tag:blogger.com,1999:blog-11659517417358560062024-02-21T21:44:53.400-08:00My Baking AdventuresEven though the title of this blog is My Baking Adventures, it is really my "adventures" in my kitchen - the good, the bad and (alot of the time) - the ugly!! I love experimenting with new recipes. So if you would like to experiment along with me, I would love to have the company!BDGoats1http://www.blogger.com/profile/14183019421188215601noreply@blogger.comBlogger337125tag:blogger.com,1999:blog-1165951741735856006.post-68405481293185688352020-08-06T06:16:00.003-07:002020-08-06T06:16:56.066-07:00What to do during a Pandemic??<p> I am one of those immuno-compromised people who pretty much have to "shelter-in-place" during this Covid-19 pandemic. As with many people in my same circumstances, I live alone (well, I do have 6 cats, 3 dozens, a large flock of chickens and 2 goats!). </p><p>Since I have to stay put, I figured this would be a good time to start learning new things. YouTube has a massive library of "how-to" videos!!! Oh my gosh!!! Plus there are several websites that offer classes for a relatively small monthly fee. Additionally, I have found several bakeries around the US that offer "virtual" on-line classes, Zingerman's in Michigan has a lot of great virtual on-line classes, most under $85.</p><p>Some of my favorite YouTube videos:</p><p>Simple Sourdough for Lazy People by Ben Starr</p><p><a href="https://www.youtube.com/watch?v=x1EBQclnVYU&t=1461s">https://www.youtube.com/watch?v=x1EBQclnVYU&t=1461s</a></p><p>He also has a video on how to make sourdough starter:</p><p><a href="https://www.youtube.com/watch?v=A_PghQtLZtk&t=7s">https://www.youtube.com/watch?v=A_PghQtLZtk&t=7s</a></p><p>Ever want to make Mozzarella cheese? Lisa and her cat, Yum Yum can show you how:</p><p><a href="https://www.youtube.com/watch?v=Xfl9yl1frCc">https://www.youtube.com/watch?v=Xfl9yl1frCc</a></p><p>Want to make homemade pizza?? Lodge Cast Iron has the perfect recipe!!!</p><p><a href="https://www.lodgecastiron.com/recipe/classic-pizza-dough?j=94876&sfmc_sub=25254306&l=116_HTML&u=1201625&mid=110004896&jb=218&utm_medium=email&utm_source=Lodge+Cast+Iron+Newsletter&utm_campaign=skillet_pizza&utm_content=071420_Pizza-Party">https://www.lodgecastiron.com/recipe/classic-pizza-dough?j=94876&sfmc_sub=25254306&l=116_HTML&u=1201625&mid=110004896&jb=218&utm_medium=email&utm_source=Lodge+Cast+Iron+Newsletter&utm_campaign=skillet_pizza&utm_content=071420_Pizza-Party</a></p><p>Some of the On-line classes I have taken include Udemy and Craftsy, both have excellent classes for small fees. Well worth the time.</p><p>This is just a small sample of what you can find out in the "web."</p><p>Enjoy!!!</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>BDGoats1http://www.blogger.com/profile/14183019421188215601noreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-31570642514106161002020-04-05T16:14:00.001-07:002020-04-05T16:14:58.390-07:00Homemade Dog Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORU1BywpaRdzcAKf5cc0CneTN_iYzwz_lxWck6ZUfuLiqHcXr8sALJnO3hNU2wOOTtUcWhH0FfA9zqEfuyxE3nLKpAVmy0dl24YXewBYJdsSghtew_SFfhOwKHviXIPa5dYbS_ETni4wB/s1600/IMG_1192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORU1BywpaRdzcAKf5cc0CneTN_iYzwz_lxWck6ZUfuLiqHcXr8sALJnO3hNU2wOOTtUcWhH0FfA9zqEfuyxE3nLKpAVmy0dl24YXewBYJdsSghtew_SFfhOwKHviXIPa5dYbS_ETni4wB/s320/IMG_1192.jpg" width="240" /></a></div>
My 3 dogs love these!! And they are so easy to make! Plus, you most likely have all the ingredients on hand, so no rush to the grocery store. Since the Governor of Ohio has extended the "Shelter in Place" mandate until May 1, it looks like I am here to stay for a while. So homemade is going to be pretty much the standard around here (I have a feeling that this is going to last a lot longer than May, the Governor has hinted that this Summer is not looking too good!) I digress . . .<br />
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I found this recipe many, many years ago wandering aimlessly on the Internet. As I said, this is a favorite of my dogs, even my two picky shih tzus who normally send everything out to the nearest laboratory to have it tested!<br />
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<b>Homemade Dog Biscuits</b><br />
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<b>Ingredients</b><br />
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1 cup milk (I use whole milk)<br />
1/2 cup peanut butter (I use creamy peanut butter)<br />
1 large egg<br />
2 cups all purpose flour<br />
1/2 cup rolled oats<br />
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<b>Directions:</b><br />
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Preheat oven to 350<br />
In a blender or food processor, mix milk and peanut butter until have a smooth liquid.<br />
Blend in the egg.<br />
In a mixing bowl, mix the flour and oats together.<br />
Stir in the wet ingredients (flour and oats) until you have a heavy dough.<br />
Roll out about on a lightly floured surface. <br />
Cut into your favorite shapes (I found the dog bone shape on eBay).<br />
Place on a cookie sheet and bake for 30 minutes.<br />
Let cool and store in a covered container.<br />
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Let your puppies enjoy!!<br />
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<b><br /></b>BDGoats1http://www.blogger.com/profile/14183019421188215601noreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-43680053522589861442020-03-30T16:48:00.001-07:002020-03-30T16:48:15.954-07:00Homemade PastaThis is my next adventure in making homemade since Ohio has been placed under a "shelter in place" order by the governor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcrXZTbW9K3BRpS3tF2sGRAj6kIXcF2gelDdgDJyS2BMKsSuXBzCT8i6gPO1RE84m9_0jCk2NFmuFu9aO509JNWvwzg2Vqch8K5s6S3v_fIyLayH70wL0JNt5xWBWHpDFGNg9t3hmw_ps/s1600/IMG_1180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcrXZTbW9K3BRpS3tF2sGRAj6kIXcF2gelDdgDJyS2BMKsSuXBzCT8i6gPO1RE84m9_0jCk2NFmuFu9aO509JNWvwzg2Vqch8K5s6S3v_fIyLayH70wL0JNt5xWBWHpDFGNg9t3hmw_ps/s320/IMG_1180.jpg" width="320" /></a></div>
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Oh my gosh!! Homemade pasta is so easy. Depending on the recipe, it only requires two or three ingredients (well, maybe 4), eggs, flour, salt and some recipes call for olive oil. I used a recipe I found in <u style="font-weight: bold;">The Classic Pasta Cookbook</u> by Guilano Hazen. He also has a class on Bluprint.com.<br />
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There are tons of videos on Youtube.com showing how to make pasta. Go to Google and do a search on homemade pasta, you will find enough links to keep you occupied for days!<br />
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As always, homemade is always better than store bought!!<br />
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Stay home and learn something new PLUS have fun! But stay safe!BDGoats1http://www.blogger.com/profile/14183019421188215601noreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-90601486400713987982020-03-30T16:41:00.002-07:002020-03-30T16:41:56.200-07:00Homemade Yogurt in an Instant PotInstant Pots are the latest rage and, in my opinion, the best thing that has come on the market in a long time. I use mine almost everyday.<br />
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Since Ohio Governor DeWine has issued a "Stay at Home" order, I am trying to make as much of my needs as possible. I love yogurt and eat it several times a day. So my Instant Pot has become a blessing! <br />
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It is so easy to make yogurt in an Instant Pot, though it won't work if you have an Instant Pot Lux (sorry), you must have a "Yogurt" setting.<br />
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I use a half gallon of milk. I have tried it with both whole and low fat. And for my yogurt culture, I have used Chobani, Dannon and Stonefield yogurt, either plain or vanilla works. Just make sure the ingredients say "active cultures."<br />
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Pour your milk into the Instant Pot container, secure the lid and press the yogurt button until it reads "boil." It will beep after about 5 minutes and will display "yogt." Remove the container (WARNING!! this will be hot!!). I let this sit for about 15 to 30 minutes to cool the milk down to 110. Add 2 T of yogurt culture, stir to completely incorporate, put the container back into your Instant Pot. Press the Yogurt button on your Instant Pot twice so it says "normal" and let it do its thing for 8 hours.<br />
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I usually remove this and set the container in my refrigerator overnight - Viola!! you have yogurt. You can strain this if you want a thicker, greek type yogurt!!BDGoats1http://www.blogger.com/profile/14183019421188215601noreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-24923778673827651642020-03-23T09:03:00.002-07:002020-03-23T09:03:28.095-07:00Corona VirusScary, isn't this? So what I am doing about the Corona Virus? Well, first of all, my Doctor has told me that I need to "self-quarantine." I have asthma and some other lung issues, so here I sit. Trust me I have enough to do in the house to keep me occupied for years!<br />
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The main thing I am doing is not watching the news. For some reason, the news programs seem to concentrate on the negative and like to stir up fear. Yes, it is very scary times, empty shelves in grocery stores, stores closing right and left, can't get your hair done. I went to Tire Discounters last week to get the oil changed in my car. Was told I could not wait for it. No one is allowed in their waiting room. <br />
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How to weather this storm? Learn something new. There are so many on-line classes you can take. MyBluprint.com, has tons of craft and baking classes, Udemy and Skillshare are other on-line websites with various classes. Read a book, finally I have time to read books that I have been meaning to read. Tackle that project that you have been meaning to do for a long time. I am FINALLY painting my living room which I have been promising myself to do for the last 22 years. It is actually happening. <br />
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We will get through this. BDGoats1http://www.blogger.com/profile/14183019421188215601noreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-38556778852394163212020-02-24T09:15:00.000-08:002020-02-24T09:15:04.255-08:00FINALLY Goat's Milk Yogurt!!!<div class="separator" style="clear: both; text-align: center;">
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I finally found an EASY way to make goat's milk yogurt and you can make it in your Instant Pot!! My Instant Pot has a "yogurt" button which makes incredibly easy to make yogurt.<br />
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Hammock Haven Farm has a video on YouTube which shows you exactly how to make goat's milk yogurt using your Instant Pot. Here is the link:</div>
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<a href="https://www.youtube.com/watch?v=UqqIMSWiorI&list=PLvBPLCQaCTLpQ9vfFDcnhSCQTOWnzygYo&index=9&t=2s">https://www.youtube.com/watch?v=UqqIMSWiorI&list=PLvBPLCQaCTLpQ9vfFDcnhSCQTOWnzygYo&index=9&t=2s</a></div>
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The only thing I did different from her is that I refrigerated the yogurt in the Instant Pot container overnight before I strained it. Not that big of a deal, either way would work.</div>
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Using the Siggi's Yogurt is the magic ingredient. </div>
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I found it my local Kroger's. According to their website, Target and Walmart are supposed to carry it. I did not find it at my local Walmart and didn't feel like driving over to Target. </div>
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This couldn't be any easier!!!</div>
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Enjoy!!</div>
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<br />BDGoats1http://www.blogger.com/profile/14183019421188215601noreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-76194830666134195892019-10-30T05:03:00.000-07:002019-10-30T05:03:21.985-07:00Dijon Mustard ChickenThis is a recipe my Mom used to make and it is super, super easy. Takes just a few minutes to whip up.<br />
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I used chicken thighs because they were on sale at Krogers, but any chicken part would work, breasts, legs or a combination. I always remove the skins.<br />
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Preheat your oven to 375.<br />
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Spread generously your favorite Dijon Mustard brand on each piece. I sprinkle Italian Herb on top of each piece (you can omit this if you like or use a different herb combination - this recipe is very versatile.)<br />
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Bake for 45 minutes to 1 hour. <br />
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That's it!! Isn't that easy!!!<br />
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I had a tossed salad with my dinner but any vegetable would work perfectly with this.<br />
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Enjoy!!!BDGoats1http://www.blogger.com/profile/14183019421188215601noreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-56661566517034047622019-10-05T04:54:00.000-07:002019-10-05T04:54:22.904-07:00Stroganoff ChickenI found this recipe in the <u style="font-weight: bold;">Better Homes and Gardens Big Book of Healthy Family Dinners</u>. It is super easy dinner to make and you can whip this in a matter of minutes. And it should be a hit with your family. I am sure my late husband would have loved this.<br />
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Unfortunately, when I went to the store to buy the ingredients, I forgot noodles. Oh well, it still tasted great.<br />
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<b><u>Ingredients</u></b><br />
<b><u><br /></u></b>
12 oz skinless, boneless chicken breast halves<br />
2 cups sliced fresh mushrooms (** I just used 2 cans of sliced mushrooms, drained)<br />
1/2 cup chopped onion<br />
2 t cooking oil (I used olive oil)<br />
1 8 oz. carton light dairy sour cream<br />
2 T all purpose flour<br />
1 t paprika<br />
1/2 c chicken broth<br />
3 1/2 cups hot cook noodles<br />
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<b><u>Directions</u></b><br />
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1. Cut the chicken breasts into 1 inch pieces.<br />
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2. Heat your skillet with the oil, add your mushrooms and onions. Cook until the onion is tender.<br />
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3. If needed, add more oil. Add the chicken pieces and cook for 3 to 4 minutes until the chicken is no pink.<br />
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4. In a small bowl, combine the sour cream, paprika and flour. Mix together. Add the chicken broth and mix into the skillet. Cook and stir until slightly thickened and bubbly.<br />
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5. Serve over hot cooked noodles. (**I forget the noodles, well duh!!, so I had a salad with instead)<br />
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<b><u>Comments:</u></b></div>
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I have made this recipe several times for my son and his girlfriend, they both loved it. As I said before, this is a super easy recipe to do. It is a different on the traditional stroganoff recipe. </div>
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Enjoy!</div>
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<br />BDGoats1http://www.blogger.com/profile/14183019421188215601noreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-38566766067222983752019-10-04T10:22:00.000-07:002019-10-04T10:22:08.178-07:00Still here, promise more recipes!I have been on here for a while. Just getting my life back in order. I promise I will start posting more recipes. I recently bought one of those Instant Pot cookers and have been experimenting with. So far, I have had pretty good success with it. So I thought I might post some recipes using the Instant Pot. BDGoats1http://www.blogger.com/profile/14183019421188215601noreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-89450345417836559822019-01-06T04:56:00.001-08:002019-01-06T04:56:37.846-08:00Green Pea Soup<div class="separator" style="clear: both; text-align: center;">
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Do you ever have one of those days where you really have a urge for some meal? Well, for some reason I was wanting split pea soup. I couldn't find my recipe so off to the Internet I went and came across this recipe, though it isn't split pea, it sounded interesting.<br />
<br />
It is an Ellie Krieger recipe. I have made several of her recipes and they have always been good. And they are healthy too!! This did require a trip to the grocery store to buy a bag of frozen peas. <br />
<br />
<b>Ellie Krieger's Green Pea Soup</b><br />
<b><br /></b>
<b>Ingriedents</b><br />
<b><br /></b>
1 tsp Olive Oil<br />
1 large onion sliced<br />
2 1/2 cup low-sodium chicken broth<br />
3/4 tsp dried tarragon<br />
ground black pepper<br />
1 10 oz bag frozen peas (my bag was 12 oz.) - do not defrost!<br />
4 tsp plain non-fat yogurt (optional)<br />
<br />
<b>Directions:</b><br />
<b><br /></b>
In a large pot, heat the olive oil and add the onions. Cook, will stirring occasionally, until the onions have softened.<br />
<br />
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Add the broth, tarragon and pepper. Bring to a boil.<br />
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Add the frozen peas and cook until just defrosted.<br />
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Spoon into a blender, puree until the soup is smooth. (mine never really got smooth).<br />
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Add the yogurt and swirl. (I couldn't get my yogurt to swirl - LOL!)<br />
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<br />
<br />
<b>Entire recipe:</b><br />
<b><br /></b>
<b>Ellie Krieger's Green Pea Soup</b><br />
<b><br /></b>
<b>Ingriedents</b><br />
<b><br /></b>
1 tsp Olive Oil<br />
1 large onion sliced<br />
2 1/2 cup low-sodium chicken broth<br />
3/4 tsp dried tarragon<br />
ground black pepper<br />
1 10 oz bag frozen peas (my bag was 12 oz.) - do not defrost!<br />
4 tsp plain non-fat yogurt (optional)<br />
<br />
<b>Directions:</b><br />
<b><br /></b>
In a large pot, heat the olive oil and add the onions. Cook, will stirring occasionally, until the onions have softened.<br />
<br />
Add the broth, tarragon and pepper. Bring to a boil.<br />
<br />
Add the frozen peas and cook until just defrosted.<br />
<br />
Spoon into a blender, puree until the soup is smooth. (mine never really got smooth).<br />
<br />
Add the yogurt and swirl.<br />
<br />
<b>Verdict:</b><br />
<b><br /></b>
It is a super fast soup to make. If you love green peas, you are going to love this soup!! I like green peas, but it was almost too intense green pea flavor. Not sure I would make it again - I am on the fence on this one.<br />
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<b><br /></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-50631488282972280322018-12-13T10:34:00.000-08:002018-12-13T10:34:59.196-08:00Bourbon Chicken in the CrockpotNow this is a meal I know my husband would have loved. He was a bourbon man - Jim Beam! That is what I was bought him, Christmas, birthdays, anniversaries. Jim Beam and only Jim Beam. <br />
<br />
This is a very easy dish to make. You probably have to run to store to get the bourbon. If you are not a drinker like me, just buy a small bottle because you don't need that much.<br />
<br />
I found this recipe on the "Spend with Pennies" website. How I ended up there, I have no idea. This is the second time I have made this recipe and it is good. Oh, how I wish I had made this for my husband, he would have loved it. Oh well.<br />
<br />
<b>Crock Pot Bourbon Chicken</b><br />
<b><br /></b>
<b>Ingredients</b><br />
<b><br /></b>
3 lbs boneless chicken thighs<br />
3 T cornstarch<br />
3 T water<br />
<b><br /></b>
<b>Sauce:</b><br />
<b><br /></b>
1/2 t fresh grated ginger (or just a few dashes of ground ginger)<br />
4 cloves of garlic, minced<br />
1/2 t crushed red chili flakes (I omitted because I don't like spicy)<br />
1/3 cup apple juice<br />
1 1/2 T honey<br />
1/4 cup brown sugar (doesn't matter if it is light or dark)<br />
1/4 cup ketchup<br />
3 T cider vinegar<br />
1/4 cup water<br />
1/4 cup bourbon<br />
1/4 cup soy sauce<br />
salt & pepper to taste<br />
<br />
<b>Directions:</b><br />
<b><br /></b>
Stir all the sauce ingredients together in a small bowl.<br />
<br />
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<br />
Place the chicken in the crock pot and pour the sauce over the top of the chicken. <br />
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<br />
Cover with the lid and cook on low for 6-7 hours or on high for 3 hours (**it was ready on low for me in about 5 1/2 hours)<br />
<br />
Remove the chicken and chop into bite size pieces. <br />
<br />
Add 3 T of water to the 3 T cornstarch and whisk together. Turn the cooker up to high (if it isn't already) and pour the cornstarch mix into the sauce. Stir until the sauce starts to thicken, add the chicken.<br />
<br />
I served this over rice.<br />
<br />
<b>Entire Recipe:</b><br />
<b><br /></b>
<b>Crock Pot Bourbon Chicken</b><br />
<b><br /></b>
<b>Ingredients</b><br />
<b><br /></b>
3 lbs boneless chicken thighs<br />
3 T cornstarch<br />
3 T water<br />
<b><br /></b>
<b>Sauce:</b><br />
<b><br /></b>
1/2 t fresh grated ginger (or just a few dashes of ground ginger)<br />
4 cloves of garlic, minced<br />
1/2 t crushed red chili flakes (I omitted because I don't like spicy)<br />
1/3 cup apple juice<br />
1 1/2 T honey<br />
1/4 cup brown sugar (doesn't matter if it is light or dark)<br />
1/4 cup ketchup<br />
3 T cider vinegar<br />
1/4 cup water<br />
1/4 cup bourbon<br />
1/4 cup soy sauce<br />
salt & pepper to taste<br />
<br />
<b>Directions:</b><br />
<b><br /></b>
Stir all the sauce ingredients together in a small bowl.<br />
<br />
Place the chicken in the crock pot and pour the sauce over the top. <br />
<br />
Cover with the lid and cook on low for 6-7 hours or on high for 3 hours (**it was ready on low for me in about 5 1/2 hours)<br />
<br />
Remove the chicken and chop into bite size pieces. <br />
<br />
Add 3 T of water to the 3 T cornstarch and whisk together. Turn the cooker up to high (if it isn't already) and pour the cornstarch mix into the sauce. Stir until the sauce starts to thicken, add the chicken.<br />
<br />
I served this over rice.<br />
<br />
<b>Verdict:</b><br />
<b><br /></b>
This is really good!! I made this before and both my son and his girlfriend loved it. I know this would have been a huge hit with my husband. Definitely a winner in my family!!<br />
<br />
<b><br /></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-69651489831898494832018-12-08T05:52:00.000-08:002018-12-08T05:52:10.087-08:00Spinach PieI haven't posted on here in a long time. I apologize. I have been trying to get adjusted to my life as a widow and baking/cooking for only one. I used to love baking for my husband. With him being gone, there was no one to bake for. I just started baking again for other family members. So I hope to do more posting this coming year.<br />
<br />
I found this recipe in the <b>Allrecipes Magazine</b>. It sounded good and I had some of the ingredients. I did have to compromise quite a bit, but I don't think that mattered too much. I will note what I substituted with an **<br />
<br />
<b>Spinach Pie</b><br />
<b><br /></b>
<b>Ingredients</b><br />
<b><br /></b>
2 T butter<br />
2 T chopped onion<br />
1 16 oz. pkg frozen and thawed chopped spinach ** (I had a bag of fresh spinach which I torn in pieces)<br />
3 eggs<br />
1 1/2 cups whipping cream or half and half ** (I used regular milk)<br />
salt and pepper<br />
1/2 t nutmeg<br />
1/2 cup shredded swiss cheese ** (I didn't swiss cheese, so I used shredded cheddar)<br />
<br />
<b>Directions:</b><br />
<b><br /></b>
Preheat oven to 375<br />
Using a 9 inch pie plate, spray with Pam or a similar cooking oil<br />
Melt the 1 T of butter in a skillet, add chopped onions and cook until soft. <br />
Add the spinach and cook for an additional 5 minutes.<br />
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Spread the spinach/onion mixture over the bottom of the pie plate.<br />
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Beat the eggs, whipping cream/half and half (or milk), salt, pepper, and nutmeg and pour into the pie plate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuRJh3B45Xjg7JUNpNsvJgMwCGcKPchPSX8t3-9FWtrguKdc_AxsZnIwShw0s-1B6yuHfxcTqUhoUrk0bMmGX__XPEtLmxYIjnwsOyGmdAVdTsK1k67V7a4Gfta1qBXC58AGS1pyWUxeE/s1600/spinach3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuRJh3B45Xjg7JUNpNsvJgMwCGcKPchPSX8t3-9FWtrguKdc_AxsZnIwShw0s-1B6yuHfxcTqUhoUrk0bMmGX__XPEtLmxYIjnwsOyGmdAVdTsK1k67V7a4Gfta1qBXC58AGS1pyWUxeE/s320/spinach3.jpg" width="320" /></a></div>
<br />
Sprinkle the cheese over the top and dot with the remaining 1 T of butter.<br />
Bake until set and golden brown, 25 to 30 minutes. Let cool for about 5 minutes.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnh4AeFNddt5q58cuRpGXpuifQKbBWrEF2BHkewBvWLcx09f64z09EcgWshUX_hxaYFq2-Tb5f5CE2ExLclpk7JPN8n2IFjBhuHNXHcFTqv7KCSj8G661-XgqmiWQDNQzO8f-Q9rkpgESa/s1600/spinach4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnh4AeFNddt5q58cuRpGXpuifQKbBWrEF2BHkewBvWLcx09f64z09EcgWshUX_hxaYFq2-Tb5f5CE2ExLclpk7JPN8n2IFjBhuHNXHcFTqv7KCSj8G661-XgqmiWQDNQzO8f-Q9rkpgESa/s320/spinach4.jpg" width="240" /></a></div>
<br />
Enjoy!!<br />
<br />
<b>Entire Recipe:</b><br />
<b><br /></b>
<b>Spinach Pie</b><br />
<b><br /></b>
<b>Ingredients</b><br />
<b><br /></b>
2 T butter<br />
2 T chopped onion<br />
1 16 oz. pkg frozen and thawed chopped spinach ** (I had a bag of fresh spinach which I torn in pieces)<br />
3 eggs<br />
1 1/2 cups whipping cream or half and half ** (I used regular milk)<br />
salt and pepper<br />
1/2 t nutmeg<br />
1/2 cup shredded swiss cheese ** (I didn't swiss cheese, so I used shredded cheddar)<br />
<br />
<b>Directions:</b><br />
<b><br /></b>
Preheat oven to 375<br />
Using a 9 inch pie plate, spray with Pam or a similar cooking oil<br />
Melt the 1 T of butter in a skillet, add chopped onions and cook until soft. <br />
Add the spinach and cook for an additional 5 minutes.<br />
Spread the spinach/onion mixture over the bottom of the pie plate.<br />
Beat the eggs, whipping cream/half and half (or milk), salt, pepper, and nutmeg and pour into the pie plate.<br />
Sprinkle the cheese over the top and dot with the remaining 1 T of butter.<br />
Bake until set and golden brown, 25 to 30 minutes. Let cool for about 5 minutes.<br />
Enjoy!!<br />
<br />
<b>Verdict:</b><br />
<b><br /></b>
I thought it was good, but felt it was lacking something. My panel of experts (my son and his girlfriend) agreed with me. My son thought maybe adding bacon to it would make a difference. Will I make again, probably but might try it with chopped bacon bits. Adding cooked sausage to it would make a great breakfast pie, just a thought. It was easy to make and you can whip this up very quickly. I think my husband would have liked this. <br />
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.30Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-31561130475844300522018-06-29T09:28:00.000-07:002018-06-29T09:28:50.373-07:00Chicken (Tuna) DivanThe recipe is really Tuna Divan, but since I didn't have any canned Tuna but a can of "chunk chicken," I decided to improvise! (I wasn't in the mood to make a wild dash to the grocery store!)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4MK5NUejFAfgLo3e32azGTozWCC_CjOVHp_nQF9JtCPMfZ2oUD_tOpIspiH7-rDh6JoZmK79hpxus-rxR9uTt2a1uCbp6Cy11rqCQD_lyXKRCLt2V1cXb25a0ngr4FFVQczj3HxK7TtZu/s1600/broc5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4MK5NUejFAfgLo3e32azGTozWCC_CjOVHp_nQF9JtCPMfZ2oUD_tOpIspiH7-rDh6JoZmK79hpxus-rxR9uTt2a1uCbp6Cy11rqCQD_lyXKRCLt2V1cXb25a0ngr4FFVQczj3HxK7TtZu/s320/broc5.jpg" width="320" /></a></div>
<br />
I found this recipe in the <u><b>Better Homes and Gardens' Healthy Family Cookbook</b></u>, It is a very simple meal to make. I did make a few changes. The recipe calls for using margarine (shutter!!). That is one word you will never hear in this household!! We only use BUTTER!!<br />
<br />
<b>Tuna (Chicken) Divan </b><br />
<br />
<b>Ingredients:</b><br />
<br />
1 lb fresh broccoli, cut into small pieces or fresh asparagus (I used broccoli)<br />
1 T margarine (UGH!!) - butter please!!<br />
1 cup milk<br />
1/2 cup plain yogurt<br />
2 T all purpose flour<br />
dash of nutmeg<br />
1 t lemon juice<br />
1 6 1/4 ounce can of water pack tuna , drained (I used 12 ounce can of chunk chicken, drained)<br />
4 slices of swiss cheese (I only had shredded swiss ).<br />
dash of paprika<br />
<br />
<b>Directions:</b><br />
<br />
Preheat oven to 350<b> </b><br />
<b><br /></b>
In a large saucepan, cook broccoli or asparagus in boiling water for 3 minutes and drain. Arrange in 2 quart baking dish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSgDdzHDV5mTMoewncBAgSxH1yN7Cz0Ohun3bNtF85o7QpRIu5srYPZx1LGqt1eymmaJFMIf_x-ZY4KMmcrLwb3IbJQQNzQWN2Pzq_Q5xdTZN9WKId1p2s5Vb7yyRHdOtDeL_BgVHWVQz/s1600/broc1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSgDdzHDV5mTMoewncBAgSxH1yN7Cz0Ohun3bNtF85o7QpRIu5srYPZx1LGqt1eymmaJFMIf_x-ZY4KMmcrLwb3IbJQQNzQWN2Pzq_Q5xdTZN9WKId1p2s5Vb7yyRHdOtDeL_BgVHWVQz/s320/broc1.jpg" width="240" /></a></div>
For the sauce, melt the butter/margarine and stir in the milk. In a separate bowl, mix the yogurt with the flour and add to the sauce pan. Stir until the mixture is thick and bubbly. Add the nutmeg, some pepper and lemon juice.<br />
<br />
Arrange the tuna/chicken over the cooked vegetables and pour the sauce over them.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhva9zbEqrkFfZczAw6aXH4AWdeg0b_d6mqdMn2W-P3-YR910f-vydCjZ7JYNSCIQ_ejoNaPOORZbdGV3SqCKRp1Khvagfxy2ONCvC4mMfAycsQ8sJrujYOYdp-0keg2PHv4YMOi5FEbLpq/s1600/broc2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhva9zbEqrkFfZczAw6aXH4AWdeg0b_d6mqdMn2W-P3-YR910f-vydCjZ7JYNSCIQ_ejoNaPOORZbdGV3SqCKRp1Khvagfxy2ONCvC4mMfAycsQ8sJrujYOYdp-0keg2PHv4YMOi5FEbLpq/s320/broc2.jpg" width="240" /></a></div>
<br />
<br />
Bake in a 350 oven for 20 minutes.<br />
<br />
Remove the baking dish and lay the cheese over the hot casserole. Sprinkle with paprika. Bake for an additional 5 to 10 minutes. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8S0oBYBc25lGGhA72uop6o5jFZipg-OU_4qKh_i01rSv6Bl-6BsTt2arCohBS1SYSh5AmJn8aZcu3wQqOVodpRWYQMa4GUPh3OipN9a3p1OlnkXkclnPfXOeukLWrxhHuIu7AJJiSOkt/s1600/broc5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8S0oBYBc25lGGhA72uop6o5jFZipg-OU_4qKh_i01rSv6Bl-6BsTt2arCohBS1SYSh5AmJn8aZcu3wQqOVodpRWYQMa4GUPh3OipN9a3p1OlnkXkclnPfXOeukLWrxhHuIu7AJJiSOkt/s320/broc5.jpg" width="320" /></a></div>
<br />
<br />
<br />
ENJOY!!!<br />
<br />
<b>Entire Recipe:</b><br />
<br />
<b>Tuna (Chicken) Divan </b><br />
<br />
<b>Ingredients:</b><br />
<br />
1 lb fresh broccoli, cut into small pieces or fresh asparagus (I used broccoli)<br />
1 T margarine (UGH!!) - butter please!!<br />
1 cup milk<br />
1/2 cup plain yogurt<br />
2 T all purpose flour<br />
dash of nutmeg<br />
1 t lemon juice<br />
1 6 1/4 ounce can of water pack tuna , drained (I used 12 ounce can of chunk chicken, drained)<br />
4 slices of swiss cheese (I only had shredded swiss ).<br />
dash of paprika<br />
<br />
<b>Directions:</b><br />
<br />
Preheat oven to 350<b> </b><br />
<b><br /></b>
In a large saucepan, cook broccoli or asparagus in boiling water for 3 minutes and drain. Arrange in 2 quart baking dish.<br />
<br />
For
the sauce, melt the butter/margarine and stir in the milk. In a
separate bowl, mix the yogurt with the flour and add to the sauce pan.
Stir until the mixture is thick and bubbly. Add the nutmeg, some pepper
and lemon juice.<br />
<br />
Arrange the tuna/chicken over the cooked vegetables and pour the sauce over them.<br />
<br />
Bake in a 350 oven for 20 minutes.<br />
<br />
Remove
the baking dish and lay the cheese over the hot casserole. Sprinkle
with paprika. Bake for an additional 5 to 10 minutes. <br />
<br />
ENJOY!!!<br />
<br />
<b>Verdict:</b><br />
<br />
I thought it was pretty good. I don't think I would have liked it with the tuna. I would have added some spice to the sauce because I thought it was rather bland. I will have to experiment with that. Overall, I thought it was pretty good. Would my resident expert have liked it? I think he would have. <b> </b> <br />
<b> </b> <br />
<br />
<br />
<b> </b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-58951418828429689612018-06-25T06:08:00.000-07:002018-06-25T06:08:47.808-07:00Chicken and Barley BakeI haven't done a lot of baking or cooking since I lost my husband back in January. It is hard cooking for only one. <br />
<br />
I have decided it is time to get back to eating healthy again. I really wasn't eating "healthy", just a lot of "quick" type meals - breaded fish and such. So I got out my various cookbooks and planned a menu from them for this week. All new recipes that I have never tried before <br />
<br />
This is my first one on my menu. It is from the <u><b>The Big Book of Healthy Family Dinners</b></u> by Better Homes and Gardens. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6f1OCl9YMpWmzaFwjVNP1VdlvhFS1t1-XoB7G3KEt7WT-WOqL-W5n7VlN1HPvsohfI4C-Mp-qoltv0MqLq7ApkYMvJtemeArt-ndlYhuMjNrlrpaZlQXXOrbXiLeETXvB8-Xcsm3Quju/s1600/barley4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="648" data-original-width="612" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6f1OCl9YMpWmzaFwjVNP1VdlvhFS1t1-XoB7G3KEt7WT-WOqL-W5n7VlN1HPvsohfI4C-Mp-qoltv0MqLq7ApkYMvJtemeArt-ndlYhuMjNrlrpaZlQXXOrbXiLeETXvB8-Xcsm3Quju/s320/barley4.png" width="302" /></a></div>
<b>Chicken and Barley Bake</b><br />
<b><br /></b>
<b>Ingredients</b><br />
<b><br /></b>
4 chicken thighs, skinned<br />
1 cup chopped onion<br />
3/4 cup chopped carrots<br />
3/4 cup water<br />
1/2 cup pearl barley<br />
1 tsp instant chicken boullon powder<br />
1 clove garlic, minced<br />
1.2 tsp poultry seasoning<br />
<br />
<b>Directions</b><br />
<br />
Preheat the oven to 350<b> </b><br />
Rinse chicken and pat dry with paper towels<br />
Spray an unheated large skillet with Pam or something similar (I used olive oil)<br />
Add the chicken and brown on each side for 10 minutes<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hQCabsGsHyByJmHKX7peYFmhdsA4JxiQC8phsq0avhpdhj-sRdth5BEfVUYomFRUHRUCqmC01LuCL3K7hwUxyFPeTfiYET9LuilBAQQVkaWdcHYaY8_pIQfOZ7tFFpYk6P6NYE6aYWXG/s1600/Barley1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="624" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hQCabsGsHyByJmHKX7peYFmhdsA4JxiQC8phsq0avhpdhj-sRdth5BEfVUYomFRUHRUCqmC01LuCL3K7hwUxyFPeTfiYET9LuilBAQQVkaWdcHYaY8_pIQfOZ7tFFpYk6P6NYE6aYWXG/s320/Barley1.jpg" width="240" /></a></div>
<br />
Remove the chicken from the skillet.<br />
Combine the onion, carrots, barley, water, boullon, garlic and poultry seasoning into the same skillet. Bring to a boil.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Q2-WyrAAuALzplJlg1uDONkHumIANw4YQW54VlwBk6q63fqJRSg7KGVVP4KKHCcCUy0hbKSwvT54Y3TQLIsxmQOG5qUuCTQrBpouTpEmdK20HY70E2pU3u-dVAUQJnmhNyspq0G-jXwA/s1600/Barley2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="624" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Q2-WyrAAuALzplJlg1uDONkHumIANw4YQW54VlwBk6q63fqJRSg7KGVVP4KKHCcCUy0hbKSwvT54Y3TQLIsxmQOG5qUuCTQrBpouTpEmdK20HY70E2pU3u-dVAUQJnmhNyspq0G-jXwA/s320/Barley2.jpg" width="240" /></a></div>
<br />
Pour the hot barley mixture into a 1 1/2 quart casserole dish and arrange the chicken pieces on top<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzC9zSbfcRoToVxptVSdSUUl5WXKh1p5Pm3pj95rfY2YOiojrtHsKMnTFwXgByO1sNx7tYK4rNhsLrD1p8I4nvyrnH3QGhENEYmlOoHWQGxehNzngFegx9VYV79a7mr8hhgwKkTsauVmv/s1600/Barley3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="624" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzC9zSbfcRoToVxptVSdSUUl5WXKh1p5Pm3pj95rfY2YOiojrtHsKMnTFwXgByO1sNx7tYK4rNhsLrD1p8I4nvyrnH3QGhENEYmlOoHWQGxehNzngFegx9VYV79a7mr8hhgwKkTsauVmv/s320/Barley3.jpg" width="240" /></a></div>
<br />
Cover and bake for about 1 hour.<br />
<br />
Enjoy!!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeuayEapcZPOYZaTs5mQHPDk9-J_h1DMNZgCUt9_cuStXu_FV98vUThOLoQYvGfeBrJR3ORRoYHRK476GSPye49ozkK_rDhEokE7CtqtNIYzHtcQ9xu_j-nZxAkn_b_csGCJMn-WkGt69/s1600/barley4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="648" data-original-width="612" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeuayEapcZPOYZaTs5mQHPDk9-J_h1DMNZgCUt9_cuStXu_FV98vUThOLoQYvGfeBrJR3ORRoYHRK476GSPye49ozkK_rDhEokE7CtqtNIYzHtcQ9xu_j-nZxAkn_b_csGCJMn-WkGt69/s320/barley4.png" width="302" /></a></div>
<br />
<br />
<b>Entire Recipe</b>:<br />
<br />
<b>Chicken and Barley Bake</b><br />
<b><br /></b>
<b>Ingredients</b><br />
<b><br /></b>
4 chicken thighs, skinned<br />
1 cup chopped onion<br />
3/4 cup chopped carrots<br />
3/4 cup water<br />
1/2 cup pearl barley<br />
1 tsp instant chicken boullon powder<br />
1 clove garlic, minced<br />
1.2 tsp poultry seasoning<br />
<br />
<b>Directions</b><br />
<br />
Preheat the oven to 350<b> </b><br />
Rinse chicken and pat dry with paper towels<br />
Spray an unheated large skillet with Pam or something similar (I used olive oil)<br />
Add the chicken and brown on each side for 10 minutes<br />
Remove the chicken from the skillet.<br />
Combine the onion, carrots, barley, water, boullon, garlic and poultry seasoning into the same skillet. Bring to a boil.<br />
Pour the hot barley mixture into a 1 1/2 quart casserole dish and arrange the chicken pieces on top<br />
Cover and bake for about 1 hour. <br />
<br />
<b>Verdict:</b><br />
<br />
I was pleasantly surprised by this recipe. I wasn't sure if I would like or not with the pearl barley. But it was really good. I think next time I will cut the recipe in half since this makes 4 servings. (the dogs and cats did like it also - LOL!!!) Yes, this is a keeper recipe. I do think my husband would have liked this.<b> </b><br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-75380025061380786442018-03-11T06:27:00.000-07:002018-03-11T06:28:34.827-07:00Minestrone SoupCooking for one has become my new "adventure." All the recipes I see usually make servings for 4 or more. Of course, that is why they invented the freezer!! Also, my son and his girlfriend have enjoyed "the extras."<br />
<br />
With Bobby being gone, I am not that motivated to do much cooking and baking anymore. He loved to eat and I loved baking and cooking for him.<br />
<br />
I have been making a lot of soups. Soups cover a lot of ground - you have your veggies, rice or pasta, and sometimes meat or chicken. So it has to be healthy. And soup usually freezes well!!<br />
<br />
I made this soup a couple of months ago before he died and he loved it. It is so easy to make and I had most of the ingredients. The hardest part is chopping all the veggies. So soup it was for dinner last night!!<br />
<br />
I watch alot of the PBS CreateTV shows(I do not have cable) and I found Ellie Krieger. She was demonstrating this soup and it looked good. As I said I had most of the ingredients, I will ** where I substituted.<br />
<br />
<b>Ellie Krieger's Homemade Minestrone Soup</b><br />
<h5>
<span style="font-size: small;">Ingredients:</span></h5>
<span style="font-size: small;"></span><span style="font-size: small;"><span style="font-family: inherit;">2 tablespoons olive oil</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 large onion, diced</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">2 ribs celery, diced</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 large carrot, scrubbed well, then diced</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 medium red bell pepper, seeded and diced**I didn't have a pepper, so I omitted</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 medium zucchini (about 8 ounces), diced</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">4 cloves garlic, minced</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 teaspoon dried oregano</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 teaspoon dried basil</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 teaspoon kosher salt ** I omitted because I am pre-diabetic</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1/2 teaspoon freshly ground black pepper</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">28 ounces canned, no-salt-added crushed tomatoes</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">48 ounces (6 cups) no-salt-added vegetable broth or chicken broth</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">15 ounces canned, no-salt-added small red beans, drained and rinsed** I didn't have red beans, so I used Great Northern Beans</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1/2 cup dried, whole-grain elbow pasta</span></span><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1/3 cup freshly grated Parmigiano-Reggiano cheese, for garnish** I just had plain ole Parmesan Cheese</span></span><br />
<h5>
<span style="font-size: small;"><span style="font-family: inherit;">Directions</span></span></h5>
<span style="font-size: small;"><span style="font-family: inherit;">
</span></span><span style="font-size: small;"><span style="font-family: inherit;">Heat the oil in a large soup pot over medium heats, add the onion, celery, carrot and bell pepper; cook for about 6
minutes, stirring occasionally, until they begin to soften.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;">
</span></span><span style="font-size: small;"><span style="font-family: inherit;">Add the zucchini, garlic, oregano, basil, salt and pepper; cook,
stirring, for 2 minutes. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;">Add the tomatoes and broth; bring to a boil,
then reduce the heat to medium-low. </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">Partially cover and cook for 10
minutes, stirring once or twice, then add the beans and pasta.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;">
</span></span><span style="font-size: small;"><span style="font-family: inherit;">Uncover; increase the heat to medium-high just long enough to return
the soup to a boil, then reduce the heat to medium-low and cook
uncovered for 10 to 15 minutes, until the pasta and vegetables are
tender.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;">Ladle the soup into individual bowls and sprinkle the cheese on top!</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;">ENJOY!!! </span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-14367889361182580042018-02-26T17:02:00.001-08:002018-02-26T17:02:33.082-08:00The Best Homemade Chicken Soup RecipeI haven't done much baking or cooking since I lost my husband, but I found this recipe on the Taste of Home website and I was looking for a way to use up left over chicken.<br />
<br />
The original recipe calls for using 2 1/2 lbs of bone-in chicken thighs. But since I roasted a chicken the night before, I just used the left over chicken instead. I will place ** in the recipe where the chicken thighs are used.<br />
<br />
<b>Taste of Home Chicken Noddle Soup Recipe</b><br />
<br />
<b>Ingredients</b><br />
<b> </b><span class="rd_name"> </span><br />
<span class="rd_name">**2-1/2 pounds bone-in chicken thighs</span><span class="rd_name"> </span><br />
<span class="rd_name">**1-1/4 teaspoons pepper, divided</span><span class="rd_name"> </span><br />
<span class="rd_name">**1/2 teaspoon salt</span><span class="rd_name"> </span><br />
<span class="rd_name">**1 tablespoon canola oil</span><span class="rd_name"> </span><br />
<span class="rd_name">2 to 3 cups cooked, chopped chicken </span><br />
<span class="rd_name">1 large onion, chopped</span><br />
<span class="rd_name">1 garlic clove, minced</span> <span class="rd_name"> </span><br />
<span class="rd_name">10 cups chicken broth</span><br />
<span class="rd_name"><span class="rd_name">4 celery ribs, chopped</span></span><br />
<span class="rd_name"><span class="rd_name"><span class="rd_name">4 medium carrots, choppe</span>d</span></span><br />
<span class="rd_name"><span class="rd_name"><span class="rd_name">2 bay leaves</span></span></span><br />
<span class="rd_name"><span class="rd_name"><span class="rd_name"><span class="rd_name">1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme</span></span></span></span><span class="rd_name"> </span><br />
<span class="rd_name">3 cups uncooked egg noodles about 8 ounces</span><br />
<span class="rd_name"><span class="rd_name">1 tablespoon chopped fresh parsley</span></span><br />
<span class="rd_name"><span class="rd_name"><span class="rd_name">1 tablespoon lemon juice</span> </span> </span><br />
<h4 class="rd_ingredients_print_header rd_directionheader" data-print-card-line="" data-print-card-new="">
Directions</h4>
<b class="rd_direction_num">**</b>
<span class="rd_direction_desc rd_name">Pat
chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and
salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken
in batches, skin side down; cook until dark golden brown, 3-4 minutes.
Remove chicken from pan; remove and discard skin. Discard drippings,
reserving 2 tablespoons.</span><br />
<br />
<span class="rd_direction_desc rd_name"> </span><span class="rd_direction_desc rd_name">Add onion to drippings; cook and stir over medium-high heat until
tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth,
stirring to loosen browned bits from pan. Bring to a boil. (Add cook chopped chicken if not using the chicken thighs) Return
chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat;
simmer, covered, until chicken is tender, 25-30 minutes.
</span><br />
<br />
<span class="rd_direction_desc rd_name"></span><span class="rd_direction_desc rd_name">**Transfer chicken to a plate. </span><br />
<br />
<span class="rd_direction_desc rd_name">Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
</span><br />
<br />
<span class="rd_direction_desc rd_name">**Meanwhile, when chicken is cool enough to handle, remove meat from
bones; discard bones. Shred meat into bite-size pieces. Return meat to
stockpot. </span><br />
<br />
<span class="rd_direction_desc rd_name">Stir in parsley and lemon juice. Adjust seasoning with salt
and remaining 3/4 teaspoon pepper. Remove bay leaves.
<span class="rd_direction_yeid rd_tg_bold">Yield: </span>10 servings (3-1/2 quarts). </span><br />
<br />
<span class="rd_direction_desc rd_name"><b>Comments:</b></span><br />
<br />
<span class="rd_direction_desc rd_name">My son and his girlfriend LOVED this soup!! I plan on making this again. It also makes your house smell really good!!!<b> </b> </span><br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-9042739447005457862018-02-26T16:47:00.002-08:002018-02-26T16:48:59.605-08:00I lost my best friend.I haven't been on here for a while, <br />
<br />
My husband had a series of operations the last several months. He had stents put in an artery in his leg in October. And after passing out twice in two weeks at work, a stress test revealed his main artery in his heart was 90% block. On January 2, he had a left heart catherization done and a stent was placed.<br />
<br />
January 20, 2018, he suffered a major heart attack and passed away. I lost my best friend.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Uie2bluQ09F9MlEwuiORtQOPCuEqfgNFI5XZm6C0MjwnNv6jBl0Mr25ytPnVFlJtNPOplylpD3aHE5prYGLW4KU-FbeAKACN9JV7j1aV_dTNgGu-924ybrVXtptoN1t-CpJLVq3wueIO/s1600/b+%2526+d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Uie2bluQ09F9MlEwuiORtQOPCuEqfgNFI5XZm6C0MjwnNv6jBl0Mr25ytPnVFlJtNPOplylpD3aHE5prYGLW4KU-FbeAKACN9JV7j1aV_dTNgGu-924ybrVXtptoN1t-CpJLVq3wueIO/s320/b+%2526+d.jpg" width="320" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-54059340215663177242017-12-25T13:29:00.000-08:002017-12-25T13:29:30.369-08:00The Best Ham Recipe You Will EVER Eat!!!A customer told me about this at Thanksgiving. She said this is the only way she prepares ham. I thought I would give it a try. What the heck!! OMG!! It is so easy and I swear you will never ever make ham again in the oven!!! This is the best ham recipe you will ever have!!!! AND it is super easy!!<br />
<br />
You do need a 6 to 8 quart crock pot to accommodate the ham.<br />
<br />
I found the exact recipe for this on the web site <b>myincrediblerecipes.com</b><br />
<b><br /></b>
Ingredients:<br />
<br />
1 Ham, precooked, spiral cut, bone-in or boneless - either one will work.<br />
3 1/2 cup brown sugar (I used light brown)<br />
1/2 cup honey<br />
1 20 oz can pineapple tidbits (I used crushed pineapple in pineapple juice).<br />
<br />
Directions:<br />
<br />
In a large crock pot (6 qt or larger) cover the bottom with 2 cups of brown sugar.<br />
<br />
Place ham on top of the brown sugar, open the slices slightly with your hands.<br />
<br />
Pour the honey over the ham evenly (I heated up the honey in the microwave to make it easier to pour).<br />
<br />
Spoon the pineapple on top and around the sides of the ham (with the juice).<br />
<br />
Spread the remaining 1 1/2 cups of brown sugar evenly over the top ofthe ham.<br />
<br />
Cover and cook on low for 3 1/2 to 4 hours.<br />
<br />
ENJOY!! This will be the best ham you have ever had and you never ever make ham another way again!<br />
<br />
<span id="goog_579180662"></span><span id="goog_579180663"></span><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-31382342673410181812017-10-11T05:35:00.000-07:002017-10-11T05:35:30.171-07:00Chicken and Broccoli Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhsa0VB4fsdVL53FxTidAeUKBT7XigZTf8OIOU5xREQlPhej_LtMmUrgGl2ApwRt0kfwHLeoWE8TTv6cjWhCoSQH3BNrhNlxozecnaaUec7uliFpR9i4viCejXdm-ZQGTOXcjK9Vj00hZ/s1600/chick+pizza5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="411" data-original-width="425" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhsa0VB4fsdVL53FxTidAeUKBT7XigZTf8OIOU5xREQlPhej_LtMmUrgGl2ApwRt0kfwHLeoWE8TTv6cjWhCoSQH3BNrhNlxozecnaaUec7uliFpR9i4viCejXdm-ZQGTOXcjK9Vj00hZ/s320/chick+pizza5.jpg" width="320" /></a></div>
<br />
I found this recipe in the Weight Watcher's cookbook, <u style="font-weight: bold;">Simply Decilicous</u>. This is not your typical pizza. And, unfortunately, does require a trip to the grocery store. <br />
<br />
As always, I did make some changes to the recipes and I will note those below with astericks **<br />
<br />
<b>Chicken and Broccoli Pizza </b>by Weight Watchers<br />
<br />
<b>Ingredients: </b><br />
<b><br /></b>
(Ingredients I omitted)<br />
1 T mayonnaise **<br />
1 t milk **<br />
1/2 cup cornflakes crumbled **<br />
<br />
1/2 lb boneless chicken breasts - cut into strips ** (I used chicken tenders)<br />
3/4 cup ricotta cheese<br />
1 package thin pizza crust<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXJcXkd48iIhMtxg5_0BlSZzk5gSQzzUGhakyuTxQ-oZXyypwE7gm1z-MSS9EajBGw1MxqzQzAI8HGigIDdrXx6ylrIafh2PqppJ1kFkMrfx1INPWnp31wUQTEr9faiBe09YBmfrl9q_6/s1600/chick+pizza2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="432" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXJcXkd48iIhMtxg5_0BlSZzk5gSQzzUGhakyuTxQ-oZXyypwE7gm1z-MSS9EajBGw1MxqzQzAI8HGigIDdrXx6ylrIafh2PqppJ1kFkMrfx1INPWnp31wUQTEr9faiBe09YBmfrl9q_6/s200/chick+pizza2.jpg" width="150" /></a></div>
<br />
1 10 oz package frozen chopped broccoli thawed and patted dry<br />
3 or 4 T grated Parmesan Cheese<br />
1 c mozzarella cheese<br />
<br />
<b>Directions:</b><br />
<br />
Preheat the oven to 450.<br />
<br />
**If you want to bread the chicken, mix the mayonnaise and milk together, add the chicken to coat. In a large ziplock bag, put the cornflake crumbs. Add the chicken and shake to coat. Place on a baking sheet and cook for 10 minutes, then turn over and cook for another 10. **<br />
<br />
I just fried my chicken strips in a skillet and cut them into bite size pieces.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH47qpJ2922rrwDUgc_OUbCJ5e-wVvGIA1uSSOrG4UpROWr9vNvcUzFzzg7Xwov54n1KXr92LcoawbS7wAvibuFNlpFq-_zcr9_AJRHDWJY31OKzbc22NeGfDrXJcN3xO0FETuM6xTvwKx/s1600/chick+pizza1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="576" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH47qpJ2922rrwDUgc_OUbCJ5e-wVvGIA1uSSOrG4UpROWr9vNvcUzFzzg7Xwov54n1KXr92LcoawbS7wAvibuFNlpFq-_zcr9_AJRHDWJY31OKzbc22NeGfDrXJcN3xO0FETuM6xTvwKx/s320/chick+pizza1.jpg" width="320" /></a></div>
<br />
<br />
Roll out pizza crust. I put a piece of parchment paper on the baking sheet.<br />
<br />
Spread the ricotta cheese evenly over the crust and top with the chopped broccoli.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2Qq8obFo6DsZraxa26mnJtkR2PNmbNM6AW8Z8uHOqkU9sVwyrHrtSDyVX6jEmTHmuNej5CZv1YijDde2efc9BtKesMXBzmva-2pw3-UOFn4QWhc9KVkXbfIu3KIB_gLNrD558hGgotAS/s1600/chick+pizza3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="403" data-original-width="425" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2Qq8obFo6DsZraxa26mnJtkR2PNmbNM6AW8Z8uHOqkU9sVwyrHrtSDyVX6jEmTHmuNej5CZv1YijDde2efc9BtKesMXBzmva-2pw3-UOFn4QWhc9KVkXbfIu3KIB_gLNrD558hGgotAS/s320/chick+pizza3.jpg" width="320" /></a></div>
<br />
<br />
Sprinkle the Parmesan cheese and top with the bite size pieces of chicken. Lastly, add the mozzarella cheese.<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
Bake until the cheese is melted and bubbly, about 15 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89MBOH64jEuGlDKVRLhw16pAR_9JGvuqguFGh3DHpyQCU7ioE0MjEY808_-Rjv93682fbjJTw0M7WlpdJcSaNZetIwT_Fj_tCRBAd2Zln8_AL1t2U6Y8Vw08VJKMJVauGmEUHoSH9NBiq/s1600/chick+pizza5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="411" data-original-width="425" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89MBOH64jEuGlDKVRLhw16pAR_9JGvuqguFGh3DHpyQCU7ioE0MjEY808_-Rjv93682fbjJTw0M7WlpdJcSaNZetIwT_Fj_tCRBAd2Zln8_AL1t2U6Y8Vw08VJKMJVauGmEUHoSH9NBiq/s320/chick+pizza5.jpg" width="320" /></a></div>
<br />
<br />
<b>Entire Recipe:</b><br />
<b><br /></b>
<b>Chicken and Broccoli Pizza </b>by Weight Watchers<br />
<br />
<b>Ingredients: </b><br />
<b><br /></b>
(Ingredients I omitted)<br />
1 T mayonnaise **<br />
1 t milk **<br />
1/2 cup cornflakes crumbled **<br />
<br />
1/2 lb boneless chicken breasts - cut into strips ** (I used chicken tenders)<br />
3/4 cup ricotta cheese<br />
1 package thin pizza crust<br />
1 10 oz package frozen chopped broccoli thawed and patted dry<br />
3 or 4 T grated Parmesan Cheese<br />
1 c mozzarella cheese<br />
<br />
<b>Directions:</b><br />
<br />
Preheat the oven to 450.<br />
<br />
**If you want to bread the chicken, mix the mayonnaise and milk together, add the chicken to coat. In a large ziplock bag, put the cornflake crumbs. Add the chicken and shake to coat. Place on a baking sheet and cook for 10 minutes, then turn over and cook for another 10. **<br />
<br />
I just fried my chicken strips in a skillet and cut them into bite size pieces.<br />
<br />
Roll out pizza crust. I put a piece of parchment paper on the baking sheet.<br />
<br />
Spread the ricotta cheese evenly over the crust and top with the chopped broccoli.<br />
<br />
Sprinkle the Parmesan cheese and top with the bite size pieces of chicken. Lastly, add the mozzarella cheese.<br />
<br />
Bake until the cheese is melted and bubbly, about 15 minutes.<br />
<br />
<b>Verdict:</b><br />
<br />
Resident Expert #1 (aka my husband) loved it. Resident Expert #2 (aka my son) when I told him what we were having for dinner said it sounded terrible! My husband ate two pieces, one "plain" and one with Montgomery Inn BQ sauce. Said it was good both ways. So my son and his girlfriend decided to give it a try . . . they both came back for seconds - so I am guessing it wasn't THAT terrible!! I think we have a winner here! My opinion - I thought it was good - it is certainly easy enough to fix. Yes, I will be making this again!<br />
<div>
<br /></div>
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-57040516105126007232017-09-20T05:54:00.000-07:002017-09-20T05:58:25.660-07:00Pork Chops and Sauerkraut (or Schweinekotelette and Sauerkraut)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-hjatepl8CV197Qc548EgoBU4agoX6CjUV-ASRLMGCNuSBR0hRvVPAjLN9VV63khebRqHVL7HqRbr94CPRgYvHIJ_KxzP03a0b-Bh6NZ47w0dkGeO5RvKevzmAf1wj0ZNUxybObs86CB/s1600/german7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="468" data-original-width="612" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-hjatepl8CV197Qc548EgoBU4agoX6CjUV-ASRLMGCNuSBR0hRvVPAjLN9VV63khebRqHVL7HqRbr94CPRgYvHIJ_KxzP03a0b-Bh6NZ47w0dkGeO5RvKevzmAf1wj0ZNUxybObs86CB/s320/german7.jpg" width="320" /></a></div>
<br />
Many years ago, my husband bought me the cookbook, <u style="font-weight: bold;">The German Cookbook</u> by Mimi Sheraton for Christmas. His Grandparents were German and his Grandmother would always cook these fantastic German meals. Yet, there was no sign of any cookbook or recipes. So this was one of the two German cookbooks he bought me.<br />
<br />
Being that this is Octoberfest here in Cincinnati and Cincinnati is a huge German town. So I got out my two German cookbooks in honor of the occasion.<br />
<br />
Unfortunately, this did require a trip to the grocery store for me since my refrigerator did not have pork chops or sauerkraut.<br />
<br />
<b>Pork Chops and Sauerkraut</b> by Mimi Sheraton<br />
<br />
<b>Ingredients:</b><br />
<b><br /></b>
4 pork chops, about 1" thick<br />
2 T butter or lard (I used olive oil to cook the pork chops and veggies)<br />
1 medium size onion - diced<br />
2 medium size apples - peeled, cored and diced<br />
1 lb fresh or canned sauerkraut, rinsed and drained<br />
1 lb potatoes, peeled and sliced 1/4 inch thick<br />
1 cup warm beef bouillon<br />
1/2 cup white dry wine<br />
<br />
<b>Directions:</b><br />
<b><br /></b>
Sprinkle pork chops with salt and pepper.<br />
<br />
Heat the oil/butter/lard in skillet and brown the pork chops on both sides.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWO4EaC-3EP0BfWaDOo20FHI1XdmXhoC8WU3GtumBWhidztR7FQR3LLhdmTyniNugLshKMNlWe5w0vFS9K_Cju91RIa3u62VTsMOIZnToGfFX6UfHqqVDPlxU6e7mIEKLrTNskY78VS6-3/s1600/german1%2527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="640" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWO4EaC-3EP0BfWaDOo20FHI1XdmXhoC8WU3GtumBWhidztR7FQR3LLhdmTyniNugLshKMNlWe5w0vFS9K_Cju91RIa3u62VTsMOIZnToGfFX6UfHqqVDPlxU6e7mIEKLrTNskY78VS6-3/s320/german1%2527.jpg" width="320" /></a></div>
<br />
Remove the chops and add the onions and apples (your house will smell heavenly!!!) Saute until onions are soft. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1p-CFe-N97vHVmSnY-1N1E6ORKpJVoOjMXqze0L2FGmg20kDZ_rDhmBoq81uUoLDRfCiEqm82odcs53RF8MKWbfEmX7AQv0Aes0yG4r-kY6WB8EPPA6DzjKOX4tGJJWlVNJncKZ-B47s/s1600/german2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="584" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1p-CFe-N97vHVmSnY-1N1E6ORKpJVoOjMXqze0L2FGmg20kDZ_rDhmBoq81uUoLDRfCiEqm82odcs53RF8MKWbfEmX7AQv0Aes0yG4r-kY6WB8EPPA6DzjKOX4tGJJWlVNJncKZ-B47s/s320/german2.jpg" width="240" /></a></div>
<br />
<br />
Remove the onions/apple mixture and saute the drained sauerkraut<br />
<br />
In a large casserole dish, put a layer of sauerkraut on the bottom, next a layer of the onion/apple mixture followed by all the sliced potatoes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMBaJF-qnK4IrzAxMEHXiUIXGhiWXI818EI-NVAacSSVTuDmFMEGEdVEM9XIGmU4JSO-xAl9OWt86BF1nTL-6v95TgewVaCRzCBfEPe7H7LkJxuPTmJ52xkcJ7Tlm3epV99L87mTYLW3r/s1600/german4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="624" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMBaJF-qnK4IrzAxMEHXiUIXGhiWXI818EI-NVAacSSVTuDmFMEGEdVEM9XIGmU4JSO-xAl9OWt86BF1nTL-6v95TgewVaCRzCBfEPe7H7LkJxuPTmJ52xkcJ7Tlm3epV99L87mTYLW3r/s320/german4.jpg" width="240" /></a></div>
<br />
Then repeat with a layer of sauerkraut, the onion/apple mixture and top with the pork chops.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDPu9SRb0W-l0ZHNHayZCFD8GYWXN766yxY0YAFANq7tEEOhh2BldJpnb8Z0xrXRpURgCYbHYEffkk554wVopSItrEWuqA4Davtg6ML5Aaf5xC74fqbWsTisUHBSQSBeNQQ7ocBhYqq0y/s1600/german5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="624" data-original-width="832" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDPu9SRb0W-l0ZHNHayZCFD8GYWXN766yxY0YAFANq7tEEOhh2BldJpnb8Z0xrXRpURgCYbHYEffkk554wVopSItrEWuqA4Davtg6ML5Aaf5xC74fqbWsTisUHBSQSBeNQQ7ocBhYqq0y/s320/german5.jpg" width="320" /></a></div>
<br />
Pour the hot bouillon and white white over this. Cover tightly and bake in a 375 oven for 45 minutes to 1 hour.<br />
<b><br /></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOn7It5JWxxvLF0flqjKBcPCOaxFRss7FonzlCbTG3NjRIuHs6PkFgw9uuYy6LJDAEkJEOSz2JzfJkv4x2S2y6T2NFf4_zLzMHyKYHRaXQjkIK4MTfemtxmW4FnwSfz6vYWzbE2Qn7KbJ0/s1600/german7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="468" data-original-width="612" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOn7It5JWxxvLF0flqjKBcPCOaxFRss7FonzlCbTG3NjRIuHs6PkFgw9uuYy6LJDAEkJEOSz2JzfJkv4x2S2y6T2NFf4_zLzMHyKYHRaXQjkIK4MTfemtxmW4FnwSfz6vYWzbE2Qn7KbJ0/s320/german7.jpg" width="320" /></a></div>
<b><br /></b>
<b>Entire Recipe</b><br />
<b><br /></b>
<b>Pork Chops and Sauerkraut</b> by Mimi Sheraton<br />
<br />
<b>Ingredients:</b><br />
<b><br /></b>
4 pork chops, about 1" thick<br />
2 T butter or lard (I used olive oil to cook the pork chops and veggies)<br />
1 medium size onion - diced<br />
2 medium size apples - peeled, cored and diced<br />
1 lb fresh or canned sauerkraut, rinsed and drained<br />
1 lb potatoes, peeled and sliced 1/4 inch thick<br />
1 cup warm beef bouillon<br />
1/2 cup white dry wine<br />
<br />
<b>Directions:</b><br />
<b><br /></b>
Sprinkle pork chops with salt and pepper.<br />
<br />
Heat the oil/butter/lard in skillet and brown the pork chops on both sides.<br />
Remove the chops and add the onions and apples (your house will smell heavenly!!!) Saute until onions are soft. <br />
<br />
Remove the onions/apple mixture and saute the drained sauerkraut<br />
<br />
In a large casserole dish, put a layer of sauerkraut on the bottom, next a layer of the onion/apple mixture followed by all the sliced potatoes.<br />
<br />
Then repeat with a layer of sauerkraut, the onion/apple mixture and top with the pork chops.<br />
<br />
Pour the hot bouillon and white white over this. Cover tightly and bake in a 375 oven for 45 minutes to 1 hour<br />
<br />
<b>Comments:</b><br />
<b><br /></b>
My husband loved it. There are a few things I would change. We both thought the pork chops were kind of dry. I think the next time, I will put the pork chops over the layer of potatoes and cover them with sauerkraut and onion/apple mixture. My husband thought it should have more sauerkraut (he loves his sauerkraut!!)<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-58856714930079359422017-09-14T05:45:00.002-07:002017-09-14T05:48:00.163-07:00Jalapeno Peach Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPQnmMzjhVOnXTl11qqn6yGDectirRQ5MVVUWOiaiAYW1NURETnKCVHj1p-Yz3XNATQPoGeLCeGrYi7pZfabmsnAehtuISBFeJS5pDchWB1YcJrHFEKMR3YaT9JLh0dTEYKN9dmkldHEY/s1600/peach+pie.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPQnmMzjhVOnXTl11qqn6yGDectirRQ5MVVUWOiaiAYW1NURETnKCVHj1p-Yz3XNATQPoGeLCeGrYi7pZfabmsnAehtuISBFeJS5pDchWB1YcJrHFEKMR3YaT9JLh0dTEYKN9dmkldHEY/s320/peach+pie.png" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">What do you do when you have way too many jalapenos?? Make pie, of course!! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Initially, I had no clue what to do with all my jalapenos. I really didn't want to make hot pepper jelly since my green peppers weren't doing as well as the jalapenos. So off I went to the Internet and I found this recipe.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">It did require a trip to the grocery store for canned peaches in juice. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">This was a very easy pie to make - no peeling of peaches. I did have to chop and seed the jalapenos (wear gloves!!!!). </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Jalapeno Peach Pie</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="background-color: white; color: #272727; font-family: Arial, Helvetica, sans-serif; font-size: 16px;">2 medium sized jalapenos seeded and chopped in small pieces</span><br />
<div style="background-color: white; border: 0px; color: #272727; font-size: 16px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbs. butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. brown sugar.</span></div>
<div style="background-color: white; border: 0px; color: #272727; font-size: 16px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">6 cups of well-drained canned peaches or 6 cups of fresh, peeled peaches (if in season)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 c. peach juice (save it when you drain the peaches) or water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 TB cornstarch</span></div>
<div style="background-color: white; border: 0px; color: #272727; font-size: 16px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">Your favorite pie crust recipe for double crust</span></div>
<div style="background-color: white; border: 0px; color: #272727; font-size: 16px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 425</span></div>
<div style="background-color: white; border: 0px; color: #272727; font-size: 16px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">Melt the butter over low heat. Add the jalapenos and saute for a few minutes, then add the brown sugar. </span></div>
<div style="background-color: white; border: 0px; color: #272727; font-size: 16px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">Allow the mixture to boil and slowly add the peaches and the 1 cup of brown sugar a little bit at a time.</span></div>
<div style="background-color: white; border: 0px; color: #272727; font-size: 16px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mix the peach juice (or water) with the cornstarch until it forms a paste, then add it to the peaches and jalapeño mixture and mix well.</span></div>
<div style="background-color: white; border: 0px; color: #272727; font-size: 16px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">Bring this to a slow boil, stirring every once in awhile - you want this to thicken up enough to pour into your pie crust.</span></div>
<div style="background-color: white; border: 0px; color: #272727; font-size: 16px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">When the filling has thickened, pour it into the prepared pie crust and cover with the top crust. Trim the edges and crimp the sides together. Make sure you add some decorative vent-holes with a fork–because the filling is already hot!</span></div>
<div style="background-color: white; border: 0px; color: #272727; font-size: 16px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">Place in the preheated oven and bake for 30 minutes (or until the pie crust looks golden).</span></div>
<div style="background-color: white; border: 0px; color: #272727; font-size: 16px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!! </span></div>
<div style="background-color: white; border: 0px; color: #272727; font-size: 16px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<b><span style="font-family: Arial, Helvetica, sans-serif;">Verdict:</span></b></div>
<div style="background-color: white; border: 0px; color: #272727; font-size: 16px; margin-bottom: 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Arial, Helvetica, sans-serif;">My husband loved it. (of course, adding ice cream always makes pie a lot better). You can taste the jalapenos and it it a bit "spicy." I thought it was "interesting." Will I make it again, probably because my husband liked it a lot. </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-89972212229570197692017-07-25T10:50:00.000-07:002017-07-26T05:25:06.171-07:00Breakfast Bundt Cake - Seriously!!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7MOYfZmi0h-ZVnK1_IwmWL3vsam0zrAkGTD3rx48rDEUC70L2tfqsXcFWiXd5JUl50fQKUnmmnfcSFTxvcmMWy2RY58TcuxpAVlqOgd8hRAN2zM-2Zcsnvq7M28FOjq8KX8ESG64TkN-/s1600/breakfast5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="432" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj7MOYfZmi0h-ZVnK1_IwmWL3vsam0zrAkGTD3rx48rDEUC70L2tfqsXcFWiXd5JUl50fQKUnmmnfcSFTxvcmMWy2RY58TcuxpAVlqOgd8hRAN2zM-2Zcsnvq7M28FOjq8KX8ESG64TkN-/s320/breakfast5.jpg" width="240" /></a></div>
<br />
Every morning I have to feed two grown men breakfast. Some days, that can be challenging. They quickly get tired of eggs and bagels EVERY day and, usually, that early in the morning, I am not that energetic to whip up a "gourmet" breakfast (sorry guys!). So when I see recipes for "breakfast" casseroles, etc., I am thrilled!!<br />
<br />
Not exactly sure where I found this recipe, I am thinking maybe on Facebook. Anyway, this recipe comes to us from www.easyrecipesly.com.<br />
<br />
Unfortunately, this will require a trip to the grocery store, but I think it will be worth it. As the website's name implies, it is a very easy recipe to make.<br />
<br />
<b>Breakfast Bundt Cake</b> by Easyrecipesly.com<br />
<br />
<b>Ingredients:</b><br />
<b><br /></b>
1 cup diced Ham (I used a little bit more than that because I had more and didn't want to waste it).<br />
2 c frozen Tater Tots (do not thaw!)<br />
1 dozen eggs (yes the whole dozen!!)<br />
1 can (8) Pillbury Grans Biscuits (do not bake - keep raw)<br />
2 c cheese - I used mild Cheddar - your choice<br />
1/4 cup milk<br />
<br />
<b>Directions:</b><br />
<b><br /></b>
Preheat oven to 400<br />
<br />
Grease your favorite bundt pan.<br />
<br />
Whisk all the eggs together<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyJ7DF2SqyHy8hnuggXI-iZtN_0vSIBdB36D98jS-c32F68c9tYA3_BRVl_yNQnxFjmxINuRessvGEcUCHMloav6Tg9mMCkYslk70zC5NJdR28jY2nfj2V2q60WclVbU2n1GXDDOSpUyj/s1600/breakfast1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="477" data-original-width="480" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyJ7DF2SqyHy8hnuggXI-iZtN_0vSIBdB36D98jS-c32F68c9tYA3_BRVl_yNQnxFjmxINuRessvGEcUCHMloav6Tg9mMCkYslk70zC5NJdR28jY2nfj2V2q60WclVbU2n1GXDDOSpUyj/s320/breakfast1.png" width="320" /></a><br />
<br />
Cut up the 8 biscuits into small pieces<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tTj583IOWRDtWxl8CTfRsDN_oTYCahaPFYbG4td6ww2pAkmhBvbxXVkdpu1wbyRiqggroa_kBfFel_LseThFJSBt4Kztbg7_dFmu5N4GhyphenhyphenfkwWEstCh-tuqLspx0pGLJk0mKkqiLxx9Z/s1600/breakfast3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="432" data-original-width="576" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tTj583IOWRDtWxl8CTfRsDN_oTYCahaPFYbG4td6ww2pAkmhBvbxXVkdpu1wbyRiqggroa_kBfFel_LseThFJSBt4Kztbg7_dFmu5N4GhyphenhyphenfkwWEstCh-tuqLspx0pGLJk0mKkqiLxx9Z/s320/breakfast3.jpg" width="320" /></a><br />
<br />
Mix all the ingredients together and spoon into bundt pan.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrfLfKl9OgOX0rnaRvlC-0wKTv0ul-JpxZEZ8_YFmk9N9w30cQtb7sHuxAUfQIv-A7u4uw5A5QNl22sCuwtNLztd8Xro-tSpKqXxqDNMEJoGOgsi7pqlxL2TmZ0WvpbQyCEp4rSCHE70d9/s1600/breakfast4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="357" data-original-width="422" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrfLfKl9OgOX0rnaRvlC-0wKTv0ul-JpxZEZ8_YFmk9N9w30cQtb7sHuxAUfQIv-A7u4uw5A5QNl22sCuwtNLztd8Xro-tSpKqXxqDNMEJoGOgsi7pqlxL2TmZ0WvpbQyCEp4rSCHE70d9/s320/breakfast4.png" width="320" /></a></div>
<br />
Bake for about 45 minutes (mine wasn't completely done, so I covered the top with aluminium foil and baked another 10 minutes).<br />
<br />
Remove the pan from the oven and turn the bundt pan onto a platter.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuYmUcXD6o7d7eF1NW08MhkBfgcgSpyZLRkJTtDDoQmpocIllLaBTdyVp9xFNrgMJXCX56WjnJKq89JhsttGMhQIk9sZppXtqCDXak01rmNl-auPV7y4Zg1WPaAwa2lltMXwcI-KEXBPm/s1600/breakfast5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="432" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuYmUcXD6o7d7eF1NW08MhkBfgcgSpyZLRkJTtDDoQmpocIllLaBTdyVp9xFNrgMJXCX56WjnJKq89JhsttGMhQIk9sZppXtqCDXak01rmNl-auPV7y4Zg1WPaAwa2lltMXwcI-KEXBPm/s320/breakfast5.jpg" width="240" /></a></div>
<br />
I served it with some sliced strawberries.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8mugNEVIj1Kc5MvyrNaLb4VgdMpdul-zTZzwn7o7slDcZqmLJyDsIWY_W_t-iWABduzfmPnmakAojDW67ueUqYb8PkdzgtSy4D9sXj341zo1lJofRUC9l7iwotJ00AmzCVoZh_pRBceUV/s1600/breakfast6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="704" data-original-width="528" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8mugNEVIj1Kc5MvyrNaLb4VgdMpdul-zTZzwn7o7slDcZqmLJyDsIWY_W_t-iWABduzfmPnmakAojDW67ueUqYb8PkdzgtSy4D9sXj341zo1lJofRUC9l7iwotJ00AmzCVoZh_pRBceUV/s320/breakfast6.jpg" width="240" /></a></div>
<br />
<br />
<b>Entire Recipe:</b><br />
<b><br /></b>
<b>Breakfast Bundt Cake</b> by Easyrecipesly.com<br />
<br />
<b>Ingredients:</b><br />
<b><br /></b>
1 cup diced Ham (I used a little bit more than that because I had more and didn't want to waste it).<br />
2 c frozen Tater Tots (do not thaw!)<br />
1 dozen eggs (yes the whole dozen!!)<br />
1 can (8) Pillbury Grans Biscuits (do not bake - keep raw)<br />
2 c cheese - I used mild Cheddar - your choice<br />
1/4 cup milk<br />
<br />
<b>Directions:</b><br />
<b><br /></b>
Preheat oven to 400<br />
<br />
Grease your favorite bundt pan.<br />
<br />
Whisk all the eggs together<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Cut up the 8 biscuits into small pieces<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Mix all the ingredients together and spoon into bundt pan.</div>
<br />
Bake for about 45 minutes (mine wasn't completely done, so I covered the top with aluminium foil and baked another 10 minutes).<br />
<br />
Remove the pan from the oven and turn the bundt pan onto a platter.<br />
<br />
ENJOY!!<br />
<br />
<b>Verdict:</b><br />
<b><br /></b>
Anything I serve in my house that has eggs and/or potatoes has to be doused in ketschup. If I could, I would buy ketschup in 50 lb drums (can you see me putting THAT through at the check out counter!!). Anyway, the Breakfast Bundt Cake was a hit after it was smothered in ketschup. I bet this would be really good with pork sausage! Definitely a keeper recipe!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-49843023846133976122017-07-24T14:45:00.001-07:002017-07-24T14:45:59.446-07:00Canning tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQEVgiWZhYcKsOxMH_GFWg-VNSU0Cx2VsbFaH2UUfEh08N6QuvuIN18uD_G8VcDc2PESXVnMeaN32mZL_zA4ysViu_bKp9N_hA7LkuoZVVhrw0gcyCHvrWFOGCfuNGR9deAzpwKFaJFBA/s1600/7+cans+of+tomatoes.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="473" data-original-width="592" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUQEVgiWZhYcKsOxMH_GFWg-VNSU0Cx2VsbFaH2UUfEh08N6QuvuIN18uD_G8VcDc2PESXVnMeaN32mZL_zA4ysViu_bKp9N_hA7LkuoZVVhrw0gcyCHvrWFOGCfuNGR9deAzpwKFaJFBA/s320/7+cans+of+tomatoes.png" width="320" /></a></div>
<br />
I always think of my Mom each year when I put up tomatoes. Fortunately, last year and this year my tomato garden has been very productive and all the cans of tomatoes have been from my own garden.<br />
<br />
I remember when my Mom taught me how to can tomatoes so many, many years ago. We used to drive out in the country to one of the farms that had a little stand and buy "seconds." Back then, they didn't have farmer's markets on every street corner 7 days a week. We would, occasionally, go down to Findlay Market outside of downtown Cincinnati and buy tomatoes there. <br />
<br />
As I am putting these up in my cabinet for this winter, I always think of my Mom and tell her thank you for all that she taught me. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70mUBolFaH5MYut3Bky5yb_HevizDSlVQsXD9s4GuoT-QfRb3jOrza8_f2r-XhxAsN2tNUNmL808oxn6Q_fO9dAPs66Wkx9ZYD0AKbI2arB_gySPyZGFaOz04147AcVPmMMNckBSjS29j/s1600/mom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="688" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg70mUBolFaH5MYut3Bky5yb_HevizDSlVQsXD9s4GuoT-QfRb3jOrza8_f2r-XhxAsN2tNUNmL808oxn6Q_fO9dAPs66Wkx9ZYD0AKbI2arB_gySPyZGFaOz04147AcVPmMMNckBSjS29j/s320/mom.jpg" width="223" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-36241818285412655492017-07-24T05:20:00.000-07:002017-07-24T05:20:32.589-07:00My Mother-In-Law's French Dressing Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8qXbI06WrtfzOw8ik7PPk35151z0UkMYFGdRxDqkCcAMthx4cxgtH3k1qYZ3eVZZp4gpdnsZAW7SBhFYd-vvJO1jujwj8KD9kI4w6SD6yNngeX00O-CbzIWHhj-c3LHYCohAKB1caA_H/s1600/french+dressing.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="444" data-original-width="237" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8qXbI06WrtfzOw8ik7PPk35151z0UkMYFGdRxDqkCcAMthx4cxgtH3k1qYZ3eVZZp4gpdnsZAW7SBhFYd-vvJO1jujwj8KD9kI4w6SD6yNngeX00O-CbzIWHhj-c3LHYCohAKB1caA_H/s320/french+dressing.png" width="170" /></a></div>
A couple of days ago I was searching one of my cookbooks for some recipe and this typed index card fell out. It was my Mother-In-Law's recipe for French Dressing. I have already tried my Mother's recipe, so I thought I would give my Mother-In-Law's a try.<br />
<br />
A word of warning . . . this makes a lot of french dressing!!! I cut the original recipe in half and it made almost a half gallon of french dressing!<br />
<br />
It is a very simple recipe to make and you can whip this up in about 5 minutes or less. And you probably don't have to make a mad dash to the grocery store either.<br />
<br />
The ingredients below are for half of the original recipe:<br />
<br />
<b>Doris Emmich's French Dressing Recipe</b><br />
<b><br /></b>
<b>Ingredients</b><br />
<b><br /></b>
2 1/2 cups catsup<br />
2 cups salad oil (I used canola oil)<br />
2 cups white sugar<br />
1 cup white vinegar<br />
1 1/2 T garlic powder<br />
1 1/2 T onion salt<br />
<br />
Using a blender, mix all ingredients and blend at high speed for about 5 minutes.<br />
Refrigerate.<br />
<br />
ENJOY!<br />
<br />
<b>Verdict:</b><br />
<b><br /></b>
Since I am the only one that eats salads in my family, I didn't bother the two resident experts. This tastes like the french dressing you get in the store without all the additives and preservatives. Which dressing did I like better, my Mom's or my Mother-in-Law's. I really can't say. They both are similar, but I think my mother's is a tad bit sweeter. <br />
<b><br /></b>
<b><br /></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1165951741735856006.post-22998140853175551382017-07-11T11:17:00.001-07:002017-07-11T11:17:29.711-07:00Pork Chops Stuffed with Goat Cheese, Spinach and Sun-dried Tomatoes<span style="font-family: inherit; font-size: x-small;">I don't exactly know how I stumbled upon this recipe. Maybe it was one of those "pop-up" things on Facebook - you know what I mean - they "send" you pages that you might be interested in because I don't remember ever hearing of this blog or webpage before.</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;">This recipe comes to us from the Foody Schmoody Blog. As always, I made some changes to the recipe which I will mark with an **</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;">This is a really easy recipe to make. Chances are you will have to make a trip to the grocery store for the ingredients. Surprisingly enough, I did have most of the ingredients, except the spinach. </span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;"><b>Pork Chops Stuffed with Goat Cheese</b> by Food Schmoody</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<b><span style="font-family: inherit; font-size: x-small;">Ingredients</span></b><br />
<b><span style="font-family: inherit; font-size: x-small;"><br /></span></b>
<span style="font-family: inherit; font-size: x-small;">1 to 2 T butter</span><br />
<span style="font-family: inherit; font-size: x-small;">5 boneless pork chops ** (her recipe said 4 - mine made 5)</span><br />
<span style="font-family: inherit; font-size: x-small;">4 cups fresh spinach</span><br />
<span style="font-family: inherit; font-size: x-small;">4 oz goat cheese ** (I used 5 oz. goat cheese)</span><br />
<span style="font-family: inherit; font-size: x-small;">1/3 cup julienne style sun dried tomatoes drained, packed in oil ** (I didn't have those - mine were just sun dried whole tomatoes - so I chopped them up into small pieces)</span><br />
<span style="font-family: inherit; font-size: x-small;">1/2 cup seasoned breadcrumbs ** (I used crumbled up Ritz crackers)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-weight: 700;"><span style="font-family: inherit;">Directions:</span></span><br />
<span style="font-family: inherit; font-size: x-small;">Rinse the spinach and place it in a microwave safe bowl with a fitted cover. (her instructions are to microwave it with 1 T water on high for 1 minute until wilted - it took me about 3 minutes to get my spinach wilted).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWVhKad2qMN0kUmk8FYPs4P4CqypyK5F-7ryxEn7RLPwCgmQgF8vvoZfvGWNyHu0kKSE0_sEfLY8s9Pqjg8IsOfXLyr9YWtwKxA2wl4-lp1n88vGPgo6LkTlfaywkVb5_unTUo2Uqa5m5/s1600/pork+chop+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWVhKad2qMN0kUmk8FYPs4P4CqypyK5F-7ryxEn7RLPwCgmQgF8vvoZfvGWNyHu0kKSE0_sEfLY8s9Pqjg8IsOfXLyr9YWtwKxA2wl4-lp1n88vGPgo6LkTlfaywkVb5_unTUo2Uqa5m5/s320/pork+chop+1.jpg" width="240" /></a></div>
<span style="font-family: inherit; font-size: x-small;"><br /></span>
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<span style="font-family: inherit; font-size: x-small;">Drain the water from the spinach in a colander.</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;">In a separate bowl, mix together the goat cheese, wilted lettuce and sun dried tomatoes.</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgGOzAEg2BxKFx5_hVagqVjoPPX6QmYrm6lOs0t0_991TvSkjxmgDZu-SUNuVRsn2CtcmXFM5Bi8Acvm9Qng0jRybeum2Ml6sZhajTE8sqfuRk02AKvJzyYIR_YkHqRczNn9YSzTwviuz/s1600/pork+chop+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgGOzAEg2BxKFx5_hVagqVjoPPX6QmYrm6lOs0t0_991TvSkjxmgDZu-SUNuVRsn2CtcmXFM5Bi8Acvm9Qng0jRybeum2Ml6sZhajTE8sqfuRk02AKvJzyYIR_YkHqRczNn9YSzTwviuz/s320/pork+chop+3.jpg" width="320" /></a></div>
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;">Cut a slit in each pork chop, making it deep enough to create a pocket, but not enough to cut the pork chop in half.</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;">Spoon the spinach mixture into each pocket and coat each pork chop on both sides in the crumbs to coat.</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXCa30dOYsSDq-qPb44OcQiyX7TmZB1nbGlnNPv-gzdIFI0OTEoPxG4GVR5HqzQFobnLlK6Idiv0cEwynhWoeu4Yc90cpzg07aQGMRBe2vpf8A269MNfSgGd5ovHbMacmWM9cW3alS89Y/s1600/pork+chop+4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="516" data-original-width="476" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXCa30dOYsSDq-qPb44OcQiyX7TmZB1nbGlnNPv-gzdIFI0OTEoPxG4GVR5HqzQFobnLlK6Idiv0cEwynhWoeu4Yc90cpzg07aQGMRBe2vpf8A269MNfSgGd5ovHbMacmWM9cW3alS89Y/s320/pork+chop+4.png" width="295" /></a></div>
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;">Heat the butter in a large skillet and add the pork chop. Cook about 4 to 5 minutes until nicely brown (I put a cover over the skillet while it was cooking) and turn over.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidz4pxo5mYbk7kwUsQ8r0L-OdMq-uxyKrEU1c9CrQeG1DDfFMoIYf9vsUFzhvOH6lliCmJ5XlL7_YUMUXnU061ZKeLVfanPPvPPEPalp0AJEHPgtfUgNwZMwSuO3uPFZK7-y_awaKer8Ix/s1600/pork+chop+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidz4pxo5mYbk7kwUsQ8r0L-OdMq-uxyKrEU1c9CrQeG1DDfFMoIYf9vsUFzhvOH6lliCmJ5XlL7_YUMUXnU061ZKeLVfanPPvPPEPalp0AJEHPgtfUgNwZMwSuO3uPFZK7-y_awaKer8Ix/s320/pork+chop+5.jpg" width="240" /></a></div>
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<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;"><b>Entire Recipe:</b></span><br />
<span style="font-family: inherit; font-size: x-small;"><b><br /></b></span>
<span style="font-family: inherit; font-size: x-small;"><b>Pork Chops Stuffed with Goat Cheese</b> by Food Schmoody</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;"><b>Ingredients</b></span><br />
<span style="font-family: inherit; font-size: x-small;">1 to 2 T butter</span><br />
<span style="font-family: inherit; font-size: x-small;">5 boneless pork chops ** (her recipe said 4 - mine made 5)</span><br />
<span style="font-family: inherit; font-size: x-small;">4 cups fresh spinach</span><br />
<span style="font-family: inherit; font-size: x-small;">4 oz goat cheese ** (I used 5 oz. goat cheese)</span><br />
<span style="font-family: inherit; font-size: x-small;">1/3 cup julienne style sun dried tomatoes drained, packed in oil ** (I didn't have those - mine were just sun dried whole tomatoes - so I chopped them up into small pieces)</span><br />
<span style="font-family: inherit; font-size: x-small;">1/2 cup seasoned breadcrumbs ** (I used crumbled up Ritz crackers)</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-weight: 700;"><span style="font-family: inherit; font-size: x-small;">Directions:</span></span><br />
<span style="font-family: inherit; font-size: x-small;">Rinse the spinach and place it in a microwave safe bowl with a fitted cover. (her instructions are to microwave it with 1 T water on high for 1 minute until wilted - it took me about 3 minutes to get my spinach wilted).</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;">Drain the water from the spinach in a colander.</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;">In a separate bowl, mix together the goat cheese, wilted lettuce and sun dried tomatoes.</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;">Cut a slit in each pork chop, making it deep enough to create a pocket, but not enough to cut the pork chop in half.</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;">Spoon the spinach mixture into each pocket and coat each pork chop on both sides in the crumbs to coat.</span><br />
<span style="font-family: inherit; font-size: x-small;"><br /></span>
<span style="font-family: inherit; font-size: x-small;">Heat the butter in a large skillet and add the pork chop. Cook about 4 to 5 minutes until nicely brown (I put a cover over the skillet while it was cooking) and turn over.</span><br />
<br />
<span style="font-size: x-small;"><b>Verdict:</b></span><br />
<span style="font-size: x-small;"><b><br /></b></span>
<span style="font-size: x-small;">Yep, we have another winner! My resident expert, aka my husband, loved it. I thought it was pretty good myself. It was super easy to make. The pork chops were nice and moist. My other "expert", will be taste testing his tonight for his lunch (he works 3rd shift). </span>Unknownnoreply@blogger.com0