Hamburger Steaks with Mushroom Gravy – Cooking Light!

Hamburger Steaks with Mushroom Gravy - Cooking Light

I ran across this recipe for “Burger Steaks with Mushroom Gravy, Sweet Potatoes and Haricots Verts” in Cooking Light magazine. It looked like pure comfort food. It was a quick and easy dish to prepare. I had a few Yukon Gold potatoes, so I opted for mashed potatoes, and we had a bag of Trader Joe’s Haricots Verts in the freezer (our dogs favorite snack of all time, he loves them frozen).

Decadent and delightful! Give it a whirl, this recipe serves 4. Click HERE to go to the website where you can print this Cooking Light recipe!

If you are one of the few who hasn’t perused Cooking Light magazine, check it out! I’ve subscribed for around 20 years now – I look forward to that magazine each and every month!

Catch you back here tomorrow!


Grilled Chicken Tacos with Black Bean, Corn, Avocado and Tomatoes!

Dinner is served!

Talk about a quick dinner! This was fabulous!

Grilled Chicken Tacos with Black Bean, Corn, Avocado and Tomatoes

2 (large) servings

Corn Tortillas (or whatever you like)

Chicken (or chicken cutlets, they cook faster) – we used one cutlet, equivalent to one chicken breast

1 can of Black Beans, rinsed and drained

Fresh or Frozen corn (thawed), a handful or two

Tomato, diced

Onion (whatever kind you like and however much you like)

Pepper Jack Cheese, shredded

1 lime, sliced into wedges

Coat chicken with olive oil. While the chicken is on the grill rinse and drain the beans, thaw the corn or cut off the cob, shred the cheese, dice the tomato, avocado and onion. Set in dishes so each person can put the toppings they like. Heat the tortillas (I have a gas stove, and I put the tortilla directly on the grate and heat about 15 seconds then flip and flip another 10 seconds, but that’s me) – as you heat place the warm tortilla in foil and the packet in a towel to keep warm. (Read other options from HERE).

When the chicken is ready, cut into small pieces and then take a warm tortilla, sprinkle with pepper jack, black beans, onion, corn, tomato, avocado and then squeeze a wedge of lime.

Oh. My. Too good for words! It’s also good with no chicken!

*Note: when buying store bought corn tortilla try to find a brand with very few ingredients. Mine come from Trader Joe’s and the ingredients are “white corn, water and lime”.

Catch you back here tomorrow!

Black Bean Salad with Tomatoes, Corn (and Avocado)!


Sometimes you just need a quick side dish to throw together that is healthy, and most of all… tasty! This is both! This is more of a guide than a recipe, I’ve made it several different ways. For 2-4 servings:

Black Bean Salad with Tomatoes, Corn (and Avocado)!

1 can of black beans – rinsed and drained

Frozen (or fresh) sweet corn – I use a few handfuls

Diced red onion (or Vidalia or green onion, etc.)

1/3-1/2 lime squeezed over the top

A light drizzle of EVOO (extra virgin olive oil)

Taste… add more lime if needed. I don’t add salt, but you can. I do add pepper.

It’s also fabulous with the addition of diced avocado – oh, does that make it delicious!


Catch you back here tomorrow!

Oven Roasted Chickpeas – THE HOT TREAT!


I’ve been seeing a lot of recipes for baked chickpeas. Interesting.  A treat. Crunchy & healthy. Hmmm. I’ve got to try it! I made 1/2 batch to see if I liked it. I DID! The crunch is somewhat addictive, if you don’t pay attention you could easily eat an entire can of chickpeas. Probably not the best idea, 😳

I found this recipe on Chowhound, click HERE for the link so that you can print, read reviews, etc. This recipe received 5 stars with 59 reviews (as I write this) . So you know this one is a keeper!



2-15oz. cans of chickpeas (garbanzo beans) – thoroughly drained and rinsed.

2 Tablespoons of Olive Oil (or less)

1 teaspoon  ground cumin

1 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/2 teaspoon sea salt (I used Pink Himalayan)


Heat over to 400°F and use the middle rack in your oven

Place the spices and olive oil in a large bowl.

Add the chickpeas and toss to coat.

Spread the chickpeas in an even layer on a cookie sheet (with sides so they don’t roll off)

Bake until crisp 30-40 minutes, moving them around on occasion. (I didn’t do that and some of mine were slightly crispy, they were still good). My oven took 30 minutes.

Let me know what you think?? What spices have you used for this? I would love to know!

Catch you back here tomorrow!

In the blink of an eye… dinner is served!

Ready to grill!

Well isn’t this a nice tidy little dinner to take outside and toss on the grill? There is so much in season right now that tastes fantastic, we are so fortunate! We usually split a chicken cutlet (a chicken breast sliced horizontally). The chicken breasts are just so huge we both get kind of freaky about them… so this has been a good solution. Add a few ears of corn, and a peeled and sliced sweet potato (that I have microwaved just until I can start to insert a fork easily), toss in a wee bit of olive oil, thread on skewers with some Vidalia onions and it won’t be long before dinner is served…

Dinner is served!

Yum! Sometimes we have a small salad to go along with, or sliced cucumbers in Greek yogurt and apple cider vinegar with a sprinkle of dill. A favorite any time! It’s nice to grill outside (thank you Fred!), it helps keep the kitchen nice and cool!

Catch you back here tomorrow!

Flashback: Recipe for Med Pasta with Shrimp, Feta and Artichokes!

Med Pasta with Shrimp

Good grief it looks good, doesn’t it? It is! I originally featured this recipe four years ago, but it’s one that’s worth repeating. I use spinach pasta, artichokes, shrimp, garlic, red pepper, feta, olives, a splash of wine and olive oil. This will put a smile on your face!

I like this photo better, more light, so I am replacing the old photo… Hey! Did I mention that this recipe comes together quickly? I know, you just can’t beat it!

It’s wonderful served with Trader Joe’s Olive Baguette and olive oil for dipping!

Here’s a link to the original post: MED PASTA WITH SHRIMP AND FETA RECIPE 

Catch you back here tomorrow!

Brown Rice Bowl with Grilled Chicken, Black Beans, Avocado and more…

This is one of our staple recipes. The ingredients can vary due to preference and what you have on hand, also what is fresh! It can be made with or without meat (chicken, steak, shrimp or just black beans!) – we’ve made it both with chicken and without and it was equally delicious!

Click HERE to print the recipe minus all my words…



1 package Trader Joe’s Brown Rice (freezer), it’s just rice, but you microwave it so it cooks quickly, but you can always use cooked brown rice!

1 Boneless/Skinless Chicken Breast (we usually split one for this meal)

1 carton or can Black Beans (use however much you like), drained and rinsed

Avocado, diced (or you can use fresh guacamole)

Fresh Salsa (or you can cut up tomatoes, onion, a little garlic, lime juice)

Pepper Jack Cheese, shredded

Blue Corn Chips (or any tortilla chips)

Lime wedges


Cook the protein (i.e. we grill the chicken with olive oil, or you could sauté shrimp, etc.)

Cook the brown rice according to package directions.

Put black beans in a small pan and heat on stove or in glass dish in microwave, just until hot.

Set up the diced avocado, shredded cheese, and salsa (we bought Heirloom Tomato Salsa from Whole Foods, it was out of this world!)…


Spoon some rice into your bowl (it can look like not much and end up being a lot!)…

Add cheese, Black Beans, Avocado and Salsa. Squeeze lime over the top (owie, this is so good!)… top with a few tortilla chips.

Out. Of. This. World, right?

Catch you back here tomorrow!