October brings some of our favorite things...baking...fall leaves...more baking...Fresh apples on the neighbors tree (which translates into fresh apple pie for us on the back fence). Many people may not realize this, but Glen is a pie making machine...He can whip up the best pie crust...His apple filling is delish. It is his duty each thanksgiving to make the pies. I can hardly wait. Hopefully I can find some Libby solid pack pumpkin.. I hear there is a pumpkin shortage and being that that is my favorite pie, it could be a crisis.
He has had a love for pie making ever since he was little and his mom would make pie for Sunday dinners..and we are talking almost every Sunday. He tried making his first pie right after we were married and we are happy to report, that he has perfected it in every way. I get to make the filling on all but the apple, but he gets all the credit, which is ok with me, because the crust really does make the pie. Jeffrey also makes a wicked apple pie, so apparently it has passed down to him.
Last weekend I was in Philadelphia for some PC training and a little sight seeing. Got to see the liberty bell, Independence Hall, Amish Land, Hershey (the parking lot because I was too sick to go on the tour) and I went to the top of the Rocky Balboa steps... Lots of fun and good training. Ready to get back to life and finish earning my trip for the year in PC. Plus, Ryan has his papers in for his mission, so we are in waiting...It will be a little crazy getting him ready to go, but we are so excited for him.
For dinner today there wasn't much excitement or experimenting, but it was comfort food at it's finest. We had a very simple chicken & rice casserole. It's quick and has the yummy corn flake topping which makes "funeral potatoes" the best.. I got this recipe from the cookbook that was put together from our friends and neighbors in our church. This particular recipe is a favorite from the Knierim family.
Chicken & Rice - Makes a lot.
4 chicken breasts - boiled and chopped
4 cups cooked rice
1 can evaporated milk
2/3 cups diced fresh celery
2 tbs dried onion flakes
1 1/2 cups mayo
3 cans cream of chicken soup
2 teas. lemon juice
1/2 stick of butter melted...mix in 1 1/2 cups crushed corn flakes.
Spray 9 x 13 baker with cooking spray..spread mixture evenly in pan. Top with crushed corn flakes. Cover and bake for about an hour at 350.
Last Sunday
Sunday, October 23, 2011
Sunday, October 2, 2011
Better Late Than Never...
So, yes we have been living the crazy life... Over Labor Day we rented a big garbage trailer from the county and set about Laboring all weekend. Cleaned out stuff and tore down our back deck, which to be honest has needed to be replaced for about five years (by needing to be replaced I mean, actually a health hazard)...I really don't know what happened to the rest of the month, it just flew by.
On the 23rd, Nicole, Melissa and I went a little crazy and drove to California for the Epicenter festival, which is really just a reason for a lot of really weird people who love rock and roll to gather in one place. There were fifteen bands that pretty much rocked all of Irvine CA for 12 hours...It was so much fun. We loved watching all the weird people hang out..We pretty much stuck out like a sore thumb, but that's ok. Let's just say that the wacky weed is legal if you have a prescription and most everyone there had a "medical condition." I felt a little naked without any tatoos but hey, there is always next year...(just kidding)..I'm pretty sure I am going through my midlife crisis and that is why I am feeling the need to re-visit my youth by attending these concerts...I actually do like the music, which scares me even more.. After November I am taking a break from concerts for awhile (unless Nickelback or Skillet comes to town...or wait...maybe Brad Paisley or....ok, it maybe won't be too long of a break, but I'm going to try).
Our ward also changed boundaries and buildings so Glen has been super busy with church..thus the no cooking thing, because he kind of heads up the whole experimental cooking adventures...
With today, being conference (no actual church) He felt like hitting the kitchen again..Here is our latest food adventure...So, for years, Glen has hated Cafe Rio...When we go there, he never wants anything...Awhile back he was trapped there with some friends, so he ordered a side of tortilla's and some house dressing to dip them in. He loved the dressing, so this weekend we googled the recipe and gave it a whirl. I was excited too because we used the $200.00 food processor for the third time in like a year. The good news is that it's delish! Tastes just as good as the original and makes quite a bit...and it's pretty cheap to make too. We had to find the low fat tortilla's from Lynn Wilson (3 points on WW Plus) since Nic and I started Weight Watchers again last week. I would have used the light mayo from best foods, but Glen was in charge so I had to defer and count the stupid points when I ate it..I did get the low fat buttermilk...anyway, I digress.. So here is the yummy recipe...Since you can google it, I'm pretty sure it's ok if I put it on here..
Tomatillo Dressing
1 package dry ranch dressing mix (I used the cheap western family for .59 and it was just as good as the 1.79 package of hidden valley...just FYI)
1 cup buttermilk
1 cup mayo
2 small or 1 large tomatillo (found by the jalapeno's, kind of look like little green tomato's with skin)
1/2 clove garlic - minced
1/2 bunch cilantro - chopped
1/2 tsp lime juice
1/2 small jalapeno, seeds removed (wear gloves...lessoned learned)
Blend it all together in a food processor until smooth and not chunky. Let sit for a few hours in the refrigerator (if you can stand it...I had to try it right away)
I also experimented with the pampered chef's newest two tools...A simple slicer and the microwave chip maker...I never thought we would ever come out with that, but we did. I must say that the first time I tried it I wasn't impressed. However, now that I am on WW and pretty much have abandoned regular potato chips, I have a new outlook. One small potato (3 points) makes a lot of chips.. and once they sit for a little and finish crisping up, they are pretty tasty. You can sprinkle any kind seasoning...I like the sea salt the best, but season all isn't too bad either...lightly. Took about ten minutes to make one potato worth..
That's about it for now. I will try and post some pics from CA...They are funny.
On the 23rd, Nicole, Melissa and I went a little crazy and drove to California for the Epicenter festival, which is really just a reason for a lot of really weird people who love rock and roll to gather in one place. There were fifteen bands that pretty much rocked all of Irvine CA for 12 hours...It was so much fun. We loved watching all the weird people hang out..We pretty much stuck out like a sore thumb, but that's ok. Let's just say that the wacky weed is legal if you have a prescription and most everyone there had a "medical condition." I felt a little naked without any tatoos but hey, there is always next year...(just kidding)..I'm pretty sure I am going through my midlife crisis and that is why I am feeling the need to re-visit my youth by attending these concerts...I actually do like the music, which scares me even more.. After November I am taking a break from concerts for awhile (unless Nickelback or Skillet comes to town...or wait...maybe Brad Paisley or....ok, it maybe won't be too long of a break, but I'm going to try).
Our ward also changed boundaries and buildings so Glen has been super busy with church..thus the no cooking thing, because he kind of heads up the whole experimental cooking adventures...
With today, being conference (no actual church) He felt like hitting the kitchen again..Here is our latest food adventure...So, for years, Glen has hated Cafe Rio...When we go there, he never wants anything...Awhile back he was trapped there with some friends, so he ordered a side of tortilla's and some house dressing to dip them in. He loved the dressing, so this weekend we googled the recipe and gave it a whirl. I was excited too because we used the $200.00 food processor for the third time in like a year. The good news is that it's delish! Tastes just as good as the original and makes quite a bit...and it's pretty cheap to make too. We had to find the low fat tortilla's from Lynn Wilson (3 points on WW Plus) since Nic and I started Weight Watchers again last week. I would have used the light mayo from best foods, but Glen was in charge so I had to defer and count the stupid points when I ate it..I did get the low fat buttermilk...anyway, I digress.. So here is the yummy recipe...Since you can google it, I'm pretty sure it's ok if I put it on here..
Tomatillo Dressing
1 package dry ranch dressing mix (I used the cheap western family for .59 and it was just as good as the 1.79 package of hidden valley...just FYI)
1 cup buttermilk
1 cup mayo
2 small or 1 large tomatillo (found by the jalapeno's, kind of look like little green tomato's with skin)
1/2 clove garlic - minced
1/2 bunch cilantro - chopped
1/2 tsp lime juice
1/2 small jalapeno, seeds removed (wear gloves...lessoned learned)
Blend it all together in a food processor until smooth and not chunky. Let sit for a few hours in the refrigerator (if you can stand it...I had to try it right away)
I also experimented with the pampered chef's newest two tools...A simple slicer and the microwave chip maker...I never thought we would ever come out with that, but we did. I must say that the first time I tried it I wasn't impressed. However, now that I am on WW and pretty much have abandoned regular potato chips, I have a new outlook. One small potato (3 points) makes a lot of chips.. and once they sit for a little and finish crisping up, they are pretty tasty. You can sprinkle any kind seasoning...I like the sea salt the best, but season all isn't too bad either...lightly. Took about ten minutes to make one potato worth..
That's about it for now. I will try and post some pics from CA...They are funny.
Sunday, August 28, 2011
What's for Dinner - Dutch Oven Chicken and Rice
Today's (8-27-11) cooking adventure for us began with the question.."what should we take to the family reunion for potluck?" After mulling it around for awhile we decided we should take a main dish.. After much deliberation (about five min.) we decided to whip up a little dutch oven dish that's always a hit and feeds quite a few people. We got it from a scoutmaster who cooked for the masses and gave it to Glen when he was doing his "tour de scout master" duty in the 90's and we've been making it ever since. Camp outs up American Fork Canyon and trips to Bear Lake, just thinking about this recipe makes me want to go...real bad! Now don't tune out if you aren't into dutch oven cooking, because I have made some changes for those who aren't into charcoal and lighter fluid...
First you want to start with a 14 inch cast iron dutch oven pot. I cook mine in the oven and Glen cooks his outside with charcoal (yes, you can put a dutch oven directly in the oven...If you don't have the heating element on the bottom of your oven, just take out the racks and put it right on the bottom. If you have the old school heating element, go ahead and cook it on the bottom rack...it's quite heavy though) Glen cooks on the campouts, I cook in the kitchen, but somehow, I always do the prep (probably because I have all the great tools...).
Spray it well with non-stick (even if you have a well seasoned dutch oven...this stuff will stick) cooking spray.
Slice 5-6 medium potatoes and 4-5 carrots (about 1/4 inch thick or just under)
Chop 1 small white or yellow onion - with the Pampered Chef Chopper of course...
about 3 lbs of chicken tenders (can use fresh or frozen) I just put in as many as the pot will hold lol.
mix together with 2 10 oz cans of cream of chicken soup and 2 cans of cream of mushroom soup
1/2 cup water
2 cups of instant rice
bake at 350 for about an hour and a half (14 coals on the top and 7 coals on the bottom for you traditional dutch oven enthusiasts) - stir every half hour - It's done when the chicken is cooked (no pink) and the veggies are tender..
A few notes...If you aren't feeding an army and do not want to dutch oven, cut the recipe down and cook it in a 9 x 13 baker covered with tin foil...Then it's just yummy chicken & rice.
Well, sorry it's not more "gourmet" but all of you should know by now that, that is just not how I roll.
Sunday, August 14, 2011
It's Been Awhile
Yes, it's been awhile since the last update. So much has been going on that it's hard to find time to update, but alas, here we are. The last weeks have been filled with a ton of stuff. Three weeks ago we had to put our sweet puppy down. It threw us all for a loop that we are still trying to recover from. We miss her so much.. We have also been trying to wrap up our big fundraiser for the American Cancer Society with our West Jordan Relay for Life event, which was held this weekend...We are happy to report that as a group we raised almost $30000, with our little Cancer Crusher team raising $5700.00 of that. Wow was it a lot of work but it was worth it. We froze out fannies off Friday night, but we somehow made it through the night. We go through the night to raise cancer awareness because Cancer Never Sleeps. Trying to keep people on the track all night and all the activities... (pie eating contests, derby racing, survivor dinner, limbo contest and some people singing that really shouldn't have with the fire dancers and awesome hawaiian band that was the bomb.) I would highly encourage you to get some friends together and form a team for next year. It is such a good cause and well worth the time.
Glen has been stuck doing the roofing project from hell, but I think it is finally coming to an end...He has been helping his nephew do his sisters' roof and man has it been a big job. He has blisters on his toes from being on a slant for so long... with all of this going on, we haven't had much time for cooking. We are so wiped out after last week that we are taking it easy today for dinner...Sometimes the meals that are the simplest are the best...Today's menu:
Bowtie pasta with Creamy Pesto sauce (with pine nuts and parmesan cheese), Fresh salad and garlic toast...
Let me first explain how we came to want this recipe...Back in 2002 when Glen and I went to Italy, we ate at this darling little restaurant on Piazza Navonna (pretty sure I spelled that wrong). They called it Butterfly pasta with creamy pesto. It was so yummy. We spent the better part of the next two years searching for a good creamy pesto recipe. Glen even spent 30.00 on Lydia's italian cookbook. All to no avail. Then one day I'm sauntering (and yes that is why Nicole hates going grocery shopping with me) through the grocery store and stumble across the pasta sauces from Knorr (green pouches of mixes, usually in the pasta isle) and there it is...Creamy pesto sauce. You mix it with milk and olive oil and to our surprise it is very much like the real thing in Italy. So now when we need a simple meal, this is where we turn. I do add my own pine nuts to the sauce and top it with fresh parmesan. It really is a very good meal, that is a hit with everyone and doesn't wipe out the cook either...
Thanks for following our blog...If you like it, share it with a friend and feel free to add your own simple recipes in the comment section. We all need to do more home cooking (even if it's not made from scratch). Until next time...
Glen has been stuck doing the roofing project from hell, but I think it is finally coming to an end...He has been helping his nephew do his sisters' roof and man has it been a big job. He has blisters on his toes from being on a slant for so long... with all of this going on, we haven't had much time for cooking. We are so wiped out after last week that we are taking it easy today for dinner...Sometimes the meals that are the simplest are the best...Today's menu:
Bowtie pasta with Creamy Pesto sauce (with pine nuts and parmesan cheese), Fresh salad and garlic toast...
Let me first explain how we came to want this recipe...Back in 2002 when Glen and I went to Italy, we ate at this darling little restaurant on Piazza Navonna (pretty sure I spelled that wrong). They called it Butterfly pasta with creamy pesto. It was so yummy. We spent the better part of the next two years searching for a good creamy pesto recipe. Glen even spent 30.00 on Lydia's italian cookbook. All to no avail. Then one day I'm sauntering (and yes that is why Nicole hates going grocery shopping with me) through the grocery store and stumble across the pasta sauces from Knorr (green pouches of mixes, usually in the pasta isle) and there it is...Creamy pesto sauce. You mix it with milk and olive oil and to our surprise it is very much like the real thing in Italy. So now when we need a simple meal, this is where we turn. I do add my own pine nuts to the sauce and top it with fresh parmesan. It really is a very good meal, that is a hit with everyone and doesn't wipe out the cook either...
Thanks for following our blog...If you like it, share it with a friend and feel free to add your own simple recipes in the comment section. We all need to do more home cooking (even if it's not made from scratch). Until next time...
Sunday, July 17, 2011
7-16-11
Wow...what a couple of weeks we have had. Not much time for cooking because we were busy with life. I bet most of you can relate. For the 4th of July we had a great time with our kids and family. Spent a lot of time in the pool with my mom and Walt and kids. Grandbaby Connor went in and was kind of freaked out at first, but with patience from his daddy who sat on the step and played with him, he eventually chilled out and started splashing and having fun..Of course we had to light off some fireworks and I'm excited to say that the new law in Utah totally rocks...Basically it's like lighting off several artillery shells at once. Our favorite was the "Whoa Daddy". It shook the whole neighborhood. If you like that kind of thing I guess and we do... I have friends who aren't fans at all and Connor wasn't a big fan either...I really hope he grows to like them because he is from a family of pyro-maniacs.
Glen had some mechanical problems with the van (or the tongan cruising vessel as I lovingly call it..yes, it's one THOSE vans. Big ole captains chairs, bed in the back, airplane style running lights down the center of the interior...I love the van, but the rest of the family wants to drive it off a cliff...)
It sprung a leak in the cooling system so he replaced the hoses. He is so great with things like that. I'm happy to say that our son Jeff follows in his footsteps.
It was also my annual trip to Chicago for the pampered chef national conference. All in all it was great. Over 50 new products were announced to the over 5000 consultants who attended. We stayed at the Sheraton by the river and Navy Pier this year. It was great because we were so close to all the great food options. Had to go to Portillo's twice for Chicago Dogs and shakes..and our annual trek to the Grand Lux was heaven, Bubba Gump's and it wouldn't be a trip to Chicago without pizza. This year we did Gino's East..Yum! Hopefully next year we will have a few more consultants make the commitment to come with us, because the training was exceptional this year. Usually once they get home, their income will double, so it's really worth the cost.
Today we have a little family reunion with my mom's family. I'm really excited because we don't see them very often at all. We are pot-lucking the dinner so it's sure to be good. I am bringing my sloppy joes because they are yummy and I know I will like them..lol...I usually eyeball the recipe but I will try to nail it down and list it here for you. They really are the best I've ever had. I got the recipe from my sister in law Lynette over 30 years ago. The difference is the brown sugar and tomato soup with ketchup instead of just one or the other...I usually am cooking for a crowd, so it makes a lot. Enjoy it and feel free to share. Remember what Paula says...try it first with the actual recipe, then experiment and make it your own...Have a great week!
Yummy Sloppy Joes
4 lbs lean ground beef, browned (drain and rinse with hot water) with onion and green pepper
1 small onion - chopped
1 green pepper - chopped (or less if you want)
After rinsing, return to pan (make sure it's a large skillet or large sauce pan-I use my 8 qt stock pot to combine it all) and add the following and heat through.
1 large can tomato soup (or three cans small)
1 teaspoon Worchestershire sauce
1/2 teaspoon black pepper
1 cup of ketchup
1 cup of brown sugar (or more if you like it sweeter)
Heat it through, put it on a bun and enjoy!
Glen had some mechanical problems with the van (or the tongan cruising vessel as I lovingly call it..yes, it's one THOSE vans. Big ole captains chairs, bed in the back, airplane style running lights down the center of the interior...I love the van, but the rest of the family wants to drive it off a cliff...)
It sprung a leak in the cooling system so he replaced the hoses. He is so great with things like that. I'm happy to say that our son Jeff follows in his footsteps.
It was also my annual trip to Chicago for the pampered chef national conference. All in all it was great. Over 50 new products were announced to the over 5000 consultants who attended. We stayed at the Sheraton by the river and Navy Pier this year. It was great because we were so close to all the great food options. Had to go to Portillo's twice for Chicago Dogs and shakes..and our annual trek to the Grand Lux was heaven, Bubba Gump's and it wouldn't be a trip to Chicago without pizza. This year we did Gino's East..Yum! Hopefully next year we will have a few more consultants make the commitment to come with us, because the training was exceptional this year. Usually once they get home, their income will double, so it's really worth the cost.
Today we have a little family reunion with my mom's family. I'm really excited because we don't see them very often at all. We are pot-lucking the dinner so it's sure to be good. I am bringing my sloppy joes because they are yummy and I know I will like them..lol...I usually eyeball the recipe but I will try to nail it down and list it here for you. They really are the best I've ever had. I got the recipe from my sister in law Lynette over 30 years ago. The difference is the brown sugar and tomato soup with ketchup instead of just one or the other...I usually am cooking for a crowd, so it makes a lot. Enjoy it and feel free to share. Remember what Paula says...try it first with the actual recipe, then experiment and make it your own...Have a great week!
Yummy Sloppy Joes
4 lbs lean ground beef, browned (drain and rinse with hot water) with onion and green pepper
1 small onion - chopped
1 green pepper - chopped (or less if you want)
After rinsing, return to pan (make sure it's a large skillet or large sauce pan-I use my 8 qt stock pot to combine it all) and add the following and heat through.
1 large can tomato soup (or three cans small)
1 teaspoon Worchestershire sauce
1/2 teaspoon black pepper
1 cup of ketchup
1 cup of brown sugar (or more if you like it sweeter)
Heat it through, put it on a bun and enjoy!
Sunday, June 26, 2011
Mac and Cheese Update...
Ok...the mac and cheese was pretty tasty, but Paula's recipe calls for nutmeg...I think I would leave that out, but it was still very good. Glen thought it was as well and the family ate it (so that does say something)... I'm sure you could get the recipe from her website. I picked up her 5th anniversary keepsake magazine and that is where I got the recipe.. Glen seriously said just the day before that he wanted homemade mac and cheese and there it was right on the cover so I bought it..The first thing I noticed about the recipe when I went shopping is that it calls for Gruyere cheese which is (gulp) $21.00 per lb...We made it in the 9 x 13 stoneware baker from PChef and grated all of the nearly 9 cups of cheese (sharp cheddar and parmesan along with the brick of solid gold...er I mean Gruyere) on the our new course grater. It was fast and pretty easy to make. I did make the mistake of thinking it wouldn't make enough for all of us so we "one and a halfed" (yes you are learning my new whacked out language of cooking) the recipe and now have enough left overs for tomorrow and can send home some home with my daughter and her family to have tomorrow as well.
As long as I'm at it...here is the simple recipe for Creme Brulee (still not spelled correctly) from the cookbook "Recipes from the Roof" (worth the price...go buy the book..yum)
3 cups heavy cream
6 egg yolks
1 cup sugar (divided)
1 teaspoon vanilla
Fresh berries (for garnish)
Preheat oven to 300. In medium sauce pan, heat cream until just comes to a boil. Turn off heat. Meanwhile in a med. bowl, whisk egg yolks, 1/4 cup sugar and vanilla together. Add the warm cream to egg mixture and whisk. In a small sauce pan, melt and burn 1/2 cup sugar, until it is a light carmel color. Gradually whisk the burned sugar into the cream and egg mixture until well blended (Glen and Shelly Note: the sugar will crystalize when it hits the milk...just whisk it and it will melt together).
Place 10 (2 oz) ramekins in a 9 x 13 dish. Divide the cream mixture evenly among the ramekins (We choose to use 4 (5 oz) ramekins instead and just cooked them a little longer). Pour hot water into the baking dish until about 1/4 inch deep - if using the small ramekins or 1/2 inch deep in the larger ramekins) Bake for 35-40 minutes (or a little longer for the larger ramekins) or until center is set when the pan moves. Remove from water, cool and chill. Just before serving, sprinkle remaining sugar over the top and burn the sugar using a small blow torch (found in most cooking stores). It will burn a dark carmel color.. Yum!
As long as I'm at it...here is the simple recipe for Creme Brulee (still not spelled correctly) from the cookbook "Recipes from the Roof" (worth the price...go buy the book..yum)
3 cups heavy cream
6 egg yolks
1 cup sugar (divided)
1 teaspoon vanilla
Fresh berries (for garnish)
Preheat oven to 300. In medium sauce pan, heat cream until just comes to a boil. Turn off heat. Meanwhile in a med. bowl, whisk egg yolks, 1/4 cup sugar and vanilla together. Add the warm cream to egg mixture and whisk. In a small sauce pan, melt and burn 1/2 cup sugar, until it is a light carmel color. Gradually whisk the burned sugar into the cream and egg mixture until well blended (Glen and Shelly Note: the sugar will crystalize when it hits the milk...just whisk it and it will melt together).
Place 10 (2 oz) ramekins in a 9 x 13 dish. Divide the cream mixture evenly among the ramekins (We choose to use 4 (5 oz) ramekins instead and just cooked them a little longer). Pour hot water into the baking dish until about 1/4 inch deep - if using the small ramekins or 1/2 inch deep in the larger ramekins) Bake for 35-40 minutes (or a little longer for the larger ramekins) or until center is set when the pan moves. Remove from water, cool and chill. Just before serving, sprinkle remaining sugar over the top and burn the sugar using a small blow torch (found in most cooking stores). It will burn a dark carmel color.. Yum!
Since Last Week 6-26-11
Well...here it is..Glen and I decided that we wanted to start blogging about our adventures (mostly the ones in the kitchen) but just in general as well. I used to write a weekly column in a newspaper entitled "Since Last Week" so I thought I would resurrect it for the blog. That way, even if no one else ever reads it, we will have a journal of sorts of our life - at least from this point forward.
As we get ready to leave our "40 somethings" behind us in a few years, it is becoming increasingly more apparent that at some point in the not too distant future it is going to be just us and our blind dog living at home...speaking of blind dogs, that is the most significant thing that has happened since last week in our home. Our little jack russell terrorist..err, I mean terrier... has glaucoma in both eyes now and in spite of all the medicines and eye drops, she woke up last week and couldn't see to jump off the bed. At first we thought we might have to put her down, but she does seem to be adapting. This morning she even ran after a bird that buzzed her in the front yard. It's kind of weird that the birds seem to sense that she isn't a threat any longer. Now they just taunt her...Dang birds.
We first got to thinking about blogging when our daughter gave us this excellent cookbook of a local restaurant. As we started trying a few of the recipes we thought that we should log our results somewhere...thus the idea of blogging (thank you Julie and Julia for the awesome idea)...First we tried the "poached salmon" which was soooooo easy and yummy too. The sauce was better than any I have had and we made it ourselves...sour cream, tabasco, mayo and lemon juice...Seriously? Who would have thought. (Recipes from The Roof). Next he tried the Creme Broule' (not spelled correctly, but too lazy to look it up). The hardest part was finding the little dishes. We honestly could not believe that making this complicated dessert was so easy and so good. Too easy, in fact. We have decided it is not something we "should" make too often, even though we "could" if we wanted. Special occasions only!
Thanks to the cooking show network on TV and my career selling the best cooking tools on the planet (the pampered chef), we are having a blast and getting it done fast...Today's adventure brings us to Paula Deen's homemade macaroni and cheese (y'all). Serving it up with some fresh corn on the cob and chopped salad. The kids and our grandbaby (and really, I mean GRAND BABY) are coming for dinner today so it should be a real hit. We'll keep ya posted..Thanks for visiting!
As we get ready to leave our "40 somethings" behind us in a few years, it is becoming increasingly more apparent that at some point in the not too distant future it is going to be just us and our blind dog living at home...speaking of blind dogs, that is the most significant thing that has happened since last week in our home. Our little jack russell terrorist..err, I mean terrier... has glaucoma in both eyes now and in spite of all the medicines and eye drops, she woke up last week and couldn't see to jump off the bed. At first we thought we might have to put her down, but she does seem to be adapting. This morning she even ran after a bird that buzzed her in the front yard. It's kind of weird that the birds seem to sense that she isn't a threat any longer. Now they just taunt her...Dang birds.
We first got to thinking about blogging when our daughter gave us this excellent cookbook of a local restaurant. As we started trying a few of the recipes we thought that we should log our results somewhere...thus the idea of blogging (thank you Julie and Julia for the awesome idea)...First we tried the "poached salmon" which was soooooo easy and yummy too. The sauce was better than any I have had and we made it ourselves...sour cream, tabasco, mayo and lemon juice...Seriously? Who would have thought. (Recipes from The Roof). Next he tried the Creme Broule' (not spelled correctly, but too lazy to look it up). The hardest part was finding the little dishes. We honestly could not believe that making this complicated dessert was so easy and so good. Too easy, in fact. We have decided it is not something we "should" make too often, even though we "could" if we wanted. Special occasions only!
Thanks to the cooking show network on TV and my career selling the best cooking tools on the planet (the pampered chef), we are having a blast and getting it done fast...Today's adventure brings us to Paula Deen's homemade macaroni and cheese (y'all). Serving it up with some fresh corn on the cob and chopped salad. The kids and our grandbaby (and really, I mean GRAND BABY) are coming for dinner today so it should be a real hit. We'll keep ya posted..Thanks for visiting!
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