IF you think I'm going to post my secret Chili Recipe...
Talk to me on my deathbed.


Monday, March 30, 2009


from Make The Most

Potatoes should feel solid, and should be a uniform color. Hints of green, dark spots, or shriveling on a potato's skin are signs of spoilage. If a potato is at all soft when squeezed, it is also likely spoiled. Avoid potatoes with sprouts growing from them; these potatoes are too old and may contain significant amounts of the natural toxin solanine.

Spice Up Meals and Boost Antioxidants:

from The Indianapolis Star

Research by Baltimore based McCormack & Company has identified seven ‘super spices’ for health improvement:

Wednesday, March 18, 2009

Bell Peppers:

from Make The Most

Select bell peppers that have smooth, taut skin. Avoid peppers with wrinkles, blemishes, cuts or dark spots. Both the pepper and its stem should be bright in color. The stem should also appear sturdy and fresh. Healthy bell peppers are heavy for their size.

Whole bell peppers will refrigerate up to one week in a plastic bag. Store whole peppers unwashed.

Tuesday, March 17, 2009

Potato Soup:

source: Indianapolis Star; ‘recipes for the workweek’:
‘5 in a fix’ / Joanie Fuson, 3-4-2009

Simple and easy, but I felt it needed a little punch.  next time I think I will add the onions a little later and separate some of the vegetable mix before pureeing.  Maybe use bacon instead of ham?

Sunday, March 8, 2009

Food Power Chart

Print & Carry With Your Shopping List Or Cookbook

I don't know the source for this chart, what it's based on, or the significance of the 'color' coding.  So feel free to update us if you can by using the ‘read/leave comments’ link below.

All items are common food items but to be safe checks your prescriptions for contradictions.

The chart was sent to us my Mary C. [Littrell] Cook

click here to view chart.

Saturday, March 7, 2009

Cajun Pot Roast & Maque Choux

Maque Choux: Another great Pitch-in dish.

“I find this is my favorite corn oriented side dish when cooked without the roast.  ‘Maque choux’ is a Cajun dish of corn smothered with green peppers, onion and tomato.”

Friday, March 6, 2009

Selecting The Best Eco-Friendly Seafood

CaptureTake some of the mystery out of buying fish with this pocket selector from Oceans Alive.  Print it out [or save it to your hard drive], cut, and fold and you have a pocket guide when your shopping.


This is a .pdf file so if your unfamiliar with .pdf files or don’t have Adobe Reader 9 on your computer then click the Adobe link below.


Thursday, March 5, 2009

Glenn’s Chicken Nuggets

The original recipe called for cooking the breast whole but it tasted so good I cut and beat the chicken and loved it.  I sometimes buy it already sliced into ‘tenders’.  It takes a little more of the bread crumb mix and mustard so I mix up a large batch of the bread crumb mix in a container and keep it in the refrigerator for multiple cooking's.  Quick and easy nuggets.

Tuesday, March 3, 2009

Turkey Sausage Stir Fry:

  1. 1 package [13.5] Smoked Turkey Sausage
  2. 2 tblsp. Olive Oil
  3. 1 package [16oz] frozen stir fry vegetables
  4. 6 tblsp. Kung Pao sauce or stir fry sauce or sweet & sour sauce.
  5. 2cups cooked rice
  1. Cut sausage into 1/4-inch bias slices
  2. In large skillet, heat oil over med-high heat.
  3. Add sausage; sauté for 1 minute.
  4. Add vegetables.
  5. Cook and stir [as in stir fry, right] for 6-8 minutes or until hot.
  6. Add sauce.
  7. Cook and stir 1 minute [or longer until coated].

Prep/cook time: 15min
serves 6

Serve with cooked rice.
I got this recipe from a Johnsonville Sausage coupon and tried it.  Simple and quick.  If your going to do Turkey sausage then use Johnsonville for sure [try it with the Turkey with Cheddar].  I’ve also tried it with Bob Evans sausage links too and it was great. Be sure to use a large skillet.  The first time I did it the skillet wasn’t big enough and it took longer to cook which resulted in my veggies being overcooked.  I like my veggies a little crisp.  I also add onions either at the sauté stage with the sausage or after the frozen veggies are added for a little crispness.