April 14, 2013


Sunday's lunch and dinner is rotell chicken spaghetti that I shared at the very beginning of my blog.  It comes from www.boomerbrief.com .  This is some seriously good stuff and since I am in the process of painting my living room I knew we could eat it as leftovers also.  I did serve it with some black beans.   It is by far, one of my favorite's from Pinterest.

I can't say enough about this recipe it is super simple and oh so good.  Enjoy!!!!!

                                                          April 13, 2013


It's been kinda crazy around here with trying to get things ready for our garden and painting my living room I have been, relying on my crock pot for dinners.  This recipe is another one of the freezer meals from www.sixsistersstuff.com .  I've found some more freezer meals to do and will be posting those shortly.  These are get and I think will come in handy with the warmer weather upon us.  I also, served the ribs with coleslaw loosely based on a recipe from www.southernplate.com .


                                                    BBQ Spareribs

1-2 pounds country-style pork ribs
1 1/2 c. Ketchup
1 1/2 Tbls. seasoned salt
1/2 tsp. liquid smoke
1/2 c. brown sugar
1/2 c. white vinegar

Place pork in a resealable gallon-sized freezer bag.  Mix remaining ingredients together in a bowl and pour over pork.  Mix together and zip closed.
When ready to eat remove from freezer and thaw in fridge for 24 hours.  Cook on high 3-4 hours or low 6-7 hours.


                                                      Coleslaw

1 pound package coleslaw mix
1/2 c. white vinegar
1/2 c. sugar
2 Tbls. Season All

Stir together vinegar and sugar.  Add season all and stir again.  Place coleslaw mix in a medium bowl and pour vinegar over it.  Stir to coat, cover, and refrigerate for at least 30 minutes.

My note:  I love, love the coleslaw at Toby Keith's and was trying to replicate it cause, it's so good.  I did not use the sugar I used about a Tbls. spoon of honey and I added some hot sauce. 

This was such a great crock pot meal and I even liked the sauce that went over it.  The coleslaw to me tasted almost like Toby Keith's the bearded fella on the other hand said it needed something but, was close.  Since I eat the coleslaw more than  he does I'm taking my word for it ;)  It had the bite that the other slaw did and I enjoyed it.  Enjoy!!!!!!

I keep seeing a recipe for Amish cinnamon bread so, that's what I did today.  We have an Amish community about 45 minutes from us and it is oh so good.  There is a restaurant and a cheese house that sells all things Amish love to go there.  This one is from www.redflycreations.com . 


                                              Amish Cinnamon Bread (makes two loaves)


1 c. butter, softened
2 c. sugar
2 eggs
2 c. buttermilk or 2 c. milk plus 2 Tbls. vinegar or lemon juice
4 c. flour
2 tsp. baking soda

    cinnamon/sugar mixture
2/3 c. sugar
2 tsp. cinnamon

Cream together butter, 2 c. sugar, and eggs.  Add milk, flour, and baking soda.  Put 1/2 of batter (or a little less)   greased loaf pans (1/4 in each pan.)  Mix in separate bowl the 2/3 c. sugar and cinnamon.  Sprinkle 3/4 of cinnamon mixture to top of the 1/2 batter in each pan.  Add remaining batter to pans; sprinkle with last of cinnamon topping.  Swirl with a knife.  Bake 350 for 40-50 minutes or until toothpick comes out clean.
Cool in pan 20 minutes before removing from pan.

My note:  Well it's baking so, it's done as the recipe says :)  It did take a little longer than 50 minutes to cook.

This is soooooooooooooooo good!!!!!!  Taste just like cinnamon toast one of my favorites and it's not real sweet.  I topped it with honey butter :)  What makes this easy is there is not any kneading.  Real Amish cinnamon bread starts with a sourdough starter but, I think the addition of buttermilk is the key.  Will be doing this again I froze one loaf and am currently eating the other one.  Enjoy!!!!


   

                                                      March 10, 2013


Hopefully today will be the last cold day and spring will finally arrive keeping my fingers crossed on that :)  I have another crock pot recipe it starts cooking the night before and you finish it the next day it comes from www.twomaidsamilking.blogspot.com .  This was the perfect meal for a cold rainy day.

                                                   Leah's Beef and Noodles


1 beef roast
1 beer - can or bottle
1 pkg. dry onion soup mix
3 cloves garlic
1 can mushroom soup
10 c. water
1 pound homemade (store-brought) noodles

Place roast in crock pot.  Pour beer, onion soup, and garlic over the top.  Cook on low overnight.  In the morning break meat apart.  Add mushroom soup and 6 c. of water.  Add salt and pepper to taste.  Cook on low all day.  One hour before you eat, add noodles as well as more water up to 4 c. depending on how moist you like it.
Serve over mashed potatoes.

My note:  I basically did as it said I got to use my onion soup mix that I had put together the night before :)  And I only used about 8 c. of water adding some when I did the noodles.  My roast was about a 3 pound chuck roast.  Oh, and I added some sliced mushrooms.

This was a great meal I served it over mashed potatoes just like it said to do with a side of peas and homemade rolls.  It smells so good while the roast is cooking.  I put it on right before I went to bed.  I have to say the onion soup mix gives it a nice beefy flavor glad I put the mix together.  This is a keeper.  Enjoy!!!!

                                                             April 9, 2013


I got to have lunch today with my oldest and dearest friend and the bearded fella we had a great time at Planet Subs my new fave for sandwiches :)  The bearded fella continued on his way and we did some shopping fun, fun, fun!!!!!  That leads to what I did for dinner tonight nothing the bearded fella decided to go have some adult beverages with some of his friends and I decided we could have leftover goulash.  While he was gone I got bored so, I decided to replenish my stock of dry seasonings and such.  For quite some time I have been making my own taco seasoning, ranch dressing and one that I use on pizza and in homemade sauces.  I've said before that I don't keep the packages of onion soup mix in my house usually when a recipe calls for it I just use an onion and some beef stock.  That being said I keep seeing a recipe for homemade so, I gave it a try.  The onion soup mix is from www.nadinesnook.blogspot.com .  The ranch and Greek dressing are from www.gwens-nest.com . 


                                   Homemade Ranch Dressing in Bulk

Yields about 2 1/2 c. of unblended mix...but it's a little less bulky if you blend it.

Blend the following in a standard mouth quart jar.

1/2 c. of each:
dried chives
dried parsley
garlic powder

1/4 c. of each:
onion powder
salt

1 Tbls. of each
ground black pepper
dill weed
sugar (optional)

Shake spices in a jar.
If you'd like to  create a "fast blend", then powder your mix by screwing your blender base onto any standard mouth canning jar, and blend your herbs until powdered.  This will make the flavors blend in a lot faster when you use it in recipes.
Notes:  Using full fat mayo or sour cream will really dull the flavors of the spices so you'll want to use the larger amount in that case (before blended).  If you use light, then use the lessor amount call for.  All measurements can and should be adjusted to your taste.

Ranch Salad Dressing
1-2 Tbls. mix
1 c. sour cream
2 Tbls. - 1/4 c. buttermilk

Tarter Sauce
2 tsp. mix
1/4 c. mayo
1/4 c. sour cream
1 Tbls. or more chopped dill or sweet pickles
1/4 - 1/2 tsp. prepared horseradish (to taste)

As you can see, I blended mine just because I like it better that way. 

                                           Greek Salad Dressing Recipe

1/3 c. garlic powder
1/3 c. oregano
1/3 c. basil
1/4 c. onion powder
1/4 c. salt
1/4 c. pepper
1 Tbls. sugar

Mix together in a jar...it makes a little over a cup.
Optional:  dump spices into the blender, and blend to a powdered mix.  This makes the flavors "meld" faster when you mix it.

Greek Salad Dressing

1/2 c. olive oil
1/4 c. each red wine vinegar and balsamic vinegar
1 tsp. Dijon mustard and lemon juice
2 Tbls. spice mix
Shake, shake, shake


                                              Homemade Onion Soup Mix

3/4 c. dried minced onion
1/3 c. beef bullion granules - low sodium if you can find them
1 1/2 Tbls. onion powder
1/4 tsp. celery seed
1/4 tsp. sugar
1/4 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. parsley flakes

Combine all ingredients in a bowl and mix well.  Store in a jar with an airtight lid.

5 Tbls. of mix equal to 1.25 oz. package of onion soup.

To make dip, mix 5 Tbls. of mix with one 16 oz. container of sour cream.  Stir to mix well and chill in fridge for several hours.

I blended the Greek dressing also because, I like to sprinkle this on pizza right before it goes in the oven it is also, good on chicken, fish or whatever you want to put it in.  I like to have these on hand and that they are homemade is just a plus in my book.  You don't get all the additives my taco seasoning has been posted a couple times on here just scroll down.  Enjoy!!!!

We had a nice little thunderstorm here this morning beginning with golf ball size hail around 2:30 a.m. so, for some reason I was up way earlier than I should have been.  I am not and have never been a morning person!!!  I did however know what would be for dinner tonight and since I was up so early I decided to put it in the crock pot to simmer away all day.  The original post on this recipe says it is even better if after cooking  to let cool,  and put in the fridge overnight but, if you must eat it the same night go for it.  My thought process on that was if it cooked all day on low you might get the same result.  I do look forward to having it for lunch tomorrow.  This one comes from www.gonnawantseconds.com .  The name on this blog just begs you to try the recipe's she has :)


                                                   American Goulash

2 pounds ground beef
1 large yellow onion
4 large cloves garlic, minced
3 c. water
2 (15 oz.) cans tomato sauce
2 (14.5 oz.) cans diced tomatoes
3 Tbls. soy sauce
2 Tbls. dried oregano
2 tsp. dried basil
2 bay leaves
1 Tbls. seasoned salt
1/2 tsp. black pepper
2 c. elbow macaroni, uncooked

In a large dutch oven, cook the meat over medium heat, breaking up the meat as it cooks into small pieces.  Cook until the meat is cooked through and no longer pink.  Stir in the onions and garlic.  Cook and stir until the onions are translucent.
Stir in water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, seasoned salt, bay leaves, and pepper.  Bring the mixture to a boil over medium heat.  Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
Stir in the pasta, cover and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally.  Remove from heat, discard bay leaves, and refrigerate, if possible overnight.
If you must, you could serve!!!

My note:  The only thing that I did to put this in the crock pot was to cook the meat and onions together and throw it in the crock pot with everything except the noodles set it on low and forgot about it.  About 30 minutes before dinner I turned the crock pot to high and put the noodles in and let it go until the noodles were tender.  Probably about 20-30 minutes checking after 20 minutes.  Turn the crock pot off, fish out the bay leaves and serve.

Very tasty for the fist day serving like I said, can't wait to see what it taste like at lunch tomorrow.  I served it with garlic bread and I did add just a bit of sharp cheddar.  My Aunt, used to make something very similar to this and she always added cheese to it.  This is classic goulash.  Enjoy!!

                                                                 April 4, 2013


I love Mexican food and when I find an easy peasy recipe I just have to try it so, for dinner tonight I made another popular Pinterest recipe that I see all the time and it comes from www.meryhelluyere.tumblr.com .  This is a great blog to follow also, lots of funnies :)


                                                        Simply Sour Cream Enchiladas


1 pound chicken breast, diced
1 medium onion, chopped
1 Tbls. vegetable oil
8 flour tortillas, softened, (8 inches each)
1 1/2 c. grated Monterey jack cheese or 1 1/2 c. Mexican blend cheese, divided
1/4 c. butter
1/4 c. flour
1 (15 oz.) can chicken broth
1 c. sour cream
1 (4oz.) can chopped green chilies

In a fry pan, cook chicken and onion together in oil over medium high heat until chicken is done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 Tbls. cheese to each tortilla.
Roll enchiladas and place seam-side down in a 9x13 inch baking dish that has been lightly coated with cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chilies; pour sauce over enchiladas.
Top with remaining 3/4 c. cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400 for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

My note:  I used some of my frozen shredded chicken that I try to keep in my freezer so, I sauteed the onions until transparent and then added the already cooked chicken to the pan and warmed it through.
Of course, I defrosted it first.  I also, added just a bit of minced garlic. Oh, and I used 6 inch tortillas just cause that's what I had on hand.   Other than that did the recipe as written.

I do believe that, this recipe and the one for rotell chicken spaghetti are by far my favorite's from Pinterest to date :)   It also, went together quick since I, used already cooked chicken.  The leftovers for lunch the next day were just as good.  I already want to make them again :)  Enjoy!!!!!

                                                          April 3, 2013


I've said this before and I'll say it again I think my meatloaf recipe is the best but, I'm always willing to try something different.  I had seen this bacon cheeseburger meatloaf on Pinterest and when I clicked on it to get the recipe it was a Paula Deen one and since I just love her I decided to try it.   We have  been to Savannah although,  we didn't get to eat at her restaurant we did go next door to the gift shop and her two sons just happened to be there they are so cute and funny.  We did eat at her brothers place which was catered by The Lady and Sons that day the food was yummy.  So, that all being said this recipe comes from www.pauladeen.com .


                                                Bacon Cheeseburger Meatloaf


1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8 oz.) package sharp cheddar cheese
2 large eggs, lightly beaten
1/4 c. bread crumbs, toasted
1/4 c. mayonnaise
1 Tbls. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. ground black pepper
1/3 c. ketchup
2 Tbls. prepared mustard
1 (3oz.) can French fried onions

Preheat oven to 350.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard.  Stir 1/4 c. ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat into a 9x5x3 inch loaf pan, or shape into a loaf and place on a rack in a broiler pan.  Spread remaining ketchup mixture over loaf.  Bake 40 minutes.  Top with French fried onions; bake 10-15 minutes, or until meat is no longer pink.

My note:  After reading some of the comments I left the salt out completely and I also, don't care for the French fried onions it's a texture thing.  So, I added a half red onion, finely chopped to the meat mixture.  The rest I did exactly as directed.  Some of the comments also, said the meatloaf cracked and of course mine did but, it was still pretty tasty and, I don't really consider that a big deal.

I will have to admit that although, this meatloaf was tasty it's still not my recipe :)  I served it with fried potatoes and the last of our garden squash I put up last summer just in time for the next crop to come up.  Enjoy!!!!!!

                                                               April 2, 2013


It's been a couple of cold and rainy days here at the Vanaman Plantation hopefully Spring is not to far away one can hope can't they :)  Today, I am sharing one of my own recipes that I came up with when I had leftover beans and ham it also, goes in the crock pot.  That's a plus in my book since, I have been doing a bit of Spring cleaning.  I also, baked the skillet cornbread that I posted a couple of weeks ago that didn't turn out like it should have this time, it was a hit.  That recipe comes from www.yourhomebasedmom.com .  My soup  would also be a good way,  to use up that Easter ham here it is.

                                         Slow Cooker White Beans and Ham Soup

3 carrots, sliced
2 celery stalks, sliced
1 onion, finely diced
4 cloves garlic, minced
3 (15 oz.) cans great northern beans, rinsed and drained or leftovers if you have them
1 (14.5 oz.) can petite diced tomatoes, undrained
1 ham steak, cut into chunks or leftovers if you have them
1 bay leaf
1 tsp. oregano
1 tsp. dried parsley
 couple of grinds of pepper
4 c. chicken stock

Combine all ingredients into a slow cooker mix well.
Cook on high 4-5 hours or low for 8 hours.
Remove bay leaf and serve with cornbread or some crusty bread.

I have to say it is a very tasty soup and will pat myself on the back for this one :)  The skillet cornbread that I talked about before came out perfect.  The reason it didn't the first time,  was I only had self-rising cornmeal I used just plain yellow cornmeal like the recipe originally called for.  Enjoy!!!
                                             

                                                            April 1, 2013

Can't hardly believe that it is the first day of April soon, it will  be time to start planting our garden and I can hardly wait.  For dinner tonight our recipe comes from www.colieskitchen.com .  It has a couple of my favorite things in it asparagus and pasta.  I have seen this recipe more than a few times on pinterest so, had to try it.


                                               Garlicky Asparagus Pasta


3 c. uncooked pasta
6 large cloves of garlic, minced
2-3 bunches of green onions, finely sliced
4 tbs. butter or margarine
1 pound asparagus
Parmesan cheese

In a large pot, cook your pasta according to the package directions (al dente).  Set aside
Wash asparagus well then cut into 1-inch pieces.
Place asparagus in a pot with enough water to cover.  Steam for 10-20 minutes until all pieces are tender.  Set aside.
In a dutch oven or a large pot place sliced green onions, minced garlic and butter.  Saute until tender, but not browned.
In the pot with the onions and garlic add the cooked pasta and asparagus.
Liberally add Parmesan cheese to cover all ingredients.  Add a lot....more makes this recipe better.
Heat through and serve.

My note:  I read some of the comments and they suggested adding chicken so, that is what I did and also, added about a cup of the pasta water to make it creamier.  I didn't steam the asparagus either I roasted it just spray with olive oil cooking spray and put into a 400 oven for about 10 minutes.

This pasta is so creamy and delish.  The garlic is not overpowering but, I love garlic so, that would not have been a problem.  I can't wait to have this for lunch tomorrow.  Served with thick slices of homemade bread.  Enjoy!!!!!!

                                                                March 31, 2013

Today is day two of my cleaning and it's was gonna be such a nice day so, I decided to do windows well, most of them anyway it is Easter after all :)  When I did my grocery shopping the other day I picked up a couple of steaks for dinner tonight.  The kids would be doing their own thing so, it was just the two of us. 

I like to dry age my steaks the longer they sit in the fridge the better they are.  What I do is combine:
1 Tbls. steak seasoning
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. meat tenderizer
Spray the steak's with butter flavored cooking spray and generously rub the spices into the meat.  Either wrap the steaks tightly with tinfoil or put into a Ziploc bag and throw into the fridge to hangout until you are ready to use them.  I have left them there for up to a week.  Turning occasionally. 
You then cook them anyway you want but, charcoal is the best.

I also, made cheesy potatoes to go with them.  I did look for another recipe but, ultimately ended up using mine.  They are sometimes called funeral potatoes as some people take them to potluck's and such. 

                                                        Cheesy Potatoes

1 (28 oz.) bag frozen hash browns, defrosted
2 (10 3/4 oz.) cans cream of mushroom soup, undiluted
1 (4 oz.) can mushrooms, drained and squeezed dry
1 c. sour cream
1/3 c. onion, finely chopped
2 tsp. lemon pepper seasoning
1 tsp. garlic powder
1/2 tsp. salt
couple of grinds of black pepper
2 c. shredded Velveeta or shredded cheddar

Combine all ingredients, mix well.  Place in a 9 x 13 inch baking dish lightly sprayed with cooking oil.  Bake at 350 for 30 minutes or until hot and bubbly.

Add in's:  Chunks of already cooked chicken or you can use different types of cream of soups.  You can even use any type of cheese you want.

Just a note:  You can use either the shredded or country style hash browns I have used both.

I added two pictures just because I couldn't decide which one was best :)  As you can see, I did the potatoes in individual ramekins they still cook for the same amount of time.  I just wanted to make it special for Easter.  I put the rest because,  it does make a lot into a freezer bag marked with what it was and the cooking time.  Pretty tasty Easter meal for two if I do say so myself.  Enjoy!!!!

                                                           March 30, 2013

Today, I started a huge spring cleaning plan that I broke up into certain days,  you do a little at a time and it's done before you know it.  That being said I did another freezer meal from www.sixsistersstuff.com .  I am really loving these freezer meals they would be great to do for when it's too hot to turn the stove on and, I am on the hunt for more meals to do just that.


                                              Cilantro Lime Chicken with Corn and Black Beans

1 1/2 pound chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz.) bag frozen corn
2 garlic cloves, minced
1/2 red onion, chopped
1 can black beans, rinsed and drained
1 tsp. cumin
salt and pepper

Place all ingredients in freezer bag.  Mix together and zip closed.
When ready to eat thaw in fridge for 24 hours.
Cook on low 8 hours or high 4 hours.

Serve with tortillas and toppings such as sour cream, guacamole, salsa and cheese.

My note:  I added a can of  Rotell tomatoes and 1 cup chicken stock.

As you can see I served it over rice and I broke the chicken up into chunks topped it with sour cream and cheese.  It was quite a tasty meal mix it all together and scoop it up with tortilla chips.  This one will go back into my freezer meal plan.  Enjoy!!!!