Category Archives: Main Dish

Cajun Shrimp and Spaghetti Squash

Lets get lost in a  delicious bowl of Cajun Shrimp and Spaghetti Squash…

If you don’t have an Instant Pot by now I don’t know what rock you have been living under.  If you have hours and hours a day to spend cooking then you’re excused.

1 Spaghetti Squash (17 minutes high setting manual)
1 Tablespoon Cajun Seasoning
1/4 Cup Butter
5 cloves of Garlic minced
2 Pounds uncooked shrimp (cooked shrimp won’t hold flavor and will be tough)
1/2 to 3/4 cup of Sun Dried Tomatoes
1/2 Cup Sour Cream, Half and Half or Whipping Cream
Salt and White Pepper to taste

Place your pierced Spaghetti Squash whole on your Instant Pot Trivet and cover and hit manual high for 17 minutes. Then walk away. I typically don’t quick release but have heard you can.  It seems I always have JUST ONE MORE THING to do and its released pressure by then.

When your squash is complete you will cut it in half and scrap out your seeds.

This is why I love my Instant Pot…Are you kidding me….NO waste at all. Set squash aside.

Place your butter in your pan or you could use your Instant Pot on Saute.  I just was making the dish at the same time I was making the Squash.  Add your garlic and simmer.


ou want your butter to start to brown and your garlic to release its flavor.  OH MY.

Now you will add your shrimp and cajun seasoning and stir for a few minutes.

Then add your sun dried tomatoes and stir.

Now add your creamer of your choice.  Today I chose sour cream but I’ve used half and half and whipping cream with great results.

Your final stir will look like this.  I then added in some hard cheese, today I had Romano but any hard cheese will work.

Now pile your topping on your squash and enjoy.  I have been eating this all week long.  It’s wonderful.

Could you use chicken? Can I add more Cajun seasoning? yes of course you can ;don’t allow us to dictate what you eat:-)


Chicken Poblano Enchilada

DSC_0104If you love Poblanos than this chicken enchilada recipe is a must.

What you will need:


5 good size poblano’s
1 medium onion, chopped
1 tablespoon salt
1 teaspoon cumin
1 tablespoon minced garlic
1 tablespoon pepper flakes (up this if you like heat)
2 cups shredded chicken
3 cups Jack cheese
1/2 cup 1% milk
1/2 cup half and half
1/2 cup greek nonfat pain yogurt

DSC_0072The first think you will do is broil your peppers 3 to 4 minutes per side.

DSC_0075Once they are broiled you will wrap them up in your foil and allow them to sweat.

DSC_0081Once they have rested the texture will look like this.

DSC_0082 This will make it easy to remove the skins.

DSC_0083Once you have removed skins, tops and seeds you will blend them.

DSC_0084This is what they will look like.

DSC_0080Cook your chopped onions for a few minutes with the salt.

DSC_0085Now blend your onions and add to your poblanos.

DSC_0087Take your poblano, blended onion, cumin, garlic, half and half, milk and yogurt and begin to warm over medium heat.

DSC_0088Now you will add your pepper flakes.

DSC_0091Once your sauce is ready take one corn tortilla at a time and wet it on both sides in your sauce before stuffing them.

DSC_0092Place chicken and jack cheese inside of each tortilla and fold over.

DSC_0093Take remaining poblano sauce and pour over enchiladas.

DSC_0094In the oven at 350 for 25 minutes, then on broil for 3 minutes.

DSC_0096This is your finished result.

DSC_0100 It’s beautiful and holds up so nicely.

DSC_0104This really is a wonderfully mild dish. If you like heat up the pepper flakes.

Slow Cooker Green Chile Pork Stew

DSC_0059My lovely neighbors brought back this wonderful Chipotle Garlic Oil from Central California.  It was a great addition to this Green Chile Stew.


Pork Loin
20 ounces of first picked summer corn
Salt to taste
1 Tablespoon Red pepper flakes
2 Tablespoons Chipotle Garlic Oil
1/4 cup flour
1 White onion sliced thin
1 Tablespoon Cumin
1 ziploc bag
Sour Cream

DSC_0043I used a large Pork Loin only because I feed my neighbors.  You could easily make this recipe with 2 lbs.

DSC_0048Take your pork loin and cut it into large chunks then toss in a ziploc bag with the 1/4 cup flour and cumin  until coated.

DSC_0052Place your sliced onions and pork in a warm frying pan with your oil and brown on both sides.

DSC_0046Toss your corn and salsa verde and red pepper flakes directly into slow cooker. Then toss in your pork.  You will slow cook your ingredients for 3 to 4 hours depending on how tender you want your pork.  Add salt as you go, and that it.

DSC_0057Once its finished add some sour cream, and cilantro.  Super Simple and delicious.

Tropicranberry Granola

DSC_0093I love all things tropical. One of my favorite combinations is pineapple, toasted coconut and pecans.  So I couldn’t help but try this combo in granola.

4 cups old fashion or steel oats
3/4 cup wheat germ
3/4 cup oat bran
1 teaspoon salt
3/4 cup pecans
3/4 cup walnuts
3/4 cup dried cranberries
3/4 cup dried pineapple
3/4 cup dried unsweetened coconut flakes
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup raw sugar
1 tablespoon molasses
1/4 cup maple syrup
1/2 cup honey
3/4 cup coconut oil



Preheat the oven to 325 degrees Line two large baking sheets with parchment paper.

Combine the oats, wheat germ, oat bran, pecans, and walnuts, dried pineapple, unsweetened coconut flakes, and cranberries in a large bowl.

DSC_0069Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan.

DSC_0071Once it melts it should look like this.

DSC_0073Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat.

DSC_0076Spread the mixture out evenly on the baking sheets.

DSC_0084Bake in the preheated oven until crispy and toasted, about 45 minutes. Stirring every 15 minutes.

DSC_0096Cool, overnight on your counter and you will wake up to a wonderful aroma throughout your house.  Add some vanilla yogurt and enjoy a healthy tropical parfait.

Trader Joe’s Eggplant Wrap with Spicy Tahini

DSC_0068Let’s make this! I’m addicted to the Spicy Eggplant Wraps at Trade Joe’s.  Here is breakdown of the ingredients they use to make theres.


3 Eggplants (peeled and sliced)
1/4 Teaspoon Paprika
1/4 Teaspoon Oregano
1 Lemon
1 Tablespoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Garlic Powder
1/4 Cup Canola Oil

Naan Bread (I didn’t have any and use Pita Bread which was nice and soft)

Napa Cabbage (sliced)
1/2 Teaspoon Garlic
1/8 Cup Canola Oil
1/2 Lemon Juiced
1/8 Teaspoon Parsley
2 Green onions (chopped)

Spicy Tahini Sauce
3/4 Cup Tahini
1 Teaspoon Garlic (minced)
1/2 Teaspoon Parsley
1 Tablespoon Red Pepper Flakes
1 Lemon Juiced
1/2 Cup Water

DSC_0050Peel and Slice your Eggplant.

DSC_0051Then sprinkle with your salt and allow to sweat for around 20 minutes.

DSC_0052Blend your spices and oil to slather your eggplant.

DSC_0054This is how it will look going into your oven for 20 minutes per side at 350 degrees.

DSC_0060When it’s fully cooked you will slice it into thin slices.

DSC_0055Now shred your cabbage. I chose Napa but regular would be fine. Add your oil, lemon and parsley to taste then set aside.

DSC_0056I would recommend hand blending your tahini sauce.  I placed mine in my Ninja and it became to thick.  Save your water for last and add as much as you need.  Since I had blended mine and it became so thick I needed 1/2 cup of water.  Just take all your ingredients in a bowl and mix well.  The peppers will need some time to kick in heat wise.  If you could make this sauce a day prior it would add to the overall flavor.

DSC_0059Here is how your sauce will look.


DSC_0064I used all of the ingredients listed on the Armenian Joe’s wrapper. You may want to adjust your heat levels.  I felt it needed more heat but don’t I always?


Island Rum Ham

DSC_0065We have made this dish for over 20 years.  It’s a great crowd pleasure.  Works well for Super Bowls or grab and eat gatherings.


1 can Pineapples Chunks
Whole cloves
1/4 cup Bacardi Rum (yes you can substitute other types)
1 cup raisins
1 cup brown sugar
1/4 Teaspoon Allspice
1/4 Teaspoon Cinnamon
1 Tablespoon Cornstarch

DSC_0060Trim fat off of your ham and cross score it with rather deep cuts. Then Place Pineapples in and around your ham but not the juice.

DSC_0056Now take your brown sugar, cornstarch, pineapple juice and start boiling until it thickens.

DSC_0061Once it looks like this add your raisins and rum and cook for about 3 to 5 minutes.

DSC_0064The pour over your ham trying to get a good portion of your sauce between the cuts. Then place your whole cloves in the scored parts of your ham.

DSC_0074Place in an oven cook for 30 to 45 minutes depending on your oven and size of ham. Make sure to baste every 10 to 15 minutes. Remember your ham is already cooked so you’re just glazing your ham and trying to absorb as much sauce as possible.





Tarragon Mushroom Bisque


4 Tbsp olive oil
4 Tbsp butter
4 cups cremini or button mushrooms roughly chopped *can you use other mushroom?…of course you can!
3/4 cup minced shallots
3 teaspoons garlic minced
1 teaspoon kosher salt
1 teaspoon dried tarragon
5 cups chicken stock
1/2  cup heavy cream
1/2 teaspoon white pepper


DSC_0109 Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter.

DSC_0112Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water. Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).

DSC_0114Once you remove the 1 cup of mushroom add your Shallots, tarragon, garlic, salt and pepper and sweat for a few minutes. Tarragon enhances the flavor of mushrooms.

DSC_0116Then add your flour and brown your ingredients.

DSC_0118Do not add your chicken stock until the bottom of your pan has browned.

DSC_0121Now add your stock and, bring to a simmer cooking, uncovered, for 10 minutes. Remove from heat.
DSC_0125Purée soup with a standing blender, purée the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.) You may also run it through a strainer if you want it velvet like vs. having some texture.  This is a personal choice.

Stir in cream and reserved mushrooms: Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste.

DSC_0136Stir in the reserved cooked mushrooms.

DSC_0143Add whatever topping you prefer and enjoy!

Slow Cooker Turkey Chili with Corn Bread topping

DSC_0074Today it is cold; I mean Arizona cold. It was 27 degrees at 8am, to us that is cold.  What a great day to throw some turkey chili in a slow cooker and let it do it’s thing.

What you will need

1 package Taco Seasoned Turkey
1 or 2 cans Fire Roasted Tomato
2 cans Pinto Beans
Dried Clinatro
Minced Garlic
Jalapeño sliced

Cornbread – I just used a mix feel free to use your own recipe.


Turn your slow cooker on. This is the rice cooker they sell at costco for around 30.00 it does a great job at slow cooking.  Far better than my old crock-pot.  I placed it on slow cook for 2 hours.

DSC_0042Then tossed in my turkey taco meat.

DSC_0043Fire roasted Tomato.

DSC_0045Beans, Garlic, Spices.


Cook for an hour and a half.  Make sure to break up your taco turkey meat along the way.

DSC_0048 Add your cornbread mix  and green onions. Shut the lid for 30 minutes.

DSC_0067Then add cheddar cheese on top.

DSC_0075Here is the end result.  Super moist cornbread on top of spicy turkey chili.  Next time I will add another can of tomatoes.


Spaghetti Squash Hero



1 spaghetti squash
1 lb hot turkey sausage
2 cups of your favorite pasta sauce
2 tablespoons  basil
1 cup ricotta cheese
1 cup shredded mozzarella cheese (plus extra for topping)
Olive oil
1/4 tbs Red Pepper Flakes


Pre-heat oven to 400 degrees. Wash spaghetti squash, cut off stem and slice squash lengthwise. Scoop out the seeds and gunk. Brush with olive oil, season with salt and pepper, and place on a baking sheet. Bake for 45-60 minutes, depending on squash size, or until inside is soft and easily “fluffs” with a fork. It will look like very tiny spaghetti noodles

DSC_0010While squash is baking, removed sausage from links and roll into balls.  Then cook and pour sauce over to simmer.

DSC_0009Mix the ricotta with basil and pepper flakes.

When squash is tender, remove from oven and using a fork, scoop, fluff, flake, scrape, whatever you’d like to call it, to get the inside of the squash to look like spaghetti noodles. Remove a good couple of cups of the squash.

DSC_0011Now we will fill them up. I started with smearing ricotta mixture inside the squash then poured the meatball and sauce on top.

DSC_0014Finally I topped with cheese.

DSC_0015Then sprinkled Red Pepper Flakes

DSC_0017I returned the stuffed hero’s back into the oven at 400 degrees for 5 minutes, then turned to broil for 2 minutes.  These are the results!

This meal could be made a day in advance and then reheated.

Sweet Citrus Chicken and Green Beans


This is a variation of the very popular recipe of chicken and asparagus that’s by skinny taste.  It’s very good and pretty simple to throw together.

1 1/2 pounds skinless chicken breast, cut into various size pieces

1/2 cup  chicken broth
2 tablespoons soy sauce
2 tablespoons  cornstarch
2 tablespoons water
2 tablespoons canola oil
1 bunch green beans
6 cloves garlic, chopped
1 tbsp fresh ginger
4 tablespoons fresh lemon juice about 2 lemons
1/2 cup water
1/2 cup homemade brown sugar
1/2 teaspoon Red Pepper Flakes
fresh black pepper, to taste



Lightly season the chicken with salt.


In a small bowl, combine chicken broth and soy sauce.


In a second small bowl combine the cornstarch and first 2 tablespoons water and mix well to combine.

DSC_0050Heat a large non-stick frying pan over medium-high heat, when hot add 1 tablespoon  of the oil, brown your chicken pieces of around 4 minutes turning once.  


Then add the green beans and cook until tender-crisp, about 4  to 5 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.


Remove and set aside.


Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.


Add lemon juice and cornstarch mixture and stir well,


when it simmers add your brown sugar and slowly add in remaining 1/2 cup of water.


Return the chicken and green beans to the pan and mix well, remove from heat and serve.