Sauteed Red Cabbage with Onions and Apples

1 large yellow onion

1 T bacon fat or coconut oil

1/2 head red cabbage thinly sliced

2-4 T unfiltered apple cider vinager

1 T rosemary salt blend

1 green apple sliced into matchstick pieces

Saute onions in oil, when translucent, add cabbage and cook until it begins to soften

Add the vinegar and salt blend, cook until tender.

Add the apples and cook until soft.  Add more vinegar or water if becomes dry.

(rosemary salt blend)

1 c fresh herbs

1/2 coarse sea salt

Preheat oven to 250, spread individual herbs on their own baking sheet, and dry in the oven until they break apart when handled–about 4 hours

Using food processor grind dried herbs to desired consistency.  Store in glass jar.


December 16, 2014 at 6:48 am Leave a comment

Spinach Pomegranate Salad with Pumpkin Vinaigrette

Pumpkin Vinaigrette

3 T pumpkin seed oil

3 T white wine vinegar

3 T fresh orange juice

2 t dijon mustard

1 t honey

salt and pepper to taste


2 cups baby spinach

1/2 pomegranate seeds removed

1 tangerine in segments

1.  Place all dressing ingredients in a mason jar, close lid, shake well.

2. Plate salads with spinach, pomegranate seeds and tangerines and toss with a few T dressing.

December 16, 2014 at 6:36 am Leave a comment

Mustard BBQ Sauce

1 T unsalted butter

1/2 yellow onion, grated

2 cloves garlic, grated

1 c. yellow mustard

1 T dry mustard

3/4 cider vinegar

3/4 light brown sugar

1 t tabasco

Heat butter in a small pot over medium low heat.  Add onion and garlic, cook 3 minutes.  Whisk in mustard, dry mustard, vinegar, brown sugar, and tabasco.  Reduce heat to medium low and simmer 15 minutes.

December 16, 2014 at 6:32 am Leave a comment

Broccoli Buffet Salad

3 cups broccoli florets (about one bunch)

1/2 cup chopped red onion

1/4 sunflower seeds

1/2 cup raisins

1/2 cup cheese


1/2 cup low fat yogurt

1/4 light mayonnaise

2 T sugar

1 T lemon juice

salt and pepper

1.  In salad bowl combine broccoli, onion, sunflower seeds, raisins and cheese.

2.  Dressing:  In measuring cup, stir together yogurt, mayonnaise, sugar and lemon juice.  Pour over salad and toss to mix.  Season with salt and pepper to taste.  Cover and refrigerate for 2 hours or up to 2 days.

Makes 6 servings

December 16, 2014 at 6:26 am Leave a comment

Arugula Parmesan Salad

1 T plus 2 t red wine vinegar

1 t balsamic vinegar

1 small garlic clove, minced

6 t olive oil

salt and freshly ground pepper

2 bags arugula

1 T chopped fresh herbs, such as chervil, tarragon, flat leaf parsley and chives

3 oz parmesan cheese shaved with a vegetable peeler

1. I bowl, whisk together vie gars, garlic, and olive oil.  Add salt and pepper to taste.

2.  Put arugula in a large bowl and toss with herbs and dressing.  Add parmesan, then toss one more time.

Serves 8

December 16, 2014 at 6:22 am Leave a comment

Brie with Sun Dried Tomatoes

4 oz sun dried tomatoes in oil, finely chopped

3-4 garlic cloves minced

6 oz brie cheese

2 T chopped, fresh parsley

Mix tomatoes and garlic and pile generously on cheese.  Sprinkle with  parsley. Heat in oven at 350 for a few minutes until cheese is soft.

December 16, 2014 at 6:17 am Leave a comment

Creamy Confetti Corn

1 T butter

1/2 c. diced green pepper

1/2 c. diced red onion

10 oz corn kernals

3 oz cream cz softened

1/4 c. milk

1/4 t dried thyme

1/4 t. salt

1/4 t. pepper

1/4 c. grated parmesan cz

1. Pre heat oven to 350 and butter pan

2.  Saute onion and pepper in butter

3.  add corn and cook 3-5 min.

4.  mix milk and cream cz until smooth

5.  add spices and pour over corn and stir, put in pan

6.  Bake 30 min. Broil as last step for golden brown top.

December 16, 2014 at 6:14 am Leave a comment

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