Saturday, April 14, 2018

Mexican Quinoa Salad



  • 1 cup uncooked quinoa
  • 2 cups water (or vegetable broth)
  • 1/2 large red pepper diced
  • 1/2 large orange pepper diced
  • 11 oz canned corn drained
  • 15 oz black beans, rinsed and drained
  • 4 green onions sliced
  • 1/4 cup chopped cilantro
  • 1/2 avocado diced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons vegetable oil
  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 2 teaspoons minced fresh jalapenos
  • 1/2 teaspoon dijon mustard
  • 1 small garlic clove minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon cilantro


  1. Place the quinoa and water (or broth) in a medium saucepan, bring to boil then cover and cook for 15 minutes or until done. Let rest with top on for about 5 minutes
  2. In a large bowl combine the peppers, onion, black beans, corn, cilantro and avocado - toss gently until mixed and set aside
  3. In a small food processor combine the cider, oil, honey, lime juice, jalapeno, cilantro dijon mustard, garlic and S&P; blend until very smooth - there will be some small pieces left
  4. When the quinoa has cooled a bit add to the veggies, toss to mix and then drizzle the dressing over and mix again.
  5. This can be served warm or chilled

Tuesday, April 11, 2017

Funeral Potatoes

Six Sister's Cheesy Hashbrown Potato Casserole:
1 (32 oz) bag frozen shredded hashbrowns
2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)
2 cups sour cream (light is fine)
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onions

2 cups crushed corn flakes
2 Tbsp butter, melted
Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions, Gently blend into hash browns. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Make at 350 degrees for 30 to 40 minutes

Tuesday, March 14, 2017

Asparagus Stuffed Chicken

Tried it! Loved it! Will make it again!

  • 3 large chicken breasts
  • 1 tbsp lemon zest
  • salt and pepper
  • 9 to 12 asparagus stalks, trimmed
  • 3 slices provolone cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp olive oil
  1. Preheat oven to 425 degrees F.
  2. Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling.
  3. Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.
  4. Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees.
  5. Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees and will be super tender and juicy! Enjoy!
If you do not have an oven safe skillet, use a regular skillet and then transfer chicken breast to a baking dish and cover with foil before placing in oven.

Tuesday, December 20, 2016

Sugar Cookies

  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on powdered sugar surface 1/2 inch thick. (I roll out on parchment paper) Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.  Bake 8 minutes in preheated oven. Cool completely.