About Me

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I would say that I am curious, vivacious, gregarious, sometimes funny, intelligent, easy going, very passionate about the things I love, caring, thoughtful, and kind. Maybe that is a little over the top, but I think you can count on me to be very honest. LOL

Monday, January 22, 2024

Oat M&M Chocolate Chip Cookies




 2 ½ cups Old Fashioned Oats

1 cup peanut butter

 ½ cup honey

1 tsp vanilla extract

 Pinch of salt

 ½ cup mini chocolate chips

 ½ cup mini M& M candies

Instructions:

1.   Combine the oats, peanut butter, honey, vanilla, salt, chocolate chips and m & m’s in a large bowl and use a sturdy spoon or rubber spatula to combine until fully moistened.

2.    Pop in the fridge for about 30 minutes to chill and let mixture firm a bit

3.   Roll the cookie dough mixture into tablespoon size balls and place on a parchment lined baking sheet. Once all the balls are rolled, enjoy right away or chil for about 30 minutes. Store in an airtight container in the fridge for up to 2 weeks. 

Saturday, December 2, 2023

 

Greek Chicken Thighs



This Greek Chicken Thighs recipe has amazing flavor and is on the table in LESS than 30 minutes! Tender chicken thighs are cooked with traditional Greek flavors like olives, artichokes, lemon, and lots of garlic! It all comes together in one pan that's finished off in the oven where the chicken simmers in the delicious pan juices! This will become an easy, family favorite for sure!

PREP TIME10minutes 
COOK TIME12minutes 
TOTAL TIME22minutes 
COURSEDinner
CUISINEAmerican, Greek, Mediterranean
SERVINGS
CALORIES300 kcal 

 Ingredients:       6 - 8 boneless skinless chicken thighs

  • 1 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • 2 tbsp olive oil
  • 2 shallots, finely (diced red onions also work well)
  • 4-5 cloves of garlic, minced 
  • juice of one large lemon + lemon zest about 3-4 tablespoons of lemon juice
  • 1/2 cup chicken broth
  • 1 14oz. can artichoke hearts, drained and cut in half non-marinated artichoke hearts
  • chopped fresh parsley

INSTRUCTIONS
 

  • Prep: Preheat oven to 350°F. Season chicken with salt and pepper.
  • Cook Chicken: Heat a large, oven proof skillet (a cast iron skillet works well) over medium-high, then add olive oil. When oil is hot, add chicken. Cook chicken for 2-3 minutes on each side until you see nice, browned spots on both sides. Resist the urge to flip the chicken until you see those nice brown spots! That equals FLAVOR!
  • Add: Add garlic and shallots and continue cooking a few minutes more until shallots are soft. Stir often to ensure the garlic doesn't burn. Turn off the heat, Add lemon juice, lemon zest, chicken broth,  and artichokes. Stir everything to combine.
  • Bake: Place pan into the oven and cook for 12-14 minutes. Chicken should reach an internal temperature of 165°F when a meat thermometer is inserted into the thickest part of the meat. 
  • Serve: Remove from oven and sprinkle with fresh parsley and garnish with more lemon slices, if you like! Serve warm over rice or noodles

Thursday, October 12, 2023

 

 

Alone in the backyard

I munch on the last of the cherry tomatoes

I listen to the chatter of the birds

I believe they are discussing

Preparation for the journey

Should they leave today while the sun shines?

Or will it be tomorrow?

                                                            What will the world be like upon their return?




Thursday, July 27, 2023

Fresh Summer Salsa

My Dad loved his fresh summer salsa and our tomato plants are producing like we own a farm! So here's to you, Grandpa Buffo. The grandkids said it is better than restaurants! K 1 said I'm so lucky to live with 5-star chefs!

In our house, we always have salsa in the refrigerator, and I just love to eat it traditionally with tortilla chips, on top of salads, a spoonful on a breakfast egg, or scoop it up with fresh veggies.  For most people, salsa comes from a jar, but in the Summer months, it’s time to make your own.  

During Summertime, tomatoes are in true abundance and available everywhere. Heirloom tomatoes, or tomatoes grown from historic seeds, make great salsa, but you don’t need to get fancy – any tomato will do.  The trick to great salsa is of course great tomatoes!



Ingredients:

10 fresh tomatoes - I used a variety of Roma, Celebrity, and Early Girls diced

2/3 cup red onion

1 medium green pepper, diced

1/4 cup parsley, chopped - cilantro if that is your preference

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground cumin

splash of sugar

Combine all ingredients and refrigerate. -


Wednesday, October 12, 2022

Oh How I Miss My Aunt Phyllis

 Aunt Phyllis Sinkers!


   

2 cups all-purpose flour

  • 1 tsp salt
  • 4 large eggs
  • 1/3 + cup milk, (or water)

INSTRUCTIONS

  • In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the sinkers with your sinker maker. Let the batter sit for 5-10 min.
  • Put a colander into a bowl to drain the sinkers once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.
  • Press batter through a sinker maker, a large holed sieve or a colander into the simmering water.
  • Work in batches, after using about 1/3 of the batter stop adding new sinkers and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the sinkers to the colander so that excess water can drip off.
  • Serve the sinkers immediately or sinkers them in butter to crisp them up a little. If you don't serve or saute them right away, add 1 or 2 Tbsp of butter to the hot sinkers to prevent them from sticking together.

 

 

Wednesday, October 5, 2022

Memories of Younger Years - Mom's Sloppy Joes


 Yesterday K2 came home from school telling me about how great school lunch was.  Sloppy Joe's....with a huge smile on her face.  So I told her, "You know what they are one of my favorites because Grandma Buffo always made them when I had sleepovers with my friends.  

So today I made a batch from her recipe:

Ingredients:

1 onion finely minced and sauteed

2 T butter

1 1/2 pounds of ground beef

1 can tomato sauce

1/2 cup ketchup

1 T Worcestershire sauce

1/2 cup brown sugar

1 bay leaf

Directions:

Sautee minced onion in butter, set aside

Brown ground beef and return sauteed onion to the pan.  Mix in tomato sauce, ketchup, Worcestershire sauce, and brown sugar.  Bring to a simmer and add bay leaf.   Let simmer until ready to serve.  I usually put it in the crockpot on warm and let it keep all day until the littles come home!



Monday, August 8, 2022

 


Ali's Wedding Lemon Dessert

Ingredients

Crust

  • ¼ cup finely chopped walnuts
  • ½ cup all-purpose flour
  • 1 Tablespoon brown sugar packed
  • 4 Tablespoon butter melted

Filling

  • 8 oz cream cheese softened
  • 1 cup confectioners sugar
  • 8 oz cool whip thawed (Divided)
  • 2 boxes of instant lemon pudding 3.4 oz each
  • 3 cups milk
  • 2 Tablespoons additional chopped nuts for garnish...totally optional   

Instructions

  • Set out 12 OUI  yogurt cups
  • In a food processor combine all ingredients for the crust (walnuts, flour, brown sugar, and melted butter)
  • Pulse until well combined.
  • Press about 1 tsp into the bottom of each shot glass.
  • In a stand mixer, beat cream cheese.
  • Slowly add confectioners sugar, scraping down the sides of the bowl as needed.
  • Add 1 cup Cool Whip, mixing until all ingredients are well combined
  • Transfer filling to a quart-sized Ziploc bag and cut a 1" hole in the corner of the bag.
  • Evenly distribute filling among shot glasses, piping on top of the crust
  • In a large bowl, combine instant pudding mix and milk, whisking for about 3 minutes (until mixture thickens).
  • Evenly distribute pudding among shot glass, piping on top of the first layer.
  • Transfer the remaining Cool Whip to a quart-sized Ziploc bag and cut a 1" hole in one corner of the bag.
  • Pipe Cool Whip on top of the pudding layer.
  • Sprinkle with additional nuts if desired.
  • Keep refrigerated.

Notes

This recipe will fill 24 2 oz shot-size cups.   I have so many OUI yogurt glasses they worked out perfect for a 4 oz serving of 12!

Tuesday, July 26, 2022

Creamy Cucumber Salad

Ceamy Cucumber Salad -- not everyone in our family loves cucumbers, but the health benefits outweigh the complaints.  So here we go with one of my favorites! This classic recipe is made with fresh cucumbers, red onions, fresh dill, and a handful of other ingredients for a side dish that everyone (did I just say everyone?)     will love! Well maybe!

It’s light, creamy, and incredibly easy to make. The perfect salad for picnics, pot lucks, or summer grilling.

Whether you grew up on it or are trying it for the first time, you’re sure to LOVE the flavor in this easy cucumber salad!  The best part --- it takes less than 10 minutes to prepare but does require some chill time in the fridge to bring the flavors together. 

There’s something nostalgic about it – it’s a recipe that’s been around forever and a dish that most of us have probably enjoyed at family get-togethers at one point or another.

I love it because it’s such a simple salad, yet it’s packed with so much flavor.

Between the crunchy cucumbers, the creamy sauce, and the fresh dill, this salad truly is no-fuss in every way. It’s easy to make, perfect for prepping in advance, and it stores well in the fridge.

Here is the ingredients list:

  • 1-2 cucumbers
  • ¼ red onion
  • ½ cup mayonnaise
  • ⅓ cup milk
  • 2 tbsp white vinegar
  • 2 tbsp granulated sugar
  • 2 tbsp chopped fresh dill
  • ¼ tsp kosher salt
  • ⅛ tsp black pepper
  • Wash the cucumber and peel 
  • Use a sharp knife or a mandoline to thinly slice the cucumber. I'm lucky to have a super Sous Chef who knows how to slice and dice perfectly.  
  • Thinly slice the onion
  • In a large bowl, whisk the mayonnaise with the milk, vinegar, sugar, dill, salt, and black pepper until combined.
  • Add the cucumber and onion to the dressing and stir until combined.
  • Cover the bowl and refrigerate it for 2 hours.
  • Serve and enjoy





Creamy Hawaiian Macaroni Salad

 Creamy Hawaiian Macaroni Salad is served on every plate for lunch at L&L Hawaiian Barbecue.  This Hawaiian Macaroni Salad is so good, it's addictive and the bowl was gone completely.   It was easy to make, it fed 8 of us, and it tastes awesome. 

Here is how it comes together:

1/2 lb dry elbow macaroni

1/4 cup red onion, minced

1 carrot shredded

1 cup real, whole mayo

1/4 cup green onion, thinly sliced

1/2 tsp white pepper

1 tsp kosher salt

Instructions:

Bring a large pot of well-salted water to boil.  Cook macaroni until tender, about 8 minutes. 

NEXT UP -

Creamy Cucumber Salad   

 

Sunday, July 24, 2022

Fresh Summer Salsa - Oh We Miss You Grandpa Buffo


 Woo-hoo! I don’t know about your family but salsa is a staple in our family!  Grandpa had a garden that was the envy of the town.    We are trying our best to keep the tradition going.  

Salsa tastes amazing on everything or simply by itself. There is no shame in standing in front of the fridge with the doors open and sneaking a spoonful of salsa.  Salsa is like a magic potion that can transform the worst dishes into something spectacular. So let's get right to Grandpa Buffo's recipe!

4-5 medium ripe tomatoes, diced

1 medium onion, diced - I like red but whatever you have on hand works!

1 green pepper, diced

1/4 cup parsley, chopped 

1 clove of garlic, minced 

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground cumin

1 squeeze of lime

Combine all ingredients and refrigerate.

Ripe tomatoes are absolutely key to making this garden fresh salsa.  Roma tomatoes are a very good choice since they are less watery.  Core the tomatoes and remove the seeds before chopping.  Use every last bit of the red tomato flesh inside!   

Voila!  



Sunday, July 17, 2022

Zucchini and Tomato Gratin Bake







And they just keep coming....so tender, so delicious, and so HEALTHY????

This dish is made with thinly sliced zucchini, tomatoes, onion, garlic, parmesan cheese, and fresh oregano from the garden!


Ingredients:

1 zucchini, thinly sliced

3 Roma tomatoes, thinly sliced

1 onion chopped

1 clove of garlic, minced

shredded parmesan cheese to cover the top

minced oregano 

Instructions:

1. Preheat oven to 350 F.

2. Saute onion until translucent.  Add minced garlic and saute for 30 seconds.  Transfer 1/2 of the mixture to the bottom of a medium round tart dish.

3. Layer the tomatoes and zucchini in a circle by alternating a layer of 2 zucchini slices and 1 tomato slice until the dish is full.

4. Top with remaining onion-garlic mixture.  Drizzle with olive oil and sprinkle with salt, pepper, oregano to taste.  Top with the shredded Parmesan cheese.

5. Bake the Parmesan zucchini and tomato gratin in a preheated oven for about 35 minutes, or until lightly browned.   

 

Friday, July 15, 2022

Party Chicken

I’m sure most everyone has had the classic “Company Chicken” recipe that calls for lining the baking dish with chipped beef, right? Well, when I  started making that recipe only to find at the last minute that I had no chipped beef on hand.  So off to the store and I decided to use sliced roast beef instead!  Loved the difference! In this simple recipe chicken thighs are baked in a casserole with bacon, roast beef, and creamy sour cream/soup sauce.   It is perfect for a busy day and keeps well if you want some leftovers.  


A dish as hearty as this needs little else to make it great, but hot cooked rice, pasta, or mashed potatoes work well and soak up the flavorful juices.  On the side, I loved to serve up Peanut Cucumber Salad and some steamed broccoli.  


 



Party Chicken 

8 boneless chicken thighs 

8 slices roast beef - chopped

8 strips of bacon

16 oz. sour cream

1 can cream of chicken/ 1 can cream of mushroom

Lightly grease 9×13 glass casserole dish and line with chopped beef.

Wrap bacon around the chicken and lay them on top of the beef

Mix sour cream and soups together.
Pour over chicken

Cook for 45 minutes at 350 degrees or until tender.

The sauce thins as it cooks but you can also add water to create a thinner sauce.