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Thursday, August 08, 2013

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Friday, March 15, 2013

Crash Potatoes


12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)Bake in a 450 degree oven for 20-25 minutes until golden brown.

Tuesday, March 12, 2013

Chicken Gyros

Chicken Gyros

2 chicken breasts, cut into strips
 1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons garlic, chopped
1/2 teaspoon oregano {dried}
1/2 teaspoon cumin
1/2 teaspoon onion {powder}
1 teaspoon salt

In a bowl or bag, place all of the ingredients together and mix well. Marinate for up to 2 hours. Once ready, place the chicken on a grill {I use a George Foreman} or in a pan and cook for about 3-4 minutes per side.

Tzatziki Sauce

1 cup cucumber, finely chopped
1/2 cup greek yogurt
1/4 cup sour cream
1 teaspoon mint
1 teaspoon cilantro
1 tablespoon lemon juice
1 garlic clove, minced
1/4 teaspoon salt

Mix all of the ingredients together and let sit for at least 1 hour before using.


pita bread lettuce tomatoes, sliced red onion, thinly sliced tzatziki sauce {recipe above} Take a piece of pita bread and layer with the lettuce, chicken, tomato, red onion and tzatziki sauce.

Wednesday, January 09, 2013

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Thursday, November 18, 2010

Apple Strudel aka Apfelstrudel


1 egg
1 tbsp. water
2 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tbsp. raisins
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Confectioners' sugar (optional)


Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.


Make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

Ingredient Note:

For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.

Recipe Note:

The strudel may be served with Vanilla Sauce: Stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for at least 1 hour. Remove the vanilla bean. Makes about 1 3/4 cups.

Wednesday, November 17, 2010

Doughnuts From Refrigerated Biscuit Dough

  • 1 can refrigerated biscuit dough (any brand)

  • 1 quart vegetable oil

  • 1 cup sifted confectioners' sugar

  • 3 to 4 tablespoons maple syrup

  • Clean pop bottle lid

  • Small mixing bowl

  • Mixing spoon

  • Heavy pan for deep frying

  • Paper towels for draining

  • Serving dish

  • Cut centers out of biscuits with clean pop bottle lid. Save centers and fry seperately from doughnuts.
  • In a small mixing bowl, mix together powdered sugar and maple syrup until no longer lumpy. Set aside.

  • In heavy pan or deep fryer, fry two to three doughnuts at a time until golden brown; turn and fry second side until golden brown. Remove from oil and place on paper towel to get off excess grease.  Temp should be about 375 for best results.

  • Immediately dip in maple glaze. Put on serving dish and serve immediately.  OR as an alternative, just coat them in sugar and enjoy.  Couldn't get much simpler than that!