Monday, December 24, 2018

Merry Christmas Jeannie & Brian


A Christmas wish is sent to you 
that all your your Christmas wishes   come true
and happiness and mirth abide with you and yours  this Christmastide and let the joy of festive cheer  be yours throughout the coming years.
Merry Christmas 
Gil (Gary)  Nee (Baby)

Thursday, December 20, 2018


 
WITH A WHOLE LOT OF LOVE AND WISHES FOR AN
EXCITING CHRISTMAS
&
A VERY HAPPY NEW YEAR
 
AUNT JEANNIE


Monday, December 17, 2018


Dear lovely young friend

   Witch or wizard or warrior queen,
Don't rush to become what you wish to be.
Samaritan, defender or savior of worlds,
Grow gently and enjoy just being a girl.
Relish the time you have to be free,
There are wonders aplenty to venture and see.
Sights and sounds to nourish your soul,
People to meet, to love or just know.
Expand your horizons and feel yourself grow.
Your voyage will bring you a spiritual wealth,
And the wisdom to know and cherish yourself.
Youth is so sweet, you can do little wrong.
 So embrace it my love,
For too soon, it is gone.
Shadow
 
Love and fondest wishes for a wonderful 'sweet sixteen' party
Aunt Jeannie

Friday, December 14, 2018

Okay Man...This time I've fooled you ...... Plus Recipe for Rice krispie snowballs

Find the cup of hot chocolate
 
No automatic alt text available.
 
Now the next one is impossible
Find the ballerina
3959CC2000000578-3836065-image-a-7_1476358954451
 
Hahahahahaha!! Got you Man

Rice Krispies Snowballs
  Image result for white chocolate dipped rice krispie snowballs with sprinkles images
 
 
Ingredients

5 tbsp. butter
1 (10-oz.) bag marshmallows
1/2 c. smooth peanut butter
Pinch kosher salt
6 c. Rice Krispies cereal 
30 Reese's Minis
1 1/2 c. white chocolate chips, melted
Sprinkles
 
 
Directions
*In a large pot over medium-low heat, melt butter. Stir in marshmallows and peanut butter, and stir until mixture is melted. Remove from heat and let cool slightly. Add Rice Krispies.
*Line a baking sheet with parchment. Flatten about a tablespoon amount of Rice Krispies mix and add a mini Reese's in the middle and roll into a ball. Dip in melted chocolate, then place on prepared baking sheet. Sprinkle with sprinkles and repeat with remaining Rice Krispies.
 
*Refrigerate 20 minutes or until chocolate is set. 

Wednesday, December 12, 2018

Brain Teaser and Santa Clusters

FIND SANTA
very hard
 
 
Got this recipe from Real House Moms website. They are gone already. I have to make more to give away. Try the website too. They have tons of great, simple ideas and recipes

Ingredients

  • 1 1/2 cups granulated sugar
  • 5 tablespoons cocoa powder
  • 1/2 cup milk
  • 1/2 cup butter softened
  • 1 teaspoon vanilla
  • 3 cups quick or rolled oats
  • 1/2 teaspoon salt
  • 1 cup coconut
  • 1 cup milk chocolate chips
  • 1 cup white chocolate chips

Instructions

 
*Line two cookie sheets with parchment. Set aside.
 
*In a medium size saucepan cook the granulated sugar, cocoa powder, and milk over medium-low heat until all the sugar dissolves. If it's got a nice bubble going this should take about 3 to 5 minutes, or so. Keep stirring but not obsessively, it just needs a light stir every 30 seconds or so.
*Once the sugar is dissolved add the butter, don't fret if you didn't soften it. If it's not softened just cut it into small chunks, it'll totally still work. Keep stirring until the butter is melted and the mixture is smooth.

*Now add the vanilla, oats and salt. Stir until combined, then remove from the heat

*Add the coconut, stir again. I know right, it's a lot of stirring.

*Now toss in the milk chocolate chips and the white chocolate chips. Stir again. Stop rolling your eyes at me. Stirring is good. You are now done stirring. Yah. Round of applause.

*Take a tablespoon or an ice cream scoop and drop the cookies onto the cookie sheets. It's okay for them to be lop-sided and not perfect.

*Allow to cool completely. Good luck with this step. It's impossible not to dig right in. Serve with a big old jolly Saint Nick smile!

Saturday, December 8, 2018

There's a tiny snowman hidden among snowflakes in this brain teaser — can you spot it? Also Melted snowman cookies recipe

a fabric surface
 
MELTING SNOWMAN COOKIES
Melted Snowman Sugar Cookies
I totally cheated on these cookies and bought a mix. Surprisingly, they turned out quite nicely and they are cute. If you are in a hurry, like I was, this works.

Ingredients
 
1 pouch Betty Crocker Sugar Cookie Mix
1 pouch each Betty Crocker Cookie Icing in white, red, blue, and green
1 tube black Decorating Gel
1 pouch rainbow chips
1 bottle Chocolate Sprinkles
12 marshmallows


STEPS

1. Follow baking directions on sugar cookie pouch, dividing dough evenly into 12 round cookies.

2. On cooled cookies, draw a “snow puddle” with Betty Crocker White Cookie Icing. TIP: Draw the outline of the puddle, then go back and fill in the shape

3. While the icing is still wet, immediately place a marshmallow to one side of the cookie.       

4. MAKE THE ARMS: Once the icing and marshmallow have set, pipe two “branches” onto each cookie using black gel. Add fingers with chocolate sprinkles.                                                            

5. MAKE THE FACE: Using a small dot of white cookie icing, stick two “coal” eyes and a nose onto the marshmallow with Rainbow Chips. Pipe a small dot for the mouth with black gel.

6. MAKE THE SCARF AND BUTTONS: Using blue, red, or green cookie icing; carefully draw scarves around the base of the marshmallow. Using a small dot of white cookie icing, stick three “coal” buttons beneath the scarf with Rainbow Chips.

7. Allow cookies to set for at least one hour before serving.

Friday, November 16, 2018

It's a privilege to watch you grow into a  young man
Always be yourself because you're wonderful
Grab life
Own it
 Make the most of it
 
To my Awesome Knight Jonny
Have a great birthday
 Love from Aunt Jeannie

Related image
No, this is not a picture of me

Friday, November 2, 2018

Candied Yams

Total Time       1 Hour 25 Minutes      Serves 12 (serving size: about 1 cup)
Candied yams are a classic Southern side dish, especially when it comes to Thanksgiving. Even though Mama makes the same sweet potato casserole every year, she won’t be offended if you bring these candied yams once she tries them. Lightly spiced and oh-so-sweet, these candied yams will become a mainstay in your Thanksgiving recipe lineup. Cinnamon, nutmeg, and vanilla combine with sweet potatoes for the most comforting holiday dish you can serve. One of the best parts about this side dish is that it only has 20 minutes of hands-on time, and you can assemble the dish up to 3 days in advance. Make the recipe through step 3, store it covered in the refrigerator, then bake it Thanksgiving Day. With all the other dishes you have to worry about on Thanksgiving, these candied yams will be a breeze. We recommend serving them straight from the oven while the syrup is still hot.

4      pounds sweet potatoes, peeled and cut into 1⁄2-inch-thick rounds 
1/2   cup salted butter 
3/4    cup granulated sugar 
3/4    cup packed light brown sugar 
1/4    cup heavy cream 
1        tablespoon vanilla extract 
1         teaspoon ground cinnamon 
1         teaspoon kosher salt
 1/4   teaspoon ground nutmeg

1        Preheat oven to 350°F. Layer sweet potato slices in a lightly greased 13- x 9-inch baking dish.
2         Melt butter in a small saucepan over medium. Add sugars, stirring until well combined. Stir in cream; cook, stirring often, just until mixture comes to a simmer, 5 to 7 minutes. Remove from heat; stir in vanilla extract, cinnamon, salt, and nutmeg.
3        Pour sugar mixture evenly over sweet potatoes, and cover with lightly greased aluminum foil.
 4         Bake, covered, in preheated oven, about 40 minutes. Uncover and gently stir potato mixture. Bake, uncovered, until potatoes are tender, 25 to 30 more minutes. Transfer potatoes to a serving bowl with a slotted spoon; pour syrup over potatoes. Serve immediately.
TIP :
MAKE   AHEAD

Assemble up to 3 days in advance. Make the recipe through Step 3, store it covered in the refrigerator, and then bake it on Thanksgiving Day.

Wednesday, October 24, 2018

Southern-style Meatloaf

Packed with fresh ingredients like bell peppers, onions, and lean ground beef, this dish is both fresh and filling. The best part is… it’s so easy to make!
With only 10 minutes of hands-on time, the Boarding House Meatloaf is the perfect recipe when you’re rushed to make dinner on a hectic week night. And, it makes 6 servings, so it’s great to share or enjoy leftovers.
Meatloaf is one of those comfort foods Southern folks crave in the fall season. It’s warm, delicious, and oh-so flavorful. It’s a welcomed twist on a classic ground beef recipe. Of course, one of the best parts of the Boarding House Meatloaf is the homemade sauce that adorns the dish. Backed with fresh vegetables and sweet ketchup, the tangy sauce is the ideal topping to the tasty cuisine.

1/2         green bell pepper, chopped 
1/2         small onion, chopped 1-1/2 pounds lean ground beef
 2            large eggs, beaten 
3/4          cup uncooked regular oats
1/4          cup ketchup 
1-1/2       teaspoons salt 
 Meat Loaf Sauce

1         Microwave green bell pepper and onion in a microwave-safe bowl at HIGH 2 minutes.
 2        Combine onion mixture, ground beef, and next 4 ingredients. Shape into a loaf. Place in a lightly greased 9- x 5-inch loaf pan.

3        Bake at 350° for 45 minutes. Remove from oven, and pour off pan juices. Spread half of Meat Loaf Sauce evenly over meat loaf; bake 25 more minutes. Remove from pan, and serve with remaining Meat Loaf Sauce.

Chicken Pot Pie Hand Pies

Total Time            1 Hour          Serves : 4 to 8

2            tablespoons extra-virgin olive oil 
1            large shallot, chopped 
2            garlic cloves, finely chopped 
1            large carrot, cut into chunks
 Kosher salt
 Freshly ground black pepper
 2             tablespoons all-purpose flour
 1-1/2     cups chicken stock or low-sodium broth
 8              (6-to 7-inch) frozen empanada disks, thawed 
1               large egg, lightly beaten (with a pinch of salt) 
1              cup shredded rotisserie chicken

 1        In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Let the filling cool to warm.

2         Preheat the oven to 375°F. Place the empanada disks on a work surface and divide the filling between the disks. Brush some of the egg around the outer edges of the disks, then fold the disks over the filling to form half-moons. Crimp the edges with a fork.


 3          Brush the tops of the hand pies with some of the egg then cut a steam vent in each. Place the hand pies on a baking sheet and bake until golden, 20 to 25 minutes. Serve warm.

Thursday, October 18, 2018

Chicken-and-Biscuit Cobbler

3        tablespoons butter 
 1       cup sliced carrots 
1        medium onion, chopped
 2       (8-ounce) packages fresh mushrooms, quartered 
2        garlic cloves, minced 
1/2    cup dry white wine 
1/3    cup all-purpose flour 
3         cups reduced-sodium chicken broth
 3/4     cup whipping cream 
1        tablespoon white wine vinegar 
3        tablespoons sliced chives 
3        tablespoons chopped parsley 
2        teaspoons chopped rosemary 
2        teaspoons chopped thyme leaves 
8        cups shredded cooked chicken 
Kosher salt 
Freshly ground black pepper 
2-1/2     cups self-rising flour
1/2         teaspoon sugar 
1-1/4     cups chilled buttermilk 
1/2         cup butter, melted 
1/2        cup chopped cooked bacon (about 5 thick bacon slices) 
Garnishes: chopped fresh chives and parsley

1       Preheat oven to 400°. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with 1/3 cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat.

 2      Whisk together 2-1/2 cups self-rising flour and 1/2 tsp. sugar in a medium bowl. Stir together buttermilk and 1/2 cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl.

3       Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level 1/4 cupfuls, 1/2 inch apart, onto chicken mixture.

Step 4

Bake at 400° for 30 to 35 minutes or until browned and 

Tuesday, October 16, 2018

  

To My Favorite Super Hero

MAN
With Love and a big 'birthday hug'
Have the best birthday
'EVER'
 
From Aunt Jeannie
 
 

Sunday, September 23, 2018

Apple-Glazed Barbecued Baby Back Ribs

Total Time : 4 Hours  30 Minutes     Serves : 4
CHRISTINE  LILLEY  "chef" ..PRESQUE ISLE DOWNS & CASINO
 These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by champion pit master Christine  Lilley . To follow Lilly's example, use a thermometer to keep the temperature at a steady 250° and wrap the ribs in foil after adding the apple cider mixture. 

1/2        cup dark brown sugar 
4            teaspoons garlic salt
 4          teaspoons pure ancho chile powder 
2           teaspoons salt 1 teaspoon ground black pepper 
1/2        teaspoon celery salt 
1/4       teaspoon cayenne pepper 
1/4       teaspoon cinnamon 
1/4       teaspoon freshly ground white pepper 
1/2       cup apple cider 
1/4       cup apple jelly, melted 
1/4       cup honey 
2          racks baby back ribs (about 4 pounds total) 
1          cup prepared barbecue sauce

 1          Preheat the oven to 250°. In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and the remaining 1/4 cup of sugar.
 2          Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.

 3          Light a grill. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve.
Pairing :

A bold red is a great choice for ribs, and Syrah's sweet spice is delicious with this apple glaze. Try one from California or Washington state.

Monday, September 17, 2018

Two-Step Pound Cake

There's a reason pound cakes have become synonymous with the South: They're easy and oh-so-good. You won't need to spend hours in the kitchen to make this delightful dessert that just so happens to double as a breakfast food. As long as you have a heavy-duty stand mixer with a 4-qt. bowl and paddle attachment you'll be well on your way to a fantastic pound cake in record time.

4             cups all-purpose flour
 3            cups sugar
 2            cups butter, softened 
3/4          cup milk 
6             large eggs 
2             teaspoons vanilla extract

 1       Layer Ingredients and Mix. Preheat oven to 325°. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.

 2         Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Friday, September 14, 2018

White BBQ Sauce

Use this vinegary, piquant North Alabama specialty as both a basting and finishing sauce on smoked or grilled chicken. It's great for dipping, smothering, and serving on the side. It's a condiment that truly knows no bounds. We understand white barbecue sauce is a bit different if you've never before experienced this deep South delicacy but, trust me, it's finger licking good. 
1         cup mayonnaise
 1/3     cup apple cider vinegar 
3         teaspoons water 
1          teaspoon Worcestershire sauce 
1/2       teaspoon kosher salt 
1/2       teaspoon garlic powder 
1/2       teaspoon onion powder 
1/2       teaspoon freshly ground black pepper
 1/4       teaspoon hot sauce

Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl. Serve immediately or chilled. Refrigerate up to 3 days.

Wednesday, September 12, 2018

Shrimp Creole

Total Time     45 Minutes          Serves : 4
2          tablespoons unsalted butter 
 1         medium yellow onion, chopped 
1          medium green bell pepper, chopped 
2          celery stalks, chopped 
5          garlic cloves, finely chopped 
1-1/4      cups chicken stock or canned chicken broth
 4         teaspoons Creole Seafood Seasoning or more to taste, divided 
1          teaspoon hot paprika 
1/8       teaspoon cayenne pepper 
4          fresh bay leaves 
2          cups coarsely chopped tomatoes 
3          scallions, chopped 
1          tablespoon Worcestershire sauce
 1         teaspoon Louisiana-style hot sauce (such as Crystal)  
1/2       teaspoon kosher salt 2 tablespoons vegetable oil 
1-1/2     pounds peeled and deveined raw medium shrimp

1         Melt butter in a large skillet over medium-high. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until vegetables are softened but not browned, 5 to 7 minutes.
 2        Add chicken stock, 2 teaspoons Creole seasoning, paprika, cayenne, and bay leaves. Bring to a boil over high; reduce heat to medium, and simmer until slightly reduced, about 5 minutes. Stir in tomatoes, and cook, stirring occasionally, until slightly thickened, about 10 minutes.
3         Stir in scallions, Worcestershire sauce, hot sauce, and salt; cook, stirring often, until thick but still a little saucy, about 10 minutes. Set aside Creole sauce.
 4        Heat oil in a large skillet over medium-high; swirl to coat. Add shrimp; sprinkle with remaining 2 teaspoons Creole seasoning (or to taste), and cook, stirring often, until slightly pink, about 1 minute.
 5        Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes. 

Sunday, September 9, 2018

Tomato, Cheddar, and Bacon Pie

 Total Time   3 Hours          Makes 6 to 8 servings
My kids  raised the ante on classic tomato pie with a sour cream crust studded with bacon, layers of colorful tomatoes, and plenty of cheese and herbs to tie it all together. For best results, seed the tomatoes and drain the slices before baking.  maybe I have a chef in the lot  (2 girls /2 boys)

CRUST:
2-1/4           cups self-rising soft-wheat flour (your choice)
1                   cup cold butter, cut up 
8                   cooked bacon slices, chopped 
3/4               cup sour cream
FILLING:
2-3/4            pounds assorted large tomatoes, divided
 2                   teaspoons kosher salt, divided 
1-1/2           cups (6 oz.) freshly shredded extra-sharp Cheddar cheese 
1/2               cup freshly shredded Parmigiano-Reggiano cheese
 1/2              cup mayonnaise 
1                   large egg, lightly beaten 
2                   tablespoons fresh dill sprigs 
1                   tablespoon chopped fresh chives 
1                   tablespoon chopped fresh flat-leaf parsley 
1                   tablespoon apple cider vinegar 
1                    green onion, thinly sliced 
2                    teaspoons sugar 
1/4                teaspoon freshly ground black pepper 
1-1/2            tablespoons plain yellow cornmeal

 1        Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.
 2       Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.
 3       Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.
 4         Meanwhile, prepare Filling: Cut 2 lb. tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 30 minutes.
 5          Preheat oven to 425°. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.
 6          Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie.
 7          Bake at 425° for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.
Yummy good  hmmmmmmmmmmm

Tuesday, September 4, 2018

Broccoli Apple Fall Salad

Broccoli Apple Salad in a white bowl topped with a creamy dressing
 
This delicious Broccoli Apple Salad is one of the best ways you can enjoy fresh broccoli! Plus it's packed with nutritious ingredients! As the fall apple crop starts to appear in the produce aisles, we look for new ways to enjoy our favorite fruit....Borrowed from 'Cooking Classy' and thoroughly enjoyed.
 

Total Time: 15 minutes

Servings: 8 servings
Calories: 269 kcal
 

Ingredients:

  • 4 cups small diced broccoli florets
  • 2 small gala apples , cored and diced
  • 1 cup walnuts
  • 1 cup matchstick carrots , roughly chopped
  • 1/2 cup golden raisins or dried cranberries
  • 1/4 cup chopped red onion
Dressing:
  • 3/4 cup plain Greek yogurt
  • 1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
  • 1 1/2 Tbsp apple cider vinegar
  • 3 Tbsp honey
  • Salt

 You could also try adding some blue cheese (great with apple and walnuts)
 
Instructions
 
For the dressing:

In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.

For the salad:

In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.

MUNCHY...CRUNCHY
 

Friday, August 24, 2018

Sensational Girl Drummer Fools Crowd at Japanese Shopping Mall!

 

A 12 year old girl pretends she is a beginner and stuns the crowd at the mall as she begins to show her real talent


Honey Mustard Roasted Pork Loin and Veggie Sheet Pan Dinner

Effortless yet impressive—Perfect for a dinner party or a weeknight special.
Serves 4

1            4  pound  pork loin
3             white potatoes, cleaned and cut “Hasselback style”
1             medium sweet potato, cleaned and cut in wedges
4             carrots, cleaned and cut lengthwise
1             medium red onion, cut into thick slices1. 
Fresh thyme
Salt and fresh cracked pepper to taste 

The marinade/sauce :
2 tablespoons whole grain Dijon mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
1 or 2 tablespoons vegetable oil
1 teaspoon minced fresh thyme leaves

1.  Preheat  oven to 400°F  Line a baking sheet with foil or parchment paper.

2. In a large bowl or shallow dish, stir together mustard, honey, oil, apple cider vinegar and thyme. Marinate the pork loin in the refrigerator for 30 minutes minimum.

3. Drain the pork loin from the marinade (keep it for later), season with salt and pepper on all sides, and then place on the baking sheet. Arrange vegetables around the pork in a single layer.

4. Brush half of the drained marinade over the pork and veggies. Cover with foil and bake for 60 minutes at 400°F.

5. Remove the foil cover, brush with the remaining marinade, and put under the broiler for about 5 minutes, until a crispy crust forms on top.

6. Remove from oven and allow pork to rest for about 10 minutes before slicing and serving with the roasted vegetables.

TIP : Cooking time may vary a little depending on your oven.

Friday, July 27, 2018

mmLobster-Roll-Style Salmon Sandwiches

                                   Makes 8 sandwiches
In this clever take on the summertime classic, salmon replaces lobster and yogurt stands in for mayonnaise. Topping rolls with potato chips adds crunch and fun. Slideshow: Best Sandwiches in the U.S.

1/2       cup plain, low-fat Greek yogurt
 2         inner celery ribs with leaves, finely chopped
 2         tablespoons chopped chives 
2          tablespoons chopped flat-leaf parsley 
1          tablespoon fresh lemon juice 
Salt
 Freshly ground pepper 
1 -/2        pounds roast salmon, flaked (4 loose cups) 
8             hot dog buns 
Melted unsalted butter, for brushing 
Potato chips, for serving

1         In a large bowl, combine the yogurt with the celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon.

 2          Heat a griddle. Brush the cut sides of the buns with butter and griddle until toasted. Fill the buns with the salmon salad, top with potato chips and serve.

Make Ahead

The salmon salad can be refrigerated overnight.

Sunday, July 15, 2018

Two Lip Smackin, Finger Lickin Barbeque Sauces ; A Shadow recipe

This is  a recipe my  dear friend and partner  put in drafts July 3rd 2016 , tried it this weekend and it is delicious  , my kids asked me to  share it with our readers  .
Surprise Shadow  , finger licking good

1          (16 ounce) can tomato sauce
1          (8 ounce) can tomato paste
2          tablespoons apple cider vinegar
2          tablespoons olive oil
2          tablespoons brown sugar
3          garlic cloves (crushed)
4          tablespoons onions (minced)
1          tablespoon Worcestershire sauce
1          teaspoon dry mustard
1           teaspoon cayenne
fresh ground pepper 

Directions:
Cook the garlic and onion until it's soft in olive oil, and then add all the rest of the ingredients. 2
Simmer on low for 20-30 minutes. 3
Keep stirring it often so it doesn't burn. 4
Note: 
refrigerate for a few days before you use it. This allows the flavors to blend and mellow.
Ingredients:
 2        cups ketchup
1         cup cider vinegar
1         cup water
1/4      cup soy sauce
1/4      cup molasses
2         tablespoons prepared mustard
1/4      cup honey
1/4      cup brown sugar
 1         tablespoon cumin
Sea salt and pepper to taste

Preparation:
Add all ingredients into a pot
Let cook for 2 hours on med-low heat until thick
Can store in refridgerator for up to two weeks
or use right away and prepare to lick your fingers.

Shadow ... we licked our fingers  yum , yum  good 

Sunday, July 8, 2018

Grilled Spatchcock Chicken with Corn Salad

 Total 1 hour  20 minutes                     Serves   4
Once you go spatchcock, you never go back! Removing the backbone with scissors ensures quick, even cooking, and this chicken’s spicy grilled flavor can’t be beat. 

2               tablespoons vegetable oil
1              package (0.85 oz) Old El Paso™ taco seasoning mix chicken
1              whole chicken (3 to 4 lb)
4              ears fresh sweet corn, husks removed, cleaned
2               tablespoons butter, melted
2               tablespoons fresh lime juice
1/4           cup chopped fresh cilantro leaves
2               green onions, thinly sliced SAVE $
1/4           teaspoon salt
1/4           teaspoon ground black pepper
Lime wedges

1          Heat gas or charcoal grill. In small bowl, mix oil and taco seasoning mix. Set aside.
2         Place chicken, breast side down, on cutting board. Using kitchen scissors, cut along one side of backbone, starting at thigh and working up toward wing. Repeat on other side of backbone; remove backbone from chicken. Discard backbone, or reserve for making stock. Turn breast side up, and press down firmly on breastbone until chicken flattens. Brush chicken all over with oil mixture.
3         Place chicken on grill, breast side down, over medium heat. Cover grill; cook 8 minutes, then turn 90 degrees, and cook, covered, 8 minutes longer. Turn breast side up, and cook, covered, 11 to 17 minutes longer or until instant-read thermometer inserted in thickest part of thigh reads at least 165°F. Transfer to cutting board. Rest, tented with foil, 5 minutes. Carve chicken into 8 serving pieces.
4          Meanwhile, brush corn with melted butter. Place corn on grill. Cover grill; cook 12 to 14 minutes, turning occasionally, until browned in spots. Transfer to cutting board; let stand 5 to 7 minutes or until cool enough to handle. Cut kernels from ears of corn. Discard cobs. In medium bowl, mix corn kernels, lime juice, cilantro, green onions, salt and pepper. Serve chicken with corn salad and lime wedges.
 Tips :
Save the backbone and carcass of the chicken for stock. You can also save the corn cobs to make a corn stock for polenta, risotto, pasta or sauces.
Need some cheese in your corn salad? Stir in a little queso fresco.

Spending the summer on the lake   ... grilling  and cooking outside  is  easy  with no fuss or clean up  .
Enjoy

Friday, July 6, 2018

Salmon with Black Bean and Avocado Salsa

 Black Bean and Avocado Salsa
2               tablespoons lime juice
1/2           teaspoon ground cumin
1/2           teaspoon ground coriander
1/4           teaspoon salt
1               can (15 ounce) Progresso™ black beans, drained, rinsed
1               avocado, pitted, peeled and cubed SAVE $
1/4           cup chopped fresh cilantro leaves
4               green onions 
1               Salmon        or     4     salmon fillets (4 oz each), skin on
tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
1               tablespoon vegetable oil
1               tablespoon chili garlic sauce
Lime wedges

1                Heat gas or charcoal grill. In large bowl, mix lime juice, cumin, coriander and salt. Stir in beans, avocado and cilantro; set aside.
2                Clean and brush oil on grill racks. Place green onions on grill over medium heat. Cover grill; cook 1 to 2 minutes on each side or until grill marks form. Transfer to cutting board; cool 5 minutes. Cut onions into slices, and stir into bean mixture; set aside.
3               In small bowl, mix taco seasoning mix, vegetable oil and chile garlic sauce. Rub flesh side of salmon with mixture. Brush oil on grill racks. Place salmon, skin side up, on grill over medium heat. Cover grill; cook 5 minutes. Turn salmon; cook 5 to 8 minutes longer or until salmon flakes easily with fork.
4               Serve salmon with Black Bean and Avocado Salsa and lime wedges.
 Tips :
To dice an avocado in its skin, cut in half and remove pit. Use paring knife to carefully cut a crosshatch pattern in the flesh of each half, then use a large spoon to scoop the flesh from the skin.
For best results when grilling fish, place fillets at a 45-degree angle to the grates of the rack so spatula slides easily underneath them. If the fillets are in line with the grates, the spatula will slide the fillet down the grates. If the fillets are perpendicular to the grates, the spatula will slide underneath them.