Savory recipes

Savory recipes

Food for Thought


Well, food for lunch!

This is a slice of Tillamook Swiss cheese, leftover, shredded herbed chicken from a crockpot meal, easy guacamole, sliced tomatoes and fresh basil on a slice

of toasted homemade bread.


For the guacamole, simply mash a ripe avocado in a bowl with a fork and sprinkle with granulated garlic and salt.

I broke the basil into small pieces and ate it on the sandwich. Pure heaven.

Sometimes it’s just fun to be able to see new combinations of things isn’t it? If you’re like me, it’s easy to get stuck in a pattern of only being able to think of the same old things to eat.

Happy harvest season coming up!

I wish you health and happiness today and always.



New Bread!


I have a new recipe I’ve been working on, and I think it is pretty darn.

Want to try it?

I use a bread machine on the dough cycle.  It takes 1 1/2 hours and then all I have to do is slightly knead the dough on a floured surface, shape it into two loaves, put it into greased pans, let it rise for 30-50 minutes, (until the top of the dough is about 2-3″ above the pan) and bake it in a 350° oven for 35 minutes. You can also slash the tops with a sharp knife (about 1/4″ deep) after rising and before baking if you want a nice look. The cut also helps to keep the sides from splitting as it rises in the heat of the oven.

You could surely use a bread mixer or do this by hand, kneading at resting the dough a couple of times at about 30 minute intervals. Bread machines are cheap and you can find them used for next to nothing!  I guess that people don’t use them much because baking the bread in the machine is never pretty and the texture is lacking. But I think it’s worth having one just to use the dough cycle.  I use it several times a week!

2 cups room temp water

1 heaping Tbs Real salt

1/3 cup coconut oil

1/4-1/3 cup raw honey

2 1/2 cups freshly ground wheat flour

3 cups quality white flour

1 heaping Tbs dry yeast

When you’re making variations, remember you need:

liquid (about 1 cup : 3 cups flour)

savor (salt)

fat (olive oil, coconut oil, butter)

sweet (honey, maple syrup, agave)

leaven (yeast)

flour (you can use many different kinds of grains! Chef Brad suggests 1/3 grain + 2/3 gluten type flour)

If you have each of those components, you can make it sweeter or change up the ratio of grains/flours, or add in seeds or herbs, etc.

One thing that is really helpful to have on hand is granulated vitamin C (ascorbic acid). When you use the heavier flours, add 1/2 tsp vitamin C and it will lighten the texture!

Is there anything more delightful than to step into your home and smell fresh bread?

Love ya!




Bean Dip Twist


We tried a little different twist with a bean dip this week.  It turned out to be pretty yummy, so here’s a share.

I had cooked a pot of pinto beans a month or so ago, with onions and seasoning and then froze some of them.


So, when I had tomatoes that needed to be used, I thawed the beans and spread them in the bottom of a dish and topped them with:

Fresh, diced tomatoes


Diced green chilis

Sliced olives

Slightly sauteed baby crookneck, zucchini, red onion and season salt {squash is so tender when you pick it early, 4-5 inches long, and “tender” is great for things like this!}

Sour cream

Grated cheese

Next time I would like to add:

Guacamole, chili powder, fresh green peppers and cilantro!

It seems this was a little more filling with the extra vegetables, and if you chop them finely, they’re not conspicuous, if that is a concern.

I hope you are having a great summer!

Love ya!


New Twist Potatoes


Time for a recipe Ladies!


3 Tbs bacon grease (nitrate free please)

1 onion sliced

6 small potatoes, thinly sliced


1 cup pureed tomatoes

1 Tbs beef bouillon

2 cups frozen corn

1/2 red pepper, chopped

3 tsp Real salt

Handful of fresh basil

Cook onions in bacon fat for 1-2 minutes then add all ingredients to the skillet.  Cover and cook until potatoes are tender.

Then add:

One cup heavy cream and heat through.

Garnish with more fresh basil!

A few loaves of fresh bread and maybe a fresh salad, and you have a meal!  And your

kitchen is going to smell divine!

Love ya!



Egg Fu Yung Twist


The recipe here on the Lioness website for Egg Fu Yung calls for bean sprouts, which can be hard to come by here, unless you sprout them yourself. And sometimes not having them keeps me from using the recipe. Also, on occasion, I run out of sesame oil, so tonight I tried a variation that I thought you might like.

In place of bean sprouts, use shredded cabbage.  And instead of sesame oil in the sauce, crush a few tablespoons of sesame seeds, white or black and put them in the sauce.

With these changes, the flavor was great and we enjoyed every bite!

Be creative and see what other veggies you could use either in addition to those listed or as a substitute.

Cooking can be much more fun when you use your creative powers!

Happy cooking!


P.S. The recipe is on the recipes page under Main Dishes.