Tasty Tuesday. “Yes, soup for you!”

Social media has been all a twitter and buzz about the cold temperatures we’ve all been experiencing this winter.

Besides a good comedy movie, book, dancing music, and interaction with family and friends, hot soup on a cold day brings a ton of happiness and gets your glow on.




Swiss Chard, Potato & Bean Soup

One of my favorite vegetables is Swiss chard. It’s not only healthy, but has a mild, unique taste that adds a lot of flavor to any soup.

Recipe yields up to 8 servings. (Leftovers can be frozen)


1 can whole tomatoes

1 small onion, diced

4 potatoes, peeled, washed, diced

8 slices of bacon, chopped

2 garlic cloves, minced

2 bunches Swiss chard, washed, chopped into bite size pieces, and also the stalks can also be used. Cut the stalks crosswise.

1 can white kidney beans, drained and rinsed

1 can Navy beans, drained and rinsed

1/4 cup fresh parsley, chopped finely

12 cups vegetable or chicken broth

2 TBSP olive oil

salt and black pepper to taste


Cook diced potatoes in a separate pot in boiling salted water for 6 – 8 minutes. Drain and set aside.

In a big soup pot, heat oil and add bacon, cook until bacon is still soft, then turn heat down to medium and add: onion, garlic and parsley, and continue cooking, stirring constantly, to loosen any bits at the bottom of the pot. Cook until onion is soft.

Add can of tomatoes and stir, breaking up the tomatoes, and cook for 2 – 3 minutes, constantly stirring. Add the broth and turn up heat to high and let cook for 10 minutes.

Then add the Swiss chard, potatoes and beans, stir well, and let the soup come to a boil. Then turn heat down to simmer for 15 minutes.

For more recipes PLUS a children’s novel and a comedy short story all bundled up in one book, please check out: Wishes, Stitches & Dishes: Bundle of Family Fun.

Available on Amazon.



Straddle Me Soup

Soup for all of you!” said in the Soup Nazi tone, with a smile.

Eating for comfort—-One soup at a time

We all have our comfort foods, especially when Mother Nature is being such a bitch is being a tad temperamental.

Soup is my go-to comfort food. Yes, I love chocolate. However, for me, chocolate is not my comfort food because it’s in a class of its own, also in a food group of its own and is an essential part of my diet.

I’ll be sharing two soup recipes with you.

Orgasmically delicious tomato basil soup, chock full of vitamin C and topped with crunchy, spicy chickpeas (have to ensure we get some protein in there).

The second soup recipe I’ll be sharing is Straddle Me Soup—which is really called; Stracciatella Soup.

When I was a little girl I would call this soup; Straddle Me Soup (this may have been a foreshadowing for my desire to write steamy romances).

I claim innocent of all inappropriate charges.

Stracciatella wasn’t easy to say for a four-year old. My siblings thought it was funny. My parents—not so much.

Of course once I understood the significance of what I had called this soup, I stopped. Sort of. I did get a kick out of saying it to the nuns in high school. They didn’t find it funny. I reminded them that English wasn’t my first language.Hey, that excuse has worked for me. Not always, but it was my ace in the proverbial hole.

Selena’s Saucy Sexy Best Ever Tomato Soup



4 lbs ripe Roma tomatoes

1 head of roasted garlic

4 TBSP extra virgin olive oil

1 (28 oz) can crushed tomatoes

4 cups of homemade chicken broth (or vegetable broth or you can use water)

1 cup fresh basil, finely chopped

1/2 cup 1% milk (or you can use skim milk, almond milk or cream)

1 cup shredded carrots

1 cup shredded zucchini

Pot of water

salt and black pepper to taste

Roasted Spicy Chickpeas (recipe below)


Add oil to a skillet and add: shredded carrots and zucchini. Cook on medium-high heat, stirring, until the vegetables are cooked al dente. Remove from heat and set aside.

In a large pot, water to a rolling boil.

In a large bowl, add ice and cold water and set aside.

Place fresh tomatoes in boiling water and allow to boil for 3 – 4 minutes (skins will burst when ready to remove).

Remove tomatoes from boiling water and add them to the bowl of ice water. Let cool, until they are cool enough to handle, then peel off the skins.

Dice tomatoes and crush with a potato masher.

To a soup pot add: broth (or water), tomatoes, canned tomatoes, carrots, zucchini, roasted garlic and 1/2 cup of fresh basil.

Bring mixture just to a boil, while stirring.

Reduce heat and simmer uncovered for one hour.

During the simmering process, taste it, so you can add salt and pepper to taste.

After the hour, stir in the milk (or cream if you are using cream), and let simmer for 5 minutes.

Remove from stove and stir in the remainder of the fresh basil.

Top off with crunchy, spicy chickpeas. Click HERE for the chickpea recipe.

Stracciatella Soup (also known as Straddle Me Soup) Served with Parmesan Crisps


5 to 6 cups of chicken (or vegetable) broth (Homemade broth works best)
3 large eggs
1/4 cup freshly chopped parsley
1/4 cup freshly chopped basil
2 cups fresh baby spinach
2 roasted garlic (mashed)
Juice of ½ fresh lemon
Parmesan Crisps
Salt & pepper to taste (not too much salt if you are serving with Parmesan crisps)


Put heat on stove at medium-high and in a large pot add: broth, lemon juice, garlic, basil and parsley and bring to a boil.

Add the spinach, stir and cook until spinach is wilted.

Season the soup.

Break the eggs in a small bowl.

Gradually drizzle the eggs into the broth, stirring gently with a fork so that the eggs form a thin strand. Do this for about one minute.

Parmesan Crisps


4 oz Parmigiano-Reggiano
Freshly ground black pepper, smoked paprika, or cayenne, optional
Cayenne pepper (optional)


Pre-heat the oven to 300 F

Use a non-stick spray (or use parchment paper) on a cookie sheet.

Grate cheese on the small hole side of your cheese grater.

Place a tablespoon of the grated cheese on the cookie sheet, 4 inches apart.

Flatten the mound of cheese with the back of a spoon.

Season with black pepper, (optional: cayenne)

Place baking sheet on the middle rack of the oven and bake for 5 – 6 minutes, or until golden.




He Said – She Said – In the end they baked pasta.

Admit it; the blog title has you intrigued, right?

Just nod and agree with me.  🙂

I struggle with coming up with titles. They’re harder to create than writing a blog. So if you tell me I lured you here because of the title, I’ll throw in an extra recipe next week.

Yes, it’s Tasty Tuesday time, but before we get to the recipe (posted below), I’m re-posting an old blog post for the new followers.

Thank you chicks and chucks for connecting with me here. I’m grateful for all the bloggers and Tweeples and Facebookers (boy, has our lingo changed with social media, huh?) who share the blog’s link.

really enjoy your comments—either posted here or in your head, it’s all good.

Top 10 Lists

He would never say.


1. Did you catch The View today, or are you a Dr. Phil guy?

2. I’m tired of beer and wings, let’s make some Cosmo’s and cut up veggies.

3. Do these jeans make my ass look too big?

4. Do you want all my tools?

5. Let’s go to the mall.

6. It’s nippy out there, come on in and I’ll make us some tea.

7. I wish those Victoria Secret models would cover up more, they’re not leaving anything to the imagination.

8. Action movies? Pfftttt. There’s a Gilmore Girls marathon on Lifetime. Yippee.

9. Let’s take that quiz online and see which character we are. My friends think I’m Charlotte, but I think I’m more like Carrie.

10. You go, boyfriend.

She would never say


1.  I hate chocolate.

2.  I love parallel parking.

3.  My butt’s too small isn’t it? And my thighs are perfect, don’t lie to me, it’s true.

4.  GPS? Map? Nah. I’m sure we’ll be able to figure out how to get there.

5. Hairy backs are sexy.

6. Our new neighbor, the gorgeous one that works at Hooters, leaves her drapes open when she’s showering. Remind me to tell my husband about it.

7. They can put a man on the moon, but they can’t bottle a locker room scent?

8. I’ll kill the spider.

9. No, it’s my turn to bait the worm on the hook.

10.  I don’t remember the date of our first kiss. Cripes, I can hardly remember our wedding anniversary.

BOTH guys and gals will say that this easy to make & bake healthy dish is delicious.

Baked Veggies and Pasta


1 package of gluten-free penne or any other type of short pasta (could also use whole-wheat pasta, for those who can have gluten)

fresh baby spinach (about 4 cups)

1 sweet pepper (orange or red or yellow, your choice) seeded and sliced

2 yellow zucchini (sliced)

3 TBSP Olive Oil

1 package (1 lb.) ground, low fat turkey (you can also use Italian turkey sausage or any kind of sausgae you like, remove the casings)

Kosher salt & ground black pepper to taste

2 cloves garlic (minced)

1 cup low fat milk

8 fresh tomatoes (diced) or 1 large can diced tomatoes, drained

1 cup part-skim ricotta cheese

1 cup part-skim mozzarella, shredded

2 TBSP Parmasan cheese, freshly grated

2 TBSP Romano cheese, freshly grated


Heat oven to 350 F

Heat a tablespoon of oil in a large nonstick pan over medium heat and add meat, stirring to break it up.

Cook until meat is browned (about 5 minutes, then put it in a bowl).

In the same pan (keeping heat on medium) add the remaining oil and sliced peppers and cook for about 5 minutes.

Then add zucchini and garlic, and cook for about 3 minutes.

Add all this to the meat bowl.

Cook pasta according to package directions, ensuring you are following the al dente directions.

During the last 2 minutes of cooking, add the baby spinach.

Drain pasta and spinach and return to the pot.

Add salt and pepper (or red pepper flakes if you like it spicy) and toss well.

Lower heat to medium-low and to the pasta pot add: milk, tomatoes and meat and vegetable mixture, cook and stir over low heat for 3 minutes.

Spray a casserole dish with non stick spray.

Remove pot from stove and add in all the cheeses, coating all the pasta well.

Transfer all the ingredients to the casserole dish.

Bake uncovered for 20 to 25 minutes, until golden brown on top and heated through.

Enjoy in good health.

Chocolate Bread

Chocolate Bread

Slice and serve with strawberry jam or whipped cinnamon butter.


Makes 6 Breads


1 package Rapid Rise (instant) yeast

1 1/4  milk

1 stick unsalted butter (softened, but not melted)

2 eggs, beaten

1/2 cup white sugar

1/2 cup brown sugar

2 TBSP honey

4 cups flour (you may need a little more)

1 egg was (I beaten egg with 1 tsp. water)

1 teaspoon vanilla extract

10 oz. milk chocolate chips

Pinch of Salt


In a large bowl, mix: 1 cup of flour, sugar, salt, and yeast and stir well.

In a small sauce pan over low heat, add: milk, vanilla extract and honey, mix and warm over low heat for about 3 – 5 minutes.

In the center of the flour mixture, make a well and pour in the milk mixture.

Using your hand, mix the flour and milk mixture in a circular motion.

Once the flour and milk mixture is well mixed, add the butter and add the 2 eggs (add eggs one at a time.)

Add the chocolate chips.

Slowly mix in the remaining flour until everything is mixed well together and you have a doughy consistency.

Sprinkle flour on your working surface.

Turn the dough out onto your working surface and knead the dough until it is soft but elastic (about 7 – 10 minutes).

Cover the dough with a damp cloth, and let it rest for 15 minutes.

After the 15 minutes, uncover and punch dough down.

Divide into 12 pieces.

Roll each piece to form a 1 inch thick rope about 12 inches long.

Take two pieces of the dough-rope and twist together, forming a braid, pinch the ends and loop into a circle.

Line two baking sheets with parchment paper (or grease two baking sheets).

Cover the baking sheets with a damp cloth and let the bread rise until doubled in size (about one hour).

Once risen, brush each  bread with egg wash (1 beaten egg and 1 tsp water).

Once dough has risen, preheat oven to 350 degrees.

Bake at 350 until golden in color. Takes about 30 – 35 minutes.

Cool on a rack.

“Why were the little strawberries so upset?”

Answer: “Because their parents were in a jam.”

I know, I know, not exactly a laugh your ass off type of joke, but I’ve been busy in my writing cave and all my creativity is used up in my projects, and this is all I had for this week’s. . . . TASTY TUESDAY’s Recipe.

Strawberry Pie


Continue reading “Why were the little strawberries so upset?”

Any day can be Mardi Gras with Chicken Gumbo

Welcome to Tasty Tuesday

Celebrate lunch or dinner a la Mardi Gras style.

Slip in a jazzy CD, get some colorful beads (Dollar Store is great for picking up stuff like this) and transport your family and friends to New Orleans with this hearty, delicious, easy to make chicken gumbo.


4 boneless, skinless chicken breasts

2 cups sweet (or spicy) sausages, sliced about one inch thick

1 can diced tomatoes

3 cups chicken broth

5 cups water

1 cup raw or frozen okra, sliced

1 cup chopped onion

1/2 cup sweet red pepper

1 1/2 cups of white (or brown) rice, uncooked

2 tsp. fresh parsley, chopped

1/2 tsp. red pepper flakes

1 garlic clove, minced

1 tsp. celery salt

salt and black pepper to taste



Brown the chicken breasts on both sides remove from heat and cut into bite sized pieces.

Set aside.

Brown the sausage.

Set aside.

In a crock pot add: everything EXCEPT the okra and rice. Okra and rice will be added later.

Cook on low for six hours.

At the end of five hours, add the rice and okra and let cook for one hour on low.

Stir and serve immediately.