Georgia On My Mind

Okay...it's been WAYYYY TOOOO LONGGG!

2012-01-30T14:57:00.000-08:00

Life is a roller coaster, and as soon as "my" ride slows down - I'll upload a new post!

A quick and completely sincere thank you to my pals who have stuck like glue ~ we're a small group, but a loyal one ;)

See you very, very soon......

Saturday Afternoon Quickie - Vanilla Ice Cream

2011-07-09T19:46:00.000-07:00

Summertime quickies are the best! ;)

It's summer....it's HOT....let's cool off ~

This recipe needs no introduction - spend the time to pull this together, and I promise you'll be grinning ear-to-ear :) Remember, this ice cream recipe is only a launching pad - you can morph the hell out of it by adding jam, nuts, broken cookies, peanut butter, chopped up chocolate - and instantly amaze everyone! Enjoy!

Sandy's Vanilla Ice Cream makes approx. 2 qts.

5 egg yolks
1/4 cup sugar
2 cups heavy cream
1 1/2 cups milk, 2%
1 whole vanilla bean, split and scraped
1 cup white sugar
1 TBL. pure vanilla extract
1 pinch Kosher salt

In your KitchenAid mixer or a large bowl, whisk the egg yolks and 1/4 cup of sugar until the mixture reaches the ribbon stage (glossy and smooth).

In a 2 qt. sauce pan, gently heat the milk, cream, 1 cup of sugar, vanilla bean and its contents, and salt. Whisk constantly until mixture reaches 185° degrees. Take off heat and discard the vanilla bean.

VERY SLOWLY, temper the egg mixture with the hot cream - don't be tempted to complete this step too rapidly, or you'll end up with scrambled eggs.

Now, pour all of the ice cream base back into the sauce pan. Under low-medium heat, bring the base to 175° degrees, whisking constantly.

Place sauce pan in an ice bath and bring base to room temperature. Seal in a plastic food container, and refrigerate for at least 12 hours - however, overnight is best.
Now, it's time for your ice cream maker to do it's magic! Follow the instructions to your maker. The end result will be a very soft ice cream that then needs to be frozen as soon as possible!
After a couple of hours, there you have it...yummy homemade vanilla ice cream!! ;-)

Thanks for the QUICKIE (wink!), I'll see ya next week!

Saturday Afternoon Quickie - Dreamy Lemon Pound Cake

2011-07-02T12:52:00.000-07:00

Summertime quickies are the best! ;)

It's summer....it's HOT....let's make dessert ~
My Oma adored pound cake. In her fridge, come hell or high water, you'd find a bakery fresh, chilled pound cake ready for the daily Kaffee und Kuchen.
To this day, I can't make it through a month without sinking my teeth into a piece of pound cake - whether I purchase it or make it (WAY BETTER), it just has to happen.
The recipe I'm sharing with you today is fool-proof...delicious...and addictive. :) Enjoy!

Dreamy Lemon Pound Cake *inspired by Allrecipes* serves 10-15
2 sticks (1 cup) salted butter, softened
3 cups sugar
6 eggs
5 TBL. FRESH lemon juice
1 TBL. grated lemon peel
1 tsp. pure lemon extract
3 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. Kosher salt
1 1/4 cups sour cream

In your KitchenAid mixer or a large bowl, cream the sugar and butter until light and fluffy.
Then, add your eggs one at a time.
Next, add the lemon juice, grated lemon peel, and lemon extract. Combine well.
In a separate bowl, combine the flour, baking soda, and salt. Now add it to the creamed mixture alternately with the sour cream. Mix until just combined - don"t over do it!
Pour into a greased and floured (hello, I used Baker's Joy and it worked perfectly!) fluted tube pan.
Bake at 350° degrees F for 55-60 minutes or until a toothpick or cake tester comes out clean.
Let cool for about 10-15 minutes, then remove to a plate lined with wax paper.
Let cake cool completely before serving - and personally, I think pound cake tastes better the next day. ;-)

Thanks for the QUICKIE (wink!), I'll see ya next week!

Saturday Afternoon QUICKIE - Easy Pizza Dough

2011-05-21T16:20:00.000-07:00

It's never too late for an Afternoon QUICKIE -

Well, well, well...I'm finally back from the dead! My precious kiddos will FINALLY be out of school within weeks, which equals more blog time for me.
So, I've been thinking....with gas prices so high and the general cost of EVERYTHING having gone up - it might be time for me to sharpen my skills. It feels like the perfect time to begin producing some homemade family favorites.
First up? - something foodie :)
My husband is Sicilian, my kids beg for Italian food regularly - time to dial in a pizza dough recipe!
An easy recipe that requires a little extra time than calling the local pizza parlor ~
Let's get started:

Easy Pizza Dough makes 4 personal pizzas
1 package active dry yeast
1 ¼ (up to 1 ½) cups warm water, divided: 110 – 115 degrees
1 tsp. honey
4 cups all purpose flour
1 tsp. Kosher salt
1 TBL extra-virgin olive oil, plus additional for brushing

In glass measure cup, dissolve the honey then yeast in ½ cup warm water. Proof this mixture for 10 minutes, until yeast appears foamy.

In a mixer fitted with a dough hook, combine the flour and the salt. Add oil, the yeast mixture and remaining warm water.

Mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 mins. The dough should be smooth and firm.

Place dough in a lightly oiled bowl. Cover with plastic wrap to seal. Place a clean kitchen towel over the bowl and let rise in a warm spot for 1 hour.

Punch down to express some of the air in the dough, then divide into 4 equal pieces. Work each piece into a ball by pulling down the sides and tucking under the bottom of the dough.

Then on a smooth surface (no flour), roll the ball under the palm of your hand until the top of the dough is smooth and firm.

Now there are a couple of ways to do this next step:
You can line a baking sheet with parchment, and place all four balls on top. Then, lightly cover with plastic wrap and a dish towel. OR, place each ball in it's own bowl, cover with wrap and a dish towel. Whatever makes you happy...either way, the dough needs to sit and rise for 1 hour.

At this point, the balls can be used immediately or wrapped in plastic and refrigerated for up to 2 days.

Do what you like, but my pizza comes out like the picture at the top when I do the following:
Preheat oven to 485 degrees. **any higher and I end up with pizza bricks!**
To prepare each pizza, dip a dough ball into flour and shake off the excess. Place dough on a clean lightly floured surface, and start to stretch the dough. Don’t roll dough with rolling pin, use only your hands to assure fluffy crust.

When desired pizza shape is achieved, lightly brush olive oil in the inner circle of the dough.

Add toppings in this order:

-Sauce

-Mozzarella cheese

-Pepperoni

-any additional toppings. Finish with a light sprinkle of dried oregano and Feta/parmesan or goat cheese. YUM!

Lightly sprinkle baking sheet/pizza stone with cornmeal. Place prepared pizza in the center of baking sheet, and bake for approx. 13 minutes or until cheese is melted.

Serve immediately.

Thanks for the QUICKIE (wink!), I'll see ya next week!

Soooo Sorry!

2011-03-05T20:08:00.001-08:00

Hi friends!
I wanted to drop a quick line...letting you know how terribly sorry I am for being a very bad blogger lately ~
The stuff in my life has been CRAZY these past couple of months. Hubby is home on injury from the fire dept., kids are getting ready for state testing (we homeschool), we might be moving, the list goes on....
Hang tight my friends, things will get rolling around here again very soon - I promise :)

New Orleans Coleslaw

2011-01-22T12:06:00.000-08:00

It's time for another Saturday Afternoon QUICKIE -

Here in Southern California the weather this week has been CRAZY ~ unseasonably warm for winter! 40-°F degree nights, 70+°F degree days.
The result? My taste buds are completely confused and craving spring and summer dishes.
So, I was sitting at the table this past week, trying to decide what to serve next to my favorite brisket. I wanted something delicious that also would sneak in some healthy veggies for the kiddies...and then BOOM!, it hit me: Nigella's New Orleans Coleslaw.
I discovered this "slaw" last summer and it's definitely one of my absolute favorite sides....it's light yet packed with flavor! YUM!
The recipe also makes use of one of my "top shelf" most favorite ingredients, Pure Maple Syrup. Sound interesting? Trust me, it totally works in this dish.
Now, it's been my experience for best flavor, to only make enough of this side for your meal. For my family, that equals to about half of the original recipe. Fresh is best with this slaw, so serve it as soon as the flavors have sufficiently married (1-3 hours).
Here we go ~

New Orleans Coleslaw serves 4-5
inspired by Nigella Lawson

2 scallions, sliced thin
1 carrot, peeled and grated
1 celery rib, peeled and diced
1/2 of a medium-large head of green cabbage, cored and sliced thin
1/3 - 1/2 cup sliced almonds
1/2 cup (4 oz.) of your favorite mayo (or make it yourself!)
2 TBL. buttermilk
2 TBL. Real Maple Syrup (don't skimp on this friends)
1+ tsp. cider vinegar
1/4 - 1/2 tsp. Kosher salt (you might need more...just be careful)
1/2 tsp. ground black pepper

Let's start slicing up the cabbage.

Everyone has their favorite way to slice or chop cabbage. Do whatever works for you, but I'm going to demonstrate the way my German Oma taught me.
First, wash and pat dry your cabbage. Now for this recipe, make a clean cut down the center - to divide the cabbage in half.

Now, quarter and core the cabbage...

Separate the top leaves from the inner leaves of the cabbage quarter before slicing. It makes it easier to accurately slice the leaf sections one after the other...the top leaves spread out flat for simple slicing and the inner leaves are a snap to chop up quickly!

Time to grate and chop up the rest of the veggies!

Combine all vegetables in a large bowl, give a quick toss.

In a separate medium bowl, whisk the dressing ingredients. Pour over the veggies and add the almonds. Toss to combine. Place slaw in a container with a tight fitting lid and refrigerate until ready to eat! Don't forget to "tweak" as needed...some may prefer more vinegar or less syrup. The important thing to remember is as with most salads, you HAVE to give the salad time to rest before you taste. Flavors develop over time especially when the salad contains any type of vinegar. Try not to judge whether you like it or not too soon...you might be pleasantly surprised after an hour or so!
Super simple, very delicious...I hope you love this coleslaw too!

Thanks for the QUICKIE (wink!), I'll see ya next week!

Candied Orange Peel

2010-12-18T11:45:00.000-08:00

So, I'm usually WAY too busy to attempt the Martha Stewart-ish kind of holiday razzle-dazzle this time of year. However, there was no way I was going to allow another Christmas to pass without tucking a new skill or recipe under my belt. And THIS was my year...
Well, I humbly stuck my toe into the kiddie pool of: CANDIED FRUITS - those glistening, succulent, sugar coated fruit gems we pay $$ for at the local designer Farmer's Market.
My husband requested a fruit cake, (not one of my favorites) so I decided it was the perfect opportunity to experiment with at least one personal contribution - Candied Orange Peel.
I've never attempted this before, so I went to a trusted source, Epicurious. Boy, I'm glad I did. :)
Yes, I tweaked it...you know me ~

Simple Candied Orange Peel makes approx. 4-5 ounces
3 large oranges, 1/4 inch of the top and bottom cut off
*(original recipe called for only 2 oranges, but 3 worked perfectly!)*
4 cups white sugar, divided
2 cups water
1 cup of Grand Marnier Liqueur
*(original recipe calls for only 3 cups of water)*

Slice 1/4 inch off the the tops and bottoms of each orange.

Score peel on each orange into 4 vertical segments. Remove each segment (INCLUDING the white pith) in 1 complete piece.

Cut segments into 1/4-inch wide strips.

Cook in large pot of boiling water for 15 minutes; drain, rinse and drain again.

In a saucepan over medium heat, bring the sugar, water and Grand Marnier to a boil. Stir to dissolve sugar.

Add peel, and return to a boil. Reduce heat. Simmer until peel is very soft, about 45 minutes. Drain.
Toss peel in 1 cup of sugar on a rimmed baking sheet, separating strips.

Lift peel from sugar and transfer to a sheet of foil. Let stand until coating is dry, 1-2 days. *TWEAK ALERT* (to speed things up, I used a fruit dehydrator for 1 1/2 hours. It worked perfectly!)

You'll notice that nowhere in this recipe does it mention the need to remove the "pith" of the orange. At first I was skeptical, understandably, but trust me - it isn't absolutely necessary. Yes, on the first day the peels will have a slightly bitter bite - but on day two it's virtually gone.

So after the fruit cake is made...I will take the left over candied peels and dip them half way into dark chocolate. THEN...remember the leftover Grand Marnier/Orange simple syrup I simmered the peels in for 45 minutes? It's coming with me to a Holiday Party tomorrow night, as it will help to make the perfect margarita! (wink!)

Have a beautiful Christmas and Holiday Season...I look forward to sharing with you in 2011!!

Oh, and thanks for the QUICKIE (wink!), I'll see ya next week!

Hamburg, Germany ~ October 2010

2010-11-07T21:05:00.000-08:00

Now, I could go on and on about this trip....because it meant so much to me personally.
To have my feet touch the actual ground of a place I've heard so many stories about (grandparents, late-mom...) - well, people, it was an overwhelming experience.
My grandfather (Opa) was born and raised in what was then, Prussia - my grandmother (Oma) from near The Black Forest..and my mom, Amberg. Their experiences, lifestyle and circumstances resulted in travel all across Germany. So for my first visit, I decided to start at the "top," in Hamburg.
To take my two young boys along on this adventure was an absolute - as I'm nearly the last connection to their German heritage.
My mother was young when I was born, so I was primarily raised by my grandparents in Los Angeles...soley, until kindergarten. As I stated, they were originally from Germany (hello, very German) so as one can imagine, I learned to speak the language of the "household" along with muttled English. In addition to living under their roof came the privilege of exposure to German culture - nursery rhymes, marzipan, food, music, family flow, etc.
Those were the, "treasure," years for me - to this day, I can recollect almost every second of them.

(yes, that's me a million years ago)

Unfortunately, after moving in with my mother, I learned quickly that she did not promote the fact she was German. I was expected to speak English only, and "move-on."
Sure...I moved on...but never forgot my start in life, who I was inside and how proud I felt to have German roots.
So...without further adieu...a few shots of my first trip to Deutschland!

I gave my 11 year old son the task of recording our trip via digital camera..some are fuzzy or off center, but I wouldn't have had it any other way (wink!).

Well...first day, setting out near Gänsemarkt. Our hotel (Marriott Hamburg) is right behind us...

Okay..before we go any further...I had such grand fantasies of looking so "model" like on this trip (high heels, large hoop earrings, nail polish). But as you will see, I look as if I have a grand HANG-OVER in each pic. Traveling to Europe with two active boys and fighting jet lag doesn't do a 40+ year old face any good...there, I've said it, let's move on ~

My son adores buildings, their design....Lord, cross your fingers we'll have an architect 14 years from now!

Everything in these next few pics was within walking distance of the hotel - a piece of cake of you don't mind hearing two less than motivated young men complain why we weren't using a taxi. Kids these days ~
Below are some select shots of the Binnenalster (Inner Alster Lake). So pretty, peaceful - but NO RAILS along the waters edge. Being an over protective American Mother, you can imagine how many times I screamed, "Hey boys, get away from the edge..NOW!"

Wow, the canals. Every direction you gaze is a perfect postcard picture. I'd have to tear the boys away from every bridge..all of us were simply amazed.

And of course, Rathaus (City Hall). The fountain in the courtyard was a sight of beauty.

And then we went shopping - whoa ~ Europa Passage

After a few days of exploring the city by day..it was time to hit Doris' Diner at night - yum!

Well...there you have it! So many wonderful pics had to be left out, as my fingers are currently numb from putting together this post. The fact is, I can't wait to go back - strangely I felt at home. We shall see what the future holds ♥!

See ya next week and have a fantastic Thanksgiving Holiday my friends!!

BOO!!

2010-10-26T15:35:00.000-07:00

Well....where have I been? A bunch of places - GERMANY for one :) Yes, I actually hopped over to Hamburg, Germany with my young sons the first week of October. No husband, just the kids and I. It was amazing...pics will come soon :)

Hang tight friends, I'm cooking up new blog entries...I haven't completely abandoned ship!

If we miss each other, hope you have a safe and fantastic-ly spooky Halloween 2010!

Sandy :)

9/11

2010-09-11T07:27:00.000-07:00

Today silently belongs to the many that lost their lives nine years ago.
My husband was part of a crew from Los Angeles County Fire that flew over to New York three weeks after the attacks. These guys escorted grieving Fire Families to funerals, held children, supported their "brothers" and families in any way possible.
When my husband returned from the trip, he was a changed person. Something was lost, part of that twinkle in his eye had gone. It was obvious he had left a piece of himself in New York City. To this day we still hold, in a sealed bag, the uniform he wore while walking the ruins of the Twin Towers. NO ONE in this house messes with that bag - some things are forever sacred.
Many people lost their lives, however, this is where it hits home for us -

"A total of 411 emergency workers who responded to the scene died as they attempted to rescue people and fight fires. The New York City Fire Department (FDNY) lost 341 firefighters and 2 FDNY paramedics. The New York City Police Department lost 23 officers. The Port Authority Police Department lost 37 officers, and 8 additional EMTs and paramedics from private EMS units were killed."

One year later I boarded a plane with a baby and toddler and flew to New York City. The kids and I wanted to see "Daddy" march in respect for all of New York's fallen firemen at a planned memorial. During our short stay, we visited the Twin Towers site to pay our respects. I can be a pretty tough cookie at times, but will admit that I instantly burst into tears looking upon the site. My kids were too young to remember the visit, but rest assured, we will remind them of the day they indeed paid their respects.
Don't forget to love the ones close...

Please, please, please don't ever forget...see ya next week ~

Saturday Afternoon QUICKIE - Super Duper Sloppy Joes

2010-08-20T16:44:00.000-07:00

Weekly Reminder: What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).
So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr

Let's get sloppy!...

The end of Summer Vacation also marks the beginning of the Football Season....
We're all currently sweating in near 100° degree weather, but the first sight of that "pig skin" gets our family looking for any excuse to consume chili, beer-n-cheese soup, chowder of any type and of course, SLOPPY JOES! Whether it's in a slow cooker on a beach camp-out, or straight from your kitchen...it's a delicious and QUICKIE meal.

The "base" recipe for my Super Duper Sloppy Joes is from Food Network, courtesy Rachael Ray.
I'm the ultimate recipe tweaker so my version bends toward our family's preference for mega flavor...

No need to ever open a can again! Do it yourself and do it better :)

Super Duper Sloppy Joes serves 8-10
1 TBL. extra virgin olive oil
2 lbs. ground Bison (lean ground beef or turkey will work also)
1/3 cup brown sugar, packed
1 tsp. Montreal Steak Seasoning
1 medium onion, chopped
1 bell pepper (green or red), chopped
2 TBL. red wine vinegar
2 TBL. Worcestershire sauce
1 29 oz. can of tomato sauce
4 TBL. tomato paste
1/4 cup BBQ sauce
1/4 cup ketchup
2 tsp. garlic powder
1 tsp. onion powder
pinch of salt to taste

In a large skillet over medium high heat, add the oil. Add the meat, break it up and begin to brown.
Combine the brown sugar and steak seasoning. Add this mixture to the skillet and combine with the meat. When the meat has browned, add the onions and peppers to the skillet. Reduce the heat to medium and add the vinegar and Worcestershire sauce to the meat, cook for 5 minutes.
Now, add the tomato sauce, tomato paste, BBQ sauce, ketchup, garlic powder and onion powder to the pan. Stir to combine. Reduce the heat and simmer for 20-30 minutes (or until desired thickness). Season with salt to taste ~
Using a large spoon, pile Sloppy Joe mixture onto a crusty roll or onion bun..add shredded cheese and enjoy!

Thanks for the QUICKIE (wink!), I'll see ya next week!

Saturday Afternoon QUICKIE - Crochet Cable Hat

2010-08-14T10:27:00.000-07:00

Let's do a craft this week!
Okay, please forgive the horrible photo quality above...the important factor here, however, is that the pics here are of a crochet cabled hat that I actually made. The WONDERFUL WEBSITE that I discovered this pattern at last year has a MUCH better pic...however, I'm against stealing...so for now you'll be forced to suffer looking at mine. :)
Trust me, it is NO EASY task creating the cable effect via crochet..but it can be done. What pushed me through this pattern you ask? The fact that I was making it for a gal at my church who was suffering from cancer (her cancer is in remission as I type, yes!!) and this beautiful-fashionable woman deserved to look fab and stay warm at the same time.
So.....I know we're all sweltering while reading this entry, but guess what is around the corner, my friends ~ F-A-L-L!!! It will be here before you know it..so grab your crochet hooks and get ahead of the pack - you can do this! You too can be a Hooker, like me (*smirk*) ~

**NOTE**
In the spirit of blog respect, I've decided not to post the actual pattern in this week's SAQ (Saturday Afternoon Quickie). This LINK (same as above) will lead you to the most updated and printable version of the mentioned FREE pattern AND many other clever patterns.
I will, however, offer you a tip from my experience with this hat...using a "J" sized hook created a very generous sized hat...so if you have a large head or plan on tucking your long hair underneath, then no worries. When I begin my new hat this week, I'm going to try an "I" sized hook to start - then graduate to an "H" when the pattern asks me to size down. I tend to crochet a bit tighter than most...so we'll see if my new creation is the perfect fit!
Also..I used a "G" hook for the last two rows of the brim, as I wanted to give it some "grab" around the face.
Please, please, please send me pics if you try to make this hat! I would love to see your creations ~

Thanks for the QUICKIE (wink!), I'll see ya next week!

Saturday Afternoon QUICKIE - Fresh Apple Pie

2010-08-08T15:50:00.001-07:00

Well, years ago I was searching for a decent apple pie recipe..and stumbled upon the baker's discussion forum for the Pillsbury Bake-Off® Contest winners. Ummm..somehow I gained access to the forum (shrugging my shoulders, hands up)...and the recipes they were sharing with each other. Can I ask you, what's a young wife to do...who’s trying to impress her new husband? Take a freakin' peek, of course. Let's just say someone must have caught on to the "security breach", and the next day any further access was denied. That's fine, my brief visit was worth it. Hmmm, let's just say that one of the recipes I "accidently" skimmed over, plus some personal tweaking, inspired my apple pie recipe.
So, if I'm not hauled off to jail for this admission (hello, not my fault you webmasters!)...maybe you'll see more “inspired” pies and cakes here in the future - (wink!)

Fresh Apple Pie
Pie Crust:
2 cups flour
2 TBL. white sugar
1/2 tsp. baking powder
3/4 tsp. salt
1/3 cup shortening
1/3 cup very cold unsalted butter, cubed
2 tsp. cider vinegar
1 TBL. canola oil
5 TBL. heavy whipping cream
1 egg, beaten with 1 tsp. water
sugar for sprinkling

Apple Filling:
6 cups (approx. 7-8 apples) organic Granny Smith apples, pared, cored, and thinly sliced
3/4 - 1 cup of white sugar (depends on how tart apples are)
4 TBL. cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 tsp. brown sugar
1/2 tsp. vanilla extract
1 1/2 TBL. butter, cubed

In a small bowl mix the first four (4) ingredients (dry stuff). Dump into the food processor. Add the shortening and cubed butter and pulse until you see very small chucks.
In another small bowl mix together the vinegar, oil and heavy cream. Slowly add this mixture while the processor is on low speed. When the crust dough pulls away from the sides of the bowl, stop the processor. You can add a TBL of water or more if the dough seems dry...just don't go overboard!
Form the dough into two disks, place between waxed paper..and refrigerate for one hour.
Flour your board and roll out one disk into a 10" round. Place it into a 9" pie plate. Prink the bottom 4-5times with a fork.

Now for the filling..
In a large bowl, mix together the first seven (7) ingredients for the filling. Place filling in the pie plate. Dot with remaining butter. Roll out remaining dough disk and place on top of the filling. Trim excess and seal the edges of the pie. Make four slits in the top crust. Brush some of the egg mixture on the top and sprinkle with sugar.

Bake in the center of the rack in a 400° preheated oven for twenty (20) minutes. Now reduce to 375° and bake for another forty (40) minutes or until the juices are bubbling inside and the crust is golden brown. Cover the edges with foil if necessary to prevent burning.
And POOF...you got yourself a pie!

Thanks for the QUICKIE (wink!), I'll see ya next week!

Saturday Afternoon QUICKIE - Summer Steak Marinade

2010-07-31T11:31:00.000-07:00

Weekly Reminder: What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).
So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr

Let's make some marinade - SIZZLE!...

**Look at my handsome boy helping peel the garlic...**

Summer Steak Marinade for 3-5 lbs. of meat
1/4 cup E.V.O.O - extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tsp. Grey Poupon Deli Mustard w/ horseradish
3 tsp. garlic gloves, finely minced
2 tsp. brown sugar
Kosher salt and pepper to taste

Add all ingredients to a medium bowl, whisk to combine...

Now, I usually marinade my boneless Top Sirloin steaks for, um, about 4 hours. This is where you have to play with what works for you - I prefer a "stronger" hint of the balsamic...
I have marinaded meat as little as 2 hours, and though it was good...I think the longer the better!

Thanks for the QUICKIE (wink!), I'll see ya next week!

Saturday Afternoon QUICKIE - Marmorkuchen

2010-07-24T09:27:00.000-07:00

I missed last week...got some drama going on...you know how that goes, right? (wink!)

Weekly Reminder: What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).
So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr

Let's make a Marble Cake - YUM!...

Orangen-Marmorkuchen (German Marble Cake) serves 10-12
2 sticks + 2 TBL. salted butter (yes, salted, relax!)
1 3/4 cups of white sugar
4 eggs, separate
2 tsp. vanilla extract
2 3/4 cups of flour, sifted
2 tsp. baking powder (add 1/4 tsp. if you are at a "Sea Level" elevation)
1/2 cup heavy cream
1/3 cup water

Cocoa Marble:
3 TBL. cocoa powder
3 TBL. rum (in the pic, I used the standard Bacardi...Try Bacardi Select for a deeper flavor!)
1/4 milk (has to have SOME fat - 2%, whole, etc..)
1/2 tsp. pure orange extract oil

Sift together the flour and baking powder, set aside.
Using your KitchenAid mixer (or large bowl), cream the butter, egg YOLKS and 1 cup of sugar.
In a separate bowl, using a hand mixer, whip egg WHITES and remaining 3/4 cup of sugar until soft peaks are formed.
Fold the egg whites mixture into the butter yolk mixture, combining well.
Now, add vanilla extract, milk, water and the sifted flour mixture. Combine well, but don't over beat.

Now for the marble -
In a separate smaller bowl, remove 1/3 - 1/2 of the batter. Whisk in cocoa powder, rum, milk, and orange extract until perfectly combined..make SURE there are no lumps!
Spray your Gugelhopf mold (in other words, a bundt cake pan) with Pam for Baking.

Now let's layer...
Pour 1/2 of the vanilla batter into the mold. Next, pour all of the chocolate rum batter. Finish off by pouring the remaining vanilla batter on top.
Run a fork or butter knife from the bottom, up toward the top of the batter, with a delicate dragging motion - this is creating your marble.

Finally, using a spatula, gently smooth over the top of the batter to create an even surface.
Bake at 350° degrees for about 45-55 mins. This is the tricky part..I live at a higher elevation (4,367 feet approx.) so stuff takes longer to bake. For all of you, "at Sea Level," peeps..start running a cake tester through your creation starting as early 35-40 minutes.
Sprinkle with powdered sugar on top..and get yourself a fantastic cup of coffee (Brazilian Santos Grade A is stellar!)!

Just a quick note: this kuchen is sweet, but NOT super sweet. If you NEED more sugar..feel free to bump up the sugar 1/4 of a cup...

Thanks for the QUICKIE (wink!), I'll see ya next week (hopefully)!

Saturday Afternoon QUICKIE - Custom Lip Balm

2010-07-10T16:20:00.000-07:00

Sorry I missed last week...got some drama going on...you know how that goes, right? (wink!)

Weekly Reminder: What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).
So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr

Let's make some Lip Balm - YESSS!...

Here's a basic guide for creating your own lip balm recipes ~ 20 grams makes approx. 4 tubes
20% Beeswax
25% solid at room temperature oil (Coconut Oil, Palm Oil, Shea Butter, Lanolin, etc.)
15% brittle at room temperature oil (Regular Cocoa Butter, Palm Kernel Oil, etc.)
40% liquid oil at room temperature (Sweet Almond Oil, Olive Oil, Avocado Oil, Apricot Kernel, etc.)
6-12 drops of edible essential oil
4 lip balm tubes (.15 oz) and caps.
rubberband

Heat everything up EXCEPT the E.O's (essential oils) in a Pyrex 1 cup measure, within a double boiler. Just as soon as the last of the wax melts, move the pot off of the direct flame.

Take a rubberband and bind together the tubes...trust me, this method eliminates spills and frustration.
NOW add your E.O.'s or flavor oils....
Using a popsicle stick, mix the melted oils, waxes and E.O's together.
Using a clean pipette, draw up the mixture, then fill the tubes. If you don't have pipettes...pour very carefully!
Let sit for an hour or more...cap...enjoy!

Yes, indeed there are some "finishing" instructions related to filling these tubes, but unless you're giving them as gifts, don't sweat it.
Remember, you can customize your creations by adding different flavorings and essential oils to get the desired effect you are after. AND if you don't have "tubes", shoot..use whatever clean container you have!
Now, I can't give away my special "combo" of the above percentages (I did bold a few ingredients, however :))....as I still sell products from time to time, however, this guide is pretty much a "no-brainer"..you can't fail using it.
This balm offers a soft, moisturized, "pin-cushion" kissable effect on your lips..not a high gloss.
If MAJOR SHINE is what you're looking for, then throw in some castor oil by all means (whoops! there goes a secret!).
I can develop some serious chapped lips in the summer, and my formulation can banish nasty lips within 2-3 days. A little tweaking and you will easily find your perfect "combo" as well!

PLEASE READ: DO NOT LEAVE THIS BALM IN A HOT CAR!! Your creation is a fine natural product...so that means the oils can go rancid and it will melt!! Just sayin'

Thanks for the QUICKIE (wink!), I'll see ya next week!

Saturday Afternoon QUICKIE - Hummingbird Feeder Food

2010-06-26T13:05:00.000-07:00

It's that time again.......
Weekly Reminder: What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).
So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr

Let's make Hummingbird Feeder Food - YAY!...

Ooooo, I LOVE LOVE LOVE Hummingbirds! They love me too, as I consistantly refill the feeder for them on my porch :)
Talk about a QUICKIE, this recipe is so fast, so easy...you'll be amazed. The result is less messy (NO FOOD COLORING) and also so much cheaper than what can be found at your local garden center. You'll never troll the isles in Walmart for this stuff again, promise (wink!).

Hummingbird Feeder Food makes 1 cup
1 cup water
1/4 cup white sugar

Directions: Microwave 1 cup of water in a glass Pyrex measuring cup for 3 mins - NOTE: water MUST reach a BOIL before adding sugar if using the microwave method. On the stove top, you can bring both water and sugar to a quick boil before allowing to cool. This necessary step helps to discourage bacterial growth (Thank you Tamerie!!). Add 1/4 cup of sugar and stir until dissolved. Let cool to room temperature. Pour into an emptied and cleaned feeder globe. Reassemble feeder, hang...watch those beauties come from miles around. :)

Thanks for the QUICKIE (wink!), I'll see ya next week!

Saturday Afternoon QUICKIE - Dane Cook

2010-06-19T14:51:00.000-07:00

Preparing for Father's Day is hogging up my Saturday...so no recipe or craft to share this week, I'm afraid. Never fear, I have something already in the works for next weekend...
Here's a funny clip reminding us all about one of a woman's special gifts....enjoy :) Please be aware, this clip contains strong language (don't play around the kiddies!!)...but man, is it funny.
p.s. - remember to disable my music at the bottom before you begin the video!

Saturday Afternoon QUICKIE - German Dill Salad Dressing

2010-06-12T15:53:00.000-07:00

What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).
So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr

Let's make the dressing - YUM...

Well....summer is knocking at our door....salad weather is almost here....my rear-end needs more salads, quick. Yes, I created this dressing based on an older recipe I printed years ago (don't remember where I got it!) - my Oma would have been proud, I think. Simple, fresh and delicious.

This week has been CRAZY with the end of school (remember, I homeschool...yes, I'm one of THOSE people :)), so I had to squeeze this post out quick - sorry for the lack of photos. :(
Enjoy and get creative...I hope you like it!

German Dill Salad Dressing enough for 3 dinner salads or tossed to lightly coat one large salad
1 shallot - finely chopped (decent sized, but not massive!)
2 TBL. sunflower oil
1 tsp. cider vinegar (a good one...please)
1/2 tsp. dried dill
100 ml heavy cream
salt & sugar - start with 1/4 tsp EACH and then increase amount to taste

Directions: Ummmmmm, whisk everything together, let set in the icebox for an hour at least. YOU-ARE-DONE!

Now, if you're not a "vinegar," fan...well, then by all means scale it back in this recipe - let's just say if my husband smells it in anything, he's already OUT!
I've never stored this, as we use the entire amount each meal...so use your best judgement.

Thanks for the QUICKIE (wink!), I'll see ya next week!

Just Do It..please..snip your plastic six-pack holders

2010-06-11T14:51:00.000-07:00

Only a quick plea....
Take a moment, grab some scissors and snip every loop on any plastic six-pack holder you're about to throw away.
Many creatures have DIED as the result of becoming entangled in or ingesting these holders according to reports.

The good news: the manufacturer of these rings now claims they are photodegradable...to degrade after being exposed to sunlight for 90 days.
HOWEVER,
I remember as a child witnessing a poor seagull struggling along the beach shore wearing one of these ring holders...what a sad and heartbreaking sight...I'll never forget the image. :(
Even if it saves one poor creature...who can't wait 90 days for the rings to fall apart...just snip the rings before discarding into the garbage, please. :)
See you this weekend....

Saturday Afternoon QUICKIE - yummy Carne Asada Marinade

2010-06-05T13:19:00.000-07:00

What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).
So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr

Let's make the marinade - YUM...

My Carne Asada Marinade make approx. 1 3/4 cups (enough to marinade 2.50 - 3 lbs. of Flap Meat)
1 of each: orange, lime, lemon (use two if lemons are tiny), juiced
1/4 cup extra virgin olive oil
1/2 cup red onion, roughly chopped
4-5 cloves of garlic, slivered
2 TBL. high quality apple cider vinegar (I ONLY use Bragg Organic with the "Mother" in it!)
1 TBL. onion powder
1 TBL. garlic powder
1/2 TBL. soy sauce
1 TBL. sugar
1 TBL. dried parsley
1 tsp. ground coriander
1 tsp. seasoned salt (I use Lawry's)
1 tsp. chili powder
1 tsp. paprika
1 tsp. cumin
1 tsp. chipotle sauce (I use Tabasco's version)
Kosher salt and freshly ground black pepper to taste

Start by rolling the hell out of your citrus fruits. This is a MUST DO -

Simply combine all ingredients well and whisk to blend. That is it!

Now...gently pound the flap meat to tenderize. Next, dump the meat and marinade into a SECURE ziplock plastic storage bag. Get out the air bubbles and then massage meat for minute or two. Place in the fridge for at least 4 hours, turning the bag over every hour. Now get your meat on the grill - Delicious! Now here is what's weird....
I actually created this recipe entirely BY MYSELF, drawing upon childhood memories of eating at many of the local family owned mexican restaurants in my So. Calif. hometown. Just the other day, I came across a marinade recipe that was so similar to my creation, it kicked me on my a$$. I either have an evil twin out there somewhere..or someone's tongue simply works just like mine....
Have an AWESOME weekend friends!! And, as always.....

Thanks for the QUICKIE (wink!), I'll see ya next week!

Saturday Afternoon QUICKIE - homemade mayonnaise

2010-05-29T14:51:00.000-07:00

What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).
So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr

Let's make homemade mayonnaise - YUM...

The History of Mayo
Mayonnaise was invented in 1756 by the French chef of the Duc de Richelieu. After the Duc beat the British at Port Mahon, his chef created a victory feast that was to include a sauce made of cream and eggs. Realizing that there was no cream in the kitchen, the chef substituted olive oil for the cream and a new culinary creation was born. The chef named the new sauce "Mahonnaise" in honor of the Duc's victory.

Okay - now that the history lesson is over, let's move on to my super quick, easy and delicious way of making gourmet garlic mayonnaise :) Oh, and did I forget to mention that my version is based on an old German recipe? Yay Deutschland!! Get ready to be converted -

Garlic Mayonnaise makes approx. 1-1 1/2 cups?
1 fresh large egg
1 tsp. mustard (creamy German or Dijon type)
2 tsp. high quality apple cider vinegar (I ONLY use Bragg Organic with the "Mother" in it!)
250 ml sunflower oil (other oils can taste bitter, sunflower always works well)
1 small clove of garlic, very finely chopped
Kosher salt and freshly ground pepper to taste

First things first...all the ingredients should be at room temperature - the mayo may not emulsify properly if you cheat here.
For convenience, I always use a large wide-mouth canning jar for both preparation and refrigerator storage. Sort of Hillbilly, yes..but it works.
Start by cracking in your egg and adding the vinegar. With your handheld mixer, give it a couple of pulses to begin the process. You want the egg yolk and white to appear properly broken and combined.

Now, for the important step, the oil.....
S-l-o-w-l-y drizzle the oil in a thin and constant stream while mixing with the handheld mixer at medium speed. You've hit the target if you begin to quickly see the miracle of emulsification!

After the oil has been properly incorporated and your mixture has reached the desired texture, it's time to add your garlic, mustard and spices.

And BAM, you've just made the best tasting mayonnaise ever!

And here is my Hillbilly way to store it in the fridge...with a canning ring - I screw a plastic sandwich bag onto the jar. It works, it's easy and can be thrown away after you've consumed the last of the mayo. MAKE SURE you use the mayo within 4 days (I actually went a day or so longer once...I'm still alive :)) - this stuff is fresh, not processed like the garbage on the grocery store shelf. Plus, the whole SHA-bang should only take you about...5 minutes. :)

Thanks for the QUICKIE (wink!), I'll see ya next week!

If Winnie the Pooh Experienced Roid Rage!

2010-03-14T18:19:00.000-07:00

O-M-G....WHAT???? hahaha, noway!!!
Am I going straight to "HELL" for laughing at this pic??

My sick, twisted, 1/2 German mind thought this was hilarious...just had to post it! Get em' Tigger -
It reminds me of the disturbing fairy tales my Oma (German Granny) so lovingly shared with me while still a tot - not for the weak of heart, however.

Here's to mixin' it up on the weekends!! Have a great week!

Weight Watchers 1 pt Creamy Cauliflower Soup!

2010-03-07T20:06:00.000-08:00

Welllllll, I've been hiding out these past months - trying to lose weight. Yes, I'm aware women can be "all-that" regardless of their size, HOWEVER, I could stand to lose some of "that", quite frankly!
So, to make this short..I would love to share with you a yummy, quick recipe I've enjoyed these past couple of weeks. I discovered this recipe at an INSANE Weight Watchers recipe blog... Gina's Weight Watcher Recipes. This is her Dad's recipe, but I made a couple of minor changes.....
This soup tastes great whether you're watching your cals. or not, promise. When company comes over or for any of the skinny bitches out there (I say this with love, of course! wink!), you can easily kick this up a notch by adding a touch of half-n-half, crumbled prosciutto and finely chopped chives. Enjoy this creamy, smooth, and delicious treat!

Creamy Cauliflower Soup WW 1 pt = 1 cup serves 4-5
1 tsp. extra-virgin olive oil
1/2 sweet onion, small diced
2 cloves chopped garlic
1 TBL. butter
2 tsp. flour
1 head cauliflower, cleaned and chopped into evenly sized pieces
4 cups quality chicken broth/stock, fat free
salt and freshly ground pepper to taste

Heat olive oil in a pan on medium/low heat - saute the onions until transparent. Throw in the garlic at the end, so it won't burn.

Toss in the butter, and allow to melt. Now sprinkle in the flour. Yes, you're making a rue. Cook for approx. 2 minutes, constantly stirring.

Now add your chicken stock and cauliflower.

Bring to a gentle boil, then turn down and allow to simmer covered for 20 minutes.
Here's the fun part - get your immersion blender and puree the heck out of it! Mad this week? This is your moment...puree until the cows come home..beat this soup UP!

It's hard to believe, but TRUST me, this mixture will turn out smooth and glorious in the end -
Season with salt and pepper...enjoy!
p.s. - I threw in some cubed left over grilled chicken last week - SO GOOD! This soup is so versatile...

Fridge Beauty....

2010-02-06T15:53:00.000-08:00

Tomorrow the testoserone with be flying as I live in a house of men..don't look now, but here comes Super Bowl Sunday -

That being the case - I deemed today as,
Super Sandy Saturday! Yea me.

Now, don't be scared...it's just me, my coffee and robe under a homemade facial mask! :)

My son refers to me as, "The ZOMBIE," when under my yogurt mask. If anything I'm doing his future wife a huge favor, hey, THIS IS WHAT CHICKS DO TO STAY PRETTY, take note young man. (wink!)

So, the mask was great. A few simple ingredients, and a click of your heels..and there you have it - a kitchen spa.

This mask can be whipped up in seconds and after a full application to your face and neck, just let it sit for 30 mins. You might feel a slight burn at first (lactic acid doing it's magic!) but no worries. The honey will help to moisturize and the banana will nourish your skin with loads of magnesium, potassium, iron, zinc, iodine, and vitamins A, B, E, and F.

Stay lovely, friends!

FRIDGE BEAUTY MASK - 1 application

1 TBL. yogurt

1 tsp. honey

1/3 banana - mashed with the back of a fork

Goat Cheese-a-holic...that's me

2009-10-14T13:58:00.000-07:00

Hi, my name is Sandy and I am a cheeseaholic (more specifically, a GOAT Cheeseaholic, thank you very much)

I actually stole that line from a fun blog, Cheeseaholics Anonymous....hehe!
Well, let me take a moment and describe for you a piece of what my perfect heaven would be: Sitting in the biggest comfy chair on the planet placed next to a beautiful bay window on a crystal clear day overlooking my enormous horse farm in the South in a constructed-to-perfection Southern Living home drinking a fantastic Shiraz and nibbling until my fingers are numb on Winey Goat cheese ~

Whew, was that a run-on sentence or what? :) Heaven, a fantasy....yes, but I'll never stop wishing for it!

This cheese is my absolute favorite....right up there with anything dark chocolate from See's Candies. You pretty much could ask me to do just about ANYTHING while waving this stuff under my nose.

Winey Goat is a soft white cheese made in Spain. The cheese's rind is soaked in a delicious local red wine as it cures and the result - a light, smooth textured cheese that offers a peek-a-boo essence of fruit and nuts. a.k.a. - HEAVEN.

A little goes a long way...and it's fantastic all by itself OR on bread with a "drop" of apricot preserves. What about on top of a salad with candied walnuts, dried cranberries? Yikes, I'm drooling...

I usually find Winey Goat cheese at Henry's Market ..... but this week, I actually found it at Ralphs!

Yes, it's a bit pricey ($21.00 per lb. approx.)..but so worth it.

Many have never tried goat cheese...and truth be told, goat's milk does indeed smell and taste different than the standard cow stuff we've been cubing for decades. However, it's worth a go even for the scaredy cats...not to mention, did you know that goat's milk products are easier on your digestive tract? :)

So there you have it...my mini Five Star recommendation. Drop a line if you get a chance to try it, I'd love to hear your thoughts!!

Fall is the season....

2009-09-25T14:11:00.000-07:00

...for CHICKEN CORN CHOWDER!! (sorry for the bad picture, it sooooo does not do this chowder the justice it deserves!)

Yes, it's still like 100 degrees out there....however, my trusty calendar says it's time to put away my white capris and start thinking along the lines of warm fireplaces and falling leaves.

I love, love, love this time of year! This recipe is based on one of Paula Deen's, however some changes were necessary. Even with my changes, I still consider this a rich chowder...just so you know. I hope this recipe will help you get into the mood of cold crisp nights, overly priced boots and some awesome quality time with a loved one or two! B-T-W, it is majorly kid friendly...

Chicken Corn Chowder serves 6-8

1 stick salted butter

½ onion, small dice

1 carrot, finely diced

1 celery stalk, diced

2 cloves garlic, minced

½ cup all-purpose flour

3 cobs of corn, boiled and kernels removed

3 cups of quality chicken stock

2-3 cooked chicken breasts, cut into small cubes (store bought rotisserie birds work great!!)

1 cup half-n-half

1 cup milk (2%)

pinch of nutmeg

Salt and pepper to taste

In 6 qt. stockpot, boil corn cobs for 5-10 minutes. Remove cobs and let cool. Cut kernels from the cobs and set aside in a small bowl.
Pour out water, then melt butter in the stockpot over medium heat. Sauté onion, carrot, celery and garlic for only 2-4 minutes. Add flour and make a roux. Cook roux until slightly brown, then turn off the heat to cool.
During this time, combine corn and chicken stock in another saucepan. Bring to a boil and then simmer for 10 minutes. Pour the boiling stock and corn into the stockpot with the roux, whisking briskly to prevent lumps. Mixture should be begin to look deliciously creamy!

Let this mixture reach a gentle boil, then turn down the heat to low-medium. Dump in the cubed chicken, stir. Slowly stream in the half-n-half and milk into the chicken corn mixture, whisking to combine. Gently simmer for about 10 minutes until chowder thickens just a bit.

Add nutmeg, salt and pepper to taste.

Real Men Drink PINK LEMONADE...

2009-08-10T23:39:00.000-07:00

Some history...

"Henry E. Allott, known all through the Middle West as 'Bunk' Allen, member of the old Chicago gambling syndicate, saloonkeeper, theatrical promoter, circus man, and inventor of pink lemonade, died here today. At 15 he ran away with the circus and obtained a lemonade concession. One day while mixing a tub full of the orthodox yellow kind he dropped some red cinnamon canides in by mistake. The resulting rose-tinted mixture sold so surprisingly well that he continuted to dispense his chance discovery."---
"Inventor of Pink Lemonade Dead," New York Times, September 18, 1912

Sorry gals, it wasn't some Southern Belle in the deep South, on a plantation somewhere, who invented one of America's favorite Summer beverages...

It was actually a 15 year old carny GUY! Wouldn't cha know it...

Regardless, we love drinking it in my house! And my boys love to show off their muscles when it comes time to use the glass juicer. Here is our super-duper easy version of an old favorite -

My Pink Lemonade
12 juicy lemons
10 cups water
1 ½ - 2 cups sugar
2 tsp. Grenadine syrup

In 3 qt. covered sauce pan, bring water to a boil. Turn off the heat, add sugar and stir until dissolved. Set aside and allow to cool a bit.Roll lemons to make them juicy. Juice lemons using an electric juicer, lemon reamer, citrus press..whatever. Remove pulp if desired….In a 3 qt. pitcher, add lemon juice, Grenadine syrup and warm sugar water. Stir to mix well. Serve in glasses filled with ice. The addition of fresh mint or additional lemon slices will make nice finishing touches!

**Don't forget to seek out local lemons...SUPPORT YOUR LOCAL FARMER!"

Pain d' Epi

2009-08-03T17:09:00.000-07:00

Whew! Now that was a long break! I haven't messed with my blog all Summer. The kids will be starting school again in a couple of weeks and I can't believe how fast this pickin' Summer went. ...I'm convinced I need more time off...

Well let me tell you a story. A story of a frustrated hausfrau who moved to the high desert in search of peace and tranquility. She was so excited...she was going to ride her horses, get pedicures while the kids where at school, see her soap company to success, and bake great homemade bread. Well, NONE OF THE ABOVE actually happened. The horses became lawn ornaments and the pedicures never happened because she had to homeschool the kids. The soap business took a back seat and became a hobby, for the same reason. Now the bread...let's just say someone neglected to tell her that at her elevation (3410 ft. approx.), bread comes out like a freakin' brick!

After many failed attemps, she was about to completely give up...until.....TODAY!

I picked up a great little book at the library, Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, this past week. Well, I tried my first bread recipe, Pain d' Epi.

Hello! It's awesome! I did, however, make a couple of minor adjustments because of my elevation...and let's just say, "WOW!"

Here is my adjusted recipe for Pain d' Epi, to make #2 loaves, 1 lb. each.

1 1/2 cups of lukewarm water

2 1/4 tsp. coarse salt (has to be, of course..)

1 1/2 tsp. Fleischmann's Highly Active Yeast

3 1/4 cups bread flour

Mix all ingredients in a large bowl until all flour is incorporated. Cover loosely and let proof on the kitchen counter for two hours. Then place in the refrigerator for twenty-four hours.

Time to bake!: Divide the batch in half, placing one half on a lightly floured surface, the other back into the refrigerator. Guess what?? The dough will keep for two weeks!!

Gently work dough into a ball and sprinkle with flour. Roll into a long loaf shape. Let sit for thirty minutes. Preheat oven to 450 degrees.

Lightly flour the loaf, then make superficial slices across the top. Transfer to a baking sheet that's been sprinkled with cornmeal.

Place a pan on the lower oven rack and fill with 2 cups of water. Place bread on baking sheet on the middle rack. Let bake for 25-30 minutes.

Yum...my kids were begging for more!

For all the folks that don't have a major elevation disability like mine, here is the standard recipe that actually is designed to make #4 loaves:

3 cups of lukewarm water

2 packets of granulated yeast (or 1 1/2 TBL.)

1 1/2 TBL. coarse salt

6 1/2 cups bread flour

Have fun baking!!

My Tri-Color Pasta Salad

2009-05-09T12:42:00.000-07:00

Yup, EVERYONE has a version of this Spring/Summer salad...but making this delicious side dish can be a challenge if you have picky eaters in the house - like me. Let's see, I have a hubby that turns up his nose to any salad with an obvious vinegar taste, two boys that aren't that crazy about cold salads, etc....This salad is quick, easy and edible..according to my children :) LOL!
WARNING: This is a "throw-together-add-what-you-what-not-very-exact" recipe...and yes, I based this recipe on one given to me by a Southern pal years ago...

Tri-Color Pasta Salad serves 6-8

1 16 oz. box Barilla Tri-Color Pasta

1 pkg. Mann's Steam & Serve Garden Herb Medley veggies

3 TBL. kidney beans, rinsed and drained

2 TBL. crumbled Feta cheese

5 squirts? Wishbone Italian Dressing

Freshly ground pepper, to taste

In the microwave, cook the veggies according to label directions, but maybe a few seconds less (I like my veggies on the crunchy side..). Uncover and let completely cool. NOTE: I usually remove the cauliflower because I think it's too mushy for the salad. Besides, it's a healthy snack while cooking ~

Boil in salted water, pasta for approx. 8-9 mins. Not too long, or the noodles won't hold up!

Rinse with cold water, drain thoroughly.

In a large bowl combine pasta, veggies, kidney beans, Feta cheese and a twist or two of pepper.

Fun part: 5 or more squirts of Italian dressing (my kids beg to help with this part!).

Mix gently but thoroughly. Refrigerate for about 4+ hours...

That's it...

What I dig about this salad - it's so basic, you can add more of this or less of that, whatever!

I sometimes add artichoke hearts or cubed salami, more dressing or hot pepper flakes...it's all good.

Enjoy!

Be Hippy Happy - MAKE Y-O-G-U-R-T

2009-05-01T10:40:00.000-07:00

Well, in the 70's my late father, a chiropractor, was hell bent on putting my mother and I on the road to "everything natural!" We begged for donuts, Fruit Loops, Count Chocula (remember than stuff? Loved it! Sorry Daddy...), anything but granola from the health food store, again...Gawd, please ~
His answer to our whining? Homemade yogurt -
No syrupy fruit at the bottom, overly processed store bought slop - actual made from scratch plain yogurt.
So patchwork denim jeans, halter tops and platform shoes aside, I look back and am grateful for his bravery (we threatened to revolt before we tried it!) as I have carried on the tradition to my boys. Not only do they enjoy thinking of new ways to flavor their yogurt, they actually love making it with me.
I could go on and on and on and on about the obvious health benefits of yogurt - but I'll let YOU do that! :)

There are a ton of recipes out there, but let me share with you how we make it....try it, you'll like it ~

SANDY'S YOGURT

I use a yogurt maker, but you can use a crockpot or thermos or storage container! Don't let your lack of equipment deter you.

For 1 Quart of Yogurt -

1 quart whole milk

5 TBL. yogurt starter (quality PLAIN yogurt with live & active cultures or 1 TBL dried culture)

1 TBL. instant non-fat dried milk (makes it creamy and helps to thicken)

STEP 1:
Heat to almost a boil, quart of milk. I used the microwave. Insert a thermometer, cover with Saran wrap.

STEP 2:

When milk has cooled to 125 degrees Fahrenheit, add the yogurt starter. Add instant milk. Whisk until fully incorporated.

STEP 3:

Now pour into your container (s) and place into the yogurt maker. p.s. - I always plug my maker in while I'm preparing the milk...so it's ready to rock after I pour. Now get a towel, and cover your yogurt to insulate. Let it set for 10-12 hours UNDISTURBED!

STEP 4:

After cooking time is over, set your yogurt on the counter to cool and set. Then place in the fridge for at least eight hours before eating. The longer the better - maybe two days, etc..

STEP 5:

A little honey, some nuts..or maybe fresh strawberries...YES!

STEP 6: Optional

My hubby likes thick, Greek Style yogurt - so if that's your "thang," just get some cheesecloth and drain the desired amount for about 30 minutes. Yumm!

I Screwed Up!!

2009-04-28T22:00:00.000-07:00

Shoot!!
I wanted to show the progress on the baby birds...
And after I took this picture they scattered and FLEW AWAY! OMG, I hope they will survive!
I feel so terrible....like such a jackass. I will swear to NEVER disturb a nest again (sniff-sniff).
Well, here's a shot of them just before the jail break -

Best of luck to you little guys....

Spring has Sprung!!

2009-04-01T12:00:00.000-07:00

THE EASTER BUNNY CAME EARLY -

So, this morning I stepped out on my porch to take down my Winter flower basket....ready to snip, trim and remove the dead stuff - making room for a new Spring flower collection, and look what I found....

OH MY GOSH! These are the tiniest eggs I think I've ever seen....

Well, looks like this baskets make-over will just have to wait. :)

It's been too long...

2009-03-17T23:57:00.000-07:00

I've had so many challenges the last eight weeks - sorry I haven't posted! I look forward to starting up again possibly this week...so stay tuned :)

- Sandy

Smeatloaf-Beatloaf- Yummy ITALIAN BUFFALO MEATLOAF

2009-01-26T13:52:00.000-08:00

I really hated my Mom's meatloaf...she was otherwise a great cook, but THAT meatloaf...ewww
So guess who didn't eat meatloaf for like two decades? - Right.
Then I came across Michael Chiarello's Italian Meatloaf recipe...and it gave me hope!
Of course I had to tweak it - using buffalo ground meat, more garlic, etc. My family loves it (kids too!) and now, I'll even eat the leftovers - it's delicious. Did you know that early Southern meatloaf recipes actually called for buffalo rather than cow meat? Please don't be afraid of buffalo meat - it's leaner and actually tastes better...slip it in there, then tell em'!!

Italian Buffalo Meatloaf serves 4-6
2 TBL. extra-virgin olive oil (plus a bit extra to brush the pan)
1 red pepper, seeded, small diced
1 small sweet onion, small diced
2 tsp. (about 4-6 cloves) chopped garlic
2 lbs. ground buffalo meat
2 eggs
3/4 cup Progresso Italian Bread Crumbs
1 cup shredded Parmesan
1 TBL. Worcestershire sauce
1 TBL. balsamic vinegar
1 TBL. Italian Seasoning
2 TBL. coarsely chopped fresh Italian parsley leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup Ragu (here we go again!) Robusto! Sauted Onion & Garlic spaghetti sauce

Heat 2 TBL. of olive oil in a pan - saute the onions and red pepper until just soft. Throw in the garlic at the end - so it won't burn. Let everything cool, set aside.
Get a big bowl, and beat the eggs well. Then add everything else - except the spaghetti sauce - and combine well. Add the cooled sauted veggies also, and mix well.
Preheat the oven to 375 degrees. Brush a 9 X 13 baking dish with olive oil.
Divide the meat mixture in half. Take one half and shape by hand into a loaf. Make it pretty flat, like about an inch? Place in baking dish, and spread 1/2 cup of spaghetti sauce evenly. Form the other half into a loaf (flat again), place on top of loaf in the pan. Use the remaining sauce, and spread evenly.
Bake uncovered at 375 degrees for 15 min. Reduce the heat to 350 degrees and bake for an additional 35-45 mins. Everyone's ovens and/or attitudes may differ - so when the center of your meatloaf reaches 160 degrees (meat therm.), take her out to rest! And remember, if the loaf is too thick, it can double your cook time.
You might notice the oils around the meatloaf look very dark - almost burnt. Don't worry, your meatloaf will be just fine!
Serve up with some skin-on mashed potatoes, green beans...enjoy!

Bad For You EASY PEACH COBBLER

2009-01-04T20:44:00.000-08:00

Well...this week I joined this new blog, Operation Skinny Bitch - they have a Wednesday roll call. I think many dieters would agree that Sunday is the last day to scarf what you love before starting a new diet ~
Today, I chose my homemade Peach Cobbler. Super fattening - super sloppy - super rich...and damn good with a great cup of coffee! :) And yes, this is a Southern recipe - obtained while I lived in Doraville, GA. - back in my single days of big hair and lined lips.
I also used this culinary opportunity to school my boys on the art of cooking (reading the recipe, dry and wet ingredient measuring, etc...). It's never too young to start, and I'll be damned if those boys leave this house without knowing how to fix their future wives breakfast! LOL! Enough already...here we go....

Easy Peach Cobbler serves 8-10
½ cup (1 stick) unsalted butter
2 cups sugar
1 tsp. salt
4 cups fresh or canned peaches (2 29 oz. lite peaches, drained)
1 cup flour
1 TBL. baking powder
1 cup whole milk
1 tsp. vanilla extract
1 TBL. fresh lemon juice
1 tsp. cinnamon

Preheat oven to 375 degrees. Melt butter in 13x9 baking dish by placing in the oven while it preheats.
In a bowl combine flour, 1 cup sugar, baking powder and ½ tsp. salt. Add milk and vanilla extract by stirring until all the dry ingredients are moistened and the batter is smooth.
Remove the baking dish from the oven and pour batter over the melted butter. DO NOT STIR!

In a sauce pan, bring peaches, 1 cup sugar, ½ tsp. salt and lemon juice to a boil. Gently boil for 2 minutes. Stirring constantly, pour over batter. Again, DO NOT STIR!
Sprinkle cinnamon evenly over the top.
Bake at 375degrees for 40-45 mins. or until golden. (**higher elevations (3400 ft. +) might need to bake for an extra 8-10 mins.**)

Make sure it sits on the counter for at least 30 mins. to an hour before eating - longer the better, it must set up. Trust me....
Don't forget the CoolWhip or freshly whipped cream! Oh yeah!!

**don't be afraid to reduce the sugar in the peaches if using canned fruit!** it won't hurt my feelings! HA

It's Official..I'm a hooker

2009-01-02T23:00:00.000-08:00

A crochet hooker, that is ~ (gotcha!)
A dear friend from my past taught me the art of basic crochet...and I've been hooked ever since.
During dry friendship seasons, periods of personal challenge, whatever..it makes for a great companion. My little part-time hobby, my little secret.
Over the years, I've managed to keep my interest in crochet alive - a project here and there - just enough to keep my fingers from rusting!
It seems that overnight, my overly protected, sheltered baby boys became Mr. Cool #1 and Mr. Cool #2 this past month. And what did #1 ask for last week? A skull cap...skater beanie, dude.
"Mom, I really want one of those cool hats that look like yarn? You know, the ones that I've seen the big kids wear?"
Oh-my-Gawd - little did he know he was barking up the right tree.......

Two hours after he went to bed - Mom made it happen, and his beanie was finished! You should of heard him squeal in the morning....for a brief glimmering moment, he couldn't believe how RAD I was. :)
Make your own - it's easy. Below I pasted the article/pattern that I used:

Boys Beanie / Skull Cap
This striped beanie hat is based off of the free crochet pattern that was originally published in Stitch N Bitch Crochet - The Happy Hooker, March 2006. (p.s. -I made a couple of changes near the end)
I like it because it's the answer to one of those tricky questions that crafters often face: What can I make for the men (or boys) in my life?
While this pattern is suitable in size for men and women, from teen to adult, it is particularly popular for young men in their late teens or early twenties (one of the hardest age groups to make things for, imho!) You can use up your scrap yarn for this pattern, or pick up some yarn in your son's team colors. If the hat will be worn for hunting or fishing trips, don't forget to add bright orange stripes for safety.
Materials: - #1 Red Heart Super Saver yarn (MC) / #2 Red Heart Super Saver contrast color (CC).
Finished measurements: length = 8”, circumference = approx 20” unstretched. one size fits most ages teen to adult. Repeat round 9 for a longer hat, skip round 9 for a shorter skull cap.
Gauge: using 5.5mm (US size I) hook, after round 4 your swatch should measure 5” in diameter. Adjust hook size to obtain correct gauge.
Stitches: sl st - slip stitch, sc - single crochet, dc - double crochet, sc tbl - single crochet through the back loop only, dc tbl - double crochet through the back loop only.
Pattern notes: this hat design is made crocheting in rounds, each round will begin with a number of chains which will count as the first stitch, and is ended by joining the last stitch with the top of the beginning chain creating concentric circles. “st” denotes the stitch of the previous round.
Begin - with MC ch 3, join with a slip st to first chain to form a ring.
Round 1 - ch 3, 9 dc into ring, join with sl st to top of ch 3. 10 sts. (I actually did a Magic Loop on this).
Round 2 - ch 2, dc into same st, 2 dc in each st around, join with sl st to top of ch 2. 20 sts.
Round 3 - ch 2, dc into same st, dc in next st, *(2 dc in next st, dc in next st), repeat from * 8 more times, join with sl st to top of ch 2. 30 sts.
Round 4 – sl st into back loop of same stitch, ch 2, dc in next st, 2 dc in next st, *(dc in next 2 sts, 2 dc in next st), repeat from * 8 more times, join with sl st to top of ch 2. 40 sts.
Round 5 - ch 2, dc into same st, dc in next 3 sts, *(2 dc in next st, dc in next 3 sts), repeat from * 8 more times, join with sl st to top of ch 2. 50 sts.
Round 6 - sl st into back loop of same stitch, ch 2, dc in next st, 2 dc in next st, *(dc in next 9 sts, 2 dc in next st), repeat from * 3 more times, dc in last 7 sts, join with sl st to top of ch 2. 55 sts.
Rounds 7, 8, 9 - sl st into back loop of same stitch, ch 2, dc in each st around, join with sl st to top of ch 2. hold MC to back of work.
Round 10 - join CC, ch 1, sc in each st around, join with sl st to beg ch.
Round 11 - with MC, ch 2, dc tbl in each st around, join with sl st to top of ch 2.
Round 12 - with CC, ch 1, sc in each st around, join with sl st to beg ch.
Round 13 - with CC, ch 2, dc tbl in each st around, join with sl st to top of ch 2. Tie off CC color.
Round 14 - with MC, ch 1, sc in each st around, join with sl st to beg ch.
Round 15 - with MC ch 1, sc tbl in each st around, join with sl st to beg ch.
Round 16 - ch 1, sc in each st around, join with sl st to top of ch. Tie off MC and weave in yarn ends with a tapestry needle.

Just to give you an idea - the above pattern fit my 9 year old wonderfully. Have fun and keep your babies (no matter how old they are!) and loved ones warm!!

..::Sandy::..

Quick & Easy Chicken Parmesan

2008-12-30T18:16:00.000-08:00

Another one of my Winter comfort food creations ~
Not quite Southern...however, worth a mention.
A versatile recipe - keep it simple or make it fancy using your own homemade sauce, wine marinara, fresh parsley or basil..whatever!
I tried to take a picture...but everyone ate it up too fast!

YUM-O Chicken Parmesan serves 4-6
4 boneless chicken breasts, pounded to 1/2 inch thick
garlic powder
flour
salt & pepper
1 egg
1/2 cup milk
seasoned bread crumbs
1 TBL shredded parmesan
olive oil
8 thin slices of mozzarella or provolone (if using provolone, be sure to reduce use of salt in this recipe)
1 jar of spaghetti sauce (I swear Ragu still works, when I'm pressed for time...)
1/2 cup water
Italian seasoning

Rinse chicken, drain. Trim breasts, then pound them to 1/2 inch. Sprinkle liberally with garlic powder.
Whisk together the egg and milk, set aside.
Place enough flour to dredge pieces on separate plate. Lightly season flour with salt and pepper, set aside.
Place enough crumbs to evenly coat pieces on separate plate. Add 1 TBL parmesan to crumbs, mix well and set aside.
Dredge all chicken pieces in flour first - then dip in egg/milk mixture - then coat in bread crumbs.
Use enough olive oil to coat the frying pan. Brown pieces until golden (3-4 mins).
Spread a very thin layer of sauce on the bottom of 9X13 baking dish. Place browned pieces in dish. Place two pieces of mozzarella (or provolone) on each breast. Lightly sprinkle with Italian seasoning.
Add water to spaghetti sauce, blend well. Pour over chicken evenly, especially at the corners of the dish.
Lightly sprinkle top with shredded parmesan.
Bake uncovered at 350 degrees for 45 minutes, or until bubbly.

I like to serve this on top of a bed of spaghetti - wheat, if I'm feeling healthy! A fresh salad on the side can make this meal amazing. It's quick, easy and you can get this dish on the table super fast ~

Happy Christmas Eve!!

2008-12-24T12:45:00.000-08:00

Here's wishing everyone a beautiful and peaceful Christmas....

Luke 1:14 And you will have joy and gladness, and many will rejoice at his birth...

My Lasagna

2008-10-05T22:18:00.000-07:00

Look, I'm of German-American descent...so preparing sour kraut, sausages and schnitzel is a breeze...I was raised on the stuff ~ "Vood chu like some lee-va-vurst, yah?"

Then I married a Sicilian-American...from the Midwest, no less.....UH OH...."You want what, for dinner?"

It's been 10 years and after many attempts, I've somehow managed to "dial-in" an Italian recipe or two.

I know everyone has their special version of this timeless classic, and there seems to be some controversy as to where this dish originated from (Greek, British, Italian)..none-the-less, here is my family favorite and Sicilian-husband approved recipe!

Lasagna Frascona Serves 4-6

Cheese Filling Mixture -

2 TBL. olive oil

4 oz. prosciutto, thinly sliced - chopped

1 large egg, beaten

1 (15 0z.) container whole milk ricotta cheese

1/3 cup frozen chopped spinach – thawed, squeezed dry

1 cup grated Parmesan cheese

¾ tsp. salt

twist or two of freshly ground pepper

- Pour olive oil into large pan. Saute prosciutto until crispy. Remove and drain on paper towels, allow to cool. In a large bowl, beat the egg. After well beaten, add the ricotta, spinach, Parmesan, cooled prosciutto, salt and pepper. Mix well, put in the fridge.

Pasta Sauce -

1 lb. ground buffalo meat (yes, buffalo - it's very good) or lean ground beef

1/4 cup Port Wine (the good stuff...not a WalMart item!)

5 cloves of garlic, finely chopped

lightly salt and pepper

1 (24 oz.) jar of Roasted Garlic Spaghetti Sauce, any brand

- Use the same pan from sauted prosciutto – add ground beef of choice and brown. Lightly salt and pepper. Add wine, let reduce. Add chopped garlic when meat is almost completely browned. Add jar of sauce. Simmer completed sauce for at least 15 minutes. Turn off heat, cover.

Bechamel Sauce -

2 TBL. unsalted butter

4 tsp. all-purpose flour

1 ¼ cups whole milk

¼ tsp. salt

1/8 tsp. white pepper

pinch ground nutmeg

- Prepare like a basic roux.

Additional stuff -
8 oz. (1/2 package) mozzarella, shredded – set aside

9 lasagna noodles, cooked

9X13 dish, high sided

Prepare the sauces and cheese mixture separately, cover and set aside.

To boiling water, add a sprinkle of salt and then the noodles. Boil noodles for approx. 7 minutes – til not quite done, just flexible. Lightly coat large cookie sheet with olive oil, and place cooked noodles on cutting board, three at a time.

Before you layer - Spread thin layer of Bechamel evenly on bottom of dish.

Layer – divide remaining sauces, cheeses in 3rd’s.

- Place 3 noodles on top of béchamel.

- Place 1/3 of the cheese mixture on noodles in dollops, then spread as evenly as possible.

- Spoon 1/3 of Bechamel sauce and drizzle as evenly as possible.

- Spoon 1/3 of pasta sauce and spread as evenly as possible.

- Sprinkle 1/3 of shredded mozzarella over layer as evenly as possible.

Repeat the above layering order two more times so your lasagna ends up with three generous layers. Top the last layer with an extra sprinkling of parmesan.

Preheat oven to 375 degrees. Cover lasagna with foil and bake for 30 minutes. Remove foil and bake for additional 15-20 mins. until cheese is melted and lightly browned. Remove from oven, let sit for 10 minutes. Enjoy!

Homeschooling Shout-Out!

2008-09-07T10:36:00.000-07:00

I was up until 3 A.M. this morning assembling history pockets (yes, I said pockets)....I must be crazy, right? Maybe not...
I began on this journey almost 3 years ago as my oldest son was in need...a late bloomer that, "fell through the cracks," his 1st grade year. "What do you mean he has had difficulty all year?," we asked two months before the end of the year. His 1st grade teacher was a total ASS (pardon me, please - but he really was) and the result was a little boy who lost every ounce of his confidence..along with that winning smile he had on the first day of school.
It's been a tough couple of years, trying to find our niche, etc. But what a surprise I had this week! After a super fun and lazy Summer, I thought I'd try to "stump" the kiddos by asking them to answer some history questions...stuff we had covered last year. WOW-ZEE - people, they answered almost every question correctly! You mean they actually retained 90% of what they were taught last year? YUP - they actually did!
To all the homeschoolin' parents out there who are pulling their hair out...relax, have a cup of coffee...and wait for your payday - it's coming sooner than you think!

Real Fried Chicken

2008-06-28T13:33:00.000-07:00

My Fried Chicken - YUM! Serves 4-6
Wow, my favorite comfort food has to be fried chicken...with bleu cheese or honey mustard dressing! The "base" of this recipe was inspired by the one and only, PAULA DEEN's Southern Fried Chicken recipe. A twist here, a twist there..that's how I roll -

3 eggs
1/3 cup water
3/4 -1 cup hot red pepper sauce ( I USE TEXAS PETE)
2 cups of self-rising flour
4-6 chicken breasts, cut into strips or 2 pkgs. of chicken tenders, etc.
onion powder
salt
black pepper
paprika
garlic powder
1 tsp. Splenda or sugar
Peanut oil

In a large glass Pyrex, beat the eggs and water. Add the hot sauce and beat well. Set aside.
In a large ziplock bag, dump 2 cups of flour, 1 tsp. of Splenda and the following spices to taste: pepper, paprika, onion powder, garlic powder. Shake the bag to distribute evenly. Set aside.
Rinse your chicken, pat dry. If using breasts, cut into strips/chucks. Place pieces on long piece of waxed paper on the kitchen counter.
Sprinkle lightly only on one side, with the following: salt, pepper, onion powder.
Plug in your deep fryer - heat the peanut oil to approx. 350 degrees F.
Ready, set go......
Dip the seasoned chicken pieces into the egg/hot sauce mixture, let drip a bit, then toss into the flour ziplock bag and shake to coat. Remove pieces, place in the fryer basket and fry for 6 mins. and 35 secs. Yup...
Place fried pieces on a plate layered with paper towels...and wait for your family to declare YOU the Fried Chicken Queen!! LOL!
Enjoy!

Thanksgiving Recipes

2006-11-19T07:28:00.000-08:00

I want to share a couple of family's favorite recipes...my way of sending a big hug to everyone!
There's nothing like a great apple pie and some homemade cranberry sauce to say a warm , "Welcome home!"
I hope you will enjoy these dishes as much as my family does.....

With so many apple pie recipes out there, I have to say this one is definitely my favorite! This apple pie won't disappoint...

Orchard Fresh Apple Pie Serves 8
Pie Crust:
2 cups flour
2 Tablespoons sugar
1/2 teaspoon baking powder
3/4 teaspoon salt
1/3 cup shortening
1/3 cup very cold unsalted butter, cubed
2 teaspoon cider vinegar
1 Tablespoon canola oil
5 Tablespoons heavy cream
1 egg, beaten with 1 teaspoon water
Sugar for sprinkling

Filling:
6 cups cooking apples, pared, cored, thinly sliced
1 cup sugar
4 Tablespoons cornstarch
1 teaspoon ground cinnamon
Freshly ground nutmeg to taste
1 1/2 Tablespoons butter, cubed

First, the crust:
Mix together in a large bowl all dry ingredients for crust. Cut in shortening and butter until mixture is well blended, but still has very small chunks of butter. Mix together in a small bowl, the vinegar, oil and cream. Slowly add this to the flour mixture and stir together well. Pour this onto counter and further blend together with palms of your hands. Then form dough into two disks. Wrap in plastic wrap and refrigerate for one hour. Roll out one disk into a 10" round. Place in a 9" pie plate.
Now, the rest:
Mix together in a large bowl the first 5 ingredients for the filling. Place filling in pie plate. Dot with butter. Roll out remaining disk to a 10-inch round and cover filling. Trim excess and seal edges of pie. Make slits in top of crust or cut a 1-inch round in center for ventilation. Brush some of the egg mixture on top crust and sprinkle with sugar. Bake on center rack in a 400 degrees preheated oven for 20 minutes, then reduce heat to 375 degrees and bake for another 40 minutes or until juices are bubbling inside and pie crust is golden brown. Cover edges with foil if necessary, to prevent burning.
Sooooo Good!!

Next...my cranberry sauce, which by-the-way is great any time of the year! We've enjoyed it on chicken and pork dishes throughout the year.....

Killer Cranberry Sauce
1 cup sugar
1 navel orange
1 tsp. freshly grated ginger
1/4 cup golden raisins
3 cups fresh cranberries - basically 1 bag
1 TBL. chopped pecans
Splenda or sugar to top off sweetness
a small dash of cinnamon and nutmeg

Grate your orange and add the zest to the sauce pan. Now add the juice from this orange to the pan as well. Grate enough fresh ginger to make roughly a teaspoon and add it to the pan.
Now, add your sugar and begin simmering over medium heat until the sugar dissolves.
Yes..you can add a tad more orange juice if the mixture looks extremely dry.
Now add your cranberries and cook only until they begin to pop! If you cook them too long, your cranberry sauce will be too seedy. Set aside and allow to cool before returning to the refridgerator. This sauce tastes best when it's made the night before your planned dinner.
ENJOY!!

One Step Closer....

2006-10-30T01:42:00.000-08:00

Oh my...it's so late! I must retire, my boys have school in the morning - I look forward to feeding this blog with Southern recipes, my memories of living in Georgia and my dreams of someday heading back to find a forever home in my favorite state.