Veggie Day

Not having a lot of options for dinner in the house and not a lot of cash to do anything big for lunch or dinner today, I decided on the laco-ovo vegetarian option for our meals.

For lunch I made French Onion Soup. Instead of using beef broth, I used Better Than Bouillon Vegetarian No Beef Base. There are many other varieties of this product. I purchased this when I did my month of "Meatless Mande" from the very bottom shelf at my local Whole Foods store. The jar ran around $4.50 or so, but after seeing the other varieties at Food Lion, Wal-Mart, Harris Teeter and Lowes Food cost about the same amount, it didn't hurt the pocketbook that bad.

Now, I know the link above goes to my Vegan French Onion Soup, but the only thing that changes from what I made today is that I used regular no salt butter & sweet onions. I didn't have any cheese to go with it, but we made due and just had it with croutons. I do have to say that I did miss the cheese just a little bit, as did Emma & Michael.

I searched the cabinets for inspiration for dinner and found I had some Jiffy Mix. The thought of dumplings sounded good but I stopped buying chicken broth/stock ages ago. I had my supply of veggie broth though. I made the dough as it is called for, rolled them out & cut them. Then I brought to a boil 2 -32oz boxes of veggie broth and seasoned it with poultry seasoning, salt and pepper. I added the dumplings and cooked them as the packaged directed. I served them up in my Fiestaware bowls. OMM (Oh My Marshmallows), this turned out SO yummy! Joey had no idea that I didn't make the dumplings with chicken broth until I told him.

For our "dessert" I made some cornbread muffins as the kids have been craving them since Joyce sent some home with her Chili Beans that Jamey and Michael love so much. Matter of fact, I think I hear one calling my name right now!

Southern Style Cooking in Kansas

Yesterday, I had the privilege of spending the day with my neighbor, Tenisha and celebrating her birthday all day long. One of the joys of being an Army wife is that there's always a time when a spouse isn't here to help celebrate special occasions and this is were other Army wives step in and help fill that void. I did the best I could.
The day started off by dropping off a carrot cake that I had made for her and gave her a copy of "The Help" by Kathryn Stockett. Then I went home and whipped up the two of us a simple breakfast of baked eggs, buttered toast, fresh fruit and coffee, which we enjoyed outside at her patio table. Then I chauffeured her around post, managing every close parking space possible (which never happens to me) and then we cooked and ate dinner together along with our children. Now after reading this, everyone will be wanting to be my neighbor.

Last night for dinner, she fried chicken and I made homemade Bojangles' biscuits. Let me tell you, that was an awesome dinner. We ate the chicken and biscuits alongside some pickled beets and capped off the night with a slice of carrot cake. Now if that's not a good birthday, I don't know what one would be.Now, there was nothing special to the chicken just the mini wings and arm joints coated in flour and fried up golden brown. The biscuits were a recipe I had never tried, but will be my go to biscuit recipe from now on. I found them in a cookbook that I've had for years. Don't be thrown off by the mayo in them. They're amazing!

Homemade Bojangles' Biscuits

2 cups self-rising flour
2 teaspoons baking powder
2 teaspoons powdered sugar
1/3 cup mayonnaise
1 cup buttermilk*
Butter, melted

Mix dry ingredients; add buttermilk and mayonnaise. Knead dough slightly and then roll out onto floured surface and cut into biscuits. Place onto a baking sheet coated with non-stick spray. Bake at 450* for 10 minutes. Brush melted butter on top and then continue baking about 5 more minutes or until golden brown. Makes 9 biscuits. Enjoy.

*Buttermilk Substitution -Place a tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes. Then use as much as your recipe calls for.

The Famous Mac & Cheese from Pickett Place

So last night, I finally learned the "secret" recipe for the famous macaroni and cheese our neighborhood is known for. My neighbor, Tenisha has lived here on the the same street for over four years. If people don't know her name, which very few people don't, she's know as the lady on Pickett who makes that awesome mac & cheese for bbq's and cookouts. I was skeptical about a German-born Army brat making better macaroni and cheese than an 85 year old lady from the South. After the first bite, I was in LOVE with this macaroni & cheese. The recipe makes a 9x13 pan and after a typical bbq with around 15-20 it's gone. Luckily, last night there was some left over. This much.

Now, if a picture is worth a thousand words, you know that this mac & cheese is a winner! It's creamy with melted cheese running through and a little "Oomph"! There are really no measurements, like all great recipes, just amounts used.

Pickett Place's Famous Mac & Cheese
1 box elbow macaroni
4 cups sharp cheddar, grated (Tenisha only uses Kraft)
3 eggs
Milk, maybe 1/2 cup or more
Salt and Pepper, to taste
Creole Seasoning, to taste (Tony Chachere's Creole Seasoning)

Preheat the oven to 400*. Boil noodles and drain. Return the noodles to the same pot crack 3 eggs, add and mix well, then add 3 cups of cheese, stir and mix well. Add milk in small amounts as you stir to avoid making it too soupy. Add seasonings to taste. Spray a 9x13 pan with non-stick cooking spray and add macaroni. Top with the remaining cup of cheese and bake for 10-15 minutes or until the cheese is melted throughout.

Now that I've shared the secret with you, it's your turn to make this simple, yet delicious mac & cheese. If you're not up to making a whole 9x13 pan, cut the recipe in half and use just one egg. Hope you all enjoy this dish!

Pork Chop kind of day.

Due to my super hectic schedule, I haven’t been cooking much at all much less being able to blog.Last Saturday was a Pork Chop kind of day. They were the thin boneless, but they packed a punch.I brought the pork chops up to room temp, drizzled them with some EVOO and then sprinkled on a packet of Lipton Recipe Secrets – Savory Garlic & Herb. I rubbed the seasoning packet in with the oil and then let them marinate while I began the prep and cooking of other dishes. When it was time to grill them, Michael our newest Grill Master, took them out to the grill.

During one of my searches on the Weights Watchers website, I found a recipe for potatoes that had OVER 5,000, yes FIVE THOUSAND positive reviews! I decided that I would give them a try. The recipe is for Dijon Roasted Potatoes. Potatoes are cut and cubed then dressed with Dijon mustard and several other spices before being baked in the oven. I can’t share it here unfortunately since it is a registered WW Recipe. These potatoes went from an unknown new dish to a place in our reoccurring recipes.

The other side dishes weren’t anything new just tried and true favorites: Broccoli with Cheese Sauce, Roasted Broccoli, Roasted Asparagus and Mice. Michael doesn’t eat Broccoli with Cheese Sauce but likes Roasted Broccoli so that is why we had two broccoli dishes at the table that night. The Roasted Asparagus is made just like the Roasted Broccoli, but just changing the veggie involved. The Mice are one of an acquired taste, but Emma and myself love them.

Fabulous Friday ~ Mande's Top 5

So, my little sister threw down the gauntlets for doing at Top Friday 5. I wasn’t able to do a post last night because I volunteered to work the concession stand at West Davidson for the NewBridge Bank High School Football Jamboree. But I can do it now! Here we go!

#5– Ketchup

I know you are like why plain ol’ ketchup. Simple. It is awesome. My kids go through about a bottle a week.

#4 – Lipton Recipe Secrets Savory Garlic & Herb

I have been using this since Jamey and I got married17 years ago for potatoes until the stores stopped stocking it. So, I just did without. Nikki moves to Kansas and finds it there then the store here start carrying it about 2 month after she leaves. She was kind enough to supply me with a stash.

#3 – Kraft Pineapple Spread

Can’t find this stuff NOWHERE, but they have it in Kansas. Go figure. This is awesome on an original Triscuits and even better on a spoon.

#2- Joy of Cooking Cookbook

This is one of the classics that I think everyone should have a copy of. I would even go as far as saying to have an older one as well as a newer one – just for the changes and new additions. I have made several things out of here and is my first go-to cookbook when I know what I want to try but don’t have the recipe.

#1 – Marie’s Blue Cheese Dressing

I have loved this stuff since I was young. My kids love it now. It has found other places to be used besides a salad, like eating it with fries, on a baked potato and dipping your steak/pork/chicken in it. I am proud to say that my kids got that from me. It’s also a special item in our home because of the cost, so the kids know to “cherish” it when is purchased.

My New Favorite Cake!

Last night I made a new cake recipe in preparation for a neighbor's birthday later this month. My neighbor said she liked carrot cake and I had found a recipe in the mini magazine I get at the commissary on post. So I decided to make it so Clay could test it out. It's actually a "healthy" recipe, only 342 calories per serving, which isn't too bad. I also made the cream cheese icing in the recipe, which very well could be the world's best cream cheese icing. After I pulled the cake layers from the oven, they smelt so good and I couldn't wait for the layers to cool before I put the cream cheese icing on it. So it got a little "melty" before it set up in the fridge, but by far one of the best cakes I've ever had.

This is after Clay has taken his slice. *joking* Click here for the recipe. I hope you all enjoy this cake as much as I did. I can't wait to make it again for my neighbor's birthday!

Fabulous Friday ~ Nikki's Top Five

Okay, so I know it's been awhile since I've done a post! *eek!* But, we've been busy. We've had family from out of town and I've been dealing with a nasty infection in my leg from a wolf spider bite. I'll spare you with the details, but it wasn't pretty. I'm going to attempt to start a list of our top five of fabulous things (kitchen or food related) every Friday and let my wonderful co-blogging family have a turn too!

Okay, so on to my Fabulous Friday ~Top Five!

#5 - Knorr Salad Dressing

This is a wonderful, light salad dressing my German neighbor introduced to me. I can even read in German now - mix 3 tablespoons oil and 3 tablespoons of water to the seasoning packet to make a fast and refreshing dressing.

# 4- Jäger-Sahne Schnitzel by Maggi

This is another wonderful German product that I found in the Commissary (okay, my neighbor told me about it). Add cream and sliced mushrooms to this seasoning packet along with some pork cutlets and you've got a tasty meal. Germans typically eat this over a plate of French fries, but we serve up this dish with roasted baby red potatoes and Brussels Sprouts. Mmm...delicious!

#3- Millstone Breakfast Blend Coffee and International Delight Almond Joy Creamer

We've been hooked on some Dunkin' Doughnut coffee for well over a couple years, until now. The price of coffee (even at the Commissary) is a bit high. I was looking for a *cough* cheaper brand to switch to, but came home with a $7.30 bag of this splendid treasure after trying a small $1.00 sample of it. Add some International Delight Almond Joy Creamer and you've got the best cup of coffee you've ever dreamed of!

#2- Small Santoku Knife Colori by Kuhn Rikon

This by far is the most awesome knife I have ever used. I got the blue one at Dillard's for less than $11.00 back in January. It slices, it dices, it chops, it does everything that a knife is supposed to do. As if that wasn't enough, it come with a plastic cover for the blade to use during storage, which means no more cut fingers while digging through your knife drawer!

#1- Narumi Phoebe China made in Japan

Okay, this is the most beautiful China I have ever seen! On weekends as a getaway from the kids and my husband and for sanity reasons, I go thrifting or visit local antique shops. I found this china pattern with a 16 piece plate setting complete with serving platter and two serving bowls for $40.00. I haven't bought it yet, but it retails online for $17.95 per dinner plate. So, I'm saying this is a steal! Hopefully, I'll get this for mine and Clay's 9th wedding anniversary in October. *hint hint*

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.