Angel Hair Pasta with Oyster Mushrooms and Bacon

Fall is all about comfort food and i feel like mushrooms too. Last week working with limited ingredients I made this wonderful dish.


12 oz angel hair pasta

6 oz crumbled bacon

8 oz Oyster mushrooms

Salt a pinch

White pepper a pinch

2 garlic cloves

3/4 cup heavy cream

1/2 small tomato diced

Parsley  (optional)


To prepare

Cook pasta in salted water.

While pasta is cooking,  in a frying pan add chopped Oyster mushrooms and one clove of pressed garlic. Sauté in a teaspoon of butter about 4-5 minutes.

Add tbe rest of pressed garlic, bacon and heavy cream simmer 2-3 minutes. Add salt and white pepper to taste. Add drained pasta mix well.

Top with diced tomatoes and parsley  (optional)

Garlic Corn for a Crowd in a cooler

Coming from a large family. There is a way to cook corn that will feed a crowd without using a grill. I make corn like this for most 4th of July’s and it always turns out great.




20-30 corn on cobb

1 lb butter

1 tbs pepper

1 tbs salt

1 head pressed garlic



You will need a cooler use a large one for a large crowd.

Husk corn and layer into cooler.

Bring a large pot of salted water to a boil or use a few pots I use 2 stock pots . Pour over corn,close lid and do not open for at least half hour.

Drain water out, add butter, salt, pepper and pressed garlic. close lid and shake cooler so corn is coated. Enjoy.

Shrimp Bisque

Shrimp bisque is actually very easy to make. When ever I buy shrimp, I buy them raw and use shells a stock for bisque. It always turns out wonderful. And with ingredients that you have at home.


Shrimp Shells
1 bay leaf
2-3 pepper corns
3 cups water
16 oz shrimp
2 large carrots
1 small onion chopped
3 large garlic cloves
2 large tomato peeled and diced
7 tbs butter
2 tbsp flour
1 cup heavy cream

To prepare
In a medium saucepan over medium heat, cook shrimp shells bay leaf and peppercorns in 2 tablespoons of butter 4-5 minutes. Add 3 cups of water and let simmer 10-15 minutes uncovered. Strain through fine mash and discard solids.

in a medium frying pan add 1 tablespoon butter, diced carrot, diced onion, diced garlic and diced tomatoes saute until vegetables are soft about five minutes.

Add to stock and bring to a simmer. let simmer for 20 minutes or until vegetables are tender. using an Emerson blender blend vegetables until blended well and smooth. Add chopped shrimp and cook over medium heat until shrimp turn pink.

in a medium saucepan over medium heat, combine 3 tablespoons butter and flour. Cook, stirring, until flour taste disappears, about 7 minutes. Add heavy cream and blend well with wisk. Season with salt and pepper. Simmer 15 minutes, then remove from heat

Add cream mixture to stock and slowly until incorporate

garnish with herbs

Cinnamon Bagel French Toast with Bacon

Having some left over panera begals. And a few strips of bacon from a cobb salad. I turned leftovers into a yummy french toast bake. Top with maple syrup and its the best. Panera



6 eggs

1/2 cup milk

1 tsp vanilla

2 tsp sugar

2 pinches of salt

Two large cinnamon panara bagels

3 strips cooked crumbled bacon

3 tbsp butter


To prepare

Pre heat oven to 380.

Cut up bagels into 2 inch chunks.

Mix eggs,milk,sugar,salt and vanilla. Add bagel pieces let it peices soak in egg mixture. Crumble up bacon peices into mixture.

In a 8×8 baking dish add cold butter on bottom in thin slices. Pour mixture into baking dish and bake for 35 min. Scoop out onto plates and top with organic maple syrup.




Shrimp Wild Rice Salad with Avocado

So far this is one of my favorite salads or a one plate meal. I think this will be a all time favorite for my family  get together easy to make with clean ingredients. Full of flavor and best of all Cilantro.




16 Oz raw shrimp

1 cup cooked wild rice

3 medium avocados

3 medium tomatoes

1 small onion red or sweet

1/2 cup chopped cilantro

1 juiced Lime

1/2 minced Jalapeño

1/4 cup olive oil

Salt to taste


To Prepare

Saute shrimp just until pink cut in half. Dice up avocado, tomatoes, onion and jalapeños.

Combine shrimp,tomatoes, onion, jalapeños, avocado, cilantro and wild rice.

Gently mix in oil, lime  juice and salt.

And enjoy. This is a large portion and salad tastes excellent the following day too.


Sweet Potato Spinach Frittata



I usually do not eat breakfast and I am not a morning person and I noticed my kids are not breakfast eaters. I practically had to force breakfast and finally gave up. Now when they are hungry both will be in the kitchen searching for something usually around noon. So now instead we hang out while I drink a cup of coffee, read books and play barbies. Never thought I would be playing barbies as an adult. So Brunch/ lunch is eaten instead. This is one of the recipes and that is eaten well or at least by me and 15 month old. Five year old had Cereal.

8 eggs

2-3 tbs olive oil

1 large sweet potato

2 small russet potatoes

1 sprig rosemary

2 tablespoons chopped onion

1 garlic clove

salt and pepper to taste

1 cup chopped spinach

1 sliced tomato


In a frying pan heat oil at medium high heat. Add thinly sliced potatoes, onion, pressed garlic and a sprig of rosemary. saute 7-8 minutes until potatoes are tender. remove rosemary and toss it.

even out potatoes so they are even in the frying pan.

Crack eggs into a bowl season with salt and pepper about 1/4 teaspoon or two pinches of salt. beat them until well mix and pour over potatoes top with spinach and tomato slices, cover with lid and turn heat down to low cook until done. Mine was done in four minutes.

serves 4.







Leftover Brisket Baked Sandwiches


Whenever I make roasted meat and have some left over I use it up by making soup, tacos or sandwiches. Using left over Easter brisket I made baked sandwiches that I served with soup. Crusty bread, cheese and meat is the best combination.


8 whole wheat buns

8 oz brisket

half medium onion

1/2 bell pepper any color

4 tbs mayonnaise

10 slices provolone cheese

Stir fry Onions, mushrooms and peppers until wilted.

While stir frying the vegetables prepare buns.

In a baking dish line buns. Spread with half of the Mayonnaise and layer with five slices of cheese. spread out vegetables across all buns and top with the rest of the Provolone cheese.

spread bun tops with the rest of the Mayonnaise.

Bake at 300 20-25 minutes or until cheese is melted.