An Inside Look at Healthy Living...

Saturday, July 1, 2017

Dijon and Cracked Peppercorn Mayonnaise

Dijon and Cracked Peppercorn Mayonnaise

This is a mayonnaise that I love to spread on sandwiches and dip cold cuts and cheese into.  The combination of mustard and black pepper boldly enhances the flavor of any recipe you use it with.


1 cup of Mayonnaise
2 tbsp of Dijon Mustard
1/3 tsp of freshly ground black pepper
a pinch of salt


1.  Add all the ingredients in a small bowl and mix well.

2.  Serve this mayonnaise on sandwiches or with meaty appetizers such as cold cuts.

Chicken Polish Kielbasa and Sweet Bell Pepper Kabobs

Chicken Polish Kielbasa and Sweet Bell Pepper Kabobs

 I love the flavor of Polish Kielbasa sauce and found this sausage made of chicken.  I quickly realized that this sausage pairs well with sausage, onions and other veggies.   Serve these kabobs with rice or a pasta salad for a delicious, healthful meal.


1 package of Hillshire Farms Kielbasa sausage,  cut into 1 inch squares 
                    1 red and 1 green pepper, cut into small pieces 
1 small red onion, cut into small pieces.


1.  Add the pieces of sausage, bell peppers, and  onion and red bell pepper onto the skewers in an alternating fashion

2.  Broil or grill for for 7-10 minutes.   Turn the skewers every 3 1/2 minutes until they are cooked thoroughly.

Swedish Meatballs

The Best Swedish Meatballs
Prep time
Cook time
Total time
The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. The meatballs are packed with such delicious flavor you will agree these are the BEST you have ever had!
Serves: 6
  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • 1 tablespoon parsley, chopped
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ cup onion, finely chopped
  • ½ teaspoon Garlic Powder
  • ⅛ teaspoon Pepper
  • ½ teaspoon salt
  • 1 egg
  • 1 tbsp. olive oil
  • 5 tbsp. butter
  • 3 tbsp. flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 Tablespoon Worcestershire sauce
  • 1 tsp. Dijon mustard
  • salt and pepper to taste

  1. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
  2. Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
  3. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
  4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.