Thanksgiving Brussels Sprout with Prosciutto


Whether hosting or bringing a side to Thanksgiving dinner this easy, awesome tasting dish will be sure to please.

Southwet Roasted Brussels Sprout with Prosciutto

My easy, but awesome, Southwest Roasted Brussels Sprout with Prosciutto will be a great addition to any feast. This recipe is a little more challenging than the usual easy recipe, but remember, you’re cooking a feast – You Can Do This!

Serves 8


1 and 1/2 lb. Brussels sprouts, trimmed and halved .

2/3 cup pickled red onion (recipe below) – chopped.

1/2 cup Cotija cheese – crumbled (can substitute Parmesan)

2 oz. prosciutto – thinly chopped.

3 Tbsp. Chipotle Honey Aioli (recipe below)

2 tsp olive oil.

2 tsp minced garlic.

Chipotle Honey Ailoi: 1 pod chipotle pepper minced, 1 Tbsp of adobe sauce (sauce in the chipotle can), 1 Tbsp. honey, 2 Tbsp mayonnaise, 1 tsp fresh lemon juice. Mix together in bowl.

Pickled Red Onion:

easy picketed red onion

1 red onion – sliced into thin rounds; 3/4 cup rice vinegar; 5 black peppercorns; 5 allspice berries; 3 springs of thyme; 1 clove of garlic – halved; 1 small dried red chili pepper; 1/2 tsp. sugar; 1/2 tsp. kosher salt (or sea salt). In a mason type jar place sugar, salt, vinegar, and spices (except thyme). Gently stir to mix. Add fresh thyme. Place sliced red onion in a colander resting in the sink. Bring 3 cups of water to a strong boil. Slowly pour the boiling water over the sliced onion to lightly blanch them. Drain water. Add the blanched red onion to the mason jar and stir gently.

Place lid on jar and store in refrigerator for at least 30 minutes. I occasionally gently shake the jar to get all onion slices covered with the picking juice.


Heat oven to 400 degrees F.

Spray Canola Oil on 9.5 x 13 oven baking dish. Place Brussels sprout in pan, sprinkle with garlic and olive oil, mix together. Roast for 20 minutes cut side down.

In a fry pan heated to medium high cook the prosciutto.

Remove Brussels sprout from oven, turn them over and then sprinkle with prosciutto. Return to oven for 25 minutes. With 10 minutes left on time add the the Chipotle Honey Aiole and pickled red onion and mix. Place baking dish back in oven for remainder of time.

Plate the Brussels sprouts and top with crumbled cheese.

And there you go you just made a killer vegetable side dish that everyone will want the recipe!

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Southwest Chicken and Bean Soup


The idea for my easy meal recipe this week originated in the cookbook ‘Everyday Light Meals’. Of course, I just had to make some changes to make the dish even easier to make and more flavorful.

My Southwest Chicken and Bean Soup is super easy to make, light, and so tasty. I suspect the soup would be a great meal even without the chicken for a meatless Monday dinner!

easy Southwest Chicken and Bean soup.

recipe serves six


1 lb. boneless, skinless chicken breast.

1 – 16 oz can fat free refried beans.

1 – 15 oz can reduced sodium black beans – drained and rinsed.

1 – 14.5 oz can fat free chicken broth.

1 – 10 oz can RO-TEC original diced tomatoes and green chilis.

3/4 cup roasted corn (thawed from frozen).

1/4 cup shredded Colby cheese.

1 cup of reserved water from chicken boil.

1 bay leaf.

1/2 tsp ground cumin.

salt and pepper.

fat free sour cream for garnish.


In large pot add enough water to cover the chicken breast. Bring water to boil and add breast, bay leaf, and dash of salt and pepper. Bring to strong boil and then reduce to low boil for 5 or so minutes. Remove chicken from water, and then poke it with a fork to make sure no red fluid flows. If cooked properly set it aside.

Reserve 3/4 cup of the chicken boil water. Discard remaining water.

To the same large pot add the reserved water, chicken broth, diced tomatoes sauce, and cumin. Heat to low boil. Add the refried beans and black beans. Stir to combine. Bring mixture back to low boil.

Chop the chicken breast into bite size pieces. Add chicken to pot.

Cook at low boil/high simmer for at least 10 minutes to soften the black beans.

Before serving, melt the Colby cheese into the soup.

After the bowls are filled with the wonderful chicken and bean soup, garnish each serving with a little sour cream.

And that’s all there is to making an easy dinner that is relatively low in fat yet super tasty!


Don’t forget my three volume action novel series featuring Jack Fields and Amber Reyes, along with my thriller Dinner With Lucifer are available from all e-book suppliers virtually everywhere!

Good Eating and Table Talk,





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Best Lasagna Ever


A few years ago I posted Lois’s Grandma’s Italian Lasagna recipe.   That recipe was my go to lasagna for years. But, as usual my mind wondered, and I decided to dial it up to eleven. As a result of my efforts I now have a super easy recipe which will provide you the Best Lasagna Ever!

This recipe is good for a dinner party, large family, or to freeze leftovers.

best lasagna ever

recipe serves ten using two baking pans.


2 packages lasagna noodles.

1 lb. ground beef.

1 lb. ground pork.

1/2 lb. Italian pork hot sausage.

1 lb ricotta cheese.

1 lb mozzarelle cheese.

1 cup parmesan cheese.

28 oz can crushed tomatoes.

12 oz can tomato paste.

14 oz can stewed tomatoes.

1 cup red wine.

1 medium onion – diced.

2 eggs.

4 cloves garlic – minced.

1 Tbsp dry basil.

1/2 tsp salt.

1/4 tsp allspice.

1 bay leaf.

4 loaves sourdough bread (use my garlic spread recipe at table to knock it out of the park).


Heat a large fry pan to medium high heat. Add ground pork, beef, and after removing casing the Italian sausage. Break the meat up with spatiual and brown. When done, spoon out excess fat.

To meat add onions and garlic and sauté. When done add meat and onion mixture to a large pot.

To the meat pot add all tomato cans, and wine. Stir to mix. Add basil, allspice, salt and stir to mix. Add bay leaf. Bring contents to boil and then reduce to strong simmer/low boil. Leave the meat sauce uncovered and reduce until sauce thickens (at least an hour maybe more).

When the meat sauce is getting close, heat a large pot of water (better to do two) and when boiling add noodles and cook per box instruction.

While the noodles cook, mix the ricotta cheese and two eggs in a mixing bowl.

When noodles are done, drain water and place noodles on a greased cookie sheet so they do not stick.

To your 9 x 13 inch backing pans spread butter on bottom and sides. Spread one tablespoon of meat sauce on bottom and then put down  a layer of noodles. Do same to other baking pan.

Add one-third of the meat sauce evenly between both pans, and then do same with ricotta cheese, mozzarella, and parmesan cheese. Lay down a second layer of noodles and repeat the addition of meat and cheese. Lay down a third layer of all ingredients, reserving some mozzarella. Top each pan with a layer of noodles and spread mozzarella over top.

Preheat oven to 350 degrees. Put lasagna pans in oven and bake for 30 minutes. Remove from oven and let stand for 15 minutes before slicing into servings.


While the lasagna sets up, slice, butter and garlic once wrapped in aluminum foil heat your bread in oven at 150 degrees, and make a salad.

And then, its showtime!



Don’t forget, my new religious fiction, thriller, Dinner With Lucifer is now available in all e-book formats.

Good Eating and Table Talk,





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This week my recipe is beyond simple and delicious! This roast garlic spread will wow your guests and keep the vampires away!

roast garlic spread


6 garlic bulbs.

1/4 cup extra virgin olive oil.

1 anchovy – minced.

2 tsp of olive oil remaining in aluminum foil after baking.


Remove excess from garlic bulb, and then slice about 1/3 inch off top to expose garlic cloves.

Place bulbs on large sheet of aluminum foil. Drizzle olive oil over the open garlic tops. Fold aluminum over to seal the garlic. Place aluminum pouch on sided baking sheet (in case there is leakage).

Pre-heat oven to 375 degrees F and then bake bulbs for 45 to 50 minute.


Let bulbs cool to touch, and then simply squeeze the garlic cloves into a bowl. Use a fork mash the garlic.


Then mince the anchovy and add it to mashed garlic (note: anchovy in photo not minced).

Place garlic mixture into mixing bowl and use a hand blender to mix the anchovy into the garlic and form a nice spread.

And that’s it, you just made a great and easy garlic spread for a killer good bread side.


Last weekend we did a road trip to Oakland to visit family. Of course on the way up we planned in a little time for wine tasting in Paso Robles.

With the aid of our 17 year old son and designated driver at the wheel, we went to three wineries. We enjoyed the wine and vibe at Tobin James and although the wine tasting was free we purchased a nice red.

We finished our tasting at Eberle Winery. ( The view of the vineyard from their outdoor deck is awesome! While stepping up to the bar, Sue said to me she hoped we would get to see the wine cavern. Immediately Kirk, the tour guide, unbeknownst to us, standing to our side said, “Grab a glass of wine and I’ll take you on a private tour.”  Sweet!

We learned the story of Eberle, the first winery in the area, and how the process works. We also learned that the nice man sitting near the front door with his dog and friends was ….. yep, the owner — hanging with some local wine lovers. He then led us past the presser, and down a ramp into the ground. On our way to the cavern we passed the enormous distiller tanks.



Finally, Kirk led us down another, steeper, ramp into the wine storage cavern. There we learned the origin of various wood casks, and how different casks were used for specific wines. The cavern was huge, and had two large tasting/dinning areas for club member to enjoy new offerings.



So, after experiencing a private tour led by our friendly and knowledgeable guide, Kirk, we then stepped up to the wine bar to taste their wines. So, here’s the thing, the vineyard is beautiful, the owner sometimes hangs out by the entrance, the tour guide was great, and the wines were wonderful. So, we bought a 2013 Estate Bottled Cabernet Sauvignon, and a 2014 Zinfandel and a Syrah. Oh, and since I’m dying to do a tasting in the cavern, and in the meantime get a discount on wine, I joined the Eberle Winery Cellar Club. We’ll be back!

Don’t forget, my new religious fiction, thriller, Dinner With Lucifer is now available in all e-book formats.

Good Eating and Table Talk,







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