Tuesday, December 28, 2010

Tasty Tuesday!

First of all, I must take time out from the yumminess of Tasty Tuesday to wish myself a Happy 55th Birthday.

Captain Jerods' Death Roast
A Roast so delicious that you will question ever making anything different ever again.


  • 1 (8 ounce) can pineapple tidbits with juice
  • 2 pounds boneless pork loin roast
  • 1/2 cup spiced rum (such as Captain Morgan's®)
  • 1 large orange, sliced
  • 4 canned pineapple rings
  • 4 maraschino cherries
  • 1 teaspoon brown sugar, or to taste


  1. Spread the pineapple tidbits and juice evenly over the bottom of a slow cooker. Stab the pork roast as many times as you like with a fork to puncture so the flavors will penetrate the meat, then place into the slow cooker. Pour the rum over top, and arrange the orange slices around the pork roast. Place the pineapple rings on top of the roast, and place a maraschino cherry into the center of each ring. Sprinkle with brown sugar.
  2. Set the slow cooker on Low, and cook until the pork is fork tender, 6 to 8 hours. If desired, turn the pork over after 2 hours, then again at the-5 hour mark.

Tuesday, December 21, 2010

Tasty Tuesday Salisbury Steak!

Donna has been in the kitchen again and sends us another great recipe!

This is a classic Salisbury steak in beef and mushroom gravy. This is my husband's all-time favorite meal. This recipe makes plenty gravy, so serve over mashed potatoes or egg noodles. And goes great with a nice glass of wine.


Ingredients(serves 6)ready in 35 min.

  • 1 pound ground beef
  • 1 egg
  • 3 tablespoons crushed buttery round cracker crumbs
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 2 (4 ounce) cans sliced mushrooms with juice
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 3 cubes beef bouillon


  1. In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick.
  2. Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm.
  3. Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef bouillon. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.

Tuesday, December 14, 2010

Tasty Tuesday Tourtierre!

Today's recipes are courtesy of the Sextet's own Ginger O'Brien who was telling us about tourtierre when we got together last weekend. It sounds like just the thing for keeping warm on cold winter nights!



Pastry for double crust 9 in. pie.

1 1/2 lb. ground pork (you can also use a mixture of ground veal and pork, too)
1 onion, chopped
2 tsp. dried savory
1/4 tsp. ground cloves
1 tsp. freshly ground pepper
1 1/2 tsp. salt
1/4 cup water
pinch allspice
2 tsp. dried thyme
1 bay leaf
1 potato, cooked and mashed

Place all filling ingredients except potato in a pot. Mix well. Simmer covered for 45 min., stirring occasionally, until pork is cooked. Add the mashed potato and mix well to eliminate any lumps. Taste for seasoning, adding salt, pepper, or spices as needed. Cool.

Preheat oven to 375 deg. F.

Divide pastry in half. Roll out to fit a 9 in. pie plate. Add the filling. Cover with the remaining pastry. Make 3 or 4 incisions on top of the pastry to allow steam to escape.

Bake 45 min., or until the pastry is golden. Serve hot. Serves 6

We like it with a cheese sauce over the pie but if you have another favorite hot sauce recipe, it would probably work, too.


Layer on platter:

1 head of iceberg lettuce torn into bits.
2-3 stalks of celery, cut diagonally
sweet onion - cut into rings (as many as you like)

Mix together well for dressing and drizzle over the greens:

1/2 pint (1 cup) of sour cream
1/2 cup sugar

Mix together 1/2 cup mayonnaise thinned with 2 to 3 tbsps of white vinegar, and drizzle over preceding ingredients.

Sprinkle over salad: 1/2 cups chopped bacon bits (tastes best with real bacon)

Cover entire salad with finely grated Parmesan cheese (fresh is best).

Cover with saran wrap and refrigerate salad for 2 to 3 hours before serving to let flavors and dressing blend.

Tuesday, December 7, 2010

Tasty Tuesday WW Mexican Meatloaf!

We have a new recipe contributor! Judy sent this one for those of us who are (or, as in my case, should be) watching our weight.

WW Mexican Meatloaf

POINTS® Value: 3
Servings: 6
Preparation Time: 15 min
Cooking Time: 65 min
Level of Difficulty: Easy

Cook this spiced-up meatloaf on a broiler pan so any excess fat can drip away. Line the bottom of the pan with foil for speedy clean up.


1 spray of cooking spray
1/2 pound raw extra lean ground beef
1/2 pound lean ground turkey
2 large egg whites
2 oz cornbread Stuffing dry mix, (about 1 cup)
1 medium onion, chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce
• Preheat oven to 375°F. Coat a broiler pan with cooking spray.
• In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan.
• Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.
Cook this spiced-up meatloaf on a broiler pan so any excess fat can drip away. Line the bottom of the pan with foil for speedy clean up.

Tuesday, November 30, 2010

Tasty Tuesday Tuna Noodle Casserole!

Donna sent me this recipe a while back, and though I've always liked this dish, I have an idea it would be quite tasty if made with leftover turkey too!
The good old stand by made from scratch. In this time of unemployment and tight purse strings, we might need to have a few more meals with tuna. Just don't forget the NOODLES!


  • 1/2 cup butter, divided
  • 1 (8 ounce) package uncooked medium egg noodles
  • 1/2 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • 8 ounces button mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • salt and pepper to taste
  • 2 (6 ounce) cans tuna, drained and flaked
  • 1 cup frozen peas, thawed
  • 3 tablespoons bread crumbs
  • 2 tablespoons butter, melted
  • 1 cup shredded Cheddar cheese


  1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
  2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
  3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
  4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
  5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Tuesday, November 23, 2010

Tasty Tuesday Cheeseburger Meatloaf!

Here's another great recipe from our own Diva Donna!

One of my hubs favorite dishes is meatloaf. So I'm always trying or looking for new ways to prepare it. So Here's another one I found that he really liked. And need to share it.



  • 2 pounds ground beef
  • 3/4 cup fresh bread crumbs
  • 1/2 cup minced onion
  • 2 eggs, beaten
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 3 cups shredded Cheddar cheese or any of your favorites.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish.
  3. Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

Tuesday, November 16, 2010

Tasty Tuesday Sausage Cheese Balls!

You know, it's getting to the point where I might as well rename Tasty Tuesday as Donna's Guestblog Day! It's all hers, including that last pic!

So, without further adieu, here's another of her terrific recipes!

Now that we have snow on the ground, I start thinking of Holiday entertaining.
So yesterday, while stuck inside during the snowstorm. I made up a couple batches of these Cheesy Balls and had a few with breakfast eggs today and then froze the rest. They'll be a good appetizer ready for the holidays. I've even added these to the Turkey as the stuffing one year. Pretty tasty. I've served them with spaghetti or even as Beef Stroganoff or Swedish meatballs. They're very fun and versatile Balls. ENJOY THESE BALLS THEY'RE A MOUTH FULL OF YUMMYNESS.


  • 2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
  • 1 1/2 cups all-purpose baking mix
  • 4 cups shredded sharp Cheddar cheese
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 2 teaspoons black pepper
  • 2 teaspoons minced garlic (optional)


  1. Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

Tuesday, November 9, 2010

Tasty Tuesday Margarita Braised Chicken!

Donna has done it again! Sent me a recipe, complete with pics, just in time for Tasty Tuesday!

serves 4

  • 1/2 cup flour (about 2 1/4 ounces)
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • Cooking spray
  • 1 cup thinly sliced onion (about 1 medium)
  • 5 garlic cloves, minced
  • 1/2 cup dried tropical fruit
  • 1/2 cup orange juice
  • 1/4 cup tequila
  • 1 lime, thinly sliced


Preheat oven to 400°.
Combine first 3 ingredients in a small baking dish. Sprinkle chicken with salt; dredge chicken in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Transfer chicken to an 11 x 7-inch baking dish coated with cooking spray. Add onion to skillet; cook 3 minutes. Add garlic to pan, and sauté 1 minute.
Combine fruit, juice, and tequila in a microwave-safe dish, and microwave at high 2 minutes. Pour fruit mixture into pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Pour onion mixture over chicken; top with lime slices. Bake at 400° for 20 minutes or until chicken is done.

Tuesday, November 2, 2010

Tasty Tuesday Russian Green Bean Soup!

Donna sent me this recipe a few days ago. Not being one to keep sauerkraut on hand, I haven't tried it yet, but it looks interesting!

Russian Green Bean Soup


  • 1 tablespoon vegetable oil
  • 1 large onion, halved and thinly sliced
  • 4 red potatoes, cubed
  • 1/2 pound green beans, cut into 1 inch pieces
  • 5 cups vegetable, chicken, or beef broth
  • 2 tablespoons whole-wheat flour
  • 1/2 cup sour cream
  • 3/4 cup sauerkraut with juice
  • 1 tablespoon chopped fresh dill
  • Salt and pepper to taste


  1. Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
  2. Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.

Tuesday, October 26, 2010

Tasty Tuesday Mexican Spaghetti

Ever start to fix dinner without having a clue what you're going to make? That happens to me more and more these days. I'd had the jars of the peppers and tomatoes in the fridge for a good while, and I finally did something with them out of desperation. The hamburger was in the freezer, the spaghetti in the cabinet, and I'd bought the cheese sauce not knowing why. This was the result. It was very easy and Budley seemed to think it was darn good.


Cheesy Mexican Spaghetti

1 lb ground beef
1 tsp Odobo seasoning (mixture of salt, pepper, garlic powder, and oregano)
2 tbsp roasted bell peppers, chopped
2 tbsp sun-dried tomatoes, chopped
1 23 oz jar Tostitos salsa con queso, medium (I used about 3/4 of the jar)

Season the ground beef with the Odobo seasoning and brown in a large skillet over medium high heat. Add peppers and tomatoes. Continue cook until juices have evaporated. Spoon off fat and add the cheese sauce. Cook until heated through. Serve over spaghetti.

Tuesday, October 19, 2010

Tasty Tuesday Jalapeno Artichoke Spinach Dip!

A few weeks ago, I took the night off from writing and everything else that was happening in my life and sat down and watched Food Network all evening. One recipe caught my attention, and though exact measurements weren't given and I can't remember which show I saw this on, I scribbled down the basic ingredients. Sunday night, I put my culinary skills to the test and devised my own version.

I would have taken a picture of the whole thing, but it disappeared too quickly. With some Ritz crackers, it was dinner for me and Budley. Suffice it to say, we did NOT go away hungry, and the warmed-up leftovers were even better!

Jalapeno Artichoke Spinach Dip


Coat 2 good-sized jalapenos with a little olive oil and roast on a cookie sheet at 4oo degrees until the skin is browned and the peppers are soft. Remove caps and chop.

Mix with:

One 14 oz can artichokes, drained and chopped
2-3 oz fresh spinach, chopped
6 oz cream cheese
6 oz ricotta cheese
3 oz Parmesan cheese
1/2 tsp salt, pepper, and garlic powder mixture (Paula Deen's House Seasoning)

Mix well and top with another 2 oz Parmesan cheese and sprinkle with the House Seasoning.
Bake in a greased baking dish (I used a souffle dish) at 375 for about 30 min, or until hot and bubbly and the cheese on top is lightly browned. Serve with the crackers or chips of your choice.

Tuesday, October 12, 2010

Tasty Tuesday Pepperoncini Beef!

Donna sent this one, and I tried it out a few days ago. It's almost as yummy as the hunk!

Pepperoncini Beef Sandwiches (12 servings) You won't won't be saying where's the beef? It's right where we like it. In the buns. Add a nice cheese slice. Delicio!!!


  • 1 (3 pound) beef chuck roast
  • 4 cloves garlic, sliced
  • 1 (16 ounce) jar pepperoncini( Tuscan peppers or Italian sweet peppers)


  1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
  2. Cover, and cook on Low for 6 to 8 hours.

Tuesday, October 5, 2010

Tasty Tuesday Cheeseburger Soup!

Donna has sent us another scrumptious recipe!


  • 1/2 pound ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup chopped celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 tablespoons butter
  • 3 cups chicken broth or (2 cups broth 1 can Beer).
  • 4 cups cubed potatoes
  • 1/4 cup all-purpose flour
  • 2 cups cubed Cheddar cheese(I like Sharp Cheddar)
  • 1 1/2 cups milk
  • 1/4 cup sour cream


  1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
  2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
  3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
  4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Tuesday, September 28, 2010

Tasty Tuesday Omelet Torte!

Here's another great recipe from Diva Donna!

Brunch Omelet Torte (serves 8)

Prep time 1 Hr., Bakes in 30 min


  • 1 (17.5 ounce) package frozen puff pastry sheets, thawed
  • 1/4 cup butter
  • 6 red potatoes, peeled and sliced 1/8 inch thick
  • 1 onion, thinly sliced into rings
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

  • 2 tablespoons butter, divided
  • 6 eggs
  • 1/4 cup chopped fresh parsley
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons water

  • 8 ounces cooked ham, thinly sliced
  • 2 cups shredded Cheddar cheese
  • 1 egg
  • 1 tablespoon water


  1. Preheat oven to 375 degrees F (190 degrees C). On lightly floured surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.
  2. In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.
  3. In a new skillet, melt 1 tablespoon butter until sizzling. Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.
  4. Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.
  5. Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.

Tuesday, September 21, 2010

Tasty Tuesday Irish Bannock Bread!

Lucky Donna got to got to Ren Fest on Irish Day! She sent me this recipe and some pictures!




  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 cup buttermilk
  • 1/2 cup dried currants


  1. Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants.
  2. Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score with cross 1/2 inch deep on the top.
  3. Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.

Tuesday, September 14, 2010

Tasty Tuesday Chicken Adobo!

Recipe courtesy of Diva Donna!
Chicken Adobo

Serves 6


  • 2 tablespoons vegetable oil
  • 1 (3 pound) chicken, cut into pieces
  • 1 large onion, quartered and sliced
  • 2 tablespoons minced garlic
  • 1/3 cup white vinegar
  • 2/3 cup low sodium soy sauce
  • 1 tablespoon adobo seasoning (or garlic powder)
  • 1 tablespoon black pepper
  • 1 bay leaf


  1. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
  2. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Tuesday, September 7, 2010

Tasty Tuesday Incredibly Easy Crockpot Roast Chicken!

In an effort to simplify my life a bit, I recently bought one of these big, oval crockpots and have been having great success with it thus far. This past Sunday, however, I discovered something truly wonderful: A whole, frozen chicken can be dumped into it, seasoned with just about anything, ignored all day, and still emerge tasting fabulous!

I was pretty wiped out when I got home from work Sunday morning, but before I went to bed at about 9 or so, I took a chicken out of the freezer, put it in the crockpot, doused it with olive oil and balsamic vinegar, then sprinkled it liberally with Lawry's Perfect Blend seasoning and rub for chicken & poultry, turned it on low, and went to bed.

When I got up at 4PM, it was perfectly done, so I turned it off until dinnertime and made some brown rice and green beans to go with it. The sauce (minus the fat) left in the bottom of the crockpot made a great addition to the rice, too.

Another tasty version is to douse the chicken with melted butter and lemon juice, and then sprinkle with salt and cinnamon. Like I said, you can put just about anything on it and it'll be good.

Tuesday, August 31, 2010

Tasty Tuesday Slow Cooker Island Beef!

Diva Donna writes....

This is a very Tasty dish. Add some fresh flowers to the table, some candles, some soft Island music and add a few glasses of Sangria, add some Tiki lighting, add a few crickets. Maybe some Key Lime Pie for dessert. I'm ready for fun.

Slow Cooker Island Beef (serves 6)


  • 1 (20 ounce) can unsweetened pineapple chunks in juice, undrained
  • 2 1/2 pounds cubed beef stew meat
  • 2 large onions, cut into wedges
  • 1/2 cup beef broth
  • 3 tablespoons red wine vinegar
  • 2 garlic cloves, crushed
  • 3/4 teaspoon seasoned salt
  • 3/4 teaspoon ground paprika
  • 1/4 teaspoon ground black pepper
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 2 large tomatoes, cut into wedges


  1. Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
  2. Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

Tuesday, August 24, 2010

Tasty Tuesday Shrimp Scampi!

Here's another tasty recipe courtesy of Diva Donna!



  • 30 medium shrimp - peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
Cook in skillet or in the oven at 375 degrees until shrimp is done!

Tuesday, August 17, 2010

Tasty Tuesday Peanut Butter French Toast!

Today is Peaches' first birthday! It's hard to believe she's all grown up. Too bad she doesn't act that way. She's got the run of the place and it's a good thing we've got thirty acres for her to roam around on, or I have a feeling we'd be hearing from the neighbors. As it is, she seems to respect the borders of our domain and is usually within calling distance. She goes with me to the barn all the time, but doesn't stick around like she used to. I think she feels she has the horses and cats trained well enough that she doesn't need to supervise them and she has her own agenda. I haven't got any special dinner planned, but I bet she'd love some French toast for breakfast!

And with that in mind, here's another great recipe from our own Diva Donna!

She writes:

Well it's Sunday and we just got up . We slept in a Bit. My Boy Toy wants some PB French Toast. So while he's making the bed. I decided to whip up a Batch. It's Tasty!



  • 1/2 cup milk
  • 3 eggs
  • 1/4 cup peanut butter
  • 2 tablespoons white sugar
  • 1/2 teaspoon vanilla extract (optional)
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon vegetable oil
  • 4 slices bread


  1. Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl.
  2. Heat the oil in a griddle or frying pan over medium heat.
  3. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. Serve hot.

Tuesday, August 10, 2010

Tasty Tuesday Sausage Balls!

Donna sent me this recipe recently, which is similar to one I got from a friend about... yikes!... at least thirty years ago! The recipe I have is for more of an appetizer or party food version, and calls for 1 cup Bisquick mixed with 1/3 cup milk, which you then mix with 4 oz of shredded cheddar cheese and 1 lb of sausage, but however you make them, they're still darn good! I mean, how could anything that mixes sausage, cheese, and biscuits not be delicious???

Donna's 1-2-3 Sausage Balls(Gotta love these breakfast Balls) 1 pound bulk pork sausage or 1/2 bulk pork sausage and 1/2 bulk spicy pork sausage) 2 cups shredded sharp Cheddar cheese 2 cups all-purpose biscuit baking mix


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Stir the sausage, Cheddar cheese, and dry baking mix together in a mixing bowl until evenly combined; roll into 1 inch balls and place onto an ungreased baking sheet.
  3. Bake in the preheated oven until the pork is no longer pink in the center and the balls are golden brown, 15 to 20 minutes. Enjoy !!!

I'm guest blogging on Night Owl Romance today!

Grab some balls and come on over!

Tuesday, August 3, 2010

Tasty Tuesday Salisbury Steak!

Thank goodness Donna keeps providing me with recipes or Tuesdays wouldn't be nearly as tasty! Now, if she was only here to cook it for me, that would be even better.

I still haven't recovered from RWA. I didn't feel that tired at the time, but the adrenaline has worn off and I've been falling asleep in front of my computer in the middle of the day.

No guest blogs today, thank goodness, but some of the Indiana RWA gang wanted to get together and write an erotic anthology, and I've been working on it, but even with no holds barred, I'm still falling asleep!

*yawn* So, without further adieu, here's Donna's cure for the tired, sleepy, and under the weather!
Salisbury STEAK
(for 6 normal people, or 2 of Donna's men)


  • 1 (10.5 ounce) can condensed French onion soup
  • 1 1/2 pounds ground beef
  • 1/2 cup dry bread crumbs
  • 1 egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon all-purpose flour
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon mustard powder


  1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
  2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
  3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally. ENJOY!!!
Oh, yes, and a hunk. Mustn't forget the hunk. . . .

Well, ladies, it's finally happened. I got an email from a guy asking me to put his picture on the blog, and, believe it or not, he's actually read some of my books!

This is Vincent wearing what he refers to as his "uniform." He works in a club somewhere in Wisconsin and wanted to be a Monday Moon candidate.

He's plenty cute, but for Monday Moons, he needs to send me a shot from a different angle!

Tuesday, July 27, 2010

Tasty Tuesday Burrito Pie!

Looks like Donna has sent me another great recipe! Just wish I could find the time to make it. Maybe when I get back from Orlando. I'm leaving early this morning, but I'll check in as soon as I get to my room and get my computer set up and back online.



  • 2 pounds ground beef
  • 1 onion, chopped
  • 2 teaspoons minced garlic
  • 1 (2 ounce) can black olives, sliced
  • 1 (4 ounce) can diced green chili peppers
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (16 ounce) jar taco sauce
  • 2 (16 ounce) cans refried beans
  • 12 (8 inch) flour tortillas
  • 9 ounces shredded Colby cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
  3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
  4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Here's another great review of Hero!

Tuesday, July 20, 2010

Tasty Tuesday Dill Pickle Meatloaf


Here's another recipe from our own Diva Donna!
Get the Meat from the freezer and loaf pan out of the pantry and find some BIG PICKLES!


  • 1 egg
  • 1 small onion, chopped
  • 1/2 cup dill pickle juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 slice bread, torn into small pieces
  • 1 pound lean ground beef

  • 1/4 cup chopped dill pickles
  • 1/4 cup ketchup
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1/2 teaspoon Worcestershire sauce


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
  2. Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
  3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Tuesday, July 13, 2010

Tasty Tuesday Adobo Chicken Legs!

Let's see now, what fabulous recipe has Donna sent me this week? Or should I post one of my own? Actually, I made some chicken last night that was darn good. The guys liked it, anyway, and it was pretty easy. Maybe I should write it up.
Okay, here goes nothing! Just keep in mind that I didn't actually measure anything when I made this.

Adobo Chicken Legs

Chicken legs (I had seven of them)
Adobo seasoning
Lemon pepper seasoning
1 medium onion chopped
3 sweet banana peppers seeded and chopped
2 cloves of garlic, minced
1/2 cup water (or chicken broth)
1 tbsp olive oil

Coat the skillet (I use an iron skillet) with olive oil and put in the chicken legs and throw in the other ingredients, sprinkling it liberally with the Adobo and lemon pepper seasoning. If you don't have Adobo, just use salt, pepper, garlic powder, and oregano. Same thing. Then put a lid on it and cook over medium heat for two hours, turning the chicken once in a while. You can add more water while it's cooking if needed. Mix 1 tsp of cornstarch with 1 tbsp water and add this at the end to thicken the sauce. Serve with mashed potatoes and enjoy!

Tuesday, July 6, 2010

Tasty Tuesday Beer Butt Chicken!

Today's recipe courtesy of Diva Donna!



1 (12 fluid ounce) can beer
  • 1 orange
  • 1 (3 pound) whole chicken
  • 1 large sweet onion, sliced
  • 4 sprigs fresh rosemary
  • seasoned salt, to taste
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 4 red potatoes, sliced


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. DRINK half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet.
  2. Cut 2 thin slices from the orange, and set aside. Cut the rest of the orange into large chunks. Loosen the skin over the breast of the chicken, and insert an orange slice, an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place the orange chunks and 2 sprigs of rosemary into the cavity of the chicken.
  3. Spray the outside of the chicken with cooking oil spray, and sprinkle with seasoned salt to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth.
  4. Roast in the preheated oven until the skin is crisp, the meat is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Let the chicken rest for 10 minutes before slicing.
  5. ENJOY!

Tuesday, June 29, 2010

Tasty Tuesday Pasta Primavera!

Today we have yet another tasty recipe courtesy of our own Diva Donna!

PASTA Primavera with Italian Turkey Sausage(serves 8 women) or (3 men)


  • 1 (16 ounce) package uncooked farfalle pasta
  • 1 pound hot Italian turkey sausage, cut into 1/2 inch slices or (Kielbasa)
  • 1/2 cup olive oil, divided
  • 4 cloves garlic, diced
  • 1/2 onion, diced
  • 2 small zucchini, chopped
  • 2 small yellow squash, chopped
  • 6 roma (plum) tomatoes, chopped
  • 1 green bell pepper, chopped
  • 20 leaves fresh basil
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Place farfalle pasta in pot and cook 8 to 10 minutes, until al dente; drain.
  2. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
  3. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through. YOU WILL WANT EXTRA HELPINGS OF THIS!! ENJOY!!

Tuesday, June 22, 2010

Tasty Tuesday Yummydoodle Dandy Cake!

Donna has put together the perfect cake for Yummydoodle Week!

Rich and Smooth and delightfully sinful. 9x13 pan 350 degrees.

1 cup flour

1 cup butter
1 c chopped pecans
Mix & spread on bottom of pan & bake 15 min. Let it cool.
1/2 of 12 oz. Cool whip topping
8 oz of cream cheese

1 cup powdered sugar

Mix together and spread on second layer.

3RD layer:

1 large box of instant Chocolate pudding (or your favorite flavor)
3 cups milk
Blend until thick and spread on 2nd layer

4TH Layer:

Spread remaining half of Cool Whip on 3rd layer and sprinkle with NUTS!!!

Tuesday, June 15, 2010

Tasty Tuesday Chunky Monkey Pancakes!

Before we get to today's recipe, I have a bit of news to share with you. I gave an interview to Indianapolis Monthly a while back, which appears in the current issue. Here's the link:


Pretty cool, huh? I'm not sure where she got the idea that Manx had a tail, but aside from that, it's reasonably accurate. You just never know how what you've said to someone over the phone will come out when it goes to print, but this wasn't half bad.

And now, for the recipe, which looks sinfully scrumptious! I've said it before, and I'll say it again:
Thank you for all the great recipes, Donna!!!!

Chunky Monkey Pancakes


  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup skim milk
  • 3 tablespoons butter, melted
  • 2 eggs
  • 1 tablespoon white sugar
  • 1 teaspoon vanilla extract
  • 1 large banana, diced
  • 1/2 cup miniature semisweet chocolate chips
  • 1/4 cup chopped pecans
  • cooking spray


  1. Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.
  2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the top. Flip. And cook for a minute more or until brown on both sides. Put on your serving platter. Serve with sprinkled powdered Sugar and sliced bananas and pecans and Carmel Pecan syrup or Maple syrup and dollop of whipped creme. ENJOY!!!

Tuesday, June 8, 2010

Tasty Tuesday She-crab Soup!

Since we're visiting here in the lowcountry of South Carolina, I thought I'd post a recipe for she-crab soup. Never having made it myself, I hunted up one of Emeril Lagasse's recipes. I'm sure he kicked it up a bit, so it's bound to be good!
Emeril's She-crab Soup


  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 small onions, grated
  • 6 ribs of celery, grated
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 1 teaspoon mace
  • 1 quart whole milk
  • 1 cup cream
  • 1 tablespoon Crystal hot sauce
  • 2 tablespoons Worcestershire sauce
  • 2 pounds crab meat, picked over for cartilage
  • 1 hard boiled egg, finely chopped
  • 1/2 cup sherry
  • 1 tablespoon finely chopped parsley


In the top of a double-boiler, melt the butter and flour together. Cook the mixture for 3-4 minutes for a blond roux. Stir in the onions, celery, and garlic. Season with salt, pepper, and mace. Cook the vegetables for 2 minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes. Stir in the crab meat and continue simmering for 10-15 minutes. Reseason if necessary. Sprinkle the chopped eggs in the bottom of each bowl. Ladle the soup into each bowl. Drizzle the soup with the sherry. Garnish with chopped parsley.
And now for today's travelogue episode!
It was a clear day in Myrtle Beach on Monday. Not too hot--at least, not at first!

We hung around the room (Mike went back to bed after breakfast) and finally got to Broadway at the Beach around eleven-thirty. We did a bit of shopping, and then had lunch at Joe's Crab Shack, which is always fun, though Budley and Mike don't seem terribly enthused.

After lunch, we fed the fish in the lake, which is one of Sam's favorite things. He had been saving his quarters for a year, and the fish were very happy to see him!

Sam and I went to Ripley's Aquarium after that, and I had fun playing with our new camera, seeing what settings worked best in a dark place where your subjects won't hold still for you. I finally determined that the "food" setting worked okay as long as the fish held still, like this eel,

or this little bugger, who was sitting in exactly the same position when I came back to see the jellyfish again.

But for everything else, taking videos seemed to work best. First we have my favorite Leafy Sea Dragons,

and the jellyfish,

and these camera-shy fellows who were in with the sea urchins. I found the sea urchins particularly interesting in light of the fact that some of the characters in Virgin have hair that looks like this.

There's something mesmerizing and stress-reducing about the way schools of fish swim together.

But the rays are the most serene of all.

Bud and Sam took a helicopter ride after we got back to the hotel while I blogged and Mike fiddled around on the computer. They got a picture taken with the helicopter, but it was a print, and I didn't think to pack my flat-bed scanner!

After dinner at the Texas Roadhouse Grill, we went to see Shrek 4 in 3D which was a hoot!

One of the things I've been wanting to do lately is to stay up late enough to watch Craig Ferguson on the Late, Late Show. I love listening to him talk (sort of the way you like Gerry, Donna!) and I think he's hysterical, but I only catch little bits of his show when one of my patients happens to be watching it. I sort of envy them being able to lie in bed and watch the show, and since I don't have a TV in my bedroom at home, I thought it was something I could do while on vacation. Unfortunately, so far, I've been too tired to hang on much past midnight.

Something tells me that tonight won't be the night, either. . .

Tuesday, June 1, 2010

Tasty Tuesday Marinated Pork Chops!

Donna sent in this recipe recently, and I can honestly say it's a good one! I used olive oil instead of canola and lemon juice instead of lime, but the chops were still darn good!

Marinated Pork Chops
1/2 Canola Oil (Donna used Grape seed oil)
1/4 c lime juice
4 tsp. balsamic vinegar
2 tsp sugar
2 tsp Worcestershire sauce
1 tsp. sea salt
1 tsp paprika
1 garlic clove, minced
6 boneless pork chops(4 oz each)
In a large resealable bag, combine the first 8 ingredients and then add pork chops. Seal Bag and turn to coat: refrigerate 8 hrs or overnight. (I didn't leave it set this long, and it was still good)
Drain and discard the marinade. Grill pork chops covered over medium heat for 4-5 min. on each side. or until meat thermometer reads 160 degrees. Serves 6 servings .
Donna made grilled seasoned root vegetables on the side. Enjoy!

Tuesday, May 18, 2010

Tasty Tuesday Tuscan Cheese Spread!

I made my usual cookout goodies for Mike's graduation party on Sunday, but my sister-in-law said that this was the best thing on the table. I happen to agree. I figured this one out by reading the ingredients on a label and coming up with my own version. I don't have any pictures of it because there isn't any left to photograph!

Tuscan Cheese Spread

6 oz cream cheese (room temperature)
6 oz Gorgonzola cheese (room temperature)
2 tsp pesto
2 Tbsp chopped sun-dried tomatoes (I use the kind that's packed in oil with herbs, but the dry kind is okay, too)
2 Tbsp chopped roasted red bell peppers (I use Merzzetta)
Two or three dashes of salt, pepper, and garlic powder

Mix well, creaming the cheeses together and then add enough mayo to make it a good spreading or dipping consistency. This is great on any kind of chips, crackers, or bread, but I like it best on those little pretzel twists. It's also good on a hamburger or a sandwich.

Tuesday, May 11, 2010

Tasty Tuesday Morning Glory Muffins!

Donna sent me this recipe a while back, and since the Cat Master has done nothing creative in the kitchen for some time now, I was glad to have it ready to go!

Easy Morning Glory Muffins (Healthy Recipe) That My Men like

"These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon." Cook Time: 20 Min Ready In: 45 Min. Makes 12


  • 2 cups all-purpose flour
  • 1 1/4 cups white sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened flaked coconut
  • 1 apple - peeled, cored and shredded
  • 3 eggs
  • 1 cup vegetable oil (Substitute 1 cup unsweetened applesauce)
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
  3. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
  4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
  5. Butter them up and enjoy!

Tuesday, May 4, 2010

Tasty TuesdaySpicy African Chickpea and Sweet Potato Stew

This recipe comes to us from our very own Exotic Erotic Expert, Leslie! I haven't tried it yet, but it looks to be pretty tasty!

Spicy African Chickpea and Sweet Potato Stew (makes 4 servings)
· Spice paste (recipe follows)
· 1 ½ pounds sweet potatoes, peeled and cubed
· 2 cups of vegetable broth or water
· 1 can (16 oz) plum tomatoes, undrained, chopped
· 1 can (16 oz) chickpeas (garbanzo beans), drain and rinsed
· 1 ½ cups sliced fresh okra or 1 package (10 oz) frozen cut okra, thawed
· Yellow Couscous rice (recipe follows)
· Hot pepper sauce
· Fresh cilantro (optional)
· Prepare Spice Paste
· Combine sweet potatoes, broth, tomatoes with juice, chickpeas, okra and Spice Paste in large saucepan. Bring to boil over high heat. Reduce heat to low. Cover and simmer 15 minutes. Uncover; simmer 10 minutes or until vegetables are tender.
· Meanwhile, prepare yellow couscous.
· Serve stew with couscous and hot pepper sauce. Garnish with cilantro if desire.
Spice Paste
· 6 cloves garlic, peeled
· 1 teaspoon coarse salt
· 2 teaspoons sweet paprika
· 1 ½ teaspoons cumin seeds
· 1 teaspoon cracked black pepper
· ½ teaspoon ground ginger
· ½ teaspoon ground allspice
· 1 tablespoon of olive oil
· Process garlic and salt in blender or small food processor until garlic is finely chopped. Add remaining seasonings. Process 15 seconds. While blender is running, pour oil through cover opening; process until mixture forms paste.
Yellow Couscous
· 1 tablespoon olive oil
· 5 green onions, sliced
· 1 2/3 cups water
· 1/8 teaspoon saffron threads or ½ teaspoon ground turmeric
· ¼ teaspoon salt
· 1 cup of precooked couscous (precooked semolina)
· Heat oil in medium saucepan over medium heat until hot. Add onions; cook and stir 4 minutes. Add water, saffron, and salt. Bring to a boil. Stir in couscous. Remove from heat. Cover; let stand 5 minutes.
Enjoy :)