THURSDAY 13+ – FUN SIGNS

THURSDAY 13

  1. Sign over a Gynecologist’s Office: “Dr. Jones, at your cervix.”
  2. In a Podiatrist’s office: “Time wounds all heels.”
  3. On a Septic Tank Truck: Yesterday’s Meals on Wheels
  4. At a Proctologist’s door: “To expedite your visit, please back in.”
  5. At an Optometrist’s Office: “If you don’t see what you’re looking for, you’ve come to the right place.”
  6. On a Plumber’s truck: “We repair what your husband fixed.”
  7. On another Plumber’s truck: “Don’t sleep with a drip. Call your plumber.”
  8. On a Church’s Billboard: “7 days without God makes one weak.”
  9. At a Tire Shop in Milwaukee: “Invite us to your next blowout.”
  10. At a Towing company: “We don’t charge an arm and a leg. We want tows.”
  11. On an Electrician’s truck: “Let us remove your shorts.”
  12. In a Non-smoking Area: “If we see smoke, we will assume you are on fire and take appropriate action.”
  13. On a Maternity Room door: “Push. Push. Push.”
  14. On a Taxidermist’s window: “We really know our stuff.”
  15. On a Fence: “Salesmen welcome! Dog food is expensive!”
  16. At a Car Dealership: “The best way to get back on your feet – miss a car payment.”
  17. Outside a Muffler Shop: “No appointment necessary. We hear you coming.”
  18. In a Veterinarian’s waiting room: “Be back in 5 minutes. Sit! Stay!”
  19. At the Electric Company “We would be delighted if you send in your payment However, if you don’t, you will be.”
  20. In a Restaurant window: “Don’t stand there and be hungry; come on in and get fed up.”
  21. In the front yard of a Funeral Home: “Drive carefully. We’ll wait.”
  22. At a Propane Filling Station: “Thank heaven for little grills.”
  23. CHICAGO RADIATOR SHOP: “Best place in town to take a leak.”
  24. Sign on the back of Septic Tank Truck:“Caution – This Truck is full of Political Promises”

LAYERED PASTA SALAD

Layered Pasta Salad

LAYERED PASTA SALAD

3 cups medium shell macaroni, cooked and drained

1 large bunch green onions, sliced

1 large can sweet peas, drained well

2 cups diced ham steak

1/2 cup mayonnaise

1/2 cup ranch dressing

1 cup shredded medium cheddar cheese

1 cup halved grape or cherry tomatoes

  • Layer pasta, onions, peas and ham in serving bowl.*
  • Whisk together the mayonnaise and ranch dressing.
  • Spread dressing mixture over the salad, sealing the salad underneath.
  • Top with the cheese and then the tomatoes.
  • Refrigerate 5-6 hours or overnight.
  • Toss gently before serving.

*If you are making this for a group, using a clear bowl makes a great presentation.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

HAPPY HOMEMAKER MONDAY ~ SIMPLE WOMAN & MENU PLANS

Happy Homemaker MondayDIARY OF A STAY AT HOME MOM

Outside my window/WEATHER… a light rain is falling and fog is still hugging the pavement AGAIN.

I’M THINKING… about the future.

I’M THANKFUL… for my family and their love as well as my renewed health.

IN THE KITCHEN… we have a few new recipes brewing for the February/March menu.

I’ll post the successful ones as we go.

  • CASHEW CHICKEN
  • COWBOY BURGERS
  • CHINESE HAMBURGER HASH
  • INDONESIAN PORK
  • SOUTH SEAS CHICKEN
  • CHINESE STEW
  • SAUERBRATEN MEATLOAF
  • DRUNKEN PORK CHOPS
  • PORK BURGERS
  • CHOCOLATE CHICKEN
  • JAMAICAN CHICKEN SANDWICHES
  • PUERTA RICAN CHICKEN STEW
  • AUSTRIAN CHICKEN STREUDEL
  • FIESTA CHICKEN & RICE

I’M WEARING… very worn levis, a gray turtleneck and cozy socks.

I’M CREATING… some quilt pieces that have been needing finished for a while (I just have problems sitting for any length of time due to the scar tissue from my cancer surgery), Christmas gifts for next year – quit laughing, these things take time and I’m also creating some new recipes.

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

 DATE BREAKFAST LUNCH DINNER
MONDAY 2/18 CHEERIOS, BANANA & YOGURT TUNA LEMON PARMESAN CHICKEN
TUESDAY 2/19 OATMEAL, BANANA & YOGURT EGG SALAD C.O.R.N.
WEDNESDAY 2/20 CHEERIOS, BANANA & YOGURT TUNA PINK LEMON CHICKEN
THURSDAY 2/21 OATMEAL, BANANA & YOGURT BRAUNSWIEGER BBQ CHICKEN IN BBQ SAUCE
FRIDAY 2/22 OATMEAL, BANANA & YOGURT EGG SALAD BAKED TACOS
SATURDAY 2/23 CHEERIOS, BANANA & YOGURT TUNA C.O.R.N.
SUNDAY 2/24 PANCAKES C.O.R.N. SOUTH SEAS CHICKEN

I’M GOING… to the eye doctor, grocery store and for a walk.

I AM WONDERING…when we’ll wrap up this VA mess – seems like we’re always starting over.

MY READING LIST… Marie Force’s The McCarthys of Gansett Island

MY TV LINEUP THIS WEEK…  is a long list, but that’s the beauty of all of them being on the DVR – we can do series marathons on rainy days and still skip the commercials

  • BUNHEADS
  • SWITCHED AT BIRTH
  • HOW I MET YOUR MOTHER
  • BONES
  • CASTLE
  • NCIS
  • NCIS LOS ANGELES
  • RISSOLI & ISLES
  • VEGAS
  • CRIMINAL MINDS
  • ARROW
  • L & O SVU
  • CHICAGO FIRE
  • BIG BANG THEORY
  • PERSON OF INTEREST
  • SCANDAL
  • ELEMENTARY
  • BEAUTY & THE BEAST
  • CSI NY
  • ONCE UPON A TIME
  • THE GOOD WIFE
  • THE MENTALIST
  • ZERO HOUR

I’M HOPING… SPRING IS ON THE WAY

I AM LOOKING FORWARD TO… THE JEFF DUNHAM CONCERT NEXT MONTH. I got hubby tickets for his birthday.

I’M LEARNING… how to be patient, but also how to squeak the wheel for oil!

AROUND THE HOUSE… organization is finally winning – rooms are being painted, baseboards are getting painted and fine dusting is being done.

I’M PRAYING… for a meeting of the minds and less political interaction between friends.

A FAVORITE QUOTE…

Forgiveness is the economy of the heart… forgiveness saves the expense of anger, the cost of hatred, the waste of spirits.   ~Hannah More

SOME my favorite things

  • my morning coffee
  • my new kindle
  • the laundry being done
  • the grocery shopping being done

MY TO DO LIST 

  • Creating a few new recipes
  • painting
  • laundry
  • grocery store
  • research
  • blog catch up

Favorite picture from my camera this week… Gunner & Bear

 

HAPPY VALENTINE’S DAY!

Happy Valentines DayValentine’s Day is a truly subjective menu.  Not everyone wants or dreams of the same foods.  So, awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal.  What are you doing for Valentine’s Day this year?
STRAWBERRY MARGARITAS
2 cups crushed ice
1/2 cup fresh strawberry puree
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)
  • Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup.
  • Puree until smooth.
  • Pour into rocks glasses, garnish and serve.
CAJUN SHRIMP COCKTAIL
1 1/2 cups ketchup

1/2 cup chili sauce

3 cloves garlic, minced

2 tablespoons finely minced onion

2 tablespoons prepared horseradish

Juice of 1 lemon (save your rind to make the cute serving dish)

2 1/2 teaspoons Worcestershire sauce

1/4 teaspoon Frank’s red pepper hot sauce

1/4 teaspoon fresh ground black pepper

salt to taste

plenty of fresh medium-large shrimp, cleaned and chilled
  • I use my mini food processor to mix it all in until well blended.
  • Chill for a day or so before needed to allow flavors to meld together.
CAESAR SALAD DRESSING

6 cloves garlic, mashed and minced

1 tablespoon Dijon mustard

1 tablespoon Champagne Vinegar

2 tablespoons mayonnaise

1/3 cup canola oil

Sea Salt

White Pepper

Juice of 1 lemon

Minced anchovy fillets (optional – I usually leave them out)

  • Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly.
  • Add mayonnaise and blend together to form a thick base.
  • In a slow stream add oil.
  • Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice.
  • Optional – Add anchovies to dressing to create a deeper, saltier taste.
PARMESAN CHEESE CROUTONS

6 slices thick sourdough bread

butter, melted, enough to coat bread

½ cup Fontina Cheese

½ cup grated Parmesan Cheese

  • Preheat oven to 350 degrees.
  • Place bread slices on oven rack and bake until dry and golden.
  • Melt butter in flat bowl.
  • Combine cheeses in flat bowl.
  • Dip first in butter and the cheese mixture.
  • Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted.
  • Cut to desired size*
*If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.
GARLIC STEAK
Steak of choice (hubby choose T-bones)
2 cloves of garlic per steak, minced fine
1 tablespoon champagne vinegar per steak
1/2 tablespoon canola oil
sea salt
white pepper
  • Pierce each steak with a marinater.
  • Whisk together the garlic, oil, salt and pepper to taste.
  • Place steak side by side of a large plate.
  • Pour marinade over top.
  • Turn steak and make sure each is well coated.
  • Cover and marinate overnight.
  • Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
  • Firmly press garlic pieces into the steak.
  • Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….
TWICE BAKED POTATOES
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions (tops and all), sliced and divided
  • Preheat oven to 350 degrees.
  • Bake potatoes in preheated oven for 1 hour or until done through.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins.
  • To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.
SOUR CREAM DUTCH APPLE PIE
PIE

3+ cups apples, cored, peeled and chopped

lemon juice

3/4 cup sugar

2 tablespoons flour

pinch of salt

1 tablespoon cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon maple extract

1 small egg, beaten

1/2 cup sour cream (not light)

9 inch pastry shell, pre-baked and cooled

TOPPING

1/3 cup flour

1/3 cup dark brown sugar

1 teaspoon cinnamon

4 tablespoons butter, sliced extremely thin

  • Preheat oven to 350 degrees
  • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
  • In a small bowl sift together the flour, sugar, cinnamon and salt.
  • Fold in the sour cream, egg, vanilla and maple extract until well blended.
  • Fold the sour cream mixture into the apples until well coated.
  • Carefully pour into the pie shell, mounding towards the center.
  • Toss together the topping ingredients until well blended.
  • Sprinkle topping evenly over the apple mound.
  • Lay the pieces of butter all over the top.
  • Bake 30 minutes or until apples are tender.
  • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.
HOMEMADE VANILLA ICE CREAM

1 cup whole milk

1/2 cup sugar

2 jumbo eggs

2 cups heavy cream

2 teaspoons real vanilla extract

  • Warm the milk in a small pan.
  • Whisk the eggs with the sugar in a separate bowl.
  • Slowly add the warm milk to the egg mixture while continuously whisking the mixture.
  • Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature.
  • Whisk in the cream and vanilla.
  • Follow your ice cream maker directions for freezing.

CARNE ASADA

According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”[1][2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.

The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.

When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.

What you have left after the marinating.

CARNE ASADA

2-3 pounds flank or skirt steak, sliced THIN

1 medium Vidalia onion, sliced thin

2 lemons, 1 sliced thin, 1 wedged for squeezing

1 lime, sliced thin

1 orange, sliced thin

1/3 cup champagne vinegar

2 teaspoons minced garlic, jar

1 teaspoon salt

1 teaspoon FRESH ground black pepper

1 teaspoon ground white pepper

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon Hungarian paprika

  • Soak the meat in the vinegar for an hour or so.
  • Remove meat from vinegar and dry on paper towels.
  • Sift together all the seasonings and rub into the meat on both sides.
  • Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
  • Let marinate for overnight or a day or so.
  • Grill on a VERY hot grill to desired doneness.
  • Serve with warm tortillas, Fresh Guacamole and Garden Tomato Salsa.

JELL-O TRICKS

I think most everyone knows this trick by now, but it always amazes me how much better it makes a bowl of Jell-O so I thought it was worth mentioning again.

Around our house we always put canned fruit (peaches or pears usually) in the Jell-O for a little bit of extra UMPH! When you drain those canned fruits, use a sieve and drain them into the measuring cup for the cold water first. Then just add enough water to bring the level to where you need it. I usually get about 1 1/4 cup of fruit juice. Doing this will make for a better, more substantial flavor to any Jell-O.

Just after I pour in the Jell-o I use a small salad fork to stir up the fruit in each bowl. The fruit is usually well distributed in the Jell-O. We also don’t like the film that forms on the top.

And I hated trying to stack all the bowls in the refrigerator, so I started using my Pampered Chef prep bowls for making Jell-O. Once you’ve made it, put the lids on and you can easily stack them in the frig. If I keep this made, we both tend to eat this at night when the munchies strike and stay away from the chips and ice cream.

COUNTRY BISTRO

Country BistroCOUNTRY BISTRO

1 bag baby carrots

1 box sliced mushrooms

14.5 ounce can Hunt’s petite diced tomatoes

1 pound pork loin or 4 boneless pork chops

1 tablespoon herbs de provence

1 can cream of potato soup

1 tablespoon Classico sun dried tomato pesto

3 tablespoons dry sherry (I used Amontillado)

  • Combine carrots, mushrooms and tomatoes in a 5 quart slow cooker.
  • Season pork with salt and pepper.
  • Place on top of vegetables.
  • In a small bowl combine, soup, pesto and sherry, blending well.
  • Pour over pork.
  • Cover and cook on low 4-6 hours.
  • Remove pork and shred with 2 forks.
  • Return pork to vegetable mixture and mix well.
  • Serve over mashed potatoes or noodles.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

BUTTERFINGER COOKIES

These are the simplest cookies, but they always go over with a bang!

BUTTERFINGER COOKIES

Ritz Crackers
JIF Peanut Butter
CANDYQUICK
sprinkles

  • Spread peanut butter on Ritz crackers and top with another ritz cracker.
  • Melt CANDYQUICK in microwave at 30 second increments.
  • Dip each cookie in CANDYQUICK and place on wax paper.
  • Sprinkle with your choice of candies.
  • Let the chocolate dry and harden.

KENTUCKY HOT BROWNS & CASSEROLE

Kentucky Hot Browns

KENTUCKY HOT BROWNS

4 thick slices french bread (1 per person)

1/2 pound sliced turkey

4 thick slices bacon, cooked crisp and halved

1 cup shredded white cheddar cheese

2 large vine ripe tomatoes, sliced

MORNAY SAUCE

1/2 cup unsalted butter, melted

1/3 cup AP flour

3 1/2 cups whole milk

1/2 cup Parmesan cheese

  • Whisk together the butter and flour until smooth.
  • Add milk gradually. Bring to a boil and cook until thickened, stirring constantly.
  • Whisk in Parmesan cheese.
  • Salt and pepper to taste.
  • Toast bread and place on a cookie sheet or in individual baking dishes.
  • Top with turkey slices.
  • Pour Mornay sauce over top.
  • Place tomatoes evenly on top.
  • Sprinkle with cheddar cheese.
  • Broil 3-4 minutes until lightly browned and bubbly.
  • Top with bacon pieces and serve immediately.

This recipe can also be turned into a casserole easily!

KENTUCKY HOT BROWN TART

1 package Pillsbury pie crusts

1 1/2 cups chopped turkey (rotisserie chicken works well too)

2 cups shredded white cheddar cheese

6 slices bacon, cooked crisp and crumbled

1 1/2 cups half and half

4 large eggs

salt and pepper to taste

2 large vine ripe tomatoes, sliced thin

1/2 cup shredded Parmesan cheese

  • Preheat oven to 425 degrees.
  • Unroll pie crusts and stack on top one another on a lightly greased surface. Roll together into a 12 inch single crust.
  • Fit crust into a 10 inch tart pan pressing to flute edges, trim excess.
  • Line pie crust with tin foil and weigh down with beans.
  • Bake 12 minutes.
  • Remove weights and tin foil.
  • Bake 8 more minutes.
  • Cool completely, about 15 minutes.
  • Reduce oven temperature to 350 degrees.
  • Layer shell with turkey, cheddar cheese and crumbled bacon.
  • Whisk together the half and half, eggs, salt and pepper.
  • Pour over turkey, cheese and bacon.
  • Bake 30-40 minutes or until center is set.
  • Arrange tomato slices on top of tart.
  • Sprinkle with Parmesan cheese.
  • Bake 10-15 minutes until cheese is melted.
  • Cool 15 minutes on a wire rack before serving.

LEMON TUNA NOODLE CASSEROLE

Lemon Tuna Noodle Casserole

I like to use a flat baking dish so that there is more crunchy topping per serving.

LEMON TUNA NOODLE CASSEROLE 8 servings

1 package wide egg noodles

4 tablespoons unsalted butter

1 large bunch green onions, sliced

3 cloves garlic, minced

1/4 cup AP flour

3 cups whole milk

4 cups shredded swiss cheese

Juice of 1 lemon

1/2 teaspoon salt

2 large cans oil packed tuna, drained and flaked

1 can sweet peas, drained well

TOPPING

1 cup Panko crumbs

3 tablespoons butter, melted

1 teaspoon garlic paste

  • Preheat oven to 375 degrees.
  • Cook egg noodles to al dente’ per package directions. Drain and rinse with cold water.
  • Melt butter in a medium sauce pan. Add garlic and onions sauteing until garlic is fragrant and onions are tender.
  • Whisk in flour and blend well. Gradually add milk, stirring constantly, until well blended.
  • Bring to a boil over medium high heat, stirring frequently.
  • Reduce heat and simmer 5 minutes until sauce is smooth and thickened.
  • Remove from heat and whisk in cheese, lemon juice and salt.
  • Fold in tuna, peas and egg noodles.
  • Pour into a greased baking dish.
  • Combine melted butter, garlic and Panko crumbs.
  • Spread evenly on top of tuna mixture.
  • Bake 30 minutes or until golden and bubbly.
  • Let stand 5 minutes before serving.