Category: OLD BLOGS

Creative Writer Awards and a few lies

My very dear friend Chaya from Chaya’s Comfy Food and Sweet & Savory Says it All wants me to share deep dark secrets with you and she also wants me to actually lie. Those of you who know me in person know that I am a notoriously BAD liar. MY sweet SIL has been trying to teach me, but she’s says it’s hopeless. Let’s hope that doing it in writing comes easier for me than face to face.

HERE ARE THE RULES OF THE AWARD…
1.Thank the person who gave this to you. ~ Thank you Chaya for trying to make me a Liar.
2. Copy the logo and place it on your blog.
3. Link to the person who nominated you.
4. Tell us up to six outrageous lies about yourself, and at least one outrageous truth.
5. Allow your readers to guess which one or more are true.
5. Nominate seven “Creative Writers” who might have fun coming up with outrageous lies.
6. Post links to the seven blogs you nominate.
7. Leave a comment on each of the blogs letting them know you nominated them.

So here goes:

  1. I love reality TV and watch everything I can.
  2. I am a creature of habit and never rearrange my furniture because I have severe OCD.
  3. I have survived 2 earthquakes, a tornado and a hurricane.
  4. I prefer my laptop computer to my desktop.
  5. I have had many careers, but my formal training is actually in health education.
  6. I hate cats.
  7. I know several bloggers in real life.

Be sure and leave a comment about which one you think is true and in a few days I will reveal the realities. I can’t wait to see what you all have to say.

Now for those next 7 lucky bloggers who get to lie their butts off (in no particular order):
Martha – Menagerie & Seaside Simplicity
Min – Bad Girl’s Kitchen
Chris – Nibble Me This
Kiy – Rocking Chairs & a Tricycle
Jen – Tatertots & Jello
Janet – Fond of Snape
Diana – Forgetfulone

I can’t wait to see what you all have to say.
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Tamy’s Menu Plans

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE
 BREAKFAST
 DINNER
 DESSERTS

MON2/8
Chili Hominy Bake

TUES2/9
Mandarin Chicken and Noodles

WED 2/10
Rueben Balls with salad & grams vinaigrette

THU 2/11
Carribbean Pork Chops

FRI 2/12
Sweet & Sour Pork Chops
Green Beans & Potatoes in Chunky Tomato Sauce

SAT 2/13
Norwegian Pancakes 		Apricot Chicken
Oven Roasted Vegetables

SUN 2/14
 Skillet Sausage Casserole Chicken Baked in White Wine Marinade
Caramelized Brussels Sprouts
 Red Velvet Cake Balls & Chocolate Covered Cherries

Is there such a thing as Blogaholics Anonymous?

I know you are all going to think I’m crazy, but I must admit I’m a blogaholic. Do they have blogaholics anonymous meetings? I did want to get all my food related posts together though so have started Always Eat On the Good China ~ all food all the time. That is where I will be posting recipes and menu plans from here on. Look for lots of new recipes and fun over there. I will also be re-posting many tried and true recipes as I take pictures.

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CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS

We just completed the oatmeal challenge here at OUR KrAzY kitchen and I had made these bars for a baking challenge over at Tuesdays with Dorie during January. They turned out really scrumptious.
CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS






CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS
2 sticks unsalted butter, softened
1 1/4 cup flour
1 teaspoon baking flour
1 teaspoon salt + pinch salt
1 teaspoon cinnamon
2 cups packed dark brown sugar
2 JUMBO eggs
3 cups old fashion oats
1 1/2 + 3/4 teaspoon vanilla
2/3 + 1/2 cup honey roasted peanuts
1 /2 cup golden raisins
1/2 cup raisins
1 cup dried blueberries
1 can sweetened condensed milk
2 tablespoons peanut butter
12 ounces semi-sweet chocolate chips

  • Preheat oven to 350 degrees.
  • Sift together the flour, soda, teaspoon of salt and cinnamon.
  • In a large mixing bowl, cream the butter.
  • Add the brown sugar and blend well.
  • Add eggs, one at a time, blending well after each one.
  • Add vanilla and blend until light & fluffy.
  • Add flour mixture and blend until smooth.
  • Gently mix in oatmeal and 2/3 cup peanuts.
  • Set aside 2 cups of mixture.
  • Press the remaining mixture into the bottom of a 9×13 well greased baking dish.
  • Scatter the blueberries randomly over the top of the oatmeal mixture.
  • In a double boiler mix together the sweetened condensed milk, peanut butter and chocolate chips until melted and well blended.
  • Stir in vanilla, raisins and remaining peanuts.
  • Spread over the oatmeal layer.
  • Working in small amounts flatten oat oatmeal dough and top chocolate mixture.
  • With well greased fingers press gently on the top oatmeal dough to spread it out evenly over the chocolate layer.
  • Bake 30 minutes.
  • Cool completely before cutting.

I’m also offering these recipes for the oatmeal theme:

On a personal note I would like to point out SnoWhite from Finding Joy in My Kitchen. She has 32 different and yummy oatmeal recipes for you to choose from. Head on over and check out her impressive list of oatmeal recipes. I made the oatmeal waffles this morning myself and was very surprised by them. They were really yummy!
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Pina Colada Bread Pudding ala My Year on the Grill

Hello foodies! Pina Colada Bread Pudding… It just sounds rich and decadent doesn’t it!

Oh, BTW, Dave here from MY YEAR ON THE GRILL. The resident cook in training that you may recognize from OUR KRAZY KITCHEN. Today is an exciting day for me, and Tamy has agreed to let me do a guest spot on her blog in honor of my special day. You see, the suburbs of Kansas City is hip and happening in a far out way, last night, my neighborhood celebrated “Mardi Gras in the Cul de Sac”! Counting drinks, 13 menu items, to feed 10 people… Laissez les bons temps rouler indeed! I got to spend the day cooking, have fun with my friends, and my proposal to take part in the 24,24,24 FOODBUZZ challenge was accepted. I want to thank Tamy for letting me make an extra post to her readers to tell you all about an amazing CAJUN inspired dessert, perfect for your Mardi Gras party, or if the gods are in alignment, perfect for your Superbowl party featuring the New Orleans SAINTS (as I write this, the Saints are one game away from a birth in the big game)!

I have been in love with all things Cajun, and the food of New Orleans for a very long time. This year, my wife and I vacationed in New Orleans, and we took full advantage of an amazing business there…

THE NEW ORLEANS SCHOOL OF COOKING is the best bargain in town. For three hours, you learn the history of the city, you get fed lunch and you learn to cook a complete three course Cajun/Creole meal. We were in town for 5 days, and we took three classes, each day learning different menus. Every one’s favorite was bread pudding.

At the school, we were given a basic bread pudding recipe. We were also given some suggestions about what you could add to make it your own…

Here’s what I did.

First, assemble your ingredients…

This took just a bit of advance planning. Stale bread works best for bread pudding. the more moisture in the bread, the less it is able to absorb the liquid ingredients. The more the bread absorbs the liquid, the more custard like your pudding will be. So, 4 days ago, I baked a loaf of french bread, just so I could leave it out to get stale. You can read about my bread baking experience by clicking HERE.

The ingredients you need are…

  • 1 loaf stale french bread, shredded (6-8 cups)
  • 4 cups buttermilk
  • 2 cups sugar
  • 1 stick (8 TBS) butter
  • 4 eggs
  • 2 TSP vanilla
  • 1 cup shredded coconut
  • 1 can crushed pineapple, drained
  • 1 cup whole pecans
  • 1 cup white chocolate chips

Combine all the ingredients in a greased 9X12 casserole dish. Mixture should be very moist, but not soupy.

Bake at 350 degree oven for @1 hour 15 minutes until top is golden brown. Serve warm with whiskey sauce.

WHISKEY SAUCE
(can be made “virgin” by leaving out the whiskey)


Ingredients:

  • 8 TBS butter (one stick
  • 1 1/2 cup powdered sugar
  • 2 egg yolks
  • 1/2 cup bourbon

Cream butter and sugar over medium heat til all the butter is absorbed. Remove from heat and blend in egg yolk. Add bourbon to your taste, stirring constantly. The sauce will thicken as it cools.

Pour this over the bread pudding and serve everything warm.

If you should be lucky enough to have any leftovers, pop a slice into the microwave for about 30 seconds and it is even better the next day!


We also served a Cream Cheese King Cake for the party, but that’s a story for another posting.

The cake was just as good as it sounds. Sweet, filled with custard and different textures, from the crusty bread on the top, the soft custard bread inside and the crunchy pecans, with hints of pineapple, coconut and white chocolate in every bite. And the whiskey sauce doesn’t hurt either!

So, thanks Tamy for letting me hangout with your friends today. Start planning your Superbowl party or Mardi Gras event today. This Pudding Cake will be welcome at either!

BTW, if you would like to learn more about the NO School of Cooking, you can read my blog post about the school by clicking HERE.

Come take a look at my site today. I will have plenty to post about all the different foods… Everything that worked great (and maybe a couple that I need to revisit later). And see you all Thursday over at OUR KRAZY KITCHEN!

Dave here from MY YEAR ON THE GRILL. ..

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Prime Rib Artichoke Bean Soup & Beer Bread


Those of you that know me, know that nothing goes to waste around our house – EVER! So in the spirit of cleaning out the fridge this soup recipe was born. You’ll remember that I recently purchase Navy beans, Great Northern Beans and black eyed peas for recipes this month. I made the Navy Bean and Ham Soup which was a HUGE success and then the Texas Caviar aka Cowboy Caviar for New Year’s which was also a HUGE success so I had high hopes for this soup. It was good, but I think it will be better next time with the change to the Navy bean which I found to be more tender and flavorful.

The small, white navy bean, also called pea bean or haricot, is particularly popular in Britain and the US, featured in such dishes as baked beans and even pies, as well as in various soups such as the famous Senate Bean Soup.

Navy bean varieties include:
* Great Northern beans
* Rainy River
* Robust
* Michelite
* Sanilac

Other white beans include Cannellini, a quite popular variety in Central and Southern Italy which is related to the kidney bean and like the kidney bean has higher levels of the toxin lectin (Phytohaemagglutinin).

PRIME RIB ARTICHOKE BEAN SOUP
2 cups prime rib pieces or any other meat of your choice
8 cups stock – I used the stock from last week’s ham bone
1 1/2 cups Au Jus – left over fro the prime rib, but any stock would do
1 pound Great Northern beans – next time I’ll use Navy beans
3 cloves garlic
1 bunch green onions, sliced
3 large carrots, sliced
3 stalks celery, sliced
1 cup marinated artichoke hearts, chopped
Handful parsley, chopped

Beer Bread

Navy Bean & Ham Soup with Garlic Cheese Biscuits

I guess I’ll be the bad guy that breaks the chain of puff pastry recipes, but I have to. Soup is one of my favorite foods and well of course I also love the breads that we eat with soups! I went to buy some black eyed peas to make for the new year and was confronted with a bean dilemma if you will. In front of me were not only the black eyed peas, but also Navy beans and great northern beans which also intrigued me. More about those later though. I bought all 3, started with the Black Eyed Peas for Texas Caviar or Cowboy Caviar and now on with the Navy beans.

According to Wisegeek, Navy beans are pea sized white beans which can be used in a variety of dishes. These very common beans are known by a variety of alternate names, including haricot beans, Boston beans, pea beans, and Yankee beans, and they are closely related to larger white beans such as Great Northern and cannelloni beans. Most markets carry navy beans, typically in both dried and canned form, and they are also very easy to grow in the garden, if you have a little bit of room.

The flavor of navy beans is fairly mild, and the texture of the beans tends to be fairly dense. The common name “navy bean” is a reference to the fact that the beans were once widely included among the staple supplies of the United States Navy, since dried beans do not go bad, and they provide an excellent source of nutrition. Many classic American bean dishes call for navy beans as a result, since they were so widespread and well known; Boston baked beans, for example, are made with navy beans. So of course I am now researching these recipes to replace my current BBQ bean recipe and get away from using canned products.

My recipe was developed from what I had on hand along with childhood memories of navy beans and ham hocks cooking on the stove. Min from the Bad Girl’s Kitchen recently ran a recipe for Ham & Bean soup that is most similar to what my family cooked when I was young. I developed this biscuit recipe after I fell in love with the Red Lobster’s cheddar biscuits.


NAVY BEAN & HAM SOUP

1 ham bone with meat on it
2 stalks celery, sliced thin
3 cloves garlic, minced
2 large carrots, chopped
1 large shallot, chopped
3-4 fresh thyme sprigs
cayenne pepper
salt and pepper to taste
Frank’s red pepper hot sauce
1/4 cup finely grated cheddar cheese

  • Soak the beans in room temperature water overnight.
  • Cover ham bone with water. Sprinkle generously with cayenne pepper, salt, thyme sprigs and black pepper. Bring to a boil and simmer for 2 hours or ham falls off the bone.
  • Strain the stock and separate into 2 separate 8 cup portions. Freeze 1 portion for your next batch of soup.
  • Return the stock to your pan and add the vegetables.
  • Bring to a boil. Add beans and ham pieces. Lower to a simmer for 2 hours.
  • Sprinkle with a few drops of Frank’s red pepper sauce and some grated cheese.
  • Serve with Garlic Cheddar Biscuits.

GARLIC CHEESE BISCUITS
2 cups biscuit baking mix
1 1/2 cups finely shredded Cheddar cheese
2/3 cup milk
1 clove finely minced garlic
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt
2 tablespoons butter

  • Preheat oven to 400 degrees.
  • Lightly grease a cookie sheet.
  • In a large bowl, combine baking mix, 1 1/4 cups of the Cheddar cheese, minced garlic and garlic powder.
  • Stir in milk.
  • Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
  • Bake in preheated oven for 10 minutes.
  • Brush biscuits with melted butter, and sprinkle with parsley, garlic salt and remaining cheese.
  • Bake for 5 more minutes, or until lightly browned on the bottom.

Healthy Menu Plans to start the year for 3 Sides of Crazy


Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE
 BREAKFAST
 LUNCH
 DINNER
MONDAY 1/11
 high fiber CEREAL
 veggie sticks
& yogurt
 Align Center
Crab Salad
TUESDAY 1/12

 poached eggs
& toast
 deviled eggs & celery sticks
 Tomato Spaghetti Cups
WEDNESDAY 1/13
 fruit & yogurt
 cheese &
apple slices
 Ginger Ale Salad
THURSDAY 1/14
 scrambled eggs
& onions
 banana & jello
 Champagne Salad
FRIDAY 1/15
 oatmeal & fruit
 soup & sandwich

Polynesian Chicken Pasta Salad
SATURDAY 1/16
 Shirred Eggs leftovers
 Grumpy Guy Salad
SUNDAY 11/17
 German Pancake Chicken Posole French Onion & Tomato Soup
&
Stir Fried Green Beans with Cashews

Playing Catch Up to start the year off right!

Chaya from Sweet and Savory Says it All and Joyce from Mom’s Musings recently gave me these beautiful awards. For the Sugar Doll award from Chaya I’m supposed to tell you 10 things about myself and for the Beautiful Blogger Award I’m supposed to tell you 7 “interesting” things about myself. I, like Chaya feel like I have bored you enough about myself and lately do not find myself very interesting and am not sure I can even think of 17 things you don’t already know, so will instead combine the 2 and meet in the middle so to speak:

  1. I started blogging to relieve stress from working on a Victorian investment house that began to remind me of the old Tom Hanks and Shelley Long Movie, The Money Pit.
  2. Like Joyce, I always have a few books to read at the same time, so I can grab the book that fits my mood, whether it be a recipe book, novel, mystery, how to book, etc…
  3. I have never smoked.
  4. Purple is my favorite color.
  5. I detest paid programming and infomercials. Most of them insult our intelligence.
  6. I’m a natural blond so it is okay for me to tell blond jokes.
  7. I once wanted to be a tree surgeon.
  8. I love to get dressed up, but am most comfortable in levis, a t-shirt and barefoot.
  9. I can’t stand floral prints on drapes.
  10. I love boxes of all sizes and shapes! My Virgo organizational qualities bleed through.

I’m passing these awards on to some wonderful and inspirational bloggers, (but not nearly all the bloggers who deserve it) who I am proud to call friends. They have all touched my life in some way with friendship, laughter and encouragement that has helped me cope through tough and trying times this year whether they know it or not.

*Dave I do realize that these appear to be girlie awards, but you are a beautiful blogger and you earned the sugar doll by taking on puff pastry!

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Texas Caviar ~ Simply Delicious Sunday

While researching black eyed peas (not an easy thing to do with a band by the same name) I ran across a reference to Texas Caviar. I read and read all those recipes and found the 2 consistent ingredients are black eyed peas and Italian dressing. So I started with those ingredients and from there added the ingredients I like most. We loved the results. We ate it for New Year’s day with fresh tortilla chips, prime rib and twice baked potatoes. Eating black-eyed peas on New Year’s Day is thought to bring prosperity. See what you think. I also found it ironic, at least in my case that since my family is from and for the majority in Texas that I had never heard of this before.

Texas Caviar

TEXAS CAVIAR
1 pound black eyed peas
2 cups Italian salad dressing
1 cup grape tomatoes, quartered
1 large shallot, chopped
1 bunch finely chopped green onions (tops too)
finely chopped jalapeno peppers to taste
3 cloves finely chopped garlic
Salt & hot pepper sauce to taste (I used Frank’s red pepper sauce)
Tortilla chips
  • Soak peas in enough water to cover overnight.
  • Drain well. Pick out bad beans.
  • Transfer peas to saucepan. Add enough fresh water to cover.
  • Over high heat bring to boil.
  • Let slow boil until tender, about an hour or so, but do not overcook.
  • While peas are cooking chop remaining ingredients and mix well with dressing.
  • Drain peas well.
  • Blend into dressing mixture and let cool.
  • Chill several hours.
  • Serve with tortilla chips.

Originally native to India, but widely grown in many countries in Asia, the black-eyed pea was introduced into the West Indies and from there to the Southern United States as early as the 1600s in Virginia. Most of the black-eye pea cultivation in the region, however, took firmer hold in Florida and the Carolinas during the 1700s, reaching Virginia in full force following the American Revolution. The crop would also eventually prove popular in Texas. Throughout the South, the black-eyed pea is still a widely used ingredient in soul food and various types of Southern U.S. cuisine. The planting of crops of black-eyed peas was promoted by George Washington Carver because, as a legume, it adds nitrogen to the soil and has high nutritional value. Black-eyed peas are an excellent source of calcium. Isn’t Wikipedia wonderful? I learn something every day!

Start your taste buds. We’re having a Superbowl Recipe Round-Up here at the KrAzY kitchen in honor of the Superbowl. Mr. Linky will go up 2/7/2010 to gather all your links.

DISCLOSURE

While every caution has been taken to provide my readers with the most accurate information and my honest analysis, please use your discretion before taking any decisions based on the information in this blog. I will not compensate you in any way whatsoever if you ever happen to suffer a loss, inconvenience and/or damage because of making use of information in this blog. I may keep updating old posts on a regular basis and am not bound to explicitly state all corrections made… I blog for pleasure and enjoyment and don’t currently have commercial interest in blogging at this moment and may not accept invitations/requests of certain type which I deem inappropriate.

I do not receive monetary compensation for their reviews. I may be sent a complimentary item in exchange for my honest opinions and receiving a free product does not influence my review posts. All opinions and thoughts are my own, and different people may have different opinions. We are not responsible for those who purchase these items and experience different results. Occasionally, the company provides a product to give away as well.

wildatheart

Italian BBQ Chicken & Corn Casserole

With the big move I was reaching for recipes that would work around the things I had on hand. I came up with this recipe and it was a huge hit and sooooooooo easy, not that I’ll let hubby know that LOL.


ITALIAN BBQ CHICKEN and CORN CASSEROLE
2 pounds chicken tenders
2 cans whole kernel corn, drained well
salt & pepper
1/4 cup butter
1/2 cup finely chopped Vidalia onion
1 teaspoon minced garlic, jar
1 teaspoon sea salt
1 teaspoon red pepper flakes
1 teaspoon Hungarian paprika
1/2 teaspoon fresh ground pepper
2/3 cups apple cider vinegar
1/2 cup water
1/2 cup dark brown sugar, packed
1 tablespoon Worcestershire sauce
1/4 cup molasses
1/2 cup Classico sun-dried tomato pesto

  • Preheat oven to 325 degrees.
  • Arrange chicken tenders in the bottom of a buttered glass baking dish.*
  • Salt and pepper well.
  • Spread corn over chicken.
  • In a saucepan, melt the butter until frothy.
  • Add the onion and garlic and cook a few minutes until translucent.
  • Whisk in the remaining ingredients and simmer over medium high heat until thickens.
  • Pour over the chicken and corn.
  • Bake 45-60 minutes.
  • Serve with Beer Bread for a yummy cold night meal.

*If you want to cut down baking time, brown the chicken first and decrease baking time by 30 minutes.