Latest Posts

Mussels in a Tomato Cream Sauce

One of my favorite treats, Mussels In Tomato Cream Sauce! This is actually a light cream sauce, really. I just used a 1/4 cup of heavy cream.

Bring those onions to the translucent state. 😉

Add in the salt, dried thyme and garlic. Next, add 1/4 cup white wine (I used a descent Chardonnay), cook mixture down until all the alcohol is absorbed. You’ll know when that happens as the liquid will disappear.

Next add in the broth and canned diced tomatoes with juices

Add in the mussels and don’t forget the dried parsley

Next, stir in the cream

And walla! Add some toasted bread for delish dipping.

My bowl started to empty quick like. Oh yes, delish!


  • 2 pounds frozen cooked mussels, defrosted (fresh mussels can be used too just cook until they are opened, add them in at same stage of original recipe here)
  • 1 tablespoon olive oil
  • 1/2 white onion, chopped
  • 1 tsp salt
  • 2 garlic cloves, minced
  • 1/4 tsp dried thyme
  • 1/4 cup Chardonnay
  • 1 14.5 oz can of diced tomatoes
  • 1 cup chicken broth
  • 1/4 tsp parsley
  • 1/4 cup heavy cream
  • French bread, sliced (optional)


  1. In a large stock pot heat oil to medium high
  2. Add in the onions, cook until soft
  3. Add in the salt and garlic, cook for 5 minutes stirring often as to not burn the garlic
  4. Add in the thyme
  5. Add in the Chardonnay, cook mixture (on medium) until the the moisture is absorbed, mixing often, by the way you’ll be cooking off the alcohol in the process
  6. Next, add in the diced tomatoes and chicken broth. Continue cooking for 10 minutes on medium high
  7. Add in the defrosted mussels, cook for 7 minutes. You are only reheated them at this point. (unless using fresh mussels)
  8. Add in the cream, cook until mixture is heated throughly, this should not take long perhaps another 3/4 minutes or so. (careful not to cook too long here as your mussels will get too tough)

9. Enjoy

For dipping toasted French bread slices are everything! I just sliced pieces from a loaf and toasted them in my toaster.

Thin slices of fresh jalapeño go well with this dish, just sprinkle 4 or 5 slices on the mussels and cream sauce at service. The jalapeño slices add some heat (obvi) and a great pop of fresh crunch too.

Split Pea (Soup) For Me!

I was looking for a way to use up some leftover ham and a ham bone, split pea soup with chopped ham it is!

I came across this great recipe on Pinterest. Naturally I added my own this and thats… but Uncle Bill 😉 you sure already have a winning recipe here!

Here is how I changed things up,

I used 4 cups beef broth (no bouillon cubes) and 4 cups water

I added only 1 chopped onion

I used 1/2 tsp dried thyme

At end of cooking time I added in 1 cup of cooked chopped ham

After following the original recipe for pre cooking peas, and all ingredients were added I simmered the soup for only 35 minutes.

I left the soup chunky but it can certainly be smoothed out a bit. I just liked the look of the chopped vegis and ham in the soup.

This soup has great flavor! I topped my bowl of soup with croutons. My husband stayed the purist.

Second day soup is so very yummy, I topped my leftover soup with croutons and a dollop of Greek yogurt for creaminess, oh so good!

Enjoy! g.

Herbed Brown Rice w/Lemon

The are some health benefits to brown rice, that’s a plus. Sometimes I just crave the stuff! It is so much more substantial (in my book) than white rice. The grains are heavier in your mouth and just a good and different food experience.


1 1/2 cups brown rice

1 tablespoon olive oil

2 tablespoons minced shallot

1 garlic clove minced

3 cups beef broth

1 tablespoon lemon juice

1 tsp thyme

1 1/2 tsp salt


  1. In a med sauce pan heat the olive oil to med hot
  2. Add in the rice
  3. Over medium heat stir fry the rice until slightly toasted
  4. Add in the shallot continue to cook for a few minutes
  5. Add in the garlic, stir for another minute or so, being careful not to burn the garlic
  6. Add in all other ingredients
  7. Bring mixture to a boil
  8. Lower heat to simmer
  9. Cover and cook rice for about an hour and 1/2 or until tender and the liquid is absorbed

Enjoy friends!


Red Rice and Smoked Sausage.

A one pot meal what’s not to love! Add a salad and you are dinner ready. After researching dishes I could make with the lnsmoked sausage I had on hand I came up with this yummy version of Red Rice and Sausage. I hope you’ll give it a try, it’s so tasty. The Texas Pete is definitely optional ingredient here, don’t feel pressured to add it. This dish would be just fine without it.

Most of what you’ll need

Here’s the sausage I used

Begin to brown the sausage

Added in the rice

Bring to a boil, then simmer covered

Remove from heat and let set a bit to continue to dry out

Serve with a nice crisp and cold salad of your liking and there’s dinner.



  • 1 tablespoon cooking oil (I used olive oil)
  • 1/2 medium chopped white onion
  • 2 garlic cloves chopped small
  • 14 oz. smoked sausage, sliced
  • 1 pinch of oregano
  • 1/2 tsp garlic powder
  • 1 1/2 tsp paprika
  • 1/2 tsp salt
  • 1 cup white rice
  • 1 small can tomato sauce
  • 2 1/2 cups chicken broth
  • 2 bay leaves
  • 1/2 tsp tangy hot sauce (I used Texas Pete’s here)


  1. In a stock pan heat the oil
  2. Add in the chopped onions, cook on medium until translucent
  3. Add in the garlic, continue to cook for a another 2 minutes
  4. Add in the sliced sausage pieces begin to brown
  5. Add in all seasonings
  6. Now add the rice over medium heat brown the rice a bit
  7. Add in the tomato sauce
  8. Continue to cook the mixture over med heat for another 5 minutes or so.
  9. Add in the chicken broth, hot sauce and bay leaves
  10. Bring the the mixture to a boil
  11. Lower the heat to a consistent simmer and cover
  12. Cook for 25 minutes
  13. Remove from the heat source
  14. Uncover the rice
  15. Eat and enjoy

Garnishments at service – this was great with a pinch (extra) of added oregano and a dollop of sour cream.

On the Creek Trail

On my waterfall!

What great spot! A fabulous secret gem indeed.

Somewhere in Kentucky.

My husband and I have been traveling back and forth to Kentucky from California for almost two years now. We travel to see our family members living here. Being so separated (in distance) from 2 of our grandkids is hard to bare, but our every 8-12 week visits have made things a bit more barely that’s for sure. I’m so thankful we have been able to keep up this visiting schedule.

Recently our daughter shared this most magnificent spot close to her home.

Awe, a bit of mother nature’s glory at it’s best!