Quick and easy,for busy nights... good with a simple green salad

1 lb. linguine, cooked and drained
1/2 c. olive oil
1 c. onion, chopped
3 or 4 garlic cloves, minced
2 cans clams, minced or chopped, with liquid
1/2 c. white wine
1 tbsp. parsley flakes
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sweet basil

Heat oil in skillet and saute onion and garlic until
golden. Add clams, wine and seasonings, and simmer 5
minutes. Pour sauce over cooked and drained linguine.
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Easy to make,it's a delicious and tasty use of this inexpensive fish!

2 lbs tilapia fillets
2 eggs, beaten
1/3 cup low-fat mayonnaise
1 teaspoon lemon juice
1 cup breadcrumbs
2/3-3/4 cup grated fresh parmesan cheese
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon thyme
1 tablespoon parsley
Spray baking pan(s) with nonstick cooking spray.
Preheat oven to 400.
Place beaten eggs in a shallow dish. Stir in mayo and lemon juice. Stir until well-combined.
In a separate shallow dish, stir together breadcrumbs, parmesan cheese, and the herbs/spices. Mix well.
Dip each fillet into the egg/mayo/lemon juice mixture (coat both sides). Let excess drip off, then dip into breadcrumb/cheese mixture to coat both sides.
Place coated fillets in prepared baking pan(s). Bake, uncovered at 400 for 20-30 minutes or until fish is white and flaky inside.
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These are an old New England favorite and have been served
at Cape Cod clam shacks for years and years! They are good with either french fries or our favorite, onion rings

2 eggs
1/2 tsp. paprika
1 tsp. fresh chives or parsley, chopped
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1/2 c. milk
1 small can minced clams
1/2 c. clam broth or liquid
2 c. flour
2 tsp. baking powder

Drain clams well, reserving 1/2 cup of clam broth liquid.
Combine all ingredients. Drop by tablespoonfuls into medium
hot oil in a deep fryer or heavy skillet.

Oil that is too hot or cakes which are too large will cause
burning or uncooked centers. Adjust temperature up or down
slightly to compensate. A good starting temperature is 360

The clam cakes will float; turn them over gently as they
rise to fully cook both sides. Do not overload the cooker,
as this will reduce heat too much. Fry only a few at a

Drain on paper towels. Serve with tartar sauce or
or just garnish with slices of lemon
These are best while still warm, but can be served at room temperature as
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Here is another tasty recipe from my daughter, Carolyn Kenny of Payson,AZ... If you have a great recipe, send it.. I'd love to post it on the blog!!

1 shallot
1 garlic clove
3 tbsp white wine vinegar
3t bsp lemon juice
2 salt packed anchovies
1/2 ripe avocado
3/4 cup olive oil
1/2 cup whipping cream
1/4 chopped Italian parsley
3 tbsp chopped tarragon
2 tbsp chopped cilantro
i tbsp chopped basil
fresh ground pepper
3 tbsp chopped chives

peel and dice shallot and garlic and macerate in white wine vinegar and lemon juice. rinse, debone, and finely chop the anchovies and add. add avocado and mash with fork. whisking with fork, gradually add the olive oil and whipping cream as if making thin mayonnaise. stir in the herbs and salt and pepper. This is my addition, seems like a go in the blender might not hurt.
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Fast and easy, when you just need a chocolate fix!

1 pkg. (6 squares) Bittersweet Chocolate
10 Tbsp. butter
1-1/2 cups plus 1 Tbsp. powdered sugar, divided
1/2 cup flour
3 whole eggs
3 egg yolks
Sliced strawberries
Whipped topping

Heat portable oven to 375F.
Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet. ( I use the foil custard cups, easier to remove)
Microwave chocolate and butter in large microwaveable bowl on medium(50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Pour into prepared cups.
Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Top with whipped topping and sliced strawberries if desired
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This sauce is delicious served over boiled or steamed hot dogs in a bun. They are also great on the grill.They taste just like the ones I would have as a kid when I went out with my Grandpa. I top them with shredded cheddar cheese and chopped onions

1 lb ground beef
1 large onion, chopped
2 cloves garlic, minced
1 6 oz can tomato paste
1 cup water
1tbsp sugar
1 tbsp prepared yellow mustard
1 tbsp dried minced onion
1 tsp chili powder
1 tsp worcestershire sauce
1 tsp salt
1/2 tsp celery seed
1/2 tsp ground cumin (heaping)
1/4 tsp black pepper

Brown ground beef in skillet breaking it into small crumbles adding onions halfway through
Add minced garlic when meat is almost done
Add all remaining ingredients, stir well to combine
Simmer over low heat for 15 minutes
Serve over boiled or steamed hot dogs in buns
Top with shedded cheddar cheese and chopped onions
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This recipe comes from my daughter,
Carolyn Kenny Reardon of Payson,AZ

2 cups of milk
2 packages of jello instant cookies and cream pudding mix
1 8oz container of cool whip
premade oreo cookie crust

Mix the milk and the pudding mix together until thick and fold in the cool whip.Pour into the pie shell and chill for a few hours.
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This dish goes together quickly.. Great for those busy nights! It tastes great with some jasmine rice and steamed broccoli with butter and lemon.

4 boneless skinless chicken breasts
sea salt and fresh ground pepper to taste
granulated garlic to taste
4 oz(1/2 jar) apricot preserves
3 oz (1/4 bottle) Russian dressing
1/2 pkg dry onion soup mix

Heat portable oven to 350F
Season chicken well with sea salt, pepper and granulated garlic
Place in an 8 in square casserole dish
Mix together the apricot preserves, Russian dressing and onion soup mix
Pour over chicken
Bake for 45 minutes or until tender
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A delicious cool and creamy dessert, just right for summer!

1 pkg. slice and bake sugar cookie dough
8 oz. cream cheese, softened
8 oz. whipped topping
½-3/4c. powdered sugar (to taste)
Fruit of your choice: strawberries, bananas(sprinkled with lemon juice to prevent browning), peaches, kiwi, blueberries, raspberries sliced
Chocolate chips (white or semi sweet..or both) melted

Preheat portable oven to 325 Degrees. Slice cookie dough into rounds and overlap on a lightly greased and floured 12 in pizza pan
Press dough lightly to make crust and bake for 5-10 minutes until lightly browned
With an electric mixer, beat cream cheese with powdered sugar until fluffy, then lightly fold in whipped topping

Spread onto cooled cookie crust and arrange fruit in circles.
Place chips in microwave for 30 second intervals until melted and drizzle over tops of fruit
Refrigerate leftovers (if any!)
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This is nice served with a tossed salad. It can be prepared using the microwave and portable oven

4 large baking potatoes
1 7 1/2 oz can salmon (skin and bones removed)
1/2 c sour cream
1/4 c chopped sharp cheddar cheese
1 tbsp chopped green onion
1 tbsp chopped dill
1 tbsp lemon juice
1/2 tsp hot pepper sauce
Sea salt, pepper and smoked paprika to taste
1/3 c shredded cheddar
Scrub potatoes and prick with a fork. Either bake in a portable oven @ 375F for 45-50 minutes or microwave for 10-15 minutes until tender when squeezed
In bowl, combine salmon, sour cream, diced cheese, onion, dill, lemon juice and hot pepper sauce..
Season to taste with salt, pepper and smoked paprika
Cut a 1/2 in thick slice from top of each potato
Scoop out pulp, leaving a 1/4 in shell
Mash pulp and stir into salmon mixture
Spoon into potato shells
Top with shredded cheddar
Bake in portable oven at 375F for 15-20 minutes until tops are crisp
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Here is a quick and easy classic that is still as tasty as it was back in the 80's

1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Preheat toaster oven to 375 degrees F
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown
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This delicious and easy recipe was submitted by Janet Mastrangelo-Dane of Rockland MA
Thanks Janet!

4 portabella mushrooms sliced into 1/2 in strips
1 large sweet onion(such as Vidalia), sliced
1 clove garlic, minced
1 green or red pepper, sliced (optional)
4 slices swiss cheese
2 low carb sandwich wraps
2tbsp butter
2 tbsp olive oil
1 tbsp balsamic vinegar(optional)
sea salt and pepper to taste

On a stovetop or in an electric skillet on medium heat,melt butter,then add oil.
Saute onion and peppers(if using) until tender.
Add garlic, saute until fragrant.
Add mushrooms and cook until tender and brown.
Sea salt and pepper to taste
Add balsamic to pan (if using)and cook until absorbed
Lay slices of cheese on wraps then add mushroom mixture
Roll up wraps, slice in half and enjoy!
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Here is another recipe from Woman's World Magazine.It's perfect for a portable oven. Easy to make and delicious to eat!

1 container shredded pork bbq, such as Lloyds
1 can pinto beans, rinsed and drained
1 can 14 oz fire roasted tomatoes with juice
1 can Mexicorn drained
1 pkg corn muffin mix
¾ cup shredded cheddar cheese
1 egg
3 tbs milk
¼ c chopped scallions

Preheat portable oven to 400 F
Grease 2 quart safe baking dish. In baking dish combine, pork, beans, tomatoes with juice and corn.
Microwave on high in 1 minute intervals until hot, 3 minutes.
Meanwhile, stir together muffin mix, ½ c cheese egg and milk until blended. Drop by ¼ cupfuls over hot pork mixture bake uncovered, until topping is golden and baked through, about 15 minutes, adding additional ¼ c cheese during last 3 minutes of cooking time. Serve sprinkled with scallions
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