Dinner with the family...

We had my husband's brother, his wife, and their kids over for dinner last night. We all had a great time - nothing like good food and great company! :o) We've enjoyed this meal a few times this summer, so I figured I should just go ahead and post it. Please give them try and let us know how you like them! Happy eating...

Grilled Buttermilk Chicken

1 quart buttermilk

1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total)
6 chicken drumsticks (about 1 3/4 lb. total)

In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes). Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold. Serves: 6

NOTES: Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight). Transport in brine when grilling on-site. Keep the meat well chilled in an ice chest until ready to serve or grill. *We used all drumsticks. **We also found that it's important to keep the skin on - you can always pull it off afterwards, if your chicken gets too dark.

Red Skinned Potato Salad

2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Serves: 12



We also had a pot of pinto beans with homemade salsa on top, my cheddar beer bread, and even some mac-n-cheese for the kids who didn't like potato salad.

Hot Fudge Ice Cream Bar Dessert

16 oz. chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.
yield: 18 servings

⊕⊕⊕

Texas Red Gold...

Have you ever seen this bottle in your local grocery store? If not, they also sell it in gourmet shops and online! This Chipotle Sauce is a Big-Time favorite down here in Texas!!! One way we all love to eat it is over a block of cream cheese and we use crackers to dig in with. This appetizer is always found at baby showers, bunko, or any other reason we all gather together. If you're interested in trying other recipes with this bottle of goodness - go to www.roastedraspberry.com


My Sister-in-Law has very picky eaters in her house and she says they all LOVE this recipe! Thanks Kim for sharing it with us! I can't wait to try it!!!! yummmm....

Raspberry Chipotle Glazed Pork Tenderloin

2 pork tenderloin
4 Tbs. Cajun rub
1/2 Cup of raspberry chipotle sauce
2 Tbs. of grapeseed oil

Preheat oven to 400 degrees. Season pork tenderloin with Cajun rub. Bake for 25-30 minutes, or until internal temperature reaches 155 degrees. During the last ten minutes, add the glaze on top of the tenderloin. Enjoy!

*** My Sister-in-law found that they like to use the thinner chops, instead of the tenderloin, because they hold the flavor the best. They get the large family pack. Since they are so thin, they tend to eat more! If you choose to use this same method - then bake the same but take out after 20 minutes!

prep time: 5 minutes
Cooking Time: 30 minutes
Serves: 4-6

It's a "Good Thing"...

Thanks Martha for this great recipe! Supper tonight was wonderful! The beer flavors this dish perfectly! All the kiddos loved it - and that's also a "good thing"!!!


Tortilla and Black Bean Pie

4 flour tortillas (10-inch)
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups shredded cheddar cheese (8 ounces)

Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside. Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

Serves: 6

(Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can even assemble the pie ahead of time, then bake it just before serving.)

Who would have thought....

that ham would be so good on the grill!!!! We were a little nervous with all that horseradish, but it was awesome!!! We are big-time ham lovers in our house, so this really hit the spot. Not having to heat up the whole house for an entire day was an added bonus. If your short on time - you have to give this recipe a try!


Ham Slices on the Grill

1 cup packed brown sugar
1/4 cup lemon juice
1/3 cup prepared horseradish
2 slices ham steaks

Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix brown sugar, lemon juice and prepared horseradish. Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm. Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.

Boy, were these YUMMY!!!!

YUMMY HONEY CHICKEN KABOBS

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
3-4 skinless, boneless chicken breast halves - cut into 1 inch cubes
4 cloves garlic
2 small onions, cut into 2 inch pieces
2 red or green bell peppers, cut into 2 inch pieces
skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

What a surprise!!!

Thanks to Picky Palate, we decided to have a quick and easy meal last night!!! Honestly, I didn't think that her Garlic Toasted Open Faced Lasagna Ciabattas was gonna be a hit at my house. I sometimes throw together what I call "pizza bread" when I'm short on time - and I hear complaints all around. Especially from my dear husband!!! He hates that meal with a passion. Well, I thought I'd give this one a try since it was a little different. Man, oh man were we surprised!!! He loved it!!! It was that good! It was even good today heated up for lunch. If you're short on time - you really should give this a try. It has made our "keeper" list for sure!

Gravy Baked Pork Chops

Hi...haven't posted in forever, hadn't had anything really exciting to post about...LOL! Anyway, tonight I made Gravy Baked Pork Chops! Talk about they were soo good! I did change a few things though:

I used 8 Pork Chops
2 cans of cream of celery (not my first pick, but didn't have my staple and didn't plan ahead)

I sauted some garlic with the pork chops and cooked them in olive oil. When I mixed in the soups and milk (I didn't use water), I added the sauted garlic (wish I'd had some mushrooms...again no planning) and some black pepper for extra flavor. Also, when I seasoned my pork chops, I seasoned with McCorkmick's Garlic Herb...YUM!! Cooked uncovered for the 45 minutes and it was so good! Served it with sauted Asparagus and some yummy rice. Those chops were licked clean, and even though I do not like cream of celery, the gravy was the bomb! Can't wait to try it with cream of mushroom and some fresh mushroom!!
Enjoy the summer....can't wait to try some of those awesome salads out there!!

Dinner Tonight

All I have to say is YUMMO!! I made this tonight, Chicken Cordon Bleu, with mashed potatoes and steamed broccoli. You really need to try it. I thought it was going to be really hard and messy to make but it really went fast and wasn't hard at all!! This will be a keeper for me!!

Happy Eatin!!

Taste Test Results - Week 8

Well 5 HUGE stars for the Sweet Pork Salad with Cilantro Dressing!!!!!! What an awesome combination of flavors!!! Thanks Jenny for a great recipe!!! The only thing I did different was that I tore the tortilla on the bottom into bite size pieces. I hate using a knife in my salads! ;) lol... This definitely makes my keeper list!

Summer S's...

Well, I first want to say how sorry I am!!! It's been forever since I've posted anything. Thankfully, Cindy and Tara have picked up the slack. I have been so busy this past month with my daughter's school! She's finally done. One down and two to go!!! Summer break can not get here soon enough. Anyway, speaking of summer.... here's my menu full of salads and sandwiches!!! yummm...

Monday - take-out night (gymnastics)
Tuesday - taste testing... Sweet Pork Salad with Cilantro Dressing
Wednesday - Marlboro Man's Favorite Sandwich
Thursday - Lime Chicken Tacos
Frugal Friday - Pork Sandwiches, Mac-n-cheese, Ranch style beans
(I'm using the leftover pork from Tuesday's meal)
Saturday - Black Bean Taco Salad with Lime Vinaigrette

Tara's Menu 5/18-5/29

Sunday: Fish cakes (or as my kids call them...Kraby Patties!!!) with carrots and cheesy noodles
Monday: Pulled pork sandwiches with baked beans and tater tots
Tuesday: Darn Yummy pasta (but I'm doing mine with a rotisseri chicken) with steamed broccoli
Wednesday: Chili cheese hot dogs with Fritos for frito pie
Thursday: Grilled sausage with pinto beans and corn muffins
Friday: Willie's night
Saturday: Hamburgers with fries and cole slaw
Sunday: Honey lime chicken enchiladas with black beans and mexican rice (we have not tried this one yet but I heard it's pretty darn good!)
Monday: Slow cooker pepper steak with rice
Tuesday: Kung Pao Chicken with rice and egg rolls
Wednesday: maybe Lubys'...kids eat free night!!!!
Thursday: ??? not sure yet??? Any ideas????

Tara's Menu 5/3-5/8

Okay, I can't even believe I'm going to post this because my hubby is going out of town this week and we will not be cooking at all!! So if anyone else is ready to have a boring week of dinners, jump on board the lazy train!!!! ALL ABOARD!!! hahaha

Saturday: grilled chicken with sundried tomato pasta and steamed broccoli
Sunday: Spaghetti
Monday: Tuna helper
Tuesday: Grands Ham and Cheese melts with chips and/or tater tots
Wednesday: Don't know yet...maybe Luby's since it's kids night???
Thursday: Chick-fil-a or pizza...it's BUNKO Baby!! yeah, I so need a break!

Cindy's Weekly Menu 4/28 - 5/2

Hi everyone! Here's my menu for the week!! Hope you all have a wonderful week!

Monday - Sausage-Potatoe Hash (from Tara's menu)....read review on her post.

Tuesday - Meatloaf, mac & cheese, green beans, salad and rolls

Wednesday - Oven baked chicken & gravy (we LOVE this one, it'll be a weekly one for awhile), rice, broccoli & carrots, salad, rolls

Thursday - Pork ribs....don't know about the sides yet, it'll come to me!!

Friday - Crock pot hearty stew!!!


TARA!! Here's my sausage/potato recipe:

2 links of sausage
2 cups of milk
1 can cream of mushroom soup
3/4 medium potatoes
few sprinkles of garlic powder

Mix all together in 9x13 baking dish and bake on 375° for about 90 minutes. Will thicken into a gravy! This is yummy!!!!!!!! Only thing, can't remember if I cover it or not while it's cooking! LOL! I'll get back to you on this one!

Taste Test Results - Week 7

Well, the results are in for the Honey Lime Chicken Enchiladas! They were awesome!!! They have a very unique flavor. This has definitely made our "keeper" list for sure!!! The only change I would make would be to halve the honey - it was a little too sweet with 6 Tbsp. I think 3 would be just perfect!!! Oh yeah, we also used corn tortillas, since we like those best. Thanks to Brittany , over at The Sisters' Cafe, for an awesome recipe!!! There are many more recipes on their site that I can't wait to try!!!

photo source: The Sisters' Cafe

Baked Potatoes

I hunted and have used this recipe many times....you can never go wrong, this is my most favorite way to make a baked potato!!!!! Check it out, you won't be disappointed!!!!

Don't know what to do with those rotten bananas??

Make BANANA CAKE!!!!!!!

This is the most awesome recipe and it's so easy....I rarely have leftovers!!

1 1/2 cup flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 cups sugar
2 eggs
1/2 cup butter
2 ripe bananas, mashed
4 heaping tbsp sour cream
1 tbsp vanilla

Mix all ingredients together, then bake for about an hour at 350°. After cake is done, sprinkle with powdered sugar. (I rarely do this, it's wonderful without it!!) Bake in an 8x8 pan.

Tara's Menu 4-20/5-3

I went ahead and made my menu for the next two weeks. So, here ya go!
Sunday: Spaghetti with garlic bread
Monday: Tuna helper
Tuesday: Garlic and Beef Enchiladas (Kathy and her family liked this one so I though I'd give it a try.)
Wednesday: Crock pot Cube steaks with gravy, rice, and a veggie
Thursday: Chicken pot pie
Friday: eat out at Willie's
Saturday: Grilled chicken with baked potatoes and veggies
Sunday: Chicken tacos with beans and rice
Monday: Hot dogs with chili and cheese ( and of course don't forget the Frito's!)
Tuesday: Smoked Sausage Potato Hash
Wednesday: Luby's (kids eat free!!)
Thursday: Meat loaf with mashed potatoes and veggie
Friday: You know it...Willie's
Saturday: Chicken Enchiladas
Sunday: Slow cooker Pepper steak with rice
Everyone have a great next two weeks and Happy cooking!
God Bless!!

Cindy's Menu 4/15 - ?

I have no idea what 'week' this is....LOL...I'm doing good to actually make a menu! My husband has been out of town a lot lately and well, it's just been easier to just pick something up or grab anything we have in the freezer and throw it together....I've decided to be somewhat organized this week....wonder how long this will last??!?! heehee!!
Tuesday: Baked chicken, mashed potatoes, broccoli with carrots and rolls
Wednesday: Burger Bites, french fries and some sort of fruit/veggie
Thursday: Taco Ring with all the trimmings
Friday: Kathy's Cube Steak with Gravy (crockpot) -- i STILL haven't made this...UGH! and the sides with come later....probably some more tators, rolls, etc.....
Saturday: our free for all day!
Sunday: Either Chicken enchiladas or fajitas (depends on that great Texas weather)!!

Okay, now I'm off to the store to get all of these ingredients!! Have a super week!! Get those TAXES out....today is the DAY!!!!!!

Kathy's menu - week 20

Monday - take-out night (gymnastics)

Tuesday - Taste-testing... Honey Lime Chicken Enchiladas, Spanish rice, beans

Wednesday - Garlic Shrimp, Asparagus, Couscous, "Macaroni Grill" Bread

Thursday - Chicken Strips, Green beans, Mashed Potatoes, Rolls

Friday -Texas Beef Brisket, All Day Mac-n-Cheese, Ranch Style Beans, Fried Okra, Beer Bread

Saturday - Chicken Curry in a Hurry and Homemade Roti Bread

Sunday - Southwestern Stuffed Peppers, Borracho Beans, Tortillas

Taste Test Results - Week 6

Well, the results are in for the Chicken and Bacon Shish Kabobs and the Garlic Beef Enchiladas! We gave both meals 4 1/2 stars! Both are definitely worth your time to try!!! Both meals made our "keepers" list! We will definitely be making both meals again! Let me know how you like them if you ever get around to making them. You won't be sorry, if you do!!! :o)

Tara's Menu 4/5 - 4/15

Long time, no hear! I've been really lazy lately, so here's to a new week! I've got a few new recipes. The Fish cakes we've already tried and it was a big hit at my house. The other two new ones are Snapper with Chipotle Butter and Spicy Honey Brushed Chicken Thighs. We have not tried these yet but I'll let you know how they are after I make them! Have a great week!

Saturday- Mama Nise's Spaghetti
Sunday- Turkey burgers
Monday- Tuna Helper
Tuesday- Beef and Bean Chimichangas with spanish rice and black beans
Wednesday- Baked Snapper with Chipotle Butter with asparagus and rice pilaf
Thursday- Pizza (Bunko night)
Friday- Willies (our night to eat out)
Saturday- Fish cakes with corn and garlic mashed potatoes (the only thing I did differently from this recipe was that I did not add the pickle relish...sounded gross to me! I did add an egg white, a little bit of Dijon mustard, some Old Bay seasoning and about 1/4 cup of finely chopped red onion.)
Sunday- Spicy Honey Brushed Chicken Thighs with potato wedges and a salad
Monday- Chili cheese hot dogs with Fritos
Tuesday- Pork Chops, Cabbage, and Apples (not sure what my sides are yet....Any ideas???)
That's it for now. Hopefully I will not take so long to write my next post!!??

Our Breakfast this morning...

Tortilla Española
(Spanish Omelette)

4 slices of bacon
2 potatoes, peeled and sliced or chopped
1/2 large onion, chopped
4 garlic cloves, chopped
4 eggs
1/4 tsp. Spanish seasoning
salt and pepper to taste

Cook your bacon, and set aside. Use the bacon grease to cook your potatoes, add your salt and pepper. Once the potatoes are half way done, add your onion and garlic and continue to cook until done. If you have too much bacon grease leftover, drain off and reserve. Beat together the eggs and Spanish seasoning and add to your nonstick pan. Crumble your bacon slices and add to the omelette, so it can blend in. Cook over medium heat, without stirring until bottom begins to brown. Get a large plate and cover over the omellete, then flip onto the plate, then slide back into the pan so the other side can set up.


This meal was sooo good! You can eat it for breakfast, lunch or dinner! You can add whatever ingredients you desire (bell pepper, peppers, ham, etc...) but remember that this omelette isn't as much about the eggs - the star of this show is the potatoes!!! Serve however you desire - in wedges, squares, in a sandwich, or with toast. You just can't go wrong with this dish!!!

(I don't know why this photo turned out so dark - it really didn't burn!)

This looks sooo good!!!

I can't wait to try this! If any of you beat me to the punch - let me know how it turns out!!!

Pineapple Chicken Salad Pitas
(photo and recipe from Cooking Light)

Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer.

Ingredients

2 1/2 cups chopped cooked chicken breast (about 1 pound)
1/2 cup matchstick-cut carrots
1/3 cup sliced almonds, toasted
1/3 cup light mayonnaise
1/4 cup finely chopped green onions
1/4 cup plain fat-free yogurt
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can crushed pineapple in juice, drained
4 (6-inch) whole wheat pitas, each cut in half
8 Romaine lettuce leaves

Preparation

Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.

Yield

4 servings (serving size: 2 stuffed pita halves)

...Leftover Ham...

Okay, so I made a ham yesterday and guess what KATHY, you'd be so proud of me!! Tonight we had Beef with Broccoli, so I made HAM fried rice with my leftovers!! It was so yummy and easy! And since my strange kiddos don't LOVE shrimp like me, they really like the ham this time!! I'm not as creative with my leftovers as Kathy is with hers, so, I'm really trying to take notes...heehee!!

Monday: Beef with Broccoli and HAM fried rice
Tuesday: Chili dog/frito pie
Wednesday: Chicken strips, mashed potatoes, salad
Thursday: YOYO....daddy out of town, eat whatever (soccer/track practice too)!!
Friday: YOYO....still eat whatever just b/c it's FRIDAY....haha!!

Kathy's menu - week 18 & 19

Sunday - Spinach Salad with chicken and Strawberries, and fresh garlic bread from the bakery!
Monday - take-out night (gymnastics)
Tuesday - Taste-testing... Chicken and Bacon Shish Kabobs, and rice
Wednesday - Crab cakes, fish sticks (kids), coleslaw, potato wedges
Thursday - My Beef tips and rice
Friday - Homemade Margherita Pizza
Saturday - Grilled Pork chops, grilled corn-on-the-cob, baked potatoes and onions, rolls

Sunday - Philly Cheese Steak Sandwiches
Monday - take-out night (gymnastics)
Tuesday - Taste-testing... Garlic Beef Enchiladas, Beans, and Spanish Rice
Wednesday - Beef Stir-fry, rice, and egg rolls
Thursday - Bunko for me, and pizza delivery for them!!! ;)
Friday - King Ranch Chicken - still didn't get around to this last time!

hello again......

Well, as Kathy mentioned, we've been neglectful, some of us more than others....heehee! Anyway, tonight I'm making this recipe I tried at our local HEB...it's so yummy and easy (only 4 ingredients)!!!! AND, my kids tried it and are begging me to make it!!

Wednesday:
Tomato Basil Tortellini Casserole
1/2 jar canyon foods tomato basil soup (i've only seen this at the HEB cooking station)
3 cups cooked chicken (i'm using a rotisserie chicken)
2 bags tortellini (i use cheese ... frozen, but thawed)
2 cups shredded mozzarella cheese

Heat oven to 400°. In a large bowl, combine tortellini, chicken and tomato basil soup. Spread mixture in a 9x13 baking dish and top with shredded cheese. Bake for 25-30 minutes till hot and bubbling.

YUM!!!!!!

This with crusty bread and a good salad!!

Thursday:
Beef with broccoli and shrimp fried rice

Friday:
Kathy's crockpot steak & gravy.....YUMMY!! Gotta wait for the hubby to be home for this yummy one!!!!

I will keep you posted with the coming weeks!!!!!

YUM YUM....

Leftover Ham...

Well, here's what I finally decided on...


Delicious Ham and Potato Soup - This was most excellent!!! We topped our soup with shredded Cheddar. Yummm.... This definitely made our "keeper" list!!

Breakfast Burritos

Savory Ham and Bean Soup - this isn't rated very high, but I think I can "doctor" it up a bit!

Ham and Swiss Bread Pudding - I'm really excited about this one!!!

Celebration Time....

It's our 100th post!!! Yay!!
I can't believe how quickly we got here?! What a fun journey this has been!

Sorry for our lack of posting lately. It's the kid's Spring Break and it's also my older boys' birthdays. So, we've been busy and eating out, running around, etc... I won't really have a menu up this next week either since we have so many leftovers from Easter and we'll be going out of town this coming weekend. I promise new things in April - and that's no joke!!! ;) I do need to get creative this week with all that ham - so if anyone has any ideas, PLEASE send them my way!!!

What's your favorite... tuna recipe?

Eating tuna sandwiches really brings back memories of picnics with my grandparents! Here's my grandmother's recipe - my favorite!

Tuna Salad Sandwiches - adjust these to your liking:

tuna, rinsed and drained
miracle whip
eggs, boiled and chopped
1 red delicious apple, chopped
pecans, chopped



Sometimes I want tuna sandwiches, but I want something a little different. Nothing beats a good tuna melt...

Tuna Melt
I follow the recipe but add more mayo and mustard, otherwise it's a little too dry. I then put it on toasted bread with cheese and anything else you might want on there!

Aunt Billie's Mexican Vermicelli...

This was one of my favorites growing up as a child. When I got married and moved off to England - I quickly called Aunt Billie for this recipe. She is married to a Hispanic man and cooks authentic Mexican food everyday - even for lunch! My fondest memory of her is standing over her hot stove making homemade tortillas. The only hard thing about this is there's no real recipe - she does a little of this and a little of that!!! ughh... That's a really cruel joke to play on a recipe-follower like myself!!! ;) So, here goes... bare with me...


You crunch up the vermicelli noodles to 1/2"-1" or 1-2 little boxes of the noodles, sized just right. Melt grease in a pan - just enough to cover the bottom of your pan. You stir the noodles and cook until brown. Baby them so they don't burn!!! Once your noodles are brown, add a couple cups of water - just enough to cover your noodles. Season your noodles at this point with garlic powder or fresh garlic if you prefer, cumin, salt, and pepper. I wouldn't go too crazy with your spices - you can always add more at the end. Put the lid on and simmer on low. Once the water is gone add one can of whole tomatoes, cut up. Now it's time to taste and adjust your seasonings if you need to. Don't be afraid of the Cumin!!! Go ahead - give a couple more shakes! Besides the noodles, this is the most important ingredient!!!

Serve with Guiso or whatever you prefer. Since we're all visual eaters/cooks I promise to post a photo as soon as I can!!!

Kathy's menu - week 17

Monday - take-out night (gymnastics)

Tuesday - Taste testing... Leek and Mushrooms Egg noodles

Wednesday - Pasta alla Carbonara and Italian Bread

Thursday - King Ranch Chicken

Friday - Burgers for us, Burger Bites for the kids, and French Fries w/ all the toppings!

Saturday - No1here's famous Steaks, Baked Potatoes, Green Beans, rolls

Corn Chip Chili Pie

This recipe tastes even better than it looks! I promise! No1here went back 3 times. I even had leftovers of it the next day - and I hate leftovers!!! If you give it a try, let me know if you love it as much as we do.


Corn Chip Chili Pie

For the chili:
1 lb. lean hamburger meat
1 medium onion
2 cloves garlic, minced
2 1/2 Tbs. chili powder
1 Tbs. flour
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
1 can (28 oz.) whole tomatoes, with juice
1 can (15.5 oz.) black beans, rinsed and drained
1/2 cup water (optional)
1 1/2 cups shredded Cheddar

For the crust:
6 cups corn chips, divided (I use Frito Scoop chips)
extra chips for the rim of the pie

For the garnish:
1/4 cup red onion
1 Tbs. fresh cilantro, minced
1 medium tomatillo, finely chopped (optional)


preparing the chili...
Cook your hamburger meat, onion, and garlic in a skillet on the stove. Add chili powder, flour, cumin, salt, and pepper and continue cooking for about a minute longer. Add tomatoes and beans to the skillet; bring mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until mixture is blended and slightly thickened, about 10 minutes. If mixture begins to dry out, add water.

preparing the crust...
Preheat the oven to 350 degrees. Pour 3 cups of corn chips into a pie plate. Using the bottom of a ramekin or coffee cup, crush corn chips into small pieces. Repeat this process with the other 3 cups of corn chips in a second pie plate. With extra Fritos, arrange around the edges of the pie plate to form a raised rim.

assembling & baking the pie...
spoon chili into crust, smoothing top. Sprinkle cheese evenly over chili. Bake pie until cheese is melted, about 10 mintues.

For the Garnish, sprinkle pie with onion, cilantro and tomatillo; serve.

Serves: 6

Go Greek...

Enjoy the same flavorful Greek beef and pasta taste in a lighter, easy one-skillet meal. We have this with pita bread and yogurt on the side. We also make a homemade Greek Salad as well. It's a nice change to add to your normal list of meals. I also love that it's a cinch to make!!!

Prep Time:5 min

Start to Finish:25 min

Makes:4 servings (about 1 1/4 cups each)

Greek Beef and Orzo (lighter recipe)
recipe and photo source: Betty Crocker


1 pound extra-lean ground beef
2 cans (14 1/2 oz) stewed tomatoes, undrained
1 medium celery stalk, sliced ( 1/2 cup)
1 cup uncooked orzo or rosamarina pasta
1/2 tsp. salt
1/4 tsp. cayenne pepper (or less if desired)
1/2 cup fat-free yogurt


Cook beef in 10-inch nonstick skillet over medium-high heat about 6 minutes, stirring frequently, until brown; drain.

	Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt on the side.

Kathy's menu - week 16

Monday - Take-out night (gymnastics)

Tuesday - Taste-testing... Tried and Trues' Avacado Chicken, Risotto, Homemade Bread

Wednesday - Warm German Potato Salad with Kielbasa

Thursday - Greek Beef and Orzo, Pita Bread, Salad

Friday - Cheese Enchiladas with Ranchero Sauce, Spanish rice, Refried Beans

Saturday - Brisket, Coleslaw, Beans, Potato Salad, and Beer Bread

Sunday - Corn Chip Chili Pie

Calling all gravy lovers...

This was our meal tonight! The steaks were sooo tender!!! The gravy was to die for!!! This is comfort food at it's finest!


CUBE STEAKS WITH GRAVY
Credit: Taste of Home Slow Cooker Recipes


1/3 cup all-purpose flour

6 beef cube steaks

1 tablespoon vegetable oil

1 large onion, sliced and separated into rings

3 cups water, divided

1 envelope brown gravy mix

1 envelope mushroom gravy mix

1 envelope onion gravy mix


Place flour in a large resealable plastic bag. Add steaks, a few at a time, and shake until completely coated. In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender.

In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker, cook 30 minutes more. Serve over mashed potatoes or noodles.

Yield: 6 servings

E is for...

Yea! Canarygirl has nominated our little blog here for an Excellence Award. Now, she had a hard time making up her mind, so she nominated everyone from her blogroll. But who cares?! We'll take it! We're just so excited to receive our "first" of anything!!! lol... I'm just truly honored that she considers us a "blogger friend"!!! That means more than anything. If you haven't visited Canarygirl's blog yet - go there right now!! You won't be sorry - she has amazing recipes with awesome photos that you'll drool over!!!

Now who to nominate...

1. Bakerella - I don't know what's wrong with me (maybe something hormonal) but for the past couple of years I have not craved sweets of any kind. And I have been a serious chocoholic my whole life!!! Well, one look at Bakerella's site and my sweet tooth is coming back!!! I love her blog! I just found it about a week ago, but it's already at the top of my favs list!!!

2. All the girls over at What's For Dinner. Nothing better than a bunch of girlfriends sharing their love of food and recipes.

3. Laura, the Organizing Junkie. I get so much inspiration from Laura's site. Now if only she would make house calls!!!

Not in the mood for chicken?

We weren't! So, I went and made Thursday's meal tonight instead. Nothing wrong with that - my menu plan is just a suggestion anyway!!! I'm strict with the kids, but not my supper schedule! ;) This was a nice change from the usual tacos or chalupas. The kids really loved the fry bread. It's sad I know, but I think this was my first time to knead dough in about 14 years!!! LOL! Yep, my "do-boy" had to work late tonight ;) I really dreaded doing the bread but it was so easy and not time consuming at all. Just a big mess - flour, oil, and me -- not a good combination. But the proof is in the photo - doesn't it look tasty? Let me know if you give it a try :o)


Fry Bread Tacos

TOPPINGS:
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 (15.5 ounce) can pinto beans, with liquid
1 cup shredded Cheddar cheese
2 cups shredded iceberg lettuce
1/2 cup picante sauce

FRY BREAD:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
4 cups oil for frying, or as needed

Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Cover, and keep warm while you prepare the fry bread.

In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.

Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.

Top fry bread with beans, ground beef, lettuce and cheese. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.

Kathy's menu - week 15

Monday - Take-out night (gymnastics)

Tuesday - Taste-testing... Cindy's Smothered Steaks and Bell Peppers, rice

Wednesday - Roasted Lemon Chicken with Croutons, Roasted Veggies

Thursday - Fry Bread Tacos

Friday - Tom's Simple Beef Steak, baked potatoes, green beans, rolls

Saturday - Either leftovers or a carry over meal from last week ;) Or I might make some pasta salad with my leftover roasted chicken. yum... we'll see...

Tonight's supper...

Poblano Chicken on a Cornbread Waffle

3 Tbs. butter
1 large yellow onion, diced
2 tsp. garlic, minced
1/2 tsp. white pepper
1 tsp. salt
2 roasted Poblano peppers, peeled and seeded
milk, pour just enough to get to desired consistency
8 oz. sour cream
1 cn. cream of Chicken, undiluted
8 boneless, skinless chicken breast halves, baked and cubed
1/2 to 1 cup shredded sharp Cheddar cheese

* Cornbread waffles
* Garnish with chopped green onions and diced tomatoes


Melt butter in pan over medium heat. Add onion and garlic, then saute for 10 minutes. Puree poblano peppers, sour cream, white pepper, salt, and milk in blender or processor. Add pureed poblano mixture to onion and garlic mixture. Stir in cream of chicken soup until smooth. Add chicken. Cook for 15 minutes, stirring often. Add cheese and cook for 5 minutes more until cheese melts. Serve over cornbread waffles. Garnish with chopped green onions and diced tomatoes.

For the cornbread waffles - I used 2 boxes of Jiffy and followed the waffle directions.

Smothered Steaks & Bell Peppers

TASTE TESTED this tonight and it was sooo good! My kiddos of course LOVED the meat portion......

Smothered Steaks & Bell Peppers

4 beef cube steaks, about 5 oz each
1 small onion, sliced
1/2 teaspoon seasoned salt
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1/3 cup soy sauce
2 tablespoons veggie oil
2 cups uncooked Minute Rice, prepared as
1/2 cup green and red bell pepper, sliced directed (I used 2 boil in bag)


Sprinkle steaks with seasoned salt and pepper. Brown steaks in hot oil in large nonstick skillet over medium-high heat 3 minutes on each side, remove and keep warm. Saute onions and bellpeppers. Blend together flour, soy sauce and 1 cup water; pour over onions and bell peppers. Cook and stir until sauce boils and thickens. (I added about 1/2 more water at this point, for more of the gravy) Spoon over steaks. Serve with rice.


***Next time, I think I'll add some broccoli, my family loves broccoli and I think they'll really like that flavor with it!!**** For those wondering....the steaks were very tender, not tough at all, unless you over cook them, 1 of the steaks was a little tougher than the rest, but otherwise, this is a keeper at our house!!!

ENJOY!!!!!!!!

We ate at...

the other night and it was the BOMB!!! OMGosh, it was soooo good!!!! I had the Stuffed Sopapilla filled with Fajita Steak meat, beans, and cheese. It was topped with their Ranchero sauce!!! Now I can't quit thinking about that Ranchero sauce!! I've been searching all over the web trying to find a copycat recipe. If you have found it - PLEASE, PLEASE, PLEASE send it to me!!!! I promise I'll love you forever!!! ;) The only one I could find today was from Sustenance...


Ranchero Sauce

1 tablespoon butter
1/2 medium onion, chopped
1/4 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
2 large garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
1 8 ounce can tomato sauce
1/2 teaspoon salt
4 ounces tomato paste (optional)
1/4 cup chopped fresh cilantro

Melt the butter in a heavy large skillet over medium heat. Add the next 6 ingredients and sauté until the vegetables are soft, about 5 minutes. Add the broth and tomato sauce and cook until sauce starts to thicken, stirring frequently. Taste and season the sauce with salt. If you prefer a more "tomato-y" sauce, stir in the 4 ounces of tomato paste (1/2 a small can). Cook for about 15 more minutes. If the sauce is too thick, you may add a little bit of water to thin it out. Stir in cilantro.




If any of you have eaten at Chuy's, you know they are famous for their Jalapeno Ranch dip that they serve with their tortilla chips. Here's a recipe I found for that from the Lubbock online newspaper...

JALAPENO LIME SAUCE

(Yield: 31/2 to 4 cups)

3 cups commercial Ranch dressing

1/4 cup roasted green chilies

1/4 cup pickled or marinated jalapeno chilies

1 tablespoon freshly squeezed lime juice

1/3 bunch fresh cilantro

1/2 Roma tomato, diced

1. Place all ingredients in blender and blend until smooth. Chill and use as a salad dressing or dip for tortilla chips.

Kathy's menu - week 14

Monday - Take-out (gymnastic night)

Tuesday - Bunko (who knows?!)

Wednesday - Pioneer Woman's Lasagna, salad, garlic bread

Valentine's Day - Poblano Chicken on a Cornbread Waffle and Southwest Chocolate Stack-ups

Friday - Cubed Steaks with Gravy, Mashed Potatoes, Green beans, rolls

Saturday - No1here's famous Tortilla Soup (the best I've ever had in my life!!!)


Teacher gifts - thinking about making these Red Velvet Cake Balls with white and dark chocolate for the kid's teachers.

Taste Test Sucess...

I made this last week and it was awesome!!! This photo and recipe is from Canary Girl. Trust me - it tastes as good as the photo looks!!! yummm… Even my picky kids loved it!!!


Sorry, I haven't posted in awhile. Our power supply crashed, but No1here got us back up and running :o)

Kathy's menu - week 13

Superbowl Sunday - Roasted Chicken Legs, Mexican Vermicelli, Borracho beans, tortillas

Monday - pizza delivery (gymnastic night)

Tuesday - Taste Testing... Canary Girl's One Pan Beef Stroganoff over egg noodles, Roasted Garlic Sourdough Bread

Wednesday - King Ranch Chicken, salad

Slow cooking Thursday - Shredded Beef for Tacos

Friday - leftovers

Saturday - Bruschetta Chicken Bake, Green Beans, rolls

Weight Watcher Wednesday Results

I ended up making Weight Watchers Chewy Cupcake Brownies. They were just okay. The kids liked them more than I did. Out of the 12 I ate two and the kids ate the rest. I think I'll make them for the kids, being they are healthier for them. I actually liked them better when they cooled off. When they are hot they tend to stick to the paper and you loose a lot of the brownie to the paper. Anyway, I think they are worth a try for only 1 POINT! And, they were pretty easy to make. If you try them let me know what you think.

Check this Guy out!!!

Today was a pretty normal, boring day until I ran across this guy on the Discovery Health channel. His name is Sam the cooking guy and he is the host of Just Cook This. He was so much fun to watch and I really liked almost everything he cooked. It was so simple and easy and looked sooo yummy. He was way more fun to watch than anyone on the Food Network...sorry guys!!!! Anyway, set your Tivos and DVRs this dude is a must see! Let me know what you all think when you watch him. I'll definitely be cooking one of his recipes real soon.

His link on Discovery Health:
http://health.discovery.com/fansites/sam-zien/sam-zien.html

another link: http://www.thecookingguy.com/

No1here's Creamy Guacamole...

4 ripe avocados
1 Roma tomato, chopped
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 clove minced garlic
1 minced jalapeno, seeded
3 Tbs. fresh lemon or lime juice
2 Tbs. Half and half
3/4 tsp. salt
black pepper, to taste

Mix all together and refrigerate! Leave 1-2 avocado seeds in the bowl to keep from browning. Also, it's better to chop up the avocados last, so it will keep from turning brown so quickly!

We love this recipe that No1here came up with so much our "guac" search finally ended!!! Nothing else compares, in my book!

Weekly Menu

Here is my menu for the week:

Tonight I'm making Chicken and Spinach Alfredo Lasagna. I haven't made this in a while but it sure is yummy!! I change it with all the low-fat stuff and it's still turns out gooood!!
Monday: Sausage with Terry's Texas Pinto Beans and corn bread
Tuesday: Pork chops with gravy, rice and green beans
Wednesday: Meatloaf with mashed potatoes and carrots (and for me sauted spinach)
Thursday: Chicken pot pie

For my Weight Watchers Wednesday this week I'm going to be making Chewy Cupcake Brownies. I'll fill you in on them later!!
Have a wonderful week!

Weight Watcher Wednesday Results

Sorry it has taken me so long to post this but it just wasn't that great of a recipe. I ended up making the Penne with Mushrooms, Italian Sausage, and Broccoli. It needed a bit more flavor, maybe more sausage since it only called for 1/4 lb (not very much!!!). My son said "Mom, where is all the sausage?". He didn't like it so much either. My dad said it was just "Okay". I don't think I'll be making this one again. If anyone tries it let me know what you think and if you did anything different.

1/4 pound Italian style turkey sausage, casings removed
1 (10 oz.) package white mushrooms, cleaned and sliced
1 garlic clove, minced
4 cups cooked broccoli florets
4 cups cooked, drained penne (10 oz. dried)
3/4 cup reduced-sodium chicken broth
1 tbsp fresh lemon juice
Crushed red pepper (optional)
1/4 cup grated Parmesan cheese

1. Crumble the turkey sausage meat into a large nonstick skillet and cook until golden brown. Remove the sausage with a slotted spoon and let drain on a paper towel-lined heatproof plate. Pour off and discard any fat in the skillet. Add the mushrooms and cook until they are golden brown and all the juices have evaporated, about 10 minutes.
2. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the broccoli and the drained sausage; cook until warmed through. Stir in the penne, broth, lemon juice, and the crushed red pepper (if using); cook until heated through. Serve sprinkled with cheese.

Per serving (2 cups): 412 Cal, 7 g Fat, 65 g Carb, 6 g Fib, 23 g Prot POINTS: 8

Taste Test Results - Week 4

Well, we made Pioneer Woman's Brisket and I'm sad to say that it's not a "keeper" in our house. Now don't get me wrong, it had a very good flavor. I just have to realize that I'm a Texan, and us Texans prefer our brisket with a dry rub. So, my search for the "brisket keeper" continues... If you have any rub recipes, please send them my way!

Our special method of cooking...

Rice!!! We love rice at our house!!! No1here perfected a method of cooking rice that always comes out perfect and always has the best texture!!! So, here goes.... Most importantly, we only use Uncle Ben's Original Converted Long Grain Rice - no minute rice or boil-in-a-bag in this house!!! We use the measurements off the back of the box - but our secret is in how we cook it. So, we first figure out how many servings we want and get the right amount of water, salt, and butter and put it on to boil. Once it starts boiling we put in the rice and let it boil with the lid off for 10 minutes. I suggest setting a timer! Then we turn our heat down on low, put the lid on and cook for another 15 minutes. Then turn the heat off and let it sit for 5 minutes. There you go! It's so simple, but yet better than any other set of directions we've seen out there. I hope you try our method and if you do, let me know how it goes!

Kathy's menu - week 11 & 12

For the rest of January, it's all about being frugal and stretching our pantry as far as it'll go!!! I love thinking of what meals I can create by using other leftovers!!! If you would ever like some suggestions, just leave me a comment and I'll get back to you!

2oth, Sunday - Armenian Herb Marinated Grilled Chicken Breasts, Mediterranean salad with pita wedges, corn on the cob

21st, Monday - Pork fried rice from leftover pork chops (gymnastic night)

22nd, Tuesday - Taste Testing Pioneer Woman's Brisket, Coleslaw, Baked Beans, my cheddar beer bread

23rd, Wednesday - BBQ Sandwiches with leftover brisket

24th, Thursday - Tostadas with leftover brisket, No1here's creamy guacamole, pico de gallo

25th, Friday - Carne Asada, pico de gallo, No1here's creamy guacamole, refried beans, rice

26th, Saturday - Leek and Potato Soup, rustic bread

27th, Sunday - Chicken Fried Steak Sandwiches

28th, Monday- Take-out (gymnastic night)

29th, Tuesday - Taste Testing Crock Pot Garlic Brown Sugar Chicken served over Gemelli noodles, Salad

30th, Wednesday - Cube Steaks with gravy, mashed potatoes, green beans, rolls

31st, Thursday - Homemade Schlotsky Sandwiches

Getting out of the "Dog House"!!

Kathy has been on my case for a while now to do my "about me" page. So without further delay, here it goes:

I am a 36 (almost 37-@@!!!) year old stay-at-home mother of 3. I have been married for almost 15 years. I love to cook and would love to cook something different every night if I could but my family doesn't like change, especially my husband. That's one reason why I have not posted a menu lately because we do the same dinners over and over and over!

Anyway, I have been doing Weight Watchers for about a year now and have lost 33 pounds. For me to reach my goal I need to loose another 15 lbs. I haven't been loosing for the past couple months so I'm ready to take charge! So, now instead of me doing Taste Test Tuesday I will be starting Weight Watchers Wednesday. We've had a few friends ask us to start doing healthier recipes and that's right up my alley. My husband will be out of town next week so this will work out great for me to try a new recipe!!! hahaha -he is so missing out...

For Christmas I got 3 WW (Weight Watchers) cookbooks, so I'll have plenty of recipes to try out! There are a couple that I've already picked that I'll let you in on: 1. Fettuccine with Chicken and Broccoli Rabe 2. Penne with Mushrooms, Italian sausage, and Broccoli. One of those will be cooked next Wednesday. I'll let you know later which one I've picked.

That's about it for me! As you can see I really love food, other wise I wouldn't need WW! So if any one out there has any good WW recipes, please let me know! I need all the help I can get!!

My favorite quote from WW: "Nothing tastes as good as thin feels"

Thanks for reading our blog and God Bless!!!! TARA

We've been adopted!!!

Awhile ago Kristen, over at Dine and Dish, was hosting a blogging event called "Adopt-A-Blogger". It's where "Veteran" food bloggers adopt a "Newbie" food blogger and give them ideas, tips, suggestions to make their blogging experience better. The whole idea is to encourage new bloggers, support others with like minded interests, and hopefully build friendships within the food blogging community. I was so excited, I immediately jumped on board! Three on Food is just about three months old, so we definitely qualify for the newbie category.

Without further ado, I'd like to introduce you to my new blogging buddie, Andreea, from Glorious Food and Wine. She and her husband have a great blog with awesome photos! You'll have to go check it out. I can't wait to get started and learn more about this bloggin' thing!!!

We've been added to....

I'm sure you've noticed that scrollbar along the side, towards the bottom of the page. It's filled full of food blogs! Well, now our name "Three on Food" has been added!!! Yea!!! Jenn, from The Leftover Queen, started this as a way for other food bloggers to get their name out there. This Blogroll is especially designed for people who have a passion about food. If you have a blog about food, whether you cook it, or just like to talk about it, this blogroll is for you! So, if you want to join this great community of Foodies - head on over to The Leftover Queen to get started!

Chicken Curry in a Hurry...

WOW!!!! I can not even begin to explain how good this was!!! Our menu for the week kind of got rearranged. No1here was home early yesterday, so at 6pm once all the Daisies were gone, he started to make this dish. I asked him if he was crazy?! We didn't have time to make supper at this point. He said that it was called "Chicken Curry in a Hurry" and that we'd be fine. We
only ate 15 minutes past our normal suppertime of 6:30pm. So, I was pretty surprised that it came together so quickly. I have to be honest though, I was NOT looking forward to this meal. I'm not a fan of Indian food and I just knew that my kids would hate it!!! Boy, was I ever wrong! It was wonderful! All of my kids LOVED it!!! Not just one kid - ALL of them!!! The older boys had thirds and the two younger ones mostly cleaned their plates. There were absolutely no leftovers! That never happens in our house?!?! What a pleasant surprise! So, five stars all around and it definitely makes our "keeper" list!!! We didn't use the raisins and we added minced garlic to it. If you're really in a hurry you could even chop up the chicken, so it'll cook faster. Thanks again Elise for another great recipe!

Cindy's Menu

Monday - Sesame Chicken Stir-Fry - served over brown rice and egg rolls
Tuesday - Taco Ring
Wednesday - Pork Ribs - mother-in-laws recipe....they are sooo yummy AND you cook them in the oven...I'll get back with the recipe, don't have it yet. Served with baked beans and potato salad/baked potatoes--don't know yet.
Thursday - Chicken Fried Steak, mashed potatoes with gravy, salad, rolls
Friday - eat out!!
Sat/Sun - ?????

Grilled Spicy Citrus Ribs...

No1here made these ribs this weekend and they were the BEST that I have ever tasted in my life!!! They had such a unique flavor! For the recipe, head on over to Simply Recipes. Thanks Elise! :o)


We also had Summer Potato Salad, Beans, and Cheddar Beer Bread .



Kathy's Cheddar Beer Bread


1 (12 oz.) can beer, I prefer lager or a similar light beer
1/2 cup sugar
3 cups self-rising flour
1 cup of Sharp Cheddar Cheese, shredded
Butter, not margarine

Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan. Mix all ingredients well and place in pan. Bake for 1 hour. Every 10 minutes butter top of bread with small pieces of butter.

Yield: 1 loaf


** If you don't have self-rising flour - add 2 tsp. salt and 2 Tbs. baking powder to 4 cups flour. Mix well. Keep left over flour in freezer for next time.

Kathy's menu - week 10

Seems we were really ambitious last week! ;) So, we have a couple of carry-over meals.

Monday - K's b-day choice of take-out (gymnastic night).
Tuesday - Daisy meeting, so we'll probably just scrounge or do breakfast.
Wednesday - Grilled pork chops, grilled asparagus, baked potatoes.
Thursday - Chicken Curry, rice, pita bread.
Friday - Family will be coming in for the weekend... Help, I need meal ideas?!?! Anyone.... Anyone.... Anyone....................
Saturday - K's party - we'll probably go out to eat w/ everyone afterwards.

Bunko Recipes...

Well, Bunko is at my house this month. I've got lots of goodies planned!!! Here ya go Tara - hope this helps you plan your points!!! ;) See my menu for week 9 down below for the full Bunko menu!

Baked Brie with Mushrooms and Almonds

2 tablespoons butter
1 teaspoon crushed garlic
2 tablespoons slivered almonds
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon brandy
1 teaspoon dried tarragon
1 (8 ounce) wedge Brie cheese, coating removed

Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a medium saucepan over medium heat. Mix in garlic and almonds, heating until almonds are lightly browned. Stir in mushrooms and cook until tender, about 5 minutes. Cover with brandy and sprinkle with tarragon. Place Brie in a small baking dish. Pour the mushroom and brandy mixture over Brie. Bake in the preheated oven 20 minutes, or until bubbly.



Baked Vidalia Onion Dip

3/4 C. finely chopped Vidalia onions -- (3/4 to 1)
1/2 C. mayonnaise
1/2 C. grated sharp cheddar or swiss cheese
1/8 t. Tabasco sauce -- (1/8 to 1/4)
1/4 C. grated Parmesan cheese (not the powder!)
paprika -- to taste

Preheat oven to 350°F.
Mix onions, mayonnaise, cheddar or swiss cheese and Tabasco.
Spread into small baking dish or pie plate. Top with Parmesan cheese and sprinkle with paprika to taste. Bake in preheated oven at 350°F. for approx. 30 min. Serve warm with crackers like Wheat Thins, Triscuits, etc. For our group of 12 ladies - I will be doubling this recipe!

Roquefort Pear Salad

• 1 head leaf lettuce, torn into bite-size pieces
  
• 3 pears - peeled, cored and chopped
• 5 ounces Roquefort cheese, crumbled
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste
  

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

White Chicken Lasagna

1 large can cream of chicken soup
1 cup whole milk
1 tsp. Italian seasonings
1 cup butter
2 cups diced green onion
1 cup diced celery
1 clove minced garlic
1 pound cream cheese
2 cups cottage cheese
2 cups cooked, shredded chicken breast
1 small can diced pimento
12 cooked lasagna noodles
2 cups shredded Monterey Jack cheese

Mix chicken soup, whole milk, and Italian seasonings in a bowl and set aside. Saute the celery, green onion, and garlic in the butter in a skillet. Then combine the cream cheese, cottage cheese, shredded chicken, and pimentos with the rest of the above ingredients. Then layer mixture and noodles filling your oblong pan, ending with the Monterey Jack on top. Bake at 350 degrees for 25 to 30 minutes.

Luscious Slush Punch

• 1-1/4 cups white sugar
• 3 cups water
• 1 (3 ounce) package strawberry flavored gelatin mix
• 1/2 (46 fluid ounce) can pineapple juice
• 1/3 cup lemon juice
• 2 cups orange juice
• 1 (2 liter) bottle lemon-lime flavored carbonated beverage

1. In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
2. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy. (serves:25)
   

Kathy's menu - week 9

Saturday - Black-eyed Pea chowder, Jiffy corn muffins
Sunday - Hido Japanese grill for lunch, scrounge for supper ;)
Monday - Take-out (gymnastics night)
Tuesday - Bistro Chicken, Potatoes Lyonnaise, zucchini, rolls
Wednesday - Grilled pork chops, grilled asparagus, Baked potatoes
Thursday - Bunko night.......
Baked Vidalia Onion Dip w/ assorted crackers
Baked Brie with Mushrooms and Almonds
Roquefort Pear Salad
White Chicken Lasagna with Rustic Bread
A "Melinda" cake & Luscious Slush Punch - to celebrate the arrival
of Macey Paige!!!


No1here is taking over for the weekend!!! Yea!!!

Friday - Curry, rice, pita bread
Saturday - Carnitas, beans, Spanish rice
Sunday - Ribs, beans, potato salad, beer bread

This is a new favorite in our house!!! It gets 5 stars all around!!! It was so good, I had to post it tonight!

Black-Eyed Pea Chowder

INGREDIENTS

• 1 pound diced bacon
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 (15.5 ounce) can black-eyed peas with liquid
• 1 (14.5 ounce) can beef consomme
• 1 (29 ounce) can diced tomatoes

DIRECTIONS

1. In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.
2. Add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.

Slow Cooking Thursday...

This is my first time joining in on Sandra's Site for Slow Cooking Thursday! What a fun way to start 2008!!!

I've posted this on our blog here before but it's my favorite Crockpot recipe and I really wanted to share it with everyone over at Slow Cooking Thursday!

This is an OMGosh meal!!! This goes great with cheese bread!

Beef and Beer Stew

2 1/2 lbs. lean beef stew meat, cut in 1-inch cubes
1 large onion, chopped
2 cloves garlic, minced
3 carrots, cut in 1-inch slices
2 ribs celery, cut in 1/2-inch slices
2 medium potatoes, cut in 1-inch cubes
1 cup beer
1 cup beef broth, or use all beer
2 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
2 Tbs. tomato paste
3 Tbs. melted butter
1/3 cup flour

Place all ingredients, except butter and flour in crock pot; mix well. Cover and cook on low for 8-10 hours. Mix melted butter with flour; add to the stew. Taste and adjust seasonings, if needed. Turn to high and cook until thickened, about 15-20 minutes.

The results are IN...

So...tonight I made the French Onion Meatballs....served over egg noodles. I thought it was wonderful, but my kiddos didn't like it very much. The gravy was....hmmm...don't know how to put my finger on it, but more of a 'grown up' kinda gravy. Dad wasn't here to try it, so, I have no idea how he'll feel about it. Will I make it again, probably not.....

Oven Baked Chicken Parmesan

This is from my fav Italian friend...he is the best cook, Thanks Dr. B!! My husband absolutely LOVES this recipe!!

4 boneless chicken breasts
Italian bread crumbs
grated parmesan cheese
1/2 teaspoon paprika
pepper to taste
1 egg
milk

Mix dry ingredients in shallow plate. Dip chicken in egg and milk bath. Roll chicken in dry mix. Bake chicken at 375° for 25-35 minutes until done. After done cooking...to make it chicken parm, pour marinara sauce over chicken and top with a slice of mozarella cheese. Bake at 350° for 10-15 minutes until hot and cheese is melted.

YUM!!!!!!!

Velvetta Cheese Dip

This is by far the best Cheese Dip you will ever make...takes a little more time, but well worth it!!!

Dice small white onion, bell pepper (I only use like half) and a roma tomato and place in microwavable bowl with 1/4 stick of butter. Cook for 3 minutes....add 1 lb of diced velvetta cheese and 1/4 cup milk...cook (ON DEFROST --- VERY IMPORTANT) for 15-20 minutes. (start at 15 minutes and cook until all melted, no longer than 20 minutes). Add rotel (not drained) and cook (DEFROST AGAIN) for another 2 minutes. of course stir in-between cooking times.

Unfortunately, it's not a very reliable recipe, sometimes it works, sometimes it doesn't, but I'm telling you....you'll never eat it the other way again!!!!

Enchilada Suiza

This is from a friend of mine, it's our favorite Chicken Enchilada recipe ever!!!

3 cups cooked shredded chidken
1 4 oz can Old El Paso chopped green chiles
1 teaspoon salt
1 10 oz Old El Paso green chile enchilada sauce
1 5 ox can Pet evaporated milk
12 corn tortillas
2 cups shredded monterey jack cheese (I'm sure that I use more than that)

Mix together chicken, chilies and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil (or water) for a few seconds on each side until limp. Dip each tortilla in the enchilada sauce mixture, fill with 1/4 cup chicken mixture (I also add a little cheese); roll up and place seam side down in 13x9 baking dish. Pour remaining sauce over. Sprinkle with cheese. Bake in preheated 450° oven for 15 minutes, until bubbly.

THIS IS THE BOMB!!!!

"half menu"!!

Happy New Year!!
Thought I'd share a few recipes that I'll be doing this week....
Wednesday: Chicken Pot Pie the recipe is actually for Turkey, but I've always used chicken...it's our fav!!
Thursday: Quick French Onion Meatballs - this will be our taste test day!! I'm changing the jar gravy to Mushroom Soup though AND it's a crockpot recipe....I'll let y'all know how it turns out!! YUM!! Serving with egg noodles and Tara's broccoli cornbread...second time this week it's made the menu...can't get enough!!
Friday: Fried Pork Chops, butter onion potatoes and salad....
The rest of the weekend will be YOYO!!

Have a great one!!!

Southern Fried Cabbage

I made this last night for our "money luck" for the new year and I got so many compliments on it! It's really scrummy!

Southern Fried Cabbage

Cheesy Buffalo Chicken Dip

My neighbor, Mama Nise, made this yummy dip last night to bring in the new year and it was awesome! Just thought I'd share...ENJOY and HAPPY NEW YEAR!!!!!!!!!

1 pkg (8oz.) cream cheese, softened
1/2 cup blue cheese crumbs
1/2 cup blue cheese dressing
1/2 cup Frank's Redhot Buffalo Wing Sauce
2 cups cooked chicken (she used the canned chicken and it was goooood!!)

Mix ingredients in pie plate
Bake at 350 degrees for 20 minutes until hot and bubbly. Stir
Ours was served with pita chips.