Spinach Lasagna Rolls

Lasagna is a classic Italian recipe, delicious but very time-consuming. This is a dish that I can cook even during the week because it’s so quick. You get that great lasagna taste without all the fuss!


10 uncooked lasagna noodle
1 (24-oz.) jar Prego tomato sauce
1/2 teaspoons sugar
1 cup low-fat ricotta cheese
1 large egg white, lightly beaten
1/4 cup torn fresh spinach
1/4 tsp. Parsley
1/2 tsp. Garlic salt
1/4 cup (1 oz.) freshly shredded Parmesan cheese
1 cup Mozzarella Cheese
Toppings: fresh basil, Parmesan cheese

Preheat oven to 350°.
Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.

Stir tomato sauce and sugar in a sauce pan. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.

Stir together ricotta, egg, parley, Garlic salt and cheeses until smooth.

Spread 1/4 cup cheese mixture on 1 noodle. Add a few spinach leaves, Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.

Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.


Pumpkin Bread Recipe

In all honesty, I hate the smell of raw pumpkins. It always made me sick to my stomach to carve one when I was little. Maybe that’s why I never carved one with my kids, I got my husband to do it. But I do love to cook with pumpkin. Here is a great pumpkin bread recipe that I don’t make too often, but it’s the season for pumpkins!




3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water



Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

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Pan Seared Lamb Chops with Wine Reduction

I love lamb chops. I don’t have them very often, but I love this recipe. It’s quick and tasty.

Photo Sep 18, 7 15 46 PM (1)


Garlic salt (to season chops)
Cracked black pepper (to season chops, and sauce)
3 to 4 lamb chops with most of the fat removed
2 tablespoons virgin olive oil
1 shallot chopped fine
1 clove garlic chopped fine
1 branch thyme leaves
1 branch of Tarragon leaves
2 Tbs. butter
3/4 cup red wine
1/8 tsp. Kosher salt


Salt and pepper all sides of the lamb chops, using 1/4 teaspoon salt and 1 crank of pepper on each side.

In a 10 inch sauté pan, over medium heat, bring 2 tablespoon oil up to almost the smoking point and add the lamb chops. Sear all four lamb chops 3 minutes on each side, or until desired doneness. Remove from pan.

Add the shallots and garlic to the sauté pan and cook over medium heat for 30 seconds.

Add thyme, tarragon, Kosher salt, and 2 cranks of pepper and the butter. Cook until butter melts. Add the wine, scraping the pan. Let simmer until wine is reduced and sauce thickens a bit. Add sauce over the lamb chops. Serve

Pineapple upside down cake

This is a recipe from my brother-in-law. A great picnic cake. I’ve also posted his famous rib recipe.  It’s to die for!

Photo Sep 10, 5 58 33 PM


1/4 cup butter or margarine

1 cup packed brown sugar

1 can (20 oz) pineapple slices in juice, drained

1 box Betty Crocker® SuperMoist® yellow cake mix

Vegetable oil and eggs on cake mix box recipe

Heat oven to 350°F (325°F for dark or nonstick pan). Mix Yellow cake mix according to directions. Melt butter and brown sugar together. After you melt butter and brown sugar together, gently press in the bottom of your cake pan .Lay pineapples on the bottom of your pan as many as you can fit in flat. Pour yellow cake mix on top of sliced pineapples. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Place heatproof serving plate upside down onto pan; turn plate and pan over. Serve warm or cool. Store covered in refrigerator.

Japanese Curry Chicken

A great dish for the cool fall weather.



1 lb boneless skinless chicken thighs
2 carrots
1 onions
1-2 potatoes
1 Red Pepper
1/2 Tbsp. ginger
3 Tbsp. Canola oil
4 Cups water
1 box (7 oz, 200g) store-bought Japanese curry roux



Cut up chicken thighs into small pieces and saute in canola oil. Set aside chicken. In the same pan saute chopped carrots, onion, red pepper, ginger, and potatoes until done. Add Chicken, water and Japanese Curry roux. Stir until curry is dissolved.Cook until mixture becomes thicker (about 20 minutes). Serve over rice.

Chicken Wings


September is National Chicken Month. So I thought that I would write a little diddy about one of my favorite snacks, chicken wings.

Wings were once the least desirable part of the bird. But because they were cheap, bars started using them in the 1980s to keep customers thirsty. The tang, spice and sodium in the wing sauce kept the tab open for beer-guzzling customers.

By 1990, restaurants began to capitalize on a product that was low-cost by increasing portion sizes and selling wings on the menu as meals. Today 13.5 billion wings are sold individually each year, according to the industry’s National Chicken Council.

Wings have become such a popular menu item, that the world’s biggest fast-food chain – McDonald’s, is planning a limited-time roll-out of its “Mighty Wings” starting Sept. 9. The bone-in wings, breaded and seasoned with cayenne and chili pepper, will be sold through November.

I love wings because they can be prepared so many ways. Baked, fried, broiled, grilled, marinated, caramelized … you name it!

Here are some of my favorite wing recipes:

Honey Sweet Chicken Wings

Wings Pacifica

Buffalo Chicken Wings

Shrimp and Grits

Although grits were originally a Native American food from South Carolina, today three-quarters of grits are sold in the south from Texas to Virginia. Sometimes this stretch of area is called the “grit belt”. Grits are made from ground corn, and are mainly eaten at breakfast.

I grew up on grits because my Grandmother was from South Carolina, and prepared them almost everyday. I always loved that grits was a commonly shared food in the south, filling the bellies of every race, gender, background and income. In 1976, South Carolina made Grits it’s official state food.

So today I’m posting a recipe with a little bit of southern history, and charm, because a man full of grits, is a man full of peace



2 cups uncooked white coarse-ground grits
1/4 cup unsalted butter

1 pound unpeeled, medium-size raw shrimp (2 8/31 count) $
4 thick hickory-smoked bacon slices, diced
6 tablespoons unsalted butter
1 medium-size onion, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground red pepper
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 green onion, chopped


Prepare Grits: Bring 7 cups water to a boil in a 4-qt. saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour or until tender. Add 1/4 cup butter.
Prepare Shrimp Sauce: Peel shrimp; devein.
Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
Melt 6 Tbsp. butter in hot drippings in skillet. Reduce heat. Add onion, and garlic; sauté 2 minutes or until onion is translucent. Add shrimp; cook, stirring often, 1 to 2 minutes. Add salt and next 2 ingredients; toss to coat.
Sprinkle flour over shrimp mixture; toss. Add broth and next 2 ingredients. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley. Serve over grits with green onion.