1 onion (I always use Vidalia)

1T olive oil

Frozen mixed veggies (medium sized bag)

1 c. shredded cheddar cheese

1 can cream of celery (always the Healthy Selects – less sodium)

1 can cream of mushroom (always the Healthy Selects – less sodium)

4 cups cooked chicken, cut very small

8oz bag of thick egg noodles, cooked

salt & pepper to taste

panco bread crumbs

13 x 9 baking dish

Saute the onion in olive oil and set aside when finished.  If you haven’t cooked your noodles, do it now.  Add chicken to onion and add both soups, shredded cheese, then mix well.  Once mixed, add the frozen veggies and mix.  Drain your noodles and carefully fold into the rest of the mixture.  Pour into lightly sprayed pan.  I always sprinkle noodle casseroles with panko bread crumbs because it keeps the noodles from hardening on the top.  Bake at 350 until warm & bubbly (about 30 – 45 minutes).

This casserole an be warmed in portions in the microwave but always cover with wrap when warming or it will dry out.

Love you Leandra!  Enjoy … and I have found that Benjamin devours this – even with the chicken in it, especially if I cut the chicken small enough.  The chicken I use is almost always the leftovers from when we eat a whole chicken.

I searched the internet for a yummy recipe for twice-baked potatoes and I came up with a medley of recipes to form the following.  My version is based primarily on what I had in the kitchen coupled with David & my particular preferences for potato pairings.  I also opted to keep one potato as one serving instead of cutting the potatoes in half for two servings … it should be noted that I used smaller potatoes as well.  They look so yummy, don’t they?!

You will need:

2 baking potatoes – size matters only when considering your serving size … as you can see from the picture, the potatoes I chose were smaller (pictured on a tea plate)

olive oil

kosher salt

1/4 – 1/2 c. sour cream

1/2 – 1 c. shredded cheese (I used colby jack because it was in my firdge, but this would be awesome with cheddar!) – reserving some for topping

1/2 t. garlic powder

salt & pepper

bacon – 4 slices, cooked & crumbled

chives (I didn’t have any but I wish I had!)

Preheat oven to 350 degrees.  Rub potatoes with oil and sprinkle with salt.  Bake for 1 hour.

Allow potatoes to cool enough to handle, cut 1 inch slit the length of top of potato and remove pulp into small mixing bowl.  Leave enough of the pulp intact to support the potato … you don’t want a floppy potato that will fall over in the oven, or on the plate.

Mix pulp, sour cream, shredded cheese, bacon (reserving some for topping), and seasonings until well blended.  Scoop mixture into potatoes … it’ll mound up over the potato … that’s a good thing.  Now top with the rest of all the yummy stuff.  These can either sit until your other dinner items are ready or they can go right in the oven now.

Bake for 15 – 20 minutes at 350, or until heated through.  Enjoy!

I should admit that the base of this recipe comes from my trusty Southern Living cookbook – my go-to reference guide, but I have added some items as well as increased the cooking time … enjoy!

4 stalks celery, chopped

3 green onions, chopped

2 – 4 cloves garlic, minced (I love garlic!  So my chili always gets at least 4 cloves!)

1 large onion, chopped (I always tend to gravitate towards Vidalia onions – I prefer a sweeter onion.)

1 green pepper, chopped

1 red pepper, chopped (This will add a nice fresh sweet bite.)

1 T olive oil (I always use EVOO)

1 pound ground beef

1 pound sirloin chunks (I usually purchase the packaged beef meant for stews and cut the pieces in half.)

1 (15 oz.) can tomato sauce

1 (6 oz.) can tomato paste

2 1/2 cups water

6  T chili powder (Penzey’s is the best and they offer all levels of heat.)

salt

pepper

1 t. baking soda

chocolate (I will explain)

1 (16 oz.) can red kidney beans, undrained

Condiments: I don’t need to tell you what tastes good on your chili … I can eat it right out of the pan with nothing or smother it with cheddar cheese and scoop it with saltines!

Once you’ve prepped all of that you’ll want to stop and enjoy a refreshing cocktail because you just chopped and minced your way into deserving a break!  I use one of my largest pots for chili because I like to see eveything that’s going on in the pan while it’s coming together.  So pour your olive oil in the pan and saute all of your veggies until they’re tender.

Some people will advise you to brown your meat with your veggies, but I cringe at the loss of flavor when you drain off the excess fat from the meat.  I’m convinced you’ll lose the vegetable goodness.  So, empty your veggies into a heat safe bowl and set aside while you brown the meat.  I let the cubed steak get a head start and then I add the ground beef.  Drain off excess fat.

Combine your meat and veggies, let them communicate with one another for a minute or two and then add your chli powder.  Adding your powder now is a little unconventional, but the meat and veggies will absorb the heat and flavor of the powder much more than just flavoring the sauce.  When the mixture looks a little pasty add your tomoato sauce, paste, and water.  Bring to a simmer.

Add salt and pepper to taste.  Add baking soda to stablize the acidity of the tomato products.  If you have chocolate in the house, be it chips or a candy bar (plain chocolate, roughly chopped) throw a handful in the pan … you’ll just have to trust me on this … you will not make your chili taste like candy … as a matter of fact, my husband never knew I added chocolate to my tomato based sauces until he caught me in the act … it will enhance the many flavors brewing in this savory dish.

This needs to simmer and fill your house with wonderful aromas for at least an hour and a half.  I have been known to let my chili cook all afternoon – you would just need to add water periodically and stir often.  The truth is your chili improves with age … much like a good woman.

You’ll want to add your beans about 15 minutes before you’re ready to serve the chili.

Enjoy!  I know you will!

Wrong!!!  These things were a pain in the butt!  The mixture was easy enough … cream cheese, chopped onion, mushrooms, and a touch of hot sauce … blended.  I was to put them on croissants from the tube.  The instructions were to unroll the croissants and leave two together forming a rectangle, pinch the seam so it wouldn’t open while baking, spread the mushroom mixture on top and roll, jelly roll style, cut into 5ths, place and bake.  You’re probably wondering why it was a pain …

There was too much mixture, the seam doesn’t seal with a pinch, and the mixture oozes out while baking until you’re left with a mushroom flavored, oddly shaped mound of pastry with greyish cheese bubbling beside it.  I tried refrigerating the dough before cutting, I tried lying them different ways on the pan, and I tried cutting them into bite size pieces hoping there would be less ooze and more cohesiveness.  After the first pan came out of the oven David looked at me coyly and said, “These are for us to eat aren’t they?” knowing I wouldn’t be bringing them to the party.  When the second pan came out of the oven David very quietly said, “We aren’t bringing anything to the party, are we?”  I responded by dumping the pans contents into the trash can, turning off the oven, and walking away.

If you are one of those people thinking I should have handled this situation better … I challenge you to make a new recipe, breastfeed your child, bathe your child, pack up for your first party with your new child, ensure that you look somewhat presentable even though you haven’t been to a salon in months and you still don’t fit in any of your clothes comfortably … all in a matter of a couple of hours (perhaps less).  I digress.

I did recover and I did figure out a tasty solution.  I kept the mushroom mixture I did not use the day of the party and I purchased some puff pastry – a dough I am familiar with and enjoy using.  I did not attempt jelly roll style … instead I cut the dough into squares, placed a heaping spoonful of the mixture in the middle, used an egg wash to seal the dough and made little ravioli shaped puffs, used an egg wash to make them glisten, topped with a little sea salt … and David and I enjoyed a nice afternoon treat.

Someone needs to invite me over and ask me to bring a dish … I know what I’m bringing!

You will need a slow cooker, or as others refer to it . . . a crock pot and a large skillet.  I’ll list the ingredients and then chat about your prep.

1/2 Fresh Picnic Cut – bone in or out, doesn’t matter

1 T. olive oil

1 onion – I prefer Vidalia

2 celery stalks

2 – 3 garlic cloves

1/2 cup water

2 -3 cups bbq sauce

salt & pepper to season

The best time to prepare this meat is before going to bed as it needs to slow cook for quite some time.  Rinse meat, pat dry, and season lightly with salt and pepper.  Heat oil in the skillet and brown all sides of the roast.  If you have purchased the bone-out roast then keep the meat in the netting and still brown all sides.

While browning the meat, slice the onion into large pieces and cut the celery stalks in 2 -3 pieces each.  Place these veggies in the bottom of the slow cooker . . . you’ll be placing the meat atop these veggies so the larger the chucks the better balance your meat will have.  Once your meat is browned on all sides, place it on top of the veggies (fat side up) and then quickly slice up your garlic cloves.  Throw garlic on top of the roast and pour 1/2 cup of water over roast.

Set your slow cooker to LOW for 9 – 11 hours, depending on the size of your roast.  I usually have a 4 1/2 pound roast (bone-in) and I let it cook on LOW for 9 1/2 hours.  Now, go to bed and try not to let the wafting scents of cooking pork keep you awake.

Good Morning!  Once you’ve had breakfast place your roast somewhere to cool.  Toss everything left in the cooker away.  Once the roast is cool enough to handle begin pulling apart by hand.  The reason you want to pull it apart by hand is simple . . . once you pierce it with a knife or fork you begin letting out all of those yummy juices . . . so use your hands ladies and gentlemen, make a mess!  The fat should pull away easily and the meat should fall of the bone and break up easily.

Once you’ve pulled it all apart place it back it the slow cooker and add your bbq sauce to the wetness of your liking.  I confess that for a 4 1/2 – 5 pound roast I have been known to use an entire regular sized bottle of sauce.  Set your cooker to LOW until it brings all of the meat to a similar heat, then turn to WARM for 1 hour to 1 1/2 hours.  Should your cooker not have a WARM setting, then leave it on LOW for only an hour more . . . I suppose if you were to add water periodically you could prolong the amount of time in the cooker.

My husband and I enjoy this meat in sandwiches, but we also discovered that it makes a great topping to a fresh tossed salad.  Great summertime dinner idea!

Knowing I was going to make sauce while Ben napped, I put the onion in the freezer about a half hour before putting him in bed.  (I had read in Taste of Home magazine that if you freeze the onion then the juices that make us cry won’t be an issue.)  As soon as I took it out of the freezer I started prepping it.  I cut both ends just slightly, peeled away the paper, and cut it in half.

Then I moved the cutting board close to the stove and turned the hood fan on high.  (Figured it couldn’t hurt!)

While cutting the onion, I make sure not to cut the root end, but instead cut as close as possible and dice until I can dice no more.

I didn’t cry today . . . at least not over the onion.

Feel free to leave comments with your best tricks as well!

Forget about them!

Let me explain . . . the suggested way to prepare peaches for your little one is to slice in half, remove pit, place flesh side down into 1 inch of water and bake at 400 degrees until the skins pucker.  If you follow those instructions to a tee, you will be ready to pull your hair out trying to peel those skins off, so do what my sister suggests . . . forget about them . . . until your nose reminds you that they’re in the oven.  We guarantee that when you check them, they will appear burnt on top – don’t worry, it’s just the skin.  And the skin lifts right up and off, no stress, no worries.

So, thank you Leandra!  You are awesome!  I will be calling you with any more baby food qualms I may have!

**Be sure to read the comment attached to this post**

If you’re going to prepare your corn indoors then I have found boiling it to be the yummiest.  Ever since Mother’s Day I have heard my sister chanting the instructions in my ear . . . “boil the water, season the water (butter, salt & pepper), add corn, ten minutes, and its perfect.”  Needless to say, to boil corn you’ll need to completely shuck and remove the silk.

Now for the great outdoors:  I speak of grilling, preferably over medium to medium high heat (for both versions).  I’ll offer up two versions of grilled corn, one with foil, and the other au’natural.

First, grab some aluminum foil, a large bowl of water, whatever seasonings you would typically use on your corn before eating, and your hot mitts.  After prepping the corn by removing husks and silks, place in the bowl of cold water for up to ten minutes.  Remove, slather with seasoning, and roll in aluminum foil pinching the ends to prevent leakage.  Place on grill for 15 minutes (sometime more – depends on the heat), turning once.  Use your hot mitts to turn and remove from the grill . . . there’s no one to impress with your burnt hands.  FYI – I opt to blend my own seasoned butter for this style of corn . . . I mix a spreadable butter with salt, pepper, fresh garlic, and a dash of cayenne.

This next type of grilled corn requires you to leave the husks on when prepping; do remove the silks though.  Once prepped, place entire thing, husks and all, in water for at least ten minutes.  When you remove it from the water go ahead and season it how you would like.  Again, I use the spreadable butter mixture I mentioned previously.  Now, the debate begins . . . you can either pull the husks back up and throw those babies right on the grill or you can tie the husks closed with kitchen string (or whatever variation you can arrange).  I have found that my corn cooks more evenly when I close the husks.  And for the record – I do not own kitchen string.  I can never remember it when I am shopping at places that carry it.  So, I peel the paper off of twist-ties and use the thin metal to tie the husks shut . . . works like a charm!

Hope you all enjoy your corn helf as much as I do . . . and if you’ve prepared too much, just give me a call – I’ll help!

So, without further ado . . . pick up some asparagus and some snap peas . . . enough to serve any number you would like . . . and we’ll get started.

Trim the asparagus and cut into 1 inch pieces.  (BTW – If you are not going to cook the asparagus as soon as you bring it home, it stores best if you stand it up in some water inside your fridge.)

Trim the snap peas, being sure to remove any strings the produce professional may have left behind.  Trim these, but leave whole!

I like to put both of these veggies in an ice bath an leave them on the counter until just before I’m ready for them.  This dish takes only minutes to cook so when you have 7 – 8 minutes of cooking time left on your main dish, you should plan on starting this side dish.

I forgot to mention the garlic that you need to prepare.  I take a few cloves of garlic, chop ‘em up, and leave them on the ready. Remember that the easiest way to peel garlic is to smash it with your knife first.  It will release the garlic’s natural juices and allow you to peel the paper away easily.

Preheat a skillet – I tend to gravitate towards my large bottomed stainless steel skillet that has 1 inch sides.  Once the pan is hot, add some olive oil.  The amount depends completely on the quantity of veggies you are cooking.  I usually cook enough to serve 4 and I end up using 1 – 2 tablespoons of olive oil.  And yes, I prefer olive oil because of the flavor and it’s proven benefits to heart health.

Drain your veggies and toss those babies right into that skillet.  Season with kosher salt, pepper, and toss in that garlic.  Now, saute everything for 5 – 6 minutes and you are done.  I know it sounds too easy, and it is!  Don’t try to over-think it . . . these ingredients have such strong natural flavors that you just don’t need to do much to them.

If you prefer to have your veggies a little more tender, then cook them longer, but for the sake of he veggies – don’t over do it.  Eating them crisp is not only tasty, but good for you!

First, take out the innards . . . and unfortunately you may have to touch them as Publix is no longer bagging them for you.

Second, wash the chicken removing any and all feathers that may be sticking around.

Third, take a handful of salt and rub down the inside of the chicken, then rinse entire thing and pat dry.

Fourth, place in cooking vessel (or on temporary item if putting on the grill) with the breast side up . . . for those of you who can’t readily identify this, the leg bones should be pointing upwards.

Now cook as you had originally intended . . . as with all meats you should salt & pepper them to bring out their natural flavors . . . ENJOY!

Some quick cooking tips:

If grilling, baste bird with olive oil, then season, and cook over indirect heat for an hour and fifteen minutes or until meat thermometer reads 180.

If roasting, baste bird with olive oil, season, pat with butter, and roast at 350 degrees for 20 – 25 minutes per pound.

If frying, have fun!  I’ve haven’t tried it yet so you’re on your own.