Fruit Salad

Our church is having a special celebration this week called, "Thanksgiving in July". When I think of Thanksgiving and getting together with my family, it bring so many very special memories to mind. My large family gets together every Thanksgiving and Christmas and a few other various times during the year. Out of all of the holidays, Thanksgiving is my favorite. To me Thanksgiving means family. Gathering around the table, catching on everyone's lives, and celebrating our time together. No gifts, no expectations except some great food and even greater company. And speaking of great food, our Thanksgiving meal would not be the same without our fruit salad. It has been a tradition in our family for more years than I can remember. Just a few pieces of fruit and some topping...but those simple things immediately bring out the feelings of love and comfort from our years together every Thanksgiving Day.

I hope that in your family, you have some special something you make that means as much to you as this simple dish means to us.

Fruit Salad

We feed a crowd, but I am scaling the recipe back so it will feed a family of 4. You may adjust the ingredients to suit your own sized family.

2 apples (green or red depending on your preference)

2 navel oranges

1 c grapes (green or red; your choice)

1 c mini-marshmallows

2 bananas

1 tub whipped topping

lemon juice

We normally prepare this dish a few hours ahead of time and store it in the fridge in a container with a lid. If preparing ahead, do not add the bananas or whipped topping until just before serving.

After washing the apples, oranges, and grapes, dry them off. On a cutting board, slice the apples into small bite-sized pieces. We leave the skin on for more texture. Then place the apple pieces into a serving bowl. Next peel and slice the oranges into small bite-sized pieces. Add them to the apples. Then we cut the grapes in half length wise and add them to the bowl. If serving immediately, peel and slice the bananas into small bite-sized pieces and then add them to the bowl. Pour the marshmallows into the bowl. Mix gently. Sprinkle some lemon juice over the fruit and stir. It does not take much juice, maybe a 1/2 teaspoon, then mix the fruit again. Then comes the fun part...add in some large dollops of whipped topping (we use the frozen variety which we thawed earlier). Gently fold the whipped topping into the fruit. Keep adding more dollops of topping until the fruit has a nice white covering. 

Serve immediately. We try not to make too much. The bananas do not keep well for more than a day. Of course we love this simple dish so much that we rarely have leftovers. 

Enjoy!

Steak Fajitas

Stead Fajitas....Will's way!

Yes, my son has sent me another one of his recipes he likes to prepare. I tried this recently, and I must admit, it is delicious!

Will likes to use steak for his fajitas, but you could certainly substitute chicken or pork in place of the beef. He also takes a shortcut and uses the ready to eat grilled steak slices in the deli section of your grocery store. They also have grilled chicken if you wish to try that one. I used a piece of flank steak that I found on sale and gave it a quick grilling until it was medium-rare. That only took 10 minutes or so to do. Then I let it rest for 5 minutes to help the juices reabsorb into the meat so I would not end up with dried meat when I sliced it up into small bite-sized pieces. 

Steak Fajitas

1 pkg soft 8" taco/burrito shells

steak (cut into small bite-sized pieces)

2 large cans mushrooms, drained (or 2 8 oz tubs of fresh mushrooms)

1/2 Vidalia onion, chopped

6 Tbl butter, divided in half

salt and pepper to taste

Provolone cheese (optional, I like a little with mine)

Sauce

1 Tbl olive oil

1 Tbl lime juice

1-2 cloves of minced garlic

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp red pepper flakes (optional)

1/2 tsp black pepper

1/2 tsp salt

If the steak is raw, grill it for 8-10 minutes over medium-high heat until the steak is medium-rare. If the steak is cooked, slice into small bite-sized pieces and set aside. 

Heat 3 Tbl of butter in a large skillet over medium-high heat until melted, then add in the mushrooms. Saute and stir until golden brown. Once browned, turn the heat down to warm.

While you are cooking the mushrooms, heat 3 Tbl of butter in another large skillet. (I cook the onions separately from the mushrooms to give my family a choice...some do not eat onions). Add the onions and saute until golden brown. Once browned, turn the heat down to warm. 

In a third skillet, add in the cooked steak and all of the sauce ingredients and heat over medium-high heat for 3-5 minutes. 

Once the meat and the veggies are ready, I heat the tortillas shells. You can heat them for just a few seconds in the microwave on a paper towel. Or, you can use a non-stick pan over high heat and  'pan fry' them for just a second or two per side (be careful NOT to burn them). Then I pile on the steak, mushrooms, onions, and some cheese and enjoy. 

Quick Stir Fry

I love this quick and tasty meal. It only takes 10 minutes to cook!

My family and I love Chinese and Japanese meals. This stir fry is a great time saver! This one also is good for stretching a small bit of protein (meat) to make a meal for 3-4 people. We serve this over rice and I usually serve with a fruit. Last night we had fresh cut pineapple with it! I love the summer fresh fruits.

I had a pork steak left over from the night before. I left it raw to cook with this recipe. The pork steak is an inexpensive steak that has great flavor due to its higher fat content than other cuts. It also stays very tender. You can use beef steak or chicken if you wish. This recipe is versatile and can adapted to most any protein...even tofu!

Stir Fry

1 steak (chopped into small bite-sized pieces)

2 cans Stir Fry mixed vegetables

1 can water cress (chopped)

1 can mushrooms (drained)

1 bottle stir fry sauce (General Tso, peanut sauce, Teriyaki, Szechuan...your favorite)

1 Tbl vegetable oil or peanut oil if desired

I begin by heating a pot of water for rice (10 minute variety). When I put the rice in to begin cooking, I begin the stir fry. 

In a wok or large skillet, bring 1 tablespoon of oil to heat over high. When the oil begins to smoke, add in  your meat. Stir until the meat is halfway cooked (3-4 minutes). Then I add in all the canned veggies. Feel free to add in some fresh chopped onion, bean sprouts, frozen peas...whatever your family likes will most likely work. Stir on high for another 3-4 minutes until everything is heated through. Add in a 1/4 cup or so of the sauce of choice. Stir. You may add in more sauce if desired. Stir for another 2 minutes. 

Serve over rice. 

*You can make this recipe with a leftover piece of meat and it will work just as well, just heat everything all together (except the sauce) so the meat will not overcook. 

Quick and Comforting Chicken Soup

Some days I just need some good old fashioned comfort food. After a long day spent working, running kids from here to there, and 100's of other things in between, I need something comforting and soothing. This chicken soup recipe is made just for those days.

This soup only take 30 minutes to fix and heat. Everything is in my pantry ready and waiting just for these occasions. All I need to do is mix them up, add some spices, simmer, and then sit back and relax with a bowl full of warm hugs. Add in a few crackers and a salad and you have a great meal for the family.

This is also one of those recipes that you can mix and match according to what leftovers you have on hand. You can even use that frozen bag of veggies you have been collecting if you have been following my helpful hints. Just pop it in the microwave to thaw for a minute or two, then add them into the soup. Or this soup is great with just the chicken and egg noodles! That is my favorite way of fixing it. I like keeping it simple with the noodle and chicken. The plus side to this recipe is that it makes enough to have for several meals...one night of cooking and two-three nights of dinner...what could be better than that?

Chicken Noodle Soup (with veggies if you desire)

2 cans of chicken (with the juice) or 2 c cooked chicken

1 bag of extra wide egg noodles

8 c chicken broth

1 can cream of chicken soup

1 can cream of celery soup

1/2 tsp pepper

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp oregano

1/2 tsp poultry seasoning

1/4 tsp cayenne pepper

1/4 tsp thyme

3 Tbl dried parsley

*veggies if desired (corn, green beans, lima beans, carrots, mushrooms...)

I use a very large stock pot. Add all of the ingredients to the pot. When I put in the canned chicken, I take time to break up the clumps of chicken. I prefer to have small pieces in each spoonful instead of a large bite of chicken every now and then. 

Bring to a boil and then reduce and simmer covering the pot with a lid. Stir every few minutes so the noodles and chicken do not stick on the bottom of the pot. Simmer for 30 minutes. 

Buffalo Pizza...courtesy of my son!

What a special honor I have been bestowed. My son, Will,  has willingly shared a recipe with me. He didn't want to 'blog' for me, but he was very willing to share one of his recipes with me...and with you all. This is one of his favorites to cook. Will says that he and his friends love making this on the weekends when they can kick back and enjoy pizza while playing their games.

This is a real treat for me. I have always tried to encourage my boys to learn to cook. I have invited them into the kitchen with me when I prepare dinner. I try to teach them about cooking but make it seem more like a conversation rather than a school session. I try to make it fun for them while they chop, saute, and mix whatever we are preparing for dinner. Of course the easiest thing to teach them to make was desserts. Who doesn't want to learn to make cookies, brownies, and cakes? But we added in plenty of time on entrees and side dishes to even it out. So over the years they all have become very good cooks in their own right. I love it when they take it the initiative and cook dinner for me. That is the best treat any mother could get from her sons!

This recipe can be made with either 'fresh' pizza dough or one of those pre-made crusts you find in the store. Boboli makes a good one that Will uses at times. He says that he mostly uses the fresh dough since the father of one of his good buddies owns a pizza joint and sends them dough when needed. Nice! 

So I hope you enjoy this Buffalo Chicken Pizza as much as I did when he cooked it for me last night! It is yummy.

Buffalo Chicken Pizza

1 ball of pizza dough or 1 pre-made pizza crust

2 c cooked chicken (Will likes the grilled chicken strips by the sandwich meats at the grocery store or a rotisseried chicken)

1 bottle buffalo sauce (Will likes Moore's Buffalo sauce)

2 c shredded mozzarella cheese

1 bottle Ranch dressing

Preheat the oven to 350 degrees

On a cookie sheet or pizza sheet that is lightly greased, spread out the pizza dough or place the pre-made crust on the sheet. Then spread a nice amount of the Ranch dressing on the crust (it does not take the entire bottle, just add the amount you wish). Then add the chicken and top that off with the buffalo sauce (the amount of sauce depends on your tastes, but at least lightly cover the pizza and chicken). Lastly, pile on the mozzarella cheese, spreading evenly.

Bake for 12-18 minutes or until lightly browned.

Shepherd's Pie...My sister's way

I am so blessed to have a loving and supportive family. Thank you God for each and every one of them!

Today, I welcome my middle sister, Vicki, to my blog. She is a busy mom like myself and has found some quick and tasty dinners she fixes for her own busy family. I know you will enjoy this one; it is for all you meat and potato people.

Moms can be sneaky too!

Whenever I can I try to get as many vegetables in to my children however I can. This recipe helps me to do that. My child loves meat and potatoes, so I have sneaked in some other vegetables in the mix. He doesn't even complain, he just gobbles it up. Thank the Lord for small miracles; I will take them when I can. 

I remember many days finding spinach tucked into napkins, Brussels sprouts at the bottom of the trash (when the trash is fairly empty it is not hard to see things), and even the dog and cat looking a little fatter from lima beans or squash. I did really try to get him to try different vegetables, but it seemed like the only ones he liked were corn, potatoes, and green beans. How many times can you eat those three things and not go a little crazy? 

So after finding a particularly large stash of limas crushed and mushed and then being used to paint messages on the kitchen table...yes, I was one of THOSE parents who left him at the table until he finished what was on his plate...yea, right...I gave it up. I decided to try to get sneaky. I let him believe I was only feeding him potatoes, when in fact, I had ground up cauliflower and mixed in with the potatoes. He never caught on to that one, so I tried more things. 

Here is one I hope you too find successful!

Shepherd's Pie

2 lbs ground beef

1 small onion (chopped)

1/2 head of cauliflower (broken into small bite sized pieces)

1 can green beans (drained)

1 can of corn (drained)

1 tsp garlic salt

1 Tbl flour

1-2 c beef broth

2 c instant dry potato flakes

1 c milk

2 Tbl butter

I cook the ground beef in a large skillet on medium high until it is half way done. Then I add the onion and cook until done. I do not drain the beef. I add in the flour and stir for a minute to cook. Then I add in the beef broth to make a gravy for the meat. I like to make it a bit runny so when it is served I can taste it with my potatoes. Depending on how much fat is left in the meat, I use up to two cups of broth. You have to eyeball it. I also season it with salt and pepper. 

While the beef is cooking, I microwave the cauliflower for a few minutes in a bowl with some water and covered with plastic wrap. When it is done I drain it and then use a potato masher on it until it looks like mashed potatoes. 

Then in a pot, I bring to a boil the amount of water called for on the instant potato box to make 6-8 servings. Once it boils, I remove it from the heat and add in the dry flakes, butter, milk, garlic salt, and some pepper. I also mix in the cauliflower and make sure the mix stays slightly loose. You may have to use some extra milk after you add in the cauliflower. Eyeball that as well. 

Then in a ungreased 9 x 13 pan, I spread the beef and onion mix as the bottom layer. Next comes the green beans and corn, then top it all off with the potatoes and cauliflower mix.

Bake for 30-45 minutes at 350 degrees until it is golden brown and the juice is bubbling. As my sister likes to say, "It is yummy."

Fond Memories

I want to thank my best friend, coworker, travel buddy, and all around great person, Wendy Harris, for her guest post. She is an amazing and dedicated single mom of two beautiful daughters and an fantastic cook. I hope you enjoy her 'Fond Memories' as much as I have...and the recipe is one you need to try. I am fixing this one tonight!

FOND MEMORIES

When I was a child, my mother worked third shift for a couple of years and that meant my dad had to cook dinners for me and my brother and sister. He was always throwing things together and making stuff up. I’m really not sure how we survived some of the combinations he came up with! (I will never forget when he tried to mix oatmeal and canned fruit cocktail and pass it off as breakfast. Ugh!)

Dad has always made really great soup recipes. He believes you can never have too many veggies in your soup. He would be hard pressed to give you an actual recipe. In fact, I’m sure he has never followed a recipe; he just wings it.

Growing up, we often went to state parks to have picnics. One thing Dad loves to do is to grill outdoors. Since he loves onions and peppers, you can bet most everything he makes will have plenty of both in it. He likes lots of flavor but doesn’t use a lot of salt. We would pack our cooler full of ice, food, and drinks and arrive early for a day of swimming, picnicking, and grilling out, often with friends. We rarely had the usual picnic fare of hamburgers and hot dogs. But it was always a surprise what we would have. We had to wait until it was ready to find out!

Here is one of my favorite foods that Dad concocted:

Sausage and Potatoes...on the Grill

Mild to medium bulk sausage links

Potatoes, scrubbed and sliced thin

Lots of peppers and onions (although I don’t put in the peppers when I make it – Yuck!)

Olive oil

Coarse black pepper

Canned whole or diced tomatoes

Throw everything into a baking pan that is heavy duty enough to go on a grill. Cook until you can stick a fork in the potatoes and it goes in easily. That means the taters are done. Enjoy!

Wendy Harris

Yogurt Pie

Here is a great idea/technique for quick and delicious pies! You gotta love pie!

This one takes seconds to mix but needs a chilling time of 4 hours or more, so plan ahead a little.

Every time I fix this wonderful pie for my family I feel like I am serving them something healthy. It has to be healthy if the word 'yogurt' must be healthy, right? It is in my mind at least, so please don't write me and try to disillusion me; let me have my dreams. 

I love to mix this one up. I vary the yogurt flavors depending on my mood for the day. Sometimes it will be strawberry (the classic), sometimes cherry, or lemon for a zesty summertime treat. When I am feeling daring I grab some Boston Cream pie flavor or Key Lime or even some dark rich chocolate delight. 

You really can't go wrong with this one no matter what flavor yogurt you use. Just choose a great fruit to work with the flavored yogurt, or if you want to be daring...try some candy pieces or chocolate chips instead of the fruit. Live a little and enjoy, who knows what kind of yummy combination you will come up with. 

If you create a favorite, please share it with me. I am always looking for the next 'favorite' recipe for my collection. 

                

Yogurt Pie

2  8 oz containers of your favorite fruit flavor yogurt
1/2 c of crushed fruit (I love to match my yogurt flavor and the fruit...cherry and cherry etc.)
1  8 oz container of whipped topping
1 graham cracker crust (these you can find in the baking section ready to use)

Combine the yogurt, fruit, and whipped topping by folding gently. Pour mixture into the graham cracker crust. Chill in the refrigerator for 4 hours. Serve. 

You can freeze the remaining pie, if there is any, and keep for fast and easy desserts.

Note: Try mixing it up. Use a chocolate graham cracker crust. Add different fruits. Try the dessert flavored yogurts and use chocolate chips instead of fruit. Top with chocolate syrup or fudge sauce. The possibilities are limitless. 

Here is one we liked with chocolate!

Corn on the Cob

We love summertime and fresh corn on the cob. There is no better veggie than some sweet summer corn fresh from the farmer's market!

When the farmer's market has fresh locally grown sweet corn, I pick enough for two to three meals for the week. Can you tell we really love corn? I leave it in the husk in the fridge until I am ready to prepare it for dinner. 

There are so many ways to fix fresh corn. You can even just leave it in the husk and bake it or put in on the grill. When done, the silk will almost just fall off the cob. I prefer to bake it in the oven.

My boys and I gather round the kitchen table and remove the husk and silk from as many ears as we think we can eat for dinner that night (1-2 cobs is gracious plenty per person). Then we each use our own special blend of spices. Some of us like it kicking with hot spice, others prefer a more savory cob with no heat. We love trying new combinations each time. There is no limit on the combinations to be had; just use your taste bud imagination and enjoy. 

Corn on the Cob

Corn (remove the husks and silk)
Spices
Butter (room temperature or cold, not melted)
Aluminum foil

Preheat oven to 400 degrees

Cut aluminum foil large enough so that you can wrap the cob up and fold the edges nice and tight to make a steam packet.

Spread on the butter, then use your favorite spices. We use garlic powder, chili powder, salt, pepper, cayenne pepper (just a SMALL sprinkle goes a long way), and onion powder. I love to add some Parmesan cheese too.

Bake for 25 minutes directly on the oven rack. Be careful when opening the foil, the steam is hot and can burn. 

BBQ Sauce for Veggies

Quick side dishes are never hard to come by. Just open a can of veggies and heat. Or steam some frozen veggies in the microwave for a minute or two and you have a quick side dish. But that's all they are...quick, not tasty too.

So this recipe adds that special something to canned veggies to make them something special to serve along with your entrees. And being from the South, is there anything better than BBQ flavored foods? I think not.

Most of these items come straight from your pantry; you may just need to plan ahead a bit when shopping and pick up some bacon. Normally I would use the pre-cooked and crumbled variety by the dressings in the market, but this one needs that extra touch...bacon grease. Not much grease, but just enough to add flavor to the sauce. Trust me, it is worth those few extra calories to have that bacon fat in the pan while cooking the onion.

So here is a quick and tasty way to fix canned veggies. Try it with green bean, lima beans, yellow wax beans, or field peas. Let me know if you discover other veggies this will taste great with!

BBQ Canned Veggies

6-10 slices bacon (depends on your bacon taste meter)
1/2 c chopped sweet onion (I only use Vidalia onions)
1/2 c ketchup
1 tsp Worcestershire sauce
1/4 c packed light brown sugar
2 cans of veggies (well drained)

Brown the bacon until it is crisp and then use a paper towel to pat it dry to soak up some of the grease. Pour out most of the bacon drippings from the pan, but reserve just enough to saute the onions (1 Tbl or so). Saute the onions until lightly browned. Add the ketchup, brown sugar and Worcestershire sauce. Simmer for 3 minutes, stirring frequently. 

In a large baking dish or casserole dish, add the 2 cans of well drained veggies. Pour the sauce over the veggies. 

Bake for 20 minutes or until bubbly.

*I have not tried this with canned potatoes, but I imagine it would be delicious also. Or how about adding in a little cooked sausage or ground beef, yum. 

Mandarin Orange Cake

Cake!

I love recipes that start off with a box mix or some other prepared ingredients. I take them and make it my own by adding to them. My mother-in-law's old fashioned Mandarin Orange Cake is one of those...it is moist and delicious. 

I love old fashioned foods. They always take me back to the good old days...remember when time was your own and seemed to move along slowly? Must be the days before children! I remember those days fondly, quiet evenings spent star-gazing or watching a chick-flick with a special someone. No homework, no soccer practice, just time to do whatever I wanted. 

But don't get me wrong, even with my crazy schedule of sports, homework, science projects, and research papers, I would NOT trade these days with my boys for ANYTHING! They are the light of my world and make my days worth it. 

This Mandarin Orange Cake is just one of the ways I try to show my love to my family by making them a favorite recipe. This one add a bit more to the mix since it is a "Grandmommy" recipe. You know for my boys, there is NO other better cook than their Grandmommy! They are the light of her world too. So thank you, Grandmommy, for sharing this recipe with us. 

Mandarin Orange Cake

Cake:

1 box Butter Cake Mix

3 large eggs

1/2 c vegetable oil

1  11 oz can of mandarin oranges (with the juice)

1 oz Amaretto liqueur

Frosting:

1  8 oz container of whipped topping

1 small box of instant vanilla pudding

1 small can of crushed pineapple (well drained)

Preheat oven to 350 degrees

Place all the dry ingredients into a mixing bowl. Add the vegetable oil and mix until blended. Add in the mandarin orange juice and the Amaretto. Mix until smooth. Fold in the mandarin oranges. 

Grease and flour a 9 x 13 pan or 2  8"  round pans. Pour the batter into the pan(s). If using two pans, be sure to divide the batter evenly between them.  

Bake for 25-30 minutes. *If you are using two pans, reduce the cooking time by 5 minutes and check them frequently. They are done cooking when a toothpick can be inserted into the cake and it comes out clean.

 

Let cool. Just before serving, top or frost with whipped cream mixed with the crushed pineapple (drained) and vanilla instant pudding.

*To give it just a bit more adult flavor, I sometimes add in a 1/2 oz of Amaretto to the frosting.

Grilled Shrimp

Yes, we LOVE seafood. Anytime, anywhere. It's fast and always tasty! 

There are those days when even the greatest plan fails. This is one of my fall back recipes when my best laid plans go awry. I always keep a bag of frozen shrimp on hand for just these occasions. Shrimp seems to be one of those foods that lifts my family's spirits and reminds us of the good times; times like a nice warm summer night spent grilling with family and friends. 

So here I am tonight and I have unexpected company come by around dinner time. What is a good hostess to do...ask them to leave? No way! Knowing that I do not have enough to feed three extra hungry mouths (we had planned leftovers for tonight), I pull out my 'fallback' plan. I grab the bag of frozen shrimp and start running them under the cold water for 10 minutes. When they are thawed to my satisfaction, I dried them off quickly with a paper towel (If they need peeling, I peel them quickly). Place them in a gallon size baggie, add some dressing and spices and marinate for 5 minutes in the fridge. Then you are ready to grill. When company comes, I try to hold back on the hot spices so I will not upset anyone's taste buds. Add some pasta to the mix (pasta can feed a herd when needed), and a garden salad. Now I have a homemade dinner that is quick and tasty. 

Grilled Shrimp

2 lb raw and peeled shrimp

1 tsp lemon juice

1/4 tsp garlic powder

red pepper flakes (to taste)

8 oz Italian salad dressing

In a gallon size closeable baggie, add the shrimp, lemon juice, garlic powder, and dressing. Add the red pepper flakes if you want a kick to your shrimp. We use about a 1/2 tsp of them...we like it kickin'. Seal and place in the fridge for 5 minutes. 

Heat the grill while the shrimp marinate. 

When the shrimp have marinated for 5 mintues (don't marinate any longer or the shrimp texture starts to break down), place shrimp on metal skewers. Don't overcrowd them...only 8 or so on a skewer. 

Grill on a medium-high grill, cook for 2-3 minutes per side. When they are pink and done, take off the grill. 

*We put the grilled shrimp over fun shapes of pasta that we have dressed with butter, olive oil, and of course...garlic.

Quick, easy, and TASTY!

*For an extra little kick, add some bacon bits to the dressed pasta. Yum!

Spiedies!

We love to grill!

This is another secret family recipe we have loved for generations. It is one of those recipes that my family served at our reunions. We alternated between our secret recipe of BBQ chicken and this Italian favorite beef sandwich. 

This is a simple recipe, and only takes minutes to prepare, but it must marinate for at least 24 hours in the fridge. Please plan a day or two ahead. The marinating is so very vital for this to turn out tender and tasty.

I like to use stew beef or beef tip roasts when they are on sale. I prefer the taste of the beef. My mom and dad now prefer to use pork. They use pork tenderloin...once again when it is on sale. I will admit that the pork does come out more tender, but I like the deeper richer flavor that the beef takes on from marinating in all these wonderful spices. 

This is a fantastic grilling recipe, although I have been known to broil or even pan-fry these tasty bites of meat when the weather is just too cold or wet to be out at the grill. The meat only cooks for  about three minutes per side...that is just six minutes total! You only flip the kabob once, rotating it 180 degrees. We like our beef medium-rare (a little pink in the middle). You can cook it until your desired doneness, but it will toughen up if you overcook it. 

We serve it with Italian bread that is pre-sliced (You can find it beside your regular sandwich bread at the grocery store). Put 4-5 pieces of meat on a slice of bread and enjoy! To make this in my family's tradition, put the meat on the bread diagonally. I don't know why we do this, but like I said, it is our tradition.

Spiedies

3-4 lb of stew beef (cut into bite size pieces)
1 Tbl dried crushed oregano
1/4 tsp garlic powder
1/2 tsp garlic salt
3 tsp onion salt
1 Tbl fennel seed
1 Tbl lemon juice
1/2 tsp black pepper
1/4 tsp Adolph's meat tenderizer
vegetable oil
1 loaf of Italian sliced sandwich bread

Combine all of the meat and spices in a large plastic container with a lid. Pour in vegetable oil until it just covers the meat (yes, you use almost a full bottle of oil). Seal with the lid and shake well. Put in the fridge for at least 24 hours shaking every now and then when you are in the fridge for other items.

After marinating, skewer the meat on metal skewers. I put 8-10 pieces of meat on each skewer. Then grill on medium-high heat for 5 minutes turning over half way through. Don't overcook your meat. Medium rare to medium is what you are shooting for. 

Remove and serve on the Italian bread, 4-5 pieces on 1 slice of bread folded in half. Enjoy!

*I use a little red wine vinegar on my sandwich to give it just a little more kick. 

Pizza made simple and quick

Here is a great way to fix a quick and delicious pizza your family will love! 

Is there any family out there that doesn't like pizza? I think NOT! Take a great crust, add some yummy toppings and cheese...LOTS of cheese. What better food can there be? Only how do you make dough quick enough to fit in our busy lives? Well here is a solution!

Bread. Yes I said bread. Take a nice fresh loaf of French or Italian bread and make your own pizza. It is quick, tasty, and easy to boot!

We generally like the French bread. I know that may seem strange considering Americans consider pizza to be an Italian food, but my family likes the taste and texture of the French bread over the Italian. Caution...you need to buy the loaf whole, NOT cut. I don't want to waste time with individual little pizzas if the bread is already sliced. I don't have that much time.

So take a whole loaf of bread and slice it horizontally in half. You want to end up with two long pieces of bread. Then we have some fun. The boys gather round and we all help to layer on the toppings. The topping choices depend on what you have on hand. Some of the ones we find we like are pepperoni, cooked sausage (hot and spicy is our preference), mushrooms, ham, bacon, and even Prosciutto. Then we sometimes add some veggies like mushrooms, olives, onions, or peppers. Then comes our favorite...the cheese. We like to use an Italian blend of cheese. Pop it in the oven for a few minutes and you have a great fresh pizza! Serve with a tossed salad and you are done!

       

Pizza made simple 

1 loaf French or Italian bread (whole, not sliced) 
1 jar of your favorite pizza sauce 
2 c shredded mozzarella cheese 
*Your favorite toppings 

Topping choices we have used: sausage (hot and mild), pepperoni, olives, mushroom (canned or fresh), bacon, onions, peppers, Canadian bacon, prosciutto, ham, tomatoes, herbs, and artichoke hearts. We mix and match depending on what we have in the pantry/fridge. 

Preheat the oven to 400 degrees. 

Slice the bread in half horizontally and place on a cookie sheet crust sides down. Spread the pizza sauce (spaghetti sauce will do in a pinch) on the bread. You need to put on a thicker layer than you normally would a pizza dough; the bread soaks up the sauce very well. Add the toppings of your choice. (If using meats, be sure they are pre-cooked) Add the cheese. 

 Bake for 12-15 minutes until golden brown.

Chicken BBQ Sauce

Here is an old secret family recipe...I guess it is no longer a secret now, but it is still the best BBQ chicken I have ever tasted.

This is a vinegar based sauce, not a tomato base. My family can never get enough, so I always cook extra!

I can remember back to my very early years when I was just a small child running around my aunt and uncle's farm playing with the chickens while my father grilled our BBQ chicken. Just smelling this sauce takes me right back there to those treasured days. 

My family and extended family of aunts, uncles, cousins, and long-time friends would gather on a sunny Sunday afternoon for a family feast and reunion. While the children played happily in the yard, the mothers would set up the side dishes and dessert and the men would stand watch over the fire pits. Yes we had so many relatives we needed to create fire pits to grill the dozens of chickens over!

My mother was always in charge of making the chicken BBQ sauce, but the men grilled the chickens. Even now I can close my eyes and smell those delicious scents wafting through the air. We feasted and laughed and played and just enjoyed our time together. I miss those days. I miss the aunts and uncles who have since passed on. But every time my boys and I fix this dish it brings those loved ones right back to me. I hope you will enjoy this recipe as much as we have through the years and that you can create your own wonderful memories along with it. 

Chicken BBQ Sauce

1 c apple cider vinegar
1/2 c vegetable oil
1 1/2 tsp poultry seasoning
1 Tbl salt
1/4 tsp pepper
2 eggs

Combine all the ingredients in a medium sized pot and whisk together. Set the cold pot over medium-high heat and continue to whisk until the sauce starts to bubble...not boil. *If you start the pot on the heat and add the eggs, they will cook and form clumps...we don't want that! So put your cold pot on the heat and whisk every few seconds. After a few minutes it will turn nice and thick. When it is thick, remove from heat and set aside.

My family always likes a little dipping sauce, so as soon as it is done I reserve some separately for dipping. You can bake your chicken with the sauce, but we like to use it on the grill. 

We mostly use skinless and boneless chicken breasts or tenders, but chicken halves or pieces can be done also. If you use bone in, I find it helpful to start my chicken by microwaving it for 5-10 minutes to get a jump on cooking the meat from the inside. Then we transfer it to a hot grill. We brush the chicken with the sauce and turn every 5 minutes until done. The skin will turn a gorgeous golden brown and will be so tasty it could cause fights...so be careful!

I hope you enjoy this 'secret' family recipe as much as we have over the years!

Rum and coke...twisted

Check out a new way of fixing a great 'old school' drink with an updated twist! Rum and Coke!

There are so many new drinks out there today that it is making me long for the 'good ole days' and the old standards. I remember back when a Gin and Tonic was the drink of choice...am I showing my age by saying that? Another favorite was a Rum and Coke. That was a particularly good one, so I started thinking of ways to update it a bit without losing its old fashioned integrity.

I looked around the liquor store and saw all of the wonderful fruit flavored rums and vodkas now available. There are so many it is hard to choose just one. But knowing I wanted a rum, I chose a Torched Cherry flavored rum by Bacardi. I thought seeing that cherry on the label that maybe I could make it taste like a cherry Coke or cherry Pepsi. Sure enough, when added to a Coke, it added enough zip to make it sing and taste like a cherry Coke. I love it!

For another twist, try the orange flavored rum or the lemon. Although I am concerned the lemon might remind too much of that horrible Tab we used to get. Remember that one? Now I am telling my age...old. 

Rum and coke...twisted

This one is 'old school' but with a twist...

Ice
Coke or Pepsi (whichever you prefer)
Torched Cherry Rum

In a tall glass, add ice. Pour in your soda choice and add 1-2 oz of Torched Cherry Rum. This is a great update to an old standard, enjoy moderately!

*You could also try it with the lemon flavored vodka!

Doritos and chicken bake

If you love Doritos, do not miss this recipe!

With a houseful of young men, we always have some type of chip on hand. One of my boys' favorites is Doritos. They love all the flavors, but I prefer the original nacho myself. If your family loves the taste of Doritos too, then give this recipe a try. 

Once again, I try to have a rotisserie chicken on hand. My grocer puts them on sale on Sundays, so I try to pick one on that day each week. Besides making great sandwiches for lunch, they make delicious quesadillas and salads. I always pull the meat off the chicken as soon as I get home from the market and then it will be ready to use we need it. 

This recipe also combines some of my other favorite ingredients: sharp cheddar cheese, Mexican cheese, and sour cream. Yum! It is also very quick to put together (if you have the chicken ready before hand). It should only take a few minutes to mix everything and pour it over the crushed Doritos. For fun, let the young kids crush the chips...it helps get that extra energy out while having fun. You can always come up with new and exciting ways to crush those chips. Using a heavy-duty freezer bag with the chips, try crushing them (NOT pulverizing) with a rubber mallet, or a can, or how about a shoe (I would put that in its own baggie). You are limited only by your imagination and your items on hand. Just remember to protect the surface you are using; no use in spoiling the fun by damaging the counter top or table! Just have some fun. 

Doritos and chicken bake

1 cooked chicken (I get the rotisserie and pull the meat when I get home from the store…meat is ready to use anytime during the week now for quick sandwiches and meals)

1 c. sour cream
2 cans cream of chicken 

1 can of Rotel tomoatoes (I use the original, but if you wish lots of kick, get the hot)

1 can corn, drained (I prefer the mixed yellow and white corn)

2 1/2 c shredded Mexican blend cheese

1 c shredded sharp cheddar cheese

1 regular bag, crushed Doritos (original nacho cheese flavor)

Preheat oven to 350 degrees

Spray a 9 x 13” pan lightly with cooking spray. Now that you have your Doritos nicely crushed, spread the entire bag of them in the bottom of the pan and set aside. 

I use a large mixing bowl to combine the sour cream, cream of chicken, Rotel, and corn. Mix together. Then I stir in the pulled chicken. Fold in the Mexican blend cheeses. Then pour the mixture into the pan over the crushed Doritos and spread evenly. Reserve the cheddar cheese until later. Bake for 20 minutes, then top the casserole with the cheddar cheese and continue to cook for another 5 minutes until the casserole is bubbling and golden brown. When served, try to flip the casserole over so that the crunchy Doritos are on the top. 

Bacon and Cheese Quiche

Here is a great idea for a quick dinner or lunch. All of it should be in your pantry and refrigerator if you have followed my Pantry lists!

So quiche, yes I said quiche. Real families eat quiche! My boys and I love eggs, so quiche is a natural choice for us. A quiche can be so very versatile too. You can play with switching up the proteins. Sometimes we use shrimp or sausage, kielbasa, or even some leftover taco meat. Almost any cooked meat can be used in a quiche...just pair it with the right cheese and spices.

Other ways to make it different are by adding veggies. We sometimes use mushrooms (canned or fresh), broccoli, onions, peas, and even artichoke hearts and asparagus. It all depends on what we have on hand and of course taste preferences. 

Cheese is another way to vary this dish. I love mixing my cheeses. Cheddars (both yellow and white), Swiss, Mexican blends, mozzarella, Havarti, and gouda are just a few of those we have used in our quiche. We even try the smoked variety of cheese for an added depth of flavor. We try to match the protein with one cheese and then add an addition little something extra with a slightly different second cheese. 

We have even used egg substitutes before. I prefer the whole egg, but if you have dietary concerns, you can substitute with the other and enjoy it just as much as we do. 

Bacon and Cheese Quiche

1 pie crust (I use the ready-made in the refrigerator section of the market)

1 c bacon pieces (I use 2 of the real bacon pieces in bags by the salad dressing in the market)

1 c swiss shredded cheese

2 c sharp cheddar cheese shredded

8 eggs

1 c milk

1/4 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder
1/2 tsp onion powder

Preheat oven to 350 degrees

Lightly spray the bottom of a deep dish pie plate. Place your pie dough in the bottom of the dish and press lightly out and up the sides. Use a fork to make several indentations (tiny holes) in the dough to prevent bubbles, then put it aside for now.

In a large mixing bowl, beat the eggs slightly, then add the milk, salt, pepper, onion powder, and garlic powder and mix well. Add the bacon and cheeses and stir. Pour the egg mixture into the pie crust. 

Bake for 35-45 minutes or until knife inserted into center comes out clean. Let it stand for 10 minutes before serving.

Photo by Alexa (originally posted to Flickr as Grandma's Quiche) 
[CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Note: Try mixing it up a little and use canned shrimp or crab meat. Add mushrooms or spinach. Vary the cheeses. This is a very adaptable recipe and is only limited by your food preferences. 

Garlic Shrimp Pasta

Nothing tastes better than shrimp...unless you add in some pasta too!

I absolutely love seafood of any kind. Shrimp is one of those proteins that takes very little time to cook and can be paired with so much. They can also be prepared in so many ways that I never tire of them. 

Pasta is same way for my family. We love having pasta and could eat it every night. In just a few minutes you can have savory and delicious pasta to use with almost any protein of your choice.

This recipe is so quick and easy, even the very basic beginner cook can prepare this one. Just shrimp, pasta, and a few spices and you are set to go! I keep a few bags of raw de-veined shrimp in the freezer for quick meals. The frozen has a much fresher taste to it over the canned variety. The canned is good for stews and such, but not as the main star of the show. Use fresh shrimp when available, but a bag of good frozen shrimp can taste just as good. IF I think about it the day ahead, I will place the bag of frozen shrimp in a bowl and set it in the fridge 24 hours ahead of time to thaw. If it is a last minute decision, you can thaw the shrimp in a colander under cold running water for 5-10 minutes. 

This recipe calls for peeled shrimp. It only takes a few minutes to peel. We generally use the large shrimp (21-30 count) for most recipes. They are the perfect size for grilling or serving over pasta. 

Garlic Shrimp Pasta

1 lb shrimp (peeled and deveined)
1 lb pasta (I love to use shapes...especially the mini shapes)
1/3 c extra virgin olive oil
1 stick butter or margarine
minced garlic to taste (I use several cloves!)
salt
pepper
Old Bay Seasoning

In a large stock pot or pasta pot, bring water to a boil. Add in 1/2 tsp salt to boiling water (never add the salt before the water boils...it will harm your pans). Add in your pasta and cook on medium high heat for 8-10 minutes as per the pasta's directions.

While the pasta cooks, heat a large skillet on medium high heat and add in the butter and extra virgin olive oil. Place the shrimp, minced garlic, a dash of pepper and a dash of Old Bay Seasoning into the skillet. Stir throughout cooking (approximately 5 minutes). When the shrimp are done (pink and opaque) remove from the heat. 

When the pasta is done, drain thoroughly. Put pasta back in the pot and pour the shrimp and sauce over the pasta. Toss. Serve warm with a crispy green salad and fresh bread. 

Note: Depending on your philosophy, add grated parmesan cheese or not. I love it, but some people would be shocked using cheese with a seafood. 

An adult chocolate shake!

Chocolate lovers...this one is for you!

Last year I was blessed with a trip to Aruba. I have never been to an island for a vacation before. I have been on cruise ship, but that only stops on an island for a few hours. So this trip allowed me to explore the island, the culture, and the food. 

One of my absolute favorite things I tried was this drink. I absolutely loved it. I came home and just had to re-create it for my self. It took some experimenting to get it how I liked it. I just had to add my own twist. Now when I fix this chocolate shake it takes me right back to Aruba and the calming sound of the turquoise water lapping on white sand beaches. I have never seen such beautiful water as those surrounding this small island. 

Aruba is just 17 miles north of Venezuela and thankfully, below the hurricane belt. So they enjoy almost consistently warm sunny weather year-round. My friend and I went in June and it was the most relaxing and enjoyable vacation I have ever been on. Aruba is the place to sit back and relax on the calm sandy beach, or enjoy many activities from para-sailing to deep sea fishing. There is as much to do on the island as you want...or not. Your choice. 

Chocolate Shakes for Adults Only!

1 c ice cubes
4 oz half and half
1/3 c chocolate syrup
2 oz whipped cream vodka

In a blender crush the ice cubes to fine dust. Add in the rest of the ingredients and blend. Pour into glasses and enjoy. (I keep a frozen mug just for this one.)

Note: You can adjust the thickness by adding more ice or more half and half depending on your preferences. I like mine thick and creamy and extra chocolaty. 

*To make this kid-friendly...omit the vodka.