Lunch

I have been wanting something that Dad & I saw last week on America's Test Kitchen on PBS - since they did it. There isn't really much I have ever seen on TV that I had the feeling to make immediately. I have tested, tried and liked many recipes I have seen done on TV, but a very small few gave me the notion to do then & there. This was one of them: Quick Tomato Sauce from the Italian Bread and Sauce from Season 10. To see the recipe, you have to go to there website, register (it's free - that's what you use that junk email address you created for right???) then just type the recipe in the search bar. The same episode, they made Ciabatta bread, I think I could pull it off, but it makes me want a Kitchen Aid mixer more than I already do!!!!

I went on a hunt this morning for the crushed tomatoes they said use. I started at the Food Lion in Salisbury at Innes Market looking for the Muir Glen kind because they are the Organic ones & I didn't feel like driving over to Harris Teeter on the other side of town. Well, FL had it but it was over $3 for

it and I only had $2.85 on me since I cleaned out the silver change holder in my room and didn't feel I should pay that much for them since I knew I could cheat and use something cheaper. I decided to go ahead and drive over to HT with a pit stop by Starbucks for my non-fat raspberry latte. I did find the Tuttorosso Crushed Tomatoes there for $2. Score! I did consider getting the Furmano's or Cento's brands if I couldn't grab one of the brands shown on the show. I suggest to definitely look at the pictures of the labels if you choose to go shopping for these as there are many choices they can blend together.

The cooking of the sauce was extremely easy and turned out super tasty!

I was going to make French Bread using a recipe from my Joy of Cooking

cookbook and I was reading over the recipe and Emma began looking with me since I mentioned about making it. The recipe beside of it was Egg Bread, but the picture is what caught her eye. It showed how to braid it. Needless to say, we made Egg Bread. Emma helped me measure and Michael sifted the flour. Emma and I mixed the dough (insert our wishing for that Kitchen Aid Mixer with dough hook here) then Michael helped us as we took turns kneading the dough. Then we waited it to rise....then we braided.

The picture to the right is Michael dividing his dough for braiding. The one here on the left is Emma braiding her bread.

Let me say, braiding hair is much easier!

Here is the completed sauce made by the directions with pasta and a slice of our Egg Bread.

Could Have Been from Mom's Kitchen

Our dinner tonight could have been found at my Mom & Dad's table on any given day in the summer. Grilled Cube Steak and Italian Potatoes with Hockey Pucks for dessert.

Hockey Pucks you say? I did, say!

Hockey Pucks is actually what we call Boiled Cookies or No Bake Cookies. Our Uncle Gary dubbed them Hockey Pucks because that is what they look like!

Porkchop's

Tonight I grilled Porkchop's we had cream taters, gluten free mac and cheese , greenbean's and pinto's. The chops turned out good the taters were good as always and I wasn't up for the bean's so I didn't eat any. The mac and cheese was gluten free and it is the only thing that I don't like that we fix that's gluten free. So all in all it was a great supper.

Forgot one thing.

I will be grilling some ol'porkchops tonight. Now I just got to decide what to spice them up with.

My new adventure

As many of you know I lost my job back in June. So I have been trying to decide what I want to do.
The first thing that I thought of was culinary school. But I thought that i would have to go to school at some big money racket school. I was wrong, Alamance Community College offer's culinary courses. So now I have to decide what I want to do.Find a real job or do something that I know I will enjoy. What are ya'll thoughts?

Ribeye's My Way

Today me and Chrislin were talking about what to fix for dinner. We both settled on steaks since we needed to make room in the freezer. Cam our picky eater had no complaints. The seasoning are alittle of this and alittle of that. When I have steaks to grill nobody knows what they will taste like since its never the same.

Creativity is the Fun Part of the Adventure

I was feeling the creativity bug in the kitchen today but couldn't find the inspiration I need in my kitchen. Michael and I headed to Whole Foods Market in Winston-Salem to get my usual supply of sunflower seeds and I figured I could find my answer for creativity there. When that shopping trip failed only in the department of figuring out what I wanted to do, I drove the couple blocks over to Edward McKay's Used Books.

After looking through my routine searches of fiction books I strolled over to the cookbook section. After a long search of picking up and putting down and page flipping, I found my inspiration I was longing for The Complete Idiot's Guide to Fondues & Hot Dips!!!

Yep, you read it right, fondue! I have a fondue set that I haven't touched in probably 8-9 years, so it just left me as having to pick out a recipe and head to a grocery store on the way home.

I stopped at Lowe's Foods and picked up everything plus some that I needed to make the Smoked Cheddar,

Tomato and Bacon Fondue on page 49. I couldn't find any Smoked Cheddar so, I just used the regular Kraft Sharp Cheddar and it worked out quite well. I just toasted up some sub rolls to dip into the fondue. Next time, I see some veggies happening. The

taste testers for this culinary tasting trip was Jamey, Joey, Michael & Jonathan. There were NO complaints!

The fondue served as a great appetizer for the main course tonight of Beef/Chicken Kabobs and Joey's Bacon Potatoes.

As for my next fondue trip, I see a dessert fondue happening!

Welcoming a New Adventurer!

Our brother Josh has DEMANDED for us to include him here on our blog. So, we have. He emailed this pic & short note since he is headed to the beach this week.

Grilling some chicken on short notice at the inlaws on my small old grill.

Super Happy!

Last night when Jamey & I were in Winston, we went to Edward McKay's. Oh, how I love that store!!! Anyways, I was looking at the cookbooks and what did I find.....The Joy of Cooking from 1975!!! I got it for $6.80! Yay!!!!!!!!

Now, just to find Mastering the Art of French Cooking Vol.1 & Vol.2!

Father's Day Dinner

One of Jamey's favorite foods is French Beef Salad. This is a cold meat salad with a red wine vinaigrette dressing. Mom got this recipe from a Girl Scout thingy many, many, many, moons ago and we have loved it sense. My family eats it a little different only in

I add green peppers and red onions and don't do the tomatoes & lettuce - just cause those things get eaten before we have FBS. We enjoyed Yorkshire Pudding along the side.

To finish the dinner off tonight, we had Sandra J Brownies and Homemade Vanilla Ice Cream. The brownies are more cake like and the recipe came to our family via a lady named Sandra that Mom worked with years ago. The ice cream honestly came more close to tasting like Snow Cream than ice cream, but it was supper yummy as well.

Lasagna

So last week sometime I was watching Food Network. Surprised aren't you???? Anyways,Secrets of a Restaurant Chef with Anne Burrell with the episode of The Secret to Lasagna. I was really interested in watching it because when I make my lasagna, even though it is really good, when you scoop it out of the pan it does the landslide thing and you know when you get lasagna in a restaurant it's nice & stacked up all pretty & such. Julie, Jonathan & Gracie joined us for dinner last night for my attempt on Anne's Lasagna, which I just use it for technique. Mine was Veggie Lasagna, with Ricotta, Mozzarella and Parmesan cheeses.

The reviews/suggestions were:

Michael "It wasn't as good as regular because all the vegetables, it needed more meat."

Emma "It was awesome."

Gracie "It was good."

Jonathan "It needed more green peppers."

Joey "It was good.."

Which is really funny because there was none left when Julie, Emma, Gracie & I came back in from our trip to town.

Next time - and there will be a next time! I will

add Italian sausage and maybe some pepperoni's. But as for the technique in shocking the noodles, layering the lasagna as she suggested and letting it cool some before serving it worked really well!

Packing Up the Freezer

School's out & the kids are hungry!!!! ALWAYS hungry! This morning I began prepping the freezer with breakfast items for the HOPEFULLY next 2 weeks. I made an entire box of pancakes, one recipe of awesome Deluxe Waffles, 2 recipes of Blueberry Muffins and 1 recipe of Peanut Butter-Chocolate Chip Muffins.

I have been making these waffles for about 7 1/2 years. They are so good! The photo linked is from the ones I made on this past Mother's Day and posted to all my friends who are Mom's. The only thing I do to pancake mix from a box is add vanilla flavoring. The muffin recipe, is actually from the book Blueberry Muffin Murder by Joanne Fluke. This photo is when I made them the first time and where I have shared it with the Group on FB "I love Joanne Fluke!". I removed the fruit, added milk & the chips to make the other version.

Playing Catch Up!

I have been having computer problems, so I am quite behind on postings. Sometime last week, I made Easy Potato Casserole.

It was eh. We all ended up eating ketchup on it. The leftovers got trashed instead of eating them. Oh, well. Last Saturday was Mom's Birthday. Jules and I made Grilled Pizzas for dinner and a Hummingbird Cake.I used the same dough for the grilled pizzas as I did for the first time I made them. We did learn that even though they were good, they are much easier and faster to make with a gas grill instead of a charcoal grill. The Hummingbird Cake was from a Betty Crocker's Ultimate Cake Mix Cookbook. It turned out quite well and it was yummy!Sunday, was Dad’s Birthday. He asked me to make him his favorite cake, Lemon Pound Cake. So, I did. I have been adding more lemon flavoring to the recipe since I began making the cake, but last night was the first time I added the zest and fresh lemon juice. The cake was very moist, but took forever to make only because once it went in the oven, the oven door had been opened & closed about a gillizon times since dinner was being cooked also.
Monday's dinner was something quick since we had to take Michael for his uniform sizing, so I decided to make Grandma Strick’s Pimento Cheese for sandwiches. Tuesday's dinner was a favorite, French Dip Sandwiches from Our Best Bites! Made awesome leftovers for lunch today at work.

Tonight's dinner showcased a new side Cheesy Penne. I couldn't find English White Cheddar, so I used Vermont White Cheddar (Cabot). It was pretty good, but basically, it's just a fancy mac n' cheese. Not something that will get made all the time, but it will be enjoyed again at our table.

I have decided on new goals for me to work on food wise –
#1- make sure to not only write out the weekly menu & post it, but make sure the menu runs along with the items in Food Lion’s weekly sales paper. I do buy items on sale as well as meat that has been marked down, so my freezer can hold random meat that I have picked up. I do try to keep extra meat in the freezer as a back up for those weeks that end up being weird and the meal for that particular night.
#2- Start thinking & working on food items for the kids to eat for lunch & breakfast since school will be letting out for the summer on Friday. One idea I am thinking about is trying to make more at dinner time, so not only will I have leftovers for lunch the next day, but they will have lunch.

My house smells like Sausage Bread!!!

One of our favorite meals in this house is Sausage Bread. It took me 3 years to create it to get it to a recipe I use now for 9 years. The biggest change is from where I use to make 1 loaf with 2 pounds of sausage to 2 loaves with 4 pounds of sausage. I am almost scared to see the day I have to add a 3rd loaf and 2 more pounds of sausage!It does make sure there are leftovers, but the leftovers are first come first get! I know several of my co-workers are extremely happy when I show up on Monday morning with a slice for them. This is good for dinner and even better to have it for breakfast re-warmed.

I honestly don't think the pictures do the food justice. But it makes for super happy taste buds and makes my house smell AWESOME!!! (I will post recipe soon!)

Kaitlyn & Kasie Kakes

These two young ladies have begun on a lifelong dream and have goals set to accomplish them. Please support them!! Kaitlyn & Kasie Kakes. Emma will be getting her 14th birthday cake from these young ladies. She is so excited!

Pork Chops, Homemade Apple Sauce and Mac & Cheese

Last week I caught an episode of 30 Minute Meals with Rachael Ray. She made her version of a farmhouse dinner. It was a super simple meal that included pan seared Pork chops with a maple and mustard glaze, a warm apple and raisin sauce and whole wheat mac & cheese with broccoli. It looked amazing and something that the kids would eat without question.

I started off by omitting her homemade mac & cheese and subbed a box of Kraft Mac & Cheese dinner -3 cheese blend with shells and used frozen broccoli florets. The 3 cheese blend is no where near as orange and cheesy as the original blue box and not the overly salty like their yellow box of shells and cheese. I used boneless pork chops and in lieu of apple cider for the sauce, I used an organic apple juice and regular raisins.
Dinner turned out delicious and if I'm adventurous another time I make this, I'll do my own homemade mac & cheese and add broccoli to it. If you take the short cut and make a box of mac & cheese, steam your frozen broccoli and drain and then add it to the pasta as you're mixing in the cheese sauce or follow Rachael's tip for adding fresh broccoli in the pasta water during the last few moments.

Pork Chops, Golden Apple and Raisin Sauce, Whole Wheat Pasta Mac-n-Cheddar

Recipe courtesy Rachael Ray, 2007

Ingredients

• Salt
• 1/2 pound whole wheat shells or penne pasta
• 4 golden apples, cored and chopped
• 1 cup cloudy apple cider
• 3 tablespoons brown sugar
• A handful golden raisins
• 1 teaspoon ground cinnamon
• 4 large center cut pork loin chops, 1 1/2-inch thick
• Black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 rounded tablespoon all-purpose flour
• 2 cups milk
• 1/2 pound extra-sharp white cheddar
• A few grates nutmeg, to taste
• Dash hot sauce
• 2 cups broccoli tops, cut into small florets
• 2 tablespoons spicy brown or grainy Dijon mustard
• 1/4 cup maple syrup

Directions

Heat a large pot of water for pasta. Season water with salt and cook pasta to al dente.

Add apples to a medium pot and stir in cider, sugar, raisins, cinnamon and a pinch of salt. Place pot over medium-high heat and cook until tender, about 12 minutes.

Season chops with salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a skillet over medium-high heat. Add chops and cook 6 to 7 minutes on each side.

While chops cook, heat 2 tablespoons butter in a sauce pot over medium heat. Whisk in flour and cook a minute then whisk in milk and season with salt and pepper. Grate cheese and stir into sauce and season with nutmeg, to taste, and a dash of hot sauce. Reduce heat to low.

Add broccoli to pasta last 2 minutes of cook time. Drain and return to pasta pot. Add cheese sauce and stir to coat.

Add mustard and syrup to chops and glaze, 1 minute.

Serve pork with apple sauce, macaroni and cheddar with broccoli along side.

Winners!

Tonight we had winners! That was great since last night was such a dud. The menu tonight had 4 new recipes. First, I made Stuffed Double-Cut Pork Loin Chops that I watched Guy make the other day on Guy’s Big Bite. When I went grocery shopping, I forgot the stone ground mustard, pancetta, mushrooms, panko bread crumbs and

fontina cheese.

So, I made due with what I had. I used regular yellow mustard and 2 cup frozen corn kernels and the Cloverleaf Rolls that I crumbled & froze last week. I so prefer using my bread crumbs from leftover

biscuits instead of buying them if I can get by with it. And I used veggie broth instead of the chicken broth to deglaze the pan with. I served the sauce on the side just because I knew Joey isn’t big on having a sauce on his meat.

For the side tonight I decided to find a recipe to use the Orzo that I bought

at Trader Joe’s the other week. It was only 99¢! I took a look at several recipes and made my own Orzo & Rice recipe. Jamey said it tasted a little like Apple Jacks. I don’t care for them, but Joey agreed with him. The flavor was nutty and very filling.

The third new recipe for the table tonight was the Red Pepper, Spinach & Feta Quiche. Once again, I took several recipes and came up with my own.This was really good. I can’t wait to have my leftovers tomorrow!

Lastly, I attempted to make a Blondie Brownie. I say attempt because once again, I took several and changed them to make them mine. These weren’t too bad but I might keep searching for a better one.

Bummer, it's a dud.

My last trip to Marshall’s I found The Everything Quick Meals Cookbook for $3.99. I decided to make the Chili con Queso Dinner from page 108. The recipe looked simple enough and my family eats all the ingredients, so I thought it was a good idea to try it.

Apparently, it was time for me to hit a DUD with a new recipe. I am kinda glad I shorted it on some of the ingredients as Jamey was SWEATING from the spiciness of the dish. Emma kept mixing hers with her Spanish Style Rice to knock the spice down and Joey wouldn’t get more after his first 2 bites! Jamey says I can make it again but with definite changes. If you like spice, then by all means make it as it is written, but if you don’t then you might want to make some adjustments on your own.

Fruit & Veggie Smoothie aka Glowing Green Smoothie aka GGS aka delish!

Since I have quit smoking (12 weeks this coming Sunday!!) I have packed on some pounds. When I find a scale, I will let  you know exactly how many. But for now, let's just say I had to go shopping. So in order to remedy the weight gain, I have decided to start eating healthier and start exercising again. And in my quest to eat healthier, I have found some really great recipes that don't make me feel like I am eating healthy. :) That's my kind of eating! So the recipe I'm going to post is super, super easy because well, haha, I can't cook but you all knew that all ready. So here goes:


1 head romaine lettuce, washed & chopped 
1 bunch spinach, washed & chopped 
1/2  - 1 1/2 C water
4-5 stalks of celery, washed & chopped 
2-3 Tbs  apple cider vinegar (raw, unpasteurized, unfiltered for the health benefits)
2-3 Tbs fresh lemon juice
1/2 - 1 lb seedless grapes (red or white)
3  mangoes (the champagne variety or the regular ones), peeled and chopped
1 pint strawberries washed, capped & coarse chopped
2 bananas peeled, chopped
2 apples cored & chopped
 Optional: 1/3 small bunch cilantro 
                 1/3 bunch parsley, any variety, washed & chopped


Directions:


Add the water and the chopped head of romaine and spinch to the blender. Start blending on a low speed, mix until smooth. As you gradually move to  higher speeds, add the celery, apples, strawberries, mangoes, & grapes. Blend till smooth. Add the parsley &/or cilantro if you choose. (Fresh herbs like cilantro and parsley have cleansing properties that help extract heavy metals and other toxins from the body. Add the banana, apple cider vinegar and lemon juice last. 
(Yes, it looks gross. Kinda like baby poo. But it is so very, very good. You will want one every morning!)
This recipe is not exact by any means. These particular measurements will get you almost 2/3 a gallon of this smoothie. And I really eyeball the vinegar and the lemon juice. The above recipe is my version of Kimberly Snyder's recipe. She is a certified nutritionist and works with countless celebs (Drew Barrymore, Olivia Wilde, Owen Wilson, Fergie, Dr. Oz, well you get the idea).  Her original recipe can be found at http://www.kimberlysnyder.net. Look under "Recipes" or "Popular Posts".

Another bonus to this recipes is that you can vary it to your tastes like I did. Just make sure to balance the light green veggies with the dark green veggies.

Another couple of things I am going to try with this, is turning this ever delicious goop into ice pops and making a Greek yogurt smoothie. I'm thinking they will be pretty tasty.

I'll post a photo later so everyone can see what it looks like.

Lots of Flavor

Last night, I made two new dishes. The first was the Mini Pork Sandwiches that I watched Paula Deen & her friend make the other week while watching Food Network.

The other was Potato Gratins which I found from The Essential Vegetarian Cookbook by Diana Shaw on page 228.

Jamey and the kids enjoyed the sandwiches and said that the spread tasted like the "dressing" that is used for potato salad, which I agreed with them on that. Ibelieve they made them on the show for a picnic and those would be really good for that as well. They are small and only require the spread to be put on before eating.

The Potato Gratins is a definite reason for me to go out and buy a gratin dish!

Make sure to use the Yukon Gold potatoes when making this! They give the potatoes buttery flavor that a white, red or all-purpose potato won't. Jamey didn't believe me when I told him that there wasn't any butter in the recipe at all.

Tonight, the table was offering Steaks with basil and butter,

Bell Pepper Risotto,

Salad and homemade Cloverleaf Rolls.

The steaks were done inside since I forgot to get some propane for the grill. My basil plant is looking good and I decided to try something different with the steaks. The Bell Pepper Risotto came from The Essential Vegetarian Cookbook also. My Cloverleaf Roll recipe came from American Home All-Purpose Cookbook by Virginia T. Habeeb. Page 110. The cookbook itself I am not sure I got it from one of my Grandmother's homes or picked it up at consignment shop that use to be in town. I didn't realize this cookbook was regarded as highly it was until I started Googling info on it to add a link. I haven't added the Cloverleaf recipe yet, but I will.

I am so stuffed from out awesome dinner and the flavors were comforting and will be welcome at our table anytime!