Past Recipes you must have!

If you know of any dishes that I have previously cooked and are dying for the recipe, please leave me a comment and I will try to get it up here for you.


Welcome home Jay!

Joe, Me, Jay, & Stepanie
My husband and my good friend, Jay, has been over seas with the Air National Guard in Iraq for a few months and we had him and another great friend, Stephanie, over for dinner. The menu consisted of White Bean dip; Mediterranean Salmon; Zucchini Potato Bake; Asparagus, avocado, & slow-roasted tomato salad; and after a dominating Yahtzee game, mango-blueberry cobbler. Recipes are below, except for the salmon that was bought prepared… yes I cheated lol! I love sharing my table with good friends and good laughs, we should all surround ourselves with good friends that can make us laugh and smile!

White Bean Dip courtesy of Rightathome
4 cloves garlic, peeled
2 tsp olive oil (I always use EVVO)
1 12-oz can of white beans, drained & rinsed to get all those preservatives off
2 tbs applesauce, unsweetened or sweetend
water, as desired
2 tsp chopped parsley (I use dried, but fresh would be great)
Salt and pepper
1. wrap garlic cloves & olive oil in foil and bake at 350′ for about 20 minutes until golden and soft.
2. Place beans, applesauce, & garlic in food processor and puree until smooth. Add a little water, if necessary, to loosen the blades.
3. Stir in parsley, season with salt & pepper
4. Serve with celery & carrots or my favorite, black bean or blue corn chips.

Zucchini Potato Bake courtesy of
2 medium zucchini, quartered & cut into large pieces, also can use 1 Zucchini & 1 Squash
4 medium potatoes or 8 small potatoes, cut into large chunks
1 medium red bell pepper, seeded and sliced or chopped
2 cloves of garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika, salt & pepper to taste
1. Preheat oven to 400′
2. In 13×9 (recommended), toss all ingredients
3. Bake 1 hour, stirring occasionally, until potatoes are tender & lightly brown

Asparagus, Avocado, & Slow-roasted Tomato Salad courtesy of Repast Restaurant in Atlanta via
6 plum tomatoes
7 tbs olive oil, divided
1 tbs minced garlic
1/2 tsp dried thyme
1/4 tsp salt, divided
1/4 tsp pepper, divided
1 bunch (about 24 stalks) asparagus, trimmed
1/4 cup thinly sliced scallions (green parts only), or use dried chives
3 tbs sherry vinegar (I used white wine…)
2 ripe avocados, halved & pitted
1. Preheat oven to 250′. Line rimmed baking sheet with parchment paper
2. Core and cut tomatoes in quarters lengthwise, squeeze out seeds. Place, cut side up, on baking sheet.
3. In small bowl, combine 1 tbs olive oil, garlic, thyme, 1/8 tsp salt & 1/8 tsp pepper, sprinkle over tomatoes. Roast, turning occasionally, until soft & shriveled, about 2-1/2 hours. (I roasted them at 400′ for 30 minutes and it tasted great).
4. Cut asparagus into thirds crosswise. Cook in 1-inch lightly salted water until bright green and firm (about 3-5 minutes), rinse with cold water, drain well.
5. In small bowl, toss asparagus with 2 tbs olive oil & scallions; set aside.
6. Dressing: In small bowl, stir 4 tbs olive oil, vinegar, 1/8 salt, 1/8 pepper, set aside.
To Serve: On plate, place asparagus & tomatoes in rows, top with Avocado (scoop out with spoon and slice lengthwise). Stir dressing and drizzle over salads.

Mango-Blueberry Cobbler courtesy of McCormick Spices
Mango-Blueberry Filling:
3 c sliced peeled mangos (about 3 mangos)
2 c blueberries
1 tsp lemon juice
1/3 cup sugar
2 tsp cornstarch
2 tsp ground cinnamon
1/2 tsp ground ginger
Biscuit Topping: (original recipe did not provide enough, so I am doubling it b/c its so good)
1 c flour
8 tbs sugar, divided
1 tsp baking powder
1 tsp ground cinnamon, divided
1 tsp ground ginger
1/2 tsp baking soda
pinch salt
2/3 c buttermilk (I did not have buttermilk so I substituted heavy cream I had instead)
Directions for filling:
1. mix mangos, blueberries, & lemon juice in large bowl.
2. In a small bowl, mix sugar, cornstarch, cinnamon & ginger. Sprinkle over fruit and toss to coat well. 3. Spoon into 11×7 or 13×9 baking dish sprayed with cooking spray.
Direction for topping:
1. In small bowl, mix flour, 6 tbs sugar, baking powder, ginger, 1/2 tsp cinnamon, baking soda, & salt. 2. Add buttermilk, mix well.
3. Drop dough by rounded tbs into 9 or 12 portions onto fruit mixture.
4. Mix remaining 2 tbs sugar & 1/2 tsp cinnamon. Sprinkle over biscuits.
5. Bake in 350′ for 35-40 minutes or until fruit is bubbly & topping is browned. Serve warm.

“That looks great…”

“…can I have the recipe?”

The number one thing said about the food that I post on facebook, and it got me thinking, why not start a blog of all the recipes that I try or develop. This blog will not just be about cooking and recipes, but also about my thoughts and feelings on what God has done and is doing in my life; cooking just happens to be a big part of that right now. I hope you find some really great recipes, thoughts, incite or ideas that you can pass on and share with your family and friends. Happy reading… and eating! 😉