Pick a category, select a recipe, and start Cooking!

Garden Fresh

Recipes inspired by my garden.

From The Sea

Recipes featuring the local bounty

Landlovers

Cook something delicious for your land lover.

Desserts

Sweet treats sure to please.

Oven Roasted Potatoes & Vegetables

1 Cup carrots (nice chunks or baby size)

1 Pepper cut into 1 inch pieces

1 medium zucchini, halved and cut into 1” wedges

1 Cup green bean, asparagus or any of your favorite vegetables

1 Sweet onion, sliced and halved

Melt together:

2 Tablespoon butter

2 Tablespoons Olive Oil

1 Teaspoon Salt

¼ Teaspoon Pepper

1 Tablespoon fresh thyme, chopped (1 tsp. dried)

Toss the vegetables with the butter mixture in greased 13x9 baking dish. Bake in
preheated oven at 375 degrees for 45 minutes or until vegetables are tender.

**Add peeled and diced red bliss and/or sweet potatoes for a hearty addition to your
meal.

Coconut encrusted Cod

1 Pound of your favorite white fish

1 Cup Panko breadcrumbs

1/2 Cup Shredded Coconut

Place coconut and Panko crumbs in food processor. Chop well.

Preheat Oven to 400 degrees

Add 1-2 Tablespoons vegetable oil to baking dish. Coat fish in breadcrumb mixture and place in baking dish.

Cook for 15- 20 minutes, turning once.

Beef & Snow Peas

1-1/2 pound Flank Steak, trimmed & sliced thin against the grain

1/2 cup Low Sodium Soy Sauce

3 Tablespoons cooking Sherry

2 Tablespoons brown sugar

2 Tablespoons cornstarch

8 ounces fresh snow peas, trimmed

1 sweet onion, peeled, halved & sliced

3 Tablespoons Olive Oil

Crushed red pepper, to liking

Mix in large measuring cup, soy sauce, sherry, brown sugar & cornstarch. Pour over meat, mix well and set aside.

Heat oil in heavy skillet. Sauté onion until tender. Add snow peas and sauté for about a minute. Remove from pan into clean bowl.

Add beef and cook until no longer pink - depending on your pan you may have to cook only half at a time.

When meat is cooked, add vegetables and toss well.

Serve over rice.

Corned Beef & Cabbage

3 – 3 ½ pounds corned beef

2 bottles Lager Beer

2 cups water (just enough to cover)

2 bay leaves

1 Tablespoon dried parsley

2 teaspoons salt

2 Tablespoon butter

1 teaspoon minced garlic

¾ pound carrots, cut into 1-2” pieces

2 Cups parsnips, cut into 1-2” pieces

¾ pound small red potatoes

1 pound turnip, peeled and quartered

2 pound green cabbage, cut into wedges

Place corned beef in heavy stock pot, add beer, water, bay leaves, peppercorns, parsley, and salt. Bring to a boil, then reduce heat to simmer, cover and simmer for 2 ½ hours.

Remove lid and add carrots, parsnips, and potatoes for 30 minutes. Then add turnips and cabbage for 15 minutes. Depending on the size of the pot, cooking a bit longer may be needed.

Homemade Meatloaf

1 1/2 pounds ground beef

2 teaspoons Dijon mustard

2 Tablespoons Ketchup

2 teaspoons prepared horseradish

1 Tablespoon Worcestershire

1 teaspoons salt

1 Egg

1/4 - 1/2 Cup Italian breadcrumbs

Dash of milk

Prepare baking dish with cooking spray. Preheat oven to 350 degrees.

In bowl, mix ground beef, mustard, ketchup horseradish, Worcestershire, salt and egg. Add bread crumbs. Don’t overwork ground beef and add milk and bread crumbs a bit at a time to a slightly firm consistency.

Top meatloaf with ketchup or parsley or cheese and add a 1/4 cup water to the pan. Bake for 50 minutes.