Sunny Side Up!

Good morning!

A simple heart shaped egg makes a loud statement.

You are loved.

Good Morning, Sunshine!


  • egg
  • butter
  • sausage
  • toast
  • heart cookie cutters

Make sausage patties, place aside. Warm pan with a dollop of butter. Place cookie cutter in pan, and crack egg in the middle.  Season to taste.  Toast your bread.

Cut the sausage and toast with the cookie cutters.

This makes me smile =)

Have a great weekend filled with love!!


Chicken Cacciatore

Mid week dinners are frantic for me. As soon as I walk in the door from work, I have to have a meal planned AND all the ingredients ready to go, otherwise any delay will push dinner time closer to 8:00 pm. I’ve learned to improvise, be flexible, and keep it simple!  During the week I cook 3 meals. On day four we are all on our own with leftovers or pizza deliver, and I don’t usually cook on Fridays. Those are reserved for going out. So here was my frenzy tonight!

Chicken Cacciatore

  • About three pounds of chicken (I had chicken thighs)
  • 1 small onion, chopped
  • 4 medium garlic cloves, minced
  • Olive oil
  • 1 24 oz POM crushed tomatoes
  • 2 teaspoons oregano, crumbled
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 3/4 cup of dry red wine (Zinfandel was open, so that’s what I used)

Drizzle about 2-3 Tablespoons of olive oil in a large skillet and warm over medium heat. Brown chicken turning once for about 10 minutes.

While cooking chicken, pour yourself a glass of wine (this is important, don’t miss this step!) 😉

Remove chicken and drain oil, leaving about a tablespoon. Add onion and garlic. Sauté until onion is soft and mixture is fragrant. Add tomatoes, wine, oregano, salt, pepper and bay leaf.  Add chicken back to sauce and bring to a boil. Reduce, cover, and simmer for about 35 minutes.

Remove bay leaf and serve with hot cooked pasta, and a sprinkle of parmesan cheese.

Delicious meal in less than an hour!

Kalua Pork in the Slow Cooker

Hawaii is a special place for my husband and me. We fell in love right after high school during a senior graduation trip to Waikiki, our first child was born at the pink hospital (Tripler Army Medical Center), we had two military tours on Oahu giving us eight years of kamaʻaina (local) status. It just seemed like a perfect choice to spend our Silver Anniversary in paradise on the island we have never visited, Lanai!

We spent a relaxing week lounging on the beach, hiking, exploring, eating local foods, and drinking a few mai tais.  Somehow they tasted so much better with a beautiful sunset in our view!

I felt a little guilty that we left our son behind (and daughter, but she’s in college and doesn’t live with us full-time), so before we left, I made my son a staple in the Hawaiian diet, Kalua pig.  He would have survived just fine with his bagel, cream cheese, flaming’ hot cheetos sandwiches, but since he is my meat eater I wanted to make sure that he ate something homemade for a few days. The traditional way the pork is cooked is to dig a hole in the ground, line it with rocks and add fire forming an oven, then add the meat and cook all day long. I have a MUCH simpler way to cook Kalua pork by skipping the fire-pit underground oven and using a crockpot instead!  Three simple ingredients is all you need; pork, sea salt, and liquid smoke. That’s it!!

Kalua Pork in a Crockpot


  • 5-6 lb pork butt roast (also called pork shoulder)
  • 2 Tablespoons of Sea Salt
  • 1 Tablespoon Liquid smoke

Score meat and rub salt on the meat, then add the liquid smoke to the meat.

Put in your slow cooker on and leave it for about 12 hours (depending on your cooker, it may only take up to 8 hours). Turn it once. It’ll fall apart when it’s done.  Shred with a fork.

This is a great dish for a crowd.  I like to serve it with Hawaiian sweet bread like a sandwich.

I like to believe this dish brought good luck to our son. We just learned that he has been accepted to the University of Hawaii!!

I’ll have a mai tai to that!!


“The Bomb” Potpie

The day after Thanksgiving is my favorite stay in your jammies as long as you want kind of day; it’s my Lounge Friday!  After the busy preparations of our Thanksgiving meal, and enjoying the company of my family, I really look forward to a few days of not-a-lota anything! Everyone is on their own in the kitchen, helping themselves to their favorite dish(es) that were left from our feast. Bellies are definitely satisfied for a few days. By Monday we were getting to the point of snubbing our noses at the remaining leftovers, but I still had some turkey that I wanted to spruce up!  My last bit of turkey would be surrounded by a creamy sauce and vegetables aka potpie casserole. I debated on using Bisquick as a topping instead of the traditional pie crust because I wanted the meal to be just a tad bit lower in the caloric category.  Keeping with the traditional crust-like theme, I baked popovers and used it as a base, then added the casserole filling.

After my son took his first bites,  he mumbles “mom, this is the bomb!”  I have to agree, it’s good!

Popovers (12) – Preheat oven to 425

  • 1 cup of milk at room temperature
  • 1 cup of all-purpose flour
  • 2 eggs
  • dash salt

Blend ingredients in a blender until smooth.  Traditionally, popovers are baked in a custard cup or special popover pan.  I used a regular muffin pan.  Grease generously, and put muffin pan in the oven for 2 minutes.

Remove pan and fill with batter half way.  Put in oven and let the popovers puff for 20 minutes.  Don’t be tempted to open the oven.  It needs to stay hot!

After 10 minutes, reduce the heat to 350 and cook an additional 10 minutes.

Popovers will be puffy and golden brown.

Potpie Filling

White Cream Sauce


  • 4 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/8 teaspoon pepper
  • 1 teaspoon of chicken bouillon granules

Melt butter in saucepan on medium high.  Once, melted, whisk flour into butter until smooth and free of lumps. Gradually add milk and continue stirring until the sauce thickens.  Add pepper and bouillon.  Turn to simmer and continue to stir so a film doesn’t form on the top.

Filling (4) – Preheat oven to 350


  • 1/2 onion, diced
  • 1 celery stalk, diced
  • 2 small red potatoes, diced (microwave for 6 min.)
  • 1 carrot, diced (microwave for 6 min.)
  • 1/2 cup frozen petite peas
  • 2 cups turkey or chicken, diced

Get ahead start of the cooking process by microwaving potatoes and carrots on high setting for 6 minutes.  Sauté the onion and celery in a non-stick pan until onion is translucent and fragrant.

Add peas, meat, and microwaved ingredients to the onion and celery.

Fold in white sauce and put in a casserole dish. Place in heated oven for 20 minutes or until bubbly.

Plate up with a popover topped with the casserole filling.  There you go, “The Bomb!”