Disclaimer: I am not a doctor, nutritionist or professional chef. I do not provide nutritional breakdowns or carb counts with my recipes. Google is a great source for that if needed. Blessed be... and happy cooking!

Tuesday, June 24, 2025

Chicken Tenders with Creamy Broccoli & Lima Beans

This chicken dish originally came together using leftovers but has risen to earning a spot as a family favorite. Listen for the yummy noises....... Enjoy!

Ingredients:

  • 6 chicken tenders - trimmed if needed
  • 1/3 + 1/4 cup half & half
  • olive oil
  • Wondra flour
  • 5-6 baby portobello mushrooms - cut up
  • 6 oz frozen lima beans
  • 6 oz broccoli crowns - cut up after cooking
  • 1 lg yellow onion - diced
  • 3 scallions - cut to 1/4" rings
  • 1 15.5 oz can Cream of Mushroom unsalted soup
  • salt & pepper to taste
Preparation:

Cook the lima beans and broccoli as you normally do. Cut the broccoli into small pieces. Set both aside.


Heat ~2 tbsp olive oil in a large skillet. Add salt & pepper to both sides of tenders. Dredge tenders through 1/4cup half & half and then flour and cook in skillet over medium high heat, about 5 min per side until cooked through and nicely browned. Set aside on a plate with a cover.

Add a little more oil if needed and saute the onion over medium heat. Add scallions and mushrooms and when mushrooms are cooked add the soup. Rinse can with 1/3 cup half & half, add and blend. Add the vegetables, blend and season with salt & pepper to taste. 

Finally, lay cooked tenders on top and cover. Simmer on low for a couple more minutes for everything to heat through.

Blessed be... and happy cooking!

Monday, June 23, 2025

Sunny's Pot Roast

My friend Sunny was a total foodie. We could talk about food for hours and shared many recipes, processes and kitchen hacks. She taught me all about "free scallions" and introduced me to up-to-your-elbows-in-butter Dungeness Crab feasts on newspaper covered tables at crab shacks in Florida. Unfortunately my friend is no longer with us, but she did leave me with the recipe for her coveted slow cooker pot roast. Sunny, like me, never shied from sharing as she was one of the most giving people I was ever honored to know. To that end, here is my friend Sunny and her delectable pot roast... pretty much the way she gave it to me. If you do make this dish, please be sure to let her know how good it is. :-) Enjoy!

Ingredients:

  • 2-3 pound beef roast, the cheaper the better
  • 6 peeled carrots in chunks
  • 4 peeled onions, cut up
  • 4 unpeeled potatoes, cut bite sized
  • 2 ribs of celery sliced bite size
  • 1/2 pound of button or baby portobellos, scrubbed and whole
  • Fresh garlic
  • Roasted garlic
  • 1 can of beef broth
  • 2 cans of reduced fat condensed cream of mushroom soup
  • About 1 cup Marsala wine
  • 1-2 cups Cabernet or other red wine
  • 1/2 envelope onion soup mix
  • Adobo seasoning (regular)
  • Olive oil
  • 1 tablespoon of butter

Preparation:

We're going to start this around 10:00 AM and you’ll need at least a 6 quart slow cooker minimum J Drizzle some olive oil into a hot heavy sauté pan. Place your roast in the oil, sprinkle it with Adobo and brown the meat on all sides. Once that's done, remove the roast and place it in a slow cooker that's been coated with cooking spray.

Add the butter to the pan, then the onions and some roasted garlic. If you aren't keeping roasted garlic in the house, you're missing out. Sauté until the onions are just a little tender, and then pour them over the roast in the slow cooker. Deglaze the pan by pouring Marsala wine into it and scraping the bits off the bottom. Add this to the slow cooker as well. Add the carrots, mushrooms, potatoes, the celery and the tablespoon of fresh garlic, the onion soup mix, the beef broth and Cabernet to taste ...then cover and set on high.

After 6 hrs add the mushroom soup, give the whole mess a good stir, set to low and go turn on a movie. It needs about two hours more to blend the flavors. If you don’t have room for the two cans, scoop out some of the gravy into a saucepan and add a dash of the mushroom soup. You’ll add this back to your main gravy after the meat is removed from the slow cooker.

Blessed be... and happy cooking!

Saturday, June 21, 2025

Weekend Ramble: Quite the revelation tonight.....

The date is August 9, 2023.

Just another Wednesday.

My amazing wife had requested Chicken Tenders Lyon days ago.

I love when she does that.

It's one of those simple little things that makes our four decade marriage special. I love that she loves my food enough to ask for specific dishes. It makes me happy to hear her make yummy noises at the dinner table. 

Not today she didn't...

No... today she politely said the dish was not so bad when I know full well I destroyed it. I can't even go into how many steps went wrong because I'm so upset, and honestly... the details don't really matter.

Now mind you... this is a dish I have made numerous times, and it has always been a winner. Today I should have just tossed the whole thing out the door and ordered pizza. Yes... that bad.

Dinner was done an hour ago and I was scared at how badly the fiasco affected me, so I sat down here at my laptop and started thinking. Said to myself: "Michael... wtf... it's one meal... let it go."

I could not let it go. Still can't, but I'm beginning to understand... I think. I have the same strong connection to my food and cooking as I do to my forest. Both are integral parts of me... in fact they ARE who I am.

I express myself, my feelings and my love through my cooking. Corny as that may seem, it is absolutely true. 

Food is love. 

I disappointed myself today... I disappointed the woman I love... and my reaction was quite a surprise. What I realized was just how deep my connection is to food and cooking.

When I revived the blog in February of 2023 and shared dishes with online friends and food groups, people told me I was good enough to be a chef. Until then, I had reserved said title for those men and women who worked commercial brigades in 110 degree kitchens with insane hours and stresses. I started to call myself Chef Michael R.... with a bit of a smirk, to be honest.

Tonight I looked at my 125 or so recipes, my countless hours spent in my kitchen singing, dancing, cooking, smiling and feeling safe. I realized that there is more to being a chef than my previous philosophy allowed. Just like my son Steven can compose music and literally see and hear the various parts of the orchestra in his head, so can I see and taste flavor combinations in mine. 

I see flavors and I feel food. It is a part of me that is cherished beyond measure. My knife skills may not be blazing fast, but I can cook a damn good restaurant quality meal and my plating skills are getting better every day. I'm also learning every time I interact with my fellow foodies, and I love that part.

Going forward I will wear the title of Chef with pride... and next time I mess up as badly as I did tonight, I'll know better, swallow my pride and order pizza.

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Have a great week, everyone, and thank you for your support!

Blessed be… and happy cooking!

                                                            Chef Michael R


Friday, June 20, 2025

Chicken Tenders Lyon

I must admit I was skeptical about this chicken dish when I saw Chef Jacques Pepin include ketchup in the sauce. I trust this man, though, with his amazing ability to create wonderful flavor palettes, so I gave it a try.

Well... this gem has become a family favorite, and I have made it my own by using white meat chicken instead of the thighs Chef uses in the video. Enjoy!

Ingredients:

  • 6 chicken tenders, trimmed if needed
  • 1 tbsp avocado oil
  • Salt & pepper
  • 5 cloves garlic - smashed and then minced
  • 4 tbsp white wine vinegar
  • 4 tbsp water
  • 4 tbsp ketchup
  • Dash of sriracha sauce
  • 1/2 cup Muffuletta (olive salad)
  • Chives or scallions for garnish (optional)

Preparation:

Trim any ligament ends from tenders and lay them side by side on a plate. Add S & P to both sides.

Heat a frying pan with avocado oil and brown tenders on both sides. Once chicken is well browned, cover and steam rest of the way on low for 4-5 minutes.

Remove chicken from pan and place on warmed serving dish with a cover. Add garlic to the pan and sautee on medium heat 30-60 sec. Add the vinegar and reduce on high heat to remove acidity. Taste… Add water, ketchup and sriracha and stir until well blended. Stir in the Muffuletta. Once warm, pour sauce evenly over tenders, add garnish and serve.

Here is Chef Pepin's original video: Chicken Lyon

Blessed be... and happy cooking!

Thursday, June 19, 2025

Turkey Meatball 'Wonton' Soup with Bok Choy & Carrots

 Full credit for this delicious soup goes to the ADA's Diabetes Food Hub

A unique diabetes-friendly, Asian fusion recipe, this Turkey Meatball 'Wonton' Soup with Bok Choy & Carrots is a flavorful and hearty soup that combines tender turkey meatballs, fresh vegetables, and aromatic herbs. This balanced and satisfying dish is a delicious choice for lunch or dinner, and it's perfect for cool weather. With a rich, savory broth and an array of vibrant ingredients, it's a delightful meal that's sure to warm you up on chilly days.

Ingredients:

  • 8 cups low sodium chicken broth
  • 4 tsp toasted sesame oil
  • 1.5 tbsp lower sodium soy sauce
  • 2 tsp Thai style chili garlic sauce
  • 1 tsp fish sauce
  • 4 cloves garlic - smash-minced
  • 1 tbsp fresh ginger paste
  • 1 bunch fresh cilantro – minced (Omit or use parsley if not a cilantro fan)
  • 1 bunch green onion (scallion) - minced
  • 1 lb lean ground turkey
  • 1 cup plain Panko bread crumbs
  • 1 tsp lower sodium soy sauce
  • 2 eggs
  • 1/2 tsp Chinese five-spice powder
  • 8 baby Bok choy - roots trimmed and roughly chopped
  • 1 cup carrots – shredded

Heat a large pot over medium-high heat. Add broth, sesame oil, soy sauce, chili-garlic sauce, and fish sauce.

Add half of the garlic, ginger, cilantro, and green onions to the pot. Transfer remaining garlic, ginger, cilantro, and green onions to a medium bowl.

Add turkey, breadcrumbs, soy sauce, eggs, and 5 spice powder to the bowl. Mix with your hands until well combined.

Form rounded meatballs with a tablespoon measure and drop into the pot. Simmer for 5–6 minutes, until the meatballs are cooked through.

Add Bok choy and carrots to the pot and cook for another 4–5 minutes.

Blessed be… and happy cooking!

Wednesday, June 18, 2025

Another Meat & Eggplant Combo

When venison was still the main protein in our family's diet, I was always experimenting with new combinations because it pairs beautifully with eggplant. One day I was thinking of grilling eggplant slices and then topping them with a very meaty Bolognese. Unfortunately, the propane tank was empty... UGGH! Sooo..... what to do?

Oh yes.... let's splurge with some thick slices of eggplant breaded and fried in a bit of avocado oil!!! Over time it turned out that the dish works very well with beef or chicken, too.

Ingredients:
  • 1 or 2 fat eggplant
  • Wondra flour
  • eggs
  • flavored breadcrumbs
  • avocado or vegetable oil
  • venison, beef or chicken Bolognese
Preparation:
To see how I make my Bolognese please take a look at this older post for Venison Bolognese and Zucchini Ribbons or stop by my Chicken Bolognese & Cubed Eggplant.

As for the eggplant, peel and cut into thick slices, about 3/8 - 1/2".  Coat in Wondra flour, then dip in egg and your favorite flavored breadcrumbs and fry until golden brown. Set on paper towel to soak up excess oil - you want them nice and crispy to add an extra level to the party in your mouth ;-) Top with Bolognese just before serving to retain most of the crunch.... and enjoy!

Shown here with the Chicken Bolognese.

Blessed be... and happy cooking!

Tuesday, June 17, 2025

Maple/Dijon Cod & Green Beans Almondine

Sometimes things just work out for the best... I had to get creative because I found a recipe I really wanted to try but a winter storm prevented me from getting called-for ingredients. All I can say after tasting the outcome using different protein and vegetable is... 

Thank you, Blessed Mother... for that wonderful storm! :-)

Ingredients:

Fish:

  • 2  6oz cod filets - thawed
  • 1 tbsp olive oil
  • 1 tbsp real maple syrup
  • 1 tbsp Dijon mustard
  • 1 tsp Coastal Blend – I get mine from The Spice & Tea Exchange
  • 1 clove garlic - minced very fine

Vegetables:

  • 12 oz fresh green beans
  • 1 med yellow onion - cut up - I like full length strips to mimic the beans
  • 1/4 cup sliced almonds
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 - 1 tsp salt
  • 1/8 – 1/4 tsp black pepper

Preparation:
Preheat oven to 400F.
Toss vegetables and seasoning in large bowl, spread evenly on a sheet pan and bake for 10 minutes.

During that time, rinse the filets and pat dry. Mix the ingredients for the cod coating and cover fish on all sides.

Remove veggies from oven, toss and spread to sides of the pan. 

Add fish to middle of pan and return to oven for 9-11 min depending on thickness of filets.
Serve with a green salad and consider my Dijon Chive Vinaigrette as a dressing.

Blessed be… and happy cooking!

Monday, June 16, 2025

Venison Meatball Soup

Happy Monday, everyone! A few years ago we hosted a farewell gathering up at Sylvan Run for a good friend who was moving to Colorado. What better way to feed 9 adults than with 14 quarts of a hearty soup after a long day of sleigh riding like children? Whenever I'm upstate it seems that my earthy side really comes out in my cooking. This hearty soup was consumed nearly to the last drop amidst a low rumble of oooos, ahhhhhs and OMGs that just made my heart soar. Hope you like it as much as they did!
Ingredients:
· 2 lbs venison (or lean beef) chop meat
· 1 tbsp McCormick Grill Mates Roasted Garlic & Herb
· 1 lge egg
· flavored breadcrumbs
· olive oil
· 48 oz beef broth
· 4 cups water
· 20 oz pkg frozen baby lima beans
· 1 lge onion cut up
· Handful of baby carrots
· 2 zucchini cut up to bite size quarters
· 8-10 oz protobello mushrooms rinsed and cut in quarters
· 1 tsp black pepper
· 1/2 tsp oregano
· 1/2 tsp cumin seeds
· 1 cup ditalini
· 1 dry pint cherry tomatoes
· 1 cup chopped fresh spinach

Preparation:
Place chop meat in a large mixing bowl. Mix in the beaten egg and enough breadcrumbs to be able to shape meatballs. Add the roasted garlic & herb seasoning and roll 3/4" meat balls. Brown these in a large skillet or dutch oven with a little olive oil. Once browned on all sides, place the meat in a 7 qt crockpot.


Add the defrosted lima beans, onion, carrots, zucchini and mushrooms. Cover with broth and water and stir in the black pepper, oregano and cumin seed.

Cook on high for 4 1/2 hours. Add chopped spinach, whole cherry tomatoes and ditalini and cook another 30 minutes or until ditalini is soft.

Serve with some hot whole grain farm bread and shaved parmesan for those who like cheese on their soup.


Blessed be... and happy cooking!

Saturday, June 14, 2025

Weekend Ramble: 13 Low-Carb Snacks from WebMD

Full credit for article and pics goes to WebMD

One of the most asked questions in the culinary world of diabetes is "What can I eat for snacks?" Unfortunately what most people mean by that is how can they make their sugary stuff healthy... The key I found to a good diabetic diet is to slowly wean off almost all sugars, including artificial sweeteners. Natural foods are our friends, and this article outlines a pretty decent set of snacks that are easy to put together and will steer you in a better direction than the Gotta-Be-Sweet trail.

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13 Low-Carb Snacks

Medically Reviewed by Christine Mikstas, RD, LD on December 02, 2022


More Options Than You Think

Sometimes, the whole world of snacking seems to be based on the one thing you’re supposed to limit: refined carbs. Even the "healthier" packaged items, like granola bars, smoothies, and crackers, are full of them. If you look past the vending machine, though, you'll find plenty of other tasty options, like these smart snacks. The best part? They're as easy to toss together as they are delicious. 

Apples and Cheese

Sweet and salty flavors add up to a great snack. Pair a cup of apple slices with an ounce of mozzarella cheese for about  16 grams of carbs. The combination of protein, fat, and fiber makes it a filling and satisfying nosh.

Avocado on a Crisp

Avocados have a place in your diet outside the guacamole bowl. Mash 1/4 of a ripe avocado and spread it on 2 light rye crisps for a crunchy, creamy snack with about 29 grams of carbs, plus plenty of fiber and heart-healthy fat. It’s like a mini open-faced sandwich.

Yogurt and Cucumbers

Take your yogurt in a savory direction. Use a cup of low-fat, plain Greek yogurt as a creamy dip for 1 cup of refreshing cucumber spears. It adds up to12 grams of carbs and a mega dose (25 grams) of appetite-satisfying protein. It’s like a version of the famous Greek dish, tzatziki.

Turkey Roll-Ups

Deli turkey has uses beyond a sandwich filling. Lose the bread and roll up 1 ounce of sliced turkey in lettuce leaves with mustard. This light, crisp snack has 2.9 grams of carbs and will get you through the afternoon.

Cottage Cheese With Berries

Cheesecake doesn’t make for a healthy snack option, but you can mimic a little of the flavor in a healthier way. Pair a cup of low-fat cottage cheese with half a cup of fresh or frozen blueberries and a little of your favorite no-calorie sweetener. The result? A dessert-like snack with 17 grams of carbs.

Celery and Peanut Butter

Remember eating this snack with your homework after school? It's still a good idea! Fill two medium celery stalks with 2 tablespoons of natural-style peanut butter for a nibble  that will take you back to your childhood, with only 10 grams of carbs.

Better Beef Jerky

Jerky has been going upscale in recent years, and there are better options now than the over-processed mystery-meat versions you’ve had before. Look for jerkies made from grass-fed beef, which have big flavor and just 5 grams of carbs per serving (about 1.5 ounces). 

Hardboiled Egg With a Kick

Hard-boiled eggs are the original grab-'n'-go power snack. Cut one in half and spread on a little hot sauce (such as sriracha) to make it as full of flavor as it is of protein. That’s a zesty bite for less than 1 gram of carbs.

Nuts

Mixed nuts are an all-time snack classic for good reason. They're just as satisfying at your desk as they are at a party. One ounce of crunchy, salty, mixed nuts will keep your energy up for hours for only 6 grams of carbs per ounce.

Kale Chips

Even kale haters come around when they taste kale chips. Some store-bought varieties have less than 10 grams of carbs. You can cut that number even further by making them at home. Tear the leaves from a bunch of kale. Rinse and dry them. Toss with 1 tablespoon of oil and 1/4 teaspoon of salt. Roast them in your oven at 300 degrees for 20-25 minutes, until the kale is crispy.

Edamame

Also called steamed soybeans, edamame taste great, are full of fiber and protein, and have just 6.9 grams of carbs in a half cup of shelled edamame. They're easy to make in your microwave, so keep a bag in your freezer.

Hummus and Red Bell Pepper Wedges

Though they're often spotted together, hummus isn’t married to high-carb pita bread. Spread  1/4 cup of hummus onto wedges cut from one red bell pepper for a filling, tasty snack that has 16.4 grams of carbs.

Tuna-Stuffed Tomato

Get the health benefits from tuna without all the carbs that come with your typical tuna sandwich. Pack 3 ounces of canned tuna into a ripe tomato half for a hearty snack with only 3.5 grams of carbs.

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Have a great week, everyone, and thank you for your support!

Blessed be… and happy cooking!

                                                            Chef Michael R

Friday, June 13, 2025

Sunflower Halibut & Green Beans

This is a variation on my original Sunflower Salmon. Using a milder white fish I decided to change to a seasoned Panko which turned out to be a good move for flavor intensity and balance. Enjoy!

Ingredients:

Preparation:

I always prefer to roast my own seeds because it’s so easy and I know there’s nothing getting added. Place seeds in a dry non-stick skillet over medium heat. Toss frequently until the seeds reach a toast you like. Remove them from the skillet so they stop toasting.

Pat the filets dry and salt & pepper both sides. In a small bowl mix together mayo, seasoned Panko and toasted sunflower seeds to a thick but workable paste – add a dash of oil if needed. 


Coat the top of the fish. Bake at 350 degrees for 10 minutes. Switch to broil for an additional minute.

Steam or boil the green beans as per usual. Toss with a splash of olive oil and salt to taste.

Blessed be... and happy cooking!

Thursday, June 12, 2025

Halibut with Spice of Life Rub and Savory Fruit Salsa

My friend Betsy Kelp Galloway is a culinary Goddess when it comes to fish/fruit combos. Here is one of her amazing dishes with a Spice of Life rub that easily elevates the fish to Next Level. Enjoy!

Ingredients for Savory Fruit Salsa:

  • 6 ounces fresh jumbo blueberries
  • 2 fresh peaches, cubed
  • ½ cup cilantro leaves, coarsely chopped (if you’re not a fan of cilantro, substitute fresh basil or parsley leaves)
  • ¼ cup red onion, finely chopped
  • 1-2 cloves garlic, minced
  • 2 teaspoons fresh lime juice
  • ½ teaspoon ground cumin
  • ⅛-¼ teaspoon salt
  • ⅛-¼ teaspoon coarsely, ground pepper
Ingredients for Halibut with Spice of Life Rub:
  • 4 - 4 to 6 ounce halibut filets (or other white fish)
  • 1 tablespoon of heart friendly oil, such as olive or avocado oil
  • 1 teaspoon ground cumin
  • 1 teaspoon Chinese five spice powder (combination of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds)
  • 1 teaspoon freshly ground pepper
  • ½ teaspoon salt
Preparation:
First make the Savory Fruit Salsa by mixing all ingredients in a medium bowl. Set aside for 30 minutes to give flavors time to meld.
Next, make the Halibut with Spice of Life Rub. 
Pat the halibut filets dry,
Mix all spices thoroughly.
While dividing the spice mixture equally, rub on the top and bottom of each of the pieces of halibut.
Heat a large skillet, with just enough oil to barely cover the bottom of the skillet, over medium-high heat. When oil begins to shimmer, carefully place halibut in the pan leaving space among the filets.
Cook the halibut for approximately 3 minutes; do not disturb it until time to turn. Turn halibut over to complete cooking.
Depending on the thickness of the halibut portions and desired degree of doneness, continue cooking approximately 3 minutes or until fish begins to flake. Do not over cook as over cooking will result in dry fish.
Serve immediately with savory fruit salsa.

Blessed be... and happy cooking!


Wednesday, June 11, 2025

One Pot Pollock

Yes...there's some pasta. LOL But only 8 oz in the whole dish. With pasta having a low to mid-range GI of 50-55 it's okay to splurge with a sensible portion. ENJOY!

Ingredients:

  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 8 oz uncooked short macaroni of choice
  • 8 oz frozen cut leaf spinach, thawed.
  • 1  28 oz can whole tomatoes in puree
  • 1  small onion, chopped
  • 4  cloves garlic, chopped
  • 1 1/2 tsp dried basil
  • 1 1/2 1sp dried oregano
  • 1/8 tsp crushed red pepper flakes
  • 1 tsp salt
  • 1/4 tsp black pepper, (or to taste)
  • ~12 oz pollock bites or cod
  • shredded parmesan cheese

Preparation:

Add tomatoes to a large deep pot, cut and mash with potato masher, then add broth and uncooked pasta. Add remainder of the ingredients except fish. Make sure everything is submerged under the broth. Cover the pot with a lid, and bring to a boil over high heat. Remove lid and turn down to medium heat. Boil continuously 5-6 minutes, then add fish and simmer another 5 minutes or until pasta is done and most of the liquid is absorbed. Stir occasionally.

Ladle into bowls and top with Parmesan cheese.

Blessed be… and happy cooking!