Grilled Cheese and Apple Squaw Bread Sandwich with Tomato Bisque

I love grilled cheese sandwiches and tomato bisque. Since Fall is apple season I like to add them to my sandwich. It’s a great combination. I like to head to my local Farmer’s Market for fresh Squaw bread, deli yellow American cheese, Fuji apples, and vine-ripened tomatoes.
Grilled Cheese and Apple Squaw Bread Sandwich with Tomato Bisque
Here are the Ingredients:
  • 2 slices of Squaw bread
  • 1/2 Fuji apple, cored and slice thin
  • 2 slices yellow American cheese
  • 2 pats of unsalted butter
Heat a cast iron skillet on medium. Put one slice of cheese on the bread, add three whole apple slices, add the other slice of cheese and top with other slice of bread. Spread butter on the outside of sandwich and place in heated skillet. Butter the other slice on the outside and flip while monitoring browning of the sandwich. When toasty on both sides remove from heat and place a lid on for 30 seconds to help melt cheese. Cut in half and serve.

Tomato Bisque
Here are the Ingredients:
  • 4 tablespoons unsalted butter
  • 1 tablespoon minced bacon (about 1/2 ounce)
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 garlic cloves, minced
  • 5 tablespoons all purpose flour
  • 5 cups chicken broth
  • 1 (28-ounce) can whole, peeled tomatoes roughly chopped
  • 3 parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 3/4 teaspoon kosher salt
  • Freshly ground black pepper
Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook until crisp, about 1 minute. Transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, about 8 minutes. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool. When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Strain the tomato puree through a fine strainer. Return the puree to the pot and reheat over medium heat. Whisk the heavy cream and salt into the soup and season with pepper to taste and serve.

Buffalo Wings

It took me a little while to perfect these, but well worth it. I added cream cheese so it will stick to the wings and whipping cream to make the sauce a little cooler. There is no need for dressing on the side.

Buffalo Wings
Here are the Ingredients:
  • 1 1/2 pounds chicken wings, cut and separated
  • 1 tablespoon lemon pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup vegetable oil, for frying
    Preheat oven at 450
Heat oil on medium high in a large non stick skillet. Place in wings and sprinkle top with all of the salt and pepper. Fry for 5 minutes and then turn and fry for another 5 minutes. Place wings on non stick foil on a baking sheet. Sprinkle with lemon pepper on both sides. Bake for 20 minutes. When done coat and toss with wing sauce. Let stand for 5 minutes and serve.
Here are the Ingredients:
  • 1/4 cup buffalo wing sauce
  • 1 1/2 tablespoons cream cheese
  • 1 tablespoon whipping cream
Heat sauce on medium. Add cream cheese until incorporated, but still a little lumpy. Add whipping cream and heat for another 30 seconds.
Serve with baked potato (see recipe) and  or celery sticks. If you like an extra crunch on your wings sprinkle with homemade bacon bits. Delish!!

Best Baked Potato

I am a potato lover! There is nothing like a good baked potato. I like to eat the skin and all. With that said I want the skin a little crunchy. I bake it in the oven without foil..

Best Baked Potato
Here are the Ingredients:
  • 1 medium size russet potato, skin cleaned
  • 1 tablespoon avocado oil or olive oil
  • 1 teaspoon Kosher salt
Preheat the oven to 450
Poke potato with a fork a few times and wrap with a wet paper towel. Place in microwave for 3 minutes. Turn and cook for another 3 minutes. Place in a bowl and coat with oil and salt. Place on oven rack with foil on rack below to catch any drippings. Bake for 20 minutes. Slit down the middle and push together to push up soft potato. Top with your favorites…butter, sour cream, chives, or homemade bacon bits.

Mexican Style Potato Cheese Soup

I love this Soup. My grandmother made this all the time when I was little, so my mother and I make it all the time as well. My friends would beg for this soup when they weren’t feeling well. It comforts you.

Mexican Style Potato Cheese Soup
Here are the Ingredients:
  • 1 large ripe tomato, diced
  • 1 medium onion, diced
  • 5 russet potatoes, peeled and diced in bite size pieces
  • 1 block of medium cheddar cheese, cubed
  • 1 cup of diced canned tomatoes
  • 1 32 oz chicken broth
  • 12 cups water
  • salt and pepper to taste
Saute tomato and onion in a large soup pot with a little bit of water. Keep sauteing until you gradually have added all 12 cups of water then add broth. Bring to a boil and boil for 5 minutes. Add the potatoes and diced tomatoes and slow boil around 10 minutes or until potatoes are done. Remove from heat and add cheese. Cover and let stand for 5 minutes. Remove and add salt and pepper to taste. Serve and enjoy.

Cucumber, Tomato, and Avocado Salad

A trio meant to go together. A simple salad, not so simple in flavor. This is so easy and fresh.

Cucumber, Tomato, and Avocado Salad
Here are the Ingredients:
  • 4 Persian cucumbers, diced (if not available use and English cucumber)
  • 1 large ripe avocado, diced
  • 2 medium vine ripened tomatoes, diced
  • 1 small red onion, sliced thin
Toss together with a nice Blush Wine Vinaigrette and serve chilled.

Seared Salmon with Hollandaise Sauce and Rice Pilaf

It’s pretty simple to make your own rice pilaf. The sauce is so delicious with the salmon you’re family will love it.

Seared Salmon with Hollandaise Sauce and Rice Pilaf
Here are the Ingredients:
  • 4 salmon filets, skinned and de-boned
  • 1 tablespoon thyme
  • 1 tablespoon oregano
  • 1 tablespoon cumin seed
  • 1/2 tablespoon paprika
  • 1/2 teaspoon sea salt ( I like black sea salt)
Combine all herbs and salt and grind with a mortal pestle until smooth. Coat the tops of the salmon. Place 2 tablespoons olive oil or better yet Avocado oil if you have it in a medium high heat frying pan large enough for 4 filets if possible. Sear herb side down for 3 minutes and turn and cook for an additional 2 minutes.
Here are the Ingredients:
  • 3 egg yolks
  • 1/2 cup butter, melted
  • 1 tablespoon fresh lemon juice
  • chives
Put yolks in a food processor and blend, add butter a little at a time until incorporated. Add the lemon juice and stir. Pour over Salmon filets and top with chives.
Rice Pilaf
Here are the Ingredients:
  • Raw Thin spaghetti, handful broken into small pieces
  • 1 cup rice
  • 1 small onion
  • 1 tablespoon avocado oil, or olive oil
  • 1 tablespoon butter
  • 2 cups chicken broth
Place oil in a saucepan and heat on medium high. Put in spaghetti and saute. Be careful not to burn. Add butter and olive and saute until onions are translucent. Add the cup of rice and saute for 2 minutes. Add chicken broth and bring to a boil. Place on lid and reduce to a low simmer and cook for 15 minutes. Serve with Salmon.

Foodie Ingredient Avocado Oil

Foodie Ingredient Avocado Oil
Avocado oil is my new Olive oil. It’s a tad more expensive, but the flavor is amazing!! The calorie and fat intake is basically the same.

Beef Tacos

Soft shell tacos are a nice change from the store bought crispy taco shells. They may take a little more time, but well worth it.

So delicious.
  • 1 pound ground beef, cooked and drained
  • 2 cups lettuce, thinly sliced
  • 1 cup cheddar cheese, shredded
  • 1 large tomato, diced
  • 12 corn tortillas
  • 1/2 cup vegetable oil
  • 1 packet taco seasoning
  • salsa (see recipe under salsa) 🙂
Brown meat in a skillet, drain, and follow taco seasoning directions. Heat oil in a separate skillet on medium high. Add one corn tortilla at a time fry on each side for 30 seconds and bend in half. Remove and drain on a paper towel. Assemble with your favorite toppings.

Balsamic Vinegar and Olive Oil


Take extra virgin olive oil pour it on a plate and then pour a nice balsamic vinegar on top. It’s a great dip for fresh Italian bread.


Vegetable Soup

I’m a huge fan of any vegetable. This soup has everything but the kitchen sink.

Vegetable Soup
Here are the Ingredients:
  • 1 large head of broccoli, cut into florets
  • 3 large carrots, peeled and cut into 1 inch bites
  • 1 small head of cauliflower, cut into florets
  • 1 large zucchini, cut into 1 inch bites
  • 2 yellow squash, cut into 1 inch bites
  • 1/2 pound green beans, washed and ends cut
  • 1 medium head of green cabbage, cored and sliced thick
  • 1 leek, white part only sliced thin and rinsed
  • 3 garlic cloves, chopped
  • 2 green onions whole, cleaned and ends cut
  • 2 stalks of celery, sliced
  • 2 medium tomatoes, diced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1 teaspoon salt, more to taste
  • 1 teaspoon pepper
  • 6 cups vegetable broth or stock
  • 1 lemon juiced
Pour 1 teaspoon olive oil in a large stock pot and saute leeks and carrots for 5 minutes, add garlic and saute for 2 more minutes. Add the remainder of the ingredients bring to a boil cover and reduce heat and simmer for 20 minutes stirring occasionally. Enjoy.

Previous Older Entries