Too Many Cooks Can Share The Broth

Homemade sausage biscuits prepared by JB.

I have never known a man (before JB) that could make homemade biscuits! When we first married, my Jeni was equally impressed with how her stepfather prepared breakfast for us all. She watched him making biscuits and calmly stated, "Mama, he's your bitch."

JB is a different sort. We share time in the kitchen. I cook or he cooks and it's really no big deal who does it. It doesn't always work out if we are both cooking at the same time, though.

He has his methods and I have mine. But we are learning that sometimes its best to keep your methods to yourself, and allow others their preferences.

Last night he made dinner so I could complete web design assignments. He prepared a marinade for his steak and was comfortable with me seasoning my own.

Cooking can sometimes become too personal. But like life, there's so much to be learned by looking beyond our own concepts and ideas, into the life of another.

And We All Shall Have Cake

Last night I made a pound cake.
I had intentions of accomplishing this earlier in the day,
but got sidetracked by homework and laundry.

By the time JB had ascertained there was --once again--nothing on television...

I had decided to go to the kitchen and see if my cream cheese
and butter had softened to room temperature.

I always use Mexican vanilla. It's pure vanilla and so much less
expensive (about $2.50 a bottle). The trick--if you don't live in Texas
and can't drive to Mexico--is find someone who's going on a cruise
(like the outlaws) and ask them to bring you some back.

The cake browned nicely.

And this is all there is left today. JB and I sampled a little..
and I did share some with my father-in-law.

Here's the Cream Cheese Pound Cake recipe:

• 8 ounce pkg Philadelphia Cream Cheese
• 3 sticks Land O'Lakes unsalted butter
• 3 cups sugar
• 6 eggs
• 3 cups flour
• 2 teaspoons vanilla

Soften cream cheese and butter to room temperature.
Blend together; add sugar, beating slowly.
Add eggs one at time, beating after each addition. Beat until fluffy.
Add vanilla.
Pour into well-greased and floured LARGE tube pan.
Bake at 325 degrees for 1 hour and 10 minutes.

Did You Get Any Last Night?

Everyone around here is talking about how we need rain, when it's coming, or how much you got (what your rain gauge registered) during the last thunderstorm.

One thing for sure, it's too hot to cook.

This meaty main dish is cooked in the microwave, so it done quickly and doesn't heat up the kitchen.


Santa Fe Enchiladas

1 pound lean ground beef
1 medium onion, chopped
1 can (12 ounces) tomato paste
1 cup water
1 envelope taco seasoning
10 whole wheat or flour tortillas (6 inches)
8 ounces shredded cheddar cheese
1 can (4 ounces) chopped green chilies

Crumble beef in a large microwave-safe bowl; stir in onions. Cover and microwave on high for 6 to 7 minutes or until meat is no longer pink; stirring every couple of minutes.

Stir in tomato paste, water and taco seasoning. Cover and cook on high 3 to 4 minutes or until heated through, stirring once.

Spoon about 1/3 cup meat mixture down the enter of each tortilla; roll up tightly. Set remaining meat mixture aside.

Place tortillas, seam side down, in a greased shallow 2 1/2 quart dish. Sprinkle cheese and chilies on top. Cover and cook on high 1 minute, until cheese has melted. Spoon remaining meat mixture down the center of tortillas.

Cover and cook on high 5-6 minutes or until heated through. Let stand 5 minutes before serving. (This recipe was tested in an 850 watt microwave.)

Getting Enough of the Good Stuff

I'm always on the look out for recipes that utilize things we should be eating on a regular basis, but don't... Like bananas, for instance, which are a excellent source of potassium.

Here's a recipe that makes a great muffin that's more like a treat. No problem getting anyone to eat breakfast with these around.


Banana Blueberry Muffins

3 eggs
1/2 cup olive oil
1 tsp vanilla 1/4 cup sour cream
1 ripe banana, mashed
2 cups self rising flour
1 cup blueberries
1 tsp lemon zest

Combine first 4 ingredients in a bowl. Gradually add flour and mix until combined. Fold in blueberries and lemon zest, being careful not to overmix. Bake at 350 degrees for 20 to 25 minutes.

My Evinrude Still Serves Me Well

I still remember the excitement the Christmas my (ex) husband got me this Kitchenaid mixer. I had wanted one for so very long -- especially when hand stirring double batches of chocolate chip cookies!


That was a number of years ago and this heavy appliance, nicknamed the "Evinrude" by JB, never fails me.



Today, it helped me make this pineapple upside down cake for my stepson's 24th birthday.



I was a bit suprised when his Mom called and said he wanted me to make his birthday cake this year. I had made him one last year--and I think the year before as well--when I learned this was his favorite.




At any rate, here is the gooey, buttery, sinful recipe:
1/2 cup butter
1 cup firmly packed brown sugar
1 (8 1/4 -ounce) can pineapple slices, undrained
3 eggs
1 cup self-rising flour
1/2 teaspoon cinnamon
1 teaspoon vanilla

Melt butter in 10-inch cast iron skillet in oven at 350 degrees. Remove from oven and sprinkle brown sugar in melted butter.
Drain pineapple, reserving 1/4 cup juice. Set aside. Cut pineapple slices in half, reserving one whole slice.
Place whole pineapple slice in center of skillet. Arrrange half-slices in spoke fashion around whole slice in center.
Beat eggs at high speed; gradually add 1 cup sugar, beating well. Combine flour and next 3 ingredienst, stir well. Add to egg mixture alternately with reserved 1/4 pineapple juice. Stir in vanilla.
Spoon batter evenly over pineapple in skillet. Bake at 350 degrees for 45 to 50 minutes or until cake is set.
Invert cake onto plate when done. Scrape any remaining glaze from skillet onto cake.

Broccoli and Cheddar Mini Quiche

I experimented a bit with this recipe, using canned biscuit dough rather than the pie pastry, because that's what I happened to have on hand. I find that plain old canned biscuits can be the start of great appetizers. I was really pleased with the results.

Feel free to use green onions in place of the cooked chopped broccoli in this recipe.


Pie pastry for 2 crust pie
2 tablespoons butter, melted
1 cup chopped broccoli
1 cup shredded sharp Cheddar cheese
2 large eggs
1 tsp salt
1/8 teaspoon ground black pepper
1 tsp Spicy Brown Mustard
1 cup half-and-half, or heavy cream and half milk


Grease and flour mini muffin pans and heat oven to 400 degrees.

Roll pie crust (or biscuit dough) out to about 1/8 inch thickness. Cut into 2 1/2 inch rounds; fit into muffin cups. Brush pastry with butter.

Sprinkle about 1 teaspoon of chopped broccoli into each cup; top with small amount of shredded cheese.

Whisk together the remaining ingredients; spoon 1 scant tablespoon into each cup, just short of the top of the pastry. Sprinkle each with a little more broccoli.

Bake for 20 to 25 minutes, or until set. Makes about 36 mini quiches.

Soft Cheddar Pretzels

Faced with coming up with something quick--with little to chose from in the cupboards-- for our Friday night get-together, I settled on this quick soft pretzel recipe.



1 1/2 cups self-rising flour
1 tsp sugar
2 tablespoons butter
1/2 cup (2 ounces) shredded mild Cheddar Cheese
2/3 cup milk
1 egg, beaten
1 1/2 tsp coarse salt



Combine flour and sugar in medium bowl; cut in butter with pastry blender until mixture resembles coarse meal. Add cheese and milk, stirring until dry ingredients are just moistened. Turn dough out onto lightly floured surface and knead about 12 times.


Divide dough in half and roll each half into 12X18 inch rectangle.

Cut dough lengthwise into eight 1-inch strips. Twist each into pretzel shape; brush with beaten egg and sprinkle with coarse salt. Place on lightly greased baking sheets and bake at 400 degrees for 15 minutes or until golden brown.

Cool pretzels for a few minutes on wire racks; serve warm. Makes about 16 soft pretzels.

Don't Ask, Don't Tell

Imperatix asked me five questions, and here are the answers:


1. From your posts, you’re very happy to live in the country. Is there anything you miss from living “closer in”?

I miss convenience (not convenience stores!) I'm about a 40 minute drive from variety of any type.

If I shop locally, someone else has limited the selection available to "take it or leave it." You settle on what's there, or mentally weigh out the 40 minute drive to get what you'd rather have. Not that I'm picky or anything, but I'm not a WalMart kind of person. It'll do in a pinch. I'd rather decide what I need or want or what will work--not somebody else.



2. I know you’ve got several pets; do you consider yourself more of a cat person or a dog person?

I must prefer dogs since I brought my dog with me, but let the cats go with the house. Did you know that scientists have proven that most dogs have the mentality of a two-year-old child?

I had 5 cats when I lived in Texas. But I also had 2 little girls when I lived in Texas. When you have little girls you invariably have kittens. Which leads to cats, and then, more kittens.







3. Have you always lived in the South?

Uncle Sam decided I should live in Indiana at one point in my life. He also decided I should live in Texas, too. I guess when it was my decision, I have always chosen Virginia.




4. You’re always sharing fun recipes on your blog.When you cook, do you mostly follow recipes, or follow the inspiration of the ingredients?

I read cookbooks like fine literature. I have many! I browse and more often than not, look for something I can make with what I have on hand, or look for something that I have a taste for--whatever that may be.

I read from the index, not the table of contents to settle on a challenge. Sometimes I veer off and throw in something to shake things up a bit.
I love flavor.




5. What’s your favorite piece of jewelry, and why is it your favorite?

I worked for a family-owned jewelry store in Texas and saw so much jewelry!
I prefer the unique unusual pieces.



I have worn this spider, off and on for about 10-12 years and have never seen another one like it.

I never want anything that everybody else is wearing.








So, if you want to play along and now be interviewed
by me, please leave me a comment or send an email
saying: "Interview me."
* I will respond by asking you five questions. I get
to pick the questions.
* You will update your weblog with the answers to the
questions.
* You will include this explanation and an offer to
interview someone else in the same post.
* Then others comment asking to be interviewed, you
will ask them five questions and so on.

Bacon Cheddar Layered Dip

I did this for our Friday Night Get-Together and it was a hit! My shallow serving bowl was almost empty. I have less than a cup of this stuff leftover!


1 pkg cream cheese
8 ounces sour cream
5 green onions
1 medium green pepper
4 medium tomatoes
16 ounces taco sauce or chunky salsa
7 ounces cheddar cheese
1 pound Turkey bacon

Blend cream cheese and sour cream until smooth. Spread into ungreased 12 inch or larger dish. Top with diced onions, tomatoes and green peppers. Pour taco sauce over top evenly. Sprinkle with cheese. Chill.

Cook bacon and crumble over top prior to serving. I use turkey bacon because the flavor is the same and it is much healthier. Serve with tortilla chips.

Fast And Flavorful

 

 

This is my absolute best "find" for quickie what-to-fix-for-dinner ideas. The trick being of course, to fix something quite tasty with minimal effort.

I have added a pound of shrimp or leftover pork roast or cubed chicken--each with great success. I substitute 1/3 cup of Pear Honey for the Orange Marmalade indicated on the Bird's Eye package. Serve over long grain rice.

Quick N' Easy Cucumber Dip

If you're a lover of cucumbers and onions, this will do the trick. I throw one 8 ounce package of Philadelphia Cream Cheese, 1 large cumber, and an onion or two into the food processor. Blend, then chill till it sets up a bit. Spread on garlic crackers or melba toast.

Marvelously cool and refreshing... especially after a day of visiting or working in the yard. (Please note I have added an updated photo of Dark Hollow at bottom. JB has become just a tad anal with the mowing of our 6? 8? acre yard.)

Bacon Wrapped Kabobs

 

I know the photo doesn't look like much, but I assure you, these little appetizers are marvelous.

The larger ones are actually bacon wrapped baby portabellas, generously slathered with Stubbs spicy barbeque sauce.

The slightly rectangular-in-shape ones are bacon-wrapped pineapple chunks.. also slathered in BBQ sauce.

Of course, what's in the middle is just jumbo grilled shrimp. I marinated it in Italian dressing for a couple of hours before slipping in on the skewers.

The bacon I use is Louis Rich Turkey bacon. Full slices for the shrooms and half slices for the pineapple chunks. I use Turkey bacon because it is healthier without sacrificing flavor and also because it doesn't have the fat that regular bacon has, so you don't get flame ups (fire!) while grilling.

Good stuff, I promise and very quick to throw together. One guest who normally doesn't eat mushrooms, put away 4 or baby bellas!

Water Chestnut Pea Salad

Cool and crisp, this provides a very delicious way to get your veggies!

2 medium carrots
1 pkg frozen peas, thawed (16 ounces)
1 can sliced water chestnuts, drained (6 ounces)
2 green onions, sliced thinly
1/2 cup shredded mozzarella cheese
1/2 cup ranch salad dressing
6 bacon strips, cooked and crumbled
1/2 teaspoon pepper

Place carrots in serving bowl; add the peas, water chestnuts, onions and cheese.

Combine the salad dressing, bacon and pepper. Mix well. Chill until serving.

The Chicken

I have been asked by many for this quick and tasty chicken marinade. It's the only one I have ever found that transforms "yard bird" into a tantalizing treat. You can't mess it up. No matter how you cook it after using this marinade--which takes all of 20 minutes or so--doesn't matter! It always comes out wonderful. (but it is especially good grilled!)

Chicken Marinade:
8 Tbsp olive oil
8 Tbsp soy sauce
4 Tbsp lemon juice
2 Tbsp brown sugar
2 cloves garlic, minced or whole
2 tsp thyme
3 whole cloves
dash pepper

Put all ingredients into a bowl large enough to accommodate about 2 pounds chicken.

A Wonderful Smell

A house that smells of good things cooking is a happy home. It's just promotes good karma.

These berry-filled spice muffins not only fill your kitchen with the scent of cinnamon, they look and taste wonderful.




Blueberry Spice Muffins

1 3/4 cups flour
1/2 cup sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup butter, melted
1 cup fresh or frozen blueberries

Topping:
1 Tablespoon sugar
1/4 tsp cinnamon

In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture nd melted butter to dry ingredients; stir just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400 for 16-20 minutes. Cool 5 minutes before removing from pan.

Feta Bruschetta

Here's my latest find for my Friday evening get-togethers. Quick, easy and very few ingredients.

1/4 cup butter, melted
1/4 cup olive oil
10 slices French bread ( 1 inch thick)
1 pkg (4 ounces) crumbled feta cheese
2 to 3 garlic cloves, minced
1 teaspoon basil
1 large tomato, diced

In a bowl, combine butter and oil. Brush onto both sides of bread. Place on baking sheet and bake at 350 for 8-10 minutes or until lightly browned.

Combine feta cheese, garlic and basil. Sprinkle over toast. Top with tomato. Bake 8-10 minutes or longer, until heated thoroughly. Serve warm.

How about some Shrooms?

My other half and I spend every Friday evenings with friends. We all bring appetizers so no one has to go to any real trouble and we can all just enjoy each other. This keeps it fun and trouble free.

This recipe I'm sharing is meant to be an appetizer, but everytime I make these, we end making a meal of them.

Marvelous alone or serve with other appetizers to wow friends at get-togethers... best of all, only 4 ingredients!

Stuffed Mushrooms

1 lb large mushrooms
1 lb hot Italian sausage
1 bunch green onions
1 8-0z pkg cream cheese

Pull stems from mushrooms; may reserve for another use. Cook sausage in skillet until done; drain and crumble. Return to pan. Add chopped green onions and cream cheese. Cook over low heat until cheese melts.

Preheat oven to 350 degrees. Stuff mushroom caps with mixture. Place on cookie sheet or baking pan. Cook for 20 minutes.

Apple Sour Cream Coffee Cake

I'm always on the lookout for quick recipes that look and taste like you have slaved away. Here's one that takes just 3 apples and makes two coffee cakes. Delicious!

Apple Coffee Cake

1/2 cup butter flavored Crisco
1-cup sugar
2 eggs
1-teaspoon vanilla
2-cups flour
1-cup (8 ounces) sour cream
1-3/4 to 2 cups chopped peeled apples

Topping:
3/4 cup brown sugar
1-teaspoon cinnamon
2 tablespoons cold butter
1/2 cup chopped walnuts

In a mix bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Add flour to the creamed mixture, alternately with sour cream. Stir in apples. Transfer to two greased 8-inch square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.

May be frozen up to six months: thaw in refrigerator overnight.

Makes 2 coffee cakes. 6-9 servings each.

Southwestern Spuds

3 medium potatoes

Salt and pepper, to taste

1 cup ( 4 oz) shredded cheddar cheese

1 cup ( 4 oz) pepper jack cheese

3 green onions, chopped

1 can (2.25 ounces) slice black olives

Sour cream and salsa, optional

Pierce potatoes, place on microwave safe plate on high for 8-10 minutes or until almost tender. Cool slightly; cut into 1/8 inch slices.

Arrange half of potatoes in a greased microwave safe 9-inch pie plate. Season with sale and pepper. Sprinkle with half of cheese. Repeat layer. Top with onions and olives.

Microwave, uncovered for 10 minutes or until cheese is melted and potatoes are tender. Serve with sour cream and salsa.

Yield: 4- 6 servings.

Taco Stuffed Pasta Shells

2 lbs ground beef

2 envelopes Taco seasoning

1 8 oz pkg cream cheese, cubed

24 uncooked, jumbo pasta shells

1/4 cup butter, melted

For the Casserole:

1 cup salsa

1 cup Taco sauce

1 cup ( 4 ounces) shredded cheddar cheese

1 cup ( 4 ounces) Monterey Jack cheese

1-1/2 cup crushed tortilla chips

Serve with: 1 cup ( 8 ounces) sour cream & 3 green onions, chopped.

1. In skillet, cook beef over medium heat until no longer pink. Drain. Add Taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes or until melted. Transfer to bowl and chill.

2. Cook pasta according to package directions; drain. Gently toss with butter.

3. Spoon salsa into a greased 9-inch square baking dish. Fill each shell with about 3 tablespoons of meat mixture. (what won't fit into your dish can be frozen for up to 3 months!)

4. Top with taco sauce. Cover and bake at 350 degrees for 30 minutes.

5. Uncover and sprinkle with cheeses and chips. Bake 15 minutes longer, uncovered. Serve with sour cream and onions.

Later, To use frozen shells: Thaw in frig for 24 hours (shells will still be partially frozen). Place salsa in greased baking dish, add shells and taco sauce. Cover and bake at 350 for 40 minutes. Uncover, continue as above.