Jarlsberg Beef Melt Sandwich for two

Goodness that is a sandwich!

Toasting time 5 minutes

Preparation time 20 minutes

Serves 2

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·                  Bread, fresh country style, machine or your favorite firm loaf

·                  Bread knife

·                  Mayonnaise,  Hellmanns, Best Food or Miracle Whip, your choice

·                  Beef, sliced H.E.B Nitrates, Nitrites free

·                  Mustard, stone ground, seedy, horseradish

·                  Swiss, Jarlsberg  Norwegan, sweet nutty cheese

·                  Convection or toaster oven and parchment lined baking tray

·                  Wire cheese slicer

·                  Spreader

·                  Spatula

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1.               4 slices total, 2 per person

2.               1 tablespoon Mayonnaise, for each slice of bread, spread evenly

3.               1 teaspoon Mustard, for two slices

4.               2 slices of beef per slice of bread

5.               1 slice of Jarlsberg per slice of bread

Note: This will be toasted open faced and then assembled for two.

Cut even slices, use the flat of my knife blade to gauge the thickness I want. I love bread, but you don’t want too thin or overly thick.

Mustard, I love the seedy ones, stone ground, and horseradish ones. 

This were to thick to fold, if yours is thin, fold like an accordion as it will create a delightful thickness..moist and enjoyable.

This is a good way to try this type of cheese, if you haven’t already tried it before, as it goes very well with mustard and beef.

Toast setting, should be done as cheese is melted to your liking. 

Remove from oven and place together, one as the top and set on plates.

Slice to serve.

…mmmmm! Enjoy with your favorite beverage and a pickle on the side.

Perfect for during the week when you are tired and it registers over 100 degrees outside.

A bowl full of cherries, a nice ending to a light meal.

~ ~ ~ Good Eating!! ~ ~ ~

~ ~ ~ Good Eating!! ~ ~ ~

Darlin...I love you Breakfast !

Convection Oven  Baking time 25 minutes

Preparation time 10 minutes

Preheat oven to 425 degrees

Serves 2-4

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·                  Parchment paper lined Baking dish, I use the one that came with the Convection Oven

·                  One mixing bowl, medium

·                  One small bowl

·                  Measuring spoons

·                  Small sauce pan, fill with water to 2 inches from the top

·                  Wooden or bamboo mixing spoon

·                  Wire Whisk

·                  Metal spatula for serving

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1.               ½ Sweet Onion, diced into 1 to ½ inch pieces

2.               6 small red potatoes, diced into ½ inch pieces

3.               1 each small orange and yellow Sweet Bell Pepper, diced into 1 to ½ inch pieces

4.               1 Package Applegate Turkey Bacon, slice into 2 inch pieces

5.               2 Tablespoons per portion of Pecorino cheese, grated for garnish

6.               1 Tablespoon, Bragg’s Apple Cider Vinegar

7.               4 Large Eggs, carefully cracked into a small bowl

8.               1 teaspoon each of thyme, dill, paprika, white pepper

9.               1 Tablespoon extra virgin olive oil

Begin by starting your oven to preheat at 425 degrees.

Place into your medium bowl the sweet onion, red potatoes and orange and yellow sweet bell peppers together and mix well with mixing spoon. Add herbs and extra virgin olive oil and mix very well coating all together. Tip onto parchment lined baking dish, spreading evenly from edge to edge. Place the turkey bacon pieces covering it all, it should make a nice single layer over the entire pan.

Place in preheated 425 degree oven and set timer for 25 minutes.

Take your Pecorino cheese and using the small size on your grater so you have enough for each person and set aside.

Crack the eggs carefully into the small bowl.

Now take the small pan with water and add the vinegar and turn on to high heat. When it comes to a rolling boil use your whisk to stir the hot water into a whirlpool. Remove your whisk and as the bubbles and hot water continue to swirl pour in the eggs from the bowl and set your timer to 4 minutes and turn the heat immediately lower to medium heat.

Check your oven, the turkey bacon should be crispy on one side and if you take a fork and pierce a piece of red potato, it should be tender yet firm.

I use a wide metal spatula to lift from the just ready piping hot oven veggies and turkey bacon into bowls. Sprinkle generously with the cheese.

When the eggs are done, lift one egg out at a time with the wire whisk, holding it over the pan to drain all the remaining cooking water from the egg. Place so it is on top of the veggies. Do this with each egg.

Pinch of thyme, dill, white pepper and paprika.

~ ~ ~ ~ Good start to a beautiful day....Darlin! ~ ~ ~ ~

...excite your taste buds...

So many excellent cooks have contributed to this tasty dish. Thank you Kate and Mac!! The size of asparagus varies by season and location. This works well with green and white ones and you cannot miss the flavor this brings out from these delicate spears.


1 Hand full bunch of asparagus, thin or thick, your preference


This part can be any combination of your choice and degree of flavor as it is very flexible.


Extra virgin olive oil
Himalayan Pink Salt
White pepper, course ground
juice of one Lemon
Garlic powder, course chop fresh or pressed
Mix and brush on asparagus. Set aside for 10 min or longer is fine.

These look very large, but I am using my counter top convection oven for just the two of us. I always parchment line the pan my oven came with as it easily can be tossed when done and reduces cleanup. Some BBQ at this point, but with all the fire restrictions with this drought in Texas I am using this method. If you are lucky, BBQ them by all means!!


Set in a preheated broil setting for about 5 minutes, rolling them after 2. If thick ones are used you may have to add up to 2 minutes. I noticed in my oven and these thick ones I added the 2 minutes and still had a nice crisp outside and delicious inside.


We served this with basmati rice and small chicken in garlic pan fried.

Cut up three pieces of thigh boneless, skinless chicken. Drench with remaining asparagus marinade. Heat skillet set on medium high with a little olive oil. When hot, toss in chicken, allow to brown a bit before turning. Stir and cook for about 10 minutes depending upon your heat and allow for browning.

Serve hot, to do this start with the rice and when that is done then do the chicken and lastly the asparagus. Spring treat for the hungry two of you.

Bison 30 Minute Meal

Stove Top Cooking time 30 minutes

Preparation time 10 minutes

Serves 4

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·                  Cast Iron Skillet

·                  Two small pans with lids

·                  1/3 Cup dry measurer

·                  Wooden or bamboo cooking spatula

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1.                2/3 Cup Organic White Rice, Long Grain

2.                1-1/3 Cup Water, to cook rice in

3.                2 Tablespoons Better Than Bullion Mushroom Base

4.                1 block, Ground Bison, 1 Pound

5.                2 teaspoons each of Thyme, Nutmeg, Coriander, Cumin

6.                1/3 Cup water

7.                2 Cups Organic Mixed Vegetables, frozen

It quick, easy… and did I mention that it’s quick.

Measure rice and water into pan without lid on stove, on high heat to come to a boil.

When it comes to a boil, turn to lowest heat and place lid on pan only after the boil subsides to almost no bubbles. Place lid on rice pan and set timer to 30 minutes. Meanwhile…

In cast iron skillet, set heat to medium high. 

Place the mushroom base in pan to melt. Place bison in pan and break up with bamboo cooking spatula. 

Cook while breaking up bison into small pieces. 

When pink is only 50%, add herbs 

and continue cooking till bison is no longer pink, turn off heat.

 If using cast iron skillet the remaining heat in the pan will keep the meat warm. 

Bison doesn’t take as long to cook as beef, so watch for over cooking. Meanwhile…

In small pan, place about 1/3 cup of water to boil. Place frozen vegetables in pan and reduce heat to low.

 Place lid on pan. This should only cook for 5 minutes. When done, turn off heat, only a little liquid should remain, do not drain and return lid to pan.  Meanwhile…

Set the table, ice in water glasses, cheerful placemats, pleasant napkins, every day utensils and a nice candle or flower on the table. It is all about presentation, no matter what your occasion or simple meal, no matter if it is just for yourself or family.  Respect the fact you took care and time to feed a healthy meal. Breath in the aroma of the ingredients filling your home. Be aware of your senses. Check to see if you are calm or excited about the meal, guests or ready to listen to what your family did that day. Plan uplifting those on the dinner table with good news, good thoughts and be happy you are all together…thankfulness.

DING! Timer goes off, turn off all the heat elements on stove. Place rice in bowls, ladle bison in center of rice, place vegetables and any remaining liquid along outside of rice. 

Garnish with chili pepper sauce or leave plain.  Begin a little bit of joyful time nourishing your body…you deserve it! <3 <3 <3