Aye Spicy!

Last week my friend Kev. posted a picture of Jalapeno Poppers he brought to a party and I was slightly jealous. I wanted some and he wasn’t sharing any.
Time to make my own then.

The recipe is decidedly simple as all out but it packs a nice punch of flavor.
Added bonus, I ended up with 8 medium poppers at a grand total of 240 calories.
Excellent little snack if you keep to eating only 2 or 3.


You will need for 2 servings:

4 jalapenos
4 tbs of cream cheese ( I used Boursin)
1 package of Prosciutto or 8 slices of thin bacon (ask the butcher to slice for you)

Cut jalapenos in half, scoop out seeds.
Fill evenly with cream cheese
Wrap with bacon and put on a cookie sheet.


Preheat oven to 300 degrees and allow poppers to cook a little for 10 minutes.
Set broiler on low and place poppers on the middle rack.
Broil for about 10 minutes making sure bacon doesn’t burn.
For an additional 3-5 minutes broil on high.
Let cool a little and enjoy!

You can easily double this recipe by doubling the ingredients.
I think you’ll want to because mine were gone as soon as TallOne found out I made them.

Easiest chicken ever!

I need to get back to cooking for 3 because TheGirl has left for college.
Also BubbleWrapBoy seems to have left the clumsy/for ever hungry stage indicating he might very well have stopped growing. For now.
Less food is being eaten, we’ll see if in a week or so he reverts back to his inhaling everything food wise.

This is one of those really simple dishes, easy to adapt because it’s one chicken breast per person.
Count on 1 ounce of cheese per person and 2 slices of prosciutto ham.

Chicken with mozerella and ham

4 chicken filets
4 ounces mozerella, cut in 4 slices
8 slices prosciutto ham
2 tbs olive oil
2 sprigs rosemary
salt and pepper to taste
Cut chicken filets in half but not all the way,
salt and peper
layer with mozzerella
roll and wrap ham around.
cook on both sides for 3 minutes on each side.
transfer to oven proof dish
add rosemary sprigs and cook in 350 oven for 15-20 minutes


Artichoke Love

I bought 2 big artichokes at the farmers market and forgot to cook them for Saturday.

Looking around for a recipe for a friend( Hi Kate!) I came across what is considered a sauce in France. Super easy and uses only a few ingredients and it can be made ahead of time. A great warm day dish for lunch or dinner. It tastes very fresh and if you wanted to fancy it up replace small cooked shrimp (or fresh crab) for the egg.

Sauce Gribiche (Egg, Pickle, and Caper Mayonnaise)


  • 1/2 cup mayonnaise (I use an unsweetened brand, Trader Joe’s)
  • 1/2 cup plain yogurt
  • 3 tablespoons finely chopped dill pickle (cornichons are the tasties)
  • 2 tablespoons minced shallot
  • 3 tablespoons minced fresh parsley leaves
  • 2 tablespoons chopped drained bottled capers
  • 1 teaspoon dill powder
  • 2 hard-boiled large eggs, chopped fine

In a bowl stir together the mayonnaise, the yogurt, the pickle, the shallot, the parsley, the capers, the dill powder, the egg, and pepper to taste.

You can add just a drop or two of hot sauce to give it a kick.







A brand new recipe for Salmon.

I bought basil leaves last week and they actually thrived but need to be used soon.

It’s Friday, I’m channeling my Catholic mother, it’s fish.

Basil cream Salmon

1/4 cup heavy cream
1/2 cup white wine
2 tbs basil
salt and pepper to taste
4 ounces of salmon per person
1 tbs lemon juice

put first 3 ingredients in saucepan, bring to a boil and turn down heat
Salt and pepper the fish
Cook fish in 2 tbs of olive oil until done
pour sauce over fish
add lemon juice.


A healthy lunch

I went for an amazing hour walk with a friend today, just on the Middle School track nothing fancy but it was a very good walk.
We walked close to 4 miles in about an hour.
We talked about getting healthier and losing weight.
I have been lagging badly with regards to exercise because of both the Achilles’s either partly torn or with tendonitis.
2 weeks ago I also had the worst low blood sugar issues so I started cracking down on my foods.
I stopped eating anything with wheat in it and not surprisingly by early last week it all evened out and I wasn’t tired and as protein hungry anymore.

After my walk I had a snack, did some work and thought about lunch.
An easy solution would be to go and get a burger, hold the bun, but a look in my pantry yielded a can of Alaskan pink Salmon.
Decision was made to make Salmon Salad.

Growing up both Himself and I have eaten this many times, either as an appetizer at a birthday party or as a salad on Sunday served with toast.
There is always a can of salmon in a Dutch person’s pantry I believe.

Easy,fast and best of all clean Low Carb.

Oma’s Salmon Salad:
1 can pink salmon
1 tbs yogurt
2-3 tbs mayonaise (I use unsweetened)
pepper to taste, I don’t add salt because the salmon is salty enough
pinch of dill

Open can and drain salmon
On a plate take bones and skin out (I don’t like bones in my salad)
put salmon in a bowl with all the other ingredients and mix well
Chill for a few minutes
I used half an avocado as a “bowl” for my salad.

Traditionally this dish is served with egg slices and pickles (cornichons)



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