con-tain-it

WFMW: Cracking the Egg Myth

 

 

 

 

 

 

This week I want to talk about EGGS and how they have ALWAYS Worked-for-Me, and my family, as part of our weekly (almost daily for DH ;) diets.  So earlier this month I was so excited to read about how Kitchen Play is partnering with the American Egg Board to crack open some egg myths.

 

Mainly that...the incredible, edible egg is now even more incredible than ever. For the full scoop, check out this report:

Cracking the Cholesterol Myth

More than 40 Years of Research Supports the Role of Eggs in a Healthy Diet

Many Americans have shied away from eggs – despite their taste, value, convenience and nutrition – for fear of dietary cholesterol. However, more than 40 years of research have shown that healthy adults can eat eggs without significantly impacting their risk of heart disease.

Then, hop on over to Kitchen Play and get your breakfast, lunch or dinner on! You’ll be glad you did. (The news just keeps getting better: you could win free eggs for a year for helping to cover this exciting food story. Details at the bottom of Kitchen Play's post.)

It's Sooo RaaaaWRONG!

What can I say...I'm still feeling frisky from our trip to New Orleans...SO last night in an effort to keep up my goal for one RAW food meal a day and to incorporate one of my new Superfoods, Coconut Oil, I decided to whip up a SPINACH DAIQUIRI ;)

WFMW: Valentines Sweetie Pie Pops

 

 

 

 

 

 

 

 

Last week for Works-for-Me WEDNESDAY, Kristen was asking for ideas for Valentines Day and at the time I really didn't have anything planned.  That is until I read Sara post on Our Best Bites for these ridiculously simple...yet oh so sophisticated Sweetie Pie Pops ;)

Sara is a grand cook and she even makes her own pie crust and filling...but I opted for the KISS method...you know...Keep It Simple Sweetie!

WFMW: Simple, Homemade Onion Dip

Make this dip once and you'll wonder WHY you ever considered store bought!

 

 

 

 

 

 

 

 

For New Year's I decided to treat myself by buying my favorite potato chips...they are my weakness...especially the ones with ridges ;)  Since it was the holiday and we were staying in to watch the ball drop we splurged a little and got a BIG bag of chips.  SO we popped open the bag and soon I was craving some dip to go with my crunchy, salt fix...but I failed to buy any when I bought the chips.   Which only made me want it even more...you know how that is?  Then I remembered that my mom use to make her own dip with Lipton Onion Soup Mix...BUT considering that I don't like de-hydrated, salty, preservative loaded, onion soup mix...I don't keep it in the house.  Which only made me want it even more ;)  However...I did have REAL onions in my refrigerator drawer...SO next thing you know I was looking up recipes at 10 o'clock at night on the internet.  Thanks to Alton Brown...I found a basic recipe that I could adjust to my likin'.  It took less than 15 minutes to whip up...and technically you should let it set up for a bit for the flavors to meld together...but even right out of the bowl it was so GOOD!  Try it...you'll like it ;)

National Chocolate Cover ANYTHING Day!

That's right...December 16th is National Chocolate Cover Anything Day and we woke up to this...

Yep...someone up above didn't get the official memo...

 

WFMW: Simple Stuffed Pork Chops & Get Your Rubbers Here!

 

 

 

 

 

 

 

 

Did the title get your attention? I hope it did because I have this amazing deal to share with you!  I just completed The {21} Purge in which I de-cluttered and organized my home. On Day 20 and Day 21, I worked on clearing out my MASSIVE rubber stamp collection. Now here is where the deal is...I am selling over 50 sets of rubber stamps for next to nothing! AND all the profits will be going to one of my favorite charities, The Mercy House.  Every one of the sets has a minimum of 2 (very large stamps) but the average set has 4-5 wood mounted rubber stamps and they are priced between $3 and $6 per set (plus shipping). You could not buy ONE of these stamps for these prices in any retail store and MANY of these stamps have NEVER been used! There are dozens of Holiday stamps sets to choose from if you need to make a few last minute Christmas cards. OR give a set of stamps...they are a perfect gift for a special someone.  SO hurry on over and bid on your favorite stamp sets because the BIDS CLOSE tonight, Wed., December 1st at 7pm EST! 

Follow the links to see what's available... 

Day 20 Stamp Sets

Day 21 Stamp Sets

 

Week 41: I Heart Beef Photo Challenge: Cheesy Barbeque Meatloaf

This is my first time participating in an iheartfaces photo challenge – the theme this week is "i heart beef". I decided to participate because this week's challenge was not just about "hearting faces"!  Nope this week it's all about beef - a special food challenge sponsored by TexasBeef.org and one randomly selected entry will be winning $250 Nolan Ryan Beef gift certificate.  So I'm linking up some of our favorite beef recipes and picking out the best photos...SHOW ME THE BEEF!

 

Cheesy Barbeque Meatloaf:  Recipe Here

Week 41: I Heart Beef Photo Challenge: Chillin' Chili

This is my first time participating in an iheartfaces photo challenge – the theme this week is "i heart beef". I decided to participate because this week's challenge was not just about "hearting faces"!  Nope this week it's all about beef - a special food challenge sponsored by TexasBeef.org and one randomly selected entry will be winning $250 Nolan Ryan Beef gift certificate.  So I'm linking up some of our favorite beef recipes and picking out the best photos...SHOW ME THE BEEF!

 

Chillin' Chilli:  Recipe Here

Week 41: I Heart Beef Photo Challenge: Manicotti w'Ground Beef

This is my first time participating in an iheartfaces photo challenge – the theme this week is "i heart beef". I decided to participate because this week's challenge was not just about "hearting faces"!  Nope this week it's all about beef - a special food challenge sponsored by TexasBeef.org and one randomly selected entry will be winning $250 Nolan Ryan Beef gift certificate.  So I'm linking up some of our favorite beef recipes and picking out the best photos...SHOW ME THE BEEF!

 

Cheese Stuffed Manicotti with Sausage & Ground Beef Sauce  Recipe Here

 

 

Week 41: I Heart Beef Photo Challenge: Stew Beef

This is my first time participating in an iheartfaces photo challenge – the theme this week is "i heart beef". I decided to participate because this week's challenge was not just about "hearting faces"!  Nope this week it's all about beef - a special food challenge sponsored by TexasBeef.org and one randomly selected entry will be winning $250 Nolan Ryan Beef gift certificate.  So I'm linking up some of our favorite beef recipes and picking out the best photos...SHOW ME THE BEEF!

 

 

Slow Cooked Stew Beef with Gravy!  Recipe Here

This is my first time participating in an iheartfaces photo challenge – the theme this week is "i heart beef". I decided to participate because this week's challenge was not just about "hearting faces"!  Nope this week it's all about beef - a special food challenge sponsored by TexasBeef.org and one randomly selected entry will be winning $250 Nolan Ryan Beef gift certificate.  So I'm linking up some of our favorite beef recipes and picking out the best photos...SHOW ME THE BEEF!

 

 

Slow Cooked Stew Beef with Gravy!  Recipe Here

Week 41: I Heart Beef Photo Challenge: Juicy Burgers

This is my first time participating in an iheartfaces photo challenge – the theme this week is "i heart beef". I decided to participate because this week's challenge was not just about "hearting faces"!  Nope this week it's all about beef - a special food challenge sponsored by TexasBeef.org and one randomly selected entry will be winning $250 Nolan Ryan Beef gift certificate.  So I'm linking up some of our favorite beef recipes and picking out the best photos...SHOW ME THE BEEF!

 

Juicy Burgers with Mushrooms and Brown Gravy!  Recipe Here

Mosaic Monday: Yummy in my Tummy Recipes

Mosaic Monday, hosted by Mary of the Little Red House, blogspot.

Recently I participated in Where Bloggers Create II, the 2nd Annual Party to Share Your Creative Space.  For my post, I included three different photo mosaics of the different projects that I have created since I started blogging two years ago.  Because there just was not enough space (or time) to include all the links for the photos in my post, I decided that I would provide them here for my Mosaic Monday posts.  Going in the order that the mosaics are in my post, this is my final mosaic for WBC II, and I'm sharing the links to my Recipes:

 
Starting from the top left corner:

1.   Spicy Mixed Fried Rice

2.   Blueberry Cornbread Muffins

3.   Chillin' Chili

4.   Cheese Stuffed Manicotti w'Sausage Meat Sauce

5.   Cheesy Barbecue Meatloaf

6.   Bar-b-que Chicken

7.   Baby Back Ribs

8.   Chicken & Pork Picante

9.   Chicken Picata

10. Cuckoo Cookies

11. Banana Pumpkin Muffins

12. Potatoe & Egg Salad

Typical Tuesday: Power Cookin' When it's Hot!

Baby Back Ribs were on sale this week again at my favorite grocery store...yum!  As I have showed you all before, I always slow roast my ribs in the oven for a few hours to cook the meat so that it falls off the bones.  Then I brown them up and add some extra sauce on the grill...

 

Considering the high temperatures that we have been having here lately, I wasn't exactly excited about turning my oven on...even at the low temperature of 275 degrees.  SO...for today's TYPICAL TUESDAY...I'm showing you how I maximized my oven's heat...I decided to roast some potatoes and onions at the same time...yep...I'm power cooking once again ;+

Works-for-Me WEDNESDAY: Baked Beans

hosted by Kristen

As a kid, Friday night suppers were no surprise...Boston Baked Beans, Hot Dogs and, sometimes, Brown read!  AND for years...I hated BEANS!  My Mom always served B&M brand and I just never understood why my Dad loved them so.  The best part for me was the canned Brown Bread...we didn't get it every week though because it wasn't cheap and with four kids in the house one can didn't go far...it was almost like having desert when you ate it warm with butter ;)

 

Images from the web.
 
Then, when I moved out on my own and began cooking in my own kitchen, I found a recipe from McCall's magazine (no longer in print thanks to Rosie ;(  for Baked Beans in a bean pot along with homemade molasses brown bread in tin cans.  I soon understood New Englander's obsession with beans...you can flavor them any way you like and they cook all day long in the oven or on top of a wood stove and make the house smell wonderful on those long, cold winter days.  THAT is what I was not getting from my mom opening up her B&M brand, can of beans!

Yummy in My Tummy: Banana Pumpkin Muffins

Man...all this cold weather is making me want warm, comfort foods.  You know that it’s really cold when I start baking…because I’m not a big baker…that’s because I don’t crave sugar!  Weird I know…but my vise is anything salty and crunchy.   Muffins are as sweet as I get!  This recipe is one the we have made for years…that we have adapted from an original recipe that we found in a magazine add for Libby's canned pumpkin.

 Banana Pumpkin Muffins (or loaves)

DRY INGREDIENTS:

1 ½ Cups Sugar

3 Cups all-purpose Flour 

1 Teaspoon Baking Soda

½ Teaspoon Baking Powder

1 teaspoon Salt

2 teaspoons Pumpkin Pie Spice

1 Cup Chopped Walnuts

 

WET INGREDIENTS:

¾ Cup Softened Butter

3  Eggs

1 Can Pumpkin Puree

2 Mashed Ripe  Bananas

 

OPTIONAL: Paper Muffin Cups

 

Gather your ingredients and pre-heat your oven to 350 degrees.

 

Set out your butter and eggs so that they cool down to room temperature before blending.  Crack your eggs over a separate bowl to make sure that you don’t get any bits or pieces of the shells in your recipe.

 

Prepare your bananas by slicing or mashing them and set aside with your can of pumpkin puree.

 

Combine the following dry ingredients in a separate bowl and set aside: flour, salt, baking soda, baking powder and pumpkin pie spice.

 

Once the butter has softened, combine it with the sugar and eggs in a bowl and beat with a mixer until it is creamed (light and fluffy).

 

Next add in the mashed (or sliced) bananas and the can of pumpkin: mix until blended and there are no lumps.

See here...no lumps...

 
Slowly add in the dry ingredients (the ones you combined earlier) by adding them in three batches and making sure they are all incorporated before you add a new batch.

 

Once all the dry ingredients are combined:  add in your walnuts.

 
Removed the beaters and fold the walnuts into the batter.

 
Pour the batter into paper muffin cups:  filling them ¾ full.

 
Bake the muffins for 25 minutes in a pre-heated, 350 degree oven.  Test with a toothpick…which should come out clean! (Or pour into two 8”x4” greased, loaf pans and bake for 50-60 minutes).

 

Cool on wire racks.

If you can't wait until they are cool...like me...then peel the paper off and load on the butter :}

DH just stole my muffins...

So now I have to start all over on makin' my butta melt...yum!

 

There is only one problem with these yummy muffins hanging around my kitchen...I can only eat one at a time!  Because if I eat two (in one sitting) I get a tummy ache.   I don't know when it started, but I have trouble digesting bananas...hence why I was so excited, years ago, when I found this recipe.  This is also why I make muffins instead of loaves...portion control...cause it's really hard to slice a loaf into the right size so that I don't get a tummy ache!  Hope you all enjoy these as much as we do :}

Simple Woman's Daybook

 

The Simple Woman's Daybook

FOR TODAY
Outside my window...it’s raining…what’s up with Mondays lately and the rainy weather ;]
I am thinking...about what I want to do around the house this week.
I am thankful for...my husband and our new life here at the “Love Shack”.
From the learning rooms...I discovering the joy of embroidery once again with Teresa McFadden’s newest ezine: Freestyle Embroidery.
From the kitchen...I’m going to make some banana/pumpkin muffins.
I am wearing...my new soft, black, t-shirt gown with beautiful lace accents…ohh la la
I am creating...a collage of “Freestyle Embroidery”
I am going...to go grocery shopping and get another pork roast to make another delicious (and so darn easy) “Taco Pulled Pork” dish...thanks "tyggerey".
I am reading... just started, "The Courtesan" by Diane Haeger and just finished, "A Rose for the Crown" by Anne Easter Smith.
I am hoping...to write a review today for my participation in the “Royal Reviews: Historical Reading Challenge" that I’m participating in.
I am hearing...”Soundscapes” on cable TV.
Around the house...it’s dark and gloomy with the rain...which makes me sleepy ;}
One of my favorite things...is hot tea on a day like today…already on my second pot of “Blueberry Breeze and Red Rose”.
A few plans for the rest of the week: to clean out the storage shed and organize our tools and work bench for all our household projects.
Here is picture for thought I am sharing...

 
This a photo I snapped last friday night (at 10:30pm) of the "Taco Pulled Pork" that I  blogged about...it was soooo good...and here it is Monday and it's all gone...lol  First we pulled it apart with forks and our fingers...and munched on it hot from the oven on Friday night.  Then on Saturday, we ate it with coleslaw, rolled up inside of spinach wraps...drippy and yummy.  And finally, on Sunday (and today for lunch), we ate it with rice, barbecue beans and coleslaw...mixed the beans, rice and pork all together on our plates...was so darn good and SIMPLE...my favorite kind of food...go make you some...enjoy!

Back to Basics...Potato & Egg Salad

 Okay...so now I sound like one of my idols...Ina Garten...Back to Basics...just no other way to post this recipe because it is a basic.  But sometimes we take these things for granted...because my sister recently asked me what could she bring to a family cookout...and I told her "Potato Salad" and her response was... "I can't make a good potato salad". 

So it's a quick lesson on how "I make it"...which means that you will not find any "crunchies" in my recipe...after raising kids and being a picky eater myself when I was younger; I decided as a parent to make meal time more pleasant for everyone...and omitted all raw and cooked "crunchies" aka...onions, bell peppers, celery, etc., etc. from most of my family recipes.  So feel free to leave this post now if you find the "lack of" offensive...lol

Potato & Egg Salad

INGREDIENTS:

2 pounds Potatoes of Choice (we prefer Red)

6 Eggs hard-boiled, peeled and chopped

1 cup Mayonnaise (love the new Olive Oil kind)

2 tablespoons Yellow Mustard

3 tablespoons Sweet Pickle Relish

1 teaspoon Salt

½ teaspoon Pepper

½ teaspoon Paprika

                Steamer for cooking potatoes and large mixing bowl…that’s it!

Hard-boil your eggs by bringing a pot filled with enough water to cover all the eggs you want to cook (we always do a dozen at a time and munch on them all week) to a boil and then reduce the heat to simmering for 18 minutes.  Remove pan from heat and run cold water over the eggs immediately.  As soon as they are cool enough to handle…start peeling them.  Warm eggs peel the easiest and you don’t end up throwing egg away with the shells.

 

At the same time as your eggs are simmering you can start the pot for the potatoes…just fill the bottom of your steamer until you see the water in the bottom of the colander part of the pot.  Turn on the burner and bring your water to a boil while you clean and peel your potatoes.  Of course, if you are using Red Potatoes then you don’t have to peel them at all.  If not red, I prefer peeled white potatoes for salad because white potatoes are very starchy and they stand when boiled for salad.

Note here:  I peel my potatoes into a colander so that I can throw the peels in the garbage...if I had a garden and a compost pile that would be fine...but I don't...instead I have a garbage disposal that doesn't work and clogs when you put any type of vegetable clippings down it...sucks!  Sorry...I digressed :}

Once the water comes to a boil, add your potatoes; make sure you’ve cut them up into equal sizes so that the whole pot cooks consistently. 

(yes...some people actually do not know how to boil water unless it's in a microwave these days!)

Turn down the heat and cover and steam for 30 minutes for white potatoes; 20 for red potatoes.  Just test them to make sure they are fork tender; in other words…they fall apart when the fork tines go into them easily…perfect! Not when the fork has to be “pushed” in.  Drain the potatoes and set in bowl to cool.

 

Once cool enough to handle (I love warm German style potato salad, yum!)  grab a large bowl and cut up the potatoes into cubes.

Gather together all your ingredients to mix your salad...including any "crunchies" you want to add :}

Add six chopped hard boiled eggs and the pickle relish.  Top with mayo and yellow mustard and use a spatula to mix all the ingredients together. 

Grab a large bowl to mix in; once salad is combined and creamy (you can add more mayo or mustard at this time to make it to your liking) you can scoop it into a smaller serving bowl.

Top with more salt and pepper to taste and paprika for some color.  That’s it…eat immediately if you like it warm or chill it in the frig for later; serves 6-8 family/friends.

Yummy in my Tummy...Buffalo Chicken Strips

Okay...it  must be the cold weather coming...who knows but I'm in a cooking mode and taking advantage of it cause who knows how long it will last!  First up is a new recipe that I've been playing with and tweaking because that's what I do...can't help myself...I find it very hard to use recipes exactly as I find them...always have to adjust them and then I'm happy and I make something like this for lunch...Buffalo Chicken Wrap with Blue Cheese Crumbles, Spinach, Almonds, Apricots and B'bque Sauce...yum!

 Buffalo Chicken Strips

DRY INGREDIENTS:

1 teaspoon Cayenne Pepper powder or

2 teaspoons hot pepper sauce (Tabasco)

½ cup Cornmeal (white or yellow)

¼ cup Oatmeal Flour (just grind up some oats in blender)

1 teaspoon Paprika

¼ teaspoon Onion Powder

¼ teaspoon Dry Mustard

½ teaspoon Pepper

¼ teaspoon Salt

WET INGREDIENTS:

½ cup nonfat Plain Yogurt (or Greek Yogurt)

1 teaspoon Lemon Juice

3-4 chicken breast halves –

skinned and boned and cut into tenders/strips

¼ cup melted Butter

Vegetable Cooking Spray

Combine the yogurt, lemon juice and cayenne pepper in a bowl large enough to add the chicken tenders.  Add the chicken tenders and coat all pieces evenly with the yogurt marinade.  Cover and place in the refrigerator to marinate overnight or for at least 2 hours.

Preheat your oven to 400 degrees; coat two large baking sheets with a good amount of Vegetable Cooking Spray.

Combine the cornmeal, oatmeal flour, paprika, onion powder, dry mustard and salt and pepper in a pie plate or large flat bowl.  Dredge the chicken tenders in the cornmeal by using a spoon to scoop the cornmeal on top of the chicken tenders; pressing lightly to help crumbs adhere.

 

Place the coated tenders onto two prepared baking sheets; remember to not crowd the chicken on the pans…meat needs space in a high oven to crisp up!

Melt the butter in a sauce pan and drizzle over the chicken tenders.  Place pans in the pre-heated oven and bake at 400 degrees for 20 minutes.

Remove chicken tenders from oven and let stand for a few minutes before trying to remove so that the breading sticks to the chicken and not the pan.  Once cooled place on platter and serve.

 

Now the fun starts...you can eat them just like this hot with a side of Blue Cheese dressing for dipping (or Ranch...whatever floats your boat) and with some yummy Potato & Egg Salad...recipe  to follow!  Or you can gather all kinds of your favorite toppings and assemble a wrap like I did.

 

Grab what ever you like...or have on hand...reality check here!  We had cheddar cheese, blue cheese crumbles, baby spinach, more of the "Budweiser" b'bque sauce, ranch dressing and whole gran flat bread...ready to assemble...

 

Slice up your chicken strips and lay out on top of spinach (or whatever lettuce you like)...

Top it off with all the crunchies, cheeses (blue cheese crumbles for me) and sauces and it's a wrap!

Note to all the picky eaters out there (you all know who I'm talkin' about...Ken, Beth, Amanda, Carl... just to name a few) it's your wrap and you can have any way you like.  DH grabbed the "Raspberry Cranberry Horseradish Sauce" you see here in the background...okay...enough said...hope you all enjoy having it your way :}  Roberta

Yummy in my Tummy...Baby Back Ribs & Marinated Steaks

Okay...I promised to get these recipes posted a few weeks ago after we had the family barbecue to send off Timothy and Ashley on to there next adventure in Pittsburgh...so here you go!

Found this recipe here on Tasty Kitchen, a member, community site that Ree Drummond, The Pioneer Woman hosts on her web site.  There were no photos...but it was so simple, I just had to try it...and it was just fabulous!  

Baby Back Ribs

INGREDIENTS:

6 pounds Pork Baby Back Ribs

1 jar 16 ozs. Barbecue Sauce (your favorite brand/flavor)

 

Foil, Oven and Grill for cooking…that’s it!

Remove Ribs from store packaging and rinse and pat dry with paper towels; season well with salt and pepper.

Yummy in my Tummy...Chicken & Pork Picante

Getting back on track around the house here...finally...it's only Friday...after a long weekend away with my sister creating in my Summer Art Journal and Fantasy Folded Altered Book.  Now I'm playing catch up with my recipe book for my sons and I have a couple of additions for them to add today.

First up is Chicken Picante which is an "altered" version of an original recipe that I found in a magazine advertising "Pork...the  other white meat"...remember those adds...think they are still happening.  Anyhow...since we have been trying to eat healthier around here by eating organic and whole foods, my husband and I adapted the orignal Pork version accordingly.  Don't worry I'm still including the orginal Pork version because here in the south we have the best Port Loin and it is a nice alternative and very inexpensive here to serve a family.

Chicken Picante

 

GATHER YOUR INGREDIENTS:

4 Chicken Breasts; skinned and boned and cut into cubes (about two pounds)

1 pkg. Taco Seasoning Mix (mild or hot; up to you) (McCormick’s brand preferred here)

¼ cup Olive Oil

1 can 15 ¼ ozs. organic Black Beans

(juice drained)

1 can 20 ozs. Pineapple

(crushed or tidbits) in its own juice

1 jar 16 ozs. organic Picante Sauce

 (mild or hot: up to you)

Serve with cooked white or brown rice or with corn chips.

 

 

 

Combine cubed chicken breasts in plastic bag with taco seasoning shaking until coated.

Heat olive oil in large, deep skillet or dutch oven, till oil is almost smoking.

In skillet, brown cubed chicken breasts, turning and browning all sides; should take about 10 minutes.

Add can of beans, can of pineapple with juices and jar of Picante sauce; stir into skillet.

Cover and simmer for 15 minutes until tender.

Serve as stew in bowl all by itself with corn chips to dip with or over rice; makes six to eight servings.

Try to find organic when you can and canned foods with little or no preservatives to keep this dish healthy.

Brown the Taco Seasoning coated cubed chicken in the olive oil in a deep skillet or dutch oven.   Boy would I have love to win this pot this week on The Pioneer Women Cooks' blog by Ree Drummond...she is so right when she says that if you have the right pots to cook in...then you'll enjoy it so much more.  For now my Calpholon will have to do...don't have  $300.00 for LeCrueset! 

 

Next you add the Picante Sauce, Pineapple and Black beans and bring the pot to a slow boil;  turn down the hit to simmer;  cover and wait 15 minutes.

 

Ready to serve just like it is in a bowl with some crispy corn chips or over white or brown rice.

Leftover rice is great...just remember that the refrigerator sucks the moisture out of all leftovers...can't stop it...we all love our "frost free" appliances...but our leftovers do not!  So just add a tablespoon of liquid...can be water, broth and/or butter to plump up the rice while heating it up.  Otherwise you'll just be drying it up even more when you put it in a pan to re-heat it...or microwave (if you must)...lol...hate microwaves :{

Now for the original recipe...as promised!

Peachy Pork Picante

INGREDIENTS:

1 pound cubed boneless Pork Loin

1 pkg. Taco Seasoning Mix (mild or hot; up to you)

(McCormick’s brand preferred here)

1 tablespoon Oil

4 tablespoons Peach Preserves

1 jar 8 ozs. Salsa (mild or hot: up to you)

Serve with cooked white or brown rice

Combine cubed pork loin in plastic bag with taco seasoning; shaking until coated.

Heat oil in large skillet till oil is almost smoking.

In skillet, brown cubed pork loin, turning and browning all sides; should take about 10 minutes.

Add peach preserves first to skillet, stirring to mix well with the cooked pork loin. Add jar of Salsa; stir into skillet.

Cover and simmer for 15 minutes until tender.

Serve over rice; makes four servings.

See how well worn this original recipe is...as well as the file...I've had this little "photo book" turned recipe file for over ten years...it's so handy because it sits right on my kitchen counter, the recipe cards are covered in the plastic photo sleeves, and it's in a binder for easy access...I added tabs and sort the recipes by category.  Great for me but hard to duplicate so that's why I'm working on a book for the boys...I will probably still use my "cards"...lol

Yummy in my Tummy...Lake Waukewan Blueberry Cake

OMG...I forgot how good this cake was! We used to live in the Lakes Region in New Hampshire and our cousins had a summer camp on Lake Waukewan where all the relatives would gather to go swimming, water skiing and fishing.  We had great fish fryes back then with all the families helping out in the kitchen.  This camp had no well water then...it came from the lake...so we had no hot water for dishes so we'd have to boil water on the stove to wash the dishes.  But we never minded it much because there was always a lot of us in the kitchen working together.  My third cousin who was more of an aunt to me, LaVone Odey, who passed away a few years ago, was a robust woman who I admired greatly.  LaVone was always full of life and "vim and vigor" as they'd say.  She loved food and was the best cook of the bunch.  This recipe is her's and I actually got her to give it to me years ago and I'm so glad that I wrote it down and I have cooked it off and on through the years for my family.  When I was a teenager and spent weekends at the lake, we'd row across from the lake house and pick fresh blueberries so that LaVone would bake a cake for us...sweet memories I must say...I get weepy eyed just thinking about her.  Hope you all enjoy it as much as my family does...it's blueberry season so go bake some memories :}

You use several bowls to bake this cake because you need to sift the flour...it's what keeps this cake light!  Then you have a bowl for the wet ingredients and the blueberries...but it's WORTH IT...

LakeWaukewan Blueberry Cake

 DRY INGREDIENTS:

3½ cups flour

2        cups sugar

4    teaspoons baking powder

8    teaspoons flour to cover blueberries

WET INGREDIENTS:

2    eggs, well beaten

1    stick salted butter, room temp.

      (LaVone used 1/2cup crisco & 1/4 tsp. salt

        but I prefer the taste of butter in this recipe)

1    cup milk

2    teaspoons vanilla

2    pints blueberries/ washed and patted dry w/paper towels

Preheat oven to 350 degrees. 

Grease and flour 11” x 14” cake pan.

In large bowl, sift together Flour and Baking Soda THREE times.

In another bowl beat butter until fluffy and creamy.

Gradually add the sugar and beat until fluffy.

Add the beaten eggs to sugar and butter mixture and beat until creamed.

Add the dry ingredients and milk with vanilla alternately in three parts.

Beat until smooth.

Mix teaspoons of flour with the fresh blueberries until lightly dusted; fold into the batter.

Pour into prepared pan and BAKE for 40-50 minutes until center is dry when toothpick is inserted.

 

When it's all done...it's golden brown on the top, cooked through the middle and the blueberries are plump and bursting with flavor...serve it warm with butter or vanilla ice cream.

 

Yummy in my Tummy...Chicken Picata & Honey Mustard

Here's two more additions to my family cookbook...both of these are my some of my sons' favorite chicken dishes.  I'm also showing some photos of the preparation process so that my kids can understand the instructions...always love visual aids...hope you all find this helpful as well and that you enjoy the chicken :}

Chicken Piccata

DRY INGREDIENTS:

¼ cup unsifted flour

½ teaspoon garlic powder

½ teaspoon paprika

WET INGREDIENTS:

1 egg, lightly beaten

1 whole lemon; juiced and zested

½ cup chicken stock

¼ cup olive oil

4 chicken breast halves – skinned and boned and cut into tenders

¼ cup capers

¼ cup butter

Beat egg with 1 tablespoon lemon juice.

Combine flour, garlic powder and paprika in large plastic bag or bowl.

Dip chicken tenders into egg mixture and then into flour mixture.

Heat olive oil in large skillet till oil is almost smoking.

In skillet, brown chicken tenders, turning and browning all sides; should take about 12 minutes.

Add chicken stock and lemon juice to skillet; cover and simmer for 10 minutes until tender.

Remove chicken tenders to platter and keep warm while making butter/caper sauce.  Add butter to the pan and melt while scrapping the browned bits from bottom of pan.  Add capers and serve with chicken.

1.  First we prep the chicken tenders in the lemon juice/egg mixture and the flour mixture.

 

2.  Then we add them to the heated oil in the pan to brown all sides of the tenders.

 

3. Once the chicken tenders are browned on all sides; remove them to a platter and keep them warm while you prepare the sauce.

 

4. mmmm....yummy stuff...add the butter to the pan and scrap up all the yummy bits...

 

5. Add the capers and spoon the sauce over the chicken in the platter; serve with your favorite sides.

 

Honey Mustard Chicken

DRY INGREDIENTS:

2 large cloves garlic, pressed or

½ teaspoon garlic powder

1 tsp. thyme

1 tblspn. cornstarch

WET INGREDIENTS:

1 small can crushed pineapple

in its own juice

¼ cup olive oil

4 chicken breast halves – skinned and boned and cut into tenders

¼ cup honey

¼ cup Dijon Mustard

Drain pineapple; reserve juice in shaker container.  Add 1 tblspn. Cornstarch to the juice and shake till smooth and lumps are blended.

Combine chicken tenders in plastic bag with garlic and thyme shaking until coated.

Heat olive oil in large skillet till oil is almost smoking.

In skillet, brown chicken tenders, turning and browning all sides; should take about 12 minutes.

Combine honey and mustard; stir into skillet.

Cover and simmer for 15 minutes until tender.

Remove chicken tenders to platter and keep warm while making sauce.

Add cornstarch/pineapple juice mixture into pan juices; scrapping the browned bits from bottom of pan and stirring until the sauce boils and thickens.  Add crushed pineapple and serve with chicken.

 

Made this chicken dish over the weekend and almost forgot to take pictures...so no preparation shots...so now I'm leaving my camera on the kitchen counter for awhile to remind me to take the pictures!  This shot is not the best but here's a better one of just the chicken:

 

Yummy in my Tummy...Cornbread

Just love cornbread and have been practicing on a new recipe that is better for you because it calls for a small amount of butter and sugar and I use organic products like cornmeal, butter and sour cream...so I made a regular cornbread earlier this week. DH and I enjoyed the traditional "round" shaped cornbread, sliced like pieces of pie, all week...mostly for breakfast.  Here's the recipe I like the best so far because it stays moist and isn't too sweet...next I want to replace the regular flour with "oatmeal" flour so that it is gluten free:

Homemade Cornbread

DRY INGREDIENTS:

1        cup flour

1        cup cornmeal

¼ cup sugar

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

 

WET INGREDIENTS:

1 egg, lightly beaten

1 cup sour cream

1/3 cup milk

¼ cup butter, melted

 

Preheat oven to 400 degrees. 

Grease 8-inch square or round cake pan.

In large bowl, combine the DRY INGREDIENTS.

In another bowl combine the WET INGREDIENTS.

Stir the WET ingredients into the DRY ingredients.

Combine JUST until moistened.

Let stand for 15 minutes.  Pour into prepared pan and BAKE for 20-25 minutes until center is dry when toothpick is inserted.

Then I went grocery shopping on Friday and my local store had blueberries on sale (cheap...four pints for $5.00) so I picked some up to experiment with in my cornbread.  I just folded in a pint into the above recipe and popped them into cup-cake papers in a muffin pan and baked them on 400 degrees for 25 minutes.  They are so good...DH like them as well and we both ate two a piece while they were still warm...the blueberries are large, juicy, tart and sweet...YUMMY!

Blueberry  Cornbread Muffins

I'm working on a recipe book for my boys and trying to collect all of their favorite things that I cooked for them when they were home (and that I still cook for them when come back home to visit)...soooo....I'm trying to remember to take pictures of all my finished dishes.   Good thing I'm not a food stylist because when you start viewing things through the camera's lens...OMG...you start seeing "ugly" things...like the dirty glass on my oven door...the rust on my tins...too funny.  But the muffins were so good...hot from the oven with lotsa "butter"...the real stuff...yummy in my tummy! 

It's such a good day with the overcast sky to stay in my pj's and cook...perfect Sunday in my book. 

Hope you all are having a great first Sunday in August :}