The Great 2012 Cooking Extravaganza day 306-312 (week 45)

November 11, 2012 at 9:24 pm (Food, Uncategorized) (, , , , , , , , , , , , , , , , , , , )

Welcome back friends!  Hope you all had a glorious week!  It was certainly an interesting one for us.

Mike’s birthday was yesterday, Happy Birthday Baby!  Balloons, candy, ice cream cake, pizza, movies.  Nice evening!!

William got his first middle school report card, 7 A’s, 1 B, WAY TO GO William!

Work was work, James was James, no idea what’s going on with him, but he’s a teenager, I don’t think I’m SUPPOSED to know what’s going on any more.

Working on a new bracelet, here’s where I’m at as of today:

And of course, new nail design for the week:

So, kind of a quiet week, but that’s OK!  Oh, almost forgot, my office is putting together a cook book for charity, so I put in about 10 recipes.  Would have done more, but they set a limit…  That’s OK, now I know where to go when I’m ready to do mine in print!!

On to the food…


Free for all!

We had all that cool stuff left over from all that cooking I did last Sunday, so everyone got what they wanted, and I cleaned out the fridge.  Nice, easy Monday night!


Goulash (formerly “Hot Brown and Lumpy”)

1 pound ground beef

2 cups water

1 cup frozen peas

1 box Dream Fields penne pasta

6 Tbsp brown gravy mix

Prepare pasta to package directions, drain.

While cooking the pasta, brown the ground beef, drain.  Add in the water and gravy mix, bring to a boil.  Add in peas, boil 2 minutes, reduce heat, simmer about 10 minutes, just about the time it takes the pasta to cook.  Add in the drained pasta, mix well.  Salt and pepper to taste, and serve in a bowl!

I made some canned biscuits to go with dinner, it was a nice meal.


Five Guys burgers

Yeah, we had some money left over as we got closer to pay day, so we splurged just a little.


Santa Fe Chicken

2 large boneless skinless chicken breasts, trimmed of any excess fat or skin, cut into small bite sized pieces

1/2 box Orzo style pasta

1 can Black beans, drained and rinsed

1 cup frozen peas

1 cup frozen green beans

1 Pkg Sante Fe flavor cooking cream

Cook chicken in a large skillet until no longer pink.  Add in cooking cream, black beans, peas and green beans.  Mix well, simmer on low while you cook your pasta to package directions.  Drain pasta, add in to skillet and mix again.  Serve!


Cheesecake Factory

Well, we’re big fans of The Big Bang Theory, so we decided that since we couldn’t get in to Red Robin in less than an hour, we would give this place a try.  Well, let me tell you, the food was good, but WAY over priced.  $11.95 for a burger and fries!  Don’t get me wrong, it was good, but not THAT good!  And I LOVE cheesecake, but not for $6.95 a SLICE!  The waiter was slow, even once we got seated, we were there for about an hour and a half, and I was seriously disappointed that he brought us the dessert menu then disappeared for 15 minutes so that we didn’t actually order dessert, we went somewhere else.  I would NOT recommend going unless you have that kind of cash to blow.  I guess we’re more the Five Guys kind of folks, and even that I think is overpriced, but at least I don’t have to wait an hour for it!


Frozen pizza, Ice cream cake

Yeah, it was pay week, and I went grocery shopping so we had all kinds of food I could have made, but it seemed like a pizza kind of night, Mike’s birthday and all.  Let him pick the movies, had pizza and bread sticks, then we went and got an ice cream cake and balloons.


Crock Pot Enchiladas

4 large boneless skinless chicken breasts (approx 1 lb each), trimmed of any leftover skin or fat

1/2 cup taco seasoning mix

1 can cream of mushroom soup

1 jar chunky salsa, mild (or your preference)

2 cups shredded cheese, Mexican blend or chedda

Tortilla chips

Cook chicken breasts in water with taco seasoning on the stove, covered, for about 1 hour to 1 1/2 hours, or until done through and falling apart when you try to take them out.  Shred chicken.

Mix soup, salsa and shredded chicken in a bowl, place about 1/4 of the mixture in the bottom of the crock pot.  Layer shredded chicken mixture, cheese, tortilla chips, until you have 3 to 4 layers.  Finish off with a layer of tortilla chips and cheese. Cover and cook on LOW for 3-4 hours or until bubbly and cheese is melted well.  Serve!

And since I went shopping, including a side trip to the Oriental market and the fruit stand, I made a KILLER fruit salad for this week…


Dragon fruit


Red grapes

Green grapes


And we’re off tomorrow, for Veteran’s day, so I think I’ll do a little cooking tomorrow with all the cool stuff I got this weekend.  I even got stuff to try my hand at Ratatouille!

So until next time, eat well, love well, live well!!


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The Great 2012 Cooking Extravaganza day 299-305 (week 44)

November 4, 2012 at 10:02 pm (Food, Uncategorized) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!  Hope you all had an amazing week, and were inspired by something, anything at all, to do something new or interesting.  I’ve been trying all kinds of new things lately, and it’s been awesome!

For starters, technically, on paper at least, I’m still the scout-master of the cub scout pack William was in last school year.  So, I get things in the mail, like the ID cards for the new scouts this year, so I had to trek out to the scout meeting Monday night, kind of got sucked into a conversation with some of the current scout moms, was there a LITTLE longer than the 5 minutes I had planned on.

Halloween was Tuesday, and that always makes things interesting.  Got home from work, with William, at about 5:30.  Not even close to dark yet, but kids being kids, he was a little anxious to get out there and start collecting candy.  So, quick dinner of a sandwich and chips for him, and off we went to his friend’s house so they could go together.  We get there, his dad had made chili, and since I didn’t actually get to eat, I had some.   Ummm…  I’m not much for spicy food, but I was SO hungry, I ate more than I probably should have, even though my mouth was burning from the first bite.  I didn’t want to be rude, but it really wasn’t my thing!  I think I need to find a chili recipe I like, and play with it until it’s the way I like chili!!  Anyway, we had to wait around a little for a couple other boys to show up, but not long, they were all excited!  And for the first time I can remember, I didn’t take the boys out!!  William’s friend Noah’s dad took them all, they were gone for over an hour, and they came back very happy with their haul!  Then all the adults got to sit around and talk while the boys played video games for about an hour, very nice!  We don’t have many friends outside of work and family, so this was really a nice change for us.

Before I forget, here’s the pumpkin I made for the office:

I did decoupage with construction paper leaves, sprinkled on a little glitter, painted some veins on the leaves, added some cute wire spirals on top and hung paper bats from them.

So, the rest of the week was relatively quiet on the home front.  Mike had a good week at work, including working Saturday at the travelling Vietnam wall, (did I mention he works for the VA?) met some nice folks, made some good contacts for work.

End of the month for me is always a little hectic, but was relatively calm this time around.  My vendors did mostly what they were supposed to do, I found out some new computer tricks for them for using the company website, so it was actually a good week!  While Mike was working Saturday, I spent the day doing little chores around the house, cleaned the cat box, kept laundry going, did dishes, cleaned up the kitchen, got ready for cooking today.  Got blood work done, VOTED, picked up prescriptions, did my nails, too!  But I didn’t try to do it all one right after the other like I usually do, I took little breaks between chores, so I didn’t feel like I had been running all day, felt good to have things done!  Didn’t make the curtains I was supposed to make for my friend, but I got so much cooking done today, I should be able to knock them out tomorrow after work.

Oh, and since I finished that blue cuff bracelet last weekend, I started a new one in golds and browns, looks very classy so far.  I’m really liking it!!  Part of yesterday, though, was sorting out some beads, taking some of the cuff bases I made last weekend and putting together beads with the cuffs in bags, so I’m ready to start the next one as soon as this one is done.  I am SO loving this bead embroidery!  I conquered my fear of it, and it’s AWESOME!

So, I know you’re here for the food, not the gossip, so I guess I should get to it!  Here we go…


Parmesan Orzo

1/2 box Orzo pasta, cooked to package directions

1 cup grated Parmesan cheese

1 stick butter, melted

Melt butter in the hot pan from the pasta, add back the pasta and the cheese, mix well.  Serve!

Chicken Sausage

1 package chicken sausage, cut into rounds, then the rounds cut into quarters

Pan fry until browned and almost crispy.  Serve over your favorite pasta!

Steamed veggies

No broccoli at the store when I went shopping, so we had peas, green beans and carrots.  Nothing fancy, just cooked in the microwave. Fill a microwave safe dish with veggie of choice, add a little butter, salt and pepper, microwave on HIGH 5 minutes for a small bowl, about 1/2 a bag, or 7 minutes for a large bowl, or a whole bag.  Comes out perfect every time!


I will be totally honest, I forgot to write it down, and whatever it was, it was so BLAH, I don’t remember what it was!


Sandwiches and candy!  Hope you all had a HAPPY HALLOWEEN!!


Chicken Fillet Sandwiches

2 large boneless skinless chicken breasts

1 cup flour

1/8 cup Everglades seasoning (orange one this time, could have used a little more!)

3 eggs

Oil for frying

Bread or tortillas, your choice!

Trim any excess skin or fat from chicken, cut into strips about 1/2″ wide, the full thickness of the breast.

Place the pieces between two layers of plastic wrap, and pound them to about 1/4 in thick or less with a meat hammer.

Beat the eggs and put them in a wide shallow dish.

Mix the flour and seasoning in another wide shallow bowl.

Dip the chicken pieces first in the egg, then in the flour.

Fry in a skillet over medium heat, about 3-4 minutes per side, or until golden brown.

Serve on bread or wrapped in a tortilla, with your favorite sauce and toppings!  YUM!

Steamed Veggies

Once again, green beans, peas and carrots.


Braised Pork Chops

4 boneless pork chops

1 can diced tomatoes

1 packet Flavor Boost veggie flavor

1 Tsp garlic powder

Preheat a deep pan over medium heat.  Sear pork chops without any added fat until browned on both sides.  The fat on the chops is enough!  Add in tomatoes with all their liquid, flavor packet, garlic, and salt and pepper to your taste.  Reduce heat, cover and simmer about 15 minutes or until chops are done through.  Serve with a little of the tomato sauce and some Parmesan cheese, YUM!!


Sorry, not homemade, canned, but still yummy!

Steamed Veggies

The usual, green beans, peas and carrots, but I glazed the carrots with a little brown sugar this time.

Here’s my plate:


Bacon Cheeseburger Roll

Got this idea from a post I saw on Facebook, but theirs was for a taco roll…

1 pound ground beef

2 cans crescent rolls

1 pound bacon

About 1 cup shredded cheese

Corn meal to sprinkle on pizza stone

Cut bacon into bite sized pieces, cook until crispy, set aside.

Cook ground beef until no longer pink, drain, mix in bacon.

While those are cooking, sprinkle a pizza stone with a little cornmeal to keep the roll dough from sticking.  Separate the crescent rolls into triangles.  Lay them on the pizza stone, overlapping towards the center, so that the sort of look like a flower, skinny ends out towards the edges.  Press the overlapping pieces together, and flatten them as much as you can towards the center, fill the hole if you can!

Sprinkle on about 1/3 of the cheese, then spoon in the meat mixture.  You MIGHT have a little leftover, depends on how much you want to pile up the meat.

Fold the outer “petals” of dough into the center, pressing them into the middle.  Top with remaining cheese.

Bake at 375 degrees for 30 minutes, cover with foil for the first half, remove for the second half.

Microwave Chocolate Chip Cookies (for the boys)

1 egg yolk

1 Tbsp butter, melted

1 Tbsp sugar

1 Tbsp brown sugar

3 drops vanilla

1/4 cup flour

2 Tbsp chocolate chips

Mix egg yolk, sugars, vanilla and butter together until smooth.  Add in flour, working into a soft dough.  Work in chips.  Microwave on HIGH 50 seconds.  Allow to cook at least 2 minutes before serving!

Apple Cherry Microwave Dessert

1 small apple

1/4 cup dried cherries

1/8 cup brown sugar

1/8 cup oats

1 Tbsp melted butter

Core apple, cut into small slices, place in microwave safe dish.  Add in butter, brown sugar, oats.  Microwave on HIGH 1 minute.  Add in cherries, stir well, microwave on HIGH another 1-3 minutes, depending on your microwave.  Cook until cherries are plump, and apples are soft.  Mine took 1 minute, but some microwaves might take more.  Allow to cool at least 3 minutes!  Serve with a scoop of vanilla ice cream, it’s AWESOME!


Or should I say COOKING DAY!  Wow, I feel like I accomplished so much today!

Sausage Egg and Cheese Casserole

12 eggs

1 cup half and half

3 Tbsp flour

4 sausage patties

1 cup shredded cheese

Spray a 13″ x 9″ casserole dish with butter flavor cooking spray.

Thaw sausage patties, cut into VERY small pieces.  Put in the prepared dish.

Mix eggs, half and half, flour and shredded cheese together.  Pour over sausage in prepared dish.  Bake at 350 degrees for 45 minutes, or until golden brown and a knife inserted in the center comes out clean.

For us, I let this cool completely, cut it into 8 pieces, and put them in containers for quick breakfasts on the run during the week.

Bread Machine Focaccia

1 Cup warm water

3 cups flour (I did 2 cups white bread flour and 1 cup wheat flour)

1 Tsp salt

1 1/2 Tsp olive oil

2 Tsp dried oregano (or in my case, I didn’t have oregano, so I used Italian seasoning mix)

1 1/2 Tsp bread machine yeast

Put all this in the bread machine, in the order listed, set machine to DOUGH and turn it on.

When done, turn dough out onto a floured surface.

Oil a jelly roll pan, or like I did a pizza pan.  Stretch and press dough into pan, cover and let rise for 40-45 minutes or until doubled.

Heat oven to 400 degrees.  Poke the dough with your finger tips creating small indentations.

Mix 3 Tbsp olive oil, 1 Tbsp minced garlic, sprinkle over dough.  Then spinkle over 1/2 Cup grated Parmesan cheese and 1/4 cup fresh chopped parsley.  Bake at 400 degrees 25-30 minutes or until deep golden brown.  Cool completely, cut into wedges and serve.

Potato and Parsnip Gratin

3 large potatoes

4 medium parsnips

Parmesan cheese

1 cup half and half

Salt and pepper to taste

Garlic powder

Wash and peel potatoes.  Slice on a mandolin.  Pour over some salted water to keep from browning.

Wash and peel parsnips and slice on the mandolin.

Spray a 13″ x 9″ casserole dish with butter flavor cooking spray.

Start layering potatoes in the bottom of the dish.  Layer in parsnips. Sprinkle with salt and pepper, Parmesan cheese.  Repeat.  Should have four layers of potatoes and parsnips.  Pour on half and half, press down to work out air bubbles and make sure the cream is saturated into the layers.  Top with a little extra Parmesan.  Cover with tin foil.  Bake at 400 degrees for 30 minutes, remove foil, bake another 15-20 minutes or until potatoes are soft to a fork.  Serve!

I actually let these cool, cut into 8 servings, and put them in containers for later in the week.

Perfect Baked Potatoes

Wash and dry large baking potatoes, however many you want to cook.  Poke holes all the way around the potato.

Coat with a little olive oil, sprinkle with a little salt.  Now, you can put them right on the rack in the oven, or you can put them in a pan.  In the pan takes just a little longer, but I like it better because they are easier to handle as a group rather than one at a time.

Bake at 350 degrees for at least an hour, longer if needed depending on how big your potatoes are.  Mine were so big, I cooked them for an hour and a half, and they could have used a little more time.  They are done when you can cut them open, give them a little squeeze, and they pop open nice and fluffy.

Serve with your favorite toppings!

Potato and Parsnip Chips

So, I had a few slices of potatoes and parsnips leftover from making the gratin, and William has been asking for parsnip chips (hard to believe, but it’s true!), so I made some.

Heat about 1″ deep oil in a small saucepan over medium heat, drop in a handful of EITHER parsnips or potatoes, they do take different amounts of time to cook.  Potatoes take about 3-5 minutes to cook, parsnips take 1-2 minutes to cook.  Remove from heat, sprinkle with a little salt, and serve!

Chicken Fillets

2 large boneless skinless chicken breasts

1 cup flour

1/8 cup Everglades seasoning (green this time)

3 eggs

Oil for frying

Bread or tortillas, your choice!

Trim any excess skin or fat from chicken, cut into strips about 1/2″ wide, the full thickness of the breast.

Place the pieces between two layers of plastic wrap, and pound them to about 1/4 in thick or less with a meat hammer.

Beat the eggs and put them in a wide shallow dish.

Mix the flour and seasoning in another wide shallow bowl.

Dip the chicken pieces first in the egg, then in the flour.

Fry in a skillet over medium heat, about 3-4 minutes per side, or until golden brown.

Serve on bread or wrapped in a tortilla, with your favorite sauce and toppings!  YUM!

Pan Fried Steaks

2 New York strip steaks

2 Tbsp butter

Salt and pepper

Large skillet, over medium heat, melt butter, add steaks, sprinkle with salt and pepper, cook about 7 minutes per side for medium well.  Boy were these good!  Sorry, didn’t get photos, but I was pretty proud of how they came out.  I think it’s probably been 20 years since I’ve done a steak this way!

Steamed Veggies

The usual, green beans, peas, carrots.

So, all in all, a very busy day, but a really good one!  I had FUN!!

And to end the post, here are the nails for this week…

So that’s it for this week!  Hope you all found something inspiring here…

Until next time, eat well, love well, live well!

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The Great 2012 Cooking Extravaganza! Day 229-235

August 25, 2012 at 10:13 pm (Food) (, , , , , , , , , , , , , , , , , , , , , , , , , )

Hello again friends, and welcome back!  Hope you’ve all had a wonderful, positive week!  It’s certainly been interesting around here…

Last Sunday we went to my parent’s house, so no, I did not cook. We went swimming and caught up on what’s going on.  Mom made burgers, the boys helped cook them on the grill.  She also made her amazing potato salad, baked beans, deviled eggs, and Tres Leche cake.  I have recipes for some of those things, maybe I’ll even share one day, but not today!  We picked up James’ car and brought it home.  Somehow, I can’t believe I’m saying those words, my child is not supposed to be old enough to have his own car, I’m not that old!

The work week was relatively calm, except that we’re loosing some team members to other teams, loosing one team member who’s just leaving the company, getting some new team members, and reorganizing coverage areas again, but not so much that it will be completely crazy, and I’m comfortable enough now that I think I can handle it.  I’m just glad that the boss thinks I can handle it, too, means I am doing OK even though sometimes I still have doubts.

Mike is still feeling pretty rough, but he saw a new specialist this week that we think is on the right track, more tests, but he has some good ideas and isn’t just blowing smoke, and not immediately blaming all Mike’s health issues on his weight like so many others, including me sometimes.  I know, I have no room to talk, but I just think we would both feel so much better if we lost some weight.  Of course, I’m not helping, doing all this cooking all the time, but I’ve got it in the back of my head all the time that I need to find healthier ways to make the foods we like rather than just trying to redo our whole diet.  We’ll get there!

William started school this week, new school, new kids, new teachers, new schedule, first week of Middle School.  Again, I’m not old enough for my younger child to be in MIDDLE school!!  But he absolutely loves it!  His homeroom/math teacher seems fun.  Didn’t get to meet the PE coach, but William seems to like him, too.  Language arts/Social studies teacher seems really nice, and she seems to understand my thoughts on teaching to more than just the FCAT, I like a teacher that thinks I’m right LOL!  The music teacher is just too cool, and William has two classes with him, regular music, and guitar class.  William and Mike went out last weekend and rented William a guitar, think it might be a rent-to-own type of thing, not entirely sure, but he really seems to be enjoying the class.  Didn’t get to meet the science teacher yet either, but William likes her, so she must be OK.  He can usually smell bullshit faster than we can, and he’s really happy so far, so I think this might be one of our better moves, this Charter school.  And, of course, I’m going to get to put some of my fundraising experience to work for them and be involved without being in charge, so I’M happy, too!!

And James is, well, James.  Working, playing video games, out for the weekend as usual.  I’m a little frustrated with him right now, his “rent” is chores, and they aren’t getting done unless we bug him, and I just feel like he’s 19, I shouldn’t HAVE to remind him any more, but I do.  I think we’re going to sit down one night soon and have a chat.  Need to talk about what we’re going to do when it’s time for new phones at Christmas, what we’re going to do about chores and rent and school, just all those fun little subjects we all love talking about so much…  NOT!  Hopefully it will be a grown-up discussion instead of the usual talking-to-a-wall discussion…

Anyway, you aren’t here for the gossip, you’re here for the food!  I decided to take it a little easy on myself this week, I kept track of what I made each night, but I didn’t pressure myself to WRITE each night, and I actually feel better about this little project than I have since I went back to work.  I was putting a lot of pressure on myself, and getting on my own case when I didn’t write every night, but I’m realizing that that’s just not fair to me.  I have to have time to unwind, relax, be part of the family, and quit trying to be Super-Mom.  So I think I’m going to stick to writing on weekends, maybe a night or two during the week if it’s not too much pressure, but not every night, it’s just too much with the job and the kids right now.

So, here we go…


Pot Roast and Potatoes

1 rump roast, approx 2-3 pounds

1 packet beef Flavor Boost

4 Tbsp dried onion flakes

1 Tsp garlic powder

4 potatoes, washed and cut into bite sized pieces


Put the roast, the cut up potatoes, Flavor Boost, onion flakes, garlic and potatoes into the crock pot.  Add enough water just to cover everything in the pot.  Stir it up a little, set to LOW, and cook 8-10 hours, stirring a couple of times throughout the day if you can.  It’s OK if you can’t, but it’s better if you can, or if you can find someone like my son to do it for you!

Remove roast and potatoes from the pot, put on serving platter, allow to rest while you strain out about 4 cups of the broth, put it in a sauce pan, add in brown gravy mix per package directions (packets usually call for one packet for each cup of liquid, the large container of mix calls for 3 Tbsp per cup of liquid), stir well with a whisk, bring to a boil, reduce heat and simmer until thickened.  Serve with the roast and potatoes for a good old fashioned family meal!  We also had some steam broccoli and peas with our meal, just to round things out.  A salad also works very well.


Curry Chicken and Rice

Another crock pot meal…

5-6 boneless skinless chicken thighs, thawed or frozen, doesn’t really matter

1 packet chicken Flavor Boost

1/2 box Golden Curry mix, medium heat variety

1 can coconut milk, shaken well

Put all these into the crock pot.  Add just enough water to cover the chicken, I think I might have added 3 cups all together.  Set to LOW and cook 8-10 hours.

When I got home from work, I made a small pot of rice in the rice cooker (water to the “2” mark, two scoops of rice), added 2 packets of chicken flavor Flavor Boost, served the chicken with this rice, and some steamed veggies on the side, it was AWESOME!  Even William went back for seconds on both the rice and chicken.  There was barely enough left for my lunch the next day!


Turkey Sausage with Parmesan Orzo

This is a super easy meal, and William helped me cook it.

Cut up the turkey smoked sausage into bite sized pieces, saute with no added butter or anything, the liquid in the sausage helps it steam/simmer very nicely, just don’t leave it alone, it might burn just a bit.  Voice of experience here!

Along with this, we made Orzo pasta to package directions, drained, added butter and Parmesan cheese, mixed it all up, kind of tastes like mac-n-cheese but better.  Goes great with the sausage, makes for a hearty meal, but not too heavy.



We had leftover potatoes and gravy, leftover egg rolls, some leftover veggies, I don’t even remember what all else we had, but we had quite a bit on the table!



I found this on another blog, it sounded yummy, and OH WOW, it was AWESOME!

So, courtesy of here’s Spasagna…

1 (26 oz) jar of your favorite spaghetti sauce

1 (16 oz) jar of Alfredo or Garlic Alfredo sauce (I didn’t have the garlic kind, so I added a little garlic to the recipe)

1 Lb spaghetti noodles (I used Dreamfields angel hair)

1 lb ground beef

2 cups shredded mozzarella

1/2 cup milk (2% or higher)

1 Tsp dried oregano

1 Tsp dried parsley (I didn’t have the individual spices, so I added 2 Tsp of mixed Italian seasoning)

Cook noodles to package directions, drain very well.

Preheat oven to 350 degrees.

Spray 9 x 13 baking dish with olive oil nonstick spray.

In a large bowl, combine Alfredo sauce, mozzarella, milk and spices.  Stir well. Add in noodles and stir/toss to coat completely.  Put this mixture into the prepared baking dish.  Cover with aluminum foil, and bake about 30 minutes.

While the noodles are baking, start cooking the ground beef in a large skillet or medium saucepan.  Brown and crumble beef until cooked through.  Drain well, and add back into pan.  Add spaghetti sauce, and leave on LOW heat, cover if you can, and let it simmer until the noodles are ready.

Allow the noodles to sit about 10 minutes before trying to top or cut into servings.  Top with the meat and spaghetti sauce mixture.  (I wasn’t sure what a serving should be, so I just cut the pan into 8 pieces.)  Top with Parmesan cheese if desired and serve!


Pork Wontons

4 boneless pork chops, fried and cut into small pieces (about 1/2″ pieces)

Wonton wrappers

Oil for frying

Your favorite sauce for dipping

Place one piece of pork into the center of a wonton wrapper, wet two edges of the wonton wrapper and fold over to make a triangle.  Then dampen two corners and fold in towards each other to make a little hat packet looking shape.  Fry in hot oil about 2-3 minutes per side, remove from oil to paper towel lined serving tray.  Continue with pork and wontons until you run out of one or both.  Somehow, we had just enough of each!

And we had sweet and sour sauce, soy sauce, teriyaki sauce, my home made plum-peach sauce from last weekend, lots of sauces to pick from!  Needless to say, they are all gone…

Spinach Hummus

I found this recipe on the internet, but I had to tweak it a bit to make it work in my blender.  One of these days I’ll get an actual food processor…

2 cans chick peas, one drained, one not drained

1/2 cup Tahini, well stirred

4 Tbsp garlic, minced (I buy my garlic pre-minced in a squeeze bottle, so it’s WAY easy!)

Juice of one lemon, or more if you prefer

2 Tsp salt

1/2 cup frozen spinach, thawed

4 Tbsp olive oil

Put chick peas in blender, with the juice from one can, blend until smooth.  Gradually add in Tahini, spices and spinach, blending very well after each addition.  You can add a little more oil if needed to thin it out and make it blend better.  I have to admit, I still have a couple of whole chick peas because I wasn’t overly patient with this, but it still tasted really good, and I’m not a huge fan of hummus!

Corn Muffins

This recipe is from the package of Dixie Lily corn meal…

1 cup flour

1/4 cup sugar

4 tsp baking powder

3/4 tsp salt

1 cup corn meal

1 egg

1 cup milk

1/4 cup melted shortening (butter!) or oil

Grease muffin cups or use paper liners, heat oven to 400 degrees.

Mix all dry ingredients in a large bowl.  Beat egg in a separate bowl, add milk and shortening and mix well.  Stir in dry ingredients and mix well.  Fill muffin cups about 3/4 full, bake 25-20 minutes or until golden brown and set.  Serve warm with butter, honey, grape jelly, whatever YOU like on corn bread!

Chocolate Cake with Home Made Chocolate Frosting

I used a chocolate fudge cake box mix, Duncan Hines I think.  Didn’t do the cake from scratch, just followed the box directions.  But then I didn’t want to use store bought frosting, so went hunting for a recipe…  Here’s what I found!

4 cups powdered sugar

1 cup butter, melted

2 tsp vanilla extract

3 tbsp milk

6 tbsp cocoa powder

Blend everything very well in a large bowl, spread onto cooled cake, top with sprinkles if you want and serve!

So now it’s movie night, gonna go eat the cake and watch a movie.  So until next time, eat well, love well, live well!!!

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The Great 2012 Cooking Extravaganza! Day 222

August 12, 2012 at 6:47 pm (Food) (, , , , , , , )

Hello again friends, and welcome back!  Happy Sunday!!!

So, the end of a busy weekend, laundry done, kitchen cleaned, pulled some jewelry from my stuff for sale to add to my personal collection, maybe wearing some every day will get someone’s attention and I’ll start selling some again!  Finished all my little craft projects from last week, have them packed to go to my desk at work.  Cleaned off my computer table, cleaned off my dresser, moved my jewelry stock in from the garage.  Put away the cook books that have been just taking up space on my desk.  Got William trying on school clothes so I can figure out hems on the pants.  Still have to organize his school supplies, but that shouldn’t take long, and he gets to do most of the work!!

So not a lot of excitement around here, but got a lot off my list, and I’m OK with the fact that I didn’t get to it all.  I know I can do the rest through the week and it will be OK, I didn’t miss anything critical.  I also know I can get the boys to do some of it if I ask nicely…

Anyway, on to the meal of the day.  As you may or may not know, I’m not a fan of fish in any form, I just really don’t like the taste of fish, never have, so I’m always looking for new ways to disguise it.  Tonight was not a huge success, but it wasn’t a huge failure either.  Here we go…

Parmesan Crusted Tilapia

Frozen Tilapia fillets, one per person

Fresh lemon juice (I used one lemon for three fillets)

Salt and pepper

Parmesan cheese, grated or shredded

Thaw the fillets per package directions.  Spray baking sheet with olive oil cooking spray.  Place fillets on prepared pan.  Squeeze lemon juice over fillets.  Sprinkle salt and pepper to your taste.  Top with Parmesan, enough to literally cover the fillets.  Bake at 350 degrees about 30 minutes or until fish is flaky and done through.

I served this with:

Parmesan and Butter Orzo

Orzo pasta

2 Tbsp Butter

1/4 cup Grated Parmesan

Prepare Orzo pasta per package directions, boils literally 9 minutes and it’s perfect!  Drain, put back in warm pan.  Add in butter, stir to melt.  Add in Parmesan, stir until it’s all blended well.  Serve warm!

Along with these we had steamed broccoli with butter, and steamed peas with butter.  I know, a lot of butter tonight, but it made for a nice family dinner.  The fish was still a little fishy, but if you ate it with broccoli, the broccoli overpowered the fish, so I was happy!  William doesn’t like fish or broccoli, so he had a little harder time than the rest of us, but he did OK.  He really liked the pasta!!

So that’s it for tonight!  Hope you enjoy one of these recipes!  Super easy!

Until tomorrow, eat well, love well, live well!

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