I’ve seen recipes for baking chicken in wine, but decided that I wanted to try it with fish. This is what I came up with. It’s quick, easy to make, healthy, and it tastes good! Make it this week!



4 fillets white fish (I used cod)
1 cup dry white wine
1 package sliced baby portabella mushrooms
1-2 shallots, thinly sliced
Handful of Italian parsley, chopped
Salt and Pepper
1 tablespoon butter

     Preheat the oven to 425 degrees. Season the fish with salt and pepper, and place in baking dish. Pour the wine over the fish. Scatter the shallots and mushrooms over the fish. Bake at 425 degrees until
fish is opaque and flakes easily with a fork, about 10-20 minutes. (The cooking time will depend on the thickness of your fish.) Remove fish to a plate and cover with foil to keep warm. 
     Pour the wine, mushrooms, and shallots into a medium saucepan, and bring to a boil over medium-high heat. Cook for 10 minutes, until reduced down by about half. Stir in the butter, and season with salt and pepper.

Serve the fish with sauce spooned over it.
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     Roasted chicken is such a cinch, and my husband loves how easy it is on his stomach, for one thing. For another, preparing it with herbs not only makes it taste great, but it also makes it SMELL incredible!    
     Recently, for Raspberry Week, I did a Rosemary Roasted Chicken with Balsamic Raspberry Sauce. This time, I decided to make a salad out of it an give it a really great dressing - with bacon! Enjoy this one!
 --- Jenny


1 whole chicken
10-12 short sprigs fresh thyme
olive oil
salt and pepper
2-3 cloves garlic
1-2 cups white wine
3-4 strips bacon, prepared and chopped
distilled vinegar
1/2 teaspoon corn starch
salad greens

     Preheat oven to 400 degrees Farenheit. Remove chicken from packaging and transfer to baking dish. Drizzle with olive oil so that chicken's surfaces are glazed with the olive oil. Scatter sprigs of thyme throughout the dish, even on the chicken. Salt and pepper the chicken. Place whole cloves of garlic in dish. 
     Bake, covered with aluminum foil. After thirty minutes, remove foil and add wine. Continue to make until internal temperature reaches about 170 degrees, or another 15-30 minutes. Allow to cool enough to slice and handle. 
     In a food processor, blend wine and juices from chicken with bacon. Taste and add vinegar to taste. If you want a thicker dressing, add a small amount of corn starch to dressing in a skillet over low heat. Serve over arugula, spinach, or other salad greens.

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     I love fish, and I try to eat it once or twice a week. I’m always looking for new and different ways to prepare it, and raspberry week gave me an opportunity to come up with one myself. This is the best kind of main dish: easy, quick, healthy, and delicious!! Go make it tonight!



2 ½ tablespoons Dijon or spicy brown mustard
3 tablespoons raspberry preserves
1-2 teaspoons honey
4 boneless, skinless salmon fillets

   Preheat your oven to 400 degrees. In a small bowl, whisk together the mustard, preserves, and honey.

   Arrange the salmon fillets on a baking sheet, and brush generously with the raspberry mustard mixture.

   Bake the salmon for 15 minutes at 400 degrees, or until the fish flakes easily with a fork.

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     Welcome to Raspberry Week! We have some really nice ideas for you this time around, today starting with a super easy, super low-calorie, super healthy main dish. Roast Chicken. 
     There are some rules when it comes to cooking chicken, and some confusion that goes with it. I don't know where this idea came from, but you DO NOT have to rinse a chicken before you cook it. In fact, you actually SPREAD bacteria when you do that. Heat, rather, will kill the bacteria as the chicken cooks. 
     Today, I'm roasting a chicken with rosemary. The fragrance and flavor are really nice, and alongside the sauce, it serves as a really classy yet simple meal. Enjoy!


1 whole chicken
olive oil
salt and pepper
2 long stalks fresh rosemary
1 6-ounce package fresh raspberries
1/2 cup balsamic vinegar

In a large roasting dish, place chicken breast size up. Drizzle with olive oil and salt and pepper. Place stalks on either side of chicken in the dish, cover with foil and bake 40 minutes at 400 degrees. After forty minutes, take foil off and continue to bake another 15-20 minutes or until inner meat is fully cooked. (165 degrees measured internally with a meat thermometer)

In a sauce pan over medium to medium-high heat, mash raspberries and add balsamic vinegar. Simmer approximately 20 minutes or until mixture reaches desired consistency. Spoon over slices of chicken.

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     I love stuffed peppers, and I like to think of different ways to make them. When we decided to do ginger, I immediately thought Asian food. This is what I came up with for my main dish, and it was a hit!
Try them tonight!


¾ cup brown rice (you can use white)
1 ½ cups water
4 medium-large bell peppers
Sesame oil
Grapeseed or olive oil
½ pound of a pork tenderloin, in small chunks
2 carrots, diced
1 stalk celery, diced
4 green onions, sliced (if they’re super thin, use 5 or 6)
4-6 cloves garlic, finely chopped
2-4 Fresno or jalapeno peppers, finely chopped
1-2 tablespoons grated fresh ginger
1 small handful cilantro, chopped
Salt and pepper
½ cup honey
½ cup soy sauce
2 teaspoons rice vinegar
1-2 teaspoons Sriracha hot sauce (optional)

     Preheat your oven to 400 degrees. In a small saucepan, cook the rice in the water until done. Set aside. In a large pot, bring water to a rolling boil, then add the peppers. Cook for 5 minutes, drain and let them cool. When you can handle the peppers, cut off the tops and take out the seeds. You can also thinly slice a little off of the bottom of the peppers so that they stand upright without falling over.

     In a small saucepan, heat the honey, soy sauce, rice vinegar, and hot sauce over medium-high heat. Bring to a boil, turn the heat down and let it simmer 10-15 minutes.

     Heat some grapeseed and sesame oil in a skillet over medium-high heat (about a tablespoon total). Add the pork tenderloin and cook until browned (season to taste with salt and pepper), about 5 minutes.Remove from heat and set aside. Add some more oil to the skillet. Add the carrot, celery, green onion, and Fresno peppers, season with salt and pepper, and cook until crisp-tender, 3-4 minutes. Add the garlic, ginger, and cilantro, and cook for 1-2 more minutes.

     In a large bowl (or in the skillet if large enough), mix the veggies, rice, and pork. Spoon the mixture into the peppers and place them in a baking dish. Drizzle the sauce over the peppers and bake for 15-20 minutes. Top them with toasted sesame seeds if desired.

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     For my main dish this week, there was no special epiphany, but my mind connected seafood, ginger and garlic. I opted to put it all into a pasta with a basic alfredo. Since my husband's stomach is so sensitive, I kept it to a minimum of ingredients and he loved it! "It's not very fishy at all," he said. Pffft! (He has an aversion to fish, so I suppose this was a major win on my part.)
     As far as preparation goes, this one should be a go-to dish for a quick dinner. It went together in about 15-20 minutes, and it's restaurant-worthy!

--- Jenny


1 pound large scallops
1/4 cup plus 2 tablespoons butter
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
1/4 cup heavy cream
1/4-1/2 cup freshly grated Parmesan cheese
pancetta, chopped

     Over medium high heat, melt 1/4 cup butter and add garlic, ginger and scallops. Juice from scallops should incorporate into the butter and form a base for the butter sauce. Continue to cook until scallops are no longer translucent. Use a slotted spoon to set scallops aside. 
     Slowly add cream, 2 tablespoons butter, Parmesan and pancetta. Stir until creamy. Remove from heat to allow sauce to thicken.
     Arrange scallops on a bed of pasta and pour sauce over the top. Add freshly ground pepper to taste.

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     I was eager to work with lamb, given this was my first time to actually prepare it myself, rather than eating it in a restaurant. But I'm tired of the old "mint jelly" idea. I decided on a salsa, and was very pleased!
     As for the lamb, the combination of the two was a warm, bright taste, and I ate every bite!

--- Jenny


1 green apple, diced
1/3 cup raspberries
2 tablespoons diced white onion
1/2 jalapeno, seeded and diced
2-3 tablespoons chopped mint
juice of 1-2 limes

1 pound lamb cuts (loin pictured here)
2-3 cloves garlic, minced
1-2 tablespoons fresh rosemary, chopped
salt and pepper to taste
olive oil

3-5 hours in advance, mix salsa ingredients and refrigerate.

Lightly brush cuts of lamb with olive oil and sprinkle garlic, rosemary and salt and pepper over meat. Grill until cuts have reached desired doneness.

Spoon salsa over lamb and serve with vegetables.
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     I couldn’t decide what to do for my main dish for mint week. Then, I thought about doing something inspired by one of my favorite cocktails, the mojito. At first, I thought about marinating chicken in a mojito marinade before cooking it, but on the day I made the recipe I didn’t really have time to let the chicken marinate properly. This recipe is what I came up with, and it turned out great!


1 pound chicken cuts
Salt and pepper to taste
Cumin to taste
Coriander to taste, optional
Olive oil
Half of a large onion, chopped
2-3 cloves garlic, minced or grated
2 teaspoons flour
¾ cup heavy cream
2 teaspoons lime juice
¼ cup rum
1 tablespoon chopped fresh mint

     Season the chicken cuts to taste with salt, pepper, cumin, and coriander. Pan-sear or bake the chicken until done (remember the meat thermometer to check doneness). The cooking time will vary depending on the thickness of your cuts and your cooking method.

     In a large skillet over medium-high heat, sauté the onion and garlic in olive oil until the onion is translucent, 3-5 minutes. Add the flour and cook, whisking for 1-2 minutes. Whisk in the cream, and then stir in the rum and lime juice. Let the sauce come to a simmer and thicken a bit. Remove from heat and stir in the mint and season with salt and pepper to taste. Serve over the chicken. Garnish with a little more chopped fresh mint, if desired.

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     Time for lunch! Here's a tasty snack I put together the other day. Right now, we are on Secret Ingredient Cook-off sabbatical, but that doesn't mean the creativity stops!
     Pimento, or Pimiento, (Both are correct spellings) cheese sand-wiches are a Southern favorite that seem to have lost some attention over the years. And, rather than just have a store-bought version, I chose to create one. I used a naturally white cheddar cheese, made from raw milk, and it has a Mexican flair to it, given that I included chipotle sauce and some spices often used in Mexican dishes. Enjoy!

--- Jenny


1 1/2 cups shredded white cheddar cheese
1/4 cup greek yogurt
1/4 cup mayonnaise
2-3 tablespoons chipotle sauce (the sauce from a can of chipotle chiles) 
3-4 tablespoons pimentos
2 teaspoons ground cumin 
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/2 teaspoon chili powder
salt and pepper to taste
1 avocado, peeled, seeded, and sliced lengthwise
8 slices prepared bacon
8 slices bread

Preheat oven to 400. Combine first five ingredients in a bowl. Add spices, salt and pepper and mix well. Set aside. Butter a frying pan and "grill" bread on both sides. Spread cheese mixture over bread and bake, open-face, about ten minutes. 

Assemble sandwich with avocado and bacon.

Serves 4.

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I love dinners that are quick, easy, and fantastic, and this one fits the bill.  I had some sea scallops that I wanted to cook one night, some prosciutto, and just started tossing things together.  This is the result… Try it this week, you won’t be disappointed!
1-2 pounds sea scallops
Prosciutto, sliced into strips vertically
4 cloves garlic, finely chopped
2-3 shallots, finely chopped
White wine
Olive Oil
1-2 tablespoons butter
Freshly chopped Italian parsley
Salt and pepper the scallops on both sides and wrap each one with a strip of prosciutto.  Heat some olive oil over medium-high heat in a skillet and cook the scallops in a single layer, 2-4 minutes per side.  Remove from pan and set aside.  Add a bit more olive oil if you need to, then add the shallots and garlic and sauté for 1-2 minutes.  Pour in a good glug of white wine (I didn’t measure this), turn the heat to low, and melt in the butter.  Season to taste with salt and pepper and stir in the chopped parsley.  Serve the scallops with the sauce spooned over the top.

NOTE:  This is fantastic served alongside some fresh spinach wilted with finely chopped garlic and Fresno chile pepper.

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