Creamy Parmesan Baked Salmon – Wednesday weekly recipe post

Creamy Parmesan Baked Salmon


Serves 4

The Stuff you need:

    • 4, 6-ounce salmon fillets (skinless)
    • 3 TBS plain Greek yogurt
    • 3 TBS mayonnaise
    • 5 TBS grated Parmesan cheese
    • 4 tablespoons finely chopped green onions
    • 1 teaspoon Worcestershire sauce
    • Lemon pepper to taste

What to do with the Stuff:

  • Preheat oven to 450 degrees.
  • In a small bowl, stir together the yogurt, mayonnaise, Parmesan, green onions, Worcestershire sauce, and lemon pepper
  • Place Salmon fillets on a lightly greased baking sheet
  • Spread mixture evenly over top of the salmon fillets
  • Bake for approximately 10-12 minutes or until the salmon is just cooked through
  • Use top rack directly under broiler to brown the Parmesan mixture
  • Mayonnaise is what will allow for the browning
  • If the fillets are thin, check 2-3 minutes early
  • If your fillets are thicker, they may require an extra 1-3 min


“Darren’s Sticky Date Pudding” – Saturday Weekly Recipe post

~ Darren’s Sticky Date Pudding ~

OMGSH! a for REAL  “OLD SCHOOL Recipe”

ACTUALLY handwritten, ON PAPER, with his Auntie’s handwriting..I

HAD to share it this way..;-)  Enlarge if necessary, or inbox me if you can’t, I will send the written version.


Now, for the AMAZING story behind this.. We have a weekly BBQ at our house, and our good friend Darren, ( a world class body builder with 0% bodyfat!! ) turns up to our house last week with THIS.. DIVINE, DECADENT and MOST DELICIOUS dessert treat EVER..!

Best served with the sauce warmed, and a side scoop of plain vanilla ice cream ( he brought fat

I’m not even a huge dessert fan.. but THIS WAS SOOO AWESOME 😉  I HAD SECONDS !

AND…I had some for breakfast the next day.. OMGSH …simply THE BEST.. I had to share 😉


Easy Mashed Potato Puffs – Saturday Weekly Recipe Post

Easy Mashed Potato Puffs

Quick, Easy, and delicious!


The Stuff you need;

  • 3 cups of mashed potatoes
  • 2 eggs, separated
  • 1/3 cup sour cream
  • 1 heaping cup shredded sharp cheddar cheese
  • 4 TBS grated Parmesan
  • 2 TBS chopped scallions
  • 2 TBS chopped parsley
  • Salt and black pepper, to taste

What to do with the Stuff:

  • Preheat oven to 375 degrees F
  • Lightly grease nonstick muffin pan ( or Ramekins)
  • In a medium mixing bowl, whisk the egg yolks, then add in the sour cream
  • Stir in both cheeses and the scallions, parsley salt & pepper
  • Add mashed potatoes, and mix well
  • Fold in pre- stiffened egg whites, mix well
  • Spoon into the muffin pans (or ramekins) filling the cups to slightly below the top
  • Bake 30- 35 minutes until they pull away from the sides of the cup and are golden brown
  • Remove from oven and let them cool 5 minutes in pan

Serve with toppings of choice

My Nana’s Brownies – Wednesday Weekly Recipe post

My Nana’s Brownies



The Stuff you need:

  • 1 cup butter, softened
    1/2 cup dark unsweetened cocoa
    2 cups flour ( use self rising flour)
    2 cups sugar
    4 eggs
    4 tsp vanilla
    1 c chopped nuts (optional)

What to do with the Stuff:

  • Mix all ingredients together
  • Pour in 9×13 pan, bake 20-25 mins on 350.
  • Check at 20 mins

Roasted Garlic / Lemon Chicken, red potatoes, & green beans – Wednesday Weekly recipe post


Garlic lemon chicken with red potatoes & green beans 

Roasted garlic lemon chicken, with red potatoes & green beans

The stuff you need;

  • 6 TBS olive oil
  • 2 lemons 1 thinly sliced – 1 juiced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 pound trimmed green beans
  • 8 small red potatoes, quartered
  • 4 chicken breasts

What to do with the stuff:

  • Preheat oven to 400°F
  • Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil
  • Arrange the lemon slices in a single layer in the bottom of the dish or skillet
  • In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper
  • Add the chicken, green beans and potatoes and toss to coat
  • Pour into the pan and spread around evenly
  • Roast for 50-55 min


Cheesy Mini Meat Loaves – Wednesday Weekly Recipe Post

Cheesy Mini Meat Loaves



The Stuff you need:

  • 1/2 cup italian seasoned breadcrumbs
  • 1-2 Tablespoon olive oil
  • 1 cup chopped onion
  • 1/2 cup diced green pepper
  • 4 garlic cloves, chopped
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons tomato paste
  • 1 tablespoon worcestershire
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 ounces shredded white cheddar cheese,(or pepper-jack if you like spice!)
  • 8 slices slightly cooked bacon (optional)
  • 1 pound ground sirloin
  • 1 pound spicy (or sweet) ground Italian sausage
  • 1 large egg beaten

What to do with the stuff

  • Preheat oven to 425°
  • Heat a skillet over medium-high heat with olive oil
  • Sautee onion, pepper and garlic in olive oil 3-5 min minutes
  • Combine onion mixture, breadcrumbs, egg, cheese, paste, & seasonings
  • Shape into 6 (4 x 2-inch) “loaves”
  • Wrap each loaf with bacon slice (optional)
  • Place on lightly greased broiler pan
  • Bake at 425° for 30-40 minutes, or until done
  • May crisp bacon under broiler for last 5 min

Stellar Shepherd’s Pie (Wednesday weekly Recipe post)

Stellar Shepherds Pie


Stuff you need:

  • 1 pound potatoes, peeled and chopped
  • 1 tablespoon olive oil
  • ½ lb ground beef
  • ½ lb ground sausage
  • 1 large onion, chopped
  • 1 small green pepper, chopped
  • 6 cloves garlic, chopped
  • 1 & ½ C well seasoned veggie, chicken or beef stock
  • 2 TBS tomato paste
  • 1 TBS soy sauce
  • 2 TBS Worcestershire sauce
  • 1 TBS mild curry powder
  • 1 TBS cornstarch
  • 2 tomatoes, chopped
  • 1 (16 ounce) package frozen mixed peas, corn, and carrots
  • ¼ C milk
  • 1 TBS butter
  • ½ C shredded extra-sharp Cheddar cheese
  • salt and pepper to taste
  • diced green onion & parsley (garnish)

What to do with the stuff:

  • Bring a large pot of salted water to a boil
  • Add potatoes, cook until tender but still firm, about 15 minutes; drain, and return to pan
  • While potatoes are boiling, heat oil in a large skillet
  • Cook ground meat with the onion, red pepper, and garlic until beef is evenly browned
  • Stir in beef stock, tomato paste, soy sauce, Worcestershire sauce, and curry powder
  • Bring to a boil, and simmer 5-6 minutes
  • Mix cornstarch with a little stock to form a paste, stir into skillet with tomatoes, corn, peas and carrots
  • Cook until thickened; season with salt and pepper
  • Spoon into a casserole dish
  • Preheat oven on broiler setting
  • Add milk and butter to cooked potatoes, whip until smooth and creamy
  • Spoon mashed potatoes over meat mixture
  • Sprinkle top lightly with shredded cheese.
  • Place under broiler for 10-15 minutes or until cheese is melted and speckled with brown
  • Garnish with chopped green onions & parsley


Spinach Stuffed Chicken Breast with Panko/Parmesan crust ( Wednesday weekly post)

Stuffed Chicken Breasts (with spinach, mushroom, cheese, with a panko, parmesan crust)


Stuff you need:

  • 4 boneless skinless chicken breasts
  • 4 slices ham (1 for each chicken breast)
  • 6-8 cloves garlic chopped
  • ½ onion diced
  • ¼ cup mushrooms diced
  • ½ pkg chopped frozen spinach, thawed & drained well
  • sprinkles of curry powder, complete season, (or season salt of your choice) and chili lime (or lemon) pepper to taste (add to stuffing mixture)
  • 8 oz. cream cheese, softened (omit for dairy-free)
  • 1 c. shredded pepper jack cheese (omit for dairy-free)
  • 2 large eggs beaten
  • 1 cup panko bread crumbs
  • ½ cup grated parmesan cheese (omit for dairy-free)
  • 1 TBS teaspoon Italian herb blend seasoning
  • ½ tsp garlic salt
  • ½ tsp black pepper

What to do with the stuff:

  • Pre-heat oven to 350 F
  • Spray a large baking sheet with cooking spray, and set aside
  • Place individual chicken breasts in between sheets of saran wrap
  • Using a meat mallet or rolling pin, flatten/pound each chicken breast to about ¼ inch thickness
  • Lay a slice of ham on top of each chicken breast
  • Saute` garlic, onions, mushrooms, and spinach until soft, add curry and seasoning salt, and chili lime pepper to taste
  • Remove from heat, add to a bowl with cream cheese, and pepper jack cheese
  • Spread 2-3 TBS (or so) of mixture onto each ham slice on the chicken breast
  • Carefully roll up the chicken breast (secure with toothpicks if you need to)
  • Beat eggs in a pie plate or shallow dish
  • In a medium bowl, combine panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper
  • Dip each chicken breast in the eggs, then into the panko parmesan mixture
  • Make sure the breasts are well coated
  • Place chicken on the prepared baking sheet seam side down
  • Bake 40-45 minutes or until chicken is done, and crust is slightly brown


Turkish Pide Bread

Turkish Pide


Stuff you need to make it ;

  • 2 1/4 teaspoon yeast (1 package)
  • 3 cups flour
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • warm water
  • optional: egg yolk, sesame seeds, crushed red pepper, or herbs & salt
What to do with the Stuff 😉
  • Dissolve yeast in 1/4 cup warm water in a large bowl
  • Stir in the flour, sugar, salt, and oil
  • Gradually add 2/3 cup warm water to form the dough
  • Flour a smooth surface to knead the dough
  • Knead the dough, to form a smooth elastic ball of dough (about 15 minutes)
  • Place dough ball in a large bowl that has been oiled
  • Cover with a damp towel, and allow the dough to rise in a warm, draft free place for 60 min
  • Punch down the dough and let rise an additional 45 minutes
  • Preheat oven to 425 F- Grease a baking sheet
  • Divide the dough into  2 long oval/oblong loaves
  • Place on the baking sheet, cover with a damp towel until the dough is slightly puffed (10 minutes)
  • Dimple the dough with your fingers
  • Brush with egg yolk and sprinkle with herbs or seeds
  • Bake 20-30 minutes, or until golden and firm
  • Eat fresh with Hummus, Baba Ghanoush, or simply dip in Olive oil /and or Balsamic vinegar