Chicken Potato-Corn Chowder


2 big potatoes
1# white or dark chicken
1 med. purple onion
1c chopped celery
1c chopped carrot
2T coconut oil
2T minced garlic
2-4c chicken stock
2 can whole-kernel corn
1 can cream based soup
black and red pepper

This is just SO perfect for a blustery, winter weekend! Peel and cube potatoes. Cut the fat off the chicken. Combine sliced or chopped chicken and all vegetables in a heavy bottomed 3-5qt. covered pot. Saute with a little -(olive oil, butter or)- coconut oil, until everything is steamy, and onions are translucent. Add stock, then simmer a hour or so. If potatoes haven't broken up, mash a little with a potato masher. Next, add garlic, corn and remaining ingredients and simmer another 15 minutes. Check flavors, add more seasonings or water if needed. . .Lin

Zucchini-Potatoes


2 med. zucchini
2T minced garlic
2T coconut oil
1/2 onion - chopped
1 lg. potato - cubed
1 14.5oz. can diced tomatoes
sea salt, cayenne and black pepper
feta cheese - cubed or crumbled


Slice the zucchini into quarters, lengthwise, then chop.  Saute' zucchini and garlic in coconut oil until nicely browned.  Add remaining ingredients, except cheese.  Cover and simmer until potatoes are done the way you like them.  Check seasonings and adjust if necessary.  Top with cheese and serve as a vegetarian main or side dish. . .Lin

Lemony Broccoli Salad


2 lg. heads of broccoli
½ lg. onion – sliced or diced
½c craisins / raisins
1 carrot – shredded
½ c chopped almonds or pecans
2 almost ripe, red pears – chopped

½c mayonnise
½c plain Greek yogurt
1 lemon – zest and juice
¼-½t sea salt
¼-½t finely ground red & black pepper

Break and cut broccoli into florets. Combine broccoli, onion, craisins / raisins, carrot, nuts and pears in a large glass bowl. In a small bowl, combine the remaining ingredients, pour over contents of large bowl. Mix well and chill several hours. . .Lin

Beet and Blue Cheese Salad


crunchy lettuce – not leafy
sliced onion
pickled beets
blue cheese crumbles
Raspberry Vinaigrette dressing

Chop the lettuce into individual bowls. Add onion, rinsed, heated and drained beets. Top with blue cheese and splash on some dressing. Candied pecans would be a good addition. . .Lin 

Spicy Rosemary-Tomato Chicken Soup


1# chicken breast meat
3 cloves garlic
1 med. onion
2T coconut oil
½t Penzeys Black & Red Spice
8oz. tomato sauce
1 14.5oz. can diced tomatoes
1 can water
2t powdered chicken soup base
2t ground rosemary
¾c sour cream


Cut chicken in small cubes into a 3-5qt. pot with minced garlic, diced onion and black and red pepper blend. Saute' in coconut oil until all is lightly browned. Add tomato sauce, diced tomatoes, water, soup base, rosemary, and simmer for an hour. Cool slightly, then stir in sour cream, bring back to a low simmer for 5 minutes. Serve with crusty bread. . .Lin

Gluten Free Oat-Flax Cornbread


1½c corn flour
½c rolled oats
½c ground flax seed
½t sea salt
3t baking powder
3T sugar
1c buttermilk
2 eggs
½c vegetable oil



Combine all dry ingredients together in a medium size bowl, stirring well. Whisk together the 3 remaining ingredients in a smaller bowl. Add combined wet ingredients to the dry ingredients. Stir, only until everything is blended. Pour into well buttered 9x13” glass pan. Bake at 375° for 20 minutes. Cool slightly before cutting. . .Lin

Seafood Salad



8oz. cooked shrimp – or
8oz. imitation crab
¼c plain Greek yogurt
¼c mayonnaise
½ med. onion – chopped
¼c sweet or dill pickle – chopped



Chop shrimp, or, flake the imitation crab into a small glass bowl. Add remaining ingredients, mix well and serve over chopped lettuce. . .Lin

Vegetable Beef Soup



1# very lean top round steak
2T minced garlic
2T coconut oil
½ lg. onion
1½c chopped carrot
1½c chopped celery
1 can diced tomatoes
2 cans water
1-2 big potatoes, scrubbed

Cut the beef into ½-1” cubes, into a 3-5qt. Pot. Add garlic, coconut oil and a little bit of the onion, finely chopped. Stir and simmer until meat and the pan browns. Add a little water then start the browning procedure again. When nicely browned, add the carrot and celery, diced tomatoes and 2 cans of water. Simmer, slowly, for an hour. Add the cubed potatoes and remaining chopped onion. Simmer another half hour. . .Lin

Anti-Inflammatory Chicken Salad



1 12.5oz can chicken
1/3c plain Greek yogurt
1/3c mayonnaise
½c chopped dill or sweet pickle
½c chopped celery
½c chopped almonds
½c craisins or raisins
1T or more ground turmeric



Turmeric has been found to be helpful in reducing inflammation in the body. Drain and break up chicken in a small glass mixing bowl. Combine with remaining ingredients, then chill several hours or overnight, to rehydrate the craisins/raisins. Serve as is, on lettuce, or in a sandwich. . .Lin

Curried Chicken and Wild Rice Soup



1# boneless chicken meat
1-2T finely chopped garlic ~and/or~
1 finely chopped med. onion
2-3c chopped celery and carrot
½c ± wild rice
2T coconut 'oil'
1 can AROY-D yellow curry
1 can coconut milk


Cut raw chicken in small pieces. Saute' in coconut oil (which is solid at room temperature) with garlic/onion, celery, carrot and wild rice. Stir and saute' for 10-15 minutes. Add curry sauce and a couple cans of water. Stir, cover and simmer an hour or longer.


Add the coconut milk, stir this all together. If too watery, thicken with a combination of cornstarch and water stirred together. Check seasonings and adjust if needed. Heat to a small boil and serve. . .Lin

Creamy Potato Soup



4 big potatoes
1 carrot
2 stalks celery
1 lg. onion
2T bacon grease
1t powdered rosemary
2T powdered chicken soup base
black and cayenne pepper
1 can cream-based soup

Rough peel and cube potatoes. Finely chop carrot, celery and onion. Add bacon grease, 2c water and seasonings. Simmer a half hour. Stir to break the potatoes down a little. At this point, chill the soup a few hours or overnight. Just before serving, add another cup or two of water and the can of soup. Heat, correct seasonings if needed and serve. . .Lin

Andouille Chicken Stew


¾# andouille sausage
½# boneless chicken breast
½ lg. onion – chopped
2 lg. potatoes – cubed
12oz. frozen peas and carrots

Combine chopped sausage and chicken with 1c water and everything else in a 5qt. pot. Cover, bring to a boil and simmer 45-60 minutes. . .Lin
If I had to narrow down ALL my pots to one, this is the one that would be left.  It's just an amazing cooking pot.  Get one (or two or ten) if you ever have the chance, you won't be sorry!

Pepper Potato Salad



4-5 med. potatoes
2 hard boiled eggs
1 med. sweet onion
1c frozen peas
½c bread and butter pickles
1c red olives
cracked peppercorn mayonnaise



Cube the potatoes, peeled or unpeeled, then simmer only a few minutes until they're 'al dente'. Drain and mix together with remaining chopped ingredients and mayonnaise. Add a little seasoned salt, if needed. . .Lin

Sausage-Potato-Bean Soup




½# fresh Italian chicken sausage
~or~ any you like
½ lg. onion
1 carrot
2 stalks celery
2 lg. elephant garlic cloves
~or~ 6 regular cloves
3 Idaho potatoes
1 can your favorite beans



Peel off sausage casings then dice sausage into 5qt. pot. Works best while sausage is slightly frozen. Add diced onion, carrot, celery and garlic, then drizzle with extra virgin olive oil. Stir-saute' for 10-12 minutes.


Meanwhile, slice-chop peeled or unpeeled potatoes into a 2qt. pan, adding just enough water to cover them. Simmer on low-medium while sausage and vegetables are cooking. Pour potatoes and water into 5qt. pot and simmer another 30-45 minutes, adding rinsed, drained beans for the last 15 minutes as well as more water, if needed.



Check and correct any flavor deficiencies with powdered chicken bullion or seasoned salt and pepper. You could also add a can of cream-based soup at this point, if you'd like a heavier soup, stirring well to blend. . .Lin

Spinach-Garlic-Onion Egg Bake


10-12oz. chopped frozen spinach
2T Bisquick
4 large eggs
¾-1c sour cream
2T minced garlic – canned or fresh
1 med.-lg. onion – chopped
4oz. sliced, fresh mushrooms - optional
generous amounts of pepper, salt, nutmeg

Thaw the spinach in a medium size bowl. Sprinkle Bisquick on top. Crack in eggs then add remaining ingredients. Mix well with a fork. Pour into a greased 9x9” baking pan. Bake at 325° for . . . . minutes. Top with your favorite cheese. Let cheese melt a little then cut and serve when cooled a bit. . .Lin

Nancy's Egg Bake

5 eggs
1c plain Greek yogurt
10oz. pkg. frozen spinach
*2T Bisquick mix - optional

With a fork, beat the eggs and yogurt together.  Stir in thawed, drained spinach.  *(This turns out flat.  If you'd like it a little more risen, adding the Bisquick might help.)


Pour into a buttered glass pie pan for a quiche, or a square pan for the results shown.  Bake at 350° until done.  Remove from oven and top with cheese.  Let cool a while before cutting.

Italian Chopped Salad

1 pint grape tomatoes
6 green onions
1 cucumber
1 can garbanzos
3 oz. red olives
3 oz. capers
¾c. dry sm.-med. pasta - (optional)
Italian dressing
fresh crumbled Feta cheese

Quarter the tomatoes, diagonally thin-slice the onions, cube the rough-peeled cucumber into a medium bowl. Skinny-bumpy cucumbers, or several pickling cucumbers are best since their seeds are small and the cucumber's water content is lower Add drained garbanzos, sliced olives and capers. Stir in the cooked, drained, cold-rinsed pasta, if you're using it. Toss and let all these ingredients 'chill out' together for an hour or so. An hour before serving, add cheese and just a little bit of a really good quality Italian dressing. (The one I used is a little salty, so I also added a splash of a sweet white balsamic vinegar.) You could also, in place of Italian dressing, just use extra-virgin olive oil and a balsamic vinegar or fresh lemon zest and juice. . .Lin


A Foodies Dream Find = Jacobs Meat Market!


I bought feta cheese, Jacobs Italian Dressing, chorizo, Italian chicken sausage, chicken breakfast links, and some Cajun andouille.  Unbelievable selection, quality. . .and the prices!  My total bill was $23.14!  Yea!!  Gonna have some fun creating recipes for all this!

Meat Loaf Pasta



¾# meatloaf
½ med. onion
1T ground rosemary
1t ground garlic powder
1t ground onion powder
8oz. tomato sauce
8oz. sour cream
1c cooked elbow spaghetti





Combine all and serve as a main dish with steamed vegetables. Wonderful flavors. . .Lin

A Whole Bunch of North Carolina Dinners. . .With No Specific Recipe. . . . . . .





Chicken Soup with Israiea Couscous

chicken, carrots, spinach or kale, fennel





Chicken Zucchini with Spinach Linguini

chicken, garlic, onion, zucchini, diced tomatoes and linguini




Dave's Black Bean Pasta Dinner

ground beef, carrot, diced tomatoes, Italian seasoning, onion, over black bean pasta




Vegetable Pasta

An assortment of ground beef with turnips, beets, carrots, eggplant, zucchini, mushrooms, onion, diced tomatoes over medium cooked pasta.






Spinach Vegetable Side Dish

turnips, cauliflower, kohlrabi, spinach.

Steam and combine for a great vegetable side dish.

The Best Egg Salad Ever!



steamed “hard boiled” eggs
mayonnaise, mustard, spicy relish
finely chopped sweet onion - optional

Steam a dozen or so eggs for 12 minutes from when the water boils. Peel and chop the number of eggs you need and mix with a little mayo, mustard and spicy relish. This is the best! . . .Lin

Mediterranean Chicken Pasta Salad



8oz. medium pasta cooked, rinsed and drained
1lg. chicken breast
1med. onion – chopped
olive oil and balsamic vinegar
1c. chopped celery
4oz. drained capers
1 can artichoke bottoms – chopped
4-6oz. pitted red olives – chopped



Cook pasta, rinse and drain. Meanwhile, cut up chicken breast and saute' in olive oil and balsamic vinegar. Combine in a large bowl. Add remaining ingredients and more olive oil and vinegar as needed. Toss and top with fresh grated Parmesan cheese. . .Lin

Chorizo Meat Loaf




1# of lean ground beef
¼# chorizo sausage
4-5oz. crushed saltines
1 egg
1c± milk
1 med. chopped onion



Using clean hands, combine everything in a big mixing bowl. Form into a loaf and bake at 350° for an hour. Cover and let stand 5-10 minutes so the juices can settle and cuts are cleaner. Serve with your favorite fresh and steamed vegetables. . .Lin

Learned a great cooking tip from my son! STEAM your eggs in a covered vegetable steamer for 12-15 minutes for a much better 'hard boiled' equivalent. The big advantage to this is the shells practically fall off! No more losing 1/4 of an egg stuck to the inside membrane. Try it. You'll switch! . . .Lin

Lamb and Barley Soup



1# ground or cubed lean lamb
12oz. Pale Ale
1 med. onion
1½c chopped celery
2 med. chopped carrots
3 lg. cloves minced garlic
¾c pearled barley


Saute' the lamb with 1/3 onion, finely chopped in a little butter or olive oil. Brown and deglaze with a little of the ale at a time until meat is very brown. Pour in remaining ale, add all the vegetables and barley. Stir and simmer a few minutes.



Add 4-6c water. Bring soup to a low boil, simmer until barley is done, approximately an hour. Half way through this time, check broth for flavor, adding beef soup base as needed. Serve with a tossed salad and/or crusty bread. . .Lin 

Chicken Vegetable Curry



1# chicken breast meat
1 med. onion
1c good white wine
1c diced celery
1 med. carrot
½ sweet red pepper
1 lg. sweet potato
1 lg. Yukon Gold potato
14oz.± curry sauce

In a little butter or olive oil, saute' the cubed chicken with a little chopped carrot and 1/3 of the onion, finely chopped, until onion is translucent and chicken begins to turn white. Add wine, cover and simmer 10 minutes.

Stir in the remaining chopped-sliced vegetables. Add more wine if needed. Simmer another 30-45 minutes. Stir in the curry sauce and once again bring mixture back to a simmer. Cook this way, with just a tiny bubbling simmer, for another half hour and serve. . .Lin

Summer Vegetable Chicken Stir-Fry


1 half-pound boneless skinless chicken breast
3 large garlic cloves – minced
1 med. green zucchini – chopped
2 med. yellow zucchini – chopped
1 med. eggplant – chopped
1 white turnip – chopped
1 green kohlrabi – peeled and chopped
½ med. onion – chopped
1c sunflower seeds


Saute' the chicken breast in a little olive oil and garlic. In another pan, combine all the remaining vegetables, seeds and seasonings with a drizzle of olive oil and some white wine. Simmer until vegetables start to appear translucent. Cut the chicken into bite-size pieces and add to the vegetables. Heat-saute' until everything's done the way you like. Top with fresh grated Italian cheese. . .Lin