Valentine’s Day – a day early (Baked Shrimp and Feta)

On Thursday’s I work until 7:15pm.  This isn’t too horrible, unless you want to cook a nice romantic Valentine’s Day dinner for your hubby and the holiday falls on a Thursday. Sigh…what’s a girl to do???  Well, even though it is Ash Wednesday, I decided to make the special dinner tonight. As a Catholic, this means no meat.  Shrimp it is!!!!

One of the best things I’ve ever made is Baked Shrimp with Feta.  It is an easy and very flavorful recipe.

In a sauce pan, heat 1 tablespoon of olive oil over medium heat.

Dice one medium onion and cook for three minutes, or until onions are soft.

Add two cloves of minced garlic and cook for 1 minute.
Stir in two cans of no salt added diced tomatoes and bring to a boil.
Add one tablespoon of dill and one tablespoon of parsley and stir.

 Spray your baking dish with cooking spray.  Spread your cleaned and rinsed shrimp in the baking dish and season with salt and pepper.
Pour sauce over the top of the shrimp.

 Top with crumbled feta cheese.
Bake for 20 to 30 minutes in an oven preheated to 425 degrees F.

Serve over angel hair pasta. DELICIOUS!!!

Baked Shrimp with Feta


1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cans of no-salt-added diced tomatoes, do not drain
1 tablespoon of dried parsley or 1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
2/3 cup crumbled feta cheese
Salt and pepper to taste


Preheat the oven to 425 degrees F.
Heat the oil in skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley and dill. Spray baking dish with cooking spray and place shrimp in dish. Season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 20 to 30 minutes.

My final fudge of the day – Ziplock Bag Fudge

Sometimes you just want a no muss, no fuss treat.  As my third type of fudge for my Valentine’s Day cooking program, I am making Fudge in a Ziplock Bag.  No bowls, no clean up and you can eat it right out of the bag. Here we go…

Put one pound (yes, that is ONE POUND) of powdered sugar in a large ziplock bag.  Add 3 ounces of cream cheese.

Two tablespoons of butter

Measure out 1/2 cup of cocoa powder and put it in the bag

Squish all the ingredients together in the bag.

It is not as easy as it sounds.  Mix until smooth.  This next picture is after 10 minutes of smoooshing.

Keep smooshing until smooth. This is after 15 minutes.

You can now eat your fudge out of the bag or press into a flat container.

Fudge made with pinto beans???

Each month I try to find a different “theme” for the cooking program at the library.  For February, I thought it would be nice to do a Valentine’s Day theme, so we’re doing three kinds of fudge and making an origami box to put it in as a gift to the participants’ valentines. One of the many request from the attendees is to have healthier recipe options. I scoured the internet and found No Bake Pinto Bean Fudge on and decided to try it.  Here are the steps to make this fudge.

Mash the contents of one 15.5 ounce can of pinto beans.  I did mine in the food processor until smooth.

Add 3/4 cup of cocoa powder

Melt 1/2 cup margarine (or butter) and pour into food processor.

Add 1 tablespoon of vanilla and 2 pounds of powdered sugar.

Add the equivalent of 1 pound of sugar substitute*.

Turn on food processor and mix until all ingredients are incorporated.

Doesn’t that look yummy?  Hard to believe there are pinto beans in there!!!!

Pour the mixture into a greased 9″ x 13″ pan and spread evenly.

Chop up 4 ounces of walnuts (optional)

The recipe I have from mixes the walnuts into the fudge. I thought it would be nicer sprinkled on top.  What do you think??

No Bake Pinto Bean Fudge


1 – 15.5 ounce can of pinto beans
3/4 C cocoa powder
1/2 C margarine/butter, melted
1 tbsp vanilla
2 pounds powdered sugar
1 pound sugar substitute (or equivalent to 1 pound of sugar*)  I used splenda baking blend
4 ounces walnuts, chopped (optional)


  1. Mash beans (I did mine in the food processor)
  2. Mix together all ingredients
  3. Grease a 9′ X 13″ pan, spread mixture into the pan
  4. Put in the refrigerator and chill thoroughly
  5. Cut into squares and enjoy!

*Make sure to read the sugar substitute package to get the correct measurement to equal 1 pound of regular sugar.

Red Velvet Cake Batter Fudge

If you like cake and you like fudge, you have to try making Cake Batter Fudge.  One of the coolest things about this recipe is that you can change the flavor of the cake mix you use to make many different kinds of fudge.  Today I decided to make it with Red Velvet Cake mix.

In a microwave safe bowl, mix 1 cup of cake mix with 1 cup of confectioners sugar.

Add 1/4 cup butter, cut up, and 1/4 cup of milk to the bowl.  DO NOT MIX…yet.

Microwave cake mix, confectioners sugar, butter and milk for two minutes.

Stir immediately until completely combined.

Add 1/4 cup sprinkles and 1/4 cup of chocolate chips. Fold in gently as to keep sprinkle from bleeding into cake mix.

Spread mixture into a greased pan and refrigerate for 1 hour.

Cut into pieces and enjoy.

Cake Batter Fudge

1 C cake mix of your choice
1 C confectioners sugar
1/4 C butter, cut into small squares
1/4 C milk
1/4 C chocolate chips (or white chocolate, butterscotch, cinnamon. Make it go with your cake mix choice)
1/4 C sprinkles


  1. Mix cake mix and confectioner’s sugar in a microwave safe bowl. Add butter and milk. Don’t stir.
  2. Microwave for 2 minutes. Stir immediately until completely mixed. Add sprinkles and chocolate chips. Do not over mix as sprinkle color may bleed.
  3. Spread into greased pan. Refrigerate for 1 hour. Cut into squares and enjoy.

This makes on 6″ x 6″ container, or double for an 8″ x 8″ pan.

Note: If the batter comes out too runny, stir in 1 tsp of sugar or cake mix at a time until stiff. If too thick, slowly add 1/2 tsp of milk at a time. The batter is supposed to be thick.

I am thankful for…

It’s been a pretty rough year. Between family health issues, horribly weird weather, and major work stress, it’s been hard to find things to be thankful for this year.  I have decided to take some time out of my day off to ponder what I am thankful for and share them with you. Here they are, in no particular order.

  1. I am thankful for my wonderful husband Mike.  In October we celebrated our 10th wedding anniversary and I fall in love with him all over again every day. He is stood by me through illnesses, a car accident, major surgery, triumphs, and tragedies. He has taught me to enjoy the little things in life.
  2. I am thankful for the technology that allows me to “visit” with my family up North. Skype and Facetime has made it so I can actuall SEE that my Dad is doing well after his hip surgery. They let me see how fast my neices and nephews are growing up. While it is not the same as seeing them in person, it helps to take away some of the sting of being so far away from my loved ones.
  3. I am thankful for having a job. It isn’t a horrible job, a fantastic job, or my ideal job, but it is a job. At the library I see so many people who are hurting because they can’t find a job. When I am having a bad day at work I try to remember these people and how lucky I am.
  4. I am thankful for my family. It is so hard to be so far away – especially when Dad got so sick. I really appreciate my brothers and their wives who were able to step in where I was unable.
  5. I am thankful for my parents neighbors. During Dads illness the Hersteins, Mrs. Dickson, and the Stackpole family have done wonderful things to help my Mom and Dad. I’ll never forget that and I pray for them every day.
  6. My little dog Buddy. He is always there for me. His unconditional love has helped pull me out of the deep depression of living so far from my family and everything I’ve ever known and living in the horrible place we live. He is my little buddy.
To be continued…

Food blogging isn’t as much fun when it becomes a job.

I’ve kind of gotten out of blogging regularly about my food adventures.  It’s not that I’m not having those adventures, it is more that I haven’t been enjoying the blogging part.  Besides this blog, I have a page on  It is more of an informational page and it has a lot of rules, such as…you can’t write in first person.  While I have done really well there and have managed to improve my writing, I enjoy writing at Mrs. H and Food Glorious Food a whole lot better.  Between the strict rules at Examiner and the whole blogging thing feeling more like a job, I believe I will be giving up on the Examiner page and just sticking to this one.

With the major “food holidays” coming up, I believe I’d rather concentrate on my fun site and leave the serious writing to the professionals.

Here’s to having fun with food again.

Chicken boring??? Not with this recipe

I used to think chicken was boring. Dry, flavorless chicken or fried chicken used to be the norm. I have been experimenting with different flavors and cooking techniques, and I haven’t had boring chicken in a long time.

One of my favorite new chicken recipes is a version of Apricot Chicken.  All you need besides the chicken, is some apricot preserves, either catalina or russian dressing, and onion soup mix. I serve this over rice. If  you like a little heat, you can add a drop or two of hot sauce.

Apricot Chicken

6 skinless, boneless chicken breast halves

1 package dry onion soup mix
1 (10 fluid ounce) bottle Russian-style or Catalina salad dressing
1 cup apricot preserves (I used low sugar apricot preserves)
  1. Preheat oven to 350 degrees.
  2. Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
  3. Cover dish and bake for 1 hour in preheated oven.               
  4. Serve over rice.


Mike and I like to watch “The Best Thing I Ever Ate”. Recently they were talking about the best thing they ever ate at a Deli, but I’ve seen the best desserts, the best steak, the best breakfast. This show always makes me think about what I would say is the best thing I ever ate. So here goes…the best things I’ve ever eaten, in no particular order…

1. Buffalo wrap from Shakey Jake’s in Stanhope, NJ. When Mike and I first got married, we lived in Netcong, NJ. One day we were out and about and got really hungry. We stopped at a small local bar near home and found our very first “favorite” place as a married couple. We have never had a bad meal there. The buffalo wrap had deliciously seasoned slices of buffalo, lettuce, and tomato all wrapped up in a tortilla. The juicy buffalo, which is difficult to do, keeps the wrap moist and delicious. A generous side of waffle fries completes the meal. We don’t live in New Jersey anymore, so I’m not sure if they still serve the buffalo wrap. If it’s not on the menu, make sure you ask your server. The owner, Chuck, will prepare off menu items for you.

2. Bang Bang Shrimp from Bonefish Grill, Ft. Myers, FL. Mike took me to the Bonefish Grill for our anniversary last year. It came highly recommended by several friends. We were told to make sure we tried the Bang Bang Shrimp appetizer. It was great advice. First, I have to tell you that they also make an AWESOME fresh apple martini. Be careful though, they are STRONG!!!) The Bang Bang Shrimp came out and it was delightful. It was served on a bed of lettuce in a bowl. The shrimp was lightly breaded to a crisp. Then it was tossed in this spicy tangy sauce that was to die for. We WILL be going back.

3. Changs Chicken Lettuce Wraps from P.F. Changs, Ft. Myers, FL. Mike and I love to visit Ft. Myers. There are so many restaurants down there and we are slowly working our way through them. Our visit to P.F. Changs was so wonderful that I’m actually writing the company to thank them. Our waiter was the best waiter I’ve ever experienced. Between the taste of Hot & Sour soup that he let me have to see if I would like it, to the FREE Chicken Lettuce Wrap appetizer that he treated me to because it was my first visit to P.F. Changs, he really went above and beyond to make our experience a good one. Now to the Chicken Lettuce Wrap appetizer – A plate of 4 huge crispy lettuce leaves came out with a delectable plate covered with crispy rice sticks was topped with a delicious mix of chicken, mushrooms, green onions, and water chestnuts. Take a spoonful of the meat mixture and put it on the lettuce leaf and wrap it up. On a side note, when the waiter wrapped up the leftovers, he included extra rice for my honey chicken AND fresh crispy lettuce leaves for the wraps. The food was delicious and the service was stellar.

4.  Sausage and Lentil Soup from Carrabba’s, Port Charlotte, FL – What can I say about Carrabba’s?  For an Italian chain restaurant, they never disappoint me.  A bowl of their sausage and lentil soup happens to be a bowl of happiness. From the spicy deliciousness of the sausage to the freshly grated Parmesan cheese on top, it is one of my favorite soups I’ve ever had in a restaurant.  I would be happy to just have a bowl of that soup and a glass (or two) of their blackberry sangria. Oh wait…I love their ravioli too.

5. The Shrimp Toast from Nine Dragons Restaurant at Epcot, Orlando, FL – Perhaps the most delicious, crispy treat I’ve ever eaten at Walt Disney World.  I can’t even put the flavor into words.  If you go to Epcot, make sure to save room for this appetizer.

6. Bacon and American cheese omelet at Peter’s Family Restaurant in Port Charlotte, FL – Peter’s gets this omelet right.  I hate when bacon is chewy.  The bacon in this omelet is crunchy and delicious.  The flavor of the American cheese, bacon, and egg mix so well together.  Just the memory of the last time I had this makes my mouth water.  It think it’s time to go visit Peter’s.

7.  The Garlic & Butter Blue Crab Clusters from Pincher’s Crab Shack, Fort Myers, FL –  I was dying for seafood and I asked Mike if we could try this restaurant one time when we were in Fort Myers.  I love crab, but hate digging the meat out of the shells, so I figured I’d get an order of crab cakes…until I read the description of this fantastic meal. Blue crabs are cut in half for easy access and sauteed in butter and fresh garlic.  So delicious and sooooo messy…but worth it.  I have to add that the crab and corn chowder was to die for.  I can’t wait to go back for more.

8. Carrot cake from Publix – I noticed a distinct lack of desserts on my list.  I know that you were expecting something more exciting than a cake from a grocery store, but I can’t help it.  Publix bakery has raised the grocery store bakery bar with their carrot cake.  The cake is moist and delicious and the cream cheese icing is to die for.  During “snow bird” season, I go through carrot cake withdrawal because the “two slice” carrot cake packages are usually sold out before I can get to them.  Only three more months to go!!!

9.  Apple Chimi Cheesecake from Applebees – This post is a sad one because Applebees no longer serves this delicious dessert.  Soft tortillas filled with apple pie and cheese cake filling, rolled, toasted, and sprinkled with cinnamon and sugar.  This was the only reason I ever went to Applebees.  I don’t go there anymore. I did manage to find a copy cat recipe for these and I think I’m going to make them and, if you are good, I will post it in my blog with pictures.

10.  Fish Tacos from Bar Louie – I love these fish tacos.  The flavors all mix together to make my mouth and my tummy happy.  I found a copy cat recipe for this one and I’m currently working on lightening it up.  I feel another blog coming up.

What are the 10 best things YOU ever ate????