Kitchen Tuesday

Good morning everyone!  I'm sorry we missed yesterday's posting.  I had internet issues Sunday evening and Monday was well... Monday.  I promise to do better next week!

For Kitchen Tuesday I'm excited to share some easy tricks for making better pastas, tea, and to freshen up salads.  I hear more complaints from folks that theirs don't taste like they should and it's really just some simple tricks.

So here goes:

For Pasta -- always start your pasta pot with COLD water.  According to Mario Batalli and Emeril LaGasse, the water from your tap is "fresher" coming out cold.  Hot water sits in your water heater (unless you have an instant heater) for longer and sometimes the mineral deposits can affect the taste.  Always be sure you add enough SALT.  Sea or Kosher salt add more flavor and the water should literally taste like the ocean.  If you will salt the water enough, your pasta will not taste dough-y but will be a great enhancement to your sauces.  Never RINSE your pasta.  Washing all the starch away will prevent your sauces from sticking to your pasta and thus never bring out the full flavor of the dish.  And last, under cook your pasta just a little (it should still have a little "bite" to it).  Your pasta will continue cooking once removed from the heat so under cooking it will help to keep the right consistency and not get gooey.  Follow cooking directions and cut back a minute and that should work.

Tea -- like pasta, always start with COLD water.  Same reasons -- fresher water and less likelihood of mineral deposits affecting the taste of your tea.  If you want sweet tea that tastes perfect every time - make a simple syrup.  This is a 1 to 1 ratio of water and sugar.  (1 cup of water to 1 cup of sugar) -- boil on stove until sugar dissolves and let cool.  After you've steeped your tea, dilute the tea with fresh cold water and add sugar syrup.  Doing this every time will make your flavors consistent.  If you like your teas flavored with fruits or mint, you can infuse these flavors into the sugar syrup rather than letting them sit in the tea.  For mint, crush the leaves to bring out the flavors and add them to the hot syrup.  For fruits, use the zest and a few slices of the fruit you love.  You can squeeze the juices directly into the tea as part of the mixture according to your taste - but don't leave the fruit slices in the tea overnight - the pith (white part) will make your tea bitter.  Of course if you like your tea sweeter or if you're making larger quantities than a large pitcher -- adjust your measurements accordingly -- 1 to 1 is for approx. a gallon of tea.  I adjust mine down just a little because the pitcher is smaller (3/4 cup water to 3/4 cup sugar or so).

Salads -- I love a fresh tossed salad.  But sometimes I just get really tired of the mixed greens and all the sliced veggies and want to "kick it up a notch" - I've discovered that adding fresh herbs to my salads brightens the color so much.  Mint adds a freshness, Basil adds a lemony kick and Rosemary and Thyme add a little Italian flavor that just enhances all that crunchy goodness.  Cilantro added to a basic lemon vinaigrette (juice of 2 lemons, 1/3 cup olive oil, zest of 1 lemon, salt and pepper -- add about a 1/2 tablespoon of herbs) adds a Mexican flavor.  Mint or Basil can be added instead for a crisp and light taste and Rosemary chopped fine combined with thyme will bring that boring lettuce alive.  Try adding nuts instead of those fattening croutons -- lightly toast them and they will add a delicious crunch to your salad that is so much healthier.  Dried fruits make a great subtle sweet addition to salads too.  Cranberries, chopped apricots, raisins and dried bananas are just a few great suggestions.  If you like iceberg lettuce - try making a lettuce wedge salad.  So easy -- wash and quarter a head of fresh iceberg lettuce.  Top with homemade 1000 island or French Dressing (see recipes below) - just a tablespoon or two - don't flood it.  Top with Feta cheese and some fresh crispy bacon and some chopped scallion tops (green onion) and a few cherry tomato halves and you have a beautiful salad that tastes great and has a wow factor in appearance.

Homemade 1000 Island Dressing

1 cup Mayonnaise (I prefer Duke's light)
1/3 cup chili sauce (looks like cocktail sauce but does NOT taste the same)
1 tablespoon prepared mustard
1 to 2 tablespoons sweet pickle relish
Juice from 1/2 lemon

Homemade French Dressing

1/2 cup ketchup
1/2 cup mayo (or less if you like a stronger tomato flavor)
1 T. mustard
Salt and pepper to taste

Mix together well with a whisk and spoon over lettuce.  This is a mild dressing. 

I hope you all have a great Tuesday!! Here's the verse of the day:

"Seek ye first the Kingdom of God and His righteousness and all these things will be added unto you."  Matthew 6:33

See ya tomorrow!  Amy

Kitchen Tuesday

Happy Tuesday, friends!! :)  I hope today is a good one for you! 

Since it's "Kitchen Tuesday", I'm gonna jump right in and give you some good recipes for this week.  I'm going to include a few grilling tips too since July 4th is just around the corner.  If you're like me, the grill is a great friend in the summer because it's so easy, quick and doesn't make the kitchen hot....nice!

Grilling tips first -- be sure your grill is hot before putting any meat on the grill.  If you can't hold your hand over the heat for 5 seconds it's hot enough.  Doing this will be sure that you sear your meat and it won't dry out. 

Flipping meat too much on the grill is a no!no! -- place it on the grill -- cook a while and when it lifts easily, it's ready to turn -- if it's holding on, just wait, it will tell you when to turn it.  Turn meat once and let it grill on the other side.  Don't press meat, you're letting out those wonderful juices -- and don't cook meats to absolute well done on the grill -- pull them off just before they are at your favorite doneness level and let them rest covered in foil for about 5 minutes -- no worries -- it won't get cold...the meat will continue cooking and you should have a perfect piece of meat after 5 about 5 minutes.

Be sure to brush fish and shellfish as well as veggies with a little oil before placing on the grill -- otherwise you're going to have a sticky mess to clean up. 

Chicken - will be juicier if you grill it bone in.  Grilled filets are prone to dry out and over cook if you're not careful.  I've found that closing the lid on bone-in pieces will help with cooking them all the way through -- also, don't rush the cooking process -- chicken on the bone takes longer to cook.  If you grill filets, don't close the grill -- leave it open or you could have a very dry piece of chicken.  Brush with marinade, oil or sauce at the beginning and end of cooking time -- too much and you'll have lots of charred sauce and a bitter taste.

Corn - yum yum!! brush with a little butter or olive oil, salt and pepper and throw the cobs on the grill -- done in NO time!! this is a house favorite!

Ok -- recipes:

Quick Corn Salad adapted from Ina Garten's recipe on www.FoodNetwork.com:

5 ears of fresh white corn - blanch in boiling water for about 5 minutes and then shock in ice water to stop cooking process.
1 fresh jalapeno, seeded and chopped
1 small red onion or 1 shallot finely chopped
1 cup of fresh basil - julienned (roll into cigar shape and chop into fine ribbons)
1 garlic clove - chopped finely
handful of fresh cherry or grape tomatoes halved

salt, pepper to taste
1-2 T olive oil
1 1/2 T apple cider vinegar

With a very sharp knife, hold ears of corn in hole of a tubed cake pan and slice kernels off cob.  Cut close to cob to remove all kernels easily.  Pour into large bowl.

Slice jalapeno finely and add to corn along with cherry tomatoes, onion (or shallot) and basil.

In a small bowl whisk olive oil, vinegar, salt and pepper together and pour over corn.  Mix well and let sit.  (if you don't like raw onion and garlic - feel free to saute' it in a little oil and toss into mixture). 

This recipe is great for grilling too -- just put all ingredients except vinegar in large cast iron skillet and place on grill -- cook until lightly browned and warm -- delicious!

Here's a recipe for Roasted Crock Pot Hen that I made yesterday -- my goodness it was so good in tonight's dinner --

Wash and pat dry hen (be sure to remove giblets and neck from cavity - save for making homemade stock if you'd like to -- it's great and so easy).

Into the cavity of the hen, salt and pepper generously, and place 1 quartered lemon, 1 quartered onion (no need to peel), 4 halved garlic cloves and some fresh herbs (I use a branch of rosemary, sage, thyme and parsley).  Using cooking twine, tie legs over cavity and tuck wings under breasts at the top to hide tips.  (this is to aid in overall cooking quality).

In crock pot, place 1 quartered lemon, 2 or 3 quartered potatoes, 1 quartered onion (no need to peel) and about a 1/2 cup of broth, water or white wine (your choice).

Place hen on top of vegetables.  Top hen with a combination of salt, pepper, red pepper, dried poultry seasoning, or some Cavender's Greek seasoning.  Coat heavily.  Top with lid, then cover with foil to seal top.  

Cook on low for approximately 4 to 6 hours.  Hen will be so tender the meat will fall off the bone!

Let the hen cool and then remove to platter.  Strain the drippings and save to make dumplings, soup, stew or save for other recipes.  Discard veggies from bottom.

After hen cools, it will be easier to slice -- I chilled mine to serve the next day.  I was able to remove the bones so easily and was able to serve it quickly by adding the meat to a delicious pasta dish called Becker's Pasta (check out www.kellyminter.com/livingroom and click on recipes for more information)  SO easy and SOOOOO good!  You can make anything with this roasted chicken and serve many meals from it -- so give it a try -- most definitely another house favorite!

I'm trying to add more fruits and vegetables to my diet -- so I've gotten a little bit creative in doing so.  Here's a delicious recipe for baked apples.  Again, using the crock pot...easy breezy!

2 large red delicious apples - halved and cored
1 lemon halved
2 T. dried cranberries
3 T. quick cooking oatmeal
2 T. brown sugar
pinch of sea or kosher salt
1 t. each fresh nutmeg ground, and ground cinnamon
2 T. chopped pecans
1 1/2 T unsalted butter
4 t. grape or huckleberry jelly (Thanks, Becky!)
4 dried apricots, quartered
1/4 cup water

Place apple halves in crock pot, cut side up.  Evenly divide cranberries into the cored area of each apple half.  Quickly combine oatmeal, brown sugar, salt, spices and pecans in food processor and add pecans to rough chop.  Evenly divide over each apple half.  Thinly slice butter over tops of each apple half.  Top each with quartered apricots and then add the jelly last.  Gently pour water into bottom of crock pot.  Cook on low for a couple of hours until tender.  This is great with pork chops or as a light dessert when topped with whipped cream or a scoop of ice cream.  Yummy!!  I feel sure you can cook these in the oven too -- probably on 350 F. for about 45 minutes -- just check for tenderness.  I haven't tried them in the oven - only the crock pot.

Verse of the Day -- Proverbs 20:15 - "Gold there is, and rubies in abundance,

but lips that speak knowledge are a rare jewel."

Be blessed this day and always -- see ya tomorrow!! Amy

Kitchen Tuesday

Happy Tuesday!  The one thing I LOVE about summer is the fresh veggies.  Everything just tastes better when it's farm fresh. 


We have a little garden this year and this past Sunday I made some Swiss steak with tomatoes that I canned last year and some baby bell peppers from our garden.  I served it with freshly baked potatoes and some hot cornbread!  It was so good.


Here's are the recipes -- quick and easy!


1 package of lean cubed sirloin
1 large garlic clove, finely chopped
1 bell pepper or 2 baby bell peppers, sliced
1 Vidalia onion (medium to small) sliced
sea salt, pepper and garlic powder to taste
1 jar chopped tomatoes w/juice - I used homemade canned - stewed tomatoes would be good for this recipe if you don't have home-canned - just chop before adding to recipe.
olive oil


Preheat oven to 375 degrees and preheat an iron skillet on your stove.  When skillet is hot, drop a round of olive oil in the pan to lightly coat (not much - you can add more if needed, but this should be a healthy dish - not oily at all).


Season side 1 of each sirloin and place seasoned side down in pan.  Don't crowd the pan - you can do this in steps.  Sear the seasoned side and season the up side while the lower side is cooking.  When you have a nice brown crusty sear, turn the steak - it should release easily for turning -- if it doesn't, it's not ready to turn.  Sear the other side. (this should take about 5 to 7 minutes per round if you are working in steps.  Remove steak from pan and repeat process until all are seared. 


Put just a little more oil in the pan and drop the bell pepper, onion and finely chopped garlic in the pan.  Saute lightly and then place the steak on top of this and pour pan juices back into skillet.  Pour tomatoes/juice over the steaks and let it begin to simmer. 


Cover and place in oven to continue to cook.  Check after 15 minutes to be sure that liquid hasn't evaporated.  If it does, add a little broth, water or white wine to deglaze the pan.  You should have a light sauce at the end of cooking time.


Dish is ready when meat is fork tender and veggies are tender and caramelized...about 30 to 45 minutes


Serve over raw baby spinach with a side dish of rice or baked potato -- also good with mashed potatoes too!  I chose baked potatoes as a low-fat choice.  This is a beautiful dish!!


Quick Baked Potatoes --


Select your favorite russet or yukon gold potato -- wash and slice in half
Brush with a little olive oil salt and pepper - all over.
Place on baking sheet cut side up.
Cover with foil and place in oven when you begin to prepare meat.  Potatoes will be ready by the end of the steak's cooking time.  Easy Breezy!! :)  When done, top with a small brush of butter and serve hot!


Cornbread --


I honestly never make cornbread from scratch.  I've found a mix that I love and have adopted it into my "go-to" box as the best cornbread I've been able to make and find.  Here's my secret...


1 bag Cotton Pickin' Cornbread mix
1 box Jiffy Cornbread Mix


Stir to combine these mixes thoroughly


Add 3/4 cup buttermilk and 1/3 cup water plus 1 egg (whisk all together) into the dry mix. Let stand for 10 minutes or so.  (This will allow the liquids to absorb into the cornmeal and will also activate the leavening agents making a lighter, fluffier bread).


Melt 1/2 to 1 stick of butter into a large cast iron skillet on the stove or in the oven.  When melted, stir just a little of this into the batter mix and then pour all into the hot skillet.


Bake in hot oven for 15-20 minutes - until golden brown on the top.  I have cut back to 1/2 stick of butter and it seems fine.  Go with your instinct on this - and if you can cut back do so, or not! :)  The great thing about using butter for this recipe is that you don't really have to butter the bread after it's done.  The flavor is just terrific and the texture of the bread is great.


If you want to add cheese, jalapenos, or anything else to this recipe - it seems to work just fine - just be careful if you add creamed corn to make Mexican cornbread - this bread is already very moist - so cut back on your liquid if you add corn. 


I experimented with my most recent recipe by adding some Chia seeds.  Chia seeds are great to add to your diet to get Omega 3 fatty acids as well as to help in reducing dehydration in the summer months.  They added a nutty flavor and looked like poppy seeds in the cornbread -- they also add another layer of protein so they will reduce hunger and cravings and blood sugar spikes if added regularly to your diet...


Product of the week...if you have access to John's Slaw dressing - please buy some and use it as a salad dressing -- OH MY GOODNESS!! It's so good!  I served it on a fresh icy lettuce wedge with some feta cheese, scallions, cherry tomatoes and a few (very few) bacon crumbles -- I think this may be one of my favorite summer salads!


And....watermelon for dessert!  So so good right now....wonderful and so so healthy too -- full of lychopene -- major cancer fighter!!  YUMMY!!

Verse of the Day....Proverbs 9:10  "The fear of the Lord is the beginning of wisdom, and knowledge of the Holy One is understand."

Kitchen Tuesday

Happy Tuesday!! I'm so excited to share this recipe with you today!! I made it for dinner on Monday night and it was absolutely delicious on this hot summer day!

I know you have probably tried thousands of different chicken salad recipes but I must say, this is one that surprised me...

Here goes....

Hearty Roasted Chicken Salad

3 bone-in chicken breasts (skin on)
Extra Virgin Olive Oil
Salt, pepper

Heat oven to 350 F and place chicken breasts on a pan.  Rub both sides with olive oil, salt and pepper and put in oven -- roast until skin is crispy and juices run clear.  Let cool and remove skin and bones and shred chicken with a fork into bite size pieces but large enough to tell what meat it is.

Put chicken in a large bowl and to them add the following:

1 can of artichoke hearts, drained and quartered
1/2 cup of sliced red grapes (add more if desired)
2 handfuls chopped walnuts (don't you just love my measurements!)
1/2 cup sour cream (may use regular, light or fat free)
1/2 cup mayo (may use regular, light or fat free (I used Dukes light)
1 T. soy sauce
Juice of 1 whole lemon

Stir together gently making sure all ingredients are blended.  When combined, toss in about 2 tablespoons of chopped green onions and lightly mix in.  Taste to see if salt and pepper are needed...chill for about 30 minutes.

To serve:  Make a plate with thinly sliced cucumber, fresh strawberries or melon, a few cubes of cheese and some crispy crackers or toast points and serve. 

Delicious with a glass of icy cold lemonade or tea....

Healthy, filling and yet light and cool and ready in a flash with very little chopping or effort....my kind of summer supper!  Hope you enjoy it too!!!

Verse of the day:  Galatians 5:22-23 "But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law."

Kitchen Tuesday

Hello Everyone!!! I hope you had a wonderful weekend!  I'm sure some of you noticed that I didn't post a blog for yesterday.  I was so busy with the grill and the cooking that I just didn't get it done!  We'll pick up with spiritual gifts next week, I promise!

Today is Kitchen Tuesday.  I'm going to give you a great recipe for a dry rub for ribs -- whew - it's good!  And I'm going to share a few entertaining tips that I've enjoyed.  And then...I have a treat for you at the end...you're gonna love it!

Dry Rub for Ribs -

1/3 cup sugar
1 T. paprika
1/2 T (1 1/2 t.) cumin
1/2 T chili powder
1 t. garlic powder
1 t. cayenne pepper
Sea salt and Fresh Ground pepper to taste

All measurements are approximate -- mix and taste - mix and taste --

Mix all ingredients together and rub all over meat.  Be sure it's fully coated and rub it into the meat. 

Grill or bake according to your preference.  I baked my ribs covered for about 3 hours on 200F in my oven and then dried them out the next day on the grill -- the meat literally fell off the bone -- so so so good!

Easy decorating tips for Cookouts or casual dining.  If you are planning a casual dinner around the grill make the best of your surroundings by dressing them up just a little...easy and inexpensive decor will make it fun for everyone.

For napkins - rather than using paper - I buy themed dish towels at the Dollar Tree or anywhere that has them priced inexpensively.  The dish towels soak up BBQ sauce so much better, look cute and when washed make great napkins or additions to the dish towel collection.  I never buy paper napkins anymore.

For plates -- use your casual dinner ware rather than Styrofoam or paper plates.  This, of course is useful when having a small crowd -- or - buy end of season melamine plates at clearance and start a collection to use for a larger crowd. If you use disposable plates, please use some that are bio-degradable.

Flatware - why not invest in some extra flatware rather than using plastic which will inevitably break?  Clearance items and thrift stores have great buys in these useful tools and if you don't want to use them regularly - just store them in Ziploc bags. 

Glassware - again, discount stores have great buys in glassware and plastic ware or use mason jars.  If you invest in it a little at a time (especially end of season) - you can store everything away and pull it out at party time.


I've just found that disposable dinnerware is just wasteful.  It's expensive and I usually have dishes to wash anyway - so adding a few plates, cups and flatware really isn't much more work.  Putting everything away in a plastic tote makes it easy to pull out and use each time and makes my guests feel much more welcome.

Tablecloths -- There's nothing worse than an old plastic tablecloth that blows into all the food - getting it everywhere!  I like to use old quilts (washable ones), fleece throws or decorator fabric for table cloths.  They are much heavier and in combination can make a cute table!  2 colors of solid fleece throws make a great team party -- quilts and old china make a great outdoor afternoon tea - and remnants of decorator fabric can be purchased so inexpensively and just tie knots in the edges to give it extra weight -- don't bother finishing the edges -- either leave the selvage or trim it with pinking shears.

Centerpiece -- use an old pitcher and fill it with what I like to call "yard flowers" - whatever happens to be growing at the time -- pick in bulk and place in the pitcher and voila!  you have a floral arrangement!  Or if you put your indoor plants outside in the summer -- pick a pretty one and put it in the table.  Use a collection of 3 of most anything and that will make a pretty table centerpiece.  Don't be afraid to use your inside decor outside.  It will make your guests feel so special!

Put canned or glass bottle beverages in galvanized tin pales filled full of ice. They can be purchased at the local feed/seed store or hardware store very reasonably. How wonderful to grab an ice cold soda or water from one of these while playing badminton or volleyball!
As promised - I have a very special treat for you today!  My dear friend Deb, posted something on Facebook this morning that I just loved.  She used some of Jennifer Rothschild's writing and added her own.  I have gotten her permission to print it here for you all to read.  I hope you enjoy it and that it blesses you as much as it did me! 

Gutsy Girlfriends of God say.......

WITH GOD, I CAN...

Elevate my faith more highly than fear.
2 Timothy 1:7

Do all things through Christs strength.
Philippians 4:13

Overcome through faith.
1 John 5:4

SINCE I BELIEVE GOD, I AM...

Gods workmanship.
Ephesians 2:10

More than a conqueror.
Romans 8:37

Beautiful.
Psalm 45:11

BECAUSE I CHOOSE TO BELIEVE GOD'S WORD, I WILL...

Trust God more than my feelings.
Proverbs 3:5-6

Rest in God and not be shaken.
Psalm 62:5-7

Never quit.
James 1:12, Hebrews 10:39

I LOVE YOU ALL....DO NOT BELIEVE ANY OTHER WISE! YOU ARE A BLESSED WOMAN OF GOD THAT HE IS FORMING INTO HIS IMAGE....IT WILL BE DIFFICULT BUT SO WORTH IT ALL.

Deb..

Have an awesome day!! Be blessed...not stressed!  Amy

Kitchen Tuesday

Hi Friends!! Thanks so much for your wonderful feedback on the blog.  Please tell others about it and let's get lots of folks reading and commenting!  :)  You are terrific!

Today is Kitchen Tuesday so you know what that means -- recipes and tips from the kitchen!  YAY!!  I had some fun grilling out over the weekend.  There's just something about this beautiful weather that makes me want to turn on the grill -- how about you? 

Today, I think I'm going to give you a few grilling secrets and maybe a couple of easy recipes for side dishes -- but these tips have come in handy for me so I think I'll just pass them along.

First one:  Be sure that your grill is really hot before you add anything to it.  If you can count to 10 with your hand held over the grill -- it's not hot enough -- wait it out and you will have a non-stick surface. 

Second one:  Don't overturn your meat.  If you will be patient your meat will tell you when it's ready to be turned.  How so? It will easily lift off the grill.  If it's trying to stick -- it's not ready to turn.  This is especially true with chicken, steak and hamburgers.  Fish and shellfish should be brushed with olive oil before adding to the grill or you'll never get it turned -- and end up with a MESS!

Third one:  If you want to smoke your meat - use the lid -- if you want to grill your meat -- leave it off (or open). 

Last one:  Cleaning your grill is much easier if you do so when the grill grate is warm.  If you wait until it is cold, you'll have a lot of char stuck on the grill.  Don't clean it while it's hot, but wait until it's touchable and clean it -- you'll eliminate any residue - and if you use an indoor grill doing this will get rid of lingering odor.  Try to use a cleaner like baking soda or salt that is abrasive but won't affect the taste of your food. 

Ok -- now for recipes:  Grilled Fresh Asparagus Salad

1 bunch of fresh asparagus (washed and snipped at break point (to find this hold 1 piece of asparagus with your fingers and bend it until it snaps -- this is your break point - cut the remaining asparagus at this length and you should have tender stalks)
1 1/2 T. Olive Oil (place in a small bowl)
pinch of salt and pepper
pinch of garlic powder
1 or 2 Fresh Tomatoes
2 t. balsamic vinegar
1 clove garlic chopped finely
Freshly grated Parmesan cheese
sliced olives for garnish (optional)

Lay asparagus in a shallow dish or pan and brush with olive oil.  Sprinkle with salt, pepper and garlic powder and place on hot grill.  Watch carefully and turn as stalks begin to get grill marks.  Remove when tender and bright green...but keep warm.

Wash and slice tomatoes.  Sprinkle with salt and pepper.  Mix Vinegar with remaining olive oil and add garlic to this mixture. 

Assembling Salad:

In a pretty oval or narrow rectangular platter, arrange sliced tomatoes in 2 rows.  Place asparagus down the middle of these two rows and sprinkle olives randomly over both.  Pour vinaigrette over this to coat but not soak the vegetables.  Sprinkle Parmesan cheese over all as if sprinkling fresh snow.

Serve at room temperature.

This salad is great with anything - a fancy grilled salmon or tilapia with rice or as a side dish for a great burger and some grilled corn or potato salad. 

Wish I had a picture for y'all....you'll have to just make it to see just how pretty and delicious this is! 

Here's one more easy side dish:  Grilled Fresh Corn

Shuck and wash as many ears of corn as you'd like
Using softened UNSALTED butter, lightly coat each corn cob and sprinkle with salt and pepper to taste.

Place on a hot grill and turn occasionally -- cooks fast if grill is hot.  In NO time, you'll have one of the BEST side dishes on the planet!  Let it get brown in some areas - not burnt - but it just makes the taste richer and summer-y!!

This is one of our favorites!!!

These aren't fancy but I promise you, if you like fresh veggies -- you'll love both of these!

Until tomorrow...be blessed not stressed!!  Bon Appetit!  Amy

Verse of the Day:  Genesis 1:29 Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food."

Kitchen Tuesday - May 8 edition

Hello Everyone -- As you are reading this today, I'll be in Pigeon Forge Tn and singing and sharing my testimony with 2 groups of lovely ladies at their Christian Women's Connection luncheons today and tomorrow.  I'd love it if you'd say a prayer for me - specifically that I'll find my way around, arrive on time, and have enough time to get my thoughts together after everything is set up and ready to go.  I appreciate your prayer support so very much!

So - today is Kitchen Tuesday -- and I've got a very quick and tasty time saving supper for you!  We're celebrating Cinco de Mayo a little later....

Here's the recipe for my Quick and Easy Chimichangas! 

1 package flour tortillas (I used large because I had them)

1 lb. lean ground beef, chicken or turkey

1 pack taco seasoning mix

    (or make your own like I do--salt, pepper, cumin, red

     pepper, chili powder, garlic powder - all according

     to taste)

1 small package - layered fiesta dip (found in deli case - contains, sour cream, beans, salsa, guacamole, etc -- pick what you like)

1 pkg. shredded Mexican blend cheese

1 jar salsa

1 container queso dip

1 bag spinach

1 bag microwaveable Spanish or Mexican rice

Vegetable oil

Brown ground meat in a skillet adding seasoning during browning process.  Drain meat if necessary and cool.  Spread a flour tortilla with a couple of spoons of dip and then sprinkle meat on top of this.  Sprinkle with cheese and roll into a burrito roll.  To do this, fold the side edges over onto the filling and then starting with the edge closest to you gently but firmly roll over and seal with a wetted finger (use just a little water).  Place seam side down into a casserole dish to rest while you make the others.  Continue doing this until you have used all the ingredients.  (This recipe will make 8 large or 12-16 small).  After you have made all the chimichangas, heat oil in another clean skillet enough to flash fry one side at a time.  When oil is hot (placing the end of a wooden spoon in and bubbles form will indicate readiness).  Place a few chimis in the skillet and fry till golden brown on both sides.  Place on paper towels to drain - keep warm. (Note: cook all of them now, and then when cool, wrap and freeze the extras for a quick meal later on! -- all you'll need to do is either microwave them or warm them in the oven.)

Heat Rice according to package directions.  Melt Queso dip too.

To build each serving place a hand full of spinach down on plate, top with a spoon full of rice and place Chimichanga on top of rice.  Pour a small amount of queso over the Chimi and top with a little salsa to make it pretty!

This is a filling, delicious meal -- and if you don't want to fry them, brush them lightly with a little olive oil and bake at 375 degrees until golden brown....I fried mine, so I'm not sure how long it will take!  :)

I hope you'll enjoy these -- my husband ate them for a round 2 dinner and cleaned his plate both times!  He loved that all he had to do was heat the "ready-made" one in the microwave with the extra rice I had made.

Bon Appetit!  I'll see ya tomorrow!   Amy

Tuesday-Wednesday Combo this week

Hi Everyone!  We had internet issues last night and I wasn't able to get my blog written and posted so I'm going to combine Tuesday and Wednesday together to catch up! 

Since Tuesday was supposed to be Kitchen Tuesday, I had planned to share some wonderful salad dressing recipes since we're now entering into the best of salad season.  I haven't bought bottled dressing in so long, it's hard to remember the last time I did!  These are just wonderful and so very easy with ingredients right out of the pantry and fridge!

Fresh Lemon Vinaigrette

1/2 cup Extra Virgin Olive Oil
1/4 cup Freshly Squeezed Lemon Juice
1 teaspoon sea or kosher salt
1 teaspoon freshly ground pepper (less if you prefer)

Add all in a pretty bottle, cork and shake well.  Store in fridge (2 to 3 days if it lasts that long!)

This dressing is GREAT on baby greens, fresh spinach or as a sauce for grilled fish or chicken!  Very versatile, very easy and very healthy!

Homemade Thousand Island

1 cup Mayonnaise (I prefer Duke's light)
1/3 cup chili sauce (looks like cocktail sauce but does NOT taste the same)
1 tablespoon prepared mustard
1 to 2 tablespoons sweet pickle relish
Juice from 1/2 lemon

Put all ingredients in a small bowl and mix together with a spoon.  Add more chili sauce if you want it to be sweeter and then add salt and pepper according to your taste.  I don't add salt and pepper myself, but I know some of you might like to do so.

This is a great dressing for a Cobb salad, Reuben sandwiches, lettuce wedges with fresh bacon bits and it's really good on any entree' salads because it's a little heavier.  This is my mom's recipe.  Be sure to keep it in the fridge!  Will last a good while.

Honey-Balsamic Vinaigrette

1/2 cup Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar (I LOVE pomegranate/balsamic vinegar in this!)
2 tablespoons local honey
1 teaspoon sea or kosher salt
1 teaspoon freshly ground pepper
1 crushed and finely chopped fresh garlic clove (may use 1/2 t. garlic powder instead)
1 sprig fresh parsley - remove leaves and chop finely
1 to 2 sprigs fresh lemon thyme -- remove leaves and rough chop

In a small bowl add all ingredients in order listed except herbs and garlic.  Mix well and then add garlic and herbs.  Mix again and serve.  It's just easier to mix the vinegar, oil and honey without the herbs first -- seems to stay together a little better for some reason.  Using a funnel, pour this dressing in a pretty bottle and cork it for storage.  This will keep in the fridge for a few days - if the oil thickens, just let come to room temperature before using.  This is a delicious marinade.  It's great on any salad - especially one that has dark leafy greens.  If you don't like fresh herbs, these can be left out but I find them just divine in salads.  If you want to substitute fresh mint for the parsley, that would be a nice, fresh taste if your salad has berries on it.  I keep this on hand all the time.  It can be brushed on steaks, chicken or fish when grilling too!

I have other dressing recipe concoctions that I use a lot -- I'll add some others later -- but these are my go-to's.  I hope you enjoy them.

Now for the Wednesday portion....I read a devotional this morning by Sylvia Gunter.  I receive it each week and always find them to be such a blessing.  Today she spoke of the storms of last week and the contrast of the royal wedding -- here's the link:  http://archive.constantcontact.com/fs016/1101889363883/archive/1105374896010.html

I was so intrigued at how God showed Mrs. Gunter the connection of prayer and exaltation of God in both the storms and the wedding.  It was something I had not really seen in the midst of it all and yet I felt drawn to both.  God tells us in His Word, that "And I, if I be lifted up from the earth, will draw all men unto me." John 12:32.  We are hearing so many stories of people coming to know Christ through this storm and how His power and His glory are being lifted up in the recovery process.  There were so many viewing the Royal Wedding both in person, on the streets of London and on television and we heard prayer, Scripture and spoken word that magnified and exalted Jesus Christ as King of kings and Lord of lords.  And while one days' events were so very tragic and the other day's events were so very celebratory, the contrast comes together in exalting Jesus and lifting up His Name.  Seeds have been planted into the lives of those who don't know Him and I firmly believe that many of these seeds will grow and there will be a greater hunger to know Christ more intimately and personally in many of those lives.

How can we make a difference in these coming days?  We can give...there are so many organizations who are accepting physical, monetary and donations of goods and services to those who've lost so much...go to http://www.abc3340.com/, http://www.rickandbubba.com/, http://www.samaritanspurse.com/, http://www.redcross.org/, and so many others.  If you are a facebook user -- check out the Toomers for Tuscaloosa page -- they are doing an awesome job at organizing help specific to Tuscaloosa.  If you are local to Pell City - there will be a yard sale at FBC Pell City this Saturday from 7 until Noon -- there will be special care for tornado/storm victims -- and there will be a bake sale too -- please contact the church 205/338-9444 for more information or to donate.

I pray blessings to you this day -- exalt Jesus everywhere you go by action and attitude...He'll draw people to Himself if we'll do that....

Be blessed...not stressed!! Until tomorrow....Amy

Today is Tuesday, you know what that means...it's gonna be a special day!!

Hello Sweet Friends -- today is Kitchen Tuesday!!! Last week I shared a recipe for a Beef Pot Pie that I hope some of you enjoyed trying.  I love puff pastry on anything and that seems to really make the pot pie just delectable!  :)

This week I'm going to share a recipe with you that I've adapted from one by Claire Robinson of Food Network's 5 Ingredient Fix.  I adapted it by changing some of the ingredients according to what I had in my pantry and reduced the butter just a little bit because I found the crust in her recipe to be a little greasy and I think they are just delicious!  Claire's recipe is wonderful, though, and you can find it at http://www.foodnetwork.com/ under "Pecan Bars"



Yummy Pecan Pie Pastry Bars!!

 Pecan Pie Pastry Bars
(original recipe by Claire Robinson, adapted by Amy Drinkwater)

Crust:
1 stick plus 2 tablespoons cold unsalted butter, cubed, plus more for dish
1 1/2 cups unbleached all-purpose flour
2/3 cup white sugar
1 teaspoon kosher salt
2 tablespoons ice water

Filling:
1 stick (1/2 cup) unsalted butter, softened
1 cup light brown sugar
Pinch salt
1/3 light corn syrup
1/4 cup unbleached all-purpose flour
2 cups coarsely chopped pecans

Heat oven to 350 degrees F. 
Line a 9 x 13 glass casserole dish with aluminum foil with about 2 inches overhang to lift bars out later.  Using a pastry brush, grease the dish with butter covering the bottom and sides evenly.

Crust:  In a food processor, combine the flour, cubed butter, sugar and salt until the mixture resembles coarse sand.  NOTE: if your food processor will not hold all the mixture put the flour, sugar and salt in first and mix it and then remove 1/3 to half of it and then process the butter in the remaining mixture.  Remove this and combine with the remaining flour mixture and you'll get the same outcome without flour going everywhere!  (experience is the best teacher!).  Now press this into the bottom of your dish so that it's a smooth even layer all the way to each corner.  Place this in the heated oven and bake 20 to 25 minutes until light golden brown.  Remove from oven.

Filling:  While crust is baking, mix your filling.  Combine Butter, Brown Sugar, salt in a stand mixer and using a paddle attachment beat until fluffy (2 to 3 minutes).  Add corn syrup and flour and chopped pecans and mix until just combined.  Mixture will look like sandy fudge.  Place this on top of warm crust and spread an even layer end to end.  Place in oven to bake for 30 to 35 minutes until golden brown and bubbly. 

Remove from oven and allow to cool completely -- VERY IMPORTANT -- leave in pan until cooled.  When cool, lift foil from pan and lower sides.  Cut evenly into 24 bars (the easiest way is to divide the bars in half, then fourths and then eighths and then slice lengthwise into 3 rows).  Delicious!!  These taste like little mini pecan pie pastries and will keep in an airtight container for 2 to 3 days if they last that long! 

Verse of the Day:  "Test me, LORD, and try me, examine my heart and my mind; for I have always been mindful of your unfailing love and have lived in reliance on your faithfulness." Psalm 26: 2-3

Until tomorrow... be blessed not stressed....and laugh a little (or a lot) today!  Love ya!  Amy

Tuesday seems like a good day for Kitchen Inspiration Day

I don't know about y'all but Tuesdays are busy days for me.  It seems like I get through Monday with a backlog of stuff to do today and I find myself looking for an easy recipe or meal plan to cook for dinner without having to resort to something pre-prepared like pizza or chicken fingers or worse yet -- a deli meat sandwich...

So I've decided to may Tuesdays on the blog - Kitchen Tuesdays...you might find a recipe, tip or new idea for a meal plan -- who knows -- I'm just hoping to give you a little kitchen encouragement to make your day a little easier.

I recently hit a homerun with a new recipe for a "pot pie" but rather than using chicken, I opted to use lean ground beef.  There may be others around that are similar to this one but this is my creation...Here's a picture --

Here's the recipe:

Homerun Hamburger Pot Pie -- Amy Drinkwater

1 package of lean ground beef

1 T. olive oil

1 small onion diced (or 1/2 medium) finely

1 smashed and finely diced garlic clove

1 package frozen mixed vegetables (I used the ones with green beans, carrots, peas and onion - but you can use whatever you like)

1 package fresh sliced mushrooms (chop them if you prefer smaller bites)

1 can Roasted Garlic Cream of Mushroom soup

1 T. Worcestershire Sauce

Salt, pepper, red pepper to taste

Grated parmesan to taste

1 sheet puff pastry thawed

Heat oven to 400  degrees F.

In a large skillet (I used cast iron), evenly distribute oil and then place beef and onion in together.  Cook until beef is done and onion is tender on medium to medium high heat.  Remove this mixture and drain excess fat.  Leave some in the bottom though to cook your veggies.  In same pan, now put your package of frozen veggies and fresh mushrooms.  Saute' these until they are bright in color and beginning to get tender (about 5-7 minutes or so).  At this point return your beef mixture to the pan and mix together -- add seasonings to taste.  Once you've mixed the beef and veggies together, add the Worcestershire sauce and soup and then add about a half to 2/3 can of water to dilute this mixture a little bit.  Let come to a simmer and heat through.  While this is going on, spread the puff pastry out on to a lightly floured surface and slightly flatten with a rolling pin.  Divide dough into 3 strips long enough to cover your pan one way.  When your meat mixture is warmed through, place it in a lightly greased baking dish and sprinkle with parmesan cheese.  Brush the edges of your pan with beaten egg and add puff pastry to the top, leaving just a little bit of space between the strips for steam to get through. (the egg will cause the pastry not to drip off the pan and really doesn't stick once it's done if you grease the pan lightly).  If there are scraps of pastry left, make a design for the top (I made a flower and some leaves, but you could do stars, leaves, pretty much anything you want to...that pastry is just too good to waste!) Brush the top of your pastry with the remaining egg wash and discard any leftover.

Place this in your hot (400 degree) oven and lower the temperature to 350.  Bake until the crust is puffy and golden brown.  Serve with a fruit or congealed salad and you've got a healthy, simple and delicious meal that has been cooked in a pan and a baking dish!  How easy is that!! :)  This is good for leftovers too if placed in a 300 degree oven - just be sure to lay foil over the pastry to keep it from over-browning.

My husband says he likes this even better than pot pie made with chicken!  Enjoy!!  Let me know how you like it! 

Verse of the Day:  "Greater love has no man than this...than He would lay His life down for His friends."  spoken by Jesus -- John 15:13.

Until tomorrow....be blessed not stressed!  Amy