Month: October 2017

Chilaquiles with Eggs Over Easy 💃🏻

I grew up on this stuff, it was a once a week staple as I remember. I  always looked forward to it. It took me years to perfect my own recipe. I like the final dish to be a bit crunchy therefore the timing is crucial in my book. Some aren’t so picky with the crunch level of their chilaquiles for me it makes all the difference. This makes for a great dinner, in fact that’s the way I remember my mom serving it, it also makes a great breakfast or brunch entree too.  I hope you’ll give my recipe a whirl. I take a big short cut here by using store bought tortilla chips. I say, why the heck not… they are  perfectly seasoned and cooked to perfection.  Gather your ingredients and chop the onion. All shown here except for the cilantro, which is certainly optional.  Cook the onion until translucent and soft. Add in the 3/4 cup of enchilada sauce. I used medium (heat level) today, use what you prefer.  I’m loosely 😉 …

Bulgogi Bowls 

WHAT IS BULGOGI? A wee bit of background info I gathered from the web… “Bulgogi” is known as one of the most famous Korean dishes. Bulgogi is made from thin slices of prime cuts of beef. The meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic and other ingredients for the enhancement of its flavour and tenderness. It is then grilled or pan-cooked to be served, sometimes with a side of lettuce or other leafy vegetable. Its history starts as ancient as from the Koryo Period (918~1392) when the meat culture was called “Mac-joek”. The taste of Bulgogi has developed throughout the history with every region’s culture which has now led to a creation of various Bulgogi in the present time. Bulgogi, however, contains another meaning that is not as widely known as it is recognized as a beef dish; its literal meaning contains the meaning of “fire” (bul) and “meat”(gogi), therefore referring to the meaning of “cooking the meat on fire”, the barbeque. During the 20th century, Korean barbeque became …


Death, dear friend, leaves such a sting. Your life on this earth ended in grief If only you were able to overcome your beasts Those that loved you, so many, so hurt So selfish, so cruel, that YOU just left I pray for you now as you enter life-after May you not know any longer of the sting left on this earth. g.  ©️PoemsbyGina

Simply Cauliflower Mash

I decided to go here again. Why? Because this recipe is Simply that simple. If you’re trying to get your kids or grandkids to eat more vegi’s this is a great thing to start with. The last recipe I gave you (for cauliflower mashers) had more of an Atkins spin, with heavy cream and all. These are just so good no cream or extra butter needed! Get those florets started Cook them up Let the blending begin Nice and smooth Make the consistency yours, add less or more broth depending on your preference. Don’t forget that butter. Decadence in moderation, it’s a very good thing! Oh yum! And here you go… 1 head trimmed cauliflower, chopped into florets 1 tsp salt for cooking cauliflower  1 tsp garlic powder for cooking cauliflower 1 tablespoon salted butter 1/2 cup or so cauliflower broth (cooking liquid)  4 oven roasted garlic cloves  1/2 to 1 tsp additional salt  In a med size pot bring 6 cups of water to a boil Add to the water 1 tsp salt and …

Newmans’s ;) Spinach Salad

Happy to share this easy peasey yummy salad idea. Have left over hard boiled eggs? Have some fresh spinach to use up? Well then, you are just about good to go!  Salad for 2…  Here’s what you need Plus 1-2 hard boiled eggs (sliced) per salad bowl  It’s so darn good! Ingredients (makes 2 salad servings)  Fresh spinach, 4 cups  2 tablespoons (or so) Newman’s creamy cesear dressing Bacon bits, about 2 tablespoons   2-4 hard boiled eggs (sliced) per salad  Salt, pepper and garlic powder to taste Process Combine spinach, dressing and seasonings. Mix well.  Split between 2 bowls  Top with the egg slices and bacon bits  Enjoy!  Bon appetit!      g.