CROCK POT WEDNESDAY and Butternut Squash Braised with Thyme and Cider

 

 Welcome to Crock Pot Wednesday.  Thanks for stopping by.  Join us by entering your link below.   You are free to invite others to the party. I’m anxious to hear what you have to say.

Fall is definitely in the air here in Arkansas.  I know there are still some very warm days to come, but the brisk air is a welcome reprieve (this coming from a dedicated summer person) from the 90+ degree temps and the frequent rain we have had lately.  The bluebird skies and cooler days caused me to start thinking about some of those foods that I tend to go to in autumn.  They, too, are welcomed back heartily.

This squash recipe combines three great flavors of fall: butternut squash, thyme and apple cider.  It comes from Slow Cooker: the Best Cookbook Ever.  We have enjoyed many tasty dishes from it.  This side dish is terrific with pork or chicken.  I served it with grilled pork chops that were seasoned with an olive oil – fresh thyme marinade.

1/2 cup unsalted butter, melted
1/4 cup firmly packed light brown sugar
1 cup apple cider
2 teaspoons dried thyme
4 cups 1-inch chunks peeled and seeded butternut squash

Combine all ingredients in the insert of a 5 to 7-quart slow cooker.  Cover and cook on high for 3 1/2-4 hours until the squash is tender.  Makes 6-8 servings.

I’m thrilled to receive an Honest Scrap Award from Country Lady.  She honors me with her gift.
THANKS Country Lady!!   You can click on her front door to enter her blog.

 
I’ll be back later this week to share "10 Honest Things" about myself.  The pressure is on! 

 
Kathy over at Life in the Slow Lane has been a friend of mine since college.  She and I were in the Kappa Kappa Gamma House at the University of Arkansas at the same time --- even though she is MUCH older than I:)  I’m amazed at all of her talents.  You should go visit her blog to see what I mean.  I’m presenting this SPLASH award to her.  The Splash Award is given to "alluring, amusing, bewitching, impressive, and inspiring blogs." 

Linked to:
Menu Plan Monday
Tempt My Tummy Tuesday
Tuesdays at the Table
Tasty Tuesdays

Here’s your chance to sign up with Mister Linky - Come back to see what others have entered.

PRETTY IN PINK

I wanted to introduce you to my daughter, Emily.  Isn’t she pretty in her coral pink?  Her dad says that we have the same smile.  I think hers is beautiful.  She’s worked very hard to become the lovely wife, mother and doctor that she is.  I really admire her.

You’ve met my Perfect Girl, Kate, before.  She slept through this whole photography episode with the pink bow that I insisted on planting on her bottom:)  I hope she grows up to be every bit the woman her mom is. 

For my daughter, my granddaughter, my sister, my friends – and you are included with them - please remember this:

Have you had your mammogram this year.  If not, what are you waiting for? 

Happy Pink Saturday! I’ve been visiting lots of new blogs.  You guys are fantastic!

 

 

Thanks Beverly – here’s a little award for you for hosting us! The Splash Award is given to "alluring, amusing, bewitching, impressive, and inspiring blogs.”   It was given to me by Sam over at My Carolina Kitchen, and I am passing it on to you so that you can share it with nine others.

 See you back here next week for Crock Pot Wednesday.

TIPS FOR PARENTING THE BEST STUDENTS and Ham and Cheese Muffins

I came across a newspaper article the other day written by family psychologist, John Rosemond.  It was actually a reprint of an article that was first written about ten years ago,  Apparently, he had received numerous requests from teachers to publish it again, and so he complied.

His advice, I believe, is right on the money.  This is my 28th year of teaching so I have some insight and “expertise” with this subject.

What he says, and I fully agree, is that the “best students” are not necessarily those who make the best grades.  Rather, the best students are those who come to school prepared to do their best, to accept and fulfill their assignments, and to pay attention to what is being taught.

I would be interested in what you have to say about his tips.  I am reprinting the article almost verbatim in order to make sure that I present it to you as he intended.

1.  Make it clear to your child that disobedience is not an option.  I love this quote:  “Good behavior begins at home, not at school, and not  even the best teacher can discipline a child who is not respectful of adult authority.”   Further, he says to make the rules of proper behavior clear to your child.  When the rules are broken enforce with a firm, even hand.  New research finds that a child’s level of self-control is positively associated with school achievement.

Growing up, I always knew that if I got in trouble at school, I would be in far more trouble at home.  My parents taught me to respect adults, especially my teachers, and I never thought it alright not to do so.  I remember only one time my dad going to a teacher about me.  Then it was not to question the grade I had been given but to see how he could help me at home.  My parents listened to me complain, I am sure.  But never, I repeat never, did they not support the teacher.

2.  Assign your child a fair share of day-to -day housework.    Teachers have told Rosemond that the best students are usually those who have daily chores at home.  He says that it makes sense that a child who comes to school already accustomed to accepting adult assignments will have fewer problems accepting assignments from teachers.  The more responsible a child is at home, the more responsibility he/she will demonstrate in school.  (Notice that he said a “fair share,” not to be confused with slave labor.)

I appreciate that Perfect Daughter and Perfect SIL are already giving my perfect grandchildren a certain number of responsibilities at home.  They pick up their toys.  They often set their table.  They think putting dishes in the dishwasher is fun!  Perfect Boy is four; Perfect Girl is two.

From what I have read about the Northwest Arkansas Duggar Family with their 18, soon to be 19, children, they instill this sense of task commitment early.  It’s obvious that each child has a responsibility within the family and is fully expected to carry that out.  (You can find out more about them at Discovery.com or TLC.)

3.  Limit electronic entertainment to nonschool days and even then allow no more than five total hours per week. Rosemond remarks that research shows that screen time of any sort decreases attention span.  Learning from a real-life, flesh-and-blood teacher requires being ready to answer questions, memorizing, conducting independent inquiry, transferring what you’ve learned to paper, listening to the teacher’s feedback concerning your work and correcting your mistakes.  As for television alone, a researcher once found that truly gifted children tended to watch  no more than 5 hours of television per week.  The national average is 25 hours per week per child.   IF YOU WANT YOUR CHILD TO BE AVERAGE, LET HIM WATCH A LOT OF TELEVISION.  (Read that again, please.)

Teaching is sometimes viewed as another form of entertainment.  My students probably think I’m mean because I don’t try to entertain them.  Sure, we will play a game on occasion IF it adds to the learning.  But sorry guys, we aren’t High School Musical – The Middle School Version.  We are about real life.  Note to Students: Your schoolwork is your job.  I would like for you to think that if you don’t do it, don’t participate, you won’t get paid. 

4.  Be interested in what and how your child is doing in school, but take care not to do his work for him.  THERE IS A DIFFERENCE BETWEEN INTEREST AND INVOLVEMENT. (Read that again, please.)  The interested parent says to the child, in effect, “I am concerned about your education, but it is ultimately your responsibility.”  The involved parent says, “ Your education is my responsibility.”  Unfortunately, too many well-intentioned parents have unwittingly accepted or appropriated responsibility for their children’s school work.  The result of this parental benevolence is a child who has difficulty taking the proverbial bull by the horns.  New research supports this low-involvement parenting model.

One of the most frustrating things I deal with as a teacher is when a parent takes on too much responsibility for the child’s work.  For the most part, I can tell the difference in papers written by seventh graders and those written by their parents.  Yes, it is okay to assist.  Yes, it is okay to encourage.  Yes, it is okay to offer suggestions.  But no, it is not okay to do it for them.  But you already know that.

Oh, and if your child forgets his project and leaves it at home, it probably is okay to fetch it for him the first time.  After that, I think he should know that it won’t do any good to call.  Do him a favor, allow him to learn the  consequences for his lack of responsibility.

5.  If your child’s teacher reports a problem, give the teacher---not your child---the benefit of the doubt.  As a rule, teachers are more committed to determining the welfare of children than any other class of professional.  When a teacher says your child has a problem --- academic or behavioral --- it is with your child’s best interest in  mind.  Curb the tendency to become defensive and listen with an open mind and an open heart.  You may learn something that will help you become  a better parent.

Several years ago my teaching partner  at the time (Dian) and I began requesting of parents that they write a letter to us about their child.  We asked them to tell us in a “million words or less” what made their child special.  We didn’t want grades or test scores, but rather what would they have us know about their son or daughter that we might not otherwise discover.  I have to tell you that those letters are just wonderful.  Also, I must admit that I often began to view a student in a different light after I read what was written about him.  A big regret is that not every parent takes the time to write that letter.  What a loss.  Those who do, tell me that it is a privilege.  Often they will remark that it is the first time in a long time that they have really given time and thought to  how special their child really is.  (So, if you are one of those parents who hasn’t gotten around to writing that letter, I would still love to read yours.)

Okay.  Here’s your homework.  What tips would you add to Rosemond’s? What do you do as a parent to ensure that your child has the opportunity to be the best student and person he or she can be?

An idea for breakfast:

I think breakfast is probably an overlooked meal in our harried pace.  From a teacher’s standpoint, I know the value of a good breakfast for my students.  All too often I see them with large containers of soda, chips, cookies, and even the very large size of whatever their “flavor” coffee is.  The immediate effect of that is a sugar high that only lasts a short time.

Since Hubby is our breakfast cook, I try to have things either made up or on hand that are simple for him to prepare.   This is one of those great tasting, filling muffins that works great for that.  I freeze them after baking so they are readily available. 

HAM AND CHEESE MUFFINS

3 tablespoons butter
1 medium onion, finely chopped
1 1/2 cups all-purpose baking mix such as Bisquick
2 cups (8-ounces) shredded Swiss or Cheddar cheese, divided
1/2 cup milk
2 tablespoons Dijon mustard
1 large egg
1 cup finely chopped cooked ham
poppy seeds (optional)

Preheat oven to 425 degrees.  Melt butter in a skillet over medium-high heat; add onion and saute until tender, 3-5 minutes.  Combine baking mix and half of cheese in a large bowl; make a well in center of mixture.  Whisk together milk, Dijon mustard and egg; add to cheese mixture, stirring just until moistened.  Stir in onion and ham.  Spoon into lightly greased muffin pans, filling two-thirds full.  Sprinkle with remaining 1 cup cheese and poppy seeds, if desired.

Bake at 425 degrees for 20 minutes or until golden.  Let stand 2 to 3 minutes before removing from pans.  (from Southern Living)

 

Here’s your second homework assignment: what quick, healthy and easy ideas can you share for those early school-day breakfasts?

I can’t wait to hear what you have to say.  Share your comments or, even better, link up your post on either of these subjects with Mister Linky below.

Reposted at mrsarnoldsenglishclass.blogspot.com.

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Foodie Friday hosted by Gollum

Check out her cute idea for Fall cookies:) 

CROCK POT WEDNESDAY and Gary’s Favorite Tortilla Soup

 

It’s time to sign up for Crock Pot Wednesday.  I’m eager to see what you are preparing.

This is one of THOSE weeks for us.  You know the kind of week when you are seemingly obligated for practically every afternoon and night?  In order to avoid “fast food flight,” I try to have something on hand that is easy for either one of us to warm up and have with ease.  This soup is one we both enjoy and actually improves with age.  I will make it up on Sunday evening and have ready to go in the Crock Pot on Monday morning before I leave for school.

1  large onion, chopped
4 cloves garlic, minced
2-4 Anaheim or poblano peppers, seeded and chopped
1 tablespoon cumin seed
1 tablespoon canola oil
1 1/2 cups fresh-cut or frozen whole kernel corn
2 medium tomatoes, chopped (I usually use 3-4 Roma tomatoes when homegrown tomatoes are not available.)
1 can extra hot Rotel (or your heat preference)
2-3 cans reduced-sodium, less fat chicken broth
2 cups coarsely chopped cooked chicken breast
1/2 cups snipped fresh cilantro
salt and pepper to taste
ground cumin to taste (I usually use about 1 tablespoon.)
2 cups coarsely crushed tortilla chips
1 cup shredded Monterey Jack or Mexican blend cheese
juice of one lime
tortilla chips
lime wedges
sour cream
fresh cilantro

In a large pot, cook onion, garlic, Anaheim or poblano peppers and cumin seed in hot oil for about 5 minutes or until tender, stirring constantly.  Add corn kernels, tomatoes, Rotel, 2 cans of the chicken broth, shredded cooked chicken , ground cumin, 1 cup of the tortilla chips and the snipped cilantro. ****Crock Pot adaptation:  at this point, I add everything to the slow cooker and cook on LOW 5-6 hours. **** Bring mixture to a boil, reduce heat and simmer, covered for 10 minutes.  Add additional chicken broth if necessary.  Adjust seasonings to suit your taste. Just before serving, squeeze in the juice of the lime.  

To serve, divide the remaining crushed tortilla chips among soup bowls.  (You may want more depending upon your preference.)  Ladle soup on top of chips and garnish with grated cheese,  sour cream, lime wedge and/or cilantro sprig.  Sometimes, I even add in chopped avocado.

Makes 6-8 servings.

I hope it is a good week for you.  There’s a promise of sunshine for us after too many rainy, cloudy days.  That’s a good thing:)

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CROCK POT PINTO BEANS with Sour Cream Cornbread

 

It’s time to sign up for Crock Pot Wednesdays.  I hope you will decide to join me by linking up with Mister Linky below.  I appreciate you!

 

 

 Hubby loves his pinto beans.   In fact, so do I.  Both of us grew up on them.  He is, after all, one of six children!  Bless his mom’s heart.  She did well to keep all of those mouths fed. 

We prefer our pinto beans cooked in the crock pot.  Over the years we have realized that the flavor seems so much more intense than it is when they are cooked on the stove top.  The truth is, I seldom add anything other than salt to flavor them.  They are just that good.

I wish I had an exact recipe, but I don’t.  There are some  general guidelines, however, that I can give you.  You can go from there.  Or, you can find plenty of recipes on the web.  I just don’t have one.  Isn’t this the way many of us cook?

Start with a 1-pound bag of pinto beans.   Rinse thoroughly and look through them for any pebbles, etc. (Yep.  Pebbles, etc. will be there from time to time.).  Put the dry beans in the slow cooker liner and cover with lots of water.  This is usually about 2/3 more water than beans.  We like lots of “juice” with our beans because we eat them as a bowl dish rather than as a side dish.  I do not salt at this time but rather wait until about 30 minutes prior to serving.  I don’t think it is critical either way (you will find contradictory information on this).

  I may add this ham seasoning if I’m not using a leftover ham bone; it’s convenient and certainly is lower in calories.  The addition of ham or smoked sausage is strictly your option.

Cook on LOW 8-10 hours.  You may want to check the water level and give them a stir or two until you become accustomed to how they are cooking.  Beans will vary in cooking time according to their age.  You can cook them faster on HIGH, but LOW works for me as I put them on to cook before leaving for work in the mornings.

I’m making enough this time to make Mary Lynn’s Louisiana Red Bean Gumbo (check back to get  that great recipe)  for this weekend, but for tonight we’ll be eating them with Sour Cream Cornbread and Tomato-Bacon Jam.  A warm meal for a rainy evening. 

Sour Cream Corn Bread

1/2 cup butter, melted (I melt it n the skillet.)
1 cup cream style corn
1 cup sour cream (I use well-drained Greek yogurt.)
1 cup self-rising corn meal mix
2 eggs, well beaten
1 cup finely grated Cheddar cheese (or cheese blend)
1/2 onion, grated (optional)
freshly cracked black pepper

Preheat the oven to 350 degrees.  Mix all ingredients and cook about 20-25 minutes in well greased 9-inch skillet.  The batter will be quite thick.  YUM!

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GRILLED CHICKEN SANDWICH with Pancetta, Arugula and Aioli

 

There are just times when easy meals are needed, and this is one of the sandwiches I go to for those times.  For the most part, it is all fixed on the grill which makes it even easier.  The garlicky mayonnaise and the peppery arugula add that extra-special kick to take it from ordinary to extraordinary.

Makes 8 sandwiches.

Aioli:
1 cup mayonnaise
1 garlic clove, minced
Combine the mayonnaise and the garlic to make the aioli.  Reserve.

Sandwich:
3 pounds chicken, boneless, skinless
3 teaspoons salt, or to taste
2 teaspoons freshly ground black pepper, or to taste
3 tablespoons olive oil
16 slices sourdough bread
16 slices pancetta, sliced 1/8-inch thick
1 bunch arugula, trimmed, washed and dried
tomatoes, thinly sliced (optional)

Pound the chicken breasts to an even thickness.  Season generously with salt and pepper, and brush with 3 tablespoons of the olive oil.

Preheat the grill on the highest setting.  These can be prepared indoors with a grill pan if you prefer.

Lightly brush the slices of bread with the remaining olive oil.  Grill over moderate heat until golden and crispy on the outside, but soft on the inside.  Reserve.

Grill the chicken breasts until cooked through, about 5-6 minutes on each side.  While the chicken is cooking, grill the pancetta until crispy.

Spread 1 tablespoon of the aioli on each side of the grilled bread.  Place a few leaves of arugula, 2 slices of crispy pancetta, a slice of tomato (optional) and the chicken breast on one side of the bread.  Top with the other half of bread and slice diagonally.

I usually serve this with a side salad, fresh fruit, or tomato-basil soup.  It doesn’t require anything else, however.  Optionally, I will add roasted red bell pepper or red pimento peppers.  Basil pesto is also good in place of or along with the aioli.

The original recipe came from Gourmet Meals in Minutes.

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PINK SATURDAY: Saying Goodbye to Summer

 

The End of Summer

Turn and take the summer with you to its fall.
Take away its outlook and its need--
the message of the sun at hilltop--
and hand it to the courier, who waits
to run the valleys and the shade
and hand it in good season
to its heir.
It has blessed you, truly once again
but summer goes its way, it must,
and craggy hands of autumn
seduce you fresh with promises
filled in blinding summer light,
unnoticed, not ahead.
Ahead lies cold incrimination
that faults you yet again
for missing twice the splendour.
Do not rush estival’s cool end,
for behind her is the icy breath of winter.
Hold her hot against your form
and let her breathe her lovefire on you
and make you sweat
beneath her crushing heat.
Hold her as you know
that she’ll be gone soon,
and in her place will be the snow.

Peter J. Gorham

  

  Thanks Beverly.

McCONNELL’S BARBEQUE SAUCE

The McConnell family lived across the street from us for many years.  Joe and Anne had three children – two boys and a girl – who were near the age of Perfect Daughter.  They were great playmates.

One year Joe decided to offer his boys a penny apiece for each sweetgum ball they would pick up out of his yard.  Now I don’t know what your experience is with sweetgum trees, but suffice it to say that while beautiful especially during  Fall, they produce millions of these prickly little seedpods that are tremendously painful when stepped upon.  I’ve busted my rear on more than one occasion just by stepping on them.  Joe figured he had found a way to entertain the boys for the day while Anne and I were out shopping and saving money.  It was a perfect plan until it wasn’t.

Graham and Russ decided to subcontract part of the job to Janet and Perfect Daughter who were the really diligent workers of the four.  Hubby and Joe left the kiddos to their task and went in to watch the latest football game on TV.   They were certain that their babysitting freedom had been assured. 

I’m sure you are already starting to guess the ending to this cautionary tale.  Between the four of them, and the other neighborhood recruits that became part-time employees, the Sweetgum Magnets managed to fill every bucket, pail, box and basket they could lay hands to.  Joe McConnell paid up handsomely!  (I wish I had pictures but Hubby and Joe were a tad too embarrassed to take any.)

The McConnells were transferred to Texas a few years later, and we missed seeing them so often.  They left with us their recipe for a barbeque sauce for chicken, however, that we absolutely love.  I’ve used it on pork and burgers, but it is best with chicken.  It makes quite a bit but it keeps well in the refrigerator for several weeks.  I usually just freeze what is leftover as it freezes well.

I like to make it up in the Crock Pot and let it keep warm all day.  The flavors improve as it ages.  It’s awesomely good!  We really don’t care as much for BBQ chicken prepared any other way.

McConnell’s Barbeque Sauce

12 tablespoons butter
20 ounces ketchup
8-ounces Heinz 57
5-ounces Worcestershire sauce
1/2 cup white vinegar
juice of 3 lemons
1 tablespoon salt
1-3 large bay leaves
1 teaspoon (or more) freshly cracked black pepper
1-2 ounces Tabasco (to taste)
8-ounces water

Heat over medium heat until the butter has melted.  You may allow this to simmer for about 30 minutes or refrigerate until needed.  Begin basting the grilled chicken during the last 20 minutes or grilling time.  Baste and turn frequently.  This chicken is delicious leftover.  We will eat on this for lunch all week.  That’s why I am linking it to Lunchbox Love on Ultimate Recipe Swap. 

 

 It’s time to sign up for Crock Pot Wednesday.  I’m eager to see what you have to say.  Enter with Mister Linky below.

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Labor Day, September 7, 2009 only

Wear your sports team logo to Chick-fil-A
from 10:30 a.m. to close, and get a
FREE Chick-fil-A Original Chicken Sandwich.

CHICKEN CURRY PITA: Using it up!

This week I am attempting to use whatever I have on hand from the freezer and pantry.  I had some frozen chicken breasts that I baked and used to make these tasty sandwiches for dinner on Tuesday.  Hubby teaches a college class on Tuesdays during the Fall and Spring, so I try to have something quick, light and easy ready for him after work and before he heads out.  It’s too late to eat by the time he gets home.  I like this served as a salad on spring greens as well.  It’s also great left over.

Chicken Curry Pitas

(repost of recipe)
4 servings (serving size: 2 pita halves)

Ingredients

• 3  cups  chopped roasted skinless, boneless chicken breast (about 12 ounces)
• 1/3  cup  chopped celery
• 1/4  cup  low-fat mayonnaise
• 2  tablespoons  raisins (I use dried cranberries instead.)
• 1  tablespoon  chopped green onions
• 2  tablespoons  hot mango chutney
• 1  teaspoon  curry powder
• 2  teaspoons  fresh lemon juice
• 4  (6-inch) pitas, cut in half  (You can also use pita pockets if you prefer.)
• 8  red leaf lettuce leaves
• 1/4 cup toasted slivered almonds, optional

Combine the first 8 ingredients in a medium bowl (and almonds if using). Line each pita half with a lettuce leaf. Spoon 1/2 cup chicken mixture into each pita half.  (I just used the whole pita for this dinner because mine were pretty thin.)

These are great for lunch if you wrap them well with plastic wrap so that the pita does not dry out.

This is a Cooking Light 2004 recipe that we really enjoy.    Even though Hubby isn’t crazy about curry, he likes this a bunch.  It’s a great way to use up leftover baked or roasted chicken.

I served it with a spring green mix with fresh fruit and goat cheese with a balsamic vinaigrette dressing. 

This is part of my Menu on Monday plan that is posted in the sidebar.  I hope you will give it a try. 

You are invited back next week to join in Crock Pot Wednesday.  Thanks so much to all who joined in the event this week and to those who have chosen to follow me here, on Twitter and on Facebook!  I really appreciate all of you.

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