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04/15/2026

Slow Cooker Boneless Turkey Breast

INGREDIENTS:
• 1 (10 pound) boneless turkey breast
• 2 (1 ounce) packages dry onion soup mix
• ¾ cup water
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried parsley
• 1 tablespoon seasoned salt (such as Season-All)
• 1 tablespoon dried basil
• 1 tablespoon dried oregano

PREPARATION:
Step 1. Place turkey breast into a large slow cooker. Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat.
Step 2. Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast.
Step 3. Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours. An instant-read meat thermometer inserted into the thickest part of the breast should read at least 165°F (75 degrees C).

04/13/2026

Cumin Scented Bulgur Pilaf

INGREDIENTS:
• 3 tablespoons butter
• 2 cups onions, chopped
• 1 cup bell pepper, chopped (mix or match red, green, cubanelle, etc)
• 1/4 cup orzo pasta
• 1 cup bulgur
• 2 cups water
• 2 chicken bouillon cubes
• 1 cup low-sodium tomato juice (I use 2 single serve cans low sodium V8)
• kosher salt & freshly ground black pepper
• 1 teaspoon ground cumin (to taste)
• 1/2 teaspoon dried basil

PREPARATION:
Step 1. Melt butter in a saucepan over medium heat; add onions and peppers and increase heat to medium high and cook until onions begin to turn brown around the edges, about 10 minutes.
Step 2. Stir in orzo and bulgur and cook about a minute, while stirring.
Step 3. Add broth and tomato juice.
Step 4. Season with salt, pepper, cumin, and basil.
Step 5. Bring to a boil, cover, reduce heat to a simmer and cook until bulgur is tender and most of the liquid is absorbed, about 20 minutes.
Step 6. Stir in water if bulgur becomes too dry or cook a few minutes, with the cover off, if bulgur is too wet.

04/11/2026

Fresh Herb Turkey Breast

INGREDIENTS:
• 1 (5 lb) bone in turkey breast
• 3 tablespoons lemon juice, divided
• 2 tablespoons olive oil or 2 tablespoons corn oil, divided
• 1 garlic clove, minced
• 1 tablespoon lemon pepper
• 2 carrots, chopped in large pieces
• 1 stalk celery, chopped coarsely
• 1 onion

PREPARATION:
Step 1. Loosen skin from turkey with fingers, leaving skin attached along bottom edges.
Step 2. In a small bowl, combine 1 T lemon juice, 1 T oil, garlic and lemon pepper.
Step 3. Spread evenly under skin.
Step 4. Combine remaining oil and lemon juice and set aside.
Step 5. Place turkey on rack in roasting pan, with vegetables under cavity of breast.
Step 6. Baste breast with combined oil and lemon juice.
Step 7. Bake uncovered at 350 degrees for about 2 1/2hours or until juices are clear, basting occasionally with juices.
Step 8. Shield loosely with foil, if browning too quickly.
Step 9. Let stand covered for 10 minutes.
Step 10. Discard vegetables, and make a gravy with juices.

04/09/2026

Artichoke Appetizers

INGREDIENTS:
• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 3/4 cup shredded mozzarella cheese
• 3/4 cup grated romano cheese
• 1/2 cup mayonnaise
• 1 -3 crushed garlic clove, chopped finely
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (4 ounce) can green chilies
• 1 -2 teaspoon italian seasoning
• grated parmesan cheese

PREPARATION:
Step 1. Mix all ingredients except crescents.
Step 2. Unroll the triangles and cut in half so you have 32 triangles.
Step 3. You`ll be cutting from the wide side through the narrow point.
Step 4. Or how many crescents you have in a package.
Step 5. Place 1 ounce (2 tablespoons) of filling into each crescent.
Step 6. Roll wide side up to thin side.
Step 7. Sprinkle tops with parmesan grated cheese.
Step 8. Bake at 375°F for 20 minutes.

04/08/2026

Chocolate Hummus

INGREDIENTS:
• 1 (15 ounce) can chickpeas
• 3 ounces peanut butter
• 3 tablespoons olive oil
• 1/2 cup Dutch-processed cocoa powder (I used Hershey's Dark Choc. Powder)
• 1/2 cup granulated sugar
• 1 teaspoon instant coffee powder (optional)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 8 tablespoons water

PREPARATION:
Step 1. Put everything in food processor minus the water. Scrape down sides and keep mixing till all blended.
Step 2. While it's running slowly add the water, keep checking on it till you like the texture. (I used 3 Tbsps).
Step 3. Serve on Toast or fruit!

04/06/2026

Roasted Chicken Breast

INGREDIENTS:
• 2 chicken breasts
• salt
• pepper
• 1/2-1 teaspoon thyme, divided
• 1/8 cup butter

PREPARATION:
Step 1. Place chicken breasts in a shallow baking dish, skin side up.
Step 2. Sprinkle each breast with salt, pepper and 1/2 teaspoon thyme.
Step 3. Brush with melted butter and roast 1 hour at 350 degrees or until done.

03/06/2026

Tomato Bisque

INGREDIENTS:
• 1 (10 3/4 ounce) can condensed tomato soup
• 3 ounces cream cheese

PREPARATION:
Step 1. Heat soup as directed on can.
Step 2. Stir in cream cheese until melted.

03/04/2026

Mildly Curried Salmon And Rice (All-in-one)

INGREDIENTS:
• 12 ounces wild rice, cooked and kept warm
• 1 lb salmon, skinned and de-boned,cut into bite-size chunks
• 1/4 pint double cream
• 1 bunch spring onion, chopped
• 2 ounces butter
• 1 1/2-2 teaspoons mild curry powder
• 1 lemon, juice of
• salt, to taste
• pepper, to taste
• parsley, chopped,to garnish

PREPARATION:
Step 1. Squeeze the lemon juice over the salmon pieces.
Step 2. In a skillet heat half the butter over gentle heat.
Step 3. Add the spring onions and fry until soft but not brown.
Step 4. Stir in the curry powder and fry for another minute.
Step 5. Add the cream and simmer on low heat for 2-4 minutes.
Step 6. In a second skillet heat the rest of the butter on a very gentle heat.
Step 7. Add the salomon and cook until it's done, time depends on size of chunks.
Step 8. You'll be able to tell from looking at the colour, approx 5-8 minutes.
Step 9. Mix the rice into the cream and onion mixture and stir well, season with salt and pepper to taste.
Step 10. Then add the salmon and mix gently until everything is heated through.
Step 11. Sprinkle the top with chopped parsley and serve.

03/01/2026

Microwave Succotash

INGREDIENTS:
• 8 ounces frozen lima beans
• 8 ounces frozen corn kernels (I like the sweet white kind)
• 1/3 cup water
• 2 tablespoons butter
• creole seasoning, to taste (Tony Chachere's recommended)

PREPARATION:
Step 1. Place the lima beans in a covered glass dish with the 1/3 cup water and microwave for 2 minutes.
Step 2. Stir in the corn, re-cover, and microwave for 5 more minutes.
Step 3. Drain off water and stir in butter. Season, to taste, with Creole seasoning.

02/28/2026

Yellow Turnip Soubise

INGREDIENTS:
• 2 lbs yellow turnips, peeled and trimmed and cut into large chunks
• 1 lb onion, peeled and cut into large chunks
• 6 tablespoons long-grain rice
• 6 cups water
• 2 teaspoons salt
• additional salt and pepper

PREPARATION:
Step 1. Put the turnips, onions,water and salt in a large pot and bring to a boil.
Step 2. Add the rice, stir until well mixed and cover.
Step 3. Lower the heat and simmer for 50 minutes, or until the vegetables are very soft.
Step 4. In several batches, puree contents of pot in a food processor or blender until smooth.
Step 5. Return the puree to the pot. Salt and pepper to taste.
Step 6. This soup gets better as it sits and is better the next day.

02/27/2026

Sourdough Coffee Cake

INGREDIENTS:
• 1 cup sourdough starter
• 1/3 cup vegetable oil
• 1 egg (slightly beaten)
• 1 cup all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• 2 tablespoons butter or 2 tablespoons margarine
• 1 tablespoon flour

PREPARATION:
Step 1. Combine sourdough starter, oil and egg.
Step 2. Stir together dry ingredients and add to sourdough mixture.
Step 3. Put dough into greased 9 inch square pan.
Step 4. Crumble topping ingredients together (I use a pastry blender) and sprinkle topping on top of batter.
Step 5. Bake for 35 minutes at 350 degrees.

02/26/2026

Grandma's Easy Shells

INGREDIENTS:
• 10 ounces seashell pasta
• 1 (10.75 ounce) can condensed tomato soup
• 5 slices American cheese
• salt to taste

PREPARATION:
Step 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Step 2. In a large skillet over medium heat, warm condensed soup. Do not dilute soup. Add cheese and stir until melted and thoroughly mixed. Stir in salt.
Step 3. Add seashell pasta to cheese mixture and stir until evenly coated; serve immediately.

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