Posts Tagged ‘dinner’


Wednesday, March 19th, 2014

The All-American Slider

Yes, I do love to cook and I try new recipes all of the time.  Many of them include healthy, whole foods like kale and squash.  But sometimes you just need a good burger.  I have pretty much perfected the slider, or mini burger.  Or at least Big W thinks so.  These are totally kid approved!

The All-American Slider

1 lb of organic ground beef {10% fat}

1 tbs. Lawry’s Seasoned Salt

2 tsp. {low sodium} Soy Sauce

3 slices Tillamook Medium Cheddar Cheese

12 King’s Hawaiian Original Hawaiian Sweet Rolls

Combine beef, seasoning, and soy sauce with your hands.  Make small patties by using your palm as the guide.  The patty should will be no bigger than your palm.  Grill or cook on the stove stop until done to your liking.  Just before taking the burgers off the heat, cut each slice of cheese into quarters {or fold and break apart with your hands} and top each patty with cheese.  Place into sliced rolls and serve!

I think the secret is the Lawry’s and the rolls.  Who doesn’t love those incredibly soft, sweet Hawaiian rolls?  You can jazz these up with guacamole, bacon, or barbeque sauce.  My boys like them simply with ketchup.  The All-American Slider.  You can’t go wrong!


You might also like:


Wednesday, July 24th, 2013

Quick and Easy Puttanesca

I know that summer is grill season, but I love a great plate of pasta.  My grandmothers made pasta dishes year round, no matter the temperature outside.   This time of year the pasta needs to be quick and easy, but still full of flavor.  My recipe uses a few “cheater” ingredients to make this Puttanesca sauce a breeze to throw together.

Quick and Easy Puttanesca

  • 1 clove of garlic
  • 1 small onion
  • 28 oz diced tomatoes [canned]
  • 1 jar of your favorite prepared pasta sauce
  • 1 cup pitted Kalamata olives
  • 4 oz capers + a bit of liquid from the jar
  • 1 deli rotisserie chicken


  1. 1.  Mince garlic and chop onion.  Saute together in 1 T. olive oil over Medium heat.
  2. 2.  Add diced tomatoes and jar of pasta sauce. Bring to simmer.
  3. 3.  Roughly chop olives and add to sauce.  [Truth be told I used more than 1 cup of olives!  I love them.]
  4. 4.  Add capers and bit of the liquid from the jar to the sauce.
  5. 5.  Let simmer for 20-30 minutes.
  6. 6.  Shred chicken and add to the sauce.  Turn heat to low.

Serve over your favorite pasta.  Since our pasta must be gluten free, I used Scharr Spaghetti.


You might also like:

Where is June?


  • Simple Practices

  • Trending Posts

  • Archives

  • Subscribe

    Enter your email address