Category Archives: Savory Sunday

Savory Sunday: Sandwiches June 25, 2017

Buffalo Chicken Sandwiches

1 package (3.35 lb) boneless skinless chicken thighs (about 14 thighs)
1 3/4cups Frank’s™ RedHot™ Buffalo Wings Sauce
1 English (seedless) cucumber
12 large sandwich buns, split
3/4 cup crumbled blue cheese
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Pour 1 cup of the Buffalo wing sauce over chicken. Cover; cook on Low heat setting 7 to 8 hours.
Remove chicken from cooker; place in medium bowl. Place strainer over another medium bowl. Strain juices from cooker; skim fat from juices. Reserve 1 1/2 cups juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
Meanwhile, cut cucumber in half crosswise. With vegetable peeler, cut 1 strip of peel lengthwise from 1 cucumber half; discard strip that is mostly peel. Continue cutting thin strips lengthwise from cucumber, making about 18 strips. Repeat with other half of cucumber. Set strips aside.
Fill each bun with 1/2 cup chicken mixture, about 3 strips of cucumber, 1 tablespoon of the remaining wing sauce and 1 tablespoon blue cheese.
 Carful sandwich may be hot, remember to blow. 😉
This sandwich is one that I have made personally minus the tomatoes and lettuce, although next time I might need to add the lettuce. It also is one of the recipes that I put in my book A Fighter’s Heart.
Grilled Cheese Sandwich with Turkey
2 Slices of bread
(your choice)
2 slices of cheese
(your choice)
2-4 slices of turkey
(or any other lunch meat)
Any veggies of your choice
Cooking Spray or Butter
Assemble your sandwich with the slices of cheese on the bread.
Warm your frying pan, spraying it with your cooking spray or the butter and wait for it to melt.
Place the sandwich inside the pan, letting the side brown. Once browned, flip to other side and wait for it to brown.
Keep flipping if you want your cheese to be completely melted. (That’s the way I like it.)
After cheese has melted plate.
Eat and enjoy.
Carful sandwich may be hot, remember to blow. 😉

Savory Sunday: May 22, 2016


Creamy Ham Fettuccine

1 package fettuccine (12oz)

3 Tbsp finely chopped onion

3 Tbsp butter

2 Tbsp + 1 tsp all-purpose flour

3 cups heavy whipping cream

2 cups fresh broccoli florets

2 cups cubed fully cooked ham

1 cup shredded Parmesan cheese, divided

1/2 tsp garlic salt (or to tasting)

1/4 tsp pepper

1/4 dried oregano

1/4 tsp ground nutmeg

Cook fettuccine according to package. While that’s cooking, in a large saucepan, sauté onions in butter until tender. Stir in flour until blended. Gradually stir in cream, bring all to a boil over medium heat. Stir constantly.

Add broccoli, and reduce heat. Simmer, uncovered for 7-10 minutes or until broccoli is crisp and tender. Stir occasionally. Stir in ham, 1/2 cup of cheese, garlic, salt, pepper, oregano, and nutmeg.

Drain fettuccine; serve with sauce. Sprinkle remaining cheese.

Best with Italian Cheese Bread. Will be extremely hot, remember to blow. 😉


Italian Cheese Bread

1/4 cup butter, softened

1 loaf French bread, halved length wise

1 cup shredded Italian cheese blend (4oz)

1 tsp dried oregano

1/4 – 1/2 garlic salt (to tasting)

Pre-heat oven 350 degrees

Spread butter over cut sides of bread. Place on an ungreased baking sheet. In bowl combine cheese, oregano, and garlic salt. Sprinkle over bread.

Bake for 12-15 minutes, or until cheese is melted.

Slice and serve warm.

Savory Sunday: May 15, 2016


1 medium onion, chopped

1 Tbsp olive oil

2 garlic cloves, minced

1 package potato gnocchi (1lb)

1 package baby spinach (6oz)

1 can white kidney, rinsed and drained (15oz)

1 can Italian diced tomatoes, undrained (14 1/2oz)

1/4 tsp pepper

1/2 cup shredded mozzarella cheese

3 Tbsp grated parmesan cheese

In large skillet pour olive, sauté onions until tender. Add garlic, cooking for another minute. Add gnocchi, cooking until golden brown. (5-6 mins) Stir in spinach, cooking until spinach is wilted.

Add the beans, tomatoes, and pepper, heat through. Sprinkle with cheeses, cover and remove from heat. Let stand until cheese is melted. (3-4 mins)

Will be extremely hot, remember to blow. 😉

Savory Sunday: May 8, 2016

It’s only fitting that I kick this off with something beef lol.


Beef Tostadas

1 lb lean ground beef

1 cup chopped sweet red pepper

1/2 cup chili sauce

1 tsp taco seasoning

1/4 tsp salt

1/4 tsp pepper

1/2 cup sour cream

3 tsp chipotle sauce

6 tostada shells

3 cups shredded lettuce

1 1/2 cups guacamole

1 1/2 cups shredded Mexican cheese blend

In large skillet, add beef and season, add red peppers over medium heat until meat is no longer pink; drain.

Place meat back into skillet, add chili sauce, taco seasoning, and salt and pepper; heat through.

In a small bowl, combine sour cream and chipotle sauce. Layer each tostada with meat mixture, lettuce, guacamole, cheese and chipotle cream.

Will be extremely hot, remember to blow. 😉

Savory Sunday: August 9, 2015

Personally, I like steak fajitas better, but chicken is just as good, and I thought I need to use another meat besides beef on the blog.


Chicken Fajitas

2 chicken breast, skinned and thinly sliced
(or more, if your making it for more then 4 people)

2 tsp paprika

2 tsp ground cumin

2 tsp ground coriander

Salt & Pepper

4 tbsp. olive oil

1 onion, peeled and finely sliced

1 red pepper, deseeded and finely sliced

1 green pepper, deseeded and finely sliced

4 tbsp canned sweetcorn
(or not)

1 lime, juiced

8 tortilla wraps

Sour cream

Tomato salsa


Coat the chicken with half the spices and leave to marinate for 30 minutes.

Heat half oil in a pan until nearly smoking, then cook the onion and peppers until golden and tender, (or a little burnt, however you like them.) Remove from pan, keep warm and set aside.

Add the remaining oil and reheat, (may be same pan or different pan) then add the meat and sprinkle over the remaining spices.

Stir briskly for 2-3 minutes until either the chicken is cooked through. Mix in sweetcorn, (or not) and squeeze over the lime juice. Remove and keep warm.

Wipe out the pan and use to warm the tortillas through. (Or place in microwave for 30 seconds.)

Serve the vegetables with the meat, tortillas and sauces.

Best served with rice, rice and beans, or by itself.

Will be extremely hot, remember to blow. 😉

Savory Sunday: August 2, 2015

Beef stew is a classic comfort food and once it starts to cook, it has the house smelling delicious.


Beef Stew

1 1/2 – 2LBS of cubed beef

Small bag of carrots (Or if your fancy, regular carrots)
Enough to balance with the meat and potatoes

Small bag of baby potatoes

Seasoned Salt

Beef Stock

Season beef cubes to your liking. Get a large pan, I like to add a little water, and place seasoned beef into pan. Cook until brown on all sides. Place cooked meat into strainer.

Pour desired amount of beef stock into crock pot. I like to fill it about half way. Place cook meat into crock pot.

Clean off carrots, and if you have the regular carrots, peel and cut them to your liking. Rinse off and add to crock pot.

Cut potatoes to your liking. Rinse and add to crock pot. You can add more beef stock if you like to cover everything or keep as is.

Turn crock pot on low or high. Low (6-8 hours cook time) High (4-6 hours cook time. You want your meat to be soft and tender, with carrots and potatoes cooked all the way.

Best served with rice. Will be extremely hot. Remember to blow. 😉

Savory Sunday: May 31, 2015

I may live in Texas, but I’m a Jersey girl at heart. This is one of the dishes my mom made when I was younger and I only had about twice since I’ve been in Texas. Don’t worry if it doesn’t come out looking like the picture. It never does!


Baked Ziti

2 or 3 LBS of ground beef

3 LBS jar of meat spaghetti sauce (If fancy your own sauce)

Small/Medium/Large tub of ricotta cheese (Whole or Skim)

Big bag of Ziti pasta or Penne pasta

Bag of shredded cheese sharp

Bag of shredded cheese mild

Preheat oven 350 degrees.

Brown ground beef on stove top.

 Place a large pot with hot water on to boil. Once boiling place the pasta into the pot. Cook until done. Strain pasta.

As you are doing this, you can be making your own sauce or warming up the spaghetti sauce. Once warm, put as little or all of the ricotta cheese into the sauce pot. Stir, melting the cheese. Leave no chunks and the sauce will become a light red.

Once ground beef is done, drain it before adding it to the sauce. Mix together, then put on low.

Get you baking pan. Cover the bottom with pasta, before adding some meat/sauce to cover the pasta. Sprinkle cheese on top of meat. (Repeat until you run out of pasta and meat)

I like to do the first two layers with mild adding the sharp on the top layer.

Wrap with foil, place in oven until cheese is melted. (About 20 minutes.)

Once done, take out of the oven and serve.

Will be extremely hot. Remember to blow. 🙂 Taste yummy with garlic bread or Texas toast.

Savory Sunday: May 24, 2015

For everyone who will be grilling today and/or tomorrow here are some recipes for  BBQ Ribs. Easy and delicious. Don’t worry if yours doesn’t come out looking like the pictures. They never do!


2 1/2 LBS country style pork ribs

1 tbsp garlic powder

1 tsp ground black pepper

2 tbsp salt

1 cup barbeque sauce (Bottle of barbeque sauce)

Place a large pot of water on the stove top. Put all of your season into water and mix it all in there. Place the ribs into the seasoned water. Bring water to a boil and cook until ribs are tender. You can cover the pot or leave uncovered.

Pre heat oven 325 degrees F (165 degrees C)

Remove ribs from pot once done, and place into a baking dish. Pour your one cup of barbeque sauce over the ribs, but if your like me and want them babies smothered in barbeque sauce you use the entire bottle. Cover dish with aluminum foil.

Place in your pre-heated oven for 1 to 1 1/2 hours. Or until internal temperature of pork has reached 160 degrees F (70 degrees C)

Once done take out and serve.

Will be extremely hot, remember to blow. 😉 Great with mashed potatoes and corn on the cob.


Seasoned salt

8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)

1 1/2 cups store-bought or homemade barbecue sauce plus more (Entire bottle or a lot of homemade sauce)

Preheat oven to 350°. Place each rack of ribs on a double layer of foil; sprinkle seasoned salt all over ribs. Wrap racks individually and divide between 2 baking sheets.

Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely.

DO AHEAD: Ribs can be baked up to 3 days ahead . Cover and chill juices. Rewrap ribs in foil and chill. (Optional)

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add water to rib juices, if needed, to measure 1 1/2 cups (Optional). Whisk in barbecue sauce to blend.

Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

Will be extremely hot, remember to blow 😉 Great with mashed potatoes and corn on the cob.