- MADE WITH LOVE -

RECIPES

Enjoy these easy-to-follow recipes in the comfort of your own home.  Every cooking recipe that I have on my website has a recipe with the ingredients and instructions.  I hope you have as much fun cooking as I always do.  Cheers!

COOKING Recipes

baked parmesan zucchini

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INGREDIENTS

  • 4 large Zucchini
  • High quality Olive Oil
  • Salt and Pepper
  • 1 TBSP chopped garlic cloves (about 3 cloves)
  • 2 TBSP mixed Italian Parsley
  • 2 TBSP minced Basil Leaves
  • 1/4 Cup grated Parmesan
  • 3/4 Cup Panko Bread Crumbs

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DIRECTIONS

Prep Time:  15 – 20 Minutes

  • Preheat oven to 425 degrees
  • Take stems off Zucchini, cut each in half and scoop out all seeds
  • Place Zucchini on cookie sheet then Brush generously with Extra Virgin Olive Oil
  • Put Zucchini cut side down and sprinkle with salt and pepper
  • Put in oven and roast for 15 minutes until soft but not limp
  • Mix Garlic, Basil, Parsley & Parmesan then Add Panko bread crumbs
  • MIX MIX MIX
  • Take Zucchini out of oven & turn cut side up 
  • Spread heaping TBSP mixture evenly on each Zucchini
  • Bake for 10 Minutes until Panko is crispy 
  • Serve hot or warm

chicken parmesan 2.0

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INGREDIENTS

  • 1/4 cup of flour
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground oregano
  • 4 skinless chicken breast halves – pounded 1/4 inch thick
  • 4 tbs butter
  • 4 tbs extra virgin olive oil
  • 1 cup sliced mushrooms
  • 2 shallots – chopped
  • 3/4 cup marsala wine – sweet marsala preferred
  • Optional – splash of chicken stock & splash of half and half

 

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DIRECTIONS

  • In shallow dish or bowl, mix together flour, salt, pepper & oregano
  • Drench chicken in flour mixture (coat)
  • in large skillet, melt butter & oil over medium heat
  • place chicken in pan & brown lightly
  • put chicken in over at 200 degrees, to keep warm for a few minutes
  • using oil & butter left in pan, saute shallots lightly – add more butter if needed
  • add mushrooms until soft
  • add marsala wine and mix thoroughly
  • put chicken back into sauce – make sure sauce covers chicken
  • cook about 10 minutes or until flavors are blended together
  • if chicken looks dry, add chicken stock to the mixture
  • FANCY OPTION – add a splash of half and half to mixture
  • REMINDER – I cook to taste, so feel free to do the same – taste, taste, taste

Chicken Marsala

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INGREDIENTS

  • 1/4 Cup Of Flour
  • 1/2 Tsp Salt
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Tsp Ground Oregano
  • 4 Skinless Chicken Breast Halves – Pounded 1/4 Inch Thick
  • 4 Tbs Butter
  • 4 Tbs Extra Virgin Olive Oil
  • 1 Cup Sliced Mushrooms
  • 2 Shallots – Chopped
  • 3/4 Cup Marsala Wine – Sweet Marsala Preferred
  • Optional – Splash Of Chicken Stock & Splash Of Half And Half

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DIRECTIONS

  • In Shallow Dish Or Bowl, Mix Together Flour, Salt, Pepper & Oregano
  • Drench Chicken In Flour Mixture (Coat)
  • In Large Skillet, Melt Butter & Oil Over Medium Heat
  • Place Chicken In Pan & Brown Lightly
  • Put Chicken In Over At 200 Degrees, To Keep Warm For A Few Minutes
  • Using Oil & Butter Left In Pan, Saute Shallots Lightly – Add More Butter If Needed
  • Add Mushrooms Until Soft
  • Add Marsala Wine And Mix Thoroughly
  • Put Chicken Back Into Sauce – Make Sure Sauce Covers Chicken
  • Cook About 10 Minutes Or Until Flavors Are Blended Together
  • If Chicken Looks Dry, Add Chicken Stock To The Mixture
  • FANCY OPTION – Add A Splash Of Half And Half To Mixture
  • REMINDER – I Cook To Taste, So Feel Free To Do The Same – Taste, Taste, Taste

Pan SEared and oven roasted pork chops

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INGREDIENTS

  • Pre Heat Oven To 375 Degrees
  • 1⁄2 Tsp Onion Powder
  • 1⁄2 Tsp Garlic Powder
  • 1⁄2 Tsp Finely Ground Pepper
  • Lawry’s Seasoned Salt
  • Sea Salt – From Grinder
  • 3 Bone In – Thick Porkchops
  • Olive Oil 6 Tbs – Divided Into Two Services
  • 2 Slices Of Butter (Salted Recommended)
  • 3 Finely Chopped Cloves Of Garlic
  • 1 – 1.5 Tbs Chopped Italian Parsley
  • Always Adjust Seasoning To Taste

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DIRECTIONS

Prep Time:  About 10 Minutes

  • Put Garlic Powder, Onion Powder, Pepper & 5 Shakes Of Lawry’s Salt (Then Taste Seasoning ) In Small Bowl.
  • Dry Porkchops With Paper Towel & Spread Seasoning On Both Sides, Then Taste – If Need More Salt, Add A Few Shakes Of Sea Salt
  • Chop Up Garlic Finely & Add 2-3 Tbs Of Olive Oil
  • Add 2 Slices Of Butter
  • Microwave For 1 Minute Until Oils & Garlic Are Slightly Cooked & Ready To Marinate
  • Put 3 Tbs Of Extra Virgin Olive Oil In Cast Iron Skillet – (Other Skillets Will Work) & Set Stove To Medium-High, Then Heat Until Oil Simmers
  • Once Done, Add Pork Chops
  • Large Skillet Will Take 3 Chops – If Cooking More Chops, You Will Need To Prepare In 2 Batches (Don’t Want Skillet Super Crowded)
  • Sear Chops Until Slightly Brown On Each Side For About 3 Minutes
  • Watch To Make Sure Not Getting Too Brown; Just Golden.
  • Take Off Stove & Cover With 1/2 Oil & Butter Mixture With Seasonings
  • Use Other 1/2 For Continuous Basting (Sounds Rich But It’s Sooo Good!!)
  • Put Into Pre-Heated Stove & Cook About 5-10 Minutes, Per Side
  • IMPORTANT – USE FOOD THERMOMETER & LET CHOPS GET TO ABOUT 135 DEGREES, NOT MORE THAN 140 DEGREES, TO MAINTAIN MOISTNESS AS THEY SHOULD BE SLIGHTLY PINK INSIDE
  • TIP: Take Out Of Oven & Make Tiny Slice In Middle Of Chop (Nobody Cares) & If Slightly Undercooked Take Out & Let Sit In Pan For 5 Minutes
  • If Getting Too Pink, Take Out Of Pan And Let Sit In Platter For Couple Of Minutes. Pork Keeps Cooking, Especially In Cast Iron Pan
  • Best Way To Serve Pork Is To Keep Chop PINK
  • Cooks Are Afraid Of Cooking Pork; In The “Old Days” It Was Suggested That It Cook Thru (Grey-Ish) Meat Which Is NO Longer Recommended
  • Once You Get The Pink- Ish Down By Using Thermometer You Will Be A “Rock Star”
  • This Meal Is Amazing When Pared With A Freshly Baked Apple & Baked Potatoes

pork loin roast

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INGREDIENTS

  • 1 loin pork roast (size should depend on amount of people eating meal)
  • 4-5 chopped garlic cloves
  • fresh rosemary
  • pork seasoning (if available – if none, mix garlic salt, onion powder, fresh pepper and thyme in a bowl for personal seasoning)
  • Seasoning salt/sea salt
  • 2 TBLS olive oil (1 for rubbing over pork roast, 1 for inserting into slices) see below

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DIRECTIONS

  • Preheat oven to 450 degrees
  • Make pork paste with chopped garlic, olive oil, smidge of rosemary & either pork seasoning or your own blend (see above)
  • A shake of Lawry’s salt – a shake and 
  • A shake of black pepper 
  • Lightly sear pork roast in olive oil until slightly brown
  • Put on rack in roasting pan
  • Make tiny slices in the roast (large enough to insert the garlic & olive oil paste)
  • Insert the paste into slices on the roast
  • Cook at 450 degrees, until pork temperature is about 160 degrees.
  • Pork will be “pinkish” – really need to watch, so you don’t overcook it.  Slightly pink makes the roast delicious.

trout almadine

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INGREDIENTS

  • 2 trout filets
  • All purpose flour – ½ cup or so
  • 1 Lemon
  • Seasoning salt – or salt and pepper
  • Olive oil – 2 tablespoons
  • Unsalted butter – 1/3 stick

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DIRECTIONS

  • Heat olive oil over medium heat
  • Toast the almonds in a bit of the butter – set aside
  • Season trout in seasoning salt or salt and pepper
  • Dredge the trout in the flour
  • In about 2 tablespoons of butter and 1 tablespoon of olive oil, saute the fish, skin side up
  • Then flip to other side
  • Keep warm and add almonds and the juice of one lemon to the fish to make sauce
  • Cook for about 5 minutes and season to taste
  • Serve over rice or lightly buttered noodles – both will pick up the sauce

    ANOTHER TASTY AND HEALTHY DISH

Turkey Picadillo

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INGREDIENTS

  • 1 pound ground turkey meat (don’t use the 93% fat free-too dry, in my opinion.
  • Extra Virgin Olive Oil
  • 3/4 cup diced brown onion
  • 3 crushed garlics
  • 1 can of crushed Italian tomatoes – carried at most stores
  • cinnamon powder
  • chili powder
  • cumin powder
  • salt/pepper
  • brown or yellow raisins
  • green olives stuffed with pimentos
  • whiterRice
  • canned black beans

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DIRECTIONS

  • Put olive oil into shallow skillet – needs to cook for a few minutes
  • Saute in about 2 TBSP of olive oil and heat.
  • Add onions until soft and then add garlic for 3 minutes or until soft but NOT brown.
  • Add turkey meat and blend with onions and garlic and saute until cooked
  • When lightly cooked add 2 shakes of the cinnamon, cumin and chili powder
  • Add about 1/2 can of crushed tomatoes and stir stir stir
  • Add salt and pepper to taste
  • Sample the sauce and if needed, shake in more of each spice, to add more flavor
  • Add 1/4 cup diced green olives
  • Add 1/4 cup dried raisins

  • Add juice of tomatoes and a few cubes of tomatoes, if it looks dry

  • Cook on very low heat for 20 minutes & ensure it’s not too dry.  

  • Recommended to serve with white rice and black beans.

  • Enjoy something healthy and delicious – not on many menus!!  It’s a favorite in our home.

homemade dog food

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INGREDIENTS

  • 1 large package of boneless chicken thighs (purchase at any mainstream grocery store)
  • 2 small containers of chicken liver
  • 1 handful of baby spinach (purchase 1 bag – can use  remainder for salad or other dishes
  • 1 handful of baby kale (large kale might not appeal to your pet – it does not appeal to my dog)
  • 1 sweet red apple chopped
  • ‘Just for Dogs’ vitamin powder (use any vitamin powder from a local pet store like Dexter’s Deli in Del Mar, your local grocery store or an online pet retailer like chewy.com or amazon.com)
  • 5 – 10 large plastic “baggies” that can be frozen or re-usable tupperware 

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DIRECTIONS

  • In large pan, add 1 – 2 tablespoons Canola Oil
  • Add all chicken thighs and chicken liver.  
  • Sauté until both are cooked (medium to high heat for 8 – 10 minutes or until cooked)
  • Peel apple & dice into small pieces
  • Chop up half bag of baby spinach
  • Chop up half bag of baby kale (if you can’t find baby kale, just omit)
  • Chop up the cooked chicken livers and thighs into small pieces
  • Add apple, spinach and baby kale
  • Sprinkle with a generous shake of vitamin powder (For reference, I shake the container twice, then mix in the powder)
  • Mix, mix, mix (can do this with your hands or with utensils)
  • Fill each baggie half way to the top and freeze (should make about 10 baggies)
  • To use, decide on appropriate serving size based on size of your pup (1 – 2 cups), then microwave for about 30 seconds, or until Luke warm
  • Serve over kibble or instead of kibble
  • If you serve your pup kibble, I recommend using a small amount of Bone, Beef or Chicken Broth to moisten it (can buy from Petco – large box)  
  • Note: I use Stella and Chewy’s – they have few flavors and “bake” their kibble, plus NO deep frying or strange ingredients included
  • I Hope Your Pup Enjoys The Effort And Love Put Into This Doggy Dish!


Fresh Caesar Salad

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Ingredients

Please note that per the video, this recipe depends on the cook’s personal taste.  therefore, ingredients can be adjusted accordingly, mostly dijon and lemon.

  • 3-4 tbsp Extra Virgin Olive Oil

  • 3 whole garlic cloves

  • ½ tsp Italian Seasoning (I use 2 shakes from container)

  • Pinch of Salt

  • 2 tbsps Light Mayonnaise

  • 4 tsps fresh lemon juice

  • 1 tsp Dijon Mustard (add more according to taste)

  • 1/32 tsp or TWO squirts from Anchovy Paste Tube

  • Pinch of black pepper

  • 6 cups Romaine Lettuce

  • ¼ finely grated Parmesan or Reggiano Cheese

 

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Directions 

Prep Time:  About 20 Minutes

  • In a small pan, add the garlic to the olive oil
  • simmer until the cloves start to darken
  • remove from heat
  • in small bowl, add olive oil and whisk together with mayonnaise, lemon juice, dijon mustard, anchovy past, black pepper and salt
  • add the romaine lettuce & parmesan cheese, drizzle the dressing and toss together
  • delicious and super healthy – ENJOY!

Turkey Bolognese

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Ingredients

  • 1 Tbsp Extra virgin olive oil
  • 2 carrots (you can use 3 small carrots)
  • 1 small onion – finely chopped (about 1 cup)
  • Shake of salt or pinch -adjust to taste
  • Shake of black pepper – adjust to taste
  • 1 lb ground turkey – I recommend 93% fat or higher
  • 3 cloves of minced garlic (about 1 tablespoon)
  • 2 shakes of Italian Seasoning – adjust to taste
  • 1-2 shakes hot pepper flakes
  • 1 cup dry red wine – Cab or merlot work fine
  • 1 can crushed tomatoes
  • 3 tbsp of tomato paste
  • ½ cup of half & half or whole milk – but half and half makes sauce richer

 

Add to Spaghetti or Fettucine along with freshly grated parmesan & chopped fresh basil

Directions

Prep Time:  20 Minutes

Cook Time:  25 Minutes

  • In large skillet, heat olive oil over medium heat
  • Add carrots, onion, salt and pepper, pepper flakes
  • cook until vegetables are beginning to soften – about 5-7 minutes
  • Increase heat to medium high and add ground turkey until cooked
  • Break up turkey with spoon until it looks like ground meat
  • Add tomatoes – stir stir stir
  • Add tomato paste
  • Add red wine – Stir stir stir
  • Add half and half
  • Turn and let sauce simmer for about 15 minutes – let ingredients blend
  • Taste and add pepper flakes, salt and pepper – adjust to taste

 

Serve over pasta –  it’s really really yummy!

Polenta & Ragu Casserole

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INGREDIENTS

  •  POLENTA
    • 8 Cups Water
    • 2 Cups Polenta (1 Course Yellow Cornmeal)
    • 1 Tbs Salt

 

  • SAUCE
    • 2 Tbs Unsalted Butter
    • 2 Tbs Olive Oil
    • 1 Yellow Onion – Chopped
    • 1 Celery Stalk – Chopped
    • 1 Clove Garlic – Chopped
    • 3/4 – 1 Lb Ground Beef Or Turkey  (1 Lb Is Recommended)
    • ½ Cup Dry Red Wine
    • 1 Can Italian Roma Plum Tomatoes With Juice (I Add To Bowl And Squish Into Juice With My Hands)
    • Salt & Pepper To Taste (You Can Use Food Mill, But “Squishing” Is Fun And Easier)
    • 1 Cup Mozzarella Cheese – Cubed Or Sliced
    • ¼ Cup Grated Parmigiano -Reggiano

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DIRECTIONS

Prep Time: 20 Minutes

POLENTA

  • Let Water Boil
  • Dribble Cornmeal Into Water In Thin, Steady Stream
  • Stirring Constantly To Prevent Lumps
  • Add Salt – When Polenta Begins To Boil, Reduce Heat To Low
  • Cool & Stir Frequently Until Thick (Depends On The Heat Of Your Stove, So Stir Until Visibly Thick)
  • Grease 2 Square 8″ Pans (Literally Cake Pans) And Pour Polenta Into Prepared Pans, Dividing And Spreading It Flat With Rubber Spatula
  • Let Cook Until Firm

 

SAUCE

  • In Large Saucepan, Over Medium Heat, Melt Butter With Olive Oil
  • Cook Onion, Carrot And Celery, Stirring Until Tender But Not Brownef For 10 Minutes 
  • Add Wine & Cook Until Liquid Evaporates
  • Add Squished Tomatoes + Juice To Saucepan
  • Add Salt & Pepper, Then Simmer Uncovered For About 30 Minutes
  • Taste To Season And Cook Till Sauce Is Thickened
  • Preheat Oven To 400 Degrees
  • Cut Cold Polenta Into 4, 1” Squares & Arrange Half Of Squares In Bottom Of Baking Dish
  • Spoon Half Of Sauce, Covering Evenly Then Top With Half Mozzarella Cheese Slices
  • Repeat Layers Using  Remaining Ingredients
  • Sprinkle Parmigiano-Reggiano On Top
  • Bake Until Cheese Melts & Sauce Is Bubbling – About 30-40 Minutes
  • Let Stand For 5 Minutes And Serve Directly From Baking Dish
  • Its Easy To Make And Sauce Is Useable For Many Other Recipes

Christmas Turkey Chili

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INGREDIENTS

  • 1 lb 93% Turkey Meat ( beef is fine if preferred)
  • Medium Onion
  • 3 cloves garlic
  • Packet of Chili Mix – Lawry’s is Possible
  • 28 oz can plum tomatoes – I prefer Italian style
  • 14.5 oz can black beans
  • 14.5 oz cans of pinto beans
  • 14.5 oz  Mexican style if available
  • 1/4- 1/2 cup chicken stock
  • 2 tablespoons corn meal
  • Small can green mild Ortega chilis 

*NOTE:  To close pop up window, click outside the window.

DIRECTIONS

 

  • In about 2 tablespoons of olive oil sauce, sauté onion and garlic until translucent
  • Add turkey meat and stir until crumbled and browned
  • Take plum tomatoes and put in large bowl and “smoosh” with your hands until broken up (tip – works much better than cubed or crushed tomatoes-fresher taste)
  • Add to meat mixture and stir – Include all juices
  • Add little by little Lawry’s Chili Packet – COOK TO TASTE – (I find the entire packet is WAY too strong for my taste. You might want more so add more. I find it’s almost immediate as to how much seasoning you like. I do about 1/3 packet to start.)
  • Add can black beans with liquid
  • add can of pinto beans with liquid
  • add can of corn with liquid
  • add can of Ortega Chilis
  • add 1 tablespoon of corn meal to mixture and STIR
  • Add second tablespoon if needed – (You want to be able to taste corn flavor. Again – cook to taste!)
  • Cook for about 15 minutes to blend tastes on low heat
  • If you feel it’s too thick add more chicken stock.
    (IF I have some red cooking wine available I throw in a “splash”- Adds a smidge of “gourmet”.)
  • Cook another 15 minutes or so and serve with dab of sour cream on top or enjoy plain – Christmas day or any day this is always a hit at our house!
  • Bon Appetite!

Pork Empanadas

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INGREDIENTS

  • 1 lb of ground pork (can use 1/2 turkey and 1/2 pork, if desired)
  • 1 medium chopped onion
  • 1 small carrot – cubed
  • ½ cup green peas
  • 11 small baking potato – cubed
  • ½ cup raisins
  • 1/4 cup Worcestershire sauce – (Measure out that amount then pour half and taste— always cook to taste – you can add more as needed.)
  • 1 tablespoon brown sugar
  • ¾ cup beef broth
  • 3 tablespoon cooking oil – heat on stove
  • Salt and pepper to taste

 

Egg wash

  • 1 egg white only
  • 2 tablespoons milk.

 

Pastry Shell

  • I use Pillsbury Pie Crust that is in the cold case in grocery store.  Usually by the cheeses.  Gives you two crusts and works great!!

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DIRECTIONS

  • Prepare pork filling in a cooking pot, adding pork to the heated oil
  • Add chopped onions – Stir and continue to cook until onion is soft
  • Add raisins, Worcestershire Sauce, and beef broth
  • Cover pot and cook for 10-12 minutes
  • Add carrots, peas, and potato
  • Cover and cook for 5-8 minutes – If needed add more broth
  • put brown sugar into the pot and season with salt and ground beef
  • Stir and cook for 1 minute – Taste

 

Preheat over for 400F

Dough

  • Flatten out the two pie crusts – on a cutting board or surface
  • Using a large glass or small bowl – depending on the size you want the Empanada as it will be folded in half
  • Cur as many as the dough will give you and set aside

 

Assemble

  • Assemble the pork empanada by placing two tablespoons (or whatever your circular dough can take) in the center of the dough
  • Secure by folding both sides of the dough towards each other
  • Using thumb and index finder pinch together – It will come easy once you start, I promise
  • Take egg wash and with small brush, brush tops of Empanadas
  • Bake for about 10-12 minutes – as meat is cooked you just want the pastry to be brown

 

Serve with side of any additional meat sauce or just plain as they should be juicy from the meat mixture.  They are a perfect appetizer or main meal!  Enjoy with thoughts of sitting on the beach in Marbella, Spain!

pasta puntanesca

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INGREDIENTS

  • 6 TBLS Extra Virgin Olive Oil – divided
  • 4 TBLS Garlic clove, thinly sliced or finely chopped (makes 2 tbs)
  • Pinch of red pepper flakes
  • 1/3 cup capers – chopped
  • 6 anchovy filets- chopped ( try first – sometimes stronger than others)
  • ¼ cup black olives – no pits ( I like Kalamata Olives) 
  • 28 oz  can San Marzano whole peeled tomatoes 
  • Kosher Salt – shake and salt to taste – remember anchovies are SALTY
  • 8 oz Bucatinni or Spaghetti noodles 
  • Small handful shredded or torn basil leaves
  • Grated Parmesan Cheese

*NOTE:  To close pop up window, click outside the window.

DIRECTIONS

Prep TIme: About 20 Minutes

  • In medium skillet, combine 4 TBLS oil, garlic, anchovies and red pepper flakes

  • Cook over medium heat about 5 minutes, until garlic is very light golden

  • add capers and olives, then stir to combine

  • Add tomatoes, stir to combine and bring to simmer

  • In lightly salted saucepan, filled with water, bring to a boil

  • add Bucatinni Noodles

  • Cook until slightly undercooked

  • Taste a noodle – Just shy of al dente

  • Using tongs, transfer drained pasta to sauce

  • Reserve 1 cup of cooking water

  • Add a few TBLS of pasta water to sauce, over medium-high heat to bring pasta and sauce to simmer

  • Add more water as necessary and cook until pasta is perfectly al dente (It’s not hard.  I promise!)

  • Remove from heat and stir in remaining olive oil, basil, and cheese

  • Season with salt and pepper, to taste

gnocchi delight - coming soon!

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INGREDIENTS

  • 1 lb 93% Turkey Meat ( beef is fine if preferred)
  • Medium Onion
  • 3 cloves garlic
  • Packet of Chili Mix – Lawry’s is Possible
  • 28 oz can plum tomatoes – I prefer Italian style
  • 14.5 oz can black beans
  • 14.5 oz cans of pinto beans
  • 14.5 oz  Mexican style if available
  • 1/4- 1/2 cup chicken stock
  • 2 tablespoons corn meal
  • Small can green mild Ortega chilis 

*NOTE:  To close pop up window, click outside the window.

DIRECTIONS

 

  • In about 2 tablespoons of olive oil sauce, sauté onion and garlic until translucent
  • Add turkey meat and stir until crumbled and browned
  • Take plum tomatoes and put in large bowl and “smoosh” with your hands until broken up (tip – works much better than cubed or crushed tomatoes-fresher taste)
  • Add to meat mixture and stir – Include all juices
  • Add little by little Lawry’s Chili Packet – COOK TO TASTE – (I find the entire packet is WAY too strong for my taste. You might want more so add more. I find it’s almost immediate as to how much seasoning you like. I do about 1/3 packet to start.)
  • Add can black beans with liquid
  • add can of pinto beans with liquid
  • add can of corn with liquid
  • add can of Ortega Chilis
  • add 1 tablespoon of corn meal to mixture and STIR
  • Add second tablespoon if needed – (You want to be able to taste corn flavor. Again – cook to taste!)
  • Cook for about 15 minutes to blend tastes on low heat
  • If you feel it’s too thick add more chicken stock.
    (IF I have some red cooking wine available I throw in a “splash”- Adds a smidge of “gourmet”.)
  • Cook another 15 minutes or so and serve with dab of sour cream on top or enjoy plain – Christmas day or any day this is always a hit at our house!
  • Bon Appetite!