Author Archives: Lisa Hickey

Red Beans & Rice

Ingredients 3 tablespoons bacon grease 1 1/2 cups chopped yellow onions 3/4 cup chopped celery 3/4 cup chopped green bell peppers 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Pinch cayenne 3 bay leaves 2 teaspoons fresh thyme 1 … Continue reading

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North African Meatballs

This is so good!  Rather than browning the meatballs in oil, I decided to bake them for 20 minutes at 400 degrees.  That is the perfect amount of time to prepare the sauce.  Serve with quinoa or couscous. For the … Continue reading

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Avocado Corn Chowder

2 ripe avocados 1.5 cups water ½ c fresh OJ (about 1 large orange) 1 teaspoon honey 1 teaspoon kosher salt ½ teaspoon black pepper ¼ teaspoon ground red pepper 1.5 cups fresh corn kernels (about 3 ears) 1 cup … Continue reading

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Chilled Asparagus Salad

Ingredients 6 quarts water Kosher salt 32 stalks small to medium-size green asparagus, washed and ends trimmed 1 pint Cherry tomatoes, halved 2 lemons, juiced 2 tablespoons white wine vinegar 1 teaspoon honey 2 tablespoons smooth Dijon mustard 4 tablespoons … Continue reading

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Slow-Roasted Tomato Pasta

This is one of our favorites (oh, Cooking Light, we love you!).  I roasted the tomatoes on a Sunday and then put them in a container to use later in the week.  Once that step is out of the way, … Continue reading

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Quickie Chicken Potpie

A couple of tips:  Roast the chicken breast in the oven for 20 minutes at 425.  Remove and let cool while you prep the rest of the ingredients.   I used homemade chicken broth that I pulled out of the freezer … Continue reading

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Chicken Enchilada Casserole

This recipe is from Cooking Light. It’s healthy, gluten-free, and actually one of their “budget” recipes – and it’s GREAT!  Cooking time is about one hour. 4 bone-in chicken thighs 1/3 cup chopped cilantro, divided 1 cup frozen corn kernels, … Continue reading

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Shrimp & Sausage Gumbo

The key to making this recipe quick and easy is using the flour as a thickener, rather than sweating over making a perfect roux, which saves about 30 minutes. Ingredients 2 tablespoons canola oil 1/3  cup + 1 tablespoon  all-purpose … Continue reading

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Beef Tenderloin with Chimichurri Sauce

This is one of those great work-night meals that is easy to whip up, and so full of flavor.  Make the Chimichurri the night before so the flavors have plenty of time to combine.  Using the broiler to cook the … Continue reading

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Wine and Tomato Braised Chicken

Slow-cookers have a bum rap, but I am really digging mine and have discovered a lot of recipes that prove this is a tasty time-saver, like this one below. Serve the braised chicken over mashers. Maybe pair it with some … Continue reading

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