Category Archives: Recipes


Pork Tenderlion! First BBQ of the year!


Back on the blogging wagon, hopefully to stay!

Tonight we are going to have one of our favorite meals. BBQ pork tenderloin with pear salad dressed with raspberry vinaigrette and candied walnuts.

The pork was marinated in a nice chardonnay marinade, great stuff even if it was from a bottle!


Here is how to make the dressing, the star of the show.

Raspberry Vinaigrette 

2/3 Cup Raspberry Vinegar
3/4 Cup Olive Oil
1/4 teaspoon Garlic Salt
1 Tablespoon Dill Weed
2 1/2 Tablespoon Dijon Mustard

 Blend and store in frig in glass bottle.



Chicken Kebab Gyro with Tzatziki Sauce

I will have to say that while this dish sounded great, I wasn’t pleased with it.   I may try another recipe along with mods I think will be good.  It sure is healthy!  The Tzatziki sauce (one of my favorites) did turn out pretty good but I think I put a tad too much garlic in it.  Did I say that????

Kebab Ingredients

  • 2lbs of ground chicken (we actually used 1 1/2 lbs)
  • 1 large handful of fresh parsley finely chopped
  • 1 large handful of fresh mint finely chopped
  • 1/2 medium onion grated
  • 1 Serrano chili seeded and minced
  • 1 Tbs of grated ginger
  • 1 Tbs of grated garlic
  • 1 Tbs of garam masala
  • 1 Tbs of paprika
  • Salt and Pepper to taste

Put all ingredients into large bowl and mix well.  Use your hands for best result. Form large size (oblong) kebab on skewers or into patties (like hamburgers).  If you are planning to eat them in a pita make it more oval-shaped.  Use one or two skewers into each kebab to made it easier to flip them.

Fry them on a flat griddle brushed with a little bit of oil until both sides are cooked through on medium heat.  Gently press down and flatten them so they are like an oblong burger shape if you want to eat them in a pita as a Gyro.

Tzatziki Sauce Recipe:

  • 8oz of Greek style plain yogurt or regular plain yogurt that you have strained with a paper towel in a colander to allow all the liquid to drip out.
  • 1/2 an English Cucumber diced finely
  • 1 Tbs of olive oil
  • 1 Tbs of fresh lemon juice
  • 1 tsp of fresh dill minced
  • 1 tsp of fresh mint mince
  • 1-2 garlic cloves grated
  • salt to taste.

Mix well and allow to chill in fridge for 1-2 hours before serving.

I served it with a mixed baby green salad and some sliced red onion.  I also warmed the pita bread in the oven.  If you have a wide mouth toaster you can use that.


Lemon Ginger (Simple) Syrup

There are many variations that can be done with this recipe and it is useful in many drinks and dishes.  We like it in our cocktails and as a sweetener for our tea.


  • 2 cups water
  • 1/2 cup brown sugar
  • 1/2 cup organic honey
  • 2 inches fresh ginger, peeled, sliced thin
  • few drops of lemon concentrate
  • few drops of lemon juice
Place water in sauce pan and heat just to vigorous steaming, just before boiling then turn town to medium-high.  Stir in brown sugar until dissolved then stir in honey until dissolved.

Drop in ginger and bring liquid to simmer; adjust heat to keep at simmer but not boiling.  Simmer for ten minutes or longer depending on taste you want.

A few minutes before you take it off the heat, add drops of lemon concentrate and juice and mix, allow to come back to simmer for another two minutes.

Take off heat and allow to cool a bit before straining into a jar or bottle tempered with hot water.   Allow to cool then refrigerate.  Should last at least a month or two in the fridge.

The most comforting remedy for nausea and vomiting can be made from these simple, natural ingredients. Ginger is a known natural remedy for nausea. Mix it with hot green tea for a warm soothing drink that will hydrate you and help you feel better.

Variations and tips

  • Use only fresh ginger, not dried or ground
  • Use lemon zest instead of lemon juice, add with ginger
  • Save ginger slices for other uses.  Make sugared by tossing in sugar, brown sugar or raw sugar.  Place in airtight container and put in fridge.


So Way says I make the best Pizza ever 🙂   Not sure if that’s true but we sure enjoy it.   We are planning on doing a vegan week soon so we are busy eating everything that falls under the meat and dairy umbrella in our home.   What better way of using Mozzarella than Pizza right?


Pizza Ingredients

There is no set amounts that I do for this pizza and sometimes I do minor variations depending on what we have in the house and what flavors we are in the mood for.

These are listed as I add them to the pizza:
Pizza crust, I like Boboli but there are plenty out there or make your own!
Pizza sauce, we use very little since it causes heartburn for some.
1 clove finely chopped garlic
Fresh Basil, I use about 12 – 16 large leaves, chopped or torn
Shallots, sliced and broken up into rings, usually I use 2 – 3
Mozzarella cheese, the fresher and fancier the better, this time I used Safeway brand and it’s pretty good and very inexpensive.
Mild Italian Sausage, fried in small pieces until brown
Pepperoni, about 8 – 12 small slices

I sprinkle a little bit more cheese on top along with a few more rounds of shallots and bake at 450 for about 13 – 15 minutes or until cheese on top is getting golden and bubbly.


Finished Pizza

Sorry I forgot to take the picture after it came out of the oven, I was hungry and it smelled too good 🙂


The Best Chicken Enchiladas Suizas Recipe in the World

Not exactly low cal but with some tips and other recipes on the web we managed to cut it down nicely and the low cal version was even better than the richer ones.

I had been craving Chicken Enchiladas Suiza (green sauce) for a while so when we finally decided to do it we started with this:

The Best Chicken Enchiladas Suizas Recipe in the World

Here is my version of it:

3 boneless, skinless chicken breast halves
1 tablespoon coconut oil
1 cup chopped onion
½ red or orange bell pepper, seeded and chopped
8 oz. grated cheddar & jack cheese
1 12-oz. can green chile enchilada sauce
green chile salsa about ¼ to ⅓ cup
3 teaspoons ground cumin

salt and black pepper
12 to 15 white corn tortillas
⅓ c Monterey Pepper Jack cheese, grated
½ cup whipping cream
¼ cup chicken broth

chopped avocado or guacamole
chopped tomato
chopped then saute mexican onions, sliced

Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. In skillet, melt coconut oil over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheese, green chile sauce, salsa, and cumin. Season with salt and pepper to taste and mix well.

Note: you can do this much a day ahead and store in the fridge.

Preheat oven to 350 degrees. Grease baking pan or 2 smaller pans.

Pour green enchilada sauce into pie pan, coat tortilla on each side then fill with mixture.  Roll up and place, seam side down, in prepared pan.  Repeat process with remaining chicken mixture.  Sprinkle pepper jack and cheddar/jack mix over enchiladas.

Note: I haven’t been heating or softening the tortillas and sometimes they crack when you roll them up.  Next time I will nuke them for a minute before I begin.

Update: Nuking the tortillas before rolling them was solved the cracking problem.  They rolled up very nice.  We took some photos that we’ll be posting in a day or so.

Combine cream and chicken broth and pour over enchiladas.  I lowered the amount by a lot from the original so just trickled a little over each one.  Cover pan with foil and bake 30 minutes.  Remove foil and continue baking 10 minutes or until thoroughly heated.  Garnish individual servings with avocado, tomato and onions, if desired.

And now for my low cal version.

We are not actual counters, we work out the basic numbers so we have a general idea of each meal and how it has added up throughout the day.   I will try harder to record those numbers, especially when we are comparing like this.

Yield: 8 enchiladas
Prep Time: 15 mins
Total Time: 55 mins

1 boneless skinless chicken breast (cooked and shredded approx 1 cup)
1 tablespoon fresh cilantro (optional)
2 cups salsa mix (we used ¼ pint of Whole Foods corn and black bean salsa,  green chili salsa, medium, some green sauce and basic Pico de Guayo)
1/2 red or yellow pepper, diced
1/3 cup low-fat cream cheese, softened
1 tablespoon sour cream or low fat sour cream
2 Mexican onions, chopped
1 to 2 teaspoon cumin (to taste)
2 tablespoons canned green chilies (this is optional as it is in some salsa used above)
1 jalapeno pepper, seeded and finely chopped (optional, we did not use)
1/2 cup low-fat cheddar & jack cheese mix, 2%
8 – 10  small white corn tortillas

  • Make salsa if you are using home-made.
  • Preheat oven to 375 degrees.
  • Cook peppers  in 1/2 teaspoon of coconut oil until just getting soft
  • Combine cream cheese,  sour cream,  onions,  peppers, cumin,  cilantro, salsa, jalapeno and green chilis.
  • Fold in cooked chicken.
  • Warm the tortillas or wraps in the microwave
  • Pour green enchilada sauce into pie pan, coat tortilla on each side then layer 1/4 to 1/3 cup of chicken mixture on each, wrap and place seam side down in 9 x 6 dish.
  • Cover with a little more salsa or green sauce and bake a half hour until heated through.
  • Sprinkle with cheese and place back in the oven until bubbling.
  • Serve with extra salsa and sour cream if desired.
  • Garnish with chopped avocado and tomatoes