A friend shared this great salmon recipe last week and we enjoyed it. Salmon is the best for a quick supper. Add a baked potato, a garden fresh cucumber salad and some crusty bread and call it supper.
Creamy Mustard Salmon
2 salmon fillets
Juice of 1/2 lemon
Mortons Natures Seasoning Salt and freshly ground pepper
4 Tbsp. Dijon mustard
2 Tbsp. half and half
1 tsp. dried oregano
1/2 tsp. brown sugar
Squeeze the lemon juice on the salmon fillet and season with salt and pepper.
Whisk the mustard with the half and half until creamy.
Brush the salmon with the creamy mustard mixture.
Sprinkle it with dried oregano.
Reserve the remaining creamy mustard for basting the salmon.
Preheat the grill. Grill the salmon until it flakes easily, 5 to 7 minutes per side, basting it occasionally with the rest of the creamy mustard.
So, Until Tomorrow..............
S~~~
Sunday, July 4, 2010
Monday, June 21, 2010
Summer Soltice and Father's Day
The first day of summer!!!!! The longest day of the year.
After that very long, torturous winter I am looking forward to every moment of summer 2010.
Yesterday was Father's Day and I had the incredible luck of being surrounded by three fabulous fathers. My Daddy, as you know, I am certain he hung the moon, my uncle who has always been there for me, and my amazing husband, whom I become more thankful for everyday, the daddy to our daughter.
I wanted their day to be as special as they are to me, so I focused our Father's Day Supper on foods that I knew were their favorites. As I was puzzling over some foods that they would all enjoy, I happened to think of blueberries. All three of them are very fond of them, so I made a blueberry lemon tea. It turned out to be a favorite. It was also gorgeous in the glass. I wish I would have had made a photo to share, but it disappeared quickly. I used frozen blueberries but fresh would probably be even better.
Lemon Blueberry Ice Tea
16 oz. frozen blueberries (or 2 cups fresh)
1/2 cup fresh lemon juice
3 tea bags
1 cup sugar
water
Bring blueberries and lemon juice to a boil and simmer for about 5 minutes. Pour into a stainer over your tea pitcher. Press with the back of a cooking spoon to crush all berries and make sure you get as much juice as possible. Make tea as usual for 1 gallon. (I use 3 family size bags and 1 cup sugar.) Once the tea has steeped pour it through what is left of the berries in the strainer to make sure you get all that blueberry goodness. Add sugar and fill 1 gallon pitcher with water. Stir and enjoy.
The rest of our supper went like this:
Shrimp Cocktail
Guava Lime Frosties (more on this in a future post)
Espresso Roasted Tenderloin of Beef
Potatoes Au Gratin
3 Bean Baked Beans
Tossed Salad w/ Blue Cheese Vinaigrette
Honey Wheat Bread w/ Roasted Garlic Butter
Key Lime Pie
Lemon Blueberry Ice Tea
So, Until Tomorrow................
S~~~
After that very long, torturous winter I am looking forward to every moment of summer 2010.
Yesterday was Father's Day and I had the incredible luck of being surrounded by three fabulous fathers. My Daddy, as you know, I am certain he hung the moon, my uncle who has always been there for me, and my amazing husband, whom I become more thankful for everyday, the daddy to our daughter.
I wanted their day to be as special as they are to me, so I focused our Father's Day Supper on foods that I knew were their favorites. As I was puzzling over some foods that they would all enjoy, I happened to think of blueberries. All three of them are very fond of them, so I made a blueberry lemon tea. It turned out to be a favorite. It was also gorgeous in the glass. I wish I would have had made a photo to share, but it disappeared quickly. I used frozen blueberries but fresh would probably be even better.
Lemon Blueberry Ice Tea
16 oz. frozen blueberries (or 2 cups fresh)
1/2 cup fresh lemon juice
3 tea bags
1 cup sugar
water
Bring blueberries and lemon juice to a boil and simmer for about 5 minutes. Pour into a stainer over your tea pitcher. Press with the back of a cooking spoon to crush all berries and make sure you get as much juice as possible. Make tea as usual for 1 gallon. (I use 3 family size bags and 1 cup sugar.) Once the tea has steeped pour it through what is left of the berries in the strainer to make sure you get all that blueberry goodness. Add sugar and fill 1 gallon pitcher with water. Stir and enjoy.
The rest of our supper went like this:
Shrimp Cocktail
Guava Lime Frosties (more on this in a future post)
Espresso Roasted Tenderloin of Beef
Potatoes Au Gratin
3 Bean Baked Beans
Tossed Salad w/ Blue Cheese Vinaigrette
Honey Wheat Bread w/ Roasted Garlic Butter
Key Lime Pie
Lemon Blueberry Ice Tea
So, Until Tomorrow................
S~~~
Monday, June 14, 2010
Grilling Again
Sunday night I wanted to grill. Originally, I was thinking about what I could make with the power off, but since it came back on about 3:00 I didn't need to worry. Warm weather is all about grilling so I never miss a chance this time of year. Grilled lemon chicken is one of my favorites and I was surprised when I checked my blog and realized I had not shared this particular recipe before.
Grilled Lemon Chicken*
Roasted Yukon Gold Potatoes
Tossed Salad with Blue Cheese Vinaigrette
Honey Wheat Rolls with Herb Butter
Grilled Lemon Chicken
3 boneless skinless chicken breast
1/3 cup olive oil
¼ cup fresh lemon juice (never reconstituted)
Zest of ½ lemon
1 Tbsp. Dijon mustard
1Tbsp. fresh rosemary
1 tsp. garlic ~ minced
1 tsp. brown sugar
1 jalapeno pepper ~ chopped fine
Salt and Pepper to taste
Cut chicken in 1½ in strips.
Marinade at least 30 minutes or up to two hours.
Place chicken in an aluminum disposable pan and pour most of the marinade over chicken.
Grill until juices run clear. On my grill (indirect heat) it took about 20 minutes.
So, Until Tomorrow...........
S~~~
Grilled Lemon Chicken*
Roasted Yukon Gold Potatoes
Tossed Salad with Blue Cheese Vinaigrette
Honey Wheat Rolls with Herb Butter
Grilled Lemon Chicken
3 boneless skinless chicken breast
1/3 cup olive oil
¼ cup fresh lemon juice (never reconstituted)
Zest of ½ lemon
1 Tbsp. Dijon mustard
1Tbsp. fresh rosemary
1 tsp. garlic ~ minced
1 tsp. brown sugar
1 jalapeno pepper ~ chopped fine
Salt and Pepper to taste
Cut chicken in 1½ in strips.
Marinade at least 30 minutes or up to two hours.
Place chicken in an aluminum disposable pan and pour most of the marinade over chicken.
Grill until juices run clear. On my grill (indirect heat) it took about 20 minutes.
So, Until Tomorrow...........
S~~~
Sunday, June 13, 2010
I Am A Fraud
Yes, it is true. I am a fraud. All this big talk I have about being a "summertime girl"................
Well, all that went out the window this afternoon when the power went off on the hottest day of the year. What I discovered was that I love the heat on my own terms, in small doses, apparently. Now to be perfectly fair here, the temp did exceed 90 degrees. One other small fact to consider is that we live in a house with a glass front 22 feet high, west facing. What were we thinking?
I have lived in "town" all my life until we moved to what I consider "the country" in 2006. I never knew what it was like to have your power off for any extended period of time. Even during the great blizzard of '93 we never lost power. I didn't see much of my husband for about three weeks, but I did have power.
I think there is a generator in our future.
This is a good time for a cold drink. Enjoy.
Arnold Palmer
3 oz lemonade
3 oz iced tea
Pour equal amounts of lemonade and iced tea into a tall glass filled with ice. Garnish with a lemon wedge.
Fourth of July Fizz
5 oz. Sprite
3 oz. Pineapple Juice
1 tsp. Grenadine
Fill a tall glass with crushed ice. Add all the ingredients and stir. Garnish with cherry and pineapple slice and serve.
Sweet and Sour Sparkler
3 oz. Grapefruit Juice
3 oz. Cranberry Juice
3 oz. Diet 7-Up
Pour over ice in a tall glass. Garnish with a lime wedge.
So, Until Tomorrow........
S~~~
Well, all that went out the window this afternoon when the power went off on the hottest day of the year. What I discovered was that I love the heat on my own terms, in small doses, apparently. Now to be perfectly fair here, the temp did exceed 90 degrees. One other small fact to consider is that we live in a house with a glass front 22 feet high, west facing. What were we thinking?
I have lived in "town" all my life until we moved to what I consider "the country" in 2006. I never knew what it was like to have your power off for any extended period of time. Even during the great blizzard of '93 we never lost power. I didn't see much of my husband for about three weeks, but I did have power.
I think there is a generator in our future.
This is a good time for a cold drink. Enjoy.
Arnold Palmer
3 oz lemonade
3 oz iced tea
Pour equal amounts of lemonade and iced tea into a tall glass filled with ice. Garnish with a lemon wedge.
Fourth of July Fizz
5 oz. Sprite
3 oz. Pineapple Juice
1 tsp. Grenadine
Fill a tall glass with crushed ice. Add all the ingredients and stir. Garnish with cherry and pineapple slice and serve.
Sweet and Sour Sparkler
3 oz. Grapefruit Juice
3 oz. Cranberry Juice
3 oz. Diet 7-Up
Pour over ice in a tall glass. Garnish with a lime wedge.
So, Until Tomorrow........
S~~~
Wednesday, June 9, 2010
Taco Salad Night
Due to conflicting schedules SideStreet won't be practicing tonight, so we are having a rare Wednesday night supper at our house.
I am married to a man who never complains about what I cook. As long as I stay away from cooked cabbage, greens or black eyed peas that he hates he is a happy camper. He doesn't require fancy food, just simple food makes him the happiest. After experimenting with many different taco salads over our 32 years he is convinced this is his favorite. He would eat this everyday if he could, at least until I fixed him soup beans.
Ronnie's Favorite Taco Salad
1 lb. ground chuck
2 packets taco seasoning mix (low sodium)
1 can black beans
1/2 tsp. sugar
1 cups shredded cheddar cheese
1 small onion ~ chopped
1/2 head lettuce ~ chopped small
1 tomato ~ diced (I leave this off my salad, naturally)
1 avocado peeled and sliced
1 small can black olives ~ sliced
1/3 cup pickled jalapenos (or banana pepper rings)
1 bag tortilla chips
1/2 cup ranch dressing
1/2 cup taco sauce ~ medium (or to your taste)
Brown ground chuck and drain well.
Add 1 packet taco seasoning mix (with water according to the package direction) and sugar. Stir in black beans and heat through. Set aside to cool slightly.
In a large bowl, mix together chopped lettuce, tomatoes, cheddar cheese, avocados, onion, jalapenos, olives, and the second package of taco seasoning mix.
Add to cooled beef mixture; toss to combine.
Immediately before serving toss with the combined ranch dressing and taco sauce.
Serve over broken tortilla chips.
So, until tomorrow...........
S~~~
I am married to a man who never complains about what I cook. As long as I stay away from cooked cabbage, greens or black eyed peas that he hates he is a happy camper. He doesn't require fancy food, just simple food makes him the happiest. After experimenting with many different taco salads over our 32 years he is convinced this is his favorite. He would eat this everyday if he could, at least until I fixed him soup beans.
Ronnie's Favorite Taco Salad
1 lb. ground chuck
2 packets taco seasoning mix (low sodium)
1 can black beans
1/2 tsp. sugar
1 cups shredded cheddar cheese
1 small onion ~ chopped
1/2 head lettuce ~ chopped small
1 tomato ~ diced (I leave this off my salad, naturally)
1 avocado peeled and sliced
1 small can black olives ~ sliced
1/3 cup pickled jalapenos (or banana pepper rings)
1 bag tortilla chips
1/2 cup ranch dressing
1/2 cup taco sauce ~ medium (or to your taste)
Brown ground chuck and drain well.
Add 1 packet taco seasoning mix (with water according to the package direction) and sugar. Stir in black beans and heat through. Set aside to cool slightly.
In a large bowl, mix together chopped lettuce, tomatoes, cheddar cheese, avocados, onion, jalapenos, olives, and the second package of taco seasoning mix.
Add to cooled beef mixture; toss to combine.
Immediately before serving toss with the combined ranch dressing and taco sauce.
Serve over broken tortilla chips.
So, until tomorrow...........
S~~~
Monday, June 7, 2010
Are You a List Maker?
I am. I love the satisfaction of crossing things off my to-do list(s). Even though I am a "gadget girl" with a Blackberry, a Droid and a laptop in almost every room, all fully equipped with programs prepared to manage my entire life three times over, I still have a paper list and a pen handy everywhere. I set electronic reminders for work and personal, and yes, you get that small sense of completion when you click the completed tab, but it just isn't the same.
My Mother never made a grocery list while I cannot shop without one. I walk out of the grocery store with a buggy full of "stuff" and not one single item that I need. My real treasure is to find a buggy in the store where someone has left their shopping list behind. I love to see what other people put on their lists. Another weird habit I have is looking to see what other people are buying. I hate to get in a line where there is no wait, I want to see what the people in front of me are buying. I know, maybe I should get a life.
I am a creature of habit. I find comfort in doing the same things at the same time every week. On the weekend I make my menu for the week and then create my shopping list from there.
One really neat feature with the smartphones and one I truly love even though it does not involve pen and paper is sending my list to my phone and clicking to cross off items as I put them in the buggy. No more having to keep up with a pen and paper in the store.
Supper last night was another casualty of this stormy weather pattern we are under right now. Once again I had planned to grill out but the rain came at the wrong time. So, we just stayed in.
Same meal just done in the oven.
Dry Rub BBQ Chicken*
Fresh Creamed Corn
Sauteed Green Beans
Roasted Red Potatoes
Dry Rub BBQ Chicken
3 - boneless skinless chicken breasts
olive oil
juice of 1 lemon
3 Tbsp. brown sugar
2 tsp. dried thyme
1 tsp. kosher salt
1 tsp. pepper
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. granulated dried garlic (or garlic powder)
1 tsp. onion powder
1 tsp. grated lemon zest
1/2 tsp. dry mustard
1/2 tsp. celery seed
1/4 tsp. cayenne pepper (optional)
Cut chicken into strips (3-4 per breast, depending on size). Coat heavy pan with olive oil. Place chicken in pan and sprinkle with additional olive oil and lemon juice.
Combine dry rub and sprinkle 1/2 over the chicken. Bake at 425 or grill 15-20 minutes and turn over. Sprinkle remaining rub over the other side and continue to bake or grill until juices run clear, approximately 15 minutes.
So, Until Tomorrow...........
S~~~
My Mother never made a grocery list while I cannot shop without one. I walk out of the grocery store with a buggy full of "stuff" and not one single item that I need. My real treasure is to find a buggy in the store where someone has left their shopping list behind. I love to see what other people put on their lists. Another weird habit I have is looking to see what other people are buying. I hate to get in a line where there is no wait, I want to see what the people in front of me are buying. I know, maybe I should get a life.
I am a creature of habit. I find comfort in doing the same things at the same time every week. On the weekend I make my menu for the week and then create my shopping list from there.
One really neat feature with the smartphones and one I truly love even though it does not involve pen and paper is sending my list to my phone and clicking to cross off items as I put them in the buggy. No more having to keep up with a pen and paper in the store.
Supper last night was another casualty of this stormy weather pattern we are under right now. Once again I had planned to grill out but the rain came at the wrong time. So, we just stayed in.
Same meal just done in the oven.
Dry Rub BBQ Chicken*
Fresh Creamed Corn
Sauteed Green Beans
Roasted Red Potatoes
Dry Rub BBQ Chicken
3 - boneless skinless chicken breasts
olive oil
juice of 1 lemon
3 Tbsp. brown sugar
2 tsp. dried thyme
1 tsp. kosher salt
1 tsp. pepper
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. granulated dried garlic (or garlic powder)
1 tsp. onion powder
1 tsp. grated lemon zest
1/2 tsp. dry mustard
1/2 tsp. celery seed
1/4 tsp. cayenne pepper (optional)
Cut chicken into strips (3-4 per breast, depending on size). Coat heavy pan with olive oil. Place chicken in pan and sprinkle with additional olive oil and lemon juice.
Combine dry rub and sprinkle 1/2 over the chicken. Bake at 425 or grill 15-20 minutes and turn over. Sprinkle remaining rub over the other side and continue to bake or grill until juices run clear, approximately 15 minutes.
So, Until Tomorrow...........
S~~~
Friday, June 4, 2010
Gettin' Ya Grill On
This was the chicken I fixed last Saturday night. It turned out so juicy. Great flavor too. So good that you could leave off the dipping sauce if you were so inclined, but I absolutely love this white bbq sauce. The chicken alone is terrific, but if you want to take it over the top serve little individual bowls of the dipping sauce.
The menu went like this:
Summer's Best Grilled Chicken* w/ White BBQ Dipping Sauce*
Bobby Flay's Smoked Chile Cole Slaw
Corn on the Cob - (cooked in half milk and half water, yum)
Baked Sweet Potatoes
Summer's Best Grilled Chicken
1 cup vegetable oil
1/2 cup cider vinegar
2 Tbsp. Miracle Whip
3 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
2 Tbsp. brown sugar
2 Tbsp. Old Bay seasoning
1 Tbsp. pepper
2 Tbsp thyme
1 Tbsp. minced garlic
2 tsp. salt (or to taste)
1 tsp. celery seed
1 tsp. onion powder
Whisk together all ingredients in a small bowl. Marinate chicken at least 30 minutes, but up to 48 hours. The longer the better.
Grill or bake at 400* until juices run clear. Remove from grill or oven and let rest 10 minutes before serving.
Our grill is indirect heat only and I used huge bone-in skin-on chicken breast. They were done in 1 hour 10 minutes. The skin will actually char, but that is fine, we don't eat it anyway. Grilled chicken is far less abt to be dry if you leave the skin on while cooking.
Serve with:
White Barbeque Dipping Sauce
1 cup mayonnaise
1/4 cup cider vinegar
1 Tbsp. lemon juice
4 Tbsp. white corn syrup (Karo)
1 Tbsp. garlic
1/2 tsp. cayenne
1/2 tsp. celery salt
1/2 tsp. Accent or salt
1/2 white pepper
1 tsp. horseradish
Whisk together and refrigerate at least 30 before serving.
So, Until Tomorrow................
S~~~
The menu went like this:
Summer's Best Grilled Chicken* w/ White BBQ Dipping Sauce*
Bobby Flay's Smoked Chile Cole Slaw
Corn on the Cob - (cooked in half milk and half water, yum)
Baked Sweet Potatoes
Summer's Best Grilled Chicken
1 cup vegetable oil
1/2 cup cider vinegar
2 Tbsp. Miracle Whip
3 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
2 Tbsp. brown sugar
2 Tbsp. Old Bay seasoning
1 Tbsp. pepper
2 Tbsp thyme
1 Tbsp. minced garlic
2 tsp. salt (or to taste)
1 tsp. celery seed
1 tsp. onion powder
Whisk together all ingredients in a small bowl. Marinate chicken at least 30 minutes, but up to 48 hours. The longer the better.
Grill or bake at 400* until juices run clear. Remove from grill or oven and let rest 10 minutes before serving.
Our grill is indirect heat only and I used huge bone-in skin-on chicken breast. They were done in 1 hour 10 minutes. The skin will actually char, but that is fine, we don't eat it anyway. Grilled chicken is far less abt to be dry if you leave the skin on while cooking.
Serve with:
White Barbeque Dipping Sauce
1 cup mayonnaise
1/4 cup cider vinegar
1 Tbsp. lemon juice
4 Tbsp. white corn syrup (Karo)
1 Tbsp. garlic
1/2 tsp. cayenne
1/2 tsp. celery salt
1/2 tsp. Accent or salt
1/2 white pepper
1 tsp. horseradish
Whisk together and refrigerate at least 30 before serving.
So, Until Tomorrow................
S~~~
Tuesday, June 1, 2010
Rained Out - or should I say in.........
With yesterday being the official start to grilling season I had every intention of grilling out every night this week, but a rainy afternoon got in my way. I had bought some wild caught salmon fillets and thought I would grill them with some lemon butter and dill. When I realized I wouldn't be grilling I decided to go with a dish I used to make several years ago.
Supper tonight was:
Crunchy Baked Salmon*
Rosemary Potato Casserole
Fried Squash
Cucumber Salad
Crunchy Baked Salmon
2 - 6 oz salmon fillets
2 Tbsp. mayonnaise
1 tsp. dijon mustard
1 Tbsp. parmesan cheese
1 tsp. lemon pepper
1 tsp. minced garlic
1/2 tsp. brown sugar
1/2 tsp. celery salt
1/2 cup Panko bread crumbs
1 Tbsp. melted butter
Preheat oven to 400
Cover the bottom of a baking pan with a couple of tablespoons of olive oil. Place fillets in pan skin side down. Mix mayonnaise, mustard, lemon pepper, celery salt, parmesan cheese and brown sugar well.
Spread mayonnaise mixture over salmon.
Bake about 8 minutes. Combine Panko and melted butter and sprinkle over salmon. Bake an additional 8-10 minutes or until fillets flake easily with a fork.
I could have made a meal on the fried squash and cucumber salad. These are summer foods at their finest. Just another reason to love warm weather!
So, Until Tomorrow...........
S~~~
Supper tonight was:
Crunchy Baked Salmon*
Rosemary Potato Casserole
Fried Squash
Cucumber Salad
Crunchy Baked Salmon
2 - 6 oz salmon fillets
2 Tbsp. mayonnaise
1 tsp. dijon mustard
1 Tbsp. parmesan cheese
1 tsp. lemon pepper
1 tsp. minced garlic
1/2 tsp. brown sugar
1/2 tsp. celery salt
1/2 cup Panko bread crumbs
1 Tbsp. melted butter
Preheat oven to 400
Cover the bottom of a baking pan with a couple of tablespoons of olive oil. Place fillets in pan skin side down. Mix mayonnaise, mustard, lemon pepper, celery salt, parmesan cheese and brown sugar well.
Spread mayonnaise mixture over salmon.
Bake about 8 minutes. Combine Panko and melted butter and sprinkle over salmon. Bake an additional 8-10 minutes or until fillets flake easily with a fork.
I could have made a meal on the fried squash and cucumber salad. These are summer foods at their finest. Just another reason to love warm weather!
So, Until Tomorrow...........
S~~~
Monday, May 31, 2010
Memorial Day - Let's Not Forget
I just wrote a very long blog about Memorial Day and deleted it all. It was breaking my promise to stay away from politics on my blog. Memorial Day isn't about politics anyway.
The greatest honor we can bestow on the those who gave their lives for us today is in remembering of what they did to keep us free. Lets not forget, today or any day. If we stumble, and fail to stand up for our freedoms they died in vain. All those mothers, fathers, wives, husbands and children gave up their sons, daughters, mothers, fathers, husbands and wives for nothing at all.
That can't happen.
I will not forget. I know you won't either.
Thank you not only to the fallen but those currently serving and those who stand tall and proud as veterans.
S~~~
The greatest honor we can bestow on the those who gave their lives for us today is in remembering of what they did to keep us free. Lets not forget, today or any day. If we stumble, and fail to stand up for our freedoms they died in vain. All those mothers, fathers, wives, husbands and children gave up their sons, daughters, mothers, fathers, husbands and wives for nothing at all.
That can't happen.
I will not forget. I know you won't either.
Thank you not only to the fallen but those currently serving and those who stand tall and proud as veterans.
S~~~
Sunday, May 30, 2010
Easiest Most Decadent Dessert of the Year
We ran to Asheville today so no cooking here. We had brunch at Early Girl (http://www.earlygirleatery.com/) so we might not be hungry for a week.
So, I thought this might be a great time to share this incredibly simple, quick and delicious dessert. I hope you enjoy it half as much as we did.
These rolls are so decadent I feel guilty posting, but they are way too good not to share. Maybe you can save them for a day when you are only serving water for supper. Just kidding, but I promise they are worth the calories. If you want to feel better about the splurge just half the recipe, then it will only be half the calories...............
Bavarian Cream Rolls
2 (8 ounce) cans crescent rolls
1 1/2 cups milk
2 cups powdered sugar
1/3 cup butter, melted
1 1/2 tsp vanilla
1 tsp. nutmeg
Leaving dough in roll, cut evenly into 8 rolls from each can, for a total of 16 rolls.
Arrange rolls in oblong pyrex dish (I use an 8x12).
Whisk milk, sugar, and butter, vanilla and nutmeg together well in a 4 cup measuring cup. Pour over rolls.
Bake at 350 until rolls are golden brown, about 25 minutes. Serve warm.
These have infinite possibilities. You could leave out the nutmeg and add cinnamon or pumpkin pie spice. Use apple pie spice and a cup of chopped apples. Cut back on the sugar a tad and add 3 Tbsp. of maple syrup. Peaches could be added for peaches and cream rolls. If I liked blueberries or strawberries (which I don't) I might add a cup. Some chocolate chips over top for chocolate cream rolls. You get the idea......................, share some of yours too.
So, Until Tomorrow..........
S~~~
So, I thought this might be a great time to share this incredibly simple, quick and delicious dessert. I hope you enjoy it half as much as we did.
These rolls are so decadent I feel guilty posting, but they are way too good not to share. Maybe you can save them for a day when you are only serving water for supper. Just kidding, but I promise they are worth the calories. If you want to feel better about the splurge just half the recipe, then it will only be half the calories...............
Bavarian Cream Rolls
2 (8 ounce) cans crescent rolls
1 1/2 cups milk
2 cups powdered sugar
1/3 cup butter, melted
1 1/2 tsp vanilla
1 tsp. nutmeg
Leaving dough in roll, cut evenly into 8 rolls from each can, for a total of 16 rolls.
Arrange rolls in oblong pyrex dish (I use an 8x12).
Whisk milk, sugar, and butter, vanilla and nutmeg together well in a 4 cup measuring cup. Pour over rolls.
Bake at 350 until rolls are golden brown, about 25 minutes. Serve warm.
These have infinite possibilities. You could leave out the nutmeg and add cinnamon or pumpkin pie spice. Use apple pie spice and a cup of chopped apples. Cut back on the sugar a tad and add 3 Tbsp. of maple syrup. Peaches could be added for peaches and cream rolls. If I liked blueberries or strawberries (which I don't) I might add a cup. Some chocolate chips over top for chocolate cream rolls. You get the idea......................, share some of yours too.
So, Until Tomorrow..........
S~~~
Saturday, May 29, 2010
Picnic Season
Picnic season is my favorite. I love to eat outside, it is amazing how everything tastes better.
This is a recipe that I found torn from a magazine in my Mother's collection. They are the perfect take along dessert for a pic-a-nic (ala Yogi) basket. Rich and moist enough that you don't miss the frosting. Just what a brownie is supposed to be.
Enjoy.
1960s Saucepan Brownies
1/3 cup butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. salt
1/2 cup chopped pecans
Place butter and chocolate in a saucepan and melt together over a low heat, stirring frequently.
Remove from heat and stir in, in this order: sugar, eggs, vanilla, flour, salt and pecans.
Pour batter into a greased 8 inch x 8 inch x 2 inch baking pan and bake in a moderately hot oven, 375 *, 25 to 30 minutes or until brownies begin to pull away from the sides of the pan.
Later............
S~~
This is a recipe that I found torn from a magazine in my Mother's collection. They are the perfect take along dessert for a pic-a-nic (ala Yogi) basket. Rich and moist enough that you don't miss the frosting. Just what a brownie is supposed to be.
Enjoy.
1960s Saucepan Brownies
1/3 cup butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. salt
1/2 cup chopped pecans
Place butter and chocolate in a saucepan and melt together over a low heat, stirring frequently.
Remove from heat and stir in, in this order: sugar, eggs, vanilla, flour, salt and pecans.
Pour batter into a greased 8 inch x 8 inch x 2 inch baking pan and bake in a moderately hot oven, 375 *, 25 to 30 minutes or until brownies begin to pull away from the sides of the pan.
Later............
S~~
Thursday, May 27, 2010
Getting Lucky with Lucky Duck
In the spring and summer I love a cold (yes I said cold, not chilled) glass of Sauvignon Blanc on the deck, or anywhere else for that matter. I know you have heard me wax long about my all time favorite Nobilo. Quickly, let me say it is still my favorite. No one can top a New Zealand SB, in my very humble opinion, and the Nobilo is as near perfect as you will ever find in a $12 bottle.
That being said Lacy came home with a very cute $3.97 bottle of Lucky Duck Sauvignon Blanc (Chile) from Wal Mart, yes, Wal Mart in Marion at that. I didn't have great expectations, I figured it would be drinkable perhaps but I really didn't count on liking it, really liking it. It has that minerality that I love in a Sauvignon Blanc and of course the grapefruit.
The Cabernet Sauvignon (Argentina) is very good as well, if you are looking for a red. Smooth, not what you would call complex but still very good, at least $3.97 good.
They also have a Sharaz, a Malbec and a Chardonnay. I did taste the Chardonnay and liked it . Not oaky at all, which is why I stay away from Chardonnays. Today the only Chardonnays I prefer are from stainless steel barrels, but again for the price I will give this another shot. I am not a Malbec or Sharaz fan but let us know if you have tried them.
I can't seem to find much about the company, but they are the right wine for these slow economic times. I know there are people who will never buy Lucky Duck because of the price, but I just consider myself a "Lucky Duck" for buying it and enjoying it.
I am sure I have mentioned my penchant for buying pretty or unusual bottles only to find out they are really bad. Reislings are not my favorite wine, but they are usually my favorite bottles, go figure....... Anyway, this is one cute bottle I can justify and savor.
So, until tomorrow...........
S~~~
That being said Lacy came home with a very cute $3.97 bottle of Lucky Duck Sauvignon Blanc (Chile) from Wal Mart, yes, Wal Mart in Marion at that. I didn't have great expectations, I figured it would be drinkable perhaps but I really didn't count on liking it, really liking it. It has that minerality that I love in a Sauvignon Blanc and of course the grapefruit.
The Cabernet Sauvignon (Argentina) is very good as well, if you are looking for a red. Smooth, not what you would call complex but still very good, at least $3.97 good.
They also have a Sharaz, a Malbec and a Chardonnay. I did taste the Chardonnay and liked it . Not oaky at all, which is why I stay away from Chardonnays. Today the only Chardonnays I prefer are from stainless steel barrels, but again for the price I will give this another shot. I am not a Malbec or Sharaz fan but let us know if you have tried them.
I can't seem to find much about the company, but they are the right wine for these slow economic times. I know there are people who will never buy Lucky Duck because of the price, but I just consider myself a "Lucky Duck" for buying it and enjoying it.
I am sure I have mentioned my penchant for buying pretty or unusual bottles only to find out they are really bad. Reislings are not my favorite wine, but they are usually my favorite bottles, go figure....... Anyway, this is one cute bottle I can justify and savor.
So, until tomorrow...........
S~~~
Wednesday, May 26, 2010
We Are A Cole Slaw Family
We are a cole slaw family for the most part. Ragan and I love it, Ronnie likes it and Lacy loves certain kinds, such as cole slaw with bleu cheese or cilantro added. There are a few foods that I cannot eat without having cole slaw on the side. Fried fish, soup beans, meatloaf and beef roast to name a few. Daddy makes the worlds best cole slaw, hands down. He shreds his cabbage with a box grater, adds carrots, mayo (he uses Dukes, this is where we part company, I am a Kraft girl), vinegar, a pinch of sugar and salt and pepper. He never measures and it is the same Cole Slaw everytime. Crisp, creamy and just right.
One night while Lacy was home I had bought cole slaw at Golden Fried and her comment was "why didn't you get John (that is what she calls her granddaddy) to make us some slaw?"
That said.......... I was cruising the internet last night and being the Bobby Flay fan that I am I was excited to see this recipe. With Memorial Day picnics coming up I thought you just might want to try it. I know I will.
Bobby Flay’s Smoked Chile Cole Slaw
1/2 cup Hellmann's® (you know I will use Kraft Light)
2 Tbsp. chipotle peppers in adobo sauce
2 Tbsp. fresh lime juice
2 tsp. honey
1 tsp. ground cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper (or to taste)
1 medium head green cabbage, finely shredded
2 large carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 cup chopped fresh cilantro
Combine Hellmanns® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Since I needed to be out of the kitchen quickly last night (American Idol, go Crystal) we did pizzas on the grill. Yummmmmmmmmm
I bought the small pizza crust so we could have a bit more variety. The one that I thought was best was of course the most simple.
Goat Cheese and Basil Pizzas
Per 6 inch Pizza Crust
1 Tbsp. olive oil
1 tsp. minced garlic
1/4 tsp. dry oregano
1/8 tsp. red pepper flakes (or more)
pinch of Kosher salt
pinch of pepper
Stir and let sit for 10 minutes.
Brush on pizza crust.
Top with:
2 Tbsp. grated parmesan cheese (the green can stuff)
2 Tbsp. mozzarella cheese
goat cheese crumbles - I didn't measure but I would guess 4 Tbsp.
very thinly sliced sweet onions - to your taste
a few sliced mushrooms
10 basil leaves
Ours grilled for 10 minutes and they were perfect. We have a Holland grill that only cooks with indirect heat so yours may cook quicker. Oops, I almost forgot, Ronnie put a few very thin slices of tomato on his. With tomatoes coming in a few weeks from now this will be great.
Tonight is Wednesday so no supper here tonight.
So, until tomorrow..........
S~~~
One night while Lacy was home I had bought cole slaw at Golden Fried and her comment was "why didn't you get John (that is what she calls her granddaddy) to make us some slaw?"
That said.......... I was cruising the internet last night and being the Bobby Flay fan that I am I was excited to see this recipe. With Memorial Day picnics coming up I thought you just might want to try it. I know I will.
Bobby Flay’s Smoked Chile Cole Slaw
1/2 cup Hellmann's® (you know I will use Kraft Light)
2 Tbsp. chipotle peppers in adobo sauce
2 Tbsp. fresh lime juice
2 tsp. honey
1 tsp. ground cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper (or to taste)
1 medium head green cabbage, finely shredded
2 large carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 cup chopped fresh cilantro
Combine Hellmanns® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Since I needed to be out of the kitchen quickly last night (American Idol, go Crystal) we did pizzas on the grill. Yummmmmmmmmm
I bought the small pizza crust so we could have a bit more variety. The one that I thought was best was of course the most simple.
Goat Cheese and Basil Pizzas
Per 6 inch Pizza Crust
1 Tbsp. olive oil
1 tsp. minced garlic
1/4 tsp. dry oregano
1/8 tsp. red pepper flakes (or more)
pinch of Kosher salt
pinch of pepper
Stir and let sit for 10 minutes.
Brush on pizza crust.
Top with:
2 Tbsp. grated parmesan cheese (the green can stuff)
2 Tbsp. mozzarella cheese
goat cheese crumbles - I didn't measure but I would guess 4 Tbsp.
very thinly sliced sweet onions - to your taste
a few sliced mushrooms
10 basil leaves
Ours grilled for 10 minutes and they were perfect. We have a Holland grill that only cooks with indirect heat so yours may cook quicker. Oops, I almost forgot, Ronnie put a few very thin slices of tomato on his. With tomatoes coming in a few weeks from now this will be great.
Tonight is Wednesday so no supper here tonight.
So, until tomorrow..........
S~~~
Sunday, May 23, 2010
One Great Burger
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~~~
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~~~
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~~~
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