My Tri-Color Pasta Salad

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

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!!

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!!

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...

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

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

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

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

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!!

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

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!