May 29th, 2009 § § permalink
Our grill needed some new parts, and the propane needed to be filled, so it has been quite a while since we have been able to grill out. Hubby fixed the grill and filled the tank today, so to celebrate, we dug some ribs out of the freezer and I grilled them along with some chicken for a late dinner.
I hope they taste as good as they look! Man, I love summer!
May 29th, 2009 § § permalink
I prefer to make my own spice blends, so I am sure that what I am
using is free of chemicals or additives that are unnecessary or even
harmful. So I love it when I find copycat recipes for some of the
popular seasonings on the market.
Today a recipe I wanted to try required Lawry’s Seasoned Salt, so I
did a Google search for a recipe, and here is what I found at grouprecipes.com
- 2 tablespoons salt
- 2 teaspoons sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoons cornstarch
- Combine all ingredients in a small bowl and mix well.
- Pour blend into an empty spice bottle with a shaker top to store.
- Makes 1/4 CUP
Another seasoning I use a lot of is Ranch dressing mix, it is so simple to make your own.
5 Tablespoons instant minced onions
7 teaspoon parsley flakes
4 teaspoon salt
1 teaspoon garlic powder
( I always add some fresh minced garlic when preparing dressing or dip, but then we really LOVE garlic)
Mix together and store in an air tight container.
For dressing: Mix 2 Tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream. (I use buttermilk.)
For dip: Mix 2 Tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend nicely.
Note from Me: This seasoning is also good mixed in hamburger,
before grilling, and tossing with some oil and diced potatoes for
awesome roasted potatoes.
May 26th, 2009 § § permalink
This sounds delicious! It may be what’s for dinner tonight
May 25th, 2009 § § permalink
On Pioneer Woman Cooks she just posted a quick recipe for chicken tenders, and she did a really neat trick that I have just have to post because I don’t want to forget it.
She added a little bit of milk to her flour mixture, so it adhered to the chicken better and made little crunchy nooks and crannies. Be sure to check it out for the full recipe too!
November 24th, 2008 § § permalink
So today I decided to get organized about our Thanksgiving dinner. I made a master shopping list, and a menu, and printed all my recipes and put them in a notebook with page protectors. I plan on doing a lot of the cooking ahead of time this week, and then I can check the items off of my menu.
I also plan on getting out each of my serving items and placing a post note on them, with what goes in each dish. I will do that as they get washed. I have done this in the past and it is a huge help.
What things are you doing to make things run more smoothly at your home this week?
November 10th, 2008 § § permalink
Ok, here is what our menu looks like this week, Nov 10.
Monday and Tuesday Roast with potatoes and carrots
Wednesday Shredded chicken tacos, spanish rice, corn
Thursday Baked Potato Soup
Friday Homemade pizza and salad
Saturday Spaghetti, bread and salad
November 10th, 2008 § § permalink
a free feature over the next few weeks at Vision Forum:
This week, one of the recipes is for pumpkin stew,
November 9th, 2008 § § permalink
If you have pumpkins, why not use them for something other than decoration? You can make pumpkin pie, pumpkin butter, pumpkin soup, there are tons of uses for this versatile squash. You can even put some in your coffee and make your own pumpkin spiced latte, yum!
How To Roast A Pumpkin
You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.
To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375° for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.
To freeze pumpkin puree. Put 1-2 cups in freezer bags.
To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.
-saved info from another blog, but I forgot to save the source, sorry!
August 13th, 2008 § § permalink
(click image for larger photo)
So K and I headed to the City Market for fresh goodies today. I realized that we have not been at ALL this year.
We grabbed tomatoes, onions, fresh cilantro and other goodies. I came home and made a HUGE batch of fresh salsa and froze about 6 portions.
Is there anything that smells better than cilantro? hmmmmmm…
July 22nd, 2008 § § permalink
In the interest of having some new, healthy things for us to have for breakfast, I did some baking today. I made English muffin toasting bread, for the yummy breakfast sandwiches Shane has been having. It was VERY easy and turned out well. Next time I will use my electric knife so I can get a little bit thinner slices, and I think I will bake it a little longer as well. It rose VERY well, and very quickly. So much so that I punched it down a little thinking there would be some oven spring, but I should have left it alone, because there wasn’t any. But it still turned out well.
And my muffins are FANTASTIC! I made a big batch of my master muffin mix because I want to make some muffins for an event our church is having at the end of the week, so I had to try out a batch for us, since it has been a while since I made this. I made these banana nut, but I also have some frozen berries I am going to use for a batch or two. I got the recipe from the Make a Mix cookbook, one of my VERY FAVORITE cookbooks.
Well thats all I have for today, I should be sewing on Katie’s dress for her aunts wedding but I just can’t get in the mood. I really need to, the wedding is coming up really quick. Maybe tomorrow :)