Well, they are here ~ the holidays have arrived. We've cooked, and eaten:), our hearts out over Thanksgiving, now...we must forge ahead toward Christmas. We have less energy, and several more ways in which to spend it, but DINNER STILL CALLS US to duty. Now, for me, it's a joy, for some it is basically a duty and sometimes even a hardship. So, I'm here to encourage you ~ you CAN go to work either in or outside the home, you can put up the Christmas tree, you can shop for Christmas presents, and you CAN still swing into the grocers and come home and whip up dinner!!! I promise:).
The good news here is that it doesn't have to be processed food or an all nighter in the kitchen. You can pour a glass of beautiful red wine, put on some Christmas music and 'enjoy' a little prep work before you gather your family together. OR, you can enlist everyone in your family to help you with the meal, giving them each encouragement to do their own little prep work (or save them for the 'clean up')! No matter what direction you take, breathe deep and enjoy, gathering your spouse or your family to sit with you over a quick but DELICIOUS dinner is an 'opportunity'.
SO, lets get down to the core here, we're talking simple, yummo, and home-made. You'll need a whole uncooked chicken, cut up, from your local grocery. You'll need some mayonnaise, and some leftover herbed bread croutons from either your Thanksgiving stuffing or from a salad seasoned crouton, crush them all up with a rolling pin or in a blender. Now you'll need a great heavy duty baking dish (sprayed) and you'll need to heat your oven to about 450degrees F.
Now, with your own method (I like to use plastic disposable food gloves), coat your patted dry chicken pieces generously with your mayonnaise, then toss and coat thoroughly in your crushed stuffing/crouton crumbs. Place in your sprayed baking dish, about an inch apart. Toss in your pre-heated oven and bake for about 45 minutes (turning once half way through)or until largest piece, in it's thickest part, tests 165 using a meat thermometer (juices should run clear).
While your chicken is 'oven frying', start your side dish. What is it you ask??? I prefer two things with this dish, especially when I'm BUSY ~ make a salad and bake a potato in the microwave. Keep it simple. Toss some greens in a bowl, add the kitchen sink grouping of fresh vege's that are still edible, and make a simple vinaigrette for them. The baked potato needs no explanation here;).
It's DONE ~ that's it...you have a whole meal prepped and cooking in 15 minutes flat. Sit down, finish your glass of wine, enjoy some laughs with the fam while they are "setting the table", and dinner will be on in less time than you could have gotten into a restaurant. And CERTAINLY better tasting than a drive-thru meal and better for you AND your family.
Clean up is two dishes and a couple of utensils ~ how sweet is that for a Holiday moment. There, Christmas can come with all of it's joy and all of it's chaos, and dinner will NOT get in your way ~ at least for today;)! Enjoy ~ your family, your friends, your moment...it's all we are given. Godspeed, from our kitchen to yours!
Thursday, December 9, 2010
Saturday, September 18, 2010
What is Autumn Without a New "SuziCake"
I wanted to add a nice Autumn dessert to the post about my Stuffed Pork Chops, but forgot;)!. BUT this is the PERFECT addition to that meal, the ultimate in easy, freeing up your time to enjoy your family and friends at your table!
I call these "SuziCakes" because they are my rendition of the old "Dump Cakes" and one's I've altered to enjoy for our personal tastes. Make them your own, family will love you all the more for bringing it home!
Autumn Harvest SuziCake
Use a 9x13 cake pan, greased. Bake at 375 degrees F. for 35 to 40 minutes, until nicely golden and bubbly.
1 Duncan Hines Spice Cake Mix
2 cans of Apple Pie Filling (GOOD brand), scrape every last drop out of can
1/2 tsp. of GOOD brand Cinnamon
2 sticks of real butter, melted
Put your apple pie filling in the bottom of your greased pan, sprinkle with your Cinnamon. Sprinkle your dry cake mix EVENLY over the top, gently spreading the dry mix so it is indeed even. Now, pour your melted butter over the top, as evenly as you possible can, then GENTLY tamp down the cake mix so it is covered well in the drizzled butter and into the pie filling. DO NOT over press, just ligtly and evenly. Now bake and enjoy. LOVE this served with vanilla bean ice cream:)
YOU CAN: sprinkle 1/2 cup of finely chopped pecans or walnuts over the top of the 'pie filling', and then just proceed with the rest of the recipe. When it's out of the oven and mostly cooled you can 'lightly drizzle' some MilkyWay Caramel ice-cream Topping over the cake and it is OHHHHH so good;)!
Another favorite variation I've made and love is a Duncan Hines Carrot Cake mix, using PEACH PIE FILLING (2 cans) ~ GREAT combo, and I love it at Easter. ENJOY my Sweets;)!
I call these "SuziCakes" because they are my rendition of the old "Dump Cakes" and one's I've altered to enjoy for our personal tastes. Make them your own, family will love you all the more for bringing it home!
Autumn Harvest SuziCake
Use a 9x13 cake pan, greased. Bake at 375 degrees F. for 35 to 40 minutes, until nicely golden and bubbly.
1 Duncan Hines Spice Cake Mix
2 cans of Apple Pie Filling (GOOD brand), scrape every last drop out of can
1/2 tsp. of GOOD brand Cinnamon
2 sticks of real butter, melted
Put your apple pie filling in the bottom of your greased pan, sprinkle with your Cinnamon. Sprinkle your dry cake mix EVENLY over the top, gently spreading the dry mix so it is indeed even. Now, pour your melted butter over the top, as evenly as you possible can, then GENTLY tamp down the cake mix so it is covered well in the drizzled butter and into the pie filling. DO NOT over press, just ligtly and evenly. Now bake and enjoy. LOVE this served with vanilla bean ice cream:)
YOU CAN: sprinkle 1/2 cup of finely chopped pecans or walnuts over the top of the 'pie filling', and then just proceed with the rest of the recipe. When it's out of the oven and mostly cooled you can 'lightly drizzle' some MilkyWay Caramel ice-cream Topping over the cake and it is OHHHHH so good;)!
Another favorite variation I've made and love is a Duncan Hines Carrot Cake mix, using PEACH PIE FILLING (2 cans) ~ GREAT combo, and I love it at Easter. ENJOY my Sweets;)!
MY "Stuffed Pork Chops" ~ Easy and Excellant!
I love to share a good recipe that I know draws family and friends around the dinner table...it's comforting to my heart to be a part of sharing that priceless time. So, here's one of my all-time faves for "Autumn" and bringing the family home for Sunday dinner. And remember ~ Sunday dinner doesn't have to be on Sunday...it's more important that you gather together EVERY chance you get! So make some great Autumn time memories, and feel free to put this recipe together in your home and love on those around you!!!
Suzi's Stuffed Pork Chops (Feeds 4 Hungry Adults, or 2 Adults and 4 Young Children!)
Note: This recipe calls for 4 solid 1 1/2 inch thick Pork Chops. Now, I prefer to buy a large whole pork loin when on sale and slice my 'own' chops, and also cutting a pork 'roast' or two, to freeze. If you do not want to do this, you can use bone in pork chops, or center cut, as long as they are NO LESS than 1 and 1/2 inches thick!
4 Bone in or Center Cut Pork Chops (cut a FULL 1 and 1/2 inches thick)
1 box of Stove Top or other Stuffing Mix (I use and prefer 'lower sodium' mixes)
1/2 stick of REAL butter
1/2 cup Craisins or Dried Cherries
1/3 cup real mayonaise (I use Hellmans Light)
1 cup Panko Bread Crumbs
1 T. onion powder
1 T. garlic powder
2 T. Herbes DeProvince or Italian Herbs, divided into 1 T. each (1 T. will be in your stuffing mix, 1 T. will be in your meat coating. You will add these by crushing between your palms to release their full flavor before using in the baking process)
First, make your stuffing mix according to package directions. You will be using the butter listed in this process AND 1 T. of the Herbes DeProvince or Italian Herbs. When stuffing is cooked and cooled about 15 minutes, add the 1/2 cup of Craisins or dried Cherries to the stuffing and stir in until mixed throughout. Sit aside.
Preheat your oven to 350 degrees F.
Prepare your chops: "Pocket cut" your chops...use a sharp, small knife, and cut a pocket of about three inches on the top fat edge of your chop...DO NOT cut all the way through to each end. You want to cut 'in' the chop, making a pocket that goes to each end INSIDE. If you look on YouTube for stuffing pork chops you'll find video's to walk you through. You want a smaller opening, but a big hidden pocket to put your stuffing in that will get stuffing all through the chop.
Prepare your coating: Put your panko crumbs on a plate or a shallow bowl. Add your onion pwdr., garlic pwdr, and the rest of your Herbs. Mix these together, set aside.
After you have cut your pockets: take two T. of mayo and completely and thickly coat your chops. Now press each side of your chops into the crumb coating until each side is coated and place in a well sprayed shallow roasting pan (I use a stone roasting pan). Bake in your preheated oven for about 30 minutes, turning once after 15 minutes. BUT MIND THIS: use a meat thermometer, and insert it SIDEWAYS into the topside of the chop, NOT down, into stuffing, but sideways into the meat. You want to roast to a full 140 degree's for the meat, remove from oven and let rest a full ten minutes. DO NOT OVERCOOK YOUR PORK, but DO use fresh meat and learn to use your meat thermometer.
THIS RECIPE IS TRULY VERY VERY VERY EASY and extremely delicious. If you coat it and cook it properly, you will NEVER see another piece of dry pork in your life. Make it with love and love what you make! ENJOY! (I serve this dish with fresh broccoli spears and a huge fruit incorporated salad and home-made vineagrette)
Suzi's Stuffed Pork Chops (Feeds 4 Hungry Adults, or 2 Adults and 4 Young Children!)
Note: This recipe calls for 4 solid 1 1/2 inch thick Pork Chops. Now, I prefer to buy a large whole pork loin when on sale and slice my 'own' chops, and also cutting a pork 'roast' or two, to freeze. If you do not want to do this, you can use bone in pork chops, or center cut, as long as they are NO LESS than 1 and 1/2 inches thick!
4 Bone in or Center Cut Pork Chops (cut a FULL 1 and 1/2 inches thick)
1 box of Stove Top or other Stuffing Mix (I use and prefer 'lower sodium' mixes)
1/2 stick of REAL butter
1/2 cup Craisins or Dried Cherries
1/3 cup real mayonaise (I use Hellmans Light)
1 cup Panko Bread Crumbs
1 T. onion powder
1 T. garlic powder
2 T. Herbes DeProvince or Italian Herbs, divided into 1 T. each (1 T. will be in your stuffing mix, 1 T. will be in your meat coating. You will add these by crushing between your palms to release their full flavor before using in the baking process)
First, make your stuffing mix according to package directions. You will be using the butter listed in this process AND 1 T. of the Herbes DeProvince or Italian Herbs. When stuffing is cooked and cooled about 15 minutes, add the 1/2 cup of Craisins or dried Cherries to the stuffing and stir in until mixed throughout. Sit aside.
Preheat your oven to 350 degrees F.
Prepare your chops: "Pocket cut" your chops...use a sharp, small knife, and cut a pocket of about three inches on the top fat edge of your chop...DO NOT cut all the way through to each end. You want to cut 'in' the chop, making a pocket that goes to each end INSIDE. If you look on YouTube for stuffing pork chops you'll find video's to walk you through. You want a smaller opening, but a big hidden pocket to put your stuffing in that will get stuffing all through the chop.
Prepare your coating: Put your panko crumbs on a plate or a shallow bowl. Add your onion pwdr., garlic pwdr, and the rest of your Herbs. Mix these together, set aside.
After you have cut your pockets: take two T. of mayo and completely and thickly coat your chops. Now press each side of your chops into the crumb coating until each side is coated and place in a well sprayed shallow roasting pan (I use a stone roasting pan). Bake in your preheated oven for about 30 minutes, turning once after 15 minutes. BUT MIND THIS: use a meat thermometer, and insert it SIDEWAYS into the topside of the chop, NOT down, into stuffing, but sideways into the meat. You want to roast to a full 140 degree's for the meat, remove from oven and let rest a full ten minutes. DO NOT OVERCOOK YOUR PORK, but DO use fresh meat and learn to use your meat thermometer.
THIS RECIPE IS TRULY VERY VERY VERY EASY and extremely delicious. If you coat it and cook it properly, you will NEVER see another piece of dry pork in your life. Make it with love and love what you make! ENJOY! (I serve this dish with fresh broccoli spears and a huge fruit incorporated salad and home-made vineagrette)
Sunday, August 8, 2010
RECIPES, REALLY!!!
Yes, finally I've decided just to post some "recipes", and do a "LITTLE" less talking! My goal is going to be to try and post at least two recipes a month and maybe a kitchen story in between. Enjoy my friends, enjoy nurturing your kitchen skills, and feeding your family and friends with heart!!! I want you to feel free to make my recipes 'yours'! BUT, before you do that you must make the original recipe exact, to the T, if not you will have no solid base to start from, and you will make changes that could make 'my' recipe seem unreliable. SO, always, take my recipes with my blessing, but do it exactly as written first then alter to make it your own...much better results, and kind of fair too hey! Never try a persons recipe without the EXACT ingredients available the first time round, don't rush it, do it right. Each change you make from that point on, only adds depth of flavor and appreciation for someone's hard work. Have fun!
This soup is one I have made for a long while. It is a combination of five of my most favorite tomato soups and has become a favorite above all for those who have had it in my home over the years. ENJOY!
Susan's Cream of Tomato Soup
1/2 cup extra virgin olive oil
1 lg. yellow onion, chopped
1 entire head of garlic, peeled and minced (or grated on a coarse grater)
1 cup chicken stock
2, 28 oz. cans roasted, diced tomatoes, drained
1 lg. eggplant, peeled and sliced into 1/2 inch slices
Cracked Black Pepper to taste
2 cups heavy cream
1 cup grated Asiago Cheese
Heat 2 T. of your olive oil in a stock pot, add teh onion, garlic and saute' until tender and clear. Add chicken stock and tomatoes, simmer on low for 30 minutes.
Place the eggplant slices in the bottom of a sheet pan, coat with about 3 T. of your olive oil. Bake at 450* until slices are soft. In a blender or with an emursion blender, puree the slices with the rest of your olive oil and add to your tomato mixture. Continue simmering, salte and pepper to taste. Add the cream, slowly JUST before serving. Ladle into bowls and grate fresh Asiago cheese over the top, or you can make cheese laces.
Now this recipe is a favorite. With the exception of a few 'newer' ingredients since back in the day...this recipe is one I have made for over 30 years. In fact, my precious GrammaFlorence was ill with cancer, and this is the only dish she ever wanted me to make for her. Dear to my heart, and I hope an old classic with a new twist that will make your family memory bank a lot fuller.
MY Creamy Dreamy Tuna Mac Casserole
1 lb. whole wheat or reg. elbow macaroni, cooked just till lightly tender
1 can cream of mush (low sodium Healthy Req) soup or crm of chicken
1/2 cup sour cream or lite sour cream
1/2 cup hellmans mayo or lite
1, 8 oz. can WELL DRAINED mushroom pieces
1 cup frozen small peas (if you like peas, you can add 1/4 cup more to recipe)
1 foil pack of chunk light tuna
2 T. oil packed sundried tomatoes, chopped fine and leave some oil on them
1 T. garlic POWDER
1 T. onion POWDER
1 and 1/2 cups grated sharp cheddar or colby cheese
Topping: 1/2 cup crushed potato chips, or taco chips, or bread crumbs, whatever you have that is lowest in salt!
Cook your macaroni, drain, put in casserole dish and add the frozen peas while macaroni is still hot, just set aside.
In small bowl, mix your soup, sour cream, mayo, garlic and onion powder and black pepper all together. In another very small bowl, mix your tuna and chopped sundried tomatoes together well and add it to the soup mixture, then HALF of your grated cheese, and your well drained mushrooms and stir well.
Pour this mixture over your macaroni, toss until mixed through. Sprinkle with remaining cheese and whatever crunchy topping you chose.
Bake in preheated oven at 350 for 40 minutes.
And finally another favorite we make a lot of in the fall, a quiche. And this is a MANS quiche, nothing wimpy or girly about it. It's 'crustless' and MAJOR delicious. You can add some browned italian sausage or ham if you like, no more than half a cup to this recipe size, and serve it with my Creamy Tomato Soup or toss up great salad.
Our FAVORITE Crustless Spinach Quiche
1 tablespoon extra virgin olive oil
1 sweet onion, chopped
1 (16 ounce) package frozen chopped spinach ~ sauted in hot pan until dry (I use Trader Joes Organic)
7 lg. or extra lg. eggs, beaten
2 cups shredded Muenster cheese ( or I like to also use half Asiago and half Sharp Cheddar)
dash ONLY of salt
1/8 teaspoon ground black pepper
DIRECTIONS:
1. Preheat oven to 350*F. Lightly grease a 9 or 10 inch deep dish pie pan.
2. Heat oil in a large skillet over low-med. heat. Add spinach and cook until almost dry then add enough extra oil to saute onion.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 to 40 minutes. Let cool for 10 minutes before serving. You will find a clear oily look on your knife tester to check doneness, should not be a milky egg wash...this is how you will know it is set and done.
This soup is one I have made for a long while. It is a combination of five of my most favorite tomato soups and has become a favorite above all for those who have had it in my home over the years. ENJOY!
Susan's Cream of Tomato Soup
1/2 cup extra virgin olive oil
1 lg. yellow onion, chopped
1 entire head of garlic, peeled and minced (or grated on a coarse grater)
1 cup chicken stock
2, 28 oz. cans roasted, diced tomatoes, drained
1 lg. eggplant, peeled and sliced into 1/2 inch slices
Cracked Black Pepper to taste
2 cups heavy cream
1 cup grated Asiago Cheese
Heat 2 T. of your olive oil in a stock pot, add teh onion, garlic and saute' until tender and clear. Add chicken stock and tomatoes, simmer on low for 30 minutes.
Place the eggplant slices in the bottom of a sheet pan, coat with about 3 T. of your olive oil. Bake at 450* until slices are soft. In a blender or with an emursion blender, puree the slices with the rest of your olive oil and add to your tomato mixture. Continue simmering, salte and pepper to taste. Add the cream, slowly JUST before serving. Ladle into bowls and grate fresh Asiago cheese over the top, or you can make cheese laces.
Now this recipe is a favorite. With the exception of a few 'newer' ingredients since back in the day...this recipe is one I have made for over 30 years. In fact, my precious GrammaFlorence was ill with cancer, and this is the only dish she ever wanted me to make for her. Dear to my heart, and I hope an old classic with a new twist that will make your family memory bank a lot fuller.
MY Creamy Dreamy Tuna Mac Casserole
1 lb. whole wheat or reg. elbow macaroni, cooked just till lightly tender
1 can cream of mush (low sodium Healthy Req) soup or crm of chicken
1/2 cup sour cream or lite sour cream
1/2 cup hellmans mayo or lite
1, 8 oz. can WELL DRAINED mushroom pieces
1 cup frozen small peas (if you like peas, you can add 1/4 cup more to recipe)
1 foil pack of chunk light tuna
2 T. oil packed sundried tomatoes, chopped fine and leave some oil on them
1 T. garlic POWDER
1 T. onion POWDER
1 and 1/2 cups grated sharp cheddar or colby cheese
Topping: 1/2 cup crushed potato chips, or taco chips, or bread crumbs, whatever you have that is lowest in salt!
Cook your macaroni, drain, put in casserole dish and add the frozen peas while macaroni is still hot, just set aside.
In small bowl, mix your soup, sour cream, mayo, garlic and onion powder and black pepper all together. In another very small bowl, mix your tuna and chopped sundried tomatoes together well and add it to the soup mixture, then HALF of your grated cheese, and your well drained mushrooms and stir well.
Pour this mixture over your macaroni, toss until mixed through. Sprinkle with remaining cheese and whatever crunchy topping you chose.
Bake in preheated oven at 350 for 40 minutes.
And finally another favorite we make a lot of in the fall, a quiche. And this is a MANS quiche, nothing wimpy or girly about it. It's 'crustless' and MAJOR delicious. You can add some browned italian sausage or ham if you like, no more than half a cup to this recipe size, and serve it with my Creamy Tomato Soup or toss up great salad.
Our FAVORITE Crustless Spinach Quiche
1 tablespoon extra virgin olive oil
1 sweet onion, chopped
1 (16 ounce) package frozen chopped spinach ~ sauted in hot pan until dry (I use Trader Joes Organic)
7 lg. or extra lg. eggs, beaten
2 cups shredded Muenster cheese ( or I like to also use half Asiago and half Sharp Cheddar)
dash ONLY of salt
1/8 teaspoon ground black pepper
DIRECTIONS:
1. Preheat oven to 350*F. Lightly grease a 9 or 10 inch deep dish pie pan.
2. Heat oil in a large skillet over low-med. heat. Add spinach and cook until almost dry then add enough extra oil to saute onion.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 to 40 minutes. Let cool for 10 minutes before serving. You will find a clear oily look on your knife tester to check doneness, should not be a milky egg wash...this is how you will know it is set and done.
Friday, June 25, 2010
So What If You Burned Dinner???
There is just way too much 'stink' made over burning a dinner! No one WANTS to burn a dinner (well, very often), things get a little exciting somewhere else in the house and 'poof' it's gone! Been there, yes, that's right, "I'VE" been there, and shhh, don't tell but I've been there MORE than ONCE, yup!
I've learned to make lemonade out of even burned lemons, hey, go out to dinner ~ it's NOT that bad to eat out on occasion. I always pick up some AWESOME idea's when we go out to eat, I'm lurking around every cooks corner trying to find a 'brilliant' idea that I can make 'astonishing'! Some of the greatest dishes ever made began with someone's concept, someone just had different tastebuds and re-arranged, revamped, remarketed the concept into thier own world. We stretch ourselves in the kitchen when we burn a dinner, we become more educated on kitchen 'what not to do's', and we challenge ourselves in removing 'odors' from our home (burned food can put out some foul smells).
I love it when I go to someone's home and they are "human". They don't have a perfect kitchen, they don't own every appliance under the sun, they don't know what 'that is' in the refridgerator, thier dishes don't match, they burned the boiling eggs. We've ALL been there, somewhere. So UNITE felllow burned dinner Sisters (brothers), pick up your spatula's and aprons (does ANYONE still wear these? YES, I do!) and make lemonade from your burned lemons ~ just don't drink it:)!!! Great meals are around the smoking corner, and everyone will be so glad you share what you've learned down the road, promise!
I've learned to make lemonade out of even burned lemons, hey, go out to dinner ~ it's NOT that bad to eat out on occasion. I always pick up some AWESOME idea's when we go out to eat, I'm lurking around every cooks corner trying to find a 'brilliant' idea that I can make 'astonishing'! Some of the greatest dishes ever made began with someone's concept, someone just had different tastebuds and re-arranged, revamped, remarketed the concept into thier own world. We stretch ourselves in the kitchen when we burn a dinner, we become more educated on kitchen 'what not to do's', and we challenge ourselves in removing 'odors' from our home (burned food can put out some foul smells).
I love it when I go to someone's home and they are "human". They don't have a perfect kitchen, they don't own every appliance under the sun, they don't know what 'that is' in the refridgerator, thier dishes don't match, they burned the boiling eggs. We've ALL been there, somewhere. So UNITE felllow burned dinner Sisters (brothers), pick up your spatula's and aprons (does ANYONE still wear these? YES, I do!) and make lemonade from your burned lemons ~ just don't drink it:)!!! Great meals are around the smoking corner, and everyone will be so glad you share what you've learned down the road, promise!
Friday, June 18, 2010
Summer means "Company" Gathers!
Wow! Summer is around the corner and I need to get crackin' if Hubbs and I are going to have a 'normal' summer. For us, 'normal' means people gracing our Patio with their friendship and sharing food and fun. Be it family or friends or the pleasant combination, food is a part of it all for us and I like to plan and be sure no detail gets missed. I know, it sounds "stressful", and at times it can be a bit, but for the most part it's just plain old FUN! Nothing is sweeter than to see everybody together, laughing, eating your food, loving you for it;), and wanting to come back. It's a winning combo for me!
This seasons gatherings are going to be based on "theme". We have Italian, Mexican, Southern, and the Pacific figured out, plus I've added a Bluesfest theme (serious BBQ & all the men and thier guitars going at it ~ way sweet!). In there somewhere will be some camping vacations we're taking, but Lord willing all will work out in a timely fashion.
All you need for a theme dinner is a few simple things on your menu and some decorations that 'highlight' your idea's. Keeping it simple is SO important, please don't miss that ~ it's so sad to have wonderful family and friends over and 'miss them' by being too crazy busy. Example of my simple would be our "Italian" night. Menu: Five Cheese Penne (a roaster pan full), a Basil Salad (huge), and a Punch Bowl Trifle (I love Tiramisu). That's IT ~ dinner, bam! Decorations: Vinyl red checkered tablecloth's, glass bowls filled with whole lemons, fresh basil plants on the tables, parmesian cheese shakers, olive oil decanters, paper napkins with a Tuscan motif, Italian music playing softly in the background, etc. AND, if you REALLY want to keep it simple, do some great Pizza's ON THE GRILL, yes, grill em', their DELIGHTFUL, pour a glass of red wine and HAVE A BLAST.
Not into Italian? So shoot for something else...the key is to have a party and enjoy all that God has given you by sharing it with others ~ share HIM with others! Never a dull moment when God is in your life and at your Gathering, He's the LIFE of the party ~ the Way, the Truth! Enjoy YOUR Summer in love:)
This seasons gatherings are going to be based on "theme". We have Italian, Mexican, Southern, and the Pacific figured out, plus I've added a Bluesfest theme (serious BBQ & all the men and thier guitars going at it ~ way sweet!). In there somewhere will be some camping vacations we're taking, but Lord willing all will work out in a timely fashion.
All you need for a theme dinner is a few simple things on your menu and some decorations that 'highlight' your idea's. Keeping it simple is SO important, please don't miss that ~ it's so sad to have wonderful family and friends over and 'miss them' by being too crazy busy. Example of my simple would be our "Italian" night. Menu: Five Cheese Penne (a roaster pan full), a Basil Salad (huge), and a Punch Bowl Trifle (I love Tiramisu). That's IT ~ dinner, bam! Decorations: Vinyl red checkered tablecloth's, glass bowls filled with whole lemons, fresh basil plants on the tables, parmesian cheese shakers, olive oil decanters, paper napkins with a Tuscan motif, Italian music playing softly in the background, etc. AND, if you REALLY want to keep it simple, do some great Pizza's ON THE GRILL, yes, grill em', their DELIGHTFUL, pour a glass of red wine and HAVE A BLAST.
Not into Italian? So shoot for something else...the key is to have a party and enjoy all that God has given you by sharing it with others ~ share HIM with others! Never a dull moment when God is in your life and at your Gathering, He's the LIFE of the party ~ the Way, the Truth! Enjoy YOUR Summer in love:)
Friday, March 19, 2010
Anticipation, Application, Inspiration, Imagination = Dinner
When it comes to cooking I'll easily admit I'm full of anticipation. And I get my inspiration from any old thing in my kitchen, it could be an ancient cookbook, a new gadget, or some picture hanging on my wall...I just apply my anticipation to my inspiration, use my imagination and out comes "dinner".
I have always loved Gods sense of humor. As I look back at how many burned meals my sweet Hubbs had to eat during my early years in the kitchen I chuckle, knowing God never let us starve, but we wish He had done the cooking:). I had great cooks in my life, just not great teachers, and so I set off a young married woman who stood in her first kitchen going 'wow, so whats this thing for?', and 'oh, oh, what's that smell?'. My years in many different kitchens have finally taught me the love of cooking and it's finer details, and "I think" my own current family would tell you I have acquired 'tasteful and tasty' skills.
Favorites for us are sometimes just the "classics", you know those...the meatloaf, tuna casserole, pot roast, chicken and dumplings, spaghetti and meatballs. For us these are the 'oldies but goodies', and I have kept their foundations...but I've raised the bar a bit. We all need a 'boost' from time to time and the same goes for our meals together, keeping memories and making new ones can be done around our dinner tables, and will stay with your famiy for many years. But to keep everyone full of anticipation over dinner, we need to apply what we know and be inspired to let our imaginations create fun and crazy good food.
So stuff that meatloaf with mashed potatoes, add some lemon zest to that Tuna Casserole, or some coca-cola to that pot roast, a little nutmeg to those chicken and dumplings, and maybe some hot sausage and fresh sage to the spaghetti meatballs. Raise the bar on those classics, but keep thier base, you can't give your famly too much love ~ they have hung in there with you this far...run with it.
I think so much about God when I'm cooking. He always accepts me as I am, I'm like his 'classic Suzi', yet He always creates a desire in me to strive for something higher. He stirs my heart to reach for more of Him...because the Lord knows He is the ultimate recipe for joy in my life, and the best I can give to my family. You see, God wants more than the 'ordinary' for us ~ He wants the Extraordinary.
Enjoy your kitchen classics, remember those times in your life...but don't stay there, move forward with God. So go, cook some retro fave of your own...I'll be right there with ya!
I have always loved Gods sense of humor. As I look back at how many burned meals my sweet Hubbs had to eat during my early years in the kitchen I chuckle, knowing God never let us starve, but we wish He had done the cooking:). I had great cooks in my life, just not great teachers, and so I set off a young married woman who stood in her first kitchen going 'wow, so whats this thing for?', and 'oh, oh, what's that smell?'. My years in many different kitchens have finally taught me the love of cooking and it's finer details, and "I think" my own current family would tell you I have acquired 'tasteful and tasty' skills.
Favorites for us are sometimes just the "classics", you know those...the meatloaf, tuna casserole, pot roast, chicken and dumplings, spaghetti and meatballs. For us these are the 'oldies but goodies', and I have kept their foundations...but I've raised the bar a bit. We all need a 'boost' from time to time and the same goes for our meals together, keeping memories and making new ones can be done around our dinner tables, and will stay with your famiy for many years. But to keep everyone full of anticipation over dinner, we need to apply what we know and be inspired to let our imaginations create fun and crazy good food.
So stuff that meatloaf with mashed potatoes, add some lemon zest to that Tuna Casserole, or some coca-cola to that pot roast, a little nutmeg to those chicken and dumplings, and maybe some hot sausage and fresh sage to the spaghetti meatballs. Raise the bar on those classics, but keep thier base, you can't give your famly too much love ~ they have hung in there with you this far...run with it.
I think so much about God when I'm cooking. He always accepts me as I am, I'm like his 'classic Suzi', yet He always creates a desire in me to strive for something higher. He stirs my heart to reach for more of Him...because the Lord knows He is the ultimate recipe for joy in my life, and the best I can give to my family. You see, God wants more than the 'ordinary' for us ~ He wants the Extraordinary.
Enjoy your kitchen classics, remember those times in your life...but don't stay there, move forward with God. So go, cook some retro fave of your own...I'll be right there with ya!
Saturday, March 13, 2010
Camping is a Food Paradise!!!
Sweet Hubbs and I LOVE to camp. We don't do tents anymore (too hard to get up at our young age) but we still know how to enjoy the basics we grew up with when we're in Gods playground. An RV is a bit more of a luxurious trip, so, we make certain we cook out of doors and entertain around a campfire to keep ourselves in check. And I admit, I LOVE LOVE LOVE to have family and friends come out to the campground whenever they can for a great BBQ and some laughs around a glorious fire. Seeing their smiles reflect in the campfires light, hearing the whispered sounds of the nighttime..it's serene and satisfying, a picture only God can paint.
But make no mistake, I still cannot resist cooking my heart out when I'm camping. It's a constant challenge and thrill for me to plan meals and side dishes that create quick change-ups to match the flexibility needed when you're camping. I tell everyone when we're leaving exactly where we'll be and to simply 'come', so I always feel the need to 'have enough' and, to have the ability to store it safely. For me, that requires a bit of thought, what needs to be cooked before we leave home, and what is best done at the campsite. No one should miss having a blast with their family and friends because they have to be in a 'kitchen mode' constantly. It's not necessary and it's such a waste of precious time together to be working to be kitchen bound all the while you're on a camping trip. No, no, no don't do that! Some simple planning, some basic cooking, and you won't miss one bit of the laughter, not even a crackle or pop from that roaring campfire.
A huge must if you are on a "short" camping schedule, like a single weekend...KEEP IT SIMPLE!!! Do yourself a big favor and be sure you have a "rotisserie chicken", or two, or three...you get the picture. You can make your own, which I do if I have time a day or so before we leave, or I also buy a couple at the local market if I'm short on time. Get the chickens you know are freshly cooked and that are NOT seasoned too heavily so you have versatility when using them later, just keep them cold. Trust me, you can turn these little chicks into some happy Chicken Salad, Chicken BBQ, Taco's, Chicken Fajita's, Chicken Hobo's ~ it's an endless list of deliciousness, and, you can feed anyone, anytime, anything from the combo.
Another staple that I have found to be a time saver is pasta. Yes, pasta. I cook it at home, put it in baggies and store it in the fridge or cooler, and later I add some chopped fresh vege's and some Italian salad dressing and you have a "pasta salad". Or you can grill some fresh tomatoes and asparagus and sweet onions and toss it into the pasta for a nice hot pasta dinner (and even add some of your rotisserie chicken), etc.
Of course you can make 'Chili' right over the campfire if you have a grate and a good cast iron pot and a watchful eye. Then grill some hot dogs for Chili Dogs while your at it...roast some corn, melt some butter and set your family and friends down to feast. It's about the memories made, and a few juicy burgers or tender thick steaks, a pan of great baked beans ~ well, you've put some serious love on those plates. So, enjoy your camping time, it doesn't have to be about fuss or hard labor, it simply has to be a choice to see all Gods given us as a sweet chance to share that love.
Camping ~ if you haven't tried it, GO, GO, GO. If you have and DON'T love it, try it again and again until you do!!! And, if you already camp and love it, I'll see you out there somewhere, someday...until then, our campsite is always open.
But make no mistake, I still cannot resist cooking my heart out when I'm camping. It's a constant challenge and thrill for me to plan meals and side dishes that create quick change-ups to match the flexibility needed when you're camping. I tell everyone when we're leaving exactly where we'll be and to simply 'come', so I always feel the need to 'have enough' and, to have the ability to store it safely. For me, that requires a bit of thought, what needs to be cooked before we leave home, and what is best done at the campsite. No one should miss having a blast with their family and friends because they have to be in a 'kitchen mode' constantly. It's not necessary and it's such a waste of precious time together to be working to be kitchen bound all the while you're on a camping trip. No, no, no don't do that! Some simple planning, some basic cooking, and you won't miss one bit of the laughter, not even a crackle or pop from that roaring campfire.
A huge must if you are on a "short" camping schedule, like a single weekend...KEEP IT SIMPLE!!! Do yourself a big favor and be sure you have a "rotisserie chicken", or two, or three...you get the picture. You can make your own, which I do if I have time a day or so before we leave, or I also buy a couple at the local market if I'm short on time. Get the chickens you know are freshly cooked and that are NOT seasoned too heavily so you have versatility when using them later, just keep them cold. Trust me, you can turn these little chicks into some happy Chicken Salad, Chicken BBQ, Taco's, Chicken Fajita's, Chicken Hobo's ~ it's an endless list of deliciousness, and, you can feed anyone, anytime, anything from the combo.
Another staple that I have found to be a time saver is pasta. Yes, pasta. I cook it at home, put it in baggies and store it in the fridge or cooler, and later I add some chopped fresh vege's and some Italian salad dressing and you have a "pasta salad". Or you can grill some fresh tomatoes and asparagus and sweet onions and toss it into the pasta for a nice hot pasta dinner (and even add some of your rotisserie chicken), etc.
Of course you can make 'Chili' right over the campfire if you have a grate and a good cast iron pot and a watchful eye. Then grill some hot dogs for Chili Dogs while your at it...roast some corn, melt some butter and set your family and friends down to feast. It's about the memories made, and a few juicy burgers or tender thick steaks, a pan of great baked beans ~ well, you've put some serious love on those plates. So, enjoy your camping time, it doesn't have to be about fuss or hard labor, it simply has to be a choice to see all Gods given us as a sweet chance to share that love.
Camping ~ if you haven't tried it, GO, GO, GO. If you have and DON'T love it, try it again and again until you do!!! And, if you already camp and love it, I'll see you out there somewhere, someday...until then, our campsite is always open.
Wednesday, March 10, 2010
Womens Essentials (in the Kitchen)
Ok, Ok, so I don't use a ratchet or a Phillips screwdriver every day...but I do have essential tools always on hand in my 'kitchen workshop'. Good tools, good equipment are key to the type of cooking I do, and in my opinion, they are valuable to ANYone who wants to turn out delicious meals. Yes, I know, 'in olden days' you say, they didn't have a bunch of fancy stuff in kitchens, and you would be correct...to some degree. However, ALL cooks had a favorite piece of cookware, or tool, or even technique that made them 'better cooks', and today 'better cooks' have tools in their belt!
I couldn't begin to tell you how 'blessed' I am to have a man who supports my love of cooking in every single way. He is my greatest fan, he goes the distance in supplying me with literally any item that makes my time in the kitchen easier, and he EVEN does kitchen stores with me. Darling Hubbs has spent countless hours in a kitchen 'remodel', turning our old pitiful farm home kitchen into a lovely and updated fun place to cook. I think he reaps the rewards of his labor, when I serve up several new dishes or when I catch him just 'watching me' and smiling, I feel it's come home.
So, what are several of my 'can't live without' items? Definitely my knives are #1. I use Wusthof and find them perfect weight for my hand. Sharp, sharp, sharp is the happy knife, (and safest) knife to use, dull knives are a huge burden in prepping a meal. #2 would be my pots and pans. I am a HUGE fan of QVC (shopping network), but a bigger fan of their Cooks Essentials and Techniques cookware. Great pieces, exceptional warranty. #3 would be my Temptations ceramic ware. I cook and serve in these beautiful pieces, they are not only perfection for baking, but super simple clean up by hand or dishwasher. #4 favorite is a combo of my "Kitchenaid" small electrics like my hand mixer, stand mixer, and food processor. These pieces are like old friends, and true work horses. #5 a smile maker for me always, and that is my dishwasher. Cannot say enough about my dishwasher, it's just the epitome of goodness. It is a Kitchenaid commercial series and hubbs 'raised' it for me when he built it in, so I barely have to bend to load or unload. Cleans like nothing I've ever seen. #6 without question is my GRILL. A woman and her grill were truly a 'meant to be' marriage. There is no match to equal it's vast abilities. #7 will be my CrockPot. I can't say how overlooked this small wonder can be, but it should be calling your name at least once a week or you're definitely missing sweet rest.
Ok, there are my top seven 'biggies'. I have MANY other key 'ingredients' on my 'essential tool list', some things are so small and would seem insignificant to others, but are definite essentials for this girl. Still, the point is using 'good' tools that are of quality high enough to make your moments in your kitchen 'easier'. Fun in your kitchen will make you a better cook, because cooking isn't about 'perfection', it's about making memories and finding joy in family and friend time.
I have essential tools in all areas of my life, necessary parts to my day that make my time purposed and worthwhile. God taught me about 'essentials'...I've found that I cannot function well for Him if I don't have His precious Word in my heart and on my mind. To make that easier, He gave me the "Bible" to work with in teaching me about Himself, and His Holy Spirit to direct me on necessary paths. And I just thoroughly enjoy sharing that time with Him because He gave me those 'essentials' to work with every day and they make my hours richer.
I hope you find the essentials that make your kitchen time and your life full and complete. And anytime you want to join me in my kitchen and 'hang out' just come in and sit down...sweet family and dear friends are definitely in my 'top 10 Essentials' list.
I couldn't begin to tell you how 'blessed' I am to have a man who supports my love of cooking in every single way. He is my greatest fan, he goes the distance in supplying me with literally any item that makes my time in the kitchen easier, and he EVEN does kitchen stores with me. Darling Hubbs has spent countless hours in a kitchen 'remodel', turning our old pitiful farm home kitchen into a lovely and updated fun place to cook. I think he reaps the rewards of his labor, when I serve up several new dishes or when I catch him just 'watching me' and smiling, I feel it's come home.
So, what are several of my 'can't live without' items? Definitely my knives are #1. I use Wusthof and find them perfect weight for my hand. Sharp, sharp, sharp is the happy knife, (and safest) knife to use, dull knives are a huge burden in prepping a meal. #2 would be my pots and pans. I am a HUGE fan of QVC (shopping network), but a bigger fan of their Cooks Essentials and Techniques cookware. Great pieces, exceptional warranty. #3 would be my Temptations ceramic ware. I cook and serve in these beautiful pieces, they are not only perfection for baking, but super simple clean up by hand or dishwasher. #4 favorite is a combo of my "Kitchenaid" small electrics like my hand mixer, stand mixer, and food processor. These pieces are like old friends, and true work horses. #5 a smile maker for me always, and that is my dishwasher. Cannot say enough about my dishwasher, it's just the epitome of goodness. It is a Kitchenaid commercial series and hubbs 'raised' it for me when he built it in, so I barely have to bend to load or unload. Cleans like nothing I've ever seen. #6 without question is my GRILL. A woman and her grill were truly a 'meant to be' marriage. There is no match to equal it's vast abilities. #7 will be my CrockPot. I can't say how overlooked this small wonder can be, but it should be calling your name at least once a week or you're definitely missing sweet rest.
Ok, there are my top seven 'biggies'. I have MANY other key 'ingredients' on my 'essential tool list', some things are so small and would seem insignificant to others, but are definite essentials for this girl. Still, the point is using 'good' tools that are of quality high enough to make your moments in your kitchen 'easier'. Fun in your kitchen will make you a better cook, because cooking isn't about 'perfection', it's about making memories and finding joy in family and friend time.
I have essential tools in all areas of my life, necessary parts to my day that make my time purposed and worthwhile. God taught me about 'essentials'...I've found that I cannot function well for Him if I don't have His precious Word in my heart and on my mind. To make that easier, He gave me the "Bible" to work with in teaching me about Himself, and His Holy Spirit to direct me on necessary paths. And I just thoroughly enjoy sharing that time with Him because He gave me those 'essentials' to work with every day and they make my hours richer.
I hope you find the essentials that make your kitchen time and your life full and complete. And anytime you want to join me in my kitchen and 'hang out' just come in and sit down...sweet family and dear friends are definitely in my 'top 10 Essentials' list.
Tuesday, March 9, 2010
Double Bonanza
When I was growing up, my Dad was really into the show "Bonanza". In fact because he worked so much and so hard (he was a brick layer), I often watched it with him side by side on the sofa just to spend time with him. He was a man with many faults, many issues, but he was a good man who loved me with all of his heart and as best as he knew how. My Mom adored him and so Bonanza was allowed to take over just after dinner time and Mom was a worthy equal to Bonanza's TV show chef, HopSing, she could match him meal for meal.
Well, to this day, I still LOVE Bonanza, I seldom miss a rerun, and yes, it always takes me back to my happier growing up times (some were pretty tough), and I grab hold of the good. Sometimes it's a smell, or a laugh, or a look, but I can find myself back in my Moms kitchen or beside my Dad on the sofa in a hearbeat. I love foods that help me reminisce and I love to have people around my table as we share all the stories from years past. I'll name some of those dishes that I can easily remember and make myself on occasion to create that sense of family and community. Oh, and did I mention that I own a Cowboy Cookbook and a Bonanza Christmas "LIVE" CD...I'm seriously a lot of fun;).
Some of the memory lane dishes I'll share by what we called them, and you all know how to get a recipe if you want one, just ask. Cooking things you've never had can be intimidating, but just know, lots of people have had 'these' foods to test their palatability (my own word?) for you.
Moms favorite was of course in the day a "jello" salad and hers was truly exceptional to me as a kid, and got along fine with my adulthood too. This one is a Raspberry and Cream Cheese beauty with frozen raspberries, cream cheese, raspberry jello, walnuts and sour cream, yummo!!! And of course, Baked Beans were a staple because they were inexpensive and went with every kind of meat on the menu, I remember the smell when they were baking. Moms were over the top good, but I have to admit over time I've kept the basic vital elements and updated just the process because I have less time. I use Moms list of smoked bacon, sweet onions, a handful of chopped apples, brown sugar, mustard, ketchup, Worcestershire sauce, a hint of garlic, and my own CANS of Pork and Beans. Mom use to do her own dried beans, I'm too lazy. Yet with every mouthful...she's there with me. Without question almost every night was a meat dish, and ours ranged from fried chicken, to pot roast, to grilled burgers, grilled chicken, beef stew, braised short ribs, spaghetti and meatballs, to Tuna Casserole. One never knew 'what' we would have, we didn't care, we just knew we would love it because Mom worked hard on dinner, while Dad worked hard at work.
Was our family like the Bonanza one? In some ways I suppose, everyone had bad days, some I would have loved to have missed, but we were human. The main element was love, somewhere if you looked for it, there was always love. Is there a perfect family, no way, not then, not now, not one ~ because God is the only one who is truly perfect. He tries to teach us all to approach our families with love and with forgiveness always on it's tail because you will always need forgiveness where love exists. I learned growing up and watching my family that you will find 'what you are looking for', so be careful what you look for, and be willing to give it to God for your hearts sake.
Have some dinner with your family, make some memories for yourself and those you cherish, and, if you want to leave them savoring your very best...leave them knowing more of Jesus around your table. He's the 'candle light' in the center of your room, and His light never goes out ~ He makes every meal you serve delicious and full of things good for the heart.
Thanks for being in the kitchen with me, it means a lot to have you here and a part of our family, a part of my hours. I hope in some way I've put a smile on your face, and some encouragement in your day to re-create 'family around the table'. It IS a sweet time for me.
Well, to this day, I still LOVE Bonanza, I seldom miss a rerun, and yes, it always takes me back to my happier growing up times (some were pretty tough), and I grab hold of the good. Sometimes it's a smell, or a laugh, or a look, but I can find myself back in my Moms kitchen or beside my Dad on the sofa in a hearbeat. I love foods that help me reminisce and I love to have people around my table as we share all the stories from years past. I'll name some of those dishes that I can easily remember and make myself on occasion to create that sense of family and community. Oh, and did I mention that I own a Cowboy Cookbook and a Bonanza Christmas "LIVE" CD...I'm seriously a lot of fun;).
Some of the memory lane dishes I'll share by what we called them, and you all know how to get a recipe if you want one, just ask. Cooking things you've never had can be intimidating, but just know, lots of people have had 'these' foods to test their palatability (my own word?) for you.
Moms favorite was of course in the day a "jello" salad and hers was truly exceptional to me as a kid, and got along fine with my adulthood too. This one is a Raspberry and Cream Cheese beauty with frozen raspberries, cream cheese, raspberry jello, walnuts and sour cream, yummo!!! And of course, Baked Beans were a staple because they were inexpensive and went with every kind of meat on the menu, I remember the smell when they were baking. Moms were over the top good, but I have to admit over time I've kept the basic vital elements and updated just the process because I have less time. I use Moms list of smoked bacon, sweet onions, a handful of chopped apples, brown sugar, mustard, ketchup, Worcestershire sauce, a hint of garlic, and my own CANS of Pork and Beans. Mom use to do her own dried beans, I'm too lazy. Yet with every mouthful...she's there with me. Without question almost every night was a meat dish, and ours ranged from fried chicken, to pot roast, to grilled burgers, grilled chicken, beef stew, braised short ribs, spaghetti and meatballs, to Tuna Casserole. One never knew 'what' we would have, we didn't care, we just knew we would love it because Mom worked hard on dinner, while Dad worked hard at work.
Was our family like the Bonanza one? In some ways I suppose, everyone had bad days, some I would have loved to have missed, but we were human. The main element was love, somewhere if you looked for it, there was always love. Is there a perfect family, no way, not then, not now, not one ~ because God is the only one who is truly perfect. He tries to teach us all to approach our families with love and with forgiveness always on it's tail because you will always need forgiveness where love exists. I learned growing up and watching my family that you will find 'what you are looking for', so be careful what you look for, and be willing to give it to God for your hearts sake.
Have some dinner with your family, make some memories for yourself and those you cherish, and, if you want to leave them savoring your very best...leave them knowing more of Jesus around your table. He's the 'candle light' in the center of your room, and His light never goes out ~ He makes every meal you serve delicious and full of things good for the heart.
Thanks for being in the kitchen with me, it means a lot to have you here and a part of our family, a part of my hours. I hope in some way I've put a smile on your face, and some encouragement in your day to re-create 'family around the table'. It IS a sweet time for me.
Monday, March 8, 2010
Going Back to Guam
Ah ha...gotcha with that title didn't I:). Well, no, I'm not going back to Guam, we lived there long enough to make memories, and to grab hold of some awesome folks who taught me how to cook some SERIOUS GOOD STUFF!!!
Our days there were hot, crazy hot, and even crazier humid. My natural curly hair just didn't work for me, my make-up stayed in the drawer because it only stayed on two minutes anyway. Baby girl Tara (now a wonderful mom of her own) only had little tiny bikini like clothes because I didn't want to find her melted in a puddle somewhere while playing. The dog, she just layed on the hot cement by the nearest leaking outdoor faucet, fighting Phillipino rat snakes and poisonous toads for each drip they could salvage. Ah yes, Guam, fun, too much fun. Loved making popcorn and sitting down to watch our poor reception TV for entertainment ~ only to be more entertained by my own screaming as mating gecko's fell from the ceiling into our popcorn and little fluffs of white popped kernels flew from the bowl. A dream life for certain. Wasn't sure if I'd have a dog or child to bring back to the states between the Banana spiders in my daughters hair and the four foot Monitor Lizards in our back yard. But we mananged to survive. Cooking was what I began doing back then, primarily for 'therapy':).
Still, nothing like the Guamanian culture and atmosphere to stir up a pot of pure deliciousness...incredible festivals full of food that melted your heart (so many Boony Peppers in some of the dishes, one taste and you prayed for a fire department). Native dishes were our favorites and though I make them seldom anymore, we still love them, what they represent and how truly wonderful they taste is a good reason to try them.
Told Hubbs tonight that I want to have a "Festival Weekend" this Summer and recreate many of our favorite meals from our favorite little island of Guam. So I'm pulling out my 10 page Guam cookbook and starting my coconut search. Savoring the good memories (there were some rough ones, but who wants those memories)and starting the list for our summer festival, Guam style. We'll have Chicken Kelaguen, Chamarro Shrimp Patties, Lumpia, Finidini Beef and Chicken, and no dish can be with out the true Red Rice. Ahh yes, I can see the beaches and the reef, the teal blue sea and Two Lovers Point, I can still see the sunsets and the moon shining on the water...and I can still see me running to get in the house so they could lock us down for the Typhoons. Hmmm, definately cooked for therapy then ~ now I do it because...oh ya, 'therapy'.
God is good ALL the time. Hope you too will relive some great memories from your kitchen and enjoy the sweetness of God as we reflect on our many 'opportunities' and our many joys. Thanks for coming into my kitchen with me, a little different journey this time, but life is meant to change daily, to keep us aware of how much we need Christ to survive the unknown with love and passion in tact. Night all.
Our days there were hot, crazy hot, and even crazier humid. My natural curly hair just didn't work for me, my make-up stayed in the drawer because it only stayed on two minutes anyway. Baby girl Tara (now a wonderful mom of her own) only had little tiny bikini like clothes because I didn't want to find her melted in a puddle somewhere while playing. The dog, she just layed on the hot cement by the nearest leaking outdoor faucet, fighting Phillipino rat snakes and poisonous toads for each drip they could salvage. Ah yes, Guam, fun, too much fun. Loved making popcorn and sitting down to watch our poor reception TV for entertainment ~ only to be more entertained by my own screaming as mating gecko's fell from the ceiling into our popcorn and little fluffs of white popped kernels flew from the bowl. A dream life for certain. Wasn't sure if I'd have a dog or child to bring back to the states between the Banana spiders in my daughters hair and the four foot Monitor Lizards in our back yard. But we mananged to survive. Cooking was what I began doing back then, primarily for 'therapy':).
Still, nothing like the Guamanian culture and atmosphere to stir up a pot of pure deliciousness...incredible festivals full of food that melted your heart (so many Boony Peppers in some of the dishes, one taste and you prayed for a fire department). Native dishes were our favorites and though I make them seldom anymore, we still love them, what they represent and how truly wonderful they taste is a good reason to try them.
Told Hubbs tonight that I want to have a "Festival Weekend" this Summer and recreate many of our favorite meals from our favorite little island of Guam. So I'm pulling out my 10 page Guam cookbook and starting my coconut search. Savoring the good memories (there were some rough ones, but who wants those memories)and starting the list for our summer festival, Guam style. We'll have Chicken Kelaguen, Chamarro Shrimp Patties, Lumpia, Finidini Beef and Chicken, and no dish can be with out the true Red Rice. Ahh yes, I can see the beaches and the reef, the teal blue sea and Two Lovers Point, I can still see the sunsets and the moon shining on the water...and I can still see me running to get in the house so they could lock us down for the Typhoons. Hmmm, definately cooked for therapy then ~ now I do it because...oh ya, 'therapy'.
God is good ALL the time. Hope you too will relive some great memories from your kitchen and enjoy the sweetness of God as we reflect on our many 'opportunities' and our many joys. Thanks for coming into my kitchen with me, a little different journey this time, but life is meant to change daily, to keep us aware of how much we need Christ to survive the unknown with love and passion in tact. Night all.
Sunday, March 7, 2010
The Best Part ...
A beautiful Sunday morning here with the sun shining and everything that can sing in nature is singing right in my back yard. Seems we humans aren't the only ones with Spring Fever. God just blows my mind with His wonder, I DO stand in awe for certain.
Better finish up my coffee and start planning next weeks menu, clueless as to which dish will sound good, but wanting to be sure it's all 'in-house' when I'm ready cook it! Plus I like to plan a little 'extra' in case someone pops in or if the 'kids' find themselves around our table. The truth is, I would rather cook for 10 than 2, what can I say except it's how I function!?!
After checking my pantry I see there are plenty of tomatoes to be used up, and some nice Southwest spices waiting for me to shake them into a beautiful place. So, I think we'll kick some Southwest booty with my Chicken and Vegetable Enchiladas, a side of Mole' Brown Rice, and some serious PicoDeGallo.
The C & V Enchilada's are filled with richly seasoned shredded chicken and a touch of sharp cheese, a great mixed vege combo of carrots, potatoes, peas, green beans and celery, rolled into fresh flour (or corn) tortillas. Then Enchilada's are smothered in a sharp Mexican Cheese and topped with a salty/sweet, softly spiced rich red sauce and baked till bubbly brown and crazy good.
I love to serve them with a Mole' Brown Rice. This is simply brown rice cooked in a low-sodium chicken broth and just at the last few moments of it's simmering time I add a bit of smokey Mole' sauce, a touch of butter, and it's a great marriage to the Enchilada's.
Now with these two rich dishes, you need to have some fresh zip, so PicoDeGallo is ESSENTIAL to rounding out this meal. It's basically a chopped salsa of fresh tomatoes, garlic, scallions, lime and cilantro...pretty easy, huh! Yet it's a 'missing piece' if not used in this menu because the light and fresh flavors bring out the best of the rich, smoked spice in the other parts of this Southwest feast.
And what do you serve for dessert with a Southwest meal??? You have many options and should go according to your and your families tastes. For us, we particularly love "Chocolate" as a decadent end to this wonderful dinner...but Chocolate cannot remain 'plain' and miss it's chance to embark on new territory. SO, our family loves my Chocolate, Cinnamon and Cayenne Cake!!! Yup, spicy, moist, dark chocolate cake with a thick layer of incredible Chocolate CreamCheese Buttercream frosting, whew, that's a mouthful!!! Sometimes, when I'm in a hurry, I'll just whip up some 'brownies' with the same concept, still, the CCC Cake is an all time Fave! You may want to go with some simple ice cream or fruit, whatever works for you is what you want from your kitchen.
I learned a long time ago, God wants me to be the best 'me' I can be, and so whether I'm in my kitchen or in a crowded mall, I just want to work at being the best 'me' for Him. If creating a meal that family and/or friends can share is part of being the best 'me' I can be, then I know for certain that Gods love is going to reach out and speak to those around my table. I can't think of a greater Love to sit at our table than Jesus...I can't offer greater joy in my kitchen or in my home than that! God knows He is ALWAYS welcome in our home, and I hope I can honor Him by sharing His hospitality ~ in my heart, in my kitchen you are always welcome too! Thanks for stopping by, I hope you'll come back soon, and that you are richly blessed today with all that He knows is best for you!!!
Better finish up my coffee and start planning next weeks menu, clueless as to which dish will sound good, but wanting to be sure it's all 'in-house' when I'm ready cook it! Plus I like to plan a little 'extra' in case someone pops in or if the 'kids' find themselves around our table. The truth is, I would rather cook for 10 than 2, what can I say except it's how I function!?!
After checking my pantry I see there are plenty of tomatoes to be used up, and some nice Southwest spices waiting for me to shake them into a beautiful place. So, I think we'll kick some Southwest booty with my Chicken and Vegetable Enchiladas, a side of Mole' Brown Rice, and some serious PicoDeGallo.
The C & V Enchilada's are filled with richly seasoned shredded chicken and a touch of sharp cheese, a great mixed vege combo of carrots, potatoes, peas, green beans and celery, rolled into fresh flour (or corn) tortillas. Then Enchilada's are smothered in a sharp Mexican Cheese and topped with a salty/sweet, softly spiced rich red sauce and baked till bubbly brown and crazy good.
I love to serve them with a Mole' Brown Rice. This is simply brown rice cooked in a low-sodium chicken broth and just at the last few moments of it's simmering time I add a bit of smokey Mole' sauce, a touch of butter, and it's a great marriage to the Enchilada's.
Now with these two rich dishes, you need to have some fresh zip, so PicoDeGallo is ESSENTIAL to rounding out this meal. It's basically a chopped salsa of fresh tomatoes, garlic, scallions, lime and cilantro...pretty easy, huh! Yet it's a 'missing piece' if not used in this menu because the light and fresh flavors bring out the best of the rich, smoked spice in the other parts of this Southwest feast.
And what do you serve for dessert with a Southwest meal??? You have many options and should go according to your and your families tastes. For us, we particularly love "Chocolate" as a decadent end to this wonderful dinner...but Chocolate cannot remain 'plain' and miss it's chance to embark on new territory. SO, our family loves my Chocolate, Cinnamon and Cayenne Cake!!! Yup, spicy, moist, dark chocolate cake with a thick layer of incredible Chocolate CreamCheese Buttercream frosting, whew, that's a mouthful!!! Sometimes, when I'm in a hurry, I'll just whip up some 'brownies' with the same concept, still, the CCC Cake is an all time Fave! You may want to go with some simple ice cream or fruit, whatever works for you is what you want from your kitchen.
I learned a long time ago, God wants me to be the best 'me' I can be, and so whether I'm in my kitchen or in a crowded mall, I just want to work at being the best 'me' for Him. If creating a meal that family and/or friends can share is part of being the best 'me' I can be, then I know for certain that Gods love is going to reach out and speak to those around my table. I can't think of a greater Love to sit at our table than Jesus...I can't offer greater joy in my kitchen or in my home than that! God knows He is ALWAYS welcome in our home, and I hope I can honor Him by sharing His hospitality ~ in my heart, in my kitchen you are always welcome too! Thanks for stopping by, I hope you'll come back soon, and that you are richly blessed today with all that He knows is best for you!!!
Saturday, March 6, 2010
Kitchen HodgePodge
Ever have a day start out with a simple question, such as "what does he do?" Well, today as I stood over my wonderful Cuisinart coffee maker puzzled over the dark thick drizzles all around it, I asked myself "what does he do?"
You see, Hubbs (that is darling husband, should it not come clear)gets up every day at 4:a.m., and unfortunately he is not a quick to wake man, so he depends on his coffee. But I've tried to tell him that working with fresh coffee grounds when your eyes are still closed is a dangerous thing! Obviously my advice is not being taken, because as I made my favorite java this morning, there were mysteries all around me...sprinkles of loose coffee beans, drizzles of dark molasses-like liquid, hints of spilled runover behind the pot. So, I stood in blank wonder asking myself, once again, 'what does he do?'
On another note from the kitchen, I need to gather some thoughts about my Spring Herb Garden. I usually plant two large tubs of herbs at the kitchen corner of our home, filled with my most daily used herbs and some that are for occasional zip in my dishes. When they are ready to be harvested I snip them, and freeze them immediately to retain their fullest flavor, a bit like 'freeze drying'...works beautifully for most all of my herb selections. Some people have asked me why I go to the trouble when there are so many herbs on the store shelves now days and I understand the question. But I can't express to someone how much a 'fresh' herb can enhance a favorite dish, or how much beauty a 'fresh' sprig of herbs can bring to a plate. For me, there are no 'substitutions' for the imagination that comes from my herb garden. I do use many store-bought spices and herbs don't get me wrong, they are a huge part of my pantry that I use on a daily basis. I simply love to enjoy the aroma and texture and fun the season offers my kitchen, sharing that with family and friends is like an extra bit of love to them ~ God has given us such amazing things to enjoy.
It's been sunny and bright and warm in my kitchen already this morning. Birds have been on the feeders stretching their wings in the sunshine, singing some of my favorite morning tunes. Our dogs have been out to greet me, several times, and let me know it's time to begin our day. I want to genuinely say 'thanks' for being with me in my kitchen today...God is so good, and He is so good to me. There are a lot of 'things' in this world that we can do which are fun and exciting and new...but one of my all time favorite things is just to sit in my kitchen, ponder how much I want to do for the Lord, who loves me so perfectly, and share with you 'some kitchen hodgepodge'. Enjoy your family, your friends, and your kitchen today;).
You see, Hubbs (that is darling husband, should it not come clear)gets up every day at 4:a.m., and unfortunately he is not a quick to wake man, so he depends on his coffee. But I've tried to tell him that working with fresh coffee grounds when your eyes are still closed is a dangerous thing! Obviously my advice is not being taken, because as I made my favorite java this morning, there were mysteries all around me...sprinkles of loose coffee beans, drizzles of dark molasses-like liquid, hints of spilled runover behind the pot. So, I stood in blank wonder asking myself, once again, 'what does he do?'
On another note from the kitchen, I need to gather some thoughts about my Spring Herb Garden. I usually plant two large tubs of herbs at the kitchen corner of our home, filled with my most daily used herbs and some that are for occasional zip in my dishes. When they are ready to be harvested I snip them, and freeze them immediately to retain their fullest flavor, a bit like 'freeze drying'...works beautifully for most all of my herb selections. Some people have asked me why I go to the trouble when there are so many herbs on the store shelves now days and I understand the question. But I can't express to someone how much a 'fresh' herb can enhance a favorite dish, or how much beauty a 'fresh' sprig of herbs can bring to a plate. For me, there are no 'substitutions' for the imagination that comes from my herb garden. I do use many store-bought spices and herbs don't get me wrong, they are a huge part of my pantry that I use on a daily basis. I simply love to enjoy the aroma and texture and fun the season offers my kitchen, sharing that with family and friends is like an extra bit of love to them ~ God has given us such amazing things to enjoy.
It's been sunny and bright and warm in my kitchen already this morning. Birds have been on the feeders stretching their wings in the sunshine, singing some of my favorite morning tunes. Our dogs have been out to greet me, several times, and let me know it's time to begin our day. I want to genuinely say 'thanks' for being with me in my kitchen today...God is so good, and He is so good to me. There are a lot of 'things' in this world that we can do which are fun and exciting and new...but one of my all time favorite things is just to sit in my kitchen, ponder how much I want to do for the Lord, who loves me so perfectly, and share with you 'some kitchen hodgepodge'. Enjoy your family, your friends, and your kitchen today;).
Friday, March 5, 2010
Talking Kitchen...come and get it!!!
Well, today I had some great Chicken quarters to cook up, so put them on a cookie sheet and did a simple hot roast with basic seasonings. A nice 400 oven temp, rub some olive oil on the clean, dry chicken, then just sprinkle on some gray salt and fresh ground black pepper to season well (some garlic and onion powder are great as well). Roast for about 1 to 1and 1/2 hours depending on how many chicken pieces you are cooking. This basic method works great to flavor the chicken and to keep in the juices. Never overcrowd your chicken, or any meat you want to crisp up or it will steam and not 'roast'.
I also have some fresh ground Chuck I'm going to turn into my "Now, I Love Meatloaf" meatloaf. Obviously one we love and that I find turns non-meatloaf lovers into believers. My favorite side companion for our meatloaf is my "Guam Slaw", it's a super flavorful fruit enhanced coleslaw with a delicious sauce and it really brightens up a beef dish.
Today is a great time of relaxing for me by way of my kitchen...feel free to stop in any time. Love and food were meant to be shared, and Gods plans always prove to be the best plans.
Anytime you'd like a recipe, simply leave a request in the comments with the email address you'd like me to use.
I also have some fresh ground Chuck I'm going to turn into my "Now, I Love Meatloaf" meatloaf. Obviously one we love and that I find turns non-meatloaf lovers into believers. My favorite side companion for our meatloaf is my "Guam Slaw", it's a super flavorful fruit enhanced coleslaw with a delicious sauce and it really brightens up a beef dish.
Today is a great time of relaxing for me by way of my kitchen...feel free to stop in any time. Love and food were meant to be shared, and Gods plans always prove to be the best plans.
Anytime you'd like a recipe, simply leave a request in the comments with the email address you'd like me to use.
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Blogging...and friend Mark Saunders, if this doesn't work, you are SO in trouble with my technical side, LOL!
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