November 20, 2013

This is one of my favorite ways to make a semi healthy version of fried chicken and it's gluten free..  I posted it back quite a ways. It's also, the first time I have done it with chicken fingers I usually do this with boneless. skinless thighs.  Either way it's delish :)

All you do is soak your chicken in buttermilk and some hot sauce for a couple of hours,  Drain the chicken.  Mix Parmesan cheese, garlic powder, onion powder, pepper, and some paprika.  Toss to mix I skip the salt just because the Parmesan is salty.  Dredge the chicken and put in hot oil.  You will know when it is ready to turn if you turn to soon you will lose the coating if this happens just leave it for a few more minutes.  I only recommend doing this method with the boneless thighs or chicken tenders the thicker types will burn.  I have done this same method with breakfast chops.

I served them with gravy, loaded mashed potatoes, and green beans.  Enjoy!!!!

                                                                      November 19, 2013

 

On Sunday, while the guys took their motorcycles out for a spin I stayed home to make them dinner when they came rolling in.  I did roasted pork tenderloins, and a few sides.  Sorry, no pictures.  The reason I did the pork was so that I could have some leftover to make my Salsa Verde Pork Soup so, here is that recipe :0

 

                                            Salsa Verde Pork Soup

 

2 lbs. leftover pork, I used tenderloins

1 onion, thinly sliced

1 c. diced celery

1 c. carrots, thinly sliced

4 cloves garlic, thinly sliced

2 (15 oz.) cans diced tomatoes

2 potatoes, diced, sliced or whatever ya want, I thinly sliced them

2 tsp. cumin

   salt and pepper to taste

2 tsp. dried oregano, crushed

2 Serrano chilies. minced

4 c. chicken stock

1 c. salsa Verde salsa

 

Combine all ingredients into a crock pot.  Stir to combine.  Cook on low 6-8 hours.

Serve with a dollop of sour cream and cheddar cheese.

                                                                          Undressed

                                                                            Dressed

 

This is a very quick and easy soup which I like and very tasty I might add.  I just served it with some crusty bread.  Enjoy

Just some things that have been happening around here :)

Some of our new chicken's finally started laying can't wait until my olive egger starts laying just one step closer to having Easter eggs.  Happy, happy, happy!!!!!!

                                                                 November 16, 2013

This morning I woke up to a rainy morning and decided I was gonna make chicken chili for dinner.  I served it with some cornbread.  This is my recipe and a crock pot one also.

                                                   White Chicken Chili (Crock pot)

3 c. shredded cooked chicken
4 cans Great Northern Beans with juice
1 can Rotell
1 onion, chopped
2-3 cloves garlic, minced
1 tsp. salt
1 tsp. pepper
1 tsp. Mexican oregano
1 heaping Tbls. cilantro

Combine all ingredients in the crock pot and cook on low 6-8 hours.
Serve with tortilla chips, sour cream, and cheese.

 

 Before the fixings :)

After the fixings :)

I love this soup and it is a family favorite!!!!  Enjoy!!

                                                              November 15, 2013

This is a craft project from www.lovethispic.com.  It didn't turn out exactly like theirs did but, I'm happy with it.

I usta not start on Christmas decorating until after Thanksgiving but, since I started doing a more retro theme I can't wait to get my decorating on!!!!!!  Enjoy!!!

                                                      November 14, 2013

I came across a recipe from www.momcrieff.com , where she made banana chocolate muffins from a cake mix and only 3 ingredients.  When I come across recipe's like these I have to try them.  Went looking in my cabinet cause I knew I had some cake mixes from all the dump cakes I made last winter.  I didn't have a chocolate one but, I did have a butter pecan cake mix.  Ding, ding the bell went off why not make banana nut muffins???? So, I did...

                                                 Banana Nut Muffins

Butter Pecan cake mix
3-4 bananas, mashed
2 eggs, optional

Mash bananas, add cake mix and stir in with bananas.  Add eggs, and stir them in.  Bake at 350 for 16-18 minutes.

Easy peasy and pretty tasty also.  I forgot I added a handful of chop pecans.  And I had to cook them a little longer than the original recipe called for.  Enjoy!!!

                                                             November 13, 2013

We recently had a Sam's open in our town no more going to the city for Sam's, Yes!!  Me and the bearded fella decided to go check it out and I came across all kinds of fresh ravioli and when I saw the lobster and shrimp ravioli I knew I had to have it but, I didn't really know what kind of sauce to use.  If I had of  looked on the back I would have found one :) but, what fun is that???  So, the sauce recipe comes from www.halfbakedharvest.com.  She actually has the full recipe on how to make the lobster ravioli and the sauce.  Go check it out if you wanna make your own ravioli!!!

                                                   Tomato Cream Sauce

2 Tbls. olive oil
2 Tbls. butter
1/2 medium onion, finely diced
4 cloves of garlic, minced
1 can (15 oz.) tomato sauce
1 can (15 oz.) diced tomatoes
   salt & pepper to taste
1 c. heavy cream
1/4 c. fresh parsley
1/4 c. freshly grated Parmesan

Heat butter and oil over medium heat.  Add onions and sauté for 5 minutes until they begin to soften and caramelize.  Add the garlic and sauté for a minute or so.  Pour in tomato sauce, diced tomatoes, salt and pepper to taste.  Stir and cook over low heat for 15-20 minutes, stirring occasionally.  Use the back of a fork to break any large chunks of tomato.
Remove from heat and stir in cream.  Add cheese to taste, then check seasonings.  Add ravioli directly to sauce.  Stir in parsley and more cheese if needed.

My note:  The ravioli were good but, the sauce is to die for!!!!  I didn't change a thing for the sauce.  The stuff is serious goodness.  I can't wait to try the other flavors like sweet potato maybe with a brown butter sauce or the spinach artichoke with maybe an Alfredo sauce. Endless possibilities. Oh, and I served the dish with some roasted broccoli and some garlic knots.   Enjoy!!!!

                                                                    November 12, 2013


I was cruising Pinterest the other day like that's a shock and I came across tonight's dinner.  Sometimes when I see a recipe I pin it to look at later well, when I saw this one I knew I was making it immediately.  This comes from www.thecottagehome.blogspot.com. 

                                       Slow Cooker Green Chicken & Rice Soup

3-4 chicken breasts (frozen or thawed)
1 box chicken stock
1 can white beans (rinsed)
1 jar green salsa
1 c. frozen corn
1 onion chopped
1 tsp. chili powder
1 tsp. cumin
1 pkg. Uncle Ben's Ready Rice-Santa Fe Style
    Garnish (optional) crushed tortilla chips, shredded jack cheese, and sour cream

Place first 8 ingredients into your slow cooker.  Set slow cooker on low cook 7-8 hours.
Before serving, remove chicken and shred.  Return chicken back to slow cooker.  Cook your "ready rice" according to pkg. directions (should only take 90 seconds) and add the entire contents of pkg. to soup.  Stir to combine.
Serve topped with crushed chips, cheese and sour cream.

My note:  I always keep shredded chicken in my freezer to have on hand for soups and other things my recipe is one of the first ones I posted so cruise back and find it.  It is worth a do cause it saves you time and money.  Anyways I used my shredded chicken and added another can of beans.  I also went ahead an added the rice at the beginning of cooking time just so, I wouldn't forget and it turned out fine.  Other than that I left the recipe alone.  I will have to say a very tasty soup glad I found this one and the bearded fella had two servings and I ate it for lunch the next day.   Very tasty.  Enjoy!!!



                                                                 November 11, 2013

On Sunday we were gonna do some chicken wings well today is Monday and we are having chicken wings for dinner.  Sometimes things don't work out like you plan and you have to be adaptable :0  I had alittle to much fun on Sunday Funday and went to bed early hey, it happens.  Plus it was the last warm day we were gonna have and we had friends on the porch....  The recipe I used comes from www.deepsouthdish.com.  I can't post the recipe because I don't have permission but, you should put her on your reading list she has lots of great recipes...

They were spicy and delicious I used a Carolina sauce and I also, put the seasoning in a bag and tossed them all together will probably just sprinkle it on next time.  I make my own Greek seasoning so, I used it.  Very, very tasty so, go visit her blog.  Enjoy!!!!

                                                             November 7, 2013

One of my favorite meals is green beans with ham and potatoes simmered in the crock pot all day just to tease me :)  I originally posted the recipe on March 25, 2013.  I used fresh green beans sometimes I use canned.  They were on sale when I went to store so, I knew I would be making this.  Enjoy!!!

It's so tasty and good especially if you have some cornbread to go with it......

                                                                November 6, 2013

I had asked a friend and her daughter if they wanted to come to dinner on Wednesday night well, that was Sunday thank goodness she texts me to make sure we were still on!!!  I told her I had a new recipe I wanted to try and it comes from www.joybx.net. 

                                                 One Pan Skillet Lasagna

2 Tbls.  olive oil
1 lb. Italian sausage, Italian turkey sausage or ground beef
1/2 medium onion, minced
28 oz. can whole peeled tomatoes, crushed tomatoes or diced tomatoes
1 8 oz. can tomato sauce
1 1/2 c. low sodium chicken broth
2 9 oz. pkgs. of Buitoni four cheese ravioli, from the refrigerated section
8 oz. fresh Mozzarella cheese, cubed
1/2 c. grated Parmesan cheese
Flat leaf parsley for garnish

Add olive oil to a large skillet.  Saute onions and garlic, over medium heat.  Cook until onions are soft and translucent.  Add sausage and cook, breaking up with a wooden spoon while it browns.  Once sausage is cooked through, add tomatoes, tomato sauce, chicken broth, and ravioli.  If using whole tomatoes, use kitchen shears to chop them up while still in the can before adding to skillet.
Simmer until ravioli are tender and sauce have reduced and thickened, 15-20 minutes.  Remove from heat and stir in cheese's.

My note:  Since I used ground beef I added about 1 tsp. of Italian seasoning, and some fresh minced garlic.  I also, used shredded Mozzarella cheese.  This was a pretty tasty meal and declared a hit by the four of us.  I served it with a small salad and some homemade bread.  I will make this again maybe try some kind of Alfredo sauce next time.  It's a quick meal which is what I like.  Enjoy!!!!!


The next day this is what I had for lunch are ya jealous!!!!! 

A toasted peanut butter and banana sandwich on some of that homemade bread!!!!!

                                                                  November 4, 2013

Tonight's dinner was the rotell chicken spaghetti that I originally posted on January 2, 2013.  I needed leftover's again and I'm telling you this recipe is that good.  I served it with a small spinach salad and some bread.  I'm just saying it's so good and even better as leftovers.

It's delish.  Enjoy!!!!!



                                                              November 2, 2013

There is something so satisfying about going to your own hen house and pulling out eggs.  The bearded fella was doing a charity event where he had to dress as a women it was the funniest thing ever.  And since, I was helping the guys get dressed and helping with the pageant I knew we needed a hearty breakfast and come up with a potato hash. 
It's just home fries with a little chopped onion, garlic powder, onion powder, chopped bacon and my eggs.  It was delish.

 I cooked the eggs in the dish itself I had seen the technique done on TV but, had never tried it the eggs were perfect.  Just make a small well in the hash and drop an egg in.  I did four so, we had two eggs a piece.  After dropping the eggs in put the lid on and just watch as soon as, the whites go completely white they are done.  I like my eggs on the runny side.  Scoop out the eggs with a spatula onto a plate.  Enjoy!!!!

Here's a pic of the bearded fella in his gown he won people's favorite!!!!!!

                                                                    October 28, 2013


I've had a couple of friends in the last several weeks make pans of lasagna and it made me start craving it I just didn't wanna go to all the trouble :)  I have in the past made lasagna roll-ups and they are just as tasty as the big ole pan.  This recipe came from
 www.cookingclassy.com 

                                  Creamy White Chicken Lasagna Roll-Ups

9 lasagna noodles
2 c. boneless, skinless chicken, cooked
8 oz. shredded Mozzarella cheese, divided (2 c.)
1 oz. finely shredded Parmesan (1/4 c.)
1 oz. finely shredded Romano (1/4 c.)
1/4 c. chopped fresh parsley
2 (8 oz.) pkg. cream cheese, softened
1 c. milk
1 1/2 tsp. dried basil
1/2 tsp. garlic powder
1/2 tsp. onion powder
Salt and freshly ground pepper, to taste

Preheat oven to 350.  Prepare noodles according to package, drain and align noodles in a single layer on a large sheet of wax paper.
In a mixing bowl toss together shredded chicken, 1c. Mozzarella cheese, Parmesan cheese, Romano cheese and 3 Tbls. fresh parsley, set aside.
In a separate mixing bowl using an electric mixer set on low speed, blend cream cheese until smooth, then mix in the milk, dried basil, garlic powder, onion powder and season with salt and pepper to taste.  Pour half of the cream cheese mixture into the chicken mixture and toss to evenly coat, reserve remaining cream cheese mixture.
Spread 1/3 c. of the chicken mixture into an even layer along the length of each cooked noodle then roll noodles to the opposite end.  Spread 1/4 of the remaining cream cheese mixture along the bottom of a 9x9 inch dish.  Align pasta snugly and side by side in baking dish - 3 rows of 3.  Cover each lasagna roll evenly with remaining cream cheese mixture, being sure to cover tops of pasta entirely so, they don't dry while baking.  Sprinkle tops with remaining 1 c. Mozzarella cheese.  Bake 25-30 minutes until heated through and cheese has melted.  Sprinkle evenly with remaining 1 Tbls. chopped fresh parsley.  Serve warm.

 

My note:  They only thing I did different was use an Italian cheese blend and that was it.  This was very tasty and was even better as leftovers which we had the next night it had been a long week.  Enjoy!!!!!!!

 





                                                                   October 23, 2013

Getting back to some of that leftover brisket.  I really wanted to make brisket enchiladas for dinner so, I went looking for a recipe and couldn't really find one that I liked and I read a bunch of them.  This is what I did.

                                                             Brisket Enchiladas

2 c. leftover brisket
enough Salsa Verde jarred salsa to moisten the meat, I probably used about 1/3 c.
1 1/2 c. sharp shredded cheddar cheese
12 corn tortillas

Mix the brisket, salsa verde, and 1 c. of cheese.  Pour a small amount of the remaining salsa in the bottom of a 9x13 baking dish sprayed with cooking spray.  Warm your tortillas in batches cover a few at a time wrapped in a damp paper towel for 1 minute.  Working with one at a time put around 1 Tbls.  down one side of the tortilla and roll.  Place seam side down in the pan and keep rolling until the pan is full.  Pour a bit more sauce over the top just to cover all the tortillas so, they don't dry out while baking and sprinkle the rest of the cheese over top.  Bake for 25 minutes at 350.  Serve with sour cream.

My note:  I had about 1/2 c. of a 16 oz. jar of salsa left and they turned out delish.  I served with Spanish rice very nice meal can't wait until we smoke another brisket so, I can make them again.  Enjoy!!!!!!!!!!

                                                                      October 22, 2013

Today is the bearded fellas birthday so, last night I asked him what he wanted for his special day dinner,  at first he said he didn't care.  I was like come on give me something so, he said anything German and he loves veal so, this recipe comes from www.quick-german-recipes.com.  Of course, I had to go grocery shopping but, hey it was for a good cause!!!!  I just love my bearded fella.

                                                           Wiener Schnitzel

4 veal cutlets, pounded lightly
1 Tbls. lemon juice
1/2 tsp. salt
about 1/2 c. flour
3 Tbls. water
1 egg
about 1 c. bread crumbs
3 Tbls. butter
3 Tbls. peanut or veggie oil
1 lemon sliced

Trim fat from meat and clip edges to stop them from curling during cooking.
Sprinkle cutlets with lemon juice and salt.
Place 3 bowls on for egg and water, flour and bread crumbs.
Coat schnitzel first in flour, then egg, and then bread crumbs. 
Heat butter and oil over medium heat in a skillet.
Fry cutlets until golden brown, about 3 minutes per side.
Serve immediately, garnish with lemon slices.

And for the sauce:
                                                        Jagerschnitzel Sauce

1 Tbls. butter
3 slices bacon, diced
1 onion, diced
1 lb. mushroom, sliced
2 Tbls. tomato paste
1 c. water
1 c. white wine
  thyme, salt, pepper
2 Tbls. parsley, chopped
1/4 c. sour cream


In a skillet brown bacon and onion in 1 Tbls. butter.
Add mushrooms and fry until tender.
Add tomato past, water, and white wine.
Add paprika, season with thyme, salt and pepper.
Bring to a boil, reduce heat and simmer 5 minutes until sauce thickens slightly.  Add parsley and sour cream.  Stir.  Serve over Wiener Schnitzel.

My note:  All I can say is this is an AMAZING recipe and I will be making them again if not for just the sauce alone!!!!!!  I also, put her page on my favorites list so, I can get her updates.  This meal was a big hit with the bearded fella so much so that he took this picture and put it on FB.  I served it with mashed potatoes and black-eyed-peas.  Enjoy!!!!

                                                            

                                                                       October 21, 2013

Tonight we had a fish fry my sons parent's in law go trout fishing a couple times a year and I benefit from that yay me!!!! 

Usually I just mix cornmeal and some chili powder together to coat my fish but, this time I used a Cajun fish mix and the hush puppies are jalapeno that I found in the grocery store they taste just like Fish Daddy's which is our favorite appetizer's there and we order them every time!!!  Enjoy!!!

                                                                October 19, 2013

Today we are preparing for the bearded fellas birthday feast.  We are doing a smoked brisket my recipe and our sides will be:  English pea salad from The Deen Brothers, Crack potatoes from www.onegoodthingbyjillee.com you should follow this girl she has some serious good recipes, and Pepperoni pasta salad from www.anotherfoodieblogger.wordpress.com.  When I smoke a brisket I like to start a week in advance with the seasoning of it.  Here's what I do, I take the brisket and pat it dry then, I poke some holes all over with a fork and slather it with spicy mustard cause it helps the seasonings stick better.  My seasoning mix consists of 1-2 heaping Tbls. of any kind of steak seasoning, 1 Tbls. meat tenderizer, 1 Tbls. garlic powder,  1 Tbls. onion powder, 2 tsp. paprika.  Sprinkle with a heavy hand on both sides of the brisket.  I then, double wrap it in tin-foil and let it hang in the fridge until it's time to put on the smoker.  This dry ages it and I think makes a better brisket!!!!  I didn't get a pic of the finished product but, here's one of the leftovers. 

It was tasty we actually did 3 brisket's that day 2 for the party and 1 for some friends of ours.  They enjoyed the leftovers for the rest of the week :)  Oh, they cooked low and slow for over 12 hours and we double wrapped them after a couple of hours on the smoker. 

For the first side, I just have to say that I love this pea salad and make it quite a bit in the summer and that will be what's for dinner.

                                                  English Pea Salad

4 slices bacon
1 (10 oz.) pkg. frozen peas, thawed and drained
1 c. shredded cheddar
2 hard cooked eggs, peeled and chopped
3 Tbls. mayo
2 tsp. freshly squeezed lemon juice
Salt and freshly ground pepper

I a large skillet, cook bacon over medium heat until crisp.  Transfer to a paper towel to drain.
In a medium bowl, combine the bacon, peas, cheese and eggs.  Stir in mayo, lemon juice, and salt and pepper to taste.  Serve immediately or refrigerate until ready to serve.

I tripled this recipe because I knew we were having a lot of people over.  Did I say how much I love this recipe????  Enjoy!!!!

                                                     Crack Potatoes

2 (16 oz.) containers of sour cream
2 c. cheddar cheese, shredded
2 (3 oz.) bags real bacon bits
2 pkg. Ranch dip mix
1 large (28-30 oz.) bag frozen shredded potatoes

Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan.  Bake at 400 for 45-60 minutes.

I don't have a pic of the potatoes because they were gone, gone, gone like the wind :)  I used real bacon and I make my own ranch dressing the recipe is on here just scroll down a bit.  This recipe is also gluten free.  I made two pans of the potatoes and not a drop was left!!!  Enjoy!!!!!

                                           Pepperoni Pasta Salad

1 box of tri-colored pasta
1 cucumber, diced
1 red or yellow bell pepper, diced
a couple green onions, diced
1/3 of a large red onion, diced
1 small can of sliced black olives
4 oz. sliced pepperoni, quartered
Cubed Colby jack cheese
Shredded Parmesan cheese
Shredded sharp cheddar cheese
3/4 c. Italian salad dressing
Black pepper to taste

Cook the pasta according to directions and cool under running cold water.  Set aside to drain while prepping the veggies.  Mix all ingredients into a large bowl, adding the various cheeses, salad dressing, and black pepper to taste.  Just keep mixing in until it "tastes right."  You'll want to prepare this a few hours before eating and store in the fridge so that the flavors can meld.  When ready to eat, serve with a side of fresh fruit and bread, and you have a simple summer meal!!

I doubled this recipe also.  This smelt so good while making it that me and my friend Nikki who was helping me with the prep work couldn't stop eating it good thing I doubled it :)  Enjoy!!!

My note:  I did all the salad's the night before with the help of a friend and so, I wouldn't take a lot of room up in the fridge because it was already full.  I put them in large Ziploc bags  and the next day poured them in their serving dishes.  We also, put the brisket's on the night before just to ensure they cooked for at least 12 hours low and slow.

                                                                  October 17, 2013


Today, the bearded fella decided it was time to till up the garden and since, we had gotten some rain and nice days I had an abundance of green tomatoes.  I really didn't want them to go to waste so, I picked them.  Now what to do with them.  I'm not a big fan of fried green tomatoes I could pickle some but, I knew you could make tomato bacon jam from the red ones so, I got on Pinterest and went looking and low and behold I found a recipe for green tomato jam I was in heaven :)  This one comes from www.farmfreshfeasts.com.  Perfect I said and set out to make it.

                                                    Green Tomato Bacon Jam

4 c. green tomatoes, cored and chopped
2 c. sweet onion, (1 large)
1 c. white sugar
3 Tbls. apple cider vinegar
2 tsp. kosher salt
10 grinds black pepper
splash or dash of hot sauce
8 slices bacon, crisply cooked and crumbled

The easy way to do this is just core the tomatoes and toss them in the food processor, pulse a few times, then quarter the onion and throw that in, and pulse a bunch until it's all pretty finely chopped.
If you prefer to polish your knife skills or don't own a food processor, just finely chop both tomato and onion.
Dump veggies in a 3 qt. sauce pan, add the sugar, vinegar, seasoning, and stir well.  Bring to a boil over medium-high heat, stirring often.  Reduce heat to medium, stir in bacon and cook until thickened and jammy (about an hour).  Taste and adjust seasonings. Stir every 5 minutes or so (this isn't risotto, but don't just forget about it).
Transfer to jars when cool.  This makes 2 pints (4 half pint jars).  Can stay in freezer for 6 months.
Great mixed in with hamburger's 1 Tbls. per quarter pound of meat.

My note:  I slightly altered this recipe I threw in a couple of Serrano peppers and garlic.  I also, used raw sugar instead of white.  I will have to say this is some serious good shit!!!!!!  This also made 2 pint and 1/2 jars.  One for the fridge and one for the freezer happy, happy, happy!!!  This is great on top of grilled chicken, fish just about anything you wanna put it on.  I can't wait to try it mixed with hamburger meat.....  Enjoy!!!!!!!!

                                                            October 16, 2013




Today was soup day and I had some leftover chicken in the fridge and I knew I wanted to include rice so, I went looking for a recipe that would have all the things I needed without going to the grocery store!!!!  I found this recipe from www.yummly.com.

                                    Tex-Mex Chicken and Rice Soup

3 Tbls. olive oil, divided
Coarse salt
Black pepper
1 lb. boneless, skinless chicken breast, cut into small cubes
1 onion, diced
1 red bell pepper, diced
1/2 c. black olives, finely chopped
3 garlic cloves, minced
1/2 tsp. chili powder
1 tsp. dried oregano, crushed
1/2 tsp. dried thyme
1/2 c. rice
5 c. low sodium chicken broth
1 c. salsa
2/3 c. frozen corn
  Toppings
chipped cilantro
lime (wedges)
sharp cheddar cheese, shredded
sour cream
tortilla chips

In a large soup pot heat 1 Tbls. of oil over medium heat.  Season the chicken well and cook, stirring often so all sides get browned.  Remove to a dish and set aside.
Add 2 Tbls. oil to the pot over medium low heat and saute the onions, peppers, garlic and olives together for 5 minutes.  Season well with salt and pepper.  Stir often.
Mix in chili powder, oregano, thyme and rice, cook 3 minutes.
Stir the chicken back into the pot and add the broth, salsa and corn.  Bring to a simmer and cook 30 minutes.  Stir and taste often-seasoning as needed.
Serve with toppings like cilantro, cheese, sour cream, lime and tortilla chips if desired.

My note:  I followed this recipe only adding a green bell pepper because that's what I had.  It's a very tasty soup we enjoyed it very much and adding the squeeze of lime imports the flavor even more!!  Enjoy!!!

                                                           October 15, 2013

It's Monday, and it was a bit of a rough day here at the plantation.  We had to drive 5 1/2 hours in the rain to attend the funeral of the bearded fellas uncle a sad day it was.  On the way there the bearded fella looks at me and says hey, what's for dinner I just looked at him and laughed and said, where did that come from it's 10:00 o'clock in the morning????  About an hour later I said how about chicken and noodles???  We had to stop at the store on the way home anyway I could pick up a rotisserie chicken which is what we did.  I originally posted my recipe on January 15, 2013 so, here's another picture you can scroll down to get the recipe.  Enjoy!!!

Pretty tasty for a rainy day!!!

                                                                   October 10, 2013



I was cruising around Pinterest imagine that!!  I came across this recipe titled Caden's Hamburger Gravy and Mashed Potatoes from www.oneshetwoshe.com.  When I saw this a light bulb went off in my head that said why not make this into Swiss steak gravy and serve it over loaded mashed potatoes??  So, this is what I came up.  To view the original recipe you will have to go to the sight listed above.

                                       Swiss Steak Gravy and Loaded Mashed Potatoes

1 lb. ground chuck
1 (4 oz) can mushrooms, drained and squeezed dry, you can use fresh just thinly slice them
2 cloves of garlic, grated
2 tsp. Montreal Steak Seasoning
2 Tbls. flour, you might need just a bit more
3 c. beef broth
1 Tbls. Dijon mustard

Brown ground beef once, browned add mushrooms, garlic and steak seasoning.  Let cook for a couple of minutes then add the flour and stir it up until well combined.  Cook for 2-3 minutes to cook out the flour taste. 
Slowly add beef broth whisking to reduce lumps.  Whisk until gravy starts to thicken.  Once thickened whisk in Dijon mustard.  Turn off heat and serve over mashed potatoes.

I made loaded mashed potatoes which means I used butter, sour cream, green onions and cheese.  Add to you cooked potatoes and mash away.

My note:  I have to say this was pretty tasty I think, it would be good over rice also.  I served this with some green beans and a slice of garlic bread.  Enjoy!!!!

                                                                    October 8, 2013


We get our electricity from a Co-Op and every month we receive the Oklahoma Living magazine that they send out telling us all the news going on around us.  I always look at the recipes and think uh no not this time.  Well when this months magazine arrived there was a recipe in it and when I saw I knew I had to make it.  Here it is:

                                             King Ranch Chicken Mac and Cheese

8 ozs.  cellentani pasta
2 Tbls. butter
1 medium onion diced
1 green bell pepper, diced
10-oz can diced tomatoes with green chilies
8-oz pkg. processed American cheese, cubed
3 c. cooked, chopped chicken
10-oz can cream of chicken soup
1/2 c. sour cream
1 tsp. chili powder
1/2 tsp. ground cumin
1 1/2 c. shredded cheddar cheese

Preheat oven to 350.  Prepare the pasta according to package instructions; drain.  Meanwhile, melt the butter in a large pot or Dutch oven over medium -high heat.  Add the onion and bell pepper and sauté for 5 minutes or until tender.  Stir in the diced tomatoes with green chilies and the American cheese.  Cook, stirring constantly , for 2 minutes or until the cheese melts.  Stir in chicken, soup, sour cream, chili powder, and cumin.  Add the cooked pasta and mix until well blended.  Spoon the mixture into a greased 10-cast iron skillet or a 7 by 11 -inch baking dish.  Top with shredded cheese.  Bake for thirty minutes or until bubbly.   This recipe was submitted by Regina Waugh from Cherokee, Oklahoma

My Note:  I didn't change a thing followed the recipe exactly as written.  I served it with a small green salad and a couple slices of buttered bread.  I have to say I cleaned my plate and so, did the bearded fella the bread came in handy for getting the last bits off the plate.  I will keep this recipe.  Enjoy!!!

On Sunday, we smoked some ribs for a surprise wedding party and decided to throw a pork butt on also.  I love pulled pork and I think mine is famous if only in my own head.  I rarely eat it out anymore just because I think mine is that good!!!!  It's a simple recipe just the pork butt bone in, garlic cloves and a Carolina sauce throw it on the smoker after 2 hours I slather it again with the sauce double wrap with heavy duty tinfoil and let it go low and slow.  I make small holes in the pork and insert the garlic cloves.  The bearded fella keeps the fire going :)  With all this being said my favorite thing to do with the pork is make pulled pork quesadilla's so, went to my boards to find a recipe.  I usually just add some more sauce and cheddar cheese but, decided to do something different.  This recipe comes from www.crystalandcomp.com .

                                               Black bean & Corn Quesadillas

2 c. cooked leftover meat (chicken, beef, pulled pork, etc.)
1 can black beans, drained
1 can corn, drained (or equivalent amount of frozen)
1 can rotel tomatoes, drained
1 small can sliced black olives
8-10 flour tortillas
2 c. cheese
garnish with optional items like:  salsa, sour cream, guacamole, etc.

In a large bowl add your shredded or diced cooked meat.  Toss in the black beans, corn, rotel tomatoes and sliced olives.  Stir until combined.
Place one flour tortilla on a griddle or in a nonstick pan over medium heat.  On half of the tortilla add a bit of shredded cheese.  When the cheese starts to melt, this helps the tortilla stay sealed.  Add a couple of spoonful's of the meat and bean mixture on top of the cheese.  Add a bit more cheese on top.  Fold over and press down with a spatula.  Cook on each side until the tortilla is lightly brown on both sides.

My Note:  I added some cilantro paste to the meat mixture because I didn't have any fresh and I love cilantro!!!  These were a big hit I will be keeping this in may recipe box.  Enjoy!!

The last project I did was I took some old end tables and made a gossip bench all I need is one of those old rotary dial phones!!!!  I acquired the tables from my oldest and dearest friend her grandfather made this which makes them that much more special.  I think her grandfather would approve,

Oops the middle picture is of the dog toy before I painted it .

With all that I had going this summer I even had a little time to do some crafts glad fall is here I have lots of project's I would like to get done.  This first pic is of a Pintrest inspiration wall and an upcycled dresser I made into a tv stand.  I think they turned out pretty well!!

I didn't waste the leftover drawer I made my pup a toy box.

This one is of a sign I made out of another sign that had seen better days :)  I usta sing this song to my kids while rocking them to sleep..

My next project if redoing our master bedroom so, I found these side tables and made them pretty..

Picklefest 2013 was a big success and most friends and family have enjoyed all kinds of pickles!!

It was fun while it lasted and my house smelled like a giant pickle vat for days!!!

                                                                    October 7, 2013

I haven't been on here in awhile it's been a busy summer for us.  We added a few things to the Plantation and our garden had it's ups and downs but, all in all we had a good harvest and are still getting some stuff.  So, here are some pictures of what has been happening around here,



We added some hens and now we get farm fresh eggs and since this was taken we have added more chickens and decided we would sell eggs!!!!

Here's some picture of my garden and the haul we had.

 

Some garden photos the last one is asparagus :)

 

Now for some stuff I put up for winter!!!  I made tons of pickles and I found this website that tells you how to freeze everything it is time consuming but, worth the effort.

Lot's and lot's of homegrown goodness!!!!