Wednesday, July 16, 2014

Roasted Corn Salad

Gourmet Guy here.We had a couple of ears of fresh corn and didn't use them right away. Needed to find a way to use them, so I winged it and this is what happened!

Ingredients

2 ears fresh corn
Extra Virgin Olive Oil
1 medium bell pepper
2 slices yellow onion, 1/4 inch
1/2 small jicama
3 Roma toamtoes
1 Anaheim chili
1/2 small jalapeno
1 scallion
Cilantro, chopped
Salt and pepper to taste
Honey lime dressing

Coat corn with olive oil and grill over high heat until corn begins to char. Slice corn off cob and place in bowl. Cut sides off bell pepper core. Grill two sides and dice the other two. Remove skin from the grilled pepper and dice. Grill onion slices until browned and dice. Peel and dice jicama. Dice tomatoes. Dice scallion and chilies. Add all ingredients to the corn, stir, salt and pepper to taste.

Honey lime dressing
1 Tbsp honey
1 lime, juiced
3 Tbsp oil
2 small cloves garlic, pressed

Combine all ingredients in a small bowl and whisk well.

Saturday, July 5, 2014

Strawberry Spring Salad with Red Onion Vinaigrette


Salad

Spring Mix
Strawberries, sliced
1 c candied pecans
1 c sugar
Craisins
Cucumber, sliced
Feta

Vinaigrette

! c red onion, diced
2 c canola oil
2/3 c. white vinegar
1 c sugar
2 t Dijon mustard
2 t salt

Combine all ingredients and blend until smooth.  Refrigerate until serving, can be stored for up to one week. 

Layer all salad ingredients and drizzle dressing over, usually one half of the recipe is enough, or serve on the side.  Top with candied pecans, also can be served to the side as an option. 

Candied Pecans

1/4 c. sugar
2 T water
1 c pecans

Dissolve sugar in water and bring to a boil.  Add the nuts and coat evenly place on parchment and let stand.


(Note my youngest daughter dislikes most of the ingredients in this salad but she is the one who found and brought this to our family meal.)

Thursday, July 3, 2014

We love Frozen!

Like so many our family has been struck by the movie Frozen!  With five daughters the message of sisterly love touched me deeply.  At family gatherings we often turn on the music and before long all of us are singing at full volume.  The grand kids love to have the music playing out on our deck and I am sure the neighbors think we are nuts, but we have a great time, memories abound. 
For recent birthdays the love of the theme has been prevalent.  Three different cakes made for three different granddaughters by three different mothers with who are so talented. 
 
1. The most recent
 
2. Frozen in the summer time
 
     
3. The first. (several sides)



 
Love my creative and imaginative girls!!!

Monday, June 23, 2014

Cutest Cookies-Natalie does it again.

I have the most talented girls, they do so many things and cooking is one they all do well.  It was a big day for our youngest Granddaughter and Natalie made the adorable cookies for all of those her attended the blessing.  Nothing more needs to be said except maybe YUM!



Wednesday, June 18, 2014

Brussels Sprouts (Roasted)



1 lb. Brussels sprouts, trimmed and halved
2 cloves garlic, minced
1/2 t red pepper flakes
Olive oil for coating
salt and pepper

Preheat oven to 325.  Put Brussels sprouts and garlic in bowl and toss with olive oil.  Place them on a baking sheet and sprinkle with red pepper, salt and pepper.  Roast in oven for 10 mins.  Cover the pan with baking foil and continue baking for another 15-17 minutes.

(This is from one of the books on my shelf, we didn't feel the covered baking time was adequate so I added my own extra time. The original called for 10-15.  Also we put the pepper flakes in with the oil and will not do that again, too spicy.)

Wednesday, June 11, 2014

Raspberry Rhubarb Crubmbles (Martha Stewart)

(For the "gourmet guy" and I we only made 1/2 of the recipe but made the full crumble topping recipe and it was perfect!)

Raspberry Rhubarb Crumbles

1/2 t orange zest
2 T orange juice
2 c raspberries, strawberries, or combination of the two
1 1/2 lb. rhubarb (2 c. frozen)
1 1/4 c sugar
2 T tapioca
pinch salt

Combine ingredients and place in ramekins (6).  Top with crumble mixture, place on foil lines baking sheet.  Bake at 375 until topping is golden brown and juices bubble up.  Cool on wire rack for 30 mins.  Top with ice cream or vanilla yogurt.

Crumble topping

6 T butter softened
1/4 c brown sugar
1 c flour
1/4 t finely grated orange zest, for Raspberry and Rhubarb recipe

Work together





Tuesday, June 3, 2014

Spanish Rice


Over the years I have tried a variety of different recipes for Spanish Rice and this has become my go to recipe.  (From Suzanne Price)
 

Spanish Rice
 
3 c rice
5 c water
1 c tomato sauce
1 t cumin
1 med onion, chopped
3 cloves garlic, minced
 
Brown the rice, saute with onion and garlic.  Mix rice mixture with liquids and cook for 25-30 mins.

Monday, May 26, 2014

Lemon Blueberry Loaf



Lemon Blueberry Loaf

1/3 c melted butter
1 c sugar
3 T lemon juice
2 eggs
1 1/2 c flour
1 t baking powder
1 t salt
1/2 c milk
2 T lemon zest
1 c frozen blueberries

Mix together butter, 1 c. sugar, juice, and eggs.  Combine flour, baking powder, and salt with egg mixture and milk.  Fold in lemon zest and blueberries.  Pour batter into a greased loaf pan.  Bake at 350 for 60 mins. 

Glaze

2 T lemon juice
1 T butter, melted
1 c powdered sugar


Sunday, May 18, 2014

Roasted Beet Salad (My Copy Cat)

While visiting Seattle in March the "Gourmet Guy" and I went to Ivar's on the wharf.  We of course had some delicious fresh seafood that night but we also shared a salad the we both talked about for a couple of days.  For a few weeks I tried to find a recipe and then I finally broke it down and found or made up my own version of, here is my Roasted Beet Salad

Roasted Beets

1 gold beet
1 red beet  

Remove the greens and wash thoroughly, cover in foil separately so that the red color doesn't bleed into the pretty color of the yellow.  Bake in a 400 degree oven for 50-55 mins. depending on the size of the beets.  Cool, remove the skin, and cut into 3/4 inch cubes.

Vanilla Vinaigrette

1/3 c. olive oil
3 T white vinegar
1 T sugar
1/4 t ground pepper
2 t pure vanilla extract
1/2 t. salt

Combine all ingredients and mix well.  Chill.  Shake vigorously before serving

Candied Cashews

1/4 c. sugar
2 T water
1 1/4 c lightly toasted cashews

Dissolve sugar in water and bring to a boil.  Add the nuts and coat evenly place on parchment and let stand.


Add the above recipes to a bed of mixed greens and slivers of white cheddar cheese, serve. 

(On the spring salad menu we noticed the same vinaigrette with strawberries instead of beets and  candied almonds instead of cashews.  Oh the possibilities.)

Saturday, May 17, 2014

Crock Pot Beef and Broccoli


1 lb. boneless beef chuck or round steak, slice thin
1 14 oz. can beef broth
1/2 c. soy sauce (La Choy is gluten free)
1 T sesame oil
1/3 c. brown sugar
2-3 cloves garlic, minced
2 T cornstarch
2 T cooled sauce (at the end of cooking time)
Broccoli, fresh florets. (frozen can be used as well just add a little cooking time)
Mushrooms, fresh or canned, to taste

Combine broth, soy sauce, sesame oil, brown sugar, and garlic mix well.  Pour over the meat in the bottom of the crock pot.  Cover, cook on low for 7 hours. At the end of the cooking time remove 2 T of the sauce and let cool, combine with the cornstarch and add to the meat mixture and stir well.  Add the broccoli and mushrooms, stir cover for another 30 mins.  Serve over hot rice.

(I have had this one tucked away for awhile, it is so easy and yummy and will become a staple in my rotation. To make it even easier use a crock pot liner and clean up is a breeze.)

Saturday, May 10, 2014

Coconut Fruit Dip


Coconut Dip

8 oz. cream cheese, softened
1 15 oz. Cream of Coconut (not coconut oil or water!)
8 oz. Cool whip

Mix cream cheese and cream of coconut until WELL blended.  Fold in cool whip and chill.  Serve with fresh fruit. (Makes a very large batch.)

(This is my adaptation from a recipe I found on line.  It was a huge success with my family.  I made the mistake of doubling the recipe for a family event, it wasn't necessary to double it.  The benefit was having it in the fridge for snacks!)

Tuesday, May 6, 2014

Buttermilk Baked Chicken


Buttermilk Baked Chicken

2 c. buttermilk
1/4 c. sour cream
1 1 oz. packet ranch dressing
1 T salt
3 lb. bone in chicken breasts or thighs
5 slices white bread, sandwich

Mix buttermilk, sour cream, 2 T of the ranch mix, and salt until well combined.  In a large zip style bag add the mixture and the chicken.  Marinate 30-60 minutes.  While the chicken marinates place bread into a food processor and process until finely ground.  Add the seasoning mix.  Place on a baking sheet and place in a 450 oven until golden brown (3-5 minutes)  Put the chicken into the mixture and then place on a greased baking sheet.  Bake on the lowest rack in the oven for about 10 minutes, move the baking sheet up on level and reduce temperature to 400.  Bake until the chicken is golden and internal temperature is 160 for light meat 175 for dark.  20-25 minutes, the breading may look burned but it is not. 

My mom used to make the best fried chicken when I was growing up but because of the grease I have not done it in my own family.  I found this recipe years ago when I received a free copy of Cook's Country Magazine.  I have been going to try it since then. I finally did and it is one I will make again.  Since I was making an "old fashioned recipe" I decided to do red potatoes and peas like she used to make as well.  Yummy dinner.

Wednesday, April 16, 2014

Where Do I Begin?

As part of my new pantry I had our finish carpenter build a set of shelves that I could store my collection of cookbooks on.  (There are two shelves that are not pictured.)  the builder thought I was crazy and very specific but it turned out just like I wanted
 
 
Over the years I have become a collector of recipes and recipe books.  Many of which I haven't even looked at once again after they came into my home.  So I have a new goal I am going to try a new recipe each week, I tried this when my kids were little but it didn't go over so well.  Since the Gourmet Guy and I have become much more adventurous over the years I thought I would give it a go again.  The ones that are successful I will post and share.  It will take a couple of weeks to get started as I figure out which ones I will start with and make my menu and shopping lists. Here goes nothing!

Tuesday, April 15, 2014

Back Again

Back Again
 
Almost one year ago we were in total chaos.  We were in the process of building a new home, my dream home!  We had finally sold our home and had to move out before we could move into the new one.  Fortunately our daughter had a spare bedroom to let us crash in for several weeks.  The excitement to get  into the house was almost more than I could handle.  As we walked through daily to see progress the room where I would spend a great deal of time doing "what I love" amazed me.  Little did I know it would turn out so well and that I really do love spending time here and having my family come and spend time here!
 
Not only was the kitchen a dream come true but the pantry was as well. 
 For the first time since the Gourmet Guy and I got married 35 years ago I have places to store food my dish collections and appliances!  To say that I love my kitchen/pantry/home, is an understatement.
 
Three months after finally getting settled in I had a knee replacement and have been involved in rehabilitating since then.  I am happy to be feeling more like a normal person once again.  (Just in time to play during spring and summer months!)  Part of feeling more normal means I feel like cooking and experimenting in the kitchen once again, so I am Back Again!

Saturday, December 28, 2013

Cheese Enchiladas (Gourmet Guy)

Cheese and Onion Enchiladas
Gourmet Guy here. The key to this recipe is the sauce! We've made enchiladas at home with canned sauce before and they are never anything like what you get in a good Mexican restaurant. These are different and it is all about the sauce!

Enchilada Sauce

Ingredients:
2 tablespoons lard, bacon drippings or olive oil
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon oregano, crumbled
2 tablespoons flour
¼ cup pure red chile powder (not cayenne)
2 cups chicken stock or water
salt to taste (3/4 teaspoon)

Instructions:
Heat fat in skillet over medium heat. Add garlic and sauté briefly, then stir in cumin and oregano. Sprinkle in flour and cook for a minute or two. Stir in chili powder and immediately add the stock or water, stirring to break up any lumps. Continue stirring until the sauce nearly comes to a boil. Lower the heat and simmer for about two minutes so flavors blend. Season well with salt. Remove from heat.

To assemble the enchiladas, coat the bottom of a 9 X 9 baking dish with the sauce. Working one at a time, spread about a teaspoon of sauce on each of six corn tortillas. Microwave each tortilla about 10 seconds to soften, place a generous amount of grated cheese in center of warmed tortilla, add chopped onion to taste (I like lots of onion), and roll enchilada. Place seam-side down in the baking dish. Repeat for the remaining enchiladas. Pour remaining sauce evenly over the enchiladas, top with grated cheese and sprinkle a few more onions on top. Bake at 400 degrees for 10-15 minutes. Serve with Spanish rice and beans. Top with guacamole and sour cream if desired.
 

Thursday, August 22, 2013

Garlic Chicken Farfalle (the constantly missing recipe)

This is a favorite recipe of one of my daughters.  For some reason I have just kept the original copy in my own recipe binder but not in my computer file or on here.  I am reckoning that today after looking for several hours to find it.  Since I am still not completely moved into my new home I was beginning to think it was a lost cause for tonight.  She walked in and found it immediately.  So here it is for future reference.

Garlic Chicken Farfalle or Penne

16 oz. Farfalle pasta (bowtie) or Penne
1 c. heavy whipping cream
3-4 chicken boneless, skinless chicken breasts, cut in cubes
2-3 cloves garlic, minced
1 T pepper
1/2 c. butter
1 lb. bacon, crumbled
1/2 c. Parmesan cheese, plus small amount for garnish
1 12oz.Lawry's chicken marinade with lime juice

Precook bacon, drain and crumble. Cut the chicken into cubes and cook in a small amount of butter.  Start the pasta.  When chicken is done move to the side and add the butter and garlic, stir.  And the cream, pepper, bacon, and parmesan, whisk together over low heat for a few minutes.  Drain pasta and add to a large bowl and pour the chicken cream mixture over the top.  Garnish with parmesan cheese

Wednesday, August 21, 2013

Grilled Chicken and Roasted Garlic Pizza



Grilled Chicken and Roasted Garlic Pizza

1 lb. pizza dough
1 T butter
8 cloves roasted garlic
2 T flour
1/2 t black pepper
1/2 c. milk
1/2 c. half and half
1/4 c. Parmesan cheese
1 1/2 c. grilled chicken breast, cut into cubes
1/4-1/2 c. red onion, diced small
1 c. Mozzarella cheese
1 t fresh thyme (optional)
1/2 t oregano (optional)
fresh basil, chiffonade
1 t fresh Rosemary (or more to taste)

Preheat oven to 450.  On baking pan place cornmeal to ease in spreading.  Melt butter, saute garlic for a minute, and flour and mix well.  Whisk in milk and half and half.  Cook until mixture thickens add the pepper and Parmesan. Spread the sauce on the dough, top with onion, chicken, cheese and Rosemary if using.  Feta cheese can also be added if desired.  Bake approx. 18 minutes or until golden brown and cheese is melted sprinkle with remaining desired herbs.

Tuesday, August 20, 2013

Zuppa Toscano (Copy Cat) repeat


Zuppa Toscana- (Olive Garden copy cat)

1½ Mild or Medium Italian sausage
2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices
3/4 c. onions, diced
6 slices bacon
2 cloves garlic, minced
2 c. kale leaves, chopped
2 cans chicken broth
1 qt. water
1 c. heavy whipping cream


Cook Italian sausage until brown, drain on a paper towel to remove fat.   Cook bacon and remove from pan, place on paper towel as well, crumble when cool. Place onions in a large saucepan and cook over medium heat until onions are almost clear.  Add garlic to the onions and cook an additional 1-minute. Add chicken broth, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Cinnamon Roll Cake (updated version!!)


 
Cinnamon Roll Cake (Newer better version I found on Pinterest but added cinnamon to the cake as well.)

Cake:
3 c. flour
1/4 t salt
1 c. sugar
4 t baking powder
1 1/2 c. milk
2 eggs
2 t vanilla
1/2 c. butter, melted
1 t cinnamon

Topping:
1 c. butter softened
1 c. brown sugar
2 T flour
1 T cinnamon

Glaze:
2 c. powdered sugar
5 T milk
1 t vanilla

Preheat the oven to 350. For the cake mix everything together with the exception of the butter.  Slowly stir in the butter and pour into and greased 9x13 pan.  For the topping, mix all of ingredients together well, drop evenly over the batter and swirl with a knife.  Bake for 30-32 mins. Let cake cool a little and then pour the glaze evenly across the top.

Monday, August 19, 2013

Strawberry Lemonade (simple)


Strawberry Lemonade

1 c. country time lemonade
2 c. cold water
2 c. sprite (more if desired)
46 oz. can pineapple
Whole strawberries fresh or frozen

Saturday, August 17, 2013

Baby Shower Goodies Natalie does it again!

(Still learning the new house and lighting, sorry for the yellow.  I took the pictures so fast as the shower began I didn't have time to make adjustments!)

In celebration of Grandchild number 10 we threw a "Baby Girl" shower for Rachel since everything she has is for a boy.  It was great fun and good to be together with family, friends, and good food.  It was fun to have our first entertaining event in our new home.

Thursday, August 8, 2013

Yumminess Pie


12 oz. cool whip, thawed
8 12 oz. Butterfinger candy bars, crushed
1 8 oz. cream cheese, softened
graham cracker crust

Blend cool whip, Butterfinger, and cream cheese.  Place into a graham cracker crust and chill.

I found this on a recipe on my phone and can't even give credit to where it came from or even remember the real name.  It was a fun find but it is VERY rich.  Next time we are going to try it with Heath bars instead of the Butterfinger!

Monday, July 29, 2013

Garbanzo Bean (chickpea), Tomato, Basil Salad

http://greenbites.com  also from Pinterest

My new recipe search has found another keeper but made a few changes to our liking!

Garbanzo Bean, Tomato, Basil Salad

1 c. garbanzo beans, drained and rinsed
1 pint grape or cherry tomatoes, halved
25 basil leaves, chopped
3 cloves garlic, minced
1 T red wine vinegar
2 t olive oil
1/2 T honey
salt and pepper to taste

Toss all ingredients and chill for at least 20 mins. 

super simple now I just have to convert my the rest of my family about garbanzo beans (chickpeas)

Saturday, July 27, 2013

Cutest cookies by our cookie master

Here she goes again making the cutest cookies!  I just love to see what Natalie does next, these are for a close family friend and her son.  Lucky boy!

Friday, July 26, 2013

French Toast with Coconut Syrup

(recipe by Alyssa Griffeth calls for batter to made in blender, I just used a whisk and I thought it was just fine!)

2 eggs
1/2 c. milk
1 t vanilla
1/8 c. + 1 T flour
loaf French bread, sliced thick (we only used 4 slices, and think the thick Texas toast bread would work well too!)

Blend well and place in a shallow bowl.  Dip bread and place on a grease, hot skillet.  Flip over and brown.  Serve with hot syrup

Coconut Syrup
1/2 c. butter
3/4 c. buttermilk
1 c. sugar
1/2 t baking soda
1 t coconut extract

In a medium saucepan place butter and melt, add buttermilk, and sugar.  Once sugar is dissolved boil one minute longer.  Remove from heat and add soda and extract stirring constantly.  It will bubble up!  Continue to stir syrup and let rest a few min's before serving. 

The French toast recipe is OK, nothing extra special BUT the recipe for the coconut syrup is outstanding and can think of many used besides French toast, this one is a keeper for sure!

Thursday, July 25, 2013

Lemon Riotta Pancakes with Blueberry Sauce

From http://damdelicious.tumblir.com  Really good!

Pancakes
1 1/4 c. flour
3 T sugar (I used 2)
2 t baking powder
1/2 t baking soda
1/4 t salt
1 c. ricotta
1 T canola oil
1 large egg
2 egg whites
1/2 c. freshly squeezed lemon juice (2 lemons)
2 t lemon zest


Blueberry Sauce (I will double this in the future especially with a larger group of people)
1 1/2 T fresh lemon juice
1 1/2 t cornstarch
2 c. blueberries
2 T sugar
2 T water

Start with the blueberry sauce first.  Combine blueberries, sugar, and water,  Bring to a boil and heat to low and simmer stirring occasionally.  While blueberries reduce and thicken combine dry ingredients and whisk together.  In another bowl whisk together ricotta, egg whites, egg, lemon juice and zest.  Mix with dry ingredients and stir just until mixed.  Scoop 1/3 c. batter onto a 350 grill.  Cook until bubbles appear and turn.  While pancakes cook add the remaining lemon juice to the cornstarch and mix well.  Add the cornstarch to the berries and thicken.  Serve the berries on top of
the pancakes.  (Remaining syrup will be great on vanilla ice cream.)

Wednesday, July 24, 2013

Blueberry Mango Quinoa Salad

New recipe for our family some really like it and others really didn't!  I will add more blueberries and mango in the future.  Be careful with the dressing it can be overpowering.

1/2 c. quinoa
1 c. water

Place in a pan and bring to a boil.  Reduce heat and simmer for 15 mins., or until quinoa is cooked.  Remove lid and fluff with a fork.  Let cool to room temperature.

1/2 c. fresh blueberries
1/2 c. cubed fresh mango
1/2 c. cubed cucumbers
1 T dried cranberries

Combine fruits and refrigerate until ready to use

1 1/2 T extra virgin olive oil
2 T lemon juice
1/4 t. lemon zest
10 Basil leaves, chopped finely
salt and pepper to taste

Refrigerate all dressing ingredients, except basil, until ready to serve. 

When ready to assemble add 1/2 of dressing directly to the quinoa.  Toss the quinoa, fruits, together, keep the other half to the side.  Toss in the basil and serve immediately.

(I added all of the dressing and it was overpowering)

Kerry's Vanilla Ice Cream

French Vanilla Ice Cream

2 c. whole milk
3 beaten egg yolks
1/2 c sugar
1 1/2 t vanilla
1/8 t salt
1 c. half and half

Thoroughly combine milk, egg yolks, salt, and sugar.  Cook slowly in double boiler until mixture thickens and coats spoon.  Cook, and add vanilla.  Add half and half.  chill 20 mins.  Churn freeze according to directions on ice cream maker.

(This is an old family recipe that signifies tradition for our family!)

Saturday, July 20, 2013

Blueberries




I have never been a huge fan of blueberries!  But in an effort to eat better and have better variety I have started to use blueberries more and more.  The Gourmet Guy grew up in the Northwest where fresh berries are at their best, he has slowly converted me!  With our new garden space we decided that we will put in some blueberry plants and so rather than just eating them in yogurt all of the time I decided to start collecting recipes and trying them.  I bought a s case of blueberries from one of my daughters who belongs to a sort of co-op for fresh and vegetables.  So here I go on my newest recipe challenge!



#1   Grilled Blueberry Cheese (pinterest)

For sandwich maker or toastites

8 oz. cream cheese, softened
1/3-1/2 c. powdered sugar (your taste)

Mix together.   Place buttered side bread down on sandwich make and top with fresh blueberries.  Place second piece of bread down on top and butter top side.  Place lid down and cook 1-2 mins.

Good for a sweet treat at home or camping.  A little too sweet for a simple breakfast!



Saturday, July 6, 2013

Birthday girl and her cake!

 Princess was the theme for this little one this year.  Jessica always makes the cutest cakes and while this one was one of the more simple ones it was still adorable and so appropriate! 
It took every effort but she blew them out on the first try!  She was so cute about everything, why do they grow out of this stage so quickly?

Buttermilk-Blueberry Breakfast Cake

1/2 c. butter, softened
2 t lemon juice
zest from one large lemon
3/4 c. plus sugar
2 T sugar
1 t vanilla
2 c. flour
2 t baking powder
1 t salt
2 c. fresh blueberries
1/2 c. buttermilk (or add 1 1/2 t vinegar to milk if you don't have buttermilk)

Preheat oven to 350.  Cream butter with lemon zest and 3/4 c. sugar plus 1 T until light and fluffy. Add the egg an vanilla mix until combines.  Toss the blueberries with 1/4 c. flour, then whisk together the remaining flour, baking powder and salt.  Grease a 9x9 baking pan with butter or nonstick spray  Spread batter into pan.  Sprinkle batter with remaining T of sugar.  Bake 35-45 mins.  check with toothpick.  Let cool before serving.

Thursday, July 4, 2013

Cookie Master Natalie- 4th of July

 
Our "cookie master" Natalie struck again for the holiday.  These were so cute and the little ones couldn't eat them fast enough. 

Natalie always makes these fun parfaits for the 4th this year they were even more festive with the addition of the "POP Rocks" on the top.  It was a fun evening and as we headed to the new front porch to watch the fireworks and break open the glow bracelets we snacked on these yummy deserts!

Orzo Salad (no pictures)

8 oz. orzo
1 t Dijon mustard
1/3 c. olive oil
2 lemons, juiced
salt and pepper to taste
2 c. yellow and red cherry tomatoes, cut in half
1 small red onion, chopped
2 green onions, diced
2 T basil, chiffonade
2 T mint, chiffonade
1 c. slivered almonds, toasted
5 oz. crumbled feta cheese

Add orzo to a boiling and salted pot of water.  Cook until tender 8-10 mins.  Drain and cool.

Whisk together mustard, oil, and lemon juice, season with salt and pepper to taste.  Add cooled orzo, tomatoes, almonds, red onion, green onions, basil, mint, and feta.  Toss together and taste for seasoning. 

This is a recipe from the Neeley's on the foodnetwork .  I made it and made some modifications for our taste, the original recipe called for 1/2 c. olive oil and we thought it was too heavy.  This was a hit for all of our family that tried it.  So in my book it is a keeper!

Monday, April 8, 2013

Mmmmm Bruschetta Chicken (revisited)

I seriously don't remember where I found this recipe but it is one of my all time favorites particularly in the summer time when I can go out to the garden and pick the veggies and herbs fresh. The flavor from fresh tomatoes is simply outstanding. I can hardly wait to have my garden later this year!


Bruschetta Chicken

2 T butter
flour as needed
2 full chicken breasts, cut in half (pound evenly)
Roma tomatoes, diced (about 8 T.)
Basil (fresh chopped 2 T.)
Green onions sliced
salt
Angel hair pasta
Zucchini/Italian squash
Fresh or canned sliced mushrooms
Parmesan cheese
Parsley (chopped, optional)

Melt butter in large skillet. Place chicken in zipper bag and pound evenly ¼’ in thick. Dredge chicken in flour and cook on medium heat. When chicken is almost done, add tomato, basil, green onions, and garlic. Cook until heated through. While chicken is cooking place angel hair pasta into boiling salted and cook. Drain. Melt small amount of better in a saute pan and lightly cook vegetables until done. Add salt, Italian spices and minced garlic.
Place chicken on top of pasta. Pour tomato, basil, garlic and mix over chicken.

Friday, April 5, 2013

So Utterly Excited

After years of dreaming and hoping it is really happening!  We are building our new home. With each phase I continue to do a "Happy Dance."
 This is where the new kitchen will be with a nice big island that is part of the great room.  Where family can gather and spend time together. I so love the family time and this will be a great place to gather.
While I took this before the whole pantry was completely sheet rocked it still shows, and my excitement is growing by the day.  I can hardly wait to be in this house and create more meals and memories here.
Here it is as it stands today.

Wednesday, April 3, 2013

BUDGET--menu planning! (update)

BUDGET it really isn't a bad word, it is an important word especially in these economic times. Budgeting for the family is something that my husband and I have done since very early in our marriage, when we were starving students! Little did we know that it would be such a part of our lives and the way we do things for so many years.
I also worked for in a grocery store for several years and I learned some of the tricks that they use to get you to buy more when you are in the store. The front page of a sales ad always has loss leaders that attract you to the store then they have specialty items for the growing season and holiday seasons. They stack end caps (the end of each aisle) with things to tempt you for example cookies, snacks, pop, most things that kids will beg for! There are many tricks that surprised me so be prepared when you go into the store,

Here are some tips that have helped me stay on budget, build my storage, and prepare my family meals.

1. Always make a list. After years of doing this I noticed that there were things that I always purchase so I made a permanent list with these items already on it. I also found that if I had a list posted and encouraged my family to write down items that they used up we weren't caught empty handed especially with frequently used items. It was effective most of the time. Place your list in the same place all of the time so it becomes a habit!

I finally made up a list on my computer that I could print up easily for shopping trips. I use the color just to keep it from being boring.


I was once told that grocery stores hate to see people with big lists because they are likely to buy less frivolously! I know that I stay within my budget with a well planned list.



2. Use a Calendar. I started with a large poster board and made a calendar on it with big squares to keep track of family activities. I had it laminated and used erasable markers to write on it. Doing this helped me remember things and places to be and it also helped me organize and plan menus out. I knew certain days I simply couldn't handle anything but a really simple and fast meal while other days I could try a new recipe or use one that required a little extra time. The calendar also helped my family know where I was as well. Over time the calendar got smaller and matched what I have in my planner, I still use an old fashioned planner that I carry around. I have made up my own planner pages after years of buying various different kinds, I can put reoccurring events in once and then keep track of the ones that come up for me and my family. I love that I can sync my planner with my husbands via emails.

(The calendar I use is from Outlook and then I add my own personal pages and lists. It took a little time to get it set up the way I like it. I love the color coding system because it helps me identify things quickly.)
3. Make a menu-look at your recipes. I plan menus two weeks at a time and that was based on when payday came for us. I carefully look at the ad's in the paper or online to look and compare what the various grocery stores in our area have on sale. Then I look at my calendar and start planning out the menu. I think my family gets tired of me asking if anything sounds good or they want something specific but it helps. We also have a lot of traditions that involve food so that plays into menu planning as well. I knew a woman that planned out a years worth of menu's for her family and then that is what they had, regardless, because of her busy work schedule. It worked very well for her and her family but I found it very resstrictive. I have a major list of our favorite recipes to pull from and add to it as we find new things but I continue to plan two weeks out based on the sales and season. Plus I love to try new recipes all of the time.... Don't forget to check your recipes just to be sure that you have everything you need to purchase. Doing this eliminates quick trips to the store because you forgot something. Those quick trips to the store always cost more than you think they will because things reach out and grab you. Plus the quick trips cost you time.

I also plan trips during the two weeks for perishable items such as milk and produce but I still have my handy list.

4. Use Cash. While I know that this isn't practical for everyone we looked at our needs and set a monthly or bimonthly budget and got cash out of our account and put it in a safe place. As I grocery shop I use cash for the items that I purchase and it helps me to stay within the budget. When you use debit cards or checks it is easy to over spend. When the cash is gone, the cash is gone. It taught me to be a little more frugal. I often have some left over cash and I can use it to by extra storage items or put it aside and add it to other months and not withdraw anything from my account for a pay period and use that cash. My children all watched me do this as they have grown up and some have done various modifications to what works for them. I have had people ask me how much we cash we use and I tell them that it really depends on what the income is and it isn't the same for every family.
5. Use Coupons. Coupons recycle every 3-4 months if you use them that is a good tip to know. In some areas of the country you can double and sometimes triple the coupon and if you use your weekly ad that can add up to great savings. In my area stores don't do that because too many people were to good at it. When I was working at the grocery store I once had a woman who lost an envelope of coupons in the store and she fell apart. She went to look for those coupons before she could make any purchases, she found them. After her purchase was totaled and the coupons were deducted I learned how effective she was and what a difference it made to her budget. With that said be careful with coupons because they often tempt you to buy things that you might not regularly buy and they are on name brand items. Name brands often cost more than the generic or different brands do. Some generic brands are not worth buying but you need to try some to know what you like and what you don't want for your money. While working I was able to do some blind taste testing with people to help them appreciate the stores own brand. Many people couldn't tell a difference in some of the products or even like the store brand better. Don't be afraid to try new brands and watch for the sales because they can often be less than a name brand item even with a coupon.
6. Don't shop on an empty stomach or when you are very hungry. Because you will buy more of the tempting things you are set up to fall for. This is not a new concept but it is an important one to remember.
7. Shop alone if you can. You know what you are planning and you won't get all of the "can we get this..." In addition if you know the layout of your store well you can plan out where you need to go and make your shopping experience go much faster. Many stores have maps that you can get to help you out. I always tend to get things thrown into the cart that I am not planning on if I take others with me.
8. Shop earlier in the day. While this isn't always something that can be done it is usually the best time to shop. Most grocery stores really restock at night and so the shelves are full and produce is freshly stocked. Specialty areas like the deli and butchers are there early to prepare for the day.

As empty nesters I kind of fell away from our shopping plan and found that I began spending more money and since I wasn't regularly checking what I had on hand I was buying things I really didn't need to.  Once again I am back to my way of shopping.  My husband works part time in Honolulu and when we are there we are able to stay in a unit with a kitchen and cook.  We learned very quickly how expensive it is there to shop for example, a gallon of milk on Waikiki is over $9.00 while in some of the neighborhood stores it is usually $5.50 or more.  Since we rarely have a car we have to make lists for when we do and we have to be careful to be thorough because riding a bus or walking to the store doesn't make it easy to "run" and get a missed item.  Plus time is money. 
Happy Shopping

Monday, April 1, 2013

Rotisserie Style Chicken in a crockpot

A great way to save money and make some really great meals is to use whole chickens. You can get whole chickens at Costco for $.99 a pound and if you watch the ads for your local grocery stores you can get them for around $.69 a pound, sometimes even cheaper. I used to only buy chicken breasts because they are easy, and I am grossed out by raw meat so the thought of pulling the bag of giblets out is so disgusting! HOWEVER, the price difference is huge! Chicken breasts are anywhere around $2.99 a pound! I looked into whole chickens a little more and found that it can be so easy, so good, so cheap, and there is so much more that you can get out of it!
Here is what you need:
Crockpot
Whole Chicken
Seasoning
That's it! You can use any seasoning you like. You could do lemon pepper, bbq style, the possibilities are endless! I used a steak rub which has: sea salt, crushed black peppercorns, dill seed, coriander, red pepper, garlic, and paprika. You do not need to add any water to this! The best part of this is the natural juices that come from this! It is so moist and so tasty!
Pull out the giblets and rinse your chicken in water. Place your chicken in the crockpot breast side up and tuck the wings underneath. Sprinkle your favorite seasonings on top.
Cover and cook on high for 4-5 hours. Do not uncover it while it is cooking because that will lower the temperature and will make the cooking time longer. It is done when the internal temperature is 165 degrees F.
Notice all of the broth in the bottom! I didn't add any water at all!
Cut the chicken and serve. The left overs can be put in a bag in the freezer and can be used in all kinds of things!
Don't stop there! Make your own chicken stock*! Put the bones and skin back in the broth,
fill the rest of the crockpot with water, turn the crockpot on low and leave overnight. You can add carrot, onion, and celery for more flavor. A really frugal tip is to use carrot peels and the ends of onions and celery for the flavor but save the rest of the veggies for soups and other meals.
In the morning strain off the stock and run it through a cheese cloth to remove some of the fat. Let it cool and then put it in containers and freeze!

*Chicken stock is different than chicken broth. Chicken broth is made by boiling the meat. Stock is made by simmering the bones overnight and it releases the gelatin in the bones. When stock is refrigerated it becomes a thick jelly texture. I thought I had done something wrong the first time because I was expecting it to be like broth when cooled, turns out I made a good high quality stock my first try!

The Pantry

The pantry can be a life saver if it is well stocked and can help when you just don't know what to fix for dinner.

As I have made meals over the years I have stocked up on things that are common in my recipes so all I have to do is shop from my shelves. It is easy to come up with things quickly when you have supplies on hand. It may seem like a lot to have on hand but these are some of my pantry/storage staples and if you build slowly it isn't oppresive to purchase. Watch the ads and sales in your local stores.

Canned/Storage:
Tomato Sauce
Tomato Paste
chicken broth
beef broth
tuna
chicken
corn
olives
beans- kidney. canellini, black, refried
dried beans, red, white, pinto, split peas
creamed soups, mushroom. chicken. celery
tomato soup
bean with bacon soup
rice
flour
sugar
favorite spices
variety of pasta's
peanut butter

Freezer:
chicken breasts
bone in hams
chuck roasts pork roasts
pork chops
lean ground beef
ground turkey
Itailian sausage
vegetables

Refrigerator:
milk
eggs
butter
Tillamook cheddar cheese
Lowfat mozerella cheese
sour cream
cream cheese
mayonnaise
miracle whip
ketchup
mustard
half and half
cucumber
lettuce
celery
carrots
apples
limes

Pantry Shelf:
onions
avocados
tomatoes
garlic
potatoes, red and Idaho russet

Home Canned Items: (I love to can!)
tomatoes
chicken breasts
green beans
salsa
chile sauce

Favorite From the Pantry Recipes



Lauri's Italian Sauce

3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms

3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme
T. Fennel (optional)
dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic sauté them in olive oil until transparent and then add the remaining ingredients)

Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)

Meat Sauce

4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced

Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.

Sour Cream Enchilladas


Mix
4 lb. hamburger
2 onions, chopped
6 carrots, grated or chopped
1 or 2 green pepper chopped
2 T. salt
1/2 t. pepper
1/4 t. garlic salt

Brown beef and drain, add prepared vegetables. Cook until tender and drain, cool.*

Add to hamburger mixture
2 cans cream of chicken soup
1/4 oz. can green chili's chopped (more if you want a little more spice)
1 c. sour cream
1 c. milk
Monterey jack and cheddar cheese grated (to your taste)
corn tortillas

Fill corn tortillas with meat mixture. Place seam down in a 9x13 baking pan. Layer with sauce and cheese. Bake at 350 for 25 mins. This can also be served lasagna style in a casserole dish. This saves time rolling the enchiladas. It just depends on how you want the dish to look on the plates.

*This meat mixture is great to use for other things as well, it can be used to make sloppy joes, tacos, or with other ground beef recipes. It is a great way to add more vegetables to meals with out children or picky eaters even knowing. Just freeze into portions in a zippered bag and thaw when you need a quick meal.

Tips

Always fill your sink with hot soapy water and wash as you go. This helps to keep the mess under control. (I love to cook to I really hate to clean up after!)

When you fix rice for a meal make extra and freeze some of it in a zipper bag. With this premeasured rice it is easy to do a quick thaw and serve or add to other ingredients for a quick and easy meal.

Post a shopping list where you can find it, when you run out of something simply write it down and teach your family to do the same. You are less likely to be caught off guard when you are making your favorite dish.

Make a menu and include your shopping list. You spend less time in the store when you have a plan. When you make more trips to the store you simply spend more money. Having worked with a large grocery chain I learned some of the tricks used to get you to buy more. Be prepared when you go!

Shop the Ads. Make your menu out with the ad and use the shopping list. Most people don't have time to run from store to store getting the best deal on just a few things. When you compare and find the best prices it saves you time, money, and gas.

When making dishes like lasagna, manicotti, chicken pot pie, and many casseroles make two at the same time and freeze the second one for rainy day or a sick friend. It takes little effort to make the extra and it can be a big bonus in your freezer.

Tomatoes should not be stored in the refrigerator but on your counter top. The cold causes them to break down and turn mushy.

If you need to ripen your avacados faster place them in a small paper bag with a banana or apple. The gas that they put off causes the avacado to ripen faster.

Don't store onion and garlic together because the garlic goes bad faster from the gas emitted from the onions,

Applesauce Spice Cake

2 c. sugar
1 c. shortening
2 c. thick unsweetened applesauce
2 eggs
2 t. cinnamon
1 t nutmeg
1/2 t. cloves
1/2 t. allspice
1 t. salt
8 t. baking powder (that's right)
3 c. flour
1 c. nuts chopped (optional)

Cream together shortening and sugar, add eggs. Mix dry ingredients and combine both mixes. Spread on to a sheet cake pan and bake at 350 for 25 minutes.

Frosting:

½ c. plus 2 T. butter
5 c. powdered sugar
2½ t. Mapleline flavoring
3 T. milk

Soften butter and combine with remaining ingredients, spread on top of cake.

This is good to take to Pot Luck dinners or large gatherings. I would also freeze leftover cake in individual servings for my kids after school or when they needed a quick, small snack.

Zucchini Blues

Took it for granted
When it was planted
That I had just enough

Now during my days
I'm trying new ways
To use up all this stuff

My basement is crammed
It's been jellied and jammed
Make into bread and cake

It's been chopped and sliced
And grated and diced...
There's nothing else to make!

I've baked it and planned it
Boiled and canned it
And frozen all I need

I have had my fill
There's too much... and still
It's growing like a weed.

(After going away for a week I came home to find six zucchini that were bat size in the garden. Seems like the kids didn't look as hard as they said they did! So I thought of this poem. Anyone need some Zucchini?)




Tablescapes
My blog is being extended to my family. My girls are so creative in some of the things they are doing and I am always asking them to send me the recipes and pictures. I decided to make them co-authors to save a step or two. Of course the "Gourmet Guy" is a great cook and so he is also on board. So if you see the names, Jessica, Natalie, Rachel, Cydney, Rebecca, or Kerry (the Gourmet Guy) you know who they are!