How can I tell if he likes me?

The signs indicating whether a guy likes you depend on how old you are. If you’re under 10, he likes you if he pretends he doesn’t. No, wait, that also applies to some egotists of any age. Avoid them.

The bottom line is that usually, unless you’re still in grade school, you can tell whether a guy likes you if you’re honest with yourself. He pays you compliments or keeps calling you or emailing or texting you. In short, he follows up with you. He pursues you. Sometimes he’ll give you a hint by saying something like I really like you.

A tale of two potlucks

What a difference a week makes. Last night I carried a dish of vegan-friendly quinoa risotto to the monthly potluck of a local vegetarian group. A week earlier, I’d made Town Band Baked Beans with bacon from Aunt Bee’s Mayberry Cookbook for a barbecue at Martin’s house.

Eggs with green chilis

This is the simplest breakfast casserole I know of. While there are several variations of a popular breakfast casserole containing bulk sausage and/or frozen hash browns, this one is deliciously different — it’s not full of fat. It’s simple and tasty and not so hard on the arteries.

I got the recipe from my sister and have no idea where it originated.

6 eggs (I use a couple of eggs plus the equivalent amount of egg substitute)

8 oz. grated sharp cheddar cheese (I use reduced fat cheese)

8 oz. sour cream (I use fat-free or reduced fat)

Cinnamon Apples

This side dish originated with a recipe for baked apples that sounded like too much work to me. Why core and stuff apples when you can get the same flavors with a bit less fuss? I never peel the apples — it’s too much work and Mom says the peels are good for you. This tasty side dish reminds me of apple pie without the crust. I like to serve it with a casserole of eggs with green chilis for brunch or as a side dish to complement a garlicky pork roast.

3-4 Fuji apples, sliced

1/4 C margarine or butter

Skillet Spinach

This is one of my favorite side dishes. You can make it as low fat as you want, it’s still going to be delicious (assuming you like spinach). My version is adapted from Home Cookin’ (Compiled by Junior League of Wichita Falls, Inc., Wichita Falls, TX.

It’s been a long time since I’ve referred to the cookbook recipe. I’m surprised to see it calls for three eggs. I don’t think I’ve ever made it according to the published recipe. It’s a great side dish because it’s good to eat and easy to make and also because although the main ingredient is spinach it’s not runny — the liquid from the spinach gets absorbed by the roux you make at the start. If I know I’m making it for dinner that evening, I’ll leave the packages of frozen spinach out on the counter to thaw. Anyway, here’s my version:

Bahamian Grilled Chicken

Summer is finally here, and what better way to welcome the warm weather than to get outside and fire up the grill? In the first of two Caribbean recipes, I share a recipe for Bahamian Grilled Chicken adapted from a recipe I found in “The Barbecue! Bible” by Steven Raichlen.

Ingredients

4 skinless chicken breasts
1 cup fresh lime juice
1 small onion, sliced
2 cloves garlic, minced
1/2 to 2 hot chiles, sliced
2 teaspoons fresh thyme 1 or 1 teaspoon dried
2 tablespoons canola oil
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper

Carnival of the Recipes - May 19th Edition

Having been sick for most of last week I was looking forward to finding some new comfort food recipes as part of my round up of recipes for Carnival of the Recipes. This recipe from thecookmobile.com for Hawaiian Spare Ribs stood out immediately. If you’ve checked out my personal blog here on Thrive! you realize I love BBQ food — this will definitely be a recipe I try sometime.

Next up is recipe for Chicken Spaghetti, you can never go wrong with pasta when you need a pick-me-up.

Talking of pasta, Jennie W from Jennie’s Rambles presents Bacon Cheeseburger Pasta.

DeLightful Pineapple Cake

In my ongoing quest for the perfect fat-free dessert, I’ve made some pretty tasty ones. But I’d rather skip dessert if low-fat results in a dry, tasteless lump. The richer the dessert, the better I’m going to like it. This is about the simplest recipe I’ve ever made. It’s right up there with ice cream bread with the number of ingredients but unlike the ice cream bread, this one is virtually fat-free.

Fruity Springtime Delights

Most days I forego candy and desserts. I eat fruit every day but avoid sweets although I have quite the sweet tooth. While grocery shopping this weekend, I came across some good-looking strawberries at a good price and decided to make strawberry shortcake for Sunday’s dinner.

I use reduced-fat Bisquick (actually, Betty Crocker now calls this version of Bisquick “Heart Smart Healthy”) and SmartBalance for the shortcakes. To top off the dessert, I use light whipped cream from the can. While browsing the canned whipped creams, I made an exciting discovery. OK, it was exciting to me — chocolate-flavored whipped cream.

Grilled Marinated Vegetables

Ingredients

1/4 cup olive oil
1/4 cup balsamic vinegar
3 cloves garlic, minced
2 teaspoons fresh rosemary, minced
1 teaspoon fresh basil, minced
2 teaspoons lemon peel
salt and pepper, to taste
Various vegetables, possible choices are sliced mushrooms and red onion, corn on the cob, squash, zucchini and endives

Directions

1. Combine the marinaded ingredients in a blender and blend until smooth.
2. Mix the marinade and vegetables in a bowl and marinade for 15 minutes.
3. After marinading empty the vegetables into the grill basket.
4. Cook over high heat for 15-20 minutes.

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