Smoked Salmon Stuff Tomatoes

Living in South Florida with warm temperatures year-round is the perfect setting for all types of salads and fresh, easy-to-make spreads.   So here is my Smoked Salmon Stuffed Tomatoes, and it's also delicious on crackers, bagels, or toast.  
 So give it a try!  

 

Ingredients

• 8 0unce package of Smoked Salmon (diced)
• 8-ounce package of whipped cream cheese
• 1/2 cup Crema Mexicana, or you can use Greek Yogurt
• 1 lemon for zest and juice
• 1/4 cup fresh chopped Parsley
• 1/4 cup chopped Scallions
• 1 tbsp fresh Dill
• 1 tbsp fresh chopped Mint
• 4 medium-sized tomatoes for stuffing

Preparation

1. In a medium-sized bowl, add chopped parsley, scallions, dill, and mint.  Then add softened cream cheese and Crema Mexicana and blend well. 
2. Add diced smoked salmon, lemon zest, and juice, and mix well.
3. Salt and pepper to taste.
4. Prep tomatoes by cutting the tops off and removing the tomato pulp and seeds.
5. Then, with a medium-sized ice cream scoop or a spoon, stuff your tomatoes.  Enjoy!

   

From the Pantry - Spicy Stir-Fried Beef

Another simple but delicious recipe full of flavor.  Cooking from the Pantry - Thursday Edition.  Flank Steak, Mini Bell Peppers, and French-style Green Beans make a perfect stir-fry. All ingredients from my pantry for weekday cooking. Enjoy

 

Ingredients

• 1 pound Flank Steak
• 1 tsp soy sauce (low sodium)
• 3 tbsp Hot Pepper Sesame Oil ( divided)
• 3 tbsp Chili Sauce with Garlic (divided)
• 1 1/2 tbsp cornstarch
• 1 tbsp Balsamic Vinegar
• 1tbsp minced Garlic
• 1tbsp minced Ginger
• 1/2 White Onion (sliced thin)
• 6 Mini Bell Peppers, sliced thin (Red, Yellow, and Orange)
• 4 ounces French Style Green Beans (whole, about 1/2 Cup)

 Steps

1. Place the steak in the freezer for about 25 -30 minutes, until firm, then with a sharp knife, slice the flank steak diagonally (across the grain) into thin strips.

2. In a large bowl, mix together a tablespoon of hot pepper sesame oil, a tablespoon of chili sauce, cornstarch, balsamic vinegar, garlic, and ginger.  Then add steak to marinade, turning to coat well, cover with plastic wrap, and let stand for about 10 minutes.

3. Heat remaining sesame oil, plus a teaspoon of olive oil, in a non-stick wok or large frying pan. Add the balance of chili sauce to the oil, then add the steak in small batches so that your wok will stay nice and hot. Stir-fry each batch for about 1 minute or until steak is browned and tender. (Add additional oil if needed. )  Remove steak from wok or pan and set aside.

4. Add a little olive oil to the wok if required and stir-fry peppers, onions, and green beans about 1 - 2 minutes or until they are translucent (do not overcook). Then return steak to wok and toss veggies and steak together.  You may at this point add salt & pepper to taste and extra chili sauce for a spicier flavor.  Place stir-fry in a serving dish and garnish with fresh chopped chives or scallions.  Serve with cooked rice.  

Served with Jasmine Rice

   

 

Summer Salads - A Picture Is Worth A Thousand Words

Antipasti Salad 

Not My Mommy's Potato Salad 

Roasted Chicken with Corn and Black bean Salad

Fresh Fruit Salad with Honey and Greek Yogurt

Quinoa Salad 

Jicama Fruit Salad

Tandoori Garbanzo Bean Potato Salad

Pineapple Salsa Salad

Toad in the Hole Ribeye Breakfast Melt

 

Savory ribeye and eggs cooked in rye bread holes, layered with cheese and crispy hash browns for a hearty breakfast melt.

 Servings: 4

Time: 35 minutes

 Ingredients

• 8 slices of rye bread
• 8 eggs
• 4 thinly sliced ribeye steaks (1/4" thick)
• 4 slices of American cheese
• 4 hash brown patties
• 2 tbsp butter

Instructions

1. Cook the hash browns in the air fryer according to the manufacturer’s instructions, or bake in a toaster oven at 400°F for 12–15 minutes, flipping halfway, until golden and crisp.

2. Cut a 2–3-inch hole in the center of each rye bread slice.

3. Heat 1 tablespoon butter in a large skillet over medium heat. Quickly sear the ribeye slices for 1–2 minutes per side until just cooked; season with salt and pepper, then set aside.

4. Add the remaining butter to the skillet and place the bread slices in the pan. Crack an egg into each hole and cook over medium-low heat for 3–4 minutes, until the whites are set and the yolks are still slightly runny; season with salt and pepper.

5. Flip the bread slices, then top with ribeye, a hash brown patty, and a slice of cheese. Add a second bread slice on top, press gently, and cook about 1 minute per side until the cheese melts and the sandwich is heated through.

6. Cut in half and serve immediately.

Cooking Smart for a Healthy Heart - Orange Glazed Cornish Hens

Flavorful Cornish Hens; all in one small, meaty, tender bird.  With this recipe, the hens are glazed as they roast with a delicious orange-tea marmalade.  Plus, a wealth of heart-healthy vitamins and minerals come in each little hen.

Prep Time: 20 min.    Cook Time: 1 hour 15 minutes plus resting time  Serves 4

1 tea bag - Earl Grey
2 medium oranges
1 cup orange marmalade
2 Cornish Hens, about 1 pound each
1/2 teaspoon pepper
1/4 teaspoon salt
1 medium onion, sliced
1/4 cup fresh rosemary, chopped
1/4 cup fresh thyme, chopped

1. Preheat oven to 375 and prepare roasting pan with rack.  Steep a tea bag in 1/4 cup boiling water for 5 minutes in a small saucepan.  Discard the tea bag, then squeeze juice from 1 orange into the tea, and then stir in the marmalade until melted.
While keeping the marmalade warm, cut the remaining orange into quarters (do not peel).

2. Remove and discard giblets from hens.  Wash hens and dry thoroughly, and then sprinkle cavities with pepper and salt.  Loosen breast skin slightly.  Stuff each hen with 2 orange quarters, slice onions, rosemary, and thyme.  Tie the legs together with a kitchen string.  Place hens, breast-side up, on a rack in a roasting pan.  Brush hens with orange glaze.  Then pour just a little water; just enough to cover the bottom of the roasting pan.

3. Roast hens on the middle oven rack, basting the hens every 20 minutes with the remaining glaze, until browned and juices run clear, about 1 hour and 15 minutes.  Then remove the hens from the oven and let them rest for about 10 minutes. Garnish with rosemary and thyme.

To round out this meal, you can serve your hens with roasted beets/carrots and coconut collard greens.

See recipe for Coconut Collards 

Sautéed Scallops in Ginger Garlic Sauce Serve with Broccoli & Penne Pasta

A perfect marriage of Asian flavors with a little Italian influence.

The perfect marriage of Asian flavors with a little Italian influence. Ginger and garlic complement the sweet taste of sea scallops, combined with the fresh, crisp taste of broccoli and penne pasta. Enjoy! 

Servings: 6 Prep time: 15 minutes Cook time: 30 minutes

Ingredients

1 1/2 pounds sea scallops, sliced in half horizontally (if large)

4 ounces Cream Cheese

1/2 cup coconut milk

3/4 cup low-sodium chicken broth

1/4 cup minced ginger

4 cloves garlic, minced

2 cups broccoli florets, blanched

3 cups hot cooked penne pasta

2 tablespoons garlic-flavored (or regular) olive oil, for sauteing

1 teaspoon fish sauce

Fresh scallions, thinly sliced, and red pepper flakes, to taste, for garnish.

Steps

1. Heat the olive oil in a 12-inch nonstick skillet over medium heat. Sauté the scallops until just tender; do not overcook. Remove from the skillet and set aside. Blanch the broccoli in salted water, then transfer to ice water. Drain well. Cook the penne according to package directions, drain, and set aside.
2. In a saucepan, combine the coconut milk, chicken broth, minced ginger, fish sauce, and garlic; bring to a gentle simmer. Add the cream cheese and whisk until the sauce is smooth. Season with salt and pepper to taste.
3. Return the pasta, broccoli, and scallops to the skillet. Add the sauce and toss gently to coat.
4. Transfer to a serving dish and garnish with fresh scallions and red pepper flakes.

Optional Chef Notes

• Scallops: For best results, use dry-packed sea scallops. Pat them completely dry before sautéing to achieve a good sear and prevent excess moisture in the pan.
• Doneness Tip: Scallops cook quickly—remove them as soon as they turn opaque and feel slightly firm to the touch. Overcooking will make them rubbery.
• Flavor Adjustment: If you prefer a bolder sauce, add an extra teaspoon of minced ginger or a pinch of crushed red pepper flakes to the sauce.
• Pasta Options: Penne works well, but fettuccine or linguine are excellent substitutes if you want more sauce coverage.
• Lighter Version: For a lighter sauce, substitute half-and-half or light coconut milk for the full coconut milk and reduce the cream cheese slightly.

Make-Ahead Tip: The sauce can be prepared up to one day in advance and gently reheated before tossing with the pasta, broccoli, and scallops. 

Lemon Blueberry Ricotta Bread Pudding with Lemon Curd Sauce

 

Lemon Blueberry Bread Bread Pudding

Creamy bread pudding with fresh lemon, blueberries, ricotta, and a tangy lemon curd sauce for serving.

 Servings: 8

Time: 90 minutes Includes Soaking Bread Cubes and Baking

Ingredients

• 1 1/2 loaf whole grain Italian bread, cubed

• 1 1/2 cups unsweetened almond milk

• 1/2 cup plain Greek yogurt, unsweetened

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup homemade or lemon curd

• 2 cups fresh blueberries

• 1/4 cup whole milk ricotta cheese

• Zest of 1 lemon

• Juice of 1 lemon

• 2 tablespoons honey or pure maple syrup (optional)

• 1/2 cup homemade or lemon curd (for sauce)

• 2 tablespoons water (for sauce)

Instructions

1. Preheat oven to 350°F. Grease a 12 x 8 1/2 x 3-inch-deep baking pan.

2. Cut Italian bread into 1-inch cubes and place in a large mixing bowl.

3. In another bowl, whisk together almond milk, Greek yogurt, eggs, vanilla, lemon zest, lemon juice, ricotta cheese, lemon curd, and honey or maple syrup (if using) until smooth and well combined.

4. Pour the lemon ricotta custard mixture over the bread cubes, gently pressing down to soak evenly. Let it sit for 30 minutes to allow the bread to absorb the custard.

5. Carefully fold in fresh blueberries to distribute evenly.

6. Transfer the soaked bread mixture into the prepared baking pan, spreading evenly.

7. Bake uncovered for 45-50 minutes, or until the custard is set and the top is golden brown.

8. While the bread pudding bakes, prepare the lemon curd sauce: In a small saucepan over low heat, combine 1/2 cup lemon curd and 2 tablespoons water, stirring frequently until warmed and smooth. Remove from heat and set aside.

9. Allow the bread pudding to cool slightly before serving. Drizzle the warm lemon curd sauce over each serving.

Classic Moist Banana Bread Loaf

 A rich and tender banana bread packed with ripe bananas and a hint of sweetness, perfect for breakfast or a cozy snack.

Servings: 10

Time: 90 minutes

Ingredients

• 1 1/3 cup of sugar

• 2/3 cup shortening

• 4 eggs

• 3 1/2 cups all-purpose flour

• 1 tsp salt

• 4 tsp baking powder

• 1/2 tsp baking soda

• 4 to 6 ripe bananas, mashed

Instructions

1. Preheat oven to 350°F and grease a standard loaf pan.

2. In a large bowl, cream together sugar and shortening until light and fluffy.

3. Beat in eggs one at a time, mixing well after each addition.

4. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

5. Gradually add dry ingredients to the creamed mixture, stirring gently to combine.

6. Fold in mashed bananas until evenly mixed, being careful not to overmix.

7. Pour batter into the prepared loaf pan and smooth the top.

8. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.

9. Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Quick and Easy Holiday Recipes for The Pantry

 

Quick and Simple recipes from my Cooking From the Pantry Series.

 1. Sweet Potato Casserole with Pecan Topping

 2. Quick and Easy Cornbread Dressing

 3. Creamy Mashed Potatoes with Garlic and Herbs

 4. Roasted Vegetables with Olive Oil & Herbs

 5. Herb Butter Roasted Turkey (or Chicken)

 6. No-Bake Pumpkin Cheesecake Cups

 7. Spiced Apple Cider

 A Simple and Grateful Feast • November 2025

Sweet Potato Casserole with Pecan Topping

Ingredients:

• 3 large sweet potatoes, peeled and cubed, boiled for about 15 minutes  (or 4 cups mashed)

• 1/2 cup brown sugar

• 1/3 cup butter, melted

• 2 eggs, beaten

• 1 tsp vanilla extract

• 1/2 cup milk

• 1/2 cup chopped pecans

• 1/4 cup flour

Instructions:

Preheat oven to 350°F. Mash the sweet potatoes and mix with sugar, butter, eggs, vanilla, and milk. Pour into a greased baking dish. In a small bowl, mix pecans and flour, then sprinkle over the top. Bake 30 minutes or until golden.

 Reflection: Sweetness reminds us that gratitude softens even the hardest seasons of life.

Cornbread Dressing

 Ingredients:

• 4 cups crumbled cornbread
• 1 cup chopped celery
• 1 cup chopped onion
• 1 tsp sage
• 2 cups chicken broth
• 1/2 stick butter

Instructions:

Sauté celery and onion in butter until soft. Combine with cornbread crumbs, sage, and chicken broth. Mix well and bake in a greased dish at 350°F for 30–35 minutes.

Reflection: Dressing fills the table, just as God’s Grace fills the empty places in our hearts.

Creamy Mashed Potatoes with Garlic

Ingredients:

• 3 lbs. large potatoes, peeled and diced
• 6 cloves garlic, minced
• 1 cup milk
• 1/4 cup butter
• Salt and pepper to taste
• Fresh herbs of any kind, for garnish

Instructions:

Boil potatoes until tender. Drain, then mash with garlic, milk, and butter until smooth. Season to taste.

Reflection: Sometimes the simplest ingredients create the richest comfort—just like faith.

Roasted Vegetables with Olive Oil & Herbs

Ingredients:

• 2 cups carrots, sliced
• 2 cups sweet potatoes, cubed
• 2 cups red beets
• 2 small white or yellow onions, cut into chunks
• 3 tbsp olive oil, and Agave Nectar or Pure Maple syrup
• 1 tsp thyme, ground cinnamon, ground nutmeg, and ginger
• 1 tsp fresh rosemary, thyme, parsley

Instructions:

Place in a large bowl, and toss the vegetables in olive oil, maple syrup, and herbs. Spread on a baking sheet and roast at 400°F for 25–30 minutes. Then garnish with additional fresh herbs.

Reflection: A little oil and seasoning remind us that God adds flavor and purpose to every life.

Herb Butter Roasted Turkey (or Chicken)

Ingredients:

• 1 whole turkey (or 4–5 lb. chicken)
• 1/2 cup butter, softened
• 1 tsp garlic powder
• 1 tsp rosemary
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

Preheat oven to 325°F. Rub butter and herbs under the skin and over the bird. Roast until the internal temperature reaches 165°F. (1 ½  to 2 ½ hours unstuffed).

Reflection: When we prepare the main dish, let’s remember the true centerpiece of Thanksgiving—Jesus, our Bread of Life.

No-Bake Pumpkin Cheesecake Cups

Ingredients:

• 1 cup canned pumpkin
• 1 pkg cream cheese (8 oz), softened
• 1/2 cup whipped topping
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1 cup graham cracker crumbs

Instructions:

Beat cream cheese, sugar, and pumpkin until smooth. Fold in whipped topping: layer graham crumbs and pumpkin mix in cups. Chill before serving.

Reflection: A little sweetness in a cup reminds us that joy is found in life’s small blessings.

Spiced Apple Cider

Ingredients:

• 1 quart apple juice
• 2 cinnamon sticks
• 4 whole cloves
• 1 orange, sliced
• 2 tbsp honey

Instructions:

Simmer all ingredients in a saucepan for 15–20 minutes. Strain and serve warm.

Reflection: A warm cup of cider brings comfort—just as God warms our hearts with His presence.

Happy Thanksgiving to you and your family.

Herbed Roasted Baby Red Potatoes

 

About this recipe

🥔✨ Crispy on the outside, fluffy on the inside—these herbed roasted baby red potatoes are the ultimate side dish! Tag someone who’d love a bite! 

Servings: 4 Time: 40 minutes

Ingredients

• 2 pounds baby red potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 1 teaspoon dried parsley or 1 tablespoon fresh parsley
• 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
• 1/2 teaspoon dried sage or 1 teaspoon fresh sage, chopped

Instructions

Preheat oven to 425°F.

1. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 8-10 minutes, until slightly tender but not fully cooked.
2. Drain potatoes and return them to the pot.
3. Add olive oil, salt, pepper, thyme, parsley, rosemary, and sage to the potatoes. Toss gently to coat evenly.
4. Spread potatoes cut-side down on a baking sheet in a single layer.
5. Roast in the preheated oven for 20-25 minutes, or until potatoes are golden brown and crispy on the edges.
6. Remove from oven and serve warm.

Lemon Pepper Fettuccine

I love Italian Cuisine. One of the things I love is fresh pasta. Making your own pasta is a satisfying way to work with your hands to create something delicious from ingredients you choose from your pantry. This is my first try at making pasta, and I think it came out pretty nice. There are so many ways to make homemade pasta these days, but I wanted to start out by taking a basic pasta recipe and putting together some wonderful flavors for my first attempt.  

Kitchen Tools to Make Homemade Pasta

• My hands ( smile )
• KitchenAid 2-piece pasta cutter set. Includes Pasta Roller and Fettuccine Cutter.
• One of my wine racks is to hang the pasta to dry. This tool was a last-minute creative drying rack. In my next pasta-making adventure, I will have the real thing, and that is “Pasta Drying Rack”. 

Basic Pasta Recipe

• 1 ½ cups (350 grams) Pasta Flour, Unbleached All-Purpose, or Semolina. (I used Semolina for this recipe.)
• 3 large eggs @ room temperature
• 1 egg yolk
• 3 tablespoons fresh squeezed lemon juice ( about the juice of 1 lemon)
• ¼ cup grated lemon zest ( about 3 lemons)
• 2 teaspoons freshly milled black pepper

You will need extra flour for dusting your board and pasta roller/cutter. Also, add an extra 1 or 2 tablespoons of water to make a softer, pliable dough that’s easy to roll.

Steps

  

1.     Place flour in the center of your pastry mat, large wooden board, or other work surface. You may also use a large bowl. Form a flour volcano with a crater or hole in the middle.

2.     Combine eggs, lemon juice, lemon zest, and pepper in a medium-sized bowl, blend well, then pour the mixture into the crater.

3.     With your hands, begin to incorporate the flour, starting with the inner rim.

4.     Once the flour has been incorporated and the mixture has formed a mass of dough, transfer the dough to a floured work surface.

5.     Keep incorporating the flour, turning the dough mass over several times while kneading so that the moist side of the dough is exposed to the floured surface, making sure the flour will be absorbed. Scrape up and discard any leftover hard bits of dough.

6.     Use the heel of your palm to push the dough down and away, and then fold the edge back over the top to keep a round dough ball. Do this process for about 5 minutes or until the dough is smooth.

7.     Now let the dough take a rest for about 30 minutes.

Now set up your KitchenAid Mixer with pasta roller attachment, then cut your dough into four (4) sections and flatten each section with a rolling pin. Be sure to keep your working surface dusted with flour. No, dust your pasta roller with flour and then feed your pasta into the roller. (You may follow the instructions supplied by the manufacturer.)

Once you complete the rolling of your pasta, then change out the pasta roller attachment with the Fettuccine attachment to make your pasta strips.