Friday, September 19, 2014

Mushroom Oriential


·         1/4 cup extra virgin olive oil
·         1/4 cup white vinegar
·         2 tablespoons soy sauce
·         2 tablespoons chopped garlic
·         5 cups mushrooms, about 1 pound
·         2 tablespoons thinly sliced green onions (or more)


1.       Combine oil, vinegar, soy sauce, garlic and mushrooms in a sauce pan.

2.       Bring to a boil then reduce heat and simmer 15 minutes or until liquid is mostly absorbed  stirring   occasionally.

3.       Cool, strain, add green onions and serve with toothpicks.

This recipe comes from

Wednesday, May 28, 2014

Peachy Mango Salsa


2 ripe fresh peaches, seeded peeled and diced

1 ripe fresh mango, peeled seeded and diced

1 (4 ounce) can diced green chilies

1/2 cup orange bell pepper, diced

1/2 cup red onion, diced

1/4 cup cilantro

1 tablespoon fresh lime juice

1 tablespoon white wine vinegar

1 teaspoon honey

salt and pepper



Mix ingredients together and let refrigerate 1 hour.  Enjoy!

Find original recipe here

I personally stayed away from this type recipe; fruit with onion, but had it at a get together recently and it was yummy! Peach season is here and hope to try it soon.

Tuesday, May 27, 2014

Peach Iced Tea

3 (11 1/2 ounce) cans peach nectar

2 quarts brewed tea
1 cup sugar
1/4 cup lemon juice

Brew tea and add remaining ingredients.  Chill. Serve.

Friday, February 7, 2014

Italian Wedding Soup

 1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 carrots, finely chopped
2 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoons chopped fresh sage
5 cups fat-free low-sodium chicken broth 1 cup water
1 tablespoon grated Parmesan, plus more for topping
1/2 pound ground pork
3 tablespoons breadcrumbs (preferably panko)
1/2 cup orzo
8 ounces baby spinach (about 8 cups)

Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.

Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs.

Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan.

***I made this soup today for lunch. It was pretty good but not as good as I remember from a resturant I once had it at.  I'll look around and compare recipes and see how I can improve it. (perhaps I might prefer dried sage instead of fresh.)

Find the original recipe here.

Monday, February 3, 2014

Orange Chinese Chicken (WW)


 2 tsp dark sesame oil    
 2 tsp orange zest, strips    
 1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces    
 1/8 tsp table salt, or to taste    
 1/8 tsp black pepper, or to taste    
 15 oz canned mandarin oranges in light syrup    
 1/2 cup(s) reduced-sodium chicken broth     
 1 Tbsp low sodium soy sauce    
 1 Tbsp orange zest, finely grated, or to taste    
 2 tsp cornstarch    


Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.

Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.

Weight Watcher's PointsPlus 6

*From the WW website