tag:blogger.com,1999:blog-14734744454428689732024-03-12T18:37:00.496-07:00Home Life Ideas RecipesPam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.comBlogger178125tag:blogger.com,1999:blog-1473474445442868973.post-36120223171466456582021-08-21T12:53:00.000-07:002021-08-21T12:53:11.824-07:00Crops can flourish even in the heat<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: left;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-nvlvfaCJU5o/YSFRYv2rrlI/AAAAAAAAF38/_owO-FTZGlwKBQff72jRVqXZYoxGWZ8kACPcBGAsYHg/s4128/20210821_081232.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3096" data-original-width="4128" height="270" src="https://1.bp.blogspot.com/-nvlvfaCJU5o/YSFRYv2rrlI/AAAAAAAAF38/_owO-FTZGlwKBQff72jRVqXZYoxGWZ8kACPcBGAsYHg/w373-h270/20210821_081232.jpg" width="373" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: red;"><i>My Tomatoes, Purple Bell Peppers, Jalapeno Peppers and Banana Peppers picked this morning</i></span></td></tr></tbody></table></blockquote><p> Gardening was something that I knew would always be a part of my routine. It was something I grew up with. It is something that I am amazed by every season</p><p>It is August, and yes statistically the warmest time of the year. We have certainly seen some major shift in the typical climate over the years. Extreme heat, devastating fires and an increase in dangerous tropical storms.</p><p> We have had an unusual amount of wet spells here. It has not been that unwelcome. For nearly one solid week I was unable to do more that take a quick glance at my crops. When I was able to take full inventory I was thankful that I escaped major damage. I was also pleased to see the over abundance of new blossoms even in the heat.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YiBVRh-FMlE/YSFUrmjNLgI/AAAAAAAAF4M/Vk4Tn8MWR6AI2ChDc-pqmwhBwDumVjmpACLcBGAsYHQ/s2048/20210821_142815.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="342" src="https://1.bp.blogspot.com/-YiBVRh-FMlE/YSFUrmjNLgI/AAAAAAAAF4M/Vk4Tn8MWR6AI2ChDc-pqmwhBwDumVjmpACLcBGAsYHQ/w285-h342/20210821_142815.jpg" width="285" /></a></div><br /><p></p><div><br /></div><div><br /></div><div><span style="color: red;"><i>My beautiful Lemon Tree's planted from the seeds of one fresh lemon</i></span></div><div><span style="color: red;"><i><br /></i></span></div><div><span style="color: red;"><i><br /></i></span></div><div><span style="color: red;"><i><br /></i></span></div><div><span style="color: red;"><i><br /></i></span></div><div><span style="color: red;"><i><br /></i></span></div><div><span style="color: red;"><i><br /></i></span></div><div><span style="color: red;"><i><br /></i></span></div><div><span style="color: red;"><i><br /></i></span></div><div><span style="color: red;"><i><br /></i></span></div><div><span style="color: red;"><i><br /></i></span></div><div><span style="color: red;"><i><br /></i></span></div><div><span style="color: red;"><i><br /></i></span></div><div><span style="color: red;"><i><br /></i></span></div><div><span style="color: red;"><i><br /></i></span></div><div>I've always been adventurous when it comes to planting and growing new things. These Lemon trees are healthier and more beautiful than I could have imagined. They have not matured to the point of producing new fruit. By next spring they should be in prime shape for a fresh bath of lemonade.</div>gilman0622http://www.blogger.com/profile/01604990508715476494noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-63687408843257414552021-08-21T11:21:00.002-07:002021-08-21T15:54:42.095-07:00Pan Baked Shrimp over Southern Fried Rice.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7hfg0SR_ScE/YSE4hDwqkFI/AAAAAAAAF3o/5evsaXkfpKko8_YomsJel1tVUfHTQkSMACLcBGAsYHQ/s2048/20210821_115825.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-7hfg0SR_ScE/YSE4hDwqkFI/AAAAAAAAF3o/5evsaXkfpKko8_YomsJel1tVUfHTQkSMACLcBGAsYHQ/w275-h320/20210821_115825.jpg" width="275" /></a></div><br /> Pan Baked Shrimp over Southern Fried Rice<p>I have always been a big fan of any oriental dish. Out of a whim I decided to try something on my own. Not only is it very tasty, it is satisfying and filing. I wanted to come up with something quick and easy. This dish may not be true to oriental cuisine. I am no expert in the field. I do hope you will enjoy. The receipt is for a one dish serving, so ramp it up if needed.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>THE SHRMP</p><p>10 Medium Shrimp</p><p>Old Bay seasoning</p><p>cooking spray</p><p><br /></p><p><br /></p><p>THE RICE</p><p>1 cup white rice</p><p>sesame oil</p><p>1 1/2 TBS Worcestershire sauce</p><p>1 TSP garlic powder</p><p>1/2 TBS chives</p><p>1 TSP chopped fresh parsley</p><p><br /></p><p>ORANGE SAUCE</p><p>1 large orange</p><p>1 TSP white vinegar</p><p>pinch garlic powder</p><p>2 TSP soy sauce</p><p>Red chili flakes (optional)</p><p>1 TBS starch</p><p><br /></p><p>Place shrimp in single layer on a parchment lined cookie sheet. Spray with cooking oil and Sprinkle very lightly with a small amount of Old Bay seasoning. Place in 350 oven for 5 minutes. Turn each shrimp over baking another 5 minutes or until shrimp is lightly brown.</p><p>While shrimp is baking place warm sesame oil in a medium skillet. Stir constantly until rice becomes translucent and soft. Add 2 1/2 cups of water and cover. Allow rice to cook for 10 minutes, or until most of the water is evaporated. Remove rice from heat. While still hot stir in Worcestershire, Chives, and Parsley. Return lid to skillet and set aside to set for 5 minutes.</p><p>Squeeze the juice from one large orange. Add the vinegar, garlic and soy sauce (red flakes if desired). Add to sauce pan and allow to come to a full boil. Place 1 tablespoon of cornstarch in 2 teaspoons of water. Stir until mixture is milky white. Add the cornstarch slowly to the the orange juice stirring constantly until desired thickness.</p><p>Place rice on serving dish and top with shrimp. Drizzle with warm orange sauce.</p>gilman0622http://www.blogger.com/profile/01604990508715476494noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-90693662780961935062016-08-16T08:00:00.002-07:002016-08-16T08:00:14.012-07:00SWEET POTATO SOUP
<br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">2 cups milk</span><div class="separator" style="border-image: none; clear: both; text-align: center;">
<span style="font-family: Calibri;"><a href="https://2.bp.blogspot.com/-wDwYYJ4L6rg/V7MqLEP8gUI/AAAAAAAAAK8/BKUr14pGrp44zGU4sHkko2naIeqnEp0fgCLcB/s1600/20160816_061946.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://2.bp.blogspot.com/-wDwYYJ4L6rg/V7MqLEP8gUI/AAAAAAAAAK8/BKUr14pGrp44zGU4sHkko2naIeqnEp0fgCLcB/s320/20160816_061946.jpg" style="cursor: move;" unselectable="on" width="320" /></a></span></div>
<br />
<br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">½ cup butter</span></div>
<br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 cup water</span></div>
<br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">2 medium
sweet potatoes</span></div>
<br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">2 cups
chopped ham</span></div>
<br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 cup diced
onion</span></div>
<br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 TBS fresh
oregano</span></div>
<br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">½ cup
chopped fresh chives</span></div>
<br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">2 TBS fresh
chopped basil</span></div>
<br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">1 TBS fresh
chopped rosemary</span></div>
<br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">2 cloves
minced garlic</span></div>
<br />
<div style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;"> </span></div>
<br />
<div style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">2 TBS corn starch mixed with 1 cup cold water</span></div>
<br />
<div style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;"> </span></div>
<br />
<div style="margin: 0in 0in 8pt;">
<span style="font-family: Calibri;">Bake sweet potato in microwave for 7 minutes on high so it
is soft but not done.<span style="mso-spacerun: yes;"> </span>While sweet potato
is cooking heat milk and water in a large sauce pan.<span style="mso-spacerun: yes;"> </span>Add chopped ham and all remaining ingredients
to pan.<span style="mso-spacerun: yes;"> </span>Dice sweet potato and add along
with butter.<span style="mso-spacerun: yes;"> </span>Let simmer for 10
minutes.<span style="mso-spacerun: yes;"> </span>To avoid breaking up potatoes
do not stir.<span style="mso-spacerun: yes;"> </span>Add corn starch and water stirring
gently to thicken.</span></div>
<br />
<img height="54" src="https://2.bp.blogspot.com/-wDwYYJ4L6rg/V7MqLEP8gUI/AAAAAAAAAK8/BKUr14pGrp44zGU4sHkko2naIeqnEp0fgCLcB/s320/20160816_061946.jpg" style="left: 553px; opacity: 0.3; position: absolute; top: 97px;" width="96" /></div>
gilman0622http://www.blogger.com/profile/01604990508715476494noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-89383238317861603172016-08-15T08:24:00.002-07:002017-12-24T07:44:54.025-08:00VEGAN FALL HARVEST LASAGNA<br />
<div style="margin: 0in 0in 8pt;">
<br /></div>
<span style="font-family: "calibri";"></span><br />
<div style="margin: 0in 0in 8pt;">
<span style="font-family: "calibri";"><span style="font-family: "times new roman";">
</span></span></div>
<span style="font-family: "calibri";">
</span><br />
<div style="line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<span style="font-family: "calibri";">
<span style="font-family: "times new roman";">
</span><br />
</span><br />
<div style="border-image: none; margin: 0in 0in 0pt;">
<span style="font-family: "calibri";"><a href="https://2.bp.blogspot.com/-6s6BP0h7ZZQ/V7HeimvEVBI/AAAAAAAAAKo/_tf56gfDLzUtXVMaHBzdLNy5JE3om-5_ACLcB/s1600/20160731_074724.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="303" src="https://2.bp.blogspot.com/-6s6BP0h7ZZQ/V7HeimvEVBI/AAAAAAAAAKo/_tf56gfDLzUtXVMaHBzdLNy5JE3om-5_ACLcB/s320/20160731_074724.jpg" width="320" /></a>1 medium
head broccoli chopped</span></div>
<span style="font-family: "calibri";">
</span><div style="border-image: none;">
<span style="font-family: "calibri";"><span style="font-family: "times new roman";">
</span>2 cups
zucchini squash diced</span></div>
<span style="font-family: "calibri";">
<div style="border-image: none;">
<span style="font-family: "times new roman";">
</span>2 cups
yellow squash diced</div>
<div style="border-image: none;">
<span style="font-family: "times new roman";">
</span>2 cups fresh
spinach chopped</div>
<div style="border-image: none;">
<span style="font-family: "times new roman";">
</span>1 large
carrot shredded</div>
<div style="border-image: none;">
<span style="font-family: "times new roman";">
</span>1 small
onion chopped</div>
<div style="border-image: none;">
<span style="font-family: "times new roman";">
</span>2 cloves
minced garlic</div>
<div style="border-image: none;">
<span style="font-family: "times new roman";">
</span>1 ½ cups
imagine non-chicken chicken broth</div>
<div style="border-image: none;">
<span style="font-family: "times new roman";">
</span>½ cup flour
mixed with ¼ cup cold water </div>
<div style="border-image: none;">
<span style="font-family: "times new roman";">
</span>1 12oz pkg
lasagna noodles (such as Good for Life)</div>
<div style="border-image: none;">
<span style="font-family: "times new roman";">
</span>1 8oz pkg Daiya
mozzarella shreds</div>
<div style="border-image: none;">
<span style="font-family: "times new roman";">
</span>1 8oz pkg Daiya
onion and chive cream cheese</div>
<div style="border-image: none;">
<span style="font-family: "times new roman";">
</span></div>
<div style="border-image: none;">
<span style="font-family: "times new roman";">
</span></div>
<div style="border-image: none; margin: 0in 0in 8pt;">
Heat olive oil in skillet.<span style="mso-spacerun: yes;">
</span>Add broccoli and squash, stirring until tender, for about 5 minutes, but
not soft.<span style="mso-spacerun: yes;"> </span>Add onion and garlic.<span style="mso-spacerun: yes;"> </span>Stir for another five minutes.<span style="mso-spacerun: yes;"> </span>Add chicken broth.<span style="mso-spacerun: yes;"> </span>Heat until boiling.<span style="mso-spacerun: yes;"> </span>Mix flour with water in a bowl, whisking
briskly to remove any lumps.<span style="mso-spacerun: yes;"> </span>Quickly add
into vegetable mixture, stirring constantly.<span style="mso-spacerun: yes;">
</span>Once thickened, remove from heat and set aside</div>
<span style="font-family: "times new roman";"><div style="border-image: none;">
<br /></div>
<span style="font-family: "calibri";">Cook noodles according to package directions.<span style="mso-spacerun: yes;"> </span>Drain, do not rinse.<span style="mso-spacerun: yes;"> </span>Spread a very small amount of vegetable broth
over bottom of 9X13 baking dish.<span style="mso-spacerun: yes;"> </span>Place
one layer of noodles on bottom of pan.<span style="mso-spacerun: yes;">
</span>Add a layer of ½ of the vegetables and gently spread ¼ of the cream
cheese over vegetables topping with ½ of the mozzarella shreds.<span style="mso-spacerun: yes;"> </span>Add another layer of noodles, top with
vegetables and remaining cheese in order.</span><br />
<span style="font-family: "calibri";">Bake at 350 for 15 minutes.<span style="mso-spacerun: yes;">
</span>Cover and bake an additional 10 minutes.</span><br />
</span></span><br />
<br />
<div style="line-height: normal; margin: 0in 0in 0pt;">
</div>
<div style="margin: 0in 0in 8pt;">
<span style="font-family: "calibri";"><br /></span></div>
gilman0622http://www.blogger.com/profile/01604990508715476494noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-63648884886959502542016-04-10T06:24:00.000-07:002016-04-10T06:24:04.214-07:00CHICKEN AND SPINICH ALFREDO<div align="left" class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-DwDGSogiwRw/VwQGZ9kHMdI/AAAAAAAAAGc/EkMgKQI276MNmRCCdYM-669B-aYG6Ahzg/s1600/1458565414781.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br /></div>
<a href="https://4.bp.blogspot.com/-UO6aHJy_UFo/VwQIkCtVwKI/AAAAAAAAAGo/wTgwQI9oXkAbvsaVDpBaOsKKYJHBeRgww/s1600/images%255B8%255D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-UO6aHJy_UFo/VwQIkCtVwKI/AAAAAAAAAGo/wTgwQI9oXkAbvsaVDpBaOsKKYJHBeRgww/s1600/images%255B8%255D.jpg" /></a><a href="https://2.bp.blogspot.com/-DwDGSogiwRw/VwQGZ9kHMdI/AAAAAAAAAGc/EkMgKQI276MNmRCCdYM-669B-aYG6Ahzg/s1600/1458565414781.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<a href="https://2.bp.blogspot.com/-DwDGSogiwRw/VwQGZ9kHMdI/AAAAAAAAAGc/EkMgKQI276MNmRCCdYM-669B-aYG6Ahzg/s1600/1458565414781.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><div style="text-align: left;">
<br /></div>
<a href="https://2.bp.blogspot.com/-DwDGSogiwRw/VwQGZ9kHMdI/AAAAAAAAAGc/EkMgKQI276MNmRCCdYM-669B-aYG6Ahzg/s1600/1458565414781.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
</a><span style="font-family: "calibri" , sans-serif; line-height: 107%;"><span style="font-family: "arial" , "helvetica" , sans-serif;">My spinach
is typically one of the very first crops to harvest in my early spring garden.<span style="mso-spacerun: yes;"> </span>I love it fresh, canned or cooked in one of
my favorite dishes such as this one.<span style="mso-spacerun: yes;"> </span>Chicken
and Spinach Alfredo is an easy, carefree dish that is just delicious, tender
and juicy.<span style="mso-spacerun: yes;"> </span>Combined with the fresh herbs
I grow it is a meal I am proud to serve too. This dish is for four people</span></span><br />
<a href="https://2.bp.blogspot.com/-DwDGSogiwRw/VwQGZ9kHMdI/AAAAAAAAAGc/EkMgKQI276MNmRCCdYM-669B-aYG6Ahzg/s1600/1458565414781.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://2.bp.blogspot.com/-DwDGSogiwRw/VwQGZ9kHMdI/AAAAAAAAAGc/EkMgKQI276MNmRCCdYM-669B-aYG6Ahzg/s320/1458565414781.jpg" width="320" /></a><span style="font-family: "calibri" , sans-serif; line-height: 107%;"><span style="font-family: "arial";"></span></span><br />
<span style="font-family: "calibri" , sans-serif; line-height: 107%;"><span style="font-family: "arial";">4 Chicken leg quarters</span></span><br />
<span style="font-family: Arial;">1/2 cup olive oil</span><br />
<span style="font-family: Arial;">4 Cups fresh Spinach</span><br />
<span style="font-family: Arial;">3 oz Cream Cheese</span><br />
<span style="font-family: Arial;">2 tablespoons fresh chives</span><br />
<span style="font-family: Arial;">1 tablespoon fresh rosemary</span><br />
<span style="font-family: Arial;">1 tablespoon fresh basil</span><br />
<span style="font-family: Arial;">1 1/2 tablespoon fresh oregano</span><br />
4 cloves fresh garlic minced<br />
<span style="font-family: Arial;">2 cups rice prepared as directed</span><br />
<span style="font-family: Arial;">salt and pepper</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: "calibri" , sans-serif; line-height: 107%;"><span style="font-family: "arial";"></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-kwyVPU2vGbo/VwpOA2FeR7I/AAAAAAAAAHI/-6L3tiOeDdk9bQuVllk40nSkr4u10ywwA/s1600/20160409_115233.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" src="https://3.bp.blogspot.com/-kwyVPU2vGbo/VwpOA2FeR7I/AAAAAAAAAHI/-6L3tiOeDdk9bQuVllk40nSkr4u10ywwA/s200/20160409_115233.jpg" width="200" /></a></div>
<span style="font-family: "calibri" , sans-serif; line-height: 107%;"></span><br />
<span style="font-family: Calibri;">Heat oil in skillet. Split let quarters by making a slit directly between thigh and leg bone. Bend until bones are separated and cut through remaining meat. Sprinkle chicken pieces with salt and pepper. Place in hot oil and brown 2 to 3 minutes on both sides. Remove from skillet and place pieces in baking dish. Place in oven and sprinkle with additional salt and pepper. Cook uncovered at 300 for 1 hour.</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Cook spinach in boiling water. Place all herbs in a chopper and grind. Add herbs to spinach and cook for 30 to 45 minutes or until tender. Remove from heat. Stir in Cream Cheese until melted.</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Remove chicken from pan. Place spinach in baking dish and top with chicken. Cover baking dish and cook for an additional 15 minutes or until spinach begins to bubble at 350. Serve over cooked rice seasoned with salt and pepper.</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span>gilman0622http://www.blogger.com/profile/01604990508715476494noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-63097059673328745072016-04-10T05:41:00.003-07:002016-04-10T09:56:01.243-07:00STACKED CHICKEN AND WAFFLES<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-OXgBFtv-oJU/VwpFItZ63WI/AAAAAAAAAG4/pbOjgRF0vM4W64Ty2P_uJ4LCcWVzNm_IQ/s1600/20160410_063929.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://3.bp.blogspot.com/-OXgBFtv-oJU/VwpFItZ63WI/AAAAAAAAAG4/pbOjgRF0vM4W64Ty2P_uJ4LCcWVzNm_IQ/s320/20160410_063929.jpg" width="320" /></a></div>
Sometimes I think I even surprise myself. This is such a wonderful breakfast you'll definitely want to do it again. The combination of flavor with the crispy crunch will definitely leave you satisfied. Don't think of it as just a breakfast dish. It is a wonderful dinner or Sunday Brunch also.<br />
<br />
This recipe makes one serving so adjust accordingly.<br />
<br />
<br />
1 Waffle prepared as directed, or substitute one frozen waffle<br />
1 Cup Canola oil<br />
1 Small white potato shredded, or substitute one frozen hash brown<br />
1 Small egg<br />
2 tablespoons milk<br />
Salt and Pepper to taste<br />
<br />
<br />
Heat oil in skillet. Shred potato and place in hot oil leaving in a round patty. Sprinkle with salt and pepper cooking seven to ten minutes on each side until brown and crispy. While potatoes are cooking toast waffle in toaster until brown. <br />
<br />
Place waffle on a plate and top with crispy hash brown. Whisk one medium egg with 2 tablespoons milk. Pour egg in still hot skillet. Gently fold egg forming a single patty turning until cooked through. Top with Shredded Chicken Gravy (see below). Sprinkle with salt and pepper if desired.<br />
<br />
<strong><u>Shredded Chicken Gravy</u></strong><br />
<strong><u></u></strong><br />
1 1/2 Fresh Baked Chicken (canned does not work)<br />
1 Cup Chicken broth from baked chicken<br />
1/4 Teaspoon of each<br />
salt<br />
pepper<br />
onion powder<br />
garlic powder<br />
1 Tablespoon cornstarch<br />
1/4 cup cold water<br />
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Mix first six ingredients in a sauce pan stirring well. Bring to a full boil. Mix cornstarch and water until smooth. Add to chicken and stir until thick.<br />
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<br />gilman0622http://www.blogger.com/profile/01604990508715476494noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-28055519595783560892016-03-07T11:05:00.002-08:002016-03-07T11:05:31.046-08:00MEXICAN CHICKEN AND RICE<div class="separator" style="clear: both; text-align: center;">
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What a delicious and economical dish! But, isn't that the way dinner should be. So darn easy and tasty too. This dish serves four. I used the leftovers to make a soup for lunch. Just don't forget to add the flour torillas.<br />
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1 Pkg 8 chicken legs and/or thighs <br />
1/2 cup Infused Olive Oil (see recipe below)<br />
Uncle Chris's seasoning (by Fiesta)<br />
Chili powder<br />
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2 1/2 Cups uncooked rice<br />
1 1/2 cup water <br />
1 cup Mild or Medium Salsa<br />
2 TBS chili powder<br />
1 TBS Uncle Chris's seasoning (by Fiesta)<br />
Salt and Pepper to taste<br />
2 cups frozen peas<br />
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Coat each piece of chicken with infused olive oil (below). Pour remaining oil in electric. Sprinkle chicken with Uncle Chris's and Chili Powder. Place chicken in electric skillet and brown about 10 minutes on both sides. When brown and crisp remove from skillet. <br />
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Add rice to skillet and stir until rice looks almost white. Add water, salsa, peas and seasoning. Return chicken to skillet, cover and simmer checking, but not stirring occassionaly. Add additional water if rice begins to look dry. Rice should be done and ready to serve in 20 minutes.<br />
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<br />
<u>INFUSED OLIVE OIL</u><br />
<u></u><br />
3 cups extra virgin olive oil<br />
1/8 cup each<br />
diced onion<br />
minced garlic<br />
drued chili pequin finely ground<br />
Place all ingrediens in a covered jar. Let set at least 24 hours before using. gilman0622http://www.blogger.com/profile/01604990508715476494noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-54715028244420259142016-02-21T12:32:00.001-08:002016-02-21T12:32:24.233-08:00SUNDAY BRUNCH CHICKEN CASSEROLE<div dir="ltr" style="text-align: left;" trbidi="on">
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Sunday's are made for relaxing and spending time with family. That is why this is such a perfect Sunday Brunch casserole. So easy, and so tasty the whole family will enjoy a savory combination of flavors. I serve with warm <a href="http://homelifeideas-recipes.blogspot.com/2014/04/easy-breezy-southern-biscuits.html" target="_blank">Buttermilk Biscuits</a> or fresh garlic toast. This recipe will serve a family of 4<br />
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2 Chicken Quarters</div>
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Sprinkle salt and pepper on each chicken quarter and back in oven for 1 1/2 hours at 350 or until done and tender. The slower the chicken is baked the juicer it will be. When done remove from oven and cool for at least 30 minutes. Remove all meat from the bones.</div>
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Tip: In a hurry by a roasted chicken from your local supermarket. This recipe will not work with canned chicken.</div>
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2-6oz packages Uncle Ben's Long Grain and Wild Rice</div>
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2 1/2 cups water (more if needed)</div>
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Roasted chicken removed from leg quarters</div>
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2 cups chopped brocolli</div>
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1/2 cup chopped red bell pepper</div>
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1/2 cup chopped green onion</div>
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1 cup thinly sliced baby carrots</div>
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2 large cloves of garlic minced</div>
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1/2 Tbs fresh basil</div>
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1/2 Tbs fresh thyme</div>
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Dried bread crumbs</div>
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Shredded Asiago cheese</div>
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<a href="https://1.bp.blogspot.com/-Ajt9qrCUaz8/VsoV0brMG9I/AAAAAAAACWA/zUNcryZ6dig/s1600/20160221_120224.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="111" src="https://1.bp.blogspot.com/-Ajt9qrCUaz8/VsoV0brMG9I/AAAAAAAACWA/zUNcryZ6dig/s200/20160221_120224.jpg" width="200" /></a>Spray a 9x13 baking dish with cooking spray. Place all ingredients into casserole pan and mix well. Place in 350 oven. Check dish every 10 to 15 minutes and add more water if dish is dry and rice is not done. Once rice is cooked and vegetables are tender, 45 minutes to an hour, add toppings:</div>
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TOPINGS:</div>
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Dried bread crumbs coursley ground. I used a mixture of cornbread and Italian seasoning. Place back in oven and broil for 2 to 3 minutes until brown. Turn oven off. Top casserole with shredded Asiago cheese and place back in warm oven for 1 to 2 minutes until cheese is melted.</div>
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Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-64381653450540940062016-02-15T07:04:00.000-08:002016-02-15T07:04:57.900-08:00LUSCIOUS TOMATO BASIL SOUP<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://3.bp.blogspot.com/-IiXj9vwkADU/VsHc9MOlKEI/AAAAAAAACVo/ag578KzD4W8/s1600/20160214_103842.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="172" src="https://3.bp.blogspot.com/-IiXj9vwkADU/VsHc9MOlKEI/AAAAAAAACVo/ag578KzD4W8/s320/20160214_103842.jpg" width="320" /></a>I know I've said it many times, but it's worth repeating. One of the best motivators for gardening is having the ability to create delicious, healthy dishes with my own fresh organic crops.<br />
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I've always been a big fan of tomato soup. I also enjoy using my fresh tomatoes to create and can sauces and soups. My daughter persuaded me to branch out and add fresh herbs to my gardening. So, wala. It's only natural to make a creamy, delicious Tomato Basil Soup.<br />
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Makes 2 bowls<br />
<br />
3 lbs ripe red tomatoes. It doesn't matter what tomato, but the sweeter the better<br />
2 tbs fresh dried sweet basil<br />
3 cloves fresh garlic<br />
1/4 cup chives<br />
2 cups soy milk (or 1% milk) your choice<br />
Salt and Pepper to taste<br />
Dash of Oregano<br />
Go Veggie or Kraft Parmesan sprinkles.<br />
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Bring whole tomatoes to a rapid boil for 15 minutes in a large pot. Remove tomatoes from pot saving water. Gently peel away the loosened skin. Once all tomatoes are peeled chop and place themn in a blender. Add basil, garlic and chives to blender. Blend mixture on high for 3-4 minutes or until creamy. <br />
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Add soup mixture back to pot with 1 cup of the water and 2 cups of milk. Add salt and pepper to taste. Simmer on slow heat until soup has cooked down and is no loner runny. Garnish with oregano and Go Veggie paremsan sprinkles or Kraft parmesan sprinkles.</div>
Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-48700966123560765172015-09-14T13:29:00.000-07:002015-09-14T13:39:06.521-07:00AMAZING GUMBO<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-Owu432HDJtw/VfchaSvYJJI/AAAAAAAACSs/rgJpjKtK-qQ/s1600/20150905_164356.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-Owu432HDJtw/VfchaSvYJJI/AAAAAAAACSs/rgJpjKtK-qQ/s320/20150905_164356.jpg" width="320" /></a>Why is its perfect time for Gumbo? The weather is turning cooler and just about everything you'll need to make your dish complete just might be fresh out of the garden. Most important it's delicious comfort food any time! This recipe serves 6 with plenty of room for leftovers for tomorrows lunch.</div>
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6 chicken thighs</div>
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2 links spicy summer sausage sliced</div>
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3 cups medium shrimp peeled and cleaned</div>
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3 large tomatoes</div>
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3 cups sliced okra</div>
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1 medium onion</div>
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2 cups chopped mushrooms</div>
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2 small jalapeno</div>
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3 large garlic cloves</div>
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1 8oz can tomato sauce</div>
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1tsp fresh cilantro</div>
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1tsp fresh basil</div>
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1/2 cup chili powder</div>
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Salt and pepper to taste</div>
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1 14oz package of white rice</div>
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Boil chicken thighs for one hour in a stock pot. Remove from pot and set aside to cool saving chicken broth.</div>
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Dice tomatoes and add to chicken broth. Slice okra and dice three remaining vegetables. Add to chicken broth along with crushed garlic. Simmer on medium heat for at least 30 minutes or until okra is tender but not completely cooked and falling apart.</div>
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Remove chicken from bones and loosely shred the meat leaving large pieces. Add sliced sausage, tomato sauce, cilantro, basil. Chili powder, salt and pepper. Cover and simmer on low for an additional 15 minutes. After fifteen minutes add cleaned shrimp. Simmer for 10 minutes.</div>
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Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-36524742171490444992015-06-02T11:08:00.000-07:002015-06-02T11:08:08.261-07:00GRILLED SQUASH CASSEROLE<div dir="ltr" style="text-align: left;" trbidi="on">
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Anything that I can cook on the grill will go on the grill. I love keeping the outdoors where it belongs and minimizing the cleanup. Sometimes it pays to get very creative. But it will always turn out good, and worth the effort. This tasty dish was so good I just know I will do it again. Serves 4 to 6 depending on how much you are willing t share.<br />
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<br />
2 medium yellow squash<br />
1 small white onion<br />
2 tablespoons Fiesta Uncle Chris's Seasoning<br />
2 tablespoons garlic powder<br />
1/2 cup sour cream<br />
1/4 cup water<br />
1 1/2 tablespoon corn starch<br />
1 cup Panko bread crumbs<br />
1 Cup shredded Asiago Cheese<br />
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Slice squash and onion. Alternate 2 separate layers of each in a grill safe pan that has been sprayed with non stick spray. Sprinkle the top of each layer with Uncle Chris's Seasoning and garlic powder. Whisk together sour cream, water and corn starch in a bowl. Pour liquid over squash and top with bread crumbs. Place on the top shelf of a medium grill for approximately one hour. Open and test squash. If tender top with cheese (if not cook a little longer). Sprinkle with cheese and cook uncovered for an additional five minutes. Let cool for ten minutes before serving (allowing the brother to fully set).</div>
Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-24314302858963260262015-04-21T08:19:00.001-07:002015-04-21T08:19:27.925-07:00BREAKFAST QUESADILLA<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<a href="http://3.bp.blogspot.com/-5L6VK1ohd8Q/VTZqaU9g3nI/AAAAAAAACRk/XShX85avyCk/s1600/IMG_20141122_070751.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5L6VK1ohd8Q/VTZqaU9g3nI/AAAAAAAACRk/XShX85avyCk/s1600/IMG_20141122_070751.jpg" height="239" width="320" /></a><span style="font-family: Calibri;">1 large
white potato<o:p></o:p></span></div>
<span style="font-family: Calibri;">8 slices of
bacon<o:p></o:p></span><br />
<span style="font-family: Calibri;">10 oz spicy
pork sausage<o:p></o:p></span><br />
<span style="font-family: Calibri;">4 large eggs<o:p></o:p></span><br />
<span style="font-family: Calibri;">¼ cup milk<o:p></o:p></span><br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Kosher salt and Ground pepper to taste<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 Tablespoon
onion powder<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 Tablespoon
Garlic Salt<o:p></o:p></span><br />
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<span style="font-family: Calibri;">2 cups
shredded fiesta blend cheese<o:p></o:p></span></div>
<span style="font-family: Calibri;">4 burrito
size flour tortillas<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">Salsa and
Sour Cream<o:p></o:p></span><br />
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<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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<span style="font-family: Calibri;">Dice potato into bite size pieces and place in large skillet
with one teaspoon of oil.<span style="mso-spacerun: yes;"> </span>Cook on medium
heat for approximately 15 minutes until they begin to turn golden brown.<span style="mso-spacerun: yes;"> </span>Slice bacon into pieces and cook with
potatoes until crisp.<span style="mso-spacerun: yes;"> </span>Remove from
skillet and drain but do not discard bacon grease.<span style="mso-spacerun: yes;"> </span>Brown sausage in same skillet.<span style="mso-spacerun: yes;"> </span>Once sausage is brown return potato and bacon
to skillet and remove from stove.<span style="mso-spacerun: yes;"> </span>Whisk
egg, milk, salt, pepper, onion powder, and garlic together in a mixing
bowl.<span style="mso-spacerun: yes;"> </span>Return about 1/8 cup of bacon grease
to skillet with potato and meat. <span style="mso-spacerun: yes;"> </span>Pour
egg mixture in skillet and turn heat to medium.<span style="mso-spacerun: yes;">
</span>Once egg begins to set rotate a spatula around the edges lifting
slightly allowing liquid to drain beneath the cooking egg.<span style="mso-spacerun: yes;"> </span>This allows the egg to become fluffier. <span style="mso-spacerun: yes;"> </span>Once as much egg as possible has been rotated
gently kneed the egg over several times, flipping when possible.<span style="mso-spacerun: yes;"> </span>When egg is done and no more liquid is
visible remove from stove.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Heat a griddle (I use my breakfast griddle) on high.<span style="mso-spacerun: yes;"> </span>Let warm for at least 5 minutes and turn to a
medium heat.<span style="mso-spacerun: yes;"> </span>Place one tortilla on the
hot griddle.<span style="mso-spacerun: yes;"> </span>Layer ½ of the shell with
shredded cheese, covering generously.<span style="mso-spacerun: yes;">
</span>Place ¼ of the egg mixture on top of the cheese and cover with another
generous portion of shredded cheese.<span style="mso-spacerun: yes;">
</span>Place the other ½ of the tortilla over the egg and cheese.<span style="mso-spacerun: yes;"> </span>With a spatula flatten quesadilla as much as
possible without losing any of the filling.<span style="mso-spacerun: yes;">
</span>Once bottom of shell has become brown and crisp flip and allow other
side to become brown and crisp.<span style="mso-spacerun: yes;"> </span>Remove
from heat and let stand for five minutes so cheese is slightly cooled.<span style="mso-spacerun: yes;"> </span>Cut into four pieces.<span style="mso-spacerun: yes;"> </span>Serve with sour cream and salsa. <o:p></o:p></span></div>
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<span style="font-family: Calibri;">Repeat process for remaining three tortillas.<o:p></o:p></span></div>
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Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com1tag:blogger.com,1999:blog-1473474445442868973.post-89498606643429372522015-01-05T13:53:00.000-08:002015-01-05T13:53:31.275-08:00DOUBLE PLEASURE MAC'N CHEESE<div dir="ltr" style="text-align: left;" trbidi="on">
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If you find Mac'N Cheese to be one ultimate comfort dish you"ll enfoy this version. I'm not a big fan of a backed take on the dish, but why not? I wanted something that wasn't part of the normal menu. I call this Double Pleasure because of the creamy cheese and crunchy topping.<br />
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1 16oz pkg large shell noodle<br />
1 cup milk<br />
1 cup french onon dip<br />
1/2 cup butter<br />
2 cups diced Velveeta cheese<br />
1 1/2 cup diced pepper jack cheese<br />
1 1/2 cup colby jack chees<br />
3/4 cup Panko bread crumbs<br />
3/4 cup crispy onion toppers crumbed<br />
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Cook pasta according to package directions. While pasta is cooking warm milk, french onion and butter in a 3 quart sauce pan on medium heat. Add velveete and whisk until completley blended. Add remaining cheese small amounts at a time and stir until completley melted.<br />
Remove pasta from heat once done and drain. Do not rinse. Pour into a 9 x 9 baking dish that has beem coated with cooking spray. Pour cheese sauce over pasta Top with bread crumbs, and than onion toppers. Bake in a preheated 350° oven for 20 to 25 minutes until top is golden brown.</div>
Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-31198989282269003652015-01-05T12:21:00.000-08:002015-01-05T12:21:31.875-08:00VEGAN SPAGHETTI BAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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Just to be clear (and proper) all vegan recipes posted here belong to my daughter who shares credit for this blog with me. I've tried her dishes before and I can't wait to try this one. I love italian!<br />
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<br />
1 16 oz pkg Spaghetti<br />
1 14 oz Tofurkey Italian Sausage<br />
1 8 oz pkg Daiya Mozzarella Shreds<br />
1 pkg Daiya Prvolone slices<br />
3 Cups Marinara Sauce (see recipe below)<br />
Kosher Salt and Ground Pepper to taste<br />
<br />
Cook speghatti according to package directions and drain. Rinse in cold water to stop cooking process. Dice and gently saute sausage seasoned with Salt and Pepper. Stir constantly to avoid burning. Seat sausage aside for later use.<br />
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I used the following fresh marinara sauce (made in advance):<br />
<br />
Four large beefstake hothouse tomatoes<br />
1/2 cup diced Onion<br />
3 large Garlic Cloves minced<br />
2 Tbs Olive Oil<br />
1 1/2 Tbs Oregano<br />
2 Basil leaves<br />
1 Tbs Thyme<br />
1 Tbs Rosemary<br />
1 Tbs Cilantro<br />
Kosher Salt to taste<br />
<br />
Quarter 4 Tomatoes and place in a medium pot of boiling water.<br />
Saute onion and garlic in saucepan with heated olive oil. Saute for three minutes and remove setting aside. Once tomatoe skins have seperated from the tomatoe lift from boiling water. Remove skins from tomatoe with a fork by gently placing fork under skin and lifting. Puree tomatoes in blender and add to onion/garlic. Stir in all herbs with salt and simmer on medium heat for 10 minutes.<br />
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Any can sauce will due. Just be sure to chech the ingredients.<br />
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Brush a 4 X 6 baking dish with olive oil. Layer bottom with 1/3 of noodles, sausage, and sauce in order. Top with mozerella cheese and provolne cheese. Complete layers 2 more times. Bake uncovered in a 350° preheated oven for 30 minutes.<br />
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Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-57561473623313895912014-12-29T11:11:00.000-08:002014-12-29T11:11:06.491-08:00VEGAN BANANA-PUMPKIN WAFFLES<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-Pz7NUf1N-UE/VKGipuotVmI/AAAAAAAACN8/Af_7E7w7wD8/s1600/IMG_20141023_075148.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Pz7NUf1N-UE/VKGipuotVmI/AAAAAAAACN8/Af_7E7w7wD8/s1600/IMG_20141023_075148.jpg" height="240" width="320" /></a></div>
<span class="ingredient"><span class="amount"><span class="value">One of the best things about a waffle is not just how good they taste. If you make ahead on the weekend the waffle will freeze easily. You can pull one out any day of the week and simply stick it in the toaster for a quick, easy, warm and delicious breakfast. This recipe will make roughly 1/2 dozen.</span></span></span><br />
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<span class="ingredient"><span class="amount"><span class="value"></span></span></span><br />
<span class="ingredient"><span class="amount"><span class="value">2 Cups Flour</span></span></span><br />
<span class="ingredient"><span style="color: black;"><span class="amount"><span class="value">4 </span> <span class="type">Tsp. Baking Soda</span></span></span></span><br />
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<span class="ingredient"><span style="color: black;"><span class="amount"><span class="value">1/2</span> <span class="type">Tsp. Salt</span></span></span></span></div>
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<span class="ingredient"><span style="color: black;"><span class="amount"><span class="value">1/4 Cup Sugar</span></span></span></span></div>
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<span class="ingredient"><span style="color: black;"><span class="amount"><span class="value">2 Tsp Cinnamon</span></span></span></span></div>
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<span class="ingredient"><span style="color: black;"><span class="amount"><span class="value">1/2 Tsp. Nutmeg</span></span></span></span></div>
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<span class="ingredient"><span style="color: black;"><span class="amount"><span class="value"></span></span></span></span><span class="ingredient"><span class="amount"><span class="value"><span style="color: black;">1 Small Banana ripe</span></span></span></span></div>
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<span class="ingredient"><span style="color: black;"><span class="amount"><span class="value">1/2 Cup pumpkin puree</span></span></span></span></div>
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<span class="ingredient"><span style="color: black;"><span class="amount"><span class="value">1 </span> Cup Soy Milk</span></span></span></div>
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Preheat waffle iron according to directions. Mix first five ingredients together in a large mixing bowl. Blend mashed banana and pumpkin in a separate bowl. Using a pastry blender, or a large fork, stir into dry dough until combined well to resemble a slightly moist batter. Add milk a little at a time to reach right consistency. Batter should pour easily into waffle maker, but not overspill. Cook for 7 to 10 minutes, or until waffle maker no longer steams and your waffle is a golden brown.</div>
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TO REVERT TO A NON-VEGAN RECIPE REPLACE SOY MILY WITH REGULAR MILK.</div>
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Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-42638942388174848042014-11-06T11:04:00.000-08:002014-11-06T11:04:17.235-08:00CREAMY POTATO AND CHICKEN CASSEROLE<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://2.bp.blogspot.com/-tw3BYSbvLNA/VFvAvEQ7Y6I/AAAAAAAACNs/j0waEuEyf3A/s1600/IMG_20141026_170155.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tw3BYSbvLNA/VFvAvEQ7Y6I/AAAAAAAACNs/j0waEuEyf3A/s1600/IMG_20141026_170155.jpg" height="234" width="320" /></a>One dish meals are always quick and easy. When they are full of old fashion, cold weather, comfort they are even better. Throw in a lot of those home grown crops and you simply can't miss. It's the most perfect way to warm up with a good movie and someone special. If you are in a hurry canned chicken will do in a pinch. But I don't recommend it. Fresh cooked chicken is best and you have the advantage of all that rich chicken broth to make any dish full of flavor. I like to use chicken quarters. Not only are they tasty, but you can usually find them at a good price. Serves 4 to 6.<br />
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<br />
Four good size chicken hind quarters<br />
<br />
Boil quarters in fresh water with a dash of salt for at least an hour until done. Remove meat from pan and set aside. Save broth.<br />
<br />
1/2 cup green bell pepper<br />
1/2 cup red bell pepper<br />
4 cloves of minced garlic<br />
1 bunch (about one dozen) green onions chopped<br />
2 cups fresh, uncooked green beans sliced<br />
2 tablespoons olive oil<br />
1 8oz can cream of mushroom soup<br />
four medium to large white potatoes<br />
<br />
1 1/2 cup shredded mozzarella cheese<br />
2 cups panko bread crumbs<br />
<br />
Heat olive oil in a large pan. Saute all vegetables in oil for 5 minutes stirring constantly. Add 2 cups of the saved chicken broth and the mushroom soup. Stir until thoroughly blended. Remove chicken from bones and add to pan. You want nice large chunks of meat to bite into so don't over shred.<br />
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Slice potatoes thinly and place in a 9X13 casserole dish that has been sprayed with cooking oil. Smother the potatoes with chicken and cover with foil. Bake in oven at 350 for one hour. Remove pan from oven and layer top with cheese. Top with bread crumbs and return to oven. Bake uncovered for another 15 minutes. Allow to cool for 10 minutes before serving.<br />
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Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-19015050358114219682014-11-04T11:20:00.002-08:002014-11-04T11:20:39.449-08:00BUFFALO CHICKEN PARMESAN<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://3.bp.blogspot.com/-ZPO8j-xKrxI/VFkhbaPCs_I/AAAAAAAACNc/e4d1tiSLgnE/s1600/IMG_20141022_172452.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ZPO8j-xKrxI/VFkhbaPCs_I/AAAAAAAACNc/e4d1tiSLgnE/s1600/IMG_20141022_172452.jpg" height="240" width="320" /></a>My favorite way to fix Sunday dinner is a tray of finger food to enjoy while watching the game. Chicken nuggets are always a favorite weather they are baked or fried. Buffalo Chicken is the best. They are well seasoned, and you can add as much spice as you like. I always make plenty so there are leftovers. Reinventing leftovers is something I get a kick out of. This is quick and simple and oh so delicious. If you don't want to make Buffalo Chicken I'm sure the local supermarket has a bunch already prepared for use. Recipe serves 2<br />
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<br />
<br />
<strong><u>BUFFALO CHICKEN</u></strong><br />
<br />
2 Boneless Skinless Chicken Beasts<br />
<label><span class="ingredient-amount" id="lblIngAmount">1 cup </span><span class="ingredient-name" id="lblIngName">flour</span></label><br />
<label><span class="ingredient-name">1 cup panko bread crumbs</span></label><br />
<label></label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="12" data-ingredientid="16421" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2 teaspoons </span><span class="ingredient-name" id="lblIngName">salt</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="1.05" data-ingredientid="16406" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 teaspoon</span><span class="ingredient-name" id="lblIngName"> pepper</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="0.9" data-ingredientid="16407" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 teaspoon </span><span class="ingredient-name" id="lblIngName">cayenne pepper (adjust to complaint your specific tastes for spice)</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="0.6941667" data-ingredientid="16396" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/4 teaspoon </span><span class="ingredient-name" id="lblIngName">garlic powder</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="1.140417" data-ingredientid="16404" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 teaspoon </span><span class="ingredient-name" id="lblIngName">paprika</span></div>
<div class="fl-ing" data-grams="1.140417" data-ingredientid="16404" data-role="recipe-ingredient" itemprop="ingredients">
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<span class="ingredient-name">Cut chicken into cubes. Place all remaining ingredients into a gallon double zipper storage bag. Toss in chicken and shake well for several minutes to coat all chicken. Leave chicken in bag for another five minutes. Place nuggets on a cookie sheet coated with baking spray. Gently spruce the top of each nugget with spray also. This will allow the nuggets to turn crispy. Cook for ten minutes in a 350 degree oven. Turn each nugget over and cook for an additional ten minutes. Remove from oven and set aside.</span></div>
<div class="fl-ing" data-grams="1.140417" data-ingredientid="16404" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-name"></span> </div>
<div class="fl-ing" data-grams="1.140417" data-ingredientid="16404" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-name">1 8oz package vermicelli</span></div>
<div class="fl-ing" data-grams="1.140417" data-ingredientid="16404" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-name">1 16 oz can marinara sauce with garlic and onion</span></div>
<div class="fl-ing" data-grams="1.140417" data-ingredientid="16404" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-name">1/2 cup grated Parmesan cheese</span></div>
<div class="fl-ing" data-grams="1.140417" data-ingredientid="16404" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-name">1/2 cup grated Mozzarella cheese.</span></div>
<div class="fl-ing" data-grams="1.140417" data-ingredientid="16404" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-name"></span> </div>
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<span class="ingredient-name">Cook pasta according to package directions and drain well, but do not rinse. Place half of the noodles on 2 ceramic oven safe plates. Top pasta on each plate with 3/4 cup of the marinara sauce and 1/2 of the buffalo chicken. Sprinkle generously with Parmesan and Mozzarella cheese. Place plates in oven and bake for five to seven minutes or until cheese is completely melted.</span></div>
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Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-34022113205753205792014-09-22T13:42:00.000-07:002014-11-10T10:47:56.410-08:00CHIPOLTE CHEESY POTATO CASSEROLE<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://1.bp.blogspot.com/-KVazl5Ei4LI/VCCCnhcenII/AAAAAAAACNM/GlkNdsv4pA8/s1600/IMG_20140920_172857.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KVazl5Ei4LI/VCCCnhcenII/AAAAAAAACNM/GlkNdsv4pA8/s1600/IMG_20140920_172857.jpg" height="216" width="320" /></a>Potatoes to me are the ultimate comfort food. They happen to be one of the most versatile vegetables around. They will make a great side dish or a complete meal on there own. It is the only vegetable I can think of that you can fry, mash, bake, steam or boil and still have the ultimate dish. Leftovers? No problem. They reheat perfectly, or try creating a hole new dish (ie fried potato cakes from leftover mashed potatoes). This recipe will serve four to six with enough of tomorrows lunch.<br />
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<br />
2 LBS russet potatoes sliced <br />
2 Cups chicken broth<br />
1/4 Cup chopped green onion<br />
1/4 Cup chopped green pepper<br />
1/4 Cup chopped red pepper<br />
4 garlic cloves crushed<br />
1 mini chipotle (or 2 if you prefer) bullion cube<br />
1/4 cup flour mixed with 1/2 cold water<br />
1 Medium tomato sliced<br />
1/2 LB Velveeta cheese sliced<br />
1/2 Cup Asiago cheese shredded<br />
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Add broth, onions, peppers, garlic and bullion in a large pan and bring to a boil. Briskly whisk in flour and water mixture. Remove from heat.<br />
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Place 1/2 of the sliced potatoes in the bottom of a glass casserole dish and cover with 1/2 of the broth.. Layer 1/2 of the sliced Velveeta cheese on top of the potatoes. Repeat the the layers one more time. Top with sliced tomato and shredded Asiago cheese. Bake in a 400 degree oven for 45 minutes to 1 hour or until potatoes are completely done. Let set 10 minutes before serving.<br />
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Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-84670244736632222912014-09-08T11:26:00.002-07:002014-09-08T11:45:30.083-07:00PORK STEAK PIE<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://3.bp.blogspot.com/-dZY3SFf6nvQ/VA3rnchmJKI/AAAAAAAACMk/KPPHjzjErkQ/s1600/IMG_20140907_161704.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-dZY3SFf6nvQ/VA3rnchmJKI/AAAAAAAACMk/KPPHjzjErkQ/s1600/IMG_20140907_161704.jpg" height="226" width="320" /></a>Even a rainy Summer afternoon can call for a little bit of comfort food. This really turned out to be more than I expected. Trying to come up with something different and tasty my mind started twirling around a Pork Steak Pie, Along the lines of say a Pot Pie, but I wanted something different. This dish has a rich, creamy gravy and a flaky golden crust that practically melts in your mouth. This will make one 9" pie.<br />
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Preheat oven to 350<br />
<br />
2 lb pork loin steak (or roast) cut into cubes<br />
3 cups water<br />
4 cloves garlic minced<br />
1 cup chopped onion<br />
1/4 cup Worcestershire sauce<br />
1 TBS Salt and 1 TBS Pepper<br />
1 1/2 cup chopped carrots<br />
1 1/2 cups chopped broccoli<br />
1 1/2 cups chopped cauliflower<br />
1 1/2 cups chopped white mushrooms<br />
1/4 cup melted butter flavored with 1/2 tsp garlic powder<br />
3/4 cup flour mixed with 1/2 cup cold water<br />
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<br />
Place first ingredients in a large dutch oven and simmer for one hour stirring occasionally.<br />
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While the meat is cooking prepare the pie crust as below (or simply buy two pre-made pie shells if you prefer).<br />
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After pork has become nice and tender add the remaining vegetables and let simmer for an additional 30 minutes. Continue to stiff occasionally. Thicken broth with flour and water mixture stiring briskly while adding to avoid lumps<br />
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Once vegetables are tender, but still firm remove from heat and allow to cool for 15 minutes.<br />
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<a href="http://3.bp.blogspot.com/-J-zgVk0tPGc/VA3xbBbmDFI/AAAAAAAACMw/EX5poOpsGPg/s1600/IMG_20140907_161819.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-J-zgVk0tPGc/VA3xbBbmDFI/AAAAAAAACMw/EX5poOpsGPg/s1600/IMG_20140907_161819.jpg" height="150" width="200" /></a><br />
<strong>This makes 2 Pie Crusts</strong><br />
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<span class="ingredient-amount" id="lblIngAmount">3 cups </span><span class="ingredient-name" id="lblIngName">flour</span><br />
<div data-grams="8.333333" data-ingredientid="1526" data-role="recipe-ingredient" id="liIngredient">
<label><span class="ingredient-amount" id="lblIngAmount">4 tsp</span><span class="ingredient-name" id="lblIngName"> sugar</span></label></div>
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<label><div class="fl-ing" data-grams="6" data-ingredientid="16421" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2 </span><span class="ingredient-amount">tsp </span><span class="ingredient-name" id="lblIngName">salt</span></div>
<div class="fl-ing" data-grams="6" data-ingredientid="16421" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-name">1 tsb baking powder</span></div>
</label><label><span class="checkbox-formatted"></span><div class="fl-ing" data-grams="112" data-ingredientid="6420" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 cup </span><span class="ingredient-name" id="lblIngName">oil</span></div>
<div class="fl-ing" data-grams="112" data-ingredientid="6420" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-name">1/4 cup butter (chilled)</span></div>
</label><label><div class="fl-ing" data-grams="30.5" data-ingredientid="16278" data-role="recipe-ingredient" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/4 cup </span><span class="ingredient-name" id="lblIngName">milk</span></div>
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additional 1/4 to 1/2 cup flour (as needed)</div>
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Mix all dry ingredients together in a bowl. Add oil and butter blending with a pastry cutter, or fork until mixture is slight moist and looks crumbly. Add milk a little at a time until dough is just right (slightly moist, and not to dry. It should stick a little to the side of the bowl). You may not need to use the entire amount of milk. Place doug on a counter that has been coated with additional flour. Kneed the dough into the flour until it becomes stiff and forms a solid ball, adding more of the flour as needed. Split dough in half and roll each half to about 1/4" thickness.</div>
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Place one rolled pie shell in the bottom of a 9" pie dish that has been sprayed with cooking oil. After cooled for 15 minuts pour Pork Steak filling into shell and spread evenly. Place additional shell on top. Move around the top edge and roll the bottom and top crust together (to prevent pie from spilling over). With a fork poke four chris-cross indents along the length of the shell to allow air flow inside. Brush 1/2 of the garlic over the top shell, including the edges. Place in oven preheated to 350 and bake for 30 minutes. Remove from oven and coat the top with the remaining garlic butter. This process will help to make the crust very flaky. Bake an additional 30 minutes or until crust is flaky and a nice golden brown. Let set 10 minutes before cutting. </div>
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Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-61638846429945311722014-08-20T11:26:00.002-07:002014-08-20T12:05:58.478-07:00AMAZING MEATLOAF<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://1.bp.blogspot.com/-9jYp8J5t5Xs/U_TkE_tNL4I/AAAAAAAACLk/74HvB0CCdtg/s1600/IMG_20140810_163655.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9jYp8J5t5Xs/U_TkE_tNL4I/AAAAAAAACLk/74HvB0CCdtg/s1600/IMG_20140810_163655.jpg" height="149" width="200" /></a>I know, it sounds a slight bit out of sync to actually indulge in a Meatloaf anymore. But, I for one find it hard to resist on occasion. Meatloaf is one of those versatile dishes that will work well with anything. With the price of beef I find it important to revitalize any leftover dish. For breakfast topped with an over easy egg, or for lunch serve as a panini. It adds delicious to any meal. This particular dish made one bread pan loaf and served two for four meals.<br />
<br />
<br />
1 LB lean ground beef<br />
1/2 LB Italian sausage<br />
1 small onion minced<br />
2 large eggs<br />
2 cups dried bread crumbs<br />
1 medium green pepper chopped<br />
4 large garlic cloves minced<br />
1 medium jalapeno minced (optional)<br />
4 TBS chili powder<br />
salt and pepper<br />
<br />
1 16 oz can original marinara sauce<br />
<br />
<br />
<a href="http://3.bp.blogspot.com/-czbFJ8AH8-s/U_TkHo1cZjI/AAAAAAAACLs/bivgOS0vMTU/s1600/IMG_20140810_163949.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-czbFJ8AH8-s/U_TkHo1cZjI/AAAAAAAACLs/bivgOS0vMTU/s1600/IMG_20140810_163949.jpg" height="150" width="200" /></a>Blend meats together in a large bowl until well mixed. Fold in eggs and bread brumbs until dough is stiff and not sticky. Add all vegetables and seasonings and continue mixing until the meatloaf is smooth and all vegetables are evenly distributed for flavor. Place the meatloaf in a large baking pan, such as a deep pie dish, or large bread pan. Lightly cover with 1/2 of the marinara sauce and bake for thirty minutes. Check the meat loaf after about 15 minutes and remove any grease that is sitting in the pan. After 30 minutes top with remaining marinara and return to oven for another 30 to 45 minutes, until completely done. Meatloaf is done when the center is no longer pink. Check frequently for any grease that will need to be removed so that the meatloaf remains solid and firm.<br />
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</div>
Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-64597497044235924702014-08-04T13:28:00.001-07:002014-08-04T13:28:52.329-07:00HAMBURGER W/TOMATO GARLIC SAUCE<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://1.bp.blogspot.com/-CNmL9RBjAd8/U9_pnGI3r0I/AAAAAAAACLU/iPPk-epD_sA/s1600/IMG_20140728_194106.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-CNmL9RBjAd8/U9_pnGI3r0I/AAAAAAAACLU/iPPk-epD_sA/s1600/IMG_20140728_194106.jpg" height="150" width="200" /></a>I don't like spending money on things I don't have to. When my husband requests some Hamburger Helper for dinner I just make my own. It's easy when you've got a little imagination and the right ingredients to work with. Best of all it's so much better than those prepackaged products with a seasoning packet full of who knows what. Don't get me wrong. I'm not knocking them. In a real pinch they come in pretty handy.<br />
<br />
<br />
<br />
2 lbs uncooked ground meat (beef, turkey or chicken)<br />
1/2 cup fresh chopped onion<br />
1/2 cut fresh chopped green onion<br />
2 tbs garlic powder<br />
salt and pepper to taste<br />
4 cups fresh beef broth<br />
2 cups tomato sauce with roasted garlic and chili's<br />
<br />
4 cups elbow macaroni<br />
1 lb Colby jack cheese cut in cubes<br />
<br />
Brown ground meat in a large dutch oven until there is no pink visible. Add onion and green pepper and stir for 2 minutes. Add garlic, salt and pepper. Pour in broth and tomato sauce and cover. Once broth begins to boil add macaroni and cover again. Stir occasionally cooking covered for 20 minutes or until macaroni is done. Add more water if necessary. Once macaroni is done remove from heat and stir in cheese a little at a time until melted. Set aside for 5 minutes to allow broth to fully thicken.<br />
</div>
Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-81683276336728705062014-08-04T12:59:00.001-07:002014-08-04T12:59:39.017-07:00CREAMED NEW POTATOES & PEAS<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-L0RQhGHvYVc/U9_a2xNzmQI/AAAAAAAACK0/MJl1DT5bnp0/s1600/IMG_20140612_183743.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-L0RQhGHvYVc/U9_a2xNzmQI/AAAAAAAACK0/MJl1DT5bnp0/s1600/IMG_20140612_183743.jpg" height="149" width="200" /></a><br />
<br />
Fresh grown vegetables right from my own back yard don't get much better than this. Tender vegetables creamed together make a perfect side dish for any meal. If you have never had an opportunity to taste new potatoes right from the ground they are so much better than store bought. They are so easy to grow and one of the most cost efficient crops to continuously grow year after year.<br />
<br />
<br />
4 tbs butter<br />
1/2 cup minced green onion<br />
3 cups chicken broth<br />
2 lbs New White potatoes<br />
1 lb Snap Snow Peas<br />
salt and pepper to taste<br />
<br />
1/2 cup butter<br />
4 tbs flour<br />
2 cups milk<br />
<br />
In a large dutch oven saute minced onion in butter for 2 minutes. Slice all Potatoes and Peas in half. Add to onion. Stir in chicken broth. Add salt and pepper to taste. Cover and simmer for 10 minutes.<br />
<br />
In another pan melt putter and whisk in flour until smooth. Quickly pour in cold milk and continue whisking until all lumps are gone. Pour roux into potatoes and continue stirring gently until broth is smooth.</div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F1.bp.blogspot.com%2F-L0RQhGHvYVc%2FU9_a2xNzmQI%2FAAAAAAAACK0%2FMJl1DT5bnp0%2Fs1600%2FIMG_20140612_183743.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://1.bp.blogspot.com/-L0RQhGHvYVc/U9_a2xNzmQI/AAAAAAAACK0/MJl1DT5bnp0/s1600/IMG_20140612_183743.jpg" -->Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-33886178142517335662014-08-04T10:36:00.001-07:002014-08-04T10:36:17.219-07:00SPANISH RICE GUMBO<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://2.bp.blogspot.com/-4PF2v2HlhYg/U9--VAz3vRI/AAAAAAAACJ4/gP5pUIDRL5Y/s1600/IMG_20140802_184521.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-4PF2v2HlhYg/U9--VAz3vRI/AAAAAAAACJ4/gP5pUIDRL5Y/s1600/IMG_20140802_184521.jpg" height="240" width="320" /></a>I can't get enough of using my fresh crops to come up with great tasting recipes. This tasty feast includes fresh canned Tomato Sauce and infused Olive Oil using vegetables and herbs from my own garden. Freshly grown vegetables will make any dish taste and even look so much better. This recipe will serve four, but be sure to make plenty. The leftovers are just as tasty. Add fresh garlic bread, or warm tortillas to the meal.<br />
<br />
<br />
<br />
2 Cups White Rice<br />
2 Tbs Olive Oil infused with garlic and chillies<br />
1 Small Green Pepper diced<br />
1 1/2 Cup Minced Onion<br />
<br />
1 14.5 oz Can (or 3 cups) of Tomato Sauce w/Roasted Garlic and Chilies<br />
2 Tablespoons Tomato with Chicken bullion<br />
1 1/4 Cups water<br />
2 Tablespoons fresh Cilantro<br />
2 Links Smoked Medium Spicy Summer Sausage<br />
3 Cups Salad Shrimp<br />
Fresh Ground Pepper<br />
<br />
<br />
Heat olive oil in a sauce pan. Add rice stirring constantly until rice is no longer translucent. Turn heat to a low temperature and add chopped green pepper and onion. Allow vegetables to saute with rice for no more than 2 minutes. Add tomato sauce, water, bullion, cilantro and sausage. Let simmer covered for 10 minutes before adding shrimp and pepper. TIP: You probably won't need salt. The bullion has enough to flavor the dish. Add more water if needed. Cover and simmer stirring occasionally for another 10 minutes of until rice is done. Cool for 5 minutes for before serving to allow broth to completely thicken.<br />
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Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-38401133987524474352014-07-22T11:14:00.000-07:002014-07-22T11:20:00.898-07:00Taco Crunch Bowl<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://4.bp.blogspot.com/-16XxBh-pRz0/U8lfkEgHhmI/AAAAAAAACHc/saza3x0fVxU/s1600/IMG_20140629_102349.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<a href="http://4.bp.blogspot.com/-16XxBh-pRz0/U8lfkEgHhmI/AAAAAAAACHc/saza3x0fVxU/s1600/IMG_20140629_102349.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-16XxBh-pRz0/U8lfkEgHhmI/AAAAAAAACHc/saza3x0fVxU/s1600/IMG_20140629_102349.jpg" height="233" width="320" /></a>I really enjoy these cut little taco shell tortilla bowl makers. If you're not in the market for these useful gadgets than you've certainly got an oven safe cereal bowl around that will work. Just give it a light coating of cooking oil, snugly fit one flour tortilla inside and bake for 10 minutes. I've gotten a lot of use out of mine. They even hold up very well for several days so you can make a few in advance for a quick after work dinner.<br />
<br />
This recipe will make four bowls<br />
<br />
4-burrito size flour tortillas<br />
1 LB ground meat <br />
2 cups minced onion<br />
4 cloves minced garlic<br />
2 large diced tomatoes<br />
1 3oz package taco seasoning<br />
1 teaspoon cumin powder<br />
1 1/2 teaspoon crushed or dried cilantro<br />
2 cups cooked brown pinto beans<br />
2 cups Mexican blend shredded cheese<br />
<br />
Garnish:<br />
Avocado<br />
Sour Cream<br />
Jalapeno<br />
Pico de Gallo<br />
Salsa<br />
<br />
If you don't have a Tortilla Bowl maker, don't worry. Try a ceramic cereal bowl, or a metal pan with no handle. Try to find 6 to 8 (or more) inches across. The metal will brown the tortilla much quicker. Spray the bowl with a light cooking spray. Fit the tortilla in the bowl as evenly as you possibly can. A round bowl may cause a little "overlap", but that's OK. Bake the tortilla at 350 for 10 minutes or until the shell is golden brown and crisp all over. Remove from oven all allow tortilla to completely cool.<br />
<br />
Place ground meat, onion and garlic in a skillet. Stir constantly until meat is done through and brown. Remove from heat and stir in remaining spices and beans. Fill each bowl with mixture and top about 1/4 cup of the shredded cheese. Return to oven and allow to cook another 5 to 7 minutes or until completely warm and cheese is melted. Top with you favorite garnish(es) and enjoy. It really becomes fun when you get down to the bowl and start breaking the pieces to eat.</div>
Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0tag:blogger.com,1999:blog-1473474445442868973.post-62514497573196314772014-06-17T14:12:00.001-07:002014-06-17T14:12:38.290-07:00Empanada de Puerco<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
<a href="http://2.bp.blogspot.com/-qI__dGA9vqA/U6CIcG_wphI/AAAAAAAACHI/b8vbSJ5rxrE/s1600/IMG_20140614_105127.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qI__dGA9vqA/U6CIcG_wphI/AAAAAAAACHI/b8vbSJ5rxrE/s1600/IMG_20140614_105127.jpg" height="150" width="200" /></a>My favorite way to end any weekend is to relax with a good movie. After the bustle of a few jammed pack days we deserve it, right? That is why I prefer to prepare some make ahead trays of finger food such as these Empanada Puerco. This recipe makes 2 dozen which left plenty for Monday's sack lunch.</div>
<div class="ingredient" itemprop="ingredients">
<br />
Preheat oven to 350 degrees<br />
</div>
<div class="ingredient" itemprop="ingredients">
<u><strong>Empanada Dough:</strong></u></div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
3 cups all-purpose flour</div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
1/2 teaspoon salt</div>
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2 tablespoons sugar</div>
<div class="ingredient" itemprop="ingredients">
2 tablespoons garlic powder</div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
3/4 cups of chilled butter</div>
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1 egg</div>
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1 1/4 cups water</div>
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</div>
<div class="ingredient" itemprop="ingredients">
1 additional cup of flour</div>
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1 additional stick of butter</div>
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</div>
<div class="ingredient" itemprop="ingredients">
Mix flour, salt, sugar and garlic in a large bowl (sugar and garlic powder are optional, but I think they add better flavor to the crust). Cut in butter using a pastry cutter, or fork until dough is nice and moist. Beat egg and stir into flour. Slowly add water about 1 tablespoon at a time until dough is stiff and hard to stir. You will probably not require all of the water suggested. Cover dough and set aside while you prepare the filling.</div>
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</div>
<div class="ingredient" itemprop="ingredients">
<a href="http://3.bp.blogspot.com/-K47RV4KMxW4/U6CHQpE4dHI/AAAAAAAACG8/PXwf2125zC8/s1600/IMG_20140614_092721.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-K47RV4KMxW4/U6CHQpE4dHI/AAAAAAAACG8/PXwf2125zC8/s1600/IMG_20140614_092721.jpg" height="150" width="200" /></a><strong><u>Rallado Puerco</u></strong></div>
<div class="ingredient" itemprop="ingredients">
<strong><em></em></strong> </div>
<div class="ingredient" itemprop="ingredients">
<strong><em></em></strong> 2 lbs pork</div>
<div class="ingredient" itemprop="ingredients">
4 crushed garlic cloves</div>
<div class="ingredient" itemprop="ingredients">
3 green onions chopped</div>
<div class="ingredient" itemprop="ingredients">
1 cup chopped red pepper</div>
<div class="ingredient" itemprop="ingredients">
1 cup chopped green pepper </div>
<div class="ingredient" itemprop="ingredients">
1/4 cup chili powder</div>
<div class="ingredient" itemprop="ingredients">
1/4 cup water</div>
<div class="ingredient" itemprop="ingredients">
Salt & Pepper</div>
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<strong><u></u></strong> </div>
<div class="ingredient" itemprop="ingredients">
Cook pork until soft enough to pull apart using two forks. Continue pulling pork with forks until all pork is finely shredded as pictured. Place all ingredients in a skillet and heat together for 15 minutes. Remove from heat and allow to cool completely.</div>
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</div>
<div class="ingredient" itemprop="ingredients">
<a href="http://3.bp.blogspot.com/-EDovd7Xk9kE/U6CCxq1dlPI/AAAAAAAACGw/GxITNn9Q8uA/s1600/IMG_20140614_094241.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EDovd7Xk9kE/U6CCxq1dlPI/AAAAAAAACGw/GxITNn9Q8uA/s1600/IMG_20140614_094241.jpg" height="115" width="200" /></a>Turn dough from bowl onto a heavily floured surface and kneed for abut five minutes. Cut the dough in half. Roll one of the halves until fairly thin (but not translucent). It may take a few tries to get the feel of the exact thickness needed. Using a large round object (my cereal bowl worked perfectly for the proper size) cut a large round disk from the dough. Place 2 tablespoons (more or less as you prefer) spread along one side of the dough (as pictured). Fold the unfilled side over leaving 1/2 inch of the dough exposed. Fold the 1/2 inch of the dough over and pinch the two edges together (as pictured). Continue the process until all dough is exhausted and you've used both halves. You will need to make sure you have plenty of flour on had to cover the surface of the dough so it does not stick. As you roll the dough it will become stiffer. Add a few drops of water to the dough and knead again it so it will soften it up. Than roll it and cut as before.<br />
</div>
<a href="http://3.bp.blogspot.com/-JMVGFeL2Mew/U6CKHSqWu7I/AAAAAAAACHM/Ujnpr75sIsU/s1600/IMG_20140614_135236.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JMVGFeL2Mew/U6CKHSqWu7I/AAAAAAAACHM/Ujnpr75sIsU/s1600/IMG_20140614_135236.jpg" height="147" width="200" /></a>Once you have filled and rolled all empanadas place them on a large cooking sheet. Gently brush on melted butter to both sides of each empanada. Bake in a preheated 350 degree oven for 15 minutes, or until golden brown. Remove from oven and coat both sides again with melted butter. Serve warm, or cold with queso, or guacamole.<br />
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Pam Gilmanhttp://www.blogger.com/profile/14023465813709544956noreply@blogger.com0