Monday, June 14, 2021

Oven Baked Red Potato Fries

Original recipe from Belly Bootcamp

Prep Time: 15 min
Cook Time: 30 min
Servings: 4-6


  • 2 lb red skin potatoes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp salt
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/4 tsp black pepper

  1. Preheat oven to 460 F and line baking sheet with foil
  2. Slice clean potatoes into wedges, 1/4 to 1/2 inch thick
  3. Combine oil and spices into bowl
  4. Toss potato wedges into oil and coat evenly
  5. Bake 25 min, flipping halfway

Wednesday, January 1, 2020

Naan Bread

Original recipe from Henrys HowTos

Prep Time: 15 min
Cook Time: 30 min
Servings: 5-6

  • 2 tsp dry yeast
  • 1 tsp white sugar
  • 1 tbsp greek yogurt
  • 1 cup warm water
  • 3 cups plain flour, extra for dusting
  • 4 tbsp oil or ghee
  • 1 tbsp butter
  • 1 tbsp chopped parsley

  1. In a bowl, disolve the yeast in warm water. Add in the sugar, salt, and yogurt.
  2. Mix in 2 cups flour. Continue to add flour 1/2 cup at a time until desired consistency.
  3. Knead the dough for 5-10 minutes. Adding flour as necessary.
  4. Rest the dough in the bowl covered with cling wrap for 45-60 min.
  5. Heat cast iron skillet
  6. Divide dough in half. Form dough into a ball and then flatten out to size of skillet.
  7. 2 tbsp. olive oil in pan. Cook on low to med heat for around 2 1/2 min. Drizzle with oil and flip over. Cook for another 2 1/2 min
  8. Brush with butter/parsley

Thursday, July 18, 2019

Banana Pancakes

  • 2 bananas, mashed
  • 3 eggs
  • 1/2 cup old fashioned oatmeal
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • salt to taste
  • butter

  1.  Mash bananas in medium bowl
  2. Stir in eggs, oatmeal, cinnamon, vanilla and salt.
  3. Preheat griddle to 300 F
  4. Melt slice of butter on griddle. Pour around 1/4 cup of pancake mixture into center of butter.
  5. Cook for 4 minutes.
  6. Flip pancake and cook an additional 3 min
Server with fresh sliced strawberries or maple syrup.

Thursday, March 28, 2019

Steak & Strawberry Salad

  • 8 cups baby spring lettuce mix
  • 2 pounds flank steak
  • 1 cup sliced strawberries
  • 1 cup pecans, cashews, or sliced almonds
  • Fetta cheese crumbles
  • Montreal seasoning
  • 1/2 cup extra virgin olive oil
  • 1/4 cup aged balsamic vinegar
  • 1 tbsp. raw honey
  • 1 tbsp. strawberry preserves
  • 1/4 tsp black pepper
  1. Mix all ingredients for vinaigrette in a blender bottle. Shake well. Set aside
  2. Warm grill to 450 degrees. Sprinkle flank steak with Montreal seasoning. Grill for 8-10 min per side depending on how you like your meat (center of steak should read 145 degrees for medium rare)
  3. Slice steak thinly
  4. Place lettuce and berries in bowls, top with steak. Sprinkle nuts and fetta on top. Drizzle with vinaigrette.

Wednesday, February 27, 2019

Chicken Tikka Masala

One of my favorite Indian dishes.

Original recipe from Cafe Delites

Prep Time: 15 min
Cook Time: 30 min
Servings: 5-6


Chicken Marinade:
2lbs chicken breasts/tenders cut into large bite-sized pieces
1cup plain yogurt
1 1/2 tbsp. minced garlic
1 tbsp. minced ginger
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp Kashmiri chili (or 1/4 tsp red chili powder & 3/4 tsp paprika)
1 tsp salt

2 tbsp. vegetable oil
2 tbsp. butter
1 large onion, finely diced
1 1/2 tbsp. minced garlic
1 tbsp. minced ginger
1 1/2 tsp garam masala
1 1/2 tsp ground cumin
1 tsp turmeric power
1 tsp ground coriander
14 oz tomato puree
1 tsp Kashmiri chili (or 1/4 tsp red chili powder & 3/4 tsp paprika)
1 tsp ground red chili powder (adjust to taste preference)
1 tsp salt
1 1/4 cup heavy cream
1 tsp brown sugar
1/4 cup water if needed
4 tbsp. fresh cilantro (coriander leaf) to garnish


  1. In a bowl, combine yogurt, garlic, ginger, and spices. Add chicken and let marinate for 10 minutes to an hour (or overnight if time allows)
  2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up the browned bits stuck on the bottom of the pan.
  4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
  5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
  6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
  7. Garnish with cilantro (coriander leaf) and serve with fresh, hot basmati rice.

Sunday, February 10, 2019


My fabulous sister-in-law, Amy Glemser, introduced me to these delightful Danish snacks. She would often make them for breakfast on special occasions. I had to get this recipe from her when we moved away so we could continue to enjoy them. These are particularly yummy with apple butter, raspberry jam, powdered sugar, etc.


1 1/2 cup butter, melted
3 cup water
3 Tbsp yeast
6 eggs
2 tsp vanilla extract
1/4 + 1/8 cup milk powder
1/2 cup sugar
1 1/2 tsp cardamom
3/4 tsp salt
6 cup flour

  1. Melt butter and add half of water and vanilla. Set aside.
  2. Use 1/2 of water to dissolve yeast and set aside
  3. Combine dry ingredients and mix together.
  4. Add butter and yeast mixtures quickly to dry ingredients to prevent lumps.
  5. Add eggs one at a time
  6. Let rise 1 hour
  7. Heat Æbleskiver pan on med-low heat.
  8. Server with jam, maple syrup, cinnamon sugar, Nutella, etc.
Note: can substitute 50/50 cinnamon/nutmeg instead of cardamom

Cinnamon Sugar
3 Tbsp sugar
3 tsp cinnamon

XL Batch
2 1/4 cup butter, melted
4 1/2 cup water
4 1/2 Tbsp yeast
9 eggs
3 tsp vanilla extract
1/2 cup + 1 Tbsp milk powder
2 1/4 tsp cardamom
9 cup flour
1 1/4 tsp salt
3/4 cup sugar

Sm Batch
1 cup butter, melted
2 cup water
2 Tbsp yeast
4 eggs
1 1/2 tsp vanilla extract
1/4 cup milk powder
6 Tbsp sugar
1 tsp cardamom
4 cup flour
1/2 tsp salt

Sunday, September 2, 2018

Shrimp and Sausage Skillet

1 lb medium or large shrimp (peeled and deveined)
6 oz of pre-cooked smoked Turkey sausage chopped
1 red bell pepper, diced
3/4 cup diced green bell pepper
1/2 medium yellow onion, diced
1/4 cup chicken stock
2 small zucchini, chopped
2 garlic cloves, minced
salt & pepper to taste
2 tsp Old Bay Seasoning
2 tbsp. coconut oil or olive oil

1. Heat a large skillet over medium-high heat with some coconut oil or olive oil.

2. Season shrimp with Old Bay Seasoning

3. Cook shrimp about 3-4 minutes until opaque - remove and set aside

4. Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes.

5. Add sausage and zucchini to the skillet, cook another  minutes.

6. Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute

7. Pour chicken stock into pan and mix through to moisten everything

8. Add salt and ground pepper to taste

9. Remove from heat and serve.