I am so excited for tonight...we are having our "Julia Childs night".
My sister-in-laws and mother-in-law is coming over for a "girls night". We are starting with dinner...I am preparing Julia's Boeuf Bourguignon - which is a beef stew cooked in red wine and then we are watching "Julie & Julia". For dessert - I am planning a French Apple Tart - it's not Julia's but it is French...so I think it will be ok.
Bill has graciously agreed to move to his man cave after dinner..lol.
It's going to be a lot of fun. I'll update soon with how the stew turned out.
Saturday, January 30, 2010
Thursday, January 28, 2010
Cabin Fever
I cannot believe we are looking at the end of January already! But to be honest...I am experience some serious cabin fever....with the little break in the weather we had last week, and all the seed catalogs beginning to arrive in the mail has me hungering for spring. I've been looking at the pictures I took last summer of my flowers and vegetable garden and they have put hope in my heart that warmer weather will return soon. I've begun to plan for my gardens. I am looking forward to making some changes in the front and enlarging my vegetable garden...adding 2 more raise beds.
Thought I would share with you some of my pictures...hope they bring a little sunshine you too.
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Thought I would share with you some of my pictures...hope they bring a little sunshine you too.
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Wednesday, January 20, 2010
Rib sticking Main Dish
Random recipe number 4. Here is a recipe for a cold winter night - serve with a nice salad and you have a full meal.
Meat & Tater Pie
Serves 4 to 6
2 refrigerated pie crusts
1 pound ground beef
1/2 cup milk
1/2 envelope (1/4 cup) dry onion soup mix
1/8 teaspoon ground allspice
salt & pepper to taste
1- 12oz. package loose packed frozen hash browns potatoes - thawed
Line 9 inch pie plate with one of the pie crusts.
Combine meat, milk, soup mix, seasoning. Mix gently. Lightly pat meat mixture into pie crust lined pie plate. Top with potatoes. Top with second pie crust, seal and flute edges. Slice small steam vents in top of pie.
Bake in 350 degree oven for 1 hour or until browned.
Serve with warmed catsup.
Enjoy!
Meat & Tater Pie
Serves 4 to 6
2 refrigerated pie crusts
1 pound ground beef
1/2 cup milk
1/2 envelope (1/4 cup) dry onion soup mix
1/8 teaspoon ground allspice
salt & pepper to taste
1- 12oz. package loose packed frozen hash browns potatoes - thawed
Line 9 inch pie plate with one of the pie crusts.
Combine meat, milk, soup mix, seasoning. Mix gently. Lightly pat meat mixture into pie crust lined pie plate. Top with potatoes. Top with second pie crust, seal and flute edges. Slice small steam vents in top of pie.
Bake in 350 degree oven for 1 hour or until browned.
Serve with warmed catsup.
Enjoy!
Monday, January 18, 2010
An Easy Bean Salad
Random recipe number 3 comes from my childhood.
Recipes from childhood can help bring back fun summer times. I remember my mom making this recipe for every summer gathering from birthday parties to camping potlucks. You can tell it was one of her favorites by how warn the recipe card is. The salad pairs well with everything from hamburgers to steak. Easy to make and take along to the party. It must be made a head of time for it's one of those recipes that the longer it sits, the better it is.
Bean Salad
Dressing:
1/2 teaspoon salt
1/2 cup oil
1 Tablespoon water
1 1/2 cup sugar
1 cup vinegar
Mix together until the sugar is dissolved.
Salad Ingredients:
1 can french cut green beans, drained
1 can small peas, drained
2 cups celery
1 medium onion
1 medium green pepper
Mix salad with dressing, let set at least 24 hours and drain 1/2 hour before serving.
Enjoy!
Recipes from childhood can help bring back fun summer times. I remember my mom making this recipe for every summer gathering from birthday parties to camping potlucks. You can tell it was one of her favorites by how warn the recipe card is. The salad pairs well with everything from hamburgers to steak. Easy to make and take along to the party. It must be made a head of time for it's one of those recipes that the longer it sits, the better it is.
Bean Salad
Dressing:
1/2 teaspoon salt
1/2 cup oil
1 Tablespoon water
1 1/2 cup sugar
1 cup vinegar
Mix together until the sugar is dissolved.
Salad Ingredients:
1 can french cut green beans, drained
1 can small peas, drained
2 cups celery
1 medium onion
1 medium green pepper
Mix salad with dressing, let set at least 24 hours and drain 1/2 hour before serving.
Enjoy!
Sunday, January 17, 2010
Chicken sure to Please
Here is my random Recipe number 2 - a kicked up chicken recipe - sure to be a family favorite.
This recipe was written when you did not have cut up chicken available in the grocery store - now you can buy your favorite parts - all will work well with this recipe.
Glorified Chicken
2 1/2 to 3 pound of bone in chicken pieces
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon butter - melted
1 can cream of broccoli soup
Arrange chicken skin side up in a baking dish. Sprinkle chicken with paprika, salt and pepper. Drizzle with butter. Bake at 375 degrees for 40 minutes.
Spoon soup over chicken, bake 20 minutes more or until meat thermometer reaches over 160 degrees and chicken if fork tender. Stir sauce before serving.
Makes 4 servings.
This dish would be great served with rice.
Enjoy!
This recipe was written when you did not have cut up chicken available in the grocery store - now you can buy your favorite parts - all will work well with this recipe.
Glorified Chicken
2 1/2 to 3 pound of bone in chicken pieces
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon butter - melted
1 can cream of broccoli soup
Arrange chicken skin side up in a baking dish. Sprinkle chicken with paprika, salt and pepper. Drizzle with butter. Bake at 375 degrees for 40 minutes.
Spoon soup over chicken, bake 20 minutes more or until meat thermometer reaches over 160 degrees and chicken if fork tender. Stir sauce before serving.
Makes 4 servings.
This dish would be great served with rice.
Enjoy!
Saturday, January 16, 2010
Random Recipe Week
Welcome to "Random Recipe Week". I thought it would be fun to stir things up (stir things up...get it....ha ha...) Ok, I've had my moment...
I've pulled random recipes out of my mom's card file to share. I think I've found some wonderful choices.
So....let's get the party started....
Oatmeal Scotchies
1 cup butter - soften
1 1/2 cups brown sugar
2 eggs
1 tablespoon water
1 teaspoon vanilla
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup quick oats
1 - 12oz pkg. butterscotch chips
Beat together butter and sugar. Add on egg at a time, vanilla and water.
In a separate bowl combine flour, baking powder, baking soda, and salt.
Add the dry ingredients to butter/sugar/egg mixture in three additions - mixing well between additions.
Stir in oats and butterscotch chips.
Drop cookie dough onto ungreased cookie sheet. Bake at 350 degrees for 10 -12 minutes.
Enjoy!!
I've pulled random recipes out of my mom's card file to share. I think I've found some wonderful choices.
So....let's get the party started....
Oatmeal Scotchies
1 cup butter - soften
1 1/2 cups brown sugar
2 eggs
1 tablespoon water
1 teaspoon vanilla
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup quick oats
1 - 12oz pkg. butterscotch chips
Beat together butter and sugar. Add on egg at a time, vanilla and water.
In a separate bowl combine flour, baking powder, baking soda, and salt.
Add the dry ingredients to butter/sugar/egg mixture in three additions - mixing well between additions.
Stir in oats and butterscotch chips.
Drop cookie dough onto ungreased cookie sheet. Bake at 350 degrees for 10 -12 minutes.
Enjoy!!
Wednesday, January 13, 2010
Adding Spice to Life
I absolutely love cooking with a variety of spices. They can add such depth to a recipe and bring out wonderful flavors from your meats.
This past fall I spied a new spice shop close to our home (on Alpine Ave - in the strip mall behind Taco Bell) and took some time in December to check it out. I was blown away. The variety and the prices were wonderful. The store is Penzeys Spices. They have jars of all of the spices available for you to smell. There are several stores located across the United States, but you can also order online.
The newest spice I bought last weekend (actually received it for free since I signed up on their mailing list and received a coupon - yes Jan and Jean - I used a coupon...lol) is Cajun Seasoning. At first when you hear the work "Cajun" you think of HOT...but it really is filled with savory flavor. It is a blend of sweet paprika, salt, celery, sugar, garlic, black pepper, onion, oregano, cayenne red pepper, caraway, dill, turmeric, cumin, basil, bay leaf, mace, cardamom, marjoram, rosemary and thyme. I added 2 teaspoons to my Chili that I made this week - and we could not believe how much better it tasted.
So, don't be afraid...embrace the spice!
Happy Cooking!
This past fall I spied a new spice shop close to our home (on Alpine Ave - in the strip mall behind Taco Bell) and took some time in December to check it out. I was blown away. The variety and the prices were wonderful. The store is Penzeys Spices. They have jars of all of the spices available for you to smell. There are several stores located across the United States, but you can also order online.
The newest spice I bought last weekend (actually received it for free since I signed up on their mailing list and received a coupon - yes Jan and Jean - I used a coupon...lol) is Cajun Seasoning. At first when you hear the work "Cajun" you think of HOT...but it really is filled with savory flavor. It is a blend of sweet paprika, salt, celery, sugar, garlic, black pepper, onion, oregano, cayenne red pepper, caraway, dill, turmeric, cumin, basil, bay leaf, mace, cardamom, marjoram, rosemary and thyme. I added 2 teaspoons to my Chili that I made this week - and we could not believe how much better it tasted.
So, don't be afraid...embrace the spice!
Happy Cooking!
Sunday, January 10, 2010
Chili - Theresa Style
One of my "go to" winter dishes is Chili - I just love it. My Chili is definitely not traditional - but is very yummy and tummy warming.
I've developed this recipe over the years of trying different flavors and textures. I've made it both with beef and a more figure flattering turkey. My chili is little thicker - more the consistency of a stew rather than a soup and have just enough spice that it warms the back of your mouth as you swallow. Lately I've been making it in the crock-pot which produce just a little thinner chili than when I make it on the stove-top, but it is all good.
It is such a wonderful feeling coming home after work (and yes, THANK GOD...I am working again) and opening the door to a home filled with warm smells of dinner.
Chili - a la Theresa
Ingredients:
1 lb ground beef or ground turkey
1 large can (or as in my case - quart jar of home canned) tomatoes
1 can (or as in my case - again pint jar of home canned) stewed tomatoes - if I am buying stewed tomatoes - I look for with Mexican Spiced or some may say ready for chili - if you can not find them - don't worry - purchase the regular steweed tomatoes and just kick up the amount of chili powder you add.
1 large can of hot chili beans - undrained
1 onion - chopped
1 green pepper - chopped
1/4 - 1/2 cup water
1 teaspoon garlic salt
chili poweder to taste
salt and pepper to taste
Direction:
Cook beef/turkey with onion and green pepper until the meat is cooked through and the onions and peppers are tender (note - if you are cooking with turkey - add 1-2 tablespoons of olive oil to the pan to cook the meat in).
Transfer the meat mixture, tomatoes, stewed tomatoes, and beans to your crock pot. Break-up tomatoes as you stir the mixture together. Add seasonings and water. Cook on low for 6-8 hours.
We like to top our bowls of chili with cheese (either shredded Colby or taco cheese) and enjoy it with nacho chips.
Enjoy!
I've developed this recipe over the years of trying different flavors and textures. I've made it both with beef and a more figure flattering turkey. My chili is little thicker - more the consistency of a stew rather than a soup and have just enough spice that it warms the back of your mouth as you swallow. Lately I've been making it in the crock-pot which produce just a little thinner chili than when I make it on the stove-top, but it is all good.
It is such a wonderful feeling coming home after work (and yes, THANK GOD...I am working again) and opening the door to a home filled with warm smells of dinner.
Chili - a la Theresa
Ingredients:
1 lb ground beef or ground turkey
1 large can (or as in my case - quart jar of home canned) tomatoes
1 can (or as in my case - again pint jar of home canned) stewed tomatoes - if I am buying stewed tomatoes - I look for with Mexican Spiced or some may say ready for chili - if you can not find them - don't worry - purchase the regular steweed tomatoes and just kick up the amount of chili powder you add.
1 large can of hot chili beans - undrained
1 onion - chopped
1 green pepper - chopped
1/4 - 1/2 cup water
1 teaspoon garlic salt
chili poweder to taste
salt and pepper to taste
Direction:
Cook beef/turkey with onion and green pepper until the meat is cooked through and the onions and peppers are tender (note - if you are cooking with turkey - add 1-2 tablespoons of olive oil to the pan to cook the meat in).
Transfer the meat mixture, tomatoes, stewed tomatoes, and beans to your crock pot. Break-up tomatoes as you stir the mixture together. Add seasonings and water. Cook on low for 6-8 hours.
We like to top our bowls of chili with cheese (either shredded Colby or taco cheese) and enjoy it with nacho chips.
Enjoy!
Tuesday, January 5, 2010
The "Eyes" Have It
Mary Kay Eye Workshop
Experience our New Eye Products and Learn how to use an eye look especially designed to enhance your eye shape and eye color.
Date: Saturday January 16th
Time: 11 AM - Noon
Cost: $35 (includes tax) - that's a $10 savings!
You will receive your Eye Look Bundle, Eye Definer/Eye Crease Brush, Brow Tools and Brow Gel.
Bring a friend and receive a special gift.
Interested, but not able to make it? Let me know and we can make other arrangements.
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