Well, we are heading into 2009! New Years Resolutions I usually do not bother with, but this year I am! What are they you ask?....
*Loose 10 pounds...what is new!
*Start a new devotional....sad to say, I have not done one on my own in awhile and need too!
*Get going on getting into the Credential program at Fresno State....yes, more school, but will only take a year or so.
I think that sounds good to me. Do not want to go overboard!! Hope everyone has a safe and happy New Years Eve. I know I will be in bed before midnight. We are going to Shaver tomorrow and have to save up some energy to play in the snow! I appreciate all of your friendships over the past years and I am looking forward to the next year!
Wednesday, December 31, 2008
Sunday, December 28, 2008
What to make for New Years Eve Dinner...
My sister shared this recipe with me and this is what I am going to make. Some friends are coming over for a few hours, they have little ones too. Hope they like it!
Braised Short Ribs
1-1/2 lb. boneless beef short ribs, cut into 6 pieces
1/4 c. sifted flour, divided
1 Tbsp. olive oil
1 can (14.5 oz.) reduced-sodium beef broth, divided
1 large onion, coarsely chopped (about 1 cup)
1 c. dry red wine, such as Merlot
1/2 c. Kraft original BBQ sauce
1 Tbsp. Grey Poupon Dijon Mustard
Preheat oven to 300. Sprinkle ribs lightly with pepper. Coat ribs with 2 Tbsp. of the flour; gently shake off excess flour.
Heat oil in large ovenproof saute pan with tight-fitting lid or Dutch oven on medium-high heat. Add ribs; cook 3-4 minutes on each side or until browned on both sides. Mix remaining 2 Tbsp. flour with ¼ c. of the broth to form thick paste; set aside. Add onions to pan; cook and stir 2-3 min. or until lightly browned. Gradually add wine, stirring constantly to scrape up any browned bits from bottom of pan. Reduce heat to low; simmer 2 -3 min. to cook off alcohol. Stir in remaining broth. Return to boil. Stir in BBQ sauce, mustard and reserved flour paste until well blended. Bring to boil, stirring frequently. Remove from heat; cover with lid. Place in oven.
Bake 2 hours or until ribs are tender.
**I’ve almost tripled the meat for serving company, but the sauce can be left alone as one recipe, it makes so much!
We like it over mashed potatoes. It makes a tasty gravy!
Dessert
Everyones favorite and simple too. Brownies with ice cream and chocolate syrup!!
Braised Short Ribs
1-1/2 lb. boneless beef short ribs, cut into 6 pieces
1/4 c. sifted flour, divided
1 Tbsp. olive oil
1 can (14.5 oz.) reduced-sodium beef broth, divided
1 large onion, coarsely chopped (about 1 cup)
1 c. dry red wine, such as Merlot
1/2 c. Kraft original BBQ sauce
1 Tbsp. Grey Poupon Dijon Mustard
Preheat oven to 300. Sprinkle ribs lightly with pepper. Coat ribs with 2 Tbsp. of the flour; gently shake off excess flour.
Heat oil in large ovenproof saute pan with tight-fitting lid or Dutch oven on medium-high heat. Add ribs; cook 3-4 minutes on each side or until browned on both sides. Mix remaining 2 Tbsp. flour with ¼ c. of the broth to form thick paste; set aside. Add onions to pan; cook and stir 2-3 min. or until lightly browned. Gradually add wine, stirring constantly to scrape up any browned bits from bottom of pan. Reduce heat to low; simmer 2 -3 min. to cook off alcohol. Stir in remaining broth. Return to boil. Stir in BBQ sauce, mustard and reserved flour paste until well blended. Bring to boil, stirring frequently. Remove from heat; cover with lid. Place in oven.
Bake 2 hours or until ribs are tender.
**I’ve almost tripled the meat for serving company, but the sauce can be left alone as one recipe, it makes so much!
We like it over mashed potatoes. It makes a tasty gravy!
Dessert
Everyones favorite and simple too. Brownies with ice cream and chocolate syrup!!
Saturday, December 27, 2008
Latte Anyone?
I got a new kitchen toy for Christmas. It makes cappucinos or lattes. You put the water in the bottom of it, espresso in the center and fill the top up with milk and you put it on the stove to heat and presto, you have froth and everything. I think it is pretty cool. Here it is. It is small, makes one large one or two small mugs. Yes, I wanted something not so practical...though it will save me money on my latte runs!
Friday, December 26, 2008
Poor little....
sickie poo on Christmas. After opening all of his gifts, this is what he did for the rest of the afternoon. Good thing little man got a Wow Wow Wubzy video in his stocking. At bedtime he said, "it is not fun being sick on Christmas." I felt so bad that he was too sick to play with all of his toys.
Little missie was too cute....atleast she was feeling good!
Sunday, December 21, 2008
Restaurant Review
Well, once again my kids are sick, their noses are too runny to bring them to church. So we went to a late breakfast at Red Caboose Cafe in Clovis. They are in the Save Mart Shopping center off of Bullard right before you get to Old Town Clovis. They had the best biscuits and gravy that I have had in California. I grew up eating biscuits and gravy. My grandma and my Aunts are from the South and they made good gravy. Here they made their gravy with bacon and their biscuits were light, not dense like a lot of people make theirs. I like gravy made with bacon opposed to sausage. Sausage makes the gravy too salty and thick. This bacon gravy was smooth with the perfect amount of salt. I am a happy camper now! The Red Caboose Cafe also has trains that ride around the restaurant. Perfect to distract the kids! Overall a good breakfast. Just stinks that we have to drive to Clovis for a good breakfast.
Saturday, December 20, 2008
Today was a good day....
too bad I did not bring my camera. Hubby is watching football at his friends and I did not want to stay in on such a sunny day and I did not want to go out and fight through the crowds. We packed up in the car and headed down to Old Town Clovis. We first took a horse drawn carriage ride around town, and off to see Santa! Little man loves Santa because he knows that he will get a candy cane out of it. Next we got ice cream and ran around the ice cream shop since no one was there. Little Missie went behind the counter and flirted with the boys, chocolate face and all. I am glad that we went. Really no plan, just happened. I like days like that.
Thursday, December 18, 2008
I can't wait to go to the snow!!
Does anyone ski? I need a skiing buddy. I am going to start taking little man up so I will have a skiing buddy, but I am sure that will just make me nervous! Hubby knows how to ski, but he is afraid of heights and the ski lift makes him very nervous. (Just between us, last time we went skiing together, we were getting on the ski lift, and I thought he was next to me and when I got on I heard a yell and thud and there was my hubby on the ground, ski caught. They had to stop the lift and help him up. Since I was already going up, I could not get off. Needless to say, he was very embarresed and that was it for the day).
I am going to take my skiis in and get them all waxed and edges sharpened and off I will go on my face or rear since it has been 4 ski seasons that I have been skiing! And yes, I need new ski boots since my feet grew after having little man.
I am going to take my skiis in and get them all waxed and edges sharpened and off I will go on my face or rear since it has been 4 ski seasons that I have been skiing! And yes, I need new ski boots since my feet grew after having little man.
Global Warming?
I think God is laughing his head off. Those know it all people down there, they think they are experiencing global warming. I will teach them....Ha...I will make it snow in Las Vegas! More snow storms, I think so! That is what I think God is doing.
God makes me smile!
Tuesday, December 16, 2008
Turtles and Christmas?
I just liked the picture....Little man has been asking about going to the Aquarium in Monterey lately. He loves going and staring at the sharks and jellyfish. We go there every Spring Break and he is old enough now that he remembers and asks when we get to go again. I like the aquarium too!Here are a couple pics of our last trip there! I think Little man spent 30 minutes looking at the sharks and everytime the hammer head shark came around he screamed, "HAMMERHEAD"!Now that it is winter, I am craving the warm ocean air and the sun beating down on my face.
Hot Corn Dip!
This is a great dip to take to a party or if you are having one: I serve them with toasted baguettes cut at an angle. I slice the baguette and toast them in a 400 degree oven until light brown; about 10 minutes.
Hot Corn Dip:
3 1/2 cups frozen white corn
8 oz. monterrey jack cheese
1 cup mayo
1/2 red bell pepper finely chopped
1 jalapeno finely chopped
1 cup yellow onion finely chooped
1/4 cut green onions
2 tsp minced garlic
3 tbsp unsalted butter
salt and pepper to taste
Heat half of the butter in a skillet and melt. Add the frozen corn and cook for 7-10 minutes until golden brown, stiring occasionally. Put corn in a bowl and set aside. In the same pan, melt the rest of the butter and add the onion and red pepper. Cook 2minutes until softened. Add jalapeno, garlic and green onion and cook an additional 2minutes and add it to the corn and let cool. Once the corn mixture has cooled, heat your oven to 350 degrees and grease a 8X8 pan. In the corn mixture bowl, add the mayo and half of the cheese. Pour the mixture in the pan and top with the rest of the cheese. Cook about 10 minutes until it is bubbly and golden brown on top. Serve on top of the baguettes.
Hot Corn Dip:
3 1/2 cups frozen white corn
8 oz. monterrey jack cheese
1 cup mayo
1/2 red bell pepper finely chopped
1 jalapeno finely chopped
1 cup yellow onion finely chooped
1/4 cut green onions
2 tsp minced garlic
3 tbsp unsalted butter
salt and pepper to taste
Heat half of the butter in a skillet and melt. Add the frozen corn and cook for 7-10 minutes until golden brown, stiring occasionally. Put corn in a bowl and set aside. In the same pan, melt the rest of the butter and add the onion and red pepper. Cook 2minutes until softened. Add jalapeno, garlic and green onion and cook an additional 2minutes and add it to the corn and let cool. Once the corn mixture has cooled, heat your oven to 350 degrees and grease a 8X8 pan. In the corn mixture bowl, add the mayo and half of the cheese. Pour the mixture in the pan and top with the rest of the cheese. Cook about 10 minutes until it is bubbly and golden brown on top. Serve on top of the baguettes.
Monday, December 15, 2008
I finished little missies Christmas present!
I did a no sew blankie for little missie, since a one year old does not need a lot of toys etc.. I added a couple of hearts on the blankie and some ribbon to play with.
Sunday, December 14, 2008
Little Missies B-day Party!
Well, last night was little missies B-day Party. I just invited family and a couple friends that we have known for 20 plus years (so, they are pretty much family). I wanted to keep it low key, so we had an open house and I had some of the family bring food to help out. Luckily the house is decorated for Christmas, so I got some red and green ballons and there was the decorations. Here are some pictures....
Friday, December 12, 2008
My Christmas Tree
I really liked Heather's picture behind her title. I do not have such a cute picture, so I thought I would show you my Christmas Tree. I will change the picture every now and then just for fun!
Thursday, December 11, 2008
Cranberry Pork Tenderloin
I use this recipe for pork chops as well. I just bake them a little less.
2 tbsp olive oil
1 pork tenderloin
salt and pepper
1 small onion (I like yellow)
2 cloves garlic
1/2 cup reduced-sodium chicken broth
1/2 cup whole-berry cranberry sauce
2 tsp. minced fresh rosemary
1 tbsp. balsamic vinegar
1. Preheat oven to 350 degrees. In a large frying pan, heat 1 tbsp of oil over medium heat. Salt and pepper the pork and brown lightly on both sides.
2. Transfer pork to a foil-lined baking pan. Add remaining 1 tbsp of oil to the frying pan and reduce to medium heat. Add onion, stirring, until softened, about 3 minutes. Add garlic, cook 1 minute, then pour chicken broth, cranberry sauce, rosemary and vinegar and cook 2 minutes.
3. Pour hot cranberry sauce over the pork and bake uncovered until it reaches 160 degress internally or about 30-40 minutes (depending on the size of pork tenderloin). Let rest for 10 minutes.
I serve this with green beans and potatoes....Yummy. Us adults like it!
2 tbsp olive oil
1 pork tenderloin
salt and pepper
1 small onion (I like yellow)
2 cloves garlic
1/2 cup reduced-sodium chicken broth
1/2 cup whole-berry cranberry sauce
2 tsp. minced fresh rosemary
1 tbsp. balsamic vinegar
1. Preheat oven to 350 degrees. In a large frying pan, heat 1 tbsp of oil over medium heat. Salt and pepper the pork and brown lightly on both sides.
2. Transfer pork to a foil-lined baking pan. Add remaining 1 tbsp of oil to the frying pan and reduce to medium heat. Add onion, stirring, until softened, about 3 minutes. Add garlic, cook 1 minute, then pour chicken broth, cranberry sauce, rosemary and vinegar and cook 2 minutes.
3. Pour hot cranberry sauce over the pork and bake uncovered until it reaches 160 degress internally or about 30-40 minutes (depending on the size of pork tenderloin). Let rest for 10 minutes.
I serve this with green beans and potatoes....Yummy. Us adults like it!
Wednesday, December 10, 2008
My son the food critic...
Tonight I made cranberry pork chops and green beans. We sat down to dinner and he asked what we were having and I told him. He took a couple of bites and said, "This is awful!" My husband started to laugh because he did not know that he knew the word "awful". I kindly asked my hubby to tell him that it was not polite to say someone's cooking is awful....so he did not eat dinner and I am sure he will be hungry when he goes to bed. (It was pretty funny!) Nothing like an opinion of a 3 1/2year old!
Tuesday, December 9, 2008
Monday, December 8, 2008
Honest Opinion Please
So, in following the hand made Christmas theme this year, I made a small Christmas hanging for the MOPS Christmas exchange. I want your honest opinion.....do you like it enough to hang it up or would it just go in a box? If so, I will buy an ornament.
It is a little shinny from the flash, but I think you can see what it looks like. Thanks!
Sunday, December 7, 2008
Dinner Tonight
I made taquitos from left over Pork al Pastor. You can use any meat to do this. I just heated up some flour tortillas, filled them with the meat, cheese and corn, wrapped them up and stuck a toothpick in them to hold them together. I sprayed some oil on them and baked on 400 degrees until golden brown. I just tossed some lettuce, cilantro, jalapeno, corn and green onions together and added salt and pepper and a little olive oil. I diced the tomatoes on the side for me and added it to the lettuce mixture on my plate. Take the taquitos out of the oven, add salad with some sour cream and you have a new and exciting dinner. Only took 20 minutes all together.
Whole Foods makes a good Chile Verde in the prepared section, just pour over a pork shoulder and put in your slow cooker. You can use the left overs for this recipe.
Sunday- Leftovers
Monday-Red Pepper Salmon w/fettucine
Tuesday-Marinated New York Steaks...a little help from the Meat Market
Wednesday-Rosemary and cranberry pork chops
Thursday-Chicken...not sure what I will make yet, but it will be some type of chicken
Friday-Out to dinner
Saturday-Allie's 1st B-day dinner w/the family.
On the menu: Buffet Style
My Father-n-laws famous fried chicken
Terriyaki Meatballs
Macaroni Salad
Green Salad
Hot Corn Dip w/bread
Cranberry salsa w/cream cheese
Shrimp and goat cheese on top of crispy baguettes:
Shrimp and goat cheese appetizers are so good and easy to make!
1 package of cooked, peeled frozen shrimp (tails off)
2 baguettes
1 red bell pepper
1 green bell pepper
1 bunch green onions
salt and pepper to taste
2 6-8oz. packages of goat cheese (like to buy it at Whole Foods)
Extra Virgin Olive Oil
Garnish: Chives or cilantro
Cut the baguettes on a diagnal and heat the oven to 400 degrees. Slice them about
1/2" thick. Place on a cookie sheet and bake until they are a light golden brown color. Let cool and set aside.
Make sure after thawing out the shrimp you drain the shrimp and pat dry. Place in a bowl and chop all of your veggies in small pieces. Add the bell peppers and green onions in and add enough extra virgin olive oil until moist. Season with salt and pepper and taste.
Take your goat cheese and smear some on top of the baguette. Repeat to all of the slices. Once you have added your goat cheese, top each baguette with 1 shrimp and press into the cheese. Make sure you get some veggies on top. Repeat on all of the slices. If you have some veggie mixture left over, just sprinkle on top of the shrimp. You can garnish w/small slices of chives or cilantro (based on your taste). These are always a hit at parties.
If I remember, I will take a picture of them and post it!
Friday, December 5, 2008
I like food and I dream about it too!
Food must be on my mind. I was dreaming that I was at Chili's and could not decide what to eat. Too many choices that I wanted, but only could make one! In my dream I could not decide what to wear to work either because I did not know if I was a server or a manager?? If I dream about work or food it always has Chili's in the dream since I worked there for 8 years. I have not worked there in 5 years and I still dream about it....STOP!! I think I miss being around food and bossing people around...Ha!! What is my problem?
I am proud to say that I got up at 5:10am and taught a spin class and go back for my muscle conditioning class at 8:15am. I think I deserve something yummy to eat...oh wait, I made a cake for Allie's b-day last night and had a piece, so I guess I am burning off those calories. Stupid belly fat!! If you have it you know what I mean, if you don't, you are lucky....Cindy....Brooke....oh sorry, did not mean to mention names...but I have nice calves. Every one has their good qualities....which leaves some things to work on....
Talking about my legs...last night I was playing "fork lift" with Sam, (that is where I lay on my back and he lays on my shins and I lift him up and dump him over) and he saw that I had a cut on my leg and he said, "Close your pants mom, I do not want to see that on your leg!" Ha! Thought that was funny!
Have a wonderful day and speaking of food and belly fat, come over tomorrow night so I can fatten you up with goodies. I may make Carrie's yummy cranberry salsa with cream cheese!
I am proud to say that I got up at 5:10am and taught a spin class and go back for my muscle conditioning class at 8:15am. I think I deserve something yummy to eat...oh wait, I made a cake for Allie's b-day last night and had a piece, so I guess I am burning off those calories. Stupid belly fat!! If you have it you know what I mean, if you don't, you are lucky....Cindy....Brooke....oh sorry, did not mean to mention names...but I have nice calves. Every one has their good qualities....which leaves some things to work on....
Talking about my legs...last night I was playing "fork lift" with Sam, (that is where I lay on my back and he lays on my shins and I lift him up and dump him over) and he saw that I had a cut on my leg and he said, "Close your pants mom, I do not want to see that on your leg!" Ha! Thought that was funny!
Have a wonderful day and speaking of food and belly fat, come over tomorrow night so I can fatten you up with goodies. I may make Carrie's yummy cranberry salsa with cream cheese!
Tuesday, December 2, 2008
Christmas Tree Lane Walk!
86 year tradition in Fresno and the first year to start the tradition with our kids!
Little man showing me what he found in the trees. He is a nature boy!
I could not resist the hat! We call her the joker!
Little man LOVED walking and seeing all the lights. He wants to go next week too.
Both in the wagon, though they both ended up out on the way back. Too fun!
Little man showing me what he found in the trees. He is a nature boy!
I could not resist the hat! We call her the joker!
Little man LOVED walking and seeing all the lights. He wants to go next week too.
Both in the wagon, though they both ended up out on the way back. Too fun!
Monday, December 1, 2008
Picture with Santa!
Today was picture day! We went to JCPenneys for pictures and pictures with Santa. I am so glad that my mom came with me!!! We had the first appointment which was great, no waiting! All in all a good day with only a couple of meltdowns that a candy cane could fix! Little missy had her first candy cane! Now I get to shout our her cute little dress and tights. It made her happy, which made me happy! I can't believe that she is going to be ONE on Thursday! Where does the time go? They grow up so fast!
Sunday, November 30, 2008
Double Chicken and Pasta Stoup
I make this stoup in the winter and every one in the family likes it. You can make it in 30 minutes and there will be leftovers for lunch!
2 tbsp Olive Oil
1 onion chopped
4 carrots chopped
1 bay leaf
salt and pepper
6 cups chicken broth
1 pound ground chicken
1 egg
1/2 cup bread crumbs
1/2 cup shredded parm cheese
2tbsp flat leaf parsley chopped
2 cloves garlic
One package of any type of fun noodle, cheese tortellini etc...
Crusty bread for dunking
1. In a soup pot, add olive oil, onion and carrot over medium heat. Add the bay leaf and salt and pepper and cook for 5 minutes. Stir in broth and cover the pot and bring to a boil.
2. Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, parm cheese and parsley. Roll mixture into mini-meatballs and add to the stoup. Simmer for 10 minutes and then add the pasta and cook for the amount of time directed on the box. You could add peas at the end....but we don't like to. Warm up some crusty bread and you have a hearty stoup.
Stoup- Thicken than soup, thinner than stew.
2 tbsp Olive Oil
1 onion chopped
4 carrots chopped
1 bay leaf
salt and pepper
6 cups chicken broth
1 pound ground chicken
1 egg
1/2 cup bread crumbs
1/2 cup shredded parm cheese
2tbsp flat leaf parsley chopped
2 cloves garlic
One package of any type of fun noodle, cheese tortellini etc...
Crusty bread for dunking
1. In a soup pot, add olive oil, onion and carrot over medium heat. Add the bay leaf and salt and pepper and cook for 5 minutes. Stir in broth and cover the pot and bring to a boil.
2. Meanwhile, in a bowl, season the chicken with salt and pepper. Stir in the egg, bread crumbs, parm cheese and parsley. Roll mixture into mini-meatballs and add to the stoup. Simmer for 10 minutes and then add the pasta and cook for the amount of time directed on the box. You could add peas at the end....but we don't like to. Warm up some crusty bread and you have a hearty stoup.
Stoup- Thicken than soup, thinner than stew.
Thursday, November 27, 2008
Scrapbooking
6pm to 11pm.....Do you have Christmas cards to make? A special gift for the grandparents or just want to come and hang out and eat goodies with the girls? Come when you can! Hope to see you there!
Tuesday, November 25, 2008
Monday- Lunch with the family, Dinner w/the in-laws
Tuesday- Out to dinner w/hubby
Wednesday- How can I avoid cooking tonight?
Thursday- Two turkey dinners...I already feel full!
Friday- Up in Shaver...leftovers
Only pie making this week, no dinners!
Update:
I had to cook tonight...Deboned chicken, pilaf and broccoli
Monday, November 24, 2008
Play with your food!
Lately Mr. Man has been loving his playdough. We make food and he runs and shows his dad and pretends to eat it. Here our some of our creations.
YUM! Hot Dog...
Pizza!
Mr. Man eating his creations!
Cheeseburger and French Fries
Lots of fun! He loves to cook for real as well. He likes to make his own sandwiches and of course brownies! He was very excited to see his creations on the computer! Nothing like instant gratification...Maybe we will try a turkey tomorrow...LOL!
For those picky eaters our there, get your kids to play with their food, real and fake. You never know, it may peak their interest! My dad used to let my sister and I throw spaghetti noodles on the wall and we were too good of eaters if you know what I mean! We like our food! Remember, every mess can be cleaned up.
YUM! Hot Dog...
Pizza!
Mr. Man eating his creations!
Cheeseburger and French Fries
Lots of fun! He loves to cook for real as well. He likes to make his own sandwiches and of course brownies! He was very excited to see his creations on the computer! Nothing like instant gratification...Maybe we will try a turkey tomorrow...LOL!
For those picky eaters our there, get your kids to play with their food, real and fake. You never know, it may peak their interest! My dad used to let my sister and I throw spaghetti noodles on the wall and we were too good of eaters if you know what I mean! We like our food! Remember, every mess can be cleaned up.
Friday, November 21, 2008
My son the helper!
My little man likes to help with laundry. I just think he enjoys throwing things over the banister and he knows that dirty laundry is okay since he sees mom and grandma doing it. And yes, he helps by getting all his garbage trucks out and garbage cans too!! He tells me that he always takes out the trash by saying "Mom, the trash cans are empty!" and then I have to say, "Thanks You," you are so helpful!
Thursday, November 20, 2008
My Grandma Brown
If you have not heard, my Grandma past away yesterday. It was not unexpected and she did not suffer which was an answer to our prayers.
My Grandma Brown was going to be 92 years old on November 30th. She was born during WWI. Wow, to think of it like that. Imagine what she saw through all of those years! She was from Missouri and moved to Sanger, Ca. before my dad was born. We were always close to our grandparents. My grandma and grandpa had 6 children, 4 girls and 2 boys, which my dad is the only living son with 4 sisters and they are loud! They had 11 grandchildren and I think Allie made 26 great grandchildren. My Grandma Brown was the last living grandparent.
My memories of my grandma. She loved to be rubbed. She would get me, my sister and 2 cousins to rub her hands, feet and back. If we would rub her for 30 minutes to an hour she would take us somewhere fun or pay us. And yes, I come from a long line of people who likes rubs....my dad, me and now Sam and Allie. She was also my lunch buddy. During my early teen years we went out to lunch atleast once a month after church. Most of the time it was me and her, sometimes my grandpa and at times my sister. She always called me her lunch buddy. One last memory I have is going into her bathroom and getting into her costume jewelry and trying it all on. I wonder what she thought I was doing in her bathroom for such a long time. I am sure she knows. And no, I did not get my cooking skills from her! We always made a joke of eating dinner before going to grandma's. You may get served taco casserole and as my sister and I called it, "worm spaghetti." And that was may have been served together. We loved you anyways!
My grandma was a strong Christian woman. Even in her last months not being able to go to church, she still knew when Sunday was and always said how good God was to her! She always had a sparkle in her eye and a smile on her face. She also had the strongest hands. The last time I saw her, she was laying there weak in her bed, but her grip was still there.
I will miss my grandma and regret not seeing her the last couple of months. I thought I would see her next week for her Birthday, at our families womens luncheon and Christmas. She knew that she was loved and always had family around her. I think she waited to die so that everyone had enough time to come and visit her.
Going into Thanksgiving and Christmas I am thankful for the family that I have and the family that I was born into. I am a very lucky person to have such a close and God fearing family. God is good! See you in heaven Grandma!
My Grandma Brown was going to be 92 years old on November 30th. She was born during WWI. Wow, to think of it like that. Imagine what she saw through all of those years! She was from Missouri and moved to Sanger, Ca. before my dad was born. We were always close to our grandparents. My grandma and grandpa had 6 children, 4 girls and 2 boys, which my dad is the only living son with 4 sisters and they are loud! They had 11 grandchildren and I think Allie made 26 great grandchildren. My Grandma Brown was the last living grandparent.
My memories of my grandma. She loved to be rubbed. She would get me, my sister and 2 cousins to rub her hands, feet and back. If we would rub her for 30 minutes to an hour she would take us somewhere fun or pay us. And yes, I come from a long line of people who likes rubs....my dad, me and now Sam and Allie. She was also my lunch buddy. During my early teen years we went out to lunch atleast once a month after church. Most of the time it was me and her, sometimes my grandpa and at times my sister. She always called me her lunch buddy. One last memory I have is going into her bathroom and getting into her costume jewelry and trying it all on. I wonder what she thought I was doing in her bathroom for such a long time. I am sure she knows. And no, I did not get my cooking skills from her! We always made a joke of eating dinner before going to grandma's. You may get served taco casserole and as my sister and I called it, "worm spaghetti." And that was may have been served together. We loved you anyways!
My grandma was a strong Christian woman. Even in her last months not being able to go to church, she still knew when Sunday was and always said how good God was to her! She always had a sparkle in her eye and a smile on her face. She also had the strongest hands. The last time I saw her, she was laying there weak in her bed, but her grip was still there.
I will miss my grandma and regret not seeing her the last couple of months. I thought I would see her next week for her Birthday, at our families womens luncheon and Christmas. She knew that she was loved and always had family around her. I think she waited to die so that everyone had enough time to come and visit her.
Going into Thanksgiving and Christmas I am thankful for the family that I have and the family that I was born into. I am a very lucky person to have such a close and God fearing family. God is good! See you in heaven Grandma!
Tuesday, November 18, 2008
Thanksgiving Dinner!
Deep frying a turkey may sound like a strange concept, but trust me, it doesn't come out like you'd think. Deep fried turkey is moist and delicious and not at all greasy. Of course, an idea like fried turkey originated in the south, the frying capital of the United States, but it is gaining popularity nationwide.
You Will Need
In addition to a turkey, you'll need a 40 or 60 quart pot with basket or turkey frying hardware, plus a propane gas tank and burner, a candy/deep fry thermometer, a meat thermometer and lots of oil. Use oils that have a high smoke point, such as corn, peanut or canola oils.
You should also keep a fire extinguisher and plenty of heavy duty pot holders nearby. An injector to add marinades and seasonings to the meat is also good to have, although you can make a plain turkey without it.
As far as the turkey itself goes, smaller birds work better for frying. Try not to go over 15 pounds.
For the most flavorful birds, Before cooking you can inject the turkey with your favorite marinade (see below) and/or rub it with a dry spice rub. You will also need about 3 1/2 - 5 gallons of oil in which to fry the turkey (see "How To Fry" Below).
Where to Fry
Because so much oil is flammable, you should never fry a turkey indoors. Place the fryer, outdoors, on a level dirt or grassy area. Avoid frying on wood decks, which could catch fire. You will also want to avoid concrete surfaces, unless you don't mind oil stains. Always keep a fire extinguisher nearby.
Before You Fry
Before beginning, (and before you even season or marinate your turkey) determine the amount of oil you'll need by placing the turkey in the basket (or on the hanger, depending on the type of fryer you are using) and putting it in the pot. Add water until it reaches about two inches above the turkey. Remove the turkey and note the water level by using a ruler to measure the distance from the top of the pot to the surface of the water. Remove the water and thoroughly dry the pot. Now add enough oil to equal what the water level was without the turkey in the pot.
How to Fry
Using the candy thermometer to determine temperature, heat the oil to about 325°F and no higher than 350°F. This usually takes between 20 to 30 minutes. Once the oil is hot enough, place the turkey in the basket or on the turkey hanger (follow instructions that came with your turkey frying kit) and slowly lower it into the pot.
Not let her fry. With whole turkeys, you can estimate on about three minutes per pound to cook. Remove turkey and check the temperature with a meat thermometer. The temperature should reach 170° F. in the breast and 180° F. in the thigh.
Using an Injector to Marinade Your Turkey
An injector, which resembles a large hypodermic needle, allows you to inject a marinade directly into the meat. While you can make a fried turkey without this step and get a moist bird, it won't be as flavorful as if you take the time to inject your bird with marinade about a half hour or so before frying.
While we tried many of the injector needles on the market, the plastic models are our favorite. We found that the metal needles break easily and these tend to be more flexible. We found ours at a dollar store.
Fill your syringe with marinade and inject it into both sides of the breast, the legs and the thighs of the turkey. Don't be afraid to move the needle around to get the marinade into the whole bird. Sometimes it's easier to get the thighs from the inside of the cavity.
Garlic Smashed Potatoes
You can use red or gold baby potatoes. They are the easiest because you do not need to peel or chop them, just throw them in a pot of water and boil unitl fork tender. A few minutes before the potatoes are finshed, in a saucepan add milk or cream, depending on how many potatoes and and 4-6 cloves of garlic. Let it come up to a simmer to slightly cook the garlic and heat the milk. Once you have drained the potatoes, smash them a bit with a potato smasher then add a lot of butter, salt and pepper. Add the milk a little at a time and smash, you want to have lumps. Sprinkle some fresh snipped chives and mix in. Yes, use cream and butter...it's Thanksgiving!
Stuffing
My thoughts on stuffing; can live without it. Have not met a stuffing that I liked except for Stove Top...Ha! So, I do not have a good recipe because I will not make it. No one in my family likes stuffing. Freshly bakes rolls is a must!
Coconut Cream Pie
This is such an easy pie to make and it is yummy! If you do not make pie crust, buy the pillsbury pie crust. Lay out the crust in a pie pan and follow baking directions. This is a one crust pie, so you cook the crust before hand and cool. A trick for the crust not to shrink is to put dried bean on the bottom layer of the pie crust. Make sure you let the beans and crust cool before taking the beans out, or your crust will slide out of the pan.
Filling:
1 box vanilla pudding: the kind you cook, not the instant. Follow the directions on the box. Once the pudding firms up, add 1 cup of coconut to the pudding. Put wax paper over the top and put in the frig until it sets up. Overnight is perfect. Before serving, toast some coconut in the oven to make the top pretty. Cover the pie with cool whip and top with toasted coconut. This pie is always a big hit!
Green Beans
No green bean casserole for me please! I like fresh green beans with sauteed onions and sliced almonds. Cut the ends off the green beans and boil for 5-8 minutes until tender; drain. Cut a whole white onion and sautee in olive oil, salt, pepper and the secret ingredient, 2 tbsp of soy sauce. Cook the onions until they are carmalized. Add the green beans to the onions, adding olive oil or a little more soy sauce as needed. Heat the green beans through. I always add a pinch of cayenne pepper and sliced almonds right at the end.
Butternut Squash
I would take baked butternut squash over yams any day. Cut the butternut squash open lengthwise and scoop out the seeds. Drizzle with olive oil and salt and pepper. Bake in a 425 degree oven for 45 minutes or until tender. Let it cool slightly then cut into cubes and serve with melted butter and freshly ground nutmeg.
Apple Pie
The recipe is on my favorite sites. I always make a apple pie, chocolate pie for my husband and father-in-law and coconut cream pie. This year I am adding a pumpkin pie as well.
This is my ideal Thanksgiving Dinner. I can't wait until my kids are older and everyone comes over for dinner at my house!
My fondest Thanksgiving memory was when I was a kid and we were over at our friends having Thanksgiving in Washington State. The electricity went out and my mom and mom's friend made Thanksgiving dinner on the wood stove. It was snowing outside and we had a house full of kids. I am sure it was not the funnest time for our moms, but as kids, that was pretty cool!
Happy Thanksgiving!
You Will Need
In addition to a turkey, you'll need a 40 or 60 quart pot with basket or turkey frying hardware, plus a propane gas tank and burner, a candy/deep fry thermometer, a meat thermometer and lots of oil. Use oils that have a high smoke point, such as corn, peanut or canola oils.
You should also keep a fire extinguisher and plenty of heavy duty pot holders nearby. An injector to add marinades and seasonings to the meat is also good to have, although you can make a plain turkey without it.
As far as the turkey itself goes, smaller birds work better for frying. Try not to go over 15 pounds.
For the most flavorful birds, Before cooking you can inject the turkey with your favorite marinade (see below) and/or rub it with a dry spice rub. You will also need about 3 1/2 - 5 gallons of oil in which to fry the turkey (see "How To Fry" Below).
Where to Fry
Because so much oil is flammable, you should never fry a turkey indoors. Place the fryer, outdoors, on a level dirt or grassy area. Avoid frying on wood decks, which could catch fire. You will also want to avoid concrete surfaces, unless you don't mind oil stains. Always keep a fire extinguisher nearby.
Before You Fry
Before beginning, (and before you even season or marinate your turkey) determine the amount of oil you'll need by placing the turkey in the basket (or on the hanger, depending on the type of fryer you are using) and putting it in the pot. Add water until it reaches about two inches above the turkey. Remove the turkey and note the water level by using a ruler to measure the distance from the top of the pot to the surface of the water. Remove the water and thoroughly dry the pot. Now add enough oil to equal what the water level was without the turkey in the pot.
How to Fry
Using the candy thermometer to determine temperature, heat the oil to about 325°F and no higher than 350°F. This usually takes between 20 to 30 minutes. Once the oil is hot enough, place the turkey in the basket or on the turkey hanger (follow instructions that came with your turkey frying kit) and slowly lower it into the pot.
Not let her fry. With whole turkeys, you can estimate on about three minutes per pound to cook. Remove turkey and check the temperature with a meat thermometer. The temperature should reach 170° F. in the breast and 180° F. in the thigh.
Using an Injector to Marinade Your Turkey
An injector, which resembles a large hypodermic needle, allows you to inject a marinade directly into the meat. While you can make a fried turkey without this step and get a moist bird, it won't be as flavorful as if you take the time to inject your bird with marinade about a half hour or so before frying.
While we tried many of the injector needles on the market, the plastic models are our favorite. We found that the metal needles break easily and these tend to be more flexible. We found ours at a dollar store.
Fill your syringe with marinade and inject it into both sides of the breast, the legs and the thighs of the turkey. Don't be afraid to move the needle around to get the marinade into the whole bird. Sometimes it's easier to get the thighs from the inside of the cavity.
Garlic Smashed Potatoes
You can use red or gold baby potatoes. They are the easiest because you do not need to peel or chop them, just throw them in a pot of water and boil unitl fork tender. A few minutes before the potatoes are finshed, in a saucepan add milk or cream, depending on how many potatoes and and 4-6 cloves of garlic. Let it come up to a simmer to slightly cook the garlic and heat the milk. Once you have drained the potatoes, smash them a bit with a potato smasher then add a lot of butter, salt and pepper. Add the milk a little at a time and smash, you want to have lumps. Sprinkle some fresh snipped chives and mix in. Yes, use cream and butter...it's Thanksgiving!
Stuffing
My thoughts on stuffing; can live without it. Have not met a stuffing that I liked except for Stove Top...Ha! So, I do not have a good recipe because I will not make it. No one in my family likes stuffing. Freshly bakes rolls is a must!
Coconut Cream Pie
This is such an easy pie to make and it is yummy! If you do not make pie crust, buy the pillsbury pie crust. Lay out the crust in a pie pan and follow baking directions. This is a one crust pie, so you cook the crust before hand and cool. A trick for the crust not to shrink is to put dried bean on the bottom layer of the pie crust. Make sure you let the beans and crust cool before taking the beans out, or your crust will slide out of the pan.
Filling:
1 box vanilla pudding: the kind you cook, not the instant. Follow the directions on the box. Once the pudding firms up, add 1 cup of coconut to the pudding. Put wax paper over the top and put in the frig until it sets up. Overnight is perfect. Before serving, toast some coconut in the oven to make the top pretty. Cover the pie with cool whip and top with toasted coconut. This pie is always a big hit!
Green Beans
No green bean casserole for me please! I like fresh green beans with sauteed onions and sliced almonds. Cut the ends off the green beans and boil for 5-8 minutes until tender; drain. Cut a whole white onion and sautee in olive oil, salt, pepper and the secret ingredient, 2 tbsp of soy sauce. Cook the onions until they are carmalized. Add the green beans to the onions, adding olive oil or a little more soy sauce as needed. Heat the green beans through. I always add a pinch of cayenne pepper and sliced almonds right at the end.
Butternut Squash
I would take baked butternut squash over yams any day. Cut the butternut squash open lengthwise and scoop out the seeds. Drizzle with olive oil and salt and pepper. Bake in a 425 degree oven for 45 minutes or until tender. Let it cool slightly then cut into cubes and serve with melted butter and freshly ground nutmeg.
Apple Pie
The recipe is on my favorite sites. I always make a apple pie, chocolate pie for my husband and father-in-law and coconut cream pie. This year I am adding a pumpkin pie as well.
This is my ideal Thanksgiving Dinner. I can't wait until my kids are older and everyone comes over for dinner at my house!
My fondest Thanksgiving memory was when I was a kid and we were over at our friends having Thanksgiving in Washington State. The electricity went out and my mom and mom's friend made Thanksgiving dinner on the wood stove. It was snowing outside and we had a house full of kids. I am sure it was not the funnest time for our moms, but as kids, that was pretty cool!
Happy Thanksgiving!
Monday, November 17, 2008
I went shopping.....
in my garage and this is what I found!
Chris found this at a yard sale for .25 cents.
I have lots of tea cups and bowls etc..handed down from Chris' grandma.
This is my storage room!
Chris found this at a yard sale for .25 cents.
I have lots of tea cups and bowls etc..handed down from Chris' grandma.
This is my storage room!
Sunday, November 16, 2008
10 more pounds!
10 more pounds to loose! And right when the good holiday food is coming! I need to get motivated and wake up early again to work out, but I have been staying up late working on Christmas books, calendars and cards. I love to snuggle in my warm covers in the morning. It is so much easier to wake up early when it is hot out! I will keep you posted on how I am doing. I need some accountability right now. Blahhhhh, that is how I feel about it right now! I just have to keep telling myself...summer shorts and tank-tops.
1. BBQ Chicken Sandwiches w/onion strings and corn on the cobb
2. Beef Stoganoff
3. Chicken Marsala over fettucine w/green beans
4. Tri-tip w/black bean salsa, herbed cheese bread and salad
5. Tri-tip tacos or quesadillas w/leftovers
*We had fish four days in a row last week, so we are taking a fish break!
Lunches:
*Homemade Mac&Cheese w/butternut squash
*Cream of Asparagus soup (I have been saving my asparagus ends and freezing them for soup).
Saturday, November 15, 2008
Fish Recipes
Maple-Glazed Salmon with Couscous
1 can chicken broth
1/2 cup golden raisins
1 tsp olive oil
1/4 tsp salt
1 cup uncooked plain couscous
2 tbsp each maple flavored syrup and stone ground mustard
1 tbsp each brown sugar and lemon juice
4 salmon filets
salt and pepper
1/4 cup fresh chives and toasted cashews
1. Preheat grill or grill pan. In saucepan, combine broth, raisins, oil and salt, bring to a boil. Stir in couscous; cover and remove from heat. Let stand for 5 minutes.
2.Combine syrup, mustard, brown sugar and lemon juice in a bowl and mix well. Season salmon with salt and pepper. Lightly grease the grill. Grill salmon, covered for 3 minutes. Carefully turn salmon and brush with glaze. Grill until the salmon is flaky.
3.To serve, fluff couscous with fork, snip chives and sprinkle with cashews. Serve with salmon.
Tuscan-Style Tilapia
8 oz. uncooked spaghetti
2 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp cayene pepper
4 tilapia fillets
3 tbsp olive oil
2 garlic cloves minced
1 can diced tomatoes, undrained
1/2 cup pitted ripe olives, chopped
1/4 cup snipped fresh parsley
2 tbsp capers
1. Cook pasta. Meanwhile, combine flour, 1/4 tsp salt and 1/8 tsp of the cayenne pepper in a shallow dish. Coat fillets with flour mixture shaking off the excess.
2. Heat a skillet over medium heat. Add 2 tbsp olive oil. Place fillets in the skillet and cook 4-6 minutes or until fish is flaky, carefully turning once. Remove fillets and keep warm.
3.Heat remaining oil in teh same skillet and add garlic, cook 30 second. Add tomatoes, olives, parsley, capers. salt and remainin cayenne pepper; heat through. Set aside 1/2 cup of the sauce. Divide pasta evenly among the plates; top with tilapia and reserved sauce.
Tips
I like to buy my salmon at the Meat Market. Trader Joes always has a good price on tilapia in the frozen fish section. If you are grilling the fish, make sure you coat your grill well with oil. There are fish grates to put on your BBQ to help with flipping and not having your fish fall through the grill. Pampered Chef makes a great spatula for fish. If you do not want to BBQ, bake the fish at 400 degrees turning it once. Make sure you do not over cook your fish. You want it to be flaky and moist. Test the fish by using a fork. If it starts to flake apart, it is done.
1 can chicken broth
1/2 cup golden raisins
1 tsp olive oil
1/4 tsp salt
1 cup uncooked plain couscous
2 tbsp each maple flavored syrup and stone ground mustard
1 tbsp each brown sugar and lemon juice
4 salmon filets
salt and pepper
1/4 cup fresh chives and toasted cashews
1. Preheat grill or grill pan. In saucepan, combine broth, raisins, oil and salt, bring to a boil. Stir in couscous; cover and remove from heat. Let stand for 5 minutes.
2.Combine syrup, mustard, brown sugar and lemon juice in a bowl and mix well. Season salmon with salt and pepper. Lightly grease the grill. Grill salmon, covered for 3 minutes. Carefully turn salmon and brush with glaze. Grill until the salmon is flaky.
3.To serve, fluff couscous with fork, snip chives and sprinkle with cashews. Serve with salmon.
Tuscan-Style Tilapia
8 oz. uncooked spaghetti
2 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp cayene pepper
4 tilapia fillets
3 tbsp olive oil
2 garlic cloves minced
1 can diced tomatoes, undrained
1/2 cup pitted ripe olives, chopped
1/4 cup snipped fresh parsley
2 tbsp capers
1. Cook pasta. Meanwhile, combine flour, 1/4 tsp salt and 1/8 tsp of the cayenne pepper in a shallow dish. Coat fillets with flour mixture shaking off the excess.
2. Heat a skillet over medium heat. Add 2 tbsp olive oil. Place fillets in the skillet and cook 4-6 minutes or until fish is flaky, carefully turning once. Remove fillets and keep warm.
3.Heat remaining oil in teh same skillet and add garlic, cook 30 second. Add tomatoes, olives, parsley, capers. salt and remainin cayenne pepper; heat through. Set aside 1/2 cup of the sauce. Divide pasta evenly among the plates; top with tilapia and reserved sauce.
Tips
I like to buy my salmon at the Meat Market. Trader Joes always has a good price on tilapia in the frozen fish section. If you are grilling the fish, make sure you coat your grill well with oil. There are fish grates to put on your BBQ to help with flipping and not having your fish fall through the grill. Pampered Chef makes a great spatula for fish. If you do not want to BBQ, bake the fish at 400 degrees turning it once. Make sure you do not over cook your fish. You want it to be flaky and moist. Test the fish by using a fork. If it starts to flake apart, it is done.
Friday, November 14, 2008
Local Organic Produce
I am signing up for T&D Willey Farms local produce. They provide a box once a week of different fruits and vegetables that are locally grown and picked 24 hours before receiving the box. There are two sizes, the seedling box for $15 a week and family box for $20 a week. If you want to check it out, there website is www.tdwilleyfarms.com or scroll down to my favorite sites. If you are like me, I spend more than that at the grocery store and farmers market together plus it gets you to try different produce.
Thursday, November 13, 2008
Grandpa's are the Best!
Here is a drawing that my dad did on my sons belly. Yes, my dad always drew on our tummies and I used to draw on Chris' stomach. I think it is too cute and my dad always uses a permanent pen...Ha! My dad comes atleast once a week to play with the kids while I work. This week was twice. They are lucky kids to have Grandparent's that love them soooooo much!
Oh ya, I will post some recipes soon.
Tuesday, November 11, 2008
Annual Fall Trip
Does the ocean air make my hair big?
My kids at the beach. This ones for you Cindy....my dirty children and little missy loves dirt too!
I do not think my son was too excited to get chocolate ICE CREAM!
Off we went to our destination that we go to about every 3 to 4 months. We love Avila Beach and the towns around it. We found a great place to take the kids in Arroyo Grande for pizza and ice cream. We love that town and would someday like to live there. Here is a couple pictures of the pizza place and ice cream shop if you are ever over there and want to visit. I have to say it is the best pizza I have ever eaten! As you can see it is kid friendly and you can throw your peanut shells on the floor. We always get way too much and bring the left overs home. Sam looks forward to this every time we go. It is a nice tradition.
Saturday, November 8, 2008
Friday, November 7, 2008
The Best Chocolate Cake You Will Ever Have!
Chocolate Praline Cake
1 stick butter, melt in a 12" non-stick skillet
Add and whisk with a nylon spiral whisk until blended:
1 cup brown sugar
1/2 cup whipping cream
Stir in:
1 cup coarsley chopped pecans
Mix in a seperate bowl the cake mix and then pour over the hot carmel mixture in your non-stick skillet (don't worry, some nuts will float):
1 box chocolate fudge cake mix (plus the ingredients to make the cake...eggs,oil,water)
Bake at 350 degrees for 25 minutes....yes in your non-stick skillet.
Let it cool for a few minutes and invert the cake onto a large round cake plate. I usually use my pizza stone since I do not have a cake plate that big. I put the pizza stone over my skillet and flip it over.
1 stick butter, melt in a 12" non-stick skillet
Add and whisk with a nylon spiral whisk until blended:
1 cup brown sugar
1/2 cup whipping cream
Stir in:
1 cup coarsley chopped pecans
Mix in a seperate bowl the cake mix and then pour over the hot carmel mixture in your non-stick skillet (don't worry, some nuts will float):
1 box chocolate fudge cake mix (plus the ingredients to make the cake...eggs,oil,water)
Bake at 350 degrees for 25 minutes....yes in your non-stick skillet.
Let it cool for a few minutes and invert the cake onto a large round cake plate. I usually use my pizza stone since I do not have a cake plate that big. I put the pizza stone over my skillet and flip it over.
Baked Macaroni and Cheese
Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Tip
Add pureed squash to the macaroni. Your family will never know. It just adds a little sweetness.
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Tip
Add pureed squash to the macaroni. Your family will never know. It just adds a little sweetness.
I am back in business!
Yes! I am back and private! You are my lucky readers. For those who I invited and wonder, "Who is mommy reynolds?" I am Lora Reynolds from MOPS. I am the one that takes your money...Ha! Now you nod your heads....that girl.
I am excited to be private and have you on my VIP list. Now I can post pictures and use names without wondering who is viewing my blog. I do not need any unwanted visitors!
I will be posting some recipes up soon that were on in the past. I love to cook and of course eat as well. I have some kid friendly meals and just yummy things to make. I love to BBQ and make savory dishes. If I can make these meals in my 1950's kitchen, you can too! I hope you all have a great weekend. We are leaving for Avila Beach on Sunday for two nights...yeah! I am sure I will post before then.
I am excited to be private and have you on my VIP list. Now I can post pictures and use names without wondering who is viewing my blog. I do not need any unwanted visitors!
I will be posting some recipes up soon that were on in the past. I love to cook and of course eat as well. I have some kid friendly meals and just yummy things to make. I love to BBQ and make savory dishes. If I can make these meals in my 1950's kitchen, you can too! I hope you all have a great weekend. We are leaving for Avila Beach on Sunday for two nights...yeah! I am sure I will post before then.
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