Comfort Food is Life

   Comfort food is one of my most favorite things to make; basically because I get to eat it. This past week has been pretty much all about comfort food.  It wasn't intentional, but no one in the house complained about it.
   The first menu item this week was a Scooby Sandwich.  These things are fabulous and I do not think I have EVER had the same sandwich twice.  They are not cheap to make, but are certainly fun to look forward to. I'm sure you know what it is?  It's the monster sandwiches Shaggy and Scooby make most every time they find a kitchen or have serious munchies. 

These sandwiches they make come in various forms and ingredients, but all have one thing in common.  THEY ARE HUGE!  I began making these when my kids began middle school and their appetites began to seriously grow.  After some trial and error, I found the best thing to do once it was made was to wrap it tightly in plastic wrap & have it hang out in the fridge for a bit. 

This gave the time to the plastic wrap to squish the sandwich down into a manageable size for biting. This proved to be a very important step in creating the sandwich because you want ALL the flavors in every bite.  The reason for the cost being high is that it I purchase anywhere from 5-7 different types of meat from the deli and 2-3 cheeses, then bread.  The bread 99% of the time is an onion roll because we really like them. Also depending on the mood of the person eating it, it can have onions, lettuce/spinach, tomatoes, pickles, mayo, mustard, ketchup or those with a more adventurous flair, salad dressings and French Onion dip.  When I made this one, I also made a second for my lunch the next day.  

   The next day, I made Cubanos.  The recipe I use, is pretty much the one from Rachel Ray on 30 minute meals.

I only change the relish because I find I like what I make better than the one she made. I used red onion this time because I had enough left from making our Scooby Sandwiches.  My relish is a jar of roasted red peppers, an entire bunch of green onions and finely chopped dill pickles. Mix it together and let it hang out in the fridge for a while.  As for the sweet rolls she uses, I just buy regular hoagie bread, brush it with water then sprinkle it with sugar and toast it in the oven while the meat is finishing up cooking.  My biggest issue comes with the pressing of the sandwich.  My kitchen is small so I don't have lots of kitchen toys.

So, I when the sandwich is assembled, I wrap them tightly in foil then press on them until they flatten out and stick them in the oven for a bit until the cheese is melted.
   Blue Ribbon Ham Casserole original recipe by Kraft.  My changes since first making this: 1 bunch of green onions, Virginia Ham (from the deli), no green peppers,  Yukon or Russet potatoes, a decent amount of pepper to counteract the salt in the Velveeta. The recipe is a great jumping off point to make changes as you see fit.

   Friday evening, we had homemade Stromboli.  Guy's recipe for Stromboli is pretty awesome.  Of course I made changes because I don't live in an area where I can get some stuff with out the need of selling a kidney.  The best part about this is the garlic, butter, black pepper and basil on the dough before you add the meat and cheese.  I keep it simple, ham, genoa salami, sandwich pepperoni from the deli and mozzarella cheese.  Below, there is a link to see the notes and some pictures of when I made it a previous time.
   Everyone has a different thought when it comes to comfort food, as we are all comforted by different things.  I do not normally consider what we did for dinner on Wednesday comfort food, however it fits this week because I helped my mom cook then we all ate dinner together.

Sunday: Scooby Sandwiches & chips
Monday: Cubanos
Tuesday: Blue Ribbon Ham Casserole
Wednesday: Ribs, BBQ Chicken, potato salad, baked beans, deviled eggs
Thursday: Nana's Mexican Steak or Chicken & Easy Mexican Rice
Friday: Stromboli (my notes from making this)
Saturday: Smoked Sausage with onion & peppers, creamed potatoes

Imperfect Humans Consumed with Perfection

Sometimes, even the best planned out plans, fail.  Why? Cause we are human. Humans are perfectly imperfect. Today, my imperfections are shining true. This morning, I made out a plan of this coming meals we'd like to have and a shopping list to match that list.  Just a quick little trip to the store for the things that I needed to complete said menu for the week. See, I have proof!?!?!

I did get all those things on the list even though I never marked off the Velveeta (which I spell wrong pretty much every time I write it), which is normally once a year cause that stuff is expensive. I'm also working on my lettering so ignore the top as it is not very neat or pretty. 

So, if I made a menu and a shopping list, how did this happen??? Yeah, $152.94 (after my MVP discount took $7.93 off wooo...) I think my plan began to fall apart at the "salad crunchies" because I did get croutons, crispy wontons, McCormick Salad Toppings, and McCormick Bacon Bits. Normally, "salad crunchies" refer to the Salad Toppings only, but today the trip included my youngest son and he helped by adding things. So, maybe I shouldn't take all the blame for the extra purchases, that I am happy to report didn't contain cookies, ice cream, chips, soda, cereal, candy, or other sweets. However, he is the one that grabbed the hot sauce and bacon bits.
I am very far from perfect and can only hope I hold in my restrain when at the grocery store, since grocery shopping is one of my most favorite things to do. Hopefully, my next trip to the store will be next weekend to only pick up produce to finish out that week of planned meals.  We'll see, as I am only human.

Then I got sesame oil, corn tortillas, flour tortillas from the international section, pastrami, roast beef, salami, and sandwich pepperoni from the deli then I grabbed bouillon cubes.  I also got several marked down packs of beef brisket and rump roast.  Needless to say, when I make food, we will have decent amount of leftovers for lunches the next day. 

Theme Week

Last weekend as I made my grocery list for that upcoming week's dinner menu, I did as I normally do. I asked what my teens wanted to eat that week for dinner.  My youngest proclaimed "SANDWICHES ALL WEEK!!!!!!"  The elder two  looked up long enough from YouTube and iPhone long enough to agree that it would be "Cool and Awesome!" Then returned to their observations of technology.  I began to pour through our favorite recipes and figure out what we were going to have.  Below with a link - if available-to what we dined on.
Saturday -Pizza Grilled Cheese, Mozzarella in Carrozza (my uber fave),  Pizza Puffs,  & Pizza Nachos (the garlic cream sauce is awesome) 
Sunday - Ham Delights, Mini Onion Quiches (I cook mine just a tad more so that they are deep golden brown)
Monday - Cuban Pork Tenderloin Sandwiches
Tuesday - French Dip Sandwiches
Wednesday - Cheesesteaks
Thursday - Manwich (cause I won't make it voluntarily and they begged)
Friday - Grilled Burgers with chili, Lexington BBQ Slaw, and all the other fixins- the ultimate sandwich

This week they have declared: FOOD ON A STICK WEEK
Saturday - Low Country Boil - yeah, I know it isn't on a stick, but we were celebrating my parents birthdays and we love us some LCB! The link is for a Paula Deen recipe, but my Dad does our his way, so if you have never made it, begin w/ Ms. Paula's and then make adjustments as needed.
Sunday - City Chicken (it's pork & I use veggie broth)
Monday - Onion Lovers Steak Kabobs
Tuesday - BBQ Pork Kabobs
Wednesday - Pineapple & Ham or Pineapple & Chicken Kabobs
Thursday - Pigs in a Blanket (aka Beef Roll-ups)
Friday - Low Country Boil  Kabobs (the link is for a random recipe, we make a Low Country Boil several times a year, like the Saturday above, but I wanted to try it kabob style - So when I make these I will post the recipe I came up with.)

Peaches & Pumpkins

Last week I took a recipe a friend shared with me and turned it in what I love now: Peachy Baked Oatmeal! Unfortunately, when I sent the recipe home I madeit in a PDF. So, I just made a pic of the recipe and posted it here.  The pic below is from my breakfast yesterday. I put what I want in a bowl, add a little milk & 'nute it until it is nice and warm then stir til it is creamy. Yummy!

Fall is my 2nd  favorite season, as Summer is the first. So, today being the Second day of Fall, I decided that I would officially welcome it with my super yummy Pumpkin Bread!  

The recipe from Allrecipes.com is the one that I use.  My only change to it is that I use pumpkin pie spice instead of the three different spices.  I would suggest that you make the big batch instead of using the converter to break it down. That way you can buy that big can of pumpkin and use all of it instead of only using part of the regular size can.

I make two regular loaves and a batch of mini loaves. The mini-loves once cooled and froze can make a wonderful quick breakfast when they are defrosted for about 10 minutes and then microwaved for about 45 seconds and then they are like they have just come out of the oven.  The regular loves are good to slice and freeze also, but it takes about 2 of those to make a decent breakfast portion!

Found in a Magazine

     On August 25th when Em played some volleyball and we had an adventure to a covered bridge, my mom-in-law, gave me the September 2012 issue of Family Circle to have as she had already read it.  I thumbed through it and fell in love with a recipe called 'Gnocchi all'Amatriciana'.
     A week later, and I decided that is what we were going to have for dinner along with a stromboli.  The stromboli was just in case we didn't like the new recipe. The bread I made for the stromboli was actually a Pizza Crust for Bread Machine that I did with out the machine and baked it at 425 for about 20 minutes. It turned out wonderful. But that is not why we are here...so back to the Gnocchi all'Amatriciana.  
     Jamey called me at The Fresh Market and informed me he invited our parents & my nephew for dinner. No worries, just had to grab some more gnocchi since I was just going to half the recipe.  So, I make the dinner and everyone raves. Even my picky nephew.
    Tonight, I decided to make it again since the pancetta was still on sale at Food Lion, as well as the crushed tomatoes and pasta. Since gnocchi isn't sold at my local in the middle of nowhere store, I chose to make it with rotini noodles. The reviews from tonight's dinner, said it was good with the gnocchi as well as the rotini.  I too, liked it with either and am looking forward to having it for lunch tomorrow at work if I can keep the kids out of the leftovers tonight!

    The recipe makes about 8 servings and with the ingredients either on sale or already at my house (including the garlic bread in the picture), the total came out to $1.22 a serving!

Recipe Testing

I love to be inspired to create foods that I find from magazines, cookbooks, websites, and even the emails that I receive.  This weekend,  I was able to attempt several things that I found on Pinterest and one from The Modern Gamily Cookbook by Meta Given. 

To start my journey this weekend, I wanted to make myself feel better (due to health problems), I made Cheesecake Strawberries.  These were a huge hit and have been requested to make while we are at the beach this coming summer.  It was quite easy to make, as the toughest thing was coring the strawberries.  I used the knife method shown on the website.  I didn't do the swirl as I didn't have the chocolate available but we thought they were divine without the chocolate.

I saw this next recipe when I was perusing thru my I<3 Food. board on Pinterest.  I changed it up by making my own Italian Sausage (yes, I said make my own Italian Sausage-we'll get to that in a sec) and the pepperoni, I picked up 2 thick slices of sandwich pepperoni from the deli, then diced it.  Okay, now to the Italian Sausage.

The Italian Sausage was not on sale, so it was $4.99/lb and I just couldn't bring myself to pay that. So, I grabbed some ground pork and then headed to the spice isle to get a jar of fennel. Bringing it home, I measured out the spices until I thought it smelled like Italian Sausage. Basically, it was fennel, basil, oregano, thyme, garlic, marjoram, salt and pepper. This recipe is still in the making, so right now, I am not going to post the amounts that I used.  However, I can't wait to make some of Nikki's Italian Mac n' Cheese with some of my homemade Italian Sausage.

So with this homemade Italian Sausage and diced pepperoni, I made Pizza Puffs. We now call these Pizza Bites because it's only a bite or two of a lovely taste of a pizza.  I think these would be great made in bulk then frozen so when a hungry teen comes in they can grab 5 or so then nuke them until warm for a quick snack.  If I am able to accomplish that I will let you know! 

In addition to the Pizza Bites, I made up some Mozzarella Bites.  This recipe is based off of the tv being on when I was in the kitchen and Giada at Home was on and she was making these.  The big differences is that I cut up string cheese and she used fresh mozzarella. Other than that, the recipe was pretty much the same, oh and I didn't make the chutney.

Also, I made some pizzas to round out the meal.  The dough was the mix from the store that you just add water and milk to and the pizza sauce that was also used for dipping I just kinda took a can of Hunt's SweetOnion Diced Tomatoes and mixed in lots of spices and let it simmer for 2 hours.

This brings us to this morning. When I came across this recipe, I knew I had to make it.  On page 97 of The Modern Gamily Cookbook by Meta Given is a recipe for Bacon Muffins. Yes, Bacon Muffins.  They were okay. It tasted like a bacon biscuit, honestly it was nothing super special.  It's almost like it was missing something. Maybe some gravy? Now that is an idea I need to try!

Finding the dessert for this evening was something that was not to bad - Jell-o Cookies.  I personally think that some of them need more flavor to them but the kids liked them just fine. Emma and I may need work on the flavor depths in some of these cookies.  They are extremely colorful and fun to makes.  Once again, they made their appearance on Pinterest. Our flavor choices were Lemon, Strawberry, Lime  and Orange.

I need to work on my food photography as I am not the greatest in showing off what I make, but please believe me that these recipes will leave your taste buds dancing.

I do know that if money wasn't an object in my home, that I would have tested out more recipes this weekend. I do hope that some of these give you inspiration!

Cooking with Dad

     Wednesday, my Dad suggested that we have dinner together.  Well, that is something that my arm DOES NOT have to be twisted to do.  I love cooking (and eating) with my Dad.  He came over this morning to decide on a menu then do a grocery run.
     We decided on Spaghetti with Meat Sauce, Garlic Bread, and a Salad.  I added that I thought we needed a dessert to go with our dinner and wanted to do something that went along with the menu.  Searching through my "To Try" Recipe Notebook proved to provide a recipe that is a most definite do again dessert.

     Dad made his family famous "No Recipe Available" Meat Sauce. I have watched him many times but mine never taste like his.   Joey informed me that he was sorry but Papa's Spaghetti Sauce was a million times better than mine but mine was still good. Which, I am definitely okay with. That is one of those things that are special when families cook together.  The fresh Parmesan Cheese I grated was awesome with the meat sauce.  I made some Whipped Butter  for our Garlic Bread and some Blue Cheese Dressing for our Salads.  The recipe I used for my Blue Cheese Dressing has its roots in the dressing from the Chicago Steakhouse Sandwich, I just use less mayo, add sour cream and less buttermilk and more blue cheese.  It ends up being a tasting game as it is made and gets better the longer it hangs out in the fridge. I felt very proud and my heart grew warm when my Dad said that my dressing was better than what comes from the jar.The salad itself was super basic, just some Red Leaf Lettuce, Arugula, Red Onion, Carrot and Cherry Tomatoes.  

  

      I did not go out and buy the arugula for this salad,I had it on hand. Several days ago, I made some more of the Boursin Cheese and wanted to try it with roast beef as the note from the original recipe said it would be good with. Julie and I discussed the options of a leafy green to put with the sandwich.  Arugula was chosen because of the peppery flavor it has. We thought it would go good with the baguette and thinly sliced roast beef I got from the deli. I also grabbed a ripe tomato and a red onion that would be thinly sliced. During our discussion, we thought that the thinly sliced onion and tomato would be the best option as not to over power any other ingredient.  I built the sandwiches by cutting the bread into 6 inch segments then slicing them open. I then smeared Boursin Cheese on both sides and laid down some of the red onion on the bottom so they would "stick" to the cheese and not fall out. Then I added a generous portion of the roast beef followed by the arugula and tomato then closed up the sandwich.  Unfortunately, my camera batteries had been stolen so that they could power the Xbox 360 controller, therefore I can't share a picture at this time.  Michael did say that the sandwich "tasted of perfection and nothing needed to be changed", Emma's opinion that the sandwich was "re-donk-u-lous" and Joey just kept saying "Yum, oh my gosh this is great."

 Chocolate Citrus Biscotti by Giada De Laurentiis was the recipe that I tested last night.  A cup of coffee was chosen to accompany the biscotti as dessert.  I have had this recipe printed since December 2004, so I thought yesterday was a good time to give it a try.

 The recipe turned out to be extremely easy. The citrus flavor grabs you as you bite and it is extremely pleasing to the pallet.  Please remember, if you choose to bake this most excellent recipe, that the biscotti will be hard. As it is suppose to be. That is why you dunk it in your coffee or tea!         

     I used regular ground yellow cornmeal, as once again, I couldn't find the correct product here in no-where North Carolina. However, I do have to say that I enjoyed the texture of the biscotti with the yellow cornmeal that was available, which was House Autry. House Autry makes fabulous products that I use for shrimp, hush puppies, cornbread and onion rings. Next time you are at the store, pick some up instead of the store brand or your other normal choice. Plus the company is here in North Carolina! 
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What exactly is a Croquette?

    Night before last, I decided I wanted to make something new to go with the steaks we were having for dinner.  Flipping to a list of recipes that I keep with my Southern Living Annual Recipes Cookbooks, I decided on Potato Croquettes.  This recipe appears in the June section on page 116 of the 1987 Annual.  First off, I had to figure out what a croquette was. Once that was settled, I began to peel the potatoes and realized that the potato cakes that I make are kinda like a croquette. I love being enlightened on food. :)   The only thing this recipe doesn't mention is that leftover mashed potatoes would work better OR if you make them for this recipe, that you don't need to add milk or whatever you normally use to make them really creamy.  A little creamy would be okay, but not super creamy.  Mine were flat, like a formed hashbrown patty, but next time, I'll see if I can make them more tubular.

         In an earlier post I made some Chocolate Syrup to go with the Chocolate Pancakes.  The syrup has been living in the fridge since then and been used on random food or just in a spoon. (Yes, I know the picture is sideways - it isn't in my files. Since my laptop got dropped and the screen busted, I work in "safemode", it won't run some programs and I keep forgetting to email the pic out to get it fixed and hope it shows up right. *sigh*) I made Michael some scrambled eggs and warmed a Potato Croquette for his breakfast. (I'll have to take a picture next time I make these because Joey and Emma took the camera for a day trip with their Papa today.)  I grabbed the milk and was like "Hum...." and grabbed the bottle of Chocolate Syrup.  I mixed up a glass for Michael with the promise that if it wasn't good, he could pour it out and drink regular milk. The color is lighter than when using  Hershey's Chocolate Syrup or Nesquik, but the flavor was there! Michael said it taste just like the stuff we buy.  That is enough for me, that I will make them their chocolate syrup from now on.

Southern Lunch

I decided when at the grocery store yesterday to make an ol' fashioned southern lunch for today. Fried Chicken, Mashed Potatoes, Gravy and Buttermilk Biscuits.  I picked up a pack of 12 chicken legs at the grocery store for $3.72.  Not a spectacular deal, but the way my 3 teens eat, I needed that  much for one meal.  They always fight over the legs if I bring Bojangles home.  So, that was the other deciding factor in getting the legs.
I read many a recipe on frying chicken.  Everybody has their own way.  So, I took info from here and there and made my own Fried Chicken recipe! I soaked the legs in buttermilk for about 4 hours this morning after I washed and dried them. 

Then they hung out in the fridge while I made the Pumpkin Bread I have been hungering for. I had to wait for my local Wally World to start carrying it since apparently it is a "seasonal" item.  Well, since my Pumpkin Bread Season begins before they start selling it (Food Lion STILL does not have it!) I will make sure I have stock to carry me through until next year just in case I have to make random pumpkin items. This recipe for the pumpkin bread is some of the best I have ever had.  Just a note on the recipe, I use the 28oz can of pumpkin and 2 1/2 tbsp of pumpkin pie spice instead of the cloves, cinnamon, and nutmeg. I make 2 full loaves and 8 mini loaves instead of the 3 regular loaves.

I had Emma peel some potatoes and then Michael sliced them for our mashed potatoes while I began frying the chicken up.  Emma then began work on some Buttermilk Biscuits. We have tried several recipes in the past and like them, but I wanted to do something new.  She did a great  job and they were light and airy.

Once the chicken was done I made up some basic gravy using the oil the chicken was fried in and the flour left over from dredging.  We got the potatoes mashed up and were ready to eat.

I finally made it for them...

Dinner tonight was a good enough reason not to ever go to a steakhouse again for dinner.  We had steaks, twice baked potatoes, salads, roasted broccoli, Yorkshire pudding and for dessert: No Crust Egg Custard Pie!

(Well, the only reason we really go to a steakhouse or out to eat now, is that there is NO CLEAN UP required on our part.  We learned a long time ago, that we can cook better than what we can go purchase and for much cheaper. But all that is beside the point.)

Tonight was the first time I have ever made the No Crust Egg Custard Pie for my family.  No clue to why I never have, but I didn't.  I use to make it a lot when I was growing up.  

I did run into a problem, as that the recipe which came from my Mom, is that I really wanted to make this but was out of vanilla extract.  I took a chance and used almond extract in its place.  It worked out great!  

The custard has a creamy texture that is just dreamy.

Yesterday, I made an Onion Quiche with a side salad for dinner.  Just thinking about this makes me want more!!!

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.

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!)

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!

Dinners from the Past Week

Ginger Beef Stir Fry

Stir-Fried Chicken & RiceNoodles Easter Picnic Shoulder with Pineapple & Cherries Pineapple Casserole Emma's First Cake Design Red Velvet Cake

Veal Parmesan

Tonight I made Joey's favorite meal, Veal Parmesan. This use to be one of my favorite meals growing up and I am happy to share it with my family as well. Veal itself isn't that expense if you watch the dates on the meat and pick it up the day before it runs out since that is the day that the meat department will mark it down. I just freeze it so I don't waste my money. Jamey said that the meal tonight was better than what we could get in a restaurant. That made me feel so good!

I made a Simple Marinara for it yesterday so I didn't have to much work for the meal tonight. The Simple Marinara can have browned ground beef, ground pork, or Italian sausage added to it to make it into a meat sauce just to have over your favorite pasta.