cooking is my hobby

Cooking is my hobby, I would like to share recipes that I have tried and that were a success. I hope that others will want to share their best recipes with me as well.

Monday, December 30, 2013

Taco Burgers

Prep/Total Time: 25 min. 6 servings


1 cup finely crushed corn chips
1 envelope taco seasoning
1 tablespoon dried minced onion
1 egg, lightly beaten
1-1/2 pounds ground beef (I used ground pork)
6 slices cheddar cheese
Sandwich buns, split
Lettuce leaves
Tomato slices
Salsa, optional


1. In a large bowl, combine the corn chips, taco seasoning, onion and egg. Crumble beef over mixture and mix well. Shape into six patties. 
2.  Grill, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 160° and juices run clear.

3.  Top each burger with a cheese slice; cook just until cheese begins to melt. Serve on buns with lettuce, tomato and salsa if desired.

This was good!!!  I am glad that Dan likes to grill.

Sauteed Swiss Chard with Parmesan Cheese

Prep 15 min Cook 10 min Ready In  25 min makes 2 cups


2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced (I used green onion)
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately (I used spinach. Dan does not like Swill chard)
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste  (optional)


1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

This was good even though I didn’t use the Swill chard. 

Flavorful Rice

Prep 5 min Cook 20 min Ready IN 25 min 8 servings


4 1/2 cups water (I used 2 Cups of water)
3 cups uncooked white rice (I used 1 Cup of rice)
2 tablespoons olive oil
2 tablespoons distilled white vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
1 (14.5 ounce) can diced tomatoes, drained


1. In your rice steamer combine the water, rice, olive oil, vinegar, basil, oregano, salt, pepper and tomatoes. Cook according to steamer's settings.

This was good.  Never thought of having tomatoes or basis or oregano in my rice.

Thursday, December 26, 2013

Tuscan Soup

PREP 20 mins COOK 30 mins READY IN 50 mins 4 servings


6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage (I used mild sausage)
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk (I used regular milk)
salt to taste
ground black pepper to taste


1. Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
2. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
3. Add spinach. Continue boiling until spinach is lightly cooked.
4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.

This was really good.  We had it with toaster strips!!
We went over to my Mom’s for Christmas.  We were supposed to have Filipino food.  It didn’t look like Filipino food to me.  It was good but I was a little disappointed. 
We got to see Julie.  She is looking good!!
I can’t believe that she has eight cats!!!! WHY?  To many for me.  She also has two dogs.  I could not afford nor give them the attention that they require. 
We have a burn ban going on here.  I can’t go for a walk because of the air. 
I am just working Sunday.  Nothing so far for next month.

French Toast Supreme

Prep/Total Time: 15 min. 4 servings


8 slices Texas toast
4 slices Canadian bacon
4 slices Monterey Jack cheese
1  Best Egg
1/2 cup refrigerated French vanilla nondairy creamer
Confectioners' sugar, optional
1/4 cup seedless raspberry jam


1. On four slices of toast, place one slice of bacon and one slice of cheese; top with remaining toast. In a shallow bowl, whisk egg and creamer. Dip sandwiches into egg mixture. 
2.  On a hot griddle or large skillet coated with cooking spray, cook French toast for 2-3 minutes on each side or until golden brown. Sprinkle with confectioners' sugar if desired. Serve with jam.

This was really different.  I love have breakfast for dinner!!!

Tuesday, December 17, 2013

Bulgur Wheat with Dried Cranberries

Prep 10 min Cook 15 min Ready In 25 min Serves 4


2 cups water
1 cup dry bulgur wheat
3 tablespoons chicken bouillon granules
2 teaspoons butter
1/2 cup dried cranberries


1. Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.
2. Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.

This was very good.  We had leftovers.
Dan had his teeth worked on yesterday.  It was starting to really hurt yesterday.  I feel bad for him.  So much trouble with his teeth.
On Friday we are going down to his Brother Doug for Christmas dinner.  Karen always a nice dinner.
Played power ball and lotto.  Guess we’ll see what happens!!!

Asparagus with Tomatoes

  Prep 5 min Cook 7 min Ready In 12 min 4 servings
1 pound thin asparagus spears, trimmed and cut in half
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 large tomato, seeded and chopped
1 pinch salt and pepper to taste
1. Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
2. In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
This was very good.  Dan was surprised at how good it was!!  He didn’t think that it was going to be good.