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Yummy recipe, Las Vegas, NV (2026)

06/17/2026

Classic Pastrami on Rye Sandwich 🥪🍖

Sink your teeth into this towering pastrami on rye, loaded with tangy mustard and served with a pickle a deli classic that’s pure satisfaction!
Ingredients (Serves 2)

12 oz pastrami, thinly sliced 🍖
4 slices rye bread 🥪
2 tbsp yellow mustard 🍯
1 tbsp butter 🧈
1 dill pickle, sliced (for serving) 🥒
1 tsp caraway seeds (optional) 🌱
Salt and pepper, to taste 🧂

Instructions

Prep the Bread: Lightly butter one side of each rye bread slice. If using caraway seeds, sprinkle a pinch on the buttered side for extra flavor. 🥪🧈
Toast the Bread: Heat a skillet over medium heat. Place the bread butter-side down and toast for 2-3 minutes until golden and crisp. Remove and set aside. 🔥
Assemble the Sandwich: Spread mustard generously on the untoasted side of two bread slices. Pile high with pastrami (about 6 oz per sandwich), seasoning with a pinch of salt and pepper. Top with the remaining bread slices, toasted side out. 🍖🍯
Grill (Optional): Return the assembled sandwiches to the skillet. Cook for 2 minutes per side to warm the pastrami and meld the flavors. 🥪🔥
Serve: Slice the sandwiches diagonally and serve with pickle slices on the side. Enjoy this hearty, flavorful bite! 🍽️

06/14/2026

Savory Mushroom & Gruyère Puff Pastry Braid

Ingredients:

1 sheet puff pastry, thawed

2 tablespoons unsalted butter

1 tablespoon olive oil

1 small yellow onion, finely diced

2 cloves garlic, minced

10 oz cremini mushrooms, sliced

1 teaspoon fresh thyme leaves (or 1/2 tsp dried)

Salt and pepper to taste

1 cup shredded Gruyère cheese

1 egg (for egg wash)

Instructions:

Roll out the puff pastry on a lightly floured surface and set it aside while you prepare the filling.

In a large skillet, melt the unsalted butter with the olive oil, then add the yellow onion and cook until soft and lightly golden.

Stir in the garlic and sauté briefly until fragrant, then add the cremini mushrooms and cook until they release their moisture and begin to brown.

Sprinkle in the fresh thyme and season the mixture with salt and pepper, letting everything cook together until the flavors blend.

Remove the pan from the heat and fold in the Gruyère cheese so it melts slightly into the warm mushroom mixture.

Place the puff pastry onto a parchment-lined baking sheet, then spoon the mushroom filling down the center.

Cut diagonal strips along both long sides of the pastry and fold them over the filling in a braided pattern, alternating sides as you go.

Brush the entire braid with the beaten egg to help it bake to a glossy, golden finish.

Bake in a preheated 400°F (200°C) oven until the pastry is puffed, crisp, and richly browned.

06/14/2026

Diabetic-Friendly Chicken Chow Mein

Ingredients

Chow Mein

2 boneless, skinless chicken breasts (thinly sliced)

8 oz chow mein noodles

(or whole-wheat thin spaghetti for lower blood sugar)

2 cups shredded cabbage

1 cup julienned (thinly sliced) carrots

1 cup sliced celery or snow peas (optional)

1 small onion, sliced

2 tablespoons oil

Chow Mein Sauce (Diabetic-Friendly)

3 tablespoons low-sodium soy sauce

1 tablespoon oyster sauce (optional)

1 tablespoon rice vinegar

1–2 teaspoons sesame oil

1 teaspoon cornstarch

1 teaspoon monkfruit sweetener (or no sweetener)

¼ cup water or chicken broth

½ teaspoon garlic powder or 1 garlic clove

½ teaspoon ginger powder or fresh ginger

Instructions

1. Cook the noodles

Boil the noodles until just tender.

Drain and rinse.

Toss with a little oil so they don’t stick.

2. Cook the chicken

Heat 1 tablespoon of oil in a pan or wok.

Add the sliced chicken.

Stir-fry until fully cooked.

Remove and set aside.

3. Cook the vegetables

Add the remaining 1 tablespoon of oil to the pan.

Add the onion, cabbage, carrots, and any other vegetables.

Stir-fry for 2–3 minutes until slightly soft but still crisp.

4. Put everything together

Add the chicken back into the pan.

Add the noodles.

Pour the sauce over everything.

Toss and stir on high heat for 1–2 minutes until the sauce thickens and coats the noodles.

Tips for Diabetics

Use whole-wheat noodles or low-carb noodles.

Add extra vegetables to lower the carb load.

Keep the sauce light—many sauces have hidden sugars.

Watch your portion size since noodles are high in carbs.~~

06/14/2026

Egg Pie fresh out of the oven. I make them alot, It's on my list of Comfort Foods.

4 Eggs

1 1/2 C. Sugar

1/2 c. Flour

2 C. Milk

1 TSP. Vanilla

1 stick of Margarine

Mix all ingredients. Por into sprayed 9 or 10 inch pie plate. Bake at 350, approximately 1 hour. This pie makes its own crust.

* For Coconut, add 1 cup of coconut

* For Choclate pie, add 1/4 cup of Harshly' Cocoa

Enjoy

06/14/2026

Easy Marinated Cheese Appetizer with Salami & Pickles

Ingredients

8 oz block of cheddar cheese, cubed

8 oz block of mozzarella cheese, cubed

1 cup sliced salami, cut into strips or quarters

1 cup pickle slices (dill or bread-and-butter)

¼ cup olive oil

2 tablespoons white vinegar

1 teaspoon dried oregano

1 teaspoon garlic powder

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

Directions

In a large bowl, combine the cubed cheddar cheese, mozzarella cheese, salami strips, and pickle slices.

In a separate small bowl, whisk together olive oil, white vinegar, oregano, garlic powder, red pepper flakes (if using), salt, and pepper.

Pour the marinade over the cheese, salami, and pickles. Toss gently to coat all the ingredients evenly.

Cover and refrigerate for at least 2 hours (overnight for best results).

Serve chilled as an appetizer with crackers or bread.

06/14/2026

Spicy Jalapeño Popper Soup with Grilled Cheese Dippers

Ingredients:

For the Soup:

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 4 cups chicken or vegetable broth

• 2 cups cream cheese, softened

• 1 cup shredded cheddar cheese

• 1 cup diced jalapeños (fresh or pickled)

• 1 teaspoon smoked paprika

Grilled cheese dippers can be prepared separately using your favorite sandwich bread, butter, and melty cheese.

Instructions:

1. Sauté Aromatics:

In a large pot, heat olive oil over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for another 1–2 minutes.

2. Add Broth & Simmer:

Pour in the chicken or vegetable broth and bring to a simmer.

3. Melt in the Cream Cheese:

Reduce heat to low and stir in the softened cream cheese. Stir continuously until fully melted and incorporated.

4. Add Cheese & Jalapeños:

Add shredded cheddar cheese, diced jalapeños, and smoked paprika. Stir until the cheese is melted and the soup is smooth and creamy. Simmer for 5–10 more minutes to allow flavors to meld.

5. Blend (Optional):

For a smoother texture, use an immersion blender to blend the soup to your desired consistency, or leave it chunky for more bite.

6. Serve:

Ladle the soup into bowls and pair with grilled cheese dippers for dipping. Garnish with extra cheese, sliced jalapeños, or crumbled bacon if desired.

Servings: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

06/14/2026

Fried Jalapeño Popper Bites – Crispy, Creamy, Spicy Cheese Bombs You’ll Want on Repeat

Ingredients:

8 oz cream cheese, softened

2 cups shredded pepper jack cheese

3 jalapeños, seeded and diced

¼ cup chopped cooked bacon

2 tablespoons sriracha sauce

½ cup all-purpose flour

2 eggs, beaten

½ cup panko bread crumbs

½ cup plain bread crumbs

1 teaspoon garlic powder

½ teaspoon cayenne pepper

¼ teaspoon black pepper

¼ teaspoon salt

Peanut oil or canola oil, for frying

Instructions:

Mix the cream cheese, pepper jack cheese, jalapeños, bacon, and sriracha until fully combined.

Scoop and roll the mixture into balls. Place them on a parchment-lined baking sheet and freeze for 30 minutes.

Place flour in one bowl, beaten eggs in a second bowl, and combine both types of breadcrumbs, garlic powder, cayenne, black pepper, and salt in a third bowl.

Heat oil in a deep fryer or large pot to 350°F.

Remove cheese balls from the freezer. Dip each into flour, then egg, then coat with the breadcrumb mixture.

Fry a few at a time for 2–3 minutes, or until golden brown.

Drain on a paper towel-lined plate and serve hot.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 55 minutes

Kcal: 153 kcal per serving | Servings: 16 bites

06/14/2026

Balsamic-Glazed Cranberry & Goat Cheese Stuffed Mushrooms with Spinach

Ingredients:

Mushrooms & Filling:

16–20 large white or baby bella mushrooms

1 cup (150 g) fresh spinach, finely chopped

4 oz (115 g) goat cheese, crumbled

2 tbsp (30 ml) olive oil

2 cloves garlic, minced

¼ tsp (1–2 g) sea salt

¼ tsp (1–2 g) black pepper

⅓ cup (50 g) dried cranberries, chopped

Balsamic Glaze:

2 tbsp (30 ml) balsamic vinegar

1 tbsp (15 ml) honey or maple syrup

Optional garnish:

Fresh thyme

Extra cranberries

Directions:

Prep mushrooms:

Preheat oven to 400°F (200°C).

Remove stems from mushrooms and finely chop the stems.

Place mushroom caps on a lined baking sheet.

Cook filling:

Heat olive oil in a skillet.

Add chopped mushroom stems and garlic; cook 2–3 minutes.

Add spinach, salt, and pepper. Cook until spinach wilts.

Remove from heat and mix in goat cheese and chopped cranberries.

Stuff:

Spoon filling generously into mushroom caps.

Bake:

Bake 12–15 minutes, until mushrooms are tender and filling is warm.

Balsamic glaze:

Warm balsamic vinegar and honey in a small pan 1–2 minutes until slightly thickened.

Finish:

Drizzle warm glaze over the mushrooms.

Add thyme or extra cranberries if desired.

Prep Time: 12 minutes

Cooking Time: 15 minutes

Total Time: 27 minutes

Kcal: ~90 kcal per 2 mushrooms

Servings: 6–8 servings

06/14/2026

Strawberry Banana Pudding Dessert

Ingredients:

1 box vanilla instant pudding mix

2 cups cold milk

1 (8 oz) container whipped topping

1 box Nilla wafers

2 bananas, sliced

1 cup strawberry pie filling or chopped strawberries

Instructions:

1. Whisk pudding mix with milk until thickened.

2. Fold in whipped topping.

3. Layer Nilla wafers, banana slices, pudding mixture, and strawberry filling in a dish.

4. Repeat layers and top with extra wafers.

5. Chill for 2+ hours before serving.

06/13/2026

No-Bake Jalapeño Popper Pinwheels – Creamy, Cheesy & Bacon-Packed Party Game-Changer

Ingredients:

4 large burrito-size flour tortillas

16 oz full-fat cream cheese, softened

½ pound bacon, cooked crisp and crumbled

3–4 fresh jalapeños, deseeded and finely diced

1 cup shredded sharp cheddar cheese

Salt and freshly ground black pepper, to taste

2 green onions, thinly sliced (optional)

Instructions:

Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.

Pour off most of the bacon grease, leaving about 1 teaspoon in the pan. Sauté diced jalapeños for 2–3 minutes until just tender. Let both bacon and jalapeños cool slightly.

In a large bowl, mix softened cream cheese, crumbled bacon, sautéed jalapeños, shredded cheddar, salt, pepper, and green onions (if using) until smooth.

Spread ½–¾ cup of filling evenly over each tortilla, right to the edges.

Tightly roll up each tortilla.

Wrap each roll in plastic wrap, twisting the ends to seal, and refrigerate for at least 2 hours or overnight.

Once chilled, unwrap and slice into 1-inch pinwheels using a serrated knife.

Arrange on a platter and serve.

Prep Time: 15 minutes | Total Time: 2 hours 15 minutes

Kcal: 125 kcal per serving | Servings: 32 pinwheels

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