Italian Sausage and Pesto Stuffed Pork Loin


4 lb. Pork Loin

.25 oz. Italian Sausage

1 C Grape Tomatoes

1 Clove Garlic, minced

1/2 tsp. Italian Seasoning

Salt and Pepper

2 T Pesto Sauce

1/4 C Shredded Italian Blend Cheese

1/4 C Fresh Mozzarella Cheese, sliced thin

1/4 C Pesto Sauce


-In saucepan over medium low heat cook sausage, tomatoes, Italian seasoning, salt, pepper and garlic until sausage is fully cooked.  Set aside and allow to cool before using in roast.

-Cut open pork loin down middle until about 1 inch from bottom, slowly slice sides, pulling toward you as you cut.  Your goal is to cut open so roast is flat.

-Spread 2 T pesto on inside, top with shredded cheese, meat mixture, then mozzarella.  Roll up tight, tie with baking twine.

-Coat outside of roast with remaining pesto. Place in 13X9 inch baking pan.  Bake 450 degrees for 15 minutes, reduce temperature and bake 350 degrees for 1 hour 30 minutes or until internal temperature reaches 160.  Remove from baking pan and wrap in foil, allow to rest 15 minutes prior to slicing.  EnjoY!

Red Wine and Shallot Compound Butter

I love this recipe on steak, but I’m sure it would be good on so many things.


1 Stick Unsalted Butter

1 Shallot, minced

1/2 T Fresh Lemon Juice

100 ml. Red Wine (a shot glass is about this amount)

1/4 C Fresh Parsley

Black Pepper and Salt to taste


-Add wine, lemon juice and shallot to saucepan over medium heat.  Bring to boil.

-Stir on occasion, cook for about 7 minutes or until all of liquid cooks out. Allow to cool before next step.

-Place softened butter (can cut into cubes to soften quicker if needed), add in cooked shallot and all other ingredients.  Using hand mixer, blend until well incorporated.

-Place butter on piece of saran wrap, fold over to cover, roll until right roll in created, tie ends ( I use clothes pins) and place in fridge until hard again.

-Remove and slice as you wish.  Enjoy!

Easy Steamed Broccoli

I cant always prepare every part of a meal in a flash, but broccoli I can.  I know many are against microwaving, so sorry if you are one of those people, but in less than 10 minutes you can have great steamed broccoli.


2 Heads Broccoli, florets removed

1/4 C Water

Saran Wrap

2-3 T Sweet Cream Butter

Lemon Pepper

Dried Dill

Garlic Salt


-Place florets in microwave safe bowl, pour in water, cover in saran wrap.

-Microwave high heat 7-10 minutes (time depends on microwave and its power).  Remove from microwave, pour off water.

-Add in butter, stir until melted.  Add in spices per your taste.  Enjoy!

Creamy Turkey Chili

I needed a new recipe for chili, and this one turned out better than I expected.  I know its got a lot of ingredients, but trust me the end result is so worth every one of the items in this recipe.


1 lb. Ground Turkey

2 Cans Black Beans, drained and rinsed

1 Can Kidney Beans, drained and rinsed

1 Can Corn, drained

5 Tomatillos, peeled and diced small

1 C Grape Tomatoes, quartered

1 Can Rotel

1 Can Chipotle Spiced Diced Tomatoes (*see note)

1 1/4 C Diced Fresh Cilantro

3 Cloves Garlic, minced

1/8 C Brown Sugar

2 tsp. Cumin

1 tsp. Dried Oregano

1/2 tsp. Nutmeg

Salt and Pepper to taste

1 C Heavy Cream

1/2 C Sour Cream

8oz. Mascarpone Cheese


-In pan over medium heat cook turkey, season with salt and pepper.  Cook until done.

-Add all ingredients to crockpot except cream, sour cream and mascarpone cheese.

-Cook low 6-8 hours.

-In medium pot over medium low heat mix heavy cream, sour cream and mascarpone cheese together until cheese is melted and blended.  Add to crockpot, allow to cook an additional 30 minutes.  Great served with cheese.  Enjoy!


Sea Scallops in Mustard Cream Sauce


1/2 lb. Sea Scallops

Creole Seasoning for dusting

1 T Butter

1/2 tsp. Minced Garlic

2 T Marsala Wine

1/4 C Heavy Whipping Cream

1 T Fresh Lemon Juice

1/2 T Dijon Mustard

1 tsp. Sweet Grain Mustard (I always use a sweet Bavarian style)


-In bowl whisk together mustard, lemon juice and cream; set aside.

-Dry scallops, lightly dust with creole seasoning (do both sides).

-Heat skillet over medium high heat, add in butter and melt.  Cook scallops 1-2 minutes per side, remove and set aside.  Add in garlic and cook about 2 minutes or until fragrant.

-Deglaze pan with wine, stir in mustard mixture, reduce temperature to medium, cook until sauce thickens.  Add in scallops and cook in sauce for an additional 2 minutes.

-Remove from pan, and pour over sauce.  Enjoy!


Honey Garlic Shrimp


1/8 C Soy Sauce (use GF if needed)

1/4 C Honey

2 1/2 T Fresh Orange Juice

2 Cloves Garlic, chopped small

1/2 lb. Large Shrimp, deveined and peeled

1 T Butter


-In small bowl combine soy sauce, honey, orange juice and garlic.  Place shrimp in sealable bag, pour half of mixture over shrimp.  Allow to marinate about 1 hour.

-In medium saucepan over medium heat melt butter, add in drained shrimp, sprinkle with salt and pepper.  Cook until they turn pink (means they are done).  Remove shrimp and set aside.

-Increase temperature to medium high, pour in remaining marinade, cook until sauce thickens.  Add shrimp back in and cook 2 minutes.  Serve with sauce.  Enjoy!

Salsa Verde Chicken and Rice Soup

Its been raining here a lot lately, so for me, no matter how hot it is I want soup.  This is the latest crazy creation.


2 Celery Stalks, sliced thin

1 Large Carrot, diced

1 Yellow Onion, diced

2 C Cooked Chicken, diced

2 C Salsa Verde

1 Can Rotel

1/4 C Diced Fresh Cilantro

1 package Taco Seasoning

2 tsp. Paprika

2 tsp. Cumin

1 tsp. Garlic Powder

6 C Vegetable Broth (I find this adds better flavor than chicken broth)

1 C Yellow Rice


-Add all ingredients except rice to crockpot.  Cook low 6 hours.

-Stir in rice allow to cook until done (20-30 minutes).  Great served with sour cream.  Enjoy!