Monday, January 17, 2011

Barbecue Sauce

Barbecue Sauce

Yummy Barbecue Sauce

This is a great alternative to the bottled versions you buy at the grocery store. Nearly all of them contain corn syrup and preservatives. Read ketchup labels also to avoid corn syrup.  Here is your healthy path...
· 4 c ketchup or 4 (8 oz.) cans tomato sauce
· 1 c honey
· 4 Tbsp paprika
· 2 Tbsp mustard
· 4 tsp Worcestershire Sauce
1. Stir together all ingredients.
2. Put either directly into recipe or into a jar with a tight lid and store in the refrigerator.  Freeze in zip locks to conserve space in the frig.

Hearty potato and ham soup

This is deffinately comfort food ;)

Hearty Potato and Ham Soup

A quick and easy meal using leftover ham pieces!

Thick and hearty potatoe and ham soup:

· 5 potatoes, chopped
· 2 onions, diced
· 2 c ham, chopped
· 4 c chicken broth (*click here for the easy chicken broth recipe)
· 1 c milk mixed with 2 Tbsp of cornstarch, arrowroot powder, or flour.

1. Put the potatoes, ham, and onions in the slow cooker.
2. Add the chicken broth.
3. Set the slow cooker to High temperature.
4. Cook for 3 hours.
5. To the 1 c of milk, add 2 Tbsp of cornstarch, arrowroot powder, or flour. Stir well so that there are no lumps. Then add to the slow cooker 30 minutes before serving to thicken the broth.

Sunday, January 16, 2011

Italian seasoning in bulk

Mamacita would say magnifico! ...*ie; fingers meeting together while pressing off the lips in a fashion of a kiss!

Italian Seasoning in Bulk

Italian Seasoning
Prep time: 10 minutes

· 2 Tbsp dried leaf basil
· 2 Tbsp dried marjoram
· 1 Tbsp garlic powder
· 1 Tbsp dried leaf oregano
· 1/2 Tbsp dried ground rosemary
· 1/2 Tbsp dried ground sage
· 1/2 Tbsp dried leaf thyme

1. Mix all of the herbs in a bowl.
2. Store mix in a jar with a tight lid for storage.

Monday, January 10, 2011

Ranch seasoning in bulk

Ranch Seasoning in Bulk

Ranch Seasoning
Prep time: about 10 minutes

· 6 Tbsp dried minced onion
· 6 Tbsp dried parsley
· 6 Tbsp dried dill
· 6 tsp garlic powder
· 4 tsp salt
· 4 tsp pepper
· 1/4 tsp paprika
· 1/4 tsp cayenne pepper

1. Mix ingredients in a bowl.
2. Store in a jar with a tight fitting lid.

To use for dip: Mix 1 Tbsp with 1 ¾ c of sour cream and ¼ c of buttermilk.
To use for dressing: Mix 1 Tbsp with 1 c of mayonnaise and one c of buttermilk.

Saturday, January 8, 2011

Mexican seasoning In Bulk

Mexican Seasoning in Bulk

Prep Time: about 10 minutes

· 4 Tbsp chili powder
· 2 tsp black pepper
· 2 tsp cayenne pepper
· 2 Tbsp cilantro
· 2 tsp cumin
· 2 tsp oregano
· 2 tsp garlic powder

1. Mix al of the ingredients in a bowl.
2. Store in a jar with a tight fitting lid.
To use for taco meat seasoning: Add 1 tb of mix per pound of meat part way through browning on stove top. Add ¼ c of water and finish browning.
To use for chili soup: Add 2 tb per gallon of chili.
For chip dip: Mix 1 tb with 8 ounces of cream cheese and 1 c of sour cream.

Friday, January 7, 2011

Stuffed Chicken

Stuffed Chicken


  • 4 split chicken breasts, skin-on
  • ½ cup pear juice
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons honey
  • 6 ounces plus 4 tablespoons crumbled blue cheese, divided
  • 1 large ripe pear, chopped fine
  • ¼ cup walnut pieces plus 2 tablespoons chopped, divided
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • fresh thyme sprigs
  • fresh Italian flat leaf parsley



1. In small heavy saucepan, mix together pear juice, vinegar and honey.
2. Place over medium heat and bring to a boil; cook about 10 minutes to reduce and set aside.
3. In small bowl, mix together 6 ounces of the blue cheese, pear, 1/4 cup walnut pieces, salt and pepper.
4. With fingers, carefully separate chicken skin from meat to create a pocket. Spoon 1/4 blue cheese mixture into each chicken breast pocket.
5. Place chicken in shallow baking dish and bake in 375°F oven for 20 minutes.
6. Remove chicken from oven and drizzle with balsamic glaze.
7. Return to oven and cook about 25 minutes more. Baste with pan juices and arrange on serving platter.
8. Garnish with remaining 4 tablespoons blue cheese, 2 tablespoons chopped walnuts and thyme and parsley sprigs.



Laurie Pearce
Nashville, TN
2005 Finalist