Please Pardon Our Appearance!

Please excuse me while I give my site a fresh new look. I will be adding many new pages, pictures and recipes in the coming weeks. Many of the menu items are “in progress” but please bookmark and come back soon! And don’t forget to share this site with your single friends!

What is your favorite kind of food?

How to Make Hard Boiled Eggs

Hard Boiled Eggs at

I usually keep hard boiled eggs on hand in my refrigerator. They’re handy for a quick breakfast on the go or a mid-day protein snack. They also pack up easily in a picnic basket.

Hard boiled eggs are really easy to make. Just put your eggs in a saucepan and fill it with water until the eggs are covered. Please make sure you are not using any eggs that have cracks else the egg will seep through the shell and cook in the water.

Ok, now turn the heat on high and let the water come to a heavy or rapid boil. Once the water boils, shut the heat off and cover your pot. Now let the eggs sit for 10 minutes on the burner in the covered pot.

After 10 minutes have passed, I like to remove my eggs from the pot with a pair of tongs or some oven mitts since they are pretty hot to handle. Put your eggs in a strainer or a collander in the sink and run them under cold water for 5 minutes. Some folks like to drain the pot of the water and then run the cold water over the eggs in the same pot. I don’t like doing that because the pot is still hot and it takes a little longer to cool the eggs. Whichever method you prefer is fine. And that’s all there is to making hard boiled eggs the old fashioned way!

Of course, in current times, there is an appliance that makes this process foolproof. It’s called an egg maker. They don’t take up much pantry room and are pretty inexpensive. I paid $7 for mine about 3 years ago and have been making perfect egges ever since. It holds 7 eggs at a time & also allows me to make soft boiled, medium boiled & poached eggs, so it’s quite versatile. If you don’t have one of these, the old fashioned way on the stove will work just fine.

When the eggs are cooled you can then peel them. Crack them gently on the counter and start peeling. One thing you should know about hard boiled eggs is the fresher they are, the harder they will be to peel off the skin.

I like to mark my hard boiled eggs with a “X” on them so I can tell the difference between them and the uncooked eggs. I sure don’t want to crack one on the counter only to find out it wasn’t a cooked one!

If you don’t care to mark up your eggs, another way to determine the difference would be to spin one on the counter. A cooked egg will spin very fast like a top.

If you’ve got any other suggestions on how to hard boil an egg, please share with us.


Ciao for now!

Sunny Jo


Recipe: Crustless Broccoli Quiche

Crustless Broccoli Quiche

I wanted to make a quiche today but didn’t have a pie crust on hand. So I got to thinking, how can I do this without a crust? I found some deli ham in the fridge (which I rarely have on hand) and an idea came to me. Why not use the ham to make a pie crust? So I gave it a shot and my quiche came out delicious!

I also used liquid egg whites to help make it a little lighter on the calories. The downside, using deli ham probably added a little more sodium. The beauty of this recipe is that very little measuring is necessary and it is extremely versatile.

You can add just about anything you like into a quiche. I chose broccoli but you can use cauliflower, other meats, even chicken if that’s what you like. Be sure to experiment with different ingredients. No two quiches will ever come out alike!

So here is my newest recipe. I hope you enjoy it.  Let me know what you think or if you made any yummy changes that I might like to try. By the way, this recipe is for ‘two’ but you can downsize it easily or save some for lunch tomorrow. I’m going to have a great lunch at work tomorrow!


8″ deep pie dish (I used a ramekin pie dish)

6-10 slices of deli ham

1 small head of broccoli

2 or 3 of your favorite cheeses (I used parmesan, swiss, and cheddar)

1/4 cup liquid egg whites (or egg whites from 2 large eggs)

2 whole eggs (add in these eggs regardless of type of egg whites used)

lots of black pepper


cayenne or a few dashes of hot sauce if you like it hot (optional)

a dash of salt (optional)

Tools Needed:

Microwave (to steam your veggies)

Oven or Convection Oven

Small mixing bowl

Fork to beat eggs

Measuring cup (or you can just wing it with measurement on the liquid egg whites, it’s not going to hurt the recipe)

Cutting board & knife (optional)


  1. Preheat your oven to 350 degrees.
  2. Steam up your veggies in the microwave. (I used a bag of frozen broccoli. I steamed it for 5 minutes in the microwave in a microwave vegetable steamer bag. You can buy them at the grocery store. Very handy to have around.) You can also steam fresh broccoli in a microwave safe bowl for about 3-5 minutes with a few splashes of water and a cover.
  3. Drain your veggies and pat dry with paper towels if necessary. You don’t want watery veggies in your quiche! Chop up smaller if necessary into bite size pieces.
  4. Put liquid egg whites and eggs into a bowl and beat until mixed well.
  5. Add the remainder of the ingredients except for the broccoli and ham into egg mixture and mix well.
  6. Line your baking dish with ham slices – SAVE a few for your top “crust”!
  7. Pour the broccoli into the dish and spread out evenly over the ham “crust”.
  8. Give your egg mixture one last quick mix and pour evenly over the broccoli.
  9. Lay a few slices of ham on top of the quiche to form your top “crust”.
  10. Bake for 65-75 minutes
  11. Quiche is cooked when you insert a knife and it doesn’t look runny. A little liquid is okay.

Crustless Quiche  Crustless Broccoli Quiche  Crustless Broccoli Quiche  Crustless Broccoli Quiche

Give this recipe a try & let me know what yummy fillings you added.


Ciao for now!

Sunny Jo

#T41 #Quiche #Cheese #Eggs #Ham #Broccoli

Recipe: Bacon Wrapped Stuffed Jalapeno Peppers

Bacon Wrapped Stuffed Jalapeno Peppers

Tonight is our weekly Concert in the Park Picnic and I’m making dinner for everyone. Next week is the last one for the summer and we are all sad about it. We have so much fun at these concerts. Each week, my friend Gwen & I would share in the making of the meals for all of us (there’s usually 4 of us – Gwen, her husband Pat and our good friend Danny, whom I call my brother from another mother!).

This week, back by popular demand (everyone liked it so much a few weeks ago), my famous spicy mac-n-cheese casserole. To that I’m also making some Bacon Wrapped Stuffed Jalapeno Peppers. The theme for tonight’s dinner is “Spice is Nice”.

These are really simple to make. I found a bag of about 8 very large jalapeno peppers in my local 99 Cent Only store (yes, I paid a buck for them!). Some people like to wear rubber gloves when handling them so as not to get any hot juice on their hands & fingers. Trust me, if you rub your eyes with jalapeno on your hands, you’ll wish you wore the gloves. Since I didn’t have any on hand, I had to brave it.

This is not your typical single portion meal recipe. As I said, I’m cooking for the 4 of us, so this will yield 3 halves per person. Since they are so huge, I figured this would be quite enough.


  • 6 large jalapenos
  • 8 oz cream cheese
  • Bacon, 12 slices
  • Sun-dried tomato halves, about 4-6 depending on size. You want to end up with about 1/4 cup chopped
  • 1/2 tsp garlic powder

Tools Needed:

  • Small bowl if cream cheese did not come in a container
  • Paring knife, or a steak knife will do too
  • teaspoon
  • shallow baking pan or tin foil


  1. Set the cream cheese out about 30 minutes before you get started to let it get to room temperature or cook it in the microwave for about 15-20 seconds to soften it up. You don’t want it runny like syrup, just softened so that you can mix it around and work with it easily.
  2. Add garlic powder to cream cheese.
  3. Dice up the sun-dried tomatoes and add to cream cheese. Stir ingredients well.
  4. Preheat oven to 425 degrees.
  5. Cut jalapenos lengthwise in half.
  6. With the paring knife, cut out the rib that holds the seeds inside the pepper. Use a teaspoon to scrape out the inside of the pepper to get out all of the rib and seeds. Note: If you like it very hot, then you can keep some of the rib intact as the rib & seeds are what make the jalapeno hot.
  7. Rinse the teaspoon and use the spoon to fill each of the jalapeno halves with the cream cheese mixture. Do not fill beyond the top of the pepper as it may bubble over when cooking.
  8. Wrap each jalapeno pepper with a slice of bacon. Start the wrap on the top so that you can end on the top.
  9. Place each pepper on a baking sheet, or you can put a piece of foil on the rack in your oven and place the peppers directly on the rack in the middle of the oven, not the top.
  10. Bake approximately 10 minutes or until bacon is cooked and crispy. Be sure to check after 10 minutes to make sure peppers are not burning. If they are, then lower oven to 375 degrees.


  • I used Turkey bacon. In retrospect this was not a good idea. Although delicious, it is very hard to work with turkey bacon as it is not as flexible as regular port bacon.
  • My bacon was frozen when I started out. If yours is too, let it thaw. Then put the slices between some paper towels & pat them dry. You will not be able to work with wet bacon as it will not stick to the pepper & itself properly.
  • If you’re having a hard time getting your bacon to wrap around properly, use toothpicks to hold it together.
  • As you can see in the pictures, I used my Big Boss to cook these and it took about 10-12 minutes on my lower rack lined with foil. Turkey bacon is much thicker and although already cooked, it takes longer for it to crisp up. You can also make these in a toaster oven although I do not own one and therefore am not able to give you cooking times.
  • You can add other fillings into your cream cheese mixture if you like such as scallions or some herbs instead of the sun-dried tomatoes like rosemary, oregano, or thyme. Play around with it and make a few different samples to see which you like best.
  • These peppers are great served with a sweet dipping sauce such as raspberry sauce!

Jalapeno PeppersBacon Wrapped Stuffed Jalapeno Peppers

Big Boss Oven

Bacon Wrapped Stuffed Jalapeno PeppersGive these a try & tell me what fillings you used.


Ciao for now!

Sunny Jo

#T41 #Recipes #Cream Cheese #Turkey Bacon #Jalapenos #JalapenoPeppers #Poppers #SunDriedTomatoes #Garlic #Stuffed #Baked #Spicy

Recipe: Simply Steamed Broccoli with Garlic & Lemon

Broccoli with Garlic & Lemon in StoneWave Cooker

Nutritional Information:

  • Calories: 54
  • Carbs: 7g
  • Fat: 2g
  • Protein: 2g
  • Sodium: 30g
  • Sugar: 1g


I wanted a light lunch today. Hmmm, lots of broccoli sitting in the fridge. I’d better eat some up before it goes bad. I hate to waste food! This recipe is simply & healthy & perfect for a light lunch.

I made this recipe using my StoneWave Cooker.

If you have a StoneWave Cooker:

Cut up some broccoli florets & put into your StoneWave Cooker. Sprinkle some olive oil on top. Chop up a clove of garlic & sprinkle on top. Add a splash of water. Cook in the microwave for 2 minutes. Remove & let sit for another 2 minutes after cooking. Squeeze some lemon over it and enjoy!

If you don’t have a StoneWave Cooker:
Don’t have a StoneWave, well get one! (Click here to check it out!) These are the absolute best little microwave cookers you can use for single portion meals!

You can just as easily make this in a small microwave safe container that has a lid. Don’t close the lid tightly. Just lay it on top with a small opening so that it will vent the steam.

Start with approx. 1 cup of broccoli florets and cook for 1-1/2 minutes to start. Check for doneness and cook longer if not to your liking.


Do you have any other recipes for broccoli that you make with your StoneWave Cooker? I’d love to hear about them!

Ciao for now,

Sunny Jo

#StoneWave #Microwave #Broccoli #Steamed #OliveOil #Garlic #Lemon #Lunch #Healthy #Recipe

God’s Candy

Miami Beach, MD

I had an awesome & heartwarming experience this morning while buying a donut at the donut shop. A young boy about 8-10 years old was trying to convince his dad to buy a specific donut. Here’s the conversation…

Boy: Dad, you should really try the bacon wrapped donut. It’s really good.

Dad: Not today son.

Boy: But Dad, you should really try the bacon wrapped donut. I’m telling you it’s really good.

Dad: I’m sure it is son but maybe another day.

Boy: But Dad, it’s God’s Candy. You have to try it!

This declaration of course caught my attention & I told the boy that was the most awesome thing I’ve heard in a very long time. A smile of pride came across his face which warmed my heart. You just never know when you are going to make someone happy. In this case, we both gave and we both received. A win-win situation!

I asked him if it was alright if I “stole” his phrase to use one day and he said, “Well I got it from my Dad but it’s ok, you can use it”. He gave me permission to pass it on, so I’m giving you permission to pass it on too!

So tell me what amazing thing happened to you today?

Ciao for now!

Sunny Jo

Recipe: Tasty Fresh ‘Shroom Salad for a Late Lunch

Mushroom Salad, 'Shroom Salad

Making some ‘Shroom Salad for a late lunch today. Sooo easy to make & tastes so fresh! And look how pretty it is too!

Mushroom Salad, 'Shroom Salad


  • 1 cup Sliced Mushrooms
  • 1/4 small Red Onion, diced
  • 1/4 cup Parsley (fresh), chopped
  • 2 T Olive Oil
  • 1 small Lemon, for juicing (or 1/2 large)
  • A few shakes of Black Pepper
  • A few shakes of Oregano
  • 4-6 Fresh Spinach Leaves, chopped, optional

Directions – Salad

  1. Obviously, already sliced mushrooms is the easiest way to go. (If you only have whole mushrooms on hand, then you will need about 4-6 mushrooms to make a cup, depending on size. DO NOT wash your mushrooms as they retain moisture. Instead, dampen a paper towel and wipe them clean.)
  2. Toss the mushrooms, red onion & parsley together in a small bowl and set aside.

Mushroom Salad, 'Shroom Salad

Directions – Dressing

  1. In another small bowl, squeeze the juice of 1 lemon (remove any pits that you missed!).
  2. Add the oil, pepper & oregano and whisk together with the lemon juice.
  3. Give it a taste & add some more pepper and/or oregano if desired.
  4. Pour over salad.


Some Tips:

  • Another way to mix your dressing would be using a small container with a lid & shake vigorously for about 15 seconds. This is my fave method although please take a lesson & hold the lid closed while shaking! 🙂
  • Squeeze lemons cut-side up in the palm of your hand over your other hand to help catch pits or you can also squeeze them over a small strainer.
  • You can garnish this salad with some fresh chopped basil if you like.

Give this recipe a try & let me know what you think! Tasty? Easy directions? Any variations you tried?


Ciao for now!

Sunny Jo

How to Keep Salad Fresh


I’ve tried many different ways to keep lettuce and spinach from spoiling without luck. Every time I’d go to make a nice yummy salad, my lettuce would be spoiled and there is nothing I hate more than soggy lettuce or spinach. It even smells bad!

One day, I stumbled on a method that has continued to work best for me over the years. The idea came about quite accidentally one day when I was cleaning out the kitchen cabinets. I came across this big, round tupperware container with a collander in it. I’m not even sure what it was for or why I had it.

I need the kitchen space and didn’t want to throw it away so I went to the fridge to see if there was something I could do with it. Ahh. The lettuce was just sitting there like a big lump on the shelf. I took the lettuce out of the bag and put it into the collander inside the container.

A few days later, expecting to find soggy lettuce, imagine my surprise when I found still crisp lettuce! One thing I noticed was that some condensation had built up on the inside of the lid and had ultimately dripped down the inside of the container creating a little puddle on the bottom. The saving grace was that since the lettuce was in the collander, this prevented the it from touching the water and spoiling quicker.

I removed the collander from the container. I emptied out the water. I then dried off the underside of the lid. Then I decided to put some paper towels on the bottom to catch any new water that would drip down there. I also put a piece of paper towel on top of the lettuce so it wouldn’t get wet from the buildup under the lid.

I have to say that I can store lettuce for a few weeks this way versus only a few days!

Salad Keeper Salad Keeper Spinach, Salad KeeperSalad Keeper, Spinach

I’m sure there are other failsafe ways to keep lettuce longer in the fridge. What are some of the ways you keep your salad fresh?

Ciao for now!

Sunny Jo

What started this ball of wax rolling?


People often ask me what made me decide to write a cookbook for single people? As if the obvious reason wasn’t enough (me being single, lol). Well, I’ll tell you. A tray of lasagna, that’s what.

One Sunday, being the Italian that I am, I made a pot of gravy and a tray of lasagna for dinner. (It was also probably the only time I’ve ever used my RV’s oven.) After hours of cooking, the house smelled great. My stomach was grumbling loudly in anticipation of my feast. I couldn’t wait to eat!

Finally, the timer went off. I took the tray out of the oven. I cut myself a nice healthy slice of lasagna and put it on a plate. I topped it off with some more gravy and a meatball and sat down to eat.

After I was done, I burped (cause that’s what Italian’s do after a good meal), put my plate in the sink and proceeded to cover up the remaining lasagna in the tray with tin foil. I walked over to the refrigerator and “OH CRAP!” It doesn’t fit! Now what??

RV Mama's RefrigeratorMy RV has a side by side refrigerator which in the RV world typically is envied. It’s one of the first things people say when I show them around… “Oh, you have a side by side!” In hindsight it was a huge mistake putting this on my list of must-haves when searching for the perfect RV. That said, I’m not sure that even a top/bottom fridge would hold a tray of lasagna. I’m going to say no so I can keep my sanity and stop beating myself up for my choices.

So I removed the tin foil from the tray and cut down the lasagna into single portions that would fit into smaller tupperware containers. This got me thinking. Maybe, just maybe I’m cooking too much food for myself. (Ya think?!) Perhaps I should start to scale down my meals so that I don’t have so many leftovers. Even though I love leftovers, they are not RV friendly.

A star was born! Or rather an idea was hatched. I dug in and researched to see just how many cookbooks were out there solely dedicated to single portion recipes. Now we’re talking 5 years ago so back then my research showed that approximately 1 book per year was published in the previous decade on this subject. (Wow, it just hit me! I’ve been at this for 5 years now. How quickly time flies when I’m having fun creating new things in the kitchen.)

I bought a few of these cookbooks and found out to my disappointment that not one of them truly had single portion recipes in them. In most cases the recipe yield was for two people at best. One recipe suggested I cook a duck and gave me 10 ideas on what to do with the leftovers. I was truly astonished!

My current research shows that more books have been coming out on this subject, but again, most, if not all of them contain recipes which are not geared towards the solo diner. Just because you cook it in a crockpot doesn’t make it a meal for one. The recipe has to actually serve only one person.

In recent years, as self publishing becomes more popular, it will pave the way for every Tom, Dick & Julia to publish a cookbook in record time and numbers. It will be interesting to see if any of them will actually cater to single people.

I knew that the topic would catch on eventually and I would have to figure out a way to make my cookbook rise above the rest. I have a few ideas in mind, though I’m not quite ready to share them with you just yet. But I think they will seriously make a difference. Let’s hope I do it right!

In the meantime, I would love to hear some ideas about what you think would make my cookbook stand out from the pack?

Ciao for now!

Sunny Jo