Wednesday, September 28, 2011

Lovin' This Weather . . .

It has really put me in a cookin' mood.  Lately I have made all sorts of stuff.  I am in the mood for this wonderful apple cake, too.  I haven't made it in probably a year at least!  Why I don't know because it is so good.  It has a caramel glaze over the top of it, then you cover it with either pecans or walnuts!  Ooh, baby, you will love this one.  I am not posting that one today, though.  Don't fret I will get to it.  So please keep checking back, okay.

Sometimes I feel so greedy when I wish that I had a bigger kitchen.  I mean there's people who don't even have a home and I complain that my kitchen isn't big enough.  I just like to spread things out when I am cooking!  I definitely know how to make a mess let me make that perfectly clear from the start!!  I don't mind the cleanup either, but I do like to have room.  I have what I refer to as my "woman cave" right off of my kitchen and if I was to give that up I could have a really big kitchen.  I just love my small space where it is though.  It's cozy, I have a coffee table there filled with cookbooks and candles and just some stuff that I love.  So I am torn on what to do.  Plus, it would be another expense right now and I don't want that either.  So I guess for now, I will just quit complaining or dreaming I should say and be happy with the layout the way it is for now:)

On to some food.  I love taters!  Boiled with just butter, roasted, baked or whatever I eat them any 'ol way. Last night I made baked pork chops and boiled red potatoes with onions and fresh green beans.  It was really good, but the potatoes were out of this world if I must say so myself!!  The ingredients are few, but the flavor sure isn't lacking.  Oh, and if you don't care for onions this dish is not for you. I like to use vidalias for this dish if you can find them, but yellows onions will work as well.  The vidalias are sweet and cooked with that butter, oh man, once you try it you're hooked! Be sure to look at the pics below and see the color that the onions need to be to get that caramely flavor that you are looking for in this dish.  Is that even a word, caramely?  Well, it is now.  As the onions cook down they will turn brown after about 25 minutes and get almost sticky.  Be sure when you transfer them to the potatoes scrape as much as you possibly can of that sticky stuff from the bottom.  I use a cast iron skillet to cook the onions to get a more uniform heat and they won't burn as quickly as they would in a thinner fry pan.

Boiled Potatoes and Onions

7 or 8 red skinned potatoes
1 very large onion or 2 medium onions diced
1 1/2 sticks of butter (not margarine)
salt & peper to taste

Do not peel them!!  You want that skin on there.

Look at those onions swimming in all that butter . . .

They are getting there, but not quite yet . . . you need to have some patience with this process, ha!

Check this out!!  Golden brown and cooked to perfection . . . man, oh, man!!

See the chunks of potatoes in there that is what you are hoping for at the end.  Mashed just wouldn't taste the same . . . 
Place potatoes in large pan and cover with water.  Cook over medium heat until soft.  Use a fork to test the center and potato should fall apart easily.  Meanwhile, grab a cast iron skillet or another heavy pan and place 1 stick of butter in a begin to melt it.  Add the onions and cook over medium to low heat stirring frequently.  Cook until golden brown (see photo).  When the onions have reached that golden brown color remove from the heat. Drain the water from the potatoes and return them to the pan.  Add the remaining 1/2 stick of butter and using a potato masher mash the potatoes gently.  By gently I mean you don't want mashed potatoes you want chunks of broken potatoes.  Carefully add the onions and stir lifting from the bottom to incorporate the mixture.  Add the salt and pepper to your own taste.  I prefer a little more salt than most people so I can't tell you how much to add.  Again, these guys go with anything, so I hope you try them soon and if you have any questions just let me know . . .

Monday, September 19, 2011

What a Weekend . . .

We as a family had so stinking much fun.  I went and had lunch with my favorite little guy on Saturday at Whataburger and the whole time we talked about all the fun we had had the night before at the fair.  We took just him on Friday because it was cool and drizzly out and just thought it would have been too much for Kennedi.  The place was really sparse with people.  Which when it came to riding the rides was wonderful because he was able to get off and get right back on!!  He rode some of the rides probably 10 times at least.  It is so much joy just watching the excitement on his face getting on and off the rides.  If he had been just a tad taller he could have ridden some other ones, but next year will be a different story . . .

On Sunday after church we came back home and picked up Candi and the baby and then met Tyler and the Winners' at the fair.  And it all started again!  He was just so happy to be there.  I do remember as a child when our county fairs came to town what a big deal that was.  We never had a lot of money so some years my brother and I got to go and some years we didn't.  Once we got there I don't think he was too happy to have to stand in line this time, though :(  It was a gorgeous sunny day and there were thousands of people out with their families.  All in all it was a fun, fun day and I can't wait until next year to be able to do it all over again!!

The smell of the food at the fair is just indescribable!  Everything smells so wonderful you just want a bite of everything!  I only had a couple of things this year and didn't  try anything new.  They did have okra this year which was a nice treat.  The difficulty for me is in the choosing on what to have.  I actually went with a hotdog and I also had a corn dog.  My stomach is really messed up today for some reason and I wonder if it is because of the food.  I don't eat like that at home and I think my insides are telling me not to do it again.  I hate this feeling . . .

So, on a happier note, last weekend my hubby needed just a quick snack.  I went and investigated what I had in the fridge and came up with my Artichoke Flatbread!  It would great while watching a movie, playing a game or just to nibble on while curled up with your favorite book.  It's super simple and can be made in a jiffy.

Artichoke Chicken on Flatbread

1 Flatbread
3/4 diced chicken  (*see note below)
3/4 cup alfredo sauce (or more if you want)
1/4 cup sliced black olives
1/2 cup diced artichoke hearts
2 tbsp. minced pepperoncinis
1 cup shredded mozzarella cheese
1/2 tsp. Italian seasoning
a pinch of red pepper flakes

*For the chicken I have used frozen fajita meat or the roasted chicken that you buy at the deli.  You could also just use a chicken breast that you have cooked at home yourself

Preheat oven to 375 degrees.  Place your pizza stone in the oven for heat up.  Take out a flatbread and lay it on your cookie sheet.  I make my own alfredo sauce before I prepare this (takes about 5 minutes to make).  I have posted the sauce recipe on another blog and it is so worth making your own!  The taste is no comparison to the jarred stuff.  Drain the artichokes and dice them into small bite size pieces.  Do the same to the chicken.  Drain the juice from the olives and set aside.

Once it is ready to be assembled layer the alfredo sauce, the chicken, the artichokes, the peppers and the olives.  Cover with the cheese and sprinkle on the seasoning to your liking.  Drizzle with a small amount of olive oil if you want (I do!) and then carefully slide from pan onto the hot pizza stone and let cook for only about 6 to 8 minutes or until cheese has melted. If you do not have a pizza stone your cookie sheet will work.  I think I may have mentioned this before, but if you do not have a pizza stone they are a wonderful investment!!  It can be used for so many things.  Enjoy . . .

Wednesday, September 14, 2011

Fall, Fall, I Love The Fall . . .

It's my favorite time of the year!  I love the changing of the cooler weather to the changing of the leaves.  To me there's nothing beats a big 'ol pot of something simmering on the stove and steaming up all of my windows.  It just gives me such a feeling of HOME!  I love being home so much that really there's no place I'd rather be!  I enjoy going on a short vacation, too, don't get me wrong, but as Dorothy would say there's no place like home, that's for sure.

I am so very fortunate to be able to stay home with my precocious little granddaughter, Kennedi!  She makes me smile from ear to ear everyday!  Her laughter, just her sweet lil' spirit and her needs make me feel so blessed to be able to nurture her and to love her!!  I always tell my friends who don't have grandkids that I just don't know where that kind of love comes from.  It's truly amazing and is just something you have to experience for yourself.  I pray for all moms to become grandparents one day!!  But, I do know grandparents who are not thrilled at all with the idea of having their grands around.  Not sure how they got to that stance, but I am so happy that my God has blessed me beyond anything I could have ever imagined with my grandkids.  I used to wonder why I only two and then it's like God spoke to my heart one day and said, " some will never have any".  And from that day forward I have never felt the need to have anymore. If I do they will certainly we welcomed, but for now I am content with the two that I have!

Fall also brings those wonderful fairs, pumpkin patches and Halloween . . . Do you see where I am going with all of this?  It's right back to the kids and home again.  It's just weeks of memories and hot chocolate and long walks in the pasture.  I asked my grandson the other day that when he's older what's the one thing he thinks he'll remember about coming to gigi and papa's house.  He said, "all the fun".  That's what home is . . .  a place where you can have fun!  I told him what about the smells.  He immediately knew what I was talking about and said, "oh, yeah, it always smells like somethings cooking!"  What joy that brought to my heart!  Almost everyday when my daughter-in-law comes in the door the first thing she says is, "Oh, my gosh, it smells so good in here!"

I guess the legacy I want to leave for my family is my cooking.  Not sure if a legacy can be food, but I am going to say it anyways.  So many of our favorite memories have been shared over a meal.  We eat all of our suppers at the table with no TV and we just discuss what we did that day or any thing we want too.  It is my favorite time of the day!!  Sometimes there's laughs and sometimes it is even quiet, yes, quiet!!  Kennedi usually has something to say though, especially if her papa is joinng us!

I found out last night that she loves pork roast and gravy.  Man, she ate quite a chunk!  I was definitely impressed.  I haven't had pork roast in quite awhile so I decided to throw one on yesterday while she was napping.  I have no idea how she slept through with the smell of those onions browning for that delicious gravy.  I served it over rice and had roasted asparagus with it.  Now the asparagus was a different story!  She did eat the crunchy part of the tops, but didn't like the stalk part.  I think it was just hard for her to chew that's all.  She did manage to lick the salt off, ha!

This recipe is very simple and is made all in one pot.  When you see the chicken broth don't fret, it just gives it added flavor.  It is super simple and I hope you will be serving it up to your family in the near future.  If you have a favorite and would like to share it I certainly would like to try it, too . . .

Pork Roast and Gravy

2# pork roast
1 large carton of Swanson chicken broth
2 cups of water
1 medium onion diced
1 tbsp. dried parsley
salt & pepper to taste

In a heavy dutch oven heat about 1/3 cup of oil.  Season the roast with salt and pepper and then roll in flour to coat all sides.  Once the oil has been heated carefully place roast in and brown on all sides.  Once it has browned remove to a plate.  At this time if you need more oil for browning the onions add a tad more.
Add the onions and cook stirring often until they are browned.  Once they have browned add about 2 tbsp. of flour to the mixture and cook the roux until it has turned slightly brown this usually takes about 5 minutes or so.  Add the broth and the water whisk until well blended.  Allow to cook over low heat for about 2 1/2 hours or until fork tender.  During cooking process flip the roast with tongs to keep it from sticking and this will also allow even cooking.  Once it is done I leave it sitting in the pot until ready to serve.  It can be reheated very easily.  To serve it I slice it into 1/2 thick slices plate it and then pour the gravy over it.  This great for mashed potatoes, but our family favorite is serving it over white rice!  I hope you enjoy it . . .

Sunday, September 11, 2011

What's Your Favorite Soup? . . .

Well, I have several, but in my top 3 is definitely Beefy Tomato Macaroni.  My whole family loves it and I make it probably three or four times a year.  It is so simple and can be made in less than a couple of hours.  I have also used ground turkey and it turns out wonderful for all of those health conscious cooks out there.

I just love the simplicity of soup, the health benefits and the aroma that engulfs every square inch of your home as it simmers all day.  Maybe it is an old wives tale, but I do believe that a bowl of homemade soup helps you feel better when your ailing.  I don't remember my mom making too many soups.  I know she made a beef soup and chicken noodle soup, but that's it.  I have several soups that I make and I am also one who makes the year round.  My Aunt Pat, who sadly is no longer with us, was the same way.  We both agreed that if you want chicken and dumplins' and it's 100 degrees out . . . make it!!  I do the same with chili.  Who says it has to be cold to have a bowl!

This soup is great for game day if you are having friends or family over.  I serve it with homemade bread, corn muffins and just plain ol' bread and butter.  My recipe is plain and simple, but you doctor your soup up anyway you want, too.  So what is your favorite soup? . . .

Beefy Tomato Macaroni Soup

1 1/2 lbs. ground beef or turkey
1 (28 oz. can) Hunt's Diced Tomatoes (do not drain)
3 of the (28 oz. can) of water
1 large onion diced
3 heaping tbsp. beef bouillon
1 tbsp. dried parsley
2 tsp. garlic powder
pasta of your choice (I prefer lg. elbow or noodles)
1 tbsp. butter
salt and pepper to taste


In a dutch oven brown the meat until well done along with the onion.  Season with the garlic powder and the salt and pepper.  When good and brown add the tomatoes and the three cans of water.  Sprinkle the bouillon in and stir until dissolved.  Add the parsley and allow to cook for about  hour on medium to medium low heat. After about 30 minutes taste and make sure your seasoning is good if not add more salt or whatever you may need.  After the fire has been turned off add the tbsp. of butter and allow to melt without stirring.  Let's just say it's the icing on the cake!!  Before serving give it a quick stir to blend it in.  Just adds such nice flavor to the soup.

When soup is ready, bring some salted water to a boil.  I do not cook the noodles or the macaroni in the soup because it will completely change the flavor of the soup with the starch that cooks out of the pasta.  Once the pasta is done, drain it and add it to individual serving bowls or add it to the soup itself.  Be aware though, if you add it all to the soup and it is not being eaten at that setting it will soak up a lot of juice and when you reheat it the very next day there won't be much juice.  I always add it to individual bowls and then if I need more pasta the next day I just follow the same process.

Friday, September 9, 2011

Where Does The Time Go? . . .

I have always heard that the older you get the faster time flies, well, trust me it does!  This might sound silly, but really it seems like yesterday I was in high school and now I have grandson who's in second grade!!  I guess with Facebook and being connected with old friends from elementary school to high school really turns back the clock for me.  Gosh, I can remember conversations with friends in high school and even silly things from elementary school.  I love it, too.  Just seeing the different paths we each took and how different our lives are is amazing to me.  I have several friends from elementary school and also, some high school friends, too, on Facebook.  My very best friend from high school was Kathy Underwood.  Man, we would walk the halls every morning.  It was so much fun.  We also had a couple of classes together, too.  I recently reconnected with her via Facebook and was just thrilled when I saw her invite!!  We're all grown up now and when I talked to her on the phone it was just like old times.  Her voice was the same and everything.  I really enjoyed her friendship and so glad she found me!!  Not sure why I even blogged about this, but it was just on my mind . . .

It's Friday and it is straight up noon.  The baby is taking her nap and I decided while I have a couple of minutes I'd slip another recipe in here for you.  You may have made these lil' sandwiches before, but if you haven't please give them a try.  I recently made them for a pool party we had here at the house and they are always a huge hit.  I make them the day before and just place them in the fridge until I need them the next day.  I am sure you couple probably use any sort of lunchmeat you wanted as well as the cheese.  I chose honey baked ham and swiss cheese.  But I bet roast beef and maybe some gruyere would be quite scrumptious!  And of course they made with those delectable King's Hawaiian Buns.  I seriously could eat the whole package by my self, well, maybe not the whole package, but it would really darn close!!

Try these out for any occasion you may be having and I don't think you will be disappointed!  If you try something different write me back and let me know what you tried and what you thought . . .

Hot Hammies

1 pkg. King's Hawaiian Buns
1 lb. thinly sliced honey ham (or meat of your choice)
12 slices of swiss cheese (or cheese of your choice)
1 stick of melted butter
2 tsp. dried onion flakes
1 tsp. worcestershire sauce
1 tsp. poppy seeds
1/2 tsp. ground mustard

Remove buns from package and place some ham and a slice of the cheese in between each bun.  Place the sandwiches into a baking dish.  Combine all the other ingredients, whisk lightly and simply spoon over the sandwiches.  Allow to sit overnight or at least a few hours if using the same day.  Preheat oven to 350 degrees and bake for about 15 minutes or until you see the cheese start oozing from the sandwiches.  Serve immediately and enjoy . . .

Thursday, September 8, 2011

Are Vacations Really Ever Over . . .

I suppose they are to some extent.  My thoughts on this subject are, if you enjoy doing what you do everyday it can be a vacation!  I try not to let the world control my moves.  You know the economy, TV, other interests, I just do what I have to do daily and don't worry about other things.  Therefore, my thoughts and actions are for that very moment.  If it is just relaxing by the pool, a walk to the pond, reading a new cookbook or simply swinging on my front porch it is "my" vacation from the world I guess you could say. I know you have those same moments you may just look at them differently.  I also try to make the best of a situation even if it is a bad one.  There is always that rainbow that comes through at the end!! My friend Trina said, "You haven't posted anything in a while."  I told her I was on "vacation" . . .

I find so much relief from the everyday grind in my kitchen!!  Whether it's cooking for my family or a friend or I just feel like it . . . it's relaxing to me.  I have a friend, oh, my gosh, cooking scares her!!  To me its never a challenge because if you mess it up big deal you just start all over.  I love my friends reasoning, "if it can't microwaved or come in a box they don't eat it!"  Every time I think of her saying that it cracks me up.  If I served my family something from a box they would leave home!  Hmmm . . .

Last night for supper I made my hubby's favorite . . . chicken fried steak, milk gravy and red skinned mashed potatoes.  And let me tell you that man can eat!!  My sweet daughter-in-law says it's the best!!  Every southern cook I know has made this dish and every one has their own family recipe. The following recipe is my own and do feel free to add your own touch to this.  There's no right way to do this . . . it is just the way your family likes it and that is what is important.

I use cube steak, because it is cheap and always tender and that makes a great chicken fried steak.  Why make it if you can't chew the darn thing!!  After all it is meant to be savored and enjoyed.  I prefer minimal ingredients just kosher salt, coarse black pepper and garlic powder.  I take the meat out of the refrigerator (this time I cut them into steak fingers), place it on wax paper, season it on both sides and let it sit out on the countertop about 45 minutes before frying it.  Don't let the resting amount of time scare you I've cooked it for years and yet to have harmed anyone!!

Do you have a cast iron skillet?  If not, goodness, you need to run out and find you one real quick!  I couldn't live without mine.  They make the best fried chicken, pork chops, cornbread, man, the list goes on and on!  I even bake my pineapple upside cake in one.  But if you don't have one your regular frying pan will work.

Okay, here's what I do.  I put my flour in a dish and then in another dish I beat 2 or 3 eggs and set them side beside.  Once I have checked the grease to see if it is hot enough (you should hear a sizzle when you drop a pinch of flour in it) I then begin adding the meat.  First, I dip it in flour and coat well, then the egg and then back into the flour mixture.  At this point gently, so you don't get splashed on with grease, place the meat into the frying pan.  I generally don't add to many pieces at a time so it doesn't get crowded.  This also allows for even cook time.  Don't flip the meat over until you can see that it has really browned on the edges.  Once, this batch is done I move them to a pan that has a cooling rack (the kind you use for cookies) and place them into in a 200 degree oven while the remainder cooks.

While the meat is frying up I have the potatoes going as well!  I love red skinned mashed potatoes.  I only use butter and salt and pepper . . . never milk!  I know a lot of people use milk, but I never have.  I cook them until they are very fork tender.  I drain them and add my butter, again, you add as much as you want, and the same goes for the salt and pepper.  There's no secret recipe, it's just what you and your family like.  I never ever use a mixer to mash potatoes.  I guess I like the lumps!!  I use a hand potato masher.  I can't tell you  how many I have gone through in my lifetime.  Once I have them mashed I just set them aside covered.

Oh, man, the gravy!!  All I can say is if you are a beginner at making gravy it will be hit or miss.  I sure wish I could say add 1 cup of this and a half a cup of that and be done with it, but gravy doesn't work that way:(  Please never give up!!  It will happen for you just like it did for all of us ol' timers.  Trust me keep trying and you will soon be a gravy master!!  Okay, I'll try to explain it the best way I know how.  Once, the steak has all been cooked, drain off all, but maybe 1/3 cup of the grease.  Place back on the burner and heat it up.  Once it is hot add some flour (here's where you will have to use your own judgement) you want it to soak up the grease, but you don't want a paste.  Stir it around and if you feel you need to add a bit more do so at this point not later.  Season it with salt and a lot of coarse ground black pepper.  Maybe by looking at the photos below you can see what I am talking about.  Allow this to cook until it has some color to it or else it will just taste very floury and you don't want that.  And there's no going back sad to say . . .

I use only can milk for my gravy, but again here's where you use what you want, too.  I will tell you though, skim milk (which is all I drink) makes horrible gravy.  You can use whole milk and that would certainly work, but skim, no thanks I'd have to pass on that one.  So for one can of Carnation milk I add one can of water.  I have this prepared in a bowl and then I just slowly add it to my roux once it has reached the color I am looking for.  Allow this to cook for about three minutes before taste testing.  At this point and time I  taste it and see if it needs more salt or pepper.  It will begin to thicken quickly and if you have added too much flour, slowly, add more milk to reach your desired consistency.  That is why you pour slowly and stir at the same time.  You may or may not need all of the milk that you had prepared earlier.  If you do add too much milk I would just let it keep cooking until it has cooked down some.  And wah-lah you have gravy . . .












To serve I pile up the mashed potatoes in the center of my platter, ladle some of the gravy on top and stack my steak fingers around the edges for presentation.  Serve a bowl of gravy on the side for dipping that delicious steak in, too!!  I sure hope making gravy doesn't scare anyone it is really easy!!!  Well, trust me back in the day I was scared, too . . . Enjoy!!!!!

Sunday, June 5, 2011

Do You Ever Wonder Why? . . .

I do all the time.  I catch myself daydreaming sometimes about things that have happened, might happen or even things that will never happen.  And I wonder why!  Some things happen in our lives that we will never ever understand why they did.  I daily think of things that have happened and there's no explanation why it did, it just did.  You look at other people sometimes and wonder how they get through things. I have always said it takes a special person to get through that or something to that effect and say, "man, I could never go through what they did."  But I am sure I could.  I always think my little problems are huge until I turn on the news or get a phone call and soon realize that my problem is so very small compared to others.

Two women in the past week have really been on my mind.  One was Catherine Hamil here in OKC that lost her two boys during the last tornado May 24th and then another really young girl only 22 years old in my old hometown, Victoria.  She dozed off and while she slept her two small children and boy (2) and a girl (3) fell into their family pool and drowned.  They showed her picture in the paper and her face was just filled with pain.  I felt so sorry for her it made me cry right in my chair.  It crushed me I was sobbing.  These mom's lives are changed forever.  Their hearts are broken and they will never be repaired.  I don't talk to all of my kids on a daily basis and until all of this has happened I never really thought much about it.  But now there's no wondering why they don't call me and I just grateful that when they get the chance they CAN call me.  These two mom's will never get that phone call.  This is what I mean when I say our problems are small compared to others.  Silly little things sometimes anger us at times and for me it makes me feel like at the time that my whole world is crashing in around me.  It causes my heart to race, makes me think things I normally wouldn't think and I just hate that feeling of uncertainty.  It's the not knowing.

As I get older I tend to look at things a lot differently.  It used to bother me when I didn't hear from someone for a long time or never got a phone call.  Now, that doesn't happen.  Life happens daily for me!  I am happy to have another day and whatever it brings I will deal with it.  Not everyday is perfect for any of us I don't think anyways.  But, I am certain of one thing, I definitely have way, way more good days than bad days.  Not everyone is so fortunate.

I am a private person, I think so anyways.  There's so much I don't say to people.  I wish I could just write all my thoughts down somewhere, but there's not enough paper.  Plus, I would never want anyone to read it if something should happen to me.  I am sure I don't think like you or anyone else does.  Can't explain what I mean by that, but that is the best way I can say it.  There's so many things I like and dislike and I can't say them to people because everyone is so different.  You and I would not and could not possibly agree with everything.  Therefore, we have to keep things to ourselves!  I would not hurt anyones feelings by saying something negative to them, but yet people say things to me all the time.  Not necessarily hurtful things just things that make me say, Wow!   Again, I wonder why.

Tuesday, May 31, 2011

Last Day of May . . .

Well, today is May 31st and what a week it has been.  Goodness, tornadoes, so much devastation and the loss of two little bitty lives.  A total of ten people in Oklahoma City and the surrounding area lost their lives due the violent storms that rolled through our area.  One family has been through so much.  The Hamils lost two of their precious little sons.  The tornado just ripped right through their neighborhood and destroyed every home in the development.  My heart was broken over this tragedy.  I can't even imagine what they must be going through.  Their other child a girl, 5, has finally been removed from the ICU to a regular room.  What do you say to someone in this situation?  It is truly beyond words.  I just hope they turn to God for comfort because He will be the only one that will get them through this.  I pray peace over this family and all of the others here and in Joplin, MO.  Peoples lives are changed forever.

It was nice having my husband home for the past three days.  We got so much accomplished inside and outside.  I finally got two of the rooms I have been wanting to paint painted!!  Now I only have my exercise room left to paint and I plan on doing that here within a month.  My kids are moving back from Germany and I sure would like to have it all done before they get here.  I do not want to have anything in here to do because I plan on spending every minute I can getting reacquainted with my precious granddaughter!  She loves it here and our visit in January was only for 5 days.  So we definitely have some catching up to do.  The zoo, read books, color, oh, my I cannot wait!!  I was thinking this morning that I hate to wish everyone's summer to be over, but for us grandparents the end of July just can't get here fast enough.

We had BBQ for supper tonight.  I found some really nice pork ribs over the weekend and just had them with some roasted veggies and a cool cucumber salad.  I do not, I repeat, do not like cucumbers at all!!  I don't even like them touching anything that I plan on eating if they are in a salad.  I love the smell, but that texture is gross.  Sorry all you cucumber lovers out there.  Now I am not ruling out that one day I may come across a dish where they are masked really well some sort of sauce, perhaps, I might try one, just one.  But, until then, I'll make 'em and you eat 'em!!

Below is the recipe for the Marinated Cucumber Salad . . . I hope you like it.  This recipe came from my friend Diane a few years back.  She knew my husband loved cucumbers and sure enough this is definitely a keeper . . .

Marinated Cucumber Salad

5 cucumbers (peeled/sliced)
1 medium onion (sliced thin)
1 cup vinegar
1/4 cup sugar
1/4 cup olive oil
1 tsp salt
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp marjoram
1/2 tsp lemon pepper
1/2 tsp ground mustard


In a medium size bowl add all ingredients except for the cucumbers.  Whisk well with a whisk and store in refrigerator for at least 4 hours.  About 1 hour before getting ready to serve peel and slice the cucumbers.  Pour the marinate over the cucumbers and mix well.  Return to the refrigerator until ready to serve.

Monday, May 23, 2011

Monday, Monday . . .

It's a wonderful Monday morning!  I feel so good today and it's one day closer until my babies get back home!  Walked outside this morning and took a picture of a huge orange sun this morning as it was coming up!  It was so darn pretty.  Sadness, in the midwest, though.  Just heard on the TV that at least 89 people have been confirmed dead from that F-5 tornado last night.  Goodness, we have lost a lot of people this year from tornadoes!!  We, too, are supposed to have some really bad weather today and tomorrow I guess.  I do really pay attention to the TV when the weatherman is on about tornadoes.  If he says there's one coming it usually does.  In a weird way I would love to see one, but I would like it to be miles away from me or any one else.  I have seriously thought putting in a tornado shelter.  My neighbors have one and have told us on several occasions to come over and use it even if they were't home.  I know sometimes that sky overhead turns a little shade of green and it really scares me.  I just want a place where I can take my dogs with me.  I couldn't imagine having to take shelter and leave them behind.

On, a happier note!!  We started our project in the house.  I have wanted bead board down my hall for a few months now and my wonderful loving husband started it yesterday for me!  I can't wait until it is done. We are going to do a little each day until it is complete.  I bought the paint to paint the wall and will start on that as soon as the boards are in place.  The color is Cornbread which is what my great room is painted.  It will give it a nice flow down the hall.  I have so many pictures to hang up and some small shelving, too.  After that I am starting on my laundry room.  It will be nice and bright and I have all sorts of cool ideas for that room. Since laundry is not my favorite task I wanted a cheery place to be in!  It will be pink . . . surprise!  I picked out some paint cards yesterday that I liked for my entry way also.  I'm thinking a really pretty light sage color.  It will have shelving all the way around at the top and some twinkle lights.  It will look very homey when it is completed.  As far as what is left in the house to paint I have my guest room/exercise room.  That color I have picked out is called Wampum.  It is a really pretty, light soft plum color.  I will put sheers in there so that the light coming in is muted just a bit.  Right now it is really bright in there.  We use the room a lot and I don't want to shut off the beautiful view of the sunrise in the morning and the natural light.  Sheers will be perfect!!  Then what will I do?  I am quite sure I will find new projects to do.  I really want to get all of this done before my family gets back.  I want to have all my time free to spend time with those adorable and precious grands of mine!!  I see many trips to the zoo, parks and lake in my near future!!

We had such a nice and productive weekend I hated to see it end!  I had to throw something together last night for dinner that was quick and easy.  We all know the benefits of tomatoes!!  Well, this side dish is super simple and the health benefits are over the moon!!  Cooked tomatoes are one of the most nutritious things you can put in your body!  This is a family favorite.  And once again, I only use Hunt's so I can't guarantee the taste of any other kind.  I like Hunt's for the simple reason, they always taste fresher and they have a little salt in them.

Baked Tomatoes

1 large can Hunt's Whole Tomatoes (do not drain)
3/4 cup grated parmesan cheese
fresh cracked pepper


Preheat oven to 350 degrees.  Pout tomatoes into baking dish and sprinkle with the grated cheese.  Add cracked pepper do not stir.  Bake in oven for about 30 minutes or until bubbly and cheese has browned.  This dish goes with any kind of meat, roast, chicken, meatloaf, etc.  I am sure it will become a favorite for your family, too . . .

Saturday, May 21, 2011

Saturday Afternoon Delight . . .

I loved that song "Afternoon Delight"!  I think that was the name of it.  Don't know who sang it or anything, but I do still hear it every once in awhile.  Guess I will have to do some investigating!  It's funny to me how some songs bring back or jar our memories of a certain day or an occasion.  Does this ever happen to you?  I hear songs and sometimes they immediately take me back to that very moment on what I was doing.  Some are good memories and others...well, not so good.  Hmmm, now I that wrote this all sorts of songs are coming to mind that reminded me of people or what I was doing!  Boy, minds are strange things aren't they!

My husband and I had so much fun today!  We went to town to run some errands, ate some mexican food, bought 2 new truck tires and I bought myself a new hummingbird feeder.  It is not that we really did anything at all it just fun being together I guess!  He made me laugh and I made him laugh and I'm still smiling.  I have to get on the internet and look up the ratio for the sugar water for the hummingbirds.  I saw one out there the other day and he didn't stick around because he didn't see a feeder.  I sure hope he comes back soon.  My husband tried to convince me to get one that looked like a strawberry, but I won and got the one I wanted!  It is more girlie looking!  He said they really don't care what it looks like I told him I totally disagree!

For my "afternoon delight" I made a Grilled Skirt Steak with a Mango Salsa.  Goodness, it was so tasty!  I know a lot of people won't even attempt to make skirt steak because they feel it is too tough.  It is not that the meat is tough you just have to remember to cut it against the grain.  I like to make this dish because it is quick and easy.  Gosh, it cooks in about 10 minutes!!  It takes me longer to get the fire going than it does to cook the actual piece of meat.  You can do this in your home too on a cast iron grill if you have one and don't feel like getting the BBQ going.  You just won't have the smoke taste, but it will still taste really good.  I went to the market the other day and they had mangoes 5 for a dollar!!  I bought 10 of them.  I love them in my fruit shakes I make in the morning for breakfast or I just peel them and throw them in my salads, too.  I love mangoes especially when they are fresh.  The jar kind will work in a pinch like during the winter months, but when they are available I buy the fresh ones.  That darn seed, though.  What was God thinking?  It is the most annoying thing to work around.  I know Williams and Sonoma have a mango tool that deseeds the fruit, but I am leery about purchasing one, because I just don't think the seed is always in the same place.  Look at one the next time you're in the grocery store they are all different shapes.  It's not like an avocado or something.  Oh, well, maybe I will break down and buy one one of these days.

The mango salsa can be made as hot as you like it, too.  I like mine hot, but not so hot that it takes my breath away and then I can't taste the rest of my meal.  My son on the other hand I can't make anything hot enough for him!  I hope you enjoy this one. . .

Grilled Skirt Steak

1 Skirt Steak
1 cup teriyaki sauce
2 tsp sesame oil
1/4 cup hoisin sauce

Mix the sauce ingredients in small bowl until mixed.  Place steak in gallon size baggie and pour marinade over the meat.  Press out all the air and seal.  Rub the baggie with your hands like your giving it a massage on both sides and then place in refrigerator.  Let rest for at least 6 hours or overnight.  When ready to cook,  remove and discard marinade.  Place on hot coals and cook about 5 minutes on each side.  When cooked to your liking remove and place on cutting board cover with foil and allow to sit for about 5 minutes.  Remove foil and slice steak against the grain and serve with mango salsa rolled up in a flour tortilla.

Mango Salsa

4 mangoes diced (or however much you want to make)
1 red, green or orange bell pepper diced
1 jalapeno diced (or more if you want)
1 medium onion sliced thin and chopped
zest of 1 lime
juice of 1 lime
1/2 cup chopped cilantro

Place the fruit on a large bowl.  Add the remaining ingredients and stir.  I leave mine out and serve it at room temperature the flavor is just magnified when it is warm.  Serve this on top of the grilled steak wrapped in a flour tortilla.  Enjoy. . .


This salsa is also great on salmon, too!!  Give that a try sometime as well . . .Bon Appetite

Friday, May 20, 2011

I'll Admit It, I Am A Lush. . .

For my Chocolate Lush!!  I seriously could eat the pan of this dessert!  Oh, if you love lemon, try it with lemon pudding it is to die for, too!  I, on the other hand, am a chocoholic!  Anything chocolate is hard, really hard for me to resist.  I've been making this for years so I can't even begin to remember where this recipe came from.  All I know is when I make it, it disappears really quickly!

My favorite part of this dessert is the shortbread crust.  Gosh, butter, flour and nuts.  Come on, who wouldn't love that!  When it is baking the whole house just has this buttery aroma engulfing it.  I bet if you have never made this before you'll be trying it real soon. . .

Chocolate Lush

The Shortbread Crust:

2 cups flour
1 cup chopped pecans or walnuts
2 sticks butter (soft)

Mix together with fork or hands and pat into a 13 x 9 pan.  Bake at 425 degrees for 10 to 12 minutes or just until lightly brown.  Remove and let cool.

Second Layer:

3 packages instant chocolate pudding (Jello)
4 cups whole milk

Mix together and place in refrigerator for about 10 minutes to set up.  When set pour onto cooled shortbread and spread out evenly.  Top with the topping below.

Topping:

2 (8 oz.) Philadelphia Brand Cream Cheese (room temperature)
2 cups Cool-Whip
2 cups powdered sugar


Place cream cheese in mixing bowl and beat with electric mixer until smooth.  Gradually add the powdered sugar.  Once blended gently fold in the Cool-Whip.  Spoon the cream cheese mixture over the pudding sealing the edges and when done top with nuts.

I love to grill. . .

Don't you love that very first BBQ of the spring?  Nothing tops that first hot dog coming off the grill or those burgers, yummo!  We wait all winter for the spring and summer so we can once again cook outdoors.  I don't know what it is, but anything that is cooked on an open fire tastes 100 times better!!  One of my favorite things about camping is the food!!  That first cup of coffee on the open fire and then fried bacon and eggs.  Oh, goodness, my mouth is watering already just thinking about it.  One thing nice about being in the south is we can really BBQ all year long if we choose to.  It never gets that cold where you can't stand outside long enough to flip a steak or some chicken.

I am the griller in my home!  My husband can start the fire, but trust me, that's it!  He wouldn't even know how to cook BBQ chicken!!  We have been together for almost 22 years and he has NEVER cooked!!  Nope, not once, ever!!!  If I waited for him to cook, I'd be real skinny.  He just doesn't have a clue on how to cook.  I think it is so funny when I hear all of my friends talk about what a great cook their husbands are.  He has told me on several occasions that he has no desire to cook.  I do know guys that don't cook, but they are truly a rarity!!  I enjoy cooking so much I couldn't imagine having to sit back and watch someone else do it for me, except in a restaurant of course.  To me it is an escape and an adventure!  Plus, my hubby is my biggest fan so I will not complain that he doesn't cook.

The other night for supper I made a Grilled Teriyaki Pork Tenderloin.  It turned out so moist and I served it with my Auntie Pat's Green Rice.  Seems like every time I make it I serve it with that rice.  I had some mesquite and I used that along with some briquets and man it was so tasty!!  I love meat that has been marinated. I actually allowed it to marinate all day.

Grilled Teriyaki Pork Tenderloin

pork tenderloin (usually 2 to a pack)
1 bottle of teriyaki sauce
1/2 cup hoison sauce
3 TBSP sesame oil
4 cloves garlic (minced then mashed)
1/2 cup sliced green onions
1 TBSP fresh grated ginger

Mix all of the marinating ingredients in a bowl.  Once mixed place pork tenderloins in to gallon size bag and pour all but 3/4 cup onto the meat.  Keep the 3/4 cup reserved. (*see note below) Place in fridge and allow to sit for at least 5 to 6 hours.  About 45 minutes before grilling remove from refrigerator allow to sit out at room temperature.  Once fire is ready, remove the tenderloins and discard the juice and place on grill.  Allow to cook for about 5 minutes each side then turn as needed until done.

Once done place on cutting board and cover with foil and allow to rest for about 5 minutes before slicing.  Cut it at an angle and once it has all been sliced and placed on platter pour sauce all over the meat.





*While meat is marinating take the reserved sauce pour into saucepan and place on low heat.  Cook until it thickens and reduces a bit.  Once reduced set aside until ready to use.  Before serving pour over the meat.

Call me Speedy. . .

Well, that was the fastest trip ever.  Not really.  I put the dogs away, locked up the house, set the alarm, got to my car and changed my mind!  It is just such a lazy day today and rainy so I just decided I will go to the bank tomorrow morning instead.  Sounds like a much better plan doesn't it?

Several people have asked me for the recipe to my spinach artichoke dip.  Of all the spinach dips I have tasted this one is my favorite.  Someone, I can't remember who though, made a spinach dip that was made with that Knorr dip and it was served cold.  I would love to find recipe it was delicious!!  I think most spinach dips are served warm aren't they?  I think it is the bacon in this one that I like the most.  I mean really who doesn't like bacon, right!  I also make mine a little extra crispy for this dish.

To serve it I just take pita bread and drizzle it with olive oil.  Then take some kosher salt and fresh cracked pepper and sprinkle it on the oiled side.  Cut the bread into four quarters and then cut each quarter into points.  I then place them on a cookie sheet and bake at 350 degrees for about 8 minutes.  These go great with this dip!  I prefer the whole wheat kind.  If you are in a hurry or just don't want to bother with them any chip would work.  Anyways, here it is and I hope you like it. . .

Spinach Artichoke Dip

1 (10 oz) pkg. frozen spinach
1 (14 oz) can artichoke hearts (drained)
1 cup grated parmesan cheese
2 cups shredded Monterey Jack cheese
1 container Alouette garlic and herb cheese spread (room temp)
9 slices crispy cooked bacon
1 (8 oz) sour cream
1/2 Hellman's mayonnaise
dash of S & P

Place thawed spinach in a colander to drain for several hours.  When ready to prepare the dish squeeze out all of the remaining water with your hands.  Break the spinach up with your fingers and set aside.

Cook bacon until nice and crispy and set aside.  Once it is cool crumble into small pieces.

In another bowl mix the spinach, artichokes, parmesan, Alouette, 1 cup of Monterey Jack cheese, S & P, sour cream and the mayo.  Mix until well blended and stir in bacon.  Scoop the mixture into buttered dish.  Top with the remaining cup of Monterey Jack cheese and place into a 400 degree oven for about 20 minutes or until hot and bubbly.  Serve with pita points or chips.

This is hard. . .

I have come to the conclusion that whoever blogs either has a lot of time on their hands or they have someone else do it!  There's just not enough time in a day to keep up with this thing.  Today is Friday and it is raining out. I spent much of the morning watching some programs I had recorded earlier because the satellite was out.  I actually enjoyed it a lot.  Don't you just love days where you don't have to do anything if you don't want to?  I do have to cut this short and run to bank real quick.  So hang on I'll be back in thirty!!

Monday, May 9, 2011

Not Sure About Green Eggs, But I Am Sure About Green Rice...


My Auntie Pat Cantrell gave me this recipe.  It is my families favorite rice recipe.  And once you make it for your family I am quite certain it will become their favorite as well.  Boy, I sound pretty certain, don't I?  It is just so yummy I can't wait for you to give it a try.  It is a side dish that goes with everything!  I even had it leftover for my lunch today.  Everything is mixed in the same dish you bake it in.  How easy is that? Plus, it turns out perfect and fluffy every time!!

I loved my Aunt Pat so much and so did my husband.  She passed away in January after a fall and bumping her head.  She slipped into a coma and never woke up.  She touched my life in such a special way.  One thing I am certain of,  and that is, she knew I loved her!!  She spoke her peace on whatever she wanted to.  if you didn't like it, oh, well, too darn bad.  She was so very kind and giving.  We talked about anything and everything.  I was always calling her when I needed to get something off of my chest or just to chat for a couple of hours.  I am truly blessed to have had in my life for these few years and I miss her so very much...

So I hope you try this recipe and like it of course!  Every time I make it I think of my Auntie Pat...maybe that's why I like it so much.  Remember girls these are "secret family recipes", ha!


My Auntie Pat's Green Rice

3/4 cup thinly sliced green onions (use some of the tops too)
1/2 cup diced green pepper
1 cup uncooked Uncle Ben's Long Grain rice
2 cups chicken broth
1 tsp salt
1tsp dried parsley

Add all ingredients in a 2 quart casserole dish and mix well.  Cover with a lid or foil and bake at 350 degrees for 30 minutes without lifting the foil.  Remove from oven and check with a fork to see if all the broth has been absorbed.  If not return foil and place back in oven for another 7 to 8 minutes.  When done remove from oven and let sit covered for about 5 minutes before serving.  Fluff with a fork and serve.

Thursday, May 5, 2011

oh, my...

I know I said I love ganache, but, I have no idea why this posted twice!!  Silly, me...

Gosh, who doesn't love ganache?...

Today is such a great day!  Found out that my kids are moving back to the states at the end of the year!!!  It has been a long three years, but, I did get to go to Europe 4 times!  That sure helped ease the pain of not seeing them daily.  So that was definitely a plus, but I am so happy that are coming home!!  We are tickeld pink and have already got the plans rolling for what we are gonna do.  I do see the state fairs in our very near future!  It is such a big for Tyler to go to both the Texas State Fair in Dallas and, of course, our state fair is HUGE, too.  This year will be a bonus because Kennedi is just at that age where she will love riding those rides.  She will turn 2 in August.  Just realized we will get to have our first birthday party at the Lazy G!!  She is just precious and I can't wait to get here and start snapping some pics.  She is waaay behind her brother as far as pics go.  I will definitely have to play catch up.

Speaking of sweet...ganache!  Is there anything finer?  It is so simple to make and yet people think that you have to have a degree from a culinary institute to be able to make it!  Once you make it you will never purchase a frosting from the store again.  My two favorites are peanut butter and the original semi-sweet.  I use it on brownies, cupcakes, cakes strawberries, marshmallows, whatever your lil' ol' heart desires.  You can't mess it up how sweet is that!!  I think it is the fancy name that scares people off...pronounced gah-nosh.  Some struggle with the name, too, and it makes me giggle, but I never correct anyone.  I will just use it in a sentence later on somehow and then they say, "oh, that's how yo say that!"  I don't like correcting or embarrassing anyone...anyway here it is...

Peanut Butter Ganache

2 cups peanut butter chips
1 cup heavy cream

Pour chips into bowl.  Heat the heavy cream in small saucepan until bubbles start to form around the edge.  Be careful not to boil!  Once heated pour over the chips and just let it sit for about 5 minutes.  Stir until all the chips have melted.  Now wasn't that hard!!!  Now it ready to use.  Allow to cool.  Once cool you can whip it and turn it into frosting!  It is devine!!  Heaven on a spoon.  I top my peanut butter cookies with a dab for special occasions, pour into onto my brownies and place them in the fridge to cool.  When it is placed in the fridge it stiffens up.  This is what truffles are made.  You can let this harden or set-up in the refrigerator and take out small balls and roll them in nuts, coconut, cocoa, jimmies or whatever.  My thought is why pay huge money for truffles when you can make and give them as gifts from home!!

To make the chocolate version follow the recipe the same way except add semi-sweet chocolate chips in place of the peanut butter chips.  You will be thrilled making this for the first time and tasting the results of only two ingredients.  I don't have pics for this because we usually eat it before I can run and grab the camera.  In my pics, most of the frostings on my cakes, cookies or cupcakes have this in them, oh, and the brownies as well.  Happy cooking, girls...

Gosh, who doesn't love ganache?...

Today is such a great day!  Found out that my kids are moving back to the states at the end of the year!!!  It has been a long three years, but, I did get to go to Europe 4 times!  That sure helped ease the pain of not seeing them daily.  So that was definitely a plus, but I am so happy that are coming home!!  We are tickeld pink and have already got the plans rolling for what we are gonna do.  I do see the state fairs in our very near future!  It is such a big for Tyler to go to both the Texas State Fair in Dallas and, of course, our state fair is HUGE, too.  This year will be a bonus because Kennedi is just at that age where she will love riding those rides.  She will turn 2 in August.  Just realized we will get to have our first birthday party at the Lazy G!!  She is just precious and I can't wait to get here and start snapping some pics.  She is waaay behind her brother as far as pics go.  I will definitely have to play catch up.

Speaking of sweet...ganache!  Is there anything finer?  It is so simple to make and yet people think that you have to have a degree from a culinary institute to be able to make it!  Once you make it you will never purchase a frosting from the store again.  My two favorites are peanut butter and the original semi-sweet.  I use it on brownies, cupcakes, cakes strawberries, marshmallows, whatever your lil' ol' heart desires.  You can't mess it up how sweet is that!!  I think it is the fancy name that scares people off...pronounced gah-nosh.  Some struggle with the name, too, and it makes me giggle, but I never correct anyone.  I will just use it in a sentence later on somehow and then they say, "oh, that's how yo say that!"  I don't like correcting or embarrassing anyone...anyway here it is...

Peanut Butter Ganache

2 cups peanut butter chips
1 cup heavy cream

Pour chips into bowl.  Heat the heavy cream in small saucepan until bubbles start to form around the edge.  Be careful not to boil!  Once heated pour over the chips and just let it sit for about 5 minutes.  Stir until all the chips have melted.  Now wasn't that hard!!!  Now it ready to use.  Allow to cool.  Once cool you can whip it and turn it into frosting!  It is devine!!  Heaven on a spoon.  I top my peanut butter cookies with a dab for special occasions, pour into onto my brownies and place them in the fridge to cool.  When it is placed in the fridge it stiffens up.  This is what truffles are made.  You can let this harden or set-up in the refrigerator and take out small balls and roll them in nuts, coconut, cocoa, jimmies or whatever.  My thought is why pay huge money for truffles when you can make and give them as gifts from home!!

To make the chocolate version follow the recipe the same way except add semi-sweet chocolate chips in place of the peanut butter chips.  You will be thrilled making this for the first time and tasting the results of only two ingredients.  I don't have pics for this because we usually eat it before I can run and grab the camera.  In my pics, most of the frostings on my cakes, cookies or cupcakes have this in them, oh, and the brownies as well.  Happy cooking, girls...

Tuesday, May 3, 2011

Who Said Enchiladas Have To Be Red?...

After tasting these "green" enchiladas you'll soon forget about the red ones.  Well, not forget, but I bet these will be served alot on your supper table.  I love green chiles!  I would love to go to New Mexico when they begin to harvest them, I bet the aroma must fill the streets.  I use them in alot of things I make and very seldom will you open my pantry and not find at least one or two cans hiding in there somewhere! They are good in eggs, soups, salsa just about anything.  The only pepper I really won't eat is the habanero.  It's just way too hot for me.  I like spicy food, but not where it burns my mouth so bad that I lose my taste buds!  Green chiles are always mild.  They do give just enough kick to these enchiladas.

You can prepare these with chicken, beef, cheese or even once again I make mine with turkey instead of the beef.  I have had all of the above and I like them all.  It is just what ever I am hungry for that day I guess as to which ones I make.  If it's the chicken ones you like you would have to boil your chicken first and then debone it.  And then follow the recipe as you would with the other fillings.

I like mine a little more cheesier than most probably, but what the heck is an enchilada without a bunch of cheese...I mean really!  Okay, here goes...

1 can Campbell's Cream of Chicken soup
1 can Campbell's Cream of Mushroom soup
3/4 cup milk
2 small cans chopped green chiles
1 large onion (chopped)
12 corn tortillas
your choice of meat or cheese
grated cheddar cheese

Place oil in frying pan.  When oil is hot dip tortillas into oil to soften remove quickly and place on plate.  Continue until all of the tortillas are softened.  Mix the soups with the chiles and the milk.  Set aside.  Take a tortilla and place on a plate and down the middle put the filling of your choice and about 1 TBSP of the soup mixture, some cheese and sprinkle with some of the onion and roll up and place in baking dish.  Continue until all of the tortillas have been used.  Pour the remainder of the sauce over the enchiladas and top with the remaining cheddar cheddar and grated onion.  Place into 350 degree oven for about 30 minutes or until cheese is hot and bubbly.  When done remove and let sit out a bit before serving.  Top with  a dollop of sour cream and you're good to go...

A Dressed Up Breast...

I kid you not!  By the time you finish with the layers in this dish your naked chicken breast will be dressed.  Oh, and it will taste pretty good, too.  It has spinach in it and I just know some of you are already probably turning your noses at that part.  Spinach is soooo good for you!  I bet we could live on spinach alone if we had to and never gain weight or probably wouldn't get sick either.  Now let me set the record straight though.  I LOATHE canned spinach.  If I only had that to eat I would be one really skinny chick because I just can't bring myself to do it!  Nope, not a chance.  It just ain't happenin'!  That stuff is horrible and then people not only eat that stuff they pour vinegar on top of it.  Oh, I have to change the subject I feel dry heaves coming on...




Back to the good stuff!  The few ingredients in this recipe make it a snap for a really quick and healthy meal.  Be sure not to faint when you see the price of the cheese, though.  It is a gourmet cheese after all!  Your friends will think you're a five star chef!  It is a pretty dish when served, too.  I usually serve it on top of a bed of rice pilaf when I have company over.  It is a pretty presentation.  Hope you enjoy it...

Dressed Up Chicken

4 boneless/skinless chicken breasts
fresh baby spinach leaves
deli sliced smoked ham (I use Hillshire Farms in those little tubs at the deli)
gruyere cheese (grated not fine, though)
butter
olive oil
salt and pepper

Place chicken breasts in a large baggie and using a mallet pound until breasts are thin.  Remove and continue until all chicken has been pounded thin.  In frying pan add 2 TBSP butter and a couple of swirls around the pan with olive oil.  Season the chicken with salt and pepper.  When butter and oil are hot,  place chicken breasts in and allow to cook until browned and then flip to other side.  It will almost  be cooked all the way through at this point.  Add the baby spinach in a layer on each piece of chicken and top with a few slices of the ham.  Mound up the gruyere on top of the ham approximately 2 to 3 TBSP on each one.  Press down a little bit and place under the broiler and allow to melt watching it closely.  When cheese has melted remove from broiler and allow to rest for about 5 before plating.  Serve with rice and a salad...oh, and maybe some crusty bread to soak up all those good juices with!!

For All You Peanut Butter Lovers...

I cannot begin to tell you how many of these little cookies my grandson has helped me roll in short lifetime.  I was never sure if it was really the cookie he liked or the part of rolling them around in those tiny hands of his.  We started when he was almost three I guess and all you had to do was say, "Well, I guess, I'm gonna go make some cookies!"  he would run in the kitchen as fast as his little legs would go and push a chair up to the cabinet and wait for me.  You could tell by the look on his face he knew what was gonna happen. It was priceless!!  Wouldn't trade those memories for anything in the world.  Gosh, why do they have to grow up?  I have kept him at two for the rest of his life.  I just loved the curiousness about everything and it changed daily!

When he would help me with the rolling part, some of the cookies were golf ball size and some were pea size.  He never made two the same and boy, would he get upset if you told him how to do it.  Which made it even more fun.  If you have kids in the house they will love these because of the rolling them and pressing them down with the fork.  Oh, yeah, that was another fun part!  Sometimes because of the pressure applied by him they would actually be split into two cookies or smashed completely.  When they are little like that they just don't understand the part where you say, "easy, just a little bit!"  I'd give anything for him to smash cookies with me now:(  Hopefully, they will return from Germany later this year and we can't wait!...

Peanut Butter Cookies

1 cup Peter Pan peanut butter
1 cup sugar
1 large egg

Preheat oven to 350 degrees.  Combine in the order given and mix with electric mixer for about 2 minutes.  Roll into small balls and place on ungreased cookie sheet.  Take a fork and make a mark with the tines in one direction only (no crisscross).  Bake for about 8 minutes and remove from oven and let sit for 5 minutes before removing to wire rack.  Repeat until all dough is used.

These are great for a late night snack let me tell you!!  Grab some milk about 4 or 5 cookies and you will sleep like a baby...zzzzzz...

A Little of This and A Little of That And What Do You Get?...

Goulash!  It is truly my husbands favorite dish.  So simple to make and it's also a cheap dish.  These days with the food prices I am all about making supper that can be easily turned into two meals!   What I do is make it with ground turkey for a healthier dish!  At our age we don't really eat alot of beef unless its a steak on the grill or something.  And when you substitute ground beef for ground turkey in almost every dish you can't tell the difference.  This particular recipe if I didn't tell you it was turkey you would never know the difference it's that good.  Goulash is something that everyone makes and usually everyone has there own special recipe that's been handed down to them.  My kids grew up eating goulash and still love it.  I made it for supper this week and it was excellent.

Some people put oregano in theirs or other herbs I just keep mine simple with the few ingredients listed below...

Goulash

2 lbs ground beef or turkey
1 large onion (diced)
2 bell peppers (diced)
salt and pepper to taste
1 large can Hunt's Tomato Sauce
Large elbow macaroni (American Beauty)

In frying pan add the meat, onions and bell pepper.  Cook until half way done and then season with salt and pepper.  Cook until completely done and then add the tomato sauce.  Stir well and allow to cook for about 10 minutes and then remove from heat and keep covered with lid.

In a large pot boil the water for the pasta and be sure to really salt the water.  When water has come to a boil I add about 3/4 of the bag of macaroni. When pasta is done drain well and add to the tomato mixture and stir until macaroni is well coated.  Allow to sit covered for about 5 minutes before serving.

Top with parmesan cheese and serve it with some garlic bread...yummy!

We're Having Italian...nope not spaghetti..

It's what for dessert tonight!  I love Italian Cream Cake.  It is a very dense and heavy cake and a little goes a long ways!  I just carried some across the street to my neighbors.  I remember I was probably about 10 years old the first time I ever had it at my Aunt Verna's house.  That's going waaay back in time, ha!  I was young, but I do remember asking her what kind it was and just never forgot the name and started making it for myself about 30 years ago.

A friend of mine here, whom I just love dearly, also loves it!  I am making one for her later today because her son is coming into town tomorrow.  Some people don't put the pecans in the frosting, but I figure why not!  I never make it any other way, unless of course you request that I don't of course then I wouldn't.  And for her she loves the nuts in hers, too!!

I definitely prefer a slice of cake over a cupcake.  Don't get me wrong I love cupcakes, too, but I do love a huge slice of cake and an ice cold glass of milk!  Basically, what I'm trying to say here is that I love sweets.  My desire is to open a small bake shop!!  I do, unfortunately, know a couple of people who don't eat sweets!  All I can say is I sure feel bad for them.  The key is not to eat the whole thing like my husband does!!  He will literally eat a whole pie if only I would let him.  Bad boy, bad boy!

Please try this recipe out on friend or your family...I don't think you'll be disappointed.  Oh, one more thing if the recipe calls for let's say, butter, for instance and you decide to use margarine.  Your results will not be the same so please don't tell me that it just didn't taste like mine!  If I post a recipe that calls for a brand name in it like, Hunt's, Campbell's, etc. that means it is tried and true!!  Once you get into cooking and serious about cooking like I am, you will be able to tell the difference and soon realize that there is no substitution!!  I would rather have a few more calories than have no flavor!  Why waste the time, it's not like you will eat the same stuff everyday!!  I have had people tell me I made this just like you and followed your recipe precisely, but I didn't add blank I added this and it just wasn't the same...well, hello, is that what the recipe I gave you called for?  Big mistake, huge!!  Just wanted to say that...

Italian Cream Cake

2 cups sugar
1 stick butter
1/2 cup Crisco
2 tsp vanilla
5 eggs *see note below
1 cup buttermilk
2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cup coconut
1 cup chopped pecans

(eggs:  add 5 egg yolks to creamed mixture one at a time beating well after each one.  Whip the egg whites until soft peaks form and set aside)

Preheat oven to 350 degrees.  I use my KitchenAid but a hand held mixer would work just as good. Begin by creaming the sugar, butter and Crisco until well blended and fluffy.  Add egg yolks one at a time.  Stir in the buttermilk and blend.  Add the flour, soda and salt and mix until completely mixed.  Now add the coconut and the pecans.  Once mixed FOLD in the egg whites by hand.  Pour into prepared pan and bake 35 to 40 minutes depending on the pan you are using, Bundt, 13 x 9, etc.

Frosting:

8 oz. Philadelphia cream cheese
1/2 stick butter (softened to room temperature)
1 1/2 tsp vanilla
1/2 tsp butter flavoring
3/4 cup chopped pecans (or more if you like)
1 box confectionary sugar


Cream the butter and cream cheese until smooth.  Add the extracts and the sugar.  Blend until creamy adding the pecans at the very end.  Frost when the cake has completely cooled...Enjoy