Monday, January 24, 2022

Cauliflower Hash and Egg


6 slices bacon, cut into 1" pieces

1 onion, chopped

1 red bell pepper, chopped

1 large head of cauliflower, chopped

kosher salt

Freshly ground black pepper

1/4 tsp. smoked paprika

3 tbsp. water

2 cloves garlic, minced

2 tbsp. finely chopped chives

4 eggs

1 c. shredded Cheddar cheese


In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.

Turn heat back to medium and add onion, bell pepper, and cauliflower to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and paprika.

Add 2 tablespoons of water and cover the skillet. Cook until the cauliflower is tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the cauliflower is tender, add more water to the skillet and cover for a couple minutes more.)

Take off the lid, then stir in the garlic and chives and cook until the garlic is fragrant, about 30 seconds. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

Myra- the cauliflower hash is delicious. You can ditch the egg!

Sunday, January 23, 2022

French Onion Stuffed Chicken



2 tablespoons olive oil, divided

1 tablespoon butter

3 medium yellow onions, sliced

1 garlic clove, minced

salt and pepper

1/8 teaspoon dried thyme

1/8 teaspoon crushed red pepper flakes

1/4 cup beef broth

4 boneless, skinless chicken breasts

1 cup shredded mozzarella 

1/4 cup shredded Parmesan cheese


Preheat oven to 375 degrees.

Heat 1 tablespoon oil and the butter over medium heat in a large oven-proof skillet.

Add onion and cook until golden, about 8 to 10 minutes, stirring frequently so they don't burn.

Add onion, thyme, and red pepper flakes and cook 1 minute.

Add beef broth and cook another minute. Season to taste with salt and pepper.

Transfer onions to a medium bowl and set side.

Cut a pocket in each chicken breast. Season chicken with salt and pepper.

Add mozzarella and Parmesan cheese to bowl with onions and stir to combine.

Stuff the pockets in the chicken with onion/cheese mixture. Secure with toothpicks if necessary.

Cook in preheated over at 350 for 45 minutes or depending on the size of the chicken breast.

I added extra saluted onions on top of the chicken .

Saturday, January 22, 2022


 What is seventy suppose to feel like? Aches and pains- sure I have them but I think everyone has some sort of one or the other. 

Memory going- that makes me laugh. My memory is great for remembering stuff I did when I was young, dumb things I wish I never did. Now, that stupid grocery list- I never know where I put it. Gabe keeps telling me I need to put the list on my phone. Right- I seem to leave the phone in the car or at home when I shop. So much for that idea.

I've been reading articles on Flipboard ( excellent site) and one keeps popping up about how walking is great for "older" people. It's suppose to keep dementia away. If this is true then hopefully I'm doing something right.

Gabe walks every morning first. He takes Max out at 4:15 then does 2 miles. That's 4:15 AM.  No way am I going to get up at that hour! I get up at 5 and we are out of the house at 5:45.

We meet up with other old people. Sharon and Don- Sharon is 82 and Don is 91. Mey is almost 70. Around we go for our 2 miles stroll and  Gabe's 2 additional miles.

Oh- btw, we walk 365 days. Rain, heat- we are out.

 What do you talk about that hour of the morning? I've been up and on the computer and remember the good stuff ( guess there really is something to this walking huh). Mey always has something to tell us about her hubby plus by the time we walk she has already had a pot of coffee!!

Since Gabe has had breakfast he use to get ready to go diving but THANK GOD he no longer dives. He gave all his equipment away and now is into biking.

Since I'm intermittent fasting I can't eat until 8. Sometimes I hit the grocery stores early and other times I just hang out on the computer but after I eat that's when my day starts.

I love the gym. I have my little routine. I do elliptical for 30 minutes with a 5 min cool down ( which I don't do as a cool down). Then onto the stationary bike. This is where the fun begins. I have favorite tunes on my phone ( would never forget my phone for the gym- priorities you know). Intensity points for a 70 year old is 150 minutes. I'm not that fit to get that in one day but I have gotten it down to three days. I ride that stationary bike like the devil has come down from Georgia- LOL. There is one thing that maybe does come from age. I can't stand if someone else is on MY favorite bike!! Planet Fitness has 6 stationary bikes, the other six are recumbent which I don't like. Then if someone gets on the bike next to me ( which they aren't suppose to due to covid) I cut my workout short. Most people are not vaccinated  in this area and do not want to take a chance.

Now, when I'm done I do a tiny bit of socializing then off to either home or Aldi. Aldi doesn't open early so that's my after gym shopping.

When I get home Gabe is usually back from his ride ( he does between 26 and 30 miles a day) and that's it for him. He hangs out and usually takes a nap. The wife - no. If it's nice, I'm outside weeding or planting. If the the weather is crappy then I bake or looking for new recipes.

How's this for someone who hasn't turned 70 until today?

I wonder now that I am 70 will I slow down? God willing and if the creek don't rise I pray both Gabe and I stay healthy and happy for a very long time πŸ’“πŸ’“

Monday, January 17, 2022

Betty White's Chicken Wings Pacifica

 Today would of been Betty White's 100 birthdayπŸ˜€

 No one seems to know for sure where this recipe came from, but it's been associated with Betty White for many decades.

If you don't like chicken have a hot dog and a shot of vodka! 


About 3lbs of chicken wings

1/2 cup of butter

1 cup soy sauce (you heard me correctly- I used gluten free Tamari)

3/4 cup water

1 cup brown sugar

1/2 tsp dry ground mustard

3/4 tsp garlic powder

Melt the butter and sugar with soy sauce, water, mustard, and garlic powder in a small saucepan. Arrange the wings in a 13x9 dish and pour the liquid over them. Let the wings sit in that mixture in the refrigerator preferably overnight, but at least a couple hours, giving them a flip about half way through. Put the dish ( with the marinate) in a 375 degree oven for 75 minutes, flipping the wings occasionally. Drain the wings on paper towels and then serve.

These were really good! πŸ˜€πŸ˜ƒ

Recipe from "celebrity cookbook" circa 1981 and she is on page 332


Saturday, January 15, 2022



4 cups ripe kumquats whole

14 ounces sweetened condensed milk

⅓ cup lemon juice fresh

8 ounces frozen whipped topping thawed

Optional garnish: whipped topping and candied kumquat slices

1 graham cracker crust purchased, deep dish


To remove the kumquat seeds, cut the fruit in half. Then use a wooden skewer or another tool with a sharp point, and pop them out. While most seeds are apparent, you might have to dig around a bit to find the hidden ones.

Place the seeded kumquats in a food processor, and puree until the mixture is relatively smooth. You should end up with anywhere from one to two cups of pureed fruit.

Whisk together the pureed fruit, sweetened condensed milk, lemon juice, and the whipped topping in a medium-size bowl.

Pour the filling into the graham cracker crust and chill for two to three hours before serving.

Optional, garnish the slices with a dollop of whipped cream and sliced candied kumquats.

Ae-Yun gave me a small bag of kumquats. I made salsa quite a few years ago, which came out pretty good. I told her I would make something with the kumquats for her.

This is a Kumquat

Friday, January 7, 2022

Stuffed Cabbage Soup


2 tablespoons canola oil

1 ½ pounds lean ground beef

4 cups chopped green cabbage

2 cups chopped yellow onion

1 ¼ cups chopped carrots

1 cup chopped celery

2 tablespoons light brown sugar

1 tablespoon smoked paprika

1 teaspoon salt

½ teaspoon ground pepper

¼ teaspoon cayenne pepper

1 (15 ounce) can no-salt-added tomato sauce

4 cups unsalted chicken broth


Heat oil in a large heavy pot over medium-high heat. Add ground beef; cook, stirring often, until the meat is cooked through and starting to brown slightly, 6 to 7 minutes. Add cabbage, onion, carrots and celery; cook, stirring often, until the onion is translucent, about 5 minutes.

Add brown sugar, paprika, salt, pepper and cayenne to the beef mixture; cook over medium-high heat, stirring constantly, until the spices are toasted, about 1 minute. Stir in tomato sauce and broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the soup to a boil over medium-high heat

 Reduce heat to low; cover and cook until the rice is tender, 30 to 35 minutes. If desired, sprinkle with parsley before serving.