Advertisements

Blog Archives

First Tomato!

Advertisements

More Tacos

Had just enough pork belly left for a few tacos, a reprise of the BLTs from the other day.  These are delicious, I think I like them better in these homemade tortillas than the traditional toasted bread slices.

Breakfast Pr0n

20170117_165737-1600x1060

Breakfast Pr0n – French Toast

20161226_114951-1600x1200Yay!  I soaked the sourdough slices in an egg and milk mixture for an hour.  They soaked up all they were going to.  Consensus at the table was that they make great French toast.

Breakfast Pr0n – French Toast

20161211_120307-1600x1200

Soup Repair

20161018_1107261600x1200That cauliflower soup was really bland.  Even Mrs J said it was too bland.  Bland even with sour cream and cheese.  I fix!  I fix by dumping half the remaining soup and adding 2 potatoes boiled in chicken stock.  These I blended in thoroughly with a stick blender.  Then I added crisp bacon crumbles.  This one didn’t need sour cream but I did go with the Creole seasoning again because I like that stuff.

Post needs moar kitteh!20161017_1014241600x1200Here’s Homer resting on an old picnic table.  Gabe is busy in the background picking through bird seed for the peanuts.

I say it’s an old picnic table because it is old, for a picnic table.  I made that thing in a flurry of busy about 30 years ago and it’s been sitting out in the weather since then.  I’m kind of amazed that it has held up as well as it has.  I did replace one of the seat boards when we moved it a bit closer to the house a few weeks ago.

Sammich Pr0n

20160609_114447(1600x1200)

Friday Recipe Exchange: Mix It Up

Cucumber SalsaI did quite a bit of cooking this week, but it’s been busy enough that I haven’t put together the recipes or taken a lot of photos. So tonight I’m highlighting some past favorites.

Pictured above is Crisp Cucumber Salsa, always a hit when I make it. Recipe here.

Baked Ziti is my go-to for dinners to take to events or share when condolences are needed – I often take it unbaked so it can be fresh and hot when needed. It’s also a great make-ahead dinner for weeknights. Recipe here.

This week’s dinner menu is Cranberry Pepper Steak and Bleu Cheese Mashed Potatoes, click here for menu and recipes.

20160421_145922[1](1600x1200)

This yummy photo is from JeffreyW – it’s Bacon Dill Potato Salad – instructions here.

What’s on the menu for you this weekend? Grilling yet? Have anything fun planned?

Pasta Jambalaya_Snapseed2

Tonight’s featured recipe is another quick but tasty dinner entry. When I was a kid I used to love the Friday nights my mom said, I’m tired of cooking let’s just have hamburger goulash – which was basically hamburger, tomato sauce and elbow macaroni with some spices thrown in. This recipe is like an adult version of that, with some real flavor.  Still easy to put together.

Pasta Jambalaya

  • 12 oz penne pasta
  • ½ tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 stalk celery, diced
  • 1 cup sliced carrots
  • 1 tsp crushed garlic
  • 1 tsp to 1 tbsp Cajun or Creole seasoning
  • 15 oz can black beans
  • 14 oz can diced tomatoes
  • 4 oz can chopped green chilies
  • 4 oz smoked sausage, sliced (I like Andouille)
  • 4 oz shredded Mexican 4-blend cheese

saucepan

Cook pasta according to package directions. Drain well. In the saucepan, heat oil and then sauté onion, pepper, celery and carrots until onions are translucent and celery soft. Add garlic, Cajun seasoning, tomatoes, chilies, beans, carrots and sausage. Bring to a low boil, reduce heat, add pasta and let simmer for 20 minutes. Serve with cheese as garnish.

Note: When a recipe says to add 1 tsp to 1 tbsp, or to taste of a spice, add it in small increments, 1/4 to 1/2 tsp at a time. Remember you can always add more, but it’s pretty tough trying to remove what you’ve added. 😉

That’s it for this week. We’ve finally gotten rid of the clouds and it looks like a great weekend to spend outdoors Have a great weekend. – TaMara

 



 

Friday Recipe Exchange: Spring Whiplash

20160409_161137 (1600x1060)

This was my favorite photo from JeffreyW this week. That’s Homer (remember him?) doing his best Egyptian statue imitation.

We are having a week of weather whiplash, so the recipes this week reflect that. Some for those 75 degree days and some for the upcoming wet and wild weekend.

Two soups make the cut tonight.

Chicken Alfredo Tortellini Soup (recipe here), easy to put together and pair with a nice Antipasto Salad (recipe here) for a quick dinner or great for a lunch treat.

DSC_2807 [1024x768]

French Onion Soup popped up on my radar several times over the past few weeks. So now I want some. It’s almost sweet onion time (Vidalia, April-May, followed by Walla Walla Sweets – June) and I think they make the best onion soups. JeffreyW’s mouth-watering photo above is only the beginning – entire slideshow and recipe are here.

Lace Cookies2b

Turkey Cutlets and Lace Cookies were on the dinner menu this week. Full menu, recipes and shopping list are here.

What’s on your menu for the weekend? Cooking for summer, spring or winter in your area?

BLT Salad

Tonight’s featured recipe has been one of my favorite salads lately. Especially when the temps were close to 80 degrees.

Confession. I hate avocados. And guacamole leaves me cold. My friends love going to Mexican restaurants with me, I get my guacamole and sour cream on the side, then pass them on to my table-mates. But the avocado dressing for this salad, I can’t get enough. Go figure.

BLT Salad with Avocado Buttermilk Dressing
This recipe serves 2

Salad

  • 4 strips thick cut bacon (or substitute turkey bacon)
  • 2 hearts of Romaine lettuce, shredded
  • 4 to 6 cherry tomatoes, halved
  • 1 avocado, peeled and cubed*
  • cilantro leaves for garnish (optional)

Dressing

  • 1 avocado
  • buttermilk or ranch dressing**
  • limejuice
  • salt & pepper to taste

skillet, bowl, serving bowls

Dressing: halve avocado, remove pit and scoop flesh into bowl, add an equal amount of buttermilk dressing, limejuice to taste (I used about 1 tsp) and mix until smooth. Salt and pepper to taste. Set aside

Add bacon to skillet and cook on medium heat until crisp. Remove to paper towel to cool and drain. Slice into 1/2 inch pieces.

While the bacon is cooking, prep the salad fixings. Toss with cooled bacon pieces. Add to serving bowls, top with dressing and garnish with cilantro leaves.

*the easiest way to cube an avocado is to halve it, remove the pit and then score it into cubes. Run a sharp knife around the edge of the avocado, then turn the skin inside out and the cubes pop out.

**If you don’t like buttermilk or ranch dressing, you can substitute sour cream and 1 tsp crushed garlic for the dressing.

That’s it for this week. Have a great weekend…I’ll let you know if it’s two feet of snow or just rain for us – TaMara



 

 

Cheesy Potato Soup

20160313_173534[1] (1600x1060)This was a last minute thing that was thrown together quickly because I lost track of the time today.  I thought that grated potato in stock would be faster than a slow simmer of potato chunks, especially with a stick blender to hasten it along.  It was OK but it tasted rushed.  I added the cream and the cheese too soon.  It does photograph well, so there’s that.  Bonus:  I used up the rest of those biscuits!