Jun 112016
Crock Pot Chicken Thighs With Vegetables
Adapted from this recipe
1 cup chicken broth
12 medium chicken thighs
1 1/2 tsps leaves dried basil
1 tsp garlic powder
1/2 tsp black pepper
1 tsp cayenne pepper
1 tsp ground curry powder
1 package mixed vegetables

Rinse chicken and remove skin, leaving the bone in.

Place a layer of thighs in the bottom of the crock pot.

Sprinkle with seasonings. Repeat until all thighs are in the pot.

Pour a cup of chicken broth down the side of the pot, being careful not to disturb the seasonings.

Cook on low setting of crock pot for 6 hours.

Add mixed vegetables, recover and cook for 1 1/2 hour or until vegetables are heated through.

I had a pack of 12 boneless skinless chicken thighs thawing in the fridge so I checked online to see what I could make with them and found this recipe. The original recipe called for turmeric which I thought I had, but I didn’t, so I used curry powder instead. I had a bag of frozen vegetables in the freezer which had peas, baby carrots, baby corn, and sugar snap peas so that’s what I used.

The original recipe said to cook on high for 4 hours, but I like cooking with the crock pot on low, so I cooked it for 6 hours. After I added the vegetables I cooked for an hour but they were still not warm enough, so I cooked for another 30 min. or so.

This was SO good! The seasoning on the thighs stuck really well and I thought it was perfect. If you don’t like your food really spicy you might want to cut back a little on the seasonings.

The chicken was mostly falling apart and it was all very tender. You could eat the chicken and vegetables without the broth, but I added quite a bit and it was more like a soup or stew.

This was really quick and easy to prepare, and was very yummy. I liked it so much I had it the next day for lunch. I will be making it again.




Hosted @ Kahakai Kitchen

May 302016


This week at I ♥ Heart Cooking Club it’s time to make a recipe with ingredients grown locally. Black-eyed peas are grown in Florida during this time so I chose this recipe. I love black-eyed peas!

Black-Eyed Peas and Greens Soup  (adapted from this recipe)
1 lb. boneless country pork ribs, trimmed of excess fat, cut into 1-in chunks (I used boneless pork chops)
1/4 cup olive oil, divided
1 white onion, thinly sliced
2 garlic cloves, finely chopped
1 tsp. Winn-Dixie crushed red pepper flakes
1/4 cup cider vinegar  (I used white wine vinegar)
1 tbs. dark brown sugar
6 oz. Winn-Dixie dried black-eyed peas, rinsed
2 bunches green kale, (about 1 lb.) stems removed, leaves coarsely chopped
Season pork generously with salt and pepper

Heat a large heavy pot over medium-high heat until hot

Add 2 tbs of oil and pork and cook, turning occasionally, for about 6 minutes, or until browned all over

Using a slotted spoon, transfer pork to a plate

To pot, add remaining 2 tbs of oil, onions, garlic, and red pepper flakes

Reduce heat to medium and cook, stirring often, for about 5 minutes, or until onions soften

Add vinegar, sugar, 1 tsp of salt, and 10 cups of water and bring to a simmer

Return pork and any of its accumulated juices to pot

Reduce heat to low, cover, and simmer for 15 minutes

Stir in black-eyed peas, cover, and simmer for 1 hour, or until peas have softened slightly

Working in batches, add kale, letting each addition wilt before adding next

Cover and simmer for about 45 minutes, or until pork and beans are tender

Season soup with salt and pepper

Ladle into bowls and serve


I had all the ingredients on hand and the pork chops were getting close to the “use by” date so I cooked them the way the recipe said and then stored in a baggy in the fridge until I was ready to make the soup. I  added it back to the pot when the recipe said to. I was afraid being cold for a few days would make them tough, but they simmered in the soup and  were so tender and yummy. I thought this soup was amazing, but my son thought it was a bit too spicy, so next time I make it I’ll cut back on the red pepper flakes. I’ll also use less kale because we both thought there was too much compared to the amount of peas. I made cornbread to go with the soup.

This is another “will make again” recipes!

Also linking to:
May 142016

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This week at I ♥ Heart Cooking Club we’re making any recipe by Yotam Ottolenghi. I decided to make:

Seriously Zesty Bread Salad (adapted)

5 oz.  rustic bread,stale or fresh (I used ciabatta)
Salt and pepper
2 small cucumbers (15cm long), cut into 2cm pieces (I used 1)
3 tomatoes, cut into wedges (I used 1)
1/2 red onion, thinly sliced (I used 1/4, and cut them up in small pieces)
1 red pepper, cored and cut into large pieces (I used 1/2)
1 bunch coriander, roughly chopped (I used dill)
2 tsp sumac (optional)(I didn’t use this ingredient)
Grated zest and juice of 1/2 lemon (I used 1/4)
1 garlic clove, crushed (I used 1/2)
1 1/2 tsp red-wine vinegar (I used 1 tsp.)
3 tbsp olive oil (I used 1 1/2 tbs.)

Preheat the oven 325F

Spread out the bread on a roasting tray, brush with olive oil and sprinkle with some flaky salt

Bake for 20 minutes until crispy and golden, then leave to cool

Mix all the other salad ingredients and adjust the seasoning to taste. Just before serving, mix in the toasted bread, using your hands


YUM! I loved it! It was light and fresh and one of the best tomato/cucumber salads I’ve ever tried. I loved the toasted bread, it gave the salad a nice crunch. It was simple to make and had easy to find ingredients. I plan on making this again!


I’m linking this recipe to:

I ♥ Cooking Club

Weekend Cooking

Souper Sundays 

May 082016


Ha! I just noticed that it looks like I have the top buns on the wrong bottom!

Mini Baked Ham Sandwiches (adapted)

1 pound Deli ham shaved
1 pound Swiss cheese thinly sliced
1 stick Butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Minced onion dried
1 12-pack KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Melt butter and mix in mustard, sauce and onion.

Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact).

In a 9×13 inch pan, place bottom half of rolls and cover with ham and cheese.

Cover ham and cheese stacks with top half of rolls.

Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.

Refrigerate over night.

Bake uncovered at 350 degrees for 15-20 minutes and, once finished, separate for serving.
I wasn’t paying much attention when I bought the ham and cheese because I didn’t buy 16oz. like the recipe says. I only bought 12oz. each. I also bought the ham and cheese from the grocery section because I didn’t want to stand in line at the deli counter.

My take:
I thought they were really good but had too much of a mustard flavor so next time I’ll use less dijon mustard. I like lots of meat and cheese so next time I’ll make sure I buy the right amount. And, even though we liked the ham and cheese, I’ll stand in that long line next time.

He thought they tasted good, didn’t think there was too strong of a mustard taste and didn’t mind that there was less meat and cheese. Of course he never eats more than one piece of thin meat on his sammies, and rarely eats cheese, except for burgers. That’s ok, more for me.

Final thoughts:
Will definitely make these again.


Hosted @ Kahakai Kitchen

Apr 292016


Slow Cooker Chicken Taco Soup
1-2 boneless, skinless chicken breasts
1 8 oz. can tomato sauce
1 28 oz. can Rotel (diced tomatoes & green chilies)
1 can kidney beans
1 can black beans
1 can corn
1 medium white onion, chopped
1 package taco seasoning

Combine all ingredients except chicken in slow cooker and stir.
Place chicken breasts on top.
Cover and cook on low for 6-8 hours.
Prior to serving, remove chicken breasts, shred them, and return to soup.
Garnish with low-fat sour cream & shredded cheese, avocado, cilantro, etc.
Serve with warm corn tortillas.

Oh boy did I adapt this recipe!
1. I used 3 large breasts.
2. I left out the can of tomato sauce and the onion.
3. I added a package of ranch dressing mix.
4. I used two cans each instead of one of the 3 beans and the corn.
5. I used 2 taco seasoning mixes.

When it was time to take the chicken breasts out and shred them, I took half the soup (no chicken) out of the slow cooker and put it in a container to freeze.

I garnished with sour cream, chopped onion, shredded mild cheddar cheese.

When I want it for dinner again I’ll take it out to to thaw, add a pound of browned ground chuck and reheat it.


This was really good, lots of taco flavor and the ratio of the ingredients was perfect. I was going to eat a hard crusty bread with it but we had some left over cornbread from the night before and Anthony said he was going to eat that instead. So I did too, not sure I’d like it with the soup. I shouldn’t have worried, they were really good together. Anthony buttered his and then crumbled it up in his bowl. I just ate mine buttered, but did occasionally dip it in the soupy goodness.

This got a thumbs up from both of us.

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads


Hosted @ Kahakai Kitchen

Apr 262016

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I missed the I ♥ Heart Cooking Club theme for recipes by Curtis Stone that you can eat on the couch. Since I already bought the ingredients I decided to make it this week for Potluck.

I love healthier snacks to munch on while I’m watching tv,  and with it being so hot and humid these are perfect. Especially after a walk outside.

Frozen Chocolate-Peanut-Butter Banana Bites
Makes 30 pieces
3 ripe large bananas
1/3 cup creamy peanut butter
6 ounces bittersweet chocolate (60 percent cacao), chopped
1/4 cup chopped roasted peanuts

Line a baking sheet with parchment paper.
Peel bananas & slice them into 1/4-inch-thick rounds; you should have about 60.
Lay half the slices on prepared baking sheet.
Using 2 spoons, place 1/4 tsp. peanut butter on each slice.
Top with remaining banana slices.
Cover and freeze until bites are completely frozen, about 2 hours.

Meanwhile, place chocolate in a small bowl and set bowl over a saucepan of simmering water.

Stir chocolate until it has just melted.

Spoon about 1/2 tsp. melted chocolate over each frozen banana bite and quickly sprinkle with 1/4 tsp. peanuts before chocolate hardens.

Serve immediately, or arrange the bites in single layers between sheets of parchment paper in an airtight container and freeze until ready to eat. Bites will keep for 1 week.


I adapted the recipe a lot. I used crunchy peanut butter because that’s the only kind I’ve ever bought. I used walnuts because I don’t really like peanuts, and I cut the recipe in half because I’m the only one who will eat them. I used two bananas and they made 18 bites.

Yummy, Yummy Yummy! And btw, my son did try them and he said they were really good.

Sorry for the out of whack photo.

Apr 162016


Mexican Taco Salad

Taco Casserole (adapted from this Betty Crocker recipe)

1 lb lean ground beef
1 can (16 oz) Old El Paso™ refried beans
1 jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa
1 package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (didn’t use)
4 medium green onions, sliced (I used a yellow onion)
2 medium tomatoes, chopped
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1/4 cup sliced ripe olives (um, nope)
1 cup shredded lettuce

Heat oven to 350°F.

In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.

In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips.

Top evenly with beef mixture.

Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.

Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted.

Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.


This was really really good. Even my son who doesn’t like any kind of taco stuff other than the taco salad I make, liked this. He’s not a fan of tomatoes that are baked so did say next time he’d like the tomatoes added after it was baked. I love them baked so I’ll probably just leave them out of half when I make it again. If you like stuff like this, give this a try. It was so good.


wkendcookingWeekend Cooking is hosted @ Beth Fish Reads
Apr 082016


This week at I ♥ Cooking Clubs, we are saying G’day to Curtis Stone. We can make any recipe from online or one of his cookbooks to welcome him to IHCC.

Since I LOVE Brussels Sprouts and am always looking for new ways to make them, I decided to try this recipe but adapted it a bit:

Pan-Roasted Brussels Sprouts with Chorizo
1 teaspoon caraway seeds
2 tablespoons olive oil
1 1/2 pounds Brussels sprouts, halved and tough outer leaves removed
2 scallions, trimmed and thinly sliced
1/3 cup diced Spanish chorizo
Kosher salt and freshly ground black pepper

In a small heavy skillet, stir the caraway seeds over medium heat for about 2 minutes, or until toasted and fragrant. Transfer the seeds to a spice grinder or mortar and pestle and grind to a powder.

Heat a large heavy skillet over medium heat. Add the oil, then add the Brussels sprouts, scallions, and chorizo and sauté for about 5 minutes, or until the Brussels sprouts are tender and beginning to caramelize. Mix in the ground caraway. Season to taste with salt and pepper and serve.





I can’t tell you how much I love Brussels Sprouts. Yes I can, a lot. A whole lot. A bunch.

So, I didn’t have any caraway seeds so I substituted curry. Yum! I also couldn’t find any fresh Brussels Sprouts so I used a bag of frozen, and I couldn’t find any bulk chorizo so I used chorizo sausage. I probably could have found these ingredients if I had wanted to store hop, but I didn’t. And I don’t think this could have tasted any better if I’d followed the recipe exactly as it’s written. It was yummy.

I had never had Chorizo before and wasn’t sure if I’d like it, especially with Brussels Sprouts, but this was so good. My son doesn’t like Brussels Sprouts at all and I couldn’t get him to try them, but he did try the chorizo. He liked it, said it was good other than it was tainted by Brussels Sprouts 🙂

I’ll be making this again, but will cut the recipe in half, maybe even in thirds, since I’m the only one that eats it. This was a win!

Also linking to
wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Mar 192016

08179569-be5b-4ee8-968b-2842b0e5426aKung Pao Pork Stir Fry

2 tbsp extra virgin olive oil
1 tbsp minced garlic
About 1 lb of boneless pork chops, sliced into chunks
10 tbsp Panda Express Kung Pao sauce
Half a bag of Sugar Snap Pea Stir Fry frozen vegetables (2.25 cups)
1/2 onion cut in chunks

Put olive oil, garlic and a small part of the chopped onion in a large frying pan or wok to heat on medium.

Chop pork into chunks, removing large parts of fat as necessary.

Add to pan with olive oil and 2 tbsp of Kung Pao Sauce.

Once pork is cooked through, add remaining onions, frozen vegetables and remaining Kung Pao Sauce.

Stir and fry until vegetables are cooked and sauce is bubbly.

Serve with brown rice or noodles as desired.


We thought this was just ok. It didn’t have the kick we thought it would, the sauce was a bit too runny, and it didn’t have enough veggies. If I make it again, I think I’ll use chicken (just because I love chicken), use a thicker sauce, and double the veggies. Overall it was ok, but I think these changes will make it even better.

I know the photo makes it look like there was plenty of veggies, but that’s because I didn’t put many pork chop chunks in my bowl.

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads
Feb 202016


This week at I ♥ Cooking Club we’re making any recipe by any of the IHCC chefs that you can eat in a bowl

I decided to make Giada’s One Pot Chicken Stew, and adapted it to suit us, of course.

2 tablespoons olive oil
2 stalks celery, cut into bite-size pieces
1 carrot, peeled, cut into bite-size pieces
1 small onion, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can chopped tomatoes
1 (14-ounce) can low-salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme leaves
2 chicken breast with ribs (about 1 1/2 pounds total)
1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
Crusty bread, for serving


Heat the oil in a heavy 5 1/2-quart saucepan over medium heat.

Add the celery, carrot, and onion.

Saute the vegetables until the onion is translucent, about 5 minutes.

Season with salt and pepper, to taste.

Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme.

Add the chicken breasts; press to submerge.

Bring the cooking liquid to a simmer.

Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes.

Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes.

Discard the bay leaf.

Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts.

Shred or cut the chicken into bite- size pieces.

Return the chicken meat to the stew.

Bring the stew just to a simmer.

Season with salt and pepper, to taste.

Ladle the stew into serving bowls and serve with the bread.


So, I changed this recipe up a bit by putting all the ingredients into the slow cooker at the same time (instead of making it on the stove) and setting it on low for 8 hours.


It turned out great and was very good. I couldn’t find any fresh basil at the store, so I used dried. The conversion called for 2 tablespoons and 2 teaspoons, but that seemed like way too much, so I only used 1 tablespoon.  That was plenty. Next time I’ll make sure I have fresh though, just to compare it.

We ate it with crusty bread and it was really yummy. It was quick and easy too, so I plan on making it again.

wkendcookingHosted @ Beth Fish Reads

Souper Sundays2

Hosted @ Kahakai Kitchen

Feb 062016

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This week at I ♥ Cooking Clubs we’re making Oodles Of Noodles with Ellie Krieger. After doing quite a bit of searching, I decided to make an adapted version of her Family Favorite Minestrone.

Family Favorite Minestrone
2 tablespoons olive oil
1 large onion, diced
2 ribs celery, diced (1/2 cup)
1 large carrot, scrubbed well, then diced
1 medium red bell pepper, seeded and diced
1 medium zucchini (about 8 ounces), diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
28 ounces canned, no-salt-added crushed tomatoes
48 ounces (6 cups) no-salt-added vegetable broth or chicken broth
15 ounces canned, no-salt-added small red beans, drained and rinsed
1/2 cup dried, whole-grain elbow pasta
1/3 cup freshly grated Parmigiano-Reggiano cheese, for garnish


Heat the oil in a large soup pot over medium heat. Once the oil shimmers, add the onion, celery, carrot and bell pepper; cook for about 6 minutes, stirring occasionally, until they begin to soften.

Add the zucchini, garlic, oregano, basil, salt and pepper; cook, stirring, for 2 minutes. Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low. Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta.

Uncover; increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes, until the pasta and vegetables are tender.

Divide among individual bowls; garnish each portion with the cheese.

Serves 6


So yummy!

I’ve only eaten Minestrone a few times, and that was canned. This recipe was so much better. I loved it. It was easy to make and didn’t take much time and it tasted so good! The next time I make it I think I’ll add garbanzo beans, corn and baby spinach. We had a French Baguette (you can see it in the first photo behind all the ingredients) to go with it and it was a very satisfying meal. I took the photo before adding the cheese, just so you could get a good look at the soup. I adjusted the recipe a bit by adding 2 cans of un-rinsed beans instead of one rinsed (I added the other can after the picture), and used plain Parmesan cheese. Also, I was going to use vegetable broth but the store only had chicken and beef with no-salt added.


Jan 312016


It’s time for the first Potluck of 2016 for  I Heart Cooking Club

I spent about 3 days searching through the recipes of the chefs and finally came across this one. We love mac & cheese so I was excited when I found it. I was extra excited when I realized I had all the ingredients in my fridge and pantry.

Rick Bayless: Salsa Mac & Cheese
Recipe from Season 7, Mexico—One Plate at a Time
Servings: 8

2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 1/2 to 2 cups Fire-Roasted Tomato Salsa or your favorite salsa
2 cups shredded cheddar cheese
1 pound dried pasta (though elbow macaroni will do, I suggest you try cork-screw cavatappi or the spiral rotini or fusilli)

Pour 4 quarts of water into a large pot, cover and set over high heat.

In a medium-size saucepan, melt the butter over medium heat, then stir in the flour and whisk until the mixture turns a deep golden, about 2 minutes. Add the milk and continue to whisk constantly until the mixture thickens and comes to a full boil, 4 or 5 minutes. (Whisk diligently and there will be no lumps.) Stir in the salsa, remove from the heat, then stir in cheese. Continue stirring until all the cheese has melted. Taste and season generously with salt, usually 1 1/2 teaspoons. Cover to keep warm until the pasta is done.

When the water has come to a boil, add the dried pasta. Stir well to keep the pasta from sticking together and boil until the pasta is al dente, about 10 minutes. Drain thoroughly and add the pasta to the sauce. Stir until all the pasta is covered in the salsa cheese sauce. You’re ready to dig in.

Rick Bayless Mac & Cheese

I substituted the salsa for my second favorite (my very favorite has corn and black beans in it and I wasn’t sure how that would work) and used elbow macaroni since that’s what I had.

The mac & cheese turned out really good and I plan on making it again. I also want to try some of his other recipes since this is the first one I made. You can visit his site here.


I made this for I Heart Cooking Club


Jan 162016


This recipe is from Nestle’ Toll House Semi-Sweet Morsels Best Loved Recipes



*Photo from the book*

Layers Of Love Chocolate Brownies

3/4 cup all purpose flour
3/4 cup Nestle Toll House Baking Cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut in pieces
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
1 cup chopped pecans
3/4 cup Nestle Toll House Semi-Sweet White Morsels
1/2 cup caramel ice cream topping
3/4 cup Nestle Toll House Semi-Sweet Chocolate Morsels

Preheat oven to 350 degrees
Grease an 8 inch baking pan
Combine flour, cocoa and salt in a small bowl
Beat butter, granulated sugar & brown sugar in a large mixer bowl until creamy
Add two eggs, one at a time, beating well after each addition
Add vanilla extract and mix well
Gradually beat in flour mixture
Reserve 3/4 cup batter
Spread remaining batter into prepared baking pan
Sprinkle pecans and white morsels over batter
Drizzle caramel topping over top
Beat remaining egg and reserved batter in same large bowl until light in color
Stir in semi-sweet morsels
Spread evenly over caramel topping
Bake for 30-35 minutes or until center is set
Cool completely in pan on wire rack
Cut into squares
Makes 16 brownies


wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Jan 012016

Every year for New Year’s Day, I make a pot of black eyed peas, cornbread and cabbage. This year I wanted to make them a little different so I searched online and found these recipes @ Mommy’s Kitchen

Southern Black Eyed Peas
1 – (16 oz) package dry black-eyed peas
4 – cups water or
2 – cups water and 2 cups chicken broth
1 – tablespoon vegetable oil
1 – ham hock
2 – cups cubed cooked ham
salt and pepper to taste
1 – pinch garlic powder
1/2 – 1 onion, diced
1 – (14.5 ounce) can whole or stewed tomatoes (pureed)

Sort through your peas for any pebbles or stones.

Cover the peas with water, you want to make sure there is enough water so they don’t dry up.

Soak peas overnight.

Drain the water from the peas and place peas in a crock pot.

Add the 4 cups water or broth and water, onions, seasoning, tomatoes, ham hock and ham.

Stir well to mix.

Cover and cook on high for 5 hours then turn to low for about 2 hours or until the peas are tender.

Remove ham hock and any meat from the bone and add to the peas.

Ladle into bowls and serve.

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Southern Pan Fried Cabbage
3 – 4 – slices bacon, cut into pieces
1/4 – cup vegetable oil
1 – teaspoon salt, or to taste
1 – teaspoon ground black pepper
1 – head cabbage, cored and sliced or cubed
1 – small onion, chopped
1/2 – cup water
1 – pinch white sugar
2 – beef bouillon cubes crushed or granules

Place the bacon and vegetable oil into a large pot over medium heat.

Cook for about 5 minutes, or until bacon is crisp.

Add cabbage, onion, sugar, salt, pepper, water and crushed bouillon cubes to the pot; cook and stir the cabbage as it cooks.

Cook until tender but still crisp, about 10 – 15 minutes on medium heat.

I’ve never soaked beans overnight and was a bit worried about them being bloated in the morning, but they weren’t. For the recipe, I used 2 cups of water and 2 cups of chicken broth. I’ve also never put any kind of tomatoes in beans, but since I love me some maters I was excited to see how they’d turn out. For the cabbage I used 1 large bouillon cube and crumbled it up. Man oh man, both the beans and cabbage were soooo good! My son ate two big bowls which surprised me since he’s not really a fan of tomatoes, and I always have to nag him before he’ll eat cabbage, but he tried it without me asking him to. And he ate it all!

We both loved these two recipes and I’ll  definitely be making them again.


wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Dec 262015


Celebrating Family and Friends: Recipes for Every Month of the Year
by Kay Robertson

Paperback: 272 pages
Publisher: Howard Books; Reprint edition (April 7, 2015)
Language: English
ISBN-10: 1476795738
ISBN-13: 978-1476795737

From New York Times bestselling author, star of A&E’s Duck Dynasty, and matriarch of the popular Robertson family, comes a savory new collection of recipes that gives you and your family plenty of reasons to sit down together and share a meal, love, and laughter.

Miss Kay is a master of the back-country, home-cooked meal. She has been cooking ever since she was a little girl and has perfected her skills through years of practice on the Robertson clan. After sharing some of her family’s favorite recipes in Miss Kay’s Duck Commander Kitchen, Miss Kay has gone back to her cupboard and pulled out more of her down-home, mouthwatering recipes, this time grouping her recipes around reasons to get together—New Year’s Eve spreads, special Mother’s Day meals, Fourth of July picnics, Christmas dinners, church potlucks, and everything in-between.

In addition to more than one hundred recipes, Miss Kay opens her heart to share hard-won wisdom and special memories, along with beautiful full-color photos and family pictures. And true to the Robertson faith, you’ll find scriptures sprinkled throughout Miss Kay’s newest collection of recipes.

Take a peek into the off-camera life of America’s favorite duck-loving family, the foods they love, and the wisdom and legacy that make a family strong.

This book is full of recipes for every month of the year starting with January. It has all the big days like Valentine’s Day, Mother & Father’s Day etc., but it also has recipes for other days like Wedding and Baby Showers, Picnics and Summer Fun, Grandparent’s Day, Family Reunions and Potlucks.

This is a book that I’ll go to from time to time when I need a recipe for a special occasion, and I would definitely recommend it to others.

I’ve made a pot of Black Eyed Peas every year for New Years day with only a few years missed. So when I saw this recipe in the book, I wanted to keep a copy of it and maybe give it a try because it has more ingredients than the one I have. I don’t know about your but it sounds really good to me. Check it out:

A Pot Of Black Eyed Peas
1 lb. dried black eyed peas
1 tbs. bacon drippings or vegetable oil
1 large or 2 small ham hocks
1 med. onion , chopped (about 2 cups)
2 celery stalks, chopped (about 1 cup)
1 green bell peppter, diced (about 1 cup)
3 large garlic cloves, chopped
4 cups chicken broth or water, plus more as needed
2 sprigs (3 inch) fresh thyme
2 bay leaves
2 tbs. apple cider vinegar
1 tbs. salt, or to taste
1/2 tsp. black pepper, or to taste
1/2 tsp. cayenne, or to taste

Place the peas in a large bowl and add cold water to cover by 3 inches
Let soak at room temperature overnight
Drain, rinse, and drain again
Heat the bacon drippings or vegetable oin in a large pot
Add the hock and sear until browned on all sides, about 1 min. per side
Remove from the pot and set aside
Add the onion, celery and bell pepper
Cook, stirring often until tender, about 5 min.
Add the garlic and cook for 1 min. more
Add the drained peas and enough broth or water to cover them by 1 inch
Return the ham hock to the pot and push down into the peas
Add the thyme nad bay leaves
Bring to a boil, reduce heat, partioall cover, and simmer until the peas are almost tender, about 30 min.
Make sure the top of the peas don’t cook dry
Add more broth or water to keep them slightly submerged as they cook
Stir in the vinegar, salt, pepper and cayenne, and continue simmering until the peas are tender and the liquid is thick and creamy, 10-20- min more
Discard the thyme sprigs and bay leaves
Remove the hock and pull any meat from the bones (discard bones)
Finely chop the meat and stir into the peas
Check the seasoning and serve warm

It’s od to think that dried peas and beans can get too old, but they can. If they don’t get plump and tender enough to bite after soaking, then no amount of cooking wil make them fully tender.

A note from Miss Kay:
Black eyed peas are only one type of field pea. Try this recipe with others that you like, such as crowder peas or purple hull peas This dish is a must on New Years Day!


wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Nov 132015


An Old-Fashioned Christmas: Sweet Traditions for Hearth and Home by Ellen Stimson

Hardcover: 288 pages
Publisher: Countryman Press; 1 edition (November 2, 2015)
Language: English
ISBN-10: 1581573286
ISBN-13: 978-1581573282

With its trademark snow, piney forests, sleigh rides and woodsmoke curling out of village chimneys, New England was practically invented for the Christmas postcard. It’s got your Christmas goose and the maple syrup with which to glaze it. It’s most of the reason author Ellen Stimson made Vermont her home. Here she shares recipes that have been in her family for generations, mixes up a cocktail or two, and invites readers to make their own traditions.

I love this book! I love the cover, the stories, the recipes and the photos.

This is one of the few Christmas-y books I absolutely love. It has a lot of great stories, some touching, some funny, and lots of yummy sounding recipes.

I grew up in Ohio where there was usually a lot of snow during the winter, and this book made me more homesick than I already was. I loved reading the stories and didn’t want the book to end.

One of my favorite stories was when one of the family members had been misbehaving and they all were feeling bad with colds and a little bit of fever. John got the book SantaLand Diaries by David Sedaris and they all took turns reading while eating cold fried chicken. What could have been a very bad day turned into a day filled with laughs and good memories.

This is the first book by Stimson that I’ve read, but I’d like to read her other two books. I like her writing style and her wit, and think I’ll probably enjoy them too.

This is a book filled with good memories, good food, and gives you a good feeling. Even if you aren’t a fan of Christmas books, I think you’d enjoy this book for it’s great sounding recipes.

I’ve never liked the taste of beets, but I’m willing to give them another try. Here is a recipe from the book:
Electric Beets
1 large bunch of beets
1 bunch of green onions
olive oil
1 tablespoon sour cream
sea salt

Fill a pot with enough water to cover the beets at a high boil
Rinse beets, cut off the top and roots
Place beets in boiling water and boil until fork tender
Drain beets and peel them with your hands under running cold water
Slice into 1/4 inch thick slices
Dice bulbs & tops of green onions, gently saute’ in olive oil for 3-4 min.
Add beets to the pan, toss, and saute’ until they are heated through
Add sour cream and mix until the entire dish is bright pink
Plate and finish with sea salt


6988633Ellen Stimson is a bread and butter homecook … possibly more butter than bread. Her house and table are usually full to overflowing with friends, family, and a whole bunch of folks who have come to Vermont just to eat at her table and listen to her stories. During one particularly misguided period, she churned out her justifiably famous mac and cheese from the kitchen of what was possibly the oldest country store in America. That tale was told in the hilarious bestselling Mud Season. She cooks and writes about the whole divine and delicious catastrophe from a farmhouse in Vermont.

For More Info:
Amazon | Goodreads | Author’s Webi | Facebook | Twitter


Giveaway: I have one copy of the book to giveaway (US/Canada)
To Enter:
Leave a comment with your favorite family Christmas tradition.
US/Canada Only
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Ends November 19


Tour Stops:

Monday, November 9th: Peeking Between the Pages
Tuesday, November 10th: (Never) Homemaker
Wednesday, November 11th: Bibliotica
Thursday, November 12th: Under My Apple Tree
Friday, November 13thI’d Rather Be at the Beach
Monday, November 16thI Wish I Lived in a Library
Wednesday, November 18thMajorly Delicious
Wednesday, November 18thOpen Book Society
Thursday, November 19thThe Things We Read
Monday, November 23rdSharon’s Garden of Book Reviews
Tuesday, November 24thTime 2 Read
Wednesday, November 25thSatisfaction for Insatiable Readers
Friday, November 27thJoyfully Retired
Monday, November 30thBroken Teepee
Wednesday, December 2ndgirlichef
Friday, December 4thA Chick Who Reads


tlc tour host (5)
wkendcookingWeekend Cooking is hosted @ Beth Fish Reads
Nov 072015



I love lentils and don’t know why I don’t make them more often. When I saw this recipe @ South Your Mouth, I pinned it right away and added the ingredients to my cozi app under Shopping (if you haven’t tried this app, you should. It’s awesome!)

 Italian Lentil Soup with Sausage
15.5-oz bag Hurst’s Garlic & Herb Lentils
1.25 – 1.5 lbs. Italian sausage (I bought two packages of  this sausage and used 6 links)
2 tablespoons olive oil
2 cups diced onion
1 1/2 cups diced carrots
1 1/2 cups diced celery
3-4 cloves garlic, diced
6 cups chicken broth
2 cups water

Remove casings from sausage (if applicable). Brown and crumble sausage over medium to medium-high heat in a Dutch oven or large pot until cooked through (take care not to let the pot scorch or burn). Using a slotted spoon, remove sausage from pot and set aside.

Add olive oil, carrots, onion and celery to pot and sauté until onions become translucent (about 4-5 minutes). Take a picture so you can show your friends you just cooked a classic French mirepoix. Boom.

Add garlic and continue cooking for 2 minutes.

Add chicken broth, water, lentils (with seasoning packet) and sausage to pot and bring to a boil. Once boiling, reduce heat to medium-low, cover, and cook for 40 minutes or until lentils are tender. Turn off heat and let soup rest, covered, for 20 minutes before serving.

So did we like it?
You know when you take the first bite of something you pretty much know whether you’re going to like it, love it, or not like it at all? Well, when I took my first bite of this soup, I thought I wasn’t going to like it. I don’t think I’ve ever eaten soup with sausage in it and it threw me off. It didn’t taste like chicken :). That’s what I usually have in soup. But a few spoonfuls in and I was really loving it and am glad I made it. There was plenty left for dinner the next night and for my son to take to work. Like I said, I love lentils and this soup is a great way to make sure I eat them more often. My son thought it was good too, so it’s going on my dinner rotation list.

Just an FYI, if you decide to try this keep an eye on the liquid. After cooking it for the 40 min. it was a bit low so I added more chicken broth/water. My son likes his soup not so soupy and always uses a slotted spoon to get his soup out of the pot, so I didn’t have to add much.


wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Oct 242015

I’ve been buying Jalapeno Pimento Cheese for about 25 years, and then all of a sudden a few years ago it disappeared from store shelves. Then one day I was hopping from one pin to another on Pinterest and saw apin for it. Such a small thing but it made me really really happy. So of course I had to make it and see if it was as good or better than I used to buy.

Jalapeno Pimento Cheese

4 cups shredded extra-sharp cheddar cheese
8 ounces cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 jalapeno pepper, seeded and finely minced
1 (4 ounce) jar diced pimentos, drained
Salt and pepper, to taste
Place all ingredients in a large bowl. Stir well until combined.

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It tasted good but was very dry.

I’ll have to figure out what to add to it to make it thinner.

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Oct 102015


The Good Cook Pies & Pastries by Editors of Time-Life Books

Hardcover: 176 pages
Publisher: Time Life Education; 1st edition (March 1981)
Language: English
ISBN-10: 0809428954
ISBN-13: 978-0809428953

This is a great book for anyone who loves to bake pies and pastries, and even for someone who is new to baking but wants to try it. There are many recipes in the book and a lot of them have step by step photos. There are even recipes for fondant and fondant icing.

Some of the recipes are Sheet Pie Filled With Apples, Japanese Fruit Pie, Latticed Chocolate One Crust Tart, Corsican Cheese Pie, Mocha Ricotta Pie, Eclairs, Stuffed Pastry Tubes, Thousand Leaf Pastries and all kinds of different dough.

You can find this book online pretty cheap. The book I have is a first edition and belonged to my husbands aunt.

My favorite fruit is Tangerine, and as I was going through the book I found a recipe for Tangerine Pie. Tangerine Pie? Never heard of it before. So I decided to share the recipe for Weekend Cooking. I might decide to make it sometime.

Tangerine Pie
To make one 9 inch pie
1 fully baked pie shell, made from 1/2 lb. short-crust dough
1 cup fresh tangerine juice
2 tbsp. julienned tangerine peel
3 tbsp. flour
3 eggs, the yolks separated from the whites, and the whites stiffly beaten
2 tbsp. fresh lemon juice
1/2 tsp. grated orange peel
1/2 cup sugar

Heat oven to 400℉
In the top of a boiler, combine the tangerine juice, flour, egg yolks, lemon juice, orange peel and sugar
Stirring constantly, cook over simmering water until thickened – about five minutes
Remove from the heat and cool
Fold in the stiffened beaten egg whites, then pour the mixture into the baked pie shell
Sprinkle the top with finely julienned tangerine peel
Brown in a preheated 400℉ oven for 10 minutes
Chill before serving

I was going to add the recipe for the short-crust dough, but to be honest it was very long and I just didn’t feel like spending the time typing the recipe. But, you can search online for it or you might even have it in one of the cookbooks you own. Or, if you’re like me and not that big of a baker, you could just buy one already made from the local store bakery or in the freezer section.


wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Sep 192015

I’ve had this recipe pinned for a really long time and finally decided to make it. It’s really quick and easy, and doesn’t cost much at all.

I know this photo is pitiful, but I couldn’t get the lighting right. My son and I were very hungry so I said the heck with it. Trust me, it was so so so much better than the photo makes it look!

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In A Hurry Chicken Curry
16 ounce package frozen stew vegetables
4 large chicken thighs, skin removed (1 1/2 to 1 3/4 pounds)
Salt and ground black pepper
1 10 3/4 ounce can condensed cream of potato soup
2 teaspoons curry powder
1 tablespoon snipped fresh cilantro

Place frozen stew vegetables in a 3 1/2- to 4-quart slow cooker.
Top with chicken
Sprinkle with salt and pepper
In a small bowl, stir together soup and curry powder
Pour soup mixture over all.
Cover; cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours
Remove chicken from bones and, if desired, break into large pieces.
Sprinkle with cilantro.

Nutrition Facts Per serving:
200 kcal cal., 5 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat)
97 mg chol., 734 mg sodium, 13 g carb., 1 g fiber, 3 g sugar, 24 g pro.


I left out the cilantro, but may use it when I make it the next time since it’s only a tablespoon. Also, I used boneless, skinless thighs instead of bone-in. The recipe says it makes 6 servings, but we must have used bigger bowls because my son ate 2 bowl fulls and I ate one and it was gone. I plan on doubling the recipe next time because we both loved it. If there had been any left, we would have eaten more the next day.

Also, I don’t know which stores are in your area, but I looked at Publix and Wal-Mart for a bag of frozen stew vegetables but neither store sold it.  I finally found it at Winn-Dixie.


wkendcooking      Autumn-2015-Pin-it-and-Do-it-Challenge

Weekend Cooking is hosted @ Beth Fish Reads

Pin It and Do It is hosted by Trish @ Love Laughter and Touch of Insanity