My daddy MacBook has finally returned to me!  Yay!  Unfortunately everything had to be deleted and reformatted.  I believe I've lost a lot of pictures and that's just the beginning.  I did a back up, but according to the geeks many files were corrupted.  :(  

Just in recent years I've taken an interest making Indian food.  The rest of my family (excluding my oldest) doesn't share that interest.  I can only hope that in exposing my younger sons to a variety of ethnic foods they will someday expand their taste buds and learn to experiment because you never know until you try it.  

  This time I made Butter Chicken.  The sauce is similar to tikka Masala in looks, but the spices are different.  This is a combination of a couple different recipes I've found.  It's particularly good if you make it one day and eat it the next.  The flavor friends sitting together overnight in the fridge turns friendship into love and it's really worth the wait.  

Butter Chicken:

4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)

5 cloves Garlic, Minced

1 teaspoon Salt

½ teaspoons Black Pepper

½ teaspoons Cayenne Pepper

¼ teaspoons Ground Coriander

¼ teaspoons Cumin

¼ teaspoons Cardamom

1 whole Lime, Juiced

1 whole Onion, Diced

¼ cups Butter

1 can (14.5 Oz. Can) Tomato Sauce

1 can (14.5 Oz. Can) Petite Diced Tomatoes

1 pint Whipping Cream (or 1/2&1/2)

1 bunch Chopped Cilantro, to taste

Basmati or Jasmine rice

Combine first 9 ingredients in a ziplock bag and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream.  You can add the cilantro and eat now.  I like to let it sit in the fridge overnight and serve the next day.  Serve over rice.

Extra Virgin

Debi Mazar is so hilarious.  I've always been a fan of hers.  So...the chance of me tuning in on her and her hubs new Cooking Channel show were umm...a pretty sure thing.  She has such great comedic personality and when she's paired up with her straight laced Italian cook of a husband it's so much fun for me to watch.  Not to mention those beautiful daughters of hers with the gorgeous ice blue eyes. The food looks pretty great too.  It's on Wednesday nights at 9 p.m. on the Cooking Channel.  Check it out.    http://www.cookingchanneltv.com/extra-virgin/index.html

Waffles

Unfortunately my Mac has been having internet connecting issues.  After trying to get it corrected ourselves we finally broke down and took it into the Mac Dr.  Anyway, that's the reason for no recent posts.  Today I'm attempting to post from my son's pc. We'll see if I can get my pics to download or not.
My boys dig waffles.  My oldest son especially.  He isn't a pancake person so he loves it when I make waffles.  I find it more time consuming and to be honest I really dislike cleaning my waffle iron.  I have a old Martha Stewart recipe I use, but I ran across this new one which is quite similar but uses half the butter of M.S.'s recipe.  Being rushed for time I used canned pie filling but I did make homemade whipped cream. If you have frozen strawberries you could add a little sugar, water and boil it down to a thick syrup.  That is what I prefer, but like I said I was in a rush.

 Buttermilk waffles:
1 3/4 c. all purpose flour
1 T. baking powder
1 T. sugar
1/2 t. salt
1/4 t. baking soda
3 large eggs, beaten well
4 T. butter, melted
1 1/2 c. buttermilk
Mix your flour, baking powder, sugar, salt and baking soda with a whisk.  In a seperate bowl combine the eggs, buttermilk, and melted butter.  Mix the wet into the dry and blend gently.  Don't overmix.
This made 12 small waffles.  You could easily use all whole wheat or 1/2 whole wheat flour with good results. 

Club sandwich Wednesday. All meat by Boar's Head.  Spend the extra money and get quality cold cuts.  Boar's Head is totally worth the extra money for flavor, gluten and preservative free.  This sandwich is "Jerk Turkey" (my boys' fav), Rosemary and sundried tomato ham, Colby cheese, bacon and avocado on top of Publix Italian sandwich bread with Boar's Head honey mustard.  Right on.

  My current leather sofa and love seat are going on eight years old.  They are soft, broken in, and oh so very comfortable. I've been on the lookout for something new for quite a few months now, and I've even come close on a couple different occasions to bringing something home.  The trouble is I tend to over think everything(often exasperating my husband). I don't think that is necessarily a bad thing, after all, if I'm going to have it another eight years I need to be sure right? So, I search on. I think I've had about 4 or 5 different rugs with this furniture, I kind of collect them. If you want to change the look of a room, but not spend a lot, a rug will do wonders.

 A favorite textile designer of mine is Madeline Weinrib. Her rugs make me drool a little. Her designs are outrageous pricey. I just like to dream and use them for inspiration. Here are a few of my favorite pieces from her collection.

http://www.madelineweinrib.com/mw/climbers/07-Moor_Golden.htm

      http://www.madelineweinrib.com/mw/woolflatweaves/index.html

                          http://www.madelineweinrib.com/mw/furniture/SlipperChair.htm

               http://www.madelineweinrib.com/ama/cotton_flatweaves/Orleans-PinkOrange.html

                          http://www.madelineweinrib.com/ama/tibetan_stripes/index.html

   http://www.madelineweinrib.com/mw/metallic/Brooke_DustyBlue_Chenille.html

I'll be doing an upcoming post on recliners.  The incessant debate with my husband of comfort vs. style goes on.  I continually state that stylish recliners don't exist.  Fortunately, I've come to the realization that there are some great options in recliner chairs now that are comfortable, stylish, and do a great job of concealing the fact that they are recliners. Yay!

Sandwich pockets

 Do you buy those expensive little Smucker's Uncrustables?  They are enclosed little pockets of bread full of peanut butter and jelly.  When they first came out I had to laugh.  How much easier could it get than to make a PB&J for your child?  Had we become so ridiculously lazy that we now needed to pull a pre-made, packaged one (with umpteen unrecognizable ingredients) out of the freezer?  I will admit I bought them once when Publix had a BOGO sale plus coupon.  I paid very little for them.  My boys thought they were pretty neat.

 We've all seen the crust-cutter-off-ers but this is way better.  While perusing the bread aisle at the store my middle son spied this cool little tool that cuts the crusts off of sandwiches and makes them into little pockets.  These may have been around for awhile and I haven't known about them.  Either way I'm excited about about my "new"                                  

discovery.  I'm going to use it to make different kinds of sandwiches with different bread and fillings too.

See the little Wonder tool?  Here's how to use the tool:  Spread your filling on your bread but don't spread the filling all the way to the edge.

Place your Wonder tool on top the sandwich

Push down the white end on the sandwich first.  This cuts off the crust.

Next you push down the red part of the tool.  This seals the sandwich.

                                                 The sealing part is pretty magical. :)

                                                      Look at how cute that is!

A little pocket of crunchy peanut butter (see the peanuts?) and jelly.  good stuff.  My boys are older but it's still nice to make lunch fun.  

Last week I injured my back rather seriously.  This resulted in much bed rest, a doctor's visit, and much more bed rest.  A ruptured disk with displaced cartilage was the diagnosis for now.  As I was beginning to feel some back relief, hoping to say goodbye to all day bed rest, I came down with a stomach bug that left me in bed another 3-4 days.  So basically over a week was spent (wasted) in bed while I helplessly convalesced.  It was all part of God's plan and His will for these last 8 days of my life for some reason.
To say my hubs took exceptional care of me would be far too inadequate.  He stayed home from work with me a day and a half and I don't know how I could have managed without him. Walking was an extremely painful task. He helped me out of bed, walked me to the bathroom, helped me shower and dress, and waited on me hand and foot.  My kids were taken care of and didn't miss a meal (albeit hot pockets and pizza rolls) thanks to their daddy.  A real man loves and cares for his family like that.  He is my sweetheart and my hero all rolled into one. :)
DLP made several trips to the grocery store with the boys.  A couple days ago he comes home with thrice washed organic spring mix (he knows I love spring mix), balsamic vinagrette, and some very nice Porterhouse steaks (he may love those more than me) and announces he's got stuff to make me a steak salad (he knows that's one of my favorite things).  I was right in the midst of the stomach bug so the appeal value was scoring pretty low on the appetizing scale. But..his thoughtfulness in picking out those things just for me because he knows how I love steak salad (when I'm well) was an extremely sweet and a loving thing to do.  I love that guy. 
So I had to wait until my stomach was well enough to eat it, and that was tonight.  DLP did his magic and grilled those Porterhouses up with his special marinade--Grey Poupon and Montreal steak seasoning. 






 Rub the steaks first with the mustard and then sprinkle on the steak seasoning.

Did you know a Porterhouse Steak is a filet on the left side(smaller half) of the bone, and a NY strip on the right side?

Here's the delicious steak salad DLP made for me.  It was wonderful. We had it with our favorite Hahn pinot noir.  


I'm taking it slow and feeling better everyday.  I thank the Lord for giving me such a wonderful husband. 

brothers

Another day of sledding (after school work)

White Stilton with blueberries

Cheese is surely one of my favorite things to eat. If there was only one thing I could eat on earth for the rest of my life, that thing would most likely be cheese, well a variety of cheese with some crackers, fruit, bread and wine.  Let's don't forget the wine please. :) I love to try all different kinds of cheese, and, well, we all know cheese and fruit go together like peas and carrots, a horse and carriage, etc. right?  There is simply nothing better than a sharp, flavorful cheese, some figs, grapes, or berries, a loaf of hearty bread, and a nice bottle of wine.  It's delicious simplicity!

I love Stilton cheese.  I don't buy it often but I think it's a terrific tasting cheese.  I had heard of Stilton with blueberries and thought it must be magical so imagine my pleasant surprise when at my local Mt. Juliet Kroger I spied a basketful in the deli.  It's not a bargain cheese mind you but it's oh so worth the steep (okay perpendicular) price you pay for it.  This cheese is actually delicious enough to serve for dessert, and some people do just that.  Oh, it's so good, and if you get a chance to try it you won't regret it.  If by chance your local supermarket doesn't carry it here's a quick link to buy some on Gourmet foods.  The next one I'm going to try is mango/peach.  Oh my.

http://www.gourmet-food.com/gourmet-cheese/white-stilton-with-blueberry-cheese-1000379.aspx

You can google it to compare other sites and prices if you're interested.  Get interested.  You won't regret it. 

Pancake & Sausage Poegriddles

McDonald's is probably my least favorite fast food place.  I rarely if never take my kids there to eat and actually find their coffee the only redeemable product they serve.  Unfortunately, my kids do happen to like their McGriddle breakfast sandwiches.  I haven't eaten one in years but they are undeniably good and I've always wanted to make my own at home.  I can control how much sugar and salt go into this homemade version.                                                  

So start out with your favorite pancake recipe and your favorite roll sausage.  I use Tennessee Pride sausage and make thin patties about 3-4" in diameter.  Fry these up while you prepare your pancakes.
My buttermilk pancake recipe is
1 c. flour
2 T. sugar
1 egg
1 T. baking powder
dash salt
1 c. buttermilk
little milk for thinning
2 T. canola oil
mix all this together lightly, don't overmix.  For the Poegriddle pancakes I used a little extra milk to thin out the batter.  You want a thinner pancake, not a thick, puffy one to make these.
When you pour the batter on your griddle let it cook a little until you see the bubbles and the edges are dry.  At this point take some real maple syrup and lightly drizzle some around the pancake.  Wait a little while and then flip the pancake.

I use Costco's Kirkland brand real maple syrup (below)

Drain the sausage on paper towels and when the pancakes are cooked and cooled assemble your Poegriddles. You can add a fried egg and some cheese too if you like. This one was for my youngest son and he likes sausage only.  

These were really delicious and didn't take much time.  The pancake batter can be stored in the fridge a couple days.  Give them a try and let me know what you think.

Soup beans and Happy Birthday DLP!

Soup beans are so simple and economical.  It's amazing tho' how delicious something as simple as beans can be if you know how to prepare them.  I try to make a pot of beans at least once a month.  If I have time I like to make a skillet of cornbread with them also.  They are delicious alone or as a wonderful side dish to catfish (my favorite), or whatever you're making. For this recipe I use the slow cooker, but you can also make them on top the stove.  The slow cooker allows you to just "set it and forget it" which is great for me.

DLP likes to eat them with green onions.  Spoon in one hand, onion in the other.  It really does taste good together.

SOUP BEANS

1 lb. dry pinto beans

1 t. chili powder

1/2 t. dried oregano

1/2 pound ham hocks

2 c. water

2 c. chicken broth

1 large onion, chopped
*soup bean seasoning to taste

Wash the beans and soak them overnight in cold water.  Drain them and place in crock pot.  Stir in chili powder.  Add ham hock and then add water and chicken broth.  Add onions with beans and meat.  Stir in some special seasoning to your taste and then cook on high until very tender (6-8 hours). I make these the first day and then refrigerate them until the next day so flavors have all loved on one another a good long time thus resulting in a crazy delicious soup+bean marriage.  Yum! 

*soup bean seasoning~
1/2 c. salt
1/8 c. black pepper
1/8 c. garlic powder
mix and store in container.

Seared Salmon with balsamic glaze

My whole family enjoys salmon.  I usually end up just drizzling olive oil over it, sprinkling it with a good fish seasoning, wrapping it up in heavy foil, and baking it at 425 for around 20 minutes.  It's delicious this way, but my boys asked for a sweet glaze tonight and so I looked for a recipe.  This recipe is another one from my church cookbook.  It's also from Rhonda P (the same lady with the spicy minestrone).  She is two for two so far.  :)
This was an awesome change from our usual way of eating salmon and the balsamic sauce was tangy and quite delicious with the fish.  This recipe is a keeper.

SEARED SALMON WITH BALSAMIC GLAZE:
1/4 c. balsamic vinegar
1/4 c. water
1 1/2 T. lemon juice
4 t. packed light brown sugar
4 salmon fillets
2 t. vegetable oil
Stir together vinegar, water, lemon juice, and brown sugar.  Pat the salmon dry and season with salt and pepper.  Heat oil in a 12" non stick skillet over moderately high heat until hot but not smoking.  Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes.  Turn fish over and sear until just cooked through, 3-4 minutes more.  Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam)  Simmer stirring until thickened and reduced to about 1/2 c. about 2 minutes.  Spoon the glaze over the salmon.

Pat the fish dry and season with salt and pepper

 Sear the fillets skin side down in the hot pan.  Doesn't that look good?

My pictures weren't that great tonight.  My boys were in a hurry to eat and I didn't have time to set up a good shot.  It was delicious.  Trust me.

The 3 C's

                                                      

Spicy Minestrone

As these frigid days of winter rage on so does my search for new soup recipes  that are satisfying and simple to make.  Chili, hamburger soup, beef stew, and ham and bean are the usual suspects in my soup repertoire.  Here is a recipe I've been looking at for awhile now.  It's from my church cookbook and it's from a lady named Rhonda P.  I love minestrone and one with some meat in it is even better.  My husband and boys would simply laugh at any supper served them absent of meat.  I don't care either way but the sausage gives it great flavor anyway.  It's a man thing.
SPICY MINESTRONE: serves 8-10
5 slices bacon, diced uncooked
2 c. onion, chopped
1 c. celery, chopped
1 clove garlic, minced
1 1/2 c. fresh mushrooms, chopped
1 lb. sausage (I used hot Jimmy Dean)
8 c. beef stock
2 T. basil
1/2 c. fresh parsley, chopped
1/2 t. cayenne
1/2 t. black pepper
1 t. salt
2 c. potatoes, diced
28 oz. can tomatoes, cut up with juice
1 c. egg noodles
4 c. spinach, torn into small pieces
grated Romano or Parmesan
Saute bacon, onion, celery, garlic, mushrooms for about 10 minutes, adding a little butter if necessary.  Add remaining ingredients except cheese and simmer 1-2 hours.  Top with grated cheese.  
I served with garlic cheese bread.

Vodka Cream Sauce

I first saw this recipe years ago on Emeril's Food Network show.  I was intrigued by the vodka, mesmerized by the color, and convinced by the cream.  After all heavy cream in anything is bound to be delicious right?  If you're scared off by the vodka, the alcohol is all cooked out of it and you're just left with this really great flavor that is hard to identify (if you didn't make it or aren't familiar with what you're eating.)
You could add some kind of meat or chicken if you like.  I like it just like it is with some crusty bread and a nice glass of wine.
Vodka Cream Sauce:
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 c onion, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne or rigatoni (I mixed it up with what I had)
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Heat a large skillet over moderate heat. Add oil, butter, garlic, and onions. Gently saute onions for 3 to 5 minutes.  Add vodka to the pan.  Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.  Serve with crusty bread and a salad.

Hot Chocolate

Knowing how to make a delicious cup of homemade hot chocolate is fundamental to being a good momma.  


After all, why would you serve your kiddos unknown ingredients from a packet when making it from scratch is so easy.


HOT CHOCOLATE: serves  4
4 t. Hershey's unsweetened cocoa
8 heaping t. sugar
2 dashes of salt
4 c. cold milk
Mix your cocoa, sugar and salt in a heavy bottomed pot.  Turn on your heat to medium high add about 1/2 c. of your milk.  Stir well until no lumps remain. Stir continually so it doesn't burn while you add the remainder of your milk.  Heat until milk is hot.  You can adjust it to your taste adding more cocoa if you like it chocolatier or more milk if you like it less chocolaty.  

Carrs' first game

His team won by 1 pt!  Yay!!!

Ola--Granola!

• I don't know why I don't make it more often.  It's so good and as my kids get a bit older and are beginning to like more things I won't be the only one eating it.  If you do happen to be the only one eating it, it keeps well in an air tight container or in your freezer for a long while.  Feel free to substitute your favorite nuts or dried fruits.  I've made it with many different combinations I've had on hand and it's always delicious.  I always double the recipe.
• GRANOLA
•   3 c. old fashioned rolled oats
•   1 cup slivered almonds
•   1/2 c. pecans
•   1/2 c. walnuts 
•   1/4 c. sunflower seeds
•   3/4 cup shredded sweet coconut
•   1/4 cup wheat germ
•   1/4 cup dark brown sugar
•   1/4 cup pure maple syrup
•   1/4 cup honey
•   1/4 cup vegetable oil
•   3/4 teaspoon salt
•   1/2 c. dates (my favorite)
•   1 cup raisins

Preheat oven to 250 degrees 

In a large bowl, combine the oats, nuts, coconut, wheat germ, and brown sugar.

In a separate bowl, combine maple syrup, honey, oil, and salt.

 Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven.  See how it got nice and brown?  Now add raisins and dates and mix until evenly distributed.

Granola is delicious anytime.  This is ReAl wholesome cereal you made all by yourself!  A couple handfuls in the afternoon make for a great pick- me- up snack.  I also love to eat it with yogurt.  
Granola is good.  :)