This Turkey Orzo Soup is a perfect use for leftover Thanksgiving turkey. Try substituting Sunday's leftover roasted chicken too! I love that the cooler weather is approaching. It means more soup like this Turkey Orzo Soup. I will purposely buy a whole turkey or just the breast and roast it on a Sunday afternoon, knowing that I will almost...
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Buffalo Roasted Potato Wedges made with russet potatoes and tossed with melted butter and hot sauce; then roasted until golden brown. Over the summer, one of my daughters friends contacted me for the Grilled Chicken Buffalo Pasta recipe I made a while back because she wanted to make it herself. Then it occurred to me that the easy combination could...
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Fresh green beans and sliced peaches tossed with chopped pecans in a maple vinaigrette is a delightfully flavorful Autumnal salad. I know I'm a little late with this one as August was National Peach Month, but at least I made it under the wire. Besides, you can still get fresh, juicy peaches through the end of September. I really enjoyed...
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Portobello mushrooms stuffed with blueberries, pecans, crumbled goat cheese and quinoa is a healthy weeknight meal idea that's loaded with flavor. I know. Blueberry, Pecan and Goat Cheese Quinoa Stuffed Portobello Mushrooms is a mouthful to say. But I had to find some way to describe all of the goodness stuffed in these mushroom caps. I'm usually so busy running...
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Triple Chocolate Zucchini Muffins made with cocoa powder, semi sweet and dark chocolate are so chocolatey. WARNING! The following recipe for Triple Chocolate Zucchini Muffins are not healthy in any way, shape or form, but they certainly taste darn good. Sometimes a girl just needs a chocolate fix. And being there are three of us under one roof, it's bound...
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