The Fajdich Times

Lemon Chicken Breasts

2012-01-08T08:42:00.003-06:00

Recipe:

1/4 cup good olive oil

3 tablespoons minced garlic (9 cloves)

1/3 cup dry white wine

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on

1 lemon

Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minutes but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9x12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

This recipe comes from Ina Garten "How Easy Is That" cookbook.

This week I will be joining:

Full Plate Thursday

and

Foodie Friday

Maple Granola

2012-01-03T15:56:00.006-06:00

Recipe:

3 cups rolled oats

1 cup dried unsweetened coconut

1/2 cup each pecans, walnuts, and pistachios

1/2 cup wheat germ

1/2 cup pure maple syrup

1/2 cup extra-virgin olive oil

1/2 cup packed light-brown sugar

1 teaspoon coarse salt

3/4 teaspoon freshly grated nutmeg

1/2 cup dried cranberries

Preheat oven to 300 degrees. Mix together oats, coconut, nuts, wheat germ, syrup, oil, sugar, salt, and nutmeg. Spread granola in an even layer on a rimmed baking sheet. Bake, stirring every 10 minutes, for 40 minutes. Add cranberries, and bake until granola is toasted, about 10 minutes more. Let cool completely. Maple granola can be stored at room temperature for up to 2 weeks.

This week I will be joining:

Miz Helen's Country Cottage

and

Designs by Gollum

Keurig Cafe One-Touch Milk Frother

2012-01-02T11:57:00.002-06:00

I love it:) In minutes I had the best cup of coffee!

Took Mom to Joe's Crab Shack

2012-01-01T18:18:00.002-06:00

We both enjoyed a Bucket of 1-1/4 pounds of Garlic Dungeness Crab served with new potatoes and a fresh ear of corn. What a way to spend New Years Day:) We both had a wonderful time!

Happy New Year

2011-12-31T19:30:00.001-06:00

See you in 2012:)

Organic Eggs for Dinner

2011-12-28T19:24:00.003-06:00

What to do with my FRESH Organic Eggs...........

Egg Casserole......Canadian Bacon, Lobster, Fresh Herbs, Seasonings and Organic Eggs.
Delish:)

Butterscotch Slice Cookies

2011-12-27T11:55:00.003-06:00

Recipe

1 cup butter, room temperature
2 eggs
2 cups brown sugar
1 teaspoon vanilla
1 cup chopped nuts
3 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon salt
In a medium mixing bowl, sift together flour, baking soda and salt. Set aside. In a large mixing bowl using a hand mixer, cream together butter, brown sugar, and vanilla. Add eggs one at a time. Add flour mixture one cup at a time and mix well. Stir in chopped nuts. Place dough on wax paper and form into 2-inch rolls. Refrigerate overnight.
Preheat oven to 375 degrees. Slice into 1/8-inch slices and bake on an ungreased baking sheet for 5 to 6 minutes.
Allow to cool slightly before removing from baking sheet. Makes 8 dozen
~This is a Paula Deen recipe~

My Three Little Monkeys

2011-12-27T11:45:00.002-06:00

Nikos, Lauren, and Steven
Christmas, 2011

Organic Eggs

2011-12-27T11:28:00.006-06:00

Yesterday, Lauren and I took a ride into to Chicago to visit Deborah. Her house was beautifully decorated for the holidays.

The eggs are William's project at the farm. The color is REAL.......I didn't dye them. They are just to pretty to eat!

We all enjoyed a wonderful afternoon lunch, followed by an evening of cards. Pam, Grandma Ruth, Aunt Sharon, and I played Canasta. It was so much fun. Lauren, Caroline, and Deborah cheered us on.

Merry Christmas Dad

2011-12-19T13:19:00.000-06:00

With all my love.

Christmas Snacks

2011-12-14T19:30:00.009-06:00

Roasted Chickpeas

2 tablespoons olive oil

1 tablespoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder

1 pinch sea salt

1 pinch ground black pepper

1 dash crushed red pepper

2 (15 ounce) cans chickpeas, rinsed and drained

Preheat oven to 350 degrees. Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet. Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 55 minutes.

Peppermint Chex

6 cups Rice Chex or Chocolate Chex cereal

1 bag (12 oz) white vanilla baking chips (2 cups)

1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)

Line cookie sheet with waxed paper. Place cereal in large bowl. Microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in an airtight container.

Cranberry-Pecan Cheese Wafers
Visit my sister Kendra at Haden News for this great recipe. As soon as she posted this recipe I printed it off and made these wonderful cheese wafers. I made four rolls. Used two and I have two in the freezer. Thanks Kendra, it is a great recipe:)

Hope you enjoy these recipes as much as I did:)

This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Trip to Chicago November 23 & 24, 2011

2011-11-25T23:53:00.000-06:00

A picture slideshow by Smilebox

Pumpkin Pie Spiced and Sugared Nuts

2011-10-05T09:43:00.003-05:00

Recipe:
1 cup pecans
1 cup whole almonds
2 tablespoons butter
2 tablespoons water
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
pinch of salt
Toast the nuts in a dry pan for 5 minutes over medium low heat, stirring so they don't burn. When done, pour them into a separate container. Put all the rest of the ingredients in your hot pan, be careful with the water because it splatters. Stir for about 2 minutes until it thickens. Pour the nuts back in the pan and stir well while cooking for 2 minutes more.
Pour the nuts onto a foil lined or parchment paper lined cookie sheet, spreading them out, and let sit until cooled. Keep in a sealed container.
This week I will be joining:
These Chicks Cook
Full Plate Thursday
Foodie Friday

Happy Birthday Dad

2011-10-03T19:03:00.002-05:00

Dad would have been 87 today. This is his first birthday in heaven. We all wrote him messages on flags and a silent prayer at 3:00 pm for everyone who couldn't make it to the cemetery.

We love you........Happy Birthday!

Manteno High School Homecoming

2011-10-02T00:38:00.007-05:00

Nikos and Chelsea
"Autumn in New York" was the theme for the dance.
October 1, 2011

Designer Desserts

2011-09-29T10:55:00.009-05:00

Last Friday, after having lunch with my Mom and sisters we stopped in at Designer Desserts, located in Valparaiso, Indiana. The bakery is so cute!

Here is the owner/designer, Adam Wiltfang. He loves his job!!
Just a few that really caught my eye......Guinness.....
Key Lime Pie...........
Tuxedo Cheesecake.............

Creme Brulee...........
Angel.......
I didn't try any......not one.......but my favorite would be Creme Brulee!! What is your favorite cupcake?

Happy Birthday Mom

2011-09-23T17:31:00.008-05:00

Today is Mom's Birthday. Lauri, Kelly, and I took her out to lunch at "Pikk's Tavern" in Valparaiso, Indiana. Kendra we missed you not being with us today:(

The menu at Pikk's is very fun.
We started out with Pikk's Fries with Malt vinegar-agave, red pepper aioli, and pesto mayo for dipping.
Here's the birthday girl......
Lauri

Kelly

Tuna Poke...Ahi tuna with soy and ginger, sesame, red onion, and wonton chips.

Caesar Salad...romaine lettuce, grape tomatoes, polenta crouton, Caesar dressing. The polenta croutons were wonderful!

BLT Wedge...bacon, iceberg lettuce, tomato, crouton, peppercorn ranch.

Shrimp Cocktail....made to order at the table.

Put all the shrimp in the shaker with the sauce selection and shake, shake, shake.

Shrimp Cocktail-gulf shrimp served with your choice of sauce (traditional cocktail, Mexican, Asian, or Pikk's tartar) Shaken and served table side. Our Pikk was Asian:)

Happy Birthday to you, Happy Birthday to you, Happy Birthday dear Mommy, Happy Birthday to you! We love you Mom:)

No Bake Lemony Cheesecake

2011-09-14T17:36:00.002-05:00

Recipe:

1 jar Dickinson's Lemon Curd

1 8-oz package light or fat-free cream cheese, softened

2 cups light or fat-free whipped topping, thawed

1 9-inch graham cracker pie crust

fresh raspberries or lemon slices, (optional)

Beat cream cheese until smooth. Add curd. Fold in whipped topping. Pour into prepared pie crust and refrigerate 2-3 hours. Garnish with optional fresh raspberries and lemon slices. Makes 6-8 servings

I will be joining:

Baked Kale

2011-09-07T17:42:00.009-05:00

Mom discovered this recipe. It's a good one:) Recipe:

fresh Kale, washed and pat dry, break into bite size pieces

fresh garlic, sliced thin

olive oil

salt and pepper

Preheat oven to 350 degrees. Spread Kale onto a cookie sheet. Add the sliced garlic. Sprinkle olive oil. Salt and pepper. Bake for 12 minutes, toss and bake for another 5 minutes. Edges of Kale should be browned and crispy.

This week I will be joining:

Spending time with family at the farm.

2011-08-31T09:29:00.009-05:00

Sunday, August 28th Nikos and I picked up Mom and went to Deborah's farm in Michigan. It was such a great day and time well spent with family. Nikos rode a horse for the first time! He liked it. Then he spent the afternoon paint balling with all the boys:)Mom enjoying some fun time out at the pool with Toni.
We had a lot of great food. Mom made Green Tomato Bread. It was so good!

Green Tomato Bread

1 1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

3 eggs, beaten

1 cup sugar

1 cup grated green tomato, drained(3 to 4 medium tomatoes)

1 cup vegetable oil

1 teaspoon vanilla

1 cup chopped, toasted pecans

1 cup raisins, optional

Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl combine the flour, salt, and the baking soda. Make a well in center of flour mixture; set aside. In a medium bowl combine eggs, sugar, grated tomato, oil, and vanilla. Add tomato mixture all at once to flour mixture. Stir just until moistened. Fold in pecans and raisins, if desired. Spoon batter into prepared pan. Bake in a 350 degree oven for 1 hour or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (8 to 10 servings)

Caprese Salad

Simplest and most delicious of salads

Fresh tomatoes

Fresh mozzarella

Fresh basil

Red onion

Add your favorite dressing or not:)

This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Fresh Food Friday

Crock Pot Cheesecake in a Jar

2011-08-24T08:33:00.006-05:00

Recipe adapted from Crock Pot Recipe ExchangeInto the crock pot they go.

Lid on.
It's magic.....they are done.
Cooling.

For the crust:
1 cup graham cracker crumbs
1/3 cup sugar
4 tablespoons melted butter
For the filling:
(2) 8 ounce packages cream cheese, room temperature

(1) 14 ounce can of sweetened condensed milk

(2) eggs, room temperature

1 1/2 teaspoons pure vanilla extract

zest of 1 lemon

In a small mixing bowl add the graham cracker crumbs, sugar, and melted butter. Stir to incorporate. Evenly distribute the mixture into the 6 canning jars. Using the back of a teaspoon press the mixture firmly onto the sides of the jar. You want to make sure the bottom is covered and packed. At this time heat 2-4 cups of water.

Also, go ahead and turn on your crock pot to high. This is going to preheat it while you're making the filling.

In a large bowl add the cream cheese and using mixer, mix until fluffy. Slowly add in the can of sweetened condensed milk. Once that's incorporated add on egg at a time. Once the eggs are mixed in thoroughly, add the vanilla extract and lemon zest. Mix until well incorporated.

Fill the jars with EQUAL amounts of cheesecake filling. This is so important because you want all the cheesecakes to cook evenly. Carefully pour the hot water into the preheated crock pot. Place the jars in the crock pot making sure that non are touching the edges of the crockery or each other. The water should come up 1/2 - 3/4 of the way up on the jars.

Cover crock pot with lid and cook on high for 1-2 hours. Mine were done at exactly 1 hour and 15 minutes. Look for the filling to firm up and not be jiggly in the center.

At this point take the off the crock pot (pick straight up, don't tilt it sideways....you don't want any condensation from the lid dropping onto the top of the cheesecakes. Turn the crock pot off. Let the jars cool down.

Once the jars have cooled enough to remove, place them on a dish towel to continue cooling. As they cool you will see the filling pull away from the sides of the jars. When they are completely cool down place the lid and rims on the jars and place in the fridge for at least 4 hours.

Serve plain, with berries or drizzled with caramel.

This week I will be joining:

Mussels Magnifico

2011-08-16T21:19:00.003-05:00

Ingredients:

1 pound Mussels

1/2 cup olive oil

2 tablespoons chopped fresh garlic

2 tablespoons tomato paste

3 fresh chopped tomatoes

1 large minced onion

3 tablespoons chopped parsley

1 cup dry white wine

Heat oil in a large kettle. Add onion and saute until golden. Add garlic and cook for 1 minute. Add the remaining ingredients, except the mussels. Bring to a simmer. Stir well and adjust seasoning if necessary. Add boiled mussels and simmer gently for 3 minutes. Transfer mussels to serving bowls and ladle the sauce over each serving. Salt and pepper to taste. I served with Jasmine rice.

This week I will be joining:

Chicken Wings and Noodles

2011-08-10T14:31:00.003-05:00

Ingredients:

1/2 cup melted butter

1/2 cup chili sauce

2 tablespoons lemon juice

1 teaspoon Worchester sauce

dash of Tabasco

1 teaspoon salt

1/2 teaspoon chili powder

dash of garlic powder

1 package egg noodles

chicken wings

Cook noodles and drain. In a pan melt butter, add chili sauce, lemon juice, Worchester sauce, Tabasco, salt, chili powder, and garlic powder. Put noodles in a sprayed 9"x 12" greased pan. Add chicken wings skin side down. Bast with sauce. Bake in a 425 degrees oven for 25 minutes, turn wings and use the rest of the sauce. Bake an additional 25 minutes.

I will be joining ~ These Chicks Cook, Full Plate Thursday, Foodie Friday, and Fresh Food Friday

Baked Oatmeal

2011-08-03T14:19:00.009-05:00

adapted from Lorraine from

"With a Grateful Prayer and a Thankful Heart"

Recipe:

3 cups rolled oats, uncooked (old fashioned oats)

1 cup brown sugar

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

2 eggs

1/2 cup melted butter

2 teaspoons vanilla extract

3/4 cup dried cranberries (I used 3/4 Sun-Maid Fruit Bits and 3/4 cup fresh blueberries)

Preheat oven to 350 degrees. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish. Bake in preheated oven for 40 minutes.

This week I will be joining:

White Castle's

2011-07-27T21:55:00.004-05:00

Mix ingredients and spread on 11 x 14-inch cookie sheet.

Put on a bun; add cheese, mustard, ketchup, and a pickle.

Ready to eat:)

Recipe:

3 packages Pepperidge Farm Party Rolls (I used Pepperidge Farm Slider Buns)
2 pounds ground chuck (I used 1 1/2 lbs)
2 packs onion soup (I used 1 pack)
2 tablespoons water (I used 1 tablespoon)
2 eggs (I used 1 egg)
1/4 cup bread crumbs (I used Panko)
Hamburger dill pickles

Mix ingredients (except pickles). Spread on 11 x 14-inch cookie sheet. Poke holes with fork. Bake at 400 degrees for 10 to 12 minutes. Cut in squares to fit roll. Add cheese, mustard, ketchup, and pickle. (To warm 350 degrees for 10 minutes, or microwave)

This recipe made 12

This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Fresh Food Friday

Dungeness Crab, Shrimp, and Gazpacho

2011-07-21T16:13:00.010-05:00

As I write this post the temperature in Manteno, Illinois at 5:30 pm is 102 degrees....WOW:) Last Friday I made Dungeness Crab......it is my favorite food to eat. I have previously given the recipe... or this recipe...garlic butter and bake. Yum....doesn't get any better:)
Sunday Lauri and I packed up dinner and went to Mom's. We had Sangria (red and white), Gazpacho, Garlic Baked Shrimp, Watermelon, and Mashed Potatoes. Served the soup and drinks in mason jars. I used Mom's recipe for the Gazpacho, hope you like it. Lauri made a wonderful Peach Cake.....didn't get a picture.....it was so good:)

Gazpacho

1 cup chopped tomatoes

1/2 cup chopped celery

1/4 cup chopped onion

1/2 cup chopped green peppers

1/2 cup chopped cucumber

1 teaspoon chopped chives

2 teaspoons chopped parsley

1 small clove garlic, minced

2-3 tablespoons tarragon wine vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon Worcestershire sauce

2 cups tomato juice

1 can onion rings.

Mix all together. Refrigerate until ready to serve. Top with crushed onion rings.

I will be joining:

4th of July Weekend

2011-07-12T10:09:00.029-05:00

My sister Kendra, niece Jill and baby Haden all flew in Thursday, June 30th to spend the weekend with the family. We all got to meet Haden the dream baby. He just went with the flow and we all enjoyed him:)

Friday, July 1st we went to Lauri's for an afternoon lunch. Above is one of the appetizers she served. Ranch dressing with veggies. Aren't they cute! We had a fabulous lunch and enjoyed each others company.

Saturday, July 2nd sister Lauri and husband Jim came for dinner. They had never had escargot and they really enjoyed it. I made a yummy salad and lobster tails with mashed potatoes. We had American in Paris martinis and then drank champagne. We had dutch chocolate and coconut Geloto for dessert. After dinner we went to the lake and watched fireworks. Fabulous evening:)

How about a sweet tea.....
Sugar Syrup Recipe:
1- 1/2 cups cold water
1 cup granulated sugar
In a small saucepan, combine the water and sugar. Stir over low heart until the sugar is dissolved. You can tell: the gritty sound stops. Bring to a boil, reduce the heat to a simmer, and cook for about 10 minutes. The mixture should be syrupy. It also will be very hot, so be careful. Let cool. Pour into steeped tea or other libations. Refrigerated sugar syrup will keep for about a month, tightly covered.
Sunday, July 3rd the picnic was at my house. I made hot dogs in the crock pot, mom brought potato salad, I sliced the watermelon and made baked beans. Didn't get a picture of the lovely salad Lauri made, it was a good one. Lauri always gets asked to bring the salad because she does it so well. Her salads are the best. Caty brought fresh fruit. And the Pickle Pot was a big hit. We had wine and beer, flavored water for the kids. Have you tried the liquid MIO. It is a great way to flavor water.
Baked Beans Recipe:
2 (1-lb 13oz) cans pork and beans
1 cup brown sugar
1 pound lean bacon cut in pieces
2 medium onions, cut in chunks
1 large green pepper, cut in chunks
2 teaspoons Worcestershire sauce
1 cup catsup
Mix together. Bake covered in 325 degrees oven for 3 hours. Stir occasionally. Uncover last 30 minutes.

I made this cheese ball and found these wonderful crackers. I also had some New York State Champagne Cheddar Cheese....WOW was it good. I picked up some Sharp Cheddar Bites by World Table. The best little cracker.....they tasted home made. Cousin Sheila brought Hummus and veggies. I also served Langostino's (baby lobster) with cocktail sauce, and Rotel dip with chips.

Cream Cheese Ball Recipe:
8 oz cream cheese, softened
1/2 cup (1 stick butter), softened
1 cup fresh herbs (from my garden) chopped
Cream the cream cheese and butter together. Add herbs. Shape into a ball. Wrap in plastic wrap and chill for at least 2 hours.

Cara made Macaroons. I didn't get a picture of them, but they were soooo good. Sheila made a wonderful Lemon Tart. I made the chocolate chip cookies and Kelly put together the brownie bites:)
This week I will be joining:

How I spent my Sunday Afternoon ~

2011-07-12T09:50:00.008-05:00

I discovered this Spanish Sangria. Add some ice, lemon, lime, and orange slice and fill the glass. It's that easy.....and sooooo good and refreshing. I enjoyed some Sabra Greek Olive Hummus with veggies. A little Hot Tub action and Pork Chops on the grill for dinner.
This is my backyard. I spend a lot of time just sitting on the deck and watching the birds. Cardinals, Robins, Doves, and Finches I seem to see the most. I am waiting very patiently for the Humminging birds to visit.....hope they come soon. I change the water for them every week. Everytime I go out I see a bird in my birdbath. It is so fun to watch them. I can't wait for my tomatoes and peppers to get big enough to eat. My raspberries and blackberries are coming along very nicely. I am enjoying all the new flower plantings I did in the spring.

So how do you spend your Sunday afternoons? :)

Steven's new Townhouse

2011-07-07T23:37:00.006-05:00

Nikos and I drove out to see Steven's new townhouse today. Exactly 1 hour and 30 minutes. It was a nice drive.....didn't go on the expressway.Nikos and Steven
This was my Hope Chest......let's just say it's an antique.

The bedroom.

Master bath. Inside here is a walk-in closet.....to die for!

The office.

Powder room.

Kitchen with a wonderful island.

Eating area.

The balcony. Such a great view!

The Great room with a fireplace! It is wood burning.

Mom made this foot stool for me....years ago.

Steven.....the great host had Mimosa's waiting for us

Brothers.......Nikos and Steven.

Front entrance.

2 car garage.....Thanks Steven for a wonderful day. I can't believe you have only been here for one week. It looks great! We enjoyed spending time with you:)

Chorizo-Filled Dates Wrapped in Bacon

2011-07-06T12:30:00.008-05:00

This is a recipe discovered by Mom. She has made it several times and everyone enjoys them. If you have leftovers just refrigerate and serve. They are great hot or cold. This has become one of my favorites!

Recipe:

6 ounces chorizo sausage, raw, casings removed

24 pitted dates

12 slices of bacon, halved crosswise

Using a scissors, cut on side of each date open and stuff with a scant teaspoon of chorizo. Wrap the stuffed date with bacon and secure with a toothpick. Place the wrapped dates in a large skillet, seam sides down, and saute, turning, until the bacon is browned on all sides, about 10 minutes. Drain on paper towels and serve hot. ~or~ Place on a foil-lined baking sheet and bake in 400 degree oven for about 15-18 minutes. Watch closely as the bottoms can burn easily due to the natural sugars in the dates.

This week I will be joining:

Double Pork Sausage

2011-06-28T18:20:00.010-05:00

Another Hungry Girl recipe. Just love her cooking! Wrap the sausage with the bacon. Doesn't get much easier:)
Recipe:
8 pork breakfast sausages, (I used Bob Evans Maple Pork Sausage Links)
4 pieces of bacon, cut in half crosswise

Preheat oven to 450 degrees Fahrenheit. Place rack in upper third of oven. (I lined a cookie sheet with parchment paper, and had a piece for on top. I don't like to splatter my oven.) Place a small baking sheet in the oven to preheat for 2-3 minutes. Wrap bacon around middle of the sausages. Add wrapped sausages to heated baking sheet and cook for 20 minutes. Drain on paper towel and serve.

~ Serves 4 ~

This week I will be joining:

These Chicks Cook

Full Plate Thursday

Foodie Friday

Fresh Food Friday

Happy 4th of July:)

The Pickle Pot

2011-06-23T09:02:00.014-05:00

I discovered this Pickle Pot over at Miz Helen's Country Cottage. I made it last Friday. It has to sit in the refrigerator for 2 weeks before eating. I am having a family picnic on July 3rd to introduce the newest member of our family. My sister Kendra is flying in from North Carolina with my niece Jill and her baby son Haden. The family is so excited to meet little Haden. The Pickle Pot will go great with my picnic.

Start with a bed of onion and sprinkle with salt.

Add a layer of cucumbers and sprinkle with salt.
Add the pickle spice.
Repeat the layers. Add onion with a sprinkle of salt.
Add cucumber with a sprinkle of salt.
Add vinegar and water. Cover containers and refrigerate. I made two containers. Wait two weeks, then enjoy:)

The Pickle Pot
1 quart glass container
1 yellow onion sliced, (I used vandilia)
3 cloves garlic
3 cups cucumber slices
2 teaspoons salt
2 tablespoons pickling spice
white vinegar to cover onions and pickles
water to add to vinegar
In a clean glass container begin to layer with sliced onions, then sliced cucumbers. Sprinkle the top with 1/2 teaspoon salt and 1 pod of garlic. repeat the layer and add 1 tablespoon of the pickling spice. Repeat the layer again ending with the last tablespoon of pickling spice and the remainder of the salt. Fill the container 3/4 of the way full with vinegar and 1/4 with water until the cucumbers and onions are completely covered. Seal the jar tightly and shake up and down to distribute the seasonings. Place in the refrigerator for 2 weeks before serving, (if you can wait that long). As the Pickle Pot empties just add more cucumbers and onions and your Pickle Pot is always full all summer long.

I can't wait to try them.....thanks Miz Helen for this great recipe. Stop over at Miz Helen's Country Cottage for "Full Plate Thursday".

I'll be joining Michael Lee West over at "Designs by Gollum", she is hosting this weeks Foodie Friday Event:)

Watermelon Frojito

2011-06-15T16:08:00.011-05:00

I got this recipe from Hungry Girl. It's a good one:)

Place mint leaves, Splenda, and lime wedges in a glass. Muddle the mixture.

1 shot of rum.

3/4 cup watermelon

Add 1 cup crushed ice with the watermelon and rum to a blender.

Recipe:

3/4 cup watermelon chunks, seedless or seeds removed
1 shot rum
1 lime, cut into wedges
3-4 mint leaves
2 no-calorie sweetener packets (like Splenda or Truvia)
1 cup crushed ice or 5-7 ice cubes

Place the mint leaves, half the lime wedges, and the sweetener in a tall glass. Squeeze the juice from the remaining lime wedges into the glass and discard those wedges. Crush and "muddle" the mixture until the juice has been released from the lime wedges, the mint leaves are thoroughly bruised, and the sweetener has dissolved. Set aside.

Place the watermelon, rum, and ice in a blender, and blend until smooth. Pour into the glass with the lime-mint mixture and stir well.

Drink up and be refreshed:)

Stop over at "Designs by Gollum" for this weeks Foodie Friday Event

Oven Roasted Tomatoes

2011-06-09T10:45:00.008-05:00

Oven Roasted Tomatoes with Pasta

six Roma tomatoes (two servings)

1 tablespoon olive oil

2 teaspoons sugar

2 garlic cloves, finely diced

salt and pepper

pasta, cooked

frozen Langostinos (mini Lobster tails), thawed

fresh basil

Preheat oven to 375 degrees. Cut tomatoes in half. Place in a cast iron pan. Add everything except the Langostinos and basil, toss to coat. Bake for 15 minutes, remove from oven and crush the tomatoes with a potato masher. Put back into oven for 25 minutes more. Remove from oven and toss with Langostinos and pasta. Add basil.

Roasted Tomato Frittata

4 Roma tomatoes

1 tablespoon olive oil

2 garlic cloves, finely diced

yellow and orange small peppers, sliced into rings

salt and pepper

pasta, cooked

6 eggs, beaten

1/4 cup heavy cream

2 tablespoons each fresh basil, thyme, and rosemary, chopped

1 cup cheddar cheese

1/2 cup chihuahua cheese

Preheat oven to 375 degrees. Cut tomatoes in half. Add garlic,oil, salt and pepper. Place in a cast iron pan. Bake for 15 minutes. Remove from oven and crush the tomatoes with a potato masher and add pepper rings. Put back into oven for 25 minutes more. Remove from oven and place on top of stove, toss with pasta. In a small bowl beat eggs and add cream. Pour on top of tomatoes and pasta. Cook on stove till set. Sprinkle both cheeses on top. Put back into oven for 15 minutes. Let cool for 5 minutes before serving.

I would like to thank Happier than a Pig in Mud for sharing her Oven Roasted Tomatoes and Garlic with Pasta recipe on last weeks Foodie Friday. I liked it so much I made the Frittata also:) Stop over at Designs by Gollum for this weeks Foodie Friday event.

Baked Garlic Shrimp

2011-06-02T10:11:00.006-05:00

Recipe:

2 lbs colossal shrimp, peeled and deveined, leave tail on

1 stick butter

5 cloves fresh garlic, pressed

1/8 cup olive oil

1 lemon, juice of

fresh parsley, chopped

Preheat oven to 375 degrees. In a small saucepan melt butter on medium heat. Add the garlic and lightly saute. Squeeze in the juice of the lemon. Whisk in the olive oil.

Put shrimp in a foil pan, pour butter over and sprinkle with parsley. Put foil on top and put in the oven for 20-25 minutes. Remove from oven and serve. Ladle butter from pan into small dishes for dipping.

I'll be joining Michael Lee West over at "Designs by Gollum" for Foodie Friday. Hope you stop by for some good eats:)

Strawberry Scones

2011-05-26T09:15:00.003-05:00

Ready for the oven
The house smelled so good.

Strawberry Scones
2 1/2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cut into cubes
1 cup diced fresh strawberries
1 tablespoon lemon zest
2 eggs, beaten
1/2 cup heavy cream, extra for brushing on top
sanding sugar

Preheat oven to 400 degrees. In a large bowl mix together flour, sugar, baking powder, and salt. With pastry blender, cut in butter cubes until mixture has course crumbs. Gently add strawberries and the lemon zest. Make a well in the center of the mixture and set aside.

In a medium bowl, mix together eggs and cream. Add egg mixture to flour mixture. gently stir until moistened.

Place dough onto a well floured surface. Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet. Pat dough into a 3/4 inch-thick circle. Cut circle into wedges and separate each slightly.

Brush wedges with cream and sprinkle with sanding sugar. Bake 16-20 minutes until golden brown. Makes 8-12 scones.

Packaged and ready for a meeting at work:) I brought these to work yesterday. Everyone enjoyed them. I served the scones with Lemon Curd. Of course we all had tea:)
I'll be joining Michael Lee West over at "Designs by Gollum". She is hosting this weeks Foodie Friday event. Stop by for some good eats:)

~ Have a wonderful Memorial Day ~

Black Pepper Crusted Prime Rib

2011-05-18T08:42:00.015-05:00

Recipe:

1 (3 1/2-pound) beef rib roast, de-boned* and tied

1 jar peeled whole garlic cloves

1 packet Italian dressing mix

about 1 cup cracked black peppercorns

Preheat oven to 350 degrees.

Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by cutting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it's completely covered. Transfer to a roasting pan lined in aluminum foil.

Place roast in the oven and cook for 2 - 3 hours, depending on how you like it. I cooked mine for 3 hours for medium or 160 degrees. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness. Let rest for 10 minutes before carving. The drippings make fabulous gravy.
*Cook's note: Have butcher remove ribs from roast and tie it.

Recipe courtesy Sandra Lee ~ Food Network

I'll be joining Michael Lee West over at "Designs by Gollum". She is hosting this weeks Foodie Friday event. Stop by for some good eats:)

An American in Paris Martini

2011-05-10T14:02:00.004-05:00

Sit back, relax and enjoy:)

Recipe:

Equal parts of Ciroc vodka and Chambord shaken until ice cold and topped with Champagne, garnished with a blackberry:)

I'll be joining Michael Lee West over at "Designs by Gollum". She is hosting this weeks Foodie Friday event.

Cornmeal Thyme Cookies

2011-05-04T10:55:00.015-05:00

This recipe is from the Martha Stewart's Cookies cookbook. She writes....Thyme serves as a savory counterpoint to these sweet, soft, and chewy tea cookies. Cornmeal and dried currants add additional texture and flavor.

Ingredients:
1 3/4 cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs
3/4 cup dried currants (I didn't use, couldn't find them)
1 tablespoon plus 1/2 teaspoon finely chopped fresh thyme

Preheat oven to 350 degrees. Whisk together flour, cornmeal, baking soda, and salt in a bowl.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs one at a time. Reduce speed to low; mix in flour mixture until just combined. Mix in currants and thyme.

Drop rounded tablespoons (I used teaspoons) of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until pale golden, 10 to 12 minutes. Transfer cookies on parchment to wire racks; let cool. Cookies can be store in airtight containers at room temperature up to 3 days. Makes about 3 dozen. (I got 5 dozen)

Have you read the book yet?........still reading, it's wonderful:)

I'll be joining Michael Lee West over at "Designs by Gollum" she is hosting this weeks Foodie Friday event:)

Happy Mother's Day!

Wine Jelly with Grapes

2011-04-28T08:06:00.009-05:00

Ingredients

1 tablespoon unflavored gelatin

2 tablespoons water

1 cup sugar

2 cups dry white or sparkling wine

about 15 ounces small, seedless red and green grapes

3/4 cup heavy cream

2 teaspoons sugar, more to taste

1 teaspoon vanilla extract or Cognac

Stir the gelatin into 2 tablespoons of water, and set aside to soften. put the sugar and wine in a saucepan, and heat to dissolve the sugar. do not boil. Remove the wine from the heat and whisk in the gelatin until completely dissolved. Cool.

Arrange the grapes in 6 ramekins or tea cups. Pour over the wine mixture. cover, and chill several hours to set.

To serve, run a knife around the edge of the molds and dip the bottoms into hot water for a few seconds, then invert onto serving plates.

In a bowl, whip the heavy cream with the sugar and flavoring to serve alongside. (I did not serve with the cream)

I served this for dessert:)

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

5 Minute Chocolate Mug Cake

2011-04-21T16:28:00.009-05:00

Earlier this month I found this recipe over at"Days at Buttermilk Cottage". As she wrote....Something Fun to Try! So I did and it was great!

5 Minute Chocolate Mug Cake

Start by combining in a bowl

4 tablespoons flour
4 tablespoons sugar
2 tablespoons Hershey's cocoa
add 1 egg and mix thoroughly
pour in 3 tablespoons milk
add 3 tablespoons oil and mix well
add a splash of vanilla extract
mix again
pour into a microwave safe mug

Place mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but that's ok....it's supposed to do that. Allow to cool a little, and tip out onto a place. My cake served 3 and I added whip cream.

Foodie Friday is presented by

"Designs by Gollum"
Visit her site for more fabulous recipes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sweet Tooth Friday is presented by
"AlliNSon"
Visit her site for lots of sweets

Happy Easter to you all:)

Strawberry Pie and "gone with a handsomer man"

2011-04-14T10:52:00.008-05:00

Last week at Foodie Friday I discovered this fabulous Strawberry Pie made by Lorraine from "With a Grateful and a Thankful Heart"Strawberry Pie

3 tablespoons cornstarch

1 1/2 cups sugar

1 1/2 cups water

1 small box strawberry Jello-O (I used sugar-free)

2 cups sliced strawberries

Pre-bake a 10" pie shell

Line bottom with the sliced strawberries

Combine cornstarch, sugar, and water in a small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jello-O and stir until dissolved. Pour over the strawberries and refrigerate until set.

Serve with whipped cream.

Thanks Lorraine, this pie was great:) Guess what I am reading. Thank you Michael Lee. Your book is fabulous!

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

~~~~~~~~~~~~

Sweet Tooth Friday is present by

"AlliNSon"

Visit her site for lots of sweets

I Got Mail!!!

2011-04-12T16:35:00.002-05:00

Several packages came in the mail last week.

I just love to receive mail! It was fun:)First came the Beach Basket I feel so pampered!

Can't wait to read "Some Like it Hot"

and Lori Wilde book, "The Welcome Home Garden Club"

Thanks Michael Lee from "Designs by Gollum".

Lasagna

2011-04-07T09:46:00.005-05:00

Mom gave me this recipe many years ago. Actually, she helped me make it my very first time:)Recipe:

Meat Mixture: Brown 2 pounds ground beef in 1 tablespoon salad oil. Add 2 cloves garlic; minced, 2 tablespoons parsley flakes, 2 tablespoons basil, 2 teaspoons salt, 2 1-pound cans tomatoes, and 2 6-oz cans tomato paste. Simmer uncovered till thick, about 1 hour.

Cheese Mixture: Combine 2 12-oz cartons (or 1 23-oz carton) cottage cheese, 2 beaten eggs, 2 teaspoons salt, 1/2 teaspoon pepper, 2 tablespoons parsley flakes and 1/2 cup grated parmesan cheese.

Noodles: Cook 1 1-lb package wide lasagna noodles in boiling water - salted and add oil. Cook till tender. Drain, rinse in cold water. Have 1 lb mozzarella, scamorze, or provolone cheese sliced very thin. Place thin layer of sauce in bottom of 13"x9"x2" baking pan. Place 1/2 the noodles, 1/2 the cheese mixture over, add 1/2 the sliced cheese and 11/2 the meat. Repeat layers. Bake in a 375 degrees oven for 30 minutes.

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

Carrot-Sweet Potato Soup

2011-03-30T18:45:00.005-05:00

Ingredients:

1 pound sweet potatoes, peeled and cut into large pieces

1 1/2 pounds carrots, peeled and cut into chunks

1 medium sweet onion, peeled and sliced

3 cups low-sodium chicken broth

2 cups water

1 teaspoon kosher salt

1 tablespoon honey

4 cloves fresh garlic, sliced

cayenne pepper to taste

1 bay leaf

1/4 teaspoon black pepper

Combine all the ingredients (except black pepper) in slow cooker. Cover, cook on low 6-8 hours.

Remove bay leaf and put in a blender. Puree the soup in batches. Stir in ground pepper and serve. I added a dollop of sour cream.

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

Fresh Spinach Toss

2011-03-23T08:31:00.005-05:00

Ingredients:

1 pound fresh spinach

1 can water chestnuts, sliced (I didn't use this time)

3 hard cooked eggs, chilled

1/2 pound bacon, diced

3/4 cup olive oil

1/4 cup red wine vinegar

2 tablespoons sugar

1/2 teaspoon dry mustard

1 clove garlic, minced

1 teaspoon salt

1/2 teaspoon fresh ground pepper

(I added fresh strawberries and walnuts)

Clean and drain spinach - wrap in paper towels - chill to crisp. Finely dice egg. Thinly slice water chestnuts. Cook diced bacon in skillet till crisp, drain. Put oil, vinegar, sugar, salt, mustard, pepper and garlic in blender. (I put in a jar and shake) Toss spinach lightly with dressing. Turn into large bowl and top with egg, bacon and water chestnuts. toss lightly before serving.

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

Butternut Squash Fries

2011-03-20T19:05:00.007-05:00

This recipe comes to you from my sister Kendra over at "Haden News". She made these Butternut Squash Fries and I couldn't wait to try them. Honestly, they are better than fried french fries. Put these on your list to try:)Butternut Squash Fries

Olive oil cooking spray

1 lb butternut squash, peeled, seeded, long "neck" cut into sixteen 3/4 inch-thick sticks

1 teaspoon table salt

1/2 teaspoon chili powder

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder; liberally coat with cooking spray. Roast, turning once, until desired crispness, about 18 minutes.

Note: Start with a large squash. You will end up using about 1 pound of squash and have the "bulb" of squash left over.

Pork chops done on the grill with the "Neelys" Bar-B-Que sauce.
Ranch dressing for dipping the fries:)
Almost forgot the best news.........the fries are only 1 point per serving on Weight Watchers!!!!

St. Patrick's Day Festivities

2011-03-17T19:28:00.008-05:00

It was a lunch date. I picked up Mom and drove her to

TJ Malloney's Irish Pub for lunch. Kelly was supposed to join

us, but her plans changed. Kendra lives out of town and couldn't

come because she just became a "Grandma" to baby boy Haden.

Jill and Scott are the proud parents of Haden Holden Moore born March 15th.

You might say this has been one very busy week.

Mom and sister Lauri.

Hey everyone..............this is Kelsey, Cara's daughter. She was so much fun:)

Niece Cara and myself.

Great Irish band........but a little too loud. We were glad when they took a break so we could hear each other.

While we waited for our food to be served, the waitress brought us homemade warm soda bread. It was heavenly.......had caraway seeds in it.......we all loved it:)

Mom had the traditional Corned Beef and Cabbage.

Lauri had Irish Macaroni and an Irish Beer:)

Cara and I both ordered the Shepherd's Pie. It was delish:)

Of course you have to have green carnations for St. Patrick's Day. Mom and I stopped at a florist on the way home.

Just something about the green carnation. I love it!

After a fun afternoon I came home and made Bangers and Mash. The Irish sausage was great. Cooked it on the grill. Mashed potatoes with garlic, sour cream, and butter. And of course peas:)

P.S. It was 70 degrees in Manteno, Illinois today as well as Hobart, Indiana!!!!!! Hurray:)

Mom really enjoyed herself. So the Irish in our family came out today. We all had a great time:)

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

Individual Baked Shrimp Scampi

2011-03-10T18:48:00.006-06:00

Baked Shrimp Scampi

2 pounds shrimp in the shell

3 tablespoons good olive oil

2 tablespoons dry white wine

Kosher salt and freshly ground black pepper

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

4 teaspoons minced garlic (4 cloves)

1/4 cup minced shallots
3 tablespoons minced fresh parsley

1 teaspoon minced fresh rosemary leaves

1/4 teaspoon crushed red pepper flakes

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 extra-large egg yolk

2/3 cup panko (Japanese dried bread flakes)

Lemon wedges, for serving

Preheat the oven to 425 degrees.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined.

Start from the outer edge of a 14-inch oval gratin dish, (I used 6 individual ramekins), arrange the shrimp in a single layer cut side down with the tails curling up and toward the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Thanks Ina Garten......I loved this recipe:)

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes.

Chocolate Muffins

2011-02-27T11:42:00.005-06:00

I discovered this recipe over at ButterYum.

I just happended to have both ingredients.

Thought I would give it a try.

Chocolate Muffins

1 box of Devil's Food cake mix

1 can 100% pure pumpkin puree

Mix the two together in mixer

(just the dry mix and the pumpkin - no egg, oil, or water)

Line muffin pan with 12 liners; divide the batter evenly.

Bake in a preheated 400 degrees oven for 20 minutes.

Cool completely before eating.

181 calories each:)

Foodie Friday is present by

"Designs by Gollum"

Visit her site for more fabulous recipes

Milk Chocolate Pots De Creme

2011-02-20T14:19:00.003-06:00

Recipe:

2 cups (11.5 ounces) Guittard Real Milk Chocolate Chips

3/4 cup whole milk

1/4 cup butter

Place chips in blender container.

Heat milk and butter in small saucepan over low heat while stirring, just until mixture begins to boil.

Immediately pour hot liquid into blender container. Cover and blend at high speed until smooth, about 1 minute.

Pour into dessert dishes and chill at least 3 hours, until set.

Foodie Friday is presented by

"Designs by Gollum"

visit her site for more fabulous recipes

Ritz Cracker Thin Mints

2011-02-16T09:01:00.005-06:00

I recently visited Patti at her blog "Olla-Podrida" and discovered this great recipe. She has so many wonderful things to try. I will be back to visit her site for more recipes.

Ritz Cracker Thin Mints

1 12-oz. bag chocolate chips (I used Guittard SemiSweet Chocolate Chips)

3-4 drops peppermint oil (I used peppermint extract)

1 sleeve of Ritz Crackers

Melt the chocolate over simmering water in the top of a double boiler. Add peppermint extract to taste. dip crackers, coating well with chocolate, and place onto waxed paper to set.

Enjoy:)

Foodie Friday is presented by

"Designs by Gollum"

visit her site for more fabulous recipes

Semi-Sweet Chocolate Brownies

2011-02-08T09:09:00.006-06:00

Recipe:

1 pkg (8 squares) Baker's Semi-Sweet Chocolate, divided

1/2 cup (1 stick) butter

2/3 cup sugar

2 eggs

1 teaspoon vanilla

1 cup flour

1/3 cup chopped pecans

Preheat oven to 350 degrees. Place 6 of the chocolate squares and the butter in a large microwaveable bowl. Microwave on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and pecans until well blended.

Spread into greased 8 or 9-inch square baking pan.

Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. (Do not over bake.) Cool in pan on wire rack. Melt remaining 2 chocolate squares as directed on package. Drizzle over dessert; let stand until firm. Cut into 16 squares to serve.

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

Blizzard of 2011

2011-02-02T15:49:00.004-06:00

Here is Harley tyring to get out the door.
She doesn't want to move.

Hot Tub anyone.....I don't think so.

Harley finally made is to the backyard.

This is the front yard.

Neighbor attempting to snow blow.

Backyard.

Oops.......snowplow just clipped our mailbox.

Got the neighbors mailbox also.

Nikos clearing snow with the snow blower. It's not working so good, so he will get out his 4-wheeler. Didn't get a picture of that. He has a plow blade on his 4-wheeler. He did a great job for us and the neighbors. The snow was too much for the snow blower.

It finally stopped snowing around 12 noon.

That's a lot of snow on top of the hot tub.

This is what the boys had to get through to make a path to the front door.

That's a lot of snow...............now it's supposed to get freezing cold.

I can't wait for SUMMER!

Beef Sandwiches on Homemade Hamburger Buns and French Fries

2011-01-16T19:27:00.007-06:00

Homemade Hamburger Buns

4 1/2 cups all purpose or bread flour

3 tablespoons sugar

1 1/2 teaspoons salt

5 tablespoons butter, melted

1 tablespoon yeast (dissolved in 1/3 cup warm water)

1 1/4 cup warm milk

Blend the flour, sugar, and salt in a mixing bowl. Add the butter, yeast mixture and milk, and mix by hand to form a dough. Knead five minutes with an electric mixer with dough hook, or turn the dough out onto a lightly floured surface and knead for seven to nine minutes by hand.

As the dough kneads, add small amounts of additional flour or warm water as necessary to achieve a dough that is light and slightly sticky.

When the dough has been kneaded until smooth, transfer it to a greased bowl and turn over the dough once to coat it with oil. Cover the bowl with a towel, and leave the hamburger roll dough to rise until doubled in bulk, about one to one-and-a half hours.

Turn the dough out of the bowl and divide it into 12 portions. Shape each portion into a smooth ball and place the dough on a greased baking sheet. (I greased parchment paper and put it on the baking sheet) Lightly pat the tops of the balls of dough to flatten them slightly.

Cover the tray with a towel, and leave the dough to rise again for another hour to hour-and-a-half.

Preheat oven to 425 degrees. Bake hamburger rolls until rich golden brown, about 15-20 minutes. Immediately upon removing the rolls from the oven, brush tops lightly with melted butter.

Transfer the sandwich rolls to a rack and cover them loosely with a towel to trap steam and keep the crust soft as they cool. Store thoroughly cooled rolls in a plastic container or plastic Ziploc bag. Freeze any rolls which won't be used within a day.

Makes 12 large hamburger buns

Roast Beef for Sandwiches

3-4 pound Eye of the Round Roast

Brown roast in olive oil on all sides in deep roasting pot. Add 1 can low sodium chicken broth. Sprinkle 1 package of Lipton Onion Soup Mix on top. Cover and bake in a 325 oven for 4 hours. Cool, slice with electric knife. Put meat in pan with juices.

Makes 8 sandwiches

Homemade French Fries

4 medium baking potatoes, slice into thin strips

Pam spray cookie sheet, spread potatoes evenly. Sprinkle with olive oil, garlic powder, and pepper.

Bake in a 400 degrees oven for 20 minutes.

This was my first time making hamburger buns. I am thrilled with how they turned out. Can't wait to make them again.

2-Minute Microwave Fudge

2011-01-10T15:08:00.003-06:00

Recipe:

1 box (1-lb) confectioners sugar

1/2 cup cocoa

1/4 teaspoon salt

1/4 cup milk

1 tablespoon vanilla

1/2 cup butter

1 cup chopped nuts

In a 1-1/2 quart bowl stir sugar, cocoa, salt, milk, and vanilla together until partially blended (mixture is too stiff to thoroughly blend in all of the dry ingredients). Put butter over top in center of dish. Microwave at high for 2 minutes, or until milk feels warm on bottom of dish. Stir vigorously until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into a wax paper or foil lined loaf pan. Chill 1 hour in refrigerator or 20-30 minutes in freezer. Cut into squares.

Peanut Butter Fudge: Follow directions above except substitute 1/2 cup crunch peanut butter for cocoa. Add peanut butter after microwaving.

Foodie Friday is present by

"Designs by Gollum"

Visit her site for more fabulous recipes

Individual Cherry Pie

2011-01-06T10:17:00.008-06:00

So I did some shopping at William Sonoma. I have been wanting either the Lattice or Apple Pocket Pie mold. I decided on the Lattice Pocket Pie mold.So easy. I used Pillsbury Pie Crust and a can of Cherry Pie Filling. I think I am going to have fun with this pie mold. I am thinking about doing meat, vegetable, and potato pies. Or maybe using pizza dough and making individual pizza's. How fun is that!

They turned out great:)

Foodie Friday is presented by

"Desgins by Gollum"

Visit her site for more fabulous recipes

Filet Mignon Diable and Lobster

2011-01-02T14:27:00.005-06:00

I am enjoying my new

"Around My French Table"

by Dorie Greenspan.

I have been reading, cooking, and enjoying the results.

Filet Mignon Diable

4 Filet Mignon

1 tablespoon unsalted butter

1 tablespoon olive oil

salt and freshly ground pepper

1 medium shallot, finely chopped, rinsed, and patted dry

1 garlic clove, split, germ removed, and finely chopped

1/4 cup dry white wine

3 tablespoons Dijon or grainy mustard, preferably French, or a bit more

1-2 teaspoons Worcestershire sauce

Bring the filets mignons to room temperature, then pat each piece dry between paper towels, and sear on both sides in the butter and oil. Beef needs less skillet time than chicken, so start checking after 2 minutes on a side. When the beef is cooked to your liking, transfer it to a plate, season with salt and pepper, cover it loosely, and put it in the 200-degree-F oven. Cook the shallot and garlic in the fat that remains in the skillet, then pour in 1/4 cup dry white wine and 2 tablespoons Cognac, Armagnac, or other brandy (I didn't use the brandy). Let boil for 1 minutes as you scrape up whatever bits are stuck to the skillet, then add the heavy cream, followed by the mustard and Worcestershire sauce. pour the juices around the beef into the skillet, give the sauce one last stir, and serve, spooning the sauce over the beef.

Lobster Tail

Prepare the lobster by placing the meat on top of the shell. Sprinkle with garlic power, paprika, salt, pepper, lemon juice, and butter. Bake in a 350 oven for 15-20 minutes.

Dessert was fresh fruit.

Easy Sticky Buns

2010-12-05T16:12:00.011-06:00

Great recipe from the "Back to Basics" cookbook.

Recipe:

Ina Garten's Easy Sticky Buns

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1/3 cup light brown sugar, lightly packed

1/2 cup pecans, chopped in very large pieces

1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted

FOR THE FILLING

2 tablespoons unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 teaspoons ground cinnamon

1 cup raisins

Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In a bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon. and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wides. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.

I only made 1/2 of the recipe and placed them in individual ramekin cups.

Into the oven.

Cool for 5 minutes and turn over.

Ready to eat.

Give this recipe a try. They were wonderful:)

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

The Big Snow Is Here

2010-12-04T11:36:00.001-06:00

This is what I woke up to this morning, and it's still snowing.

Enjoy your weekend:)

Thanksgiving Dinner

2010-11-29T16:39:00.006-06:00

Brined Turkey with Gravy

Broccoli Casserole

Roasted Butternut Squash with Fresh Garlic

Thanksgiving Potatoes
Stuffing

Cranberry Relish

Italian Olives

Pumpkin Crescent Rolls

Pumpkin Pie

Delish:)

Turkey Brine

2010-11-24T10:39:00.003-06:00

How easy is this.

Add contents of jar to one gallon water and bring to a boil.

Stir and let cool completely.

Here's the FRESH 12 pound turkey breast.

Put turkey in brine bag, add cooled brine, place in refrigerator until ready to cook.

Happy Thanksgiving to you all:)

Creamy Olive Spread

2010-11-18T09:29:00.005-06:00

Creamy Olive Spread

1 8oz. Philadelphia cream cheese, softened

1 small jar green olives, chopped

2 green onions, thinly sliced

Mix all together. I served it with Pita bread rounds

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

Fall Hominy Stew

2010-11-11T09:45:00.004-06:00

Fall Hominy Stew

(Inspired by Delightful Country Cookin')

2 pounds Italian sausage (take out of casting)

1 green pepper, chopped

1 onion, chopped

1 large butternut squash, peeled and cubed

1 tablespoon chili powder

1 teaspoon oregano and cumin

8 cups low-sodium chicken broth

3 cans hominy, drained

1 cup frozen peas

salt and pepper to taste

Brown meat in a large stockpot. Add green pepper and onion and cook for about 5 minutes, or until tender. Add broth, spices, and squash, and bring to a boil; simmer for about 15 minutes, or until squash is tender when pierced. Add hominy and peas and simmer until heated through. Salt and pepper to taste.

Serves 12

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes

Marie-Helene's Apple Cake

2010-11-08T13:04:00.004-06:00

I have seen Marie-Helene's Apple Cake on a few blogs and decided to try it.

My house smelled like a French bakery:) Marie-Helene's Apple Cake

Ingredients:

3/4 cup all-purpose flour

3/4 teaspoon baking powder

Pinch of salt

4 large apples (if you can, choose 4 different kinds)

2 large eggs

3/4 cups sugar

3 tablespoons dark rum

1/2 teaspoon pure vanilla extract

8 tablespoons (1 stick) unsalted butter, melted and cooled

Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.

Whisk the flour, baking powder, and salt together in small bowl.

Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.

In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.

Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.

Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a service dish.

The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Helene serviced her cake with cinnamon ice cream and it was a terrific combination.

This was an amazing cake and so easy to make.

I can't wait to buy Dorie Greenspan's Around My French Table cookbook.

Pumpkin Scones with Pumpkin Butter

2010-11-04T16:09:00.004-05:00

Pumpkin Scones

2 cups flour (this time I used whole wheat flour)

1/2 cup brown sugar

1/4 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold unsalted butter

1/3 cup 2% milk

1/2 cup pumpkin (if canned, be sure there are no spice or sugar added)

1 teaspoon vanilla extract

Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, milk, and vanilla. Add to flour mixture and mix until the dough comes together (don't over mix).

Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 4 equal pie shaped wedges, (I used a pizza cutter.)

Brush with egg glaze (1 egg beaten with 1 tablespoon milk or cream)

Bake in a 400 degrees oven for 20 minutes.

Pumpkin Spice Butter

1/4 cup (half a stick) butter, softened

1/4 cup pumpkin puree

1 tablespoon brown sugar

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon allspice

Combine all and mix till creamy.

~~~~~~~~~~~~~~~~~~~

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes:)

What to do with the leftovers..........

2010-11-02T14:57:00.004-05:00

Saturday I made "Company Pot Roast" from Ina Garten's Barefoot Contessa.....Back to Basics cookbook. It was amazing!! I ended up with a lot of leftovers, so...........I created this.

Company Pot Roast

Shepherd's PieI added some thawed frozen vegetables, cut up the meat, added the sauce and put the leftover mashed potatoes on the top. Baked it at 350 degrees for 35 minutes.

Don't you just love Ina's recipes.

Roasted Chicken and Butternut Soup

2010-10-27T16:12:00.004-05:00

Roast butternut squash and onions
I used a rotisserie chicken

Roasted Chicken and Butternut Soup

Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together 4 bone-in, skin-on chicken thighs, (Iused a rotissery chicken) 1 medium butternut squash (about 2 1/2 pounds), peeler, seeded, and diced medium, 1 small yellow onion, diced medium, and 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 minutes.

Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add 4 cups low-sodium chicken broth or water and 1/4 teaspoon each ground cumin and ground coriander. Bring to a simmer over medium-high. With a potato masher or back of a wooden sppon, mash the vegetables until soup is thick and chunky. discard skin and bones from chicken; cut meat into small pieces and add to soup. Stire in 1 to 2 tablespoons fresh lemon juice; season to taste with salt and peper. (I added cayenne pepper)

Parmesan Cheese Sticks

1/2 pkg. Pepperidge Farm puff pastry sheets (1 sheet)
1 egg
1 tbsp. water
1/4 cup grated parmesan cheese
black pepper

THAW pastry sheet at room temperature 30 min.
Preheat oven to 400 degrees
Mix egg and water.
Mix cheese and pepper.
UNFOLD pastry on lightly floured surface.
Roll into 14"x10" rectangle. Cut in half lengthwise.
Brush both halves with egg mixture.
Top 1 rectangle with cheese mixture.
Place remaining rectangle over cheese-topped rectangle, egg-side down.
Roll gently with rolling pin to seal.
CUT crosswise into 28 (1/2") strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends.
Brush with egg mixture.
BAKE 10 min. or until golden.
Serve warm or at room temperature.

Foodie Friday is presented by
"Designs by Gollum"
Visit her site for more fabulous recipes:)

Polenta with Corn and Chives

2010-10-19T13:37:00.002-05:00

Recipe:

In a large saucepan, melt 1 tablespoon butter over medium-high. Add 1 cup frozen corn kernels and 1 teaspoon fresh chives. Cook, stirring occasionally, until corn is warmed through, about 1 minute. Add 1 cup whole milk and 1 1/2 cups water and bring to a boil. Slowly whisk in 1/2 cup fine yellow cornmeal. Cook, stirring constantly, until mixture is thick and creamy, about 6 minutes. remove from heat and stir in 1 tablespoon butter and 1/4 cup grated Parmesan. Season with coarse salt and ground pepper.

Serve immediately.

Serves 4

Homecoming Weekend in Manteno

2010-10-18T08:56:00.003-05:00

Friday nights game

Manteno wins!! Score 7-6

Nikos giving Nicole her flower

Nicole and Nikos

Picture time........

The girls

Everyone

Nikos and Nicole

The guys

Friends

Nikos 16th Birthday ~ September 6, 1994

2010-09-07T16:14:00.005-05:00

Spent the day in ChicagoWhat a great day we all had. The weather was wonderful!

Jumbo Lump Crab Dip

2010-09-03T16:21:00.003-05:00

Picked up this great recipe from "Relatively Unique" back in July.

Combine all the ingredients, except the crab.
Mix well.

Add Tabasco, Lemon, and Worcestershire sauce. Mix well.
Gently add Crab meat.

Bake in a 325 degrees oven for 40 minutes.

Jumbo Lump Crab Dip

1 pound Jumbo Lump Crab meat

1 cup shredded Pepper jack cheese

3/4 cup Mayo

1/4 cup Parmesan

1/4 cup Green onions, sliced thin

1 teaspoon Garlic, chopped fine

3 tablespoons Worcestershire Sauce

2 tablespoons Lemon juice

1 teaspoon Tabasco

1/2 teaspoon dry Mustard

salt and pepper
Serve with crusty bread, crackers, toast

(I served this dip with Tortilla chips)

~~~~~~~~~~~~~~~~

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes:)

They ate my Parsley plant...............

2010-08-31T16:24:00.002-05:00

A couple of weeks ago I went to water my plants and discovered my parsley had been eaten by five caterpillars.

They had orange and black stripes. The detail was amazing. As I watched they continued to eat my parsley.

I couldn't believe one day the plant was bushy and the next day it was twigs.

So I decided to do a bit of research. These are probably black swallowtail caterpillars. These would turn into beautiful butterflies.

If you touch these guys an orange structure that looks like horns extended by the head. Never saw anything like it. Then I noticed a very odd smell coming from the plant after the caterpillar had extended it's orange structures. It was a scent......to stay clear. Every time I touch the caterpillar it's horns would come and and the scent would be noticed. After watching my friends for two days they disappeared. I am now watching for the Swallowtail Butterfly to visit me in my yard:)

Peach Mimosa Chicken Breast and Salad

2010-08-25T16:28:00.003-05:00

I marinated chicken breasts in Girard's Peach Mimosa salad dressing. Then seasoned with garlic powder, pepper, and oregano.

Used the Peach Mimosa salad dressing on the salad. If you get a chance try this dressing, it is great:)

Great dinner:)

Peach Cobbler

2010-08-23T16:45:00.008-05:00

Peach Cobbler

(family recipe from Ginger Conroy)

1 stick butter

1 cup flour

1 cup sugar

1 cup milk

4 cups fresh fruit sweetened to taste (I used Nectarines)

In a deep casserole dish, melt butter in oven at 350 degrees. In a bowl mix flour and sugar. Stir to get rid of lumps. Gradually mix in milk. Pour over butter in casserole. Drop in fruit.

Return to oven. Bake at 350 degrees for about one hour.

(I sprinkled cinnamon on top before putting in oven)

Shrimp and Pineapple Pizza

2010-08-19T10:55:00.004-05:00

Let's get started.

Fresh Pineapple, Shrimp, Banana Pepper, Chili Pepper, Grape Tomatoes, Red Onion, Garlic.

Just love Betty Crocker Pizza Crust. It is so simple and in 5 minutes you are ready to go. Press pizza dough into pan, add some cheese.

It is all coming together.

Top with some more cheese.

Add the shrimp.

Add more cheese and into the oven @ 450 degrees for 20-25 minutes.

Let cool for 5 minutes.

Sprinkle with fresh Parmesan cheese.

Enjoy:)

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes:)

Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil served with Cherry Tomato Bread Salad with Basil & Fresh Mozzarella

2010-08-12T15:10:00.011-05:00

Grilled Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella & Basil

Serves 4

4 medium boneless, skinless chicken breast halves (about 1 lb)

Kosher salt and freshly ground black pepper

1/4 lb fresh mozzarella, thinly sliced

4 thin slices prosciutto

1 tablespoon extra-virgin olive oil

Prepare a medium charcoal fire or light a gas grill to medium high.

Meanwhile, prepare the chicken breasts. Cut through each one horizontally almost all the way through and open it like a book. Sprinkle the chicken all over with 1/2 teaspoon each salt and pepper. Layer the basil and mozzarella evenly on half of each breast and then fold it closed. Wrap a slice of prosciutto around each breast to hold it closed and then brush lightly on both sides with the olive oil. (I used three toothpicks in each to hold it together)

Reduce the heat on the gas grill to medium. Grill the chicken breast. covered, until they are well marked, about 4 minutes. Flip and cook, turning every few minutes, until the chicken is just firm to the touch and an instant-read thermometer inserted into the center of the breast registers 165 degrees, 10 to 12 minutes more. Let cool for a couple of minutes and then serve.

Just off the grill.....don't they look good!

Cherry Tomato Bread Salad with Basil & Fresh Mozzarella
Serves six

6 slices, 1/2 inch thick, ciabatta or other squat, chewy bread
2 tablespoons plus 1/3 cup extra-virgin olive oil
Kosher salt
30 basil leaves
1 small strip lemon zest, about 2 inches long, white pith removed
4 cups small cherry tomatoes (or other bit-size tomatoes, such as pear or grape) in assorted colors, halved
1 lb small fresh mozzarella balls (about 1 inch in diameter)
1/4 teaspoon crushed red chile flakes
Freshly ground black pepper

Heat the oven to 400 degrees. Tear the bread into 1-inch pieces, pile them on a rimmed baking sheet, and drizzle with 2 tablespoons of the oil. Sprinkle with salt, toss, spread in a single layer, and bake, turning occasionally, until the bread cubes are golden and crunchy, 8 to 12 minutes. Set aside to cool.

Bring a saucepan of water to a boil. Add the basil leaves and lemon zest and blanch for 5 seconds. Drain. Transfer the basil and zest to a blender and pulse a few times to chop the leaves. With the blender running, slowly add the remaining 1/3 cup oil through the lid's fill hole and process for 30 seconds. Scrape down the sides of the blender and continue to puree until smooth, 30 to 60 seconds.

In a large bowl, toss together the cherry tomatoes, mozzarella, and bread cubes. Let sit, tossing occasionally, for 20 minutes. Sprinkle with the chile flakes; season with salt and pepper to taste.

Such a wonderful summer meal.

Perfect to the last bite:)

Foodie Friday is presented by
"Designs by Gollum"
Visit her site for more fabulous recipes:)

Stuffed Hot Dogs

2010-08-10T12:37:00.004-05:00

Quick easy summer meal:

Slit the center of the Hot dog, add sliced Colby cheese, wrap a piece of Pancetta around. Hold it with a toothpick. Broil for 10 minutes.

Serve them on whole wheat buns.

Yummo:)

A Package Arrived Today..............

2010-08-09T13:29:00.005-05:00

UPS left me a package today.A box inside a box.Girard's Dressings!!

Apple Poppyseed, Creamy Balsamic, Peach Mimosa and Champagne dressings.

I can't wait to use these. Thanks you so much Tiffanee from "One Crazy Cookie", I was the winner of her drawing on July 22nd. And Thanks to The Girard's Team for sending this great package my way.

Greek Panzanella and Peach Dumplings

2010-08-05T09:35:00.013-05:00

I want to share with you two outstanding recipes I copied from last weeks Foodie Friday. The first one is Greek Panzanella from Kendra over at Haden News. She participates with the Barefoot Bloggers in doing recipes from Ina Garten. I only have one of Ina Garten's cookbooks, but plan to purchase all of them. I really love everything she creates. This is a recipe you will want to try!

Greek Panzanella

Good olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups)

Kosher salt

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, large diced

1 yellow bell pepper, large diced

1 pint cherry or grape tomatoes, halved

1/2 red onion, sliced in half rounds

1/2 pound feta cheese, cut in 1/2-inch cubes (I used Colby cheese)

1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/4 cup good red wine vinegar

1 teaspoon salt1/2 teaspoon freshly ground black pepper

1/2 cup good olive oil
Directions:

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

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The next recipe I copied was Peach Dumplings from Yvonne over at Stone Gable. As I was reading through her recipe I couldn't wait to try the Peach Dumplings. This was my first time using the puffed pastry. I had always thought it would be difficult, but it wasn't. So here is my attempt at

Stone Gables Peach Dumplings.

I cut the leaves from leave cutters I had purchased from William Sonoma in the fall.

Rolled out the puffed pastry and cut pastry into squares.

Beautiful peaches, sliced and pit removed.

Put filling in.

Put peach back together.

Wrap puffed pastry corners up and over the peach. Use a little water to wet the ends of the pastry and gently push them together.

Using a pastry brush, brush heavy cream on dumplings and cut out leaves. Arrange leaves on dumplings and dust with sanding sugar.

StoneGable Peach Dumplings
8 large very ripe peaches
4 tablespoons butter
1/2 cup brown sugar
1/2 cup white sugar
2 boxes puffed pastry sheets
1/4 cup heavy cream
sanding sugar
Preheat oven to 400 degrees.
Take thawed puffed pastry out of box and roll into a square. Cut pastry sheet into 4 squares. Set aside. Cut 2nd sheet of pastry the same way.
Cut out leaves using another puffed pastry sheet.
Mix sugars together in a bowl. Add soft butter and mash together with a fork. Mixture should be somewhat crumbly. Set aside.
Cut very ripe peaches in half using the natural indent in the one side as a guide. Gently twist and the peach should easily pull apart. Remove pit from peach with a sharp knife. Repeat with all peaches.
Remove one puffed pastry square onto a work surface. Scoop a generous tablespoon of sugar mixture in the hollow of one half of a peach. Put peach together. Sugar mixture will be in the middle. Sit upright on the pastry square. Bring diagonal corners up and over the peach. Use a little water to wet the ends of the pastry and gently push them together. Fold opposite diagonal ends up and over peach tucking in the sides of the pastry. Using a pastry brush, brush heavy cream on dumplings and cut out leaves. Arrange leaves on dumplings and dust with sanding sugar.
Bake at 400 degrees for 30-40 minutes, until golden brown. Let cool for 10 minutes.
Serve with creme anglaise.
(I loved this.....Yvonne writes, make an easy creme anglaise.....Melt a good vanilla bean ice cream in the microwave.....That's it! Creme anglaise!

The Peach Dumplings were great!

And the Creme anglaise was wonderful:)

Hope you all will visit Kendra and Yvonne's blogs. You will find many more wonderful recipes to enjoy:)

~~~~~~~~~~~~~~~~~~~~~~~~

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes:)

CSN $40.00 Giveway WINNER.........

2010-08-02T16:33:00.009-05:00

Le-Creuset

The Winner of the CSN Stores $40.00 in merchandise promo code goes to:

Jill

from

The Moores

send me an email and I will send you the Promo Code:)

Thanks to all that participated! It was a fun week:)

Marinated Shrimp and a CSN Giveaway:)

2010-07-26T09:41:00.022-05:00

How about a pot of tea made in this lovely Le-Creuset teapot. Red just happens to be my favorite color. I think I will make a mango green tea to go with my dinner:)

Put raw shrimp into a large zip lock bag. Add Italian dressing. Marinate for 2 hours. Put onto wooden skewers that have been soaked for 2 hours as well. Grill 2-4 minutes on each side.

I served brown rice with cut up banana pepper, red onion, sliced tomatoes, and fresh mango.

A lime to squeeze on the shrimp.

Enjoy:)

Foodie Friday is presented by"Designs by Gollum"Visit her site for more fabulous recipes:)

Now that your tummy is full......let's go shopping!

CSN Stores would like to give one of my readers a promo code good for $40.00 in merchandise from their stores. I was checking out the
Le-Creuset cookware. From start to finish, Le Creuset is the ingredient that brings every evening together. In kitchens around the world, from acclaimed European eateries to family dinner tables, Le Creuset has been trusted for over 80 years for its legacy of style and quality. Their brilliant colors and user-friendly cookware pieces have created an unforgettable dining experience. So if you like to shop without leaving your home, this is a great offer for you.

It's simple to enter:

If you are already a follower leave me a comment. (1 entry)

If you are new to my blog, sign up to become a follower and leave a comment. (1 entry)

Blog about this giveaway, with a link back here (2 entries)

Make sure I can reach you via email.

Contest ends August 2, 2010 at 5 pm.

I will announce the winner on my blog and send an email. If I don't hear from the winner with 48 hours, I will pick another winner.

Good Luck:)

Dairy Queen (DQ) Ice Cream with Blueberry Topping and CSN Stores Announcement

2010-07-14T15:20:00.014-05:00

Nothing better than DQ ice cream.Put butter, blueberries and sugar in pan.

Cook 2-4 mintues.

Enjoy:)

Blueberry Topping

2 tablespoons butter

1 pint (2 cups) fresh blueberries

1/4 cup sugar

In a saucepan over medium heat, melt the butter/then add the blueberries and sugar. Bring to a simmer and cook until berries break down, about 4 minutes. Cool slightly and spoon warm sauce over Dairy Queen Ice Cream:)

~~~~~~~~~~~~~

Foodie Friday is presented by
"Designs by Gollum"
Visit her site for more fabulous recipes:)

~~~~~~~~~~~~~~

Have you ever checked out CSN Stores online?

I am thrilled to have been chosen to do a review or a giveaway for them. They offer so many items to choose from. I was so surprised to find out that they even sell dining room tables.

So keep watching for what will come next…..a review or a giveaway from CSN Stores.

Caprese Pasta

2010-07-07T09:07:00.002-05:00

Let's get started while the pasta is cooking.Ingredients:

1 pound whole wheat Rotini

3 tablespoons olive oil

2 cloves garlic, minced

3 cups grape tomatoes, halved

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup packed fresh basil leaves, torn

8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. toss to combine. add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist.

Enjoy:)

Garlic Butter Baked Crab Legs

2010-07-04T21:11:00.004-05:00

Fresh flowers from my yard.....Geranium, Clematis and Mint.

Fresh watermelon.........and so sweet it was.

Now to get started. One lemon, fresh parsley (from my garden), garlic and butter.

3 lbs snow crab legs

1 cup butter

5 cloves fresh garlic

1 lemon, juice of

fresh parsley, chopped

Preheat your oven to 375 degrees. Meanwhile, grab yourself a small saucepan. On medium low heat, melt the butter. Add the garlic (pressed) and lightly saute. Squeeze in the juice of the lemon. Turn the heat to low and let those flavors mesh until the oven is nice and hot. Sprinkle with parsley. Turn off your burner.

I used a large foil pan. Arrange your crab in the pan and brush with the butter sauce. Pour remaining sauce over cover tightly with foil and put in the oven on the center rack.

Bake crabs for about 25 - 35 minutes or so depending on size of crab.

Remove from oven sprinkle with the rest of the parsley and serve. Ladle butter from pan into small dishes for dipping.

Fresh out of the oven and ready to serve.

Delish:)

Scratch Lemonade

6 cups cold water

2 cups granulated sugar

2 cups freshly squeezed lemon juice (about 12 lemons rinds reserved

In a 2 1/2 quart container, combine the water and sugar, stirring until the sugar is dissolved. Add the lemon juice and stir once more. Throw in the lemon rinds.

Chill until very cold and serve over ice.

Arnold Palmer

Fill glass with ice.....add half with lemonade and top it with sun tea.

Dessert was easy.....Brownies from a box, with icing.

It was a great 4th of July meal:)

Fresh Picked Tomatoes

2010-07-01T13:02:00.002-05:00

See my red tomatoes....
Ready to be picked....

Here goes....

Aren't they pretty.......now into the kitchen for ~ BLT's :)

Red Raspberries

2010-06-24T12:08:00.004-05:00

A few years back I planted three black raspberry bushes and three blueberry bushes. They are planted on either side of my shed. Last year my blueberry bushes turned into red raspberry bushes. I am not kidding! I talked to the nursery where I bought them and they said this could happen. I guess the black raspberries mixed with the blueberries and then they turned into red raspberries. I really miss the blueberries. We had two years of them. Not a big crop, but they were good. This year the red raspberries are better than ever. Lots of them and sweet. The black raspberries will take a little longer. Not ready yet.This is the first picking......about two cups, and a lot more coming.
Wash em and eat em:)

Cream Horns for Father's Day

2010-06-21T13:06:00.003-05:00

Buttery-flaky pastry sold in our favorite bakery. Shaped into a horn, one end larger than the other and stuffed with cream. Studded with large sugar crystals and powdered on the outside. This has truly been a family favorite of ours for as long as I can remember.

"I'll bring the Cream Horns"........just gets everyone excited.
Now that's what I'm talk'n about!! Yum:)

Foodie Friday ~ Grilled Shrimp-Shrimp Cocktail-Mango Salad-Peanut Butter Stuffed Banana

2010-06-16T13:11:00.004-05:00

Shrimp was cooked on the grill in a Grill Basket. One pound large shrimp, cleaned and deveined, with tails left on. Fresh garlic, lemon juice, butter and fresh herbs. Grill medium heat for 4-5 minutes.

Boiled one pound large shrimp, cleaned and deveined, with tails left on. Rinsed in cold water and placed on ice. Seasoning and lemon juice. Crisp greens with mango, tomatoes, pea pods, scallions, fresh herbs, pepper. Splash of olive oil and red wine vinegar.

Elvis would be proud!! Peanut Butter stuffed banana with chocolate sauce:)

Sit back and enjoy your weekend!

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes:)

Foodie Friday ~ Fuzzy Peach Lemonade and S'Mores

2010-06-03T13:54:00.009-05:00

Just in time for summer................so refreshing:) I had mason jars with handles......perfect, and add a sprig of fresh mint:)

Fuzzy Peach Lemonade

Recipe:

(Lemonade Book by Fred Thompson)

6 medium-size, very ripe peaches, peeled, pitted, and cut into chunks

1 cup granulated sugar

2 cups cold water

2 cups freshly squeezed lemon juice (about 12 lemons)

2 cups peach schnapps, or to taste

In a food processor or blender, pulse the peaches and sugar until blended, then process until smooth. Add the water and pulse to combine.

Strain the peach mixture through a fine-mesh strainer into a 1 1/2-quart container, pressing on the solids to extract as much juice as possible. Add the lemon juice and stir to combine. Add the peach schnapps and stir again to combine.

Chill untill very cold and serve over ice.

Makes 1 1/2 quarts

It's a surprise package. Into the oven at 450 degrees for 4 minutes.

Open the package and smash it together. Yum:)

S'Mores in the Oven
Ingredients:

Graham crackers (plain, chocolate or honey-flavored)

Milk or dark chocolate candy bars

M&M's

Peanut butter cups

Chocolate-covered mint patties

Marshmallows (plain, flavored or circus peanuts)

Aluminum foil

Instructions:

Preheat oven to 450 degrees (or use the grill). Place a 10"x12" piece of foil on a flat surface.

Break a graham cracker in half and place on foil. Place your favorite candy on graham cracker then top with your favorite type of marshmallow. Top with remaining graham cracker half, and wrap lightly in foil.

Place in over (or grill) and heat 2-3 minutes, or until marshmallow is melted.

(I used peanut butter cups and placed in the oven for 4 minutes.)

S'More recipe is from "Mr. Food"

"OOH IT'S SO GOOD!!"

Foodie Friday is presented by
"Designs by Gollum"
Visit her site for more fabulous recipes:)

Foodie Friday - Emeril's Sloppy Joes and Fresh Corn

2010-05-27T09:42:00.008-05:00

I found this recipe in the June Everyday Food magazine.Emeril's Sloppy Joes

2 tablespoons plus 2 teaspoons olive oil

1 medium onion, dices small (2 cups)

1 large celery stalk, diced small (1/2 cup)

1/2 green bell pepper, diced small (1/2 cup

course salt and ground pepper

2 teaspoons minced garlic

1 1/2 pounds lean ground beef

3 tablespoons dark-brown sugar

3 tablespoons Worcestershire sauce

2 cups prepared tomato sauce

1 cup homemade beef or chicken stock or low-sodium chicken broth

2 teaspoons hot-pepper sauce (optional)

4 hamburger buns, split (I used whole wheat buns)

In a large skillet, heat 2 teaspoons oil over medium-high. Add onion, celery, bell pepper, season with salt and pepper, and cook until vegetables soften, about 2 minutes. Add garlic and cook 1 minutes. Add beef, breaking up meat with a wooden spoon, and cook until browned, 2 minutes. Add brown sugar, Worcestershire sauce, tomato sauce, and stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally, 15 minutes. Add hot-pepper sauce (if using) and remove beef mixture from heat.

Meanwhile, heat broiler, with rack in top position. Place buns, cut side up on a baking sheet and lightly brush with 2 tablespoons oil. Broil until buns are golden, about 3 minutes. (Alternatively, toast on a grill pan or in a skillet oiled side down, over medium-high.)

Generously spoon beef mixture over toasted bun bottoms. Sandwich with bun tops and serve.

Clean corn and break in half. Put into foil, drizzle with olive oil. Salt and pepper to taste. I add some fresh herbs from my garden. Bake in the oven at 350 degrees for 20 minutes.

Have a happy and save Memorial Day Weekend:)

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes:)

Foodie Friday ~ Corn and Shrimp Packets

2010-05-20T08:59:00.006-05:00

Place everything on 14"x18" pieces of foil.

Wrap foil securely, leaving room for steam.

Ready to eat.

Fresh strawberries with whip cream for dessert:)

Recipe

Serves: 4

Ingredients:

3 tablespoons olive oil

1 teaspoon minced garlic

1 teaspoon salt

4 ears corn, husked and halved

2 large bell peppers (1 orange, 1 yellow) cut into long strips

1 package pea pods

4 scallions, sliced

1 pound peeled and deveined shrimp

Instructions:

Prehead the oven to 450 degrees

In a large bowl, combine the olive oil, garlic, and salt; mix well. Add the corn, peppers, pea pods, scallions, and shrimp; toss until evenly coated.

Divide the mixture evenly in the center of four 14" x 18" pieces of foil. Wrap foil securely, leaving room for steam to circulate; seal edges tightly.

Place the packets on a large baking sheet and bake for 15 minutes, or place on a preheated grill and cook for 10 minutes. Open packets carefully, as steam may be released.

Enjoy:)

Foodie Friday is presented by
"Designs by Gollum"
Visit her site for more fabulous recipes:)

I played in the yard this weekend:)

2010-05-17T09:15:00.005-05:00

Tomato Plant....already has two tomatoes.

Flower baskets right out the kitchen window.

New Hummingbird Feeder..........I love it!

Old Hummingbird Feeder

Italian Parsley and Cilantro

Rosemary

Lemon Balm

Three different types of Basil.

6 different types of Hot Pepper plants.

Chives

Petunias in my new Teapot.

My new yard art. Kelly gave me this for Christmas.

Teapot bird house.

We are so ready for a bonfire. New chairs

Ok.....now it's time to sit back and watch the birds.

~ Taking a break ~

2010-04-09T17:02:00.004-05:00

I am going to take some time to enjoy a cup of tea.

I'll be back........

We have a winner...........

2010-04-05T17:19:00.008-05:00

This has been so much fun. When I first decided to do this giveaway my winning method would be to pick number 29......

because I started my blog on March 29th. But, I only got 25 comments so I went to plan B, which is 2 + 9 = 11. I am so happy to have my old friends as well as new friends. Thanks to you all for leaving your lovely comments.

So number 11 you are the lucky winner......

Terry from

"At Home with Terry & Dennis"

Congratulations Terry:)

Terry please contact me via email

so I can get your home address and get this in the mail for you:)

Please respond within 48 hours.

Anniversary Giveaway ~ Foodie Friday ~Butterflied Lobster on the Grill

2010-04-01T09:56:00.014-05:00

I am celebrating my 1st year of blogging....see below how you can get into my giveaway:)

Foodie Friday is presented by
"Designs by Gollum"
Visit her site for more fabulous recipes:)

Defrost the lobster tails. Grab your kitchen shears. Begin the cut with the bottom blade right under the shell. Only cut the shell and not the meat. Proceed the cut down the center all the way to the base of the tale. Cut to base of tail. Grab each side of the shell and gently pry away the shell away from the meat. Continue to pry the shell away from the meat but keep the back of the meat connected to the shell. Once the meat is freed, grab the meat, squeeze the shell together to close the gap and lay the meat on top of the shell. Cut a small slit in the top of the meat. Grab the loose part of the meat and fold over the shell.

Prepare lobster marinade of melted butter, a dash of paprika, a dash of garlic powder, a squirt of lemon juice and pepper. Drizzle lobster tail with marinade.

Prepare grill. Cook on medium-high heat. Cover grill and cook for 15-20 minutes. Grill lobster until just opaque.

Clarified Lemon Butter:

3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces.

3 lemons, zested

In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.

Yield: 1 1/4 cups

This is a perfect way to celebrate my one year anniversary in blogland:)

Be sure to stop by for a chance to win. Become a follower and leave a message. If you are already a follower just leave a message. Click below for your chance....
Anniversary Giveaway
Deadline is 5:00 pm April 5th

Anniversary Giveaway ~ Crock Pot Wednesdays ~ Frozen Bread Dough in the Crock Pot

2010-03-30T10:10:00.011-05:00

I am celebrating my 1st year of blogging......see below how you can get into my giveaway:) Debbie, thanks for inviting me to your Crock Pot Wednesdays! Crock Pot recipes are always welcome. I found this recipe for Frozen Bread Dough. It was great. Hope you all try it:) So stop on over at "Dining with Debbie" for some more fabulous recipes:)
Spread butter all over the frozen bread dough. I sprinkled it with dry Good Season Italian Dressing. I placed it on a small pizza pan and put it in the crock pot. My bread pan would not fit.

Cover; heat on low for 2-3 hours. Bread will thaw and start to rise. Turn heat to high when bread has risen enough. Cook on high for 2-3 hours or until done.

It was great:)........................................

Remember to stop over at my original post for my giveaway for your chance to win:)

Be sure to stop by for a chance to win. Become a follower and leave a message. Click below for your chance....

Anniversary Giveaway

Deadline is 5:00 pm April 5th

Anniversary Giveaway

2010-03-27T20:28:00.017-05:00

Join me in celebrating with an Anniversary giveaway

from my kitchen to yours:)

On March 29, 2009 I started my blog.

This is my opportunity to give back the good times I have had on blog land this past year.

A big Thank You to my sister Kendra at "Haden News" for encouraging me and my niece Jill of "The Moore's" for originally setting me up with my blog.

I didn't have a clue what I was doing in the beginning and have learned a lot from all of you.

A special Thank You to Rhonda at "Shellbelle's Tiki Hut" and Rainie at "The Project Table" for helping me figure thinks out.

I would also like to Thank Michael Lee West from

"Designs by Gollum"

for hosting

"Foodie Fridays".

My family eats better because of you:)

I will be giving away these.........

Cuisinart Vegetable Peeler, Melon Baller and Lemon Zester. All in my favorite color......RED.

One winner will be randomly selected.

To enter simply:

Become a Follower/Friend~(if you are already a Follower/Friend, just leave a comment)
Leave a comment

Deadline is 5:00 pm April 5th.

Winner will be announced Monday April 5th.

Thanks to all of you, it has been a great year:)

Foodie Friday ~ Maryland Crab Cakes

2010-03-25T15:21:00.005-05:00

Recipe:

1 pound cooked crab meat, picked through for shells and cartilage

3/4 cup bread crumbs

2 shallots, finely chopped

1/4 cup milk

3 tablespoons mayonnaise

2 tablespoons finely chopped fresh parsley

1 teaspoon Chesapeake Bay seasoning

1/4 teaspoon ground white pepper

3 tablespoons all-purpose flour

1 tablespoon butter

In a large bowl, combine the crab meat, bread crumbs, shallots, milk, mayonnaise, parsley, Chesapeake Bay seasoning, and pepper. With moistened hands, form into 8 small round cakes; cover with plastic wrap and refrigerate 1 hour.

Place the flour on a sheet of wax paper; lightly coat each cake on both sides.

In a large nonstick skillet, melt the butter. Cook the crab cakes until golden brown and crispy, 4-5 minutes on each side.

Enjoy:)

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes:)

Foodie Friday ~ Chateaubriand

2010-03-18T10:50:00.006-05:00

Chateaubriand

(Beef Tenderloin Roast)

Ingredients:
3 to 4 pound Beef Tenderloin (prepared for Roast)

2 tablespoons softened butter

3/4 cup water

2 tablespoons butter or margarine

1/4 cup chopped green onions

sliced mushrooms

1 tablespoon dry mustard

2 tablespoons soy sauce

ground pepper

3/4 cup Sherry or Port wine

Directions:
Preheat oven to 425°. Place roast in shallow roasting pan (rack may also be used) fat side up.

Spread with softened butter, add water and cover loosely with foil
for first 10 minutes.

Roast for 45 minutes. Adding water keeps meat moist

while roasting.
Sauté onions in butter in small pan till tender, not brown.

Blend in soy sauce, mustard and pepper.

Stir in wine just to simmer. Baste meat occasionally while
roasting, keeping the rest warm to serve with the meat.

Sliced mushrooms may
be added to sauce and over meat.

Foodie Friday is presented by
"Designs by Gollum"
Visit her site for more fabulous recipes:)