Author: QuiltLady

TEX MEX GREEN BEANS

TEX MEX GREEN BEANS
4 cups fresh green beans, chopped
1 Vidalia onion, sliced thin & chopped, divided
1/4 pound bacon, chopped
2 cloves garlic, minced
1/4 cup brown sugar
2 teaspoons chili seasoning
2 + 2 tablespoons butter 
3 tablespoons flour 
1 cup pureed tomatoes
1 1/2 cups milk
  • Preheat oven to 350 degrees.
  • In a saucepan, over medium heat, sauté chopped onions in 2 tablespoons butter until translucent. 
  • Remove from the heat. 
  • Whisk in the flour so that no lumps remain.
  • Slowly whisk in the tomato puree. 
  • Return to the heat and add salt to taste. 
  • Cook until just boiling.
  • Let cool 10 minutes then slowly stir in milk.
  • Set aside.
  • In a large skillet brown bacon pieces until crisp.
  • Remove to paper towel to drain.
  • Add remaining 2 tablespoons butter and saute’ green beans, onion rings and garlic until tender crisp.
  • Add brown sugar, chili seasoning, tomato soup and bacon bits.
  • Combine until well blended.
  • Bake 10-15 minutes.

GOURMET SLIDERS w/ TARRAGON CREAM SAUCE & BROWN BUTTER BEANS

GOURMET SLIDERS  w/ TARRAGON CREAM SAUCE & BROWN BUTTER BEANS
SLIDERS
3 pounds ground beef
2 large eggs, lightly beaten
2/3 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
2 small garlic cloves, minced
6 ounces Havarti, chilled and cut into 1/2-inch cubes

  • Gently combine meat, eggs, cheese, parsley, garlic, 1 teaspoon salt and 1/2 teaspoon pepper with your hands. (Do not over mix).
  • Form scant 1/4 cupfuls of meat mixture into about 30 meatballs. Push a cheese cube into center of each ball and encase meat around cheese, then slightly flatten each ball to a 2-inch diameter.
  • Grill on each side to desired temperature.

SAUCE
1 tablespoon butter
1 teaspoon apple cider vinegar
1 cup white wine
1 cup heavy cream
2 teaspoons minced fresh tarragon
3 green onions, minced

  • Melt butter until sizzling.
  • Add onions and tarragon sauteing until onions are opaque.
  • Add wine and vinegar, bring to a slow boil.
  • Reduce heat, add heavy cream and cook until sauce thickens.

BROWN BUTTER BEANS
4 cups trimmed green beans
2 green onions, minced
4 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
1 cup grape tomatoes halved
salt and pepper to taste

  • Blanch beans for 3-5 minutes in a pan of boiling water.
  • Drain and set aside.
  • Melt butter in sauce pan until sizzling.
  • Add onions and garlic and stir until fragrant.
  • Add lemon juice to deglaze pan.
  • Add beans and tomatoes, toss to coat.
  • Salt and pepper to taste.

REMEMBER THAT YOUR BODY TRULY IS A TEMPLE or THAT LIFE IS ALL ABOUT BALANCE

I know many of us would like this to be the way we take care of ourselves, on a regular basis, but since this isn’t really all that realistic, let’s look at some other ways.

One of the best things you can do for yourself is to create a balance in your life. Being a perfectionist Virgo I’m a list maker by nature, but I also find that those lists help me to stay organized and balanced. Both of which are crucial in my situation. I don’t share this with many, but for the sake of argument I will today.

To look at me today you would think I was the healthiest person you’d met recently. But, I have Systemic Lupus as well as Fibromyalgia and Raynuad’s syndrome. I was only 24 when diagnosed and was so sick I was unable to participate in my own life. I was being eaten alive from the inside. After the first few months with the help of my Rhuematologist and a serious change of habits coupled with an open mind I was able to participate in my own life again. So creating that balance is one of the most important things you can do to take care of yourself.

You’ll notice that rest and play are about 3/4’s of that pie chart. I was a workaholic sometimes pulling allnighters to get everything done. But, when I started getting more rest (a fact my body would no longer allow me to ignore) and spending some down time for myself, I was able to get more “WORK” done in a shorter time because my attitude was in the right place and my energy had been replenished.

The other area that I had to seriously address was eating. I was a college student working on my credentials and holding down 2 jobs so meals were on the run as well as hit and miss. But, foods and their components as well as their preparation became a crucial part of keeping me well.

Many of us grew up during the “convenience” years. You know when mom opened a can or a box and just added another can of something and there was dinner. Then as a society we began consuming more and more fast food (prepared who knows how) as well as consuming more and more soft drinks and “diet” foods.

Guess what though? Despite being told these are all okay, they really aren’t. The first thing my Rheumatologist did was take me off of ALL foods containing sacchrin, nutrasweet and/or any other preservative like you’d find in a box product or pre-prepared food. Like she pointed out, a little of a natural thing like real sugar or butter go a long way. You know what else? Within just a few weeks of changing my eating habits alone I was feeling tons better.

I cannot emphasize how important it is to think about what you put in your body. As my rheumatologist pointed out our bodies do not have receptors for chemically altered or created “foods” forcing anything like that through your kidneys and liver overworking your body. While I do not advocate any one diet (other than plain healthy eating) there are a few things to consider. Some of the healthiest things you can put into your body grow naturally (fruits and vegetables) while some of the other things we eat like shrimp who are bottom feeders and pigs who will eat anything are not so good for you. As she pointed out a little thought and common sense can guide us well.

Another crucial area is your dental health. I cannot emphasize how important this is. What may be hiding in your teeth and gums may be making you less than healthy. Daily flossing as well as multiple brushings could change your life. Make that dental appointment today!


I ran across the book above tonight at Jamba Juice and wished I’d had the time to research it better, but it looked quite interesting.

I have not read this book below, but loved the title and intend to seek it out also. More than anything else I want to emphasize that if you are not taking care of yourself, you will be of little value to others whether that is your children spouse or elders.

MAY THE MOTIVATION BE WITH YOU TO TAKE CARE OF YOURSELF. Change those bad habits, get more rest, play a little more and make those appointments today! I’m living a “normal” life today because I did.

CAST IRON CHICKEN

I menu plan.  I cut coupons.  I read sale ads.  Being a Virgo I tend to be controlling too, but the best thing you can do for yourself, your family and your budget is to stay a bit flexible too. When I run across a fantastic sale, I adjust, adjust and adjust to accommodate it into my menu planning.

Do you like those rotisserie chickens from the market?  I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more.  My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

Now an almost 6 pound chicken will get us a minimum of 4 meals!  So this one even with the additional items of butter, preserves and syrup will cost us around 75 cents per person maybe less if we get more than 4 meals.

I love my cast iron skillet too!  There is nothing better for even cooking heat!  I like to roast my chicken in it so the sides are always radiating an even heat to the whole chicken.

CAST IRON SKILLET ROAST CHICKEN

5-6 pound roasting chicken
3-4 tablespoons butter, softened
salt & pepper
1/2 onion, wedged small
1 cup apricot pineapple preserves 
1/4 cup PURE maple syrup
  • Wash chicken and dry.
  • Spread butter along the inside of the cast iron pan and all over the chicken.
  • Generously salt and pepper the chicken.
  • Place onions along side the chicken.
  • In a small bowl whisk together the preserves and syrup.  Set aside and allow to come to room temperature.
  • Roast at 350 degrees for 1 1/2 hours.
  • With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

CHAMPAGNE SALAD

CHAMPAGNE SALAD

1 large wedge romaine lettuce, torn into bite size pieces
2 Roma tomatoes, sliced
1 small avocado, sliced
2 kiwis, skinned and sliced
1 small red onion, chopped
1 orange peeled, segmented and halved again
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

  • Whisk together peanut oil, champagne vinegar, lemon juice, sugar, salt & pepper. Chill for several hours.
  • Prepare veggies and toss well.
  • Drizzle salad all over and toss again.
  • Enjoy!




HOMEMADE SLOPPY JOES


These are always a crowd pleaser.

HOMEMADE SLOPPY JOES
1 tablespoon extra light olive oil
1 1/2 pound beef
1 medium onion, finely chopped
1 teaspoon minced garlic, jar
salt and pepper to taste
1/3 cup brown sugar
2 teaspoon Montreal steak seasoning
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons sun-dried tomato pesto
1 15 ounce can tomato sauce
1 teaspoon Better than Bouillon beef base

  • Heat olive oil and add ground beef.
  • Generously salt and pepper.
  • Brown beef, onion and garlic. Drain.
  • Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
  • Add tomato paste and tomato sauce.
  • Reduce heat and simmer 15 minutes.
  • Serve on fresh baked buns.

SPICY MAC & CHEESE

1 package cheese and garlic croutons, coarsely ground (2 cups ground)
2 tablespoons butter, melted
3 cups dry elbow macaroni
3 cups whole milk, room temperature
1/2 cup butter
1 small onion, minced
1/2 cup flour
2 tablespoons Frank’s Hot sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon white pepper
4 cups extra, extra, extra sharp cheddar cheese (16 oz. block), grated
  • Preheat oven to 350 degrees.
  • Toss crouton crumbs with melted butter and set aside.
  • Prepare macaroni and drain.
  • In large skillet melt 1/2 cup butter.
  • Add onions and saute’ until tender and slightly browned.
  • Whisk in flour until smooth.
  • Gradually add milk, stirring constantly until thick.
  • Stir in hot sauce, salt and peppers.
  • Stir in 3/4 of the cheese until blended.
  • Toss together the macaroni and 3/4 of the bread crumbs.
  • Stir in cheese mixture until smooth.
  • Pour into lightly sprayed 9×9 stoneware.
  • Top with remaining cheese.
  • Bake 30 minutes.

13 Golden Rules for ALL Cooks & CREAMY FRENCH ONION ARTICHOKE DIP

Recently I have been wrestling with a time crunch.  Trying to be everything to everyone takes sooooooooooooooo much out of you.  One of my coping mechanisms is to keep a notebook with me so I can jot down things as I think of them.  One of my newer tools is going to be NOT to stress about things as much and like today I’ll scan in my handwritten notes when necessary and save the typing time and make it a bit more personal too.
CREAMY FRENCH ONION ARTICHOKE DIP
The original recipe called for:
4 ounces cream cheese at room temperature
15.5 ounce container of french dip
15.5 ounce can artichoke hearts, drained and coarsely chopped
1/2 cup shredded Parmesan cheese
1/4 cup + 1 tablespoon scallions
1 tablespoon fresh chopped parsley
1/2 teaspoon garlic powder
1/4 teaspoon pepper

  • Whisk cream cheese until fluffy.
  • Stir in dip and artichoke hearts, cheese, 1/4 cup green onions, parsley, garlic powder and pepper.
  • Refrigerate until ready to serve.
My version calls for:
4 ounces cream cheese, softened
16 ounces sour cream
KNORR French onion soup mix
1 1/2 cups artichoke hearts, drained and coarsely chopped
1/2 cup shredded Parmesan cheese
1 large bunch green onions, chopped
2 cloves garlic
1/2 teaspoon sea salt
1/4 teaspoon pepper

  • In a small food processor pulse artichoke hearts, garlic, green onions and Parmesan cheese until smooth.
  • In a small mixing bowl blend together the sour cream, Knorr mix and cream cheese until smooth.
  • Add artichoke mixture and blend well.
  • Refrigerate until ready to serve.

PEARLS BEFORE SWINE by STEPHAN PASTIS & TEQUILA ROSE FIZZES

Click on the picture to make it larger!

Does this describe your life at any point in time? Be honest. I know we have all felt like we were at the end of our rope at one time or another. What do you do to “recover” from those feelings?

I try to stay positive at all times, but even an optimist has their moments. I remember one night when hubby and I were out throwing back sipping a few drinks with friends and hubby was going on about some silly thing and I pointed out the positive part while trying to overshadow the bad. Now hubby all in good nature turned to me, smiled and said, “you know you can be a real bitch sometimes”, then he laughed and kissed me. My point is that life isn’t all wine and roses and sometimes too upbeat can be just as annoying as always pessimistic so it really is okay to feel like this cartoon every now and then, just don’t linger there.

Instead you need to make these – they’ll make you smile!

TEQUILA ROSE FIZZES
4 ounces Orange Juice
1 jigger Tequila Rose
4 ounces 7 up

  • Blend orange Juice and tequila rose together until well mixed.
  • Add 7up.
  • Enjoy.
  • Next time I’m going to add some rum too!

13 TIPS for an easy to use kitchen…

These days I need all the motivation I can get.  One of the things that helps me most is an easy to use kitchen.  I thought I’d share a few of the more important items (at least to me).  I hope they help you get organized and motivated.
  • You don’t need tons of kitchenware, just some good quality multi-use pieces.  I love my Pampered chef stoneware and Emeril Stainless steel pans.
  • Make sure your serving dishes and utensils are handy.
  • Keep the spices you use most often handy!
  • Arrange pantry items in a logical, easy to use order (at least to you).
  • Rotate your flours, sugars and spices regularly.  These items do lose the strength and potency.
  • Arrange your pots and pans in a logical order so that your most used items are towards the front.
  • Arrange your small appliances, tools and gadgets so they are easy for YOU to use!
  • Quality is the keyword whether you’re talking about cookware, knives or recipe ingredients.
  • Prepare as many ingredients before you begin cooking.  Sometimes I’ll prepare all the ingredients for my weeknight recipes on Sunday to make it easier and quicker to put week night dinners together.
  • Make as many components of your meal in advance as you can – things like dips, vegetables or desserts for example.
  • Use the freshest ingredients available and plan your menus around the season’s available fruits and vegetables.
  • Prepare a small sink of hot soapy water before you begin so you can clean as you go.
  • Clean as you go!

ESSENTIAL KITCHEN cooking/ baking EQUIPMENT revisited…

Today I want to tell you my idea of the best equipment for a kitchen.  You don’t need all the fancy gadgets to be a successful cook and most kitchens don’t have the space to store them so here are my ideas.  Remember that many tools and equipment are versatile and can be used in many ways.
  • A cast iron pan is a MUST! And it MUST be well seasoned.  Cast iron retains the heat AND distributes is evenly.  Chris over at Nibble Me This has a great process for re-seasoning any cast iron that you might have.
  • Large stockpot or two.  I have a 6, 8 and 10 quart that nestle together well.
  • 5-6 quart dutch oven.
  • 1,2,3, AND 4 quart sauce pans.
  • 10 and 12 inch saute pans.
  • 8, 10 and 12 inch skillets.
  • Heavy Wire Racks for cooling.
  • 8 AND 9 inch square and a 9×13 ceramic stoneware baking dishes.
  • Stainless steel cookie sheets.
  • SILPAT baking mats for the cookie sheets.
  • Bundt pan.
  • Loaf pan – I prefer glass or ceramic.
  • Angel Food Cake pan.
  • Deep dish ceramic pie plate.
  • Regular and Texas Muffin pans.
Tomato Bisque

2 tablespoons butter
1 medium Vidalia onion, chopped
2 large carrots, chopped
1 celery stalk, chopped small
4 cloves garlic, minced
4 cups fresh Roma tomatoes, peeled
4 cups chicken broth
3 or 4 sprigs fresh parsley
5-10 fresh basil leaves
2 bay leaves
1/2 cup heavy whipping cream
Sea salt and white pepper to taste
Grated Parmesan cheese for serving

  • Melt butter in a large soup pot over medium heat. 
  • Add chopped onions, carrots, celery and garlic.
  • Cook stirring often until soft, about 8-10 minutes.
  • Add chicken broth and tomatoes, stirring well.
  • Tie herbs together in cheesecloth and drop into the soup. This makes it easy to remove later.
  • Season with sea salt and white pepper to taste.
  • Reduce heat to low and simmer covered for 30 minutes.
  • Remove herbs and discard.
  • Add whipping cream and blend until smooth.
  • Ladle into bowls and top with freshly grated cheese and fresh basil.
Pairs really well with Tuna Melts.
TUNA MELTS
1 large can white albacore tuna packed in water, drained and drained again!
8 sweet pickles, chopped fine
2 green onions, chopped fine
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1 hard boiled egg, chilled, peeled and chopped fine
2-4 tablespoons butter
1 slice Muenster cheese
1 slice extra sharp cheese
4 slices frozen potato bread

  • Drain the tuna in a fine mesh sieve and then use a spoon to mash all the water out again! Drying out the tuna is crucial.
  • In a mixing bowl whisk together the mayonnaise, lemon juice, salt and pepper.
  • Chop the sweet pickles and green onions extremely fine.
  • Fold tuna, pickles and onions into Mayonnaise mixture.
  • Chop egg finely and fold into mixture.
  • Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
  • Toast all 4 slices of bread while still frozen*.
  • When butter is melted lay all 4 slices in butter and top 2 slices with muenster and the other 2 slices with the sharp cheddar. Allow them to heat through, melting the cheese.
  • Add the tuna to 2 slices and close them up.
  • Continue cooking until golden on all sides and heated through.

*Using frozen bread makes the bread lighter and more easily toasted golden.

KITCHEN UTENSILS ~ COOKING TOOLS OR GADGETS?

Kitchen utensils and/or gadgets is one of those subjective topics.  Each and every cook has “their” set of indispensable kitchen tools.  Let’s face it, they are tools, but in our case they are fun tools and everyone’s idea of fun is a bit different.  I’m going to give you my idea of “essential” tools, but you’ll have to develop your own list based on your own experience, perceptions and expectations.  I have been known to use many “tools” for other than their intended use with great results.  I’m a little like MacGyver in the kitchen ~ whatever works to get the job done is fine by me.   To me, gadgets are dust collectors though many other people may use their gadgets with great success.
  1. Cutting Boards ~ I have several and always use a fresh one when changing from meat to vegetable.
  2. Mortar & Pestle ~ Mortars and pestles were traditionally used in pharmacies to crush various ingredients.  Mortars are also used in cooking to prepare ingredients like grinding herbs into finer powders.
  3. Salad Spinner ~ I like my salads dry and love a good salad spinner from OXO.
  4. Juicer ~ I use a small manual juicer that works great.
  5. Colanders ~ I have 3 sizes of stainless steel colanders- small, medium and large and love having the choice!
  6. Kitchen timer ~ I’ve tried them all, but prefer my Pampered chef electronic one.  It’s the only one I seem to be able to hear all over the house.
  7. A couple of nice pairs of tongs.  I like my Williams Sonoma tongs with the locking hinge.
  8. A selection of slotted spoons in various sizes.
  9. A selection of non-slotted spoons in various aizes.
  10. A selection of flexible spatulas in various sizes.  As I replace them I select a silicone heat resistant version of what I previously had.
  11. A selection of pancake turner style spatulas.
  12. A selection of ladles in various sizes.
  13. Potato Masher.
  14. Vegetable Peeler.
  15. A good whisk and a couple of Pampered chef mini-whisks.
  16. Meat Thermometer.
  17. Candy Thermometer.
  18. Pampered chef pan scrappers.
  19. A rolling pin.
  20. Biscuit cutters.
  21. 2 sizes of hand held graters and a smaller rasp style for herb and spices.
  22. Garlic Press.
  23. Pastry Brush.
  24. Pastry Cutter/Blender.
  25. At least one set of stainless steel measuring cups.
  26. At least 2 sets of stainless steel measuring spoons.
  27. Several sizes (2, 4, 8 cup) glass measuring cups.
  28. 3 sizes sieves.
  29. Several silicone “wooden” spoons.
  30. Turkey baster.
  31. Pastry Bag and tips.
  32. Cookie Spatula.
  33. Pizza cutter.
  34. Vegetable/Steamer insert.
  35. And just for Martha K, good quality sharp knives which we will look at next week. 🙂

BLACK FOREST CUPS
1 sheet puff pastry
1 can Comstock cherries
2 tablespoons Rum
2 tablespoons sugar
1/2-1 teaspoon cinnamon
2/3 cup milk chocolate chips
3-4 tablespoons butter

  • Thaw pastry sheet for 40 minutes. 
  • Pre-heat oven to 400 degrees. 
  • Combine sugar and cinnamon. 
  • Unfold pastry sheet onto lightly floured surface. 
  • Top with floured sheet of wax paper and roll slightly larger. 
  • Cut into 12-3 inch squares. 
  • Press 1 piece into each muffin cup. 
  • Sprinkle with cinnamon sugar. 
  • In the microwave melt the butter and chocolate together – stir well. 
  • Place a spoonful of chocolate mixture in the center of each one, reserving enough for drizzle. 
  • Mix together the Comstock cherries and rum. 
  • Divide cherry mix in the center of each. 
  • Bake 12 minutes or until golden. 
  • Drizzle with remaining chocolate mixture. 
  • Cool in pan on wire rack for 10 minutes. 
  • Remove from pan and cool another 10 minutes.