Savory recipes

Savory recipes

Chili By Pictures


We had a lot of chili this holiday season, so I thought I’d pass on the recipe that seemed to go over well!

Start with browning turkey or beef with garlic and onions. If you prefer a meatless chili, just lightly

cook an onion and a few cloves of garlic.

Add veggies and beans, and of course you can really change this up as you prefer. Here are some ideas:
pinto, black, red, great northern beans, and better yet, a combination of a few; green chili’s, jalapenos, corn (you can see mine was frozen), diced tomatoes, celery, or whatever you think sounds good.

Add vegetable juice and then 1/4 that amount of water.

Season with cumin, salt, red pepper flakes and chili powder. (I just dump these in now, but a good starting place would be: 2 tsp cumin, 2 Tbs Real salt, 4 dashes red pepper flakes and 1 Tbs chili powder. All chili powders are not created equal! The one I have now is super hot, so I have to start small and add more to get to the desired level of kick I want!

Let it all simmer!

Garnished here with tortilla chips, cheese, olives and for some, saltines. The only thing missing that I love is avocado! And of course you could add sour cream.

I hope you are well today.

Thank heaven for new days, new months and new years! We all need starting over spots don’t we?

Take good care my friend.





Pan Seared Salmon


I love salmon, and this recipe makes it even more lovable because it is moist with a little crispiness in the outside texture and garlic in the flavor. I hope you like it!

Mince 2-3 cloves of garlic and rub onto 4 salmon filets along with a little olive oil, salt and lemon juice. Set the filets in the oil mixture and refrigerate for an hour or two.

Get a skillet hot, to medium heat, and cook the marinated salmon for 5 minutes on each side or until it flakes with a fork and loses its dark pinkness. I like to cover the skillet with a lid to hold in the steam for the first 5 minutes. If you give both sides that much time and it still doesn’t seem done, repeat for 3 minutes on each side. Let it get a bit crispy.

Serve with a baked potato and steamed green beans for a lovely meal.

For tartar sauce, simply stir 2 Tablespoons mayo with a teaspoon lemon juice, 1/2 teaspoon dill weed and a sprinkle of salt.


Ham & Potatoes


It doesn’t get easier than this!


Thinly slice yams and potatoes. Stir together with cream, (sour cream would work too), salt, freshly ground pepper and butter.

Put a ham steak in the bottom of a crock pot.

Pour the potatoes on top and cook for 4-6 hours.

The ham is juicy and the potatoes get just a little crispy on the sides and it’s all so tasty together!

A fresh salad, maybe some corn from you garden and what a nice and easy sit down meal.


Hope you like it!



P.S. Thanks for the ham Bree!!

P.P.S. You could surely add onions or peppers or other veggies if you’d like.

Butternut Squash Muffins


I love squash! Any kind! And I really like using it in recipes that call for pumpkin.

Several years ago, my sister Lorie Beck put together a recipe book for baking with pumpkin and squash, and it’s been so much fun to try her ideas! The recipe featured here was inspired by her, so thanks Lorie! The squash pictured is butternut, and it’s one of my favorites. Once you get used to using fresh (or frozen) squash for things that call for canned pumpkin, you will be hooked! The taste is full and rich!

To cook, simply cut open and remove the seeds. Then place on a baking sheet and cover with foil. Bake for 45 minutes to an hour, or until it is soft enough to pierce with a fork.
Then simply remove the squash from it’s skin and use it in any recipe that calls for pumpkin. It has all the flavor and color but not the really fibrous texture of most pumpkins.
You can also bake squash and then freeze it in Ziploc bags to save it for later. It helps to measure and label it in one or two cup sizes. That small effort makes a big difference when you want to pull the right amount from the freezer for whatever recipe you are using.
Of course you can always just use the baked squash as a side for dinner. Top it with butter and salt and it is yummy! It’s a great baby food too!

Butternut Squash Muffins

1 2/3 cups flour (I used a pre-made gluten-free blend; if you use our own GF flours, remember to add 1/4 tsp guar gum for binding)
2 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp pumpkin pie seasoning
1/4 tsp salt
2 beaten eggs
1 cup baked and mashed butternut squash
3/4 cup honey
1/3 cup coconut oil or butter
1 tsp vanilla
Optional: 1/2 cup chopped pecans, 1/2 cup chocolate chips, 1/2 cup raisins

These make good large muffins or medium {regular} sized or small ones. Beware though that the small ones get popped so fast they really disappear quickly!

Grease muffin tins with butter or coconut oil or use paper liners. (18 medium sized) Preheat oven 375°.
Stir together dry and wet ingredients separately, then combine. Fold in nuts, chips and raisins if you want them.

Bake for 18-20 minutes.

Enjoy and happy fall-time!



It’s Greek to Me!


Today I had the delightful opportunity to sit in the sun at a little French restaurant and eat….a Greek salad!

My mouth is still singing!

Greens, kalamata olives, cucumbers, squares of red and green peppers, feta cheese and tomatoes, tossed in a lemon, olive oil vinaigrette.

Supremely easy to make, bright and crisp texture and tangy, mellow flavor!

I hope you are having opportunities to eat in the sun!



P.S. Today, Garth stopped eating and smiled at me, giving me time to catch up since I was taking so much time taking pictures of everything I was eating.  What can I say, I love food!