Archive for December, 2013


1 pint of sliced mushrooms

Garlic salt (season to taste, mine is sprinkled till all covered

Garlic butter (about 1 teaspoon)

Siriacha hot chili sauce(I use 1 to 2 tablespoons, I like mine hot)

12 boiled shrimp with horseradish sauce

In a small skillet sprayed with oil and preheated to med high, place mushrooms.   Season them with garlic sauce and cover with lid, turn heat to low and let cook for about 5 minutes.  Add a teaspoon of garlic butter (I use real butter with fresh grated garlic and have stored and ready to use), put lid back on and let simmer for 5 minutes, remove lid and add 1 to 2 tablespoons of Sriracha Hot Chili Sauce, stir, put lid on and let sit for 5 minutes still on low heat

Serve with boiled shrimp and horseradish sauce, slice of home baked bread and perhaps a side salad

Easy Doughnuts
Serves 8| Hands-On Time: 15m| Total Time: 15m


  • 3/4 cup vegetable oil
  • 1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon


  1. Heat ½ cup of the oil in a medium skillet over medium-low heat.
  2. Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for “holes.”
  3. Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a wire rack or paper towel–lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
  4. In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.
    This recipe makes 8 doughnuts, plus holes.

Nutritional Information

  • Per Serving
  • Calories 126Calories From Fat 36%
  • Fat 5g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 332mg
  • Carbohydrate 19g
  • Fiber 1g
  • Sugar 7g
  • Protein 2g
Veggie Pizza
Serves 4| Hands-On Time: 30m| Total Time: 50m



  1. Heat oven to 450° F. Brush 2 rimmed baking sheets with oil.
  2. Heat the oil, stirring occasionally, in a large skillet over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the broccoli rabe and cook, tossing occasionally, until crisp-tender but still bright green, 3 to 5 minutes.
  3. Shape the dough into 2 rounds and place on the prepared baking sheets. Top with the marinara, radicchio, bell pepper, cooked broccoli rabe, ricotta, ½ teaspoon salt, and ¼ teaspoon black pepper, dividing evenly. Bake, rotating the baking sheets halfway through, until golden brown, 15 to 20 minutes.
  4. Cut each pizza into 4 slices.

Nutritional Information

  • Per Serving
  • Calories 530
  • Fat 23g
  • Sat Fat 7g
  • Cholesterol 32mg
  • Sodium 1,193mg
  • Protein 20g
  • Carbohydrate 64g
  • Sugar 8g
  • Fiber 11g
  • Iron 6mg
  • Calcium 277mg
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