Meadowbrook Meanderings

Sweetie Sweets

2010-02-17T13:05:00.000-05:00

I am just like everyone else - I love me some donuts! I am not usually impressed with homemade donuts - they just don't compare to the Krispy Kreme Hot Nows. However, this recipe is pretty dang good, y'all. And after we devoured the plate, we started coming up with other combinations - chocolate frosting with strawberry filling, lemon frosting with lemon curd, well, you get the idea!

Homemade Frosted & Jelly-Filled Donuts

canned home-style biscuits

jelly or preserve of your choice

vanilla frosting

sprinkles

vegetable oil, for frying

Pour about 1 inch of vegetable oil into a frying pan. Heat oil until it is at a good, medium heat. Carefully drop biscuit into hot oil. When the edges get a golden color, turn biscuit. If the biscuit is becoming too brown too quickly, turn the heat down some. Drain on paper towels and let cool - enough to handle donut without burning your fingers.

Put jelly into a decorating bag (or make your own using a zip baggie with a small hole snipped off one of the corners). Gently insert tip of the bag into the donut and squeeze the jelly into the center. Do this for each donut.

Place the canned vanilla frosting into a bowl and microwave for 30-40 seconds. Drop food coloring of your choice into the frosting and stir well. Take each donut and spread a generous amount of frosting over each. Quickly shake sprinkles on each iced donut.

Get a glass of milk and kick back and enjoy!

Chef Mr. Mom

2010-02-05T17:21:00.000-05:00

Since my husband has been home for the past couple months, he has really honed his home keeping skills! I have gotten spoiled with all the laundry caught up, clean dishes, vacuumed carpets, and yard work done that I almost dread him going back to work!
I am especially proud of his culinary efforts! Sure, he can grill a mean steak, and no one (including myself) cooks toll house cookies like he does, but that was about as adventurous as he was willing to get. Until...he got bored - cooking hamburgers, spaghetti, french fries...
He has since decided to actually READ and create dinner from a recipe! I have to tell you, this is no small feat. He is learning what all those cool terms mean - al dente, whisk briskly, separate the eggs, etc. And guess what? He is really cooking! I am so proud!
This is a recipe I picked up over at The Southern Plate blog. I printed it out, and voila! Mr. Hutson made this wonderful dish yesterday with a salad and rolls. It was sincerely one of the best pasta dishes we have made at our house!

Garlic Chicken Farfalle

16 oz. Farfalle pasta

1 c. heavy whipping cream

3-4 chicken breasts (boneless, skinless)

2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)

1 Tbsp. pepper*

1/2 c. butter

1 lb. bacon, crumpled**

1/2 c. shredded Parmesan cheese

1 (12 oz) Lawry’s mesquite marinade with lime juice

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Now, we made the entire recipe and it will feed a crowd! I am pretty sure you could easily half the recipe, or just share it in it's entirety with another family. So good!

Candied Dill Pickles

2010-01-29T14:53:00.000-05:00

Do you have one of those recipes that the minute you smell it or taste it, you are suddenly transported back to your childhood? This recipe does it for me! My Nanny kept these in the "Fridgidare" all the time. Once the pickle jar was almost empty, she started a new batch! This pickle is tart, sweet, crunchy, and just plain delish! I love to eat these with salty fried catfish or southern fried chicken. I even chop up the pickle slices to use in place of relish in potato, chicken or tuna salads. It is as much a staple in my kitchen as the mayonnaise and butter is!

Candied Dill Pickles

One large jar whole dill pickles

3 cups sugar

½ cup white vinegar

heaping tablespoon of pickling spice

cheesecloth, cut into a 3“ x 3” square

Drain off pickles into a large bowl, reserving about a half cup of pickle juice (save for later). Slice whole pickles into slices - I prefer thicker slices to thin.

Cover pickle slices with sugar and stir. Pour reserved pickle juice and half cup of vinegar over pickles. Stir thoroughly. Allow pickles to sit at room temperature for several hours, stirring occasionally, until sugar is dissolved.

Place the heaping tablespoon of pickling spice into the center of the cheesecloth square. Tie up corners, or secure with a piece of string.

Drop pickling spice bundle into the pickle jar and return pickles and juices back into the jar as well. Secure lid and place in the refrigerator. Pickles need to “sit” for about four days, turning the jar upside down every so often to mix the juices.

After 4-5 days, pickles are ready to enjoy!

Bathroom Renovation Part Deaux

2010-01-28T16:53:00.000-05:00

I posted photos of my hubby painting our master bathroom MONTHS ago with the promise of posting more photos. Well, believe it or not, months and months of living with a half painted bath finally came to an end this past weekend!

The boys loaded up and went hunting in Mississippi last weekend and I just made up my mind to get the bathroom closer to being done. I painted the walls, bought new bath mats and bathroom accessories (love. bed. bath. and. beyond), then hung some new artwork.

I am pleased in the direction it is going...a little mod, a little traditional. I know, those two things aren't supposed to go together in a perfect world, but I am rather eclectic and it works great for me!

I have to get new faucets and towel bars to replace the shiny gold ones I currently have - circa 1997. It seems kind of a shame, they were expensive Delta faucets and really posh back-in-the-day. But I can't stand the gold anymore! Brushed nickel is what I am going to replace the gold with.

I am going to do a project and take down my faded shiny gold vanity lights and spray them with a hammered metal spray paint. I figured if it doesn't work out, I am only out a few cans of spray paint! More to come later...

Taking up a collection...

2010-01-28T16:52:00.000-05:00

I have so many collections of things, stuff, and whatnots. I have an obsession for finding items that go together, then displaying them in different ways. My collections are mostly antiques and kitsch-y items. Some of them are pretty, some are funky and a few of them are a bit strange! Anyway, I wanted to share a few with you. The idea is to find something that strikes you - whether it is a shape, a theme, a color, a material, or gadget. Arranged together, you can end up with some interesting vignettes around your home:
Cranberry depression glass:

Fenton Glass:

Hummel monks:

Cobalt blue bottles:

Pottery:

French-inspired vignette:

Best Christmas Cake EVAH

2009-12-24T08:58:00.000-05:00

OK, so this is a fun recipe that someone sent me a few years back...I will have to try it some time!

Tequila Christmas Cake

1 cup water

1 tsp. baking soda

1 cup sugar

1 tsp. salt

1 cup of brown sugar

Lemon juice

4 large eggs

Nuts

1 bottle tequila

2 cups dried fruit

Sample the tequila to check quality. (I already sampled it.....several times to check the quality).

Take a large bowl, check the tequila again. To be sure it is of the highest quality, pour one level cup and drink.

Repeat.

Turn on the electric mixer.

Beat one cup of butter in a large fluffy bowl.

Add one teaspoon of sugar. Beat again.

At this point its best to make sure the tequila is still OK. Try another cup...just in case. Turn off the mixerer thingy.

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

Pick the frigging fruit up off the floor.

Mix on the turner.

If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.

Sample the tequila to check for tonsisticity.

Next, sift two cups of salt. Or something.

Check the tequila.

Now shift the lemon juice and strain your nuts.

Add one table.

Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oven.

Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner.

Finally, throw the bowl through the window.

Finish the tequila and wipe counter with the cat.

CHERRY MISTMAS!

Be still, and know that I am God.

2009-12-22T14:18:00.000-05:00

That verse has brought me from a dark place more times than I can think. I know that even though so many things happen in our lives, really truly sad things, there is a reason for it. HIS reason. We don't know what tomorrow holds for any of us, or if we will even have a tomorrow. But God does. If you are hurting this holiday, just remember His eye is on the sparrow, which means He values us - His children - so much more than the really small things. Merry Christmas.

Whew.

2009-12-13T23:05:00.000-05:00

Christmas tree decorated? Check. Stockings hung by the chimney with care? Check. Christmas cards addressed and stamped? Check. Holiday baking underway? Check. Christmas shopping over halfway done? Check.
I love Christmas... and all the lights and bells and shiny stuff! This has been a particularly hard year for me and I was beginning to worry about my lack of holiday spirit. However, lo and behold, my Grinch-ness disappeared over the weekend and I kicked into full Christmas countdown! Ok, so I only have two weeks to enjoy this festive time, but better late than never I say!
Remember that Jesus is the reason for the season - yeah, that sounds cliché, but it is absolutely true. Peace.

Santa Baby

2009-12-13T23:04:00.000-05:00

Isn't she the cutest thing you have ever seen? Who wouldn't love a visit from baby Santa?!

Easy Greasy CHOCOLATE Peasy!

2009-12-13T23:03:00.000-05:00

OK, my FABULOUS best friend Chris, who is enjoying single digit temperatures in Chicago, gave me this easy, easy recipe. He is an accomplished chef, but can throw down the basics when he needs to! My son and I made these this morning, and it was hard to stay out of them! I am making up a name for them because I don't know the real one!

Pretzel Turtles a'la Chris

Windowpane shaped pretzels
Bag of Dove Chocolate Caramels
Nuts (Pecans or your favorite - I used walnuts)

Preheat oven to 350°. On a cookie sheet, lay out pretzels. Then top each with a Dove candy. Then finish it off with a nut on the top. Cook in oven a few (maybe 3 or 4) minutes just until chocolate melts enough to stick to the pretzel. Remove from oven - I gently pressed the nut on the top to make sure it stuck as well. Cool and INDULGE.

We are blessed.

2009-12-11T15:57:00.000-05:00

There are many things I am thankful for. Sometimes life changes come along and remind me just how blessed I really am. I welcome the times that I can be thankful for...

My faith and my Jesus
Tried & true friends
Family - inlaws and outlaws too!
A wonderful husband
A sweet son
My home in the woods
A grandfather that I need as much as he needs me
Good health
The ability to give, even when I don't
My mama who takes care of all of us!
The beauty of a sunset on my drive home
The ability to do things I love - cook, design, photograph...

Sometimes. Life. Happens. But I am most thankful for the times when it does - and I stop and breathe - and thank God for what he has given to my life.

It's gonna be cold this weekend! Bundle up next to the fire and have a cup:

Hot Caramel Apple Cider

1/2 gal. apple cider

1/2 c. brown sugar, packed

1-1/2 t. cider vinegar

1 t. vanilla extract

4-inch cinnamon stick

6 whole cloves

1 orange, sliced

Optional: 1/2 c. apple jack liqueur

Garnish: 1/3 c. caramel ice cream topping

Combine all ingredients except topping in a slow cooker. Cover; cook on low setting for 5 to 6 hours. Strain; discard spices and orange. Serve in mugs, drizzling a teaspoonful of topping into each mug. Serves 16.

Birds & Stuffing

2009-11-25T17:25:00.000-05:00

Lots to be thankful for! I am supremely thankful that I am about to be on vacation for the next ELEVEN DAYS. Kids, my house is gonna look like the North Pole at the end of next week! But, first...Turkey Day! I am in charge of the dressing and I have decided to share my top-secret recipe with y'all. It will bring the house down! Happy Thanksgiving Y'all!

Southern Cornbread Stuffing
This recipe is about as close to Grandma Myrtle Johnson’s recipe as I can get it! There are many things you can substitute or add to the basic recipe according to what you have in your pantry, or to suit your taste. The secret is to get it to the right consistency - not dry, but good and wet. For our big holiday gatherings at Mama’s house, I generally double the recipe and it makes so much I have to mix it in a large stock pot! Just experiment and make it your own!

For the cornbread:

1 cup self-rising cornmeal
½ cup self-rising flour
¾ cup buttermilk
2 eggs
2 tablespoons vegetable oil

For the dressing:

Cornbread, recipe above (or one box Jiffy mix)
7 slices oven-dried bread
1 sleeve saltine crackers or Ritz crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

For the cornbread, preheat oven to 350°. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

For the dressing, preheat oven to 350°.

In a large bowl, combine crumbled cornbread, dried bread slices, and crackers; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Mountains and Valleys

2009-11-06T17:53:00.000-05:00

Wow, I just realized how long it has been since I actually blogged last. And I realized just how much has happened in my life in just 3 short weeks.

Through the valley, I trudged through the death of my Nanny and her funeral. She was my inspiration, my mentor, my prayer warrior and my cheerleader. She left me a legacy of recipes, family photos and many notes and journals written by her throughout her 85 years. Her bible is dotted on most every page with her thoughts and notes - it is a special item that I will treasure forever. On the mountainside of this story, are the many friends and relatives that have shown their love and support. What a wonderful bunch of friends and family Nanny had that rallied around her! My love goes out to all of them, every one.

My other mountaintop experience is the baptism of my new baby niece, Abigail Samantha Goforth. And the best part - I am her Godmother! Y'all, this was a special time, I am telling you! Being raised in a Southern Baptist church, I had never experienced a Catholic Christening, and I was just amazed! She coo'd and smiled through the long, and rather formal ceremony...a big accomplishment for a tiny girl! I am looking forward to doing all the spoiling that comes along with being an Aunt and a Godmother!

My FL/GA Scary Halloween Football Party went off without a hitch, including the big win by the Gators! We had twenty-something family members cheering for their respective teams and eating from the huge Low Country Boil that my husband prepared. It was a great time, but sadly, my 13 year old informed me that he was going trick-or-treating with his older cousins WITHOUT ME. Sniff. The passage of time yet again...

And lastly, I am conquering the FLU... This. Stuff. Is. Horrible. Keep using the antibacterial goo because I assure you, this flu is not something I would wish on my enemies. Ok, maybe one or two. KIDDING.

I did have a great recipe given to me by my great cooking cousin, Lawton. This was an awesome dish and I am excited to share it with you...

Lawdog's Georgia Shrimp-n-Rice

1-1/2 lbs medium raw shrimp (deveined and peeled)
2 lbs cooked rice
1 10-1/2 oz can Cream of Mushroom (with garlic) soup
1 10-1/2 oz can Cream of Shrimp soup
1 medium sized green pepper (diced)
1 medium sized sweet onion (diced)
1 stick butter
3 teaspoons curry powder
1 teaspoon salt
1 teaspoon pepper
1 cup Cheddar cheese (shredded)

Preheat oven to 350 degrees
In a skillet, Sate the green peppers and onions over medium heat stirring often. Once the onions are semi translucent, add the shrimp to the skillet and cook until the shrimp is cooked thoroughly. Once cooked, strain excess liquid from mixture.

In a large bowl, mix all the ingredients together except the cheese. Place the mixture in a 13x9 dish and bake for 30 minutes or until bubbling, then add cheese topping and return to oven for 10 minutes.

Take comfort...

2009-10-15T12:01:00.000-04:00

Sorry friendly blog-readers! I know I have been off my game here lately and not posting any great ideas or delicious recipes. Fact is, my Nanny, who was my cooking teacher and inspiration for many years, is on her last few days. We have been very involved with her the past couple of weeks - spending time and making her comfortable. A very heart-felt thanks to all who know her and have been praying for her and my granddaddy. She will be with her Jesus very soon!

I threw together this dish the other night, thinking it would give me the "warm and fuzzies". And let me tell you... IT DID! This is definitely a keeper. A little bit of a twist on classic Southern Chicken and Rice, this doctored-up version will make you smack your lips in sheer pleasure!

Chicken-N-Rice a la Jules

2 pounds boneless chicken, chopped

2 tblsp. olive oil

salt & pepper

2 tblsp. dried onions

1 tblsp. dried red & green peppers (or 1/4 cup fresh, chopped)

2 cups rice

2 cups chicken broth

2 cups water

1 cup frozen english peas

2 tblsp. butter

Using a large covered pan (I used my 4" cast iron fryer), saute the chicken in the olive oil over medium heat. Add salt and pepper to taste. Cook until no longer pink. Add dried onions, dried peppers, and two cups rice. Stir ingredients together and pour the chicken broth and water into the mixture and cook until softly bubbling. Sprinkle the frozen peas across the top and place lid on and cook on low heat 20-25 minutes or until rice is cooked. Add butter to mixture right before serving. Great with yeast rolls!

I've never been to Philly...

2009-10-01T17:02:00.000-04:00

But if they serve great sandwiches like this, I might have to make the trip! These are super good! I am putting them on the menu for my "Scary Georgia/Florida Party"! I would encourage you to use your imagination on toppings like mayo, mustard, hot sauce, etc. I just soaked my roll with the au jus that was in the pan...

Cheese Steak Sandwiches

1.5 lbs. Deli Roast Beef - I bought the Deitz & Watson brand because it is rare

Sliced mozarella cheese (sliced thick!)

1/2 stick butter

1 onion, chopped

1 bell pepper, chopped

3-4 tblsp. Moore’s Marinade (or Dale's, soy sauce or Wochestershire)

Hoagie rolls

Chop roast beef. In large skillet, melt butter. Add 1-2 tablespoons marinade. Add onions and peppers and sauté until tender. Add roast beef and additional marinade (according to taste) and continue cooking over medium heat until just warmed. Spoon beef mixture onto rolls, top with mozarella slices and sandwich toppings of your choice.

Olé Y'all!

2009-09-28T12:06:00.000-04:00

GREAT recipe! We had this for dinner last night and I wanted to get up and dance the Tango! This make a very hearty casserole - the three of us ate like pigs and there was still a half of casserole left. Very quick and easy. The only thing I might change is adding some chopped green chilis next time for a little "kick"...

Fiesta Chicken Casserole

1 package (15 ounces) refrigerated pie crust (use 1 of 2 crusts)
1 jar (16 ounces) Pace Chunky Salsa
1 can Cream of Chicken Soup
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1 package (24 ounces) frozen whole kernel corn
2 large cans White Chunk Chicken Breast in Water, drained
1 can black beans, rinsed and drained

Directions:

Let the pie crust stand at room temperature for 15 minutes or until easy to handle.

Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crust on a lightly floured surface. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake at 400°F. for 40 minutes or until the crust is golden brown.

To serve, spoon into bowls and top with shredded cheddar, a dollop of sour cream, and chopped fresh tomatoes.

Happy Fall Y'all!

2009-09-25T12:56:00.000-04:00

I can almost smell it in the air! Well, not really. But I am sniffing around for it pretty much every day now! I. LOVE. FALL. Y'ALL. It is my absolute favorite season, with pumpkins, leaves, apples, ghosts and witches...it is just THE BEST.
I came across this cake recipe, and it will get you in the mood for cool evenings by a fire! I like the idea of spice cake, and I really don't want it any other time of year.
This has a rich, caramel colored butterscotch frosting that is the perfect partner with the spices in the cake itself. I chose to use a bundt pan, but I think you could make it in a tube pan or even two round cake pans and frost in-between if you wanted too.

HARVEST CAKE

2-1/2 c. sifted cake flour

3-1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

3/4 c. shortening

1 c. milk

1 tsp. vanilla

1-2/3 c. brown sugar, firmly packed

3 eggs, unbeaten

Stir shortening to soften. Sift dry ingredients. Add brown sugar. Add 3/4 cup milk and mix until all flour is dampened. Then beat 2 minutes. Add eggs and remaining milk. Beat 1 minute longer. Bake in 375 degree oven for 35 minutes or until done. Cool completely before frosting.

QUICK BUTTERSCOTCH FROSTING:

1 c. brown sugar, firmly packed

3 tbsp. shortening

3 tbsp. butter

1/4 tsp. salt

1/4 c. milk

1 1/2 c. sifted confectioners' sugar

Combine brown sugar, shortening, butter and salt in saucepan and bring to a boil, stirring constantly. Add milk and cook over low heat 3 minutes. Cool completely. Add confectioners' sugar and add milk, one tablespoon at a time, until creamy.

Camp Hutson!

2009-09-11T12:08:00.000-04:00

Yeah, baby! I. Love. Camping! Can you hear it? The wind blowing softly through the trees, the smell of a fire crackling in the firepit, Jimmy Buffet playing in the background... And LOTS of ridiculously de-lish-ious camping food!
We are packing up early this afternoon and heading out to the big outdoors! Woo-hoo! This should be an extra special treat - we are camping at Fort Clinch State Park in Fernandina Beach, Florida. Just a short walk from the beach! This is the perfect time of the year for beach activities because the weather is mild, the sun casts long shadows across the campgrounds, the touristas are gone, and - most importantly - the bugs are minimal (or, at least, I hope they are!).
In the celebration of the up-coming parking of the "Prowler" at the hunting club for the next several months, my husband purchased the mack daddy luxury of travel trailer luxuries...a Sony 26" HDTV!!! Ok, so there might be a connection with "waiting for the right deal to come along" and football season, but hey, I am not complaining! What better way to watch the Gators than relaxing in my little home on wheels!
I don't have a particularly new dish to prepare this weekend, but I will share the menu at my next post...so, for now, see ya on the flip side of travel trailer bliss!

Short Week!

2009-09-08T11:09:00.000-04:00

Ok, so the best thing about a 3-day weekend is the fact that you end up with a 4-day work week! How much more awesome could that be???
I completely enjoyed my holiday...I finally got to totally spoil my newest 12-week old niece,
Abby. She is so tiny, petite and just plain perfect. We completely have a connection! I have the honor of becoming her Godmother at her Christening ceremony next month. I am a Southern Baptist, so this is completely new to me, but I am thrilled!
We also spent the weekend getting the camper ready for our camping trip to Ft. Clinch next weekend. All the food is bought and in the camper fridge, the menus are all written out, and everything else is stocked and ready to go with the exception of clothes, which I am sure I will have ready in the next day or so. Camping has become my "total getaway". I love the fact that I don't have any more responsibility than just eating and relaxing! Ft. Clinch will be a wonderful end-of-summer destination. It is right on the beach, and there are tons of activities - hiking, biking, swimming, fishing, shelling, touring the fort...I had better enjoy this trip because soon very soon my precious, delightfully decorated camper will get confiscated by my husband and son to be parked at their "hunting camp" for the winter. I am scared of how it will look when I get it back in the spring!
To finish off my weekend, I made a delish recipe for supper last night and just have to share it with you! It is a Spanish dish, and FULL of flavor! I served it over Spanish rice and it definitely lived up to flavor and passed the teenager test - he loved it! Enjoy!

Basque Chicken

2 medium yellow onions, thinly sliced
6 garlic cloves, thinly sliced
3 to 4 pounds chicken breasts, with bone and skin
1 teaspoon salt
1 teaspoon coarsely ground black pepper
2 tablespoons olive oil
1 tablespoon Spanish smoked paprika
3 to 4 medium tomatoes, peeled, seeded and chopped
1 (12-ounce) jar roasted red peppers, sliced or 2 roasted red peppers
1 cup reduced-sodium chicken broth

Instructions

1. Preheat oven to 425F.
2. Spread onions and garlic evenly in the bottom of a large shallow roasting pan. Cut each chicken breast in half. Sprinkle chicken pieces on both sides with salt and pepper. Place chicken, skin side up, in pan. Drizzle with olive oil; sprinkle with paprika. Bake 20 minutes.
3. Add tomatoes, red peppers and broth. Continue baking 35 to 40 minutes, basting chicken occasionally, until chicken juices run clear. Serves 8

Last of the Best!

2009-09-04T12:57:00.000-04:00

I can't think of anything I love better than a good, home-grown ripe tomato fresh out of the garden. During the height of the growing season I can be just as happy with a juicy tomato, mayonnaise and white bread sandwich as any steak from the finest steakhouse! Now that the season for tomatoes is sadly coming to an end, it is time to take advantage of what's left of this versatile and delectable produce with some fresh salsa! And just in time to serve it along with your favorite corn chips this weekend as college football kicks off and so does the tail-gating! Enjoy!

Fresh Tomato Salsa

4 cups diced tomatoes

3/4 cup finely diced red onion

1/4 cup red-wine vinegar

1-2 jalapeno pepper - seeded and minced

1/2 cup chopped fresh cilantro

1/2 teaspoon salt

pinch of cayenne pepper, or more to taste

Combine all ingredients in a medium bowl. Refrigerate until ready to serve.

Julie and Julia

2009-09-01T12:27:00.000-04:00

Two words: GREAT FLICK.

My mother and I treated ourselves to a steak at Longhorn and a matinee. First, the filet with the fontina cheese sauce was absolutely delish! And secondly, the matinee was a delight!

I always thought of Julia Childs in the Saturday Night Live skit that Dan Akroyd did years ago when he portrayed her cutting her finger and hilariously splurging blood all over the set. (which, by the way, this skit is featured in the movie).

On her television show she always seemed very fru-fru and proper, and as a young adult, Duck Confit didn't impress me in the least. I thought her comical and cooking food that I would never eat.

As I watched her story unfold in the movie, I found myself yearning to read her cookbook, Mastering The Art of French Cooking. The Paula Deen of her day, Julia perfected rich creams and literally used tons of butter! A cook after my own heart! I haven't defined myself as "loving" French food, but quite honestly, I haven't eaten or prepared French food - unless, of course, french fries count!

Her love of food and her desire to teach others learn to cook really spoke to the foodie in me. So - listen up family and friends - a wonderful Christmas or birthday gift for me would be her cookbook!

I encourage everyone who has an obsession with cooking (and/or eating) to GO SEE THIS MOVIE. It is a wonderful feel-good story that will leave you with a newfound appreciation for this amazing woman who brought so much to American cooks!

Game Day Snack!!!

2009-08-24T11:59:00.000-04:00

OK, so this really wasn't made on game day, but it was a real hit with my family and definitely a recipe I will make when the weather gets a smidge cooler and the sound of cheering can be heard in the distance! I have to totally give props to Rachel Ray for this recipe - I found it on her site and just want to say it ROCKS...

Tuna Melt Chips

Two 6-ounce cans tuna, drained

2 ribs celery, thinly sliced

1/3 cup drained pickled jalapeño chile slices, chopped

1/3 cup mayonnaise

2 tablespoons fresh lemon juice

One 9-ounce bag kettle-style potato chips

8 ounces cheddar cheese, shredded

1/4 teaspoon chili powder

Lighten up!
Use baked potato chips instead of fried.

Position racks in the upper and lower thirds of the oven and preheat to 350°. In a medium bowl, break up the tuna with a fork and stir in the celery, jalapeños, mayonnaise and lemon juice.

Line 2 rimmed baking sheets with parchment paper. Arrange the potato chips on the prepared pans, sprinkle the cheese on top and bake until melted, 2 to 3 minutes. Dot the chips with the tuna salad; season with the chili powder

Happy Birthday!

2009-08-21T16:51:00.000-04:00

Boy, I am feeling old today! My sweet son, Chandler, turns 13 today. I have been reflecting back all day to when he was a small child. A tuft of blonde hair and green eyes - such a pretty child, but hey, I am biased!

I am just bracing myself for all the new challenges of raising a teenager! He is so concerned about pimples, hair styles, name brand clothing...when did he get an opinion on what kind of tennis shoes he wears? It seems like yesterday I was dressing him in Osh Kosh B'gosh and having his portrait made every other holiday!

I look at him today, such a handsome young man, full of life and energy. Checking out girls. Boy, that's a eye-opener for his mama!

Happy birthday sweet boy!

Mid-week Macaroni and Cheese Recipe!

2009-08-20T16:52:00.000-04:00

I haven't posted anything in a few days - just really busy! Here is a yummy, gooey treat...a favorite of my family, handed down for generations of Southern cooks!

Macaroni & Cheese

1-1/2 cups macaroni

3 eggs

3 cups sweet milk

one 5 oz. can evaporated milk

2 kinds of cheese - lots of it

Preheat oven to 375°. Cook macaroni. In a dish, mix eggs, evaporated milk, sweet milk and cheese. Pour mixture over macaroni. Bake at 375° until firm. Sprinkle some cheese over the top and continue to bake until bubbly.

It's Good To Be Green!

2009-08-17T11:21:00.000-04:00

Yay! My bathroom is in the painting stage of the re-do! Woo-hoo! Unfortunately, I had a bad back over the weekend, but my wonderful husband came to the rescue. After finishing the removal of the old wallpaper, he was able to get half the bathroom painted "Bella Mint". I have two words: LOVE IT. This picture doesn't do it justice, it is a pretty color of green - the best way I can describe it is lime sherbet green. Very pretty and bright. Totally different direction that the white and taupe that used to be on the walls. Stay tuned!

GREEN is the theme!!!

2009-08-11T16:00:00.000-04:00

I have to keep talking about the bathroom remodel or it will never happen! This is the color I have chosen for the walls - Valspar's Bella Mint (sounds like a gourmet candy!). Anyway, this color is the basis of my madness. I am trying not to be scared.

Paula's Stuffed Mushrooms

2009-08-11T12:45:00.000-04:00

I don't know about you, but I love munchie foods - especially the ones that are easy to make! My sister, Paula, makes these at almost every family get-together at her house and we eat them up right out of the oven. These are great for baby or bridal showers all the way to tail-gating or movie night. It is so simple, but sooooo good.

Stuffed Mushrooms
1 lb. mushrooms - stemmed
2 tblsp. onions, chopped
1 cup cheddar cheese, shredded
1 bag real bacon bits
2 tblsp. butter

Chop stems and cook with onions and butter. Add bacon and cheese, Put in mushroom caps and bake at 400° for 15 minutes.

Great Aunt Frieda's Sourcream Poundcake

2009-08-10T12:34:00.000-04:00

I am sharing this with all the friends who saw it posted on Facebook. Here is the recipe! Enjoy!

My Great Aunt Frieda's Sour Cream Pound Cake

note: not for the faint of heart or anyone with cholestrol issues!!!

3 cups cake flour (I use Swan's)
3 cups sugar
4 sticks butter (this calls for the real deal - NO margarine!)
6 eggs, whites separated from yolks
1/2 pint of sour cream

If you follow this to the letter, you will have a delicious, Southern treat!

To prepare your cake pan (I use a tube pan), fold a square of wax paper into a triangle, then continue to fold it to a slender triangle. Snip both the small and large ends. Line the bottom of your tube pan with the donut hole-shaped wax paper and spray with Pam or spread butter liberally all over the inside of the cake pan.

Place cold egg whites in your mixer and mix on high until peaks form and eggs become thick. Set aside.

Next, cream together the sugar and butter until very creamy - I like to set it on medium high for a couple minutes. Add in the half pint of sour cream and blend again.

Measure out the 3 cups cake flour. Now this next step is so important and will make your cake a success! While the sugar/butter mixture is blending on medium speed, add a egg yolk and blend well. Next, add a 1/2 cup flour and blend well. Continue to do this until all egg yolks and flour is blended well. This alternating of yolk and flour is the secret!

Lastly, remove your mixer bowl from the mixer. Gently fold in the egg whites into your cake batter. Spoon batter into the tube pan and get rid of as many bubbles as possible by gently banging the cake pan on the countertop.

Place cake in the center of a 300° over and bake for 3 hours or a cake tester inserted into the cake comes out clean.

Let cool before removing from pan. Get ready to slap yo mama!!!

Pineapple Chicken Salad

2009-08-10T10:59:00.001-04:00

Can I just start out by saying that Cracker Barrel ROCKS. And kudos to the powers-that-be at corporate CB who made the decision to keep the Summer Pineapple Chicken Salad on the menu! This salad is so yummy, I found out how to make it at home and had to share it with my fellow foodies!

Cracker Barrel Pineapple Chicken Salad

Chicken Tenderloins (marinated in teriyaki and grilled)
Chopped Pecans
Chopped Pineapple
Tomato Wedges
Shredded Monterey Jack Cheese
Salad Greens
Creamy Pineapple Ranch Dressing

Layer on a plate the mixed salad greens, chopped pecans and pineapple. Top with the shredded cheese and tomato wedges.

Creamy Pineapple Ranch Dressing:
1 cup Ranch Dressing
1 cup sweetened pineapple juice

Mix well and drizzle over salad.

Riverside Arts Market

2009-08-10T09:35:00.000-04:00

Wow! For those of you who haven't ventured downtown on Saturday mornings, you are really missing a treat!
Only held from 10am-1pm on Saturdays from April through December, the Arts Market has the atmosphere of the bigger markets in other cities. Complete with all kinds of interesting handmade art, an eclectic blend of food vendors, all kinds of produce, street performers and live music, this makes for a great saturday!

My mom, niece Krista and myself was surprised when we got there and it was very well attended! The arts and crafts were all very nice - both the beautiful and the kitchky! On top of all that, is was UNDER the bridge, so you have lots of shade and a nice breeze wafting off the St. Johns River. Bring cash and an appetite - seafood, pastries, roasted corn-on-the-cob, barbecue and more to satisfy anyone's palate.

This venue is very pet friendly!

Lots of doggies on leases, with many

booths to accommodate them!

Pet supplies, pet baked goods, pet beds -

you name it, Fido is loved at the Arts Market!

Do yourself an arts favor and try out the Arts Market some Saturday morning real soon! And don't forget to bring your appetite for pretty, funky things and delish food!!!

Delish Onion Burgers

2009-08-07T13:33:00.000-04:00

So many of my friends have asked me for recipes for this and that through the years, so I have decided I will post some of my favorites to share with all y'all.

Onion Burgers are quite literally what a Krystal burger would be if it were a Sloppy Joe. No kidding. This burger is full of flavor. You must follow it to the letter, and you will end up with a family favorite! Enjoy!

Onion Burgers

2 lbs. ground chuck
Salt & Pepper to taste
1 pkg. French Onion Soup mix
1 cup water
2 tblsp. flour
Sliced Sweet Onion
Butter & Olive Oil
Mayonnaise
Yellow Mustard
Hamburger Buns

Crumble and brown ground chuck in skillet. Salt and pepper meat to taste. When meat gets to slightly pink, add the dry onion soup mix. Stir. Sprinkle the 2 tblsp. flour over meat mixture and stir. Add the water, give it one last stir and turn to low and cover. Simmer for 20 minutes or until gravy is thickened.
Meanwhile, wrap buns in tin foil and warm in oven on 250° for 10-15 minutes. Heat up a little olive oil and butter in a skillet until bubbly. Place thick onion slices in the heated skillet, add salt and pepper to taste. Cook on both sides until transparent.
To assemble sandwich, slice heated bun and spread mayonnaise on one half and yellow mustard on the other half. Add a scoop of ground beef mixture and top with sautéed onions.
Serve Onion Burgers with homemade french fries made from sliced red potatoes, fried in oil and topped with kosher salt. YUM.

Still Trying to Be Inspired!

2009-08-07T13:15:00.000-04:00

So, here it is another week and I haven't done squat on my bathroom renovation. Blah. No thanks to a sinus infection. Anyway, I am buying paint tomorrow for the walls. And I am going to try the new metal finish spray paint on my current light fixtures to see if I can save a couple hundred dollars buying new ones. I basically like my fixtures, it is just dated with gold tone that has turned color. Not a good look. I have chosen a few pieces for hanging and decorating. I just love this print - it is an old photo taken at Weeki Wachee...will look great over my garden tub.

Where did July go?

2009-07-31T16:33:00.000-04:00

I had intended to have my bathroom completely renovated months ago, only to find myself making a promise to finish it by the end of July. But here I am, still looking at peeling wallpaper and dirty trim. I have successfully chosen a beautiful apple shade to brighten up an otherwise tan space. I even found some beautiful candle accessories on 40% off at Cracker Barrel of all places! I am inspired to attack this project this weekend and plan to make some noticeable progress. I will post photos of my project after the weekend!