Lemon Rosemary Warm Chicken Salad

Lemon Rosemary Warm Chicken Salad

I created this recipe “Johnny-on-the-spot” to be used as a filling for the homemade pita bread I made the other day.  I loved the flavor combination, as well as the great texture – with the use of both cooked vegetables as well as a little fresh cabbage for that added crunch!

Top Crust Chicken Pot Pie

Top Crust Chicken Pot Pie

Recipe by:  Designs by Jeanne R

Living in Tucson, we don’t have to worry about many cold nights.   On those few nights when a little warming up is in order, nothing is better than some good old fashioned, comfort food straight from the oven.

Brussel Sprouts with Bacon & Mushrooms

Brussel Sprouts with Bacon & Mushrooms

Recipe by:  Designs by Jeanne R

The vegetable you love, with the flavors you can’t resist.

My family loves brussel spouts.  In fact, this recipe is due to the fact that I had only 1/2 of a package of frozen brussel sprouts left.  I bought them only last week, & in that short amount of time,

Rescuing Produce & Market Day Vegetable Soup

Market Day Vegetable Soup

There’s a seasonal program that my sister Jill & I took advantage of last year, that “rescues” produce that would normally go to waste.  This organization of volunteers network to obtain & distribute this produce before is expires.  For a small fee, you can fill a box or basket

Italian Sausage Puff Bake

Italian Sausage Puff Bake

Recipe by:  Designs by Jeanne R

The idea for this recipe came from my love of bread and egg casseroles, both savory and sweet that I make for brunch.  I decided that since this works so well for breakfast and brunch, why not create something for dinner using Italian ingredients?

Veggie Egg Foo Young

Veggie Egg Foo Young

How do you make Egg Foo Young? Well, I’m not sure of the “proper” way to make it, I just know what I do.  This was one of those recipes that was born out of necessity.  Years ago when I worked outside of my home, I worked the swing shift.  I wanted to bring homemade food for “lunch” or in this case it was dinner.  If I felt organized, I’d prep things, then freeze them into individual dinners.  It sure made life easier for me, and in the long run it was a time saver, less expensive, and healthier, too.  Egg Foo Young was one of those “go to” meals for me, and I’d use whatever I had on hand.  Sometimes, for example, I’d use crooked neck yellow squash, sliced up in place of the bean sprouts.  I’d pack a little scoopful of seasoned rice on the side, and I was ready to go!

Sicilian Sausage w/ Vegetables & Ravioli – Just a Weeknight Meal, and a Little Bit of Home

Sicilian Sausage w/ Vegetables & Ravioli

A quick little weeknight meal, made by sauteing garlic, onion and mushrooms in a small amount of butter and olive oil.  I added some cooked Sicilian sausage medallions,  and a little cooked broccoli.  After this was heated through, I added chopped spinach, allowing it to wilt.  Freshly chopped Roma tomatoes were added  after removing from the heat. I wanted to keep the flavor light, so in addition to the fresh garlic that was added earlier, I seasoned with only Kosher salt and fresh cracked pepper, and a light sprinkling of nutmeg. I took a cue from Sandra Lee  (Semi-Homemade) by incorporating a purchased, but delicious item, Giovanni Rana’s Artichoke Ravioli, cooked then tossed in a little white sauce, then spooned over the vegetable/sausage dish.   Serve with Parmesan, salad, and crusty bread. A very simple dinner idea, but delicious all the same.