Category Archives: GARLIC

LOW CARB THURSDAYIf you’ve read my recent posts or my recent Facebook posts, you know that we are in the middle of a major change in our lives.  We are pulling up our roots here in Florida and heading back to Kentucky.  It seems like every day there’s something else that has to be done, and it’s wreaking havoc with my cooking and blogging, and more importantly, with our diet.  Last night, I decided enough was enough.  We needed some healthy homestyle food.  Always so much better!  We have eaten real food for so long that this grabbing a sandwich or fast food on the go is not something we like anymore.  We needed some fresh green veggies, and this hit the spot.


1 lb kale, chopped, stems removed

3 Tbsp extra virgin olive oil

2 cloves garlic, minced

1/2 C vegetable stock

pinch of Kosher salt

freshly ground black pepper, to taste

red wine vinegar, to taste



Heat olive oil over medium heat.  Add garlic and turn heat to high.  Pour stock into pan and add kale.  Cook, stirring,  until  tender.   Season  with salt, pepper, and vinegar.

Calories:                     178

Total Fat:                      11 grams

Saturated Fat:             1.5 grams

Protein:                          6 grams 

Total carbohydrates:    18 grams

Sugar:                            0 grams

Fiber:                           3.5 grams

music to cook by

Until next time, Happy Cooking!  : )


“Sooner or later we’ve all got to let go of our past.”  - Dan Brown 


Don’t you just love comfort foods?  It’s that time of the year when people start setting the table with mashed potatoes, macaroni and cheese, or soup.  All of those things are good, but oh!  a good pot roast.  At least, that’s it for me.  But not some ol’ bland, dry pot roast with little or no seasoning.   How about what I consider to be Puerto Rican style pot roast?  There are different versions out there; here is mine.  And BTW, I used the slow cooker.  Did you think I would do anything else?  : )


2-3 lb beef roast
Adobo, to taste
Vegetable oil
1 Tbsp GOYA® Recaito
2 green bell peppers, sliced into strips
1 onion, sliced into strips
1 tomato, chopped
1 packet GOYA® Sazon
1-8 oz. GOYA® Spanish-style tomato sauce
1 c beef broth
4 c cooked white rice

Pouring enough vegetable oil to cover bottom of cast-iron skillet, heat to medium.  Add Recaito and stir 1 minute.  Season roast liberally with Adobo.  Place in skillet and brown evenly on all sides.  Remove roast to slow cooker and cook on low setting.  Pour packet of Sazon over roast.  Add peppers and onion to skillet and cook on low heat 15 minutes, stirring frequently.  Pour contents of skillet over roast, add tomato sauce and beef broth and cook on low for 7 hours.  Stir broth mixture and add tomato chunks.  Cook on low an additional hour.  Remove roast from slow cooker and set on cooking board to cool 1-2 minutes.  Slice roast and arrange on white rice.  Place vegetables around roast slices.  Serve additional broth on side.


Until next time, Happy Cooking!  : )

Be careful of the words you say. Keep them soft & sweet, Because you never know, from day to day, which ones you’ll have to eat. -K.McCarthy 


Very Good Recipes – Kingdom of Puerto Rican Recipes

Very Good Recipes – Kingdom of Slow Cooker Recipes

TAGS: Puerto Rican Slow Cooker


During the time that I wasn’t writing, I was on a Cajun kick, so my next few posts may reflect that.  Of course, here in Florida, we don’t have autumn as they do in the Northern states, but my tastebuds are still on Kentucky time.  This time of the year, I start looking for those “cold weather” comfort foods, even though our air conditioner is still on.

One of the recipes I have been cooking lately is Slow Cooker Red Beans & Rice.  I still love that slow cooker!  : )  Unlike most slow cooker recipes, I do this one in stages, so it’s not exactly a “Fix it and Forget it” food.  It tastes great, though.



2 cups dried red beans
7 cups water, divided
1 smoked ham hocks
1/2 large onion, chopped
3 cloves minced garlic
1/2 teaspoon McCormick® Perfect Pinch® Cajun Seasoning     
1/2  tomato, chopped
1/4 green pepper, chopped
1 teaspoon kosher salt
Black pepper to taste


Rinse beans.  Soak overnight in 4 cups water. Drain and rinse beans, discarding liquid. Put beans in slow cooker; add the ham hock, onion, garlic, green pepper, Cajun seasoning and 3 cups water.  Stir in the tomato, pepper and salt.   Cover and cook on low for 8 hours. Serve with white rice.

Yield: 6 servings.


Until next time, Happy Cooking!  : )

“To wear your heart on your sleeve isn’t a very good plan; you should wear it inside, where it functions best.” – Margaret Thatcher


Very Good Recipes – Kingdom of Slow Cooker Recipes

TAGS: Slow Cooker


And, I’m back.  You see, several weeks ago, I decided to take a couple of days off from blogging.  From that moment on, if it wasn’t one thing, it was another.  Before I knew it, it had been weeks (months, actually) since I had posted anything.  And to top it all off, I had one major case of writer’s block.  Lots of great recipes, but nothing to say about them.  And if you know me, you know I’m not usually at a loss for words.  

But today, I looked out the window and thought, “Soup day!”  And my writer’s block was cured.  Autumn is finally here, and that means soup weather.  And for whatever reason, soup is my favorite thing to make.  I had intended to make it really great day and use the slow cooker, but I got busy doing other things and before I knew it, there wasn’t time to use the slow cooker.  So, this is a stovetop soup day.  Now, let me be perfectly honest.  When I say autumn, I mean for all you nice people north of the Mason-Dixon.  We don’t have a real autumn down here in MickeyLand, but it has been overcast today and the wind is blowing, and that, my friends, is the closest we’ll probably get to autumn.  Don’t even get me started on the subject of winter……

So, I decided to try a new soup recipe.  I had found a great recipe for Spicy Cajun Sausage and Corn Soup at Deep South Dish, so that was the plan for the day.  After it was too late to do something else, I realized I didn’t have everything, but no problem, I enjoy improvising.  The only thing is, I made so many changes that, with all due respect to Deep South Dish, this isn’t the same soup at all.  Their recipe does sound good, though, and I recommend that you check it out.  I’m still going to try it one of these days.  But, here is what turned up at our table.

inspired by Deep South Dish

2 tablespoons of olive oil
1 lb. Nathan’s Famous Polish beef kielbasa
1 cup of chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1- 14.5 oz can diced tomatoes, undrained
1- 14.5 oz can diced chili ready tomates, undrained
1/2 tomato, chopped
1/2 teaspoon of sugar
1 can sweet corn
1 can hominy
1 can red kidney beans
4 cups of beef stock
1/4 teaspoon of salt
5  - 7 turns of the pepper grinder
1/2 teaspoon of dried basil
1 tablespoon of dried parsley
1/4 McCormick Perfect Pinch Cajun seasoning
1 bay leaf
1/2 c rice

Heat the olive oil in a large stockpot over medium heat.  Chop sausage into bite-size pieces and add to pot, cooking until slightly browned.  Add onion, bell pepper, and garlic and cook until tender.  Add the tomatoes and sugar and bring to a boil.  Add the corn, hominy, beans, and beef stock, boiling for about 5 minutes.  Add the salt, pepper, basil, parsley, Cajun seasoning, and bay leaf.  Reduce heat and simmer, covered, for 45 minutes.  

Add rice and continue to simmer about 25 minutes.   Remove bay leaf before serving.


Until next time, Happy Cooking!  : )

Autumn is a second spring when every leaf is a flower. - Albert Camus




A few months ago, I heard the term “hobby farm” for the first time.  I didn’t know what it meant, so being a good Internet addict, I Googled it.  According to Wikipedia, a hobby farm “is a smallholding or small farm that is maintained without expectation of being a primary source of income.”  It can also be just a house with a large garden and a few animals.  That said, ever since I read that, I’ve wanted to move back to the country.  Now, unfortunately, due to various allergies and/or respiratory problems, I can’t actually breathe outside in the country, But that has not hindered this rural fantasy.  Jorge and me, living on a couple of acres, raising free-range poultry (I’m nothing if not humane) and raising all of our own fruits and vegetables in our garden and orchard.  And in this fantasy garden, what is the primary vegetable?  Asparagus!  I love asparagus!  So much so that today’s post is dangerously similar to to an earlier recipe for   Garlic Sauteed Asparagus.  But it is different, I promise.  I just can’t help myself; I’m always looking for a new way to cook asparagus!  If you really pay attention, you may have noticed my strong affection for garlic, but that’s a post for another day.


1 pound fresh asparagus spears, trimmed
2 tablespoons extra virgin olive oil
1 TSP Kosher Salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
Lemon Juice

Heat olive oil in skillet over medium heat.  Add garlic,salt and pepper. Heat for 1 minute, stirring frequently to ensure that garlic does not brown.  Lower heat and add the asparagus. Cook for 8 – 10 minutes.  Stir frequently to ensure even cooking.  Just before serving, add a splash of lemon juice and  (additional) freshly ground pepper.


Until next time, Happy Cooking!  : )

“I am at two with nature.” – Woody Allen