Turkey Egg Noodle Bake


3 T olive oil

1 onion diced

2 garlic cloves minced

1 pound Cremini mushrooms sliced

1/2 C white wine

1 t thyme sliced

2 C leftover turkey diced*

1 container of creme fraiche (7.5 ounces)*

1 C chicken broth

1/4 t nutmeg

1 C green peas frozen

1/2 C Parmesan*

1/2 package of wide egg noodles

Salt and pepper


Add olive oil to large fry pan and heat then add garlic and onions. Cook until translucent. Add cremini mushrooms and thyme and cook until mushrooms have released their liquid. Deglaze with white wine over medium high heart.  Add creme fraiche, chicken broth, nutmeg and combine and simmer for 10 minutes. Add turkey and peas and cook until peas and turkey heated. Season with salt and pepper to taste.

Bring 4-5 quarts of water salted to boil. Add noodles and cook unit all dente or about  6 minutes. Drain and combine with turkey mixture. Butter a 12″ by 9 ” pan and transfer mixture to the dish. Top with Parmesan cheese and bake for about 20 minutes. 


*Cooked chicken can be substituted in place of turkey.

* I have substituted sour cream or  Mexican creme when I was out of creme fraiche.

*I have also added crushed garlic croutons to the top with the Parmesan before baking. 


Easy Spaghetti Sauce with Pasta


An easy to make spicy pasta sauce made from scratch served over pasta that is low fat but flavorful.


3 T olive oil

1 red onion diced

2 carrots diced

4 garlic cloves minced

2 Jalapeños diced

1 pound 93% lean ground beef

1 T oregano sliced

1 T Worcestershire sauce

3 T Kalmata olives sliced

1/2 C red wine

3 T Cento® tomato paste

3 C tomato sauce

2 C crushed tomatoes

1 box of spaghetti or linguine

5-6 quarts of salted water

1/2 C grated Parmesan(optional)


Serves 6 – 8

Heat olive oil in large skillet then add onions,carrots, Jalapeño, and garlic and cook 7-10 minutes. Add in ground beef  and cook until meat is brown. Add red wine, tomato paste, tomato sauce, crushed tomatoes, and Worcestershire sauce. Bring to boil then lower heat. Add in olives and oregano and simmer 15 minutes. Season with salt and pepper. Ready to serve.

Bring salted water to boil and add pasta. Boil for 9-10 minutes for al dente. Drain and plate in large spaghetti bowl. Pour sauce over the pasta and sprinkle on cheese. Serve with green beans and in the summer with a simple Caprese salad.


My Bouillabaisse


3 T olive oil

1 onion diced

2 celery ribs diced

1 carrot diced

1 large fennel bulb fronds removed and thin sliced

1 leek white part diced

4 garlic cloves minced

3/4 t red pepper flakes

1 t marjoram chopped

1 t thyme chopped

2 T tomato paste

14.5 ounce can plum tomatoes

1 C dry white wine

1 pound Yukon Gold potatoes cubed

6 C fish stock

2 bay leaves

Pinch of saffron

1 1/2 pound halibut cubed

1/2 pound  shrimp

1 pound clams

1 pound mussels washed and de bearded 

1/2 pound scallops

1 3/4 pound Alaska king crab* cut into 1 1/2 inch pieces*


Serves 8-10

Heat olive oil in large pot. add onions, carrot, celery, leek, and fennel. Cook about 7-10 minutes then add in garlic,tomato paste, wine,and plum tomatoes and cook for 5-10 minutes.Add chopped herbs, saffron, and bay leaves and bring to boil. . Add fish stock and simmer 20 minutes.  Add red pepper flakes and potatoes. Cook  until potatoes are  tender about 10 minutes.

Add clams and cook until they pop open about 3 minutes. Add halibut, scallops, and mussels, and cook about 5 minutes. Then add crab and shrimp and cook for two minutes.

Season with salt and pepper. Plate and serve with garlic crostini and a pinch of chopped fennel frond.

Serve  in large bowls.*


*I like the red king more than the golden crab

*I substitute more white fish also in place of the crab.

* I don’t make Rouille

 To make it more affordable I look for fresh white fish and shrimp on sale and clams and mussels from Costco.





Cherry Pie


3/4 C white sugar

3/4 brown sugar

4 T corn starch

2 32 ounce cans red tart cherries

2/3 C juice from canned cherries

1/4 t red food coloring

1/2 t almond extract

1/2 t vanilla

1 T cinnamon

1/2 t butter

1 9 inch deep dish pie crust


1 9 inch pie crust

6 T butter

6 T flour

4 T brown sugar

1 t cinnamon


Oven 400º  Line oven with foil.

Blind bake pie crust. Line with parchment paper and fill with beans or beads and bake until golden. Remove beans and parchment and gently pierce bottom. Bake for 10 minutes.

Cherry Filling

Drain cherries and reserve 2/3 cup of juice. Add cherries, juice, sugars, and cinnamon to medium sauce pan. Stir in the corn starch and cook  over medium high heat until mixture comes to boil stirring occasionally. Remove from heat and stir in almond and vanilla extract. Pour into pie crust and dot with butter.


In medium bowl mix butter, sugar, flour, and cinnamon. Break frozen pie crusts into pieces into bowl and mix with fingers until combined. Sprinkle over top of filling and bake 30-45 minutes. Place pie crust shield on crust for first 15-20 minutes to prevent over cooked crust.

Remove to rack and cool.




Sugar Spiced Pecans


A delicious, easy to make spicy, sugared pecan recipe. Tasty with cheese and fruit plates or on salads.


8 ounces pecan halves

4 T sugar

1/4 – 1/2 t cayenne pepper

2 T butter, melted


Oven 350º

Line baking sheet with parchment paper. Spread pecans out on baking sheet and bake for 15 – 20 minutes. Remove from oven, toss, cool, and place in air tight container.


Serve with a cheese platter or on a green salad.

Richard’s Pork Tenderloin and Rice Casserole



1 quart of water

1/3 C Kosher salt

1/4 C brown sugar

1 garlic clove smashed

2 bruised rosemary stems

1 t sage leaves

2 pound pork tenderloin


Brined tenderloins 

1 C brown rice

1 onion fine sliced

1 can of beef consommé

1 1/2 C water

Salt and pepper


Heat oven to 350º Serves 4

Mix brine ingredients and pour into gallon resealable  bag. Add pork tenderloins that have fat and silver removed. Brine in refrigerator for two hours.

Add rice and sliced onions to 9 inch square dish or large loaf pan then add consommé plus water.  Remove tenderloin from brine, dry and season  with salt and pepper.  Place on top of rice.

Cover and seal dish with aluminum foil. Bake for about 1 hour. Serve with steamed broccoli.


My friend was going to law school and I was a financially struggling undergrad. He occasionally fed me. His favorite to share was his Granny’s pork tenderloin rice casserole. Not fancy but easy and tasty.

Lemon Chicken Breast with Dill and Feta Stuffing



1/2 C lemon juice

1/2 C olive oil

2 t garlic minced

1 T dill rough cut

2 t salt

Fresh ground pepper

4 boneless, skinless chicken breasts pounded*


3 Shitake mushrooms diced

3/4 C brined Feta crumbled

2 T dill fine chopped

1 garlic clove minced

4 T Kalmata  olives chopped

1 t lemon juice


3 T olive oil

4 stuffed chicken breasts

1 T chopped dill,


Heat oven to 350º Serves 4

Place chicken breasts between two sheets of plastic wrap and pound to about 1/2 inch in thickness.

Mix marinade ingredients together in medium bowl and add the chicken. Toss the breasts in the marinade then cover with plastic wrap and refrigerate for four hours.

Add stuffing ingredients together in medium bowl and set aside.

Remove breasts from marinade and put at least 3 tablespoons or more of stuffing on each breast, fold and use toothpick to seal stuffing. Set aside remaining marinade.

Heat olive oil in oven ready skillet over high heat. Cook chicken breast 3 minutes per side. Drizzle set aside  marinade on breasts. Place in oven and bake to 165º F or about 20 minutes.

Remove and cover breasts with foil. Rest for 5 minutes.

Plate chicken breasts and spoon any left over jus over the breasts and reserved dill. Serve with roasted fingerlings  with a big dollop of Tzatziki sauce and a green salad.


* I pound the chicken to get a consistent thickness for cooking. You can cut a slit in the breasts and stuff but I found that the breasts have different thicknesses and can be over baked in thinner sections.

*If any stuffing is leftover I sprinkle it on the fingerlings toward end of the roasting cycle.








Tzatziki Sauce


Chunky tzatziki sauce with dill and lemon. With 2% low fat greek yogurt, this dip is low calorie and big-flavored.


1 C Greek yogurt plain

1/2 cucumber de seeded, grated or diced*

1 garlic clove grated

2 t lemon zest

1 T lemon juice

1 T white wine vinegar

1 T dill chopped

1/2 t salt

Pepper to taste


Place double layer of paper towels in small bowl. Place yogurt on paper towels to de water for 30 minutes. At same time de water cucumbers by placing in double layer of paper towels.

Combine all ingredients in small bowl and adjust seasoning. Cover and rest for 4 hours to over night. Ready to serve with pita, vegetable sticks, topping for vegetables, fish, or chicken.


* Cucumbers can be peeled

Chicken Marsala


An easy to make chicken dish. Quickly sautée lightly floured chicken and then finish in a rich marsala reduction sauce with mushrooms. So yummy served with fresh pasta.

4 half skinless, boneless chicken breasts

3/4 C flour

2 t salt

1 t pepper

2 t Herbs de Provence

4 T butter

4 T olive oil

1 large shallot fine chopped

2 t minced garlic

1 pound Porcini mushrooms sliced

1/2 C Marsala wine*

1/2 C chicken broth

2 T sour cream

Salt and pepper


Heat oven to 170º Serves 4

Place 2 half chicken breasts between 2 sheets of plastic wrap and pound to about 1/4 inch thick. Repeat with remaining breasts.

Add  seasonings to flour in large flat bowl( I use my Pyrex® Pie dish) and mix. Melt  2T butter and olive oil in large skillet. Dip 2 chicken breasts in flour and transfer to skillet.  Cook about 5 minutes per side on medium high heat.  Transfer to plate and place in oven. Add remaining butter and olive oil melt. Dredge remaining breast and cook. Transfer to plate in oven.

Add shallots to skillet cook over medium heat about a minute then add mushrooms and garlic. Cook mushrooms until juices are released. 

Add  Marsala and scrape bits from around the skillet. Add chicken broth and cook few minutes to reduce sauce. Add sour cream and combine. Place chicken breasts and juices to mixture and simmer for couple minutes. Season to taste with salt and pepper

Serve chicken over papperdelle or fettucine and pour remaking sauce over the chicken.As sides broccoli and green salad.



* I buy my Marsala from the local wine store.

Blue Cheese Quiche


1 9 inch deep dish pie crust

3 ounces of a good blue cheese such as Maytag or a Roquefort room temperature

3 ounces cream cheese softened

2 T butter softened

3 eggs well beaten

1 C creme fraiche

1 T melted butter

Salt and pepper*

Optional ingredients can be added such as 3 ounces crumbled bacon, fresh or  carmelized  pears,figs, or onions, walnuts.


Oven temperature 400º for pie crust  375º F for Quiche

Blind bake the pie crust.  Gently poke holes in the crust and put in freezer 10 minutes. Line crust with parchment paper and fill with beads or beans. Bake at 400º F for about 15 minutes or until crust is golden. Remove beans and parchment paper and bake for 10-15 minutes. Remove and cool.

In stand mixer using paddle attachment whip cream cheese, blue cheese, and butter until smooth. Add eggs, creme fraiche, and melted butter and mix thoroughly. Season to taste with salt and fresh ground pepper. Pour into pie crust and bake 25-30 minutes.

Cool and serve*.


Eliminate the pepper if you prefer a sweeter quiche.

Can  be served with carmelized fruit or onions on the side.