Entries categorized as ‘recipe’

Greek Style Orzo Salad

July 21, 2014 · 1 Comment


I was expecting macaroni or potato salad at the BBQ. What a nice surprise this Greek Style Orzo Salad was.  I was not the only who loved it. Here is the recipe my sister Marianne (she made this salad for us) gave me, hope you try it.

Orzo Salad – Greek Style
serves 6-8

1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans
marinated artichoke hearts – chopped
1 large tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup fresh parsley – chopped
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper

Bring a large pot of  salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid marinade .  In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss, cover  and chill for 1 hour in refrigerator.Just before serving, drizzle reserved artichoke marinade over salad and toss gently.


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Anisette Toast

July 12, 2014 · 3 Comments


My mom plays poker every Friday night with the ladies. They each bring something good to share each week. Helen makes these great Anisette Toasts.   I am so happy on a Saturday morning if my mom  brought some home for me (like today). :) Here is the recipe

Anisette Toast

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup softened butter
1 cup white sugar
3 eggs
4 teaspoons anise extract

Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside. Grease 2 baking sheets.

Beat the butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in the last egg along with the anise extract. Mix in the flour until just incorporated. Divide the dough onto the prepared baking sheets. Form each portion into a 12-inch long log, 1/2-inch thick.

Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool 5 minutes. Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets. Return to the oven, and bake 5 to 10 minutes until the bottoms turn golden brown. Turn the cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

Serve with fresh coffee. Good morning, Thank you Helen!!!

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Stir Fried Collard Greens

July 3, 2014 · 2 Comments

A few weeks ago I had some friends over. As always  I tried to make something a little different, something that I had already made.  I decided  to make a different side dish.  Kale!  This would be a  super nutritional side dish and  something I knew my friends don’t normally eat.

However, by accident, I picked up a bag of collard greens instead of Kale.  Oops!  I don’t want to serve collar greens!

Collard greens are not tasty and they looked like they would not be easy to cook.  But I had no time to run to the store to buy the Kale, so the decision was made, collard greens it is.


 It really worried me that I was making something that no one would like.


 When I served the meal I noticed my company putting the collard greens on their plates, and as they ate the greens, each one commented on how delicious they were.  So delicious these greens were that my guest kept asking for more greens. Who knew!  I didn’t.

 Collard greens are now a new side dish in my home.  You have to try them, if you have not already done so.  Try this little recipe I found right on the bag of collard greens.

 one bag 16oz Fresh Collard Greens(rinsed and hard stems removed)

1 tbspn olive oil, 1 medium onion, slcied thin, 1/2 green and red bell pepper, sliced thinly, 4 garlic cloves, peeled and chopped, 1 tsp. seasoning salt, 1/2 tbsp. sugar, 1/4 tbsp. pepper.

get-attachment (97)

Saute onion, peppers and garlic in oil over medium heat for 5 minutes or until soft.  Add Fresh Collard Green, and turn heat up to medium-high.  Add seasoning salt, sugar, pepper, cook for 5-7 minutes or until desired consistency.

get-attachment (98)

I eliminated the slicing of peppers by buying a bag of frozen sliced peppers.  I did add one extra ingredient, I added crushed hot peppers .

That was the kick.

get-attachment (96)Collard greens don’t scare me anymore!

Categories: recipe

Teriyaki Chicken Wings

June 28, 2014 · 1 Comment


I love chicken wings in Teriyaki sauce. Sometimes I serve them as a appetizer, sometimes as the heart of the meal.  I like to use ingredients I find in my cupboard.  Here is my quick and simple recipe:

Teriyaki Chicken Wings

Oven 400

2 1/2 lbs chicken wings
1/2Cup of  your favorite Teriyaki Marinade Sauce (I used Shop & Stop brand)
1/4 Cup Vinegar – any flavor
3 -4 cloves garlic – sliced or minced
Pepper flakes to taste – optional

Mix sauce together and pour over chicken wings.


Toss and stir  to cover the wings.  Let marinate for 30 minutes (or longer).
Cover baking sheet pan with parchment paper (for easy clean up). Place wings on parchment covered baking pan, spoon some of the sauce on top  and bake for 1/2 hour and turn over, bake another 1/2 hour.
******Throw away any left over marinade*********

Keep a eye on the wings not to burn. Depends on how hot your oven cooks.
Place wings on a platter and drizzle cooking juices from baking pan on wings and serve.


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Spaghetti with Mussels In White Wine Sauce

June 16, 2014 · 4 Comments


While I was visiting my daughter last week, she asked if I knew a easy starter for her blog.  When I go out, I love to start with Mussels in White Wine. Before I knew what happened, we were at the market, picking up mussels, hot pepper flakes, garlic, grape tomatoes and parsley. She got me cooking as soon as we got home. Here is the quick and easy recipe.


Mussels In White Wine

2 lbs mussels, rinsed, cleaned ,drain and sorted. Any mussels that won’t stay close or are broken – toss out.

In a large frying pan with a lid, add 4 Tbs olive oil, heat and add 4 cloves of garlic and hot pepper flakes (I like it hot).  Add the mussels carefully, not to break. Cover and let simmer for 5 minutes. Stir carefully and add 1 Cup of your favorite white wine. Add 10-15 grape tomatoes sliced in half. Salt/pepper to taste and a handful of parsley chopped rough. Cover and cook for 5-10 more minutes, until you see the mussels open.  Throw out any mussels that do not open.  When in doubt, throw it out. Serve with bread and a glass of wine.


Turns out, my daughter and her family  were meeting friends for dinner so , I took the mussels out of the shells and brought those beauties  back home with me. Boiled up a box of  pasta and invited my sister  for dinner. :)


Waste not, want not. Hope you try this easy, quick and inexpensive recipe. You really get a big look without breaking the bank. Whatever way you serve them, starter or main dish, Mussels In White Wine Sauce is delish! :)

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