Hot X Buns

 Recipe in progress, check back later

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries!

Watergate Salad

 

Okay I'm cheating. (This is actually my grandmother's version.) To be honest, I think hers is way better than the original Watergate Salad.  I've also included a copy of her original recipe

2 eggs, beaten 

½ cup sugar 

Dash salt 

1 cup whipped cream 

1 large can fruit salad, drained, reserve liquid 

7 cherries, halved 

1 can orange mandarin, drained, reserve liquid 1

 small can pineapple chunks, drained, reserve liquid 

1-2 bananas, sliced and sprinkled with lemon juice 

10-15 grapes, halved 

1 pkg. small colored marshmallows 

1 cup chopped walnuts 

½ cup coconut flakes 

Heat juices, eggs, sugar and salt in sauce pan; cook until thickened and bubbly. Stir often. Cool and fold in cream. Set aside. Combine remaining ingredient and gently mix well. Pour dressing over top and fold the fruit in to blend. If desired, sprinkle with tinted coconut, and scoop a dollop of mayonnaise tinted with cherry juice and flavored with honey on top of the salad before serving.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Veggie Egg

 

1 egg

½ zucchini, slice or spiralized

2 cups fresh spinach

4-5 slices of fresh mushrooms

¼ cup black beans (today I used leftover rice because I didn't have beans)

Sriracha sauce

In a small skillet sauté zucchini and mushrooms for about 2 minutes, add beans(or rice) and place spinach over top.  Cover and let steam about 3 more minutes. Crack egg in center, cover and let steam about 2 minutes. Slide on to plate, top with sriracha sauce and serve with your favorite beverage.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Scampi

 

Oddly enough it just so happens we have two pasta recipes in a row.  Tall Cool ☺ne is not a fan of pasta, but me, I probably could eat it every day.  I love pasta, but it makes your butt big (lol).  This was my first go at shrimp scampi.  I think it would be wonderful with scallops or even chicken if you don't like seafood.  It's wicked easy and wicked quick to make.

8 oz. pasta cooked according to package directions. (I used fettuccini)

1 lb. large shrimp, peeled & deveined (I used Argentina shrimp)

½ onion, finely diced

1 head garlic, minced (I like a lot of garlic)

2 tbsp. butter

2 tbsp. extra virgin olive oil

½ cup white wine

1 lemon

2-3 tbsp. chopped fresh parsley

Grated parmesan (optional)

Have your pasta all cooked, drained and set aside.

Melt butter and olive oil in skillet over medium heat, add onion and garlic and cook for about 3-4 minutes, stirring often.  Add shrimp and sauté 2-3 minutes. Pour in wine and squeeze lemon juice over shrimp. Toss with hot pasta, sprinkle with chopped parsley and fresh parmesan.  

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Ravioli

 

So I found these lobster stuffed ravioli the other day at the grocery store and thought these will be perfect for the ravioli carbonara that I make.  But I wanted to try them first to see what they taste like and I had heard of fried ravioli but never made it.(Okay, I lied.  After going through my archives, apparently I have made it.)  A lot of recipes call for dipping it in an egg mixture then a bread crumb mixture.  I really just wanted to taste the lobster inside so I skipped that and went for air frying without anything. To be honest I couldn't taste the lobster so I think next time I will use the original recipe and dip them before frying.

16 frozen ravioli (your choice of flavor, they come in many different versions now)

¾ cup panko bread crumbs

1 tbsp. grated parmesan chees

¼ tsp. garlic salt

¼ tsp. black pepper

1 egg, slightly beaten

2 tbsp. milk

Fresh parsley, chopped (optional)

1 cup prepared marinara sauce, warmed

Coat air-fryer basket with cooking spray.  Preheat to 400º 

Cook ravioli according to package directions; drain, rinse with cold water, drain again and pat dry with paper towels.  (Make sure not to over cook).

In a shallow dish combine panko, chees, garlic salt, and pepper. Stir to combine.

In another dish combine egg and milk and mix well.

Dip the ravioli through the egg mixture then dredge through the bread crumb mixture. Place ravioli in a single layer in prepared basket and cook 4-5 minutes until golden and crisp.

If desired sprinkle with fresh parsley and extra cheese. Serve with marinara to dip.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to check your spam folders for comments (I actually found quite a few) and also check out Crackerberries!

This is part of the A-Z blogging challenge.  Don’t forget to check your spam folders for comments (I actually found quite a few) and also check out Crackerberries!

Pork Chops

 

The simplest thing in the world to make is pork chops but too many times they come out dry, over cooked and no flavor.  Why?  Because many people don't know the secret to cooking pork chops. This is simple, easy and trust me when I say, you will never cook them another way.

2 bone-in pork rib or center-cut chops

1 tsp. vegetable oil

Salt & ground black pepper

½ tsp. sugar (it makes all the difference in browning)

Rub both sides of chops with oil and sprinkle with salt and pepper.  Sprinkle sugar on ONE side of chops.

Turn on burner to medium heat.  Place chops, sugared side down in a cold non-stick skillet (cast iron is the way to go), with bony ribs facing center.  Cook until lightly browned (4-9 minutes).  Chops should be sizzling after 2 minutes...if they are not, crank up the heat a little.  

Using tongs, flip the chops and position in same manner with bone facing center. Cover, reduce heat and cook until center of each chop registers 140º on meat thermometer (about 3-6 minutes).  Chops will barely brown on second side.  

Transfer chops to platter, tent with foil and let rest 5 minutes.  Add any juices accumulated in plate back to skillet, turn heat to high and scrap skillet to mix in any meaty pieces and salt & pepper. Adjust seasonings to your liking.  Return chops to skillet, turning to coat with juices.  

Serve chops immediately, pouring remaining juices over top.

Enjoy. ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries

Oriental Octopus

 

27 oz. Octopus, cut into bite size pieces (I used boneless, skinless chicken breast)

½ cup pepper, chopped

1 cup carrots, diced

1 onion, chopped

½ cup fresh mushrooms, sliced

7 small dried hot chili peppers

1 tbsp. minced fresh ginger

1 tbsp. Oriental Five Spices

1 tsp. salt

3 tbsp. soy sauce

3 tbsp. dry sherry

2 tbsp. cornstarch

½ cup chicken broth

1 tbsp. red wine vinegar

1 tbsp. sugar

3 tbsp. vegetable oil

2/3 cup peanuts

 

Combine 2 tbsp. soy sauce, 2 tbsp. dry sherry, 1 tbsp. cornstarch and salt in medium bowl and mix well. Add octopus (chicken) and stir to coat.  Let stand 30 minutes to marinate.

 

Combine remaining soy sauce, sherry, chicken broth, vinegar, sugar, and cornstarch in a separate bowl or large measuring cup and mix well.  Set aside.

 

Heat 1 tbsp. oil in wok or large skillet over medium heat.  Add peanuts and cook until golden. Remove and set aside.

 

Heat remaining oil in wok over medium heat. Stir fry carrots for 3 minutes, add chili peppers and stir fry just until peppers start to darken and become aromatic. Increase heat and add octopus (chicken) and stir fry 2-3 minutes and then add ginger, Oriental spice mix, onion, and chopped peppers.  Stir fry 2 more minutes.

 

Add peanuts and mushrooms to mixture, stir cornstarch mixture then add to pan; cook and stir until sauce boils and thickens (1-2 minutes).

Garnish with fresh chives and lemon balm leaf.

Serve over rice or Raman noodles.

Enjoy ♥  

 

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries 

Lamb Shank

 

Braised Lamb Shank

2 lamb shanks

3 tbsp. olive oil, separated

1 tsp. kosher salt

1 tsp. pepper

1 onion finely diced

1-2 cloves garlic, minced

½ cup chopped carrots

½ cup chopped celery

1½ cups red wine

2 cups stewed tomatoes

1 cups vegetable broth

1 bay leaf

2-3 sprigs fresh thyme

Preheat oven to 350º

After patting lamb shanks dry, rub with salt and pepper.  Heat 2 tbsp. oil in large cast iron skillet over high heat.  Sear the lamb on all sides (about 5-6 minutes total).  Be sure to get all sides.

Lower heat to medium and remove lamb drain any excess fat.  Add 1 tbsp. olive oil and cook the onion and garlic just until aromatic then add celery and carrot and cook 5 more minutes.  Add remaining ingredients and stir to combine.  Add lamb shanks back to skillet and make sure they are almost covered with liquid.  Bring to a simmer over medium heat.  

Once the liquid begins to bubble, turn off heat, place cover over skillet and place in oven.  Cook for two hours.  Remove lid, check to make sure lamb is tender, if not cook with lid on a little longer, then remove and cook for an additional 30 minutes.

Once tender and cooked, remove lamb shanks and serve with mashed tatas, or your favorite sides.  Pass the sauce please.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 218 bloggers in the challenge and also check out Crackerberries.

Kugels

 

Your basic old fashion Kugels are made from potatoes, but this recipe is a little more fun.

1 cup pasta shells

1 stick butter

2 onions, chopped

3 cloves garlic, minced

1¼ cup cottage cheese

1¼ cup sour cream

1 tbsp. poppy seeds

4 eggs

½ tsp. pepper

1 tsp. salt

Put oven rack in middle position and preheat to 425°. 

Cook pasta according to package directions, drain and rinse.

In heavy skillet, melt butter over medium heat.  Brush muffin tin with some of the butter.  Add onions and garlic to butter and cook, stirring often until well browned.  Transfer buttered veggies to large bowl and stir in pasta, sour cream, cottage cheese and poppy seeds.  Lightly beat eggs with salt and pepper and add to past mixture. Spoon into prepared tins (fill to tops).  Bake until puffed and golden, 25-30 minutes.  Loosen the edges of Kugels with thin knife as soon as they come out of the oven, then let cool about 5-10 minutes before removing from the pan.  

Enjoy ♥                                                            

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 218 bloggers in the challenge and also check out Crackerberries 

Jam

 Recycling posts today .  Check out these fine Jam and Jelly recipes.

Blueberry Fig Jam

Tomato Jam

Muscadine Jam

Cranberry Fig Jam

Bread Machine Jelly 

If you want to find more jamming and canning recipes check out Canning with Crackerberries book.

This is part of the A-Z blogging challenge.  Be sure to check out some of the other bloggers in the challenge as well as Crackerberries.  

The Imposter

 

I really wanted to make Italian's for today's post but I was out of hoagie rolls and no matter how hard I try I am not able to duplicate a homemade Italian quite like Amato's.

So I decided to go with something else we will call the Imposter!  I gotta tell ya, they came out so good I will definitely be making them again.

4 slices Texas Toast Bread (thick slices)

4 slices cooked bacon

4 oz. cooked chicken breast, divided

2 slices cheese (whatever you like)

1 tomato, sliced

1 dill pickle, sliced

½ onion, sliced

½ green or red baby bell pepper, sliced

8 Greek olives

8 slices candied jalapeño

Lettuce

Mayonnaise

Toast the bread until just golden.

Spread with mayonnaise.

Layer on slice of bread with ingredients starting with cheese, then meat, then sliced veggies and top with lettuce.  Place top of bread and secure with funky umbrella toothpick.  Serve with chips and pickles.  YUM!

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 214 (so far- one more day to join) bloggers in the challenge and also check out Crackerberries!

Ham Salad

 

So wondering what to do with all that leftover ham that you put in the freezer from Easter. Ham salad makes for a wonderful sandwich as well as a salad topper. It's so easy to whip up too. 

 

1½ cups chopped ham

2 tbsp. miracle whip

2 tbsp. mayonnaise

2 tbsp. finely chopped onion

1 dill pickle, finely chopped

½ tsp. paprika

¼ tsp. celery seed

1 tsp. dry mustard

 

Combine all ingredients in a bowl and stir to combine.  Fill hot dog rolls or a couple slices of bread.  My favorite is a salad topper.

 

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 214 (so far- one more day to join) bloggers in the challenge and also check out Crackerberries!

Granny Smith Peanut Butter Bars

2 Granny Smith apples(I'm sure any kind of apple is fine), grated/shredded (2 cups) 

1¼ cups rolled oats

2 eggs, beaten

¼ cup wheat germ

1 cup instant nonfat dry milk

¼ tsp. salt

2 tbsp. honey

¾ cup honey roasted peanut butter

Cooking oil spray

Preheat oven 375º

Combine all ingredients except the cooking spray in a medium and mix well.

Line an 8x11 inch baking dish with parchment paper and spray with cooking oil.

Spread bar mixture evenly into pan.

Bake 15-20 minutes.

Remove from oven and score bars, once completely cooled, cut all the way through.

Wrap bars individually and refrigerate leftovers, or freeze.

*These could be dolled up a little by adding raisins or maybe some chocolate chips.  They were not sweet enough for my tooth.  Tall Cool 😎ne says things that are good for you don't taste all that good.  These are definitely good for you. 😏

Enjoy ♥                            

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 214 (so far- one more day to join) bloggers in the challenge and also check out Crackerberries!

 

Farmers Casserole

 

1 sweet potato, peeled and shredded

½ onion, diced

½ red/yellow pepper, diced

¾ cup chopped meat (whatever is leftover from the week)

2 slices pepper Jack cheese

1 can fat free evaporated milk

4 eggs

Preheat oven 350º

Place shredded potato in greased baking dish.  Top with vegetables and meat.  Crumble cheese over top.  In medium sized bowl combine eggs and evaporated milk and whisk to combine.  Pour over mixture in baking dish.  Bake in hot oven 45 minutes or until set.  Let cool slightly before serving with fresh fruit and toast.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 214 (so far- one more day to join) bloggers in the challenge and also check out Crackerberries!

Eggplant Parmesan

 

*After yesterdays Dilly Debacle Tall Cool ☺ne said I better make something good.

1 small eggplant

2 eggs, beaten

½ cup Italian bread crumbs

¼ cup flour

2-3 tbsp. canola oil

½ cup fresh parmesan cheese

4 slices fresh mozzarella cheese

16 oz. marinara sauce

Preheat oven 350º

Wash eggplant and cut off ends.  Slightly peel (not necessary).  Slice into ¼ inch slices.  Combine bread crumbs and flour and mix well.  Dip eggplant in beaten eggs, then dredge through the bread crumb mixture.  Heat oil over high heat in large skillet.  Cook about 1½ minute flipping half way through.  Drain on paper towels.  

Layer cooked eggplant in baking dish alternating with fresh parmesan cheese, marinara sauce and mozzarella. Bake 350º for about 15 minutes, just until chees melts and sauce is bubbly.  Garnish with fresh herbs.  Serve with your favorite pasta or to make it heathy we love it with spiralized sweet potato.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries    

Dilly Salmon Loaf

1 (15½ oz.) can salmon, drained and flaked

2 cups fresh bread crumbs (great to use up some of that leftover sourdough bread in the freezer)

2 eggs, beaten

¼ cup finely chopped onion

3 tbsp. butter, melted

2 tbsp. lemon juice

½ tsp. salt

½ tsp. dill weed

Preheat oven to 350º

Combine all ingredients in large bowl and mix well.  Shape into loaf (my mother always put it in copper fish casserole pan) and place in a greased baking dish.  Bake 40 minutes.  Let stand 5 minutes and top with lemon dill sauce before serving.

 

Lemon Dill Sauce

1/3 cup butter

¾ cup mayonnaise

1 egg

¼ cup lemon juice

1 tbsp. sugar

¼ cup chicken broth

¼ tsp. dill weed

Melt butter in sauce pan and stir in remaining ingredients.  Cook over medium heat until thickened.  Do not boil.  Refrigerate leftovers.

Just a side note: This is not one of my better recipes. I was struggling with something for D and Dill came to mind.  I thought of doing a dill egg salad sammich and probably should have went with that idea.  Sometimes when a thought comes to mind, stick with it... don't second guess yourself.  Tall Cool ☺ne said I had to include a disclosure with the post.  I told him salmon is an acquired taste and some people might like it.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries 

 

Chili

 

BEANS:

16 oz. dry red kidney beans

½ cup sugar

½ ketchup

¼ cup molasses

2 tsp. dry mustard

½ cup chopped onion

¼ lb. salt pork

Salt and pepper.

Soak beans overnight, drain, rinse, and put in crock pot with just enough water to cover.  Add ingredients and cook on high for 3 hours (DO NOT TAKE COVER OFF DURING THIS COOKING TIME)  Turn down to low and cook 5-6 more hours.

CHILI

1¼ lb. chopped steak, (leftovers from Tall Cool ☺ne's grilling)

1 pkg. hot sausage links, removed from casing

1 qt. stewed tomatoes (from last year's garden)

1 can tomato paste

1 onion, chopped

2 tbsp. minced garlic

4 tbsp. chili powder

1-2 tsp. cayenne pepper

1 tbsp. black pepper

1 tbsp. basil

2 tbsp. paprika

Cook sausage and drain off grease. Add all other ingredients and let simmer for about 1½-2 hours.

The thing I like about chili is no matter how many times I make it, it always seems to get better.  Even when I follow my favorite recipe, I add something or change something and it always gets better. Recipes are like that.  They can always be improved upon.  

Do you have a favorite chili recipe?  Do share with me.

This is part of the A-Z blogging challenge.  Be sure to visit other players and don't forget to check out Crackerberries.

Enjoy!

Spirit Feeding • Flesh Starving † Theme Reveal

 

 

This year’s blog came way too fast. As every year I had all intentions of having my posts done and ready to go so that I have more time to visit other people’s blogs. OMG I’m such a procrastinator.

This is my tenth year participating in the A2Z Challenge. It’s so much fun. Hooking up with fellow bloggers is like a family reunion. I started this post on Valentine’s Day. I figured if I started then and wrote one post a day I’d have all of my posts completed by the time Theme Reveal came out and I could just enjoy reading others posts. Well, the road to hell is paved with good intentions. Which brings me to my theme.

Similar to last year I will be in tandem with Crackerberries posting a blurb there and a recipe here.  When I first went to Culinary Arts back in the 80’s I learned to cook for institutions.  BIG! When I got married and had children and we always had a ton of family around so the cooking continued to be BIG!

Like the theme for the A-Z team, this year, Crackeberries Kitchen will be blogging about hope and positivity by starving the flesh. (Learning to cook for two instead of an army!)  

Tall Cool ☺ne and I have walked thousands of miles over the last 18 years.  I’ve shared some posts about it in the past on Joe & Ella’s blog.  We all need that encouragement to be better stewards of our bodies.  We committed to calorie counting again at the beginning of the year.  Unlike anyone else, starting a resolution is easy, sticking to it, not so much. The struggle is real, my friend, the struggle is real.

My friend, Beck asked me if I had any suggestions on how to cook for one or two. I never really gave it a thought until now.  So here's the challenge! Cooking for two and trust me when I say it's going to be a challenge.  Hope you’ll join me in the A2Z blogging challenge.

Cheers,

Blueberry Salsa

 

1 cup fresh blueberries

2 cups grape tomatoes, thinly sliced

½ cup sweet yellow onion, diced

1 tsp. minced garlic

1 jalapeño pepper, seeded and finely chopped

1-2 tbsp. fresh chopped cilantro

1-2 tbsp. white wine vinegar

1 tbsp. extra virgin olive oil

In large bowl, combine all ingredients.  With a fork, gently smash ingredients together to combine flavors.  Let chill in fridge for flavors to incorporate for at least an hour before serving with tortilla chips.

Enjoy this recipe I stole from my favorite Lowe's Food Store where we sip and shop.

Reflections on Feeding the Flock 23

Another A-Z challenge completed. This is something I’ve been doing since 2015. I actually dabbled in it in 2014 but was not very successful.  It disciplines me to actually take the time to write. I always have full intentions of continuing to write throughout the year, but life seems to get in the way.  We all have priorities and each one takes a different precedence over someone else’s concerns. What is important to me is probably not important to you. My cousin Eric writes a newsletter every month about rocks.  For the life of me I don’t know what is so special about rocks? click here if you really want to know., But he loves it. I applaud him for all the work he puts into that newsletter every month, even though I don't understand most of what I read.

I enjoy this challenge very much. Every year I get to reconnect with the fellow blogger’s I’ve met over the years.  Every once in awhile I'll make a few new friends.  It’s like a family reunion online.

This year I stretched myself too far. My theme this year had to do with The Great Commission: “Go and make disciples of all the nations…” FEEDING THE FLOCK 23 was my theme. Check out W-WAKE UP.  That’s where my theme idea originated.

I took on more than I should have by opting in to do both blogs. I learned a lot throughout this challenge.  I didn’t think I was going to be able to finish. I lost my stepdad on Earth Day and I still had seven days (14 posts) to go.  How was I going to function and go to work and post a blog each day? Do you know what God said to me?”…O you of little faith.” If GOD leads you to it, He will see you through it. (praise Lord!)

I was successful at posting to both blogs for every letter. I did slack at visiting others and I apologize for that.  I do want to say thank you to those who visited me. Kristin was consistent at leaving a comment on every recipe I posted. ☺ Little comments mean a great deal in bloggy world.

At this time, I don’t have any suggestions about improving the challenge.  I liked the graphics and KUDOS to whoever took the time to do them this year.  If anyone who is reading this post is interested in volunteering to get your talent out there…click here

 

Here are the links for each of the posts this year… the food was supposed to go with the devotion but somehow I meandered and got lost along the way.  It happens.  Hope to see you all next year. And you never know, I might come up with a post here and there.  Stay tuned.

 

DEVOTION

Anxiety, Allergies and Arthritis

Blessing Blitz

Cat Kisses

Dazbar’s Run

Embrace the Smooch

Friendship

Ground Meat

Halfway

Interpretation

Jake’s Cake

KISS: Keep it Simple Stupid

Letter Writing

Mason Jars

No Darkness

Old Pine Tree

Paper Cuts = Perilous Days

Quite Life

Raccoons

Step in Time

Today is the Day

User Friendly vs. Uncomfortable  

Victory

Wake UP!

X-Ray Vision

Yankees are Allowed

Zombie Apocalypse

THE FOOD

Asian Broccoli Salad

Banana Bread

Cookies

Diet Soup

Enchilada Chicken Dip

Fig Coffee Cake

Grits Casserole

Hushpuppy Griddle Cakes

Irish Sourdough Soda Bread

Jerking the Chicken

Jalapeño Muffins

Jalapeño Artichoke Spread

Kartoffelkloesse

Lemon Cake

Meal Magnificient

Naughty Sourdough Bread

Open-Faced Omelet

Penguins

Potato Sausage Casserole

Quick & Easy Pork Loin

Rosemary Lemon Cookies

Sourdough Starter

Tangerine Salad

Unleavened Bread

Veggie Pork Stir-Fry

Waffles

Xtreme Chicken

Yuppy Brownies

Zymurgy Biscuits