Thursday, November 12, 2015

Black Bean Soup

On a cold fall or winter's day there's nothing quite like a nice hot bowl of soup to warm and fill you up.
I remember as a child I'd be outside ice skating at our local rink, and knew that when I returned home for lunch or dinner my grandmother would always have a pot of soup waiting on the stove. Soup to me is pure comfort and satisfaction.
I am not a vegetarian but at least once a week I like to have a meatless meal. Black Bean Soup is one of my favorites to serve. It is not only delicious but very healthy as well. Please note that I've used chicken broth in this soup. To make it an authentic vegetarian soup simply change the chicken broth to vegetable broth.
This cream soup can be served alone for lunch, dinner or as side dish. Quite often I will serve it with homemade quesadillas. You can use various topping such as: chopped green onions, a dollop of sour cream, grated cheese, or tortilla chips.
The following recipe will serve 5-6 people, and can be on your table from start to finish in approximately one hour.

Cook Time

Prep Time:
Total Time:


  • 1 TBS. of canola or vegetable oil
  • 1 1/4 cups of chopped onion
  • 2 ribs of celery chopped
  • 1 large carrot diced
  • 3 cloves of garlic minced
  • 1/2 Tsp. of oregano
  • 1 Tsp. of cumin
  • Pinch of fine sea salt or table salt
  • Fresh ground pepper to taste
  • 1 box of chicken broth or 900 ml
  • 2 1/2 cups of water
  • 4 -5 cups of black beans that have been soaked overnight
  • Chopped green onions for garnish *optional


  1. Prepare the onions, celery, carrot and garlic cloves.
  2. In a large soup pot or dutch oven heat the the canola oil.
  3. To the pot add the prepared vegetables along with all of the spices.
  4. Cook and stir until the vegetables are soft.
  5. To the pot add and stir in the chicken broth and water.
  6. Next add the black beans and bring everything to a boil.
  7. Turn the heat down to a simmer, cover and let the soup cook for 30-45 minutes or until the beans are tender.
  8. In batches you are now going to puree the soup. I used my blender for this.
  9. Add the soup back into the pot, heat, and then serve when ready.
  10. Top with green onions, sour cream, grated cheese, or tortilla chips.
  11. ENJOY!

Friday, November 6, 2015

Shrimp Bisque

Shrimp Bisque for That Special Dinner

If you're looking for a special entrée to go with a seafood meal and don't mind a little extra effort in the kitchen, please follow along and I'll show you how you can make a delicious shrimp bisque in your kitchen.
I must say that even though this bisque or soup does take a little bit of extra time to prepare than your average soup, it is well worth it in the end. It is not something I'd make all the time but for special anniversary dinners, Valentine's Day dinners, when you want to impress someone special, or are perhaps having the boss and his wife over for dinner this bisque will knock their socks off. The perfect entrée for an intimate dinner party for four or more people.

Making This Bisque

When I make this recipe I do it in several stages starting out with peeling the raw shrimp. I then chop all the veggies and prepare the bisque. Once everything has been pureed and chilled I heat the bisque adding the whipping cream and lemon juice before serving.
Remove the shell and tails off each defrosted shrimp setting aside the shells. Cover and refrigerate the shrimp while preparing the bisque.

  • Cook time: 1 hour 30 min.
  • Ready in: 1 hour 30 min.
  • Yields: 6-10


  • 1 pound of frozen shrimp thawed
  • 4 Tbs. of butter divided
  • 2 ribs of celery chopped fine
  • 1 large carrot chopped fine
  • 1 small onion chopped fine
  • 2 Tsp. of dried thyme
  • 1/2 cup of clam juice
  • 6 cups of water
  • 2 Tbs. of tomato paste
  • 1/4 tsp. pf cayenne pepper
  • 1 cup of table or whipping cream
  • 2 Tbs. of lemon juice
  • 3 Tbs. of fresh chopped chives
  • Salt and Pepper to taste


  1. Finely chop the celery, carrot and onion.
  2. In a Dutch oven or stock pot heat and melt 3 of the 4 tablespoons of butter.
  3. Add the chopped veggies along with the thyme and cook until the veggies are soft.
  4. Next add the shrimp shells and tails cooking for a few minutes until the shells are pink.
  5. To the pot add the clam juice, water, and stir bringing everything to a boil.
  6. Turn the heat down to a simmer and let cook for 25-30 minutes covered.
  7. Over a large bowl using a strainer, strain the broth into the bowl.
  8. Add the broth back into the pot and whisk in the cayenne pepper and tomato paste.
  9. In a small frying pan melt the remaining tablespoon of butter and quickly cook the shrimp until they are pink.
  10. Add half of the liquid broth along with 1/2 of the cooked shrimp to a blender. Puree and place into a clean bowl.
  11. Do the same with the remaining broth and shrimp.
  12. At this point you can cool off the bisque and refrigerate until you are just about ready to serve.
  13. The final and next step doesn't take very long. In a pot heat the bisque, stir in the lemon juice and whipping cream until heated through.
  14. Serve and top with the chopped chives.
  15. Serve with salt and pepper to taste. ENJOY!

Wednesday, November 4, 2015

Potato Beef Soup or Stew

Potato Beef Soup or Stew
This is a very easy to follow recipe that can be made and on your table in less than an hour depending on whether you serve it as a soup or as a stew over mashed potatoes.
For a stew simply whisk up some corn starch with a bit of water, bring the pot contents to a boil, and stir in the corn starch mixture to thicken the broth. You can also use flour to do this, but I use cornstarch as a personal preference.
This recipe has been in my family for as long as I can remember. I believe it was brought over to Canada by my grandmother who was from the other side of the pond in Paisley Scotland. When I smell this cooking I fondly remember many good times of sitting and waiting for this at my grandmother's dinner table.

  • Prep time: 20 min.
  • Cook time: 40 min.
  • Ready in: 1 hour
  • Yields: 5-6 people


  • 2 pounds of lean ground beef fried and drained
  • Olive, Canola, or vegetable oil
  • 1 large cooking onion chopped
  • 2 ribs of celery chopped
  • 2 -3 carrots peeled and sliced
  • 3 cups of washed potatoes cubed
  • 2 -3 cloves of garlic chopped
  • 6 cups of water
  • 6 tsp. of beef instant stock mix
  • 1 Tbs. of Worcestershire Sauce
  • 1 tsp. of thyme
  • fresh ground pepper
  • 5 good shakes of marjoram
  • 1/2 cup of frozen peas and or corn


  1. Fry the ground beef until it is cooked, drain, and set aside.
  2. Prepare the carrots, onion, celery, potatoes and garlic.
  3. In a 6 quart pot or Dutch oven coat the inside of the pot with oil.
  4. On medium to high heat cook the onion along with the celery.
  5. While this is cooking, boil the water to make the beef stock.
  6. Mix the boiling water with the beef stock and add it to the pot once the vegetables have cooked for five minutes.
  7. Add the Worcestershire sauce, marjoram, ground pepper, and thyme.
  8. Next add the carrots, chopped garlic, potatoes, and ground beef.
  9. Bring everything to a boil, cover and simmer for at least half an hour.
  10. About 15 minutes before you're ready to serve add the pea and or corn, and continue to cook until the frozen vegetables are cooked.

Tuesday, November 3, 2015

Chipotle Chicken Wraps

These chicken wraps are the perfect take along food to a picnic as they're delicious hot or cold.
Easy to make and easy to eat. I bet you can't eat just one.
When hubby and I get into the kitchen to cook most times what comes out is pretty good. I made the wraps while hubby made his Mile High Nachos.
I added guacamole to the wraps but you could easily make them without if you prefer.

    Prep Time: 15 min. Cooking time: 15 min. Ready in 30 min.  Serves 4-6 people


  • 3 pounds of cooked chopped chicken breast
  • 1/4 bottle of chipotle sauce
  • 9 -10 wraps (I used flour tortillas)
  • 10 romaine lettuce leaves
  • 1 large tomato chopped
  • shredded old cheddar cheese (optional)
  • guacamole
  • sour cream (optional)


  1. Cut up the chicken breasts either before cooking or after cooking.
  2. In a bowl toss the cooked chicken with 1/4 bottle of Chipotle sauce.
  3. On each wrap place a lettuce leaf, chicken, chopped tomato, shredded cheese, guacamole and sour cream.
  4. Wrap up and set on a plate to be served.
  5. ENJOY!

Sunday, November 1, 2015

Applesauce with Raisins Recipe

Applesauce with Raisins

Homemade applesauce is one of my family's favorite condiments served with a roast pork dinner. I personally do not add sugar when making this but you can if you wish to. I find it sweet enough with the natural sugar from the apples and raisins. 

  • 7-8 peeled, cored, and sliced apples of your choice
  • 1/2 cup of water
  • 1/2 cup of raisins
  • cinnamon 
  1. In a saucepan add the apples, water, and raisins bringing to a boil.  
  2. Sprinkle generously with cinnamon stirring as the apples cook.
  3. Turn the heat down to medium and continue to cook until the apples are soft enough to mash with a spoon or potato masher.
  4. Remove from heat, mash, and serve either warm or cold.
  5. ENJOY!

Thursday, September 3, 2015

Moroccan Flat Chicken

I cannot take all the credit for this recipe as I used a marinade recipe that I found on Canadian Living Magazine website. Because the flat chicken came out so good I just had to share it here.

I used a roasting chicken that was just over 3 pounds. It was very easy to flatten the chicken out. If you've never had chicken this way let me tell you that you'll want to try it as it cuts the roasting time in half.

First start by whisking well all the following ingredients together in a 2 cup measuring cup, or a bowl if you prefer.

Ingredients For Marinade

  • 6 TBS of extra virgin olive oil
  • 4 TBS of ground cumin
  • 4 TBS of paprika 
  • 4 TBS of white sugar
  • 4 TBS of lemon juice
  • 4 cloves of garlic pressed
  • 1 tsp of salt 
  • 1 tsp of pepper
  • 1/2 tsp of cinnamon
How to Flatten a Chicken
Flattening a Chicken
  1. Place the chicken breast down on your cutting surface. 
  2. With sharp kitchen shears cut the chicken along the backbone.
  3. Do this on both sides and and remove the backbone.
  4. Press down firmly on the chicken to flatten.

Marinating the Chicken

  1. Next step is to marinate the chicken for at least 4 hours in the fridge.
  2. Place the chicken skin side down and pour 1/2 of the marinade onto the chicken covering the entire side.
  3. Flip the chicken over and pour the remaining marinade onto the chicken covering the flip side.
  4. Cover and refrigerate. 

Roasting the Chicken

  1. Preheat the oven to 400 degrees fahrenheit.
  2. Spray a roasting pan with cooking oil.
  3. Place the chicken in the roasting pan and into the oven for 40 - 45 minutes or until the chicken has reached and internal temperature of 165 degrees F.
  4. Remove from the pan and let the chicken rest for 10 minutes before serving.
  5. Serve and ENJOY!

Monday, May 25, 2015

Oatmeal Raisin Cookies

These cookies remind me of when I was a little girl and my grandmother would bake on a rainy day.

  • 1 1/2 cups of all purpose unbleached flour
  • 1 1/2 cups of quick cooking oats
  • 1/2 tsp. of baking soda
  • 1/4 tsp. of salt
  • 1/2 cup of butter or margarine at room temperature
  • 1 1/2 cups of brown sugar
  • 1/4 cup of vegetable oil
  • 1 tsp. of vanilla extract
  • 1 large egg
  • 1/2 cup of Sun-Maid raisins

  1. Preheat oven to 350 degrees fahrenheit. Place oven rack in the center of the oven.
  2. Line a cookie sheet with parchment paper. (easier for clean up)
  3. In a medium size bowl mix the first 4 ingredients together and set aside. 
  4. In another medium size bowl with an electric mixer cream together the butter, brown sugar, vegetable oil and vanilla. 
  5. Add the egg and beat again making sure everything is well mixed.
  6. With a spoon mix the wet and dry ingredients together well. 
  7. Add the raisins mixing again.
  8. With a soup spoon measure out the cookie dough (making a rounded ball) and place on the parchment paper. 
  9. Press each cookie with the back of the spoon.
  10. Place in the oven for 14 minutes.
  11. Cool on a rack.
  12. Serve and ENJOY!
This recipe will make 20 - 24 cookies.

Friday, May 15, 2015

Sausage Rice Delight

An easy to follow recipe using hot Italian sausage where everything can be prepared ahead of time and cooked 20 minutes before serving. This one skillet dish will serve 3-5 people.


  • 6 Hot Italian sausages cooked and sliced. 
  • Uncle Ben's or Minute Rice (Follow package directions for 6 servings)
  • 1 Tbs. of Canola or vegetable oil
  • 1 large cooking onion chopped
  • 1 large garlic clove diced
  • 1 large red bell pepper chopped
  • 1 can of diced tomatoes
  • 1 Tbs. of Italian seasoning
  • Slap Ya Mama white pepper blend seasoning (optional)
  • Fresh ground pepper


  1. Ahead of time cook your sausage and rice. Set aside. If not making right away refrigerate the sausage. 
  2. When you're ready to start cooking, in a large electric frying pan (or large stovetop skillet) heat your oil.
  3. To the oil add the onions and cook for a few minutes. Add the garlic and red pepper. Cook for about 2 minutes. 
  4. Next add the sausage slices and continue to cook and stir. 
  5. Spoon out the diced tomatoes using a bit of the juice and add to the skillet.
  6. Sprinkle with the Italian seasoning, ground pepper, and Slap Ya Mama.
  7. Add cooked rice and cook until everything is heated through.
  8. Serve and ENJOY!


Wednesday, May 13, 2015

Banana Bread on Wordless Wednesday

I've been collecting frozen bananas for a few months and wanted to use some of them up today by making 2 loaves of banana bread. Whenever I bake just one loaf it goes so fast and everyone says why didn't you make more. Well today I did just that.

My recipe is your basic banana bread but I would have added nuts to the mix if I'd had some.

Here is the recipe that I used.


  • 5 frozen and thawed bananas
  • 2/3 cup of softened (room temperature) butter
  • 1+ 3/4 cups of white sugar
  • 2 tsp. of vanilla extract
  • 2 beaten eggs
  • 3 cups of all purpose unbleached flour
  • 2 tsp. of baking soda
  • 2 good pinches of salt
  1. Preheat your oven to 350 degrees F.
  2. Grease 2 loaf pans.
  3. Remove peels from the bananas and set into a medium size bowl.
  4. Mash the bananas and add the butter mixing well.
  5. Next add the sugar and vanilla mixing well again.
  6. Beat the eggs and then add to the wet mixture mixing well.
  7. In a larger bowl combine the flour, baking soda, and salt mixing well.
  8. Add the wet mixture to the dry and beat well. 
  9. Add equal amounts to each pan and set in the oven for 60 minutes or until done.
  10. Remove from the oven and cool for ten to fifteen minutes.
  11. Remove the bread from the pans and cool on a rack.
  12. Slice and ENJOY!

Linking up to +Ruchira Khanna over at ABRACABADRA for Wordless Wednesday.

Wednesday, April 15, 2015

Green Leafy Lettuce Salad with Avocado and Parmesan

I'd never before tried green leafy lettuce so figured it was about time that I did. After buying it I thought about what might go well with this gorgeous head of red and green lettuce, and the following recipe is what I came up with.

Salad Before Dressing Added

  • 1/2 head of green leafy lettuce washed dried and ripped into bite size pieces
  • 1 avocado peeled, pitted, and cut into chunks
  • lemon juice
  • garlic powder
  • 2 Tbs. of roasted red peppers
  • 4 thinly sliced red onion slices
  • Baby Parmesan cheese thinly sliced (as little or as much as you like)
  • 1/8 cup of sunflower seeds
  • Salad dressing (I used Renee's Sweet Onion Vinaigrette) 

Tear up your lettuce

Prepare the avocado

Toss and coat with lemon juice and garlic powder

Add avocado to the lettuce and gently toss

Add the roasted red peppers and gently toss
Add the sliced red onions

I use a vegetable peeler for my parmesan 
Add the parmesan cheese and toss gently

Just before you're ready to eat add your salad dressing and sunflower seeds.
Serve and ENJOY!

Wednesday, April 1, 2015

Hearty Minestrone Soup

Hearty Minestrone Soup

A very hearty and fulfilling minestrone soup. My family went back for seconds and thirds. Serve this with an Italian bread or buns and make it a meal.


  • 2 Tbs of olive oil
  • 1 large carrot sliced thin
  • 2 ribs of celery chopped
  • 1 large onion diced
  • 4 garlic cloves minced
  • 8 cups of vegetable broth (2 boxes)
  • 1 can of stewed tomatoes
  • 4 Tbs. of tomato paste
  • 3 cups of water
  • 1 tsp. of basil 
  • 1 tsp. of oregano
  • 1 tsp of thyme 
  • fresh ground pepper
  • 2 medium potatoes washed and cubed
  • 1 can of kidney beans rinsed and drained
  • 2 cups of shredded cabbage
  • 1 cup of uncooked elbow macaroni (or pasta of your choice)
  1. In a large stock pot heat the olive oil over medium heat.
  2. Add the carrots, celery, onions, and garlic to the pot and stir fry until onions are opaque. 
  3. Next you want to add the vegetable broth, stewed tomatoes, tomato paste and water.
  4. For the spices you can add more to your own taste.
  5. Stir and bring to a boil.
  6. Next add the potatoes, kidney beans and shredded cabbage.
  7. Turn the heat down to medium - low and continue to cook until cabbage and potatoes are cooked.
  8. While the soup is cooking boil the uncooked pasta until it is almost cooked.
  9. Drain and add the pasta to the soup.
  10. Let everything simmer for twenty minutes or more.
  11. Serve when ready and ENJOY!

Sunday, March 22, 2015

Baked Salmon Fillets in a Creamy Garlic Sauce

An easy to follow recipe using a garlic mayonnaise sauce that will delight your taste buds.

I'm always looking for new ways to prepare fish in a way that my family will enjoy it. Because we are all huge fans of garlic I wanted to make a sauce that would compliment the salmon and satisfy everyone's pallet.

To serve along side the salmon I made two salads; potato and a spring mix.

Baked Salmon Fillets In A Creamy Garlic Sauce
Photo by Susan Zutautas

Ingredients for four servings but will serve six
  • 3 12 ounce salmon fillets
  • 3 garlic cloves
  • 2 Tbs. of lemon juice
  • 2 Tbs. of Dijon mustard
  • 1/2 cup of mayonnaise
  • 1 tsp. of dried tarragon leaves
Preparing the Garlic Sauce
  1. Either peel and press or grate the garlic into a small bowl.
  2. Add the lemon juice, mustard, mayo, tarragon whisking all together.  

Preparing the Salmon Fillets
  1. Preheat your oven to 375 F setting the rack in the center of the oven.
  2. Cover the bottom of a shallow pan with aluminum foil and place the salmon skin down onto the pan.
  3. Spoon the garlic sauce over the salmon covering the fish as best as you can.
  4. Place into the oven and cook for 18 min. or until the salmon is light pink and you can flake it with a fork.
  5. Serve and ENJOY!

Saturday, March 21, 2015

Chicken Chipotle Hot Sauce Fajitas

My family couldn't get enough of these delicious fajitas I made for dinner. The thing I did differently than ever before was to marinate the boneless chicken breast meat in a lemon, olive oil, and chipotle hot sauce before cooking it. It gave the chicken just the right spicy kick I was looking for.

Chicken Chipotle Fajitas served with a side of rice.

Ingredients for Marinade
  • 5 skinless boneless chicken breasts
  • ground cumin
  • cilantro flakes  
  • 1/8 cup of lemon juice
  • 1/4 cup of extra virgin olive oil
  • 1/4 cup of chipotle hot sauce
  • Slice the chicken breasts into strips and set in a dish for marinating. 
  • Season the chicken with cumin and cilantro flakes coating well.
  • Add the lemon juice and olive oil and gently toss.
  • Coat the chicken with the chipotle hot sauce (you can use less or more depending on your taste) Cover and set in the fridge for at least 2 hours.
While the chicken is marinating I like to get all of my other ingredients ready to go.

Guacamole & Fajita Fixings

  • 1 large green pepper sliced
  • 1/2 of a very large sweet white onion sliced thick
  • 2 tomatoes chopped
  • 1/4 head of iceberg or romaine lettuce chopped 
  • 2 cups of cheddar cheese grated
  • 10 large flour tortillas  

For the guacamole I mashed 1 large avocado with 1/4 cup of sweet red onion together with lemon juice, cilantro, and ground cumin.
Instruction for cooking the chicken
Chicken, onions and green peppers

  • When you're ready to cook heat a wok or large frying pan and add the chicken with all the marinade and stir fry until cooked. 
  • Push the chicken up the side of the wok and add the onion slices. Cook for 3 minutes and then add the green pepper slices. Cook for 3 min or more if you like your green peppers cooked longer. 

Construct your fajitas or have everyone make their own. Serve with a side of sour cream, more hot sauce and or salsa. ENJOY!

Bufalo chilpotle

Saturday, March 14, 2015

Pork Chops Baked With Apples and Sweet Potatoes

I found a recipe today while looking for a new way to cook pork chops. I adapted it slightly but wanted to share it here as my family devoured the entire thing. The original recipe can be found at "All Recipes"

Serve on a Platter or Dish up Separately 

The following recipe will feed six but fed 2 hungry men and myself.
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour and 10 minutes


  • 6 boneless pork loin chops
  • Garlic powder to taste
  • Fresh ground pepper
  • Dried Rosemary (optional)
  • 1 large yellow onion sliced thick
  • 1 large sweet potato sliced thick
  • 3 medium apples (I used MackIntosh) peeled, cored and sliced
  • 3 good heaping tablespoons of light brown sugar
  1. Preheat oven to 375 degrees F 
  2. Lay out your pork chops in the bottom of a large casserole dish or baking pan.
  3. Season with garlic, fresh ground pepper, and dried rosemary to suit your taste.
  4. Top with onion slices, sweet potato, apple slices, and sprinkle all over with the brown sugar.
  5. Cover and place into the oven for 50 minutes or until done depending on your oven.
  6. Remove from the oven, serve and ENJOY!

For side dishes I made steamed fresh brussels and a side garden salad.

Garden Salad with Avocado 

Tuesday, March 3, 2015

How to Make a Taco Salad Bowl

Making your own edible taco salad bowls are very easy to make out of large tortilla shells. All you need to do this is an oven safe bowl. I use stainless steel bowls and find that they work perfectly. 

  1. Preheat oven to 325 degrees F placing an oven rack in the center of the oven.
  2. Place your bowl upside down and center the tortilla on the bowl.
  3. Going around the bowl fold and apply pressure to each fold.
  4. Place the bowl upside down directly on the oven rack and cook until the shell is a light colored brown. This should take approximately 10 to 15 minutes.
  5. Remove from the oven and let the shell cool before removing from the bowl.
  6. Fill with your taco salad, serve and ENJOY!  

Tuesday, February 24, 2015

Cabbage Stir Fry

I had some leftover cabbage from a soup I'd made and wanted to use it up in a stir fry dish I was making for dinner. I added cooked shrimp at the very end of the cooking time, but you could add any type of meat or leave as is.


  • Oil to coat your wok or pan
  • 3 ribs of celery chopped
  • 1 large onion cut in 1/8th's (or chop the way you prefer)
  • 1/4 cup of chicken broth
  • 1/2 bag of frozen Italian vegetables or California mix (optional)
  • 2 large garlic cloves sliced and chopped
  • 1/4 of a large head of cabbage chopped 
  • 2 red bell peppers cut and sliced
  • pinch of salt (optional)
  • cooked shrimp (optional)

  1. Coat and heat oil in your wok or pan.
  2. Add the celery and stir fry for 3 minutes.
  3. Next add the onion for a few minutes and stir.
  4. Add the chicken broth, frozen veggies, and sprinkle with the chopped garlic.
  5. Stir and add the cabbage letting this all cook for 5 minutes. 
  6. Add the red bell pepper along with the pinch of salt and let cook until everything is done the way you like it. Make sure to keep stirring the entire dish. 
  7. If adding shrimp or other cooked meat, add at the same time as the peppers. 
  8. Serve and ENJOY!
Chicken Fried Rice

I served this dish with chicken fried rice, but it could be eaten just by itself. 

Wednesday, January 28, 2015

Pork Tenderloin Roasted With a Garlic Rub

These pork tenderloins come out juicy, tender, delicious, and garlicky. The following recipe will feed 4-6 people.


  • 2 pork tenderloins
  • 4 garlic cloves pressed
  • extra virgin olive oil
  • dried or fresh rosemary
  • fresh ground pepper
  • 3 ribs of celery cut in half
  1. In a small bowl press the 4 garlic cloves.
  2. Add over the garlic enough olive oil to make a paste.
  3. To this add about 1 Tbs of rosemary and fresh ground pepper to taste. Mix well.
  4. Place the cut celery into a baking dish (I do this to make clean up easier), and then put the tenderloins on top of the celery.
  5. Spoon or brush the garlic paste onto the pork tenderloins.
  6. Cover and refrigerate for at least 1 hour.
  7. Preheat your oven to 400 degrees F. 
  8. To the roasting pan add a 1/4 cup of water.
  9. Cook for one hour or until the pork is done.
  10. Remove from the oven and let sit 5 minutes before slicing and serving. 
  11. Serve and ENJOY!
If you like you can add potatoes to the roasting pan, carrots, and or onions.

Friday, January 2, 2015

Garlic Chicken Wings Baked

If you like chicken wings and love garlic you'll like my easy baked wing recipe. You can add or omit the spices I used to suit your own taste. These are the perfect appetizer to serve at a party or on game day.


  • 5 to 6 pounds of thawed wings
  • 4 Tbs of olive oil
  • 4-6 large garlic cloves pressed or grated
  • Montreal Chicken Spice (optional)
  • Hungarian Paprika (optional)
  • Cajun Spice (optional)


  1. About two hours before putting the wings in the oven grate or press garlic cloves into a small bowl with the olive oil and let it sit.
  2. Preheat the oven to 350 degrees F.
  3. Rinse and place your wings into a baking dish.
  4. Brush the garlic olive oil all over the wings.
  5. Sprinkle with your desired spices and place in the oven for one hour.
  6. Serve and ENJOY!