Wednesday, April 12, 2017

Pepperoni Roll Up

Pepperoni Roll Up

It is a beautiful sunny day here in Georgia. It seems that always when the spring comes, all my memories from growing up flood in. I am from Charleston, WV. and there are certain combinations of foods that we like, My mother however didn't make these much, so I guess really It must be in the water.

In WV they make some really good ones, and my take is just a simple, quick, just kinda trying to find and fix that craving.

I also used the turkey pepperoni which makes the calories a little better and I like the taste. Real pepperoni would give it a stronger and a little more greasier taste. So really it is how you prefer it.

This dough that I used is just a regular pizza dough, but I found these packages of pre-rolled and ready to go, marked down, so I grabbed a bunch and frozen. Then every week or so, I will thaw one out and keep for those days, for a quick kinda lunch or dinner.

Pepperoni Roll Up


1 9x13 pizza dough. Any kind would do, Pillsbury makes a thin crust one, that is nice.

1 package of turkey pepperoni, (you can use the regular, or even deli pepperoni)

1 cup of shredded cheddar lite cheese

A few sprinkles of Garlic Salt

A little olive oil

A little sea salt.


1. Roll out your dough flat to 9x13. (I spray a piece of parchment and roll on that, so that I can roll-up the dough easier.

2. Place the pepperoni all over it, to the edges.

3. Sprinkle with the cheese.

4. Sprinkle lightly a little garlic salt.

5. Roll up, I start at bottom and roll small, pulling up on the paper underneath so it rolls pretty.

6. Place roll, seam side down on a  parchment lined cookie sheet or a Pam sprayed sheet tray, or foil lined and sprayed.

7.  Lightly dribble olive oil on top, very, very lightly, take your hand and swipe it all over the top.
Sprinkle just a little sea salt.

8. Bake at 350 for about 20 minutes, until it gets nice and brown.

9. Take out, let rest 5 minutes and cut. I cut into 8 pieces.

I even did the math with the calories and I ended up with 250 calories a portion. Not bad for a nice lunch.

So I am now writing this, after enjoying a tasty little memory trip to WV.  The sun is shining, and I am going to soak up my vitamin D.

Enjoy you life, cook at home, bring that family back to the table, it is really just that simple

Monday, April 10, 2017

Chili Pie

Chili Pie

So it is Monday and I am looking through the refrigerator, assessing what I am going to do with the leftovers from late in the week and through the weekend. My bunch usually eats through most of everything. I really make an effort to not waste, and if I can make it into an entirely new meal then I won all the way around.

I made chili last week, you know that craving kinda, chili, where you need that meaty, and that spicy, hot kick. Just sometimes you need that. You know what I am talking about.

Out of this chili, we had chili and grilled cheese, and later in the week chili and home baked fries. I had also got a few bowls for lunch. So just a little while ago, I was thinking I was going to bag it and freeze it when a thought struck me.

Chili Pie


2 cups of leftover chili (or new chili, or even can chili)

1 box of jiff cornbread

1 egg

1/3 cup milk

1/4 shredded cheddar cheese

1/2 diced onion


1. Prepare the jiff cornbread, that includes the egg and the 1/3 cup of milk. Mix up and put in a 8 x 8-ish pan. I actually think mine was a little 6 x 9. I sprayed Pam and poured and spread out my cornbread mixture.  350 for 15 minutes. Cook this until cooked, but not brown. I stick a knife in the middle and it came out clean.

2. While the cornbread is cooking, I put my chili in a pan, and cooked it a bit to take the cold out of it and make the end results faster.

3. When the cornbread is done, bring out of oven, and pour the chili on top.

4. Top the chili with the onions, and then sprinkle the shredded cheddar on top.

5. Bake at 350 for only about 10 minutes, Until all melts and the bottom is brown a bit.

Let cool a minute and cut into portions.

So Monday's Dinner is complete and I again, saved a meal, and recreated a nice weeknight meal.

Keep it Simple, bringing the family back to the table.

Pepper Encrusted Steak Croutons on a Romaine Blue Cheese Salad

Pepper Encrusted Steak Croutons on a Romaine Blue Cheese Salad

It seems that when ever I get a good deal on steaks, I get enough for everyone and then always one more. That one more then becomes a wheel and dealing item in the fridge. I love it to myself, well yea, I cooked and slaved over it all. My kids, hmmm, they only want it if I do something with it for them. My husband the meat eater he is; will steal this and eat it, bare handed and cold, and then throw a nibble to the dogs.

Today, I shipped my crew off and I had the day alone. I decided to make a light lunch for such a beautiful sunny Saturday. I was smart and hid my little lonely last piece of steak. I thought and thought. What is better on a steak, than pepper and then blue cheese.. tomatoes would have been a great addition, but sadly that I didn't have.

So this salad was born. I took the time and cut up the steak in bite size, and it makes it such a more manageable salad, than, all that too big a bite, and chewing and chewing.

My Friday leftover, turned into a Saturday Lunch Special.

Pepper Encrusted Steak Croutons on a Romaine Blue Cheese Salad


1 piece of steak, already cooked, but if not you can cook it, I would say I like the 1 whole piece per person, but you could stretch it and get two out of it.

Pepper, plenty on hand, and you can judge how much you will like.

3 tablespoons of olive oil

1 Romaine lettuce, I like to cut it into ribbons, I like the texture of it, and less of a big bite,

1/4 cup or less of blue cheese crumbles.

2 tablespoons of Kens blue cheese dressing (or any dressing) At this point, you may just mix a little sour cream and add you crumbles, but I like easy.


1. Cut the steak into little bite size pieces, that you can actually chew and they stay a bit tender.

2. Put the steak in a small saute pan, with the olive oil and plenty of pepper, and bring up the heat at the same time, turning it over and over so the pepper will start to mingle with the steak.

3. In a bowl, (I use a bowl with a lid, or you can use a gallon baggy) cut your romaine lettuce. I like it in ribbons, so I cut the bottom off and then cut go up about an inch at a time, This makes a nice salad, Put it in a bowl with the lid or a baggie, and pour in the 2 tablespoons of blue cheese dressing. Toss around until it is all coated.

4. Pour out into a nice size salad bowl and crumble blue cheese on top.

5. Add the hot, saute, peppery, steak, leave no juices in the pan, to the top of the salad.

and need I say more,,,,, the wow, is there... the heat from the salad, wilts a little of the lettuce, but then makes the blue cheese melt. Even that little bit of peppery, olive oil that was in the bottom is just so tasty and yummy.

I wanted to start sharing my recipes again. Especially the ones that take what you think is a left-over to a Main Star Dish.

I am all about the simple, and being thoughtful and mindful to what you buy in groceries and how you can use them to their fullest is a great way to keep costs down and dine well.

I am finding these days, that even in a restaurant you are not getting a satisfying meal, and half the time you really don't know what you are eating, and it is getting even more costly.

So hurry home, get back to the table, back to simple times.

Tuesday, January 24, 2017

Uncle Donald Moran RIP August 6, 2012

Donald Moran

Catherine Lynch

"May the road rise to meet you. May the wind be always at your back. May the sun shine warm upon your face. May the rains fall soft upon your fields and until we meet again, May the Lord hold you in the palm of His hand. "

This is dedicated to the passing of another great person who is part of the Lynch family. "Uncle Donald Moran" went to be with the Lord yesterday. I am sure he was greeted with a huge bunch of family that has gone on before us. May he find eternal rest and may his family here on earth, remember him always. May they find peace and comfort in the knowledge that we all be together again one day.

Please pray for my husbands family as they deal with the passing of a grand old soul.

Rest In Peace Always...

Alice J Watson's Milk Toast

This my friends is the cure all for a great cold, well it sure does make you feel better. Some have to get passed the look of the toast all wet. This is another favorite from my house. There were a few of us that wouldn't eat it. That just made more for me.

My mom, made this all the time, right up there with oatmeal, egg on toast, half boiled egg with toast in cup. She was so creative and would try almost anything. She would go to restaurants and try something and then come home and duplicate it. I guess probably because there were so many of us. I thinking cooking was really her gift to us.

This was called Milk Toast. I would list ingredients, but it is just too simple.

Take a measuring cup and pour 2 cups of milk (nuke 3 minutes - very hot)
Add 4 pieces of white toast ( white just keeps any other texture, tastes funny)
Butter, margarine to taste ( i like it till i see the melted butter )
Salt and pepper to taste (the more the better for me, if I have a cold I use more pepper.)
Stir together and eat while hot.

So if you try it, maybe go on the small end, might not be your cup of tea. I wanted to post this recipe just so it could be documented and when people go searching old recipes, it will live on, in the Internet.


Remember " keep it simple"
Life is really just that simple

Holiday Breakfast Fried stuffing and Egg

Waking up on Thanksgiving morning or Christmas morning in our house is just as exciting as the full dinner meal. We make a special Sausage dressing, passed down through my family and my husbands. I truly make about 10 gallon bags of the stuff. The recipe is in another post in my blog.

My mother in law used to stuff her turkey and the part that everyone liked was sticking out and crispy and crunchy. She would catch everyone sneaking a pieces. So she came up with one of the most delicious ways to satisfy everyone and in our house it is a tradition.

With you already cooked stuffing, create small patties, place in a pan with butter, now squoosh patties down so you get some great surface crunch. Flip and make the other side tasty. Put that on a plate and cook up two or three, old runny eggs. I promise you it is a treat. Season it and have at it. The kids make toast too and dip first. Either way it is a great way to eat a hearty breakfast for the holiday. Then of course back to a nap.

The holidays are to indulge.

Life really is that simple

Childhood Throw Back.. Fried Spam Sandwich

I came from a large family and I find that sometimes the stuff we ate growing up, kinda stick with you. You know the really odd stuff and you wonder..hmmmm do other people eat that? You almost kinda wanna share so people can see into your world, or maybe even try it and experience something new.

Now we know SPAM has always been a shelf stable family thing, in my house. I think it is because it was just so there, so compact, so easy.

One of my mom's favorite was to make it was to fry it and then place it on two pieces of white bread (now this bread has to be white and squooshy, really fresh) You know, we all like that. Sunbeam is actually what I buy just for this and peanut butter and jelly. The only way to go.

She would place these two little slices that have been fried on the white bread, place dill pickle chips on it, and then slather the other piece with mayo. Put together and it is heaven.

The warmness of the spam against the cold pickle and the cream mayo. mmmmmmmm
Need I go on..

Try it, you will maybe like it????

It really is the simple things...

Mom's Cream of Turkey on Toast

What a great way to use up left over turkey.
When I was growing up my mom, seemed to always take that leftover turkey and make such wonderful meals. This was just always one of my favorites. I think it is the way the green pepper really compliments the turkey. Kinda gives it such a fresh new taste.

Alice J Watson's Cream of Turkey on Toast


2 cups of left over turkey, dark or white, chunked up, picked
1 green pepper (diced into bite size pieces)
3 tbls  of flour
2 tbls  butter
1 cup of milk
salt pepper
toast to put it on


1) In a pan melt your butter, and add your green pepper until slightly tender.

2) Remove pepper from the pan and then add the flour, mix around a bit until the butter has absorbed the flour and it has cooked slightly (this is a roux)

3) Add in the milk and slowly stir, letting it thicken a bit. (if you have issues thickening, turn up the heat a bit.

4) Add in the leftover turkey and green pepper. Stir until warm and gravy like.

5) Pour this over two pieces of toast.

6) Season with salt and pepper.

I could just sit back and enjoy this, and think of those days, when my mom was feeding  6 of us. She never wasted and always stretched that food budget. I always enjoy sharing her gifts that she left with me.
So enjoy and let me know.

As always, It is just the simple things.