Pizza Night Monday

I know Monday isn't a usual pizza night or at least not for us. Friday always seems like pizza night. Last Friday we ate at the Longhorn in Asheville, so no pizza for us. When Monday rolled around and I needed a quick supper, we finally had our pizza.

On Saturday we worked around the house all day and dinner was late on the deck.

Teriyaki Grilled Salmon
Roasted Potatoes
Oriental Salad *
Roasted Pita Points with Tzatziki Sauce
Blood Orange Margaritas *

I had bought some blood oranges at Fresh Market last week and I wanted to make something that would show their pretty red color. Blood Orange Margaritas fit the bill.
I used Sauza Tres Generaciones (Blanco), and they were so good.

BLOOD ORANGE MARGARITAS

1 cup Blood Orange Juice
1/3 cup Freshly Squeezed Lime Juice
1/2 cup Cointreau ( Triple Sec will do in a bind)
1 cup Tequila (100% blue agave)
3/4 cup Diet Sprite

Mix and serve over ice. I only like salt with original margaritas, but feel free.
Treat it well, I just gave you my secret to great margaritas.

ORIENTAL SALAD

1 Package Cole Slaw Mix
2 Packages Oriental Flavor Ramen Noodles
2 Small Packages Slivered Almonds
½ Cup Vegetable Oil
½ Cup Balsamic Vinegar
4 Tbsp. Sugar
2 Seasoning Packets from Ramen Noodles
½ Tsp. Kosher Salt
¾ Tsp. Pepper

Break up Ramen Noodles in package. Remove seasoning packets (save for dressing). Place noodles and almonds in a shallow pan and place in oven at 400 until lightly brown (about 15 minutes). Stir occasionally to insure even toasting.
Combine vegetable oil, balsamic vinegar, sugar, seasoning packets from the Ramen Noodles, salt and pepper in a jar with a tight fitting lid. Shake well. This is even better if you make the dressing the day before, but not crucial.
In a large bowl combine noodles and almonds (cooled) with Cole Slaw Mix. Pour dressing over top and serve immediately.


PIZZA SAUCE

1 – 16 oz. can tomato sauce
1 – 8 oz. can tomato paste
2 Tbsp. olive oil
2 cloves minced garlic
2 Tbsp. brown sugar
1 Tbsp. balsamic vinegar
1 beef bouillon cube
1/2 tsp. salt
1 tsp. dried basil
t tsp. onion powder
1/2 tsp. oregano
1/4 tsp. pepper


In a med sauce pan, add olive oil; turn down to low.Add garlic and stir until it is fragrant and hot, but not cooked.Add tomato sauce and paste, sugar, salt, bouillon cube and spices. Bring to a boil and then reduce heat to low and add balsamic vinegar. Simmer for about 20 minutes. Taste sauce and adjust seasoning to taste,adding more sugar if desired, or salt and pepper.

Trust me, you will never use store bought sauce again.

So, until tomorrow.......
S~~

Another Anniversary Post

I know, I know, another anniversary post... just a bit of repetition, I suppose.

That said, this is an important date in our lives. Today, April 16th, 2009 is our 31st wedding anniversary. I always love having an April anniversary. The dogwoods are in bloom, the weather is getting warm and the birds are coming back, so we can wake up to their sweet chirping every morning. The day we were married it reached 80 degrees!!

In 1978 we were young and dumb at 21 and 23. We were clueless what might be ahead. We have struggled at times, endured the death of both of Ronnie's parents and my Mother, welcomed the joyous birth of our daughter in November 1981, after enduring months of the biggest challenge we ever faced in order to bring her into this world. Survived sicknesses, appendicitis, multiple broken little broken toes and a failed business. All the while amassing so many, many blessings I could never count them. Most of all a love that is even stronger today than in 1978.

I somehow managed to pass on to our daughter, Lacy, how much I loved being married in April. I plainly remember repeatedly telling her as a little girl that she could be married in April too. I never really thought she paid any attention to my overblown sentimentality. Until that Thursday in May 2006 when Bashar drove up from Raleigh to ask Ronnie's permission to marry our daughter. During dinner I asked if he had any idea what month they would choose. His answer brought tears to my eyes as he explained that Lacy-Jay insisted on April as close to our anniversary as possible.

Don't laugh too hard at the 1978 photo posted above.

So, tonight I am planning to snuggle up on the couch with Ronnie and just be thankful for 31 very, very good years, looking forward to 31 more.

So, Until Tomorrow..........
S~~~

Happy Anniversary Lacy and Bashar

Forgive me the departure from the usual supper post tonight.

Today is a very special day in our family. It was on this day, April 14th, two years ago, that Lacy and Bashar began their life together as husband and wife.
Almost a year of non-stop planning came together in what will always be one memorable night.

Hope you enjoy the wedding photo I posted. Many thanks to Katy Cook (www.katycookphotography.com) for her part in keeping our memories alive.

Philadelphia, PA is home for Lacy and Bashar now, but we keep our fingers crossed in hopes of having them back down South when the opportunity presents itself.

Congratulations, Lacy and Bashar, we love you !!

So, Until Tomorrow.............
S~~~

April Is Grilled Cheese Month

I always knew that April was special and today I discovered that it holds the honor of being National Grilled Cheese Month. Ask one hundred people to list their top ten comfort foods and my guess is 95% will include grilled cheese. My favorite is still the old standby of American cheese on white bread and grilled in butter or spread with mayo and grilled to a golden brown. Lets not forget the Campbell's Cream of Tomato Soup made with milk to dip your sandwich in. Life doesn't get much better....................

It wasn't grilled cheese on the menu for us tonight but it was a sandwich. Recently I had lunch at a new bagel place down on Merrimon. Now, to be perfectly honest with you this Southern girl is not much of a bagel fan. Give me a biscuit any day. That said, Buddha Bagel's has something called a Byalis (sp?). It is a much thinner bagel with poppy seeds, garlic, sea salt and onions on top. So, at lunch I stopped by and picked up a couple of Byalis for tonight's supper.
After Ronnie's help with slicing these much thinner bagels I baked some bacon and sliced up a ripe avocado, added a slice of baby Swiss and some onions. It was a really good warm weather supper, even though the weather turned off cold and rainy here tonight.

So, Until Tomorrow...............
S~~~

Happy Easter

What a beautiful Easter Sunday !!
It was a quiet one here at the Taylor house. I could easily get used to a four day work week. The extra day makes all the difference in the world. Go ahead smack my hand, I know I am fortunate to have a job and shouldn't complain. Truthfully, I know how very blessed I am on this Easter 2009.

Starting tomorrow Monday April 13th we Southerners are free once again to wear white!! You know how it goes, no white after labor day or before Easter. This must mean that warm weather is almost here.

Most everyone I know always looked forward to the ritual of dying Easter eggs with their children. Growing up Mother dyed the eggs and fixed my Easter basket and it was always beautiful. Mother was very talented and creative when it came to crafty things. Something she certainly never passed along to me, by the way. (I am much more likely to be piled up with a book than crafting anything). Anyway, Lacy -Jay and I had some of our worse blowups over Easter eggs. With my lack of skills and her desire for a designer Easter basket it just never turned out like Miss Priss thought it should. Eventually Mother took over Lacy's Easter baskets and all was well. Somehow I think I missed out on something there.

Supper tonight was slightly traditional. This key lime pie is the ultimate summer dessert. Tonight I used a graham cracker crust but in the past I have crushed ginger snaps added a couple tablespoons of sugar and some melted butter for the crust and that just about takes it over the top.

Sugar Glazed Ham (for me)
Beef Tenderloin (for Ronnie)
Baked Sweet Potatoes
Julia's Squash Casserole (posted January 2nd)
Deviled Eggs
Creamy Dreamy Key Lime Pie*

Creamy Dreamy Key Lime Pie
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Famous Key West Lime Juice
1 tsp. vanilla
1 9-inch graham cracker crust


Beat softened cream cheese until creamy.
Add sweetened condensed milk and beat to incorporate.
Add egg yolks and beat well.
Add lime juice and beat till combined.
Pour mixture into pie crust and spread with spatula until evenly distributed.
Place on cookie sheet and then into the oven and bake at 350 for 10 min. or
until the filling begins to set.
Remove from oven and allow to cool on rack at room temp.
Then place in the refrigerator for at least an hour.

Serve with whipped cream.

Post and share your Easter menu. I would love to know what was on your table!!

So, Until Tomorrow (and I promise to try to do better this week)........
S~~~

New Product Alert

Have you tried the new Vermont White Cheddar Wheat Thins? They are yum, especially with Cabots Super Sharp Vermont White Cheddar Cheese.

My other new find this week is Chuck Eye Steaks. Maybe everyone but me knew about these gems, but I just recently discovered them. After reading two different articles I knew I had to give them a try. Today at the Ingles, I bought a package of three very nice Chuck Eye Steaks for $5.77. I have to admit that I am a huge beef tenderloin fan. If I had bought the same size package of beef tenderloin, it would have been at least $35.
I brought them home and put them in a quick marinade for a couple of hours and grilled them to a perfect medium. We loved them. Now, I am not saying they were as good as a beef tenderloin steak, but they were very, very good. Most definitely worth the money.

My Favorite Beef Marinade

1 cup grapefruit juice
1/2 cup olive oil
1/2 cup honey (or molasses)
1 small onion - chopped fine
1 tsp. kosher salt
1 tsp. pepper
1 tsp. minced garlic
1/2 tsp. dried thyme leaves
1/4 tsp. cayenne pepper

Mix well with a whisk and marinade beef at least one hour or up to 24 hours.

So, Until Tomorrow..........
S~~~

WOW - Macaroni and Cheese of the Month Club

We know about the Wine of the Month Club, the Book of the Month Club, The Fruit of the Month Club, even the Hot Dog of the Month Club, but now I discover the Macaroni and Cheese of the Month Club. Comfort food at it's finest delivered straight to your front door. This isn't your Mamma's Macaroni and Cheese either. Call this Gourmet Macaroni and Cheese. If you are interested in taking out a second mortgage on your home to indulge in this sinful side dish visit www.good-taste.com

I have been fixing such simple meals at our house that I haven't really posted my menus lately.
Tonight is more of the same:

BBQ Chicken
Potato Salad (warm, the only way I like it)
Green Beans
Cottage Cheese

Since I know you don't need another recipe for BBQ chicken I am posting a recipe that I have in my file to try soon. Maybe you will try it first and post a review here.

Shrimp Butter

1/2 cup butter
8 ounces cream cheese
3 tablespoons mayonnaise
2 cans shrimp
1 tablespoon lemon juice
3 tablespoons onion - chopped fine
1/2 teaspoon minced garlic
1/4 cup fresh parsley - chopped
2 teaspoons hot sauce
1/2 teaspoon cayenne pepper (optional)
1 teaspoon Worcestershire sauce

Blend butter, cream cheese and mayonnaise together until fluffy.
Add shrimp, lemon juice, onion, garlic powder, parsley, hot sauce, cayenne pepper (if desired) and Worcestershire sauce; mix well.

Refrigerate until firm.
Serve with Chicken in a Biscuit Crackers.

Now, aside from food and cooking.........
As part of my job I have the privilege of spending a good bit of time on the Biltmore Estate, ( I know, go ahead and feel sorry for me.) April brings Festival of Flowers with over 60,000 tulips in bloom and a multitude of other gorgeous blooms. In addition to all the color at Biltmore they just opened 4 newly restored rooms. These 4 rooms alone are worth the price of admission. If you find yourself in Asheville make it a point to at least drive into the entrance of the Estate and enjoy the beauty of the season.



So, Until Tomorrow...........
S~~~