Messin with Mashed Taters...

I will confess up front, I am probably more excited about this blog post than any other....I would even say I'm almost GIDDY !   Mashed potatoes, pretty cut and dry right ?  Oh contrare.... I came upon a recipe that called for a combination of potatoes AND cauliflower and decided to try it out on some friends tomorrow at a luncheon I'm hosting, because seriously, do you THINK I could pass this by my family ?  Um no.  Case in point, the hubster walked in from outside and smelled the distinct aroma from the stovetop and immediately started in..."Why, Why would you do this to our house?"  To which I replied, "Let's play name that smell !"....Gracie joined in and declared, "this isn't a very fun game".  Okay so why my excitement you ask ?  BECAUSE, after I had put everything together and tasted it for myself, I just KNEW I had to get a sneaky spoonful in SOMEBODY tonight to confirm my suspicions...this recipe ROCKS !  Gracie helped chop my potatoes so in thanking her for the wonderful job she did, I said, "You have GOT to try these mashed potatoes, they are incredible!"  Now, I will confess, she walked away from the kitchen and didn't actually watch me prepare the potatoes so had no idea the cauliflower came anywhere near the same pot....(insert evil laugh here).  She took a bite without hesitation and declared that yes indeed, they are tasty !  VOILA !   SO, what have I learned tonight. 1) I WILL make this recipe again....2) I WILL prepare the cauliflower during the day, freeze or refrigerate the evidence for later mix ins....3) I WILL light a candle to detox the house before they get home. 

Mashed Potatoes

3 lbs baking potatoes, peeled and cut into small pieces
1 large head of cauliflower, trimmed and cut into florets
3/4 to 1 cup of milk
1/2 to 3/4 cup of butter
1 tsp salt
1/2 tsp black pepper
Chicken Broth

Bring potatoes to boil in broth until tender. While cooking, in another pot bring 1 1/2 cup additional chicken broth to boil and add cauliflower. Cover and steam until very tender, about 15 minutes. Drain and place in blender with milk and butter. Puree until very smooth. Drain and mash potatoes and add cauliflower puree along with seasoning to taste.  YUM !

Inspired by the Toll House cookie !

Back in the 1930's, Ruth Wakefield decided to try to make a chocolate cookie by chopping up bits of Hershey's chocolate bars. Instead of the chocolate melting and creating a "chocolate" cookie, the chocolate held it's shape and voila, the chocolate chip cookie was born.  I LOVE this story, and not just because it involves chocolate...although that certainly helps.  But I love the fact that Mrs. Wakefield had a plan and although the plan didn't turn out like she expected, she still created something fantastic. I think recipes are like that. A lot of times, what you may plan to make for dinner turns into something totally different when you realize you left something out or don't have all the needed ingrediants. That's what happened at the Perry Palace tonight.  I was planning on making an old standby, "Pepperoni Bread" only to discover I was running dangerously low on pepperoni. So I improvised !  I made half of the recipe with my traditional turkey pepperoni and shredded cheese and then the other half with deli sliced ham and swiss cheese. What resulted was a delicious revelation...the filling possibilities are now endless !  I had visions of spinach, chicken, and sun dried tomatoes, mushrooms, bell peppers, sausage, artichokes, and oh wait a minute...I'm getting a LITTLE grandiose for my family...but YOU...YOU my friends could take this recipe and run with it !  Run, Run like the wind Bullseye!  Sorry, now I'm getting carried away.  Here is the recipe.  Feel free to alter, change, or copy as your little heart desires. 

Pepperoni Bread

2 1/2 cups flour (I used a mixture of all purpose white and wheat flour)
1 tsp sugar
1/2 tsp salt
1/2 tsp garlic salt
1 tsp yeast
1 TB olive oil
1 cup very warm water

Combine all the dry ingrediants in a bowl. Add the water and oil and mix. Turn onto floured surface and knead for about 1-2 minutes until it forms a firm but smooth ball of dough. Let rise in a warm place in a greased covered bowl for 20 minutes.
Place dough on greased cookie sheet and roll out into a rectangular shape filling the pan. Cover with pepperoni then cheese (or other topping of choice). Gently roll into a long tube pinching ends and seam to seal. Using a sharp knife, make 4 or 5 slits in the top. I sprayed the top of mine with olive oil spray and sometimes sprinkle with garlic powder or additional cheese. Bake at 425 degrees for about 15 minutes or until golden brown. Let cool a bit before slicing.  Can serve with hot marinara sauce for dipping. 

"This stuff is made in NEW YORK CITY ???"

As we have learned from the TV commerical, Pace picante' sauce is NOT made in New York City...nor is the Perry's version of salsa.  When the Perry's get tomatoes, the Perry's make Salsa !  My dad's garden has had an abundance so I am happy to share my recipe for the spicy condiment.  You can control the heat by how many peppers you want to add remembering that the heat is found within the membrane and seeds of the jalapeno. 

I always forget how amazing freshly made salsa tastes.  It truly is worth the trouble !  Give it a try !  

Salsa

8 cups chopped tomatoes (skins removed)*
1 3/4 cup finely diced onion
1 1/2 cup finely diced green pepper
3 jalapeno peppers (chopped) I usually take the seeds out of at least one
1/2 cup vinegar
1/2 cup ketchup
1/8 cup sugar
1/16 cup salt

Bring to all to a boil, reduce and simmer for 30 minutes. Spoon into hot jars and add lids and rings to seal.

*To easily peel tomatoes, place tomatoes in boiling water for about 1 minute and carefully remove. The peels will come off easily...PROMISE !

Food=Memories

I love to cook...that's not a secret....and one of the things I love MOST about cooking is the memories that are associated with certain recipes.  Everytime I make horseshoe cookies, I'm transported back to a time when I first learned how to make them with my Grandma Brooks. When I make the chicken spaghetti casserole, which has become my standard take and bake entree for families with newborns, I think back to a special little lady named Luz, who brought this very dish to a church potlock and for me it was love at first bite !  "My" lasagna recipe is exactly the same. There are a MILLION-BAZILLION ways to cook lasagna, but this has become my favorite. It originates from a dear friend who has since moved many miles away. Greg and Liz hosted our small group from church and she and her mom came up with this heavenly concoction. I remember being a little apprehensive because Dewayne was away working on outages from Hurricane Katrina so I was going it alone. That night, a group of friends gathered around their kitchen and we feasted on lasagna. I will never forget the warmth, laughter, and acceptance I felt. I asked for a copy of the recipe and the rest is history.  I have since made it for others and always receive compliments.  I have to chuckle at one instance when I cooked it for a family and she later confided in me that every time she saw me in sunday school class, she thought of lasagna...I'm not sure if that's a good or bad thing, but I'll take it !   So, I find myself making this dish today in honor of my dear friend Stacy for her birthday tomorrow.  She is another fan of the recipe and I am happy to treat her with a pan all her own.  I hope you'll try it and maybe make some memories for your friends and family.   Enjoy.

LASAGNA

2 TB olive oil
1/2 cup chopped yellow onion
2 garlic cloves minced
1 lb hamburger or ground turkey
28 oz crushed tomatoes
6 oz tomato paste
2 TB dried parsley, divided
2 TB dried basil
lasagna noodles
16 oz cottage cheese
1 cup grated Parmesan cheese (not from the green can, use the REAL DEAL)
1 egg
1 lb grated mozzarella cheese

Preheat oven to 400 degrees

Fill a large 13 x 9 baking dish with hot tap water and allow lasagna noodles to sit in the water while preparing lasagna.

Meanwhile, heat olive oil in a large skillet. Cook onion until translucent. Add the garlic and cook for one more minute. Add the meat and cook together until no longer pink. Add the tomatoes, tomato paste, 1 TB parsley, basil, and salt and pepper to taste. Simmer uncovered for 15 minutes.

In another bowl, combine cottage cheese, parmesan cheese, egg, and remaining 1 TB parsley, and salt and pepper to taste. Set aside.

Drain lasagna noodles.

Ladle a little sauce in the bottom of a 9 x 13 baking dish. Then add layers as follows:
1/2 pasta
1/2 mozzarella
1/2 cottage cheese
1/3 meat sauce
rest of pasta
rest of mozzarella cheese
rest of cottage cheese
rest of sauce

I top it with more mozz and parm cheese. Bake for 30 minutes until sauce is bubbling.


*You may notice in my picture that there are TWO pans of lasagna.  Gracie and I are the only Perry lasagna lovers so needless to say, I don't cook this dish for our family very often. Whenever I make it for someone else, I try to make a little loaf pan lasagna using one lasagna noodle per layer.  Just a little trick if you want to try it next time you want to take someone a meal but keep a little for yourself !

Summer-Lovin Sides

Here are a couple of delicious new side options for you to try. Now, if I'm being honest, I'll have to fess up and tell you that these were NOT consumed by any Perry family member other than myself....but I'm okay with that.  Both of them are a healthy treat that will definitely keep your summer side options from getting stuck in a rut. The first one is Quinoa Tabouli....(remember this fun word...sounds like Keen-Wa) I just love saying that even if my family won't eat it ! The second is a southwest hummus dip.  I'm not a HUGE fan of plain jane hummus, so this version really appealed to me and it is very flavorful. For the hummus, the recipe called for fire roasted diced tomatoes and roasted sweet red peppers....I had never done either of these myself so I looked to the handy dandy website of Ehow.com and discovered it's very easy and doesn't take a long time. I'm soooo glad I tried it because when added all together, it is out of this world !  I hope you'll be a little adventurous and give them both a try. I promise you, your tastebuds will thank you!

QUINOA TABOULI

2 cups chicken broth
1 cup quinoa

Bring to a boil, add quinoa, stir, return to a boil and lower to simmer. Cook for about 15 minutes or until all liquid is absorbed. Fluff quinoa and allow to sit for 15 minutes.

Add:
1 cup chopped parsley
1/2 cup sweet onion finely diced
1 clove of garlic minced
juice of one lemon
1/4 cup extra virgin olive oil

Toss all together and chill for one hour before serving.


SOUTHWEST HUMMUS DIP

1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
2 TB fresh minced cilantro
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1/2 cup roasted sweet red peppers chopped
1/4 cup roasted diced tomatoes

In food processor, combine beans, cilantro, cumin, chili powder, salt, and pepper. Cover and process for 30 seconds or until blended and fairly smooth. Transfer to a small bowl, cover, and refrigerate for at least 15 minutes. Add the red peppers and tomatoes and mix well. Chill and serve with pita chips or fresh vegetables.

http://www.ehow.com/how_5074242_roast-red-peppers-oven.html
http://www.ehow.com/how_2129240_ovenroast-tomatoes.html

I say...YUM

Another great Asian dish to pass along. This one was mighty tasty if I do say so myself...and I'd better because if I don't say it....you won't hear it from anyone ELSE in this picky paradise ! Nonetheless, it was delicious and very simple. Hope you will give it a try.

CASHEW PORK STIR FRY

1 lb boneless pork loin sliced
1/3 cup stir fry sauce
2 T frozen orange juice concentrate
2 tsp corn starch
1/4 cup sesame oil
1 medium summer squash diced
1 medium zucchini diced
3/4 cup cashews

Combine stir fry sauce, orange juice, and corn starch and mix well. Stir in pork slices. Stir fry pork mixture in hot oil for 4-6 minutes. Add squash and zucchini and cook for about 3 minutes. Finally, stir in cashews and cook 1-2 minutes more. Serve over brown rice.

My momma always said, "You can't beat it with a stick"

You can't beat WHAT with a stick? How about Steak on a Stick ? Why do we have to wait until the fair comes to town to eat our food on a stick ? I say, let's start a revolution. Wasn't it Kevin Costner who learned in an old baseball flick, "If you cook it on a stick, they will eat" ? No ? Well, it was something like that I'm sure. Anyway, this was a yummy and very easy recipe. If you like the teriyaki steak on a stick from Chinese restaurants, you will like this as well.

I served my own version of "fried brown rice". Cooked 1 cup of rice in 1 cup of chicken broth with a couple of dashes of soy sauce and a sprinkling of onion powder. After it cooked, I sauted it in a little butter and added frozen peas and carrots and some seasoning salt to taste. DELISH !

STEAK ON A STICK

1/4 cup soy sauce
1/4 cup olive oil
1/4 cup water
2 TB honey
2 tsp mustard powder
3/4 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
2 pounds sirloin steak cut into thin strips
wooden skewers soaked in water

In a large resealable bag, combine the marinade ingrediants above with the steak and let rest in the fridge for at least 8 hours. Preheat oven's broiler. Thread meat onto skewers and place on a broiling rack or baking sheet. Broil for 3-4 minutes on each side.

H O L Y M A C A R O N I !

Forgive me if I get a little enthusiastic about this latest dish. The Perry's idea of eating Italian food is ordering pizza...therefore when I get brave or lucky enough to try out something with pasta, it truly is a rare treat. Tonight's dish is delicious and we will just pretend everyone in my household loved it and I won't confess to making a different meal for the other grown up sitting at the table....ahem..

TURKEY RAGU


1 16 oz pkg elbow macaroni (although any variety will work)
1 TB olive oil
3 cloves minced garlic
onion powder to taste
1 lb lean ground turkey
1 14.5 oz can diced tomatoes in their juice
1 14.5 oz can crushed tomatoes
2 TB dried parsley
1 tsp dried oregano
2 tsp dried basil
1 tsp salt
1/4 tsp pepper
1 cup grated fontina cheese
1/2 cup grated Parmesan cheese

Heat oil in large skillet and cook garlic for a few seconds before adding the ground turkey. Sprinkle with onion powder and cook until no longer pink. Drain. Mix in the tomatoes and seasonings. Simmer uncovered for 20 minutes.

Meanwhile cook pasta to package directions, drain, add to above mixture along with cheeses. Stir well and serve.

(NOTE: I did not have fontina cheese and so substituted 3/4 cup mozzarella and only used 1/4 cup Parmesan)

"Can I have seconds please?"

Ahhh, the 5 little words I long to hear at my dinner table which to me equates a successful recipe. Guess what, I actually heard that tonight !! From the hubster no less ! Now, I must fully disclose that there was more to this conversation, and it went a little something like this....
Me= "So what do you think?"
Hub= "I think that if you would have just wrapped it up like a burrito we could have eaten 30 minutes ago."
Me= "Alrighty then."
Hub= "Can I have some more?"

SWEET victory. Hey, I take it as I can get it !

DEEP DISH ENCHILADA PIZZA

1/2 lb ground beef
onion powder to taste
1 clove garlic, minced
1/2 pkg taco seasoning
refried beans
2 flour tortillas
1/4 cup salsa
shredded cheese

Preheat oven to 350 degrees. Coat a glass pie plate with cooking spray. Cook beef, onion powder, and garlic together. Drain well and mix in taco seasoning. Lay one tortilla in the pie plate and cover with a layer of refried beans. Spread the beef mixture on top and cover with the second tortilla. Bake for 10 minutes. Remove from oven and spread salsa on top of tortilla and then cheese. Bake for 5 to 10 minutes more until cheese is melted. Let rest a few minutes before cutting and top with desired toppings such as tomato, sour cream, jalapeno peppers, etc.

Fertile Ground.....

So, lots of people have what they call their "signature dish". I really didn't think I did, but last night I realized otherwise. Our Sunday School class at church has been jokingly referred to as "fertile ground". There never seems to be a shortage of babies and we keep the nursery thriving...we like to call it, building the church of tomorrow. But I digress, back to the signature dish. So whenever a class member welcomes a new baby, we take turns and deliver meals for the first few weeks. Last night as I was talking to a friend, she told me she would like the recipe I brought her when she had her daughter and that she had contemplated having another baby just so she could have it again ! Wow, I never knew my chicken spaghetti had that kind of effect on people! Coincidentally, I had already planned to make the exact same dish for yet another family today so decided I would share as it seems to have become my signature dish, at least if you're having a baby. So before anyone does anything "drastic", here my friends is the "famous" chicken spaghetti. Enjoy !

CHICKEN SPAGHETTI
1/2 pkg cooked spaghetti
1/2 lb Velveta 2% cheese
1 small can sliced mushrooms (drained)
1 can diced tomatoes (drained)
1/2 green pepper diced fine
3-4 baby carrots diced fine
1/2 small can pimento
1 can cream of chicken soup
3 chicken breast, cooked and chopped.

Mix all well, put in a 9 x 13 greased casserole dish and bake 25-30 minutes at 350 degrees. I like to put a little extra melted Velveta on top and cover the casserole with foil while baking.

Imagining is FUN....

Imagine with me Ralph Macchio marries Jennifer Lopez and they decide to collaborate on a cookbook combining their rich family heritages...what would you get ? How about an Italian Lasagna with a little Spanish kick ?! Sounds too good to be true doesn't it ? And yet, this is what my family feasted on tonight. So yummy !

CHICKEN TORTILLA LASAGNA

3 cups chopped cooked chicken breast
1 tsp fresh chopped jalapeno peppers
2 TB minced garlic
2 tsp dried basil
1 tsp onion powder
1 tsp dried oregano
2 cups Classico Tomato and Basil sauce
2 cups tomato sauce
1/2 cup salsa
16 oz shredded mozzarella cheese
8 oz shredded cheddar cheese
15 (6 inch) corn tortillas

Disclaimer: I halved this recipe for my picky family.
Preheat oven to 350 degrees.

Simmer together chicken, seasonings, peppers, garlic, and sauces for 10 minutes over low heat.

In a lightly greased 9x13 baking dish place a little sauce in the bottom then a layer of corn tortillas, then a layer of chicken/sauce, and a layer of mozz cheese. Repeat layers twice topping the casserole with cheddar cheese. Bake for about 40-50 minutes until the cheese is bubbly.

sHorT & sWeeT

Ever have one of those days where you REALLY want something sweet, but you REALLLY don't want to ruin your "diet", healthy eating lifestyle, your run of making good choices, etc, etc? Well fret no more my health conscious friends....how about a recipe for a small batch of brownies? How small are they you ask ? They are SO small that they bake in a 9 x 5 loaf pan and easily cut into 4-5 portions. The End. Sweet tooth satisfied, temptations conquered.

SMALL BATCH BROWNIES

2 TB butter
1/2 oz semi-sweet chocolate
1 egg
1/4 tsp vanilla
2/3 cup sugar
1/3 cup all purpose flour
1/4 tsp salt
1/4 cup baking cocoa

In a microwave, melt butter and chocolate; stir into smooth and cool slightly.

In a small bowl, whisk egg and vanilla; gradually whisk in sugar. Stir in chocolate mixture. Combine the flour, cocoa, and salt; gradually add to the chocolate mixture.

Transfer to a greased 9 x 5 loaf pan. Bake at 350 degrees for 12-16 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Julia would be proud....

Food Network, Food TV, and The Cooking Channel, could there BE anything better to watch? (don't answer that if you disagree with me!) I like them all and my passion started early. Growing up, I remember watching Julia Child's cooking show on PBS and I absolutely adored the whole cooking process and the way recipes came together for a beautiful final product. Now if you've been following this blog, you KNOW the Perry's are a picky bunch so French cuisine is not exactly in our repertouire....and "Oui" I'm feeling rather fancy to even attempt anything of the French persuasion. The word "cassoulet" is a French dish of beans, sausages, and meat that's covered and slowly cooked. This recipe sounded good to me (and plain enough for my family) so I decided to give it a try....which is why I hope Julia would be proud. It's one small step for this cook, one giant LEAP for the persnickety Perrys.

The only real substitution I made was to use 1 tsp of Italian seasoning instead of the 1 1/2 tsp of dried thyme it originally called for. I'll admit, I'm not a huge thyme fan so thought that might be a little overpowering. The verdict: Overall I liked this dish, although I will definitely do something different with the seasoning. It just tasted out of place. I'm thinking a more garlicky approach next time. My family did not like it at all and informed me once again, they DO NOT like casseroles to which I explained, that's fine cause this ISN'T a casserole, it's a CASSOULET ! (they still weren't impressed) Sorry Julia...I gave it a shot.

Sausage and Chicken Cassoulet

1 16 oz pkg smoked sausage, sliced
1 lb uncooked chicken breast strips, chopped
1 15 oz can great northern beans, rinsed and drained
1 14.5 oz can diced tomatoes with garlic and olive oil
1 14 oz can chicken broth
1 tsp Italian seasoning (original recipe called for 1 1/2 tsp dried thyme)
1 (6 oz) pkg buttermilk cornbread mix
2/3 cup low fat milk

Cook sausage over medium heat until browned. Remove sausage and drain on paper towels, reserving drippings in skillet. Cook chicken in hot drippings until cooked through, drain.

Mix sausage, chicken, beans, tomato, broth, and seasoning all together and bring to a boil. Pour into a greased 13 x 9 casserole dish.

Mix cornbread mix with milk and pour evenly on top of casserole.

Bake at 400 degrees for 30-35 minutes or until golden. Let stand 10 minutes before serving.
(note: I cooked this in two separate 8 x 8 pans and shared one with my sister)

Doublemint

"Double your pleasure, double the fun!" Anyone remember that gum commercial ? Even if you don't, you can still benefit from this post because I'm giving you 2 for the price of 1 because I have kind of dropped the ball on blogging. I promise you, I have been cooking and yes, my family has been eating...PROMISE ! I just haven't taken the time to sit down and share. So here for your viewing pleasure are two recipes I made recently. I think both are equally delicious. Give them a try and let me know what you think. (disclaimer) I'm not weighing in on how my family reacted to these because I'm determined to keep with the upbeat nature of the fun inspiring Doublemint gum jingle. All that matters is, I like these recipes and I think you will too !


MEXICAN PIZZA
1 6 oz can tomato paste
3/4 cup water
1 pkg taco seasoning mix, divided
1 tsp chili powder
1 16 oz can fat free refried beans
onion powder to taste
1/3 cup salsa
1/2 lb ground beef
shredded cheddar cheese
Premade pizza crust (I like Boboli brand or Frescheta whole wheat)

This recipe makes 2 pizzas so I usually freeze half of the above topping ingrediants and use later.

In a small bowl mix tomato paste, water, chili powder, and 3/4 pkg of taco seasoning; set aside. In another bowl mix refried beans, salsa, and a couple of sprinkles of onion powder; set aside. Cook ground beef and drain. Season with remaining 1/4 pkg of taco seasoning and a small amount of water to mix together well. Simmer a couple of minutes and remove from heat.

Spread a layer of the bean mixture onto crust, then a layer of the tomato sauce. Sprinkle with hamburger meat and top with cheese. Bake to pizza crust pkg directions. Then top with your favorite taco toppings- shredded lettuce, tomatoes, sour cream, avocado, etc. So yummy!

BBQ Chicken Pizza Roll Up
1 tube refrigerated pizza dough
1 1/2 cups cooked chicken, chopped
barbeque sauce
shredded cheese

Mix chicken with barbeque sauce to taste. On a lightly floured surface roll crust out into a rectangle. Spread the chicken mixture onto the dough and then top with cheese. Roll up jelly roll style, starting with a long side; pinch seams to seal. Place seam side down on a greased baking sheet. Can top with a little melted butter or cooking spray and then sprinkle on some garlic powder. Bake at 400 degrees for 15-20 minutes or until lightly browned. Cool before slicing.

Not a Winner Chicken Dinner

I almost didn't post this next recipe. I would rate it just as "okay". The remaining 3 Perry's hope to never see this dish again ! I think it has potential and would just need a little tweaking to be really good. It was EXTREMELY simple and I love the idea of a complete meal in a crock pot. So, let me know if you decide to roll the dice and take your chances. Who knows? Maybe your family will take a bite and say "Winner Winner Chicken Dinner"!

CHICKEN THIGHS WITH CARROTS AND POTATOES

1 medium onion (of course I didn't use a real onion, just a few dashes of onion powder)
4 medium size new potatoes
1 to 2 cups of baby carrots
1/2 cup chicken broth
1 tsp minced garlic (I only dared to use 1/2 tsp with my family)
1/2 tsp dried thyme (this is where I would play around with different spices)
1 1/4 tsp salt divided
1/2 tsp pepper, divided
1 tsp paprika (which caused quite the alarm to my family seeing chicken with red sprinkles !!)
6 chicken thighs (I used skinless, boneless)

Cut onion and potatoes into 1/4 inch thick slices. Toss in a lightly greased crockpot along with baby carrots.

Combine the broth, next 3 ingrediants, 3/4 tsp salt, and 1/4 tsp pepper. Pour over veggies.

Combine paprika and remaining 1/2 tsp salt and 1/4 tsp pepper. Rub over chicken and arrange chicken on top of veggies.

Cover and cook on love for 6 hours or until chicken is done and veggies are tender.

When Pigs Fly....

Porkchops....I think you either like em or you don't. I would normally fall into the latter category. Not my favorite piece of protein. HOWEVER, my friend Stacy kept raving and raving about this next recipe and I must admit, it is heavenly...yes I said HEAVENLY ! Picture yourself exerting very little effort and then at the end of a long stressful day at work, you open your slow cooker and find precious perfectly cooked tender piggies smiling back at you, smothered in their own gravy, just waiting to be paired with mashed potatoes. Oh ya, it's that good ! Hubby and I ate the leftovers today for lunch and I do believe I heard angels singing as we took our first bite once again.

Now as a side note, you'll notice in one of the pictures how sneaky I have to be when cooking for my picky perry's. This is normal protocol for me and I don't even think a thing of it, but for some reason, it just struck me as funny and I decided to catch myself in the act for your viewing pleasure. If anything resembles an onion in any shape or form, there will be mutany ! Therefore, the only way I altered this recipe was to "strain" out the little dried onion pieces from the dried onion soup mix. Welcome to my world. :)

SLOW COOKER PORK CHOPS AND GRAVY

4 whole thick cut bone in pork chops
1 envelope dry onion soup mix (or beefy onion as I used)
1 envelope dry pork gravy mix
1 1/2 cups of chicken broth
1 10.5 oz cream of chicken soup

Place pork chops in slow cooker. Mix all other ingrediants in a bowl and pour into the slow cooker with the chops. Cook on low 6-8 hours until they are very tender. If they are not falling part, cook for another 30 minutes. ENJOY !

-recipe shared by permission of Susan Keirn

Ode to Dave....

"Famous Dave" that is. Upon hearing of our dearly beloved "Famous Daves" closing in Tulsa, tonight we feasted on barbeque brisket, baked beans, and corn on the cob. This is an easy oven method for cooking brisket that turns out great, as long as you follow the instructions and absolutely do NOT skip the step of letting the meat rest 30 minutes after baking. Tonight, our brisket was done a little early and so I wrapped the brisket in plastic wrap and kept it in a warm oven until we were ready to eat. I don't know if it was the extra resting time or just all of our warm fuzzy memories of our favorite restaurant, but tonight's entree was out of this world ! We will miss you "Dave"....but rest assured, wherever we wander, wherever we roam, we WILL be seeking out your other locations. Why? Because Perry's love them some goooooood barbeque, can I get a saucy AMEN ?! !

BEST OVEN BAKED BRISKET

1 (4 lb) beef brisket
1 can beef broth
liquid smoke
seasonings of choice

Preheat oven to 350 degrees. Sprinkle brisket liberally with liquid smoke and then rub your favorite seasonings onto all sides of the brisket. Place brisket in a roasting dish and cook uncovered for one hour. Remove from oven and add beef broth to pan. Lower oven temperature to 300 degrees. Cover pan tightly with foil and cook three more hours. Take out of oven and let brisket rest in pan for at least 30 minutes before serving.

Microwave to the rescue....

I normally do not do a lot of actual cooking in my microwave. I have a "warm it up only" kind of relationship with this handy device. However, today was just one of those days where cooking dinner was quickly losing the battle between the two little animations on my shoulder...the angel saying..."cook dinner, make the healthy choice"....the pitchfork welding prankster saying, "order pizza....Pizza PIZZA PIZZA !" So, luckily I actually had planned to try something new this week and holy guacamole, it was a microwave meal and let me tell you...it was DELISH ! I'm happy to share it with you and envision cooking this meal often in the summer months when turning on an oven is out of the question with this Oklahoma heat.

SPICY CHICKEN AND RICE CASSEROLE

2 boneless skinless chicken breast, cubed and sprinkled with a little onion powder
1 can black beans (rinsed and drained)
1 can reduced fat cream of chicken soup
1 14.5 oz can mild rotel tomatoes
1 cup uncooked brown rice
1/4 cup water
3 TB salsa
1 tsp cumin
1/2 cup shredded low fat cheese

Saute chicken in a pan sprayed with non-stick spray until no longer pink. Add rest of ingrediants except cheese. Stir together and let simmer for 1-2 minutes. Pour into a greased 2 quart baking dish. Bake in microwave 15-20 minutes until rice is done. Sprinkle with cheese and allow to stand a few minutes before serving.

(I only put in half the beans hoping to get "half" as many complaints from my bean haters).... This recipe is absolutely yummy and spicy and so easy ! I think it would be great as a burrito filling, nacho topper, or even taco salad topper. Try it and let me know what you think !

Striking it Rich !

My family and I have been devoted viewers of Discovery Channel's "Gold Rush". Last night was the season 2 finale and so I decided to plan our dinner with a "golden" theme. Before watching to see if the Hoffman Crew struck it rich, we feasted on a menu of Golden "chicken" Nuggets, Green & Gold veggies, Golden "carrot" Buns, and Fruit Salsa with Gold Dust Chips. I must say, the homemade "buns" were the biggest hit. My 4 year old told me "These are the goodest rolls I've ever had". Little does he know, they were made with his most hated vegetable.... CARROTS ! That little secret is GOLDEN and I will treasure it long after the reruns have stopped playing.

GOLDEN chicken NUGGETS

Marinate boneless, skinless chicken tenders for 4 hours in buttermilk, cut into nuggets, then dip in crushed Town House crackers seasoned with a little Mrs. Dash garlic herb seasoning. Place on greased baking sheet and drizzle each nugget with a little melted butter. Bake at 375 degrees for about 15-20 minutes, turning once.

GREEN & GOLD VEGGIES

1 cup frozen green beans
1/3 cup water
1 TB butter
1 1/4 cup frozen corn
1/8 tsp salt
1/4 tsp sugar
1/4 tsp celery salt
1/4 tsp paprika

Cook all together under tender.

GOLDEN CARROT BUNS

2 cups sliced carrots
1 egg beaten
1/2 cup warm water
1 pkg active dry yeast
1/4 & 1/8 cup vegetable oil
1/4 cup sugar
1/2 TB molasses
1 tsp salt
5 cups flour

Cook carrots in saucepan with water until tender. Drain and place in blender or food processor. Add egg and half of the water and puree until smooth. In a large mixing bowl dissolve yeast in remaining water. Add carrot mixture. Stir in oil, sugar, molasses, salt, and flour; beat until smooth and add more flour until a soft dough is formed.
Turn onto a floured surface; knead until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place one hour. Punch down dough.
Shape into 24 balls and place 2 inches apart on a greased baking sheet. Cover and let rise one hour. Bake at 350 degrees for 15 minutes or until browned.

FRUIT SALSA WITH GOLD DUST CHIPS

1 kiwi peeled and diced
1 Golden Delicious apple, cored and diced
6 strawberries diced
1/2 cup blueberries
1 TB Smuckers All Fruit Strawberry Preserves

Mix together and chill.

CHIPS

White corn tortillas cut into wedges

Place on greased baking sheet and spray with butter flavored cooking spray. Sprinkle with cinnamon sugar mixture and then lightly spray again with cooking spray. Bake at 350 degrees for 8 to 10 minutes and let cool 15 minutes before serving with fruit salsa. (note they will crisp up when cooling....don't make the mistake of cooking longer or you'll need a GOLD tooth to eat them....and yes I may be speaking from experience.)

Perfect Pot Roast

Pot roast is one of those classic comfort foods that I love for many reasons, one of them being the ease of cooking it. My method is cooking it in the crock pot so for those really busy days, this is one of my favorite go to meals.

Ready, set, get cooking !

I buy a chuck roast and put it in a crock pot along with one can of stewed tomatoes. Cook this on high for 4 hours, then reduce setting to low and cook an additional 4 hours. That's IT ! It comes out so moist and delicious every time. If you'd like to add carrots or potatoes, you can add those in during the last 2 hours of cook time. I am going to include my brown gravy recipe because it is to LIVE for ! (I don't like the alternative saying so hopefully you get what I'm saying here)...It's good I tell you !

NO FAIL BROWN GRAVY

melt 3 TB butter in a saucepan and add 3 TB flour, stirring constantly over medium heat for about 1 minute. (this will be a pasty like substance). Slowly add in 14 oz of beef broth (from the roast) + 1/2 cup milk. Stir and cook until thickened. For thicker gravy, add less liquid, etc. Add salt and pepper to taste.

WEST SIDE STORY SOUP !

Why would I name this soup after a famous musical you ask ? Because as I ladeled it into the bowl, I could almost hear it's delicious soupy soul singing out..."I feel pretty....oh so pretty, I feel pretty, and witty, and bright...and I pity...any girl who isn't eating me tonight". Okay so that may be stretching it, but seriously I'm a sucker for "pretty looking food" and this dish gets my vote for prettiest soup. I love the little bowtie pasta, colorful beans, and slices of bright orange carrots peeking at me from a rich and velvety tomato base....and did I mention it was pretty darn tasty as well ? Okay, I'm going to try not to use the adjective "pretty" anymore during this blog...PROMISE.

This soup was actually a gift that was given to me in a layered jar mix and the only variation on the recipe I made was to add some cooked chicken and omitting the celery and onion that it originally called for. Perfect rainy day meal and now if I could only convince my family to sit down for a particular viewing of the above mentioned movie....well, I'd better not get my pretty little hopes up...

ITALIAN SOUP

1/2 cup dried pinto beans
1/2 cup pink beans
1/2 cup dried kidney beans
1 cup small bowtie pasta, uncooked
1 T dried parsley
1 T chicken bouillon granules
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic salt
1 tsp salt
1/2 tsp dried, minced garlic
1/4 tsp red pepper flakes
8 cups water
28 oz can crushed tomatoes
1 cup chopped carrot

Pour beans into a glass mixing bowl and cover with water; let soak overnight or at least 8 hours. Rinse and pour into a big pot. Add water, crushed tomatoes, seasonings, and carrots. Bring to a boil; reduce heat. Simmer covered for 2 hours. Uncover and gently boil until thickened, about 35 minutes. Stir in pasta and heat until tender about 12 minutes. I served this with cornbread muffins.

Nothing says love like....

"Let me give you a new command: Love one another. In the same way I loved you, you love one another. This is how everyone will recognize that you are my disciples—when they see the love you have for each other." John 13:35 (MSG)

It's always fun to hear how other families celebrate Valentines Day. Everyone has their own way to express love to one another whether it be through gifts, flowers, cards with written expressions of love, or as in my case FOOD ! Nothing says I love you like cooking for those you love. I absolutely adore it. The Perrys have actually celebrated two nights straight this week and I'm happy to share some highlights with you.

Monday night we made reservations to participate in our local Chick Fil A's family Valentine dinner. It was a huge hit with the kiddos. We enjoyed tableside service by candlelight complete with a visit from Whiskers the clown and an ice cream sundae buffet at the end. It truly was a "sweet" experience.

Tuesday night we dined together at home for our traditional candlelight dinner. This year was a little different in the fact that we had to be out of the house by 5:30 for my daughter's karate class so instead of our usual menu of grilled steak with all the fixins...we opted for a quick dinner of pancakes and sausage. In the end, it wasn't so much what we ate together, it was the time together that counted. My Valentine treated me with a sweet card and small box of my favorite candy. My gift to him, well maybe not so much romantic as it was a testimony of our quirkiness after 19+ years of marriage. Yes honey, you really did "sweep" me off my feet. (and Yes I really DID buy him a dust mop for his shop.)

Finally, I spent some time baking some special cookies for a few of my other valentines. My Grandma Brooks passed down this cherished recipe to me for "Horseshoe Cookies" which was always a part of celebrating Christmas with her in Virginia. I decided to give it a Valentines spin and make the cookies into hearts. Everytime I bake these cookies, I cherish the time I had with her.

So I come back to the verse above, how will the world know that we are His ? By our love for one another. In a very simple way, it is my hope that ALL my Valentines could sense that with every single bite.

Baby, it's cold outside....

These dreary days call for SOUP ! And I have a family favorite that is very tasty and better yet, ready in less than 30 minutes....hey, guess you could call me Racheal Raaaaa....umm better not.

CHICKEN SOUP PARMIGIANA

8 oz boneless skinless chicken breast cut into chunks
1 envelope chicken noodle soup mix
2 1/2 cup water
1/2 tsp oregano
1/2 tsp basil
1/2 tsp garlic powder
1 (8 oz) can of diced tomatoes
1 cup sliced zucchini or yellow squash

Combine soup mix, water, and spices in a large saucepan. Add chicken, tomatoes, and zucchini. Bring to a boil over medium heat. Reduce heat and cook for 20 minutes or until chicken is done. Ladle into soup bowls and top with a little Parmesan cheese.

Sometimes I feel like a nut, sometimes I am one...

So, call me crazy (or nutty) as the case may be, but tonight I attempted an Asian dish. This Perry thought it was DElicious.... The other 3 Perry's were not as impressed. I would have to score this recipe as a 2 1/2 out of 4 Perry's approved. Hubster did not like it at all, daughter liked it minus the veggies, and 4 year old son ate it and said he liked it, however was quickly full before his barely filled plate showed any evidence it had been touched. I will probably reserve this recipe for entertaining in the future but decided to pass it along because I thought it was a great way to "sneak" some veggies in, especially since the sauce has a unique peanut butter flavor. Try it and let me know what your family thinks; or better yet, invite me over when you make it because I would LOVE to have it again soon !

NUTTY CHICKEN STIR-FRY

1 lb boneless chicken breast chopped
1 TB canola or olive oil
1 pkg frozen stir fry vegetable blend
6 garlic cloves, minced
2 TB brown sugar
4 tsp corn starch
1/4 tsp ground ginger
1/2 cup chicken broth
1/3 cup reduced sodium soy sauce
1/4 cup chunky peanut butter

In a large skillet or wok, stir fry chicken in oil for 2 minutes. Add vegetables and cook 4 minutes longer. Add garlic, stir fry until chicken is no longer pink and vegetables are crisp tender.
In a small bowl, combine the brown sugar, cornstarch, and ginger; stir in the broth, soy sauce, peanut butter until well blended. Pour over chicken mixture.
Bring to a boil and cook and stir for 2 minutes or until thickened. Serve over hot cooked rice.

A thank you dish...

So, we have a dear friend at church whose job requires him to travel quite a bit. A few months ago, he was headed to Kansas City and I asked if it would be possible for him to bring me a Christmas ornament from Great Wolf Lodge because I had forgotten to purchase one before we left on our summer trip there. He indeed fulfilled my request but would not let me pay him for it. I told him I would cook him something to which he replied, "Gee, can I bring you something back from everywhere I go?" And I would be amiss if I didn't admit that I am just NOW getting around to making that payment with today's featured recipe. However, I hope that the dish's deliciousness will dissolve any interest I surely have accrued by now.
(and as a side note, I intend to sweeten the deal with some chocolate chip cookies as well)

Here it is, my thank you dish for the day: Pepperoni Pasta. The original recipe called for mushrooms, green pepper, olives, and onion which would be DELICIOUS, however not knowing his preferences AND the fact that I didn't have any of those ingrediants on hand, I made it Perry style= PLAIN JANE ! But don't be fooled, it is still just as tasty.

PEPPERONI PASTA

3 cup whole wheat noodles (any variety you like)
1/2 lb lean ground beef
1 1/2 cup spaghetti sauce (I use Prego Marinara Sauce)
1 can reduced fat cream of chicken soup
1/2 cup reduced fat shredded cheese
1/2 pkg pepperoni (can use turkey pepperoni for lower fat)

Preheat oven to 350 degrees. Cook hamburger and drain. Add the rest of the ingrediants and simmer a few minutes until well combined. Pour into a greased casserole dish and bake until hot, 10-15 minutes. Can also top with additional cheese.

Mexican Food = The Spice of Life

We love Mexican food...which was brought to my attention once by my before mentioned friend, Stacy, when after several weeks of partaking in weekly leftovers with me, she exclaimed...you guys sure eat a lot of Mexican food don't you ? Well, I guess we do. Tonight's dish dates back to my high school years and actually comes from a Home Economics class I took. It's simple, quick, and tasty...and yes, it happens to be Mexican ! The original recipe calls for adding corn into the casserole, but for some reason, this combination freaks my family out so I just serve it on the side. Don't ask..... Also, I'm going to share something I tried this weekend which, you guessed it, has a Mexican flair. It's originally supposed to be used as a wrap filling, but I loved it so much, I decided it would make a great salad topper, which is what we used it for tonight.

Mexican Casserole (aka smashed tacos as we like to describe it to our son)

1 lb ground beef
1/2 pkg taco seasoning
1/2 can cream of chicken soup
1/3 cup salsa
shredded cheese
a few tortilla chips, crunched up

Cover bottom of glass pie pan with crushed tortilla chips (you can use as many as you like, since we're trying to be "good" I use a lot less these days). Set aside and brown meat, drain fat, and add taco seasoning then soup and salsa and simmer for a couple of minutes until well combined. Carefully spoon this mixture on top of your chips then top with shredded cheese. Pop into an oven at 425 degrees and heat until cheese is melted...5 minutes.
(I should mention that this could easily be doubled and made into a 13 x 9 casserole if you're feeding more hungry mouths)


Easy Southwestern Veggie Wraps

2 large tomatoes chopped
1 can black beans (rinsed and drained)
1 cup frozen corn (thawed)
1 cup cooked brown rice (cooled)
1 jalapeno pepper seeded and finely chopped
1/2 cup fat free sour cream
1/4 cup minced fresh cilantro
2 TB lime juice
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp salt

In a large bowl, combine the first six ingrediants. In a small bowl combine the sour cream, cilantro, lime juice, and spices. Gently stir into veggie mixture and serve on a romaine lettuce leaf wrapped up, or whole wheat tortilla, or as we discovered, just on top of chopped lettuce.

Let Them Eat Cake !

Okay so as you'll see in the picture, my family is getting desperate, and have resorted to filling up the entire message board usually reserved for grocery reminders with one special request...."CHOCOLATE" ! So today I thought I'd share a couple of really good sweet treats. The first recipe is for 3 2 1 cake which makes a pretty yummy single serving microwave cake. I attemped to take a picture, but my kiddos had eaten half of it before I could grab the camera ! It's best eaten warm out of the microwave and topped with a little something...we drizzled just a little bit of caramel sauce on ours last night. I also tried a pineapple variation and for that, I crushed up some pineapple chunks I had on hand and sprinkled a little brown sugar which ended up resembling a pineapple upside down cake ! YUM I have to say thank you to my mom who passed this little gem onto me. We will be trying all sorts of flavors in the future.

The second recipe is for Cappuccino Chocolate Pudding and OH MY GRAVY is it good ! Of course my family does not like coffee so darn the luck, this treat will be all mine....waaahaaahaaa (insert evil laugh here).


3 2 1 Cake
1 box angel food cake mix
1 box cake mix (any flavor you like)
Mix together and keep in an airtight bag

Mix 3 TB cake mix with 2 TB water and microwave for 1 minute. It's really that simple !


Cappuccino Chocolate Pudding

4 tsp instant coffee granules
1 TB boiling water
1 1/2 cup cold low fat milk
1 pkg sugar free instant chocolate pudding mix
1/2 tsp ground cinnamon
1 cup reduced fat whipped topping

Dissolve coffee in boiling water; set aside. In a large bowl, combine the milk, pudding mix, and cinnamon. Beat on low speed for two minutes. Let stand for two minutes or until set. Stir in coffee. Fold in whipped topping. Refrigerate and serve !

No Fishing !

Sorry folks, there will be no recipe shared tonight. What we have here is a classic "tail" of dinner gone wrong. I am not a picky eater PERIOD . However, I have never met a fish I wanted to eat, and that belief has been tried, tested, and confirmed once again tonight. Tilapia, the "non-fishy" fish is a myth....a MYTH I tell you ! Do not pass go, Do not collect $200. Now, for all of you aquatic eaters out there, in my defense,even my finicky fish lovin family didn't like this baked version and were quick to inform me that they only wanted fried catfish or cod from now on....well, since we are trying to go the healthy route, I feel like I'm "off the hook"....Pun INtended !

Happy Chinese New Year !

Today is actually New Year's Day in China and I am very fortunate to have a niece who God blessed our family with 13+ years ago who is originally from China. My sister and brother in law often invite us all over to celebrate this Asian tradition and I wanted to share some pictures on my blog. We celebrated over the weekend with a traditionally decorated atmosphere that my sister created while her husband, mother in law, and guest, Angie Lim, cooked delicious Asian cuisine, albeit "Okie style". We were so excited to have Angie Lim, an ORU student from Singapore, with us for the evening and it was so interesting to learn more about this holiday and its traditions. She informed us that fortune cookies were an American invention and she was rather excited to partake in her very FIRST fortune cookie after our meal. All in all it was a very festive and fun evening and I'm happy to share some memorable pictures with you. As you'll see in one picture, even my son got into the action by using chopsticks...okay so he didn't use them in the traditional sense, but hey, chicken on a stick is always a big hit in his book !