Tradition versus Normal

Tra·di·tion~noun
[from Latin trāditiō a handing down, surrender, from trādere to give up, transmit, from trans- + dāre to give]
1: an inherited, established, or customary pattern of thought, action, or behavior (as a religious practice or a social custom) b : a belief or story or a body of beliefs or stories relating to the past that are commonly accepted as historical though not verifiable
2: the handing down of information, beliefs, and customs by word of mouth or by example from one generation to another without written instruction
3: cultural continuity in social attitudes, customs, and institutions
4: characteristic manner, method, or style
5: The passing down of elements of a culture from generation to generation, especially by oral communication.
6: A mode of thought or behavior followed by a people continuously from generation to generation; a custom or usage.
7: A set of such customs and usages viewed as a coherent body of precedents influencing the present: followed family tradition in dress and manners.
8: A body of unwritten religious precepts.
9: A time-honored practice or set of such practices.
10: the handing down from generation to generation of the same customs, beliefs, etc., esp by word of mouth.
11: the body of customs, thought, practices, etc., belonging to a particular country, people, family, or institution over a relatively long period.
12: a specific custom or practice of long standing
-tra·di·tion·al~adjective
-tra·di·tion·al·ly~adverb
-tra·di·tion·less~adjective
-traditionist~noun
aprons 3

Fire Day Friday: Peanut Butter Pie with Vanilla Bean Whipped Cream

Yes, yes, I know.. this has nothing to do with grilling… but I will admit to you that I completely forgot that it was my turn to post today, so I’m giving you the same post I have up on my site.  I figured almost everyone would be able to forgive me if I could give you such a great recipe you forget it’s not done over fire 🙂 

I’ve been wanting to make this pie since I first saw it on the Taste of Home website.  The problem is, if I make a pie, it’s just Chris and I and… well… frankly… we’ll eat the whole thing.  No, not in one sitting, but still, we end up eating a whole pie.  I feel bad that in 3 or 4 days (or less depending on the size of each slice), I’ve eaten half a pie.. it just feels wrong (yet oh so right) – so, I don’t make a lot of pies, hence why it took me so long to make this 🙂 

The nice thing about the holiday season is that I don’t guilt myself about eating half a pie in a matter of days.  So, when Chris suggested making a dessert of some kind for Thanksgiving, I immediately said.. Peanut Butter Pie!!!  Mmmmmmmm!!!  He happily agreed. 

Now, had I been thinking proactively, I probably would have added some vanilla bean into the pie mixture, but for some reason I had it in my mind to make vanilla bean whipped cream and didn’t think past that.  That’s ok, the pie was incredibly fantastic and the homemade whipped cream was just the icing on the cake… or the whipped cream on the pie in this case, I guess you could say.  The pie is simple, the whipped cream is simple, there is no excuse NOT to make this.

Peanut Butter Pie with Vanilla Bean Whipped Cream
Pie recipe courtesy Taste of Home, Whipped cream recipe created by Jenn’s Food Journey
Printable Recipe 
Ingredients:
3/4 cup creamy peanut butter
4 oz cream cheese, softened
1 cup powdered sugar
1 (8oz) carton frozen whipped topping, thawed
1 9-inch graham cracker pie crust
For the Whipped Cream –
1/2 cup heavy whipping cream
1 vanilla bean, split and scraped
3-4 Tablespoons powdered sugar (you may want to use more or less depending on taste and consistency you desire)

Directions:
In a large bowl, beat the peanut butter, cream cheese, and 1 cup powdered sugar together until smooth.  Fold in whipped topping; pour into pie crust.  Chill for at least 4 hours.

To make the whipped cream – add the whipping cream and vanilla bean to a bowl.  Beat in the powdered sugar one tablespoon at a time until you get the right flavor and consistency.  Serve on top of pie.  Refrigerate any leftovers.  Enjoy!

 

STEWED TOMATO CASSEROLE

In my mind I have this vision of a dish grams made with okra, stewed tomatoes and toast. I wanted to recreate it. It doesn’t appear to have been written down anywhere. I’m sure she used stale white bread too, but since I can’t find a copy anywhere, I’m writing my own version. Do you know how hard it is to find okra here in the west?

1 can stewed tomatoes
3 cloves garlic, minced
1 small shallot, sliced thin
1 handful snap peas
1/3 cup shredded mozzarella cheese
salt and pepper
bread
butter

  • Preheat oven to 375 degrees.
  • Spray casserole dish with PURE.
  • Layer shallots on bottom, then sugar snap peas and garlic.
  • Pour stewed tomatoes over top.
  • Generously salt and pepper.
  • Sprinkle cheese even;y over the tomatoes.
  • Butter both sides of the bread and cut into chunks.
  • Layer the chunks of bread randomly on top of cheese.
  • Bake uncovered for 30 minutes.

The best thing about the leftovers is you can top it all over again with cheese and toast pieces and it tastes just like the first time!






TURKEY BACON ENCHILADAS

Need something to do with those turkey leftovers? 
I love this time of year. All the super cheap turkeys around. I’ll cook one up just to shred it for meals like this!  Enchiladas, soups, casseroles, potpies…tons of things to do with shredded turkey! 
…and of course the bacon makes it better!!

Smokey Bacon Enchiladas Recipe Adapted from Meg’s Cooking Corner

Filling:
1 large yellow onion, thinly sliced
4 cloves garlic; minced
5 cups cooked chicken breast; shredded
1 tsp chili powder
1 tsp ground cumin
3 oz. shredded cheddar cheese
salt and pepper to taste
15 – 100 calorie whole wheat flour tortillas

Sauce:
1 can condensed cream of chicken soup
1 1/4 cup sour cream
1 (4 oz) can diced green chilies
3 cloves garlic; minced
1/2 cup cooked crumbled bacon
1 1/2 tsp chili powder
1 tsp cumin
salt and pepper to taste

Topping:
5 oz. shredded cheddar cheese
1 green onion, finely chopped

Preheat oven to 350,
 
In a medium sized bowl combine all sauce ingredients and stir to mix well. Set aside.
 
 In a pan sprayed with cooking spray, add onions and cook until onions are soft. Add garlic and cook for a couple more minutes. Remove to a large mixing bowl. To the onions, add chicken, chili powder, cumin, salt and pepper, shredded cheese and 3/4 cup of the prepared sauce. Stir to mix.

Spoon 3/4 cup of the sauce into the bottom of the 9 x13 baking pan and spread evenly. Warm tortillas slightly until they are soft and flexible. Spoon 1/2 cup of the chicken filling down the center of each tortilla. Fold in the ends and roll up the tortillas. Place seam side down in the Dutch oven or baking pan. Spoon the remaining sauce over the top and top with cheddar cheese and green onions.

Bake in 350 oven for 30 minutes or until hot and cheese is bubbly.

We put 10 enchiladas in a 9 x 13 pan and then 5 of them in an 8 x 8 pan and froze the small pan. 

Total calories = 4500
15 servings = 300 calories per enchilada

2 Bacon Enchiladas = 600 calorie dinner