Hot dogs and potatoes

From one day to the next I never know how dinner is going to be received in my house. That can be a frustrating thing. You go to all that work and then the kids stick their noses up at it. Not that they are permitted to be rudely critical, but if they don't eat, then that's a pretty clear criticism.

I can take the criticism, but I hate wasted food. Period.

I also hate to fight over food, so I gave up a long time ago making kids sit at the table until their plate is clean. My sanity is more important than my pride.

Anyway...short story long, the other day I was asked, as I am every day, "What's for dinner?" When I said, "hotdogs and potatoes," I was met with mixed comments. I told them all to "Shut it" and they could eat it or not. They all ate it. It was good, simple, and really easy to make food.

The bottom line is, kids like hotdogs (and I use good beef hotdogs) and fried potatoes (and just dice the onions really small and encourage them to cover it in ketchup -- hey, it has lycopene!). So what's not to like? Serve some fresh fruit on the side, like sliced watermelon, or bing cherries, and some yummy buttermilk biscuits with strawberry jam. It's a good, easy meal. And it's cheap. Yey.

Hotdogs and potatoes

oil for frying (I use canola for this dish)

one large white Idaho potato for each person, peeled, halved lengthwise and sliced across in 1/4 inch pieces.

1 to 2 T. minced onion for each person

1 to 2 sliced hotdogs for each person

salt and pepper

In a large skillet (non-stick or cast iron, I use non-stick for easy clean up) heat oil over medium high heat. 

When oil is hot, add potatoes and then onions on top of the potatoes. Arrange them in a single layer (or as close as possible) and them leave them alone for about five minutes. Toss the hotdogs on top and then stir, attempting to get the potato pieces flipped over. Cook for about 30 minutes, until potato pieces are tender and everything is lovely and browned.

Summer Bulgur Salad

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This is the kind of food that I could eat all summer long, every single day. Simple food, simple and healthy ingredients. I love bulgur, and it's high and fiber and low in fat. It cooks quickly and adds a nutty flavor and great texture to this sunny salad -- bright with lemon, parsley and mint, tomato and cucumber. Yum.

Summer Bulgur Salad

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2 cups bulgur, cooked according to directions
zest of one lemon
juice of one lemon or 1/4 cup
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup chopped fresh parsley 

1/4 cup chopped fresh mint leaves
1/2 cup sliced green onions
4 diced Roma tomatoes
1 cup peeled and chopped cucumbers (more or less to taste -- I probably used 1/2 English cucumber and didn't measure)
salt and fresh ground black pepper to taste

Cook bulgur according to package directions. When done cooking, dump in a large bowl.

While the bulgur cooks, mix lemon juice, minced garlic, and olive oil. 

Add dressing to cooked bulgur and zest lemon directly into bulgur.

When bulgur has cooled somewhat -- almost to room temp., add parsley, mint, onions, tomatoes and  cucumber. Season to taste with salt and fresh ground black pepper and serve at room temp.

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Number 2 Stovetop Mac and Cheese

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My family loves, loves good old-fashioned baked macaroni and cheese. But that's a recipe that I don't make for lunch -- it's a little more involved than I like to get into for lunch when we are sometimes schooling right through the lunch hour. I love this recipe for a quick mac 'n' cheese, but sometimes for lunch my kids beg me (I mean it) not to make the kind with veggies. O.k., sometimes you just want simple comfort food without the veggies.

Rachel Ray's Stovetop Macaroni and Cheese is just right for a quick comfy lunch without the neon orange cheese that comes in the blue box. It's soft and creamy and very cheesy. I call it the Number 2 Mac 'n' Cheese because all the ingredients come in twos -- super easy to remember. It does call for 2 cups of half and half and when I read that the first time my arteries gave me a gratuitous squeeze. I do use half and half, but I water it down -- about 1 1/4 cups half and half with the rest of the two cup measure being water. It tastes just as yummy. I'm sure you could use milk as well, just don't use a really low fat milk (fat = flavor). Don't forget to taste and salt and pepper at the end, and if your people like a little spice, add a dash of cayenne pepper. I use an 8 oz. block of sharp cheddar cheese shredded in the mini cuisinart and reserve a little to put on top of each serving.

Number 2 Stovetop Mac 'n' Cheese

serves 4

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2 cups elbow macaroni 

2 T. butter

2 T. flour

2 cups half-and-half, warmed

8-ounce bag shredded extra-sharp cheddar cheese (about 2 cups)

Salt and pepper to taste

In a large saucepan of boiling, salted water, cook the macaroni until al dente; drain in a colander.

In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warmed half-and-half and cook, whisking constantly, until the mixture is steaming hot and thick, about 4 minutes. Remove from the heat and stir in the cheddar until melted. Stir in the cooked macaroni and season to taste with salt and pepper.

Source: Rachel Ray .

Patty Melt Burgers

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I don't know how that little piece of cabbage snuck around the burger. He must be a photo bomber. ;-)

When I was a little girl we almost never went out to eat. We weren't what I would call poor, but we definitely had limited means. I never knew that, of course, because I was happy and provided for in every way possible. I realized when we were older and my father had a better paying job because there were perks, such as eating out, more often.

The thing is, when we were younger we appreciated the rare meals out so much more. Even when it was just a burger at the nearby Frisch's restaurant. My mom always ordered a Swiss Miss or a Patty Melt, and so I wanted one as well. What's not to love? She always ordered onion rings on the side and added a few on top of her burger under that delicious rye bun or grilled toast.

This week I decided to try to recreate that yummy Frisch's burger that I haven't had in so very long. Topped with Swiss cheese, special sauce and onion rings, it was the same flavor from my childhood. Yum. And the kids and my husband enjoyed them so much I know they will be a regular menu item.

Patty Melt Burgers

6 burgers 

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2 pounds ground beef or chuck

6 slices Swiss cheese

special sauce (below)

salt and pepper

12 slices rye bread

softened butter

one box or bag of frozen onion rings

Heat oven and cook onion rings according to package instructions.

In the meantime, form meat into six patties -- just a little bit larger than the bread slices.

Heat a large frying pan (preferably cast iron) over high heat and salt and pepper burgers on one side. Place burger seasoned side down in hot pan. Cook burger until browned on one side and flip. Cook until burger is medium well inside, or until desired doneness. Place a slice of Swiss cheese on each burger and turn off heat.

While burgers are cooking, heat a griddle over high heat and butter one side of each bread slice. When griddle is hot, place bread, butter side down on hot griddle. Add a burger and top with another slice of bread, buttered side up -- just like grilled cheese. Serve with special sauce and onion rings.

Special Sauce

1/2 cup low fat mayonnaise

1/3 cup ketchup

1 1/2 T. sweet pickle relish or minced sweet pickles

1 1/2 T. dill pickle relish or minced dill pickles

1 1/2 T. minced onion

1 hard boiled egg finely chopped

1 t. worchestershire sauce

1 t. horseradish sauce

Mix all ingredients and chill until ready to use.
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Ham Salad

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When you grow up eating certain foods, it doesn't seem to matter how long it's been since you ate it, you go right back to your childhood at the first bite. Earlier this week I planned soup and sammies for supper and decided on Monday morning that Ham Salad sandwiches sounded good. I have no idea why, but I got a hankerin' for it and I had to have it. At first bite there I was, about six years old again, eating a ham salad sandwich in my childhood kitchen. Funny how foods do that. I don't often make ham salad, and I never buy it pre-made, but I really should make it more often. I have eaten every day for lunch and it's been such a treat. If you have a food process it takes under five minutes to make. If you don't have a food processor, take up a collection and getcha one.

I started with Isaly's Chopped Ham because it's a very tasty regional favorite, but any good tasting cooked ham will do. Check your deli -- you might be able to get Isaly's too.

Ham Salad

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3/4 to a pound of ham -- I just buy a chunk about an inch or so thick

1/3 c. roughly diced onion

1/4 c. roughly chopped celery

1 heaping tablespoon sweet pickle relish

1/2 c. mayonnaise

1 tablespoon Dijon mustard

2 eggs, hard boiled, quartered

Cut ham into large chunks and place in processor bowl. Add onion and celery and pulse until onion and celery are finely chopped (not pureed). Add relish, mayo, mustard and egg and pulse until egg is finely chopped. Serve on soft white bread or rolls with lettuce, if desired, with a side of pickle. Also good on white or wheat toast.

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Chili Dog Casserole

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I'm almost embarrassed to post this recipe...almost. My youngest son loves, loves chili dogs. He has been asking for a chili dog casserole for quite a while and I just didn't think I could make it palatable. But it was! It was actually pretty tasty, and incredibly easy. And because I used some fairly decent ingredients, I can't even say it was unhealthy. If you like chili dogs, or someone in your family does, it's a sure winner. Doug and I ate ours with a squirt of yellow mustard and chopped onions, but the kids enjoyed theirs as is.

A note about ingredients: I used reduced fat Hebrew National Beef hot dogs. While I do love a cheap hot dog once in a while, it's worth the splurge on a "healthy" dog for dinner. The same goes for the chili -- I used Campbell's Chunky Roadhouse Beef and Bean Chili (regular, not spicy) and it was very, very good. I would eat it straight from the can.

This would make a great weekday (or weekend) lunch for a group of kids, or a fun addition to your Superbowl spread.

Chili Dog Casserole

serves 6

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1 package quality hot dogs, cut crosswise in quarters

(2) 19 oz cans quality canned chili, with or without beans -- your choice

2 cups shredded sharp cheddar cheese (use another cup if you really like cheese)

5 oz. package cheese croutons (I used these), crushed slightly

yellow mustard and chopped onions, optional

Preheat oven to 375 degrees F. Spray a 13 x 9 casserole dish with baking spray; pour one can of chili. Layer hot dogs, croutons and one cup of shredded cheese. Top with second can chili and sprinkle with remaining cheese. Bake for 30 minutes or until chili is bubbling.

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Roasted Veggie Sandwich

One night a month or so ago, Doug and I were wasting time in front of the television and Sam the Cooking Guy was on. Have you ever seen him? I must say he amuses me. He loves food and he's not afraid to say so.

Anyway, he was having a veggie night and this sandwich (or something very much like this sandwich) was being featured. I made the comment that I would love this sandwich, if only the people I live with would eat veggies. My husband responded that he absolutely would eat this sandwich, and so I said, "You're on." The following Saturday I bought yummy veggies on my Saturday morning grocery shop, as well as a big loaf of Orlando Ciabatta. Yum.

Doug offered to grill the veggies outdoors, but you could also put them on a grill pan on the stove. I'll do that during the winter. I threw the ingredients for a pesto in the processor and when the veggies were done, it all came together in just minutes. All-in-all it was started and finished within 30 minutes. This would be a great dish for a weekend tailgate party -- especially if you have a veggie eater in your crowd. All of my kids ate it, and Joshua, who is a senior in high school, was so taken by this sandwich that when he saw this picture he said, "Oh, mom, when can we have those again?" Big success!

You can vary the veggies according to what you like; I'm listing those that I used. Also, my pesto is a nut-less version, but feel free to add toasted pine nuts or even toasted walnuts to pump yours up. I could not find the recipe on Sam's website, so I had to work from the memory of the show.

Roasted Veggie Sandwich
serves 4-6 depending on size of ciabatta

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1 large loaf ciabatta bread, sliced horizontally and brushed with olive oil
1 medium yellow squash (sliced in about 1/8-inch slices)
1 medium zucchini (sliced in about 1/8-inch slices)
1 red pepper, seeded and sliced in 1/4-inch slices
1 red onion, sliced
olive oil
1 bunch fresh basil, washed and dried
1/4 cup Parmesan cheese
2 cloves garlic
salt to taste

Place basil and garlic in bowl of food processor. Process until chopped. Add olive oil through feed tube in a slow drizzle, processing until basil and garlic is pureed, adding only enough olive oil to keep it wet. Add Parmesan cheese, process and then add more olive oil as needed to keep pesto wet (you don't want a paste, you want it just slightly runny). Taste and salt as needed.

Preheat grill or grill pan on stove. Place vegetable slices in a bowl and coat with olive oil (you might want to individually coat onion slices so they stay together). Place vegetable slices on grill or grill pan and grill until tender and slightly charred in appearance. When vegetables are done remove to a platter and cover with foil. Grill bread on cut sides, and on outside if desired. When bread is toasted layer vegetables evenly over bottom piece. Spread pesto on top piece and then sandwich them together. Cut in squares or slice loaf crosswise. Serve immediately.

Loosemeat Sandwiches

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Every mom needs a few good budget-minded, simple dishes that she can whip up in a snap. For me, this sandwich is one of those. When I buy my meat (lately on a monthly basis), I always buy an extra 3-plus-pound package of ground meat and divide it up into 1-plus-pound portions. I can make some quick burgers for lunch, some taco meat for Walking Tacos, or Loosemeat Sandwiches. If your kids like simple flavors (and no vegetables spoiling their meat) this sammie is for you. It's just meat and seasoning -- the raw onion is completely optional. And it's so quick and easy, it often is a substitute dish for whatever was on my menu that just didn't happen.

The recipe came from Rachel Ray, but it is apparently a regional dish from Iowa, and Maid-Rite claims theirs as number one. I have never been to Iowa so I can't say whether our Loosemeat is true Loosemeat, but it tastes good by my standards. I eat mine with chopped raw onion, as does my husband and one of the kids. Two of the kids top their sandwiches with BBQ sauce, which is probably a major Loosemeat faux pas, but I cannot account for the tastes of my offspring. ;-)

Loosemeat Sandwiches
serves 6

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1 T. vegetable oil
1¼ lb. ground chuck
1 cup chicken stock (or bouillon cube dissolved in water)
1 t. sweet paprika
1 t. Worchestershire sauce
salt and pepper
6 hamburger buns
½ yellow onion, chopped finely

Heat a medium skillet over medium-high heat. Add oil and meat. Brown meat, breaking up with the back of a spoon. Add chicken stock. Season with paprika, Worcestershire, salt and pepper. When the liquid comes to a boil, reduce heat and simmer. Cook 15 minutes. Pile meat on buns and top with chopped onions.

Serve with tater tots or oven fries, and a Wedge Salad or Cabbage Slaw. Add a chocolate malt for a real diner treat.

Source: Rachel Ray

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Pizza Rolls

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Lunch is such an issue in my house. My picky children just don't like to eat the same thing all the time. I could eat peanut butter and jelly every day. They balk if I serve the same thing two weeks in a row. Most of the time I just ignore their complaints, but once in a great while I create something new, and to their liking. These pizza rolls were created to shush them. They are just like cinnamon rolls, but with pizza toppings inside instead of cinnamon and sugar. They are really yummy. I used pepperoni and cheese, but you could use cooked sausage, or veggies, or make it into something else entirely -- like corned beef, Swiss and sauerkraut, or ham and Swiss with Dijon mayo -- the possibilities are endless. They would be great to serve at a party or for a ball game on the television.

Pizza Rolls
serves 6

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1 cup warm water
2 t. yeast (or one package)
2 T. sugar
2 T. olive oil
1 t. salt
3 - 3 1/2 cups flour (amount needed depends on brand of flour and humidity)

6 oz. package sliced pepperoni
8 oz. package shredded pizza cheese (or mozzarella)
14 can pizza sauce, or 2 cups homemade

Combine water, yeast and sugar in a large mixing bowl. Add 1 c. flour, oil and salt and mix with dough hook until dough forms (or if mixing by hand, with a spoon). Add flour, 1/4 c. at a time, kneading at low speed until a smooth elastic dough forms,
about 5 minutes, in mixer (or if kneading by hand, turn onto floured surface
and knead until smooth and elastic). Place in a greased bowl, turning once. Cover and let rise about one hour, until doubled. Punch down. Roll dough out into a rectangle 24 inches long and about 10 inches wide on a lightly floured surface.

Spread with about 2/3 cup sauce. Place pepperoni and cheese in bowl of food processor and pulse until chopped finely (but not pureed -- see picture of mixture). Spread pepperoni mixture over sauce. Roll up from long side and pinch edges to seal.



Cut in half and then cut each half in half. Cut each quarter into three pieces for a total of twelve rolls. Place rolls in a greased 13 x 9 pan. Cover with a tea towel and let rise in a warm place for about 30 minutes. Heat the oven to 425 degrees F. and when preheated, bake for 20 to 30 minutes, until rolls are golden brown and when poked in the middle look completely baked.

Let cool for 10 minutes or so and serve with leftover sauce warmed up.

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Bacon, Tomato and Grilled Cheese

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I really wanted to bring you another dessert tonight, but I was afraid you would think that's all I feed my family. So, instead I bring a very tasty (albeit quite unhealthy) sandwich. We ate these yummy sammies for lunch this week and I'm afraid they might become a habit if I don't stop buying bacon. Oh well, we're working hard and working all those calories off!

I know you don't need a recipe, but because this is a cooking blog, I'm writing it down.

Bacon, Tomato and Grilled Cheese

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for each sandwich:
2 pieces bacon fried and halved
2 thin slices fresh beefsteak tomato (or whatever kind you have)
1 1/2 slices Velveeta cheese
2 slices white bread (or wheat, if you must)
a bit of butter for grilling

Preheat skillet or griddle.

Butter one side of each slice of bread. Place one slice of bread butter side down on hot griddle. Add bacon slices, cheese slice and then tomato slices. Grill until golden brown, flip, and grill the other side until golden. Serve.


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Ham and Egg Salad

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I don't know about you, but I have a big bowl of hard-boiled, colored eggs in my fridge. I'm guessing you do, too. This week will present many opportunities for yummy egginess, but for lunch today I made my favorite take on the old diner favorite -- egg salad on white.

You might have some ham leftover from your Easter dinner, too, and if that's the case, you can whip up a batch of this savory salad. You can skip the ham and it's still a tasty sandwich filling, but I really like the addition of the ham. Lettuce is optional for me; Faith ate the picture sandwich and she's a lettuce girl.

Ham and Egg Salad
makes enough for three sandwiches

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4 hard boiled eggs, finely diced
1/4 c. finely diced ham
2 T. minced onion
1 T. pickle relish (I like sweet)
2 T. mayonnaise
1 t. Dijon mustard
salt and pepper to taste

Stir all ingredients together and serve on white toast with or without lettuce.

For my Deviled Egg recipe, go here.

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Turkey Reuben

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We have a sandwich shop in central Ohio that serves a really good sandwich -- Turkey Reubens. They closed their shop in my neighborhood a while back, so it's been a couple years since I've had this sandwich. I remember it fondly and it is such a simple combo that I could trow it together in just a few minutes, for lunch or a quick supper. It's much lower in fat than a standard corned beef/French dressing reuben, and if you use low fat provolone and low fat mayo for the slaw, you're in pretty good shape.

Turkey Reubens
5 sandwiches


10 slices sourdough bread, sliced thinly (I get mine here)
1 pound lean smoked turkey
5 slices provolone
2 cups cabbage slaw (my recipe here -- that recipe makes much more than 2 cups, so you can half it for this sandwich)

Preheat oven to 425 degrees F. Arrange sourdough slices on a cookie sheet (or two) and bake for about 5 minutes, until bread is toasted, but not really browned. Remove bread from oven.

Turn oven on to broiler.

On five slices of bread, divide turkey, and place a slice of cheese. Place under broiler until cheese melts. Remove from oven.

Divide slaw between five sandwich halves and top with other piece of toasted bread. Serve with a pickle and chips or some fruit kabobs.

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Grilled Turkey, Cheese and Chili Mayo

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Mmmm. A hot sandwich can be such a treat, especially during cold months. The beauty of a hot sandwich is they rarely require many ingredients, either, and can make a very nice quick supper. On Sunday we ate a late breakfast and by the time we got hungry for lunch it was also sort of late, and we were powerful hungry. ;-) I had some fresh deli turkey (I like to buy Sara Lee in the package because it stays good as long as it isn't opened), Muenster cheese (my favorite), seeded rye bread, a bottle of chili sauce and mayo -- all the makings of a yummy hot lunch or dinner.

Grilled Turkey, Cheese and Chili Mayo

for each sandwich:

2 slices rye bread
4 slices smoked turkey
1 slice muenster cheese
1 T. chili sauce mixed with 1 T. mayo
butter for grilling

Heat a skillet over medium high heat for a minute. Butter both slices of bread on one side.
Place one slice of bread, butter side down, on hot skillet. Top with cheese and turkey. Top with other slice of bread, butter up. Cook until bottom bread is lightly browned. Flip and cook until other side is lightly browned and cheese has just started to melt. Remove from heat and spread the inside of the turkey-side bread with chili mayo to taste.

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The Easiest Soup Ever -- Tortellini Soup

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This recipe is certainly not the cooking equivalent of rocket science. In fact, it's so easy it's almost the equivalent of opening a can of Campbell's. But, just because it's easy doesn't mean it's not good. And I wouldn't be much of a girlfriend if I didn't share the easy recipes, would I?

There are many variations on this recipe, but this is the one we like -- and the kids really gobble this soup up. You can add some fresh spinach along with the tortellini, if you like it, or use-meat filled tortellini instead of cheese.

Tortellini Soup
6 to 9 servings

3 cloves garlic, crushed
1 T. olive oil
2 quarts homemade or canned chicken broth
14 oz. can stewed tomatoes
salt and pepper to taste
18 oz. fresh or frozen cheese-filled tortellini, half spinach for color
Parmesan cheese

Heat soup pot over medium heat. Add olive oil and turn heat down to low. Add crushed garlic and let warm for a few minutes, but don't brown it. If the heat is too high move the pot off the burner. After garlic has warmed and become fragrant, add chicken broth and stewed tomatoes. Bring broth to a boil. Salt and pepper to taste. When flavor is right, add tortellini and cook until past is done. Serve with Parmesan on each serving.

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Bento Art

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I have been neglecting my son's Bento Box lately and so when I made his lunch Monday night, I pulled the Bento out of storage. I know celery sticks with peanut butter and orange quarters are not art, but they are so much prettier in a Bento Box. Tucked inside his lunch box along side I packed a Dietz & Watson Santa Fe turkey and Muenster cheese Sandwich, and a homemade Three Musketeers brownie.

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New Lunch Gear

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I'm so excited. Gladly (or sadly, depending on how you look at it) it doesn't take much to excite me. A little new lunch gear is all it takes.

I was thinking about lunches last week and realized school was about to start and I would be packing lunch every day again. I would also be preparing a quick lunch during our home school day. I don't know about you but thinking about lunch just wears me out. If we had loads of money and nutrition was not an issue, I could easily succumb to driving through a fast-food window every day. But I don't, I can't, I won't. And if I give high school boy money for lunch, he'll buy pizza, fries and soda. Blech.

I resorted to investing a little bit of money in some new gear and motivated myself for a new year of making lunches.

For high school boy, I purchased an inexpensive Bento box. Until recently I had never heard of such a thing, but I must admit it's pretty fun. Basically it's a Japanese style lunch box, with little compartments to hold a variety of foods. There are many websites and blogs out there filled with ideas (I like this one for ideas for little kids and this one for all ages) and there is an endless combination of foods I can pack for lunch each day. It's really very motivating if you allow yourself the freedom of packing whatever you want.



The first day I used it was Thursday and I packed orange slices, a deviled egg, and sweet pickles in the Bento box, and then a turkey and cheese sandwich and some Fudge Cocoa Cookies on the side. Josh didn't eat all the food at school, but he scarfed down the deviled egg when he got home because I had packed cold packs in his lunch box and the eggs were still cold.

Here it is all packed in his lunch box.

I probably won't use the Bento box every day, but it provides the opportunity to pack foods that don't really work in plastic baggies (like deviled eggs), and I think it promotes thinking outside the box to avoid the monotony you run into when you pack lunch every day. (I also think he might feel a wee bit more loved when he opens his lunch box, but that's probably just the wishful mother in me.)


Now, the home school kids also got a little boost in their lunch program with the purchase of two new muffin tins. "Wow, muffin tins!" you say. "What do muffin tins have to do with lunch?"

Ta, da!



Introducing Muffin Tin Munchies. I know, it's fairly lame, but for the under, say, 10-year-old crowd, it's fun. Noah, who is 13, said it was pretty lame, but that may have just been his age talking. I thought it was fun. Using the tins (which are jumbo tins by the way, because that's all my discount grocer had, and they were $2.99) forced me to offer more than sandwich and chips, and also provided some portion control. Clockwise from the top left we have: green grapes, Swiss cheese cubes and a string cheese cut in quarters, sliced carrots, onion dip for carrots and chips, chips and some Wheat Thins, and two Oreo cookies.


Peach thought they were very fun, and she ate almost all of her lunch, which she never does. Surprisingly both kids left their cookies behind. I guess they got full on good food instead.

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Warm Chicken Cabbage Salad

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A big head of Napa Cabbage in my produce delivery last week prompted me to pull this recipe out of my cookbook where it's been hiding for years. I first ate this salad at my girlfriend's house way back when I was pregnant with Peach. I loved it, and that surprised me because I don't usually like fruit and meat together. But, I did, and I asked for the recipe, and then I never made it. But I remembered it and when I went through the salads in my cookbooks I would always think, "I should make that recipe."

I'm glad the farmer planted Napa Cabbage this year because this salad-for-supper was a real treat. The kids even liked it, except for one who wouldn't try it, and ate a ham and cheese sandwich for dinner. Since he is my one nut allergy, I went ahead and added the nuts to the salad. If he were eating it, I would just offer them on the side.

I doubled the recipe, so if looks like a lot of salad, that's because it was. But four of us ate almost every bite (college boy was at work, but high school boy ate as much as four people). I modified the recipe a bit, first by grilling the chicken. I think it had a lot more flavor that way, but you can use some leftover cooked chicken, or rotisserie chicken. Just make sure it's cooked before you put it in the dressing. The rest of my modifications I've included in the recipe.

Warm Chicken Cabbage Salad

Dressing ingredients:
¼ c. cider vinegar
2 T. oil
1 t. seasoning from Chicken-flavored Ramen noodle package
2 T. hot water
1 t. dried tarragon
½ t. Dijon mustard
½ t. Worcestershire
1 t. sugar

Salad ingredients:
1/2 c. crumbled dry Ramen noodles
1 c. halved seedless red grapes
3 c. chopped Napa cabbage
1 c. chopped Romaine
1 c. shredded red cabbage
1/2 c. chopped walnuts, toasted
3 c. chopped, cooked chicken
salt and pepper to taste



Combine dressing ingredients in a medium saucepan. Bring to a boil. Remove all but 2 T. or so and set aside. Add chicken to 2 T. dressing in saucepan and heat until chicken is hot. Toss hot chicken with salad ingredients and the rest of the dressing. Salt and pepper to taste.

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Cinnamon Raisin Bagels

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I recently saw a recipe I wanted to try for Cinnamon Raisin Bagels. I made a note of the site and when I went back to get the recipe and make them, I realized it was far more complicated than I wanted to get into. Which is a pity, because bagels are not complicated things. I looked for a bit, came across the same complicated recipe several times, and finally came across one that was simple, yet yummy. It was a European site, so I had to do some conversions, but with no trouble at all, in a few hours, and with very little work, I had hot, delicious Cinnamon Raisin Bagels for lunch.

I took pictures as I went, so if you've never made bagels before, you can see there's really nothing to it. I used my Kitchen Aid with the dough attachment, but there's no reason not to make these by hand. Just stir with a spoon to mix the dough and knead by hand.

Cinnamon Raisin Bagels

3 1/2 c. white flour
1 1/2 c. lukewarm water (baby bottle warm)
1 package dry yeast
1/4 c. sugar
1 T. of cinnamon
1 t. salt
1/2 c. raisins
1 beaten egg

Soak the raisins in a bowl of boiling water for 30 minutes.
Drain and set aside.
Place 2 c. flour in a large bowl and make a well in the center with the back of a spoon.


Pour the water, yeast and sugar into the well
and allow to sit for 6-8 minutes or until it becomes thick and frothy.




Add the cinnamon and salt and, using the dough hook (or a spoon),
slowly incorporate the rest of the flour into the yeast
and water mix until you form a dough
(adding a couple tablespoons flour at a time).
Knead for a minute and then add the raisins.
Continue kneading for 4-5 minutes
until the dough becomes smooth and elastic
(add more flour or water if necessary depending on the room humidity).


Grease the mixing bowl, place the dough in and cover with a damp cloth.


Leave in a warm place for 30-60 minutes
or until the dough has doubled in size.



Punch the dough down and turnout onto a floured surface.
Cut into 12 equal size pieces.
Roll into a ball and poke your finger through the middle
and with your fingers form the bagel shape.
(I put my finger in the hole and swing the bagel around the hole
until it is large enough.)

Don't worry if they're not perfect -- bagels are better with imperfections.

Place on floured surface and let rest for 5 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Bring a large pot of water to the boil,
lower the heat to simmer and drop 4 bagels in at a time.
Cook the bagels for approximately 1 minute either side,
turning with a slotted spoon.


Drain the bagels and place on a greased baking sheet.
Brush with a little beaten egg and place in the oven for 20-25 minutes
until they are golden.


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Spicy Citrus Tuna Salad

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I'm always looking for something new to do with canned tuna. Feeding my family meatless at least once a week, the standbys tend to get old quickly. And since canned fish packs a powerful punch nutritionally, I frequently try to get it on the menu. That's why when I saw this recipe at myrecipes.com, I put it on my list of dishes to try. I altered it for my family, but the end result was one I'll use over and over. It was especially good for a warm early summer supper, and we enjoyed it on the deck, which made it even yummier. I sliced an avocado and put a few pieces on each servings, and heated a loaf of grocery store French bread in the oven for just a few minutes. The whole dinner came together in about 10 minutes. Can't beat that with a breadstick. It was yummy leftover, also, with some Stacy's Simply Naked pita chips.

This was a very inexpensive dish, and you could stretch it even farther with a can of rinsed and drained white beans.

Spicy Citrus Tuna Salad
serves four

2 cans (6 oz.) solid white tuna packed in water
2 Roma tomatoes, rinsed, seeded, and chopped
2 T. chopped fresh Italian parsley
juice of one fresh lime
1/3 cup minced red onion
1 jalapeno pepper, seeded and finely diced
1/2 teaspoon salt
1 T. extra virgin olive oil

Drain tuna well;
flake into a bowl with a fork.
Stir in tomatoes, cilantro, lime juice, onion, chilies, and salt.
Drizzle with olive oil.

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Fruit and Yogurt

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At the end of last summer, I mentioned that I had fallen in love with Greek yogurt. It is really the queen of yogurts -- there is none better. If you've tried it, I feel confident you agree with me. I enjoyed Greek yogurt all winter with these little babies:



They come in cherry, peach and strawberry (as well as honey, but I've never tried the honey variety). They are a bit pricey, but I limit myself to two a week and I figure the health benefits make it worthwhile. I highly recommend the 2% fat -- it is so rich and creamy.

Now that it's summer again, however, I can buy the larger container and make my own fruit and yogurt. Yesterday's afternoon snack:



a scoop of yogurt, some fresh bing cherries and a drizzle of honey -- splendiferous!

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