tag:blogger.com,1999:blog-46427527246057483122024-03-19T15:35:35.554-05:00Back to the TableA mom of five busy children works her way back to having family dinners and sometimes just finding the table.Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-4642752724605748312.post-40808916696490808662009-08-26T12:03:00.004-05:002009-08-26T12:24:52.310-05:00The Cure<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXWjsKcCYq0Rpv8m44Oih2aApVWQprTv3zvucymg9K6HxIz6DVNyZgVcIrPBrFBDlIhUIoiXWpK6irn8jFkKCnLJvMqwUfFBfcIhJ3AGXUHHw-wVLx0nTyATJBJEVhxsa7SOoIy15s_c/s1600-h/August+09+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXWjsKcCYq0Rpv8m44Oih2aApVWQprTv3zvucymg9K6HxIz6DVNyZgVcIrPBrFBDlIhUIoiXWpK6irn8jFkKCnLJvMqwUfFBfcIhJ3AGXUHHw-wVLx0nTyATJBJEVhxsa7SOoIy15s_c/s320/August+09+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5374319707023379618" border="0" /></a><br />Homemade Hot Fudge Sauce<br /><br /><div style="text-align: left;">We are in a difficult time in our family. Some of us have flu-like symptoms and others feel great. Basically it means that some of us want to lie in bed and sleep or at best, watch television, while others are going and blowing like normal. Being The Mommy, I know that the possibility of my getting a lot of rest is not good, so I have to find a diversion and here it is...ice cream with hot fudge sauce and sliced strawberries. Not any old ice cream either. Nope, this is the good stuff... Blue Bell Homemade Vanilla with Strawberries is just incredible. I know it is not available in all parts of the country and well, I'm sorry for you. But we can finally get Blue Bell in Tennessee and sometimes that high-dollar stuff is just worth it. I can't imagine anything tasting better on a sore throat than this ice cream and what better to top it than homemade hot fudge sauce?! It's simple, low-cost and makes a great gift.<br /><br /><div style="text-align: center;">Homemade Hot Fudge Sauce<br />makes 1 quart<br /><br /><div style="text-align: left;">12 tablespoons real butter<br />12 tablespoons cocoa powder<br />2 cups sugar<br />1 can evaporated milk<br />1 tablespoon vanilla<br /><br />In a medium saucepan over medium-low heat, melt the butter. Whisk in the cocoa until smooth. Add sugar and evaporated milk and whisk until smooth. Stirring constantly, heat mixture to boiling. Remove from heat and stir in vanilla. Stir until smooth and pour into a quart jar. Allow to cool, place lid on jar and store in refrigerator up to 2 months. Reheat in small amounts as needed for topping ice cream, dipping fruit, drizzling over pound cake, licking off your finger, etc. <br /></div></div></div></div><br />Blessings,<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85700/neelhome/05459d98b624868051298b68f8f11734.png" border="0" /></a>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com1tag:blogger.com,1999:blog-4642752724605748312.post-69737282052186302452009-07-05T16:01:00.005-05:002009-07-05T16:23:28.151-05:00First Stop, Lambert's, Sikeston, MO<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_bIrydJWXiQM/SlEZwYmmCAI/AAAAAAAAAV0/7igjBcF8ceo/s1600-h/June17+040.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_bIrydJWXiQM/SlEZwYmmCAI/AAAAAAAAAV0/7igjBcF8ceo/s320/June17+040.jpg" alt="" id="BLOGGER_PHOTO_ID_5355089750948972546" border="0" /></a><br /><div style="text-align: center;">"<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Throwed</span>" Roll, Lambert's <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Sikeston</span>, Missouri<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bIrydJWXiQM/SlEVO8URjAI/AAAAAAAAAVk/oV7oWXkf2ow/s1600-h/June17+039.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_bIrydJWXiQM/SlEVO8URjAI/AAAAAAAAAVk/oV7oWXkf2ow/s320/June17+039.jpg" alt="" id="BLOGGER_PHOTO_ID_5355084778373745666" border="0" /></a><span style="font-size:85%;">All You Can Eat Fried Okra, Lambert's, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Sikeston</span>, Missouri<br /><br /></span><div style="text-align: left;">I'm a little late in blogging our trip. We left around noon on Tuesday, June 30. I had worked all night and took a little nap on the road while The Daddy drove. We arrived at <a href="http://www.throwedrolls.com/default.asp">Lambert's in <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Sikeston</span> </a>around 4:30pm. It was perfect timing! A large tour bus pulled in the lot as we were going in the door. We got a table quickly and were greeted with fresh, hot okra spooned onto our napkins. We made our choices from the menu and began watching and listening for the "Hot Rolls" guy. The rolls were HOT and delicious. The kids enjoyed catching them as they were literally thrown from across the large dining room. Other 'pass-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">arounds</span>' came by but we were pretty much about the okra and rolls. There was honey on the table and a young lady came by with sorghum molasses for the rolls as well. I got pot roast with mashed potatoes and collard greens. I did get a small amount of black-eyed peas from the pass-<span class="blsp-spelling-error" id="SPELLING_ERROR_5">arounds</span>, but I didn't try the macaroni with tomatoes or the fried potatoes. The okra was delicious and I seriously cannot believe The Daddy ate as much as he did! I cleaned my plate and had another roll with honey for dessert. It was a good value of food for the money. The younger kids all had chicken and dumplings with two sides (mostly applesauce and corn) and their drink came with the price of their meal. The Daddy and Master-P had <span class="blsp-spelling-error" id="SPELLING_ERROR_6">cheeseburgers</span>, big surprise, but they were large, freshly made burgers and they were both full, a major <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">accomplishment</span>. Homey-G had the vegetable plate and ate more than his fair share of black-eyed peas and okra as well. Homey is not eating meat at this time. Dessert was offered but we were stuffed. Lambert's was a great place to stop, but since we live in the land of Meat and Three cafes, I wouldn't make a special trip.<br /></div></div><br />Blessings,<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85700/neelhome/05459d98b624868051298b68f8f11734.png" border="0" /></a>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com0tag:blogger.com,1999:blog-4642752724605748312.post-69457933093673437772009-06-17T21:20:00.004-05:002009-06-17T21:45:28.390-05:00Let Them Eat Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_bIrydJWXiQM/SjmlPDYEhBI/AAAAAAAAAVc/e05af0rAHJg/s1600-h/June17+034.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_bIrydJWXiQM/SjmlPDYEhBI/AAAAAAAAAVc/e05af0rAHJg/s320/June17+034.jpg" alt="" id="BLOGGER_PHOTO_ID_5348487710502061074" border="0" /></a>Three Sugar Poundcake<br /><br /><div style="text-align: left;">Sorry to not have any entries for so very long. If you check in now and then or just come here when I mention it on FB or LDD, then you know I've been lax. It is obvious from the date on my last post that I've not been cooking anything exciting or not taking a picture of it for quite some time. It was laundry. I just couldn't get caught up. Now it's all better.<br /><br />My mom was visiting a couple of weeks ago while I was sick. Bless her heart, I think feeding these bottomless pits I call my children just might have done her in. The first day I came home from the hospital, she had baked a poundcake. Honestly, I think I had forgotten how delicious they are and how easy they are to put together...no offense, Mom. I know you worked hard those two weeks! Anyway, as I began feeling better, I was poking around in my pantry and noticed I had a lot of brown sugar and some bits of dark brown sugar, too. I'm sure I bought it for a recipe and it had been sitting in there for awhile. So, like most folks I know, I googled recipes with brown sugar and promptly found a few that looked good but not exactly what I wanted. I combined/refined a few and this is what I got. It was really good and I jokingly called it Magic Poundcake because it disappeared quickly. I hope you enjoy it.<br /><br /><div style="text-align: center;">Three Sugar Pound Cake<br /></div>This makes a dense cake with a delicious slightly sticky crust. Perfect for topping with berries!<br /></div><span class="artCont"><span style="font-size:100%;"><br />1 cup dark brown sugar**<br />1 cup light brown sugar<br />1 cup white sugar<br />3 sticks butter, at room temperature<br />5 eggs, at room temperature<br />1 tbsp. vanilla extract, really<br />1 cup buttermilk or soured milk<br />3 cups all-purpose flour<br />1/2 tsp. baking powder<br />1/2 tsp. salt<br /><br /></span></span><div style="text-align: left;"><span class="artCont"><span style="font-size:100%;">Preheat oven to 325 degrees. Move rack to middle of oven. Grease and flour a 10-cup bundt or tube pan.</span></span><br /><span class="artCont"><span style="font-size:100%;">Mix 3 types of sugar and butter with a mixer for 6 minutes on low speed. The mixture should be very light and fluffy with no visible sugar lumps. (This was a critical step and my KA made it easier.) Add eggs, beating well after each one. Scrape down the bowl, beat another minute and add vanilla. Add buttermilk and dry ingredients alternately, ending with buttermilk. Beat just until incorporated. It is important NOT to over beat the flour or it will get tough. Pour batter into prepared pan. Bake 60 to 75 minutes or until a wooden skewer comes out with just a bit of crumb. Cake will be brown on the outside but not burned-looking.</span></span><br /><span class="artCont"><span style="font-size:100%;">Cool 10 minutes in pan, then turn out on rack to cool. Try not to eat it hot...well, no...eat it hot...it's good! :0) Tastes even better the next day, if it lasts.</span></span><br /><span class="artCont"></span><br /><span class="artCont"><span style="font-size:100%;">** If you don't have dark brown sugar, just use 2 cups light brown sugar and add a tablespoon of molasses to the cake.<br /></span></span></div></div><div style="text-align: left;"><br /></div><br />Blessings,<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85700/neelhome/05459d98b624868051298b68f8f11734.png" border="0" /></a>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com0tag:blogger.com,1999:blog-4642752724605748312.post-65845501143196614252009-02-24T16:32:00.003-06:002009-02-24T16:55:48.510-06:00Hurry Curry<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_bIrydJWXiQM/SaR2t2HnKWI/AAAAAAAAAVM/wEMrTsVVbX0/s1600-h/red++curry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 199px; height: 300px;" src="http://1.bp.blogspot.com/_bIrydJWXiQM/SaR2t2HnKWI/AAAAAAAAAVM/wEMrTsVVbX0/s320/red++curry.jpg" alt="" id="BLOGGER_PHOTO_ID_5306496790942919010" border="0" /></a><br />A Photo Sort of Similar to My Curry<br /><br /><div style="text-align: left;">Okay, just for the record, the above photo is a lovely googled image of Thai Red Curry with Shrimp. I simply forgot to take a photo of the curry I created on Saturday night. I have numerous excuses, but I'll save those for another time. Suffice it to say, our curry was delicious and photo-worthy, but also eaten, gone, snarfed, nom nom nom.<br />It all started with a local grocery store having Buy-One-Get-One-Free deals on Wild Caught Argentine Sea Scallops. I'm a sucker for wild-caught seafood. I'm such a snob, I know, but I hate farm-raised seafood....blergh, just the thought of it all swimming around in it's own...well, anyway. I do buy wild-caught shrimp, salmon and most other fish. This seemed like a saawweeet deal. It was. I got 2 1-lb bags for $7.00. I've been following Weight Watchers again since the first of the year. I wanted a delicious and tasty use for the scallops that didn't involve lots of butter and garlic (oh but that would have been nice, too). Since we love Thai food, I jumped at the chance to give it a try. It was a little more pointy than my normal meals, but as a treat and certainly as a restuarant-quality meal, it was great! Remember that I'm trying to add lots of vegetables in our diets, so use your own preferences and discrection on that part. Enough gabbing...here's how I made it!<br /><br />Thai Red Curry with Scallops<br /><br />1 can lite coconut milk<br />1- 1 1/2 tbsp. Thai red curry paste (my brand was Thai Kitchen)<br />1 tbsp. brown sugar<br />2-4 cups chopped fresh vegetables, I used fresh asparagus, cut in half, fresh green beans, a red pepper, sliced, a zucchini, sliced, a yellow squash, sliced, a lot of fresh mushrooms, sliced, and green onions cut on the bias<br />2 tbsp. Thai fish sauce<br />1 lb. frozen scallops or peeled shrimp<br />6-8 fresh basil leaves, torn in large pieces<br />Sirarcha to taste<br />Hot Cooked Jasmine Rice<br /><br />In a very large skillet, heat the coconut milk and red curry paste to a high simmer. Let simmer 5 minutes or until the coconut milk has reduced a bit and thickened. Add brown sugar and simmer another minute. Add vegetables and cook until crisp tender. Stir in fish sauce, seafood and basil. Stir and cook just until seafood is done, about 4 minutes. Serve with additional fish sauce and Sirarcha sauce for more heat. Serve on rice to soak up the delicious sauce. Yum!<br /><br /><br /></div></div><img src="file:///C:/Users/Amanda/AppData/Local/Temp/moz-screenshot.jpg" alt="" /><img src="file:///C:/Users/Amanda/AppData/Local/Temp/moz-screenshot-1.jpg" alt="" />Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com3tag:blogger.com,1999:blog-4642752724605748312.post-58204054698360819252009-02-01T09:58:00.004-06:002009-02-01T11:14:46.473-06:00Big Sister's Favorite New Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRIk9J8WHRErq0LNu8KJVMTcmy_iHb3ZvI34164BRd4EHHMwW-JTVn3ZCdpp0OeiiziE3GGbuQGpxH-51rRlowYLjCqj_dibbpz3JkrkLreBIkv_hWchOsqvckmaAHN_iq7vGDAp67uw/s1600-h/020.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNRIk9J8WHRErq0LNu8KJVMTcmy_iHb3ZvI34164BRd4EHHMwW-JTVn3ZCdpp0OeiiziE3GGbuQGpxH-51rRlowYLjCqj_dibbpz3JkrkLreBIkv_hWchOsqvckmaAHN_iq7vGDAp67uw/s320/020.JPG" alt="" id="BLOGGER_PHOTO_ID_5297859280954466306" border="0" /></a><br /><div style="text-align: center;">Italian Wedding Soup<br /><br /><div style="text-align: left;">We had some friends over a few weeks back to bake cookies. Lunch that day was soup. Big Sister requested this one and it was, as always, tasty and simple. I know it may not be true Italian Wedding Soup, but that's what we call it. Hope you like it, too.<br /><br />Italian Wedding Soup<br /><br />1 lb. lean ground turkey (don't buy plain ground turkey, buy the lean stuff)<br />1 tbsp. Penzey's Italian Sausage Seasoning (you haven't ordered any YET?)<br />3 quarts good chicken broth (homemade is great, organic store bought is okay, too)<br />1 lb. small pasta, whole wheat or regular, you choose...that is ditalini in the photo<br />1 bag fresh baby spinach or 10 oz. frozen chopped spinach (kale is good, too)<br />Fresh Parmesan for shaving on top<br /><br />Preheat oven to 350 degrees. Mix turkey with Italian Sausage Seasoning. Make tiny meatballs and place them on a greased baking sheet. Bake 10 minutes.<br />Meanwhile, heat chicken broth to boiling. Add pasta and cook until just slightly done. Add spinach and stir to wilt. Continue cooking broth, pasta and spinach until pasta is al dente. Add meatballs and heat through.<br />Serve with crusty bread and shave fresh parmesan on top. Delicious!<br />**The recipe depends on having a good, flavorful chicken broth base. Spend a little extra and buy Organic Chicken Broth or make your own using the technique I wrote about in the Chicken and Dumplings post.<br /><br />Be blessed~<br /></div></div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85700/neelhome/05459d98b624868051298b68f8f11734.png" border="0" /></a>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com1tag:blogger.com,1999:blog-4642752724605748312.post-9183558173875482732008-08-01T14:49:00.006-05:002008-08-01T15:11:39.282-05:00Crumby Chicken - Five Ways!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRlpxF1x_k-JMWRf5MKxxZV7P1y_o5tpievF0-O6fgp7f8bW2xbBHBbycJt1hXK1v8nrzGdnBEWsqnLOko-Z9v6YLaVsphqXqWjKmWLzAbUmSbxA1R3pw0d0u2HbdShMEIHcJJnZxbey8/s1600-h/crumby+chicken.bmp"><img id="BLOGGER_PHOTO_ID_5229642421992300498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 324px; CURSOR: hand; HEIGHT: 179px; TEXT-ALIGN: center" height="153" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRlpxF1x_k-JMWRf5MKxxZV7P1y_o5tpievF0-O6fgp7f8bW2xbBHBbycJt1hXK1v8nrzGdnBEWsqnLOko-Z9v6YLaVsphqXqWjKmWLzAbUmSbxA1R3pw0d0u2HbdShMEIHcJJnZxbey8/s320/crumby+chicken.bmp" width="150" border="0" /></a> Crumby Chicken</div><div align="left"><br /></div><div align="center"></div><div align="center"><br /></div><div align="left">Many years back, I tried a recipe from a community cookbook from The Daddy's hometown of Friona, Texas. It was a low-fat "fried" chicken and it became an immediate family favorite. Over the years I've played with the recipe and here are the versions I use now. It is on our family's table at least once a month in some form. The Daddy's favorite is the lemon pepper, but the kids like the Ranch Dressing one. I have served it to those big teen-age kids when I cooked for mission trips and they called it "magic chicken" because it always disappeared.</div><div align="left"><br /></div><div align="left">Crumby Chicken<br /><br />4-6 boneless, skinless chicken breasts</div><div align="left"></div><div align="left">2 egg whites</div><div align="left">3 Tbsp. water<br />3/4 cup bread crumbs<br />3/4 cup parmesan cheese (I have used both freshly grated from my own block and the green can stuff with great results, but the kind in the chees section in a bag doesn't work here)</div><div align="left"><br /><br /></div><div align="left">Choice of Seasonings:**pick one option</div><div align="left"><br />1) 1 packet of dry Italian dressing mix<br />2) 1 pack dry ranch dressing mix<br />3) 1tsp lemon pepper and 1 tsp dried parsley<br />4) 2 tbsp. any flavor dry soup mix (like onion or vegetable)</div><div align="left">5) Sub sesame crackers for the breadcrumbs, add 2 tsp. soy sauce and 1 tsp. dried ginger to the egg white mixture.</div><div align="left"></div><div align="left">1/4 cup butter, melted<br /><br />Preheat oven to 350 degrees. Grease a casserole dish. In a pie plate, beat egg whites and water with a fork until frothy. In another plate mix bread crumbs, cheese and seasoning. Dip each piece of chicken in egg whites, than coat well with crumb mixture. Place in a baking dish, drizzle with melted butter and bake 35 minutes or until just done.</div><div align="left"><br /></div><div align="left"></div><div align="left"><br /></div><div align="left">I usually do Homemade RiceARoni as a side dish, unless it is the Asian option, then I do fried rice. The kids like Fried Apples with this dish, too. A green vegtable or salad rounds out the meal. The chicken stays so moist because of the egg white and the flavor is great.</div><div align="left"></div><div align="left">Whatever version, it is comfort food and healthy! </div><div align="left"> </div><div align="left">Be blessed~</div><div align="left"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85700/neelhome/05459d98b624868051298b68f8f11734.png" border="0" /></a> </div>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com1tag:blogger.com,1999:blog-4642752724605748312.post-36209361781100709202008-07-19T04:32:00.002-05:002008-07-19T04:51:49.436-05:00Gift WrappedI'm sorry I don't have a photo of my recipe today, but there are camera issues that I am working to resolve. Anyway, I thought I would post a favorite recipe to serve as an entree to use with those crockpot beans. <br />The translation of envuelto is gift-wrapped. I grew up eating envueltos at a local Tex-Mex cafe in my little hometown. They are like enchiladas, but lighter and spicier. The sauce drips off into the refried beans and is incredible! When we lived in the Rio Grande Valley of Texas, the restuarants there didn't serve envueltos. I learned to make ranchero sauce (or my version of it) and our love of homemade envueltos began. They are like a little gift. The following recipe is my new, low-fat, WW-friendly version. Feel free to sub shredded chicken for the ground beef. <br /><br />Envueltos<br />makes 16<br /><br />1 large onion, chopped<br />1/2 green bell pepper, chopped (I leave this out...we don't "do" cooked bell pepper)<br />1 tbsp. olive oil<br />2-3 cloves garlic, peeled and crushed<br />2-3 fresh tomatoes, chopped<br />8 oz. tomato sauce ( I use no-salt-added)<br />1 can regular or mild Ro-tel chopped tomatoes and green chilies<br />Water<br />**optional...if you want this spicier add a diced jalepeno to the sauteed vegetables<br />16 corn tortillas<br />2 lb. ground sirloin (or your choice of ground beef)<br />Salt, Pepper, Garlic Powder<br />Shredded cheddar cheese (I use veggie cheese for Weight Watchers)<br /><br />In a large skillet, heat the oil, add the onion and pepper and cook until transluscent. Add the garlic and cook another minute. Add the tomatoes and cook until soft. Stir in the tomato sauce and Ro-tel. Use water to wash out the cans and pour that into the skillet. Bring to a high simmer, then turn down to a very low simmer.<br />In another skillet, brown the ground beef and season to taste with salt, pepper and garlic powder. Drain off any grease if needed.<br />Wrap 8 corn tortillas in a clean dishtowel and microwave on high about 2 minutes. These will be very hot and soft. Place 2-3 tablespoons of ground beef in each tortilla and roll up enchilada-style. Place seam side down in a well-greased baking dish. Repeat with remaining tortillas. Pour tomato sauce mixture over rolled tortillas. Sprinkle with cheese. Bake at 350 degrees for about 20 minutes.<br />**Because the tortillas are steamed instead of fried, they do fall apart a little more than usual. They still taste great and the fat/calorie difference is too much to care!<br />Enjoy~Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com1tag:blogger.com,1999:blog-4642752724605748312.post-41090929732658495422008-07-14T11:09:00.001-05:002008-07-14T14:26:24.027-05:00Musical Fruit<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHx2w5H8cCkKufTKi1Y5BX2bIjtAM9T-0I_3rbcJtZwpyD5S1UwZlk8DRi1yJO_InlZvjNfZqXQ22p-jwDh7QOcwkOGNUUcCdrU5smuoDkD4lBxLGFbMVxLeF6Kb-X52nr7p2CcS1PCU/s1600-h/beansheb.bmp"><img id="BLOGGER_PHOTO_ID_5220259376371973010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHx2w5H8cCkKufTKi1Y5BX2bIjtAM9T-0I_3rbcJtZwpyD5S1UwZlk8DRi1yJO_InlZvjNfZqXQ22p-jwDh7QOcwkOGNUUcCdrU5smuoDkD4lBxLGFbMVxLeF6Kb-X52nr7p2CcS1PCU/s320/beansheb.bmp" border="0" /></a> Beans a la Charra</div><p>Growing up in South Texas, beans were a staple. My dad barbecued (before it was called grilling) a bunch of chicken, we had lots of ground beef and a pot of beans as our "stock-up" foods to get us through the week. My mom worked more than full-time in her store and daddy was a farmer/rancher with hours as varied as the seasons. But, with pinto beans in our refrigerator, a good meal was quick to prepare. </p><p>I still rely on those pinto powerhouses. I love the smell of cooking beans, it always reminds me of home. I don't make beans like my dad did back then, but we eat them almost as often. I like to cook up a crockpot full and freeze them in family-size portions. They are then simple to thaw and eat as is, or refry to serve alongside our favorite Mexican recipes or as a filling for burritos, bean rolls or on nachos and chalulpas. </p><p>I fell in love with the "a la Charra" method while pregnant with my oldest daughter. We lived in McAllen and there was a little taqueria that I frequented for Tacos Reynosa (grilled beef,sliced thin, in steamed tiny corn tortillas with diced onion and cilantro..and the BEST green sauce EVER). The tacos were about $4.00 for six little tacos and came with a free cup of beans. As my pregnancy progressed, the beans were a major craving. Now I make them at home and the added flavorings make for some of the best refried beans. </p><p>Crockpot Beans a la Charra</p><p>2 lb. dry pinto beans, picked through, rinsed well</p><p>Water to cover</p><p>1 onion, chopped</p><p>Pork of some sort, I use country ham pieces that are easy to find around here but hamhocks, bacon or ham chunks work well</p><p>2-3 cloves of garlic, minced</p><p>More water to cover again</p><p>1 can Ro-tel chopped tomatoes and green chilies (use mild if you want)</p><p>(if you don't want to use Ro-tel, you can do freshly chopped tomato and a chopped, seeded jalepeno instead)</p><p>1 can of beer (omit if you wish)</p><p>Chopped cilantro to taste</p><p>Salt and pepper to taste</p><p>Before cooking beans in a crockpot, they must be soaked or they will NEVER get soft. So, the night before I cook beans, I clean them and put them in my crockpot (unplugged), covered with water and let them soak all night. The next morning, pour off the water, rinse the beans in a colander and return them to the crockpot. Add the pork, onion and garlic. Cover again with fresh water. Cook on low for about 8 hours. They should be soft at this point. Add the can of Ro-tel, beer and cilantro. Allow to cook another hour or so. Serve with cornbread or hot tortillas. Allow beans to cool completely before freezing. </p><p><br /> </p><div align="center"></div><br /><div align="left"></div>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com0tag:blogger.com,1999:blog-4642752724605748312.post-55027784499964481872008-06-21T06:00:00.001-05:002008-06-21T06:00:01.252-05:00Cobb Salad<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0g1ytKQ89fNm9FMBVXRZoAEzNJ4k3KzPJ5po5hB5ry3TIBUr4pXIqgrnFC5R6jPvhzCcJ53Mn7UBIajL-JWsoxMLPIDixaqUPz1rZhuvDGufvyx6zAxuEOBiGcoFmT2XBsr1ma5-P8k/s1600-h/Multimedcob.jpg"><img id="BLOGGER_PHOTO_ID_5214078111133377410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0g1ytKQ89fNm9FMBVXRZoAEzNJ4k3KzPJ5po5hB5ry3TIBUr4pXIqgrnFC5R6jPvhzCcJ53Mn7UBIajL-JWsoxMLPIDixaqUPz1rZhuvDGufvyx6zAxuEOBiGcoFmT2XBsr1ma5-P8k/s320/Multimedcob.jpg" border="0" /></a> Cobb Salad</div><br /><br /><div align="center"></div><br /><br /><div align="left">I guess this is a recipe, but really it is just me ya-yaing about summer and the foods I adore in warm weather. I have to admit that Tennessee feels cool compared to the temps we endured while in Texas. I must have turned to butter in the 9 years we have lived here because I kept feeling like I was going to melt when it was over 100 degrees in Pearsall. </div><br /><br /><div align="left">I worked a couple of hours this morning and then we came home to rest a bit before I work the night shift at the hospital. I put some boneless, skinless chicken breasts in the oven to roast to use on salads and such. Big Sister and I had Cobb Salads for a late lunch. They really hit the spot and made me revise my "Menu Ideas" list to add some more salad ideas for family dinners. </div><br /><br /><div align="left">The Cobb was easy ...</div><br /><br /><div align="left">Just line a plate with torn, clean greens, your choice of lettuces, spinach, etc. Now chop a cooked chicken breast, or use turkey. Make a row of that. Add rows of your favorite salad toppings. I used marinated artichoke hearts, blue cheese, chopped tomatoes, cucumber, green onion, bacon and chopped hard-boiled egg. I topped it with some low-fat salad dressing I made. Big Sis used Ranch dressing. </div><br /><br /><div align="left">Like I said, I revised the "Menu Ideas" list to include this salad. We already had Chicken Caesar, Chicken with cheese and bacon, and Taco Salad on there. I'm going to try to do more. I know we can use a shrimp salad and the usual tuna-pasta, Italian Pasta Salad, and such. Do you have any great salad recipes for our family meals? Tell me about them in the comments.<br /></div><br /><div align="left">Be blessed~</div><div align="left"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85700/neelhome/05459d98b624868051298b68f8f11734.png" border="0" /></a> </div>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com2tag:blogger.com,1999:blog-4642752724605748312.post-39061437885570111602008-06-19T22:20:00.005-05:002008-06-19T22:32:46.829-05:00A Berry Happy Return<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGShUWaIS1U-qD9jmHEWFnbfI7IUYffkfOz23a-V61vfGDqBO9GmIrv3-0XIbsOJCMAsarYhmMQSsLUrLmxUC6McuSZICH49YeeMwHQ_LVnIWiHvPJyXX3KCpG_YGPc_RdRWWbKXoKNGc/s1600-h/Multimedberr.jpg"><img id="BLOGGER_PHOTO_ID_5213798717514431426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGShUWaIS1U-qD9jmHEWFnbfI7IUYffkfOz23a-V61vfGDqBO9GmIrv3-0XIbsOJCMAsarYhmMQSsLUrLmxUC6McuSZICH49YeeMwHQ_LVnIWiHvPJyXX3KCpG_YGPc_RdRWWbKXoKNGc/s320/Multimedberr.jpg" border="0" /></a> Blackberries and Raspberries</div><br /><div align="center"></div><br /><div align="center">As is usual, our trip to Texas ended on a bittersweet note. We love our families so much and it is so nice to be with them. At the same time, our life is in Tennessee now and it is good to be home. I'm a little surprised at how well the travel went, now that we have a little van instead of "the big van". I guess leaving two kids behind (not on accident, they are with grandparents) helped with the travel. We were sick of road food long before we arrived home in the middle of the night. So, I spent the morning cleaning out my refrigerator and the afternoon restocking it with such goodies. I think this will be a grand start to our rededication to healthier eating. These summer berries were inexpensive at my local grocery store, but they were truly delicious. I am always amazed at God's perfect plans and how he made sure juicy fruits were in season during our hotter months. </div><br /><div align="center">I was tired from cleaning, shopping and then prepping all the fruits and vegetables I bought. So dinner was simple...</div><br /><div align="center"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5vXTviqDdJvPw-1np-ru4uB7X_ZNg83X1FlSnzWvfi1MTMzPC7Ynpe39kmSiCLEd7shVECEAhucHXUqwmttrOAOlhmW8PwuekfvapQoD4jizmLDwVYHCW7z804Rbu0_YKNdscFafVz4/s1600-h/Multimedyog.jpg"><img id="BLOGGER_PHOTO_ID_5213798721772870562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5vXTviqDdJvPw-1np-ru4uB7X_ZNg83X1FlSnzWvfi1MTMzPC7Ynpe39kmSiCLEd7shVECEAhucHXUqwmttrOAOlhmW8PwuekfvapQoD4jizmLDwVYHCW7z804Rbu0_YKNdscFafVz4/s320/Multimedyog.jpg" border="0" /><br /><p align="center"></a>Blackberries, Raspberries and Sliced Peaches </p><br /><p align="center">with honeyed Greek Yogurt<br /></p><br /><p align="left">Be blessed and if we saw you on our trip, thank you, we enjoyed our time with each of you~</p><p align="left"></p><p align="left"></p><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85700/neelhome/05459d98b624868051298b68f8f11734.png" border="0" /></a>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com0tag:blogger.com,1999:blog-4642752724605748312.post-9197861315072201932008-06-16T11:44:00.003-05:002008-06-16T13:51:57.932-05:00An Old Haunt<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRWi7a13oOLDX4sKnXhiNhuBJIgF01ePg52TqyCPZtmTVsKdn4hYgQ-JBln_K8kjm7-QQpDJ8NdD2w1peIUK73aC7AVgUCJBssrW5vAeIC57aZPYb6KS2hyRrEgCBUJUEzdWPRv1wm90/s1600-h/Multimedcfs.jpg"><img id="BLOGGER_PHOTO_ID_5212521328683377218" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRWi7a13oOLDX4sKnXhiNhuBJIgF01ePg52TqyCPZtmTVsKdn4hYgQ-JBln_K8kjm7-QQpDJ8NdD2w1peIUK73aC7AVgUCJBssrW5vAeIC57aZPYb6KS2hyRrEgCBUJUEzdWPRv1wm90/s320/Multimedcfs.jpg" border="0" /></a> <span style="font-size:85%;">Chicken Fried Steak with mashed potatoes and cream gravy</span></div><br /><span style="font-size:85%;"></span><div align="center"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibjGfHmTH0Qj1uLLpU0HJi_ERHkTdAzvTVF47NGVfxEucAVVIhRn2Q8CLq9eteonQk_QRHcFHd32rR9SmplYjuHaQU_11kyZhGFM6YT2nU2_tpXYCvOMH9ooCr-kk1czty2e1usE4FAE/s1600-h/Multimedench.jpg"><img id="BLOGGER_PHOTO_ID_5212521334677830418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibjGfHmTH0Qj1uLLpU0HJi_ERHkTdAzvTVF47NGVfxEucAVVIhRn2Q8CLq9eteonQk_QRHcFHd32rR9SmplYjuHaQU_11kyZhGFM6YT2nU2_tpXYCvOMH9ooCr-kk1czty2e1usE4FAE/s320/Multimedench.jpg" border="0" /> <p align="center"></a>Cheese Enchiladas with Rice and Beans </p><p align="left"> </p><p align="left">I lived in Corpus Christi, Texas for a year during college. I worked at a real estate office, answering phones, writing ads and doing general office stuff. It was a good experience. </p><p align="left">Just down the street from the office was Andy's Kitchen. It is a typical little diner with great prices and delicous plate lunches. We stopped at Andy's for lunch on Father's Day. It was still good and still inexpensive! I had a chicken fried steak with mashed potatoes and cream gravy. My mom and I like to add ketchup to our cream gravy. It makes it a sick pink color, but it tastes so good! This was a good chicken fried steak, nothing fancy but tender and hand-breaded, just a Texas thing. The Daddy had the Mexican plate. You would think we would tire of Mexican food while on this trip, but we don't. The enchilada, taco, rice and beans were very typical of small town diners with a definite Tex-Mex flavor. It was all good and cheap. I love that! Now we are back in Pearsall, but I won't bore you with more photos of giant burritos or gorditas, but that is what we will eat! Yum~</p><p align="left">Be blessed~</p><p align="left"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85700/neelhome/05459d98b624868051298b68f8f11734.png" border="0" /></a><br /><br /><br /></p><div align="left"> </div>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com1tag:blogger.com,1999:blog-4642752724605748312.post-90980855524826382902008-06-15T11:39:00.000-05:002008-06-16T13:38:49.200-05:00Port Aransas, Texas<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCHyhgxZ0f9yFIOntQaGhLD1T5YcXlnfKZGIgcfiyFDjLjl4XNfUbETZqmVKrlYUtayUXq7O4kx_iEmqC12bWkdxsmf61MJFUbhZUu1loJWt2kOVhQDM7koiviIKkJryo9dnOputBdo4/s1600-h/Multimedshr.jpg"><img id="BLOGGER_PHOTO_ID_5212519996288728850" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCHyhgxZ0f9yFIOntQaGhLD1T5YcXlnfKZGIgcfiyFDjLjl4XNfUbETZqmVKrlYUtayUXq7O4kx_iEmqC12bWkdxsmf61MJFUbhZUu1loJWt2kOVhQDM7koiviIKkJryo9dnOputBdo4/s320/Multimedshr.jpg" border="0" /></a> Boiled Shrimp</div><div align="center"></div><div align="left">We have loved our time at the beach. There are a variety of burns on each of us and then we ate enough to bring home some weighty souvenirs. We ate out a couple of nights but I tend to eat boiled shrimp every chance I have. I realize there were other things on the menu, but I just really like fresh Gulf shrimp. I really feel like I've been to the beach when I add a couple of pounds to my figure eating shrimp. Yum! It was delicious!</div><div align="left">Be blessed~</div><div align="left"><br /></div><div align="center"></div><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85700/neelhome/05459d98b624868051298b68f8f11734.png" border="0" /></a>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com0tag:blogger.com,1999:blog-4642752724605748312.post-62191906064950008022008-06-12T09:42:00.000-05:002008-06-16T13:37:41.527-05:00My Hometown<div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRoUZuIjKTjTcXOIXdupyu5SI2P0tPOLWNvF-iNQNu6fPx9J_yWlg9ig4S3kmUq16ulReY2sqpnzSpy2rQpJ9pOiGlBEVUvFvU-rTUBShOF1VEt9RQ7z1lsHV3IVVqN7oFdspA8gdclPI/s1600-h/Multimedtx3.jpg"><img id="BLOGGER_PHOTO_ID_5211377434011984738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRoUZuIjKTjTcXOIXdupyu5SI2P0tPOLWNvF-iNQNu6fPx9J_yWlg9ig4S3kmUq16ulReY2sqpnzSpy2rQpJ9pOiGlBEVUvFvU-rTUBShOF1VEt9RQ7z1lsHV3IVVqN7oFdspA8gdclPI/s320/Multimedtx3.jpg" border="0" /></a><br />Street Food in Pearsall, Texas<br /><br /><div style="TEXT-ALIGN: left">My hometown is not the same as it was in my memories of 20+ years ago. It is too far from San Antonio to be a part of the urban growth that has happened there. Instead, there are few businesses remaining other than the chains that showed up while I was in high school. There is a Walmart, Sonic, Pizza Hut, one grocery store and some gas stations. There are more, but they come and go like the seasons. Even so, there are some things that don't change. I like it that when we make the trek to this remote place, there are some of the best things on Earth. There is my parent's home, not fancy (well, a little) but truly home with my dad's booming voice and the comfy bed in my room. There is the pool and the endless hours of sunlight.....and the heat! My mom cooks delicious food and I always feel a little bad that what I really want when I in my hometown is street food! The photo above shows a gordita and a chalupa. They aren't the same as in other places. In Pearsall, a gordita is a very thick pattie of corn masa that is deep fried to make it puff. Then you split it and fill it with the tastiest fajita meat ever. The meat has those tiny bits of charred fat, yum! Then they add mashed avocado and fresh pico de gallo with plenty of chile (jalepeno). It is hard to say how you eat it, but a little like a taco. We ate many gorditas over the years as the places they make them open late and close later. The chalupa is like what is known as a tostada in Tennessee. It is a fried flat corn tortilla, topped with refried beans, cheese, lettuce, tomatoes, avocado and more of the fajita meat. It is seriously good, but less of a car food than a gordita. It must be eaten over a plate to catch the falling ingredients. Everything is made when you order it and just so much flavor. Oh, it is good!<br /></div><div style="TEXT-ALIGN: left"><br /></div><br /></div><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68wNssoQ82oi2NWmABbcPkxfAzV2TUSzvErsfMe2hyUrKf4kZ3pUGEMaj5JMiR7eF3ZI16rQXZGbxZzdCYjgoDXBKd9SEl6CWe53_QpTqFiT6Ce2KjmtN48080JWUKTtz_iVV-mM-Yyw/s1600-h/Multimedtx2.jpg"><img id="BLOGGER_PHOTO_ID_5211377439805141794" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68wNssoQ82oi2NWmABbcPkxfAzV2TUSzvErsfMe2hyUrKf4kZ3pUGEMaj5JMiR7eF3ZI16rQXZGbxZzdCYjgoDXBKd9SEl6CWe53_QpTqFiT6Ce2KjmtN48080JWUKTtz_iVV-mM-Yyw/s320/Multimedtx2.jpg" border="0" /></a><br />The Big Burrito<br /></div>My kids love to eat from these stands, too. The oldest adores their burritos. As you can see, they are quite large. I put the stick of butter in the photo to give you an idea of how large it is! I had to lift it with both hands. The burrito is filled with Mexican Rice, beans, fajita meat, sour cream and lettuce. It is not for the faint of heart. The 15yo devoured it, as he is going through one of the bottomless pit times. We all paid for it in the car later. Nice.<br />The burrito was $4.35 and the gordita was $3.25. I think the chalupa was about $3.00, too. Great late night grub!<br />We are at the beach in Port Aransas, Texas now. I've got no food photos but I'll find something.<br />Be blessed~<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85700/neelhome/05459d98b624868051298b68f8f11734.png" border="0" /></a>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com0tag:blogger.com,1999:blog-4642752724605748312.post-62721780542968766952008-06-10T21:15:00.004-05:002008-06-16T13:32:34.138-05:00National Road Stop of Texas<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9Q_3STRwj3MhfqLCfh-9-rkKlW6RBpMojDT874nifcm_M3n5ySRBxJiq4rpgRs1JtZOLA4nlFpr3PLIoVZ4YxYj5KpP-TFstjTmGWNJyKjweToqfUBYJHl_keVeDmFfgzyW3CUmYkbs/s1600-h/Multimedtx.jpg"><img id="BLOGGER_PHOTO_ID_5210442001403440226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin9Q_3STRwj3MhfqLCfh-9-rkKlW6RBpMojDT874nifcm_M3n5ySRBxJiq4rpgRs1JtZOLA4nlFpr3PLIoVZ4YxYj5KpP-TFstjTmGWNJyKjweToqfUBYJHl_keVeDmFfgzyW3CUmYkbs/s320/Multimedtx.jpg" border="0" /></a> Steak Fingers at Dairy Queen</div><div align="center"> </div><div align="left">I realize that every Texan has their own interpretation of what Texas means to them. I grew up in a tiny South Texas town and the Dairy Queen was it in town. We have DQs in Tennessee (though not in our area) but there is just something about eating at Dairy Queen in Texas. For one, the gravy is the bomb. When you get a Steak Finger Basket at the DQ, everything in the basket can be dunked into the delicious peppery cream gravy. Yep, the steak fingers (deep fried portions of something like cube steak), the french fries and the Texas Toast are all good tasty vehicles for the gravy. </div><div align="left">I, personally, love the tacos. Honestly, I think it is the taco sauce. DQs in Tennessee don't have tacos. They aren't anything like Taco Bell, but then again, they are nothing like what we make at home using corn tortillas. They are a taste all their own and we only get them in Texas. </div><div align="left">(I ate the tacos before taking the photos, hence no pictures)</div><div align="left">So, we stopped for more Whataburgers for breakfast in Shreveport before driving into my home state. We dropped off the interstate quickly, since The Daddy prefers the backroads. It does make the drive more interesting. It is fun to pass through the different terrain and see why they say Texas is like a whole other country. In each small town, there is a Dairy Queen. </div><div align="left">We stopped for a late lunch in Brenham, the home of <a href="http://www.bluebell.com/home.aspx">this </a>delicous stuff. After our tacos or steak fingers, we had some ice cream and headed down the road. After 4 more hours, we arrived at my home. </div><div align="left">I would tell you we had some delicious dinner, and my mom is a wonderful cook, but we were just too busy swimming and visiting to eat. It was good to be home.</div><div align="left">Be blessed~<br /></div><div align="center"></div><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85700/neelhome/05459d98b624868051298b68f8f11734.png" border="0" /></a>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com1tag:blogger.com,1999:blog-4642752724605748312.post-86611561109571567132008-06-08T21:26:00.003-05:002008-06-16T13:33:33.908-05:00Hello From Louisiana!<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiST6A2SQmdyeiXmBQH6bRrBoK2451e77HTxtc9M8wwWiTpi8WjQJlniutqGM1qqjZ-Fdj-RRFRTdhpXCW6edRBzw4k-5EzKHEkob1LngFNIftIcuLNN8XCY1ro6dONUnJ7vAA-8j0yh10/s1600-h/Multimed.jpg"><img id="BLOGGER_PHOTO_ID_5209703383569250242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiST6A2SQmdyeiXmBQH6bRrBoK2451e77HTxtc9M8wwWiTpi8WjQJlniutqGM1qqjZ-Fdj-RRFRTdhpXCW6edRBzw4k-5EzKHEkob1LngFNIftIcuLNN8XCY1ro6dONUnJ7vAA-8j0yh10/s320/Multimed.jpg" border="0" /></a> Crawfish from the street in Shreveport, LA</div><div align="center"></div><div align="left">We left Spring Hill this morning, after stopping for a hamburger (the breakfast of choice) at the Sonic. The kids did great and we didn't stop until we got on the west side of Birmingham, AL. We stopped at a McDonald's to use the facilities and it was seriously the dirtiest Mickey D's I've ever been in . Ugh. Back in the car for a couple of hours and then a stop for lunch in Meridian, Mississippi. We went with tradition and stopped at Popeye's Fried Chicken. We don't have one near us in TN, though there are a couple in the Nashville area. My kids love the spicy chicken. I had a large serving of their delicious red beans and rice and some onion rings. Yum! </div><div align="left">We stretched our legs a bit and then climbed back in the van for the remainder of today's journey. Now we are comfortably settled into our usual digs here in Shreveport. We are at a hotel with an indoor/outdoor pool and plenty of space to unwind after a 600+ mile drive. The photo above was of our dinner! I bought 5# of freshly steamed crawfish plus potatoes and corn for $15.00. It was at a screened in outdoor stand in a convenience store parking lot. If I die, it will be happy! The kids went for Whataburgers while the daddy and I had the crawfish and some beers (the daddy, not me, they make me too tired with my recent illness). It was joyous and now we are tired and off to bed. <br />Be blessed~<br /></div><div align="center"></div><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85700/neelhome/05459d98b624868051298b68f8f11734.png" border="0" /></a>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com1tag:blogger.com,1999:blog-4642752724605748312.post-39202539997861627352008-06-05T16:22:00.002-05:002008-06-05T16:25:59.504-05:00Going On A Trip!We are off to Texas in a couple of days. Now that I am wireless and all laptop-y, I can maybe blog from the road, well, not literally, from a still place. Anyway, I hope to document all our Texas traditions as we go along. If nothing else, it will be fun for us to come home and read and have our stomachs growl. Maybe I can talk The Daddy into a new camera, too. <applying> Be blessed~Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com0tag:blogger.com,1999:blog-4642752724605748312.post-72777911464692772302008-06-03T09:42:00.005-05:002008-06-06T21:56:04.831-05:00My Camera is MissingI'm certain the fact that I have a 15-year-old son has nothing at all to do with the fact that my camera is missing. Nope, I'm sure he would never have taken it to church (?!) and left it out beside some horse pasture, surely not. In the midst of all that has been going on around here (sewage flood), it's a small thing. However, it does keep me from taking photos of our dinners. But, I'm going to post a couple of recipes anyway because I'm just crazy like that. Oh, yeah, the sewage flood didn't get in the kitchen, so everything is on the up and up.<br /><br /><br /><br />Cheesy Pasta Bake<br /><br /><br /><br />This great recipe is similar to Baked Ziti, but it's simpler and use some of that homemade Marinara sauce I've posted and wow, it is the bomb! My Weight Watcher subs are in red and honestly, I make it with the subs every single time now and the whole family devours it....don't tell!<br /><br /><br /><br />16 oz. dry pasta (we like ziti, penne and such)<br />1 jar pasta sauce or about 4 cups of the <a href="http://backtothetable.blogspot.com/search/label/Spaghetti%20Sauce">homemade </a>stuff<br />1/2 pint half and half <span style="color:#cc0000;">(I prefer 1/2 can of fat-free evaporated milk)</span><br />3 cups shredded cheese, I like a combo of mozzarella, parmesan and provolone <span style="color:#cc0000;">(I use shredded soy cheese but fat-free works, too)</span><br /><span style="color:#cc0000;"></span><br /><span style="color:#000000;">Okay, this is simple. Boil the pasta according to package directions. Drain the pasta, and pour it back into the pot. Add pasta or marinara sauce, half & half (or evap. milk) and about half of the cheese. Stir well to combine. Pour into a well-greased casserole dish. Top with remaining cheese. Bake at 350 degrees for about 20 minutes or until bubbly. Serve with salad and garlic toast.</span><br />**Be prepared and double up and freeze one!Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com0tag:blogger.com,1999:blog-4642752724605748312.post-42115753301381291082008-05-04T21:54:00.004-05:002008-05-05T14:08:00.231-05:00Thai Salad<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzYYiSZr_PVXWGc_p8oh1K_3ZPyuGb6ZXIcmG4nPws5qgxI46Zfx3EecmRoas4bDSsbvEJKvVbgEexdz4f7grFOWuJ3BT5b0jT_TAGVWQyE6iu186MPtWwEhkGxqZ6r-O5SqPz40i4hk/s1600-h/IMG_0688.JPG"><img id="BLOGGER_PHOTO_ID_5196723240270250690" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZzYYiSZr_PVXWGc_p8oh1K_3ZPyuGb6ZXIcmG4nPws5qgxI46Zfx3EecmRoas4bDSsbvEJKvVbgEexdz4f7grFOWuJ3BT5b0jT_TAGVWQyE6iu186MPtWwEhkGxqZ6r-O5SqPz40i4hk/s320/IMG_0688.JPG" border="0" /></a> Spicy and cool all at once!</div><div align="center"> </div><div align="left">I know, I've posted before that we love Thai food. I love the flavors of spicy and sweet and sour all at once. This salad is my take on a recipe sent to me by my friend, Melissa. This Thai thing is all her fault! </div><div align="left">So, to make the salad, shred romaine lettuce or cabbage or both and put that on your platter. Now, slice up some cucumber. I prefer those lovely English cucumbers. Add some very thinly sliced red onion and some chopped cilantro and mint if you've got it. (I don't always have mint and/or cilantro and though it's better with, I still like it without) Okay, that's all arranged nicely on the platter. </div><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RipJjUqhGt1Q5Ccs78niw4ZycT4iHU4cPEDeXL3fZP7l4ODhb6Mj6brdE2gioquDysIqMhZ0II3-QusJ-uy0GWWAk8mfcB30LCHMDk5720nGg_PJHs0SR7TT0VTDvwHOw99e3WK7-Vs/s1600-h/IMG_0689.JPG"><img id="BLOGGER_PHOTO_ID_5196723244565218002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RipJjUqhGt1Q5Ccs78niw4ZycT4iHU4cPEDeXL3fZP7l4ODhb6Mj6brdE2gioquDysIqMhZ0II3-QusJ-uy0GWWAk8mfcB30LCHMDk5720nGg_PJHs0SR7TT0VTDvwHOw99e3WK7-Vs/s320/IMG_0689.JPG" border="0" /></a> </p><p>Now make your dressing. It couldn't be easier, though it does require a few specialty ingredients. I got everything at either Publix or Kroger, nothing too wild. Just put 1 tablespoon of sugar in a mixing cup. Now add 5 tbsp. of fish sauce and 5 tbsp. of lime juice. Sure, fresh lime juice is better, but bottled works great for me! Now, I like mine a little spicy, so I add about 1 tbsp. of Thai chili and garlic sauce. If you want less heat, add much less....like 1/2 tsp. Whisk that all together until the sugar dissolves. Pour it over the salad, toss and serve. </p><p>I love to grill or broil a sirloin steak (especially if I got a whole bunch on sale from buying a whole 12 pound sirloin tip and having the butcher cut off 6 gorgeous sirloin steaks before cubing the rest for kabobs...all at $1.87 per pound!) But I digress, this a a great lunch salad with sirloin sliced on top or serve it alongside any grilled meat or vegetables. Enjoy!<br /></p><p> </p>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com3tag:blogger.com,1999:blog-4642752724605748312.post-29385239843377764782008-04-05T10:01:00.003-05:002008-04-05T10:29:59.845-05:00Caramel Chocolate Pecan Bars<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzTMPr6Uwic5BKpvkEBYcSWQ-gUYvA_lItJ2ivY6W8NS1vTokTp8HeGStwB2oW03bBGO4bPX2-klyNYxgPDRlJKyVH2RGdj8XA7XQbmNfT0ujsKLSdUICRISuyV5MhtTjayuYv82xiUc/s1600-h/IMG_0447.JPG"><img id="BLOGGER_PHOTO_ID_5185777961719904018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzTMPr6Uwic5BKpvkEBYcSWQ-gUYvA_lItJ2ivY6W8NS1vTokTp8HeGStwB2oW03bBGO4bPX2-klyNYxgPDRlJKyVH2RGdj8XA7XQbmNfT0ujsKLSdUICRISuyV5MhtTjayuYv82xiUc/s320/IMG_0447.JPG" border="0" /></a> Happiness</div><div align="center"> </div><div align="left">I try to bake something sweet now and then. It keeps the natives from getting restless. I haven't baked much lately though because there was plenty of Easter candy around. This past week, though, we needed something sweet and I was looking over an old notebook of recipes. I used to cater and this particular notebook was my Bible for the catering biz. Now that I'm just a mommy-cook, I don't tend to use these recipes as much. I'm glad I ran back across this one. It is so good. Don't let the cooking of the caramel scare you off! It is just a couple of minutes on the stove and the results had us all clamoring for seconds...and then for the crumbs! </div><div align="left"> </div><div align="center">Caramel Chocolate Pecan Bars</div><div align="center">3 dozen bars</div><div align="left"> </div><div align="left">Crust:</div><div align="left">2 cups flour</div><div align="left">1 cup packed brown sugar<br />1/2 cup butter, softened</div><div align="left"> </div><div align="left">1 cup pecan pieces, toasted </div><div align="left"> </div><div align="left">Filling:</div><div align="left">1/2 cup packed brown sugar</div><div align="left">2/3 cup butter</div><div align="left">1/2 cup chocolate chips</div><div align="left">1/2 cup butterscotch chips</div><div align="left"> </div><div align="left">Preheat oven to 350 degrees. Grease a 9x13 baking dish (or line it with foil and grease that). In a small bowl, combine the crust ingredients, except the pecans. Using a fork, cut the butter and sugar into the flour. Press into bottom of baking dish. Sprinkle pecan pieces over the top. In a small saucepan, combine the brown sugar and butter for the filling. Cook over medium heat, stirring constantly, until the mixture comes to a full boil. Boil constantly until a candy thermometer reaches 242 degrees or a small amount of mixture dropped into ice water forms a firm ball. Seriously, it is like 1 minute! Pour over pecans in crust. Bake for 18-20 minutes, or until entire caramel layer is bubbly. Immediately sprinkle with chocolate and butterscotch chips. Use a knife or spatula to gently swirl the chips on the top. LET COOL~ Take my advice and don't try to eat this while it is still hot and will literally obliterate the roof of your mouth. Just trust me, don't ask. </div><div align="left">On another note, you should see a general change in the recipes on this blog over the next oh, forever! Really, I'm going back to Weight Watchers, but I do Core, so there will be plenty to cook, just different, but still family friendly and delicous...just lighter and back to basics. If you don't see the change, feel free to email me and harass me about being off my diet! </div>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com3tag:blogger.com,1999:blog-4642752724605748312.post-48094501544461669482008-04-01T12:40:00.003-05:002008-04-01T13:35:28.121-05:00A Tale of Two SoupsWe had a busy weekend with lots of mud, muddy clothing to be washed and wet, cold kids and daddies to get warmed up. Lunch on Sunday was a choice of soups. Why did I make two? Easy! They were both recipes I'd been wanting to make. But really, it's because I found I had a motherlode of chicken broth in my freezer during my latest freezer inventory. I seem to be channeling my thrifty grandmothers, mother and mother-in-law when it comes to chicken. The Daddy doesn't enjoy chicken with bones, but he loves most anything made with cooked, cubed or shredded chicken. To obtain said chicken, I usually boil a whole chicken. If I don't need the broth for that meal, I cook it down and freeze it. When I last inventoried the big freezer, there were 12 quarts of chicken broth. It's an illness, I'm certain. Oh yeah, and yellow squash was on sale! So, a tale of two soups was born. Two soups, one smooth, creamy and sublime, the other spicy, hearty and fun! Pick one...or both!<br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTz-PizAVayvb65tR5fr9UvrMJIfWEILCPlkWixHFLRbniO-FFZ2oDbC87U5_lxSUnErFVW4m45KyuBFWk_PPplWFgOdrxSIdy6gv3edNRaSEqIH7Ls7gaOkNS41fRcaZS_2Iqs0RFWzE/s1600-h/IMG_0445.JPG"><img id="BLOGGER_PHOTO_ID_5184335033097074418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTz-PizAVayvb65tR5fr9UvrMJIfWEILCPlkWixHFLRbniO-FFZ2oDbC87U5_lxSUnErFVW4m45KyuBFWk_PPplWFgOdrxSIdy6gv3edNRaSEqIH7Ls7gaOkNS41fRcaZS_2Iqs0RFWzE/s320/IMG_0445.JPG" border="0" /></a>First up was Creamy Summer Squash Soup. This is an old recipe of mine that I made often when I catered ladies lunches. As you can imagine, it is creamy and sublime. It is a cinch to make and reheats well, but it separates when frozen, so make a half batch if you aren't feeding a small army....or five kids and a daddy.<br /><br /><br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFQ9rJUngn-2rw4ZhlP9uLjOQ8StuBQejbcrO3jItA-znAC0ZTtJYQ-HMbFdvFhhi2PFzHJOOQ-6i_YyfHrxvAClkmv_b4HG5fbxDWE3_AWM5UzQyCGtYNrOh1V5vYA2kEqlMQQOt2LQ/s1600-h/IMG_0443.JPG"><img id="BLOGGER_PHOTO_ID_5184335045981976322" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFQ9rJUngn-2rw4ZhlP9uLjOQ8StuBQejbcrO3jItA-znAC0ZTtJYQ-HMbFdvFhhi2PFzHJOOQ-6i_YyfHrxvAClkmv_b4HG5fbxDWE3_AWM5UzQyCGtYNrOh1V5vYA2kEqlMQQOt2LQ/s320/IMG_0443.JPG" border="0" /></a> Now a new one to us, <a href="http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R111498">Buffalo Chicken Soup</a>. My friend, Jenny, tried this recipe and I knew it had to have been a hit when her husband raved about it even when she wasn't around! It was incredibly simple and one of the girls asked me to put some away for her lunchbox this week. It must be good!</p><br /><p align="center"><span style="font-family:courier new;">Creamy Summer Squash Soup</span></p><br /><p align="center"><span style="font-family:Courier New;">makes 2 quarts</span></p><br /><p align="center"><span style="font-family:Courier New;"></span></p><br /><p align="left"><span style="font-family:Courier New;">2 tbsp. butter</span></p><br /><p align="left"><span style="font-family:Courier New;">2 tbsp. olive oil</span></p><br /><p align="left"><span style="font-family:Courier New;">1 onion, chopped</span></p><br /><p align="left"><span style="font-family:Courier New;">2 cloves garlic, minced</span></p><br /><p align="left"><span style="font-family:Courier New;">3 lb. yellow squash, thinly sliced (don't kill yourself, it will be pureed)</span></p><br /><p align="left"><span style="font-family:Courier New;">4 cups good chicken broth</span></p><br /><p align="left"><span style="font-family:Courier New;">1 cup half and half</span></p><br /><p align="left"><span style="font-family:Courier New;">2 tsp. salt</span></p><br /><p align="left"><span style="font-family:Courier New;">1/2 tsp. pepper</span></p><br /><p align="left"><span style="font-family:Courier New;">1/2 cup grated fresh parmesan</span></p><br /><p align="left"><span style="font-family:Courier New;">Croutons for garnish</span></p><br /><p align="left"><span style="font-family:Courier New;"></span></p><br /><p align="left"><span style="font-family:Courier New;">Combine butter and oil in a large pot. Add onions and cook, stirring often, over medium heat until onions are soft. Add garlic and cook another minute or two. Add squash and chicken broth. Stir, cover and simmer 20-25 minutes, until squash is very tender. Blend until smooth with a stick blender or in batches in a regular blender (be careful not to burn yourself!). Add half and half and reheat over low heat. Season with salt and pepper; stir in parmesan and stir to melt. Serve hot or cold with croutons to garnish.</span></p>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com0tag:blogger.com,1999:blog-4642752724605748312.post-89061928144091896172008-03-19T21:17:00.004-05:002008-03-19T21:46:51.913-05:00A "Chili" Night<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutfPL6O0XG8XRijTitGr5NH416bjyudUbtvCa5AKI4p9LRlis4pXUXnYN6xvoD4CKFdtpFjG-6nv-1J1Rpv78f4cufphCQH_qFr0maoeGc5ojFdihOIUwqRBSGsem59ACv2nAwnxvNqw/s1600-h/IMG_0437.JPG"><img id="BLOGGER_PHOTO_ID_5179643919492527842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutfPL6O0XG8XRijTitGr5NH416bjyudUbtvCa5AKI4p9LRlis4pXUXnYN6xvoD4CKFdtpFjG-6nv-1J1Rpv78f4cufphCQH_qFr0maoeGc5ojFdihOIUwqRBSGsem59ACv2nAwnxvNqw/s320/IMG_0437.JPG" border="0" /></a><br />The weather turned from warm and sunny to cold and wet overnight. Lucky for us, I had a large bag of Good Chili in the freezer. Our busy day ended with a delicous and simple dinner of Chili Pie or Frito Pie, depending on what you call it. In fact, some of the kids called it Cheeto Pie. Basically, you put chips in the bottom of a bowl, typically Fritos. Pour hot chili over that and top with some grated sharp cheddar cheese. The better the chili, the better it tastes! My nephews in Texas gave my kids the heads-up to using Cheetos in it instead of Fritos. Apparently they sell them that way at ballgames in South Texas. Mmmmm, that and a Big Red and it sounds like home to me. I went with the traditional Fritos and it was a great, warming dinner.<br /><div align="center">Here's our favorite chili recipe....and big favorite with the cubes of beef along with ground beef.</div><div align="center"></div><div align="center"><br /><strong>Good Chili</strong><br />1/25/04</div><div align="center"><br />1 tbsp. Oil<br />1-1 ½ lb. Beef roast, trimmed well and cubed<br />2 lb. Ground beef<br />2 large onions, diced<br />4 cloves garlic, minced<br />4 cups water<br />4 tbsp. Low-salt beef bouillon<br />2 tsp. Salt<br />1 tsp. Pepper<br />1 tbsp. Chili powder<br />1 tsp. Paprika<br />1 tsp. Cumin<br />½ tsp. Cayenne pepper<br />16 oz. Tomato sauce (low-salt)<br />6 oz. Tomato paste<br />1 can Ro-tel Chili Fixin’s<br />3 tbsp. Masa Harina<br />½ cup water<br />Heat oil in dutch oven. Add beef roast cubes. Cook until browned. Add ground beef and brown while crumbling with fork. Add onion, cook until opaque, then add garlic and cook another minute. Drain off grease. Add all remaining ingredients except Masa Harina and ½ cup water, stirring well. Bring to a low boil, then simmer 30-45 minutes. Mix Masa Harina and water with a fork until combined. Add to chili and stir. Let cook until it thickens a bit. </div>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com0tag:blogger.com,1999:blog-4642752724605748312.post-72191178688784877902008-03-18T10:14:00.003-05:002008-03-18T12:12:53.526-05:00Humor Me!So, yesterday was Saint Patrick's Day. That would be the day to serve traditional Irish or Irish-American fare for dinner. And since I think I am so very funny, I had a little pun with dinner....a pun indeed.<br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjliJdc66f3OPauUbhFhSGwDQ27q1_F8QB6uRIomwckPf3zIHmssQsggoMlTAYBVohnFFO7bgQfnHNDZ-uQXvmTydTiUPtVJm3t0klDd-1BxVIi3RiuvEav4fUpkPyOAoY_qZVxGG-hhw/s1600-h/IMG_0433.JPG"><img id="BLOGGER_PHOTO_ID_5179101214365879186" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjliJdc66f3OPauUbhFhSGwDQ27q1_F8QB6uRIomwckPf3zIHmssQsggoMlTAYBVohnFFO7bgQfnHNDZ-uQXvmTydTiUPtVJm3t0klDd-1BxVIi3RiuvEav4fUpkPyOAoY_qZVxGG-hhw/s320/IMG_0433.JPG" border="0" /></a> Corn, Beef and Cabbage!</div><div align="center"></div><div align="left">Yes, I should seek professional help and I have! <a href="http://thepioneerwomancooks.com/2008/01/2008_the_year_of_the_pot_roast.html">I got advice on the pot roast from one of my favorite bloggers. </a>This gal is quite a funny lady and I think she would approve of my using her delicious pot roast recipe for my punny St. Patrick's Day dinner. I did it almost exactly as she says, except I used baby carrots, since that is what I had...oh, and I made pan gravy from the drippings...and I might have added a squirt of soy sauce and a tiny bit of Dijon mustard to the broth because I like how that makes the carrots taste...and the carrots are my favorite part! I used a nice big 4 pound chuck roast and had enough leftover for some lunch today. It was a great meal and the kids thought I was funny for like 4 seconds. Well, they at least rolled their eyes at me. </div><div align="left"><a href="http://crockpot365.blogspot.com/2008/03/roasted-cabbage-and-potatoes-in.html">I also took some advice from another very witty (and creative) blogger on cooking the cabbage in my crockpot.</a> It turned out great! Her version had the potatoes added and I did mine just a little different, but seriously, it was delicous and EASY! We did enjoy the meal and got some cabbage and potatoes in so we feel St. Patrickified. What a testament to our heritage. </div>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com4tag:blogger.com,1999:blog-4642752724605748312.post-42351304445340956572008-03-17T13:23:00.008-05:002008-03-17T14:04:43.597-05:00A Few of My Favorite Things<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhArWOFeWBW6yLqRPAVr-WmiMJQDXi0hdKFWKBGfptw5HZ5ZcAzBN5nlfWV_TXPwoDi82bN_OjG-xxXV_E2rHwCQRoEeUZyTXSWGBJ4XPOaX6Z03UHaS-T3aP-tUKTzUPWPxX2k9sF0pSU/s1600-h/IMG_0430.JPG"><img id="BLOGGER_PHOTO_ID_5178779744653708162" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhArWOFeWBW6yLqRPAVr-WmiMJQDXi0hdKFWKBGfptw5HZ5ZcAzBN5nlfWV_TXPwoDi82bN_OjG-xxXV_E2rHwCQRoEeUZyTXSWGBJ4XPOaX6Z03UHaS-T3aP-tUKTzUPWPxX2k9sF0pSU/s320/IMG_0430.JPG" border="0" /></a> Roasted Asparagus<br /><br />There's nothing like those first new crops of Spring showing up in my local market. I love it when strawberries are cheaper than Hershey bars! After eating apples, pears, grapes and such all winter, the taste of Spring is a welcome change. Asparagus is one of those that just delights me! It is delicious and nutritious and, well, pretty and green on a St. Patrick's Day! Pop off the tough ends, rinse and dry then toss with the smallest amount of olive oil. I used 1 tsp. for all this. Add salt and pepper then roast at 400 degrees for 15 to 20 minutes. I like mine just a little firm but with some nice crusty bits. I roast lots then have leftovers for lunch....or breakfast....or a snack. Okay, it's good, you got that...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNtTSv5ZAe4dIgqh-CJSV5FKq18RnJ-tqy3b0ciHeRWU3rSSkUeIMvoxi4yhTnu9Ukrxd7yfW6VP2NeUXDzVE3dkRBuajMYfOibesjcHz2ocWwE15KqGCmilMZzmv2HDH3IGFDe-StLg/s1600-h/IMG_0428.JPG"><img id="BLOGGER_PHOTO_ID_5178779250732469106" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNtTSv5ZAe4dIgqh-CJSV5FKq18RnJ-tqy3b0ciHeRWU3rSSkUeIMvoxi4yhTnu9Ukrxd7yfW6VP2NeUXDzVE3dkRBuajMYfOibesjcHz2ocWwE15KqGCmilMZzmv2HDH3IGFDe-StLg/s320/IMG_0428.JPG" border="0" /></a><br />Endive Salad<br /><br />I could sing the praises of this salad over and over. It has been my saving grace on Weight Watchers many times. It is healthy, but the bit of blue cheese makes it feel so indulgent! I got the method or recipe or what-have-you from Melinda. We used to go to church with Melinda and her husband a few years ago. I still see her now and then. She is one of those people who always smiles. It is magnetic. Maybe it's from eating this salad! It definitely makes me smile!<br />Start with a couple of heads of Belgian Endive. I buy it at Publix and without fail, every time I buy it (like weekly), the cashier politely asks what it is and then cannot find it in the system. I am now a pro at knowing it is listed as Belgian Endive there, under B not under E. And now you know, too. Wow, an educational post. So, you peel away a couple of outer leaves and discard them, then trim off a bit of the bottom, peel away as many leaves as you can, then trim again and peel away again. Arrange the leaves on your plate, platter or whatever you like. I chop up the smallest ones and toss on top. Now chop up a couple of tomatoes, 1/2 of a red onion and a whole avocado. Sprinkle that among the leaves. Add some blue cheese, a lot or a little, you choose. I tend to measure out 1 oz. so I can count points for it on WW. Now drizzle the whole thing with good olive oil, again I use 1 tsp. since that is 1 point. I also throw on a couple of teaspoons of balsamic vinegar and good bit of freshly ground black pepper and some salt. If I am serving this as an appetizer, I try to separate the leaves and ingredients a bit more so it's easy to pick up. If I'm having it for lunch, I just pile it together and eat it like nachos. Either way, it's one of my favorite things! Spring is just around the corner...I can smell it....or maybe it's just my asparagus roasting away.Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com1tag:blogger.com,1999:blog-4642752724605748312.post-40022992788082705062008-03-16T09:26:00.004-05:002008-03-16T10:43:50.422-05:00Thai One On<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEita1VRmneqQUha8sd4BZyAaYdeg5XENIyttwK91eGLqzqi24bVn323ZRzi831WGT25_3CIFCp3-vAS1BUgSnVa_ZhTqVjwbyW_CUezXogqDc7t8YNt9URG9p8W2tsodoHogJWs7bvSYgc/s1600-h/IMG_0416.JPG"><img id="BLOGGER_PHOTO_ID_5178346464057920338" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEita1VRmneqQUha8sd4BZyAaYdeg5XENIyttwK91eGLqzqi24bVn323ZRzi831WGT25_3CIFCp3-vAS1BUgSnVa_ZhTqVjwbyW_CUezXogqDc7t8YNt9URG9p8W2tsodoHogJWs7bvSYgc/s320/IMG_0416.JPG" border="0" /></a>We love Thai food! During last weekend's cooking, we tried a new recipe. <strong>Spicy Thai Shrimp and Noodles </strong>was not difficult to make. It went together very quickly once the vegetables were prepped and the shrimp was peeled and deveined. At that point, it was only a few minutes of cooking. I started with <a href="http://www.cdkitchen.com/recipes/recs/435/Thai-Style-Spicy-Shrimp-And-No105279.shtml">a recipe from cdKitchen</a>, but I was unable to find a couple of the ingredients. Basically, I used the recipe as a guide and kind of did my own thing...yes, I know, it's a problem. But honestly, it turned out delicious! Here's my recipe....<br /><br /><div align="center"><strong>Spicy Thai Shrimp and Noodles</strong></div><div align="center">serves 6 (reheats well, too!)</div><div align="center"></div><div align="left">36 raw shrimp, peeled and deveined (this was the most laborious part because I won't buy those ez peel shrimp since they are from Thailand, irony, I know, but I will only buy Texas Gulf Shrimp or Wild Caught Shrimp)</div><div align="left">16 oz. fettucini, cooked according to package directions and rinsed well with hot water, set aside</div><div align="left">1/4 cup peanut oil (this was important, so do buy this, it lets the food cook but doesn't smoke as quickly as other oils)</div><div align="left">6 garlic cloves, minced</div><div align="left">3 tbsp. chili-garlic paste (<a href="http://www.huyfong.com/no_frames/garlic.htm">I buy this kind at Kroger</a>) <strong>Use less if you want less heat, but it wasn't really spicy.</strong></div><div align="left">8 oz. sliced mushrooms (you can use fancier kinds, but I used regular mushrooms)</div><div align="left">1 lb. asparagus, washed, trimmed and cut in 2-3-inch pieces</div><div align="left">3-4 medium carrots, peeled and cut in matchstick-size pieces</div><div align="left">1 bunch green onions, sliced and divided</div><div align="left">1 can low-fat unsweetened coconut milk (in the ethnic aisle)</div><div align="left">1/2 cup lime juice (fresh is best, but bottled works)</div><div align="left">3 tbsp. fish sauce ( <a href="http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=1279010&prrfnbr=1351139">I got this kind</a>, again, at Kroger)</div><div align="left">1 tbsp. sugar</div><div align="left">1/2 chopped roasted peanuts</div><div align="left">1/2 cup chopped cilantro (optional)</div><div align="left">1 lime, cut in 6 wedges</div><div align="left"><br />Directions:<br />Heat half of the oil in heavy large wok or deep skillet over high heat until just beginning to smoke. Add half of shrimp and garlic; saute until shrimp turns pink, about 1 minute per side. Stir in 1/3 of the hot chili paste. Transfer to large bowl. Repeat with remaining oil, shrimp, garlic, and 1/3 of the hot chili paste. Add mushrooms, asparagus, carrots, and half of the green onions to wok. Stir fry 3 minutes. Transfer to bowl with shrimp. Add noodles to wok; stir to heat through. Return shrimp and vegetables to wok with noodles. Add coconut milk, lime juice, fish sauce, sugar, and remaining hot chili paste; stir until heated through, about 3 minutes. Divide mixture among individual bowls. Sprinkle with peanuts, cilantro, and remaining onions. Garnish with lime wedges.</div>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com1tag:blogger.com,1999:blog-4642752724605748312.post-18153709215796755752008-03-10T14:15:00.004-05:002008-03-15T08:47:27.359-05:00Wings 'n' Taters<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprRMS-G2Lrsob7Nhne2pOenHZFgk5NttYerfnmcfB4de0m13Csm7bRUgze74y0TSd3HdpibnDzV4CwYukD7a2aFujb26TeO4BA5AUG3flVq6q5v2DbC_yymDCuGZ5OGDQbgvEmfne96M/s1600-h/IMG_0422.JPG"><img id="BLOGGER_PHOTO_ID_5176195574500854594" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprRMS-G2Lrsob7Nhne2pOenHZFgk5NttYerfnmcfB4de0m13Csm7bRUgze74y0TSd3HdpibnDzV4CwYukD7a2aFujb26TeO4BA5AUG3flVq6q5v2DbC_yymDCuGZ5OGDQbgvEmfne96M/s320/IMG_0422.JPG" border="0" /></a>Mahogany Chicken Wings and Roasted Potatoes</div><br /><br /><div align="center"></div><br /><br /><div align="left">Wow, it's been a long time since I last posted and honestly, it has been awhile since I really cooked anything exciting. I guess we've had tacos and spaghetti and other things off the "tried and true" list. We've especially had a lot from the freezer! This past weekend, I got a hankering for chicken wings but I didn't want regular buffalo wings. I had gotten a recipe called Mahogany Wings somewhere on line and just didn't note the original poster. It sounded like just the thing for my craving. Since I have issues with authority, I had to redo the recipe....you know I'm just rebellious that way! They were good! They are really good left over the next day, too! The potatoes were sublime. They would be an excellent side dish for ham, beef, chicken, salmon or most anything. I like that they were a one pot deal, too! <a href="http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_95571_PRINT-RECIPE-FULL-PAGE,00.htm"> Here's a link to the potato recipe.</a> The Mahogany Wings recipe follows. </div><div align="center"> </div><div align="center">Mahogany Wings</div><div align="center"> </div><div align="left">24 whole chicken wings, split and tips discarded (I used a bag of Kroger brand chicken wings)</div><div align="left">1 cup soy sauce (I don't use soy sauce, I use Bragg's Liquid Aminos instead)</div><div align="left">1 cup honey</div><div align="left">1/2 cup hoisin sauce</div><div align="left">1 tsp. sesame oil</div><div align="left">2 tsp. ground ginger</div><div align="left">2 tsp. chili-garlic paste (or sub 2 cloves crushed garlic and 2 tsp. Tabasco for this)</div><div align="left"> </div><div align="left">Place chicken in ziptop freezer bag. Mix liquid ingredients. Reserve 1/2 cup of marinade to brush chicken while baking. Pour the rest over the chicken. Marinate in the refrigerator, turning often, for 1-2 hours. <br /><br />Preheat oven to 375 degrees. Line a large, rimmed baking sheet (I used a jellyroll pan) with foil. Place a rack (like a cookie cooling rack) on the pan. Spray rack with non-stick cooking spray. Arrange marinated wings on the rack. Bake 60-75 minutes, turning once and brushing with reserved soy mixture often. These should be a lovely deep brown with crispy edges. </div><div align="left">**If you really want wings but don't want the fat, you could remove the chicken skin. </div><div align="left">**We really liked this flavor and I'm going to try the same marinade on boneless, skinless chicken breasts but I'll grill them and cook them only a few minutes. I'll post if that works!</div><br /><br /><div align="center"></div>Amandahttp://www.blogger.com/profile/18160238106385456872noreply@blogger.com1