Category: PRODUCT REVIEWS

DAD’S DINER MEATLOAF ala Erin French of the LOST KITCHEN

This is Erin’s dad’s recipe. He first taught her in his diner and she adapted it with her own spin. I then adapted it and backed off on the herbs. The first time I made it we thought it was a little too herb forward (at least for us).

Also I’m deathly allergic to mustard so I substituted a honey horseradish mixture to replace the Dijon mustard. I’ve obviously never tried her glaze, but love what I have substituted it for.

FOR THE MEATLOAF serves 4-6
3/4 pound ground beef
3/4 pound ground pork
1/4 cup shredded FINELY carrot
1 shallot, diced
1/4 cup shredded Pecorino cheese
1 cup ½-inch crusty sourdough bread cubes
1 teaspoon fresh thyme leaves
1 LARGE egg, lightly beaten
1/4 cup whole milk
FRESH ground – about 1 teaspoon salt and 3 to 4 twists of pepper

  • Preheat the oven to 375°.
  • Combine all of the meatloaf ingredients in a large bowl and use your hands to mix JUST until evenly combined. DO NOT OVER MIX.
  • Form into a 9 × 5-inch loaf pan.

GLAZE
1/8 cup packed light brown sugar
1/3+ cup ketchup (jalapeno ketchup adds a bit of a kick if you want)
2 teaspoons QUALITY honey – added to replace Dijon mustard
1/2 teaspoon creamy horseradish – added to replace Dijon mustard
(1/2 tablespoon Dijon mustard) – omitted due to allergy

  • In a medium bowl, stir together all of the ingredients.
  • Brush the top of each meatloaf with a thick coat of the glaze.
  • Transfer to the oven and bake 45 minutes until an instant-read thermometer reads 150°.
  • Let the meatloaf rest for 10 to 15 minutes, then unmold, cut into slices, and serve.

Her recipe calls for “unmolding” the meatloaf. I have the MOST wonderful pans and bake ware from USA Bake Ware and HIGHLY RECOMMEND getting this loaf pan.The oils and fats drip to the catch basin in the bottom and the insert lifts out allowing the meatloaf to be slid out without disturbing the glazed top.

I have not been solicited for not encouraged in ANY way to make this recommendation which to me means ten times more. It is just an awesome pan made by an awesome company out of quality materials! I think I have every piece of bake ware they make. 😀

BALSAMIC BROCCOLI, BRUSSELS SPROUTS and CHICKEN SAUTE’

We recently took a walking tour of food in Carmel with several family members thanks to my wonderful nephew and his wife.  Staci, the owner, was super personable guide with a GREAT sense of humor. We had a FANTASTIC time and thoroughly enjoyed ourselves. Staci went above and beyond with her knowledge of the Carmel area and the businesses she was introducing us to. The businesses and foods were well balanced to accommodate your palette and your walking pace. We highly recommend this tour on your next visit to the Carmel area.

One of the stops was to an olive oil company, Trio Carmel. One of the other stops was to a Carmel Honey Company that was begun by an enterprising young bee keeper for a 5th grade project that became a family business. Personally I can’t stand olive oil, but they had some wonderful flavored vinegars that I purchased (Peach and Cranberry Pear). Add in some of the wonderful honey and from there this recipe was born.

This is the perfect recipe for a summer’s evening. There are tons of fresh vegetables sautéed with flavorful balsamic vinegar and topped with roasted cashews, golden raisins and shaved Parmesan cheese. Plus one pan and NO oven! If it’s winter time and you WANT to use your oven, roast the veggies instead before tossing all together.

The beauty of this recipe is that with all the choices of flavored vinegars these days you can easily change up your flavor palette with this versatile recipe! I had some gorgeous fresh peaches that I tossed in also.

BALSAMIC BROCCOLI, BRUSSELS SPROUTS and CHICKEN SAUTE’ serves 4
Author – Tamy

3/4 pound Brussels sprouts, cleaned and halved
2 broccoli crowns, cleaned and chopped
1 cup rotisserie chicken pieces
2 tablespoons Avocado oil
1 tablespoon butter
FRESH ground sea salt
FRESH ground black pepper
2-3 tablespoons Peach balsamic vinegar or  Cranberry Pear balsamic vinegar
1 tablespoon Bragg’s liquid aminos
1-2 tablespoon Meadowfoam honey
1/3 cup roasted cashews
1/3 cup golden raisins
1/4 cup Parmesan cheese

  • Heat LARGE skillet over medium high heat.
  • Add Avocado oil and butter.
  • When melted, add Brussels sprouts and broccoli, sautéing 2-3 minutes. We like our Brussels sprouts a bit crispy so I usually add them first and get a crispy edge before I add the broccoli.
  • Add 2 tablespoons water. Cover and cook for a minutes or two.
  • Add Balsamic vinegar and liquid aminos and saute’ a minute or two more.
  • Add honey and stir to coat.
  • Add chicken pieces, raisins and cashews and saute’ a couple minutes more until heated through.
  • Season with salt and pepper to taste.
  • Drizzle with a touch more honey and Parmesan cheese before you serve.
  • ENJOY!

SILK PLANTS DIRECT solved my COLOR issues

SEVERAL years ago we purchased a 120 year old Queen Anne Victorian home with a barn on a half acre back east as an investment. We arrived in late fall LOL just in time for snow so the yard was the least of our concerns. Long story short, we were swindled and the house had oh so many issues (mold, plumbing, etc…) that became our focus throughout the winter.

When spring finally came to be we received the MOST amazing surprise in the back yard. There were green sprouts and leaves popping out of the ground EVERYWHERE! I had NO idea what they were going to be, but was anxious to find out.

When spring arrived in full swing my ENTIRE yard was surrounded by the most beautiful German Bearded Irises in amazing blues and purples. The picture in my blog banner is one of those very irises. I still have some of the bulbs years later and my mom has some in the Pacific Northwest.

I really like having plants in my house and yard year round. We are going to be traveling quite a bit and real plants need water so silk plants are the KEY to year round beauty without needing to be watered. These silk flowers are the PERFECT replacement and look even more real than the real ones if that’s possible.

I’ve really missed having the irises around as they won’t do well here. So, when I was given the opportunity to review silk plants from Silk Plants Direct I jumped at the chance to bring new color into our lives.

All I can say is WOW!!!! They have so many beautiful choices that are so lifelike! It took me days to choose, but when I ran across the irises that looked EXACTLY like the 100 year old bulbs in my yard I knew my choice was made. There are also tons of complimentary accent colors and choices to mix and match.

Caring for them is so easy too. I use a feather duster and a can of canned air regularly to keep them looking fresh and colorful. I am SOOOOOO happy with my flowers – they are the PERFECT choice for me.

I have a coupon code for you all to use, you can get 10% off your order, EXCEPT for Custom orders.

BLOGGER10

There is something else you may be interested in, it’s their 3D Wall Panels from CSI Wall Panels.  They have gorgeous and inventive architectural wall panels for your home.  Go see for yourself.

KEY LIME PIE with CARAMEL BLUEBERRY SAUCE

When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.

Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant!

KEY LIME PIE with CARAMEL BLUEBERRY SAUCE

CRUST
1 1/2 cups graham cracker crumbs
6 tablespoons butter
15 drops NuNatural’s liquid stevia extract

  • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs.
  • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl.
  • Spread the mixture evenly over the bottom and sides, pressing it to make it firm.
  • Bake at 350° until golden brown (about 10 minutes).
  • Allow to cool completely before using.

FILLING
16 ounces cream cheese
1/3 cup key lime juice
1 egg
1 teaspoon NuNatural’s white stevia powder

  • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it.
  • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).

SAUCE
2 cups fresh blueberries
5 tablespoons water, divided
Pinch of coarse kosher salt
4 teaspoons NuNatural’s white stevia powder
7 drops NuNatural’s liquid Vanilla stevia
2 tablespoons Hershey’s caramel sauce
2 teaspoons plus 1 tablespoon fresh lemon juice

  • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan.
  • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside.
  • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves.
  • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat.
  • Stir in blueberry sauce; let stand 5 minutes.
  • Cool sauce to room temperature.
  • Stir in remaining 1 tablespoon lemon juice.

NOTE: I was not paid for this review, but did receive free products to try. All opinions are my own.  Their products are all natural, easy to convert and taste great!

BLUE APRON was a HUGE success!

THANK YOU again Carrie!  Loving my first Blue Apron box that came this past week.  Such pretty vegetables and all the fixings for  the 3 meals. They also included wonderful recipe directions that were really easy to follow. I cant wait to get my next box.

I let hubby choose the order we tried the recipes and he chose the Fontina Stuffed Pork Chops with a pepper sauce for our second meal. I have to say I was thoroughly impressed again! Definitely a meal we’ll have again. I did change a few techniques, but only for my own liking.  For example, they had you cutting the Fontina into small squares and I chose to slice them for better coverage inside the pork chop and to get some oozing out along the edge so there was a CRISP cheesy edge to the chop.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 12 of 2017

I hope you all had a wonderful week and weekend FULL of  blessings and fun with your family and friends. My week was full of doctor appointments and errands, but all and all worth it as we move closer to a diagnosis and health plan.  So far, I LOVE all my new doctors.  I see one more new one later today and have 2 more big tests later this week.  Once all the test results are on they can all get together with a plan of action to make me better.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

Last week was EXTREMELY pleasant and in the high 60’s with tons of sunshine and a cool breeze.  I don’t think this week will be the same as they are predicting mid 80’s and higher humidity.  So far this morning, not so bad, but we’ll see.

ON THE BREAKFAST PLATE

I haven’t been very hungry in the mornings, but am trying to keep with the menu plan.  This morning is peach yogurt and coffee.

AS I LOOK AROUND THE HOUSE

I’m pretty happy with it.  With spring approaching I am having to vacuum daily LOL as the black lab just doesn’t want to wear his winter coat any longer, not that we had a winter to begin with.

WEEKLY TO DO LIST & HOUSE PROJECTS

  • Dr. appointments
  • Vacuuming
  • Laundry
  • EBAY
  • Paint touch up in  few places
  • Grout touch up in a few places
  • Water Plants

CURRENTLY READING & TELEVISION / DVR

Still trying a few of the newer shows.  I just can’t get a feeling for the new cable and TV scheduling and it leaves me a bit unsure of what I want to watch.  I’m still reading Jana Deleon books.  I’ve been intrigued by her Bayou mystery types.

KITCHEN REVIEWS

I LOVE my new Indigo True Bamboo cutting board.  I’d been looking for a smaller one (8×13) with a juice catch for resting and cutting meats so I didn’t need drag out my large Pampered chef one all the time.  THIS BOARD IS A DREAM! It is also the perfect size for small roasts and cuts of meat. PLUS it was on sale for half price!

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
ENSURE CLEAR
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
CORNED BEEF HASH and FRIED EGGS
BACON & EGGS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
C.O.R.N.
SOMETHING ON THE GRILL
SEAFOOD SALAD
DESSERT

SUCCESSFUL RECIPES and their links FROM LAST WEEK

RECIPE FINDS TO TRY LATER

  • CHEESEBURGER LASAGNA
  • BBQ CHICKEN LASAGNA
  • SEAFOOD LASAGNA
  • CARAMEL BANANA CREAM PIE
  • BALSAMIC GLAZED CHICKEN

HEALTH & BEAUTY TIPS

Portrait of a fresh and lovely woman with flowers

HOMEMAKING/COOKING TIP

ON MY MIND

More on this eventually, but for now, this says it all. I’m really hurt and betrayed that I’m seeing a blood relative’s true colors ESPECIALLY after doing so much for them AND while I’m so sick.

FAVORITE PHOTO FROM THE CAMERA

LOL Somehow I let the battery run down on the camera so this category is empty this week.

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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CROCK POT BUFFALO CHICKEN

My favorite slow cooker took a dive this past week so I ordered a new one and I love it!! My old one was great, it was a west bend with a non-stick surface and griddle base, but was a bit limiting when trying to make say a pot roast.  I did a bit of research and found this one:

It’s only 3.5 quart and has latches for carrying making it perfect for pot lucks AND is the perfect size for two!  It came with a little recipe book and since I woke up with a cold I did a little juggling on my menu and made this recipe.  Because I felt so bad I adjusted it to what I had on hand, which included “GASP” canned soup and I hate to admit it was YUMMY! 

I will make a few additions next time, and there WILL BE a next time, and I will adjust for “REAL” soup base as well as serve it over mashed potatoes instead of the noodles for our personal preference.

CROCK POT BUFFALO CHICKEN
1 can Cream of chicken soup or 1 batch real soup base
1/4 cup bleu cheese or ranch dressing (I used Ken’s Sweet Vidalia Onion)
1/4 cup Cayenne pepper sauce (I used Frank’s original hot pepper sauce)
1 stalk celery, sliced
+1 small onion, chopped
+1 carrot, chopped
4 ounces shredded Monterey Jack (I used half jack, half medium cheddar)
1 1/2 pounds boneless, skinless chicken breasts
1 batch of your favorite mashed potatoes

  • Whisk together the soup, dressing and hot sauce.
  • Fold in carrots, celery, onions and half the cheese.
  • Spread into crock pot base and layer chicken pieces in a single layer.
  • Cover and cook on low 6 hours.
  • With 2 forks, shred the chicken into bite sized pieces.
  • Add remaining cheese and stir well.
  • Serve over prepared mashed potatoes.
  • Enjoy!

NEW LIFE to an old KITCHENAID

Back in 1994 we lived in Northridge, California. On January 16, 1994 I spent the day setting up banquet tables in my dining room and living room so I could empty out EVERY kitchen cabinet and drawer of dishes, food (including 6 dozen freshly made jars of jam) and cooking utensils onto those tables to prepare for a complete kitchen overhaul.  It was a tough job and in all honesty some things were stacked a bit precariously, but I made it ALL fit onto the tables.

After I accomplished that tiresome job I removed all the cabinet doors and had them stacked and ready for stripping and painting the next day.  I was exhausted, but I was ready for the next day full of painting. Or so I thought.

What I didn’t know when I planned that project was that the 6.9 Northridge earthquake was going to strike at 4:31 the next morning, only a few short hours after I called it a day from the prep work for the kitchen the previous day.  Long story short we lost 95% of EVERYTHING in the house and garage including my car.

It took a FULL month plus to pick up, bag up, box up and haul everything out to the curb to throw away the broken pieces of our life including furniture, walls and the jam mashed into the carpet.  We had no food except what was in the freezer.  We had a 2 week long block party with the neighbors all taking turns at cooking on BBQ’s in the street.   No electricity, no stores, no banks, no phones (the days before everyone having a cell phone)… life came to a grinding halt.

But, when the dust had settled, the insurance inventories had been submitted, insurance checks began to arrive and when we had caught our breath we began rebuilding.

One of the first things I bought was a new mixer.  I had decided that I was going to splurge and so I bought a top of the line (for the time) 6 qt. professional Kitchenaid.  At the time you couldn’t get all the designer colors so I got a simple white.

In early 2007 I couldn’t stand how it looked after so many years of use, but it is a work horse and I love it so I decided to paint it.  No since in spending money just for a prettier mixer so I chose a hammered copper paint which was popular for the time. 

Now, lmost 10 years later it was time again.  This time I chose a teal color to keep with the color theme I have chosen for this house.  Teal is my new favorite color since it’s the awareness color for Ovarian Cancer.  A day doesn’t go by that I don’t thank God for surviving Ovarian Cancer so choosing the teal is a happy reminder that I’m here and healthy. I got a little carried away and started painted a lot of things.

 Of course it began to thunder and sprinkle then rain so I had to move everything inside to finish drying.

All finished! A great 22 1/2 year old KitchenAid professional workhorse in a new custom color.

HAPPY HOMEMAKER & MENU PLAN MONDAY

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE
Remember last week when I said, “It looks so pretty with big fluffy clouds and sunny skies.  You would think it was spring.  Then I opened the door and the 90 degree heat and 70% humidity hit me like a frying pan in the face”?  Well, DITTO this week!

ON THE BREAKFAST PLATE
A scrambled egg with a slice of toast and homemade jam.

AS I LOOK AROUND THE HOUSE & YARD
As always I see a mess, but at least it is a mess because of ALL the work we are getting done. Last week we did get the shower door installed.  It was an odd size and hard to find, but at least that project is FINALLY done. I will do a house update post in a couple days.

I also got the front flower bed well saturated, the Lantana trained and trimmed,  the roses well groomed, food for all the flowering plants and the weeds pulled.  I also got gram’s Magnolia tree deep root watered as well as Beth’s Palm tree.  These trees are all that remains from family!

We did get some basic plans for the back yard drawn up, but that is going to be a real bear and may wait until fall.  We need to install a French drain to keep the garage from flooding every time it rains and a massive flower box around the Magnolia tree to keep any more soil from eroding. Unfortunately, this will also require fencing work to move the gate since the tree has grown so large.

TO DO FOR THE WEEK/HOUSE PROJECTS
We have decided to hire a contractor (assuming his prices are acceptable) to do a couple projects just because we are getting so tired!  We still need to re-texture the kitchen ceiling, hang the new front door and jamb on the “OLD” house so you know that will go smoothly she said sarcastically and fix the living room wall crack that is easy, but messy and time consuming.

  • Sort through another dozen totes of potential ebay sales items. I have decided that most things just aren’t worth the time and effort so will be donating tons more items and probably extending the minimizing project yet another month. We are at over 4000 items in the last 80 days though!
  • MORE caulking on the molding.  It really sucks doing the whole house at once.  Seems like that the projects are NEVER done, especially when you need multiple coats to do in each room!

CURRENTLY READING

TELEVISION / DVR / MOVIES
TV hasn’t been real exciting, but there are 3 movies coming out this week on Redbox that we want to see:

CRAFTS & PROJECTS
I am hoping to start a few projects, but I have my doubts LOL. The time just seems to go too fast these days.  A lot will depend on whether we hire the contractor for the other projects.

KITCHEN WISHES
I used a couple of Bed, Bath & Beyond coupons and bought a 10 inch Red Copper pan and a 12.5 inch Gotham Steel copper pan to compare against each other.  If I like them then I am going to buy the square Copper Chef pan set from Tristar. I will do a review later in the week.

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
SCRAMBLED EGGS & CHEESE
CEREAL & FRUIT
SCRAMBLED EGGS & CHEESE
CEREAL & FRUIT
MAPLE OATMEAL & RAISINS
PANCAKES & BACON
TOASTED FRENCH TOAST
LUNCH
OUT
SOUP & CRACKERS
SANDWICH
SOUP & CRACKERS
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
C.O.R.N.
FRENCH ONION SALISBURY STEAK
C.O.R.N.
MEATBALLS MARINARA
JOE BOOKER STEW
CHICKEN SALTIMBOCCA
POT ROAST & VEGGIES
DESSERT







SUCCESSFUL RECIPES and their links FROM LAST WEEK

FAVORITE PHOTO FROM THE CAMERA

CINNAMON PECAN BRITTLE
BANANA BEIGNETS

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

RUSTIC GARLIC JALAPENO CHICKEN & GRAVY

I love this recipe! It is so simple and is a fantastic recipe for company. I LOVE FRESH herbs, but let’s face it with just 2 of us it is difficult to buy them in small enough quantities that they don’t go bad before I use them all and some just aren’t available the way I want them.  I WILL GET MY HERB GARDEN GOING eventually.  In the meantime I’ve been using LITEHOUSE freeze dried herbs and they are really good.

RUSTIC GARLIC JALAPENO CHICKEN & GRAVY
2 tablespoons avocado oil
6-8 chicken thighs
1 head of garlic, minced
2 tablespoons Litehouse Freeze dried Red Jalapenos
1 tablespoons Litehouse Freeze Dried Chives
2 tablespoons Wondra flour
3/4 cup white moscato wine
1 cup chicken broth
1 1/2 teaspoons Italian Seasoning
2 tablespoons butter
Fresh Ground Salt and Pepper to taste

  • Preheat oven to 400°.
  • Add chives and jalapenos to the chicken broth so they can reconstitute. Set aside.
  • Heat the avocado oil in an oven proof skillet over medium high heat. 
  • Pat dry the chicken thighs and brown in oil for about 8-10 minutes, turning regularly until well browned.
  • Remove chicken to plate and reduce heat to medium.
  • Add garlic and saute’ until it begins to brown.
  • Add flour and whisk until smooth.
  • Add chicken pieces back, cover and bake for 15-20 minutes until chicken is cooked through.
  • Remove skillet from oven and return to the burner.  CAREFUL it will be hot!
  • Remove chicken pieces to plate. Tent with foil to keep warm.
  • Add in wine and whisk until smooth.
  • Whisk in chicken broth, Italian seasoning, salt and pepper. Reduce heat and simmer until sauce thickens.
  • Turn off heat and add butter, whisking until smooth.
  • Add chicken pieces back into skillet and coat well with sauce.
  • Serve with mashed potatoes or buttered noodles, spooning sauce over top.

VAMPIRE SLAYER MAC & CHEESE

I’m a BIG believer in buying local.  I also love when we move to a new area and there are so many new things to try.  My newest favorite is FACE ROCK CREAMERY cheese based out of Bandon, Oregon a quaint little seaside town that we visited not to long ago when our son and DIL were visiting.  I’ll add a few of those pictures after the recipe.  I tried a sample of FACE ROCK CREAMERY Jack cheese at Costco the other day and fell in love with their smooth and creamy cheese.  On a whim I bought their Vampire Slayer Garlic Cheddar and found a new favorite way to make an old comfort food on a cold and cloudy night.

Tonight because it is cold, foggy and miserable, I served it with left over Wagon Wheel Soup for a rib sticking good meal.

VAMPIRE SLAYER MAC & CHEESE
1 1/2 cups dried macaroni (elbows or shells)
3/4 cup heavy cream**
2 tablespoons butter
sea salt and fresh ground black pepper, to taste
3/4 pound or 2 cups shredded FACE ROCK VAMPIRE SLAYER garlic cheddar cheese

  • Preheat oven to 350˚.
  • Prepare macaroni according to package directions. Drain well.
  • Using the same pan, melt butter and add cream until smooth.
  • Add cheese a few pieces at a time, stirring until well blended.
  • Salt and pepper to taste.
  • Fold in pasta.
  • Pour into casserole dish.
  • Sprinkle with crispy onions or Garlic Croutons if desired.
  • Bake 20 minutes or until heated through and golden on top.

**I found I was out of heavy cream, but wait, there is a substitute using what you have on hand.
1/3 cup butter
3/4 cup 2% milk
1 tablespoon Wondra flour (this can be omitted if using whole milk)

  • In a small saucepan, melt butter.
  • Whisk in Wondra until golden.
  • Add milk gradually, whisking until well blended and starts to thicken slightly.

COLD, BUT CLEAR JANUARY TRIP TO THE BANDON, OREGON COAST

CHRISTMAS TOYS PRODUCT REVIEWS

I received a few new kitchen “toys” this Christmas and have finally gotten around to trying some of them out.

Today’s pairing is the Cuisinart Stuffed Burger Press and the Ogreenic Griddle pan. 

I had been wanting to try stuffed burgers for quite some time and even tried doing them by hand a time or too with some success, but the Cuisinart Stuffed Burger Press made it A LOT easier.  The true test was in the cooking though.  They held together and tasted wonderful after being cooked on my new Ogreenic Griddle pan.  The key to success (in my opinion) was only turning them once and being patient enough to let each side cook evenly.  All the fat, but not the flavor just dripped away into the crevices of the griddle pan.