Marinated Green Beans with Olives, Tomatoes, and Feta


Marinated Green Beans with Olives, Tomatoes, and Feta

Makes about 4 servings


1/2 pound fresh green beans, trimmed

2 tablespoons olive oil

1 clove garlic, minced

1/2 cup kalamata olives, pitted and sliced

1 tomato, seeded and chopped

2 tablespoons red wine vinegar


1 teaspoon chopped fresh oregano

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 (8 ounce) package crumbled feta


Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 3 to 5 minutes

Immediately drain the green beans and plunge into ice water to stop the beans from cooking further

Drain the beans and set aside

In a mixing bowl, stir in the garlic, olives, tomatoes, vinegar, oregano, salt, and pepper

Add green beans

Toss together until beans are evenly coated

Chill before serving

Sprinkle feta cheese over the top


This recipe is best to be eaten fresh.  Leftovers are not as enjoyable as when it is first made.


Moist Cheddar Garlic Oven Fried Chicken


Moist Cheddar Garlic Oven Fried Chicken

Makes 4 servings

1⁄3 cup butter, melted
2 tablespoons minced garlic
2 teaspoons garlic powder, divided
1⁄2 teaspoon seasoning salt

3⁄4 cup seasoned dry bread crumbs
1⁄2 cup cheddar cheese
1⁄4 cup parmesan cheese
1⁄2 teaspoon ground black pepper

4 boneless skinless chicken breasts
shredded cheddar cheese


Preheat oven to 350°

In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt

In second bowl, combine the dry breadcrumbs, 1/2 cup cheddar cheese, Parmesan cheese, 1 teaspoon garlic powder and black pepper

Dip chicken in butter mixture; then in crumb mixture

Place in prepared 9×13 pan and bake uncovered for 35-45 minutes or until cooked through

(Placing the chicken on a rack in a pan will produce an extra crispy crust).

Top with shredded cheddar the last 5 minutes of cooking

Meaty Stuffed Pepper Casserole


Meaty Stuffed Pepper Casserole

6 servings

1 tablespoon butter

3 cups total of green, red, yellow bell peppers, chopped

1/2 large onion, chopped

1 clove garlic, chopped

1/4 pound each ground Italian sausage and ground beef

Salt and ground black pepper to taste

1/4 teaspoon each dried oregano and garlic powder

1 (14.5 ounce) can diced tomatoes

1 cup cooked white rice

1 teaspoon Worcestershire sauce

1 1/2 cups tomato sauce

1 cup shredded Cheddar cheese


Preheat oven to 350 degrees

Melt butter in a large pot over medium heat

Sauté bell peppers, onion, and garlic until vegetables are slightly soft, 2 minutes

Stir sausage and ground beef into bell pepper mixture

Cook until meat is crumbly and browned, stirring often, 10 to 12 minutes, drain any excess grease

Season mixture with salt, black pepper, oregano, and garlic powder

Mix diced tomatoes, rice, and Worcestershire sauce into meat mixture

Simmer about 5 minutes, stirring occasionally until heated through

Spread mixture into a baking dish

Pour tomato sauce over meat mixture

Bake in the preheated oven until casserole is heated through, about 20 minutes

Top with Cheddar cheese and return to oven for about 10 minutes

Chicken Parmigiana


Chicken Parmigiana

Makes 4 servings


2 eggs, beaten

1/4 cup dry bread crumbs

4 skinless, boneless chicken breast halves, pounded into the same thickness

1-1/2 cups spaghetti sauce

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese


Preheat oven to 350 degrees

Lightly grease a medium baking sheet

Scramble eggs into a small shallow bowl

Place bread crumbs in a separate shallow bowl

Dip chicken into eggs, then into the bread crumbs

Bake in a preheated oven, uncovered, for 35-40 minutes or until no pink in the center. Internal temp of 160 degrees

When I baked these, I placed them on a greased cookie rack over a foil lined cookie sheet. They didn’t need to be flipped and were crispy

If you don’t have a cookie rack, place them on a greased cookie sheet and flip 10 minutes into baking

Pour 1/2 of the spaghetti sauce into a baking dish

Place chicken over sauce, and cover with remaining sauce

Sprinkle mozzarella and Parmesan cheeses on top

Return to the preheated oven for 10-15 minutes until cheese is melted and sauce is hot

Easy Chicken Cacciatore


Easy Chicken Cacciatore

4 skinless, boneless chicken breast halves, pound down

1/4 cup all-purpose flour

Salt and black pepper

3 tablespoons butter


2 (14.5 ounce) cans stewed tomatoes, with liquid

2 cups water (chicken broth or red wine)

1/4 cup brown sugar

1/4 cup balsamic vinegar

1/4 cup low sodium soy sauce

2 teaspoons mustard powder

2 teaspoons chili powder

1 teaspoon celery seed

2 clove garlic, minced

1 cup sliced onion


In a shallow dish or bowl, combine flour, salt and black pepper

Coat chicken breasts with flour mixture

Melt butter in a large skillet over medium heat, and brown chicken on all sides

Remove from skillet, and drain on paper towels

In the same skillet, combine the tomatoes, water (broth or wine), brown sugar, balsamic vinegar and low sodium soy sauce

Season with chili powder, mustard powder, celery seed, and garlic

Bring to a boil, reduce heat, and return chicken to skillet

Cover and simmer for 10 minutes, add sliced onions

Continue simmering for 15 minutes or until chicken is tender, no longer pink and juices run clear

Serve over rice with a side of broccoli

Will’s Chili Queso Dip


Will’s Chili Queso Dip

This is my son’s recipe.  I hope you enjoy it as much as they do!

1 Pound of cooked ground meat

16oz Velveeta cheese

1 cup milk

6 pieces of sliced crispy bacon

1 Can of Chili


Chili Powder

Cayenne Pepper

Ground Cumin


Place all the above ingredients in a Crock pot on low for 2 hours

Stir and enjoy with your favorite dipping chip

My son eats it with Doritos while my granddaughter and daughter in law use Tostitos scoops


Chloe loves her daddy’s cooking!