Baked Onion Rings


2 Large Sweet Onions
2 Eggs
1 - 1/2 Cups Crushed Cornflakes
1 Tsp Sugar
1 Tsp Paprika
1/4 Tsp Garlic Salt
1/4 Tsp Seasoned Salt


Preheat oven to 375 Degrees.  Cut onions into 1/2 inch slices; separate into rings.  In a shallow dish, whisk eggs.  In another shallow dish, combine the cornflake crumbs, sugar, paprika, garlic salt, and seasoned salt.  Dip onion rings into eggs, then coat with cornflakes mixture. Arrange rings in a single layer on greased baking sheets.  Bake for 20 - 25 minutes or until tender.

Basil-Parmesan Angel Hair Pasta


1 Pkg (16 oz) Angel Hair Pasta
2 Tbsp Olive Oil
1 Can (12 oz) Fat Free Evaporated Milk
2/3 Cup Shredded Parmesan Cheese
1/2 Cup Thinly Sliced Green Onions
1/4 Cup Minced Fresh Basil
1 Tsp Grated Lemon Peel
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1/4 Tsp Pepper
Additional Fresh Basil
12 Lemon Slices


Cook pasta according to package directions.  Drain and return to pan.  Add oil; toss to coat.  Add milk, cheese, onions, basil, lemon peel, salt, garlic powder and pepper.  Cook and stir over medium heat until heated through.  Sprinkle with additional basil.  Serve with lemon.

Mini Apple Strudels


1 - 1/2 Cups Chopped peeled tart Apples
2 Tbsp plus 2 Tsp sugar
2 Tbsp Chopped Walnuts (Optional)
1 Tbsp All-Purpose Flour
1/4 Tsp Ground Cinnamon
6 Sheets Phyllo Dough
Butter Flavored Cooking Spray
Confectioners' Sugar (Optional)


Preheat oven to 350 degrees.  In a small bowl, combine the apples, sugar, walnuts, flour, and cinnamon.  Set aside.

Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out).  Spray with butter-flavored spray.

Fold in half width wise; spray  again with butter-flavored spray.  Spoon a scant  1/3 cup filling onto phyllo about 2 inches from a short side.  Fold side edges over filling and roll up.  Place seam side down on a baking sheet coated with cooking spray.  Repeat.

With a sharp knife, cut diagonal slits in tops of strudels.  Spray strudels with butter-flavored spray.  Bake for 20 - 22 minutes or until golden brown.  Sprinkle with the confectioners' sugar if desired.

Garlic Chicken 'n' Gravy


4 Boneless skinless chicken breasts
1/4 Tsp Salt
1/4 Tsp Pepper
5 Garlic Cloves, peeled and chopped
2 Tbsp butter
1/2 Cup plus 2 Tbsp Chicken Broth, divided
1/2 Cup White Wine or additional Chicken Broth
1/2 Tsp Dried Basil
1/4 Tsp Dried Oregano
1 Tbsp All-Purpose Flour


Sprinkle chicken with Salt and Pepper. In a large skillet cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned.  Add 1/2 cup broth, wine (or additional broth), basil and oregano.  Bring to a boil.  Reduce heat; cover and simmer for 7 - 9 minutes or until chicken is no longer pink.

Remove chicken with a slotted spoon and keep warm.  In a small bowl, combine flour and remaining broth until smooth; stir into pan juices.  Bring to a boil; cook and stir for 1 - 2 minutes or until thickened.  Serve over chicken.

* You can make this dish healthier by using wheat flour and light smart balance butter and a salt substitute.


Chicken in Creamy Gravy


4 Boneless Skinless Chicken Breast Halves
          (4 oz. Each)

1 Tbsp Canola Oil

1 Can (10-3/4 oz) Reduced Fat, Reduced Sodium Condensed Cream of Chicken and Broccoli Soup, undiluted

1/4 Cup Fat Free Milk

1 Tbsp Minced Fresh Parsley

2 Tsp Lemon Juice

1/4 Tsp Pepper

1/4 Tsp Worcestershire Sauce

4 Lemon Slices

Hot Spaghetti, Optional

Additional Minced Fresh Parsley, Optional


Preheat oven to 350 degrees.  Place Chicken in cast Iron skillet that is lightly coated with oil.  About 20-25 minutes.

In a large bowl, combine the soup, milk, parsley, lemon juice, pepper and worcestershire sauce.  Once chicken is out of the oven place on range top on medium setting.  Pour contents over chicken.  Top each chicken breast with a lemon slice.  Cover and simmer for about 5 minutes or heated through.  Serve over a small serving of spaghetti and sprinkle with additional parsley if desired.


Pulled Pork BBQ

 I have never really cared much for BBQ anything!  When I tried this after much hesitation I fell in love!  It is a combination of several BBQ sauces giving it a truly amazing taste and heavenly flavor.  Enjoy it because I do!


1/2  Large Pork Loin

2/3 Cup Water

1 Large Onion  (cut in quarters...to be removed later)

Garlic Powder

Salt and Pepper

Crushed Red Pepper

1/2 Bottle of Sauers BBQ Sauce

1/4 Cup of Scotts (yellow label) Vinegar Based BBQ Sauce

Sweet Baby Ray's (Regular) BBQ Sauce (To Taste...usually more than the spicy sauce)

1/2 - 1 Cup of Sweet Baby Ray's Hot and Spicy BBQ Sauce (depending on your taste)


In a crock pot, place the whole pork loin in to 1/2 inches of water (roughly 2/3 cups).  Just enough to cover the bottom of pot.  Add onion, salt, pepper, crushed red pepper to taste and a lot of garlic powder (3 - 4 good shakes).  Cook 8 - 10 hours on low.  Drain juices reserving 1 cup.  Carefully remove the pork loin and place into a large pan to shred with 2 forks.  Place back into crock pot for 1 more hour with the reserved juices and add the BBQ sauces.  Serve on Hamburger buns of choice.


Roasted Parslied Potatoes


5 small to Medium Baking Potatoes, Diced
5 Tbsp Smart Balance Butter, Melted
1/4 cup Parsley (More is desired)
2 Tbsp Italian Seasoning
3-5 Tbsp Garlic Powder (To Taste)
Salt and Pepper to Taste


Preheat oven to 350 Degrees.  Use a napkin and spread olive oil on the bottom of your baking pan to prevent sticking.  Clean potatoes and dice to desired size.  Melt the butter in a microwave safe bowl and set aside.  Put your diced potatoes into a mixing bowl and add your garlic, parsley, Italian seasoning, and salt and pepper and mix well to coat the potatoes.  Drizzle your melted butter over the potatoes and stir to make sure they are all covered.  Place on your baking pan and cook for 30 - 40 minutes or until golden and cooked through.

Chicken Vermicelli Soup with Egg Shreds

The Everyday Chicken Cookbook: Over 365 Step-By-Step Recipes for Delicious Cooking All Year Round

I made this the other night and it was amazing.  I highly recommend this one.  I added a little bit more noodles and found that I probably shouldn't have based on the noodle to chicken stock ratio in the leftovers. The only thing I would do differently would be to use the exact amount of noodles they call for or a bit less and cut the chicken into thin small pieces.  I think this will help give it more balance.  Enjoy!


(Serves 4 - 6)

3 Large Eggs
2 Tbsp Chopped Fresh Coriander (Cilantro) or Parsley
6 1/4 Cups Good Chicken Stock or Consomme
1 Cup Dried Vermicelli or Angel Hair Pasta
4 oz Cooked Chicken Breasts, Slicked
Salt and Pepper to Taste


First make the egg shreds.  Whisk the eggs together in a small bowl and stir in the chopped coriander or parsley.  Heat a small, non-stick frying pan and pour in  2 - 3 Tbsp egg, swirling to cover the base evenly.  Cook until set.  Transfer to a chopping board.  Repeat until all the mixture is used up.  Roll up each egg pancake and slice thinly into shreds.  Set aside.

Bring the stock or consomme to a boil and add the pasta, breaking it into short lengths.  Cook for 3 - 5 minutes or until the pasta is almost tender, then add the chicken, salt and pepper.  Heat through for 2 - 3 minutes, then stir in the egg shreds.  Serve immediately.


Roasted Pork with Roasted Garlic Vinaigrette

I made this for our Easter dinner and it was a huge hit with the entire family. I would have to say that this is one of my favorites so far.


Roasted Garlic:

2 heads Garlic
2 tbs Olive Oil

Pork Loin:

1 (3 1/2 to 4 1/2 lbs) Boneless Pork Loin
Black Pepper


1/4 cup Fresh chopped Parsley
1/2 cup Balsamic Vinegar
3/4 cup Extra Virgin Olive Oil
1 tsp Sugar
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Water


Preheat oven to 350 degrees.

For the Roasted Garlic:

Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up around the garlic halves making sure they stay flat. Seal the foil into an air tight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let it cool slightly.

For the Pork:

Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant read thermometer registers 140 - 145 degrees, about 30 to 40 minutes. Remove the pork loin from the oven and tent with foil. Let rest about 15 minutes.

For the Vinaigrette:

Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.

To Serve:

Slice the pork into 3/4 inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.