Easy Chicken Rice Soup.....

Sometimes you want a bowl of soup but don't want to spend the whole day making it. Here is a simple  recipe using your leftover chicken or some good canned chicken. Give it a try, I think you will like it. 

Chicken Rice Soup

8 3/4 cups chicken broth

3 stalks celery, sliced (about 1 1/2 cups)
2 medium carrots, sliced (about 1 cup)
Generous dash poultry seasoning
Generous dash celery salt

1 cup regular long-grain white rice, prepared according to package directions (about 3 cups) 

Leftover Chicken

Heat the broth, celery, carrots, poultry seasoning and celery salt in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender.Stir in the cooked rice and chicken in the saucepan. Cook for 5 minutes or until heated through. 

Till next time......

Ginger Peach Chicken.....

I love trying new recipes and I came across this recipe and I had to try it. It was good, but nothing to rave about. But good is nice and it would be nice for something different for supper and a tasty change of pace.
Ginger Peach Chicken
4 boneless, skinless chicken breasts
1 (18 oz.) can peach halves in juice (reserve 2 Tablespoons of the peach juice)
2 teaspoons honey
1/2 teaspoon garlic salt
1/2 teaspoon ground ginger
Place chicken in baking dish and arrange peach halves in between.
Drizzle honey and the reserved peach juice over the top.
Sprinkle with garlic salt and ginger.
Bake at 325 degrees F for 45 minutes or until chicken is no longer pink inside.

Till next time......

Mother's Day.....

Happy Mother's Day to all the Moms everywhere!

Till next time.....

Patio Planting..........

Spring finally arrived and it looks like summer is going to swing on it before we have a chance to enjoy our spring. But for all you locals, you know this is normal for this area. But that said, I planted five  flower boxes today and one hanging basket. I went out this morning and bought some red geraniums, purple ageratum, marigolds and petunias along with some spearmint. As you know, spearmint will take over a garden, planter, etc. So it is, of course, in a pot. I also planted my basil for pesto. I put my rosemary out on the patio, too. I babied it all winter inside. My back is a bit achy, but it is a good feeling to know it is all planted and looking good. I filled the bird feeders and filled the birdbath so the birds will think they are in a garden for sure. I've got the hose hooked up for easy watering, so I am all set to grow a lovely patio garden.

Till next time......

Broccoli Salad......

With summer coming on quickly, we will be looking for great salads to take to picnics or a get together. Broccoli Salad tops my list of favorites. You can also change this recipe in any way you want adding and subtracting your ingredients.
Broccoli Salad
2 bags of broccoli florets
1/3 cup mushrooms
1/4 cup dark raisins
3-4 slices red onion, sliced thin
8-10 slices bacon, cooked crisp
1/2 cup grated cheddar cheese
Cook bacon and set aside. Cook broccoli in 1/2 cup of water in microwave about 2-3 minutes (till al dente) and drain. Put in broccoli, mushrooms, dark raisins, red onion. Crumble bacon and add bacon and cheddar cheese about an hour before serving.  Optional: You can add 1/3 cup cashews for some extra crunch and flavor.

Dressing: 1 cup Mayonnaise, 1/2 tsp mustard, about 1/2 cup sugar, salt and pepper to taste. Add more dressing if necessary. Salad will get more moist as it sits.
NOTE: Stir salad just before serving to get dressing on everything.

Till next time.....

Spring......

Spring has finally arrived and the trees are budded out. I thought this day would never come.  But it did and here is the proof.

Till next time.....

Clouds.......

Sometimes you are just in the right place at the right time. The other night some storm clouds were moving in. At first it didn't seem like much. But the last photo was worth waiting for.

Till next time.......

Rhubarb.......

I have tried several times to grow some rhubarb. First time, the plant died. Second time, there were bugs in the soil. Third time is the charm, they say. I got the plants from someone thinning theirs out. So the plants are healthy and growing well. I bought some Miracle Gro potting soil and this time, I'm growing it in a bucket. So I can control what gets into the soil. Besides I read on-line where this woman was having great luck growing it in a bucket. So I was desperate and decided to try it. If this doesn't work, I will give up....maybe.

This is just another view of these lovely healthy rhubarb plants. I am so excited to see if I can finally grow some of this delicious rhubarb. I don't know what kind it is except that it is the red rhubarb and that's good enough for me.

Till next time.......

Moment of Truth by Lisa Scottoline.....

This book starts right off with the murder of Jack Newlin's wife. He comes home for dinner and finds her on the floor dead. He's pretty sure who killed her, so he stages the scene and dials 911 to confess to the crime. Thus protecting the one he thinks did the deed. But as with all of Ms. Scottoline's books, she throws a few twists into the story. At first, you kind of think you know who did it. But then one of the twists in her story develops. Jack's lawyer is convinced he did not commit the murder and sets out to prove it, even though Jack at one point, fires her from his case. Almost at the end of the book, a classic Scottoline twist,  one you were not expecting. An interesting read.

I found this book interesting, besides the story line, because it was the seventh book she had written. Compared to her newer books, you can see how she has improved her story telling skills. Moment of Truth will keep you wondering who actually committed the murder and why right to the end.

Till next time......

Nachos Night.....

Some nights you just don't feel like a "regular" dinner. That's when Nachos come into play. What could be easier? Get out that left over chicken, pulled pork, roast beef or steak and make a Nacho dinner. Here is a recipe for the Chicken Nachos.
Chicken Nacho Dinner
3 cups baked corn tortilla chips
2 cups shredded or cubed cooked chicken
(such as rotisserie chicken or leftover roasted or grilled chicken)
1 (8 ounce) can black beans, rinsed and drained
1/2 cup prepared salsa
1 cups shredded Cheddar cheese, mild or sharp
Preheat oven to 350°F.
Arrange the chips in the bottom of a shallow roasting pan. Top the chips with the chicken, beans, salsa and cheese. Bake for 10 minutes until the cheese melts. Then use your favorite toppings such as guacamole, diced tomatoes or sour cream. You can also pour a warm cheese sauce over the Nachos when they come out of the oven. I sometimes use refried beans instead of the black beans. Use your imagination and make the Nachos "your way". Delicious! Maybe tonight will be Nacho Night at my house with a nice chilled glass of wine.
Till next time......

The Going To Bed Book by Sandra Boynton

This is a silly little story about the animals on the ark getting ready for bed. It starts with the sun going down, then going down below in the ark and the whole process of getting ready for bed. You know, bathing, hanging up the towels, getting into the pajamas, brushing teeth, etc.

It is also another board book, so the children can't tear the pages no matter how young. She has a lot of books so take the time to look at more than just the two I have reviewed here. They are really cute books and your children will love them. Not a lot of reading on each page but it is a good way to teach the children to read and to get ready for bed.

Till next time.....

Doggies by Sandra Boynton.....

I don't often review Children's books; but once in a while I see a series of different books that are just too, too cute. Sandra Boynton authors a lot of different Childlren's books and Doggies is just one of them. This book shows a different number on each page with a doggie /doggies to match the number and each doggie has a sound of a doggie. It is so cute, every child will fall in love with it and want you to read it to them over and over. The bonus is, they will also learn to count. These are board pages so the child can look at them as often as they like without the worry of tearing the page.

Till next time......

The Last Boyfriend......

This is the second book of the Boonsboro Trilogy. It centers around the restoration and opening of the Inn Boonsboro and all the new events that will take place in the Inn. It also includes a budding romance between Avery's childhood crush, Owen Montgomery, and her. But in all this good news and happiness; something happens in Avery’s life that may effect this budding romance and the rest of her life. The ghost that haunts the Inn also makes more of her presence. Is she a good ghost or a ghost that means harm? The story also includes a wedding of one of the brothers and his life as it unfolds. It makes for an interesting.

Till next time…..

Black Cherry Cheese Crepe Filling......

If you want to indulge in luxury but don't want the calories. Check out this recipe. How long has it been since you have had a really good crepe? They are easy to make and this recipe for filling is easy on the waistline. So indulge yourself!

Black Cherry Cheese Crepe Filling

1/3 cup low fat cottage cheese

1/3 cup non-fat plain yogurt

1/2 tsp corn syrup

1/2 tsp vanilla extract

Put in a food processor or blender, puree until smooth. 

Add:

1 cup of pitted dark sweet cherries 

Process until the cherries are chopped but not pureed, and stuff the crepes with the filling. You can replace the cherries with peaches, strawberries, or blueberries.

You can fold the ends and sides over to completely enclose the filling or simply roll the filling inside. I like to dust them with powdered sugar to finish them.

Till next time.......

Homemade Shake and Bake.....

Remember the old Kraft Shake and Bake from 1965? Back in the 60's, that was all the rage. It was quick and easy and the homemakers fell in love with this baked chicken that tasted like fried chicken. No more standing at the stove frying chicken and getting grease spatters all over. This is a homemade version of   Shake and Bake. As you can see, it is simple and uses herbs and spices you would already have in your kitchen. This is one of those recipes that you can swap out ingredients for some others you might prefer. For instance, I like granulated garlic, cayenne and grated Parmesan cheese when I make it. So take this recipe and make it your own and enjoy some really nice oven baked chicken. 

Shake and Bake

1 cup dry bread crumbs or Panko

1 cup of corn flakes, crushed

2 tablespoons and 2 teaspoons vegetable oil

1/4 teaspoon salt

1 1/2 teaspoons paprika

1/2 teaspoons celery salt

1/2 teaspoon ground black pepper

1/4 teaspoon garlic salt

1/4 teaspoon minced garlic

1/8 teaspoon minced onion

1/2 pinch dried basil leaves

1/2 pinch dried parsley

1/2 pinch dried oregano

In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together, Add chicken pieces to bag and thoroughly coat the pieces. Put on sheet pan with sides. Preheat oven to 400F and bake uncovered for 25 min. skin side down. Turn skin side up, reduce heat to 350F and bake chicken till it is tender, 30−35 minutes.

Till next time.......

The Next Always......

This is the first of a Nora Roberts Trilogy. It is a story about the widow of a soldier with 3 very young sons, one that the father never got to see. It also includes the Montgomery Family Contractors, one of  the  brothers in that family, has had a “thing” for the widow since high school. The contractors and their family are restoring this house into a fabulous Bed and Breakfast, sparing no expense. There is, of course, a villain that comes out of the darkness to due harm. Does he get by with his sinister acts or is he caught? There is a ghost that haunts the Bed and Breakfast. Will she stop the work on the old house or does she approve of it? You may or may not want to stay there  by the time the story ends.

Till next time……

Look Again.....

"Look Again" is a book by Lisa Scottoline, a best selling mystery author. Her mystery books will keep you spellbound and guessing. Look Again is about a boy that appears on a missing child postcard. He bears a striking resemblance to Ellen Gleeson's son. The photo on the postcard is an age enhanced photo, as the child went missing at three years old. He would now be seven, the same age as Ellen Gleeson's son. She discards the postcard momentarily and then starts to wonder, does her adopted son have a twin out there somewhere? Ellen Gleeson is an investigative reporter and she starts to delve into this and finds out more about her son's background. In so doing, she finds things  out, she should never  have uncovered. The story begins a mystery you just cannot put down till the end.  Is that her son's twin brother? Just when you think you know the outcome; the story takes another twist. You will be surprised at the twist the story takes at the end.

You've got to read this one!

Till next time.....

Joy of Cooking........

This was my first of many cookbooks to come.The New Joy of Cooking, a revised edition published in 1953. Originally published in 1931, with 4,000 recipes and 1,013 pages. This book was my prized possession as a new bride. I tried new recipes from it all the time and never had a bad recipe. I so enjoyed the author’s comments about some of the recipes. I knew how to cook when I got married, but I didn’t have a large repertoire of recipes. Although I had helped in the kitchen since I was about ten years old; most of my recipes were handed down from my Mom, Gram and a few from my Aunt that I held precious in a recipe box, that was a bridal shower gift from my Gram. I didn’t branch out into the whole culinary experience till I got this book. From then on, it was "game on" to a culinary adventure for me. After finding out that the recipes in this book were pretty great, I gained even more confidence. This was always my “go to cookbook” for any questions I might have. Do you have a favorite cookbook, one that answers all your questions. If not, you might want to buy the newest edition of Joy of Cooking. There is also a Joy of Baking cookbook.

Till next time......

 

Robert's Dairy.......

An Era has disappeared. Robert’s Dairy is no longer going to be called Robert’s. The milk will be the same, but the name will be Hiland. You see, Hiland owns Robert’s now and to save on marketing costs, they are consolidating the marketing. This probably won’t matter to most of you, but you see, I’m a Robert’s brat. I was raised on Robert's products. Not only that, my folks worked for Robert’s Dairy. My Pop was a home delivery route man and retired from the dairy. My Mom was an executive secretary for many years, until she retired. I used to do my homework in their lobby, sitting on a lovely old oak bench; waiting for my Mom to get off work. So my life was very involved with this dairy and now to see the name disappear, it’s a bit nostalgic. So long Robert's Dairy and thanks for the memories, the many tours with ice cream bars and most of all the great dairy products. I won't forget you.

Till next time.……

Cheers All Over the World......

Sometimes we make a toast when we share a drink with a friend. Did you ever wonder what it sounds like in a different language. Here are a few toasts from other countries and what they mean.

International Toasts
Finland – Kippis – Cheers
Gaelic - Slainte – To your health
German – Ein Prosit – One Cheer
Italian – Salute – Health
Latin - Sanitas bona - To your health
Scotland – Slainte Mhath – Good Health
Serbian – Ziveli – Let’s live long
Slovak - Na zdravie - To your health
UK – Cheerio - Let’s toast or Goodbye
USA – Bottoms Up
Yung sei – Drink and win

Here's to you and here's to me, 
let us never disagree!

Till next time......

Shrimp Scampi.......

One of my favorite shrimp dishes is shrimp scampi. I was shocked to find out how easy it is to make. It's another of those "who knew" things. It tastes so good I just figured it had to be hard to make. But it's not!

Shrimp Scampi

1 cup White Wine
1/2 cup unsalted Butter
3 tablespoon minced Garlic
1 pound Shrimp, peeled and deveined
salt & pepper, to taste

Combine the butter, wine, garlic and shrimp in a pan.
Bake in a 350 degree F oven for about 7 minutes or until the shrimp turn pink. Be careful not to overcook the Shrimp. Season with salt and pepper, to taste. This can be made in individual ramekins for a nice presentation. Serves 2-4.

Till next time.......

Herbed Benedictine Spread/Dip......

I browse a lot of foodie magazines and I try new recipes and then change them just a bit to make them to my own taste. You know, add an herb or some cayenne or other seasoning. We all do it. I was looking at Food Network Magazine the other day and came across this Herbed Benedictine recipe. It is fresh and definitely a bit different from most spreads or dip. I would call it refreshingly different.

Herbed Benedictine 

4 scallions

1/2 cucumber, peeled, seeded and diced

1/4 cup fresh parsley

8 oz cream cheese

pinch of cayenne

salt and pepper to taste

Chop 4 scallions, put the white parts in a bowl with 1/2 peeled, seeded and diced cucumber. Pulse the green parts in a food processor with 1/4 c. fresh parsley, 8 oz. cream cheese, a pinch of cayenne, and salt and pepper to taste; stir into the cucumber mixture. Serve with toasted bread , Melba Toast or one of the new Flip Crackers (pretzel on one side, cracker on the other side). http://www.foodnetwork.com 

Till next time........

Priceless Special Memories......

How many times do you think of special childhood times. Something that was special to you and maybe one other person. I was blessed with a wonderful childhood and many good memories. But one special memory was having supper with my Mom at Gold's basement lunch counter on Thursday nights. You see, back then, the stores were only open late on Thursdays. So I would meet my Mom at work and we would go for something to eat and then shop. It was always the same, lettuce and tomato sandwiches and chocolate cokes. You might ask, what's so special about that. Well, it wasn't the food that was special, it was eating supper out with my Mom. It was the simple pleasures in life that were memorable. 

Like rolling out pie crust with my Gram; with my own little rolling pin. It got a a bit grimy before I was done with it. it was great pie dough; as it didn't get tough with all that handling. Gram would put cinnamon and sugar on it and bake it along with her pies. After baking, I would eat it. These are memories that would not excite today's children, but for me, there are priceless.

Till next time.......

Lobsterfest 2013........

Some days are just special and stay special all day; no matter what else you do that day. Today was one of those days. We went to Red Lobster for their Lobster Lover's Dream entree and Blackened Walleye filet. It was so enjoyable. We took our time and didn't rush at all. We started out with a nice glass of wine and those delightful biscuits they serve. Wouldn't you just love to borrow the Chef long enough to put 2-3 dozen of those biscuits in your freezer! Sometimes they even give you a bag of four complimentary biscuits. Then our meals came. They were delicious sights to behold. The great thing about it, I brought home half of it. I also had a Caesar salad. So with the salad, biscuits and 1 1/2 lobsters, I was full. So I have spaghetti with a shrimp/lobster sauce, half of a large lobster, mashed potatoes and a biscuit to bring home. That will keep me in food for at least 2, if not 3 meals. The Lobsterfest is over this Friday; then they will run another special. But Lobsterfest is only once a year and we definitely took advantage of it this year. If you want coupons for Red Lobster, join their email club "The Fresh Catch Club". Every so often they will send out a coupon via email.

 

So-ooo good!!! So till next time, treat yourself. After all, you can't take it with you. So you might as well enjoy it while you are on this earth.

Till next time......

The Great Depression and Ration Books.....

There's been a lot of talk about us being in a depression over the past few years. How many of you remember the Great Depression from 1929 to 1939? Then before we recovered from that, WW2 was going on from 1939 to 1945. Those were some rough times for many folks. Food started being rationed and later in 1941 clothing was rationed.  Mothers and Grandmothers had to get creative with their cooking to make sure the family was fed and still had proper nourishment. Dishes were simple to be sure. Although vegetables were not rationed, they were in short supply. People started what they called Victory Gardens and grew their own veggies. Poster for the U.S. Department of Agriculture promoting victory gardens, ca. 1942. NARA. 

They also made clothes out of feed or flour sacks. An adult coat was cut down to make a coat for a smaller child. If your shoe sole got a hole in it, you cut a piece of heavy cardboard and slid it in the shoe.

Some of the dishes that were made were; pea soup with dumplings, potato  soup, bean soup and creamed eggs on toast.  "Over sized" portions and obesity were not an issue. during that time. In the 1930's the Ritz Cracker people came up with a Ritz Mock Apple Pie recipe. I share this recipe with you in the hopes you will give it a try. Enjoy!

          Ritz Mock Apple Pie
Pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon

Roll out half the pastry and line a 9-inch pie plate. Place cracker crumbs in prepared crust; set aside. Heat water, sugar and cream of tartar to a boil in saucepan over high heat; simmer for 15 minutes. Add lemon juice and peel; cool. Pour syrup over cracker crumbs. Dot with margarine or butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. Bake at 425°F for 30 to 35 minutes or until crust is crisp and golden. Cool completely.

Till next time......

Depression Candy.........

How many of you can remember the Great Depression, food ration stamps or Depression Candy? As you can imagine, Depression Candy takes very few ingredients and strange as it may seem, it  is "almost" healthy; although very sweet. It has three original ingredients, mashed potatoes, confectioner's sugar and peanut butter. Later on, some folks added butter, vanilla, cocoa and coconut to it before rolling it out flat. Then some added jelly or jam on top of the peanut butter before rolling it up like a jellyroll.  But the original recipe was just these three ingredients. So as you can see, it is sweet; the peanut butter helps to cut the sweetness a little. I like to add a pinch of salt to help cut the sweetness.
                                                          Depression Candy

1/2 cup mashed potatoes
powdered (confectioners') sugar
peanut butter
Combine 1/2 cup mashed potatoes and power sugar till is firm enough to roll. The mixture will become very wet; just keep adding powdered sugar. roll out on powdered sugar as you would pie crust on flour to maybe 1/4 inch thick. Spread with creamy peanut butter. Roll into jelly roll cut into small slices about 1/4 of an inch thick pieces. 

Till next time.....

Spring Fever........

I called the Dr.! I have a bad case of spring fever. He told me to plant some seeds indoors and that would help. So-ooo, I did. I feel like maybe spring is closer now. Thanks, Doc! Planting those seeds really helped.
Till next time......

Blueberry Coconut Pie........

I was going through some old and I mean "very old" recipes; when I came upon this one. It was put out by Lucky Leaf pie filling. So easy and simple I know why I cut it out of whatever magazine or paper I was looking at. It not only has blueberry pie filling in it, but it has coconut as well. What a delicious combination. There are more recipes at the Lucky Leaf website below. Check out all the other delicious dishes.

www.luckyleaf.com

Blueberry Coconut Pie

1 9 inch graham cracker crust, bought or homemade
1 8oz pkg cream cheese, softened
1/3 cup sugar
1 Tbsp milk
2 cups frozen whipped topping, thawed
1 21oz can Lucky Leaf Premium Blueberry pie filling
1/2 cup toasted coconut
Beat together cream cheese, sugar and milk until creamy in a large bowl, about 1-2 minutes. Add whipped topping, the pie filling and toasted coconut, carefully fold together until no streaks remain.
Spoon filling mixture into graham cracker crust. Sprinkle top with2 Tbsp of toasted coconut flakes if desired. Cover and chill for 2 hours or until firm.
Till next time......

Gallon Jug Planters............

I wasn't sure what I wanted to post today till I saw a photo this evening. I was looking at the link below and I found this GREAT idea for decks, balconies or porches. Even I could grow a garden like this. All you have to do is cut out a square on the side of it and leave the lid on it. Fill it with your potting soil and plant your seeds. These folks at Homesteading are so clever. They have such great ideas. Check them out on Facebook.

Till next time......
 
http://homesteadingsurvivalism.com

Robin Having Breakfast........

I was lucky enough to catch this robin grabbing breakfast or a snack. I had to take the photo through the door blinds, screen door and dirty glass door. Amazingly, it worked.

I can't believe I didn't scare him away. Guess he was more hungry than scared of my camera lens.
Till next time......

Time Out For Fun.....

As you can see, I am taking time out for fun. Everyone needs to do that. The slopes are perfect for snowboarding. Yup, that's me on a snowboard alright, can you believe it!! I have my Nebraska jacket on, a warm brown ski cap and my hood is handy as well. The last ski trip of the season. Actually, the fun part is photography and a really fun website. But it does look like I am having a real hoot, doesn't it?

Till next time.....

A Mail Box or Utility Box?..........

Is this a mail box...a utility box? I am thinking utility box. I don't rightly know for sure; but it does make for a fun photo. Whatever it is, it has taken a beating, that's for sure. Is it even used anymore? Who knows! It will keep me thinking for a little while anyway.

Till next time.....

P.S. I've started blogging again on my Wanderings blog. So check it out. I hope to visit some really interesting places soon.
http://wwwmollybeeswanderings.blogspot.com 

Resurrection of Christ.....

May you all enjoy a very Blessed Easter today.

http://www.christian-wallpaper.com

Chocolate Covered Strawberries.......

I love the Easter Bunny! Isn't she wonderful! I have always loved Chocolate Covered Strawberries, but at $3.00 each, it is not something I indulge in. But I sneaked a peek into the Easter Bunny's candy factory and this is what I saw!!! I immediately put in an order for a few!! So hopefully she will stop by with a few by morning.

Happy and Blessed Easter, Everyone!

Till next time......

Mango Chutney Cheese Ball......

It's always nice to take a culinary tour. Major Grey's Chutney will take us to India for flavor. But in true American style, we've made it into cheese balls. It is full of good fruits and flavors; like raisins, mangos, vinegar, lime, onion, spices and sweetening.This recipe will not disappoint you in any way. Give it a try and see if you don't enjoy it as well. As you can see, it will make enough for a party. You may want to cut it in half for just a smaller gathering of people.

Mango Chutney Cheese Balls

16 oz of cream cheese, room temperature

1/2 cup Major Grey's Chutney

1/4 cup scallions, diced

1 garlic clove, crushed fine

1 cup Colby Cheese, shredded

1 cup Monterey Jack Cheese, shredded

Optional: 1/2 cup pecans or walnuts, chopped

Mix all ingredients together, form balls and refrigerate. I prefer it without the nuts. But if you like nuts in your cheese balls, go for it!

Till next time.....

Italian Chicken.....

Chicken is always a favorite in my family. It doesn't matter if it is baked, grilled, stewed or braised. We love chicken. Here is a recipe with Italian flavor. If you are not into Italian, use regular bread crumbs or Panko bread crumbs. But sometimes it is nice to visit a different culture via food.

Italian Chicken

1 1/2 lb. chicken, cut into serving pieces

1/3 cup olive oil

1 1/2 tsp onion powder

1 tsp salt

1/2 tsp garlic powder

1/4 tsp ground black pepper

3/4 cups Italian bread crumbs, or more as needed.

With fork tines, pierce chicken on all sides. Place chicken in a plastic freezer bag. In a small bowl, combine olive oil, onion powder, salt, garlic powder and black pepper; mix well.  Pour mixture over chicken, turning to coat well. Squeeze out as much air as possible so chicken is covered with the marinade. Refrigerate for 1 1/2 hours, turning the bag occasionally. Preheat oven to 350 degrees. Pour bread crumbs in a plastic bag, add chicken and coat well with crumbs. Place the chicken in an oiled shallow baking pan. I like to add a dollop of butter to each piece of chicken before baking. Bake until crisp tender, about 45 minutes. Serve hot or cold. Makes 4 large servings.
Till next time.......

National Goof Off Day.....

Today is National Goof Off Day and I totally plan to celebrate it. I am going out to a nice restaurant for lunch and then out to the last Fish Fry of Lent. In between times I will be trying out new recipes. Spumoni comes to mind. I haven't had it in ages and today seems like a good day to make some, if time allows. Enjoy today and goof off!!

Till next time.....

Sweet and Sour Sauce......

I am on a journey to find that perfect recipe for the sweet and sour sauce you get at the Chinese restaurant. It must be the best kept secret a going. I have found MANY different recipes on the Internet for it. I have made several but not the right taste. This morning I made one using honey, still not the right taste. It only takes four ingredients for the most part. But it is getting the right yin and yang to it. I have a recipe using pineapple juice and rice vinegar. That will be the next one I make. Wish me luck and when I get the right recipe, I will share it and it will no longer be a secret!

Till next time.....

Hoecakes From Our Southern Neighbors

I can hear you all now asking, what's a Hoecake? If you  are asking that question; you are truly a Northerner. Any self respecting Southerner will tell you a hoecake is in the pancake family with so much flavor; you will never cook a normal pancake again.

Hoecakes
1 cup self-rising flour
1 cup self-rising cornmeal
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup cider or water plus 1 tablespoon
1/4 cup sour cream or veggie oil
Oil or butter to fry the hoecakes
Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. Remove each hoecake and drain on a paper towel; then put in warm oven till all the cakes are done. Batter that you have left over, (if any) will keep in refrigerator for up to 2 days. Makes 8 – 12 hoecakes depending on size. Warm up some maple syrup and you are good to go. Or.....you can make the Blackberry Rum Sauce below. It pays to have relatives in the South!

Blackberry Rum Sauce
2 cups blackberries (fresh or frozen)
1/4 cup granulated sugar
1/2 cup water
1 tablespoon vanilla extract
1 tablespoon dark rum
Combine all ingredients in a medium saucepan over medium-high heat. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the liquid reduces and a sauce is left. Remove from heat immediately and serve with your hoecakes! 

The Blackberry Rum Sauce recipe came from: http://www.thenovicechefblog.com 
Till next time.....

Morning After Corned Beef.....

What do you do with the leftover corned beef from St. Patrick's Day? Well, one idea is to add some onion and an egg to it and have it for breakfast. You can always dice up a potato with a bit of onion and saute till they are done. Then add some corned beef and warm till the corned beef is warmed thorough. Top with an egg if you want or just eat the hash plain.

Till next time.....

Happy St. Patrick's Day.........

Happy St. Patrick's Day!

Till next time......

Irish Coffee.....

Irish Coffee
1 cup freshly brewed hot coffee
1 tsp. brown sugar
1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)
1/4 cup heavy cream, slightly whipped
Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Top with whipped cream and sip the coffee through the cream for the ultimate enjoyment.
Till next time.......

Corned Beef and Cabbage - in a slow cooker.....

This is my first attempt at cooking Corned Beef and Cabbage. Doing it in the slow cooker is right up my alley. Put it all in the slow cooker and forget it. Nine hours later, a delightful dinner. Don't forget to get your Corned Beef early. Don't wait till all the pieces are picked over and you can't get the one you want. St. Patrick's Day is not far off and you want to be ready.

   
Corned Beef and Cabbage – Slow Cooker Style
4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
1 (4 pound) corned beef brisket with spice packet
1 or 2 - 12 ounce bottles of beer (stout is good don't use a light beer)
1/2 head cabbage, coarsely chopped Place the carrots, potatoes, and onion into the bottom of a slow cooker and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour or till cabbage is done. I like a nice slice of French bread served with it. Feel free to drink any beer you don't need for the brisket.
Serves 8
Till next time.....