Monday, May 31, 2010

Which came first? The chicken or the egg?

When I can home last June and we had 6 baby chickens I knew that we would never have to buy eggs again. What I didn't know is that it would take so long for them to start laying. I would come home from grocery shopping see them running around (they are free range) and yell, "I had to buy another dozen eggs today girls.". Then one day my daughter found an egg...in the base of the trees. Well I guess they are laying but not in the their laying box, Finally, after keeping them in their coop for a week or so they started laying in their laying box. We were getting an egg a girl everyday. After a few months and a missing chicken we would have three dozen eggs in a refrigerator on a constant basis. What do we do with all these eggs? Egg salad, hard boiled eggs,....mmmm deviled eggs. The best way, in my opinion to have eggs. But its a lot of work peeling all those eggs. And there is something with these eggs that they just don't peel well. Put it this way you better be a great egg peeler if you were to uses these for company. Even after all this time I haven't figured out the best way to peel these eggs. But I can tell you the best boiling method that I have come across that works awesome. Not too undercooked and not too over boiled. But them in a pot with cold water. But them on the stove on high to boil. Once boiling rapidly, turn off heat and cover for ten minutes. Perfect every time.




I don't do anything special to my deviled eggs. Mayonnaise, either prepared mustard or powdered mustard, onion powder, celery salt, salt and pepper to taste. I put some dill and paprika on top for garnish. Some times a little slice of a green olive for garnish is nice too.

Wednesday, May 26, 2010

Eww! Tuna noodle casserole.

I think lots of us have a love hate relationship with good ole canned tuna. I use to hate it. My mother used to make the classic tuna noodle casserole and it was the most disgusting thing ever. For a long time after I wouldn't touch canned tuna. Tuna sandwich, no thank you. Once married I was introduced again to canned tuna. My husband would eat tuna salad sandwiches and not think twice. Nah, I'm all set, thanks. Well, I tried it again and ok, I could eat tuna salad snadwiches every now and again.

A couple of summers ago my family and I got together with another family for a BBQ. I brought our favorite potato salad. (Remember the most versatile veggie). They supplied the rest and the salad they had was pasta salad with....tuna. OK, so here was the dilemma. All I could think about was that awful tuna noodle casserole but you are at their home and the respectful thing is to try the salad. Noodles, canned tuna, peas, mayonnaise, and spices. I took some and tried it. Hey...I like it. I would eat it with a fox, I would eat it in a box, I would eat with a mouse, I would eat it in a house, I would eat it here or there, I would eat it anywhere (I have been reading Green Eggs and Ham to my daughter EVERY NIGHT). So, being so hot the other day I decided that it was time. I had some pasta, peas, and tuna. I added a can of chick peas too. YUM YUM YUM! 


Tuna Pasta Salad

This is what I used but please make it your own. 

2 cans of solid white tuna, drained
1/2 lb of rotini pasta
1/2 lb of frozen peas
1 15oz can of chick peas, drained
about 1/4 C of mayonnaise
1/8 tsp onion powder
1/8 tsp celery salt
salt and pepper to taste

drain tuna and chick peas and add to bowl. Bring water to boil and cook pasta as directed. Add peas to pasta at the last minute. Drain pasta and peas and add to bowl. Add mayonnaise, onion powder, celery salt, and salt and pepper and combine. Cover and refrigerate for a at least 1 hour.  Enjoy!

Saturday, May 22, 2010

Dear Mr. Mash Potato

Dear Mr. Mash Potato,

Why are you so so good. And not so so good for my waist line. I just can't stop eating when you have been made with lots of butter. Please, if you could, cut out your calories and fat so I can enjoy even more of you.

Thank you from one of you greatest fans,
Alison

Okay, so we all know your basic mash potato ingredients: butter, milk, salt and pepper. Right, have you ever changed it up? After we had our twins one of my family member's mother brought us a compete meal. Not like a lasagna but a MEAL. Turkey breast and all the fixings. Hello you rock Mama C. Anyway, the mash potatoes, to die for. What did she do different? They were awesome. Sour cream and onion mash potatoes. It was like eating a whole bag of potato chips. I don't think it was we have made it any way since. Some butter, sour cream instead of milk, and onion powder. I mean come on how difficult can that be. Mash potatoes are so versatile. If only they could be like a green veggie and you don't feel so bad eating them ALL THE TIME! I would love to hear some of your favorite ways of making mash potatoes the best you ever had!

Friday, May 21, 2010

Parmesan Pork Chops With a Crunch

Well ladies and gents it was delish. If you like cheese this recipe is for you. My husband liked the recipe but not the choice of pork that I used. Too much dark meat for him. Didn't bother me one bit. We had sauteed summer squash to go with.



Serves 6  I made it for 2 but didn't change the any of the measurements.

1 1/4 hours / 15 minutes prep

1/4 C butter plus 2 tablespoons
3 C onions, thinly sliced
1/2 C sweet red pepper, thinly sliced
1/4 teaspoon dried thyme
salt and pepper
6 pork loin chops
1 C chicken stock
3/4 C fresh bread crumbs I used regular bread crumbs
1/2 C mozzarella Cheese grated
1/2 C Parmesan cheese grated

Melt the butter, cook onions until soft. Stir in red pepper , thyme, salt and pepper and set aside. Melt remaining butter and brown the chops on both sides until nicely browned. In an oven dish spread half the onion mixture. Top with pork (overlap if necessary). Cover with the remaining onion mixture. Drizzle the chicken stock over casserole.  I used a cast iron pan for my stove top cooking and then put everything back into the same pan to save on dishes. Bake covered in 400 degree F oven for 40 minutes or until shops are tender, basting one or two times. Meanwhile mix together bread crumbs, Parmesan, mozzarella and 2 Tbsp butter. Sprinkle over casserole when the chops are done. Bake for 10 minutes to form a crisp topping then broil for a minutes or two to finish browning (if necessary). Serve.


Thank you Bergy from www.recipezaar.com

This meal was very easy to do even with the kids running around because most of the work was just baking and some stirring and flipping. I hope you enjoy this recipe as much as I did. I will be having it again. Maybe not on an 80 degree day. Was a little warm for a hot oven. What's for dinner tonight? Not sure yet but it will have to good to top this one.

Have a wonderful day everyone!

Thursday, May 20, 2010

bummer

Well, I had high hopes and it fell short. Although, I may give it another chance at some time. Here was the problems. First, I should have made more onion. The burger wasn't covered in onion like it should have been. My second problem is that we have been grilling on a little hibachi. We have a gas grill but it is currently dismantled because it was starting to go to grill heaven. We need to either fix the gas grill or buy a new one. The Burgers tasted too much like charcoal and lighter fluid. My wonderful grilling husband told me that that can be fixed with just a little less charcoal and letting the coals burn longer. Cool, but I want a gas grill. When I want to taste the flavor of BBQ sauce and sauteed onions and all I can taste is charcoal then it should have been done on a gas grill. Nuff said on last night. Tonight's dinner has not exactly been figured out. I am thinking about pork chops and a recipe that I found on the web that uses cheese to give it a yummy crust. I will let you know how it works out for me. Just thinking about it make it excited. Love trying new recipes!

Wednesday, May 19, 2010

Welcome

Hello everyone, I look forward to sharing thoughts and ideas about food with you. I am a stay at home mom just looking for a little variety in my meals and even if that means making a regular hamburger into a BBQ burger then that is a good change. Don't get me wrong. There is nothing wrong with your basic salt and pepper burger. It's just after only having just a salt and pepper burg you looks for something a little different and with summer around the corner a great grilled burger will be on the menu frequently. So tonight I am going to have a salt and pepper burger but I am going to brown up some onions and add a little BBQ sauce instead of Ketchup. By the way, did you hear they are changing the Ketchup recipe? Are those people crazy?
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