Tag Archives: easy preparation

Spicy-Salty-Creamy Jalapeno Poppers

15 Nov

J and I have been talking about making poppers  for a while now and I decided it was time to get ’em done already! This recipe is good for the newly-minted, the curious and the well-indoctrinated with respect to heat tolerance. The heat from the peppers is balanced out nicely by the creaminess of the cheese and the saltiness of the prosciutto. Also, because they’re roasted, they lose some of their potency.

While I do thoroughly enjoy the deep-fried version with a pint of whatever is on tap, this version is baked and…probably not something you’re gonna find at the pub. They are quickly made and just-as-quickly devoured in front of your eyes.

Makes 20.


10 jalapenos
1 package cream cheese, room temp
8-10 slices prosciutto


1. Preheat the oven to 400, with the rack in the middle.
2. Clean and vertically slice the jalapenos into halves. Remove the seeds and membranes.*
3.  With a knife, fill the insides of the jalapeno halves with the cream cheese.4
4. Wrap the peppers with slices of prosciutto.  You may need to slice the prosciutto to make it thinner, depending on the size of the jalapenos.
5. Place them on a foil-lined sheet and bake for 20 minutes.

*you might want to wear latex gloves to handle the peppers. I used a spoon to get out the seeds & membranes, but I also washed my hands 18 times to ensure my finger tips wouldn’t burn for hours. I speak from experience….it’s not pleasant.

Turkey Tacos

9 Nov

When I come home from my Wednesday evening run, and then walk the dog, I am not interested in dinner that requires a lot of preparation. A little chopping and into the pan is my preferred method. Quick, easy, healthy. So when I came across a recipe for turkey tacos that could be made in about 15 minutes, I was very happy! Thanks EVER so, Martha.

You could absolutely add some chopped sweet peppers and/or corn to this recipe for a little crunch.


2 tb hot sauce (I used hot sauce & added some chipotle)
1 tb tomato paste
2 tb vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 tb chili powder
2 ts cumin
1 lb ground turkey
salt & pepper
handful cilantro leaves


1. In a small bowl, whisk hot sauce, tomato paste and 2 tb water.
2. In a medium-sized pan, heat the vegetable oil and add the chopped onion. Cook for 3 minutes. (If you’re adding peppers or corn, toss them in here.)
3. Add in garlic, chili powder and cumin. Stir and saute 2 minutes.
4. Add in ground turkey with a pinch of salt and pepper. Cook roughly 3 minutes and then stir in the sauce.
5. Warm the tortillas, spoon the turkey into the middle and sprinkle with cilantro.

If you’ve got an avocado kicking around, slice it up and throw it into the tacos, too. A little spritz of lime and you are in delicious business!

Foolproof Turkey

13 Oct

(Because no one wants to rendered foolish by a fowl!)

As I talked about in an older post, I am now in charge of the bulk of Thanksgiving dinner in our family. I am completely okay with this: it’s fun for me and usually turns out really well. I am bound and determined to ensure that I don’t dry out the turkey breast as no one wants to eat sawdust. On the other hand, I don’t want to undercook the bird and possibly give people food poisoning. (I know, I know. I’m too kind.)

So what follows below is how I made the Main Event this year. It came out tasty, moist and with lots of flavour and I threw it together in about 20 minutes. My rule for turkey is 20 minutes per pound, assuming the bird is unstuffed.

Serves 5.

10lb fresh turkey
5 celery stalks, roughly chopped
5 carrots, peeled & chopped
1 onion, chopped
1/2 lemon, roughly chopped
5 garlic cloves, whole
1/4 parsley stalks
3tb butter at room temp
1 tb each salt & pepper
1 ts cumin
1 ts paprika


1. Preheat the oven to 425.
2. Arrange the celery, carrots, onions, lemon and 2 cloves of garlic in the bottom of a roasting pan. Sprinkle lightly with salt & pepper.
3. Wash and dry the turkey, removing the neck & giblets.*
4.  Place the turkey on top of the veggies in the roasting pan.  Smear with the butter and season with salt, pepper, cumin & paprika.
5. Stuff the turkey with the other half of the lemon, parsley stalks & garlic cloves. Wrap the ends of the wings in tin foil as they may burn.
6. Place in the oven, uncovered. After 15 minutes, lower the temp to 325. Baste every 30 minutes until the bird is done, roughly 3.5 hours, or when the internal temperature reaches 175-180 degrees.
7. Remove from the oven and let sit for 25-30 minutes.

*7a . If you’re making gravy, drain the juices from the bottom of the pan into a sauce pan. Heat and add a little bit of flour at a time til you reach the desired consistency. You can also add the giblets to the gravy if you wish.

Orange-Ginger-Lime Soup

17 Aug

So comforting on cold days and super easy to make! Ingredients can be added or removed per your tastes. Whatever is in the fridge will work! (If you add mushrooms, though, put them in last. They shrivel up pretty quickly.)

Serves 4.


2 c orange juice
2 c chicken/vegetable stock
2 packages soba noodles
1 red/green/yellow pepper, sliced
1 carrot, shredded
1/2 cabbage, shredded
1/2 onion, sliced
12-16 shrimp, shelled
2 ts soy sauce
1 tb ginger, grated
1 lime
1 tb hot sauce (*less if you don’t like things too spicy)


1. Bring orange juice and broth to a boil.
2. Reduce heat to medium and add grated ginger and vegetables. Cook 2 minutes.
3. Add soy, juice of one lime and hot sauce. Taste and adjust if necessary. If it’s too spicy, add a little more oj.
4. Toss in shrimp and noodles. Cook 3 minutes.
5. Remove from heat and slurp away!

Coconut-Crusted Salmon w/ Pineapple Salsa

17 Aug

This was my first foray into making a fish dish. I was nervous a little nervous – no one wants an overcooked fish! – but the recipe turned out to be foolproof. I’ve made it dozens of times since and it never fails to please!

Serves 2.

2 pieces of skinless, boneless salmon
1 ts salt
1 ts pepper
1/3 c shredded coconut

1 c chopped pineapple
2 tb extra virgin olive oil
1/2 small red onion, diced
1/4c chopped cilantro
1 lime
salt & pepper


1. Preheat your oven to 375.
2. Sprinkle the salt and pepper over the salmon. In a bowl, pour out the coconut and coat the salmon.
3. Line a tray with foil, place the fish on the tray and pop it into the oven for 13 minutes.
4. Meanwhile, combine the pineapple, cilantro, onion, oil, juice of the lime and salt & pepper in a bowl. Mix and taste – you may feel it needs more salt, pepper or lime juice depending on your preference.
5. Remove the fish from the oven and plate. Top with the salsa and devour!

%d bloggers like this: