Italian Parmesan Herb Chicken and Potatoes in the Slow Cooker

I put this together before church one Sunday morning.  It smelled (and tasted!) fantastic when we got home.  If you have garden fresh tomatoes, they make a wonderful side dish.  A simple tossed salad would be good too.

I don’t have an ingredient picture this time.  I think I was too busy getting ready for church, cooking as fast as I could.  I forgot to snap the photo.

I did use frozen chicken tenders and skipped thawing them.  They cooked just fine.  You can also save time by estimating the herb measurements instead of measuring.

Here’s the how-to:  [Read more…]


Summertime Tuna Tomato Salad

This is not your typical tuna salad.  There’s no mayo.

Instead, the tuna is served over avocado slices and topped with tomatoes, cilantro and a simple vinaigrette dressing.  The flavors are out of this world.  For complete happiness, serve it with good, crusty bread.

Oh yeah, you don’t need to turn the oven on for this dinner either.

Here’s what you’ll need:  [Read more…]


Cucumber and Tomato Salad

It’s cucumber season!

I can’t actually tell that from looking at our garden. We don’t have any cukes yet, but I have noticed that people have been searching “Cucumbers and Onions” a lot lately.

In case you are blessed with many cukes, here’s another delicious way to eat them.  [Read more…]


Italian Seasoned Salt Chicken in the Slow Cooker

A few weeks ago I decided to make some flat bread with homemade Italian Seasoning.  That didn’t work out too well on my first try.  I’ll have to play around with it a bit.

But I have been using the Italian Seasoning on all kinds of other foods and it’s been really good.  The seasoning adds lots of flavor to chicken or pasta dishes.  This time, I used it on chicken thighs in the slow cooker.  Here’s what you’ll need:

[Read more…]

Roasted Sweet and White Potatoes

Roasted potatoes (or nearly any kind of veggie) is a favorite side dish around here.  The other night, I decided to toss two sweet potatoes into the mix.  We ate this with Garlic Lime Tilapia.  There’s something about eating sweet potatoes with fish that makes me feel really healthy.  If that’s an illusion, please let me live in my happy ignorance. [Read more…]

Broccoli Tomato Tortellini Salad

broccoli tomato tortellini salad done

It’s hot outside.  Super hot and humid.

If you’re looking for a cool dinner idea, this is your recipe.

I wish I could say that I had garden fresh tomatoes for this dish, but my plants have yet to decide to really produce tomatoes.  All I have are a few small green maters that taunt and torment me because they haven’t changed in size or color for weeks.

I’m a gardening failure.  But that’s a whole ‘nuther post.  For this dish I used a couple of store bought tomatoes and grape tomatoes (tragic because this is August) and 3 delicious cherry tomatoes from my garden.

[Read more…]

Roasted Broccoli and Red Pepper


roasted red pepper and broccoli done

Roasting broccoli in the oven gives a new dimension to the flavor.  It brings out a nutty taste in the broccoli and enhances the sweetness of the red pepper.  You can vary the seasonings using seasoned salt, grill seasoning or lemon pepper, but I chose to go simple with Kosher salt and freshly ground pepper.

[Read more…]

Carrots, Parsnips and Potatoes

carrots, parsnips and potatoes done

Parsnips are a vegetable that I had never eaten until recently.  A few months ago I used some in All Veggie Vegetable Soup.  My friend, Beverly told me that she roasts them in the oven, so I decided to try that too.  They are so good!  The slightly sweet taste pulls me back for a second helping and even third.

[Read more…]

Seasoned Salt – Make Your Own

I decided one day to make my own seasoned salt.  I started grabbing spices and seasonings from my pantry and began to mix them together in amounts I thought sounded good.  Then I used the mixture on oven roasted potatoes.  So good!

A few days later, I mixed up a larger amount.  I’ve used it in all kinds of recipes, including the pasta that I will share tomorrow.  Here’s what you’ll need to make your own: [Read more…]

Spaghetti with Garlic and Oil and Tomato and Onion Salad

You will impress the people you cook for when you serve them this dish. It has everything you could ever want:
– It’s fast – cooks in about the time it takes to get the water boiling and cook the spaghetti
– It’s cheap – who doesn’t like that?
– The flavors are perfect together, like a symphony

I took the recipe from Rachael Ray, but she does say she didn’t make it up. It’s a classic and with good reason. She calls it Spaghetti con Aglio e Olio, but since I’m kind of lazy, I just say it in English.

I do admit to being afraid of anchovies before I made this recipe. (Don’t leave me now! Hang in there, it will be okay!) I’d never bought them or eaten them, but Rachael promises that they don’t taste like fish when they’re cooked up in this recipe – and she’s right! They are outstanding. Don’t leave them out. Even my kids know they’re in there, but the still love this dish. (I kept the anchovies a secret until they tried the dish and liked it.)

I wish I had more step-by-step photos for you, but I was in a hurry to fix this for my hungry family after church and forgot to take any pics.

You’ll need:
1 lb. spaghetti (I like angel hair or vermicelli)
1/3 cups olive oil (RR says 5 times around the pan)
8 cloves of garlic, chopped
8-10 flat anchovy fillet
1 tsp. crushed red pepper flakes (a small pile in the palm of your hand)
fresh flat-leaf parsley

For the Tomato and Onion Salad:
6 Roma tomatoes (or any garden fresh, vine-ripe tomato)
1 small white onion
more flat-leaf parsley
salt and pepper (I like Kosher salt and fresh ground pepper)

Add a loaf of crusty bread and extra oil for dipping it in.

I’m going to add this in two different recipes to make it simpler.

Spaghetti with Garlic and Oil

Serves: 6-8 servings

  • 1 lb. angel hair
  • ⅓ cups olive oil
  • 8 cloves of garlic, chopped
  • 8-10 flat anchovy fillet
  • 1 tsp. crushed red pepper flakes
  • fresh flat-leaf parsley, chopped
  1. Put a large pot of water on to boil. Cook spaghetti according to package directions.
  2. While that cooks, chop the garlic.
  3. In a skillet over medium -low heat add the olive oil, garlic, red pepper flakes and anchovies.
  4. Stir this every once in a while, using the back of the spoon to break up the anchovies. They will melt into the oil and become very yummy.
  5. Drain the pasta and add to the skillet.
  6. Add parsley
  7. Toss to coat.
Tomato and Onion Salad

Serves: 4-6 servings

  • 6 Roma tomatoes (or any garden fresh, vine-ripe tomato)
  • 1 small white onion
  • flat-leaf parsley
  • drizzle olive oil
  • salt and pepper (I like Kosher salt and fresh ground pepper)
  1. Slice the tomatoes and onions thin.
  2. Chop up some parsley – just a handful.
  3. Drizzle some olive oil over the tomatoes and onions.
  4. Add a bit of salt and pepper and stir in some of the parsley.

That’s it! It sounds like a lot of steps but it really does come together fast and it tastes like a bit of Italian heaven!