A woman is like a tea bag. You don't know how strong she is until you put her in hot water. - Eleanor Roosevelt Hanging out at the aquarium with the husband and friends.. Was able to take a take a tour of the top of the tank.. Very cool.. Things to be thankful for
Blessings, G
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GeorgiaThis week was my choice and I wanted something with cheese. I know, I know, I know.. Cheese is not very healthy.. But.. Who cares.. Cheese is good.. Several months ago the husband and I went to a nice restaurant in Albuquerque that served fried mac and cheese balls as an appetizer.. They were the closest thing to heaven on earth.. Okay.. Maybe not that good.. But dangit they were pretty tasty.. This is my best attempt at replicating them.. Not quite the same.. But.. Randy devoured quite a few of them.. So all in all.. A hit!! Click below for recipe Fried Mac & Cheese Balls NikitaBoy has it been cold & wet in the desert over the last week. I found a copycat Panera Bread Tomato Soup recipe online and thought, "What a perfect pairing for some obey, gooey, melty grilled cheese." In all honesty, I burned one half of the sandwich and skillfully replaced it in the pan while cooking the other side. It was my lunch break, and I did NOT have time to remake a whole other sandwich. It was delicious. The tomato soup tastes identical to the restaurant's version but costs much less. It took about 25 minutes to cook. Here's a grilled cheese tip: don't use preshredded cold cheese as it will not melt without nuking the sandwich in the microwave. 😉 Oh, and if you're reading this Matt, please buy me an immersion blender. K'thanks! AmyCheese glorious cheese! I got all giddy when I read that this week's food challenge was cheese! So many choices. Cheese goes with just about any food in any fashion. But at the end of the day nothing beats a grilled cheese sandwich. I bought some "posh" cheese and got creative with whatever I managed to forage from within the refrigerator. I think these sandwiches turned out fly as hell thank you very much. No more boring grilled cheese and tomato soup. That's it, end of story. Fly as Hell Grilled Cheese Sandwiches Click below for recipe Fly as Hell Grilled Cheese Sandwiches There's a reason why I have two entries in this week's Saturday Bites. It's because I've been doing a separate food challenge by myself. Last October I received an unexpected package in the mail from my stepmother Pat. Contained within was a cookbook along with a note explaining the reason why Pat felt compelled to send it to me. It's because I love cookbooks. The older the better. What makes this cookbook even more special is that it's one that Dad and Pat picked out together. So I decided for 2017 I'm going to make something once a week from it. I had a friend to tea today and made this for dessert. I guess it was a Trifecta. Two food challenge and dessert for two hu gry ladies. Without further ado, I give you more cheese! Cherry- Cheese Pie from Farm Journal's Complete Pie Cookbook, 1965 edition Pastry for 1-crust pie 1 (1 lb. 6 oz.) can cherry pie filling 2 (3 oz.) page. cream cheese, room temperature 1/4 cup sugar 2 eggs 1/2 tsp. vanilla 1 cup dairy sour cream Line 8" pie pan with pastry and flute edges (or be like me and buy one ready made). Spread half of cherry pie filling over bottom of pastry. Bake in hot oven (425°) for 15 minutes, or until pastry is browned Meanwhile, soften cream cheese in an electric mixer. Blend in sugar gradually; beat in eggs and vanilla. Pour this mixture over hot cherry filling in pie shell. Reduce oven temperature to 350° F. and continue baking 20 minutes. Cool pie and place in refrigerator. Before serving, spoon sour cream around rim of pie and spoon remaining remaining half of cherry pie filling in center. I didn't want that much sour cream on the pie so I just plopped a couple of dollops over the cherry pie filling. Make something delicious for yourselves ladies! Angie C Whenever I am missing my grandparents I make this for breakfast. This wonderful comfort food comes from when I was growing up on a small farm. We had pigs and chickens and they were my friends. My Grandpa would fry bacon very crisp and would crumble it so it was easier to hide and would soft scramble eggs then mix everything up really good put it in a bowl and top it with cheese to hide all the egg and bacon. He fooled me for a long time but by the time I figured it out, I already loved it. Grandpa's Breakfast Bowls Make grits according to package. Put in a bowl Add egg and bacon cooked to your liking. Season well and top with cheese Enjoy Cheese Improves the flavor of life The greatest memories happen around the dinner table. Blessings, Georgia, Nikita, Amy and Angie C. Side note: auntie has been down with the flu this week.. Prayers of healing for her. PattyKeep Grandson away until it cools.. Click below for recipe Pineapple upside down cake w/ carmalized bananas and cherries GeorgiaSo many things to do with pineapple. Breakfast, lunch, dinner, dessert and even snackens Well I wanted sweet.. So I made this lovely pineapple dream.. For reals that's its name.. And a very fitting name it is.. Dee lish ous Click below for recipe Pineapple Dream Nikita I was definitely leaning towards a cake this week but quivered over the idea of all of the sugar (cookies, candies, and liqueurs) I ate during the holidays. I've been recently making meatless dishes out of my new Thug Kitchen cookbook and decided to make this Pineapple Salsa (not from my new cookbook but equally awesome.) It's easy and can be topped on Blackened Tilapia as seen here in the pic. The tilapia had some heat, so the salsa brought a sweet coolness factor to balance the dish. Six thumbs up in my house!! Click below for recipe Pineapple Salsa Amyhttp://www.bonappetit.com/recipe/pork-shoulder-with-pineapple-and-sesame-broccoli?mbid=social_facebook (Link to recipe on top) This all fell into place perfectly. I read Gigi's email and when I went to the refrigerator there sitting on a shelf was a pineapple! Turns out Tremain filled the fridge without mentioning it. But wait...there's more! I was scanning my Facebook the following day and what did I spy? A recipe involving pineapple wherein I had every ingredient in my house. No special trip to the grocery store for this chick. I had bought the pork shoulder on sale several weeks back. Tremain also provided the broccoli (Bless him). I made it for Sunday dinner and invited him over to partake. Guess what? Soooooo good. We're both currently lazing and basking in the afterglow of a fine meal. I should mention that I served it atop a bed of rice. Until next Saturday ladies! Angie CParfaits Greek yogurt mixed with vanilla and pineapple juice. Then add strawberry, banana and pineapple chunks. Top with granola of your choice. I like my own but there are some good brands out there. Happy eating, Auntie, Georgia, Nikita, Amy, Angie C Angie CPattyGeorgiaFor this challenge I made Tamale Pie.. It's casserole-ish It's a fan favorite in our house. Well.. Randy's favorite.. Click below for recipe Tamale Pie AmyCasseroles! The ultimate comfort food. Perfect timing with the cold weather in these parts. I dug out Better Homes and Gardens Casserole Cook Book (published in 1968) just the occasion. My reason for this is that I wanted to find a retro recipe and give it a make over. I found a very easy (and somewhat bland) recipe and reworked it for this challenge. I'm going to share the original recipe then my version. So.... Click below for recipe Best Oven Hash New year.. Lots going on for all of us.. That being said.. I think Nikita has been super busy from day 1.. This weekend finds her and fam visiting her brother in law.. So her recipe will be posted before the end of the weekend.. The greatest gift you can give someone is your time.. Blessings, Angie. C, Auntie, Nikita, Amy, Angie M, Anni and gigi Angie M & Annika Annika made me this omelette.. her first one....😍 It had broccoli, mushrooms, onion, spinach , egg and mozzarella cheese on top!!!! I love me an omelette....especially when it's made for me!!! God bless and I hope you all have a fantastic weekend!!! Angie and Annika in CA!!!! NikitaThis, my friend, is a 5-egg omelet. Or what Matt calls "a Viking's meal." In our house, Matt is the omelet king. So much so, that even Christopher was shocked to come home from school and see me in the kitchen making omelets. Anyhoo, I added in leftover New Year's ham, avocado, tomato, & colby jack/cheddar cheeses. My trick was to broil the top of the egg before I put on the toppings and flipped it. Enjoy! Recipe: Whisk 5 eggs together with 2 tablespoons of milk. Add a pinch of salt to the egg mixture. Pour into a greased pan over medium heat. Scrape the egg mixture with your spatula from the edge of the pan to the center. The wet mixture will fill into the spot you scraped up. Keep doing this until all of the wet mixture has been drained from the top and cooked. Place pan under low broil in oven to cook the rest of the wet egg mixture until it no longer shakes. Add toppings and flipped. Voila! AmyAn omelette by any other name.... I originally planned an omelette in the Elizabeth David tradition. A simple cheese omelette with a salad, baguette, and a glass of wine. But then I found inspiration elsewhere. The book A Year Between Friends: 3191 Miles Apart has a recipe for a Good Luck Frittata. I didn't use that recipe but I did make a hybrid version. I'm laboring under the assumption that at least four of us had black-eyed peas on New Year's Day. And collards...possibly ham? Guess What? That's going into a frittata! I essentially made Hoppin' John and threw it into a cast iron skillet with eggs. Well, here's the recipe: Hoppin'John Frittata 1 cup uncooked white rice 1 can (about 14 ounces) fat-free reduced-sodium chicken broth 1/4 cup water About 16 ounces black-eyed peas ( You can buy them frozen,just make sure that they are thawed before throwing them in) 1 tablespoon vegetable oil 1 cup chopped onion 1 cup diced carrots 3/4 cup thinly sliced celery with tops 3 cloves garlic, minced 12 ounces fully cooked ham cut into 3/4-inch pieces 3/4 teaspoon hot pepper sauce 1/2 teaspoon salt ( I opted out on the salt since I clean my cast iron skillet with coarse salt, it maintains the flavor) Combine rice, chicken broth, and water in a large saucepan; bring to a boil over high heat; cover and simmer 10 minutes. Stir in black-eyed peas; cover and simmer 10 minutes or until the rice and peas are tender and liquid is absorbed. Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrots, celery, and garlic; cook and stir 15 minutes or until vegetables are tender. Add ham; heat through. Add hot rice mixture, pepper sauce, collards, and salt; mix well. Cover; cook over low heat 10 minutes. At this point I removed the Hoppin'John from the skillet and added a combination of butter and oil to the skillet. Keep at medium heat and allow the butter to melt. Once it's melted add whisked eggs (I used 6 eggs) to the skillet. Give it a minute to cook then throw in some or all of the Hoppin'John on top. Diligently scrap and lift the egg mixture with a spatula and move the skillet a bit so that some of the eggs move and cover the Hoppin'John. Once that's happened move the skillet to the broiler and broil roughly 5 minutes. The time varies depending on how many eggs are used. Remove from broiler and slice up and serve immediately Angie CSautee diced veggies in butter, when done throw in meat of choice (mine is always bacon). Pour egg over it flip,when needed then top with cheese Georgia The biggest problem I have when it comes to making dinner is, it's hard to gauge when Randy is going to get home.. It can be anywhere between 6:30 and 7:00. I know that a half hour isn't really a big deal in most circumstances.. But when preparing food.. It may as well be a lifetime. With that said.. Here's my well done omelette half onion fresh garlic ham (leftover from Christmas dinner) 6 eggs shredded cheese salt & pepper to taste dollop of sour cream Saute onions and garlic, add chopped ham. Once onions are soft, add eggs. Add shredded cheese. Place in 350* oven for about minutes to cook eggs completely. I prepared this more along the style of a frittata. Primarily because I never know when Randy will get home. Well here is our first food challenge of the new year!! Let us break bread together!! Angie M, Annika, Nikita, Angie C, auntie, Amy and Georgia |
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