with remaining ingredients as desired.

Grilled Chicken Marinade

December 29, 2017

Mark found this recipe on Chelsea’s Messy Apron.  It’s a simple marinade but tastes fantastic.  We chose not to use the “optional Honey Lemon Sauce”



1 and 1/2 pounds boneless skinless chicken breasts


3/4 cup vegetable oil
1/4 cup + 2 tablespoons low sodium soy sauce
3 tablespoons Worcestershire sauce
1/4 cup red wine vinegar
2 large lemons separated, you’ll use zest and juice
1/2 tablespoon black pepper
2 teaspoons Italian flat leaf parsley chopped
3 tablespoons prepared yellow mustard
1-2 teaspoons minced garlic
4 tablespoons honey separated

Optional honey lemon sauce:

3 tablespoons butter
3 tablespoons olive oil



Basic Homemade Bread Recipe

December 29, 2017

For years I have used Rhodes frozen bread dough because homemade bread was always a pain and the frozen dough was just easier.  This recipe is very simple and pretty hard to screw up and it tastes is fantastic.

Once again, this is another recipe from Taste of Home.   

See my note at the bottom.



1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour


In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Notes: I put cracked sea salt in my greased pan and while baking, I brush it with butter and put some on top.

Tender & Beefy Chicken Fried Steak

December 29, 2017

We love chicken fried steak and Mark had been craving it for awhile so we decided to have it the other night.  I stumbled across this recipe on Serious Eats web site.  I have never seen it made this way, but I followed the instructions exactly, which is what we always do the first time around.  This was the best chicken fried steak I have ever eaten.  The portions were way too large, but that was my fault.


For the Steaks:
4 long, thin sirloin tip steaks (about 2 pounds)
3/4 cup cornstarch
1 egg
1 cup buttermilk, divided
2 cups all-purpose flour
2 teaspoons kosher salt, plus more to taste
2 teaspoons paprika
2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
2 quarts peanut or canola oil
For the Gravy:
1/4 cup vegetable, canola, or peanut oil, for frying
1/4 cup all-purpose flour
2 1/2 cups whole milk
1 tablespoon coarsely ground black pepper, plus more to taste



Frito Pie

December 16, 2017

I have always wanted to try Frito Pie.  I have seen the recipe many times over the years and have just never made it or tried it.  Mark sent me this recipe the other day and I immediately decided I needed to make it.  It’s a very simple meal and easy on the pocket book.   I will cut this recipe in half next time, it’s way too much food for 2 people.

Like many of our recipes, this one came from “Taste of Home”. 


1 pound ground beef
1 medium onion, chopped
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (9-3/4 ounces) Fritos corn chips
2 cans (10 ounces each) enchilada sauce
2 cups shredded cheddar cheese
Thinly sliced green onions, optional


Restaurant Style Buffalo Chicken Wings

October 27, 2017

This recipe is the best hot wing recipe I think I have ever had.  It is fantastic!!!  I got this one from allrecipes, we use them a lot for our new recipes.  I will definitely recommend this one!



  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings
  • oil for deep frying
  • 1/4 cup butter
  • 1/4 cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder


  1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Homemade Jo Jo’s

October 27, 2017

I’m not sure where I got this recipe from, it was a Google search and I can’t find it again.  These are definitely restaurant quality Jo Jo’s.


  • 6-7 whole Medium-Small Sized Russet Potatoes
  • 1 cup All-Purpose Flour
  • 1/3 cup Cornstarch
  • 2 teaspoons Sea Salt
  • 1/2 teaspoon Black Pepper, Fresh Ground
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Dried Rosemary
  • 1/4 teaspoon Dried Thyme
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Chili Powder
  • High Heat Cooking Oil (I used Coconut Oil)
  • For Serving: Ranch, Fry Sauce, Ketchup


  1. Scrub potatoes well and cut out any bad parts but leave skin intact.
  2. Slice each potato in half. Slice each half in half and then half again.
  3. Place in a large bowl and cover potatoes with cold water. Soak sliced potatoes for 20 minutes.
  4. In a large bowl or Ziploc bag add flour, cornstarch, salt, pepper, garlic, rosemary, thyme, paprika and chili powder. Mix until well combined.

Drain potatoes but do not dry and add to flour mixture. Toss until well coated. Allow potatoes to rest 15-20 minutes in flour mixture before frying. If any of the potatoes stick together sprinkle with a little more flour.

  • While potatoes rest heat 3-4 inches of cooking oil in a heavy duty deep frying pan until 350-375 degrees.
  • Carefully add potatoes in a single layer and cook for 5-7 minutes until golden brown. Carefully turn potatoes over and cook until other side is golden brown.
  • Place Jo Jo’s on a baking sheet covered with paper towels and keep warm in a 200 degree oven.
  • Repeat with remaining potatoes until all Jo Jo’s have been cooked.
  • Serve with Ranch, Fry Sauce, Ketchup or your favorite dipping sauce.


The Perfect Margarita

August 19, 2017

Believe it or not, this recipe comes from the back of the Jose Cuervo margarita mix bottle.  When Mark and I make Mexican food we each have two margaritas. The recipe on the bottle makes about a swallow of good margarita.  So I did some calculations and came up with the perfect measurements to make four 8 ounce glasses of margaritas.


2.5 cups of Jose Cuervo Margarita Mix (I do not deviate from the brand at all)
1.5 cups of Jose Cuervo Silver Tequila (Again, I do not deviate, unless it’s Cabo Wabo)
Juice from 1/2 of a lime
Pinch of kosher salt
Margarita Salt
About 2 cups of crushed ice, maybe a little more depending on how slushy you like your drink


Take the other half of the lime and slice it into quarters and rub it around the rim of the glass.  Then take your glass and dip it in the margarita salt then drop the lime into the glass. Pour all ingredients in your blender and mix at high-speed until the ice is completely crushed.  Pour into your glass and enjoy!