Back in October I took a painting class the reasoning behind it was to restore my kitchen cabinets.  The class taught us how to make our own chalk paint and how to do decorative painting on furniture.  Right before Christmas of 2011 we knocked down a wall that lead to a seldom used enclosed porch room I now have what I like to call a big girls kitchen or open concept.  This remodel lead to the painting class my cabinets are 20 years old and in need of a makeover that will start soon.  I have the colors picked out now it's just a matter of doing them.  That being said I have been working on cabinets for the bearded fella he decided to remodel his office.  I think they turned out rather nicely and I'm rather proud of them.  By the way, I love making my own chalk paint and making over furniture :)

The last picture was taken right after I had waxed the doors it's why they look so shiny.  I call the color Farmall red cause we have a 1956 Farmall tractor that belonged to the bearded fellas Grandpa and which was loving restored by the beard himself :0

                                                          January 30, 2013

The bearded fella loves, loves cabbage of any kind me not so much unless it has tomatoes mixed with it or cole slaw but, I love brussel sprouts which is in the cabbage family.  Tonight's dish is a side dish from www.joyinthejumble.com .   I roasted a pork tenderloin to go with the brussel sprouts.

                               Garlic Parmesan Roasted Brussels Sprouts

1-1 1/2 pounds brussel sprouts
5 cloves garlic, minced
1/4 c. Parmesan cheese, freshly grated
2 Tbls. olive oil
    sea salt to taste
10-20 cranks of fresh ground pepper

Preheat oven to 400.
Lightly spray a 9x13 baking dish with cooking spray.
Cut off the bottom of each sprout remove first layer of leaves, the wash.
For smaller ones cut in half for larger ones quarter.
Either mince garlic or use a garlic press.
Add garlic to olive oil and mix.
Using a basting brush, spread the oil over the sprouts and evenly coat.
Sprinkle with salt and Parmesan cheese, then add pepper.
Place in oven uncovered for 40-50 minutes until center is tender.
Stir occasionally.

I mixed the olive oil, garlic, cheese and pepper in a bowl together and tossed the sprouts in the bowl then put them in the pan.  I also added some chopped bacon just cause I had some and everything is better with bacon.  These were a hit will make them again.  Enjoy!!!!!!!

I was cruising pinterest again and I saw this crock pot recipe for beef pozole using a flank steak hey I thought, I have a frozen one in the freezer perfect!!!  I have done pork pozole before which is really good never beef tho.  This one comes from www.bhg.com .

                                  Slow-Cooked Beef Pozole

8 oz. red potatoes, chopped
1 large onion, cut into thin wedges
1 pound beef flank steak, cut into 6 pieces
2 (14.5 oz) cans beef broth
1 (15.5 oz) can golden or white hominy, rinsed and drained
1 (14.5 oz) can diced tomatoes
1 poblano chile pepper, chopped
1 Tbls. hot chili powder
3 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. salt
3 c. shredded cabbage
       Crumbled queso fresco
       Chopped fresh cilantro
        Lime wedges
        Sliced hot chile peppers (optional)

In a 4-5 quart slow cooker place potatoes and onion.  Top with flank steak.  In a medium bowl combine broth, hominy, tomatoes, poblano pepper, chili powder, garlic, cumin and salt.  Pour over meat.  Cover and cook on low for 7 hours or high 3 1/2 hours.
If using low heat turn to high and add cabbage.  Cover and cook on high for 30-60 minutes.  Transfer meat to a cutting board.  Using two forks, shred meat.  Return meat to slow cooker.  Serve mixture in bowls topped with queso fresco, cilantro, lime wedges, and if desired sliced peppers.

My note:  The flank steak I had on hand was one I had marinated with tomato sauce and carne asida seasoning for tacos and didn't have a chance to cook it so, I froze it that being said I skipped the chili powder.  I also, used a serrano pepper in place of the poblano sliced really thin.  And I topped it with a mexican blend cheese.

The bearded fella loves cabbage so, this was a hit served with my cheddar, garlic cornbread.  This recipe would be equally good with leftover roast.  Never had potatoes in a pozole before but, very tasty.  Enjoy!!!!            

                                                                  January 27, 2013

I have a slight obsession with all the chicken spaghetti recipes on Pinterest well I have slight obsession's with lots of things really Pinterest, the better homes and garden recipe books you see at the checkout counters etc... So, here is another chicken spaghetti recipe from www.gonnawantseconds.com .

                                           My Grandma's Chicken and Noodle Casserole

8 oz. dried spaghetti
2 Tbls. butter
1 1/2 c. fresh mushrooms, sliced
1/2 c. yellow onion, finely chopped
2 (10.75oz) cans condensed chicken soup
1 c. sour cream
1 c. sharp cheddar cheese, shredded
1 rotisserie chicken, shredded

Preheat oven to 350 degrees.
Cook pasta according to package directions until just al dente.  Drain and set aside.
In a saucepan, melt butter then saute mushrooms and onion until both or nice and soft.
In a large bowl mix soup and sour cream until blended.  Add cooked mushrooms, onion, chicken and spaghetti and fold until everything is evenly coated with sauce.
Pour spaghetti into a 9x13 dish top with cheese.  Bake in oven for about 30 minutes or until casserole is heated through.

My note:  I used some of the chicken I had done in an earlier post truly does come in handy when you have shredded chicken in the freezer.  I also used canned mushrooms cause, that's what I had still sauteed them with the onion in the butter. 

I can truly see why the original pinner called this pure comfort food cause that's what it is.  The leftovers heat up nicely for lunch will be keeping this one in my recipe book. I know it has the cream of soup but, sometimes it's what makes the casserole.   Enjoy!!!!

                                                              January 26, 2013

The bearded fella would eat anything covered in brown gravy and I had pinned a recipe for hamburger steak with brown gravy.  So, this days recipe comes from www.southyourmouth.blogspot.com .  She has a pretty cool blog also.

                                                         Hamburger Steaks with Brown Gravy

       Hamburger Steak
1 pound ground beef
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder

       Brown Gravy
2 Tbls. pan drippings
2 Tbls. flour
1 3/4 c. beef stock

Crumble ground beef in a medium bowl add seasonings.  Mix by hand until seasoning is evenly distributed taking care not to over-work the meat.  Shape into 4 thin hamburger steaks (about 1/2 inch thick).
Heat a frying pan over medium high heat.  Once the pan is good and hot, cook steaks on each side for 4-5 minutes or until nicely seared.  Remove steaks to a plate and set aside (don't worry if they are not cooked through, they will finish cooking in gravy).
Reduce frying pan temperature to medium.  Pour off pan drippings into a cup or bowl then measure 2 Tbls. of drippings back to pan (the hamburger should yield almost exactly 2 Tbls. but if you're short, add melted bacon grease or butter).  Add flour to pan and whisk to incorporate.  Continue cooking and whisking for about 3-4 minutes or until roux is medium brown.  Add beef stock and continue whisking for 2-3 minutes or until gravy starts to thicken a little (gravy will be thin).  Add salt and pepper to taste.
Add steaks to gravy, reduce heat to medium-low and continue cooking uncovered 10-15 minutes or until meat juices run cleat and gravy has reduced or thickens.
Serve with rice or mashed potatoes.

My note:  I made this exactly as the recipe says.

The flavor of the hamburger steaks was very nice I enjoyed it and of course, the bearded fella did also.  I served them with mashed potatoes.   Enjoy!!!!

When I go grocery shopping I always buy a huge package of bone-in-chicken breasts bring them home and bake them off shred them and freeze.  Well for some reason our local Wal-Mart has stopped carrying the big package so, I decided to try something different.  I found this recipe from www.momsbyheart.com . 

                                               Shredded Chicken

1 3-4 pound chicken
1 onion,  chopped into chunks
3 carrots, chopped into chunks
3 ribs celery, chopped into chunks
1 Tbls. whole peppercorns
2 cloves garlic, diced
2 bay leaves
1 tsp. dried parsley flakes
1 Tbls. salt

Wash chicken well, place all ingredients in a large stock pot and cover with water.
Cook covered until boiling.
Reduce heat to a gentle boil and continue cooking for 1 1/2-2 hours or until meat is tender and falling off the bone.
Remove meat and allow to cool, then freeze in meal size portions.

I will absolutely be doing this from now on I did two chickens and I added a cut up lemon to both pots with the chicken.  The chicken was tender and moist.  The best part all that meat for around $7.00 dollars much cheaper than the breasts.  Also, you get some chicken stock at the end.  Just strain and put into plastic containers and freeze along side the meat!!!! Enjoy !!!

                                                               January 23, 2013

While pinning my little heart out I keep coming across freezer meals or take a couple of hours of prep work and make meals for the week.  I became intrigued by this so, decided to give the freezer meals a try because although I would like to prep all meals for the week that isn't me.  I usually get up in the morning and know what I will fix for dinner it just comes to me.  If I were super busy tho I would most likely do all the prep work for the week in one day.  I actually enjoy all the chopping and stuff that goes along with cooking dinner it relaxes me!!! All that being said I decided to try a freezer meal plan from www.sixsistersstuff.com .  She did 8 freezer meals in 1 hour and a couple of minutes.  I did 10 meals in 1 hour and 10 minutes it was kinda fun and the end accomplishment was just an added bonus.  The reason I got 10 eals was because I cut one recipe in half.  I was so excited to have freezer meals I forgot to leave one out for dinner the next day.  On the original blog she gives a shopping list which I took to the store with me.  I had most of the other things on hand just had to buy meat.  You can click on the link to find the meals.  The ones I did are listed below.

BBQ Spareribs
Black Bean Taco Soup - I used pinto beans instead of black
Chicken Broccoli Alfredo - This one I did two meals
Chicken Cacciatore
French Dip Sandwiches
Hearty Beef Stew
Maple Dijon Glazed Chicken
Cilantro Lime Chicken with Corn and Black beans

I lined up all the ingredients for the meals so I could just fill the bag and go on to the next.  I did all the chopping ahead.  Make sure you label each bag with the cooking instructions and what that meal is will be doing this again with some of my own meals.  Have fun!!!!

                                                           January 22, 2013

While cruising on Pinterest one recipe keeps popping up that would be man-pleasing chicken.  Decided I need to try it.  This one comes from www.wittyinthecity.com .

                                                          Man-Pleasing Chicken

1/2 c. Dijon mustard
1/4 c. maple syrup
1 Tbls vinegar / rice or wine

1 1/2 pounds boneless chicken thighs

Preheat oven to 450.
Put thighs in a foil lined baking dish.
Salt and pepper chicken.
Pour mixture over chicken turning to coat.
Put chicken in oven bake 40 minutes basting halfway thru.
Let chicken rest 5 minutes before serving.
Plate chicken spoon some sauce and sprinkle with fresh rosemary.

My note:  Made this recipe without changing a single thing.  I will make this again it's that good.  I think the rosemary is the key.

The bearded fella had two helping's it's tart and tangy very good chicken I can see why it's called man-pleasing ha ha.  Enjoy!!!!

                                                         January 21, 2013

Still not feeling like myself yet the creeping crud just won't go away so, it's soup again and I found the perfect one although, I thought I had everything on hand turns out I didn't have the tortellini no problem just used some shells.  That's the fun in cooking for me it doesn't have to be exact.  This recipe is from www.recipe-diaries.com . 

                                                       Tortellini & Vegetable Soup

1 Tbls olive oil
2 c. frozen bell pepper and onion mix, thawed and diced
2 coves garlic, minced
1/4 tsp crushed red pepper flakes, optional
1 28 oz can crushed tomatoes, preferable fire-roasted
1 15 oz can vegetable broth or low sodium chicken
1 1/2 c. hot water
1 tsp dried basil or marjoram
1 6-9 oz package fresh or frozen cheese or meat ravioli, preferably whole wheat
2 c. diced zucchini, about 2 medium
           Fresh ground pepper to taste

Heat oil in a large saucepan or dutch oven over medium heat.  Add pepper-onion mix, garlic and crushed red pepper if using and cook, stirring for 1 minute.  Add tomatoes, broth, water and basil (marjoram), bring to a rolling boil over high heat.  Add ravioli and cook 3 minutes less than the package directions.  Add zucchini return to a boil.  Cook until zucchini is crisp about 3 minutes.  Season with pepper.

My note:  I didn't have the frozen pepper-onion mix.  I did have frozen pepper's from my garden last year and also, had frozen zucchini that is what I used.  I also, just used regular tomatoes not fire-roasted. 

The bearded fella declared it a hit cause he likes his veggies!!! I will be making this again hope I have tortellini guess I need to add it to my grocery list :) Enjoy!!!

Tonight's pin is simply put genius I wish I had come up with the idea but alas, didn't :)  This is the second time I have made this and had to share it from www.onegoodthingbyjillee.com .  By the way, she has some really good ideas and recipes if you don't follow her you should.  I also, made a side dish of Mexican rice from www.thetidynest.com. 

                                          Baked Tacos

2 pounds ground beef
1 can refried beans
15oz. can tomato sauce
1 package taco seasoning or 2-9 Tbls homemade
1-2 c. shredded cheese
18-20 hard taco shells
Your favorite toppings

Brown ground beef.  Drain any fat and add beans, tomato sauce and seasoning/  Spoon mixture into taco shells,
Place filled shells in a 9 x 13 pan, standing up, sprinkle with cheese.
Bake at 400 for 10-12 minutes or until heated through.

My note:  I did the recipe exactly as typed.  If you go to her blog she tells you how to make your own taco shells since I already had some and my oven needs to be cleaned I used what I had.  Also, after reading some of the comments I used my roasting pan with the rack to keep the bottom of the shells crispy.  Oh and I make my own taco seasoning it isn't one recipe it's a combo of several.

                                      Taco Seasoning

1 Tbls. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. cayenne pepper
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. pepper

2 Tbls. = 1 package
2 Tbls. per pound of meat

I really like the Taco Bell seasoning and this is pretty close.

                                       Mexican Rice

1 c. uncooked rice
2 c. chicken broth
1 Tbls. butter
1 tsp. garlic salt
1 tsp. taco seasoning

Bring all ingredient's to a boil.  Reduce heat to low and cover.  Simmer 20-25 minutes.

Did I mention that I love tacos??? I would eat them for breakfast, lunch and dinner.  The best thing about these tacos is they heat up really, really well the next day.  It's what's for lunch.  Enjoy!!

                                                                  January 19, 2013

The creeping crud has hit our household so, I went looking for a soup to make using things I had on hand no going to the store for me!!!  What I found was a chicken and rice soup from www.saucygirlskitchen.com .  It was quick and made the whole house smell delish while simmering on the stove.

                                               Chicken Rice Soup

7 c. chicken broth
3 carrots, peeled and cut into 1/2 inch pieces
1 white onion, cut into 1 inch pieces
5 mushrooms, sliced
1/4 red bell pepper, cut into 1/2 inch pieces
1 c. uncooked Arborio rice
2 cooked chicken breasts, cut into 1 inch pieces
3 cloves garlic, minced
1/4 c. fresh parsley, chopped
        salt and pepper to taste
Parmesan cheese, as a garnish if desired

Add chicken broth to a large pot.
Add carrots, onion, mushrooms and bell pepper to broth.
Bring to a boil over medium heat and allow to cook for about 5 minutes.
Add rice to pot.
Continue to cook over medium heat until rice is tender, about 15 minutes.
Turn off heat and add parsley.
Taste and season with salt and pepper, as needed.
Garnish with Parmesan cheese, if desired.

My note:  I used leftover rice and I didn't have a red bell pepper however, I did have some frozen multi colored peppers from my garden last year so, I used those.  I also, didn't have fresh parsley so, I used dried.    Just served this with some buttered toast.

The soup was just what the doctored ordered very tasty the bearded fella enjoyed it which always makes me happy, happy, happy :)  Enjoy!!!!!!!!

                                         

Well, tonight is what I like to call "forage in the fridge" night.  The bearded fella went for beer's with the guys and I was home alone.  I ended up eating a cardboard pizza what the fella calls a pizza out of a box.  Of course, I can't leave it alone and added more pepperoni and cheese.  That's how I roll :) More cooking for tomorrow and Sunday.  Enjoy the weekend!!!

                                                           January 17. 2013

Last night I had a craving for fried rice and we had leftover pork ribs so, we had pork fried rice.  I don't really have a recipe for fried rice I just throw whatever I have in a skillet add rice and call it fried.  So, I went looking on Pinterest for a simple and easy recipe guess what I found one.  This one is from Food-Construed, Food Explained.  It's a basic recipe that you can follow and add whatever you like.  Since I found their explanation very helpful I included it in the recipe!!!!

                                                           Basic Fried Rice

Note that this ingredient list should be considered a guide only.  It really depends on what you have on hand or what you feel like using.
You could substitute any kind of meat for the sausage (chicken, pork, beef or even shrimp).
Fresh, frozen or leftover corn, mushrooms, peppers or beans could also be included.

2 c. leftover rice
1 clove garlic, chopped
1 c. peas and carrots (canned, frozen or fresh)
1 egg, scrambled
2 sausages, cooked and chopped
1 Tbls. soy sauce
2 Tbls. vegetable oil
    salt and pepper to taste

Heat oil in wok or frying pan.  Brown garlic.  Add rice.  Stir in soy sauce.  Add vegetables, egg and sausage.  Season with salt and pepper.  Serve.

See basic and very simple!!

My note:  I added some shredded cabbage because I had some leftover, frozen peas and carrots then added some green onions at the end.  Oh, and I used the leftover pork ribs, chopped.  For a little more flavor I added some grated ginger and just a splash of teriyaki sauce.  The perfect dinner in my opinion.

The Bearded Fella declared it a hit :)  Enjoy!!!!!

                                                       January 16, 2013

When I post a recipe from Pinterest I post the original then note my changes at the end.  Just felt that needed to be said :)

So, just now posting what was for dinner last night oh well, sometimes we see a chicken and go on to other things like bed :)  Anyway, last nights recipe is from www.fivelittlepeaches.blogspot.com .  You can either do this one in the crock pot or the oven I used the oven.  They were very tender and fall apart good.

                                                       Barbecued Ribs

1 package boneless ribs (they used pork)
1 bottle barbecue sauce (they used bull's-eye)
brown sugar
garlic powder
onion powder

Spray your pan with cooking spray.  Put your ribs in pan and spread barbecue sauce in, liberally turning them over to really coat them.
Put brown sugar on top sprinkle with garlic and onion powder all over.  Cover with tinfoil and put in a 350 oven for 1 hour then lower heat to 280 and let cook for 2 more hours.
You can also make this recipe in your crock pot by layering all the ingredients and cooking them on low for 6-7 hours or high 3-4 hours.

My note:  I did use the boneless ribs cause that's what I had and I used a Carolina barbecue sauce and omitted the brown sugar.  I am not much of a fan of brown sugar based sauces prefer the tang of a Carolina sauce.  Bull's-eye has a wonderful new Carolina sauce.  I also, just served these with a side of corn on the cob.  Yummy and delish!!!  Enjoy!!!!!

It's been really cold here in Oklahoma the last couple of days it is after all January so, I wanted something hot and hearty.  And, that would be my chicken and noodles it warms and fills you up.  My pinterest recipe is the 7-Up biscuits from www.plainchicken.com .  Since I am baking challenged I didn't know how these would turn out well, they turned out just fine and they were good.  The bearded fella ate several when I sat the plate in front of him and declared they didn't  even need butter.  I myself, added butter.  I did cut 12 instead of nine so, they were kinda small.  Next time, and there will be a next time I won't pat them down so much and will make sure there is only 9.

                             Chicken and Noodles

1- 24 oz package of Reames frozen noodles or dumplings
1 Tbl dried onion flakes
3-4 cloves of garlic, grated
2 bay leaves
6 c. chicken broth (I use better than bouillon)
3 c. cooked, diced chicken (I use my roasted chicken, recipe is below)
       Salt and pepper to taste

Place a soup pot on the stove and add the onion flakes, grated garlic and bay leaves to the bottom of the pot.  Then add the chicken stock and bring to a boil. Add noodles.  I cook them for a couple of hours on low simmer until the juice starts to thicken stirring, occasionally.
Once it starts to thicken I add the chicken and cook for about 45 minutes longer.
You will most likely have to add more water as they cook and adjust the seasonings as you go.  Remove bay leaves before serving.

I did look on pinterest for a recipe for chicken and dumplings I didn't find one that I liked.  If you cook this recipe long enough either using the noodles or dumplings the results will be just like your Grandma cooked if your Grandma cooked chicken and noodles.  I like this recipe it is one of my and my families favs.

                                   7-Up Biscuits

2 c. Bisquick
1/2 c. sour cream
1/2 c. 7-Up
1/4 c. butter

Preheat oven to 450.
Cut in sour cream into biscuit mix, add 7-Up.  This makes a very soft dough.
Sprinkle additional biscuit mix on a board or table and pat dough out.
Melt butter in a 9-inch square baking dish.  Place cut biscuits in the pan and bake 12-15 minutes or until golden brown.

This should make 9 biscuits,

I read through a couple of the recipes and when it came to the butter I only put 2 Tbls. in the pan melted the other 2 Tbls. in a separate bowl and brushed over the top.  Like I said earlier I will be making these again and will make sure I only cut 9.

 Nothing better on a cold day than chicken and noodles with homemade biscuits.  Enjoy!!!

So far, everything I've done from Pinterest has been a hit including dinner tonight which comes from www.mrfood.com .  I keep waiting for something to go wrong so far, it hasn't.  This was the first time that we had beef tips served over mashed potatoes usually we have egg noodles or rice.  The bearded fella and I agreed for once, that we liked the mashed potatoes it gave the dish a creamy consistency.  Forgot to say this is a crock pot recipe even better for a cold Monday.  Fix it an forget it!!

                                 Slow Cooker Beef Tips

1 1/2 pounds beef tips or cubed beef stew meat
1/2 pounds mushrooms, quartered
1 (1 oz) pkg. dry onion soup mix
1 (10 3/4 oz) can cream of mushroom soup
1 (10 1/2 oz) can condensed beef broth
1/4 c. red wine
1 Tbls. Worcestershire sauce

Place beef in a 5-quart slow cooker.
In a medium bowl, combine remaining ingredients.  Pour over beef and stir.
Cover and cook on low 6-8 hours until beef is tender.

            Serve over mashed potatoes or egg noodles.

My note:  Again, I don't drink wine so, I used the dry sherry in place of it.  I also, didn't use the onion soup mix never have had the stuff in my house can't tell you why just haven't.  I chopped a small onion very thinly and added it instead.  I also, used a french onion soup in place of beef broth although I did have it. I added some frozen peas right before serving thought it needed a little color but, that's just me.   All in all this is a very simple, easy and goes together fast delish meal.  Means it's a keeper in my book :)

This meal will go into my favorites very tasty.  Enjoy!!!!!

For dinner tonight I did an entree and a side dish from Pinterest.  I had cauliflower in the fridge and wanted to do something different than the usual roasting which is good just wanted to do something else.  I also, had the pork chops that I would've cooked last night but, changed the menu at the last moment.  So, the first dish is from www.crazycook.com and the side dish is from www.littlebcooks.blogspot.com .  Both dishes were really good the pork chops were tender and juicy and the cauliflower twice baked was a bit rich but, really good.

                            Italian Breaded Pork Chops

3 eggs, lightly beaten
3 Tbls. milk
1 1/2 c. Italian style bread crumbs
1/2 c. grated Parmesan cheese
2 Tbls. dried parsley
2 Tbls. olive oil
4 cloves garlic, peeled and chopped (I just smashed them easier to pull out)
4 pork chops (I used about an inch thick bone in pork chop)

Preheat oven to 325.  In a small bowl, beat together eggs and milk.  In a separate bowl mix bread crumbs, cheese and parsley.
Heat the olive oil in a large oven-proof skillet.  Stir in garlic, and cook until lightly browned.  Remove garlic, reserving for other uses.
Dip each pork chop into egg mixture, then into bread crumb mixture, coating evenly.
Place coated chops in the skillet, and brown about 5 minutes on each side.
Place the skillet in the preheated oven, and cook 25 minutes or to an internal temp of 145 degrees F.

My note:  Again, since it is only the two of us I cut the recipe.  I only used 1 egg with the milk.  Only 1/2 c. bread crumbs the same amount of Parmesan cheese just cause I like cheese and I omitted the parsley flakes because they were already in the bread crumbs.  I think to have really good pork is to not overcook and to let it rest before cutting into it.  This recipe is a keeper the bearded fella said so :)

                                    Loaded Twice Baked Cauliflower

1 head cauliflower
1 Tbls. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. sour cream
1/2 c. green onions, chopped ( including white parts)
1/4 c. Parmesan cheese, grated
1 c. cheddar cheese, shredded
6 slices bacon, cooked until crisp then chopped

Preheat oven to 350 spray a baking dish with cooking spray (8 x8 pan but, really depends on how big the head of cauliflower is).  Cut the stem off cauliflower and cut into medium size pieces.  Place in a steamer type pan, and cook until tender.  Transfer to a bowl and mash up with a potato masher.
Add the butter, salt, pepper, sour cream, green onions, 3/4 of the chopped bacon and the Parmesan cheese stir to combine.
Place into baking dish, top with cheddar cheese then remaining chopped bacon.
Put in the oven and cook for about 30 minutes or until it's bubbling.

My note:  I basically followed the recipe.  This is a very rich dish and it does somewhat taste like twice baked potatoes.  I will make this again however, I think this could be a dish on it's own without anything else with it.  Maybe meatless Monday's!!!  Note:  If you were to do this for meatless Monday omit the bacon and serve a side salad with a simple vinegar based dressing.

Sorry not a very good picture it's not something I do well picture taking that is but, I can cook.  Again very good meal the bearded fella enjoyed it so, that makes me happy.  Enjoy!!!

It's a cold, cold and rainy day here in Oklahoma :(  I originally was going to make pork chops until I woke up to clouds with the possibility of sleet and snow yuk!!!  I wanted something hearty with a bit of comfort.  So, I did baked spaghetti.  The idea came from Paula Deen but, the sauce I use is my recipe.  I use it for regular spaghetti and anything that needs marinara.  I think it is quite tasty and I make a double batch for freezing.

                                  Meat Sauce

2 pounds ground chuck
1 small onion, chopped
1 carrot, grated (added for sweetness)
3-4 cloves garlic, grated (you can use more if you are a garlic lover like me)
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
2 c. beef broth
1 tsp. basil
1 tsp. oregano
1 Tbls. dried parsley flakes
2 bay leaves
   A pinch of cayenne
    Salt and pepper to taste

Brown meat breaking it up as it cooks, drain if necessary. Add salt and pepper.
Add onion, carrot and garlic cook until fragrant, a couple of minutes.
Add basil, oregano, parsley flakes, bay leaves and cayenne cook for 1 minute.
Add tomatoes, tomato sauce and beef broth.  Bring to a boil, reduce heat, cover and simmer for about 1 hour until thickened. 

Note:  Sometimes I add mushrooms, canned or fresh depends on what I have on hand if, you use canned make sure you drain and squeeze out the excess liquid.  Also, if I don't have carrot's I use about 1 tsp of honey.  You need alittle something to balance out the acid of the tomatoes.  I don't like to use sugar in savory things. 

To do the baked spaghetti version you'll need around 8 oz thin or angel hair pasta and 2 cups cheddar cheese more if you love cheese like me :)

Cook spaghetti according to package directions then spray a 9 x 13 baking dish.  Put a small amount of the meat sauce in the bottom of dish layer half of the noodles, sprinkle with cheese another layer of meat sauce, noodles and cheese.  Bake at 350 for 30 minutes or until hot and bubbly.

I served this with a simple salad and garlic bread.

If you want to do Paula Deen's version just go to Food Network and look it up.  This is a tasty and soul satisfying meal.  I sometimes do this around the holidays because, it can feed alot of people.  Enjoy!!!!

Tonight's dinner I wanted to be super simple and easy.  It's one of our favorite t.v. nights we are Big Bang Theory fanatics.  So, I just wanted something to munch on while we watched our shows.  This recipe is from www.cinnamonspiceandeverythingnice.com.  I made these a bit ahead of time and then right before our shows started fried them up.  The original post said you could most likely bake them but, you might not get the crispy crunch.  I think you could achieve the crunch if you sprayed the bottom of a baking sheet and then sprayed the tops.  Might try this next time.  This dish would make a good appetizer for a get together and have I mentioned they were delish.

                              Chubby Chicken and Cream Cheese Taquitos

3 c. cooked, shredded chicken (I like rotisserie)
6 oz. cream cheese, softened
1/3 c. sour cream
1/2 c. salsa
1 1/2 c. shredded sharp cheddar cheese
1 1/2 c. chopped baby spinach, stems removed
    Course salt and pepper , to taste
9-10 (6 in.) flour tortillas
Vegetable or canola oil for frying

Your choice for serving:  sour cream/guacamole/taco sauce/ranch dressing

In a large bowl mix together chicken, cream cheese, sour cream, salsa, cheddar and spinach.  Season with salt and pepper to taste.
Working with one tortilla at a time spread 2 heaping Tbls. of chicken mixture off center and spread out like a log.  Roll up and set seam side down on a platter.  Repeat until all the tortillas are filled and rolled.
Add enough oil to a large skillet to generously cover the bottom.  Heat to medium heat, cook tortillas in batches, until golden brown on each side.
Remove to paper towels to drain.
Serve with your choice of dunking sauce.

My note:  I didn't have the small tortillas only the large ones so, I just cut them in half after rolling them up.  I also, added some garlic powder to the mix.  I served them with sour cream mixed with salsa.

Like I said before these would make a great appetizer they are really quite tasty and made the perfect dinner for t.v. night. Enjoy!!!

While trying to plan my weekly menu I knew I wanted to do a soup just cause I like soup and do them quite often in the winter.  It's cold here and soup's are fast, perfect and easy....  I logged onto pinterest and what was right on my page but, the soup I fixed tonight and it was perfect since I fixed a roast on Saturday.  This recipe is from www.closetcooking.com .  This is a hearty very flavorful dish serve it up with some garlic bread and you have the perfect dinner!!!!

                                     Pot Roast Mushroom Soup

3 Tbls butter
1 small onion
2 cloves garlic, chopped
1 Tbls thyme, chopped
8 oz mushrooms, sliced
1/4 c flour (or rice flour for GF)
1/4 c red wine
4 c beef broth
2 c pot roast, cooked and shredded
1 Tbls parsley, chopped

Melt butter in large sauce pan over medium heat, add onions and mushrooms cook until mushrooms have released their moisture and it has evaporated.  About 15-20 minutes.
Add garlic and thyme cook until fragrant, about 1 minute
Mix in flour and cook for 2-3 minutes.
Add the wine to deglaze the pan.
Add the beef and broth, bring to a boil, reduce heat simmer for 15 minutes.
Mix in parsley and remove from heat.

My note:  Since I don't drink wine I have, never cooked with it I would like to just don't know anything about wine however, I do cook with dry sherry and this is what I used in place of the wine.  I didn't have any fresh thyme so, I used dried and only 1 tsp. 
I also, took the original pinner's advice and made this gluten free didn't have the rice flour on had but, I did have all purpose GF flour which is what I used.  In my opinion you can make just about any recipe gluten free, healthier etc.. Just by swapping out some ingredients like turkey instead of beef, whole wheat pasta for regular or maybe even GF pasta.  To me, it's that's simple to turn any recipe into something that suits your family's needs.

As I said in the beginning this is a great soup to make with leftover pot roast and I will keep this one in mind the next time I make pot roast.  Enjoy!!!

Tonight's dinner is such a simple and easy recipe courtesy of the Pioneer Woman.  I have been following her blog for years and love her show on Food Network.  So, I was pleasantly surprised to see this one on pinterest.  Actually saw her do this one on her show.  I served it with a basic spinach salad and cheesy rolls.  A really nice dinner that comes together in minutes.

                                   Sour Cream Noodle Bake

1 1/4 pd ground chuck
1 can (15 oz) tomato sauce
1/2 tsp salt
8 oz egg noodles
1/2 c sour cream
1 1/4 small curd cottage cheese
1/2 c sliced green onions
1 c grated cheddar cheese

Preheat oven to 350.
Brown meat, drain add tomato sauce, salt and pepper.  Let simmer while noodles cook.  Drain set aside.
In a medium bowl combine sour cream and cottage cheese.  Add black pepper, noodles and stir.  Add green onions and stir again.
Layer noodles, beef and cheese.  Bake 20 minutes or until cheese is melted.

My note:  I added just a bit of roasted garlic just cause I always have it on hand.  This is a little like a lasagna only easier.  The original pin,  some comments said it didn't need the green onions that they were overpowering I however, disagree I liked the taste of the onions.  I just reduced the amount a tad.

                                       Basic Spinach Salad

1 bag of spinach, 2 hard boiled eggs, sliced and just a bit of thinly sliced red onion.  Combine all ingredients put into bowls and add your favorite dressing.

The rolls were leftover from the roast night just opened them up put some butter and a slice of any kind of cheese you want wrap in foil and bake along side the casserole.  Like little grilled cheese.

This one is a keeper in my book and will probably make it again.  I am looking forward to leftovers for lunch tomorrow.  Enjoy!!!!

                                          January 7, 2013

So, last nights recipe is from www.favfamilyrecipes.com.  The original post says it's a copycat from Outback Steakhouse.  Having only been there once many years ago and not being that impressed by the food I have not been back.  We are Texas Roadhouse fan's.  That being said maybe,  I just ordered the wrong thing :) This dish was so good I thought the bearded fella was gonna lick his plate.  The chicken was so tender and moist it was unbelievable.  I served it with my garlic smashed potatoes and roasted broccoli. 

                                         Alice Springs Chicken

Honey mustard marinade
        1 c. Dijon mustard
        1 c. honey
        1/2 c. Mayo
        1 tsp. lemon juice

Chicken
        4 boneless, skinless chicken breasts
        1 Tbls, vegetable oil
        2 c. sliced mushrooms
        2 Tbls. butter
                    salt, pepper and paprika
        8 slices of bacon, cooked
        1 c. shredded monterey jack
        1 c. shredded cheddar
        2 tsp. finely chopped parsley

Use an electric mixer to combine marinade.  Whip about 30 seconds.  Place chicken in a Ziploc bag pour about 1/3 of the marinade.  Seal bag and press as much air as you can.  Place in fridge at least 2 hours.
Chill remaining marinade until later.  Preheat oven to 375.  Place chicken in ovenproof pan with 1 Tbls. oil over medium heat.  Sear on both sides until golden brown 3-4 minutes.  As chicken is cooking saute mushrooms in butter.  Brush chicken with leftover marinade.  Save some for dipping later.
Season chicken with salt, pepper and paprika.  Stack 2 pieces of cooked bacon crosswise on each chicken breast.  Spoon mushrooms on bacon sprinkle with cheese.
Bake for 7-10 minutes or until cheese is thoroughly melted and starting to bubble.
Sprinkle with parsley and serve honey mustard on the side.

My note:  Since there are only two of us I cut the marinade in half and still had plenty and it is delish.  I also, didn't have lemon juice so, I used white wine vinegar.  I used canned mushrooms still sauteed them in butter watch out they can pop and I usually have frozen pieces of cooked bacon in my freezer so, I added that to the mushrooms then spooned that mixture on top of the chicken and added the cheese.  I will be making this again most likely for special occasions the rest of my family would love this. 

                             Garlic smashed potatoes

Cube enough potatoes to feed your family I used about 4 big ones for the two of use.  Add your salt and a couple cloves of garlic, sliced then boil until for tender, drain.  Add a couple of tablespoon's of butter and a couple of heaping tablespoon's sour cream (low fat) and pepper.  Smash with a potato masher until the consistency your family likes.

                              Roasted broccoli

Cut up one head of broccoli, spray with olive oil spray, sprinkle with garlic powder, salt and pepper toss all together.  I also, added some thinly sliced purple onion.  Roast about 20 minutes at 400.

My note:  I put the broccoli in about 15 minutes before the chicken went in and roasted them together at the chicken temp of 375 and it turned out just fine.  When I roast it by itself I do the 400 for 20 minutes.

I realized after I ate that this is not a very good photo.  But, it was delish :) Enjoy!!

Just wanted to post a few more things that I have done crafting wise

The trash can came from www. rebekahmerkle.blogspot.com.  They put a fabric lining in it to use as a clothes hamper I needed a trashcan.  It goes real well in my kitchen.  I purchased the trash can from my local Atwoods.

I also, did a couple of Christmas crafts.

The Joy is from www. stubbornlycrafty.blogspot.com.  It is not exactly like theirs just a variation.  All materials were purchased from Hobby Lobby.  The ball was already glittered up I painted the wooden letters and put some sparkle on them with glitter glue :)  The snowman sock is from www.thenshemade.blogspot.com.  He is made from a tub sock and a footy sock.  I think they both turned out real well.

                                         January 5, 2013

Saturday night dinner was a recipe of mine not pinterest.  I love to do chuck roasts in the crock pot and with the addition of cabbage it makes an amazing tender and tasty roast.  The cabbage adds something to the roast but, I have not put my finger on what it does add.  May I add,  not much of a cabbage fan the bearded fella is tho and after almost 30 years together I kinda like to keep him happy:) 

              Rub for the chuck roast :  I like to use around a 3-4 pound roast I like the leftovers:

               Mix together 1 Tbls Steak seasoning, I use Weber's Chicago Steak Seasoning
                1 Tbls meat tenderizer
                 1/2 Tbls garlic powder
                  1 tsp onion powder
                   1 tsp paprika

I then, spray the roast with olive oil spray and generously sprinkle the seasoning mix over the roast.  Wrap it tightly in tinfoil and let hang out in the fridge for at least 24 hours to let the seasoning soak in.  It is even better if you can stand to let it hang out in the fridge for up to 2 days doing this makes for the most tender, moist roast you have ever eaten.

I almost always, put everything in the crock pot the night before cause they like to hang out together :)

In the crock pot goes around 2 cups carrots (I use frozen cause I always have them on hand), a small onion cut up anyway you want it, a head of cabbage I like to cut it in strips, I can of diced tomatoes, couple cloves of garlic just smashed and skins removed, 1 cup beef stock and a couple of bay leaves.  I then, put the roast on top and lather a can of cream of mushroom over the top. 

The next morning I start the crock pot on low and cook all day (6-8 hours).  Your house will smell like dirty socks but, the end result is very, very tasty.

I also made rolls they aren't homemade but, Rhodes they are delish.  Just follow the directions on the package and right before I stick them in the oven I sprinkle with Parmesan cheese and bake.

I fixed a can of peas just cause I felt the dish needed something green.  I always do the rolls in a cast iron skillet they are pretty tasty and I make extra cause the next day I make cheddar, roast rolls they are delish.  Enjoy!!!

A couple of weeks ago I sent the bearded fella a picture from pinterest the one where the old ladder hangs in the laundry room. If you are a pinner you have seen it so,  I guess he didn't want me to start cutting up his old wooden ladder :)  A couple hours later he came home and went into the laundry room pretty soon he calls me in and low and behold he wants to know how long I want the ladder turns out he built me one.  I was one happy lady!!!!!  To the right side of the ladder is an adaption of a pinterest project,  the original one was made from stack able letters.   Well,  when I went looking for them I found the ones I used and liked them better.  Here's that picture!!!

 

I covered the letters with buttons cause, I love button art :)  The only thing different I would have done with the ladder would have been to paint it another color you can't really tell it in the pic but, it is distressed.

 

This next pic was a suggestion of what to do with your garage doors because seriously, they can be dirty and just plain ugly and I think the picture speaks for itself.

 

 

I made them into giant chalkboards.  I did both of them but, only one picture the kids got a little to creative on Christmas Eve and I didn't  feel the other one needed to be shown :)  I didn't wanna erase their artwork!!

 

 

                                        January 4, 2013

In all honesty I didn't cook we had leftover chicken spaghetti cause it's just that good.  When I do my grocery shopping I do a cooking day which means I roast off chicken breasts and garlic to have on hand when I need it.  I take bone in chicken breasts usually a large package, I take out my commercial baking sheet with sides.  Turn the oven to 400.  I then spray the chicken first on the bone side with butter cooking spray sprinkle with seasoning salt (low sodium) flip over and do the same to the other side.  I then bake for 1 hour let cool, pull all the meat off an divide it up and put into freezer bags.  Don't forget to label them.

For the garlic, I spilt the tops spray with olive oil  sprinkle with salt and pepper.  Wrap in foil and put along side chicken to bake for 1 hour.  Let cool and squeeze into a plastic container and store in fridge.

I have been doing this for quite some time.  It is a timesaver and money saver.  And, you have it already on hand for any number of recipes.  Soup. salads and casseroles.

                                                 January 3, 2013

This day I made one of my own recipes and used a side dish that comes from www.cinnamonspiceandeverythingnice.com  I fixed steak finger's with white gravy and roasted sweet potatoes.  I always soak my steak fingers in buttermilk if I don't have that I use "sour milk" which is two cups of whole milk with 2 tsp. of        vinegar let it sit for about 10 minutes or so and you have buttermilk or "sour milk.  My daughter actually laughed when I did this and asked why not just buy buttermilk?? Well, this works better for me as I almost never use up the buttermilk when I do buy it that's why :)

                           Steak Fingers
I used four pretty good size cube steaks cut into strips.  After, my milk sits for a bit I add two beaten eggs some hot sauce and pour over strips.  For my dry ingredients about 1 1/2 cups flour and to that I add a pinch of cayenne, garlic powder, onion powder, salt and pepper mix well.  I would say with the exception of the cayenne I used around 1 tsp of each of the rest of spices and about 1/2 tsp salt I have a tendency to under salt.  Heat a skillet with some oil to medium high.  Dredge steak fingers in flour mixture and put in skillet.  I flip them when they are brown on the oil side then cook them the rest of the way on the other side.  They really don't take long to cook.  I then, make my gravy.

                               Cinnamon Chile Roasted Sweet Potatoes
2 Tbls olive oil, plus more for greasing pan
3 cups sweet potatoes, peeled and cubed
3 cups white potatoes, peeled and cubed
1 Tbls. butter, melted
2 tsp chile powder
1 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground paprika (smoked or sweet)
    A pinch or two of cayenne pepper (or more if you want spicy)
1 tsp kosher or sea salt
1/8 tsp black pepper
      Sour cream for serving

Preheat oven to 400 lightly grease a large non-stick baking sheet with sides.  Add potatoes to a large mixing bowl toss with olive oil and butter.  In a small bowl mix seasonings.  Sprinkle on potatoes and toss well.  Spread on a baking sheet and roast until tender and golden about 25-35 minutes depending on how well done you like them.  Serve immediately. Garnish with sour cream if desired.

My Note:  I didn't use the white potatoes just the sweet ones and I also didn't serve with sour cream that being said they were really good and this recipe will be going into my rotation maybe, next time I'll serve with sour cream.  I also just sprayed my baking sheet with olive oil added my potatoes sprayed them with olive oil added spice mixture and tossed really well then baked as stated.

                               January 2, 2013

I'm a bit behind in posting I've been busy or just plain lazy but, whatever :)  The second recipe I'm posting is from boomerbrief.com and only has 7 ingredients.  I'm here to tell you this recipe is so tasty right out of the oven but, it is even better on day two, three and four yep, I had it for lunch until it was all gone and I still wanted more.  It is that delish.  The original post suggest serving it with a spinach salad and crusty bread.  However, the two times I have made this I only served the bread I didn't feel it needed the salad unless, you want to balance out the richness of the casserole with a salad.

        Rotell Chicken Spaghetti
8 oz angel hair pasta
2 cups chopped, cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotell tomatoes
8 oz sour cream
     Sprinkling of parmesan or mexican blend chicken

Cook Pasta according to package directions, drain.  Mix all other ingredients (except cheese) add to cooked pasta and put into a lightly sprayed (cooking spray) 9 x 13 baking dish.  Cover with foil and bake at 350 for 30 minutes or until hot and bubbly. Sprinkle with cheese and return to oven to melt.

My note:  I put a half a bag of velveeta oh,  who am I kidding I used the whole bag :) I mixed it in with the other ingredients before putting it all in a baking dish.  I did omit the sprinkling of cheese at the end.  I served with a hunk of french bread that I halved slathered with butter wrapped it in foil and stuck in the oven with the casserole.

And did I also, mention that this recipe is sooooooooooooo good you'll be sad when it is gone!!!

January 1, 2013

I normally do a roast in the crock pot for New Years just because I can fix it the night before all the festivities begin put it on before we go to bed and it's ready for lunch the next day.  This year I decided to do something different that being said the first recipe from pinterest will be Black-eye pea Soup adapted from www.doublethedeliciousness.blogspot.com.  Everyone knows you have to eat them for the new year and everyone has a different story on why you need to eat them :)  I served the soup with cheddar/jalapeno cornbread and I must say the soup was delish had two servings.  The only thing I did different, I didn't have the spicy kielbasa and quite frankly didn't want to enter the store so close to the holidays.  I did however,  have regular kielbasa in the freezer. The cornbread was a mix that I added jalapenos and cheddar to cause everything is better with cheddar :) Oh, did I mention it is also done in the crock pot??

                        Black-eyed Pea Soup (Crock pot)

1 pound dried black-eyed peas, I used 4 cans drained and rinsed cause I'm lazy
1 pound spicy kielbasa, I used regular
6 cups chicken broth
1 yellow onion, diced
1 cup diced carrots, I used frozen
1 cup diced celery
4 cloves garlic, minced
1/2 tsp Italian seasoning
1 tsp kosher salt
1/2 tsp black pepper
    Hot sauce (to taste or omit) I used it

Is using dried beans soak overnight this is a must if using dried (drain in the morning).  Like is said I used canned beans simply drain, rinse and throw in the crock pot.
Dice veggies and put in the crock pot with beans.  Add sausage, broth and seasonings.
Cover and cook on low for 8 hours or on high for 6 hours.
Ladle into bowls.
As you can see a very simple and easy recipe and did I mention it was delish??

The end result is this.......

It's the start of new year 2013 to be exact, I have wanted to blog for ages just couldn't find a format that would fit me personally.  Then, my daughter got me hooked on pinterest oh boy, was that a mistake :)  And then, my format came to me I would do 365 days of pinterest some crafts but, mostly food with some of my own recipes thrown in for good luck.  What better way to say I tried that one then to blog about it plus I like to talk mostly to myself tho :0  Oh yes, I will try some of the tips I have pinned also,  can't hurt can it???

By the way, my name is Misti :) I have a bearded fella in my life (hence the title of my blog),  two kids, two dogs a daughter-in-law and 3 granpuppies enough said.  I love to cook and by the way is it weird that everything on my bucket list has to do with food??  I also, enjoy making things pretty well who doesn't??  In the end, no telling what will end up on this blog :)