You are either going to love this idea or hate it, we love it.
A few weeks ago a new pub opened in Asheville, called Pack Tavern, in the old Hayes and Hobson building. If you remember Bill Stanley's BBQ it is the same building, but you would never know it. We had lunch one day just after they opened and it was good, but Lacy and Bashar went later and ordered the house specialty and it was fantastic. The Mt. Mitchell Burger.
The one at Pack Tavern had a 1/4 pound burger, 2 strips bacon, a fried green tomato, lettuce, cheese, the usual condiments and the star of the show a egg. Not just an egg, but a sunny side up egg.
We modified ours just a bit, as you know, I could never eat a tomato, probably not even fried.
It didn't matter, they were so good.
We started with the best burger recipe in the world, Morning Glory Burgers, (posted 2/10/09)and used the toasted onions rolls. Be sure to keep the egg on the very soft side because you want the yolk to meld into the sandwich. WOW.
Give it a try, you won't be sorry!!!!
Oh, and by the way, I am still waiting for your potato salad recipes.
So, until tomorrow....................
S~~~
Sunday, May 23, 2010
Wednesday, May 19, 2010
Food Memories - Potato Salad
I won't be cooking supper tonight. The guys practice on Wednesday and I don't get home in time to cook, so it is just catch as catch can for us. So instead, I want to talk about a subject near and dear to my heart, potato salad.
My Mother made the BEST potato salad. I can't share her recipe, I wish I could, but there was no recipe. It never occurred to me that Mother made the world's best potato salad until she was no longer here to make it for me. It was beautiful in its simplicity, nothing fancy.
I never really tried to make potato salad often before 2002, so I just assumed mine would taste like Mother's....... yea right. Eight years later I am getting a bit closer, as I eliminate ingredients that just don't need to be there, like red bell peppers, bacon bits, ranch dressing and hot sauce. How can this be............., all these ingredients that I love ruin "my" potato salad. I guess I was oblivious to what actually went in this great southern tradition, or else I "went along paying no attention", as my Daddy has said to me hundreds of times.
Another debate among people I talk to seems to be weather to add eggs or not. I used to think all potato salad had eggs. Especially since it has just been in the last few years that I would ever order potato salad in a restaurant. It was always one of those dishes that just never tasted like it should outside of my parents house. I am slowly beginning to understand why.
I was a skinny kid (if you can believe that), who really didn't like to eat when I was little. So Mother and Daddy catered to my every whim where food was concerned. If I didn't like what was on the table someone would get up and fix me something I did like, whatever I thought I might eat. I have a memory of Mother straining the beans out of the cooking broth so I could just have the soupy part. Kinda pathetic, I know, but that is how I got my way with potato salad growing up. I refused to eat it cold, I would only have it warm. While I will on occasion have it cold now, I still love it warm.
I said all that to say ( I know I have that habit of going around my elbow to get to my back side, drives Ronnie absolutely crazy) that the recipe from Kraft seems to be closest to my recollection of perfect potato salad. Not quite the same but close. I am sharing that recipe today but I have a really big favor to ask of you. Please, please, please share your potato salad recipe with us. I would love to try your favorites during this upcoming picnic season. Even if you don't want to sign in and post in comments you can email your recipe to me by clicking the little envelope at the end of this post. With your permission I will post it here for everyone to try.
Kraft Potato Salad
1/2 cup Kraft Real Mayo Mayonnaise
1 Tbsp. yellow mustard (don't go getting fancy here, the yellow hot dog stuff is perfect)
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper
4 cups cubed potatoes, cooked, cooled
2 hard-cooked eggs, chopped
1 onion, chopped
2 stalks celery, sliced (I leave this out)
1/3 cup pickle relish
(Not in the recipe but I add a 1/2 tsp. of sugar)
Mix first 5 ingredients in large bowl. Add remaining ingredients; mix lightly.
Oh, and under no circumstances leave off the sprinkling of paprika over top. It wouldn't be potato salad without the paprika. Kraft got that part wrong when they left it off.
So, Until Tomorrow...............
S~~~
My Mother made the BEST potato salad. I can't share her recipe, I wish I could, but there was no recipe. It never occurred to me that Mother made the world's best potato salad until she was no longer here to make it for me. It was beautiful in its simplicity, nothing fancy.
I never really tried to make potato salad often before 2002, so I just assumed mine would taste like Mother's....... yea right. Eight years later I am getting a bit closer, as I eliminate ingredients that just don't need to be there, like red bell peppers, bacon bits, ranch dressing and hot sauce. How can this be............., all these ingredients that I love ruin "my" potato salad. I guess I was oblivious to what actually went in this great southern tradition, or else I "went along paying no attention", as my Daddy has said to me hundreds of times.
Another debate among people I talk to seems to be weather to add eggs or not. I used to think all potato salad had eggs. Especially since it has just been in the last few years that I would ever order potato salad in a restaurant. It was always one of those dishes that just never tasted like it should outside of my parents house. I am slowly beginning to understand why.
I was a skinny kid (if you can believe that), who really didn't like to eat when I was little. So Mother and Daddy catered to my every whim where food was concerned. If I didn't like what was on the table someone would get up and fix me something I did like, whatever I thought I might eat. I have a memory of Mother straining the beans out of the cooking broth so I could just have the soupy part. Kinda pathetic, I know, but that is how I got my way with potato salad growing up. I refused to eat it cold, I would only have it warm. While I will on occasion have it cold now, I still love it warm.
I said all that to say ( I know I have that habit of going around my elbow to get to my back side, drives Ronnie absolutely crazy) that the recipe from Kraft seems to be closest to my recollection of perfect potato salad. Not quite the same but close. I am sharing that recipe today but I have a really big favor to ask of you. Please, please, please share your potato salad recipe with us. I would love to try your favorites during this upcoming picnic season. Even if you don't want to sign in and post in comments you can email your recipe to me by clicking the little envelope at the end of this post. With your permission I will post it here for everyone to try.
Kraft Potato Salad
1/2 cup Kraft Real Mayo Mayonnaise
1 Tbsp. yellow mustard (don't go getting fancy here, the yellow hot dog stuff is perfect)
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper
4 cups cubed potatoes, cooked, cooled
2 hard-cooked eggs, chopped
1 onion, chopped
2 stalks celery, sliced (I leave this out)
1/3 cup pickle relish
(Not in the recipe but I add a 1/2 tsp. of sugar)
Mix first 5 ingredients in large bowl. Add remaining ingredients; mix lightly.
Oh, and under no circumstances leave off the sprinkling of paprika over top. It wouldn't be potato salad without the paprika. Kraft got that part wrong when they left it off.
So, Until Tomorrow...............
S~~~
Tuesday, May 18, 2010
A Quick Dinner for TV Night
Tonight brings the top three finalists competing on American Idol (yeaaaaa, Crystal)and the second from last episode of "Lost", so supper must be over in a flash and and the kitchen clean before 8:00 pm. Then finally, we can snuggle up on the couch and watch our two favorite shows.
We have watched American Idol since the 2nd second season and while some say that the ratings are going down and they have lost interest I still love the show. The talent has improved exponentially every year and while Crystal is my clear favorite I will not be disappointed regardless of who wins this time around.
We came into "Lost" late and just started watching on DVD last spring. We methodically watched over 100 hours in seasons 1-4 then waited until season 5 came out and quickly devoured it as well. I can honestly say I have never been hooked on episodic TV like this before. I think we will truly be "Lost" when the final (2.5 hour) episode airs on Sunday evening.
So, any other Idol or Lost fans out there?
I found some beautiful ribeyes on sale this weekend, so, my quick and easy supper goes like this:
Ribeyes Diane*
Stir Fry Squash
Teriyaki Noodles (Lipton, in a packet, love 'em)
Mixed Green Salad (with greens from our garden)
Ribeyes Diane
2 rib eye steaks - cut about 1/2 inch thick
1/2 tsp. fresh cracked pepper
1/4 tsp. kosher salt
4 Tbsp. butter (divided)
4 tsp. onions, diced fine
1 tsp. Dijon mustard ( I like country style, but any mustard will do)
1 tsp. lemon juice
2 tsp.Worcestershire sauce
1 tsp. dried parsley
1 teaspoon dried rosemary, crushed
Sprinkle steaks with salt and pepper.
Heat 2 Tbsp. butter in skillet, stir in onions and Dijon mustard.
Add steaks.
Cook for 3 - 5 minutes on each side, depending on desired doneness. Remove from skillet to serving platter and cover with foil.
To skillet, add lemon juice, Worcestershire sauce, and remaining 2 T butter.
Cook for 2 minutes.
Add parsley and rosemary.
Pour sauce over steaks.
You can grill your steaks and make the sauce in the skillet, but you lose the pan juices and it is just almost as good, but still really good!!
So, Until Tomorrow......................
S~~~
We have watched American Idol since the 2nd second season and while some say that the ratings are going down and they have lost interest I still love the show. The talent has improved exponentially every year and while Crystal is my clear favorite I will not be disappointed regardless of who wins this time around.
We came into "Lost" late and just started watching on DVD last spring. We methodically watched over 100 hours in seasons 1-4 then waited until season 5 came out and quickly devoured it as well. I can honestly say I have never been hooked on episodic TV like this before. I think we will truly be "Lost" when the final (2.5 hour) episode airs on Sunday evening.
So, any other Idol or Lost fans out there?
I found some beautiful ribeyes on sale this weekend, so, my quick and easy supper goes like this:
Ribeyes Diane*
Stir Fry Squash
Teriyaki Noodles (Lipton, in a packet, love 'em)
Mixed Green Salad (with greens from our garden)
Ribeyes Diane
2 rib eye steaks - cut about 1/2 inch thick
1/2 tsp. fresh cracked pepper
1/4 tsp. kosher salt
4 Tbsp. butter (divided)
4 tsp. onions, diced fine
1 tsp. Dijon mustard ( I like country style, but any mustard will do)
1 tsp. lemon juice
2 tsp.Worcestershire sauce
1 tsp. dried parsley
1 teaspoon dried rosemary, crushed
Sprinkle steaks with salt and pepper.
Heat 2 Tbsp. butter in skillet, stir in onions and Dijon mustard.
Add steaks.
Cook for 3 - 5 minutes on each side, depending on desired doneness. Remove from skillet to serving platter and cover with foil.
To skillet, add lemon juice, Worcestershire sauce, and remaining 2 T butter.
Cook for 2 minutes.
Add parsley and rosemary.
Pour sauce over steaks.
You can grill your steaks and make the sauce in the skillet, but you lose the pan juices and it is just almost as good, but still really good!!
So, Until Tomorrow......................
S~~~
Monday, May 17, 2010
Welcome Back
My self imposed hiatus is over....................., Sunset Suppers is back.
Actually, back to the original format. I had gotten off track for a while as I pondered how to a be more interesting blog. The "interesting" fact that I learned from friends who read my blog was that they enjoyed the "whats for supper tonight" format.
So, I thought we would be off to a rollicking start with a gourmet meal par excellence......
Hot Dogs w/ Chili, Cole Slaw and Onions (Gotta Be Hebrew National)
My Version of the Famous Hot Crash Potatoes*
Could Not Be Easier Butterscotch Cake*
Hot Crash Potatoes
10 little red potatoes
3-4 cups (enough to cover potatoes) Vegetable or Chicken Stock
(water is ok, if you don't have stock, maybe throw in a bouillon cube or two and omit salt from water)
Kosher Salt
1 Tbsp. Extra Virgin Olive Oil (or more)
more Kosher Salt (potatoes love salt)
Fresh Cracked Pepper
1 Tbsp. Dried Thyme
1 Tbsp. Dried Rosemary
Paprika
Preheat oven to 425*
Don't peel the potatoes, cook in salted water until almost done.
Drain, and arrange on a foil lined baking sheet, use a potato masher to squash each potato.
Sprinkle the tops with olive oil and scatter with sea salt, pepper and herbs.
Bake 20 to 25 minutes until crisp and golden. Sprinkle with paprika.
Could Not Be Easier Butterscotch Cake
1 (18 1/4 ounce) box yellow cake mix
2 eggs
1 (15 3/4 ounce) can butterscotch pudding (or 4 small containers)
1/2 cup brown sugar
11 ounces butterscotch chips
Preheat oven to 350.
Mix together cake mix, eggs and pudding.
Pour batter into 9x13 prepared pan and sprinkle with brown sugar and butterscotch chips.
Bake 30-40 minutes.
So, Until Tomorrow........................ (really, I mean it)
S~~~
Actually, back to the original format. I had gotten off track for a while as I pondered how to a be more interesting blog. The "interesting" fact that I learned from friends who read my blog was that they enjoyed the "whats for supper tonight" format.
So, I thought we would be off to a rollicking start with a gourmet meal par excellence......
Hot Dogs w/ Chili, Cole Slaw and Onions (Gotta Be Hebrew National)
My Version of the Famous Hot Crash Potatoes*
Could Not Be Easier Butterscotch Cake*
Hot Crash Potatoes
10 little red potatoes
3-4 cups (enough to cover potatoes) Vegetable or Chicken Stock
(water is ok, if you don't have stock, maybe throw in a bouillon cube or two and omit salt from water)
Kosher Salt
1 Tbsp. Extra Virgin Olive Oil (or more)
more Kosher Salt (potatoes love salt)
Fresh Cracked Pepper
1 Tbsp. Dried Thyme
1 Tbsp. Dried Rosemary
Paprika
Preheat oven to 425*
Don't peel the potatoes, cook in salted water until almost done.
Drain, and arrange on a foil lined baking sheet, use a potato masher to squash each potato.
Sprinkle the tops with olive oil and scatter with sea salt, pepper and herbs.
Bake 20 to 25 minutes until crisp and golden. Sprinkle with paprika.
Could Not Be Easier Butterscotch Cake
1 (18 1/4 ounce) box yellow cake mix
2 eggs
1 (15 3/4 ounce) can butterscotch pudding (or 4 small containers)
1/2 cup brown sugar
11 ounces butterscotch chips
Preheat oven to 350.
Mix together cake mix, eggs and pudding.
Pour batter into 9x13 prepared pan and sprinkle with brown sugar and butterscotch chips.
Bake 30-40 minutes.
So, Until Tomorrow........................ (really, I mean it)
S~~~
Monday, April 19, 2010
In Memory of Dixie Carter
Well, what can I say............., it has taken the death of one amazing lady to bring me out of hiding.
Dixie Carter's death saddened me in a way that I would usually only reserve for friends whom I have not seen in years. Nope, I never met Dixie Carter, but none the less feel the loss.
Just as soon as the announcement was made last week, I started getting emails and phone calls from family and friends.
Ragan wrote: "I was sooo sad this weekend to hear about Dixie Carter dying. But it looks like her passing reminded the mainstream entertainment media of something we already knew: Julia Sugarbaker was Southern royalty."
Designing Women has been my favorite sit-com for I guess decades now. Julia Sugarbaker was my idol in every way except politically, although Dixie herself and I shared the pride of being registered Republicans. I read somewhere that she personally disagreed so whole heartily with the liberal stance that Julia took on the show that she had a deal with the producers, for every liberal monologue she presented she got to sing a song in a future episode.
For Christmas last year Ragan gave me the DVD set of the entire first season. It has been so much fun to sit and watch these classic episodes and laugh out loud. They never, ever get old.
I have decided my next dog will be named in memory of this true Southern lady, either "Sugarbaker" or "Dixie Carter", we'll see........
Enjoy this link to my favorite Designing Women episode (Thanks, Ragan):
http://www.youtube.com/watch?v=W3KQgulBzh0&feature=PlayList&p=62950E886A33E664&playnext_from=PL&playnext=1&index=3
My second favorite episode:
http://www.youtube.com/watch?v=wV86kehwkc0&feature=player_embedded
So, Until Tomorrow............
S~~~
Dixie Carter's death saddened me in a way that I would usually only reserve for friends whom I have not seen in years. Nope, I never met Dixie Carter, but none the less feel the loss.
Just as soon as the announcement was made last week, I started getting emails and phone calls from family and friends.
Ragan wrote: "I was sooo sad this weekend to hear about Dixie Carter dying. But it looks like her passing reminded the mainstream entertainment media of something we already knew: Julia Sugarbaker was Southern royalty."
Designing Women has been my favorite sit-com for I guess decades now. Julia Sugarbaker was my idol in every way except politically, although Dixie herself and I shared the pride of being registered Republicans. I read somewhere that she personally disagreed so whole heartily with the liberal stance that Julia took on the show that she had a deal with the producers, for every liberal monologue she presented she got to sing a song in a future episode.
For Christmas last year Ragan gave me the DVD set of the entire first season. It has been so much fun to sit and watch these classic episodes and laugh out loud. They never, ever get old.
I have decided my next dog will be named in memory of this true Southern lady, either "Sugarbaker" or "Dixie Carter", we'll see........
Enjoy this link to my favorite Designing Women episode (Thanks, Ragan):
http://www.youtube.com/watch?v=W3KQgulBzh0&feature=PlayList&p=62950E886A33E664&playnext_from=PL&playnext=1&index=3
My second favorite episode:
http://www.youtube.com/watch?v=wV86kehwkc0&feature=player_embedded
So, Until Tomorrow............
S~~~
Wednesday, March 3, 2010
Our Paula Deen Moment
Lacy and I had made a quick trip to the WalMart in Forest City this afternoon. We really didn't go with eating in mind, but the Zaxby's sign featuring fried pickles took over. This was heaven in a pickle. (Especially with the Zaxby sauce instead of the ranch they come with.)You gotta try them!
By the way we had the fried cheese too. It was just ok.
I'm watching Idol, so to quote Randy "just keeping it real".
Good night................
S~~~
By the way we had the fried cheese too. It was just ok.
I'm watching Idol, so to quote Randy "just keeping it real".
Good night................
S~~~
A LeCreuset Story
For a long time I have coveted a LeCreuset French Oven. Really for several years now. I just could never justify the cost for one piece of cookware. I have searched for bargains on Overstock, Chefs.com, and Ebay, where they tend to go higher that the retail stores, go figure.
Anyway, around Valentines Day I go to work one morning and open my email to find that Williams Sonoma has a 3 1/2 qt. LeCreuset oven at an unbelievable price.
Never being above asking for what I want, a quick call to Ronnie confirmed that he, of course, would be thrilled that I shop for my own gift for Valentines.
I immediately called the store and had them hold one in red till I could get over to Biltmore Village at lunch.
I am one happy girl. I even handwash this pan, rather than put it in the dishwasher. Those of you that know me, know I put everything I possibly can in the dishwasher.
Last night for supper I made a great Sweet and Sour Beef Roast in my new pan. It turned out wonderful. I knew it would as it was one of Kittencal's recipes. She is a recipe developer that cooks with common sense. If you have never visited her site, you have missed some of the best recipes on the internet. Check it our at http://kittencalskitchen.com/
This roast is the ultimate in comfort food for these chilly early March nights. Not only is it delicious and so tender, but the house smells wonderful while it cooks. Hope you enjoy.
Kitten’s Beef Pot Roast in Sweet And Sour Sauce
There’s tons of sauce so there is no need to double the amounts and this will also work well using a pork butt roast, add in some fresh minced garlic also if desired, the roast may be browned first then transfered to a crockpot to cook for 6-7 hours
Servings 8
Ingredients:
oil (use enough oil to coat the bottom of the pot)
1 boneless beef chuck roast (3 to 4 pounds or can use a beef blade roast or use pork butt)
seasoning salt or white salt
freshly ground black pepper
2 medium onions, chopped
1 green bell pepper, seeded and chopped (optional)
SAUCE:
1 (8 ounce) can tomato sauce
1 cup beef broth (or can use 1 cup hot water mixed with 1 tablespoon beef bouillon powder)
1/4 cup lemon juice (can use bottled lemon juice)
1/2 cup ketchup
1/3-1/2 cup brown sugar (or to taste)
6 garlic cloves, minced OR 1 1/2 teaspoons garlic powder
1 tablespoon Worcestershire sauce
1 pinch cayenne OR 1 teaspoon crushed chili flakes, or adjust to heat level
1 teaspoon liquid smoke (optional)
Instructions:
Preheat oven to 325 degrees F.
In a bowl combine all the sauce ingredients together until smooth and well combined, start with 1/3 cup brown sugar if you prefer a sweeter taste you can always add in more during cooking.
Heat oil in a large Dutch oven over medium-high heat (use enough oil to cover the bottom of your Dutch oven).
Season the roast liberally with seasoned salt and fresh ground black pepper; add to the pot and brown well on all sides, then remove to a plate or bowl.
Add in onions and bell pepper; saute for about 3-4 minutes or until softened.
Add in the sauce; bring to a medium simmer.
Add the roast back to the pot and turn a few times to coat in the sauce.
Cover with a lid then transfer to oven.
Cook for about 3 to 3-1/2 hours turning the roast over every hour of cooking or you may turn halfway through cooking (cooking times will vary depending on the size of your roast).
Remove the roast to a cutting board and slice thinly, transfer to a serving platter.
Remove any fat the has accumulated on top of the sauce then drizzle some on top of the beef slices.
Serve any remaining sauce on the side
So, until tomorrow................
S~~~
Thursday, February 25, 2010
Can You Tell I'm Off Work Today ?
Wow, can you believe it, I am back again !!!
As I was reading the Recipe Curio blog a few minutes ago I came across a chicken casserole recipe that reminded of one I made years ago. Granted, it is one of those oh so NOT politically correct "cream of something" casseroles, but it is full of great flavor and gives us that comfort food feel that we need on these cold windy days.
Hope you enjoy!
Nacho Doritos Chicken Casserole
1 bag Nacho flavor Doritos (or Fritos, but they are boring)
3-4 chicken breasts
1 ½ cups chicken stock
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
½ cup sour cream
1 can green chilies - chopped
1 small onion - chopped fine
1 tsp. minced garlic
2 Tbsp. chili powder (or to taste)
1 Tbsp. brown sugar
½ tsp. pepper
2 cups grated Taco seasoned cheese
Cook chicken in salted water (or Kitchen Basics stock) in *pressure cooker about 20-25 minutes.
Lightly spray a 9x13 inch pan with Pam. Cover the bottom with ¾ bag of Doritos.
Remove chicken and strain stock. Remove the skin and bones and dice chicken into small pieces.
Combine 1 ½ cup of the strained stock, chicken soup and celery soup, sour cream, green chilies, onion, minced garlic, chili powder, brown sugar, and pepper in a sauce pan. Cook over medium heat 10 minutes, stirring as needed.
Remove from heat. Layer diced chicken over Doritos and top with soup mixture. Sprinkle grated cheese over top and bake at 350 for 15 minutes. Remove from oven and crumble the remaining Doritos over top. Return to the oven for about 5 minutes.
So, until tomorrow.........
S~~~
As I was reading the Recipe Curio blog a few minutes ago I came across a chicken casserole recipe that reminded of one I made years ago. Granted, it is one of those oh so NOT politically correct "cream of something" casseroles, but it is full of great flavor and gives us that comfort food feel that we need on these cold windy days.
Hope you enjoy!
Nacho Doritos Chicken Casserole
1 bag Nacho flavor Doritos (or Fritos, but they are boring)
3-4 chicken breasts
1 ½ cups chicken stock
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
½ cup sour cream
1 can green chilies - chopped
1 small onion - chopped fine
1 tsp. minced garlic
2 Tbsp. chili powder (or to taste)
1 Tbsp. brown sugar
½ tsp. pepper
2 cups grated Taco seasoned cheese
Cook chicken in salted water (or Kitchen Basics stock) in *pressure cooker about 20-25 minutes.
Lightly spray a 9x13 inch pan with Pam. Cover the bottom with ¾ bag of Doritos.
Remove chicken and strain stock. Remove the skin and bones and dice chicken into small pieces.
Combine 1 ½ cup of the strained stock, chicken soup and celery soup, sour cream, green chilies, onion, minced garlic, chili powder, brown sugar, and pepper in a sauce pan. Cook over medium heat 10 minutes, stirring as needed.
Remove from heat. Layer diced chicken over Doritos and top with soup mixture. Sprinkle grated cheese over top and bake at 350 for 15 minutes. Remove from oven and crumble the remaining Doritos over top. Return to the oven for about 5 minutes.
So, until tomorrow.........
S~~~
Sitting In The Bad Blogger Corner
OK, I know, I know............................. I am officially the worlds worst blogger. I mean to be better, really I do, I aspire to be Ree Drummond, the Pioneer Woman. We all know how good she is, 4 kids that are home schooled, a ranch to work, a New York Times # 1 best selling cookbook, appearances on national television and cooking meals every night that she is home............ among other obligations I'm sure and she still finds time to blog everyday. Not just blog but include incredible photography and the world's best recipes.
Anyway, I just have a lack of inspiration at the moment. That said, I do have some fun things coming up that I will be blogging about so bear with me.
On a quick note, I came across a really cute blog the other day and the nostalgia has held me captive. I am a sucker for old hand written recipes and clippings and this blog is just like pilfering in my Mother's recipe drawer, minus all the yucky molded jello stuff. She scans in the vintage clippings and hand written recipes as well as types them out for easy reading.
Check out: www.recipecurio.com
Let me know if you have as much fun there as I have!!
So, until tomorrow...................
S~~~
Anyway, I just have a lack of inspiration at the moment. That said, I do have some fun things coming up that I will be blogging about so bear with me.
On a quick note, I came across a really cute blog the other day and the nostalgia has held me captive. I am a sucker for old hand written recipes and clippings and this blog is just like pilfering in my Mother's recipe drawer, minus all the yucky molded jello stuff. She scans in the vintage clippings and hand written recipes as well as types them out for easy reading.
Check out: www.recipecurio.com
Let me know if you have as much fun there as I have!!
So, until tomorrow...................
S~~~
Welcome Back, Lacy Jay and Bashar
Welcome back, Your dreams were your ticket out.
Welcome back, To that same old place that you laughed about.
Well, the names have all changed since you hung around.
But those dreams have remained and they're turned around.
Who'd have thought they'd lead ya (Who'd have thought they'd lead ya)
Back here where we need ya (Here where we need ya)
Yeah, we tease her a lot cause we've got her on the spot.
Welcome back, Welcome back, Welcome back...............................
Theme from Welcome Back, Kotter by John Sebastian (with liberties)
I can't help but think of Lacy when I hear the theme song from one of my favorite 70s television shows. She couldn't wait to leave Marion for college, then onto the big city of Philadelphia. Slowly, somewhere along the line she realized that North Carolina really is home. The dream is to be back in Raleigh.
In the meantime, it has been the most incredible time having Lacy and Bashar (Scooter, Bo and Mason too) here with us on a bi-monthly schedule. We have always been close, but it has been such a joy to share a home day to day with our "grown up" daughter. Realistically, she hasn't lived with us since that sad (for Ronnie and I, not Lacy, she loved every minute of her time in Raleigh) Saturday in August when we drove out of Wake County and left her behind at NC State. After graduation, she stayed in Raleigh until she and Bashar moved to Pennsylvania in 2007.
Even though this arrangement is short lived, probably just until June or July, I plan to make the most of every minute. As my friend Cyndi said, this is bonus time most parents never get.
So, March (as well as May and possibly July) is our month, and this Mother could not be happier!!
So, until tomorrow.........,
S~~~
Welcome back, To that same old place that you laughed about.
Well, the names have all changed since you hung around.
But those dreams have remained and they're turned around.
Who'd have thought they'd lead ya (Who'd have thought they'd lead ya)
Back here where we need ya (Here where we need ya)
Yeah, we tease her a lot cause we've got her on the spot.
Welcome back, Welcome back, Welcome back...............................
Theme from Welcome Back, Kotter by John Sebastian (with liberties)
I can't help but think of Lacy when I hear the theme song from one of my favorite 70s television shows. She couldn't wait to leave Marion for college, then onto the big city of Philadelphia. Slowly, somewhere along the line she realized that North Carolina really is home. The dream is to be back in Raleigh.
In the meantime, it has been the most incredible time having Lacy and Bashar (Scooter, Bo and Mason too) here with us on a bi-monthly schedule. We have always been close, but it has been such a joy to share a home day to day with our "grown up" daughter. Realistically, she hasn't lived with us since that sad (for Ronnie and I, not Lacy, she loved every minute of her time in Raleigh) Saturday in August when we drove out of Wake County and left her behind at NC State. After graduation, she stayed in Raleigh until she and Bashar moved to Pennsylvania in 2007.
Even though this arrangement is short lived, probably just until June or July, I plan to make the most of every minute. As my friend Cyndi said, this is bonus time most parents never get.
So, March (as well as May and possibly July) is our month, and this Mother could not be happier!!
So, until tomorrow.........,
S~~~
Thursday, February 11, 2010
It's a Conundrum
According to Webster: A conundrum is a confusing, perplexing or awkward predicament.
Well, maybe, but no less intriguing at this point. Let me start at the beginning...............
Yesterday I had a client ask if I could provide 35 bottles of Conundrum to be placed in her guests rooms when they arrive in April. I assured her that I could, set myself a reminder to take care of this in late March and didn't think a lot about it. That is until I opened up the Pioneer Woman's site and read "what would life be like without Conundrum wine?" ummmm, maybe we are on to something here. Let me back up here a bit and remind you that I am the "instant gratification girl" personified. Remember when I told you about those little signs in the grocery store that say "new item" might as well have my name on them? Yeah, well.... even though Buncombe county was under a blizzard warning yesterday I had to make a least one stop to try to locate Conundrum. No such luck. Today I check their website to see that Ingles on Merrimon carries it, so off to Merrimon Avenue after work , no luck. So, Lacy calls as I am driving home and I explain my obsession to find Conundrum and she says "Mom, don't you remember me asking you about that a few months ago, (I didn't), Kellie and Anderson (her friends from NCSU) rave about it all the time". Gee...... then later tonight Ragan calls and of course, I have to explain my new obsession to her too. When I say Conundrum, she gasp. Wouldn't you know she had it at a wine tasting last week and loved it!!! I am always to last to find out all the good stuff!!!
Let me assure that before this week is out I WILL have found Conundrum. It is now a mission. I will let you know if it is as good as my beloved Nobilo Sauvignon Blanc ($12). It is a bit pricier at around $22 but still less than my all time favorite Cakebread.
What is your Conundrum?
So, until tomorrow........,
S~~~
Sunday, February 7, 2010
It's A Super Sunday
Weather you are a Saints or Colts fan, it is a Super Sunday. I really don't have a dog in this fight, I will be fine with either team winning. The Saints are the southern team, plus they deserve the win after Katrina, but then the Colts have Payton Manning..........
Truthfully, the Super Bowl is really all about the food anyway, isn't it? This is the day we get to eat "junque" food" all day and justify it. Pretty sweet if you ask me.
A multitude of circumstances have come together this year that have Ronnie and I celebrating Super Bowl Sunday here at home, just the two of us. I wanted to have some people over but after this lovely winter we have experienced no one in there right mind wants to traverse our driveway, so I didn't even ask. We had a couple of invitations, but Ronnie has put in a lot of hours this week and I knew he wouldn't be up for much. So, we are having out own Super Bowl party.
This afternoon I made the Pioneer Woman's Chocolate Sheet Cake. I haven't cut it just yet, but it smells wonderful.
Pioneer Woman's Best Chocolate Sheet Cake. Ever
FOR THE CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR THE FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally freak out over the fact that you’ve just made the best chocolate sheet cake. Ever.
The rest of our spread looked something like this:
Union Square Bar Nuts*
Guacamole and Pita Chips
Sticky Chicken Bites
Creamy Beef Dip with Veggie Crackers
Oprah's Favorite Pomegranate Martinis*
Union Square Bar Nuts
2 1/4 cups assorted unsalted nuts
2 Tbsp. coarsely chopped fresh rosemary leaves
1/2 tsp. cayenne pepper
2 tsp. brown sugar
2 tsp. course sea salt
1 Tbsp. unsalted butter -melted
Preheat the oven to 350 degrees.
Spread nuts on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm.
Truthfully, the Super Bowl is really all about the food anyway, isn't it? This is the day we get to eat "junque" food" all day and justify it. Pretty sweet if you ask me.
A multitude of circumstances have come together this year that have Ronnie and I celebrating Super Bowl Sunday here at home, just the two of us. I wanted to have some people over but after this lovely winter we have experienced no one in there right mind wants to traverse our driveway, so I didn't even ask. We had a couple of invitations, but Ronnie has put in a lot of hours this week and I knew he wouldn't be up for much. So, we are having out own Super Bowl party.
This afternoon I made the Pioneer Woman's Chocolate Sheet Cake. I haven't cut it just yet, but it smells wonderful.
Pioneer Woman's Best Chocolate Sheet Cake. Ever
FOR THE CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR THE FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally freak out over the fact that you’ve just made the best chocolate sheet cake. Ever.
The rest of our spread looked something like this:
Union Square Bar Nuts*
Guacamole and Pita Chips
Sticky Chicken Bites
Creamy Beef Dip with Veggie Crackers
Oprah's Favorite Pomegranate Martinis*
Union Square Bar Nuts
2 1/4 cups assorted unsalted nuts
2 Tbsp. coarsely chopped fresh rosemary leaves
1/2 tsp. cayenne pepper
2 tsp. brown sugar
2 tsp. course sea salt
1 Tbsp. unsalted butter -melted
Preheat the oven to 350 degrees.
Spread nuts on a baking sheet. Toast in the oven until light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter.
Thoroughly toss the toasted nuts in the spiced butter and serve warm.
Oprah's Favorite Pomegranate Martinis
1 1/2 cups pomegranate juice
2 oz. Absolute Citron vodka
1 oz. Cointreau
Cup of ice
Splash of tonic water
Squeeze of lemon (optional)
Shake pomegranate juice, vodka and Cointreau in a shaker with ice, pour into chilled, sugar rimmed martini glasses. Top with a splash of tonic water and a lemon wedge.
Serves 2
So, until tomorrow.........
S~~~
Saturday, February 6, 2010
Once A Month Cooking
Ronnie had to work today so I had a bit more time to piddle in the kitchen. I cleaned out my freezer and did some chores I had been putting off for a while. I found myself throwing away money from my freezer. I had let it get so full that I had forgotten what I had. That said,
I have a bit on an interest in the popular Once a Month Cooking method (OAMC).
I love to cook, but I hate to spend all night in the kitchen after working all day. Especially now that Lost and American Idol are back on. While the OAMC concept appeals to me, I also don't want to use an entire Saturday cooking and freezing portions. So, I asked my sweet sister in law, Karen, if she would be willing to take a vacation day off work and we could cook double batches all day and have plenty for both families meals for a month. So, we plan to take a leave day and cook sometime this month.
I have been researching OAMC recipes and have found some that I know would work well for us. I just need to make sure I have the proper type containers available. Any hint of freezer burn and it goes in the garbage here.
So, it you have any recipes for OAMC or suggestions for storage please, please share. I will let you know how our "cooking day" goes. Just to get you thinking along OAMC lines I am posting on of the recipes Karen and I will be making.
Zesty Pineapple Chicken
4 boneless skinless chicken breast
2 Tbsp. melted butter
1/2 tsp. seasoned salt
1/8 tsp. pepper
Zesty Pineapple Glaze:
1 medium can pineapple tidbits
1 cup packed brown sugar
1/4 cup lemon juice
2 Tbsp. prepared mustard
1 tsp. soy sauce
Preheat oven to 375F. Place chicken breast in freezer safe container. Brush each piece of chicken with melted butter, then sprinkle with salt and pepper to taste. Make glaze. Pour glaze over chicken. Freeze.
Remove chicken from freezer and place in refrigerator the day before to thaw.
On cooking day, bake in preheated 375* for 50-60 minutes, or until chicken is cooked through and glaze is dark brown.
I have a bit on an interest in the popular Once a Month Cooking method (OAMC).
I love to cook, but I hate to spend all night in the kitchen after working all day. Especially now that Lost and American Idol are back on. While the OAMC concept appeals to me, I also don't want to use an entire Saturday cooking and freezing portions. So, I asked my sweet sister in law, Karen, if she would be willing to take a vacation day off work and we could cook double batches all day and have plenty for both families meals for a month. So, we plan to take a leave day and cook sometime this month.
I have been researching OAMC recipes and have found some that I know would work well for us. I just need to make sure I have the proper type containers available. Any hint of freezer burn and it goes in the garbage here.
So, it you have any recipes for OAMC or suggestions for storage please, please share. I will let you know how our "cooking day" goes. Just to get you thinking along OAMC lines I am posting on of the recipes Karen and I will be making.
Zesty Pineapple Chicken
4 boneless skinless chicken breast
2 Tbsp. melted butter
1/2 tsp. seasoned salt
1/8 tsp. pepper
Zesty Pineapple Glaze:
1 medium can pineapple tidbits
1 cup packed brown sugar
1/4 cup lemon juice
2 Tbsp. prepared mustard
1 tsp. soy sauce
Preheat oven to 375F. Place chicken breast in freezer safe container. Brush each piece of chicken with melted butter, then sprinkle with salt and pepper to taste. Make glaze. Pour glaze over chicken. Freeze.
Remove chicken from freezer and place in refrigerator the day before to thaw.
On cooking day, bake in preheated 375* for 50-60 minutes, or until chicken is cooked through and glaze is dark brown.
So, until tomorrow..........
S~~~
Tuesday, February 2, 2010
Getting Lost
Need I say more ????
What a perfect night for television, Lost and American Idol!!!
We will be snuggled up on the couch if you need us..............
So, Until Tomorrow..........
S~~~
Wednesday, January 27, 2010
Warm Winter Soup
I was looking through my soup file to find a recipe to take into my office next week and this is what I decided on. I made this a couple of times last year and it is perfect on a cold winter night.
You could serve it over macaroni or noodles, garnish with bacon, add tomatoes, bell pepper and celery, or use a more exciting cheese, but I like it just as it is.
Cheeseburger Soup
2 medium garlic cloves - minced
1 medium onion - diced
1/2 lb. ground chuck
1-1/2 cups chicken stock
1-1/2 cups vegetable stock
1/4 tsp.celery seed
1/2 tsp. dried thyme
1/2 tsp. dried parsley
1 cup evaporated milk or Half and Half
4 oz. Velveeta cheese - cubed
1/2 tsp. paprika
1/2 tsp. pepper
Combine onion, garlic and ground chuck in saucepan. Cook until beef is browned. Drain.
Add chicken stock and bring to a slow boil. Cover and reduce heat to low until onion is tender, stirring occasionally and adding additional broth as necessary - about 10-15 minutes.
Once onion is tender, add vegetable stock and heat until just boiling. Add celery seed, thyme and parsley.
Reduce heat to medium-low, add milk and cubed Velveeta cheese stirring continuously until milk is heated through and Velveeta is melted.
Stir is paprika and black pepper.
Serve hot with bread for dipping and a pickle.
So, until tomorrow..........
S~~~
You could serve it over macaroni or noodles, garnish with bacon, add tomatoes, bell pepper and celery, or use a more exciting cheese, but I like it just as it is.
Cheeseburger Soup
2 medium garlic cloves - minced
1 medium onion - diced
1/2 lb. ground chuck
1-1/2 cups chicken stock
1-1/2 cups vegetable stock
1/4 tsp.celery seed
1/2 tsp. dried thyme
1/2 tsp. dried parsley
1 cup evaporated milk or Half and Half
4 oz. Velveeta cheese - cubed
1/2 tsp. paprika
1/2 tsp. pepper
Combine onion, garlic and ground chuck in saucepan. Cook until beef is browned. Drain.
Add chicken stock and bring to a slow boil. Cover and reduce heat to low until onion is tender, stirring occasionally and adding additional broth as necessary - about 10-15 minutes.
Once onion is tender, add vegetable stock and heat until just boiling. Add celery seed, thyme and parsley.
Reduce heat to medium-low, add milk and cubed Velveeta cheese stirring continuously until milk is heated through and Velveeta is melted.
Stir is paprika and black pepper.
Serve hot with bread for dipping and a pickle.
So, until tomorrow..........
S~~~
Thursday, January 14, 2010
Green Stamps, Watergate and Pink Princess Phones
While perusing Amazon I came across a book entitled Green Stamps to Hot Pants: Growing Up in the '50s and '60s by Genny Zak Kieley.
Being 53 years old I was struck by nostalgia and moved it over to my Amazon wishlist.
Just the thought of S & H Green Stamps brings back beaucoups of memories. I can remember seeing Mother and Daddy sitting at the gray laminate aluminum sided kitchen table with a wet sponge pasting Green Stamps in books. The Dixie Store always gave Green Stamps in those days, maybe the A&P as well, I just don't remember. I know Mother's well used ironing board and iron came from Green Stamps. Our toaster, Mother's first blender and Daddy's wheelbarrow (pronounced wheelbarrel in the south or at least in my house) too. The very last time I remember using Green Stamps was in 1981 when we were putting together Lacy-Jay's nursery. We proudly purchased her Winnie the Pooh toy box with Green Stamps.
This whole Green Stamp curiosity really started when my 39 year old colleague, Michael, casually yelled across the office "what were Green Stamps anyway?" Whoa, he did not know about this wonderful grocery store premium that allowed hard working families the opportunity to shop for "free" things that sometimes were beyond their budget. Afterall, you had to buy groceries, why not shop where they gave you S&H Green Stamps. I am sure this was the criteria that many families used when deciding where to shop. Sometimes I fail to remember how wide the generation gap really is.
So much has changed since the 60's. As a teenager, I recall feeling very privileged to have my own pink princess phone in my room. This "modern" phone also sported a cord and you actually had to stick your finger in the ring to "dial" the number. First graders now arrive at school on the first day outfitted with their very own cell phone and Dora the Explorer backpack with cell phone pouch.
I'm sure everyone longs for their own "good old days". I came of age in the 70's and that will always be the decade to end all decades for me. I love the music, the clothes, the hair, the cars, Richard Nixon, and everything else associated with that wonderful time in my life. That was my decade. Lacy used to say Ronnie and I were stuck in the seventies (SIS), now in 2010 at 28 years old she finally understands why.
Today's recipe is a throwback. If you managed to live through the 70's and never had this cake you don't know what you missed. Those of you that were not fortunate enough to have been a part of the seventies, either by being born too late or living through it in a haze, should give this cake a try. You just might get a tiny understanding of why the 70's was in fact the greatest decade.
Watergate Cake
1 pkg. cake yellow mix
1 pkg. instant pistachio pudding
1 cup vegetable oil
3 whole eggs
1 cup 7-up or ginger ale
1 cup pecans (chopped very fine)
1 tsp. vanilla
FROSTING:
1 box pistachio instant pudding
1 1/4 cup milk
1 (8 oz.) container Cool Whip
Mix cake mix, pudding, eggs, oil, 7-Up or ginger ale and nuts together.
Blend well and beat 4 minutes.
Grease and flour 9x13 pan.
Bake at 350 degrees for 35-40 minutes.
Icing:
Blend all ingredients together and beat until light and fluffy.
Spread on cooled cake.
This cake must be kept refrigerated at all times.
So, until tomorrow...........
S~~~
Being 53 years old I was struck by nostalgia and moved it over to my Amazon wishlist.
Just the thought of S & H Green Stamps brings back beaucoups of memories. I can remember seeing Mother and Daddy sitting at the gray laminate aluminum sided kitchen table with a wet sponge pasting Green Stamps in books. The Dixie Store always gave Green Stamps in those days, maybe the A&P as well, I just don't remember. I know Mother's well used ironing board and iron came from Green Stamps. Our toaster, Mother's first blender and Daddy's wheelbarrow (pronounced wheelbarrel in the south or at least in my house) too. The very last time I remember using Green Stamps was in 1981 when we were putting together Lacy-Jay's nursery. We proudly purchased her Winnie the Pooh toy box with Green Stamps.
This whole Green Stamp curiosity really started when my 39 year old colleague, Michael, casually yelled across the office "what were Green Stamps anyway?" Whoa, he did not know about this wonderful grocery store premium that allowed hard working families the opportunity to shop for "free" things that sometimes were beyond their budget. Afterall, you had to buy groceries, why not shop where they gave you S&H Green Stamps. I am sure this was the criteria that many families used when deciding where to shop. Sometimes I fail to remember how wide the generation gap really is.
So much has changed since the 60's. As a teenager, I recall feeling very privileged to have my own pink princess phone in my room. This "modern" phone also sported a cord and you actually had to stick your finger in the ring to "dial" the number. First graders now arrive at school on the first day outfitted with their very own cell phone and Dora the Explorer backpack with cell phone pouch.
I'm sure everyone longs for their own "good old days". I came of age in the 70's and that will always be the decade to end all decades for me. I love the music, the clothes, the hair, the cars, Richard Nixon, and everything else associated with that wonderful time in my life. That was my decade. Lacy used to say Ronnie and I were stuck in the seventies (SIS), now in 2010 at 28 years old she finally understands why.
Today's recipe is a throwback. If you managed to live through the 70's and never had this cake you don't know what you missed. Those of you that were not fortunate enough to have been a part of the seventies, either by being born too late or living through it in a haze, should give this cake a try. You just might get a tiny understanding of why the 70's was in fact the greatest decade.
Watergate Cake
1 pkg. cake yellow mix
1 pkg. instant pistachio pudding
1 cup vegetable oil
3 whole eggs
1 cup 7-up or ginger ale
1 cup pecans (chopped very fine)
1 tsp. vanilla
FROSTING:
1 box pistachio instant pudding
1 1/4 cup milk
1 (8 oz.) container Cool Whip
Mix cake mix, pudding, eggs, oil, 7-Up or ginger ale and nuts together.
Blend well and beat 4 minutes.
Grease and flour 9x13 pan.
Bake at 350 degrees for 35-40 minutes.
Icing:
Blend all ingredients together and beat until light and fluffy.
Spread on cooled cake.
This cake must be kept refrigerated at all times.
So, until tomorrow...........
S~~~
Wednesday, January 13, 2010
So Good To Hear From Frances
Loyal readers will remember an earlier post where I have mentioned my good friend and former colleague, Frances. We worked together for several and I will never forget the fun and energy she brought to our office. Today I am posting an excerpt from a recent email. In part because she has shared a great recipe, but mostly because I want to you to enjoy her words as much as I did.
"I have a good one for a chocolate snack - it's kinda like a chocolate bark. One sleeve of saltine crackers - line them on a cookie sheet lined with parchment paper (not wax paper). Just line them up together as best you can - about 6 across and 6 down works pretty well. Melt 2 sticks of butter and 1/2 c. light brown sugar - heat til melted. Drizzle the butter/sugar mixture over the saltines. Bake at 350 for 15 minutes. As soon as you take out of the oven, sprinkle over the mix a small bag of chocolate semi sweet chips - the heat will start melting them - then take a spatula and just smooth over a little bit. Sprinkle a small bag of crushed pecans over the mix. Put in refrigerator just like they are until they set and get hard - they will break up and come right off the parchment paper. It's a great snack - course, with 2 sticks of butter, a pile of poop probably wouldn't be too bad. It breaks up kinda like peanut brittle - it's VERY good. I had to stop making it as I would eat the whole batch before I could give it away. That's it for now. I expect to see this recipe in your blog at some point - probably using Ritz crackers, butterscotch morsels and maybe some Rotel tomatoes on the top - just kidding- but somehow with the Susan twist to it. You really don't have to change it a bit - it's easy - make sure the cookie sheet has a lip, cause the butter can melt over into your oven if you're not careful - and of course, I wasn't. Bye now. Say hi to all for me."
I have to try this, probably this weekend, I am a sucker for that sweet and salty combination.
So, until tomorrow...............
S~~~
"I have a good one for a chocolate snack - it's kinda like a chocolate bark. One sleeve of saltine crackers - line them on a cookie sheet lined with parchment paper (not wax paper). Just line them up together as best you can - about 6 across and 6 down works pretty well. Melt 2 sticks of butter and 1/2 c. light brown sugar - heat til melted. Drizzle the butter/sugar mixture over the saltines. Bake at 350 for 15 minutes. As soon as you take out of the oven, sprinkle over the mix a small bag of chocolate semi sweet chips - the heat will start melting them - then take a spatula and just smooth over a little bit. Sprinkle a small bag of crushed pecans over the mix. Put in refrigerator just like they are until they set and get hard - they will break up and come right off the parchment paper. It's a great snack - course, with 2 sticks of butter, a pile of poop probably wouldn't be too bad. It breaks up kinda like peanut brittle - it's VERY good. I had to stop making it as I would eat the whole batch before I could give it away. That's it for now. I expect to see this recipe in your blog at some point - probably using Ritz crackers, butterscotch morsels and maybe some Rotel tomatoes on the top - just kidding- but somehow with the Susan twist to it. You really don't have to change it a bit - it's easy - make sure the cookie sheet has a lip, cause the butter can melt over into your oven if you're not careful - and of course, I wasn't. Bye now. Say hi to all for me."
I have to try this, probably this weekend, I am a sucker for that sweet and salty combination.
So, until tomorrow...............
S~~~
Monday, January 11, 2010
Elvis and Banana Sandwiches
Elvis Presley - January 8, 1935 - August 16, 1977
All this talk about Elvis's birthday has me thinking about banana sandwiches. After all, he did make the the banana and peanut butter sandwich popular. I'm not really thinking about the banana and peanut butter sandwiches though, I am thinking of banana and mayonnaise sandwiches on what else but white bread as soft as cotton candy.
I am always amazed when I run into someone who has never had a banana sandwich. My son-in-law, Bashar, just looked at me as if I spoke in German when I asked him if he had ever had one. My sister-in-law, Karen, doesn't eat banana and mayonnaise (she isn't mayo friendly), but loves the banana and peanut butter. Ronnie loves his banana sandwiches with a side of potato chips and french onion dip. I am a purist, just a banana sandwich on a plate with a glass of cold milk works wonders for me.
I was raised to slice my bananas in half and then lengths, Ronnie slices his in rounds. Either way
banana sandwiches are a little slice of heaven on white bread.
Now, back to Elvis..........
August 1977 my family and I had the opportunity to see Elvis at the Asheville Civic Center. As thrilling as it was to see a legend live in concert, it was twice as much fun to see him with my little Grandmother, who just happened to be his biggest fan and a charter member of his fan club!! It was the greatest moment of her life.
In memory of the king, share your Elvis memories and banana sandwich secrets with us, come on, I know you have some.
So, until tomorrow.............
S~~~
All this talk about Elvis's birthday has me thinking about banana sandwiches. After all, he did make the the banana and peanut butter sandwich popular. I'm not really thinking about the banana and peanut butter sandwiches though, I am thinking of banana and mayonnaise sandwiches on what else but white bread as soft as cotton candy.
I am always amazed when I run into someone who has never had a banana sandwich. My son-in-law, Bashar, just looked at me as if I spoke in German when I asked him if he had ever had one. My sister-in-law, Karen, doesn't eat banana and mayonnaise (she isn't mayo friendly), but loves the banana and peanut butter. Ronnie loves his banana sandwiches with a side of potato chips and french onion dip. I am a purist, just a banana sandwich on a plate with a glass of cold milk works wonders for me.
I was raised to slice my bananas in half and then lengths, Ronnie slices his in rounds. Either way
banana sandwiches are a little slice of heaven on white bread.
Now, back to Elvis..........
August 1977 my family and I had the opportunity to see Elvis at the Asheville Civic Center. As thrilling as it was to see a legend live in concert, it was twice as much fun to see him with my little Grandmother, who just happened to be his biggest fan and a charter member of his fan club!! It was the greatest moment of her life.
In memory of the king, share your Elvis memories and banana sandwich secrets with us, come on, I know you have some.
So, until tomorrow.............
S~~~
Tuesday, January 5, 2010
The Winter Blues
The winter blues is coming on with a vengeance.........................., I'm cold through and through. I could stay indoors until spring without a complaint, except that I thankfully have a job.
Our office got all the way up to a balmy 60 degrees today, burrrrrrrr.
This weather makes me want hot bathes, warm pajamas, good books, soup, hot tea and cocoa. Atlanta Bread Company has a Butternut Squash Soup on their menu right now that is beyond TDF. I have never made anything with butternut squash, but I am thinking it is in my future this weekend.
I found this recipe on Allrecipes that sounds wonderful. Perhaps I will need to use at least low fat cream cheese, use butter in place of margarine (no margarine to be found here) and maybe sub chicken stock for the water and bouillon cubes, but other than that I will keep it as written.
Butternut Squash Soup
6 Tbsp. chopped onion
4 Tbsp. margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
2 (8 ounce) packages cream cheese
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
If soup is in your future maybe give this one a try and we will compare notes.
So, Until Tomorrow............
S~~~
Our office got all the way up to a balmy 60 degrees today, burrrrrrrr.
This weather makes me want hot bathes, warm pajamas, good books, soup, hot tea and cocoa. Atlanta Bread Company has a Butternut Squash Soup on their menu right now that is beyond TDF. I have never made anything with butternut squash, but I am thinking it is in my future this weekend.
I found this recipe on Allrecipes that sounds wonderful. Perhaps I will need to use at least low fat cream cheese, use butter in place of margarine (no margarine to be found here) and maybe sub chicken stock for the water and bouillon cubes, but other than that I will keep it as written.
Butternut Squash Soup
6 Tbsp. chopped onion
4 Tbsp. margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 tsp. dried marjoram
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
2 (8 ounce) packages cream cheese
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
If soup is in your future maybe give this one a try and we will compare notes.
So, Until Tomorrow............
S~~~
Monday, January 4, 2010
Food Network Stars
Who is your favorite Food Network Star ?
Hands down for me, it is Ina Gardin (Barefoot Contessa) with Bobby Flay running a close second.
Ina Gardin simply has one show. How rare is that? Most everyone on Food
Network has several going at a time. I love her simplicity. She speaks to me when she decorates her table with flowers of all one kind and color. Remember, I am a clean straight line kind of gal.
Most of all she is an entertaining genius, practically everything she serves her guests is made ahead with the goal of enjoying her company when they arrive. How many have you been running around getting last minute dishes ready, stuck in the kitchen when the party is ready to start? Oh, yeah, me too...... Plus as much as possible on Food Network, she seems real to me. If something is not perfect she is quick to remind you that a party isn't just about the food, it is the people. Real is a breath of fresh air on FN.
I like all of Bobby's shows but Throwdown is the best of the best. Again, he seems more real on this show than contrived. As he says sometimes he wins, sometimes he loses......
I had the opportunity to have dinner at Mesa Grill in New York a year or so ago with Ragan, Lacy and Bashar. The food was wonderful and the restaurant was beautiful but not overdone.
So, today's recipe is one from the Barefoot Contessa herself.
Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp. lemon zest, grated (zest of 2 lemons)
1/2 teaspoon vanilla
1/2 cup vegetable oil
1/3 cup fresh lemon juice
For the glaze
1 cup confectioners' sugar
2 Tbsp.fresh lemon juice
Preheat the oven to 350°F.
Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set the lemon syrup aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup over the cake and allow it to soak in. Cool before serving.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
So, Until Tomorrow...............
S~~~
Hands down for me, it is Ina Gardin (Barefoot Contessa) with Bobby Flay running a close second.
Ina Gardin simply has one show. How rare is that? Most everyone on Food
Network has several going at a time. I love her simplicity. She speaks to me when she decorates her table with flowers of all one kind and color. Remember, I am a clean straight line kind of gal.
Most of all she is an entertaining genius, practically everything she serves her guests is made ahead with the goal of enjoying her company when they arrive. How many have you been running around getting last minute dishes ready, stuck in the kitchen when the party is ready to start? Oh, yeah, me too...... Plus as much as possible on Food Network, she seems real to me. If something is not perfect she is quick to remind you that a party isn't just about the food, it is the people. Real is a breath of fresh air on FN.
I like all of Bobby's shows but Throwdown is the best of the best. Again, he seems more real on this show than contrived. As he says sometimes he wins, sometimes he loses......
I had the opportunity to have dinner at Mesa Grill in New York a year or so ago with Ragan, Lacy and Bashar. The food was wonderful and the restaurant was beautiful but not overdone.
So, today's recipe is one from the Barefoot Contessa herself.
Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp. lemon zest, grated (zest of 2 lemons)
1/2 teaspoon vanilla
1/2 cup vegetable oil
1/3 cup fresh lemon juice
For the glaze
1 cup confectioners' sugar
2 Tbsp.fresh lemon juice
Preheat the oven to 350°F.
Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set the lemon syrup aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup over the cake and allow it to soak in. Cool before serving.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
So, Until Tomorrow...............
S~~~
Subscribe to:
Posts (Atom)
