Dining With Debbie

What's On the Menu Wednesday and CHEESE ENCHILADAS

2012-01-12T17:47:00.000-06:00

It’s been gray and dreary around here lately even though the temperatures have been fairly moderate (my kind of winter), and I felt the need for some tummy-warming comfort food. Plus spicy. Plus easy. Plus ingredients on hand. These cheese enchiladas were perfect for that.

You can actually stuff these with almost anything you have on hand – shrimp, chicken, pork, beef, veggies. Since I am trying to omit meat from two to three meals per week, I went with just cheese. That’s Hubby’s favorite anyway.

CHEESE ENCLILADAS

Salsa:
1 14-ounce can chopped tomatoes (I prefer using fresh tomatoes.), drained
1 medium jalapeno, seeded and chopped finely
1 medium red onion, peeled and finely chopped
3 Tablespoons chopped cilantro, plus extra for garnish
juice of 1 lime
salt and pepper
Mix the tomatoes, jalapeno, half of the onion, chopped cilantro and lime juice in a small bowl. Add salt and pepper to taste. Cover and set aside in the refrigerator while you make the enchiladas.

Enchiladas:
4 large flour tortillas
4 ounces Cheddar cheese, grated
5 ounces Mozzarella cheese, grated
(or any combination of your favorite cheeses)|
3/4 cup crème fraiche (or sour cream or thickened Greek yogurt)
Preheat the oven to 350 degrees. Mix the two cheeses together in a bowl. Next, warm the tortillas in a skillet for 6-10 seconds on each side. Place one tortilla on a flat surface and spread a tablespoon of salsa over it, but not quite to the edges, sprinkle 1 1/2 tablespoons of the cheese mixture, then follow this with a tablespoon of the crème fraiche. Roll the tortilla up and place it in a baking dish with the sealed-side down. Repeat this with the others, then spread the remaining crème fraiche on top of the tortillas in the dish and sprinkle the remaining salsa over the top followed by the remaining cheeses and red onion. Place the dish on a high shelf of the oven for 25-30 minutes. Garnish with the extra cilantro and serve immediately. They will become soggy if you try to hold them.

Easy and delicious.

Congratulations to Our Treasured Home for winning the Merry Merry Munchies giveaway this year. Please send your mailing address so that I can get that to you.

Please share your delicious dishes!

Congratulations to my favorite college team! # 5 in the nation!!!

Raising Godly Children: 31 Days of Praying for Your Husband

2012-01-11T21:50:00.000-06:00

Raising Godly Children: 31 Days of Praying for Your Husband: “She does him good . . .” (Proverbs 31:12a) Bless your husband by praying for him! The Apostle Paul instructed all Christians to pr...

Merry Merry Munchies–Homemade Bagels

2012-01-04T08:40:00.000-06:00

This is the final week for Merry Merry Munchies. Each entry this week earns two entries for the giveaway. Watch next week for that announcement.
We really love bagels at our house, but I try to refrain from them because they are so calorie-laden. Some of the ones that can be bought at the deli are so big that they could actually feed two or three people. When I saw this recipe in last month’s Cooking Light, I just knew that I would have to give it a try.
Awesome! That’s an overused word these days, but it certainly applies to these. I hope you will give them a try.

Real Homemade Bagels

YIELD: Serves 12 (serving size: 1 bagel)
HANDS-ON:50 Minutes
TOTAL:2 Hours, 40 Minutes
COURSE: Breads, Breakfast/Brunch

Ingredients

2 cups warm water (100° to 110°)
1 teaspoon active dry yeast
28 1/2 ounces bread flour, divided (about 6 1/2 cups)
1 tablespoon barley malt syrup
2 teaspoons kosher salt
Cooking spray
12 cups water
3/4 cup sugar
Preparation

1. Combine 2 cups warm water and yeast in the bowl of a stand mixer fitted with dough hook; let stand 5 minutes or until bubbles form on the surface. Weigh or lightly spoon 28.13 ounces flour (about 6 1/4 cups) into dry measuring cups; level with a knife. Add flour, syrup, and salt to yeast mixture. Mix dough at low speed 6 minutes. Turn dough out onto a floured surface. Knead 2 minutes or until smooth and elastic; add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.

2. Turn dough out onto a lightly floured surface, and divide into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball. Make a hole in the center of each ball using your index finger. Using fingers of both hands, gently pull dough away from center to make a 1 1/2-inch hole. Place bagels on a baking sheet coated with cooking spray. Lightly coat bagels with cooking spray; cover with plastic wrap. Let rise 10 minutes (bagels will rise only slightly).

3. Preheat oven to 450°.

4. Combine 12 cups water and 3/4 cup sugar in a Dutch oven, and bring to a boil. Gently lower 3 bagels into pan. Cook for 30 seconds. Transfer the bagels to a wire rack lightly coated with cooking spray. Repeat the procedure with remaining bagels, working in batches of 3. Divide the bagels between two baking sheets lined with parchment paper. Bake at 450° for 7 minutes. Rotate pans, and bake for 7 minutes or until golden. Cool on wire racks.

I made half of the recipe. Before the first rising, I divided the dough into six equal pieces. I flavored two of the bagels with feta and cracked black pepper and two of them with Parmesan. I brushed the tops with a thinned egg wash and sprinkled poppy seeds on two and sesame seeds on two. The other two I left plain. I plan to make some asiago cheese ones on the next round. Any other suggestions?

You can substitute molasses for the barley malt syrup. The ratio is 2/3 cup molasses to 1 cup barley malt syrup. I used 1 Tablespoon molasses in the six that I made.

They aren’t perfect, but they are mine:)

Linked to Full Plate Thursday.

Be sure to link up below for extra opportunities for the giveaway.

With the new year, I have decided to take the blog in a new directions. While I will still be sharing recipes, I want to branch out with other food-related ideas. I am going to take a hiatus from sponsoring food linky parties for a few months to see how it goes. You will still be able to link up and share so come visit often. With more and more work and family obligations, I find that I need some breathing room. I’m sure you understand.

If you have a food-related question or idea that you would like for me to explore, I would welcome hearing those.

In the mean time, Happy New Year!

Misti's Marinated Cheese

2011-12-21T10:40:00.001-06:00

My friend and co-worker, Misti, makes this beautiful dish each uear for the faculty. She serves it in a candy cane shaped dish (can we say "envy"), and it is always gone quickly. I'll be making it again this year for our Christmas Eve family time. I just know you will love it as much as well do. It's so easy and can be prepared ahead of time which is always a good thing.

Misti's Marinated Cheese

1/2 C olive oil

1/2 C white wine vinegar

3 TBSP. chopped fresh parsley

3 TBSP. minced scallions

1 tsp. sugar

3/4 tsp. dried basil

1/2 tsp. salt

1/2 tsp. pepper

3 garlic cloves(or 3 tsp. of minced garlic in the jar)

2 oz. pimento drained

1 block cheddar cheese (cut both down the middle and alternate the cheeses)

1 block cream cheese

Combine all ingredients and shake well. Pour over cheese and marinate overnight.

Serve with Ritz or other favorite crackers.

Merry Merry Munchies will continue through New Year's week. I will be drawing for the giveaway and announcing that the second week in January. Thanks so much for joining in the sharing.

Merry Christmas!

Linked to:
Menu Plan Monday
Full Plate Thursday
Tempt My Tummy Tuesday
Tuesdays At the Table

MERRY MERRY MUNCHIES and Puff Pastry Wrapped Brie

2011-12-14T08:40:00.000-06:00

Thanks to all of you for your get well wishes. I am on the mend and due for the final phase of my root canal in January.

I love puff pastry, especially Pepperidge Farm Puff Pastry (and, no I am not getting any sort of kickback from them). I used to try and make my own, but I was never quite satisfied with the results. PF never fails me. I use it for so many things. I really like to top my chicken pot pie and French onion soup with it. YUM!

This Puff Pastry Wrapped Brie is one of my go to recipes. I vary it in any number of ways. I’d love to hear of some of your favorite puff pastry ideas.

Brie in Puff Pastry

1 sheet puff pastry, thawed

1 8-ounce round of brie

1 egg

Heat over to 400 degrees. Unfold pastry onto lightly floured surface. Place cheese in the center of the pastry sheet. Fold pastry over cheese to cover. Trim excess pastry and press to seal. Save the pastry scraps to use as decoration, if desired.

Beat the egg with 1 Tablespoon of water. Brush seam of pastry with egg mixture. Place seam side down onto a baking sheet lined with parchment paper. Brush with egg mixture.

Bake 25 minutes or until golden brown, Let stand 20 minutes before serving.

Serves 6.

Merry Merry Munchies - an apology

2011-12-09T16:45:00.000-06:00

I really apologize for the lack of a post to this week’s Merry Merry Munchies. An unexpected root canal totally zapped me for the week, and I just could not get it up.

You will received two credits for linking up next week. I seriously hope you will join me then. Feel free to link up as many goodies as you desire.

Thanks for hanging in there.

Crock Pot Wednesday and Thai Red Currry Beef

2011-11-29T09:41:00.009-06:00

Thanks for joining in for Crock Pot Wednesdays. Next week we will begin our 2011 Merry Merry Munchies event. Come with your holiday favorites that you and your family and friends enjoy. Enter as often as you wish. There will be a little holiday giveaway at the end of the month. You can strengthen your chances of winning that by increasing the number of entries you have.

I was ready for something a little different when I tried this Thai Red Curry Beef. Hubby isn't wild about curry in most things, but he does like the Thai red curry paste flavor in this. I have a soup recipe that I will share soon that uses it, crab and butternut squash. Oh my! I hope you will give both of them a try and let me know what you think.

Thai Red Curry Beef

2 ½ pounds lean stewing beef, such as chuck or round cut into 1 1/2 – inch chunks

Salt and freshly ground pepper

3 Tablespoons canola oil

1 yellow onion, finely chopped

4 cloves garlic, minced

¼ cup Thai red curry paste

2 cans (13 ½ ounces) unsweetened coconut milk

2 Tablespoons Thai or Vietnamese fish sauce

2 Tablespoons fresh lime juice

2 Tablespoons packed dark brown sugar

2 cans (8 ounces) sliced bamboo shoots, drained

3 Tablespoons chopped fresh mint

Place the beef in a bowl. Sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Toss to coat evenly. In a large frying pan over medium-high heat, warm the canola oil. Working in batches if necessary, sauté the beef until browned on all sides, about 5 minutes. Remove from the pan and set aside.

Add the onion and garlic to the pan and sauté over medium-high heat for one minute. Add the curry paste and stir until it is fragrant and coats the onion and garlic, about 30 seconds. Add the coconut milk and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon. Stir in the fish sauce, lime juice and brown sugar. Bring to a boil.

Transfer the beef to a slow cooker and add the coconut milk mixture. Cover and cook until the beef is very tender and the sauce is thick but still fluid, 3 hours on HIGH or 6 hours on LOW. About five minutes before the beef is done, stir in the bamboo shoots.

Spoon the curry onto warmed plates or into a large serving bowl. Garnish with the mint and serve at once.

(If you prefer extra heat, sprinkle in a pinch of red pepper flakes when you add the beef to the slow cooker.)

Linked to: Menu Plan Monday

Full Plate Thursday

Tempt My Tummy Tuesday

Tuesdays at the Table

Crock Pot Wednesday and Pumpkin-Cranberry Custard

2011-11-22T10:28:00.002-06:00

I love Thanksgiving…the colors… the foods…the décor the blessings. This year, our Thanksgiving will be spent at the beach. It’s a time of retreat, rest and relaxation. The turkey will wait until Christmas. I’m thinking gumbo and fried shrimp.
This is a really easy dessert to whip up in the slow cooker. It incorporates many of those flavors that we typically associate with Thanksgiving, but it is definitely lighter while still having tons of flavor.

Pumpkin-Cranberry Custard

1 30-ounce can pumpkin pie filling
1 12-ounce can evaporated milk
1 cup dried cranberries (NOT cranraisins unless those are your thing)
4 eggs, beaten
1 cup crushed or whole gingersnap cookies
Whipped cream (the real stuff)

Combine pumpkin, evaporated milk, cranberries and eggs in the slow cooker; mix thoroughly. Cover and cook on HIGH 4 to 4 1/2 hours. Serve with crushed or whole gingersnaps and whipped cream.

Linked to: Full Plate Thursday
Menu Plan Monday

Crock Pot Wednesday --- Turkey in the Pot

2011-11-18T10:23:00.000-06:00

As they say, life happens. Here, finally, is this week's edition of Crock Pot Wednesday.

Continuing with our Thanksgiving theme, I'm including one I affectionately call "Turkey in the Pot." This is especially good for small families who only want just a little turkey, or it can be great for those needing some additional meat to serve to those large gatherings. This comes from Slow Cooker: The Best Cookbook Ever by Diane Phillips.

TURKEY IN THE POT

2 onions, quartered

2 medium carrots, cut into 1-inch lengths

2 stalks celery, cut into 1-inch lengths

1 large sprigs thyme leaves

1 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 cup double-strength chicken broth (I use chicken stock.)

4 strips thick-cut bacon (use applewood-smoked if you can)

One 3-4 pound bone-in turkey breast

2 teaspoons Wondra or other instant blending flour (optional)

(I also like to add in a couple of fresh sage leaves and a sprig of fresh rosemary.)

Arrange the vegetables and thyme in the insert of a 5-7 quart slow cooker. Sprinkle with the salt and pepper and pour in the broth.

Arrange the bacon to top of the turkey breast and place in the slow-cooker insert on top of the vegetables. Cover and cook on high for 3 1/2 - 4 hours, until the turkey registers 170 degrees F on an instant-read themometer. Carefully transfer the turkey breast to a serving platter and discard the bacon.

Cover the turkey breast with aluminum foil and allow to rest for 15 minutes. Strain the sauce through a fine-mesh sieve into a saucepan and bring to a boil. Whisk in the flour (if using) and bring back to a boil. Taste and adjust the seasoning.

Slice the turkey breast and serve with the gravy.

This is a great way to cook turkey breast for later use in casseroles, etc.

Thanks for stopping by. I'll look forward to what you have to say.

Linked to: Full Plate Thursday

CROCK POT WEDNESDAY–Thanksgiving in the Pot with the Best Ever Mashed Potatoes

2011-11-09T07:11:00.001-06:00

I’m sure many of you have already begun planning and preparation for your Thanksgiving meals with family and friends. For the next few Wednesdays, I will share some slow cooker dishes that you can either prepare ahead for Thanksgiving or, at least, ease your cooking on that day. I’d love it if you would share your tips and dishes for preparing slow cooker holiday dishes as well.

We love mashed potatoes at our house…well, we are in the South, ya’ know. For many of us, mashed potatoes were our first table food. I got the idea for this version from Diane Phillips and adapted it to suit our tastes. It’s a super way to prepare at least one holiday dish ahead of time giving you a little more time for other last minute details or just extra time visiting with family and friends.

The potatoes are actually prepared outside of the slow cooker and then either refrigerated or frozen to be used later. ou To be honest, I have never frozen these, but I do prepare them ahead of time and refrigerate them. I just allow extra time for the warming. It seems to me that if you can free yourself from the last minute preparation of the potatoes, then the 3 to 4 hours in the slow cooker is an easy way to go.

SLOW COOKER MASHED POTATOES

8 large baking potatoes, peeled and cut into large chunks
4 Tablespoons butter
1/2 cup freshly grated Parmesan cheese
8 ounces cream cheese, softened
1 cup sour cream
1/4 cup finely chopped fresh chives
salt and freshly ground pepper

Coat the insert of a 5-7 quart slow cooker with nonstick cooking spray or use a slow cooker liner.

Cook the potatoes in salted water to cover until they are tender when pierced with the tip of a sharp knife. Drain the potatoes and put in the bowl of an electric mixer. Add 2 Tablespoons of the butter, 1/4 cup of the Parmesan, the cream cheese, and sour cream. Beat until fluffy and light. Stir in the chives, if using. Season with salt and pepper.

Transfer the potato mixture to the slow cooker and top with the remaining butter and cheese. Cook on LOW 3 to 4 hours until the butter is melted and the potatoes are heated through.

Variations: Use 1 1/2 cups crumbled blue cheese in place of the Parmesan (Hubby’s favorite). Add 6 to 8 crumbled strips of crisply friend bacon. Add 1/2 to 3/4 cup caramelized onions. Use 8 ounces herbed goat cheese instead of the cream cheese. Use 2 ounces Boursin cheese for the cream cheese. Use Cheddar cheese in place of the Parmesan. Use Mexican blend grated cheese with a can of chopped green chilies. (Yep, good!)

There’s no end to the combinations! Be sure to join me next week for another holiday prepare- ahead dish.

Crock Pot Wednesday–Spicy Squash with Garlic- Yogurt Sauce

2011-10-25T20:12:00.001-05:00

Thanks for being here and sharing a favorite recipe on Crock Pot Wednesday. You are not restricted to slow cooker recipes at all. Please feel free to offer whatever you choose. I just know it will be delicious.

You just have to try this spicy squash dish. You can make it with pumpkin, but I prefer the texture and flavor of the acorn squash.

SPICY SQUASH WITH GARLIC-YOGURT SAUCE

1/4 cup canola oil2 1/2 pounds Acorn squash, halved lengthwise, seeded and cut into 1 1/2-inch pieces1 inch piece fresh ginger, peeled and grated1 teaspoon ground coriander1/2 teaspoon ground cinnamon1/2 teaspoon red pepper flakes
1 (14 1/2-ounce) can tomato sauce
1/2 cup sugar
salt and freshly ground pepper

For the Garlic-Yogurt Sauce:

1 1/2 cups plain whole-milk yogurt
2 cloves garlic, minced
2 Tablespoons chopped fresh mint, plus more for garnish
salt

In a large frying pan over medium-high heat, warm the canola oil. Working in batches, if necessary, add the squash and sauté until evenly browned, about 7 minutes. Transfer to a bowl and set aside. Add the ginger, coriander, cinnamon, and red pepper flakes. Sauté until fragrant, about 30 seconds. Stir in the tomato sauce, the sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil.

Transfer the tomato-sauce mixture to a slow cooker. Add the squash and stir to combine with the sauce. Cover and cook until the squash is very tender and the sauce is thick, 2 hours on HIGH or 4 hours on LOW.

Meanwhile make the garlic-yogurt sauce: Line a fine-mesh sieve with a double layer of cheesecloth or paper coffee filters. Place in a bowl and spoon the yogurt into the sieve. Refrigerate until the excess liquid has drained from the yogurt, 20-30 minutes (or overnight). Transfer the yogurt to a bowl. Stir in the garlic, 3 Tablespoons chopped mint, and 1/2 teaspoon salt. Cover and refrigerate until serving.

Spread about two-thirds of the garlic-yogurt sauce on a serving platter. Mound the curry on the sauce and top with the remaining sauce. Garnish with mint and serve at once.

Linked to:

Menu Plan Monday

Tempt My Tummy Tuesday

Tuesdays At the Table

Full Plate Thursday

CROCK POT WEDNESDAY and Taramahoota Pollo Sopa with Quinoa

2011-10-18T20:02:00.002-05:00

Thanks so much for joining me this week for Crock Pot Wednesday. I'm looking forward to what you have to say. Please don't hesitate to share if your recipe is not a slow cooker one; join in anyway. I'd love to see what you are cooking and enjoying with your friends and families.

I got a new "toy" (Hubby's term) a few weeks ago, and I have to tell you that I love this one! My friend Liz, of Just Leave It to Liz, is a personal chef and distributor for Fagor pressure cookers. I had been eyeing one for sometime, but I kept refraining from purchasing one because I have a kitchen full of pots, pans and utensils. But....here it is...in my kitchen...on my counter...and it's worth making room for. It is a slow cooker, pressure cooker and rice cooker all in one. I am not making a single cent endorsing this product; I'm just saying, talk to Santa. (Sorry about the quality of this photo, but it's a looonnnggg story.)

Liz's Taramahoota Pollo Sopa with Quinoa was the first dish I made in my new cooker. I made the soup in the pressure cooker, but I served it the next day to my teacher friends in the slow cooker. It can be prepared either way with no problem. This is such an easy soup with a mouthful of flavors. I just know you are going to love it as much as all of us do.

Taramahoota Pollo Sopa with Quinoa

Liz Bray’s recipe

Quinoa:

2 cups quinoa, rinsed well

2 ½ cups water or chicken broth

1 ½ teaspoons salt

Cook quinoa in liquid and salt for 20-25 minutes. Fluff with fork. (I like to spread mine out on a large cookie sheet and let air dry somewhat. I put it in the frig until needed. Warm before serving.)

Pressure Cooker: Cook quinoa with liquid and salt in pressure cooker set on high for 10 minutes. Quick release and fluff with a fork. Empty into a bowl to hold for soup. (I prepared mine ahead and refrigerated.)

Soup:

4 large chicken breasts, boneless, trimmed and cut into large chunks

1 large onion, chopped (I use one bag of Pictsweet frozen seasoning blend.)
1 teaspoon garlic salt

½ teaspoon ground black pepper
1 teaspoon cumin, ground

1 14 ½ ounce can tomatoes with green chilies, no salt added. (I used Mexican blend Rotel with some added petite-cut tomatoes. We would probably prefer the hot Rotel because we like “spicy.”)

1 quart chicken broth, low-fat, reduced sodium or no salt

1 large avocado, chopped (ripe)

1 bunch cilantro, stems removed, leaves coarsely chopped

1 large lime, juiced

l can black beans, rinsed (I added.)

In a large pot, add all soup ingredients except avocado, cilantro, lime juice and black beans. Cook over medium-high heat for 20-30 minutes or until chicken is done. Just before serving, add cilantro, lime juice and beans. Warm thoroughly.

Ladle into bowl over quinoa and top with avocado garnish. Cheese is optional.

Pressure Cooker: Add all soup ingredients except avocado, cilantro, lime juice and black beans. Set on High for 8 minutes. Let come down naturally for a little bit, release the pressure, remove the lid and add cilantro, lime juice and black beans. (I removed the chicken and shredded it.) Ladle into a bowl over the quinoa and top with avocado.

Slow Cooker: Add all soup ingredients except avocado, cilantro, lime juice and black beans. Set on HIGH and cook for 4-5 hours or until the chicken is done. Remove chicken from the cooker and shred. Add the black beans and heat through. Just before serving, add in the cilantro and lime juice. Serve over quinoa and top with avocado.

I would love to show you a picture, but that's part of the camera story. Another story. For another time. Just trust me on this one. It's delicious.

And with a name like Taramahoota...well, ya' know.

Linked to:

Tempt My Tummy Tuesday

Tuesdays At the Table

Menu Plan Monday

Full Plate Thursday

Crock Pot Wednesday and Hearty Beef or Pork Stew

2011-10-11T20:55:00.004-05:00

It’s definitely beginning to look like fall around here. It feels like it as well on most days.

Even though I am definitely a summer person, I love the seasonal changes. The scenery. the weather. The foods. I think the changes in our dining that come about with the seasons makes me appreciate those foods even more.

One of my go-to fall and winter meals is a good stew. I make several versions, all of which Hubby really enjoys. This particular version uses caraway seed and is delicious with pork or beef. When I make it with the pork, I usually serve it over some slightly steamed cabbage. Yum!

HEARTY BEEF OR PORK STEW

1 pound medium new potatoes, cut into eighths
4 medium carrots, sliced (2 cups)
1 onion, cut in half lengthwise, thinly silced
3/4 to l pound beef top round or pork shoulder, cut into 3/2-inch cubes
1 cup beef broth (or vegetable broth)
3 Tablespoons tomato paste
2 teaspoons paprika
1/4 teaspoon caraway seed
1 garlic clove, minced
2 Tablespoons water
2 Tablespoons cornstarch

In a 3 1/2 or 4-quart slow cooker, layer potatoes, carrots, onion and meat cubes. In a small bowl, combine broth, tomato paste, paprika, caraway seed and garlic. Blend well. Add to slow cooker.

Cover and cook on LOW setting at least 8 hours or until meat and vegetables are tender.

Thanks for joining me today. I hope you will link up a favorite slow cooker or autumn seasonal dish that you and your family enjoy.

You have to make plans to join me next week when I share my new “toy” and offer up a friends absolutely delicious Taramahoota Pollo Sopa with Quinoa. Believe me; it’s tasty!

Linked to:
Menu Plan Monday
Tempt My Tummy Tuesday
Tuesdays At the Table
Full Plate Thursday

A Word of Thanks

2011-10-08T14:36:00.000-05:00

"Your time is limited so don't waste it living someone else's life. Don't be trapped by dogma, which is living with the results of other people's thinking. Don't let the noise of others' opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary."
~ Steve Jobs

Truly an amazing man who shared this amazing gift of wisdom.

CROCK POT ‘WEDNESDAY and Southern Collard Greens

2011-10-04T19:42:00.000-05:00

My teacher friend, Becky, of The Biggest Loser fame is back in California preparing to run/walk a marathon. That’s 26.2 miles folks!

We had the best time with her last week hearing of her adventures and hanging around while the film crew was following her around. We all agreed that having a camera on the students was a really good thing.

Crock Pot Wednesday is back for another season. I am so glad that you have chosen to spend some time with me today. If you came looking to share with What’s On the Menu Wednesday, please go ahead and do so. I’m not picky except that I really like good food however it might be prepared. You are always welcome to join in the dinner party.

Collard greens are highly nutritious staple green vegetable. Collards are one of the most popular members of the brassica family, closely related to kale and cabbage. They contain multiple vitamins and have been shown to reduce cholesterol. Plus, they are great for weight loss. All of that adds up to A+ to me.

One of the keys to preparation is cleanliness…gotta’ get those greens really clean. Rinse and then rinse some more. I do this even if I buy them already bagged at the grocery. Remove the coarse stems and center ribs, then rinse and drain again. Dry completely and do a coarse chop.

Southern Collard Greens

2 teaspoons canola oil
1/4 pound pancetta, finely chopped (can substitute thick bacon or ham)
5 – 6 pounds collard greens
freshly ground pepper
1/2 teaspoon red pepper flakes

In a small skillet over medium-high heat, warn the oil. Add the pancetta and cook, stirring often, until browned, about 6 minutes. Transfer to a paper towel-lined plate and set aside.

Transfer the greens to the slow cooker and add 4 quarts water. Cover and cook, stirring occasionally, until the collards are soft and creamy, about 2 hours on LOW.

If any liquid remains, drain the greens before transferring them to a serving bowl. Season with pepper and stir in the reserved pancetta and red pepper flakes.

Serve warm. Is usually serve mine along side pork loin or pork chops with a side of carrots or sweet potatoes. Nothing says autumn more than that for me.

This same recipe works very well with turnip greens, sorrel, kale or cabbage.

Be sure to link up with Mister Linky. I’m looking forward to what you have to say. You will want to join me next week when I share my new “toy” with you.

Linked to:
Menu Plan Monday
Tempt My Tummy Tuesday
Tuesdays At the Table
Full Plate Thursday

WHAT’S ON THE MENU WEDNESDAY and German Pancakes

2011-09-27T17:46:00.000-05:00

I hope you are following the journey of my friend and fellow teacher, Becky, as she participates in this season's The Biggest Loser. We're having a remarkable journey with her.

At the lake this weekend, I was remembering a breakfast that was always a fun one to make. I decided that the Perfect Ones might enjoy it as much as Perfect Daughter always did.

Perfect Girl helped me cracked the eggs and whip up the batter for this German pancake (AKA Dutch Baby). Perfect Boy was content to let us do the work, but he did agree to turn on the oven light so we could watch it rise in the oven. Yep, all male:)

GERMAN PANCAKE

Makes 2 to 4 servings:
3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly-squeezed lemon juice
Powdered (confectioners') sugar

*Bread flour is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be substituted but the results won't be as spectacular.

Makes 4 to 6 servings:
6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly-squeezed lemon juice
Powdered sugar

Have eggs and milk at room temperature. Melt the butter in your baking dish (I use a cast iron skillet or an 11 x 13-inch baking dish if making the larger amount.) while the oven is preheating to 425 degrees.

Beat the eggs until frothy. Slowly beat in the vanilla, cinnamon and lemon juice. Add the melted butter a small amount at a time while beating otherwise the eggs make cook! Add the flour while whisking steadily.

Pour the egg mixture into the hot baking container and cook for approximately 20-25 minutes.

Serve immediately with a dusting of powdered sugar. The pancake will deflate immediately upon removal from the oven. Maple syrup is an additional option.

Be sure to turn on the oven light and watch. Your children will love it.

I’m glad that you chose to spend some time with me today. I look forward to what you have to say.

Linked to:

Tuesdays At the Table

Tempt My Tummy Tuesday

Full Plate Thursday

WHAT’S ON THE MENU WEDNESDAY with Shrimp Scampi and The Biggest Loser

2011-09-20T19:04:00.002-05:00

Before sharing this week’s delicious dish, I just have to let you in on some exciting news.

Since last May, my next-door teacher has been in California and various other locations as a participant in this year’s The Biggest Loser television program. Becky applied as a team participant along with her son. While he was not selected to participate, she was! It couldn’t have happened to a nicer person.

We anticipated her return last week. Wow! does she look fantastic. She has lost a total of 66 pounds thus far. Tonight is the first session of this year’s program.

I hope you will follow along as the season progresses and join me in wishing her every success. We’ll know the final results in December.

We’re all wearing our “Team Becky” Biggest Loser t-shirts and wishing her all good things.

SHRIMP SCAMPI

2 pounds unpeeled large shimp
3 Tablespoons stick margarine or butter
1 cup chopped red bell pepper
8 garlic cloves, crushed
1/2 cup dry white wine
1/4 cup minced fresh parsley
1/2 cup freshly-squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon paprika
6 (2-ounce) slices French bread

Peel shrimp, leaving tails intact. Butterfly each shrimp, cutting to, but not through, the back of the shrimp. Arrange 8 shrimp, cut sides up, in each of six gratin dishes on a baking sheet and set aside.
Preheat the broiler.
Melt margarine in a medium skillet over medium-high heat. Add bell pepper and garlic; saute 2 minutes. Remove from heat; stir in wine, parsley, lemon juice, salt and pepper.

Spoon wine mixture evenly over shrimp; sprinkle paprika over shrimp. Broil six minutes or until shrimp are done. Serve with crusty French bread.

Yield 6 servings.

If you don’t have gratin dishes, place shrimp in a 13 x 9-inch baking dish. Pour wine mixture over shrimp and broil as directed.

A side salad will complete the meal.

Thanks for joining me for this week’s What’s On the Menu Wednesday. I also hope you will join me in supporting Becky in this season’s The Biggest Loser. She’s terrific!

Linked to: Full Plate Thursday

WHAT’S ON THE MENU WEDNESDAY and War Eagle Mill Bean Palace Pecan Cobbler

2011-09-13T20:09:00.001-05:00

I recently wrote about The Bean Palace Restaurant at War Eagle Mill in Rogers, Arkansas over at Deb Eats, my new restaurant review blog. I hope you will check it out. The mill is such a fun place, especially in the fall when the trees are at their absolutely gorgeousness.

One of the dishes that the Bean Palace Restaurant at War Eagle Mill is so famous for is their Pecan Cobbler. Oh my! I’ll just warn you up front, this is not a dish for the faint of heart or calories. It’s loaded. Do yourself a favor thought make it for a good friend or neighbor who will be willing to share a small bowl bowl but who will absolutely forbid you to take a bite beyond that!

It’s just that good.

War Eagle Mill Bean Palace Pecan Cobbler
2 1/2 cups light corn syrup 2 1/2 cups granulated sugar 1/3 cup butter, melted 1 tablespoon vanilla extract 5 eggs, slightly beaten 3 cups pecans, coarsely chopped

Cobbler Crust 1 cup oat flour ( 1 cup regular oatmeal processed to a fine powder) 1 cup unbleached flour ( all-purpose flour will work) 1/2 cup butter 1/4 teaspoon salt 1/4-1/2 cup cold water

Directions

Pre-heat oven to 350º.
Spray a 13 X 9 inch pan with cooking spray.
In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined.
Pour 1/3 of this filling mixture into the bottom of the prepared pan.
Add pecans to the remaining filling mixture and set aside while preparing crust.
In medium sized bowl combine the two flours and salt.
Cut cold butter into small pieces and add to flours.
Combine butter into the flour using a fork or pastry cutter.
Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together (I only used 1/4 cup water but the original recipe called for 1/2 cup).
Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky.
Roll out dough into a 13 X 9 inch rectangle.
Carefully pick up the rolled dough and place in the pan on top of the filling mixture.
Pour the remaining filling mixture with the pecans onto the top of the dough.
Bake for approximately 50 minutes or until the center begins to set.
Remove from oven and let cool for about 20 minutes.
Serve warm or at room temperature. Oh…add a spoonful of your favorite vanilla ice cream to cut the sweetness.

Thanks for dropping by and linking up.

Linked to: Full Plate Thursday

Tusk and Trotter Giveaway at NWAfoodie.

2011-09-11T13:04:00.001-05:00

nwaFoodie: 2nd Anniversary giveaway week: Tusk & Trotter in B...: (It’s Day 6 ) Tusk & Trotter . Off the square in downtown Bentonville. Have you dined there yet? My husband and I went recentl...

WHAT’S ON THE MENU WEDNESDAY and Go Hogs Crawfish Soup

2011-09-06T19:06:00.001-05:00

WOO PIG SOOIE!

I just had to get that out of the way. Our first Razorback game of the season is this Saturday. Everybody is so excited about the potential for this year’s team.

Now…

I’m a cookbook collector. I read cookbooks like many people read novels. Crazy, huh?

I have been trying to trim my collection down over the past year, but it’s hard. It’s sorta’ like going through your child’s school and art work. What’s not to love about each piece?But there comes a time…

One cookbook that I will definitely hold onto is The Arkansas Classic Country Cookbook by Ruth Moore Malone and Bess Malone Lankford. No, it’s not a James Beard award winner, but it reminds me so much of the growing-up times with my grandmothers. They were both excellent cooks, but I don’t think either one ever used or even owned a cookbook. They knew how to make do and did so with fresh and flavorful bounty available to them from the fields, the woods and the streams. They also knew how to use the lard, the bacon fat and the salt!

One of the recipes from this book is for Crawfish Soup. Yep, we eat crawfish (AKA crawdads, mudpuppies, ditch dwellers) at our house. Granted, these are farm raised, harvested and cooked…there’s only so much I’m willing to harken back to the “good old days.”

This soup is hearty and not so light, but it is good. I have indicated a few of the changes I have made to Malone and Lankford’s original recipe in italics. I hope you’ll give this a try.

In case you were wondering what a crawfish was….

Go Hogs Cream of Crawfish Soup

2 1/2 cups cooked crawfish
4 cups milk
I used 2 cups Half and Half and 2 cups 2% milk. 4 Tablespoons butter
2 Tablespoons flour
1 pint heavy cream
Salt and pepper
2 Tablespoons sherry (optional) 1 to 2 teaspoons red pepper flakes
dash Worchestershire
dash Tabasco
2-3 green onions, finely chopped

Shred crawfish (chop in food processor) and combine with milk in a double boiler. Add red pepper flakes, Worchestershire, Tabasco, and green onions. Simmer for 30 minutes.

Melt butter in a large saucepan (bring out the microwave), stir in flour, then cream. Cook while stirring until thickened. Remove crawfish and milk from heat and stir into cream mixture a little at a time so that it does not curdle. Season with salt and pepper to taste. Add sherry just before serving. I seldom add the sherry just because I don’t usually have it on hand. While it adds a notch of flavor, it isn’t essential.

Serves 8 to 10.

Thanks for joining me today for this week’s edition of What’s On the Menu Wednesday. I sure am glad that you choose to spend part of your day with me.

Linked to:
Mouthwatering Mondays
Menu Plan Monday
Tempt My Tummy Tuesday
Tuesdays At the Table
Full Plate Thursday
Time Out Tuesday

There was a fluke in this past Wednesday's posting. For those of you who came looking, I apologize and hope that you will link up this week.

WHAT’S ON THE MENU WEDNESDAY and Grilled Eggplant and Parmesan Salad

2011-08-23T19:23:00.002-05:00

Even as an experienced cook and an empty nester who should have gobs of time on her hands to plan and prepare meals, I sometimes just flat dab don’t. Blame it on a hectic schedule or a lack of foresight…or whatever life brings my way, it just happens.

Knowing that, I try to keep lots of fresh fruits and vegetables on hand with tons of salad ingredients. Hubby, fortunately for my sake, is good to go most evenings with a supper salad. One of our favorites it this grilled eggplant and parmesan salad that works for us as a meal, especially in the heat of summer.

GRILLED EGGPLANT AND PARMESAN SALAD

3/4 cup fresh bread crumbs
2 Tablespoons olive oil
salt and pepper to taste
2 Tablespoons Parmesan, grated
1 Tablespoon chopped fresh basil
1 teaspoon lemon zest, minced
4 slices eggplant, 1/2"” thick
8 slices tomatoes, 1/2” thick
4 slices fresh mozzarella, 1/4” thick
1/2 cup balsamic vinaigrette
6 cups arugula or spinach

Preheat grill to high. Toast crumbs in oil in a skillet over medium-high heat, about 2 minutes, stirring often; transfer to a bowl. Add Parmesan, basil and lemon zest.

Brush both sides of eggplant and tomato slices with some of the vinaigrette, then season them and the sliced mozzarella with salt and pepper.

Grill the eggplant until cooked through, 3-4 minutes per side and tomato slices 1 minute per side. Place a slice of eggplant on each of four tomato slices, then top with a slice of mozzarella and the remaining tomatoes. Cover the grill and cook just until cheese starts to melt, 1-2 minutes.

Toss arugula or spinach with 1/4 cup of the dressing and divide among 4 plates. Top with eggplant stacks and sprinkle with bread crumbs. Drizzle with additional vinaigrette, if desired.

I usually serve this with a crusty a garlic loaf or bread sticks.

Brag Time: One of my students from last year and already a terrific budding chef has just started his cooking blog. You just have to go check it out! Cooking With Charlie J He's not afreaid to tackle anything! I'm not sure his mother knows just how lucky she is. I've offered a bedroom at my house:)

Thanks so much for joining me this week. I look forward to what you have to say.

Linked to:Menu Plan Monday
Tuesdays at the Table
Full Plate Thuirsdays

WHAT’S ON THE MENU WEDNESDAY with Gremlins and Hummus

2011-08-16T19:54:00.002-05:00

I won’t even begin to go into the gremlins that have gotten into my computer and, therefore, my blogging lately. Let’s just say it hasn’t been pretty.

I hope all is fixed, including Blogger, and What’s On the Menu Wednesday really is back up and running.

Thanks so much for being here.

One of my favorite and all-time easy meals is what we call The Greek Plate. It’s light, flavorful and filling which is perfect for these hot and busy days we’ve been having. Typically, it’s a plate of olives, capers, tomato-cucumber-parsley and onion salad, a good feta cheese, and a really spicy hummus. I serve a favorite pita bread (not pita pockets) alongside for scooping. So satisfying without fussiness. Sometimes, for Hubby, I might have some anchovies, sardines or smoked salmon with it. Usually, that isn’t really necessary. I think you will really enjoy this spicy hummus.

Judy’s Spicy Hummus

1 14-ounce can Great Northern beans
1 14-ounce can garbanzo beans
2 Tablespoons tahini
1 teaspoon red pepper flakes
2 teaspoons cumin
2 teaspoons ground coriander
1 teaspoon garlic
1/2 teaspoon salt
1 lemon, juiced
1 Tablespoon olive oil
1/3 cup water

Process all ingredients except water in a food processor. Begin gradually and add water as needed for a smooth, but not too thin, consistency. It usually takes 3-5 minutes. The key is to blend it well without making it soupy.

I have added a roasted red pepper in the past for a difference taste. I usually just use the ones packed in a jar and add it slowly as the beans, etc. are blended and before the water is added.

I’m toying with the idea of adding wilted spinach and artichoke hearts. What do you think?

Again, thanks so much for your patience and for hanging in for What’s On the Menu Wednesday. I’m looking forward to all that you have to say.

Linked to:
Full Plate Thursday

WHAT’S ON THE MENU and Super Easy Beef and Bean Burritos

2011-08-02T17:10:00.001-05:00

Our week at the beach was such a great one. Hubby and I are very fortunate that we get to spend that quality time with family, especially our Perfect Ones. It was a restful, fun-filled week in a gorgeous area, The Outer Banks of North Carolina. We will definitely return.

It was an eventful week as well. Perfect Boy lost not just one but two front teeth during the week. We knew that the teeth were just barely hanging on, but PB would not let anyone pull them which was somewhat surprising since he had been mourning the fact that all of his close buddies had already lost teeth before him. When the first one came out while biting into a piece of bread, PB was in shock. Poor thing. It was such a surprise that there were tears to follow. With lots of hugs, kisses and reassurances, the tears ceased and the laughter set in.

Perfect Girl was her usual surprising self. We never quite know what she might do or say. She was born “maternal” and always has one of her babies in tow. On one of our trips to the local toy store, she chose a toy for her “baby” rather than something for herself. (She has a trunk that is filled with things she’s saving for her “baby” --- not one of her dolls but a real baby that she plans to have one days. Since she is only four, I hope that day is quite a few years from now!) When she doesn’t have a doll to mother, she fills in by mothering her big brother. He’s usually willing to let her dress and feed him ------ he’s not in to work.

This was the scene that greeted me one afternoon when I looked up from my book ---

I thought she was pretty creative myself. Did I mention that even though she’s a tough cookie, she’s a prissy one as well? A girl’s gotta’ do what a girl’s gotta do to get rid of that sand!

I wish you could really see just how beautiful this sunrise was. It was beyond amazing. One of the things I enjoy at the beach, it that early morning quiet time. This was my reward for getting up at 5:30. So worth it.
I hope you’ve had the opportunity to spend time with your perfect ones and are staying cool. We’re projected to reach 113 degrees today.
Here’s a quick, easy and cool way to serve up filling meal:

Beef and Bean Burritos

8 flour tortillas (7-inch)
1 pound ground beef
1 cup chopped onion
1 teaspoon minced garlic
1 can (15-ounce) black beans, drained and rinsed
1 cup thick and chunky prepared salsa
1 teaspoons ground cumin
1 bunch cilantro
2 cups shredded Mexican blend or Monterey Jack cheese

Wrap tortillas in foil; place on center rack in oven. Heat oven to 350 degrees; heat tortillas about 15 minutes.

While the tortillas are warming, prepare the burrito filling. Combine the beef, onion and garlic in a large skillet; cook over medium-high heat until the beef is no longer pink, breaking the meat apart with the back of a spoon. Pour off drippings.

Stir beans, salsa and cumin into the beef mixture; reduce heat to medium. Cover and simmer for 10 minutes, stirring once.

While the filling is simmering, chop enough cilantro to measure 1/4 cup. Stir into the filling. Spoon filling down the centers of the tortillas; top with cheese. Roll up and serve immediately.

Thanks for dropping by. I hope you will choose to link up with Mister Linky and share a favorite or two.

WHAT'S ON THE MENU WEDNESDAY The 2011 Beach Edition

2011-07-27T05:44:00.001-05:00

You know how much I love the beach anytime, anywhere. I especially love being at the beach with all of the Perfect Ones. With Perfect Boy and Perfect Girl, there's always a new way of exploring what the sand and surf have to offer. PG thinks every shell she finds is of museum quality and worthy of taking home. PB, who just turned 6 this month, explores every crab hole along the shore when he's not busy jumping waves or playing beach baseball. PG, well...she's content making princess castles from seashells. And just being beautiful.

We pretty much make relaxing our major focus when we're here, and I must say thT we've become experts at that over the years. That includes our efforts at the stove. After all, the mommas are due a vacation as well, ya' know! We will pretty much hang in for breakfast and lunch, but we like to explore the locals at dinner. Perfect Daughter has become a foodie detective like her mom when it comes to finding the best in local cuisine. Hubby and PSiL are all too willing to sample our suggestions from the menus. It's nice that they are willing to foot the bill

I'm posting this week from my new IPad, and our wifi is sketchy at best so this is a really abbreviated post. I still hope you will linky up and share a favorite. I will try to figure out how to use this device and fill in the details of our trip soon.

Hope you are enjoying these last few days of summer break. Thanks for being here.

WHAT’S ON THE MENU WEDNESDAY and Fajita Steak Salad

2011-07-20T07:29:00.000-05:00

Thanks for dropping by for a visit. I’m so glad that you chose to spend some time here today. I’ll look forward to what you have to say and share.
We continue to experience very hot weather with little or no rain. It’s sad to see the crops already dead in the fields, and I feel so sorry for our farmers and cattlemen. Unfortunately for all of us, we will continue to experience this drought in the supermarkets during the coming months.
An easy and relatively inexpensive meal that we often enjoy is a filling and nutritious salad. This Fajita Steak Salad is so delicious that you won’t feel like you have missed out on a thing.

Fajita Steak Salad

3/4 cup thick steak sauce (I use Lawry’s or Kroger’s Bold and Spicy)1/2 cup mild (or your heat preference) thick and chunky salsa
3 Tablespoons vegetable oil, divided
2 Tablespoons red wine vinegar
2 cups thinly sliced red, yellow, and/or green bell peppers
1 cup thin onion rings
2 cloves garlic, minced
1 pound cooked steak, cut into julienne strips (about 2 cups)
4 cups torn mixed salad greens
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup sliced pitted ripe olives
Tortilla chips

In a small bowl, blend steak sauce, salsa, 2 Tablespoons oil and vinegar; set aside.
In a large skillet, over medium-high heat, saute, peppers, onion and garlic in remaining 1 Tablespoon oil until tender. In a large nonmetal bowl, combine the pepper mixture, steak and steak sauce mixture. Cover and refrigerate until serving time.
To serve, toss chilled steak mixture with salad greens, cheese and olives. Serve with the tortilla chips.
Serves 4 – 6.

WHAT’S ON THE MENU WEDNESDAY and Stuffed Chayotes

2011-07-12T12:36:00.000-05:00

This is the picture that greeted us on our way home from the lake on Sunday! I love Summer, but this heat is…well, HOT! I’m looking for all sorts of ways to get meals on the table without much cooking.

This idea for Stuffed Chayotes caught my eye when I was searching for some new side dish ideas. It was hearty enough for a light lunch or dinner alongside a cool and refreshing salad. I’ve also served it with grilled fish, and it was delicious that way as well.

Stuffed Chayotes

2 large chayotes, cut in half lengthwise
2 Tablespoons butter
1/2 cup chopped onion
1 clove garlic, minced
1 large tomato, peeled, seeded and chopped
2 Tablespoons chopped fresh parsley
1/2 cup cooked whole kernel corn
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded Cheddar cheese

Cook chayote halves in 1inch of boiling water in a large covered skillet 20-25 minutes, or until tender. Drain. When cool, remove the pulp, leaving 1/2-inch shells; coarsely chop pulp and edible seeds, Melt butter in the large skillet over medium heat. Brush half of the butter inside chayote shells. Add onion and garlic to remaining butter in skillet; cook until onion is tender. Add tomato and parsley; simmer 5 minutes or until liquid has evaporated. Remove from heat; stir in corn, salt, pepper and chayote pulp.

(I actually did all of the above in the microwave.)

Prehat the oven to 375 degrees. Plate chayote shells in greased shallow baking pan. Evenly fill shells with corn mixture; top with cheese. Bake, uncovered, 15 minutes or until chayotes are hot and cheese is melted.

(I just put them on the grill to bake. I have also used my toaster oven to bake them with equal success.)

Makes 4 servings.

You can substitute yellow squash, pattypan squash or zucchini for the chayotes if you prefer. The filling would probably fill 6-8 6-inch squash or 8 large pattypans. Cook the squash in boiling water just until tender; turn out onto a cloth to drain before filling.

I’m thinking about spicing up the recipe with some minced jalapenos and, perhaps, adding in some black beans. That’s a meal!

I’m glad you are here for this week’s What’s On the Menu Wednesday. I’d love to hear all about your ways of keeping it cook in the kitchen during our summertime heat. Thanks for linking up with Mr. Linky.
I hope to be visiting more of you this week. Perfect Boy’s birthday celebration is behind us, so I should have some spare time this week. I think he really enjoyed his tubing and fishing birthday!

WHAT’S ON THE MENU WEDNESDAY and Peach Glazed Pork Loin

2011-07-06T17:10:00.001-05:00

It’s that time again. Time to share your favorites on What’s On the Menu Wednesday. I really appreciate your willingness to link up and/or try some deliciousness.

I hope everyone had a safe and fun-filled Independence Day. It was such a nice, long weekend, and our weather cooperated. It was definitely hot, but since we were at the lake, hot was a good thing. We were able to enjoy lots of fireworks shows around us from our deck. It was the best of both worlds --- lots of boom, sparkle and bang --- no expense.

We grill all year round, but like so many of you, we use it very orten in the spring and summer. One of our favorite menus is this one with pork loin and fresh peaches. (Our Arkansas peaches are in season and are so delicious.) Even the side items of asparagus, fresh sweet corn and baked potatoes were done on the grill.

Peach Glazed Pork Loin

1/2 cup onion, diced
1 Tablespoon garlic, minced
1 Tablespoon ginger, minced
1/4 teaspoon red pepper flakes
1 1/2 cups peach juice or nectar
1 cup sliced fresh peaches (you can use frozen)
1/2 cup peach preserves
1/4 cup ketchup
1 Tablespoons apple cider vinegar
1 Tablespoon honey
2 teaspoons fresh lime juice
1 cinnamon stick
1 2-pound boneless pork loin roast, trimmed, seasoned with salt and pepper

Sweat onion, garlic, ginger and red pepper flakes in 1 Tablespoon olive oil in a saucepan over medium-low heat until soft, about 5 minutes. Add nectar and increase heat to medium-high and simmer until reduced to 1 cup, about 10 minutes.

Stir in remaining ingredients (except pork loin), reduce heat to medium, and simmer slightly, 10 minutes. Discard the cinnamon stick. Reserve 1/2 cup of the sauce for basting the roast during cooking, then transfer the remaining sauce to a bowl, cool and cover with plastic wrap. This can be stored up to one week in the refrigerator.

Grill the pork loin first over direct heat to sear the top side, about 5 minutes.

Baste with 1/2 cup reserved sauce, then transfer to indirect heat. Roast, turning to baste every 10 minutes, until an instant-read thermometer inserted in the center registers 155 degrees, 45 minutes to 1 hour. Remove from the grill and let rest 5 minutes. Cut inte 1/2-inch thick slices. Serve with the remaining sauce and your choice of sides.

Grilled side items:
Asparagus – Trim off the woody ends then toss with olive or grapeseed oil, salt and pepper. Grill over direct high heat for about 3 to 5 minutes. You can also dust with yarlic powder while cooking if you like.

Corn on the Cob – Shuck ears, trim the ends and halve crosswise, if desired. Toss with olive or grapeseed oil, salt, pepper and garlic powder. Grill over direct high heat about 10 to 15 minutes, turning often. I like to sprinkle these with fresh thyme and/or chopped rosemary half way through the cooking.

Grilled Baked Potatoes – Wash and dry russet potatoes, then rub with olive oil, salt and pepper. Grill over indirect heat 45 minutes to 1 hour.

So easy. So delicious. My kind of summer.

I’m looking forward to what you have to say.

Linked to: Menu Plan Monday

WHAT’S ON THE MENU WEDNESDAY and Grilled Eggplant, Tomato, Mozzarella and Basil Stacks

2011-06-28T14:08:00.000-05:00

Welcome to this week’s edition of What’s On the Menu Wednesday. I’m glad you are here; I look forward to what you have to say.

It’s so dry in Arkansas that the Baptists are starting to baptize by sprinkling, the Methodists are using for the wine to turning wet-wipes, the Presbyterians are giving out rain checks, and the Catholics are praying for the wine to turn back into water!

(That’s not original with me, but it was just too good not to pass it along.)

It has been very hot June in Arkansas…and dry. When it’s like this, I turn to my “cool” menus...lots of salads, grilled meats and veggies…are on my table these days

My tomatoes aren’t setting blooms very well due to the warm nights. When it doesn’t get below 70 degrees at night, I don’t have a good tomato crop. I found some heirloom tomatoes at Fresh Market and combined them with some fresh mozzarella and eggplants that I picked up at the Farmers’ Market in Bentonville and basil from my herbs to make these stacks. For us, it became a meal. It would also serve as a rather hearty salad served alongside a grilled meat or some pasta.

GRILLED EGGPLANT, TOMATO, MOZZARELLA AND BASIL STACKS

3 medium Italian eggplants
3 red, yellow, or combination large heirloom tomatoes
4 large balls of fresh buffalo mozzarella (1 pound)
salt and pepper
1/4 cup extra virgin olive oil
20 whole, large basil leaves
3 cups spicy tomato sauce

Slice eggplant, tomatoes and mozzarella into 1/2-inch rounds for a total of 12 slices of each. Place eggplant on a rack for about 30 minutes and salt both sides to pull out some of the water. Pat the eggplant dry and season with pepper. Salt and pepper the tomatoes.

Brush the eggplant and tomatoes with olive oil. Grill the eggplant and tomato on a hot grill 1-2 minutes per side.

To assemble, layer eggplant, tomato and several basil leaves, making sure each layer is visible from the side. Top the stack with mozzarella. Repeat the stacking, finishing with a basil leaf for garnish. To serve, place a pool of your favorite spicy tomato sauce on each plate and top with vegetable stack.

Makes 6 servings.

Be sure to link up below and share a summertime favorite.

(We actually got a day-long rain today! Hooray!)

WHAT’S ON THE MENU WEDNESDAY and Original Caesar Salad

2011-06-14T20:39:00.004-05:00

Thanks so much for joining me for What’s On the Menu Wednesday this week. I really appreciate your hanging in there with me for the past several weeks. It’s been so busy ending the school year and here at home as well. I’m through with inservice workshops until next week, so I’m looking forward to a few days of rest and relaxation.

One of our all-time favorite salads is an original Caesar Salad. It’s unlike so many that are called “Caesar Salad” in today’s restaurants. It’s origination is somewhat disputed, but I’ll leave it to you to do a little investigation on your own. One of the best resources is here at Food History. It really doesn’t matter to me who invented it; I just will keep on making it and enjoying it.

I first learned to make a Caesar Salad from my 1968 Better Homes and Gardens New Cook Book. I made it that way for several years before trying the addition of anchovies. Thus began a new love affair. (Just don’t tell the purists.)

Ingredients:
1/2 to 3/4 cup homemade croutons (see directions below)
Garlic olive oil (see directions below)
1 coddled egg (see directions below)*
1 to 2 teaspoons finely-chopped garlic (1 to 2 medium cloves with inner green germ removed)
1 - 2 anchovy fillets, mashed**
Pinch of kosher salt
2 tablespoons (1/2 lemon) freshly-squeezed lemon juice
3 drops Worcestershire sauce
6 tablespoons extra-virgin olive oil
4 tablespoons (1/4 cup) shaved Parmesan cheese (Parmigiano Reggiano)
1 head Romaine lettuce, hearts and tender leaves only
Coarsely-ground black pepper

** Use only good-quality Spanish or Portuguese anchovies in your dressing. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet). More anchovy fillets may be added according to your personal taste.

Garlic Olive Oil: Prepare one to several days early. (I keep this made up regularly.) Slice 6 cloves garlic lengthwise in quarters; let stand in 1 cup olive oil. I put mine in a glass canning jar.

Homemade Croutons:

Preheat oven to 375 400-F.

Trim the crust (or not) from day-old peasant-style bread (Italian or French bread) and dice into 3/4-inch cubes.

Toss with enough garlic olive oil to coat, but not drench. Sprinkle lightly with salt and spread out on a baking sheet.

Bake approximately 10 to 15 minutes or until just golden brown. Halfway through the baking time, give the pan a shake to make

sure the croutons toast evenly. Remove from oven and completely cool croutons. Store in an airtight container.

Coddled Eggs:
Coddling causes the yolk to become slightly thickened and warm.
Basically, I use two methods.
Method 1: Place room-temperature eggs gently into boiling water. Remove from heat; cover and let stand 1 to 1 1/2 minutes. Immediately cool in cold water.

Method 2: Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled).

Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside.

Caesar Salad dressing:
Before you start, stick the salad plates and salad forks in the frig.
Mash together the garlic, anchovy, and salt until blended. (Okay, so it’s not pretty…but it’s good!)

Whisk in the lemon juice and Worcestershire sauce.
Whisk in the coddled egg until the mixture is thick, approximately 1 minute (this enables the lemon juice to "cook" the eggs).
Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other.

Assembling:

Separate the Romaine leaves and discard the coarse outer leaves. Wash, drain, and pat with paper towels or spin dry the remaining leaves.

Note: Prepare ahead of time and refrigerate until ready to use. Tear or cut into bite-size pieces and set aside. (Purists would tell you that the leaves must remain whole. I actually cut mine! For shame.)

In a large wooden salad bowl, add 1/3 of the prepared Caesar Salad Dressing and toss with the croutons until well coated.
Add the Romaine lettuce pieces and the remaining dressing; toss until coated.

Serving:

Divide the salad between chilled plates and sprinkle each salad with the shaved Parmesan cheese and coarsely-ground black pepper. Serve immediately with chilled forks.

Makes 2 to 4 servings (depending on serving sizes)
I added in some grilled shrimp last night and made the salad into a full meal.
ABSOLUTE YUM!
I know it looks complicated, but it’s not really and it is so good. Let me know if you give it a try.
Join me at the lake tomorrow! I’m ready.

WHAT’S ON THE MENU WEDNESDAY and Slow Cooker Spinach Mushroom Lasagna

2011-06-07T18:00:00.006-05:00

This post was originally scheduled for last week…or so I thought. I apologize to those of you who came calling and found no entry or Mister Linky. I thought I had set it to post automatically, t….apparently not. Last week was incredibly busy and I did not check on my blog for several days. Anyway, I’m glad you are here this week. Thanks for your patience.

I had been wanting to try out this recipe but since Hubby (only recently after almost 42 years of marriage) told me that he did not care for mushrooms, I knew I would have to try it out on/with someone else. It became the main dish for a meal prepared for a friend after a brief hospital stay. I think it’s a winner!

Slow Cooker Spinach and Mushroom Lasagna

Vegetable oil spray
8 curly-edged lasagna noodles (do not use no-boil) broken in half
salt and pepper
1 Tablespoon extra-virgin olive oil
1 1/2 pound white mushrooms, trimmed and sliced thin
20 ounces frozen spinach, thawed, squeezed dry and chopped coarse
1 (15-ounce) jar alfredo sauce
1 3/4 cups ricotta cheese
1 1/3 cups freshly grated Parmesan
1/2 cup minced fresh basil
1 large egg
4 cups mozzarella

Line a slow cooker with an aluminum coil collar, then line with a foil sling* and coat with vegetable oil spray. Bring 4 quarts of water to boil in a large pot. Add broken lasagna noodles and 1 Tablespoon salt. Cook the noodles, stirring often, until al dente. Drain then rinse under cold water until cool. Spread out in a single layer over clean kitchen towels and let dry. Do not use paper towels. They will stick to the noodles.

Heat oil in pot over medium-high heat until shimmering. Add mushrooms, garlic and 1/4 teaspoon salt, cover and cook until mushrooms are softened, about 5 minutes. Uncover and continue to cook until the mushrooms are dry and browned, 5 to 10 minutes longer. Stir in spinach and alfredo sauce, scraping up any browned bits. Season with salt and pepper to taste.

In a bowl, mix ricotta, 1 cup Parmesan, basil, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Spread 1/2 cup mushroom-spinach sauce into prepared slow cooker.

Arrange 4 lasagna noodle pieces in the slow cooker (they may overlap), then dollop 9 rounded tablespoons of ricotta mixture over noodles. Sprinkle with 1 cup mozzarella, then spoon 1 cup more mushroom-spinach sauce over the top. Repeat layering of noodles, ricotta mixture, mozzarella, and mushroom-spinach sauce twice more.

For the final layer, arrange remaining 4 noodles in slow cooker, then top with the remaining mushroom-spinach sauce and sprinkle with the remaining mozzarella and Parmesan. Cover and cook until lasagna is heated through, about 4 hours on LOW.

Let lasagna cook for 20 minutes. Using the sling, transfer the lasagna to a serving platter and serve.

*To make the sling: line the slow cooker insert with a foil collar. Next, fit two large sheets of heavy-duty aluminum foil into the slow cooker, perpendicular to one another, with the extra hanging over the edges of the cooker insert.

WHAT’S ON THE MENU WEDNESDAY and Blood Orange and Blue Cheese Salad

2011-05-24T19:23:00.000-05:00

Thanks for joining me for this week’s edition of What’s On the Menu Wednesday. I really appreciate your willingness to participate and to share your great ideas.

I am so fortunate to have a family that likes most foods. They allow me to experiment and are patient with my attempts to try new dishes. However, there are some that are frequently requested, this simple salad being one of those.

While they add to the beauty of this dish, if blood oranges aren’t available, use any kind of sweet, juicy orange in the dish.

Blood Orange and Blue Cheese Salad

10 cups arugula
1/2 cup crumbled blue cheese
2 blood oranges
1/4 cup olive oil
1/4 cup lemon juice

Combine arugula and cheese in a large bowl. Remove peel and white pitch from oranges. Cut between orange membranes to release segments into bowl with arugula and cheese. Pour oil and lemon juice over salad; toss to blend. Season salad to taste with salt and pepper.
I sometimes garnish the salad with candied walnuts.
4 – 6 servings
Courtesy o^fBon Appetitt
Thanks for linking up!

WHAT’S ON THE MENU WEDNESDAY and Strawberry-Lemon Curd Tart

2011-05-17T18:47:00.000-05:00

This tart makes for a beautiful presentation, and it chock full of flavors that I just love. I mean…my name probably should have been Lemon! Lemon Tart. Hmmm??

The lemon curd and the crust can be made a day or two ahead which makes it nice if you are planning for guests. It can be completed up to 6 hours ahead, saving those last minute preparation minutes.

Strawberry-Lemon Curd Tart

Curd

2 large eggs
1/2 cup sugar
3 Tablespoons fresh lemon juice
1/4 cup unsalted butter
1 1/2 teaspoons grated lemon peel

Crust

1 1/2 cups all purpose flour
3 Tablespoons sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
2 Tablespoons (or more) chilled whipping cream
1 large egg yolk

1 1/2 quarts fresh strawberries, stem end of each cut flat
1/2 cup strawberry jam

For the curd: Whisk eggs, sugar and lemon juice in a heavy small saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 8 minutes. Transfer to small bowl. Press plastic wrap onto surface of the curd and chill at least 2 hours.

For the crust: Combine flour, sugar and salt in processor; blend 5 seconds. Add butter, using on/off turns, blend until mixture resembles coarse meal. Add 2 Tablespoons cream and egg yolk. Blend until moist clumps form. Flatten into a disk, wrap in plastic and refrigerate 1 hour.

Roll out dough on lightly floured surface to a 13-inch round. Transfer dough to a 9-inch-tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press firmly, forming double-thick sides. Pierce crust all over with fork; refrigerate 1 hour,

Preheat oven to 400 degrees, Bake crust until golden, pressing with the back of a fork if crust bubbles, about 20 minutes. Cool crust completely on rack.

Spread curd in crud. Stand berries in curd. Strain jam into saucepan, warm briefly to thin (or heat in the microwave). Brush jam over berries. Chill tart until glaze sets, at least one hour and up to 6 hours.

Release tart from pan and serve. Garnish with whipped cream and mint leaves, if desired.

Recipe courtesy of Bon Appetit.

WHAT’S ON THE MENU WEDNESDAY and Goat Cheese-Arugula Ravioli with Tomato-Pancetta Butter

2011-05-10T18:08:00.000-05:00

I just love Spring with all of its fresh bounty of new spring greens and veggies. Even though I don’t technically have a garden anymore, I do grow several things in pots. One of those will always be filled with arugula, a.k.a. rocket. This weekend, I harvested the first crop of the season and immediately knew that I would be making this relatively easy pasta for dinner after picking up some fresh goat cheese from our local farmer’s market.

Goat Cheese Arugula Ravioli with Tomato-Pancetta Butter

For the Ravioli:
2 Tablespoons olive oil
3 large shallots, minced
8 ounces arugula, chopped (about 8 cups)
6 ounces fresh goat cheese, crumbled
1/2 cup freshly grated Parmesan cheese

Nonstick vegetable oil
42 (about) wonton wrappers from one 12-ounce package
2 large egg whites, whisked until foamy

For the Tomato-Pancetta Butter
6 ounces thinly sliced pancetta (or bacon), coarsely chopped
1/4 cup butter, plus 5 Tablespoons butter, melted
6 large Roma tomatoes, quartered, seeds and membranes removed, tomatoes diced
1 teaspoons fresh thyme
12 fresh basil leaves
Fresh thyme sprigs

For the Ravioli: Heat oil in heavy large skillet over medium heat. Add shallots; sauté 10 minutes. Add arugula; toss until wilted but still bright green, about 3 minutes. Transfer arugula mixture to large bowl and cool. Mix in goat cheese and Parmesan. Season filling with salt and pepper.

Line 2 baking sheets with heavy duty foil; spray foil with nonstick cooking spray. Place 4 wonton wrappers on work surface; cover remaining wrappers with plastic to prevent drying. Lightly brush entire surface of each wrapper with egg white. Spoon 1 generous teaspoon filling into center of each wrapper. Fold wrappers diagonally in half, forming triangles. Press edges firmly to seal. Arrange ravioli on prepared sheets. Repeat with remaining wrappers and filling.

These can be prepared ahead. Cover with plastic and chill up to 1 day; or cover with plastic, then heavy duty foil and freeze up to 1 week. Do not thaw before cooking.

For the Butter: Cook pancetta in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towel to drain. Pour off all but 1 Tablespoon drippings from skillet. Add 1/4 cup butter to skillet; melt over medium-high heat. Add tomatoes and chopped thyme; sauté until tomatoes are tender, about 5 minutes. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Place 5 Tablespoons melted butter in a large bowl. Cook half of ravioli in a large pot of boiling, salted water until just tender, about 4 minutes for fresh or 5 minutes for frozen. Using a large strainer, transfer the raviolis to a colander and drain; place in bowl with butter and toss to coat. Cover to keep warm. Cook remaining ravioli in the same pot of boiling water. Drain and add to the bowl of buttered ravioli. Toss gently to coat. Divide ravioli among bowls. Rewarm tomato butter over medium heat. Add reserved pancetta and basil; sauté 1 minute. Spoon sauce over ravioli; garnish with thyme sprigs.

4 to 6 servings

Thanks for joining me for What’s On the Menu Wednesday this week. I look forward to what you have to say.

WHAT’S ON the MENU WEDNESDAY and Lemon-Poppy Seed Bread

2011-05-03T19:28:00.003-05:00

Thanks once again for being here and for sharing some of your favorite dishes. It’s always a pleasure to visit your blogs and try those favorites out.
As always, I will certainly look forward to what you have to say.

It you’ve been hanging out with me for very long, you know that I am absolutely crazy about all things citrus, especially lemon. I just know you are going to fall in love with this bread that I am sharing today.

LEMON-POPPY SEED BREAD

(adapted from Cast Your Bread Upon the Waters)
For the Bread:

3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 Tablespoons poppy seeds
2 Tablespoons grated lemon zest
2 cups sugar
1 cup vegetable oil
3/4 cup milk
1 1/2 teaspoons lemon extract
1 teaspoon vanilla extract
1 teaspoon orange extract
3 large eggs
For the glaze:
2 cups powdered sugar, sifted
2 – 3 teaspoons grated lemon rind
1/4 (or more) fresh lemon juice

Preheat the oven to 350 degrees.

Spray 2 ( 8 1/2 x 4 1/2 x 3-inch) loaf pans with cooking spray. Set aside.

Combine flour, baking powder, salt, poppy seeds, and 2 Tablespoons lemon zest in a large bowl and mix well.

Combine 2 cups sugar, vegetable oil, milk, extracts and eggs in a large mixing bowl and beat at medium speed until well-blended.

Add liquid mixture to the flour mixture, stirring until dry ingredients are moistened.

Pour batter into prepared pans. Bake for 50 – 60 minutes until a toothpick inserted into the center of the loaves comes out clean.

Glaze: Combine the powdered sugar, 2-3 teaspoons of grated lemon rind and the lemon juice.

When loaves are removed from the oven, immediately pour some of the glaze on top of the loaves. Allow to cool for about 10 minutes on wire racks before removing from pans.

Pour the remaining glaze over the loaves after they have been removed from the loaf pans.

Cool completely on wire racks before serving or freezing.

Absolute YUM!

Linked to:
Full Plate Thursday
Menu Plan Monday
Tempt My Tummy Tuesday

WHAT’S ON THE MENU WEDNESDAY and Tortellini with Sage-Walnut Butter

2011-04-26T18:21:00.000-05:00

Welcome to the really wet edition of What’s On the Menu Wednesday. Even if you aren’t an Arkansas resident, you may have seen us on the national news.

The storms last night were splattered across the state and resulted in the devastation of Vilonia and the loss of nine lives either from tornadoes or flooding.

While we had warnings and found three trees down in the yard this morning, we were safe. The Perfect Ones, even though they have received at least twelve inches of rain since last Thursday, are safe. God is good.

So last night was my turn to host our bunko group. Even with the tornado sirens going off, we gathered together and fellowshipped. I showed everyone where the safest places to be in our basement, and we went on. We never quite got around to actually playing, but we got caught up on the latest news and enjoyed feasting together.

I prepared three different pasta dishes, one of which I am sharing with you for WOtMW. It got rave reviews. I took the leftovers to school today where it met with the same reception. It comes from the March edition of the Food Network Magazine.

Tortellini with Sage-Walnut Butter

1/4 cup balsamic vinegar
2 teaspoons honey
1 bay leaf

6 Tablespoons butter
1/3 cup sage leaves
1 cup chopped walnuts

1 pound fresh tortellini
grated Parmesan
salt and pepper to taste

Combine 1/4 cup balsamic vinegar, 2 teaspoons honey and a bay leaf in a saucepan over medium-high heat. Cook until syrupy, about 5 minutes. Set aside.

Melt 6 Tablespoons butter in a large skillet over medium heat, then add 1/3 cup sage leaves and 1 cup chopped walnuts; cook 3 minutes. Add 1 cup pasta-cooking water and cook until reduced by half, about 2 minutes (I think it took longer than that.)

Toss with 1 pound cooked tortellini (I used cheese) , some grated Parmesan and salt and cracked pepper.

Drizzle with the balsamic syrup.

It was really tasty!

I’m really looking forward to what you have to say. I’ll be sure and tell Noah and his Ark buddies that you dropped by.

WHAT’S ON THE MENU WEDNESDAY and Raspberry-Balsamic Chicken

2011-04-19T18:28:00.002-05:00

It’s that time again! Thanks for joining me for What’s On the Menu Wednesday this week. I really appreciate it that you have chosen to be here.

This week was definitely a crazy one. Ever have those? I was so busy at work, then the storms came, then life happened….my blogging took a serious hit. I am so sorry that I did not get to visit all of the fantastic entries for last week’s WOtMW…it just did not happen. I’m looking forward to checking them out over this three-day weekend.

The first peony of the season fully bloomed this morning. Hubby sent me a picture at lunch telling me to enjoy before the thunderstorms of the evening hit. (We are expecting some really serious weather tonight.) So…when I got home, I cut this beautiful blossom so we could enjoy its fragrance and loveliness.

This chicken is always a favorite. It’s easy yet delicious. My kind of meal.

Raspberry-Balsamic Chicken

Courtesy of Cooking Light

1 teaspoon vegetable oil
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme 1/2 teaspoon salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves
2 Tablespoons balsamic vinegar
1/4 teaspoon black pepper

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes. Sprinkle thyme and 1/4 teaspoon salt over chicken. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Reduce heat to medium. Add 1/4 teaspoon salt, preserves, vinegar and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.

(I often grill the chicken and use the raspberry-balsamic sauce to glaze the chicken just before removing from the grill.)

I’m looking forward to all that you have to say. Happy Easter.

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

Full Plate Thursday
Foodie Friday

WHAT’S ON the MENU WEDNESDAY and Orange Glazed Chicken

2011-04-12T18:40:00.001-05:00

This is ACTAAP (Benchmark) week in Arkansas. Unfortunately (or fortunately depending upon your opinion, I suppose) this seems to be the major focus of our instructional year.

I told my students on Friday that “ the hay’s in the barn.” After they looked at me as if I really had lost my mind, I explained that expression to them. They’ve worked hard; I’ve worked hard. There’s not much more that can be done at this point to prepare them to do well. It’s up to them to apply the knowledge that they should have and to do it up to their very best abilities. Honestly, I miss the fun days…and I think my students would benefit from those.

With that being said, I’m offering up a stress-free, sure to be a favorite, menu item for What’s On the Menu Wednesday this week. We do lots of stir fry dishes at our house – somewhat the opposite of those Crock Pot Wednesday dishes that are so familiar during many of the months of the school year.

I have an electric, nonstick wok (for shame!) and another stovetop, hard steel wok of “generic” variety. I do not have one of those blazingly-hot gas drop-elements in my home. That’s okay. I make adjustments. And it still tastes exceptional.

Orange Glazed Chicken

1/2 cup Teriyaki Sauce
1/3 cup orange marmalade
2 teaspoons crushed red pepper
1/4 teaspoon ground ginger
1 Tablespoon vegetable oil
1 pound boneless, skinless chicken breasts sliced
into 2 x 1/2-inch slices
1 can (8 ounces) bamboo shoots, drained
1 medium red bell pepper, seeded, cut into thin strips
1 Tablespoon cornstarch
1 Tablespoon water
1/2 cup cashews (optional)
sliced green onions, cut on the diagonal, as a garnish

Stir together teriyaki sauce, marmalade, crushed red pepper and ginger in a small bowl until well blended; set aside.

Heat oil in a large skillet or wok over high heat. Cook and stir chicken about 4 minutes or until no longer pink. Stir in bamboo shoots and peppers.

Add prepared sauce to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens.

Top with cashews and green onions, if desired. Serve over rice noodles or rice, if desired.

We always have lots of hot Chinese mustard available as well.

Thanks for joining me. I’m looking forward to what you have to say.

WHAT’S ON THE MENU WEDNESDAY and Wood-Grilled Salmon,

2011-04-05T19:13:00.007-05:00

Welcome to the table at What’s On the Menu Wednesday. I’m so glad that you have decided to join me today. As always, I’m really looking forward to what you have to say.

It warmed up so nicely here this weekend, and we were able to get out and enjoy the sunshine. Sunday we paid a visit to Garvan Woodland Gardens hoping to take in the remainder of the daffodil and tulip season. With the strong winds and storms of late, many of those beauties were past their prime. However, the azaleas were coming into bloom as were the dogwoods. Ferns of numerous varieties were unfurling and greeting the warm sunshine. We walked through the newly opened nature preserve that borders Lake Hamilton and listened as what must have been millions of birds shared their greetings to one another. The two-mile walk was one of the best I’ve had in many weeks.

Plus, their was a bridal fair. With cake. With bonbons. With petit fours. With fruit. Did I mention cake? I’m soooooooooooo glad we did that walk!

With warmer weather, my thoughts turn to the grill. I had picked up a nice piece of salmon and some fresh asparagus thinking that it would be nice to grill and eat outside on the porch for a change. Well, we awoke Monday to 60+ degrees which rapidly deteriorated via severe thunderstorms to 36 degrees. Yuk! (Yes, I know we needed the rain. But my bones were just beginning to warm).

Anyway, since I had made the commitment with the salmon purchase, I wanted to give this wood-grilled version a go. Instead of using wood planks, it calls for wood chips and improvised foil trays. It could not have been simpler. And it was delicious to boot!

With a few changes. Yes, I know. There always seem to be changes

WOOD-GRILLED SALMON

1 1/2 teaspoons sugar
1/2 teaspoons salt
1/4 teaspoons pepper
4 skin-on salmon fillets (6 to 8 ounces each), 1 1/4 inches thick
1 Tablespoon olive oil
2 cups wood chips, soaked for 15 minutes and drained

Combine sugar, salt and pepper in bowl. (I didn’t use the sugar mixture as I knew that I was going to try out a new mango glaze.) Pat salmon dry with paper towels, then brush flesh sides with oil and rub evenly with sugar mixture. Use heavy-duty aluminum foil to make four 7 x 3-inch trays, and perforate bottoms of each try with the tip of a knife. (I took a short cut and used some small aluminum baking trays that I had on hand. If you need instructions on how to make the suggested trays, email me and I will send those on to you.)

Divide wood chips among trays and lay 1 fillet, skin side down, on top of chips in each tray. (Any variety of wood chips will work. Cedar and alder were suggested; I had mesquite on hand, so that’s what I used.)

Place trays on grill and cook over hot fire until fish is opaque and flakes apart when gently prodded with a paring knife, about 10 minutes. (I glazed ours with a bottled mango glaze that I had been wanting to try even though the recipe probably didn’t need anything else. It just seemed “tropical,” and I was ready for the tropics!)

Transfer trays to a wire rack, tent loosely with foil and let rest for 5 minutes. Slide metal spatula between the skin and flesh of the fish. Transfer fish to a plate and serve.

I served it over saffron rice and with grilled fresh asparagus seasoned with garlic, cracked black pepper and olive oil . Squeeze a little lemon over all of it as it comes off of the grill. (Lemon intensifies the flavor of just about any dish.) Whew! That’s a bunch to say about such a simple dish.

(Not my best photography, but I was hungry…..)

Linked to Some Terrific Blogs!
Menu Plan Monday
Mouthwatering Mondays
Hunk of Meat Mondays
Muffin Mondays
-Totally Tasty Tuesday
Tuesday Night Supper Club
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays At the Table
33 Shades of Green
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
Hearth and Soul
What's On Your Plate Wednesday
Real Food Wednesday
Wandering Wednesday
What's On Your Plate
We Are That Family
Full Plate Thursday
Pennywise Platter Thursday
Cooking Thursday
It's A Keeper Thursday
Thrilling Thursday
Frugal Fridays
Foodie Fridays
Sweet Tooth Fridays
Fat Camp Friday

WHAT’S ON THE MENU WEDNESDAY and Pesto Bean Soup

2011-03-29T20:38:00.010-05:00

It’s that time again. What’s On the Menu Wednesday at your house this week? Did you try a new idea or pull out an old favorite? Whatever it was, I hope you will share it with all of us by linking up below.

I was thumbing through several of my several cooking magazines this weekend when I came across this Pesto Bean Soup recipe in the Food Network Magazine’s March issue. Since I always make a TON of homemade pesto each summer, I’m always looking for ways to incorporate it into our meals. As our Perfect Girl would say, “ Ta. Da!” We have a winner.

Well…with some slight alteration that is. You knew there would be.

I liked that you could start with a vegetable side dish and then turn it into a soup. That was a plus.

I liked that it was easy and relatively inexpensive. I really liked that I had all of the ingredients on hand. Hip Hip Hooray.

I liked that it had a real mix of flavors…but it still left me wanting a little something else. So, I squeezed in to touch of lemon and added a little more red pepper for heat. I also added in another quarter cup of freshly grated parmesan --- not the dry stuff ---the real stuff.

I suggested that maybe some fresh spinach or kale stirred in would be a nice addition as well. Hubs agreed. As an afterthought, I think finely shredded carrots would be good as well.

Or, how about a nice big crusty crouton toasted with parmesan?

Looking forward to giving all of those a try. Any suggestions?

We really did like this. We really did. The flavors are intense and varied. But it wasn’t exactly “meal-total” which our soups typically are. It was, however, very tasty. In fact, it got better as it aged. I suggest that you make it early in the day, or the day before even, and let it “age.”

I have some artichoke and lemon pesto awaiting a recipe. I’d love to have some creative suggestions from you.

Meanwhile, I’m looking forward to what you have to say. Thanks for joining me this week.

Linked to:
Menu Plan Monday
Mouthwatering Mondays
Hunk of Meat Mondays
Muffin Mondays
Tasty Tuesday
Totally Tasty Tuesday
Tuesday Night Supper Club
Tempt My Tummy Tuesday
Tuesdays At the Table
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
33 shades of Green
Delicious Dishes
Your Recipe. My Kitchen.
What’s On Your Plate?
Eat At Home
Sweet and Savory
Homegrown Learners
Works For Me Wednesday
Real Food Wednesday
Welcome Wednesday
Full Plate Thursday
Pennywise Platter Thursday
Cooking Thursdays
It's A Keeper Thursdays
Thrilling Thursday
Thursday Ultimate Recipe Swap
Tasty Traditions at Coupon' Cooking
Frugal Follies Thursday
Food on Fridays
Foodie Friday
Daily Organized Chaos Foodie Wednesday
Hodgepodge Friday
Favorite Things Friday
The Speckled Dog
Friday Favorites at Home Sweet Home
Friday Potluck
Fun With Food Friday
Life As Mom

Dear Arkansas Legislature

2011-03-26T18:00:00.002-05:00

Dear Arkansas Legislature,

Just wanted to let you know that I am very opposed to HB 1836 which would place Fayetteville in the 4th Congressional District. At best it is ludicrous to expect the citizens of Arkansas to believe that this is not based on political gerrymandering. It does not seem to me that it will benefit Fayetteville or NWA at all. While I do not own property in Washington County, my precious family does. We do own property in Benton County, however, and know that this move is not in our best interests. How is it reasonable to place a NWA district with a Southeast Arkansas district and expect it to unite?

Shame on you!

WHAT’S ON THE MENU WEDNESDAY and Dining With Dorie and Ree

2011-03-22T15:39:00.011-05:00

It’s Spring Break time for me, and the weather is beautiful so far. Honestly I don’t plan on doing much cooking this week. I do plan to take care of some decorating chores at the lake and get in lots of reading.

I recently acquired two books that I am anxious to read: Dorie Greenspan’s around my french table and Ree Drummond’s Black Heels to Tractor Wheels arrived a week or so ago, and I have waited until this week to read them. So far, I am enjoying both tremendously.

Drummond’s The Pioneer Woman Cooks has become a favorite among my neighbors and friends for her cinnamon roll recipe. It makes bunches! I’m sure many of you have given that one a try. Unfortunately, it is not currently on my diet plan.

Greenspan’s newest book is sure to become a favorite. It’s a beautiful book filled with deliciousness. My goal is to accomplish at least one of her ideas each week. But not this week….I’ll leave the cooking up to you. Thank you very much!

Be sure to link up a favorite below. I’d love to know your recommendations from either of these two ladies if you have some to share.

Linked to:
Menu Plan Monday
Mouthwatering Mondays
Hunk of Meat Mondays
Muffin Mondays
Tasty Tuesday
Totally Tasty Tuesday
Tuesday Night Supper Club
Tempt My Tummy Tuesday
Tuesdays At the Table
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
33 shades of Green
Delicious Dishes
Your Recipe. My Kitchen.
What’s On Your Plate?
Eat At Home
Sweet and Savory
Works For Me Wednesday
Real Food Wednesday
Welcome Wednesday
Full Plate Thursday
Pennywise Platter Thursday
Cooking Thursdays
It's A Keeper Thursdays
Thrilling Thursday
Thursday Ultimate Recipe Swap
Tasty Traditions at Coupon' Cooking
Frugal Follies Thursday
Food on Fridays
Foodie Friday
Daily Organized Chaos Foodie Wednesday
Weekend Cooking
Decidedly Healthy or Horribly Decadent

WHAT’S ON THE MENU WEDNESDAY and Scalloped Potatoes with Ham

2011-03-15T20:37:00.019-05:00

Luck of the Irish!

Welcome to the St. Patrick’s Day Edition of What’s On the Menu Wednesday. I know that I say it every week, but I really do look forward to what you have to say. I hope you will plan to link up your terrific menu ideas below. Thanks for joining me.

Every year my students do a novel study on Patricia Reilly Giff’s Nory Ryan’s Song which is set in Ireland during the time of the Great Famine. It’s a terrific little novel and one that provides so much opportunity for discussion about one of the reasons why America has such a large Irish population. Since I have written about it before, I won’t go into detail here, but I really do encourage you to read it and the two others that follow: Maggie’s Door and Water Street.

It always me in the mood for typical Irish foods, especially potatoes. I’m always on the lookout for a good potato dish that will please the majority of my family members. This one does that.

SCALLOPED POTATOES WITH HAM

1 medium onion, chopped
1 Tablespoon vegetable oil
3 garlic cloves, finely chopped
2 sweet potatoes, peeled and cut into 1/4-inch slices
2 baking potatoes, peeled and cut into 1/4-inch slices

Each of the potatoes should yield about 1 1/2 pounds.

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups chopped cooked ham
2 cups (8 ounces) shredded Gruyere cheese, divided
1 3/4 cups whipping cream (I use half and half.)
2 Tablespoons butter, cut into pieces

Sauté onion in oil over medium-high heat 5 minutes or until tender. Add garlic; cook 30 seconds. Remove from heat and set aside. Place potatoes in a large bowl.

Preheat oven to 400 degrees. Combine flour, salt and pepper; sprinkle over potatoes, tossing to coat.

Arrange half of potato mixture in a greased 13x9-inch baking dish or a 3-quart gratin dish. Top with onion, ham and 1 cup cheese.

Top with remaining potato mixture. Pour cream over potato mixture. Dot with butter and cover with aluminum foil.

Bake at 400 degrees for 50 minutes. Uncover and top with the remaining 1 cup cheese. Bake for an additional 20 more minutes or until potatoes are tender and cheese is browned. Let stand 10 minutes before serving.

Yield: 6 (I think generous) servings.

You might be interested in some previous St. Patrick’s Day related posts:

It’s March and We’re All Irish

Erin go Bragh

Colcannon

Irish Beef Stew

Looking forward to seeing your link.
Linked to:

Menu Plan Monday

Mouthwatering Mondays

Hunk of Meat Mondays

Tasty Tuesday

Totally Tasty Tuesday

Tuesday Night Supper Club

Tempt My Tummy Tuesday

Tuesdays At the Table
Tuesdays Tasty Tidbits

Made From Scratch Tuesday

33 shades of Green

Frugal Follies It's A Blog Party

Your Recipe. My Kitchen.

What’s On Your Plate?

Foodie Wednesday
Eat At Home
Sweet and Savory

Works For Me Wednesday

Real Food Wednesday

Welcome Wednesday

Full Plate Thursday

Pennywise Platter Thursday

Cooking Thursdays

It's A Keeper Thursdays

Thrilling Thursday

Thursday Ultimate Recipe Swap

Tasty Traditions at Coupon' Cooking

Frugal Follies Thursday
Food on Fridays
Foodie Friday
Daily Organized Chaos
Weekend Cooking
Decidedly Healthy or Horribly Decadent

I’M PUMPED!

2011-03-13T21:53:00.001-05:00

“There's Dining with Debbie... I may have mentioned this blog before, but there's always something new. Along with other entries, Debbie does a "What's on the menu Wednesday" each week that covers some great recipes.”

I really appreciate the mention by Kat Robinson on her Eat Arkansas feature at Arkansas Times.

I hope you will visit some of the other blogs mentioned here. They are all terrific. You can also find some great ones at Arkansas Women Bloggers and Arkansas Bloggers.

WHAT’S ON the MENU WEDNESDAY and California Chicken and Avocado Rolls

2011-03-08T21:54:00.000-06:00

Welcome to this week’s What’s On the Menu Wednesday. I’m looking forward to the goodies all of you will be sharing.

It turned really cold again today even with the daffodils and tulip poplars in bloom. I even spotted a number of forsythia bushes bursting forth. I just may make it!

This sandwich from Nieman Marcus is a spring and summer
favorite. Actually, it’s a good one any time of the year! When you try it, let me know what you think.

CALIFORNIA CHICKEN AND AVOCADO ROLLS

Serves 4

For the Honey-Mustard Dressing:

2/3 cup mayonnaise
1/3 cup Dijon mustard
1 Tablespoon honey

For the chicken:

2 boneless, skinless chicken breasts, about 6 ounces each
salt and freshly ground black pepper to taste
2 Tablespoons olive oil

For the California rolls:

2 avocados, 6 to 7 ounces each, cut in half and seed removed
1 Tablespoon fresh lemon juice
4 large (12-inch) flour tortillas
1 cup alfalfa or radish sprouts
1 cup peeled and grated carrots
1 cup watercress leaves (or baby spinach or arugula leaves)
8 ounces Monterrey Jack cheese, thinly sliced
1-cup English cucumber, cut in half lengthwise and thinly sliced

To prepare the dressing, whisk together the mayonnaise, mustard and honey in a small mixing bowl. Transfer to an airtight container and set aside in the refrigerator.

Season the chicken breasts with salt and pepper. Pour the oil into a large saute pan and set over high heat. Sauté the chicken for 3 minutes on the first side. Turn the chicken over, lower the heat to medium, and continue cooking for 3 to 4 minutes longer or until cooked through. Remove the chicken and let cool. When cool enough to handle, thinly slice each breast. Set aside in the refrigerator.

Using a small paring knife, score the avocado flesh in a criss-cross pattern don to, but not through, the skin. Turn the avocado halves inside out and, running the paring knife along the skin, cut the cubes of avocado into a bowl. Pour in the lemon juice and gently mix with the avocados.

Place a tortilla on a clean work surface and spread up to 1/4 cup of the dressing over the entire surface. Top the dressing with the 1/4 cup each of the spouts, carrots and watercress, spreading them out evenly over the tortilla. Place one-quarter of the cheese across the middle of the tortilla, and top with 1/4 cup of the cucumber and one-quarter of the avocado. Fold the bottom end of the tortilla over the filling in the middle and tightly roll up (from the bottom end) into a compact cylinder. Collect any of the filling that falls out during the rolling and simply push it back into the wrap, leaving about 1 inch of excess tortilla on either end. Trim each end of the wrap and cut the wrap in half. Repeat for the remaining wraps and serve on chilled plates.

Linked to:

Menu Plan Monday
Mouthwatering Mondays
Hunk of Meat Mondays
Tasty Tuesday
Totally Tasty Tuesday
Tuesday Night Supper Club
Tempt My Tummy Tuesday
Tuesdays At the Table
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
33 shades of Green
Frugal Follies
It's A Blog Party
Your Recipe. My Kitchen.
What’s On Your Plate Wednesday
Works For Me Wednesday
Real Food Wednesday
Welcome Wednesday
Full Plate Thursday
Pennywise Platter Thursday
Cooking Thursdays
It's A Keeper Thursdays
Sweet and Savory
Thrilling Thursday
Thursday Ultimate Recipe Swap
Tasty Traditions
Frugal Follies Thursday
Hodgepodge Friday
Favorite Things Friday
Friday Feasts
Foodie Friday
Friday Favorites
Friday Potluck
Blog Hop Friday
Fun With Food Friday
Food Trip Friday
Hearth and Soul Blog Hop
Frugal Fridays

WHAT’S ON the MENU WEDNESDAY and California Chicken and Avocado Rolls

2011-03-08T18:43:00.006-06:00

Welcome to this week’s What’s On the Menu Wednesday. I’m looking forward to the goodies all of you will be sharing.

It turned really cold again today even with the daffodils and tulip poplars in bloom. I even spotted a number of forsythia bushes bursting forth. I just may make it!

This sandwich from Nieman Marcus is a spring and summer favorite. Actually, it’s a good one any time of the year! When you try it, let me know what you think.

CALIFORNIA CHICKEN AND AVOCADO ROLLS

Serves 4

For the Honey-Mustard Dressing:

2/3 cup mayonnaise
1/3 cup Dijon mustard
1 Tablespoon honey

For the chicken:

2 boneless, skinless chicken breasts, about 6 ounces each
salt and freshly ground black pepper to taste
2 Tablespoons olive oil

For the California rolls:

To prepare the dressing, whisk together the mayonnaise, mustard and honey in a small mixing bowl. Transfer to an airtight container and set aside in the refrigerator.

Season the chicken breasts with salt and pepper. Pour the oil into a large saute pan and set over high heat. Saute the chicken for 3 minutes on the first side. Turn the chicken over, lower the heat to medium, and continue cooking for 3 to 4 minutes longer or until cooked through. Remove the chicken and let cool. When cool enough to handle, thinly slice each breast. Set aside in the refrigerator.

Using a small paring knife, score the avocado flesh in a criss-cross pattern down to, but not through, the skin. Turn the avocado halves inside out and, running the paring knife along the skin, cut the cubes of avocado into a bowl. Pour in the lemon juice and gently mix with the avocados. Place a tortilla on a clean work surface and spread up to 1/4 cup of the dressing over the entire surface. Top the dressing with the 1/4 cup each of the spouts, carrots and watercress, spreading them out evenly over the tortilla. Place one-quarter of the cheese across the middle of the tortilla, and top with 1/4 cup of the cucumber and one-quarter of the avocado. Fold the bottom end of the tortilla over the filling in the middle and tightly roll up (from the bottom end) into a compact cylinder. Collect any of the filling that falls out during the rolling and simply push it back into the wrap, leaving about 1 inch of excess tortilla on either end. Trim each end of the wrap and cut the wrap in half. Repeat for the remaining wraps and serve on chilled plates.

Linked to:

Menu Plan Monday
Mouthwatering Mondays
Hunk of Meat Mondays
Tasty Tuesday
Totally Tasty Tuesday
Tuesday Night Supper Club
Tempt My Tummy Tuesday
Tuesdays At the Table
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
33 shades of Green
Frugal Follies It's A Blog Party
Your Recipe. My Kitchen.
What’s On Your Plate?
Foodie Wednesday
Works For Me Wednesday
Real Food Wednesday
Welcome Wednesday
Full Plate Thursday
Pennywise Platter Thursday
Cooking Thursdays
It's A Keeper Thursdays
Sweet and Savory
Thrilling Thursday
Thursday Ultimate Recipe Swap
Tasty Traditions at Coupon' Cooking
Frugal Follies Thursday
Hodgepodge Friday
Favorite Things Friday
Momtrends
The Speckled Dog
Foodie Friday
Friday Favorites at Home Sweet Home
Friday Potluck
Hop Along Friday
Fun With Food Friday
Food Trip Friday
Hearth and Soul Blog Hop
Frugal Fridays
Sweet Tooth Friday

WHAT’S ON THE MENU WEDNESDAY 2011 with Chicken and Spinach Farfalle

2011-03-01T19:55:00.010-06:00

I’m really looking forward to what you have to offer up for What’s On the Menu Wednesday this week. Welcome to Week 1 of the 2011 season. Be sure to link up below.

If you are so inclined, take away the WOMW button to add to your blog as a reminder to come for a visit each week.

I was pasta hungry. There was chicken. There was spinach. What to do? Without a bazillion calories that is. Plus, it had to be quick and easy…there were meetings.

Thanks to this little cookbook from America’s Test Kitchens, I got my inspiration. And….a delicious meal to boot.

CHICKEN AND SPINACH FARFALLE

2 boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick pieces

salt and pepper

2 tablespoons unsalted butter

2 garlic cloves, minced

1/2 cup heavy cream (I used 2% milk with a dollop of cream cheese.)

2 teaspoons grated zest and 3 tablespoons juice from 1 lemon

1 pound farfalle

1 6-ounce bag baby spinach

1/2 cup grated Parmesan

1/2 cup pine nuts, toasted

Bring skillet and cook until fragrant, about 4 quarts of water to boil in a large pot. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Melt 1 Tablespoon butter to large skillet over medium-high heat. Cook half of the chicken until no longer pink, about 3 minutes, transfer to plate. Repeat with remaining butter and chicken.

Add garlic to empty skillet and cook until fragrant, about 3=0 seconds. Stir in cream (in my case, the milk+cream cheese), lemon zest, and lemon juice. Simmer until sauce is slightly thickened, about 5 minutes. Remove from heat and cover.

Meanwhile, add 1 tablespoon salt and farfalle to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain pasta, and return to pot and toss to coat. Add sauce, spinach, Parmesan, pine nuts, and cooked chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper.

Serves 4.

It was that good.

Be sure to link up below to share your goodies with the rest of us.

Linked to:

Cookbook Sundays
Menu Plan Monday
Mouthwatering Mondays
Tasty Tuesday
Totally Tasty Tuesday
Tuesday Night Supper Club
Tempt My Tummy Tuesday
Tuesdays At the Table
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
33 shades of Green
It's A Blog Party
Slightly Indulgent Tuesday
Your Recipe. My Kitchen.
What’s On Your Plate Wednesday
Works For Me Wednesday
Real Food Wednesday
Welcome Wednesday
Full Plate Thursday
Frugal Food Thursday
Pennyside Platter Thursday
Cooking Thursdays
It's A Keeper Thursdays
Sweet and Savory
Thrilling Thursday
Thursday Ultimate Recipe Swap
Tasty Traditions
Frugal Follies Thursday
Hodgepodge Friday
Favorite Things Friday
Friday Feasts
Foodie Friday
Friday Favorites
Friday Potluck
Blog Hop Friday
Fun With Food Friday
Food Trip Friday
Hearth and Soul Blog Hop
Frugal Fridays

CROCK POT WEDNESDAY and Cream of Green Chile Chicken Soup

2011-02-22T19:41:00.016-06:00

Welcome to the final edition of Crock Pot Wednesday for this season.

Thanks so much for following along and for contributing. I’ll look forward to seeing you back here next October when we will head into our third season.

I really hope you will plan on joining me for What’s On the Menu Wednesday each week March through September. Feel free to grab my button as a reminder that that you always have an invitation to pull up to my dinner table.

I don’t use many preprocessed or prepared foods,and but I’m not immune from them either. I also do not endorse products that I do not really enjoy and use. I mean, a girl’s gotta’ do what a girl’s gotta’ do sometimes.

Such was the case last weekend. I was taking a shortcut to chicken noodle soup by using a deli roasted chicken that I had actually picked up for a quick dinner but did not use. While checking the pantry for my noodle supply, I came across this package…

I thought…sounds good to me. Out comes the slow cooker; in goes two cans of low-sodium chicken broth, a package of my favorite Pictsweet Seasoning Blend, a 15-ounce can of drained and rinsed black beans and this soup mix. I set the slow cooker on LOW and left it to brew for the better part of the day.

I mean, I had the Perfect Ones to play with!

About an hour before I planned to serve dinner, I added the fully- cooked chicken (skin removed and chunked).

I served it with my fully-loaded Mexican cornbread.

LOVED IT! We practically licked the bowls clean! We ate it again the next day, and it was even better. It’s definitely on the “do again” list.

There’s no picture because I really never expected to blog about this. You’ll just have to trust me on this one. I’m really anxious to give some of their other products a try. (I have not received any compensation for this endorsement.)

I had picked up the mix from a store near our lake property so I immediately contacted the company about locations closer to home. You can also order their products online.

Sometimes surprises come in small packages.

Be sure to link up below to share your surprises with the rest of us.

Linked to:

Menu Plan Monday
Mouthwatering Mondays
Hunk of Meat Mondays
Tasty Tuesday
Totally Tasty Tuesday
Tuesday Night Supper Club
Tempt My Tummy Tuesday
Tuesdays At the Table
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
33 shades of Green
Frugal Follies
It's A Blog Party
Your Recipe. My Kitchen.
What’s On Your Plate Wednesday
Works For Me Wednesday
Real Food Wednesday
Welcome Wednesday
Full Plate Thursday
Pennyside Platter Thursday
Cooking Thursdays
It's A Keeper Thursdays
Sweet and Savory
Thrilling Thursday
Thursday Ultimate Recipe Swap
Tasty Traditions
Frugal Follies Thursday
Hodgepodge Friday
Favorite Things Friday
Friday Feasts
Foodie Friday
Friday Favorites
Friday Potluck
Blog Hop Friday
Fun With Food Friday
Food Trip Friday
Hearth and Soul Blog Hop
Frugal Fridays

CROCK POT WEDNESDAYS and Sweet Potato Coconut Curry with Shrimp

2011-02-15T19:23:00.029-06:00

Welcome to this week’s edition of Crock Pot Wednesdays. Thanks for joining me and for linking up below.

March will be the last month of Crock Pot Wednesdays for this season. I hope you will plan on joining me in April for What’s On the Menu Wednesday.

Judith Finlayson, Canadian cookbook author and journalist, has written numerous slow cooker cookbooks. Some of these include:

The Healthy Slow Cooker, 175 Essential Slow Cooker Classics, Slow Cookers and Comfort Foods, The Vegetarian Slow Cooker, and this one

from which this delicious curry dish is taken.
She offers a Recipe of the Week on her web site. I think you will enjoy checking it out. Just click on her name above.

SWEET POTATO COCONUT CURRY WITH SHRIMP
Yield : 6 SERVINGS

Ingredients

1 tbsp olive or extra virgin coconut oil
2 onions, finely chopped
4 cloves garlic, minced
1 tbsp minced ginger root
1 cup lower-salt vegetable broth
2 sweet potatoes, peeled and cut into 1-inch cubes
2 tsp Thai green curry paste
1 tbsp freshly squeezed lime juice
½ cup coconut milk
1 lb medium shrimp, cooked, peeled and deveined
¼ cup toasted slivered almonds, optional (Try to find the ones with the skin on.)
¼ cup finely chopped cilantro leaves

Works in slow cookers from 3½ to 6 quarts.

1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic and ginger root and cook, stirring, for 1 minute. Add broth. Transfer to slow cooker stoneware.

2. Add sweet potatoes and stir well. Cover and cook on LOW for 6 to 8 hours or on High for 3 to 4 hours, until sweet potatoes are tender.

3. In a small bowl, combine curry paste and lime juice. Add to slow cooker stoneware and stir well. Stir in coconut milk and shrimp. Cover and cook on HIGH for 20 minutes, until shrimp are hot. Transfer to a serving dish. Garnish with almonds, if using, and cilantro and serve.

This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate overnight or for up to 2 days. When you’re ready to cook, continue with Steps 2 and 3.

Per Serving:
Calories 348; Protein 27g; Carbohydrates 32.7g; Total Fat 12.3g; Saturated Fat 6.3g; Monounsaturated Fat 3.8g; Polyunsaturated Fat 1.4g; Dietary Fiber 2.9g; Sodium 587mg; Cholesterol 221mg. (Courtesy FabulousFinds.com)

Check out these terrific blogs:
Menu Plan Monday
Mouthwatering Mondays
Hunk of Meat Mondays
Tasty Tuesday
Totally Tasty Tuesday
Tuesday Night Supper Club
Tempt My Tummy Tuesday
Tuesdays At the Table
Tuesdays Tasty Tidbits
Made From Scratch Tuesday
Tasty Tuesday@ 33 Shades of Green
This Week's Cravings
It's A Blog Party
Your Recipe. My Kitchen.
What’s On Your Plate Wednesday
Works For Me Wednesday
Real Food Wednesday
Welcome Wednesday
Full Plate Thursday
Pennyside Platter Thursday
Cooking Thursdays
It's A Keeper Thursdays
Sweet and Savory
Thrilling Thursday
Ultimate Recipe Swap
Tasty Traditions
Frugal Follies Thursday
Hodgepodge Friday
Favorite Things Friday
Friday Feasts
Foodie Friday
Friday Favorites
Friday Potluck
Blog Hop Friday
Fun With Food Friday
Food Trip Friday
Hearth and Soul Blog Hop
Frugal Fridays
Leave a comment to tell these guys how much you appreciate what they do each week.

GOOD LUCK BENTON CHEER!

2011-02-13T19:41:00.002-06:00

Last year’s National Champions, the Benton High School Cheerleading squad, is competing this weekend in the 2011 Championship. I, like so many in our community, are very proud of these girls for all that they have accomplished.

The fate of the competition is unknown at this point. Regardless of the final outcome, these girls should be extremely proud of what they have accomplished.

Since I taught many of these ladies, I am especially proud to tell you that they are excellent students as well as athletes.

For your viewing pleasure…

You can watch them…and, of course, you want to do so:) Just click on their picture.
Congratulations to all of you and to Coach Hilborn on another outstanding year.

Note: They came in second this year in a much larger, tougher competition and to a squad that has won the National Champtionship several years. Absolutely awesome!

COCOA BROWNIES with BROWNED BUTTER and WALNUTS for Valentines Day

2011-02-11T09:44:00.007-06:00

So when Hubby saw the cover of the February Bon Appétit, it was love at first sight. I think he actually drooled:)

I’m pretty sure that I was drooling along with him. Since I’ve been dieting, there’s not been much in the way of sweets around the house. Hubby has a BIG sweet tooth.

So, yesterday with me being snowbound and all, I decided to make HIM an early Valentine. As soon as they cooled, I took one out to him while he was shoveling snow off of the driveway. I got a very big smile and smooch.

(Click on photo for recipe.)

Today, these are all gone! No, I only ate half of one. However, I knew that if they weren’t out of the house quickly then I would blow the diet.

Hubby gave four of them to our friend Jim who was snowplowing our neighborhood streets. (He’s such a nice guy.) I packaged up the rest and sent them with Hubby to work this morning. At least he had them…and they weren’t tempting me.

They were that good. As in awesome!

They were dense and moist just like we like our brownies. If you’re a cake-like brownie lover then you might not care for these as much as we did.

Be sure to come back next week for Crock Pot Wednesdays. I would love to see you there.

Linked to:

Tasty Tuesday
Totally Tasty Tuesday
Hodgepodge Friday
Favorite Things Friday
Friday Feasts
Menu Plan Monday
Tuesday Night Supper Club
Full Plate Thursday
Foodie Friday
It’s A Blog Party
Friday Favorites
Tempt My Tummy Tuesday
Tuesdays At the Table
Friday Potluck
Blog Hop Friday
This Week's Cravings
Fun With Food Friday
Food Trip Friday
Cookbook Sundays
Cooking Thursdays
Hearth and Soul Blog Hop
My Sweet and Savory
Pennyside Platter Thursday
Frugal Fridays
Tasty Tuesdays Bloghop
Sweets for Saturday
Decidedly Healthy or Horridly Decadent

CROCK POT WEDNESDAY and Curried Sweet Potato Soup

2011-02-08T19:50:00.027-06:00

It’s time for Crock Pot Wednesday!! I hope you will be linking up with Mister Linky. I’m looking forward to what you have to say.

Martha Hall Foose is the Executive Chef for the Viking Cooking School in nearby Greenwood, Mississippi (I would sooooooo like to go.) and the author of Screen Doors and Sweet Tea which has become a favorite in my collection.

Foose started in the Mississippi Delta, went to cooking school in France, and traveled the world only to return to the Delta. She knows the South – and shares it’s food and people in a humorous, touching way. I read cookbooks like some people read novels; this one was just downright enjoyable. Plus, she’s included some really tasty treats. I’m working on trying them all.

At the lake last weekend, trying to use up some freezer stock, I turned to her Curried Sweet Potato Soup for inspiration to create Curried Hubbard Squash Soup for the slow cooker. It was a great day to put on a pot of soup and spend the day playing in the snow with the Perfect Ones.

I mean, ya’ gotta’ take those opportunities when they come!

Here’s her version with my adaptations noted.

Curried Sweet Potato Soup
· 3 pounds dark orange sweet potatoes, peeled and diced
   (I used frozen Hubbard squash from the
    freezer.)

· 3 Tablespoons unsalted butter

· 2 leeks, white and tender green parts only, chopped
    (I actually had these on hand, but you
    could substitute scallions or another
   mild onion.)

· 1 Tablespoon grated peeled fresh ginger
    (I keep this in the freezer all of the time.
    I have a friend who uses and swears by
   the kind in a tube. )

· 2 2-inch pieces lemongrass
    (Okay, so I wasn’t about to drive 20
   minutes to the grocery just to see if they
POSSIBLY had lemongrass. I just
squeezed in about a Tablespoon of lemon
   juice.)

· 2 garlic cloves, minced
(I keep the jarred variety in the frig…take your shortcuts where you can.)

· 1 Tablespoon lemon curry powder blend
   (I had this on hand from some other recipe adventure which, obviously, didn’t make much of an impression since I don’t remember what it was!)
· 1 quart vegetable broth

· 1 (14.5 ounce) can coconut milk
   (I used light coconut milk.)

· Fried pork rinds, for garnish.
(In case of snow, run to the local market for milk, blend and pork rinds!)

In a large pot, cook the sweet potatoes in the butter for 5 minutes over medium heat. Add the leeks, ginger and lemongrass. Cook for 3 minutes over low heat or until the leeks are tender. Add the garlic and curry, and cook for 1 minute. Stir in the broth and simmer until the sweet potatoes are very tender, about 20 minutes.

With an immersion blender, or carefully with a blender, puree the soup. Stir in the coconut milk and warm through over very low heat.

Ladle into bowls and top with a pork rind.

My adapted cooking:
Place the sweet potatoes (or squash) and the broth in the slow cooker insert. Saute the leeks, ginger, garlic and lemongrass for 2 to 3 minutes in the butter over medium heat. Add to the slow cooker insert. Stir in the lemon curry powder. Cook on LOW 6-8 hours. Add coconut milk and blend with an immersion blender (or blender) until smooth. Allow to cook on low an additional hour.

Ladle, garnish and serve.

Comments: Hubby and I both wanted to add some heat…as in chipotle chili powder…which we did by sprinkling it in and stirring. That suited us just fine.

Looks like we are headed for another “snowmaggedon” few days.

Dear God,
Just checking in. Have you lost your compass? I live in THE SOUTH. I was just wondering if you had us mixed up with SIBERIA. I’ll be happy to send you a new compass if you will just let me know.
Love bunches,
Your SOUTHERN FRIEND who formerly lived in THE SOUTH where a SNOW DAY come only once in a BLUE MOON, whose motto is I HATE WINTER.
P.S. Okay. So last weekend’s snow really was pretty. Kinda’ like frosting on the cake. (Can I just have a small piece of cake this time around?)
Linked to:

Tasty Tuesday
Totally Tasty Tuesday
Hodgepodge Friday
Favorite Things Friday
Friday Feasts
Menu Plan Monday
Tuesday Night Supper Club
Full Plate Thursday
Foodie Friday
It’s A Blog Party
Friday Favorites
Tempt My Tummy Tuesday
Tuesdays At the Table
Friday Potluck
Blog Hop Friday
This Week's Cravings
Fun With Food Friday
Food Trip Friday
Cookbook Sundays
Cooking Thursdays
Hearth and Soul Blog Hop
My Sweet and Savory
Pennyside Platter Thursday
Frugal Fridays

CROCK POT WEDNESDAY and Spicy Sausage, Barley and Mushroom Stew

2011-02-01T18:36:00.011-06:00

Welcome to the frozen tundra of the South and Midwest. Brrrrr.

I know my friends in Connecticut and Minnesota are just laughing at us. But, honestly, we are just not equipped. Unless…it’s on the ski slope…in skiwear…with the only transportation we need in a ski lift!

I mean. A flake falls. We hibernate. Plain and simple.

Oh, but we cook as well. We may not have made cinnamon rolls or hot chocolate all winter, but when the snow falls, we stockpile those ingredients. Gotta’ fatten up cause, gosh darn it, we’re about to become human popsicles!

Me, I dig out the slow cooker. It’s not because I don’t have the time on a snowed-in day (even though I’m not, technically, snowbound with this latest winter event); it’s about the homey warmth that comes with the preparation and the smells that fill the house.

Spicy Sausage, Barley and Mushroom Stew is filling and rather light in calories. Plus, it uses one of the most nutrient-dense whole grains that is just full of fiber.

(Recipe courtesy of Cooking Light.)

Spicy Sausage, Barley and Mushroom Stew (adapted for the slow cooker)

2 teaspoons olive oil
2 cps thinly sliced onion
8 ounces spicy Italian turkey sausage
1 cup chopped celery
1 cup sliced carrot
2 garlic cloves, minced
1 bay leaf
5 cups thinly sliced shitake mushroom caps
1 1/2 cups chopped portobello mushrooms
1/2 cup uncooked pearl barley
3 (14-ounce) cans fat-free, less-sodium chicken broth
2 Tablespoons brandy
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 Tablespoons chopped fresh parsley

Heat oil in a large skillet over medium heat. Add onion; cook 5 minutes or until tender. Remove casings from sausage. Add sausage to pan; cook 8 minutes or until sausage is browned, stirring to crumble. Cook about 10 minutes or until onions are golden brown. Add mixture to the slow cooker. Add celery, carrot, garlic and bay leaf.

Stir in mushrooms. Stir in broth, brandy, salt and pepper.

Cook on LOW 6-8 hours.

Meanwhile, prepare barley according to package directions. About 15 minutes before serving, add the barley to the soup mixture. Discard the bay leaf. Sprinkle with parsley.

Thanks so much for joining me this week. I look forward to what you have to say. Be sure to link up a favorite with Mister Linky below.

Linked to:

Tasty Tuesday
Totally Tasty Tuesday
Hodgepodge Friday
Favorite Things Friday
Full Plate Thursday
Foodie Friday
Tempt My Tummy Tuesday
Tuesdays At the Table It’s A Blog Party

Friday Favorites
Friday Potluck
Blog Hop Friday
This Week's Cravings
Fun With Food Friday
Food Trip Friday

SUPER BOWL SUNDAY’S COMING! Tailgating Time

2011-01-30T20:40:00.008-06:00

Well, now that I have your attention (or not), I can truthfully say that I’m not much of a Super Bowl fan…or fanatic…but I do enjoy the ads:) And…the food, of course!

For this week’s Tailgating Party, I’m revisiting some of my favorite party foods that I’ve come to really enjoy and suggesting a new one that I came across recently that is sure to become a family favorite.

This Bacon Cheese Dip at Crock Pot Easy Recipes is really rich and a calorie splurge, but it is oh, so good:) I mean, what’s not to love about a full pound of bacon!

This Creamy Artichoke Parmesan Dip found at Crock Pot Easy Recipes is beeeeeeeeeeeyyyyyyyyond decadent! Love it. Could eat it by the spoonfuls! BIG spoonfuls.

Mary at One Perfect Bite recently reminded me of how much I love nachos. She is such a remarkable lady and cook. I just know you will spend hours checking out her blog. You can do that while munching on her Killer Nachos.

Once in a while you come across a recipe that you just have to try just because it seems really, well…weird. Aruna’s Fried Deviled Eggs was just that for me. I mean, we fry EVERYTHING in the South, but I can truthfully say that I’ve never, never, ever eaten a fried deviled egg! The recipe originally came from Down Home With the Neelys. It was good….strange but good.

Hubby will be enjoying a couple of these next Sunday while I’m chomping down on a celery stick or two. Or, I might just give this Loaded Baked Potato Dip a try. (In fact, I KNOW I will do just that.) I really like the idea of using the waffle fries as the replacement for chips.

(Photo courtesy of Southern Living.)

Bake frozen waffle fries extra-crispy for the dippers.
Total: 1 hour, 25 minutes
Yield: Makes about 4 cups

Ingredients

1 (2.1-oz.) package fully cooked bacon slices
1 (16-oz.) container sour cream
2 cups (8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 teaspoons hot sauce
Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
Serve with: waffle fries

Preparation

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Thanks for joining us for this week’s Tailgating Time. I hope you will visit as many links as you can and leave a comment as a way of saying thanks. Please join us:)

Who do you think will win? Let us know in your comments.

Tailgating Time is being hosted at the following blogs: Seaside Simplicity ~ 3 Sides of Crazy ~ The Tiny Skillet~Our Krazy Kitchen and Dining with Debbie

Linked to:
Menu Plan Monday
Decidedly Healthy or Horridly Decadent
Tasty Tuesday
Tuesdays At the Table
Tempt My Tummy Tuesday
Tailgating Time

CROCK POT WEDNESDAY and Pecan and Apple Stuffed Pork Chops with Apple Brandy

2011-01-25T18:54:00.006-06:00

Thanks for coming on over to join me for this week’s Crock Pot Wednesday.
I think you will really like this main dish that I am serving up this week. It comfort food. It’s delicious. It’s lean. AND it’s easy! Those make for some pretty good reasons to serve it up as far as I am concerned.
This idea comes from the little “cookbooklet” (Do you have a collection of those, too?) entitled, Comfort Food Diet Recipes from Crock Pot. Since pork was on sale here locally last week, I decided to give this a try. Hubby definitely gave it a big thumb’s up. I hope you do as well.

Pecan and Apple Stuffed Pork Chops with Apple Brandy
4 thick-cut, bone-in loin chops
(about 12 ounces each)
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 Tablespoons canola oil
1/2 cup diced Granny Smith apple
1/2 small yellow onion, minced
1/2 cup apple brandy or brandy
2/3 cup cubed white bread
1 Tablespoon chopped pecans
1 cup apple juice

Coat the insert of the slow cooker with nonstick cooking spray; set aside. Rinse pork chops and pat dry. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large skillet over medium-high heat until hot. Sear pork chops about 2 minutes on both sides or until browned. Cook in two batches, if necessary. Set aside.

Add apple, onion, thyme, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper to hot skillet and reduce heat to medium. Cook and stir 3 minutes or until the onion is translucent. Remove from heat and pour in apple brandy. Return to medium heat and simmer until most of the liquid is absorbed. Stir in bread and pecans (I prefer mine slightly toasted.) and cook one minute longer.

Cut each pork chop horizontally with a sharp knife to form a pocket. Divide stuffing among pork chops. Arrange pork chops in slow cooker insert, pocket side up.

Pour apple juice around chops. Cover; cook on HIGH for 1 1/2 to 1 3/4 hours or until pork is 155°F when measured with a meat thermometer.

Makes 4 servings

Come join in the fun! I’m looking forward to what you have to say.

Linda over at My Kind of Cooking has some great tips for you regarding how to adapt recipes for the slow cooker. Plus, there’s a giveaway going on. How great is that?

For a terrific reference for converting recipes to the slow cooker, check out Linda's post at My Kind of Cooking. She has some wonderful ideas for you.

Linked to:
It's a Blog Party
Slightly Indulgent Tuesday

Tasty Tuesdays

Tempt My Tummy Tuesday

Menu Plan Monday

Tuesdays At the Table
Dr. Laura's Adventures
Deep South Dish Sunday Suppers

HAPPY ANNIVERSARY

2011-01-24T21:49:00.001-06:00

Hubby and I and our new

family portrait:)

You + Me = 41

I love you, Hubby:)

TAILGATING PARTY and Marinated Cheese and Crackers

2011-01-23T17:17:00.003-06:00

I love cheese. I love crackers. I love cheese and crackers. Simple. Right? Well, I just thought I loved cheese and crackers until I met up with Marinated Cheese and Crackers at our school’s Merry, Merry Munchies event this past Christmas.

I mean I had to FORCE myself to stay away from the lounge just so I wouldn’t “steal away” with the entire dish. It’s that good.

So I decided to make it for Christmas Day just to have as a snack, but we never quite got around to it at Perfect Daughter’s house (which was a good thing for “always-on-a-diet me.” She took the fixings over to the in-laws. Well, apparently it was very well received. I’m glad that they enjoyed it…saved me a pound or two, I know.

While I got the recipe from my friend and co-worker, Misty, I’ve since located it and variations on the web. Who knew?

This is a perfect snack for a Tailgating Party…or any party for that matter. Misty served it on a candy cane shaped platter which made for a terrific Christmas presentation. Not having one of those, mine got served on a plain, white, skinny platter. It still looked yummy.

(Photo courtesy of All Recipes.com)

1/2 cup olive oil
1/2 cup white wine vinegar
3 Tablespoons chopped parsley
3 Tablespoons minced scallions
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 garlic gloves, minced
2 ounces diced pimento, drained
1 8-ounce block Cheddar cheese, chilled (I used presliced cracker slices because…well, it was there…)
1 8-ounce package cream cheese, chilled
parsley sprigs for garnish

Combine oil, vinegar, parsley, scallions, sugar, basil, salt, pepper, garlic and pimiento in a jar. Cover the jar tightly and shake vigorously. Cut the Cheddar cheese in half lengthwise, then crosswise into 1/4-inch slices. Repeat with the cream cheese. Arrange the Cheddar and cream cheese slices alternately in a shallow dish, standing the slices on edge. Pour the marinade over. Cover the dish with plastic wrap and marinate in the refrigerator at least 8 hours or overnight. Transfer the cheese slices to a serving platter in the same alternating fashion. Spoon the marinade over the cheeses. Garnish with the parsley sprigs. Serve with assorted crackers.

(I just arranged the cheeses on the platter and poured the marinade over all without transferring later. I did have to shape the cream cheese with my fingers to make it fit the Cheddar slices…gotta’ have pretty, ya’ know.)

Taste of Home has a variation that uses roasted red peppers which I think would be so good. Let me know if you give it a try.

Tailgating Time is brought to you this week by:
Seaside Simplicity
3 Sides of Crazy
The Tiny Skillet
Dining with Debbie
Come join the party!

MISTER LINKY MADNESS!

2011-01-20T13:36:00.000-06:00

I am so sorry that you have had difficulty linking up this week. I have no clue as to what is going on with Mister Linky. It WAS there when I first published the post.

It WASN’T there later.

It WAS there after the post was repaired.

It WASN’T there today after being repaired yesterday.

It WAS there just now…TWICE over.

It WON’T show up on my edit page.

Go ahead. Enter twice. Or, just pick your favorite one:)

Have a great day:)