I’ve got something very special for you. If you are looking for an entire dinner that will dazzle your dinner guests, look no further.
To begin, a delicious and healthy salad your guests will love. Next, one of the best chicken dishes I’ve ever prepared.
Better yet, you place the chicken on top of a tasty potato dish. Both are then covered with a wonderful white wine sauce.
Your guests will love this dinner.
Just click on the link for the full recipe.
Next time I’ll give you a couple of great dessert options to go with this dinner.
Going back in time, both my husband John and I began to eat fewer meat dishes. Given that both set of parents had mid-western roots, this was quite a departure from the meals we were used to eating. We had not sworn off red meat, it just turns out we both like chicken and fish more than we do beef.
In this blog I’m sharing two of my current favorite fish recipes. The first is a dish I’ve been making for a few years. It’s “Barbecue Shrimp” that is extra spicy and a real taste treat. I love food that wakes up the senses.
The second dish, “Spicy Sole,” is one I just made recently and was a big hit with everyone. As the name implies, it is spicy and delicious. I think you and your family and guests will love it.
Just click on the links for the complete recipes.
About Trisha Parker:
Trisha is the mother of three sons and has five grandchildren. She began as a finalist in the Miss Teen USA competition, worked as a model in television and print, became a New York based flight attendant, and then launched her long and successful career as a corporate executive. Recently retired, she has co-authored a book with her husband, The Best of Our Lives: Sharing the Secrets of a Healthy and Happy Retired Life, and lives every day to its fullest. She has been featured on both radio and television programs and is a frequent guest speaker. In addition to working for her favorite charities, Trisha is an accomplished chef, seamstress, fitness enthusiast, bargain hunter and travel adventurer.
For a copy of her book, go to www.TheBestofOurLives.com
With summer upon us, I’ve decided to share some of my simple summer breakfast recipes. I think you and your family will really enjoy waking up to this tasty oatmeal dish and these fantastic breads.
I’ve got three great recipes for you this week. The first one I call “Meatloaf With a Kick.” Of all my recipes, this is the one people ask for the most. I’ve even received emails from people I didn’t know who said they heard about my meatloaf and wanted the recipe. One time I took this meatloaf to a potluck dinner and a woman I didn’t know launched a search for the person who brought the meatloaf. Months later I got an email which began, “I was at a potluck dinner several months ago and had the best meatloaf I’ve ever tasted.” I was very flattered and sent her the recipe. It’s spicy but delicious.
The second recipe goes great with meatloaf, it’s my “Maple-Baked Beans.” The fact is, these beans will be a big hit with your family or guests no matter what else you serve.
Finally, I’ve shared my recipe for the best “Broccoli Cheese Soup” you will ever taste. My aunt Mary Jane gave me this recipe years ago and I’ve never tasted any better. Its easy to make and I guarantee you will love it. Even President George Bush, who didn’t like broccoli, would like this soup.
Simply click on the links below for the recipes:
Thanks for stopping by.
I’m going to make this short and sweet. Very sweet. I’ve got five wonderful confection treat recipes for the ones you love. Here they are:
Simply click on the link for each recipe and share the love.
Happy Valentine’s Day
Early in our marriage, my husband and I lived in Italy for two years. It was fantastic and I learned to love Italian food. The wonderful fresh ingredients, fragrant spices, and variety make Italian dishes pleasing for almost everyone.
Here are three of my favorite “Easy Italian” recipes. They are ideal whether preparing dinner for a few or the whole family. Better yet, besides being easy to prepare, they freeze nicely and taste just as good heated up right out of the freezer. (Simply click on the link for each recipe)
Cooking Tomato-based Sauces
I like to use a wooden spoon when cooking tomato-based sauces. Certain metals can react to the acidity and plastic spoons will become stained.
A good way to cut down on the acidity of you sauce is to use a little sugar, especially if any of your diners has digestion issues. I typically add a small amount of sugar, approximately 1/2 teaspoon or one small sugar packet at the end of the cooking time.
Easy Italian Early Preparation Baking Directions
If you prepare in advance, you can refrigerate for up to 48 hours prior to baking. Cover dish in plastic wrap and cover everything in foil. To bake, remove wrap, replace foil, and bake for 15 minutes more than stated in recipe.
If you prepare and freeze, or want to freeze leftovers, cover in plastic and then foil. Freeze for up to two months. If you go directly from freezer to oven, bake for 1 hour more than stated in recipe. If you thaw the dish, bake for 15 minutes more than stated in recipe.
Let me know what you think of these tasty dishes.
Happy New Year
I hope you all had a great holiday season and are already enjoying the new year. If you are like me, you may have saved some of those holiday dinner leftovers. If so, I’ve got some “leftover magic” for you.
Here are two recipes: one I call Easy Pot Pie using turkey or chicken, and the other is a tasty Cream of Potato Soup using leftover mashed potatoes. Enjoy!
Simply click on the link for each recipe.
When traveling, toss those complimentary shower caps from your hotel (make sure they are sealed) into your suitcase. When you get home, place them into a kitchen drawer with your plastic wrap and foil. They are perfect for covering any food item that you will get into over the course of a few days. I use them for pies, cookies, salads, etc. When the food is gone, toss the cap.
Let me know what you think.
I hope you had the opportunity to check out my last blog featuring two of my favorite vegetable sides, perfect for your Thanksgiving meal.
While keeping my desserts traditional, I also like to mix it up a little. With my “test kitchen” in full operation this week, we invited our neighbors over for a piece of Nutty Pumpkin Pie. It was a big hit and they suggested that I drop one off on Thanksgiving Day.
If you are sharing your Thanksgiving meal with grandchildren or anyone that want to pass on the pie crust, make a batch of the Pumpkin Pie Recipe, fill custards cups, bake as directed and garnish with a wafer cookie.
Simply click on the link for each recipe.
Nutty Pumpkin Pie
Pumpkin is very nutritious and like winter squash is easy to add to your diet. Canned pumpkin has no salt or sugar and fresh pumpkin is easy to prepare. Canned or fresh pumpkin is a good source of vitamin A, vitamin C, potassium and fiber. As a source of vitamin A, in the form of beta-carotene, pumpkin supports eye health and the functioning of our immune system. Vitamin C is not manufactured or stored in the body and is one of the many antioxidants critical for the growth and repair of tissues. One cup of cooked pumpkin provides approximately 25% of the daily value of potassium and fiber.
Cinnamon will not only enhance the flavor of your dish, but it is loaded with plant compounds that improves cholesterol metabolism and can help fight a myriad of diseases. It is especially beneficial for individuals with type 2 diabetes, pre-diabetes and weight issues.
While I enjoy the cooking, clean up can be a chore so I’m always on the lookout for short cuts. I typically do my chopping before I prepare my recipe, so to cut down on the dish washing, I use basket style coffee filters instead of bowls for dry ingredients.
Also, don’t toss those plastic placemats that have lost their luster. They are perfect for chopping and clean up with a warm soapy dishcloth.
I really hope you liked my last blog which featured two of my favorite holiday salad recipes. If you are like me, you may struggle with trying to find an appropriate vegetable recipe for your holiday meals. Steamed veggies seem to get passed around quickly but aren’t usually too popular. Well, I’ve discovered two recipes that are quite delicious and will go well with any of your main dishes. One is for yummy creamed peas and the other is for sweet potatoes so sweet and delicious you could serve them for dessert.
Simply click on the link for each recipe:
Sweet Potato & Apple Casserole
1. Green peas are loaded with nutrients and are a good source of vitamin K1 which is important for maintaining bone health and contributes to the body’s blood clotting function. In addition, they contain folic acid and vitamin B6 which is important for cardiovascular health.
2. Sweet potatoes are also loaded with nutrients, specifically manganese, vitamin A and vitamin C. Manganese plays a role in the prevention and treatment of numerous medical conditions. Vitamin A, in the form of beta-carotene is beneficial for vision health and the functioning of our immune system. Vitamin C is not manufactured or stored in the body and is one of the many antioxidants critical for the growth and repair of tissues.
1. Freeze your marshmallows. This will keep them nice and fresh and ready for use in baking or in a fresh salad.
2. Sweet potatoes are very dense and hard to slice. I’ve discovered that if you microwave them for one minute, let them cool for comfortable handling, you can peel them with ease and slicing will not be a problem.
Let me know what you think?