Fried Rice & Stir Fry Chicken & Vegetables

Preparing this dish makes a tremendous mess of the kitchen. So I try to make enough so there are leftovers for a couple of days just like when you go out for Asian food. I think I went overboard on the rice this time though!

Fried Rice

  • 4 cups cooked basmati rice
  • 2 carrots chopped
  • 1 stalk celery chopped
  • 1 bunch of green onions chopped
  • 1 cup chopped cashews
  • 1 cup cooked chopped chicken
  • 1/2 cup low sodium soy sauce
  • 2 Tbsp garlic chili paste
  • 1 Tbsp garlic paste
  • 1 Tbsp ginger paste
  • olive oil for cooking

Prepare your rice and set aside. Chop carrots and celery and steam for 5 – 7 minutes and set aside. Chop green onions and set aside. Mix soy sauce, chili paste, garlic paste and ginger paste in a bowl. Heat up a large skillet with some olive oil , add the cooked rice and spread out over the pan. Add the soy sauce mixture and evenly distribute it over the rice. Add the carrots, celery, green onion and cashews and mix through the rice.


6Stir Fry Chicken & Vegetables

  • 2 boneless skinless chicken breasts cut into chunks
  • 1 carrot sliced on the diagonal
  • 1 celery stalk sliced on the diagonal
  • 1 bunch green onions chopped
  • 6 oz. snow peas
  • 1 cup chopped cashews
  • 1/2 cup low sodium soy sauce
  • 2 Tbsp garlic chili paste
  • 1 Tbsp garlic paste
  • 1 Tbsp ginger paste
  • olive for cooking

Steam the carrots and celery 5 minutes and set aside. Cook the chicken in olive oil in a large skillet browning on each side and flipping over. When the chicken is nearly cooked add the soy sauce mixture, the carrots, celery, green onion and cashews. Mix together and add the snow peas. Cook for a few more minutes and serve with the rice.



Turkey Panini with Apricot-Cranberry Mostarda

If you haven’t made mostarda, you must try it.  This wonderful condiment enhances the flavor of food especially cheese. I used ciabatta bread from La Brea Bakery which I purchase at my local grocery store.

Apricot-Cranberry Mostarda

  • 1 cup dried apricots
  • 1 cup dried cranberries (craisins)
  • 1/2 cup white wine vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/3 cup garlic whole grain mustard
  • Salt to taste

Add the apricots, cranberries, vinegar, water and sugar to a sauce pan and heat up the ingredients for 5 minutes. Transfer the mixture to the food processor. Scoop it into a bowl and add the mustard and salt. Chill and store in the refrigerator.


Apricot-Cranberry Panini

  • 1 loaf ciabatta bread
  • 3 slices provolone cheese
  • roast turkey meat for one panini
  • 2 Tbsp prepared mostarda

Slice the ciabatta bread for one panini. Spread the mostarda on the inside of the bottom and top of the bread. Place the turkey and cheese inside the bread and heat in a panini maker. I use a Breville panini press. It took about 8 minutes to grill and melt the cheese. If you don’t own a panini press, grill the sandwich in a frying pan the way you would prepare a grilled cheese sandwich. Be careful not to use too much mostarda or it will spew out and make a mess. Slice the panini in half and serve.




Easter Cookies 2017

Yesterday afternoon I finished my Easter cookies. This year rather than making dozens of shapes, I decided to make two dozen large eggs. I iced them with white royal icing and then used gel color and painted the decorations on them. ABC Cake Decorating Supplies in Phoenix is my favorite place to purchase baking supplies. It is a baker’s dream.

Happy Easter!

Easter Cookies 2017


Turkey Breast Roll with Cranberry Stuffing

Turkey Breast Roll with Cranberry Stuffing

  • 1  boneless turkey breast
  • 4 Jennie-O hot Italian turkey sausages
  • 1 celery stalk chopped small
  • 1 shallot chopped small
  • 2 garlic cloves minced
  • 1 cup dried cranberries
  • 2 Tbsp. of minced  fresh parsley, sage, rosemary and thyme
  • 1/3 cup Italian bread crumbs
  • 1 egg
  • olive oil
  • salt and pepper to taste

Saute the celery, shallots and garlic in olive oil for 5 minutes. Add the turkey sausage and cook until it turns brown. In a mixing bowl add the celery, shallots, garlic, cooked sausage, dried cranberries, fresh herb mixture, bread crumb, egg, salt and pepper. Mix together. Set aside. Pound out the turkey breast flat, spread the sausage mixture over the breast and roll up. Place the turkey roll in a foil lined baking dish, rub with olive oil, salt & pepper and  bake at 375 degrees for 1 hour.  Slice and serve.




Cherry & Chocolate Chunk Ice Cream

This ice cream is as good as it is pretty. I like to experiment with my ice cream maker trying out combinations. One summer a friend gave me a box of peaches. One of the recipes I experimented with was peach cobbler ice cream. Yum! I use a Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker. It’s simple and easy to use. The containers to store the ice cream I purchase from sweet bliss containers on Amazon.

Cherry & Chocolate Chunk Ice Cream

  • 2 cups whipping cream
  • 1 cup milk
  • 3/4 cup sugar
  • 1 cup dark chocolate chopped
  • 1 cup bing cherries sliced in half
  • 1 Tbsp vanilla

Mix the whipping cream, milk vanilla and sugar in a bowl, add the cherries and chocolate. Pour the liquid into the ice cream freezer bowl and turn it on. Let it thicken which should take about 2o minutes. Scoop out into your ice cream container and let it freeze for two hours. If you cannot wait, you can eat it right away.

Makes 1 quart of ice cream

Ice Cream Ingredients

Black Cherry Chocolate Ice Cream

Pasta Primavera

Pasta primavera is an easy dish to prepare and there are many variations. Primavera means spring in Italian. This dish makes me think of the famous painting by Sandro Botticelli, La Primavera (The Allegory of Spring) which takes up an entire wall in the Uffizi Gallery in Florence, Italy. The dish is made with fresh vegetables, pasta and a light sauce. I reserve some of the water from the pasta and use that along with grated Parmesan cheese for the sauce.

Botticelli Primavera from Wikipedia

La Primavera

Pasta Primavera

  • 1/2 Lb. rotini pasta
  • 1 zucchini sliced and cut in fourths
  • 1 yellow squash sliced and cut in fourths
  • 1 carrot chopped
  • 1 yellow pepper chopped
  • 20 cherry tomatoes sliced in half
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 5 fresh basil leaves chopped
  • Olive oil
  • Salt and pepper to taste

Cook pasta al dente and save some of the pasta water (1/4 cup). Prepare all your vegetables and roast in the oven on 375 degrees for 20 minutes. Slice tomatoes in half. Mix the cooked pasta, roasted vegetables, sliced tomatoes, garlic powder, basil, salt and pepper, pasta water and Parmesan cheese in a large bowl and serve. This dish can be served warm or cold.


This dish is plated on a plate I purchased in Florence, Italy at Rampini Ceramics.  I purchased a set of their dishes in 2002 which was located at Piazza Ognissanti which is the location of the Church of all Saints where Sandro Botticelli the aforementioned artist is buried.

Rampini 1

Rampini 2


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