Crazy for Kale | Kale Chips


Kale, Fresh Organic

Kale, Fresh Organic                                                         Photo Copyright 2013 Virginia Wright

Recipe: Kale Chips

Summary: Simple Recipe for Kale Chips. I love Kale! This is a recipe I am going to try when the weather gets cooler. 

  • Organic Kale
  • Orgainic Olive oil
  • Sea Salt
  • Organic Garlic


  1. Bake in a 275 degree oven.
  2. Take the ribs off the kale, cut them in nice size chunks.
  3. Spray with olive oil then lightly salt, add a touch of garlic to them and put them on a single layer on a cookie sheet and bake for 20 minutes, turning half way.
  4. I think you could probably try sprinkling garlic powder or salt in place of the garlic if you had no fresh garlic. Carol said they were crispy, light, and tasty. Also she commented that she would make them this way again.

I was scrolling down my timeline on Facebook today and came across a message that Carol  Englehaupt put up telling what she had fixed for supper. As a side, she made Kale chips.  I love Kale, steam it and put butter, salt, and pepper on it. Love! Carol said Kale chips were a simple recipe to make, and she shared. She didn’t say to use “Organic” ingredients, I built that into the recipe because I eat organic wherever I can find it. Thank you for sharing, Carol! 

Carol Englehaupt, Author:                                                                       

Cosmic Shift by C.L. Roth

Shiitake Mushrooms | How to Cook Shiitake Mushrooms

Shiitake Mushrooms by Cindy

Growing Mushrooms
Photo Copyright by Cindy

 Shiitake mushrooms are a true delight! When I first had Shiitakes, it was after listening to a program on TV talking about adding mushrooms to foods as a filler. The point being–you won’t have to eat as much meat and you will get lots of fiber and other nutrients. I went out and bought very large shiitake caps. I came home and fixed them in butter and put them on top of a thinner hamburger than usual,  lettuce and mayo, no bread. I served it up on the plate. The family was quite pleased with this bread-less treat. However, I wasn’t quite sure that I even liked this type of mushroom…at first.

But then…our friend Cindy, gave us some of her shiitake mushrooms that she grows. Oh, my goodness!

Shiitake Mushrooms

Photo Copyright 2013 Virginia Wright

What a difference to get hand cut, clean, fresh mushrooms right from her local farm.

Fried Shiitake Mushrooms 

I don’t mind eating the stems when the mushrooms are smaller. I get out a large frying pan and put about 1 tbsp of Organic butter in the bottom, then add the mushrooms, and let the butter melt into the mushrooms. Turn the burner up on about medium heat, lightly salt the mushrooms and frequently stir so as not to burn the mushrooms. Cook until they are golden brown, and done to taste, about 10 minutes. Shiitake mushrooms have a taste all of their own.

If you don’t like eating the stems, simply pull them off and only cook the caps. But save the stems and grind them up and put them in your meatloaf, or hamburgers as a filler. You won’t have to use as much meat as you normally would, and that means you get a little less saturated fat as you aren’t eating as much meat. You feel full quicker from the fiber replacement too. A win-win situation!

Shiitake Mushrooms by Cindy2

How mushrooms grow at the farm                  Photo Copyright by Cindy

Thanks Cindy for letting me use your photos! And for the true introduction into shiitake mushrooms!





More on shiitake mushrooms: 

Shiitake Mushrooms Disease Prevention:



Grilled Shiitake Mushrooms on Rosemary Skewers by Martha Stewart

Nutrition Facts:

How to Cook Dandelion Greens

How to Cook Dandelion Greens

Dandelion greens are a simple wild green to fix, and can be used in many ways– everything from tea to sauteing the roots. To get started, go find your dandelion patch– First, wrap your hand around the dandelion greens and…more.

Baked Stuffed Lobster

Baked Stuffed Lobster

Photo © Virginia Wright | Baked Stuffed Lobster

Summary: This is an easy and delicious lobster recipe that will “Wow” your guests!


  • 6 live lobsters, boil 2, leave 4 alive.
  • Unseasoned breadcrumbs (enough to fill the cavities of 4 lobster)
  • 1 stick of butter, melted
  • 1 cup crab meat (for ex.meat of Merus King Crab Leg), cooked


  1. Pick the 2 cooked lobster and put the meat in a bowl, add crab, unseasoned breadcrumbs, and a stick of melted butter, mix thoroughly.
  2. Slice the live lobsters from head to tail fins and clean out the internal guts, leaving the inside meat intact. ( I always rinse the inside of the lobsters to make sure all is removed.)
  3. Stuff the lobsters with the stuffing and drizzle with butter.
  4. Bake for twenty minutes loosely covered with aluminum foil in a preheated 350 degree oven.
  5. Melt extra butter for dipping. Serve with fresh corn on the cob.

    Photo © Virginia Wright | Checking doneness

Cooks noteLobster can be stuffed with “lobster only” if preferred. Also for an extra treat for seafood lovers…scallops sautéed  in butter can be added to crab and lobster when making stuffing.
Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe Contributor: Author, Launa McNeilly

You can read more about Launa on her Author Page.

Pineapple and Grape Smoothie

Let's Make a Smoothie

The other day I was reading comments from my Google+ circles, and one of the circle members asked of others what we’d had for our breakfast that day– I had eaten, and posted what I fixed that morning.

Out of curiosity, I perused the comments seeing what everyone else had eaten; when I came upon a commenter that told she had a pineapple and grape smoothie with oats. I thought it sounded really healthy, and knew that viewers here on The Recipe Weekly would enjoy her recipe. I emailed the commenter to let her know that I would be interested in having her recipe so that I could post it here on The Recipe Weekly. The commenter was very prompt in getting it to me, and I wanted to be sure and be prompt about getting it posted for this weeks post.

So the next time you wonder what should be for breakfast– try this delicious, healthy breakfast recipe that is also quick and easy to make! Enjoy.

Summary: A healthy breakfast for two that is super simple to make. Made with pineapple, grapes, yogurt, milk, oats, and honey.


  • 1 cup of fresh or can (drained) diced pineapple
  • 1/2 cup of green seedless grapes
  • 1 cup of low fat vanilla or plain yogurt
  • 1 cup of low fat milk
  • 1/8 of a cup of oatmeal
  • 1 tablespoon sugar or honey if desired for sweetness
  • 1/4 teaspoon of ground cinnamon
Leeza :)


  1. Combine all ingredients in a blender… process until desired smoothness…

Preparation time: < 5 minutes

Cooking time: N/A

Number of servings (yield): 2

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe contributor: Leeza Maez

Recipe Contributor: Leeza Maez


Preserving Jam Cooking Tip

Sue Curry and granddaughter Rosalind, Maine USA


This article “Preserving Jam  Cooking Tip” came about because of a photo post I saw on my friend’s facebook page.

A lot of people use different methods with canning and freezing, but it is important to follow food safety suggestions e.g., using sterilized jars, inspecting canning jars mouth for chips before canning, and to adhere to the cooking times recommended by the experts. As these precautions will help us from getting botulism too.

Years ago, my mother canned. But she didn’t have all the information on canning safety like we have at our fingertips these days with the internet. My grandmother, and great grandmother preserved food too without major issues that I’m aware of. But to ere on the side of caution, it is always good to make sure you follow the canning and freezing safety tips by the experts.

National Center for Home Food Preservation This is a great website with all sorts of cooking tips.

Disclaimer noted, now back to my story…

…On facebook I saw a precious photo of my friend, Sue Curry, with her granddaughter, Rosalind, making jam and putting it up in canning jars. Sue and I go way back, as we were school friends in Belfast, Maine―where I was born and grew up.

This past week I put up Strawberry Jam, I didn’t use paraffin wax over the top of it, but I remember my mom using it as a kid. Which prompted my question to Sue, “Do you use paraffin wax?

Sue said,”Cook your jam according to the Certo instructions. Then you ladle the jam in the jars; turn them upside down for five minutes, then right side up.”  Voila! Jam processed. Now that is what I call a time-saving cooking tip! No Paraffin Wax used.

If you try this time-saving method, do a small batch in case your lids don’t seal then you don’t ruin lots and lots of ingredients. I say it is worth trying– I give this tip–a thumbs up.

Thanks Sue and Rosalind…

Rosalind Getting Lids Ready for  Sealing Jars

Rosalind Getting Lids Ready for Sealing Jars. Do you suppose she is going to be a food scientist? Look at what she has in her ears and holding in her hand...a stethoscope. Love it!

Honey Topping Recipe


Spoon of Honey

This is a simple recipe that you can make with your kids. Who doesn’t love carrot cake? OK so, if you don’t you will miss out… But those who do, the next time you make Carrot cake try this simple recipe for a delectable topping. There are advantages of having beekeeping as a hobby — the HONEY. I’m including a link to ”Daves Bees” (my husband) because he has lots of FREE great information on his website about Honeybees, Mason Bees, Beekeeping, and informative videos on how to build Top Bar Hives.  My book, “Buzzzzzzzz What Honeybees Do,” is a honeybee – beekeeping primer for children and adults. If you would like to test the waters and see an abbreviated version of my book, Buzzzzzzzz is available on Kindle in eBook for only $0.99. Enjoy your recipe!

1 package Neufchâtel cheese
1/3 cup pure honey
1 tsp. pure vanilla ( Mexican vanilla in recipes is my fav!)

Mix ingredients together, and Voila! This simple, but tasty topping is all ready for your carrot cake, and is great on top of fresh made cinnamon rolls. If you would like more topping, just double the recipe.

NOTE: When you can, buy honey from a local beekeeper. Some manufacturers, so I am told, sell a honey blend (honey mixed with corn syrup). They do this– to stretch the honey. If you buy locally, from a local beekeeper, chances are you will get PURE HONEY. You have every right to ask… then get only the best!

Spicy Honey Butter Recipe

Honey Butter Recipe

Recipe: Spicy Honey Butter Recipe

Summary: This is a delicious, quick and easy honey butter recipe with a dash of spice.


  • 1 cup softened, butter or non-hydrogenated margarine
  • 1/2 cup pure honey, more or less–
  • 1/4 cup sifted, confectioner’s sugar
  • 1/8 tsp pure or Mexican vanilla
  • 1/2 tsp Korintje cinnamon or (add just a dash of your favorite cinnamon, to your taste)


  1. Place all ingredients in a bowl and blend until fluffy, for about half a minute. Voila! This is a delicious, quick and easy honey butter recipe with a dash of spice. The whole family can enjoy this spicy butter on their hot, fresh, and out of the oven biscuits. Store covered, in the refrigerator.
  2. RC: VW © Virginia Wright

Preparation time:

Cooking time:

My rating 5 stars:  ★★★★★ 1 review(s)

Wicked Good Whoopie Pie Recipe

Summary: Ayuh, Another Good Old Fashioned Recipe…Whoopie Pies are one of my family’s favorite desserts, one that they ALWAYS ask me to bake whenever we all get together. Whoopie Pies are easy to make, just time consuming– so set aside a whole afternoon for making this Old Fashioned New England Treat!

Whoopie Pie Ingredients

Whoopie Pie Ingredients


  • 1 1/2 c. butter
  • 3 c. w. granulated sugar
  • 6 eggs
  • 1 c. dark baking cocoa
  • 7 c. +/- unbleached all purpose flour
  • 3 tsp. baking powder
  • 3 tsp. baking soda
  • 2 tbsp. pure vanilla
  • 3 c. milk – 3 tbsp.
  • 1 1/2 tsp. salt (optional)
Whoopie Pies

Whoopie Pies

Milk – Filling #1:

  • 6 c. powdered (confectioner’s) sugar
  • 3 sticks butter
  • 3 tsp. pure vanilla extract
  • 1/4 – 1 c. milk (depends on desired consistency)

Egg Whites – Filling #2

  • 3 sticks butter
  • 6 c. powdered (confectioner’s) sugar
  • 6 egg whites
  • 6 tsp. pure vanilla extract
  • Pinch of salt


  1. In large mixing bowl cream butter, sugar and eggs

    Testing Whoopie Pie

    Testing Whoopie Pie

  2. . In separate bowl mix cocoa, flour, baking powder, and baking soda.
  3. Add flour mixture two cups at time. After each flour addition add 1 cup of milk. Batter will be thick.
  4. Line a baking sheet with Parchment paper and spoon a heaping tbsp. of batter on the baking sheet, spacing your whoopie pie batter 2 inches apart.
  5. Bake in preheated 375 F degree oven for ten minutes.
  6. Test Whoopie Pie with wooden toothpick in the center, if it comes out clean– it’s probably done.
  7. Take out of oven and let cool on baking sheet before removing to cooling rack.
  8.  Frost one side of a whoopie and put cover on.
  9.  Wrap in wax paper, then plastic wrap or put in a sandwich bag.

                                                                                   Milk – Filling #1 Instructions:

Whoopie Pie

Whoopie Pie

  1. In a large bowl, beat butter, sugar, and milk; stir in the vanilla extract and continue mixing until well blended.

Egg Whites -Filling #2 Instructions:

  1. In a large bowl, beat butter, sugar, salt, and egg whites; stir in the vanilla extract and continue mixing until well blended.

Cooking time: 10 minute(s)

My rating 5 stars:  ★★★★★ 1 review(s)


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Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Twitter: @therecipeweekly


Submit a recipe for possible publication on The Recipe Weekly

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© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.

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Atkins Diet, Medical Community Less Skeptical!


By Virginia Wright

Report out by The American Journal of Medicine is saying…

Atkins Diet may help your heart after all and has been given somewhat of a

Fruit Bowl

Fruit Bowl © Virginia Wright

SCIENTIFIC, THUMBS UP! The medical community is less skeptical of the Atkins Diet that touts large amounts of protein and fat in the diet; saying people can lose weight “Twice as fast” based on a 6 month study on a Low-Carb/High Fat Diet as a dieter on a Low-Fat/ Calorie-restricted diet. However, it is thought that people will gain weight back faster once off the Atkins diet. No matter what type of diet you chose, making a weight-loss and maintenance program a “Life Style Change” will reduce weight fluctuations. Then incorporate portion control into the equation, exercise 3-4 x per week for (approximately 20-30 minutes per session) and eat less sugary carbohydrates, i.e., candy, cookies, cake, and pies which basically are the “empty calories” in your daily diet. Whether you are on a Low-Fat/Calorie-Restricted Diet, Mediterranean, Low Cholesterol, or Low Carb Diet such as Atkin’s Diet; or any other Diet…Getting up and moving (exercise), lowering portions you eat (calorie reduction), and overall healthier eating habits is a recipe for success.  It All begins with a positive attitude and desire for a healthier, trimmer, you!

Risk Factors Such as….

Atherosclerosis and weight loss need to be studied long term before a Carbohydrate- Restricted diet is endorsed says The New England Journal of Medicine.

Source: The New England Journal of Medicine


Please visit often to see what The Recipe Weekly is Cooking up next…


Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Twitter: @therecipeweekly


Submit a recipe for possible publication on The Recipe Weekly

* Need help adapting a recipe to a healthier version? Ask for suggestions!

© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.

[My Books [Contact Me [Recipe Submission] [Sign-up]