Lori's Salsa (Adjusted)

Lori's salsa is AWESOME, but like any good chef, she has refined the recipe. If you have tried her recipe posted previously, try this one for a fresher taste. It has less "aftermath" (bad breath from the fresh garlic) and has a great sweet flavor. Watch out, you can eat a LOT!

1 Can of Hunt's Petite Diced in blender
1/2 sweet onion chopped
1 fresh jalapeno seeded and chopped
1 bunch of cilantro chopped
Add a second can of Hunt's Petite Diced Tomatoes on top. Blend until just comibined.

Dump in bowl and add one more can Hunt's Petite Diced Tomatoes.

2 Tbls Garlic Salt
1 Tbls Onion Salt
1 Tbls Mrs. Dash
(sometimes 1 tsp Sugar)
Lemon Juice

Beef Stew

I bought some stew meat at Costco a while back. It has been sitting in my freezer for a while now, but until this week, it was just too hot to think about STEW. I wanted to make Beef Bourguignonne, but, didn't have any cooking wine on hand. I decided to mix and match two stew recipes and combined with some No Kneed Rolls, it was a MARVELOUS Sunday Dinner! The beef was perfectly moist and soft and the veggies were sooo tasty! Enjoy!


Pre-heat oven to 350 degrees

2 Lbs. Stew Meat
2 Tbls Corn Starch (I used Corn Starch because Jaxon is gluten free- It called for Flour)
Stir Salt and Pepper to Taste into the corn starch.

Cut stew meat into bite sized pieces and coat with corn starch mixture.

Brown with oil in 5 Quart Dutch Oven, or Oven Safe Dish with lid.

Leave browned meat in the bottom of the pan and add 4 cups of water.
Add cut potatoes )red or white or peeled brown) and peeled carrots (I added 4 potatoes and 6 carrots) to top of meat .

Add:

2-3 Tbls. of Tomato Paste
3 Bay Leaves
Worcestershire Sauce (I didn't measure, I love the stuff though it was probably 2-3 Tbls.)
Balsamic Vinegar (Didn't measure this either, probably 1-2 Tbls.)

Cover and bake at 350 for 2 to 2 1/2 hours. Or until meat is soft. Enjoy!


PS- My husband was worried about this being too "soupy" when he was dishing up, but, mashed a few of his potatoes in the broth and VOILA! THICK STEW!

Crunchy Oven Baked Fish Sticks

Ok Ok...When I think if a "fish stick" it kind of makes me cringe on the inside. I just think of a soggy, stinky piece of fish like substance. These fish sticks however where a hit with the hubby and the kids! Something about using Panko bread crumbs really makes a difference. I don't think I'll go back to regular breadcrumbs again. Crunchy Oven Baked Fish Sticks are from The Dinner Dairies by Betsy Block, adapted from a KidSafe Seafood website recipe by Sara Moulton

1 pound tilapia, cod, or any white fish fillet
1 cup all purpose flour
1 tsp salt
1 tsp garlic powder
2 tsp paprika
2 cups panko bread crumbs
1 cup low-fat milk
dipping sauce (recipe follows)


Preheat oven to 425 F.
Spray a cooking sheet with cooking spray.

Combine flour, salt, garlic powder, and paprika in a shallow bowl and mix well. Put milk in a second shallow bowl, and panko crumbs in a third.

Cut the fillets into strips or fingers, then rinse them under cold water. Dry with a paper towel and dip each piece in the flour mixture to coat on all sides, shaking off the excess. Next, dip the pieces in the milk, and then in the breadcrumbs, coating well.
Arrange fish on a greased cooking sheet in a single layer. Bake on the middle shelf of oven for 20 to 25 minutes, turning them halfway through. Season with salt and serve with dipping sauce.


Dipping Sauce
Makes about ½ cup
¼ cup fat free mayonnaise
¼ cup ketchup
2 Tbs finely chopped dill pickle
1 tsp pickle juice
½ tsp fresh lemon juice


Combine all ingredients in a bowl and stir until smooth. Add salt to taste

I keep forgetting to take pictures of these recipies! Oh well, next time, for now you will just have to trust me...this is a keeper.

FABULOUS Lettuce Wraps

This recipe came from my neighbor and I must say it is a regular at our house. It's kind of a lot of chopping, but if you have a Pampered Chef chopper, it's quite quick to do.

1/2 c finely chopped carrots
1/2 c water

cook carrots in water until tender, then drain. In the same large skillet (or wok) add:

1 T sesame oil
1 20oz pkg ground turkey
1 c shitake mushrooms chopped (I have used all kinds if you can't find shitake)
1 8 oz can water chestnuts chopped
3 garlic cloves minced
2 T grated fresh ginger
1/3 c your favorite teriyaki sauce
2 T peanut butter (optional: I like it better without)
1 T rice vinegar
1/4 c hoisin sauce
1/2 c green onion chopped

Add ground turkey, garlic, ginger, and chopped mushrooms to cooked carrots. Cook meat until no longer pink. Add water chestnuts and everything else (except green onion) and cook on med-hi until cooked warmed through 10-20 min. Add green onion at the end. Serve over rice or in iceberg or butter lettuce cups. ALMOST as good as PF Changs. We love this recipe, so give it a try.

Ooey Gooey Peanut Butter Bars

3/4 c butter
3/4 c brown sugar
3/4 c sugar
3/4 c peanut butter
2 eggs
1 t vanilla
3/4 t baking soda
1/2 t salt
1 1/2 c flour
1 1/2 c quick oats


Mix butter, sugars, PB, eggs, and vanilla. Beat well. Add soda, salt, flour, and oatmeal. Mix together and spread into a 15x10 inch pan. Bake at 350 for 8-12 minutes. Heat about 1/4 c PB in microwave and pour over bars right when they come out the oven. Spread an even, thin layer over all.

Chocolate Frosting:
1 c sugar
1/3 c evaporated milk
5 T butter
1 c chocolate chips

Combine sugar, milk, and butter, in saucepan over medium heat. Bring to a boil for 45 seconds stirring occasionally. Remove from heat and add chocolate chips and stir them in until they are melted. Quickly spread over bars. Let chocolate set before serving.

Alpine Pasta

This is my own version of a yummy pasta dish served at a local café.
Everyone always loves it.

1 cup cream
4 tbsp. butter
½ cup milk
½ tsp. salt
1/8 tsp. grated nutmeg
pinch of cayenne
¼ cup grated Parmesan cheese
1 tsp. each of dried basil, mint, dill, and parsley
1 cup cooked, chopped chicken meat (I use 2-3 breasts)
½ cup crisp bits of real bacon
1 T. capers
½ can of artichoke hearts, drained & chopped (I’ve even used marinated)
1 can of mushrooms, drained
½ package angel hair pasta, cooked

1. Combine cream, butter, salt, nutmeg and cayenne in a heavy saucepan and simmer for 15 minutes, until sauce is slightly reduced and thickened.

2. Whisk in Parmesan cheese and herbs and simmer for another 5 minutes. Stir in chicken, bacon, capers, artichoke hearts and mushrooms and heat through. Serve immediately, over pasta. [Sauce will not be especially thick.]

3. Serves approximately 6.

Banana Chocolate Chip Muffins

I found this recipe from the Gluten Free Goddess. Many of her recipes are complex and I don't have all of the ingredients. However, I did like this one, and I made it into mini-muffins. They were easy to freeze that way and fast to re-heat. Plus, he can't eat them all at once, so, it is a great way to store them!

I changed it just a smidge.

Combine in a large bowl:

4 smaller-medium bananas, peeled, mashed (if bananas are large, use one less)
1/3 cup coconut oil
1 cup organic light brown sugar
2 teaspoons GF vanilla extract

Whisk together in a separate bowl:
1 1/2 cups gluten-free flour (I used a combo of buckwheat/rice/tapioca/potato starch)
1 teaspoon baking soda
2 1/2 teaspoons GF baking powder
1/4 teaspoon salt
1/2 teaspoon xanthan gum
1 rounded teaspoon cinnamon

Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.Add in:1/2 cup vegan soy-free chocolate chips (we used Enjoy Life)Pour the batter into the prepared mini-muffin tins. Bake for 6-8 minutes at 350 degrees depending on your oven!!