Saturday, July 20, 2024

Pina Colada Delight

A creamy blend of coconut, pineapple, and rum, Pina Colada has to be one of the most popular cocktails worldwide, with a name meaning "strained pineapple."  Pina Colada was introduced on August 16, 1954, and has been the official beverage of Puerto Rico since 1978. I was inspired to make this drink into a dessert using Cream Cheese and Instant Pudding. This will impress your guests at any cocktail party. Enjoy!

Prep Time:10
Chilling Time:15- 20
Servings: 4


  • 1 cup Pina Colada Mix
  • 1 cup Coconut Milk
  • 1 package Instant Vanilla Pudding (Sugar-Free -Fat-Free)
  • 8 ounces Philadelphia Cream Cheese (whipped)
  • 1 cup fresh Pineapple chunks
  • 2 tablespoons Rum or Rum flavor if desired

 Step One
Combine Pina Colada mix, coconut milk, and vanilla pudding in a blender. Blend well, then add cream cheese, fresh pineapple and rum. Blend until smooth, and the pudding is starting to set.

 Step Two 

Pour Pina Colada Delight into cocktail glasses and let chill for about 15 - 20 minutes. When ready to serve, garnish with pineapple chucks and maraschino cherries.

Wednesday, July 17, 2024

Stuffed Ground Turkey Cabbage Rolls


About This Recipe

Servings 4 – 5 

This is adapted from a vintage Betty Crocker cookbook published in 1978. I love researching and testing recipes from old cookbooks. The recipe calls for ground beef or hamburger meat. I am using 97% lean ground turkey for my recipe. The cabbage leaves are prepared by separating the leaves from the cabbage head by removing the core and placing the cabbage in a large bowl of cold water. Let stand for about 10 minutes, then remove the leaves.


-1 medium head of cabbage that will yield about 12 leaves
-1 pound of 97% lead ground turkey
-1/2 cup uncooked instant rice 
-1 medium onion, chopped (about ½ cup)
-1/2 cup of fresh baby portabella mushrooms diced
-1/2 teaspoon of garlic powder
- 1 teaspoon of salt
-1/2 teaspoon of black pepper
-1 ½ cup jar (12 ounces) marinara sauce 
-1 teaspoon of fresh lemon juice
-1 tablespoon cornstarch
-1 tablespoon of chicken stock or broth
-2 tablespoons of fresh chopped parsley for garnish if desired

Equipment – 9” x 13” Baking Dish


Step 1

Cover cabbage leaves with boiling water and let them stand until limp, about 10 minutes. Remove the leaves and drain.

Step 2

Mix ground turkey, rice, garlic powder, onions, mushrooms, salt, pepper, and ½ cup of marinara sauce in a large bowl. Place 1/3 cup of the mixture at the stem end of each cabbage leaf. Roll the leaf around the mixture, tucking in the sides.

Step 3

Mix the remaining cup of marinara sauce with sugar and lemon juice. Then, pour half of the sauce into the bottom of the baking dish, spreading it to cover the bottom. Place cabbage rolls seam-side down into the baking dish and pour the balance of the sauce over the cabbage rolls.

Step 4

Cover loosely with aluminum foil and bake in a preheated 350-degree oven for about 45 minutes.  Then remove cabbage rolls from the oven, drain the liquid from the baking dish, and add to a small saucepan.   Combine cornstarch and chicken stock in a saucepan—heat to boiling, stirring constantly for about one minute. Pour sauce over the rolls and garnish with fresh parsley.  

Sunday, July 14, 2024

Spicy Pasta Stir-Fry with Turkey Kielbasa Sausage

Turkey Kielbasa Sausage with Angel Hair Pasta


  • Hillshire Farm Smoke Turkey Kielbasa (1 link sliced )
  • 4 ounces Angel Hair Pasta (cooked)
  • Veggies
    • 1 small Red Bell Pepper (Sliced)
    • 1 small Yellow Bell Pepper (sliced)
    • 1 cup julienne Carrots
    • 1 cup Asparagus (sliced on the angle )
    • 5 Garlic Cloves (minced)
    • 1/2 onion (sliced)

Cooked Angel Hair Pasta

Combine all ingredients and toss well.


1.   In a large non-stick skillet or wok, add 2 tbsp of Olive Oil, then your aromatics - garlic and onions.  Sauté until they are nice and translucent.

2.   Then add Kielbasa and toss together with onions and garlic.  Then add veggies - bell peppers, Asparagus, and carrots.  Toss and coat all ingredients, add angel hair pasta, and combine everything together.

3.   Serve immediately.  (Great for leftovers)

Honey Chipotle Salmon - Sunday Special

 Honey Chipotle Salmon 

Servings: 4

Prep Time: 15

Cook time: 15 - 20 minutes

Just the right portion size; Salmon is high in protein and fiber.   Salmon's reputation as a healthy food is based mainly on its unusual omega-3 fatty acid content. It is usual for 4 ounces of salmon to contain at least 2 grams of omega-3 fats - more than the average U.S. adult gets from all food over several days. This omega-3 fat comes in two forms: EPA and DHA. However, salmon is also rich in other properties, such as vitamin D and selenium, which have powerful health benefits.


  • 4 – Salmon Fillets  (4 – 5 ounces each skinless)
  • Honey Chipotle Rub
    • 3 tablespoons Honey
    • 2 tablespoons Olive Oil
    • 1 teaspoon Sea Salt
    • 3 tablespoons Chipotle Powder
    • 1 tablespoon Garlic Powder
    • 1 tablespoon Onion Powder
    • 1 teaspoon Paprika
    • 2 tablespoons Italian Seasonings
    • Garnish – fresh scallions and lemon


  1. Preheat the oven to 450° F – line a large baking sheet with aluminum foil (for easy clean-up), then spray non-stick cooking spray on the lined baking sheet.  If you have a roasting rack, then place the rack on top of the foil-lined pan.
  1. In a medium bowl, combine honey, olive oil, sea salt, chipotle powder, garlic and onion powder, paprika, and Italian seasoning.
  1. Place the salmon on a plate and spoon the mixture over the fillets, spreading it to coat each piece of salmon evenly. Then, place each fillet on a baking sheet about an inch apart.
  1. Bake salmon for 15 – 20 minutes or until cooked through. 
Chipotle Powder
  1. Remove from oven and garnish with fresh scallions and serve with lemon slices.

Baking Pan with Roasting Rack