Wednesday, April 29, 2009
Thanks so much and have a great day!
Katherine, from Smoky Mountain Cafe, awarded me the Premio Meme Award! I'm supposed to share seven things about my personality, then pass the award and meme on to seven other bloggers for them to do the same. What a great way for us bloggers to get to know each other! How neat that someone would want to know seven things about little ol' me!!! Here goes...
1. Christ-centered - My relationship with my Lord and Savior, Jesus Christ is the most important thing in my life!!!
2. Family-orientated - I love being with my husband and kids!!! They are my favorite people in the whole wide world!!!
3. Fair - I definitely have the "fair disease" as I call it!!! I always try to be fair with my kids in everything I do. The down side of this is that I want people to be "fair" with me! ;) lol... Sad to say, but most people don't suffer from this same disease!!! ;) lol...
4. Positive - I always look on the bright side of things!
5. Patient - I am very patient - which is such a good trait to have when you are dealing with four kids and their friends every day!!!
6. Punctual - I am always about 10 minutes early to everything! If I'm on time, I feel late! I really think it's inconsiderate to be late!!! I know sometimes you can't help it, but I HATE it when I'm not early!!!
7. Creative - I am definitely a creative person. My grandmother was an artist and I think I got her genes. I used to decorate cakes, I paint murals for my kids, I love to cook and bake. I also LOVE photography. I know my food blog doesn't really showcase this skill, mainly because I don't take the time to get artistic with it. I'm usually in a hurry 'cause we have 6 mouths to feed around here. Believe it or not, we have our own studio here in our house, where I photograph children (mine and others), babies, and pregnant moms! That's where my artistic side really shines through. I'm a portrait photographer - not a food photograher -- big difference!!!! I'm hoping my creative side will one day take me outdoors, because I definitely have a black thumb!!! ;) lol... One day....
This meme is being passed on to...
Tina from Mommy's Kitchen
Heidi from Tried-and-True Cooking with Heidi
Monica from Lick The Bowl Good
Teresa from A Blog About Food
Rachel from Rachel vs. "The Kitchen"
Kim from The Un-Gourmet
Chelsea from Mmm...Cafe
Tuesday, April 28, 2009
Now I need your help - what should I bake? Do you have any good recipes? Please share some and I'll give it a try and link to your blog for helping me out!! The pirate liners are already reserved for my youngest - he's a huge pirate fan!!! Now I just need help with filling up the rest of the liners!!! Can't wait to hear from you!!!
Monday, April 27, 2009
1 can frozen limeade concentrate, thawed
1 bottle Sprite
1 jar of maraschino cherries
Put in the limeade and then add the sprite. Pour in the juice from the cherries. Then add the cherries and sliced up lime for looks and taste.
Saturday, April 25, 2009
1 lb flank steak
¼ cup cornstarch
2 teaspoons vegetable oil
½ teaspoon ginger (minced)
1 tablespoon garlic (minced)
½ cup soy sauce
1/2 cup water
½ cup brown sugar
2 tablespoons rice wine
½ teaspoon red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)
To make the sauce - in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat. Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip). Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer). Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.
Thursday, April 23, 2009
* Hickory Smoked Link Sausage, cut in 1/4" slices
* 1 can refrigerated biscuits (10 biscuits per can)
* orange marmalade or any other preserves
Preheat the oven to 375 degrees F. Spray 20 muffin tin cups with vegetable oil cooking spray. Remove the biscuits from the package and separate each one into round halves. Place the halves into the muffin cups. Press 1 slice of smoked sausage into each biscuit, pressing down so that the biscuit comes up around the edges of the sausage. Bake for 10-12 minutes. Remove the biscuits from the tins and place on a serving platter. Add a spoonful of marmalade or preserves on top!
For those of you not familiar with Mayhaw jelly...
Mayhaws are native to the swamps and lowlands of the Gulf Coast states in the US. They have been collected from wild trees by deep-southerners since antebellum times, and are rarely cultivated in orchards still today. Mayhaws are called berries, but technically they are members of the haw or apple family. In May, the red berries are gathered by hand or scooped out of the water in fishnets. The berries are boiled, then squeezed, to get clear coral colored juice that is made into “the best jelly in the world”. The Mayhaw Jelly dates from the Civil War era arid has been a traditional Southern treat. Here's a photo to show you what the Mayhaw berries look like...
1 1/2 cups biscuit baking mix
And now for the stew recipe....
Tuesday, April 21, 2009
If you love slow cooker recipes...you HAVE to try this one, Italian Herb Chicken!! It's from McCormick...they have the most wonderful slow cooker packages...all you do is add a few ingredients and YUMMO!!! All 3 kiddos and hubby ate it up. With it we had asparagus, but salad and crusty bread would be PERFECT!!!
This is one of our family's favorite recipes! This comes from my mother-in-law. This is not your normal Chicken Spaghetti either. First off, you cook it on the stove - it's a one pot meal! Secondly, it's a tad bit spicy!!! Very different - you gotta give it a try!
This next recipe is also a "keeper" in our house. We typically only use it on special occassions though. It also calls for elbow macaroni, which I prefer - but I only had bowtie pasta in the house this past week.
Monday, April 20, 2009
3/4 pound Chorizo Mexican sausage
4 large eggs
2 or 3 handfulls tortilla chips
1 cup sharp cheddar cheese
1 small onion - diced
1 Tablespoon butter
1 Tablespoon water
2 teaspoons butter
1 pinch salt
your favorite salsa, or other toppings
Preheat the oven to 350 F. In a large skillet at medium-high heat, fry the chorizo sausage. When fully browned, remove the chorizo from the skillet with a slotted spoon and drain it. Set aside on folded paper towels. Reduce stove top temperature to medium and saute the onion in the grease left from sausage - for about 10 minutes - until caramelized. Prepare a large casserole dish by coating the bottom and sides with softened butter. Place casserole dish in oven to preheat. (This will help assure that your eggs set.) In a mixing bowl, lightly beat the eggs with the Tablespoon of water and pinch of salt. Add the sausage and stir to combine. Remove the prepared baking dish from the oven and add mixture from the bowl. Top with enough tortilla chips to create a thick layer above the egg mixture. Layer the cooked onion and cheese on top of the chips. Bake in preheated oven for 8 to 10 minutes - until eggs are fully set. Top with salsa and serve.
* This is a fun recipe to create your own variation. Try replacing the the chorizo with 12 strips of bacon - crumbled. Try skipping the caramelized onions and serve with with fresh chopped green onion. The sky is the limit.
Sunday, April 19, 2009
2 1/2 pounds potatoes, washed and peeled
6 cloves garlic, slightly smashed
1/2 cup unsalted butter, cut in pieces
1 (8oz) pkg. cream cheese, cut in pieces
1/4 cup heavy cream
salt and freshly ground pepper
Cut the potatoes in quarters, place them in a stockpot with garlic and enough water to cover. Boil them over high heat uncovered until soft. Drain and mash the potatoes and garlic with a potato masher. While hot, add the butter, cream cheese, heavy cream, and salt and pepper to taste. Whip until smooth.
Saturday, April 18, 2009
Our good friend Heather made this delicious Banana Pudding Thursday at Bunko. Let me tell ya it's sooo good I just could not wait to make it this weekend! and it's not going to look good on the thighs either!!!! Kathy does not like banana pudding but she LOVED this!! So, if you're not a fan you still need to give it a try!!! You won't be dissapointed!!!!! PROMISE!
Sunday - Chicken Spaghetti, Garlic Bread, Salad
Monday - Beef and Beer Stew, Cheese Bread
Tuesday - Taste testing... Chicken Cacciatore from Smoky Mountain Cafe, pasta, garlic bread
Wednesday - Leftovers
Thursday - Mongolian Beef, Broccoli, Rice, egg rolls
Friday's Fun with Kids - Sonic Night at Home!!! Make French Fries with your own toppings: cheese, chili, bacon bits, sour cream, etc..... Homemade Cherry Limeade! Jello Cake for dessert!
Saturday- Oven Steak with Potatoes, Green Beans, Rolls
Sunday- Southwestern Enchiladas, Borracho Beans, Spanish Rice
Monday- Beef Tips Cooked in Wine, Rustic Bread
Tuesday- Taste Testing... Brown Bag Burritos from Tried-and-True Cooking with Heidi
Wednesday - Leftovers
Thursday - Tortilla Bake, chips and salsa
Friday's Kid Request - King Ranch Chicken, salad, Snickerdoodle Cookie Bars for dessert!
Friday, April 17, 2009
1 (16oz.) can Chick Peas or Garbanzo beans, drained
1/3 cup Tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
water or plain yogurt, for consistency
Place the chick peas, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. If it's too thick - add a little bit of water or yogurt to get your desired consistency. Transfer mixture to a serving bowl. Drizzle olive oil over the mixture. Sprinkle with paprika and parsley.
Thursday, April 16, 2009
1 1/2 cups pineapple juice
1/2 cup orange juice
1 T. freshly squeezed lime juice
1/2 cup sugar
1 pkg. frozen strawberries (in sugar)
4 1/2 cups lemon-lime soda
Place juices and sugar in a pitcher and stir well. Add strawberries and mix again. Slowly add lemon-lime soda. Serve immediately.
Wednesday, April 15, 2009
1 pound sirloin steak, diced 1/4"
2 cans (4.5 oz. each) of chopped green chilies
Serve on fresh hot tortillas, with pinto beans and my Aunt Billie's Mexican Vermicelli on the side!!!
Tuesday, April 14, 2009
This is one of my kids favorites!!! If there's strawberries in the house - this is what they're begging for...
Monday, April 13, 2009
Just yesterday we used a recipe that I found over on Heidi's blog. No1here was about to start making his yummy yeast roll recipe, but realized he was out of buttermilk. So, I pulled up her recipe that I had previously bookmarked. She actually got it from the Duggar Family's site. If it's a favorite of 20 people - it has to be good!!!
But if you know my husband - he never sticks to a recipe!!!! The recipe originally calls for 1/2 cup shortening. Instead, he used 1/4 cup shortening with 1/4 cup butter. I asked him for his reasoning... he says that shortening and butter give different textures to dough. Shortening for more flakiness and butter for a bit more denseness and more "melt in your mouth" flavor. If you'd rather try the original recipe, you can check it out here! No1here's version has that old-fashioned quality to it, that reminds me of the rolls I used to eat when I was little. yummm...
1/4 cup butter
Sunday, April 12, 2009
1 cup strawberries, hulled and rinsed
1/2 cup sour cream
3 tablespoons brown sugar
1 tablespoon brandy
Just before serving, rinse berries and trim stems with a paring knife. Mix remaining ingredients and let stand for 2 to 3 minutes.
Saturday, April 11, 2009
2lb boneless skinless chicken breasts, or tenders
oil (for frying)
cornstarch (for dusting, optional)
1 garlic clove (minced)
¼ teaspoon ginger
¾ teaspoon crushed red pepper flakes (we used 1/4 tsp)
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
Cut chicken breasts into bit sized pieces, then lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside. In a bowl combine all sauce ingredients. Pour into pan and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Enjoy!
Friday, April 10, 2009
2 tablespoons water
2 tablespoons fresh ginger
2 tablespoons celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1-2 garlic cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a food processor. Mix on high speed for about 30 seconds or until all of the ginger is well-pureed. Keep in fridge until ready to eat. This really thickens up if it sits in the fridge overnight. This recipe makes about 1 3/4 cups.
Tuesday, April 7, 2009
1 Box Yellow Rice - (I used a 10oz. bag)
1 Stick Margarine - (he only used 6 Tbs. in the rice mixture and 1 Tbs. to brown the chicken in)
1 Tbs. olive oil (for browning the chicken)
1/2 onion, chopped (his addition)
1 Can Cream Of Chicken Soup
1-2 Cups shredded, cooked chicken - (we used 2 breasts, chopped and fried)
1 can Whole Kernel Corn (drained)
1 1/2 Cups Cheddar Cheese
Cook rice according to package directions. Fry your chicken in some butter and olive oil, then set aside. Saute your onion in the same skillet with the chicken bits. Add rice and all other ingredients, except for 1/2 C of cheese, into a bowl and stir until well combined. Spoon into casserole dish and top with remaining cheese. Bake at 350 for about thirty minutes, or until bubbly.
Monday, April 6, 2009
8 oz. pkg of cream cheese, softened
Wednesday, April 1, 2009
5 cups water
4 chicken bouillon cubes
salt and pepper, to taste
1/2 white onion, coarsely chopped
1 smashed clove of garlic
1/2 carrot, coarsely chopped
1/2 celery stalk, coarsely chopped
Thinly sliced mushrooms
Sliced green onions
One of the following options:
1/2 white onion that is thinly sliced, 1 cup veggie oil, milk, AP flour - dip your onions in the milk, then the flour, shake off and drop into the hot oil. Once golden brown, drain on a paper towel.
French Fried Onions
You put the first set of ingredients in a pot & bring to a boil...then cover & simmer for a couple hours. Then you strain it, and then put in the mushrooms & green onions. Then you do the last step where you either put in the homemade fried onions, or store bought french fried onions, or drizzle tempura batter to make that bread-like consistency that is my favorite part!!! ;) Enjoy!
This serves about 6