Turkey and Wild Rice Soup




Using up some of that leftover Turkey (from Thanksgiving) add 2 cups chicken stock (low sodium), one cup cold water, 1 cup light cream, 1/2 diced onion, one carrot-peeled-shredded, one celery stalk chopped finely, 1 cup wild rice, one teaspoon sage, one teaspoon black pepper, 1-1/2 cups cubed Turkey meat.

In a large soup pot add all ingredients on low heat, cover with a lid and cook 20-22 minutes, stir during cooking time. 

Ladle into soup bowls!

It’ll warm you right up!

Hope you enjoy! Easy and economical to make.

cheffie cooks easy 123.


Sliced Brie, Apple and Pecan Crostini


A great appetizer for the upcoming holidays! Thin baguette sliced and lightly toasted. I keep the Brie (remove rind) cold in the refrigerator until ready to slice and place on top of toasted bread. Slice 2 apples (your choice). To make the pecan topping I use 1 cup chopped pecans (or walnuts or both), 3 tablespoons good maple syrup, 1/4 teaspoon nutmeg, pinch of cinnamon and stir well.

Add a slice of Brie, apple slice, topped with pecan mixture. Refrigerate promptly until ready to serve.

Fun and delicious! They’ll be on our Thanksgiving Appetizer Table!


cheffie cooks easy 1-2-3.

Chicken~Spinach~Walnut Pizza (for one)



Delicious and economical Pizza for one-have it for lunch or a light supper! I use a dough from my local Italian Restaurant, cut the ball of dough in half and freeze one. Roll out dough half into a thick consistency. Brush olive oil on the dough. I use 1/2 cup cooked chicken cubes, 1/2 cup chopped spinach, handful of walnuts, soft cheese base, add shaved parmesan and mozzarella cheese, garlic salt, and bake @ 400 F for 12 minutes or until golden brown.

It is so good!


cheffie cooks easy 123.

Autumn Chicken Salad




A favorite Chicken Salad! One chicken breast-baked, cut. 1/2 cup red grapes, 1/4 cup pecans or walnuts, one celery stalk diced, 1/4 red onion diced, bed of greens, one pear, peeled, cubed, 1 cup sour cream, 1 tablespoon real mayonnaise, dash of garlic salt, black pepper.

Add all ingredients into a large bowl, stir gently to combine. Place bed of greens on a plate, add chicken salad in the center, cover and refrigerate until ready to serve.

Great for lunch or a light supper.


cheffie cooks easy 1-2-3.

Homemade Baked Mozzarella Sticks


16 ounces mozzarella cheese (I get mine from the Italian Market-a ball), cut into sticks and place into the freezer for 15 minutes to get them cold! I use Italian seasoned bread crumbs, garnish with fresh chopped basil. S & P, to taste.

Serve with warm ramekin of marinara sauce.

Coat the cheese sticks well in bread crumbs and place on a rimmed non stick baking sheet pan, place into a hot 450 F oven, bake until golden and cheese is melted. Serve with marinara sauce.

Delicious and economical to make.

Great appetizer!

cheffie cooks easy 1-2-3.