THIS HENS A COOKIN

Swiss Steak anyone?

2012-02-10T15:19:00.000-08:00

This Swiss steak was a favorite when I was growing up..My mom made it occasionally and we loved it. This recipe is abit different than she made but still good. You can substitute pork for the beef if you prefer. A very hearty meal. Serve with fresh green beans and my favorite mashed potatoes..You can pour that yummy tomato sauce over those and its better than gravy...
Easy Swiss Steak

Serves 4 to 6

Ingredients

· 2 pounds beef bottom round, trimmed of excess fat (I sometimes use sirloin or pork)

· 2 teaspoons kosher salt

· 1 teaspoon freshly ground black pepper

· 3/4 cup all purpose flour

· 1/4 cup vegetable oil ( I use EVO)

· 1/2 large onion, thinly sliced

· 1 small clove of shallot chopped

· 2 cloves of garlic, minced

· 2 stalks celery, chopped

· ½ cup diced carrots

· 1 (14.5-ounce) can diced tomatoes

· 1 teaspoon smoked paprika

· 1 teaspoon dried oregano

· 1 tablespoon Worchestershire sauce

· 1 1/2 cups beef broth

Directions

Preheat the oven to 325 degrees F.

Cut the meat with the grain into 4-6 pieces about1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, or you know that hammer thing in your (not used often kitchen tools drawer) until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside. You can pound it also with a rolling pin or use a fork to punch holes.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, carrots, shallots,garlic, and celery. Saute for 1 to 2 minutes. You do not want to do the vegetables first because they will produce liquid and your meat wants to brown. Next add the tomatoes, paprika oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
Enjoy with your family I bet hubby or the man in your life will be happy too...
Now your cookin! Bon appettite

Tuesdays Cooking tips

2012-02-07T07:00:00.000-08:00

It's Tuesday Tip day!
I thought I would use Tuesdays to give you tips from chefs, magazine articles, and recipes. I subscribe to a few magazines and get many shortcuts and hints to make cooking in my kitchen easier and some wine facts as well...
Here are a few:
1. Homemade Buttermilk (From Bon Appetite Magazine)
In a mason jar combine 1/2 cup cultured Buttermilk..(The super market stuff is okay.)
It will act as a starter..2 cups Whole milk and 1/4 tsp Kosher salt.
Cover and let stand in a warm place until the buttermilk thickens and coats the sides of the jar when tipped 24-36 hours..Keep chilled in refrig for up to 2 weeks. Good to have on hand for those buttermilk recipes, pancakes, biscuits, salad dressings and cookies, cakes and frostings...

This is Good to know too:

2. Odor Eliminator ( Cook's Illustrated)
To get rid of onion or garlic smell on your hands, wet your hands with warm water, sprinkle a tablespoon of granulated sugar rub for a minute and then rinse off. The sugar crystals act like porous sponges to absorb some of the odor molecules.

3. For my wine drinking friends who also love good chocolate (and darker is better for you)
Pairing Good Lindt Chocolate with Wine ( taken from advert in Bon Appetite)
You can buy these great chocolate bars in the candy isles in any supermarket they are around $2.50 a bar..well worth the extra money. Bring them out to compliment your wine & chocolate tastings.

Shiraz unfolds to reveal layers of ripe berries, plum and peppery spice. Shraz is a great match for the balanced red fruit and vanilla notes of Lindt Excellence 70 % Cocoa
Zinfandel has luscious aromas of blueberries, black berries , warm cinnamon and toasted oak. Outstanding when paored with the bold notes of herbs and red berries in Lindt Excellence 85% Cocoa
Reisling pairs well a hint of ripe pear, aromas of honeysuckle and spring flowers pairs well with light saltiness of bittersweet Lindt Excellence A touch of Sea salt.
Port Mellow, sweet dark chocolate and spicy red chili found in Excellence Chili Bar is a perfect match to the rich red fruit and underlying spicey heat of Port.
Go Ahead give it a try next time you have a wine tasting.. Dark Chocolate has been proven to be good for your heart along with Red wines.. I say "Cheers! and now your cookin!
Friday I will have a recipe posted I think you will enjoy..

Meat loaf w/Surprise Ingredients?

2012-02-03T07:00:00.000-08:00

This recipe has a couple surprise ingredients. Honey, Bacon and Raisins

My husband love it and it tastes good hot or cold in sandwiches.

To begin preheat your oven 350 degrees.

Ingredients:

1 onion, chopped
1 diced carrot
1 large celery stalk, chopped
2 garlic cloves, minced
2 teaspoons salt
2 tsp black pepper
3 Tablespoons chopped parsley
3 Tablespoons Italian seasoning
1/2 cup raisins
2 teaspoons kosher salt
2 eggs
1/2 cup tomato sauce or ketchup (I even have added 3 Tablespoons tomato paste for more tomato taste.)
1 cup dry bread crumbs or crushed soda crackers
3 pounds meat-loaf mix (1 pound lean ground beef, 1pound ground pork, 1 pound ground veal)
4 strips thick-sliced bacon 1/4 cup hone

Putting it together:

Once all your ingredients are laid out on the counter start adding them to a large mixing bowl on

top of the three meats. Go ahead and stir or better yet work with your hands to mix thoroughly

It's gooey and sticky but works together best, form into a loaf shape and pat firmly into an 9-by-5-

inch loaf pan.

Lay the 4 bacon strips over the loaf, and drizzle the honey over the top.

Sprinkle with a bit of black pepper and a bit of Ketchup.

Bake 1 hour and 15 minutes or until an instant-read thermometer inserted in the meat loaf registers 150° F.

Remove from oven and pour off the fat. Let stand 10 minutes before serving.

I hope you enjoy this as much as we do..

It will make very good cold sandwiches if there are leftovers... and will be firm to cut.

Now you're cookin!

First recipe : Parmesan Baked Chicken

2012-02-01T07:00:00.000-08:00

Got your pretty Aprons on? I thought we'd try a simple recipe of Baked Parmesan Chicken.

Ingredients:
You will need 8-10 raw Chicken tenderloins strips (fresh or thawed if frozen)
Parmesan salad dressing any brand works,,
Italian Seasoned bread crumbs ( they come in a can found in the baking aisle, or season your own dried crumbs with Italian seasoning.)
1 -2 cups Parmesan cheese ( you can buy already grated cheese in 2 cup packages in the cheese case at the grocery store or grate your own.
Butter for greasing a baking dish
3/4 cup Slivered almonds or pecans bits

BEGIN: You will want to Turn on your oven to preheat 375 degrees.
Now to begin:

Pour 1 cup of the dressing into a gallon zip lock bag .. now add the chicken strips. close the bag and do a shake or squeeze the bag a few times to thoroughly coat each strip.
Set them aside to marinade for 30 -45 minutes.. ( the dressing will also be tenderizing the chicken)

Now in a flat dish mix with a fork 1 cup Italian Seasoned bread crumbs and 1 and 3/4 cup grated Parmesan cheese. set aside.. (Because I love the cheesey taste I save or grate extra for topping just before serving)

In a hot dry nonstick skillet roast 1/2 cup slivered almonds or pecans, just until you smell them toasting They just need to be nice and warm..to bring out the oils. ( Careful Not burn) remove and set aside.

After chicken has marinated, Remove a chicken strips and coat them individually with the Italian Crumbs and Parmesan cheese you have placed in a bowl . Just lay one in the dish and turn it over to coat then put in a 9x13 baking dish that you have buttered laying them in a single layer. When you have all the strips in the baking dish sprinkle the roasted almonds or pecans evenly over the top. Cover tightly with aluminium foil and place in the 375 degree preheated oven for 30 minutes. Set your timer..

While they are baking.. Be sure to Wash your utensils and cutting surface with hot soapy water anywhere your raw Chicken has been touched. * we dont want any cross contamination from the chicken do we?
When the timer goes off,
Remove the foil reduce the oven temp to 350 and continue baking for about 2-3 minutes. The chicken should be golden brown and crispy. Remove from the oven and Plate the chicken strips

You can sprinkle more Parmesan cheese over them and serve them hot with Rice, Farro or Quinoa or Green Salad. If you like wine I would pair a chilled Pinot Griesso with this dish. It has a nice citrus flavor that will compliment the cheese and chicken.
Bon Appetite!
You Did it...and I think you did just fine.. How did it taste?
See how easy that was?

Because I want you to have plenty of time to try this recipe and any others I post, I think it will help me if I only post a recipe on Tuesdays and on Fridays.. So Friday I will give you recipe # 2 for my Meatloaf.. My husband loves it, I made it yesterday ad we will make sandwiches from the leftovers..
Until Friday..
Bon Appetite!

Tools for cooking

2012-01-31T07:00:00.000-08:00

Okay, I am sure you all have the basics pots, pans...pie pans, cupcake pans and cookie sheet, Mixing bowls, and spoons.
I could not cook without my wire Wisks, Rubber spatulas and measuring cups and spoons, Rolling pin, Mixer and thermometer. I know we are talking Basics and Beginners right now so if you are already ahead of us.. have fun creating we will catch up...

Oh my... Well now that you have the basics or are thinking running to the nearest kitchen store.. (First check out the kitchen dept at your local grocery and compare prices for the best offers...If you want to really save some money check out garage sales, you can find some great buys if you are a savvy shopper. Enjoy your time looking at all those gadgets... )

When you are ready and armed for the Kitchen stadium don't forget your apron! What? you don't have one..? You are gonna want one for sure.... I bet your Grandma and even your mom wore one... Hang it where you can grab it when you are ready to start cooking.
I will be gathering a few simple recipes for us to make together this week... Any requests?
Remember this is going to be Fun!

Spice is Nice

2012-01-30T07:00:00.000-08:00

Welcome back....
We are almost there... You have your pantry filling nicely... but now what about those spices and seasonings? Its no lie these can be expensive.. I purchase a lot of mine in the bulk food section if I have not dried or grown my own.(.but that's another class)
Purchase small containers of those less used spices and seasonings.
You know that jar of Tarragon you have back in the corner of the cupboard? Toss it..if its more than a couple months old... again you know who you are.. (* giggling here) besides your asking."what is it or what do I do with it?" Right?

SPICES /SEASONINGS
Basil
Bay leaves
Black Pepper
Bouillon cubes (beef and chicken)
Chives
Chili powder
Cinnamon Mustard (dried and prepared)
Garlic powder or salt
Ginger
Nutmeg
Onion Powder or salt
Paprika
Parsley
Rosemary
Sage
Salt
Soy Sauce
Tarragon
Thyme
Vanilla
Worcestershire Sauce
Yeast

So what do you think? Are you ready to cook something? Wait lets take a look at your basic cooking Utensils and Knives... Are you getting overwhelmed with this? Some of those are pretty basic..You Go enjoy your day.. and if you get to the grocery store today great. remember buy a little.... You wont need everything right now....We'll come back tomorrow or during the week and start with a simple recipe..and a few basic cookbook suggestions if you don't have a favorite... Any requests?

Filling the pantry

2012-01-29T07:00:00.000-08:00

Okay is your list getting longer? Don't worry take your time, these are only suggestions. While some families consider chips, cereal and snacks as must haves others can't be without pasta, feta cheese and imported olives. This is only a reference list. I have learned by trial and error a lot of what to stock and what not to have living on the shelves..Again I am not a professional chef, experience with preparing meals as a mom and wife, we raised most of our own food and dried, canned and preserved many fruits and vegetables and herbs when my kids were growing up and I was not a master at that either.. but Loved it... so enjoy your time in the kitchen....and (Oh Yes, I will give some recipes for some of these items for you to make from scratch, but also sometimes you just don't have time to make them especially when unexpected company arrives just in time for dinner)....Believe me, I have been there....talk about panic! I think that's when I learned to roll with the punches and there was always dessert...to smooth things over..who can turn down chocolate cake or peanut butter cookies?

PACKAGED/CANNED GOODS

Beans ( canned and dry)
Broth ( chicken , beef and vegetable)
Cake mixes with frosting
Canned diced tomatoes
Can Fruit
Canned mushrooms
Canned soup
Canned tomato paste and sauce
Canned tuna & chicken
Cereal
Dried soup mix
Gelatin ( flavored and plain)
Gravies
Jarred salsa Milk ( evaporated and sweetened condensed)
No Fat dry milk
Pastas
Rice (white and brown)
Spaghetti sauce

Go ahead and check your local newspapers and magazine adverts for some coupons on any of these items..clip them out and carry them with you to the grocery store, You can always save some money here.
Check out the bulk food sections too... many items are less costly when you can control the size you want.
Spices and Seasonings are next on the list.... along with fresh fruits and vegetables, meats, poultry and fish.. Think about cleaning out the freezer of stuff you have not eaten in the past 3 months...most things are in need of composting..you tossed it in there thinking you'd eat it another time..... (* you know who you are) start over fresh....
Enjoy your Sunday Paper....now where did you, hubby or the kids put the scissors....
Any other questions?

You want to learn how to cook?

2012-01-28T14:55:00.000-08:00

Okay, I must confess I used to be a personal chef. I also was the chef in a small tearoom owned by my sister and me. No I did not go to culinary school, I have no formal cooking education but Cooking is a passion I have had for years. I love to cook....I have posted a few posts of my cooking, recipes and as you can see by the last post I have been out of this kitchen long enough.... I have heard many times " I don't cook much" or" I don't know how to cook" It is time to learn if you want to follow along. I will be using this blog site to give helpful hints on how you can save time and make a delicious dish your family and friends will rave about. Are you ready? It will be fun if you don't take things too seriously.. Relax.... we all have made cooking mistakes....
I will include suggestions when recipes fail because you misread recipes and daily distractions have interrupted you. Measurements & Substitutions, Quick fixes and Cooking terms. I will post some pictures as we move about in the kitchen.
First you need to put on your apron, move a bit closer and take down a few notes if you want. Pour yourself a cup of tea, or coffee, any beverage, or even a glass of wine if you like..If you have any questions please leave it in the comment box, others may have the same question and I can answer it for everyone.
First thing to have is a well stocked pantry with the basics. This provides all the makings for a good meal. It also means avoiding those extra trips to the grocery store, saving you time and money.. Although every one's pantry is different, there are some basic items you should have. Add other items according to your family's needs. Make out your grocery list and pick up an extra item now and then to avoid having to purchase everything your first trip out. Sometimes grocers offer buy one get one free offers. Take advantage of those. Don't forget refrigerated items like milk eggs, cheese and butter. You may already have these some or all of these items: Today, we will check only your staples.. next your Packaged/Canned foods and lastly Spices/Seasonings
Are you ready?
STAPLES
Bakers chocolate
Baking powder
Baking soda
BBQ sauce
Bread crumbs plain and seasoned . (I will give you a recipe to make your own too)
chocolate chips
cocoa power
corn meal
crackers
corn meal
flour
honey
Ketchup
lemon juice
Mayonnaise or salad dressing
non stick cooking spray
nuts ( almonds, pecans,walnuts)
oatmeal
oil ( olive and vegetable oil )
pancake baking mix
pancake syrup
Peanut butter
Shortening
Sugar ( granulated, brown and powdered)
Vinegar
Now how does your pantry look.. Need something? Don't go to the store without your list or any coupons. Remember Cooking can be fun!

Yummy... Jerky Time

2011-11-11T12:31:00.000-08:00

Dear Blog Followers........I am Back in the kitchen....
Today is the day.. I am marinading my beef strips for jerky. I make this every year for Christmas gifts and thought I'd tweak the recipe a bit and sample this batch before making a the "gift batch."
Using your choice: ( I am using Beef today.)

Here is My Blue Sky Beef Jerky recipe:

(Beef,Chicken,Pork,Turkey, Buffalo, Deer, Elk )
Serves 15 or so..

4 lbs, Top round, flank steak, London broil, or carne’asada beef
2 tsp Black pepper
2 tsp chili powder
2 tsp garlic powder
2 tsp cayenne pepper , more if you like it hot
2 tsp onion powder
1 tsp original liquid smoke or mesquite flavor
¼ cup soy sauce or low sodium soy sauce
½ cup Worcestershire sauce
1/4 cup brown sugar

1. Trim all fat off meat
2. Cut steak into 4 in strips
3. Meat should be about 1/4-to ½ inch thick
4. It’s easier to cut meat partially frozen
5. Pound meat lightly, you don’t want it too thin
6. Add all ingredients in a large bowl
7. Mix well
8. Cover and refrigerate over night at least 8 hours
9. Line a cookie sheet with tin foil
10. Place steak strips on sheet, don’t overlap
11. Set oven to lowest temp.150-175)
12. Bake 6-7 hours, turn after 3 ½ hours
13. Jerky is done when the meat is dried out, depending on your oven.
14. Worth the wait!

Tomatoes are ripening

2011-10-24T16:05:00.000-07:00

My tomato crop was huge this year.. Heirloom of three varieties. I harvested them before the frost and now they are nicely ripening in the garage. I love eating fresh ripe tomatoes they taste so good and remind me how grateful I am to have them for the fall. I will make spaghetti sauce and freeze a few for soup.

It fall and its soup time...

2011-10-04T15:17:00.000-07:00

I got recipe from a friend. It is a nice hearty think soup and really really yummy...I used Yukon gold potatoes from our garden....made it for our guests for lunch today.

Crockpot Loaded Potato Soup

4lbs red or yellow potatoes cut 1/4 inch thick or
cubed

1/2 C. chopped onion

3 2/3 C chicken broth

2 tsp. salt

1/2 tsp. pepper

2 C. half and half

Bacon, Sharp Cheddar Cheese, green onions, grilled onions, broccoli, sour cream, etc.

(any of it, or ALL of it - optional)

Layer potatoes in slightly greased large crockpot. Top with onion. Stir together broth,

s&p, and pour over potatoes. Cook on low for 8 hours. Mash w/potato masher, pour in

half and half...Cook on high setting for 20 more mins. Put into bowls and top with the

optional goodies. There you have it..
Bon Appetite~

It's Crock pot time!

2011-09-15T10:10:00.000-07:00

I love my crock pot... It makes meal time so easy.

Here is my recipe for Fiesta Chicken

Pour 14 oz of chicken stock ( I use Low fat)
1 can of red kidney beans or Black beans drained
1 cup of frozen corn
1 can of diced tomatoes or I used 2 fresh choppe
1 small can of green chillies
1/2 cup chopped cilantro
1 med chopped onion
1 tsp garlic powder
1 tsp ground cumin]
2 tsp red pepper flakes ( if you don't like it hot reduce to your liking)
1 tsp salt & pepper
Place 4-5 frozen med chicken breasts or thighs on top

Set the dial to 7 hours on high or 10 hours on low. When done remove the chicken remove from crock pot ( shred it and place back in with other ingredients. Serve over rice or with tortillas.
Bon Appetite.

Tomato Tart and Quiche

2011-09-14T17:44:00.000-07:00

Today I made this yummy tart for dinner, My sister passed on the recipe to me and I am doing the same for you. I have some gorgeous heirloom tomatoes and they needed to be used. I can hardly wait for dinner... I also made a spinach quiche. Easy makes for a late summer meal.
I am lucky my husband likes quiche and yes, real men do eat them. There are many recipes. This one is from the "Betty Crocker" cookbook. Bon Appettite!

Peanut Butter Cookies go camping too...

2011-09-05T15:20:00.000-07:00

Did I say how much I like Martha Stewart & her recipes? Heaven Knows I do.. and these
Camping would not be complete with out yummy treats to munch on while fishing, reading, or just sitting around the campfire don't you agree?
Here is the recipe for her Peanut Butter Cookies ( just like mom used to make)

These cookies can also be made with chunky peanut butter.

Martha Stewart Living

YieldMakes 2 dozen

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Ingredients

8 tablespoons (1 stick) unsalted butter
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
Dry-roasted, salted peanuts, for sprinkling (optional)

Directions

Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.
Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.
Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

Maple Pecan Granola

2011-09-05T13:16:00.000-07:00

Here's whats cooking today at Blue Sky Farm.,

I am making a batch of this today. Will take it camping. We like to have cereal often while camping and it hits the spot either as a morning meal or even late night snack while catching up on reading or just sitting around the campfire munching.

Maple Pecan Granola

5 cups coarse rolled oats
½ cup untoasted sesame seeds
½ -¾ cup raw sunflower seeds
1 cup raw peanuts with skins
½ cup chopped pecans
½ cup sliced almonds
½ cup slivered almonds
1 cup flake coconut

1.2 cup maple syrup
½ cup honey
1/8 cup canola oil
1teaspoon vanilla

Mix dry ingredients in a large bowl, Mix syrup, honey, oil & vanilla together & stir into the dry oat mixture.
Mixture will be crumbly & sticky
Spread onto a jelly roll pan. Bake 250 degrees stirring every 15 minutes until dry &golden brown
Cool well and store in airtight container…
I added 1 cup raisins when granola cooled. Very good over yogurt

Bon Appetite!

Sunday Lemony Pancakes

2011-08-07T13:22:00.000-07:00

Well where have I been? I sure have slipped up on my Blogging from the kitchen. Its not that I have been Out of the kitchen, just well lets face it... Keeping two blogs going is a full time job. So having said this bit..... I am going to really try to get back to it.. at least weekly.. And for today ... Sunday Morning Light and lemony pancakes.

Sure, I know you all have had Aunt Jemima, Bisquick and other cakes to brag about, but these I found extra good in my "Great Good Food Cookbook" lucious lower-fat cooking by Julee Rosso co-author of the "Silver Palate" cookbooks and the "New Basic Cookbook.
These jewels can stand alone or top with raspberries, blueberries, bananas,or even peaches. They are soooooooo yummy and light and the best part...only 39 calories per a 2 inch cake! ( but who can eat just one right?) anyways...here is the recipe.
Lemon Pancakes
Yield: 16 2-in pancakes

1/2 cup flour
3 teas. baking powder
3 Tbls sugar
1/4 tsp salt
1/4 cup skim milk
1/2 cup club soda
1 egg yolk
2 Tbls lemon zest. ( more if you want)
1 tsp vanilla extract ( I always use pure vanilla)
2 egg whites.

1. In a large bowl, combine the dry ingredients. Add milk,club soda, egg yolk, lemon zest,vanilla and oil. and beat well.
2, In a separate bowl, beat egg whites until stiff on high with a mixer.( they want to be beat stiff)... Carefully fold into the batter
3. Lightly spray or wipe a large non-stick skillet over med highheat: drop the batter into the pan by Tablespoonfuls to form 2 inch cakes, and cook until they are golden brown, flip them gently and cook the other side the same.
I topped mine with raspberries and ( a dollop of whipped cream) and Oh MY.. Dessert Delicious! You could toss the berries into the batter at the last minute before cooking them if you wanted too... Go ahead try them... You will Love them.

Until next time... Bon Appetite!

Lobster was on the menu

2011-05-22T20:16:00.000-07:00

Do you like lobster?
OMG! I love it and prepare it occasionally when I find it on sale. It was found last week so I froze it and Tonight it appeared on my menu. It is easy to fix. I cut the back from the open end to the tail with a pair of kitchen shears. (but not removing it from the shell until it has steamed). I steam it until the brown is orange tail turns bright red orange and the meat is white. You will see it is no longer opaque as it is when it is raw. I melt butter and season it with garlic and paprika and lemon juice. Pour that over the cooked tail and you are ready to enjoy a piece of heaven. Tonight I served it with some pasta and tomato/ basil sauce and sliced avocado.

A small dinner party

2011-05-14T14:08:00.000-07:00

Tonight we have invited two couples over for a small dinner party. Here I have prepared a tray of stuffed baby portabella mushrooms with ham & cheese bits to be broiled and A caprese salad appetizer.
I think we will enjoy our time together as food and friends always serve up well don't you think?

The menu our Dinner Party:
Starter:

Stuffed Broiled Mushrooms
Caprice salad appetizers
Main course:
Sesame Coated Tilapia
Ginger seasoned Green Beans
Grilled Sweet Potatoes with lime and cilantro.
Light Dessert:
Fresh Blueberries & Cream puffs

Chicken for dinner

2011-02-13T09:39:00.000-08:00

Well I have not been doing a very good job of posting as of late in this blog.. But today I am back to creating .This morning I made a tangy chicken marinade for grilled Chicken thighs we will have for dinner. The chicken needs to marinade for about 4-6 hours. Be sure to taste as you add ingredients.. pleasing your own palate.
Lemon Ginger Chicken Marinade
1 cup of white wine vinegar
1/4 cup olive oil
1/2 cup sugar (taste add more for sweeter flavor)
1/2 tsp garlic powder
1/2 tsp ground sage
1 tsp ginger ( I use the kind in a tube found in produce section of supermarket
1/2 tsp dried rosemary
2 tbls Lemon Pepper
1/2 tsp onion powder.
mix all together pour enough to coat chicken into a plastic bag and add 4 chicken thighs ( skin on ) and leave in refrigerator for at least 4 hours. Reserve some marinade for basting as you grill.
Now we're cookin!

Oh, the famous Crock Pot

2011-01-02T11:17:00.000-08:00

Did you get a crock pot for Christmas? Perhaps like me, you already have one or have just relocated it in the back of your pantry cupboard?

I love my crock pot. Tomorrow we are going back on our "healthy meal plan" starting tomorrow. I know the word DIET is ugly so we prefer to call our food intake now as our eating healthy meal plan.

First of all I had to remove all the goodies from sight.( no not to the trash,, or given away) I still have those just tucked away ... for a better time..

We are going to be shopping the"outside" aisles of the grocery stores and using food from our pantry & freezer that are the "Good for us foods".. I hope you will follow along and try some of these "good for us" meals..I'd like to hear from you as to what you have tried and how you like them.

One of the easy & best dishes I like is on our meal plan and delicious.

Crock-pot Chicken Cordon Bleu

4 chicken breasts

4 low fat mozzarella cheese slices

4 ham slices halved

1 can of cream of mushroom soup

3 Tablespoons milk

1 Tablespoon Sherry ( optional)

1/4 teaspoon Seasoned Pepper

Flatten the chicken breasts with a wooden mallet ( or rolling pin) be sure to thoroughly wash the utensils and board you used for the chicken.

Cover each flattened breast with a slice of cheese and ham. Roll in half & Secure with toothpicks. In a skillet brown the chicken. Arrange in crock pot. Combine the soup and remaining ingredients and pour over the chicken. Cover the crock pot and cook on low for 4-5 hours. Serve with a salad of fresh lettuce or spinach.

Now you are cookin' .... Bon Appetite!

Simple Basic Baking Knowledge

2010-12-31T15:30:00.000-08:00

I have decided to put on my apron and to get "Back to Simple Basic Cooking and Baking". This Blog will be for Those people who will be making New Year plans and resolutions to either cook more healthy or more often at home. Does this sound familiar to you? Eating Healthy and wanting to grow & eat good fresh and organic food is my number one goal for 2011.
In my Home My kitchen is the center of my life. It appears you also spend plenty of time there either eating or cooking. "From my Kitchen Table to Yours" is where I will share recipes and cooking tips. I hope to give you information you may not know and to share some of the things I have learned & gleaned from other cooks and even a few famous chefs. I am starting with Baking Terminology. Some you may already be familiar with others maybe not... "Now we are cookin"
A Glossary of Baking Terms.

Bain Marie is a water bath. The baking pan or dish is placed in another containing hot water, resulting in a very gentle cooking.
Bake Blind- The term given to the process of par-baking pastry shells.
Baking Beans- Used to weight pie dough down while baking blind. Baking Beans can be purpose-made ceramic or metal beans, or dried beans or rice. All can be used.
Beat- Method of incorporating air into ingredients, or combining or softening an ingredient with a fork, spoon or whisk.
Creaming- The process of beating sugar and fat together until the mixture is creamy in both color and texture.
Dough- A mixture of flour and liquids dough can be described as either soft or firm, depending on its stiffness.
Dredge- Sprinkle generously
Dust- Sprinkle lightly
Fermentation-A term to describe the chemical action produced by yeast as it converts sugars in the flour to carbon dioxide and alcohol (which evaporates during baking)
Folding In-the term used to describe carefully incorporating flour into mixture using a cutting and folding-over movement.
Glaze - a thin shiny coating that may be of egg, egg white, milk, water or jelly.
Gluten- Protein in flour that can be developed by kneading in the form of a dough which makes the dough elastic.
Kneading- Working together of a dough with the hands. For pastry, scones, and cookies light kneading is required. For Bread heavy prolonged kneading is required to develop gluten.
Knock Back- To knead dough for a second time after the first rising. This helps to ensure an even texture.
Piping- The process of pushing a mixture through a bag fitted with a piping tip to shape. Some cookies and choux pastry can be shaped. Piping is also used to shape frosting to decorate cookies and cakes.
Prove- To let bread rise a second time after knocking back and shaping it.
Rub In- Rub fat into flour with the fingertips until evenly distributed.
Sift To shake dry ingredients through a sifter. Sifting flour helps to incorporate air.
Syrup- A concentrated solution of sugar water.
Unleavened a term for bread that do not use a raising agent.
Whip- The same as whisk, but is usually used in relation to cream and creamy mixtures.
Whisk To beat ingredients rapidly to incorporate air into them.

Yes, I cheated...

2010-12-10T17:11:00.000-08:00

I cheated I admit it.. I was under the gun and needed a quick cookie for an exchange. They were easy to do and to eliminate the last minute stress ( which nobody needs during the holidays) I found Betty Crocker limited edition Gingerbread Cookie Mix is a real time saver. Only three ingredients are added to the mix -- butter or margarine, water and an egg. They taste good ... not as good as homemade good but I would give them a whirl again. I made some into snaps and mixed up an easy powdered sugar icing..added with a hint of lemon extract. These would be great for a bake sale item anytime.. You can find the cookie mix in any supermarket. Be sure the package says "Gingerbread Cookie mix".
Do you see those Creamy Caramels? Those are fun to make too and were a special request from my daughter and sister for Christmas. Since I was in the mood I made a batch...It was fun to wrap them in recycled butter wrappers for a cute country presentation. The recipe is from Mary Janes Farm Girl Magazine Dec-Jan 2009 page 107. I'd be happy to email the recipe if requested... Now I must get started on a few Christmas cards and cross that of my growing holiday list.. Be Happy and Enjoy your time in your Kitchen..Stress free.....I hope.

Oh My! Gooey Sticky Buns Hon!

2010-12-03T15:27:00.000-08:00

Let the Holiday baking Begin...
Today I made two loaves of bread and these yummy Sticky Buns. I altered the recipe from the Oprah's Magazine Cookbook. ( I made a basic yeast bread dough and cinnamon rolls from another recipe I have had for years..) The Sticky part I followed.
from her book.

Sticky Bun Goo..
1 /1/2 sticks butter softened
1 1/2 cup brown sugar
1 Tblsp ground cinnamon
3/4 cup chopped pecans.
Mixing all ingredients except the pecans together, spread in a round baking dish. sprinkled the pecans over that gooey mixture and placed the dough rolls on top. Baked in a 325 preheated oven for 25 minutes or until nice & brown. Remove and t if you like.
Frosting
4 ounces cream cheese softened 1 1/2 cup powdered sugar
1 tsp vanilla extract.

So now tell me Don't these look yummy? Looks like somebody is sneaking one already....I just had to make them.. to get in the mood....The bread turned out pretty darn good too... don't you think? I wish you could smell the aromas in my kitchen right now. mmmmmm!

Where's the Hen who cooks here?

2010-12-01T17:07:00.000-08:00

I have been out of my kitchen for awhile. Well, not really out..I just have not cooked up any special foods to share. With the holidays coming I am sure the aromas will start filling the house again.. Please stop by The Blue Sky Farm Blog to see what's new and I will get back to cookin soon...

Quick Bread with Olives

2010-11-21T14:24:00.000-08:00

I was thinking since its cold and wintry outside, my kitchen needed to smell warm & cozy inside so of course the first thing that popped into my mind was some baked bread for dinner tonight . I am fixing chicken & rice casserole and what could be better than a quick bread... This is an olive loaf topped with a sprinkle of grated cheese. Does certain food just sound good on a cold winter day to you?

The recipe is a Basic quick Bread dough. I added four different flavors of olives, Green with pimento, green with stuffed almonds, Green with stuffed jalapeno peppers& garlic and plain black olives.Then I added some thyme leaves and some cumin and about 1/2 tsp of capers. I didn't measure, Just eyeballed it.. The olives were salty so no need to add salt, but if you do use it sparingly. I used a mixture of cheese, Monterrey Jack & Medium Cheddar. Baked about 50 minutes in a 350 oven and that's it... Spread a bit of butter and had my husband try it.. He thinks the texture is similar to cornbread.. I can live with that.. and I think serving slices warm or cold will do fine. Do you have a favorite savory bread to serve with soups & casseroles? I'd love to try one of yours...

Split Pea Soup Time

2010-11-12T15:31:00.000-08:00

Its soup time... Today it was Split Pea soup, one of my favorites.
Easy to make and ever so good.
I usually start with a ham hock, but I only had panchetta in my freezer so that does me fine. I fried it a bit and added it to the pieces of ham that I had cubed. Set aside. Poured about 1 1/2 cups of dry green peas into enough water to cover them. Added a sprinkling of salt ( not too much if not sure of how salty the ham& panchetta are ) add a bit of pepper & celery seed, you can add more salt more later if necessary. I also usually use a few chopped up carrots but today used parsnips..And about 3/4 cup chopped onion.

Cook those together until peas are tender.. add the ham & panchetta bits and continue cooking until soup thickens about 20 minutes on medium heat. Now doesn't that look good? How about adding some crusty sour dough bread...

This makes a nice quick supper and leftovers are yummy too..
Bon appetite!

My Mama's Pressure Cooked Beef Stew

2010-11-08T16:24:00.000-08:00

Is that Dinner I smell cooking? If you are at my house right now it sure is.. and It is My Mama's Pressure Cooked Beef Stew. I have many memories of my childhood and one of them includes the dinner table.. and I never missed a meal.. did I say "I love to eat"?
One of my favorite dinners was Mama's Stew. We were not a wealthy family but we didn't know that..growing up I don't remember ever going "out for dinner". Dinner was always at home. We all sat around the chrome kitchen table with Mom & Dad. ( Holidays were different, that was Family Relative times and we had many dinners with them. ) that's Another story.....
With 3 sisters, we had our share of hand me downs when it came to our clothes. Being the oldest of course I felt lucky to be first in line..and that also went for coming to the dinner table. My mama made the best soups. ie: Potato, Split Pea and Beef Stew. I was always a bit timid about cooking with my pressure cooker, ( mama warned us many times about staying away from the stove when she was cooking.) I quickly learned how to manage the cooker when I had my own family to cook for.. I always thought it might blow up but I never had that happen. Just remember to follow your manufactures instructions when releasing the lid and follow the cooking time. My cooker is really easy to use. It's a"Kitchen Pro"and I have had it for years. So here today, is a cold Pre-snow day and beef stew sure sounded good. ( I hope there are left overs)

Here is her recipe:

My Mama’s Pressure Cooker Beef Stew

Basic Ingredients
1 tablespoon vegetable oil
1 small onion, diced
2 T minced garlic
2 pounds cubed beef stew meat
5 carrots, peeled and diced
5 medium potatoes, peeled and cubed
4 ribs of cubed celery
2 cups vegetable stock or water
Salt & pepper to taste
Directions
Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion, garlic and beef, and cook until browned on the outside.
Stir in the stock or water, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
Meanwhile, place the potatoes carrots, celery in a saucepan with enough water to cover. Season to taste. Bring to a slow boil, and cook until tender, about 10 minutes. This whole process should take about the same amount of time as the rest of the stew.
When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
Remove the lid, and place the pot over medium heat. Add the potatoes, carrots, celery to the stew meat, cook until vegetables are tender. Stir the cornstarch into a small amount of cold water to make a thickened gravy. Stir this into the stew, and cook for a few minute. Serve hot with biscuits or dumplings. Yummmy!

Found my way back...

2010-11-06T13:53:00.000-07:00

I am ready to get back into the kitchen..boy it's been awhile hasn't it? I have been away way too long. First I had to re-organize my space. Being away so much things seem to get put away in the wrong places.( My husband is a great cook, but he doesn't put things where I do.) Do you have this problem?

Next, I must defrost the freezer a bit, at least scape down the accumulation of frost. * I guess the door must have been left ajar a few hours.

Now, I think Stuffed Peppers sound good for our dinner tonight. Hamburger and tomato sauce thawing for the stuffing and found some nice wild rice in the pantry. I will post the recipe and pictures later. The weather is changing and I think a hot meal is in order.* Any leftovers will be appreciated tomorrow for lunch. Do you like leftovers? Sometimes I do....and I have noticed somethings just don't get eaten, they get forgotten and pushed to the back of the refrigerator... You know how that goes.

Peach Delight

2010-10-15T17:55:00.000-07:00

I have been out of the kitchen way too long and I have a few peaches thawed so thought I'd throw together a quick dessert. My sister served it one evening and it was very nice. I hope you enjoy it as much as I do.

Sicilian Peach Delight
Serves 4

1 large egg
2/3 cups sugar
½ cup flour + more for dusting
¼ tsp vanilla
1/8 tsp salt
¼ cup milk
1Tblsp unsalted butter
1 ½ cups ripe peaches peeled & sliced

In med. Bowl beat the egg w/1/3 cup of sugar. Slowly add the ½ cup flour, stirring continuously. Once blended stir in vanilla & salt. Pour in Milk and beat w/ fork until the consistency of crepe batter.
Butter an 8x10 baking dish & flour slightly. Layer peaches in pan cover w/ batter. Bake 375 or until top is golden brown about 30 mins. Sprinkle top w/ remaining 1/3 cup sugar . Serve out of pan.

Blueberry Popovers

2010-10-03T14:51:00.000-07:00

This recipe was given to me by my mother-in law when I lived in England. They are very easy to make and I think you might want to add any other fruit of your choice.

Easy Popovers

1 ½ cups all purpose flour
¾ teaspoon alt
3 large eggs
1 ½ cups milk
4 Tablespoons butter

In large bowl mix flour & salt. Make a well in the center.
In another bowl beat eggs & milk together.
Gradually pour milk & egg mixture into the well of flour.
Mix until slightly lumpy do not over mix.

Set aside for 30 minutes at least to 1 hour. Preheat oven to 425
Put 1 tsp of butter in each muffin cup. Melt in hot oven about 1 minute . Remove from oven & pour evenly the batter into the cups. Bake until popovers are puffed and golden brown. ( about 20 minutes) Turn out popovers and serve warm.
(I add blueberries, stir into batter before placing in the cups) just before baking.. Just sprinkle a few into the mixture.
Bon appetite!

Pulled Pork Sandwich kind of day

2010-10-02T19:49:00.000-07:00

Today is Saturday, a quiet, slow moving day, means a Slow cooker... And a Pulled Pork Sandwich Dinner.
I got a late start on this but had plenty of time before dinner at 7:00
Does that sound like a good dinner to you?

I started it at 1PM and managed to take a nice nap at 3:00... I used a nice pork butt shoulder roast I had in the freezer. Thawed it out and popped it well seasoned into the crock pot for 6 hours. It was perfect accompanied with a cold imported Mexican Beer & dill pickle. Oh yes, I am full and have left overs for another....maybe tomorrow lunch?

Perfect Pulled Pork * Cooking Club
5 lbs boneless pork butt shoulder
1 ½ tsp smoked paprika
2 tsp. Black pepper
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp garlic powder or fresh crushed or minced gaarlic
½ tsp salt
1 cup water

Combine all seasonings in bowl, rub over roast. Place roast in a 6 qt slow cooker with water.
Cover cook on low 6-8 hours or high for 4-5 or until pork is very tender.
Place cooked pork on large cutting board and let rest 10-15 minutes. Pull, slice or chop to serve. Serve in a buns with your favorite BBQ sauce.

Look Sharp! Knife Knowledge

2010-09-30T09:17:00.000-07:00

My husband usually sharpens my knives for me and does a great job. I have made a few mistakes and have actually cut myself. Everyone does this from time to time...I have learned a few pointers and wanted to share them with you....in case you didn't know.

Did you know a sharp Knife is actually safer than a dull one. Dull knives are more likely to slip off foods, resulting in cut fingers. The preferred equipment for sharpening knives is a whetstone. which takes some practice to master. A grinding wheel or electric knife sharpener can restore and a sharpening steel keeps the edges in alignment. If you have a problem keeping an edge on your knife it may mean that you are not using the steel as frequently as you should. You may have to use a grinding tool, such as a wheel or an electric sharpener to restore the edge. Once your knife is sharp, run both sides of your knife along the sharpening steel at a 20 degree angle before each and every use: wipe off the blade on a clean towel to remove any metal fragments.
The two best places to store your knives are a magnetic rack or in a wooden counter top knife block. Never store them in a drawer with other utensils. Not only do you risk injury, but knife blades may become nicked and dented beyond repair.
The four basic knives to own are a chef knife (also called a French knife) for chopping and julienning, a paring knife, a slicing knife and a boning knife. Additional knives you may want include a serrated knife for slicing bread, a cleaver, a fish filleting knife and a pair of kitchen shears.
So know you know.... Be careful, pay attention when you are cutting and keep your knives sharp.

From My Table to Yours

2010-09-28T06:00:00.000-07:00

Last Tuesday my Kitchen Table was full of "other stuff" No time for Sharing, I apologize.. But today my Kitchen is painted and everything is put back..I love the new look..

When My sister was here I purchased a new cookbook.. Yes Another one.. This one is a cake cookbook. I love cake, now I can as the saying goes "bake it and eat it too.. " or something like that...

It's called Cake Keeper Cakes. by Lauren Chattman.

Yesterday I had a few plums left over from the jam making session and found the perfect cake to bake. "Plum-Blueberry Upside Down Cake"
Fitting since my kitchen was turned upside down while doing the paint project!

The recipe was a bit lengthy but came together nicely.
The cake batter made with sour cream is a rich and delicious base for the plums and blueberries. This is a particularly beautiful cake, bright purple with blasts of Blue.. Don't you think? It is a very sweet,light & moist cake that practically melts in your mouth. Martha Stewart has a similar cake recipe posted on line from her Everyday Food magazine.

I do wish you were here to sample a piece. I like making one layer cakes ( this way when I want a second piece, I don't feel guilty, It's like having a single slice of a two layer cake.) Silly thought there..right? . You can purchase this book of 100 simple cakes at a bookstore I am sure or I got mine in a small Kitchen Shop here in town... Next time I will share some other tasty treat from my kitchen table to yours.... Be sure to come back for more....Please leave me a comment.. I love to hear who was visiting and Company is always welcome!

Recipe for Peach and Pepper Jam

2010-09-25T09:43:00.000-07:00

I have received many requests for this recipe. It is from CDKitchen

Peach And Pepper Jam

Ingredients:
4 cups peeled peaches...finely chopped
1 whole red pepper...chopped
1/2 cup green pepper...chopped
1/2 teaspoon grated lemon peel
2Tablespoons cider vinegar
1/4 teaspoon hot pepper sauce ( I used a small finely chopped jalapino pepper instead)
1 box fruit pectin crystals
5 cups of sugar

Directions:
Place peaches in a large saucepan. Combine peppers, lemon rind, cider vinegar, hot pepper sauce ( or chopped jalapino) and fruit pectin ith the fruit in saucepan. Place saucepan over high heat and stir until mixture comes to a full boil. Stir in sugar bring to a rolling boil stirring constantly. remove from the heat. Skim off foam with a metal spoon. Pour quickly into warm sterilized jars filling to 1/4 inch from the rim. Seal with hot steriized lids.

*I found if you follow this recipe as it is.. the jam may not set firmly which is fine for a sauce to pour over baked chicken and roasted pork. If you let boil for 4 minutes it will set as jam. Great poured over a brick of cream cheese and served as a dip with crackers Either way a nice holiay gift idea.
Enjoy.

Fruits of my weekly labors

2010-09-23T18:15:00.000-07:00

From Peaches add Peppers.. and you get Peach Pepper Sauce. Great poured over baked chicken, or roasted pork and tasty over a plate of cream cheese and used as a dip.

Here we have plums turned into jam. AND tomorrow my Tomato Salsa and Peach Raspberry Jam.

From MY Kitchen Table to Yours

2010-09-14T07:00:00.000-07:00

Okay! Now what are you going to do with those green beans... I Love a Dilly Beans!

They are just a simple pickle. Great to serve in a Bloody Mary, or as a "along side" to compliment any meal.

You can freeze those beans, can those beans, dry those beans, & steam those beans and just eat those beans in a salad.
Fresh beans blanched dressed while still warm with olive oil, (or butter) lemon juice, and salt & pepper.
You can garnish with sliced raw mushrooms, with red onion, ripe tomato wedges, julienned blanched carrots. Sprinkle them with Italian dressing, herbs or any vinaigrette sauce. Yummy!

Pickled Dilly Beans (*Ball Blue Book)
Yields about 4 pints

2 Lbs green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 teaspoon cayenne pepper (divided)
4 cloves of garlic
4 heads of dill

Wash & trim the ends off the beans. Combine salt, vinegar,& water into a large sauce pan. Bring to boil. Pack the beans lenghtwise into hot steralied jars leaving 1/4 -in headspace. Add 1/4 teaspoon cayenne pepper, 2 cloves garlic, 2 heads of dill to each pint jar. Ladel hot liquid over the beans, leaving 1/4-in headspace. Remove any air bubbles. Adjust the two piece caps. Process 10 minutes in a boiling-water canner.

There are many variations of this recipe for you to try on the internet. This has been a favorite gift to give during the holiday to your hostess.

So now you know... Lets start cookin!

Lemonade Cookies

2010-09-13T20:38:00.000-07:00

The best lemon cookie I have eaten or made for that matter. If you love lemon you will love these.
I got the recipe from "Cooking from the Hip"by Cat Cora.. They are so Light & Tangy. (almost melt in your mouth Good!)

I posted these on the Blue Sky Farm blog without the recipe..so I think it is best shown here.
Lemonade Cookies
Preheat oven 375 makes
4 dozen cookies

1- 6 oz can frozen lemonade
1/2 lb unsalted butter (2 sticks) softened
1 cup sugar plus extra to sprinkle over cookies
2 teaspoons finely grated lemon zest ( optional)
2 large eggs
1/2 cups all purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
Fill a large bowl with warm water and plop in the frozen can of lemonade to thaw while you mix the cookie dough
In a large bowl cream together the butter and sugar.
Add the lemon est, If desired . ( I used it)
Add the eggs one at a time , beating well after each addition. Continue beating unbtil the mixture is light & creamy. 4-5 minutes then set aside.
In seperate bowl , wisk together the flour, baking soda & salt.
measure out 1/2 cup of the thawed lemonade concentrate and set the rest aside.
Add about 1/3 of the flour mixture to the creamed butter & stir and add about 1/3 of the 1/2 cup lemonade. Continue adding the flour and lemonade alternately, stirring after each addition. Mix until no streaks of flour show. Beat on low speed just until all ingredients are combined.
Drop by rounded teaspoonfuls of the dough 2 inches apart onto an ungreased baking sheet.
Bake the cookies, checking after 6-8minutes. When the edges are just starting to brown remove them from the oven. (the centers will still look soft.) using a pastry brush immediately brush the tops of each cookie with a little reserved lemonade then sprinkle lightly with sugar. Transfer to a rack and let them cool completely.
Bon Appetite!

Autumn brings Flowers, candles & baking

2010-09-10T14:57:00.000-07:00

It is Autumn. I have started a bit of baking and out come the candles and fall flowers.
I love the scent of burning candles in my kitchen from early morning when I am drinking my coffee to late evening.

Today, I have Vanilla and Pumpkin Spice burning . Boy! does it smell heavenly when you walk in the door. Such a welcoming feeling to see them burning too.

I baked a low-fat bread pudding yesterday and put it in the freeer, We have guests coming next week and I wanted to get a jump on dessert. As you all know I love to cook for company. My company this time is family. My sister & her husband & Karen loves to cook too.She makes the best apple pie.....her crusts are to perfect! She is always nominated to bring the pies for family get togethers... and we thoroughly enjoy sitting in the kitchen discussing cookbooks & recipes and laughing over silly things. Of course we have a bottles good wine to compliment the moments. So go ahead light those candles and enjoy the Autumn all day long.....

Here is the bread pudding. I have added fresh peaches to my recipe in place of dried fruit.

The recipe is easy and a great use for left over crusty bread.

Bread Pudding

4 eggs beaten
2 1/4 cups milk
1/2 cup sugar
1 T pure vanilla extract
1/2 tsp cardaman or ground cinnamon
Mix & beat those together and set aside
In an ungreased 2 qt baking dish toss 4 cups of French Bread cubes or any crusty bread and 1/3 cup dried fruit of your choice. Pour the egg mxture over the bread cubes.
Bake in 350 oven about 45 minutes or until a knife inserted in the pudding comes out clean. Cool. Serve warm with your favorite sauce or whipped cream. Makes 8 servings.
Bon Appetite!

Simply Delicious Peachy Dessert

2010-09-09T20:36:00.000-07:00

A Gallette or a Crostata…Matters Not… Simply A Rustic Pan- Free Delicious Dessert!

I'd liked to think that peach desserts are an American specialty, particularly a Southern one. There is the traditional peach cobbler, peach crisp, and peach crumble. There are also the peach pie and tart. But when simply baked on a pan with the edges of the dough turned over, you have what the French call a galette and the Italians a Crostata. An extra crispy rustic free form crust sets the Galette or crostata apart from pies and tarts. A great way to use any extra fruit in season.

When prepping for this recipe, it's best to start with the very best peaches. They should be firm yet ripe and only give slightly to pressure. When peaches are perfectly ripe, their skins slip off easily with little help from a knife. If having trouble, the peaches can be dipped into boiling water to remove the skin. Avoid bruised and mealy peaches, which are usually the supermarket ones that have been picked under ripe. The best places to buy peaches are at pick-your-own farms and farmers' markets. There you know that the best is available, rewarding you with juicy, ripe fruit as well as noteworthy desserts.

Preheat oven 350 degrees F.

Fresh Peach Galette/Crostata
2 pounds ripe peaches (about 4 or 5 large), peeled and cut into eighths
1 tablespoon lemon juice
1 tablespoon corn starch
1/4 cup light-brown sugar
1/4 teaspoon salt
Combine lemon juice, corn starch, sugar, and salt; pour over peaches. Toss carefully to coat. Let macerate for 10 minutes. Yummy…Nice juicy peaches.

Roll out dough on a sheet of lightly floured parchment paper to 13 inches in diameter.

Carefully lay dough with parchment paper on a baking sheet.
Pour onto the dough the sliced peach mixture. Including any juice left in the bowl. Fold up the 2-inch border of the dough, overlapping when necessary. Bake for 40 minutes until the peach juices are bubbling and the crust is golden brown. Yield: 6 servings.

Crust
2-1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
¾ cup lard or shortening , chilled, cut into small pieces
5 Tablespoons ice water
In a large bowl, combine flour, sugar, and salt. Mix together.

Add shortening ( lard) and work with a pastry blender until mixture resembles course meal.
Add water 1 tablespoon at a time. Mix until dough comes together.
Form the dough into a flat disc and wrap in plastic. Chill for at least 1 hour before rolling.

Bon Appetite!

From My Kitchen Table to Yours

2010-09-07T08:00:00.000-07:00

What are you going to do with all that Zucchini?

It is so good for us, We love to grow it, love to eat it but enough is enough right? How about those blossoms? They are edible too and pretty for garnish…

I know you have made more Zucchini bread, muffins, and cookies than you ever want and you have sautéed it, grilled it, put it in salads, eaten raw spears for snack, deep fried it, stuffed it, and given tons away to neighbors and friends…..and still have more….But have you made zucchini pickles? Coleslaw? or even used it to moisten lean meatloaf?

* Zucchini pickles are every bit as good as cucumber. Follow your favorite recipe substituting zucchini for the cucumbers.

*The crisp texture of raw zucchini makes a great base for slaw.

*Shred zucchini to make juicy low-fat meatloaf. Substitute the beef-base recipe with ground turkey. ( for every pound of meat add 2 cups of shredded zucchini) You will be adding extra veggies to your meal too.
.......So Now you know........"Let's Start cookin!"

Now what about all those Green beans? ( see next From My Table to Yours)

Fresh Fish Does Not Smell Fishy....

2010-09-03T15:57:00.000-07:00

Since no fish monger lives here in Klamath Falls. I opt to get my Mahi Mahi at Costco. ( There is no Costco here either, but I make regular trips toMedford our closest one.) MahiMahi is a salt water fish. Some people say it resembles dolphin but they are not related. MahiMahi is a bluish-green skin fish. They may weigh up to 40 lbs and are considered one of the best eating fish. Ususally sold as steaks or fillets or whole.
The fish I purchase is frozen and packaged in individual shrink wrap and I love it. When it is thawed there is never "fishy to smell" and is firm and great to bake or grill. Fresh fish NEVER smell fishy....Even if it is frozen. If it does do not purchase it . We try to eat fish often. It is really good for you too. Lots of omega3 and there are many ways to cook it. I am making Mahi Mahi with a fresh Cilantro sauce for dinner tonight. It is a very simple dish and tastes heavenly.
First you thaw the mahi mahi steaks. Fish should be thawed in the refrigerator and cooked as quickly as possible. Since there are only hubby & me we will cook only two. Fish tends to cool quickly. For this reason it should be served on warm plates or a warming platter. Yum I can't wait for dinner.
I would pair this with a Pinot Chardonnay, a French Colombard or a Gamay Rose'... Or even a Pinot Grisio since I have that bottle open and used it in the recipe..

Oven baked Mahi Mahi with Tangy Cilantro Sauce

½ cup honey
½ cup water
¼ cup rice vinegar
1/4 cup white wine
1 T corn starch
1 teas granulated garlic
½ teas grated lemon peel
2T fresh cilantro chopped
4 mahi mahi fillets

Combine all ingredients except cilantro & mahi mahi in a small saucepan
Cook and stir over med heat until mixture comes to aboil and thickens
Simmer 2 minutes add cilantro mix well Remove from heat and keep warm
Bake mahi mahi in 300 preheated oven for approx 20 minues or until fish turns opaque and flakes easily with a fork. Spoon sauce over fish ansd serve. Garnish with fresh cilantro or lemon twist.

Bon Appetite!

What's for Dinner?

2010-09-02T17:05:00.000-07:00

Hungry? Me too.. Lets bake some Country Style Pork..
I have a package of country style spareribs, about 2 1/2 lbs. that I picked up at our local butcher last week. I have thawed them & they are ready to marinate....

Always use fresh meat... It should be nice and red and firm.. Get your butcher to cut you a nice portion. Bone in or out... ( mine have bones, I think they have more flavor) pat dry the ribs and drop into a lightly oiled Hot skillet.. You will want to sear the meat to seal in all the juices. Brown nicely all sides and season with salt & pepper and garlic cloves as much as you like I used 6 small cloves. * I also sprinkled a few flakes of chili pepper on top.... See those bits you want those to brown with the meat.

Now remove the browned ribs from the pan and set aside . Next you will deglaze the pan...

Pour about 3/4- 1 cup of white wine or chicken stock into the same pan you browned the ribs & garlic in ... You can see which I prefer.. (Is that picture blurry? Honest...I didn't even have a taste).... right into browned bits and stir to loosen those goodies from the pan bottom..leaving on stove over med heat. Reduce heat low and Stir in 2 Tablespoons brown sugar, 1 Tablespoon dijon mustard, and about 2 Tablespoon ketchup, 2 Tablespoons rice vinegar, 2 Tablespoons soy sauce, and 1 Tablespoon worstershire sauce..stir all together and pour over the browned ribs.. taste for flavor balance ... more Salt? Pepper?

I lay sliced canned pineapple and the juice over browned meat then grate fresh ginger over the ribs and cover for 30 minutes to marinade. Then flip them over let them sit another 30 minutes covered.

Then transfer back into the original pan you browned them in and bake in a preheated 350 oven covered for about 1 1/2 -2 hours. They will glaze nicely and turn a beautiful color of brown.. falling of those bones.. I think you will like the tangy yet sweet flavors ...You can serve these with steamed rice and a green salad and of course a chilled glass of that white wine...

Bon Appetite!

From My Kitchen Table to Yours

2010-08-31T07:30:00.000-07:00

I read so many cookbooks and magazines articles about Food and cooking, and have learned so much about cooking, I thought I would pass on some tips & tricks that You may find helpful or just interesting, whether you are an accomplished cook or new to the kitchen.

Each Tuesday I will post a Cooking Tip "From my Kitchen Table to Yours"..... I am not a Trained Professional Chef by any means I just love to cook and have learned a lot by trial & error..... Let me know if there is something you would like to know about and I will try to help you out by posting it in a future class...   Put on your favorite apron, Pull up a chair, pour yourself a cuppa.. and relax, Enjoy the class....

Let's start with "Choosing Saute' Success "
*Cooking Light Magazine
Pick your pan: Be sure to choose a good quality, heavy skillet( known as a saute' pan)
Thin pans do not conduct heat as evenly, Creating hot spots where food burns. For the best Browning use a regular stainless steel or cast Iron pan. You just can't get non-stick pans as hot and they don't brown food as well.
1. Heat it up
    Place the dry pan over medium high heat until its thoroughly heated.
2. Add the Heat
    Swirl just enough oil, fat in the preheated pan to coat the surface. This assures the food will take on a nice golden color and helps prevent it from sticking. Oils like olive or canola have a high smoke point and are ideal for this application, but you can also use a mixture of oil and butter to add more flavor.
3. Saute Away
    Add the ingredients to the pan, be sure you don't over crowd it. It is good to have a couple different size pans on hand, as over crowding traps steam in the pan, making it difficult to acheive the desired browned food. A smaller 8-10 in pan works well for saute'ing vegetable side dishes, while a larger 12 in pan is ideal for meats and other entrees.
You can work in batches if needed. Foods brown & cook quickly but don't stir them often, You want all surfaces of the food to remain in contact with the pan until they brown nicely.
Now you Give it a try!

Dilly BeanTime

2010-08-30T15:42:00.000-07:00

It is turning cooler here in Klamath Falls, bringing me back to the kitchen for opportunity to "put up" my harvest. I will be posting more frequently again with tips and recipes I am cooking. Today out came the canner, ( I dusted it off from sitting onthe top shelf) and filled it with the first of many foods to come.
Dilly Beans are fun to do and quite simple.l ( I really like that part of the chore.) I am using my sister Judy's recipe as it has never faild us.. Two of my sisters cook and we exchange many recipes.

Back to the recipe & photos:

Always use fresh ingredients.

I doubled this recipe and used wide mouth pint jars. They will now be placed on the pantry shelf to age about a month before, I will taste test them. (but it may be closer to Thanksgiving)

They work well in a Bloody Mary too...

Don't you think they look yummy?I hope I can wait to taste them.

PICKLED DILLY BEANS

2 LBS. FRESH GREEN SNAP BEANS
4 SMALL GARLIC CLOVES
4 HEADS DILL OR 4 TSP DRY DILL SEEDS
1/2 TSP. RED PEPPER FLAKES
2 1/2 C. WHITE VINEGAR
2 1/2 C. WATER
2 TBSP KOSHER SALT

WASH BEANS AND BREAK OFF STEM ENDS. PEEL GARLIC. IN 4 STERILIZED PINT JARS, PUT 1 CLOVE GARLIC, 1 HEAD OR 1 TSP DILL SEED AND A PINCH OF RED PEPPER FLAKES. FIT BEANS IN JAR, ALLOWING 1/2 INCH HEAD ROOM AT TOP OF EACH JAR. TRIM BEANS IF NECESSARY.

BRING VINEGAR, WATER AND SALT TO A BOIL. POUR OVER BEANS, FILLING TO WITHIN 1/4 INCH OF RIM. FASTEN JAR TOPS ACCORDING TO MANUFACTURER'S DIRECTIONS AND PLACE IN A BOILING WATER BATH, COVERING LIDS WITH 2 INCHES OF WATER. PROCESS AT A HARD BOIL FOR 5 MINUTES. REMOVE AND COOL
BEFORE STORING THEM.

Bon Appetite!

A new recipe for Spaghetti Squash

2010-07-14T18:39:00.000-07:00

Okay after a month I am back in the kitchen cooking up some low carb dinners. Clay & I are still on our diet plan and I am happy to report our diligent eating habits have paid off. I have lost 15 lbs and he has lost 20 ( why do men lose more quickly than women? A great question but never mind) Here is the tasty treat I served tonight. We both loved the tangy flavors and will have this one agian. I hope you will try it too. Please let me know what you think of it.

Italian-Style Spaghetti Squash

2 pounds spaghetti squash, halved lengthwise and seeded

2 Tablespoons olive oil

1 medium onion, thinly sliced

1 zucchini * 8 ounces* cut into diced pieces

1 med can Italian diced stewed tomatoes

4-5 crimini mushrooms sliced

¼ teas. Salt

¼ teas coarse ground pepper

½ cup grated parmesan cheese

1 small lemon sliced

Place the squash cut side down in a glass baking dish and microwave 8-10 minutes until tender. Cool slightly

Meanwhile in a large skillet, heat 1 T olive oil. Add the onions and cook over medium heat for 3-4 minutes until the onions are translucent. Add the diced zucchini and cook another 4-5 minutes until zucchini begins to brown. Add the tomatoes mushrooms & salt & pepper. Reduce heat and simmer gently for 10 minutes.

Using a fork , scrape the squash into a bowl. It will really look like spaghetti pasta....Toss with the remaining 1 Tablespoon olive oil . Mound the squash in the center of a bowl and spoon the vegetable mixture around the squash. Sprinkle with the a bit more olive oil if desired. and garnish with the parmesan cheese and add sliced lemon.

Bon Appetite!

Soup is Good

2010-06-06T14:41:00.000-07:00

Day 15 and we are doing fine.. Yesterday I roasted a turkey breast for dinner. Today I made soup.. No those are not noodles.. but bamboo shoots! They look like noodles though, don't ya agree? Since canned soups are off limits but homemade soups are allowed I chopped zuchinni, mushrooms,
sweet peppers, onion and celery with chunks of turkey. Poured some chicken stock into the turkey juices from roasting the turkey added a handful of parsley, a sprinkle of
redpepper flakes, black pepper but no salt, poured it all together and put the pot
on the stove to simmer. I would Like to serve it with a crusty bread roll but thats not been added yet to our menu of things we can eat. Instead it
will be whole grain cracker & string cheese, sliced tomato and 1/2 avacado. Now tell me this is Good!

We don't count calories!

2010-06-02T20:48:00.000-07:00

Just because the scale didn't go down doesn't mean you haven't lost inches.. and with the continued eating of these dressings on my salads I can say for proof 2 whole inches off the waistline is worth making your own. Not just the meals but the dressings & sauces too.
I am making a few salad dressings tomorrow and this one will be first on my list: I think it will taste wonderful drizzled on Sauteed Chicken and Vegetables don't you? Especially if you like to spice it up a bit! *( that recipe will be shared with pictures later). Now if you will join me, pick up that glass of water and wash away some more weight!

Thai Vinaigrette

2 T fresh lime juice

2 T rice wine vinegar

1 T low sodium soy sauce

1 minced garlic clove

2 T slivered fresh basil

2 teas. peeled and finely minced ginger

1 T hot chili oil

1/4 c olive oil

1/4 teas. red pepper flakes

2 T minced fresh Cilantro

In Blender or food processor, combine all ingredients and blend until smooth

or place ingredients in a jar with a tight fitting lid and shake vigorously until well blended ( works those biceps this way) Cover and refrigerate several hours before using. Store covered in refrigerator.

Go ahead try it!

Day # 12 and the only thing Stuffed is Cabbage

2010-05-31T17:48:00.000-07:00

Well, I have made it to day 12. This Cleansing diet is really pretty easy. I said before its fruits, vegetables and lean meat.

Which has been easy for me.. I love salads and a lot of my lunches are salads...

For dinner however...I must say.."Only the cabbage is stuffed.. What a good feeling.."

I made this recipe from cleansing menu last week. It was a bit bland. Tonight I will Spice it up a bit and I am sure it will be much better.

If you like cabbage rolls I am sure you will enjoy this recipe. I spiced mine up with a chili sauce and replaced the broccoli with shreaded cabbage.(for more cabbage flavor.

Doesn't it look good?

Stuffed Cabbage
4 large cabbage leaves
1/2 lb lean ground beef
2 cups mushroms, washed& sliced
1/2 cup broccoli florets
1 teasp. chopped parsley
1/2 tsp. dried oregano
salt & pepper to taste
1/2 tsp. dry onion flakes
1/2 cup tomatoe sauce.
Cook the cabbage leaves in boiling salted water until tender. Rince in cold water, drain& set side.
Heat nonstickskillet, add ground beef,mushrooms,broccoli,parsely oregano, salt& pepper.
Cover & cook on medium heat. stirring occassionally until vegetables are tender & beef is no longer pink.
Preheat oven to 350 remove about 1 in. from core end of cabbage leaf. Place 1/4 mixture in center of each leaf. Roll tightly tucking inth esides to enclose filling.
Place filled rolls seam side down in a baking dish. Combine the onion flakes & tomato sauce and pour over the stuffed cabbage. Bake 20 minutes.
Bon Appetite!

I love being in the kitchen

2010-05-23T18:34:00.000-07:00

I switched dinner last night because I forgot to take the pork out of the freezer ..DUH!
So tonight we eat Pork. I have not been hungry all day.. but had a nice breakfast of poached eggs, turkey bacon, oven tomato and orange slices, Lunch was a tuna salad, with lots of free veggies, celery, tomatoes, mushrooms, pear slices .

Dinner will be fun because I get to cook... ready lets do it....

Pork with Chili Sauce
1 green oinion
3 cloves of garlic
1/3 cup chopped sweet pepper
1/3 cup chopped fresh tomato
1 serrano or jalapeno pepper
1/2 cup fat free beef stock
1 Tablespoon lime juice
1 1/2 lbs pork loin trimmed and cut into cubes
1 Tablespoon paperika
Preheat broiler. Combine all ingredients except the pork & paperika
in a food processor and process until well blended
Transfet to sauce panand bring to a boil
lower heat and simmer 10 minutes
Meanwhile rub the pork with the paperika place on broilpan and broil for 6=8 minutes turning frequently to brown all sides. Transfer the pork to a serving plate and pour the hot sauce over it.

Along with this we will have steamed brocolli, salad wedge with cleansing mayonnaise, and a baked apple.. later...( it's inthe oven now)
Sounds pretty darn good right?

Day #3 Weight Management Plan

2010-05-22T16:26:00.000-07:00

I have had some readers inquire as to what this weight loss is & where I got it.. The answer is from Ventana Wellness Center .. Where our Dr's practice. It is a Body Anaylysis Medical Weight & fitness Management at Rogue Endrocrinology & Metabolic Clininc suggested by Clay's Dr. for him to do. The first two weeks is a Cleansing Plan. After the initial cleansing, more foods will be added to the menus and some of our old favorites with moderation...I decided to support his efforts ( I need it as much as he does and since I love to cook , it gives me opportunity to do so for both of us.) and day three I honestly feel really yukky... but I know this is part of the Cleansing process ridding myself of toxins.. and eventually we lose fat not muscle It will balance my blood sugar levels through out the day more Fat burning than Storing..I really don't need more Stored...I know we were not eating properly and were protein deficient which cause us to be over weight. Nervous, irritable, depressed and just sluggish with little or no energy. Our bodies were retaining water & thus on came the weight. Body Analysis encourages us to take stock in a new way of eating.. Drinking 8-10 glasses of water a day.

Eating a balanced diet promotes excellent health benefits. These include FAT loss, improved skin, hair, nails, reduced fatique healthy joints less water retention: stable mood and Improved hormoal balance.

Today even though the weather outside is unseasonably Cold with Snow of all things... we decided to take a drive to Crater Lake. Taking along our lunch and snack, rather thansit at home and feel lethargic and feeling the Cleansing work.. Tomorrow is Day 4 and according to the "plan" we should start feeling better .... a brighter outlook and look forward to feeling Great. I know this is all part of the plan and I can Do this..and it's Pepper steak for dinner... How can that be bad? Tomorrow just might be my turning point....

Day 2 and counting... & many potty trips!

2010-05-21T13:54:00.000-07:00

Well, I made it through the first day of The cleansing Plan. I was not hungry once yesterday. I even enjoyed the after dinner snack.. of 3/4 cup low fat cottage cheese & 1/2 a pear..I took on this commitment out of Need. Here is what I am learning..... and because I have trouble drinking enough water.. and this PLAN (I prefer to call it instead of DIET.). requires getting juice from one lemon daily. It also requires 2 Tablespoons of Olive oil or safflower oil as Essential. I am not to heat the oil but use it on salad dressing precipes only... There is a definite requirement for linoleic acid when the body is losing weight. The richest and best sourse is safflower or olive oil.
The cleansing plan is designed to balance fruits & proteins. The oil is necessary for the break down and metabolism of fat for energy. Eggs are proteins and I can have one yolk a day with 3 egg whites.. the limit is on the egg yolk only. The lemon for detox and for me makes the water go down better.. Sadly but also a good thing right now no wine or alcohol.. as that adds empty calories. The starchy carbs like bread..pasta & rice ( Oh How I love these) have been eliminated from my eating plan because they cause the body to burn glucose rather than stored body fat. The fruits & veggies ( are also carbs) on my plan have been carefully selectedbased on the level of sugar, starch and fiber content. After this initial two week cleansing I can incorporate them gradually into my eating plan.. * This is something to look forward to! For Breakfast this morning I had sirloin steak scrambled egg and orange and herbal tea with lemon.

Lunch today a Spinach Mushroom Salad and apple.

The dressing for the salad was very good and the sald was enough for two serving.

Spinach Mushroom Salad

3 cups spinach leaves washed & dried

1 cup thinly sliced muchrooms

3 Tablespoons lemon juice

1/2 teaspoon Dijon style mustard

1/2 clove garlic minced

2 teaspoons olive oil

1/2 teaspoon dried basil.

1 teaspoon sweetner Stivia ( I was told not to use Splenda, as my body would react to it as Sugar and thats a no -no right now.

I was surprised how good the salad was * many veggies are " free foods" another words I can have unlimited amount, so I tossed in a few asparagus spears blanched slightly.

I did have a headache this morning but it has finally passed.. Thinking maybe my body is "Shouting at me" But I can do this....Now I am in Control! Just no Goodies right now...

Thanks everyone for your support and encouragement... Until tomorrow... I gotta go drink some more Water....

Today is the beginning to eating right.

2010-05-20T14:51:00.000-07:00

Okay my foodie friends.. I have made a commitment to make some positive changes in my life where food is concerned and hopefully lose some WEIGHT... I love to cook, I lets face it I love food.. The first thing I will be doing is to keep a journal of what I am eating.. With the help of my Dr and my husband *He also has made this commitment* We start with a Cleansing plan for two weeks.. I have looked at the recipes for the next two weeks and even though I can alter the menu plan. I have decided to follow it to a T. The recipe for a very good mayonnaise is the first thing I have made. It will be used in place of a higher fat commercial mayonnaise to make favorite traditional foods like Chicken salad, cole slaw, crab salad, deviled eggs, egg salad, potato salad,shrimp salad stuffed tomatoes and tuna salad. All on this meal plan.

Cleaning Mayonnaise
1 egg (or egg substitute) I couldn't go there
1 teaspoon Dijon style mustard
2 Tablespoons apple cider vinegar
1/2 teaspon salt
1 cup safflower or olive oil..( I chose olive oil)
Place the egg, mustard,vinegar, salt in a blender. With the blender running, add the oil VERY slowly in a steady stream. Blend at high speed until the mixture is incorporated. Careful not to add quickly or it will "break".
You may season it with black or white pepper,onion or garlic powder,dried dill,or paperika.( my choice)'
The chopped leaves of green herbs add a fresh flavorful note. Like basil,lemon tyme,or a mixture of kitchen herbs.
Store in refrigerator.

I used this mayonnaise today in my lunch menu. Lunch menu:
Curried chicken salad with cucumber and an orange. Fruit with every meal and choice of oranges, pears or apples this first two weeks only.

Curried Chicken salad with cucumber
1 Tablespoon "cleansing mayonnaise"
1 teaspoon balsamic vinegar
1 Tablespoon minced onion
1Tablespoon chopped parsley
1/2 teaspoon curry powder
salt & pepper to taste
1 cup cubed cooked chicken
1/2 cup chopped celery
1 /2 cup peeled seeded & chopped cucumber

Stir together the mayonnaise,vinegar,onion,parsley,curry powder,salt & pepper in a bowl. Add the chicken,celery and cucumber.. toss well. the salad can be served at once or made a day ahead and kept covered in refrig.overnight.,
With a yummy salad like this I think I will not mind this meal plan and will see great results... Oh yeah I also must drink 8-10 glasses of water a day and the jucie of one lemon.. ( added to the water)... Yeah it means a lot of trips to the bathroom but hey, flushing the toxins out is the first start. Sorry I do not have any pictures of the salad. I forgot and ate before taking a shot.. next time..I encourage you to try the dish.. Keep following as I will add each day's Breakfast, Lunch or dinner... Bon appetite

Yum! Asparagus and Zuchinni Crudi

2010-05-17T16:58:00.000-07:00

Taken from one of my favorite chef's recipe book "Giada'Kitchen"

A really yummy summer salad. I know it's not summer yet but the asparagus is so good right now and "crudi" means raw and the freshness of raw vegetables is a welcomed accompaniment to the pasta dish I am preparing tonight with oven baked pork chops. I am trying to incorporate more fresh vegetables into my meals and this is one of my favorites. Look at those pretty curled zuchinni strips.. Sliced with a peeler.. to resemble thin pale noodles..I substituted a 3 year aged cheddar for the 1 oz Pecorino Romano Cheese called for.
Bon Appetite!

Asparagus and Zuchinni Crudi

4 -6servings
2 medium zuchinni trimmed
4-6 stems of asparagus
1/4 cup olive oil
2 T fresh lemon juice
dash of salt
fresh ground pepper
1 ounce Percorno Romano Cheese.

In small bowl combine olive oil, lemon juice,salt & pepper. Mix well. then drizzle over the vegetables. toss to coat. Use the veetable peeler to shave the cheese over the salad & serve immediately

Sugar & Spiced Bacon treat

2010-05-15T13:30:00.000-07:00

I am back to cooking... Today I had my Charming Chick chapter of Mary Janes Farmgirls over for a Spring Brunch & Meeting. I served these delicious, and simple bacon strips. * recipe from Sandra Lee Semi-Homemade May -june issue
Delicious and a real crowd pleaser. I Lined a baking sheet (with sides ) with foil. Placed a rack in on top of the foil. Preheat oven to 400 degrees. In a small bowl mixed 3 Tablespoons of brown sugar, 1 1/2 teaspoons of Black pepper and 1/4 cup (oven roasted to bring out the flavor) pecan bits chopped kinda fine.. place in shallow baking pan, pressed 12 slices thick bacon strips laid them on the rack on the baking sheet & placed them in the hot oven baked for 25 minutes.. Yummy! I served them with blueberry muffins and a recipe I posted an earlier time of German Cream of Wheat pudding. and Mimosas.. A great Spring brunch. I hope you will try the recipe..I know you will love it.

Sorry My Kitchen is closed today

2010-04-29T17:05:00.000-07:00

Sorry about the closure today.. I couldn't get to the recipe for the Fabulous Sante Fe Chicken Wrap.. but I did go to the store to get the ingredients that I needed.. Come back this weekend I am going to serve them to my company.. I think they will enjoy them too.. I have a Chick meeting tonight to make May dya flower vases for an Elder Care home residents and tomorrow night I will seeing a presentation at our local theater Ross Raglund, called Diva Nations with the Klamath falls Charming chicks too.. then Saturday I get ready for the company that is coming.. So tonight it may just leftovers, and maybe even take away for the next couple nights.

More cookies.... What Can I say?

2010-04-27T14:23:00.000-07:00

I made Chocolate Cookies last week and they disappeared so quickly, even though I packaged 1/2 of them up & put them in the freezer.. Dear Husband found them & WE ate almost every one. I need to take some with me to the Beach next week.. So Since the weather is SNOW I decided to make some more today, including his favorite "Oatmeal Raisin"

(But instead of making just those I made another batch of My favorite the chocolate chip.. )Sneaky huh? I must find a better hiding place for these.)

Oatmeal raisin sounded kinda boring to me so I added in place of the raisins dried cherries & dried cranberries with a few roasted macadamia nuts tossed in... Yummy!

You may need to find your own hiding place....they will disappear sooner than you think....

* Recipe is the for the one under the Quaker oatmeal lid.. but here is my version.

OATMEAL MACADAMIA NUT W/DRIED CHERRIES & CRANBERRIES

* use recipe on lid of Quaker Oats & add dried fruit)

½ POUND BUTTER ( 2 STICKS ) SOFTENED

1 CUP BROWN SUGAR FIRMLY PACKED

½ CUP GRANULATED SUGAR

2 EGGS

1 TEASPOON VANILLA

1-½ CUPS ALL PURPOSE FLOUR

1 TEASPOON BAKING SODA

1 TEASPOON CINNAMON

½ TEASPOON SALT ( OPTIONAL)

3 CUPS OLD FASHIONED OATS ( UNCOOKED)

½ EACH DRIED CRANBERRIES & DRIED CHERRIES.

HEAT OVEN 350

BEAT TOGETHER BUTTER.SUGARS UNTIL CREAMY

ADD EGGS & VANILLA BEAT WELL

ADD FLOUR, SODA, CINNAMON, SALT MIX WELL

STIR IN OATS & DRIED FRUIT

DROP ONTO UNGREASED BAKING SHEET. BAKE UNTIL GOLDEN BRWN ABOUT 10 MINUTES.. LET COOL 1 MINUTES BEFORE REMOVING TO DRYING RACK.

BON APPETTIE

Inspired Cooking comfort food

2010-04-21T20:03:00.000-07:00

This morning I awoke to more than a dusting of snow.. Wind and just a wintery day again. To lift myself from the funky mood I have been in I decided to do something positive.. I rummaged through the freezer & my pantry to find some good ingredients to bring comfort to my poor deprived body... and mind. I love lentils and there they were on the shelf.

(I often cook by eyeballing ingredients except when I bake when I find it is more important to follow a formula recipe..)

Checking in the freezer I found a couple ham hocks & left over ham steak.. I had everything! Placed it all in my dutch oven and simmered everything except the lentils, (shallots, carrots, garlic, black pepper, celery seed with 3 cups of chicken stock & 1 cup of water.) for about 45 minutes and set it aside to get happy. About 35 minutes before dinner time, I tossed in the lentils *about 1 lb and cooked them gently until they were tender. add water as needed to keep from getting too thick. Threw in a 1/2 package of baby spinach and about 1 cup chopped cilantro.. .

They really cooked up nicely and yummy too.. but comfort lentils & ham was not enough for this gal..

I had so much extra time and got really inspired with the comfort I was feeling just being back in the kitchen after a few days AWOL.. I heard the Milk chocolate chips calling me from my chocolate stash.. and with in an hour or so I had these mouth watering goodies ready to sample.. So what do you think? A cold winter Blah day turned into a Spirit lifting afternoon. and now I have cookies for those down in the dumps winter days still forecasted.

Now where will I hide them from my husband? Maybe I should freeze a few.

Heavenly Milk Chocolate Chip Cookies

2 ¼ cups unsifted flour
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter softened
¾ cup brown sugar
¾ cup sugar
2 tsp pure vanilla
2 eggs ( room temp)
2 cups Milk Chocolate chips
1 cup chopped pecans

Preheat oven to 375 F. Stir flour with baking soda and salt: set aside. Beat butter with sugars at medium speed until creamy and lighted in color( about 4 minutes)
Add vanilla and eggs, one at a time mixing on low speed until incorporated.
Gradually blend the dry mixture into creamed mixture. Stir in chocolate chips, and nuts
( if desired) Drop by tablespoon onto ungreased cookie sheets. Bake for 10 minutes or until golden brown.
Should make at least 3 dozen cookies. More if tablespoon is used to scoop dough.
I scoop mine with a small level ice cream scoop .

~"Spice is Nice"~

2010-04-14T14:26:00.000-07:00

Today I thought I would share some spice Knowledge.
I will try to post a different spice daily in "Spice is Nice" You will find a new spice or herb listed in my posts.

Let's start with ALLSPICE

Allspice is dried spice berries slightly larger than peppercorns. TASTES:
of cinnamon, cloves, and nutmeg: hence the name.
AVAILABLE
in several forms:
Dried whole berries, ground and oil. Grind in a peppermill.
ORIGIN:
West Indies, Jamaica
BEST USE:
Excellent in cakes, cookies, pies, breads, steamed puddings,barbeque sauces,catsups, pickles, sausage, pate's, corned beef, soups, meats, vegetables, fruit pies and French toast.. Good whole for pickling and marinating and in stews, casseroles sausages,& curries.

It has been suggested Whenever possible buy whole spices in small quantities and grind them yourself with a spice grinder, pepper mill or mortar & pestle . Store them in a cool dark place. I hope you will try some new spices in your cooking adventures.
Bon Appetite!

Need a quick snack or party canape?

2010-03-30T09:04:00.000-07:00

One of my Charming Chick friends , Susan brought these to a recent get together. They were delicious and so easy to prepare. She told me the ingredients and off I went to the store to recreate them. To make them simply heavily spray a baking sheet with Pam or another spray oil like olive, or canola..place pasta wrappers or wonton squares I used the small square preformed ones found in the produce dept from Safeway. Spray the tops of the squares again and sprinkle shaved parmesan cheese over each square and place ina preheated 350 oven for about 8 minutes or until golden brown.. Remove and let cool... You could sprinkle sesame seeds or poppy seeds instead of parmesan . A crisp& tastey treat to accompany a nice glass of wine ....

What a great idea for the Grandkids & Kids

2010-03-26T14:24:00.000-07:00

Magic...Nested Egg Muffins..

I have not tried these but plan to closer to Easter... The eggs magically cook in the shells... WOW! Go Ahead try it too....

18 Servings Prep: 20 min. Bake: 20 min.

Ingredients
2 cups whole wheat flour
2 cups old-fashioned oats
1/2 cup sugar
2 tablespoons baking powder
1-1/2 teaspoons salt
2 eggs, lightly beaten
1-1/2 cups milk
1 cup raisins
3/4 cup vegetable oil
18 whole uncooked eggs, rinsed

Directions

In a large bowl, combine flour, oats, sugar, baking powder and salt; set aside. Combine eggs, milk raisins and oil; mix well. Stir into dry ingredients just until moistened. Fill 18 greased or paper-lined muffin cups half full. Place one whole egg (with shell) on top of each muffin. Bake at 400° for 18-20 minutes. Cut an egg open to test for desired doneness. Serve warm. Yield: 1-1/2 dozen.

Editor's Note: Uncooked eggs may be dyed with food coloring before being placed in the muffins.

Nutrition Facts: 1 serving (1 each) equals 299 calories, 16 g fat (3 g saturated fat), 239 mg cholesterol, 412 mg sodium, 29 g carbohydrate, 3 g fiber, 11 g protein.

Nestled Egg Muffins published in Cookin' Up Country Breakfasts Cookbook , p91

Homemade soup kinda day

2010-03-21T19:21:00.000-07:00

This morning a friend said she was making soup today and as I thought about soup , my mouth started watering and screaming for bean & ham soup. It was a bit overcast outside and spitting abit of rain, a real Homemade soup kinda day...So out came the ingredients and my good soup pot. But, since I had not soaked the beans overnight as I usually do, I washed them & quick soaked them by pouring 6 cups of hot water over them in the pot & boiled them for about 2 minues. Set aside for one hour and drained & rinsed them thoroughly and put them back in the pot with 6 cups of water, about 1 1/2 cups of cubed turkey ham, 2 tablespoon of bacon grease( yes, I said grease).I save it from breakfast frying in my refrigerator.. for more flavor.... then added a medium chopped yellow onion, two ribs of celery chopped, a few carrots chopped a few sprigs of parsley chopped fine, salt & pepper, garlic powder & thyme. (I never measured those just eyeballed & tasted as I tossed in required taste). I turned the heat to a medium/low temp and left them to get happy... After about 2 hours stirred the pot, did another taste test and added a bit more garlic powder and black pepper. Left again to finish cooking 1 1/2 hours. As the aromas floated in the kitchen I knew it was getting to be Souptime.

A beautiful simple and delicious and healthy meal coming to plating with a nice piece of sourdough bread. Yummy! I kid you not... This is a winner again, and there are leftovers for the freezer..if I don't eat more tomorrow for lunch.

Indegestion? Try Pineapple

2010-03-06T08:16:00.000-08:00

Information from "Prevention Health books" reveal that Pineapples are really good for you. Improves digestion and high in Vitamin C and Maganese to help with building strong healthy bones. Primarily affects postmenopausal women. Here's how to get to the "heart of gold" And a few tips We learned when we visited a pineapple plantation in Costa Rica...who are now the #1 growing country of pineapples, beating out Hawaii.

Buy it firm and plump. Avoid those that are bruised or have soft spots. Surprising shell color is not always a reliable indicator of ripeness. The stem end should have a sweet aromatic fragrance and not smell fermented. The leaves should be crisp and deep green, without yellowed or brown tips. Don't bother tugging on a leaf from the crown Contrary to popular wisdom, a leaf that comes off easily does not indicate ripeness.

When you get it home refrigerate it at 40 degrees or cut off the top and bottom ends. You can use one of these great corer tools or place it on its side in a shallow dish to catch the jucies as you slice it. This tool slices it as you twist it down through the center and the core will be easily pulled from the cylinder whenyou get to the end. Or you can use a sharp knife to cut it into 1/2 inch slices and trim away the rind. Enjoy a slice or two as a garnish along with your favorite meal, or make that pineapple upside down cake.... ( you can purchase the corer tool in any kitchen, houseware or produce department of a upscale grocery store.) I think of it as a bit of sunshine on my plate!

Back in my own kitchen

2010-03-03T19:31:00.000-08:00

Can you imagine how life would be? " Give me the Luxuries of Life, and I will willingly do withou the necessities" -Frank Lloyd Wright

I guess we can all define Luxuries to our own taste and making those things pleasurable. I personally think that there is no better way to relax decompress and regroup than by taking pleasure in the simple things.... like comfort cooking.
I do miss my own kitchen when I am out of town visiting family, although I often insist on taking control of their kitchen.

My husband can cook and does a great job when I am away and can create a few great dishes on his own. He is the "master griller"...and the BBQ grill is ready all year long.

This Grilled Citrus Chicken recipe was very good. It is low fat and only 173 calories per serving. We are really trying to watch our consumption of healthy food and this I found delicious. Wine? I would pair this dish with a pinot grissio or a good chardenay. Guaranteed to get a WOW!

Grilled Citrus Chicken

6 boneless chicken breasts (1 ½ lbs) or whole thighs
½ cup packed brown sugar
¼ cup cider vinegar
3 Tablespoons lemon juice
3 Tablespoons lime juice
3Tablespoons Dijon mustard
¾ teaspoon garlic powder
¼ teaspoon black pepper

Place the chicken in a shallow glass dish. Combine all ingredients and pour over the chicken. Cover and refrigerate 4 hours or over night. Drain. Discard the marinade. Grill chicken over medium-hot coals, turning once until juices run clear, about 15-18 minutes. Yield 6 servings Bon Appetite!

A Simple Chocolate Valentine Dessert

2010-02-12T11:08:00.000-08:00

I know it looks Pretty and Fancy but Simple becaue I was really, Really
busy this morning getting ready for my Mary Jane Farm girls to come for our monthly Meeting and well of course I had to come up with a choclate treat didn't I?
So simple and so easy and no sugar except in the redhots! Took me less than 15 minutes.
Shhh, Don't tell anyone... but all I did was take out my Champagne glasses, mixed up 2 boxes of Instant Sugarfee Jello Chocolate Pudding in 4 cups of cold lowfat milk. I dropped a few spoonsful in each glass, Squeezed a bit Real Heavy whipped cream ( yes from my whip cream maker) and more pudding & topped more whip and sprinkled red cinnamon candy on top..popped them in the refrig, and there you have it..now I can make the coffee & tea and wait for the "charming chicks" to arrive...oh yeah, I better make sure I have batteries in my camera...
Bon Appetite

To Whip or Dazzle?

2010-02-11T10:09:00.000-08:00

Wow! That is what I think your guests or family would say if you pulled out the iSi Whipped cream maker and topped off their gourmet coffee with a bit of creamy heaven! Don't think for a minute that it would be limited to just coffee though. Think Jell-O desserts, pies, smoothie drinks, ice cream...the list goes on and on! Well, thats what I was thinking when I put it on my Christmas list.. and you know what? I now have two! What a surprise! My daughter Nancy & her husband gave me this one pictured and while in Denver visiting my son I mentioned wanting one and my daughter in law said they had purchased one at a garage sale and had never used it and I could have it... So of course I said "I"ll take it thank you very much," Not knowing I was getting a new one for Christmas. Now tell me would you rather whip cream with a beater in bowl as shown in the picture (you never know if the cream will actually whip or you may overwhip it & have butter)...Or get this handy guarantee to whip gadget? They are a bit expensive and you must use iSi canisters which are under $8 for 10. You can shop around & get a new one sometimes on line for under $40.

Really, There is no comparison, iSi whipped cream makes the real deal, and you know as well as I do that you can taste and feel the difference of real whipped cream. Rich and creamy, smooth and heavy, yet it just melts in your mouth. If you bake, like wintery gourmet coffees, or summertime smoothies, don't even think about it, the iSi whipped cream maker is a must-have!
Simple to use, pour in the cream * flavored or not, attach the iSi canister and push the handle, simple to clean, simply irresistible! Keep the cream maker in your refrigerator ready to use. (go ahead put it on your wish list, you won't be sorry.) and remember You are worth it!
Bon Appetite!

Another Gadget I had to have.

2010-02-10T13:00:00.000-08:00

I Love Crème brûlée, I have always wanted a torch to make it look like the pictures I see in cookbooks & on TV cooking shows.
Today I bought the torch, Thanks to my sister Judy, who gave me a gift certificate for Christmas, at my favorite cooking store. A great kitchen gadget to add to my collection of Needs...
I had to take a picture of my amazing kitchen tool. Doesn't it look great?

Now, If you didn't already know a Crème brûlée is a French dessert that literally means “scorched cream.” The chilled custard dessert has a sugar topping that is caramelized using a culinary torch, which is a mini blowtorch. If you do not have a blowtorch handy to torch crème brûlée, you can place the crème brûlée under a broiler. However, the sugar topping may not caramelize as evenly, and the custard is more likely to heat up. I am excited to try it out. It looks pretty simple to use yet I am always a bit nervous to try new gadgets. but you know that will not stop me, so I searched my recipes and found this one of Tyler Florence's (so how can I go wrong?)
Don't they look Yummy? It takes a lot of eggs... and luck will have it, I have plenty.

Creme Brulle Recipe

•9 egg yolks
•3/4 cup superfine white sugar plus 6 tablespoons
•1 quart heavy cream
•1 vanilla bean

Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.

Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.

Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.
Bon Appetite!

Valentine Cookies for my Sweeties

2010-02-09T11:57:00.000-08:00

Yesterday I made cookies, Today, They are all carefully packaged, sealed and on their way to be delivered to my Valentine Grandsons. In acouple days they will be eaten, I pray they will not be broken to tiny pieces when the arrive. but, I am sure the boys will not mind a few crumbly ones. They are at the ages of 7 & 9 and they love to get mail.
Sugar cookies are always a favorite and with messy Red icing how could I go wrong?

Fresh Salsa Ready to Can

2010-02-07T14:09:00.000-08:00

This is the beginning of another blogging adventure. I will be posting what's cooking in my kitchen here.

For the record keeping...Today my "girls" laid 5 eggs.

Right now I have made some more salsa and it is ready to pour into the jars and process. I have adjusted the recipe so its not too spicy hot and delicious with cornchips, or served with eggs.
The recipe gives me 10 pints.

SALSA RECIPE:
6 cups chopped tomatoes
3 cups chopped onion
2 cloves of garlic minced
1/4 cup chopped fresh cilantro
1/4 cup celery chopped
1 T salt ( optional)
1 1/2 cups apple cider vinegar
1 T whole oregano
2 cups diced assorted mild peppers, green red, yellow orange banana (whatever you have)
1/tsp black pepper
1-4 jalapeno peppers chopped (I used 2) for medium heat
3 (6 oz) cans tomatoe paste
1 T ground cumin.
1 (15 oz) can black beans drained & rinced
1 (20 oz) can pineapple tidbits
1 cup fresh, canned or frozen*thawed* whole kernal corn

Mix all together in cooking pot. Bring to heat throughly no need to cook it, only hot enough to to ready for water bath processing to kill any bacteria and enzymes.

Fill steralized jars to within 1/4 in of the top. seat the lids, and hand tighten the rings.
Boil the jars in the canner with enough water to cover the jars with at least 1 inch of water.
Keep the water boiling for 15 minutes for 8 oz pint jars & 20 minutes for quarts.
Lift the jars out carefully cool without touching or bumping them in a draft free place. I leave mine over night.

Once the jars are cool check if they are sealed verfying that the lids have been sucked down . ( just press in the center gently with your finger.
If it pops up & down (often making a popping sound) it is NOTsealed. If you put the jar in the refrigerator you can still use right away.

Bon Appetite!!