Journey from stovetop to table

Artichoke, stir fry Alaskan fresh veggies ready to be plated, and easy fried chicken.

 A fast easy dinner that can be cooked in 30minutes.

Boneless chicken breast (2 large whole one) slice lengthwise in half to make 4 slices.  Take 1 cup corn flakes, 1/2 Italian bread crumbs, season with salt and pepper Toss in large plastic food saver bag - with rolling pin mashed corn flakes until size of bread crumbs - shake bag to mix all.  Beat one egg with 2 tablespoons cold water in bowl ~ take chicken slices drag in egg mixture turning over 3 to 4 times per slice.  Take each slice place in crumb bag and shake until coated.  Place on a cookie sheet lined with foil sprayed with cooking spray. Bake in preheated oven of 425 degrees.  Cook for 25 to 30 minutes (or until done).

Cleaned artichoke by taking off bottom layer of leaves, cut stem off at base DON'T throw away!  Learned from Alton on TLC Food Network that the second tastiest part of the artichoke after the heart ~ is also the stem! Cut tips off leaves, place stem and whole artichoke in 2 quart cooking pot, cover artichoke with water up to 2/3th's, add two slices of butter, season with salt and pepper and garlic. Cover with lid then, Bring water to boil and cook 20 minutes total; (at every five minute mark turn artichoke upside down so steam also cooks the inside). Serve with Pat's dipping sauce.


Clean all veggies first.  Take one yellow sweet pepper, one white onion, and one Portabella mushroom cut into large diced pieces, chopped 12 stalks of asparagus into 3rd's or 4th's depending on size and thickness of stalks.  Stir fry in medium hot frying pan with 1 tablespoon olive oil when chicken has 5 minutes left for cooking. 

Plate all and serve up to 4 guests.

Serve with your favorite beverage.

Scout Em' Down Soup

Saturday’s dinner I fixed a small pork roast, rice, mixed veggies, a tomato onion cucumber salad, plus brown pork gravy; along with applesauce and a tangerine.

Today as most Sundays I don’t want to spend all day cooking because it has turned into a day of doing things in my craft room ~ so

Last night’s left over’s turned into soup.

White Bean Scout Em’ Down Soup 

(cause sometimes 

you have to scramble 

to find some ingredients)

Chop the port roast into small bite size cubes

Mix the left over gravy and 2 cups water toss in large cooking pot

Stir in rice plus bite size pieces of pork.  Plus two teaspoons of Worcesterhire Sauce (I use the Thick Classic) Next:

Dice one stalk of celery into very fine pieces & Slice & dice two garlic cloves ~ add both to pot.

Measure out Two tablespoons of dried onions (Walmart sells at 68 cents a bottle and can’t be beat for price) and add to pot.
 Toss one handful of frozen Sweet Pepper slices into pot.  I always have a bag of frozen sweet peppers on hand.  Taste just as good as fresh and it saves time when using for soups or stir fry, since they already sliced into small pieces for me!

Add additional seasoning to taste. I added one teaspoon of “McCormick’s Grill Mates”:

Spicy Montreal Steak

Add one can of White beans to mixture

Cook on medium heat on stove for 30 to 40 minutes! Stir occasionally so that nothing sticks to bottom of pot And dinner is ready in no time at all!

Serves 4 or 2 very hungry peeps

Add a croissant for each person plus a small plate full of red grapes and tangerine slices 

A perfect quick Sunday Night Dinner

Just Cooking...

Cooking for two at times becomes a challenge simply for the fact both of us do not like left overs. Yep we are spoiled. Although if the meal is big and more than I can eat, I'm one of those who can't really toss the leftovers into the trash. Goes into the fridge. Sometimes I'll warm up for lunch, most times a few weeks later I pull this awful looking creature out of the fridge; tossing promptly into the trash. The one thing I do like as leftovers are my soups! A hot bowl of homemade soup is really great on a cold winter day. It's minus 8 degrees this morning. Last night we had "Pat's Potato Soup" I love this hearty meal. A big ole slice of warm french bread and dinner is ready. I of course saved the leftover for today's lunch YES! Here's the recipe - Cook it up for your family tonight Serve 4 Pats Potato Soup 1 yellow onion 1 teaspoon dried chopped chives Seasoning: pepper, grey sea salt, mrs.dash, Use to your tastes but I suggest 1/2Teaspoon of pepper, mrs dash and ¼ of grey sea salt. 2 cloves of garlic peeled (toss in soup when you add the onion/zucchini/corn to soup mixture) 2 tablespoon butter 3 ½ cups water 2 to 3 cups of pre made powdered milk (you can use whole milk also) 2 potatoes ( you can use Yams also in this recipe and is really good too!) 1 small carrot shredded 1 medium size zucchini 2/3 cup frozen corn 1 can of tri beans (any brand is good) rinse under cold water until water runs clear and set aside to last 10 minutes of cooking soup. The brand I buy has kidney, pinto, and red beans in it. I’ve done just about any bean in this soup - all work. I just like seeing bits of color in this soup! White beans are really good in this also! Just what ever kind you like go for it but they must be rinsed so there is no carry over of coloring from the can of beans. COOKING DIRECTIONS: sliced potatoes in half length wise and then sliced thin, add potatoes and shredded carrot to water and add milk mixture, add seasonings, dried chopped chives and butter. Cook over medium heat for 20 minutes then turn to low temp. While potatoes start to cook dice onion, saute in frying pan until cooked, slice zucchini in half and then slice ½“ thick, add zucchini and frozen corn to cooked onion, season to taste and cook about 5 minutes over low to medium heat, then add onion/ zucchini/corn to potato soup mixture. Cook on low for about 1 hour stirring often so that nothing sticks to bottom of pot. Last 10 minutes of cooking soup add the rinsed tri beans to pot. Serve with warm garlic bread.