May 052018
 

When my kids were little I used to make Johnny Marzetti and they loved it. I haven’t made it in years . The other day my son Anthony said he’d like me to make it again, so I did. I used a different recipe, one that calls for baking it. My old recipe didn’t have you bake it.

Johnny Marzzetti
1 lb. elbow macaroni
1 tablespon olive oil
1 yellow onion, chopped
1 green pepper
8 ounces mushrooms, chopped
2 lb. ground beef
salt and pepper to taste
2- 14 oz. cans tomato sauce
1- 14 oz. can dived tomatoes, drained
2 cloves garlic, minced
1 tsp. oregano
1 tsp. Italian herbs
Pinch of sugar
2 cups Cheddar cheese
2 cups Italian Blend cheese

Preheat oven to 350°
Bring a large pot of water to boil
Add maccaroni and boil for 7 min. or until almost al dente
Drain pasta and return to the pot, set aside
Heat olive oil in a large skittle over medium heat
Add the onion, bell pepper and saute until soft, about 5 min.
Add the meat and cook unil no longer pink
Drain off fat & season with spices
Simmer for five min., stirring occasionally
Pour the meat in with the noodles, mix well
Add 1 cup of each of the cheese & mix well
Pour mixture into a 13×9 in. casserole dish
Top with remaining cheese
Bake for 30 min. or until cheese is golden brown & melted

Adaptions:
Didn’t use the olive oil, green pepper, mushrooms.
Used ground chuck instead of ground beef
Used 1 can of tomato sauce
Used 1 can of diced & 1 can of stewed tomatoes-didn’t drain
Used 1/4 tsp. garlic poweder instead of 2 cloves

I didn’t follow the directions either. I browned the ground chuck with the onions, drained it and added the spices, then added it to the macaroni, added the cheeses, poured it into the dish and topped with remaining cheese.

I thought this was really really good, but my son said he liked my original recipe more. I plan on eating some more tonight and since there’s just me and my son I’ll be freezing the rest for later. Next time I make Johnny Marzetti I’ll cut the recipe in half.

 

 

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Feb 172018
 

Last Wednesday my daughter Kilah and I went shopping and out to eat. We had no particular restaurant in mind so when we saw one we’d never heard of before we decided to try it. Mesa21 is a Mexican restaurant and we both love Mexican food. Here are some photos of the restaurant and the food we ordered:

 

 

 

This was the appetizer

My Mesa 21 Salad

Kilah’s Tortilla Soup

I ordered a Chicken Tinga taco & a Barbacoa taco

Kilah ordered a Chicken Tinga taco & a Grilled Chicken taco

Both came with rice and beans
It was all really good and we plan on going back

A few hours later we were at Target and when I saw the soft pretzels I had to get one even though it had only been about 3 hours since we had eaten all that food. When I was in grade school I used to go most Saturdays to a mall with my two BFF’s and we’d get one of these every time. I still get one when I see them anywhere. I love them!

Adding this restaurant to my 2018 Bucket List

 

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Jan 272018
 

Last weekend my sons Anthony & Jeremy, Jeremy’s wife Susie, and I went out to the Zephyrhills Brewing Company. They had a food truck from Loli’s Mexican Cravings restaurant. By the way, the building the brewing company is in used to be a bank.

There was a live (very loud) band and the room was packed so we sat in a room off the main bar. Much more quiet so we could talk.

Since I don’t drink alcohol, I ordered a non-alcoholic Spruce Beer from the bar, which tasted much better than I thought it would. From the food truck I ordered a Chicken Taco and a Chorizo Taco. Both were very good.

After we finished eating we sat for a while and talked, then went back to Jeremy & Susie’s house and played Monopoly Gamer. I was Donkey Kong.

I love spending time with my kids, and all four of us had a lot of fun!

My Chorizo Taco ~ Yummy!

I told you it used to be a bank

My boy babies, Jeremy on the left, Anthony on the right

I don’t know why I didn’t take more photos. Next time I’ll try to remember.

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Jan 062018
 

The Pioneer Woman Cooks: Come and Get It! Simple, Scrumptious Recipes for Crazy Busy Lives

The Pioneer Woman Cooks: Come And Get It by Ree Drummond

Hardcover: 400 pages
Publisher: William Morrow Cookbooks; First Edition/First Printing edition (October 24, 2017)
Language: English
ISBN-10: 006222526X
ISBN-13: 978-0062225269

Crazy delicious recipes for a crazy busy life from the #1 New York Times bestselling author and Food Network star.

For home cooks, nothing beats spending a long, relaxing day preparing dinner for your family, savoring every flavorful step. But few of us really have the time to do that anymore, with school, sports, work, and appointments keeping us running and pulling us left and right. What busy home cooks REALLY need are FAST, EASY, and DOABLE solutions to solve the challenge of feeding their families quick, easy, wholesome food that tastes great day after day, week after week—without falling into a rut and relying on the same handful of meals.

Ree Drummond transforms taking it easy in the kitchen into an art, giving readers her very best make-it-happen strategies, pulled from her own non-stop life as a devoted wife, mother of four, food lover, and businesswoman. Pioneer Woman Cooks: Recipes for a Crazy Busy Life includes more than 125 of Ree’s best food solutions for making filling, nutritious meals with minimal fuss, for breakfast, lunch, or dinner.

With a mix of flavors and dishes that will please everyone, Ree makes it easy to whip up delicious, simple, down-home recipes that go from stove to table in no time!

THOUGHTS
I’m a big fan of Ree Drummond’s books and tv show. She’s a loving wife and mom, has some fantastic recipes, funny, and I love they clothes she wears! So when I saw this book was available at my library I put it on hold. Two days later I had it in my hands.

The contents are:
It’s A Crazy Busy Life
My 20 Favorite Pantry Items
My 15 Favorite Freezer Staples
My 12 Favorite Fridge Staples
My 10 (Okay, 12) Favorite Cuts Of Beef

Then there is:
Breakfasts
Lunches On The GO
Apps and Snacks
Under 40
Under 20
Take Your Time
Sheet Pan Suppers
Meatless Marvels
Sensational Sides
Bread, Baby!
Sweets, Glorious Sweets

Plus:
Acknowledgements, Recipes For All Occasions,Universal Conversion Chart, & Index

There are photos and stories of her, her family & pets, and The Merc. The recipes have photos of each step which I really liked. I do wish the book included the nutritional info for each recipe though. Many of us are restricted on the amount of salt, calories, carbs etc. that we can have each day and that would make it easier to decide whether to try the recipe or not.

Speaking of recipes, a few I want to try are Overnight Muesli, Orang-Vanilla Monkey Bread, Tai Chicken Wraps, Pretzel Coated Fried Goat Cheese, Dinner Nachos. I also want to make many of the Take Your Time (slow cooker), Sheet Pan Suppers and Meatless Marvels recipes.

I love this book so much that I renewed the hold so I could keep it longer, and plan on buying a copy.

If you love Ree, recipes, or cookbooks, check this book out.

Counts toward the following challenge:

Foodies Read
Library Love

 

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Dec 022017
 

Last weekend I needed to make some baked beans for a cookout and wanted to try a new recipe. I found this recipes for Anastasia’s Best-Ever Baked Beans, and thought it sounded good. My son who isn’t a big baked bean lover, loved them. He ate two helpings and then the next night ate the leftovers. I have to say I agree with him, they were really good.

Anastasia’s Best-Ever Baked Beans
5 cans of pork and beans (15 ounce cans)
2 medium or 1 large onion, chopped (yellow or sweet onion, not vidalia)
1 to 2 tablespoons butter (for sauteing onions)
3/4 cup ketchup
1/2 cup molasses
3 tablespoons yellow mustard
1/4 to 1/2 cup brown sugar (use less for less sweetness)
6 to 8 slices uncooked bacon, each cut in half or thirds

Preheat oven to 325 degrees f. Spray a 9×13 baking dish with non-stick cooking spray.

Saute onions over medium to medium-high heat in butter until onions are tender and translucent.

Mix beans, sauteed onions, ketchup, mustard, molasses and brown sugar until blended well. Pour in prepared baking dish. Top with uncooked bacon in single layer. Bake on middle rack of oven uncovered for 2-3 hours. Beans are ready when the top is dark and caramelized. Serve warm. Enjoy!

TIP
These can also be thrown together and cooked in the slow cooker set on low for 6 to 8 hours as well. It won’t get that nice caramelize top, but it will still be delicious if you’re in a pinch for time. Be sure to saute you onions!

 

Weekend Cooking is hosted @ Beth Fish Reads

Nov 112017
 

The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty

Hardcover: 464 pages
Publisher: Amistad (August 1, 2017)
Language: English
ISBN-10: 0062379291
ISBN-13: 978-0062379290

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.

Southern food is integral to the American culinary tradition, yet the question of who “owns” it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

Thoughts
This is not a true cookbook, it’s also a mix of historical non-fiction, the African Slave experience, how and what the slaves cooked and what they used to cook it. It’s about how the author became so obsessed with food and his need to to learn about his ancesters who were slaves.

The book is funny, sad, thought provoking and at times a tough read. I learned a lot from this book. But the library wanted it back sooner than I wanted to let it go, and so I rushed through it. Because of that I feel the need to re-read it, slowly next time. I want to take my time and enjoy it completely.

I love the photos that were in the book.

Here are the first two things I plan on making from the book:
Kitchen Pepper: Goes in everything in place of just pepper
1 tsp coarsely ground black pepper
1 tsp ground white pepper
1 tsp red pepper flakes
1 tsp ground mace
1 tsp ground Ceylon cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground ginger

Mix together and store in a cool place

 

Mr. Wesley Jones’s Barbecue Mop
1/2 stick unsalted butter
1 large yellow or white onion, well chopped
2 cloves garlic, minced
1 cup apple cider vinegar
1/2 cup water
1 tbsp kosher salt
1 tsp coarse black pepper
1 pod long red cayenne pepper or 1 tsp red pepper flakes
1 tsp dried rubbed sage
1 tsp dried basil leaves or 1 tbsp minced fresh basil
1/2 tsp crushed coriander seed
1/4 cup dark brown sugar or 4 tbsp molasses (not blackstrap)

Melt the butter in a large saucepan
Add onion and garlic and saute on medium heat until translucent
Turn heat down slightly and add vinegar, water, and the salt and spices
Allow to cook gently for about thirty minutes to an hour
To be used as a light mop sauce or glaze during the last 15-30 minutes of barbecuing and as a dip for cooked meat.

I highly recommended this book, and I also recommend his blog, Afroculinaria 

 

Weekend Cooking

Nov 042017
 

Eat Like a Gilmore: The Unofficial Cookbook for Fans of Gilmore Girls

Eat Like A Gilmore: The Unofficial Cookbook For Fans Of Gilmore Girls
by Kristi Carlson

Hardcover: 288 pages
Publisher: Skyhorse Publishing (October 25, 2016)
Language: English
ISBN-10: 151071734X
ISBN-13: 978-1510717343

The infamous appetites of the Gilmore Girls are given their due in this fun, unofficial cookbook inspired by the show. Fans will eat up the delicious recipes honoring the chefs who fuel the science-defying metabolisms of Lorelai and Rory Gilmore. Whether you’re a die-hard fan or new to the scene, author Kristi Carlson invites you to pull up a chair and dig in. Luke’s diner menu, Sookie’s eclectic inn fare, Emily’s fancy Friday Night Dinners, and town favorites are the key influences behind these tempting dishes. One hundred recipes, covering all the bases from appetizers and cocktails to entrées and desserts, invoke key episodes and daily scenes in the Gilmores’ lives.

Prepare yourself for:
Salmon Puffs
Risotto
Pumpkin Pancakes
Rocky Road Cookies
The Birthday Girl Cocktail
And many more!

With beautiful photos, helpful kitchen tips, and fun tidbits about the show, this cookbook is a must-have for any Gilmore Girls fan. Easy-to-follow recipes make it possible to cook and eat your way through Stars Hollow. So don your apron, preheat the oven, and put on your favorite episode. It’s time to eat like a Gilmore!

Thoughts
So many people I know watched and loved Gilmore Girls. I didn’t. Even after all the years since the series ended in 2007, they still gush about it. I kept thinking I’d watch and see what all the hoopla was about and finally decided it was time. So after waiting and waiting for all my shows to come back on, I started GG right before they started. Yea, I know. Anyway…

OH MAH GERSH!

From the first episode, I was hooked! So much so that I didn’t watch anything else until I had watched all 7 seasons, and then I watched the “Gilmore Girls: A Year In The Life” and I’m hoping there’s a season two. This series is in my top 3 favorite series ever!

I loved everything about this show. Lorelai , Rory, Luke, Sookie, I loved them all. Well, Jess was iffy but by GG: AYITL I was a fan of him too. I love all the other characters (and boy were some of them characters), the town, and the small town feel.

Anyway, last week I was looking online for Gilmore Girl books and I ran across this cookbook on Amazon. I immediately ordered it.

I love this book. Lorelai and Rory didn’t cook much and so their main meals were from Luke’s Diner, Sookie, or from the Friday night dinners at Lorelai’s parents house.

I love that the recipes have a little background story from the show. There are so many recipes I want to try (I just got the book a few days ago so I haven’t tried any yet) like Banana Fosters French Toast, Roasted Duck In A Chocolate Orange Sauce, Zucchini Soup, Double Chocolate Chip Muffins. Everything sounds good.

I love everything about this book. I recommend it to fans of Gilmore Girls or to anyone who likes to cook, or just likes to collect cookbooks.

 

wkendcooking

Weekend Cooking is hosted @ Beth Fish Reads

Oct 212017
 

Brunswick Stew from The Blue Willow Inn Bible of Southern Cooking

 
My husband loved Sonny’s  and really loved their Brunswick Stew (not all Sonny’s have it). I never made it at home, but when I saw this quick and easy recipe I decided to make it. I can’t imagine any restaurant making it with just canned ingredients, but I like quick and easy.

Brunswick Stew
2 (15-ounce) cans stewed tomatoes
2 (15-ounce) cans creamed corn
2 (13-ounce) cans chicken
2 (10-ounce) cans BBQ pork
1 (14-ounce) bottle ketchup
1 tsp. garlic powder
1 tsp. apple cider vinegar
1 tsp. salt
1 tsp. pepper

Combine all ingredients in slow cooker and cook on low for two to three hour

Serve with Jiffy cornbread  or Ritz crackers

Thoughts
Since this was made with canned ingredients my expectations weren’t that high. Plus, it uses a 14 oz. bottle of ketchup. I like ketchup, but…

I was really surprised at how good it was. Even my son Anthony said it was pretty good, and he’s never been a fan of any kind of stew.

It couldn’t have been any easier. Open some cans and measure in some salt, pepper, garlic powder, and apple cider vinegar. Heat. Voila.

I was going to use my slow cooker but decided at the last minute to make it and it would have taken too long, so I just did it on the stove, and we loved how it turned out. I also used saltine crackers because that’s what I had on hand.

I plan on making this again. Quick, easy, and yummy!

I just wish my husband was still here so he could try it 🙁

 

Weekend Cooking

Souper Sundays

Sep 022017
 

The other day my son and I took the day off work because we had business to take care of. Our appointment was in the morning so we decided to do something instead of going straight home. We were trying to decide where to go eat lunch and since we had never been to Ford’s Garage we decided to go there.

I love different, and this restaurant was definitely different. I absolutely loved it!

We both decided to get a burger and since you can choose which patty you want, we both ordered the Kobe beef. We’d never had a Kobe burger and it was the best burger either one of us had ever had, anywhere. You can click on the link above and then click “Food Menu” to see the other burger options.

I couldn’t stop taking photos! It is the most unique restaurants I’ve ever been to. Check it out!

 The front door with gas nozzles for handles

 

Old Timey Gas Pumps, the front outside wall are glass garage doors

 

There are 3 or 4 old vehicles outside

 

There are even some inside the restaurant, hanging from the ceiling

 

The menu is leather

 

The napkins are grease rags secured by metal clamps

 

My burger with fries

 

Anthony’s burger with mac & cheese, served in a mini cast iron skillet

 

The bathroom door handle was also a gas pump nozzle

 

The sink was a tire, the faucet a gas pump nozzle

 

Photo of the water running

 

Urinals were beer kegs (son took this photo of course)

 

Don’t you think this is a neat restaurant? We both loved it and we’ll definitely be going back!

 

Weekend Cooking

Saturday Snapshot

Aug 052017
 

Healthy Five Ingredient Recipes: Delicious Recipes in 5 Ingredients or Less

Healthy Five Ingredient Recipes by Hannie P. Scott

File Size: 2949 KB
Print Length: 68 pages
Page Numbers Source ISBN: 1546720464
Publisher: Hannie P. Publishing (May 15, 2017)
Publication Date: May 15, 2017

Healthy Recipes in 5 Ingredients or Less!
Are you tired of complicated recipes with hard-to-find ingredients? Are you looking for delicious and easy recipes with only a few simple ingredients? Now you and your family can eat healthy meals with simple and delicious five ingredient recipes.

Healthy and wholesome ingredients Easy to understand, step-by-step directions 50 healthy recipes in 5 ingredients or less
Less is more because you will be spending less time shopping and cooking, and more time eating healthy foods with your family!

This cookbook was created out of necessity. I was tired of searching far and wide for ingredients that I would only use once every six months. Who wants to spend all that time and money on complex recipes you will never even cook? That’s what led me to create this cookbook full of step-by-step recipes that are easy to follow and simply prepared. Most importantly, they are healthy and your family will love them. All of the recipes only require 5 ingredients or less!

Check out some of mouth-watering recipes:
Prosciutto Wrapped Asparagus
Buffalo Chicken Pieces
Grilled Orange Balsamic Brussels Sprouts
Zucchini Fritters
Peanut Butter Energy Bites
White Chicken Chili
Low Carb Broccoli Cheese Soup

Full-Time Mom, Best-Selling Author, and Lover of Food, Hannie P. Scott is a best-selling author that knows a thing or two about cooking! Cooking and experimenting with foods is her life passion. Driven by her desire for cooking for others (and herself), Hannie spends a lot of time in the kitchen. She enjoys sharing her love of food with the world by creating “no-nonsense” recipe books that anyone can use. You can find cooking tips, advice, and recipes on her blog.

FYI: The book is now on sale at Amazon for .99¢

 

Thoughts
This is one of the best cookbooks I’ve seen in a while. I love that there are only 5 ingredients or less and just a few simple steps.

At the beginning of the book there is a list of abbreviations, conversions, and an introduction.

Then this quote which I love:
“One of the very nicest things about life is the way we must regularly stop whatever we are doing and devote our attention to eating”
Lucino Pavorotti

All the recipes sound good, but here are two that I want to start with:

Pineapple Salsa Chicken
Servings: 6

2 lbs. boneless, skinless chicken breasts
1 16oz. jar of tomato salsa
1 20oz. can of pineapple chunks in 100% juice, juice reserved
3 medium zucchinis, diced

Place chicken in your slow cooker and pour the salsa over them

Cook on high for 4 hours or on low for 6 hours

Shred the chicken

Add in the pineapple with 3/4 cup of the canned juice and the zucchini

Cook for another 30 minutes

 

White Chicken Chili
Servings: 4-6

6 cups chicken broth
4 cups cooked and shredded chicken
2 15oz cans of great northern beans, drained and rinsed
2 cups salsa verde
1 tbsp ground cumin

Place all of the ingredients in a medium sausepan over medium high heat

Bring to a boil and then cover and reduce heat and simmer for 20 min.

Note: You could also do this in the slow cooker using raw chicken.
Cook for 4-6 hours on low and shred chicken before serving

Thanks to the author for the review copy

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Jul 082017
 

Goldy's Kitchen Cookbook: Cooking, Writing, Family, Life

Goldy’s Kitchen Cookbook: Cooking, Writing, Family, Life
by Diane Mott Davidson

Hardcover: 352 pages
Publisher: William Morrow Cookbook (September 22, 2015)
Language: English
ISBN-10: 0062194046
ISBN-13: 978-0062194046

The beloved New York Times bestselling culinary mystery writer delivers a cookbook packed with more than 160 mouthwatering recipes and charming anecdotes about her writing and cooking life.

Diane Mott Davidson is the author of seventeen bestselling mysteries featuring caterer/sleuth Goldy Schulz, a woman who “took the lemon that life had given her and made not just lemonade but Lemon Chicken, Lemon Bars, Lemon Cookies and Lemon Meringue Pie.” Each Goldy novel includes recipes for scrumptious dishes from the adored character’s kitchen. Now, Davidson has collected these treasured recipes and some brand-new dishes in one volume for the first time.

Here are recipes for Appetizers and Soups, Eggs and Cheese, Salads and Starches, Meat, Poultry, and Fish, Breads, Desserts, and finally Low-Carb Recipes (how Davidson lost thirty pounds and kept them off). Most of the dishes came from “playing around with dishes tasted in restaurants.” Others are family favorites, some came from friends, and a few are “happy accidents.” At last, fans can enjoy delicious fare such as Bacon-Wrapped Artichokes with Dijon Cream Sauce, Diamond Lovers’ Hot Crab Dip, Sweethearts’ Swedish Meatballs in Burgundy Sauce, André’s Coq au Vin, Ice-Capped Gingersnaps, Damson-in-Distress Plum Tart, and Dad’s Bread.

Part memoir, part writing manual, part cookbook, Goldy’s Kitchen Cookbook combines the author’s gift for storytelling with her skills in the kitchen. She introduces the recipes with stories about how she came to create them, anecdotes from her experiences as a writer and home cook, and includes her joy at receiving a fan letter from the legendary French Chef herself, Julia Child.

Full of irresistible food, Goldy’s Kitchen Cookbook is a must-have book for Davidson fans, food lovers, and cooks everywhere.

Thoughts
I saw this book posted on someone’s blog, sorry but I can’t remember who it was, and decided to read it. I haven’t read the Goldy Bear Culinary Mystery Series (17 books), but I have a few hardcover copies of some of them and may read them in the future.

The book is full of great sounding recipes, and stories about her life. I enjoyed reading about her life, her books, and learning how she came up with these recipes.

The Contents are:
Acknowledgments
Introduction
Appetizers & Soup or How Do I Look? (And other stories About Food and Appearance)
Eggs and Cheese or My Agent Is Still A Vegetarian
Spuds, Salads, Etc. or My Editor Is Also A Vegtarian
Meat, Poultry, And Fish or The Heart Of The Matter
Breads or This Is Not Your Low-Carb Chapter
Desserts or This Is Not Your Low-Carb Chapter, Either
Enfin! Low-Carb Recipes or How I Lost Tiirty Pounds And Kept It Off
Epilogue
Index

My favorite stories were that her dad eased his stress by baking bread, and about a blizzard her family went through in 2003 where they lost electricity for a week. I could related to that. Although I don’t ever remember losing electricity from a blizzard when I lived in Ohio, we have lost electricity many many times since I’ve moved to Florida. Sometimes from lightening, sometimes from a hurricane. A few times we were without power for a few weeks. It’s not fun!

I’m a steak lover, and it just so happened that the recipe that went along with the blizzard story is Love Me Tender Grilled Steaks from The Whole Enchilade, book 17 in the series. I haven’t made the steaks yet, but I will as soon as I get to town and buy the steaks.

Love Me Tender Grilled Steaks
4 filet mignon steaks (6oz. each,1 1/2 – 2 inches thick & prime grade if possible)
1/4 cup garlic oil
Kosher salt and freshly grownd black pepper

Allow the beef to come to room temperature
Preheat oven to 350° and have meat thermometer ready
Pat steaks on both sides with paper towels until they are thoroughly dry
Heat an ovenproof grill panon the stovetop over high heat
Lay the steaks in the pan and reduce the heat to medium-high
Sprinkle the steaks lightly with salt and pepper
Cook for one minute and turn off heat
Using tongs, flip the steaks and remove the pan from the heat
Insert a meat thermometer into one steak, place the grill pan in the oven
Cook until the thermometer reads 125° (for medium rare)
Remove the pan from the oven & loosely cover the steaks with foil
Let sit for 5-10 minutes before serving

I enjoyed reading this book and would recommend it to everyone whether you read her Goldy series or not. There are some very interesting stories and the recipes sound good with not too many ingredients, or time to make them.

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Jun 172017
 

The other day I was hopping around on the internet when I came across these and decided to order them. They came in the mail yesterday. I haven’t used them yet, but will review them when I do.

Q-glove Silicone Oven Mitts Heat Resistant Glove

These will come in so handy for flipping food on a grill. No more dropping food when it slides of the metal spatula! They’re heat resistant up to 425 Degrees Fahrenheit!

 

Oksale 60 Second Salad Cutter Bowl

I love salad but sometimes having to cut everything up one thing at a time can be time consuming and not a lot of fun. I haven’t used this yet, but I plan to soon. Just throw everything in the bow and cut in the slots.

Have you used either of these? What do you think?

 

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Jun 102017
 

Quick Easy Recipes: 5 Ingredient Cookbook: Easy Recipes in 5 or Less Ingredients (Quick and Easy Cooking Series)

Quick Easy Recipes: 5 Ingredient Cookbook
by Hannie P. Scott

I’ve had this e-cookbook for a while but didn’t check it out until today. There are many recipes I want to try, including the one I’m sharing with you today. I do wish that the recipe had the nutritional values included. I can figure it out myself, but having them included would have been so much better and quicker to add to my food tracker.

I want to try the Mashed Cauliflower recipe soon too. There are slow cooker, stove top, and dessert recipes. When I make this I’ll let you know what we thought,

 

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

Jun 032017
 

wkendcooking

Weekend Cooking is hosted @ Beth Fish Reads

I ran across these recipes and really had to think about whether I’d try them or not. There are some that I would try, and some that are just too weird for me. Would you try any of them?

Dill Pickle Bread @ Delish (I can’t believe I’ve never heard of this before)

The Humm Dog with Bacon, Black Truffle and Celery @ Food Republic

This post @ BuzzFeed has 33 weird combinations that taste really good (?)

Deliciously Weird Food Combinations @ HuffPost

Weird & Wacky Regional Recipes @ Food.com

May 062017
 

April 28th was my oldest granddaughter’s 19th birthday. She wanted to try a new restaurant, The Melting Pot, so that’s where we went. It was a nice restaurant. We liked the food, but the entree wasn’t as good as I was expecting. The website says to expect the meal to last 3 hours. It took us 4, I suppose because there was so many of us, my son Jeremy and dil Susie, grandkids Arianna and Jordan, Luigi who is a friend of Arianna, my son Anthony, and me.

You get to choose the type of cheese and chocolate you want for two of the fondues.

The cheese fondue comes with artisan breads, seasonal fruits and veggies.

The chocolate fondue comes with fresh strawberries, blondies, bananas, pineapple, marshmallow treats, pound cake and brownies.

For the entree I got Tampa Big Night Out which included cold water lobster, teriyaki-marinated sirloin, Memphis-style dry rub pork, sriracha lime shrimp, Sun-dried tomato chicken, & wild mushroom sacchetti.

I liked that we got to cook our own meat in a pot. All the food tasted good, especially the chocolate fondue. Of course I couldn’t eat it all so I ended up bringing some of the meat home.

We had a fun time, I love spending time with my family.

This is the chandelier above our table.
I thought it was a bit strange, but I liked it.

If you’ve been to The Melting Pot before, what did you think?

wkendcooking

Weekend Cooking is hosted @ Beth Fish Reads

Apr 152017
 

I saw this recipe @ House Of Yumm and since I love grilled cheese and all the ingredients used in it, I decided to try it. The only thing different I did  was use slices of Colby Jack cheese instead of shredded Monterey Jack.

2 slices of bread
3 slices of pineapple, fresh or canned
3 slices canadian bacon
shredded Monterey Jack cheese
butter
oregano and parsley

Butter one side of each slice of bread and sprinkle with parsley and oregano to taste

On non buttered side of bread place the shredded cheese, then the canadian bacon, pineapple, and top with the other slice of bread, buttered side facing up

Cook sandwich on stove top on a griddle or frying pan

Once bread is toasted on one side flip the sandwich to toast the other side

Cook on a low heat to allow the cheese to melt while the bread is toasting

What I Thought
This sandwich was so good! I’ve never added oregano and parsley to the bread when making grilled cheese, and I loved the flavor it added. Quick and simple, and very yummy, I’ll be making this again!

Weekend Cooking

Souper Sunday

Jan 282017
 

My daughter and I go on day trips once in a while. Two weeks ago we went to Lady Lake and stopped at Sweet Tomatoes, one of my top 3  favorite restaurants. For soup and salad, it’s #1. If you’re not familiar with Sweet Tomatoes, they’re a salad, soup, and baked goods restaurant. And their food is oh so yummy. I didn’t get a photo of the salad bar because we got there just as they were opening the door and there were a bunch of people waiting to get in. By the time I tried to take a photo, there were people on both side of the bar and I couldn’t get a good shot.  Next time. There are more soups and bakery items than in the photo, it was just hard to get a clear shot with the people standing in front of them. I know the restaurant isn’t in all states, but if you haven’t been to this restaurant, check to see if there’s one near you. Their food is so good!

 

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Sign Outside

ST soup bar

Soup Bar

ST bakery bar

Bakery Bar

 

wkendcooking

Weekend Cooking is hosted @ Beth Fish Reads

Souper Sundays2
Hosted @ Kahakai Kitchen
Jan 202017
 

 

Paula Deen’s Crock Pot Potato Soup

1 bag (30 oz) frozen hash-brown potatoes
2 cans (14 oz ea) chicken broth
1 can (10.75 oz) cream of chicken soup
1/2 C chopped onion
1/3 tsp ground black pepper
1 pkg (8 oz) cream cheese, softened

Optional Garnish: minced green onion, shredded Cheddar and bacon

 

In a crock pot, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours.

Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

Garnish with green onion, and/or Cheddar and bacon if desired.

 

Thoughts
I’ve always made homemade potato soup using my mom’s recipe. This time I thought I’d look for a recipe online and see what I could find. I found this recipe by Paula Deen and thought I’d try it.

I wondered how the ingredients would work since I’ve never used cream cheese, chicken broth, or cream of chicken soup. It was easier than easy to make, and the ingredients didn’t cost much.

The soup was good, but I think I’ll stick with my mom’s recipe most of the time, and use this for when I’m not feeling like peeling a bunch of potatoes.

As you can see, I took the photo without the optional garnishes. It was fine without them, but they do add a bit more flavor.

 

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wkendcooking

Hosted @ Beth Fish Reads

&

Souper Sundays2

Hosted @ Kahakai Kitchen

 

Jan 142017
 

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This is #1 of 6 recipes for my Pin It & Do It Challenge

The reason I chose this recipe instead of the one of the many others on the web, was because it has a 5 star rating from 1038 reviews. How could it not taste good with that kind of rating?

Simple BBQ Ribs
2 1/2 pounds country style pork ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup barbeque sauce

Place ribs in a large pot with enough water to cover.
Season with garlic powder, black pepper and salt.
Bring water to a boil, and cook ribs until tender.

Preheat oven to 325 degrees F (165 degrees C).
Remove ribs from pot, and place them in a 9×13 inch baking dish.
Pour barbeque sauce over ribs.
Cover dish with aluminum foil

Bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

Changes I Made
I didn’t follow this recipe exactly. Instead of bringing the water to a boil, I turned the burner on low and just let the ribs cook for about 4 hours. I also poured a whole 18 oz. bottle of Stubb’s Hicory Bourbon BBQ Sauce over them instead of 1 cup.

What I Thought
WOW, these ribs were so tender! I’ve never had ribs that were that tender before. They tasted really good. We loved them and I’ll definitely make them again. I’ve added this recipe to my list of favorites. The next time we have a family get together, these are definitely going on the menu. Best ribs I’ve ever had!! There were a few ribs left, so the next day I made a sandwich with colby/jack cheese and pickles. Yummy!

This counts toward my Pin It & Do It: Food challenge

 

wkendcooking

Hosted @ Beth Fish Reads

Nov 262016
 

The other day I asked my son Anthony to stop at the store on his way home from work and get me a box of Suzy Q’s. This is what he came home with:

 

 

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wkendcookingWeekend Cooking is hosted @ Beth Fish Reads
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