Archive for the ‘Main Meals’ Category

Chicken with Pear Sauce

August 9, 2012

Here is a recipe inspired from the Courtland Pear Fair using Pears and Bacon. Serve this over rice. (more…)

Zucchini Squares

August 8, 2011

These savory and easy quiche style squares are a snap to prepare and bake, and they make a wonderful brunch or party appetizer. Serve with tomato salsa or marinara on the side for a fabulous snack or lunch.

Perfect Scrambled Eggs

July 20, 2011

Making the perfect scrambled eggs isn’t difficult. The key is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs. And fluffier is better!

Chicken Enchiladas

May 21, 2011

Super Easy, Super Quick, Super Delicious, and Gourmet too! This is another in my series of Quick gourmet recipes for busy people.

click on photo for recipe


How to make Eggs Benedict for Mother’s Day

May 8, 2011

Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped by a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother’s Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise.

Click on Photo For recipe


Chipotle Shrimp Scampi

April 29, 2011

The perfect blend of tangy and savory makes this dish a true standout.

click on photo for recipe


April 28th is National Prime Rib Day

April 28, 2011

Prime rib is a delicious meal that can be enjoyed at any occasion! Just thinking about prime rib gets your mouth watering. And of course, the only way to correctly celebrate National Prime Rib Day is to enjoy a big, juicy cut of it cooked your favorite way!

It all starts with the grade of the meat. Real prime rib is graded USDA Prime, and can be quite difficult to obtain. Other grades of meat in the United States are Choice, Select, Cutter, and Canner. The best type of meat to use for prime rib is Prime, but Choice meat will work as well

Once you have the meat, then you just have to trim the fat, add whatever types of seasoning or sauces you like, and cook it! The heat should be applied slowly, steadily, and evenly until the internal temperature of the meat reaches a specific degree.

After it’s cooked, just carve and enjoy! Happy National Prime Rib Day!

Click here for my Prime Rib Cooking Chart

Click here to learn what size roast to purchase

Click here for the perfect prime rib roast recipe:  How to roast prime rib

Prime Rib Cooking Chart:

April 28, 2011

Click on photo for more information

The chart below is only a guide. You must rely on an accurate Meat Thermometer and start taking temperatures about 45 minutes before the end of the estimated roast time.

Reminder: Instant read thermometers are not meant to be left in the roast during the cooking process.

What Size of Prime Rib/Standing Rib Roast to Buy?

April 28, 2011

A full prime rib/standing rib roast is seven (7) ribs, close to 15 pounds, and enough to feed a crowd of 14 or more people (depending on how big of eaters they are). The term “standing” means the bones are included in the roast, thus the roast can stand by itself. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin.

Click on photo for chart


Holiday Strata

April 21, 2011

This is a favorite family recipe of the Lisle Family. It is perfect for Easter or Christmas Morning, Mother’s Day, or any special Brunch.

Strata is a savory bread pudding, consisting of layers of bread, cheese, and other ingredients, topped with an egg and milk custard mixture that soaks into the bread. It’s a great dish for brunch because it requires an overnight stay in the refrigerator. Assemble it a day ahead of time, and the next morning all you need to do is bake it.

click on photo for recipe


Easy Chicken Salad Sandwiches

February 19, 2011

I hit on what I believe is the best chicken salad sandwich recipe ever. It is more than just a basic chicken salad recipe, but it has a bit of finesse. This delicious and easy chicken salad recipe will be right at home at a kids’ lunch table or a bridal shower buffet. It can be simple or elegant.

Click on photo for recipe


Greek Quiche

October 16, 2010

Enjoy this savory Mediterranean styled  Tart filled with Feta, Olives & Sun Dried Tomatoes

click on photo for recipe


Quiche Lorraine

October 15, 2010

You can serve this classic French egg dish, featuring bacon and Swiss, as a main course anytime of day.

Broccoli, Ham & Cheese Quiche

October 14, 2010

Quiche for Sunday brunch? Fill the flakiest pie crust with basic quiche ingredients; eggs, cheese, cream, broccoli, ham and onions, and what do you have? The best Broccoli, Ham & Cheese Quiche ever! Easy broccoli quiche – It’s what’s for breakfast!

click on photo for recipe


Chop Suey

August 29, 2010

A favorite leftover stir-fry dish. It’s so versatile because you can change the meat or veggies to suit your taste…or according to what’s in the refrigerator.”

Click on photo for recipe (more…)


August 18, 2010


The photo below may look like three delicious soft serve vanilla ice cream cones, but the treats are actually cupcakes!

Click on photo for recipe


August 16: National Bratwurst Day

August 16, 2010

If every dog has its day, then it should come as no surprise that there’s a day dedicated to the celebration of the bratwurst: Sunday, August 16th is National Bratwurst Day.

Bratwursts are made a lot like hot dogs are: a meat mixture is stuffed into casings and then pre-cooked to prevent spoilage. Typically made of pork, beef, and a small amount of veal, this mildly-spiced sausage hails from Germany like so many other sausages. So, why not celebrate the bratwurst with a German meal? Grab a beer, throw some mustard on your brat, and serve up some sauerkraut and pretzels… or just head to a German restaurant.


Cabernet Filet Mignon Steaks

August 13, 2010

click on photo for recipe


August is National Panini Month

August 1, 2010

Colby-Jack Panini With Honey Glazed Ham & Lemony Arugula

Cheddar Panini With Salami, Fresh Tomato & Red Onion Relish

Click on photo for recipes (more…)

National Lasagna Day

July 29, 2010

We have a lot to thank our Italian friends for–fine art, sports cars, leather goods, handsome men, and pizza. We also have the Italians to thank for today’s reason to celebrate: National Lasagna Day.

Favorite food to beloved cartoon character Garfield as well as many others, lasagna alternates layers of pasta, cheese, and sauce (and sometimes meat and/or veggies). It’s utterly delicious and extremely filling. Celebrate National Lasagna Day by finding a new recipe to try and pairing it with an Italian wine!

Click here for a great lasagna recipe


July 14, 2010

This recipe for chicken chow mein mixes the noodles with the chicken and vegetables for a healthier chicken chow mein.

Click on photo for recipe


Boston Baked Beans

July 11, 2010

Click on photo for recipe


Chicago Style Hot Dog

July 8, 2010

“The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don’t spoil the splendor with ketchup!”

click on photo for recipe


National Hot Dog Month

July 8, 2010

Sports and hot dogs go together like cookies and milk, a truly American institution with a rich and interesting history. Whether you call them hot dogs, red hots, wieners, franks or frankfurters, learn the good, the bad and the ugly.

Classic Baked Macaroni and Cheese

July 7, 2010

From the 1946 edition of “Fannie Farmer’s Boston Cooking School Cookbook”

Click on photo for recipe


Southern Fried Chicken

July 6, 2010

This is a delicious basic southern fried chicken recipe.
click on photo for recipe

Old-Fashioned Lemonade

July 3, 2010

Click on photo for recipe (more…)

Sherbet Watermelon

July 1, 2010

Perfect for  July. Each refreshing wedge comes complete with chocolate chip “seeds”

Click on photo for recipe


All-American Hamburgers

June 30, 2010

Click on photo for recipe


Shepherd’s Pie

June 29, 2010

Click on Photo for recipe


Stuffed Savoy Cabbage Rolls

June 25, 2010

Click on photo for recipe


Rainbow Fritatta

June 19, 2010

You can make this while your watching the Gay Pride Parade.

Click on photo for recipe



April 19, 2010

Click below for a summary of the services I can provide and the types of referrals I am looking to receive to grow my business.


Tomato-Basil Bisque

April 12, 2010

Click below for recipe


Call me for the snacks for your morning meeting

April 11, 2010

I can be your office snack guy..

Just call me and i can bring a simple breakfast or more to your office or special event. FREE DELIVERY

Standard breakfast = only $5.00 per person

  • Coffee Cake
  • Orange Juice
  • Assorted yogurts
  • Assorted Fruit

Additional $0.25 charge per person for Paper Goods

Call me at  916-879-4611 to schedule a catering order for your meeting

Click here to view today’s blog postings for more tips and recipes

Click here to find out how to contact me to order these products

Call me for a catered lunch at your office

April 11, 2010

I can be your office lunch guy..

Just call me and i can bring a simple lunch or more to your office or special event. FREE DELIVERY

Standard lunch = only $6.75 per person

  • Mini crescent sandwiches ( Ham/Turkey & cheese)
  • Bag of chips
  • Bottled Water
  • Dessert ( Assorted Fruit or Coffee Cake)

Additional $0.25 charge per person for Paper Goods

Call me at  916-879-4611 to schedule a catering order for your meeting

Click here to view today’s blog postings for more tips and recipes

Click here to find out how to contact me to order these products

Delicious Deviled Easter Eggs

April 4, 2010

A great way to serve (and get rid of)  all those eggs after the kids find them as a before Easter Dinner appetizer

Click below for recipe (more…)

How to cook and carve a ham

April 2, 2010

Click here to try my California Orange Glazed Ham Recipe

Click here for a baked Ham timing chart

Click here to view today’s blog postings for more tips and recipes

How long do I bake a ham in the oven?

April 2, 2010

Uncooked ham must be cooked until it reaches an internal temperature of 160°F. Fully cooked ham should be heated to an internal temperature of 140°F.The ham should be allowed to stand at room temperature for 2 hours before cooking. Bake the ham at 325′ for the time in the chart below

Click here to try my California Orange Glazed Ham Recipe

Click here to view today’s blog postings for more tips and recipes

Click here to watch the video

Click below for timing chart


Easter Bird’s Nests

March 31, 2010

I can’t believe Easter is just four days from today! If you’re like me and don’t enough time here’s a quick and easy candy treat

Click below for recipe (more…)

Lentil Soup for Good Luck in the New Year

December 30, 2009

My Mother’s German Lentil Soup with Frankfurters

I have had this soup for over 40 years on New Years Day


Christmas Leftovers = Turkey Club Pizza

December 29, 2009

The week between Christmas and New Year’s is filled with bargain hunting at after-Christmas sales, gift exchanges and returns, parties – and leftovers! Most of us have turkey, ham, mashed potatoes, roast beef, or cranberry sauce sitting in the refrigerator, covered with foil and plastic wrap. And lots of candy canes on the tree.

This will be last posting  of a recipe ideas using the remains of your Christmas feast. They are, of course, good enough to serve to company. But also treat your family to a warm, comforting meal on one of the cold and crisp days after Christmas. After today you should toss out all your Christmas Leftovers

Since your kids are out of school this week, treat them to a special hot lunch with PIZZA! (more…)

Homemade Chicken Soup

December 12, 2009

Homemade chicken soup –  Perfect to warm you on a Cold winter night of Holiday shopping.

click here for recipe (more…)


December 7, 2009

click here (more…)


November 26, 2009

Kitchen Tip of the day: Storing Leftovers

Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165 ° F or until hot and steaming.

Here’s a list of common leftovers and recommended refrigerator storage times:

  • soups and stews: 3 to 4 days
  • gravy and meat broth: 1 to 2 days
  • cooked turkey, meat and meat dishes: 3 to 4 days
  • cooked poultry dishes: 3 to 4 days
  • casseroles:3 to 4 days
  • luncheon meats: opened package 3 to 5 days; unopened package 2 weeks
  • pasta & potato salads: 3 to 5 days

Easy Fresh Cranberry Sauce

November 26, 2009

This refreshing cranberry sauce can be made on Thanksgiving Day. That is how easy it is!

Click below for recipe



November 26, 2009

Kitchen Tip of the day:

This Thanksgiving, whether you are roasting or smoking your holiday turkey, don’t forget the most important step: brining.

Click below for directions (more…)

Easy TURKEY Pan Gravy

November 26, 2009

Perfect Turkey Gravy for Thanksgiving or Christmas…

I recommend making 1/2 cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula, click below to read the recipe.



November 26, 2009

Kitchen Tip of the Day

click below to view thawing charts


Homemade Turkey Broth

November 26, 2009

A Thanksgiving turkey would be naked without the proper broth and gravy.

Click below for recipe


How to make a stock

November 15, 2009

Q. What are some basic stock recipes?

A. Thank you Iris for my first question on my blog. Stock is a lot easier to make than you might think. Here are some easy recipes for chicken, beef, and vegetable stock:

  • Chicken Stock: Place 4 pounds chicken backs, wings, and bones in a large stock pot. Add 4 quarts cold water, 2 large sliced onions, 2 sliced carrots, 2 sliced ribs celery with leaves, 1 bay leaf, 4 peppercorns, 2 sprigs parsley, and 1 teaspoon dried thyme. Slowly bring to a boil and lower heat to a simmer, skimming off surface foam for first 30 minutes. Simmer a total of 2 hours; strain. Makes about 7 cups.
  • Beef Stock: Preheat oven to 450°F. Melt 2 tablespoons butter in a large roasting pan. Add 4 pounds beef bones and brown in oven, about 10 minutes, stirring pieces frequently. Add 2 large sliced onions, 2 sliced carrots, 2 sliced ribs celery with leaves and roast until browned. Transfer bones and vegetables to a large stock pot. Pour off fat from roasting pan and deglaze with 1 cup hot water, scraping up browned bits from bottom of pan; pour into stockpot. Add 1 bay leaf, 4 peppercorns, 2 sprigs parsley and 1 teaspoon dried thyme to stock-pot and cover with 4 quarts cold water. Slowly bring to a boil and lower heat to a simmer. Simmer 4 to 5 hours, skimming off surface foam during first 30 minutes of cooking; strain. Makes about 3 quarts.
Seasonal soup

  • Vegetable Stock: Combine 3 each finely chopped carrots, celery, leeks, and onions, along with 1/2 pound mushroom pieces, 1 bay leaf, 2 sprigs parsley, and 1 teaspoon dried thyme in a large stockpot. Cover with 3 quarts water. Bring to a boil, reduce heat to a simmer and cook, covered, 2 hours; strain. Makes about 2 quarts.

Stuffing and Dressing Cooking Tips and Hints

November 4, 2009

Kitchen Tip of the Day

stuffing (1)

Whether your family calls it stuffing or dressing, most likely the first thing that comes to mind is Thanksgiving. However, stuffing is not just for holidays and not just for poultry. Many varieties of seafood and vegetables are also prime candidates for stuffing.

Click below for more information



November 3, 2009



Think it’s too early to start planning Thanksgiving dinner? Think again! Nov. 26 may seem like a long way off, but for the holiday host, it’s right around the corner. That’s why each Tuesday until Turkey Day, I’ll bring you preparation tips to ensure your Thanksgiving is as smooth as your gravy (should be). Here are two tips to start thinking about today!

1. Get a head count.

Now’s the time to start inviting people to Thanksgiving dinner. If you’re thinking about it, chances are good your friends and family are, too. So if your cousin is bringing her new boyfriend, and both sets of grandparents are coming to town, as well as your parents and siblings, you’re going to need to figure out how to seat everyone at your small table with three mismatched chairs.

Getting a head count this early ensures you’ll have enough time to borrow tables, chairs and whatever other furniture items you need to so that everyone can eat comfortably, and then have a place to lounge when the tryptophan-wine combo sets in. And don’t forget to find out who’s a vegetarian, who’s allergic to nuts, and any other dietary restrictions you’ll be dealing with. The last thing you want to hear as you put your pecan pie on the table is that your cousin’s new boyfriend has a severe nut allergy.

2. Pre-order your turkey.
There are few things more stressful than trying to find a good turkey of the correct size during the week before Thanksgiving, especially if you want a fresh turkey over the 3-4 days to defrost a frozen turkey

Luckily, many grocery stores begin taking orders for turkeys around the beginning of November. And that early head count will let you know how much turkey you’ll need to ensure everyone leaves with bellies so full they’ll wish they’d worn sweatpants. Allow for one pound of turkey per person (that way you’ll most likely have leftovers for things like turkey sandwiches and other fun recipes I will be posting here after Thanksgiving.

Do you have leftover SNICKER BARS Candy? Make SNICKER BAR COOKIES

November 1, 2009

Do you have leftover SNICKER BARS Halloween Candy?



1 cup firmly packed brown sugar
1/2 cup sugar
3/4 cup butter, softened
1 tablespoon milk
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups rolled oats
1 (13.3-oz.) pkg. fun-sized Snickers® candy bars, each cut into 8 chunks


Heat oven to 350°F.Spray cookie sheetswith nonstick cooking spray. In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add milk, vanilla and eggs; blend well. Add flour and baking soda; mix well. Stir in oats until well combined. Stir candy pieces into dough.Drop dough by heaping tablespoonfuls 2 inches apart onto sprayed cookie sheets.Bake at 350°F. for 10 to 12 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets.

yield 3 dozen cookies

Witches’ Brew Ice Cream Soda

October 31, 2009



  • 3 tablespoons Chocolate Syrup
  • Cold Ginger ale
  • 3 scoops (about 3/4 cup) orange sherbet
  • TWIZZLERS Strawberry Twists / Red Licorice


1. Combine syrup with small amount of Ginger ale in 16-ounce soda glass.

2. Add sherbet; fill glass with more soda.

3. Cut tips off licorice to make a straw. Serve immediately.

Makes one 16-oz. serving.