Tony Rutter is a good friend of mine and I'm SO pleased that he's decided to share his story with my readers on my blog. How perfectly apropos for the month of November, in my opinion.
"Against all the odds" - My story.
You do not have to be limited by your circumstances!
I am founder and director of a small and, mainly, self-funded international charity called You Can Thrive, http://www.you-can-thrive-charity.org.uk/Pages/default.aspx
I have followed an unusual sequence of stepping-stones, against all the odds, to unshackle myself from my limiting circumstances in childhood. Whilst I am comfy sharing my story with friends, I have never before shared it with unknown others like this. My story may move you, and it may inspire you to do whatever it is you want to do. My story illustrates how you can not only embrace difficulties from your past, you can also use them as a rich resource of motivation to both choose and act so that you achieve what you want in your life in the present, and for the future.
Born to an English mother and a West Indian father in Birkenhead, Merseyside at the end of the 1950’s, I didn’t have the best of starts in life. Their parents felt they would experience difficulties in England at that time if they remained together, so they split and I stayed with my mum. When I was about one, mum moved to Liverpool and met my Nigerian step-dad, and soon they had my two half-brothers. I have vivid memories of these early years, and especially ‘dad’’s stories about Nigeria, South Africa and apartheid. We followed a ritual of respecting food because “many Africans did not have much food”. We had to eat every single scrap, and this extended to licking our plate clean, as a sign of appreciation. Before I was five, mum suffered from her first nervous breakdown, and we three boys went into foster care for a period. Soon after, mum and ‘dad’ split, and as a young white woman with three mixed-race boys, she took us to live in Bermondsey, South East London.
Not long after, mum met my English step-dad and they soon had my half-sister and brother. Our new ‘dad’ did not treat us very nicely. He picked on us every day, especially me because I was the eldest: He instructed me that I was responsible for my two brothers and their behaviour. I became accomplished at cooking (dad was a chef in the territorial army), changing nappies, making bottle feeds, and I was a dab-hand at operating launderette washing machines and tumble driers. No doubt, this is from where the nurturing part of me stems.
There were so many unsavoury incidents at home, I shall spare you the detail, though a flavour can be sampled from our bath-times, where dad would scrub us with carbolic soap and that big, nasty hard-nailed brush mum used on the front door-step. Whilst scrubbing us, we would cry because of the pain, and 'dad' would recite “get white you black bastards”.
My two brothers and I were the only black kids (‘coloured/half-breed’ if polite or “niggers”, if not) on the Council estate, and we were subjected to daily incidents of racial discrimination, arguments and fights. We were feral kids and we always went out to play as a pack of three. Quite simply, it was us against the world. It actually became the ‘norm’ for our house to have broken windows, and dog-poo put through the letter box. Due to the problems we had with all of our neighbours, who didn’t want us anywhere near them, we had what seemed like weekly visitations from our ‘extended family’, the police and social workers. Alas, there was no appreciation of diversity or harmony in those days, so it should come as no surprise to hear that my poor mum suffered from another two nervous breakdowns.
By the time I was ten, the social workers realised that our white step-dad struggled with racist tendencies, inflicting daily physical abuse on me and my two mixed-race brothers. ‘Swift’ action was taken to split the family, with me going to a state-run boarding school for “maladjusted” children. The boys at the boarding school refuted this, saying that it was for ”children with maladjusted parents”! My brothers and sister went in and out of children’s homes, as did I during the weekends and school holidays. The boys at the boarding school could not understand my family. “Oi, how comes you have got a white mum and dad, two black brothers, a white sister and a white brother? It resembles the circus coming to town”. As a ten-year old, I felt humiliated. I answered questions about my family every time I returned to boarding school on a Sunday evening, when my family would accompany me after a weekend at home. When I explained that my mum had my different dads, they called my mum a “slut”! This pierced me inside, though I learned that I just needed to stand tall and be who I am. I didn’t need to take on any associated hurt from anything unkind that others said.
When I was 13, mum left dad and she returned to Liverpool with my brothers and sister and I stayed on at boarding school and in super children’s homes on the Kent coastline. Sadly, as an adult, I discovered that one of my brothers believed at the time that I had abandoned them when I chose to remain at boarding school. GULP! For me, boarding school was very strict, but a ‘doddle’ because there were rules and expressed penalties, all of which made sense to me. I felt safe and happy. Every Thursday evening, the boys would learn their ‘fate’ based on their behaviour record for the week. The house parents would read out the names of those boys going home for the weekend which they greeted with great cheers and smiles, and those who had to stay at school for the weekend, because of non-compliant behaviour, would cry. It was an evening of mixed emotions, especially for me because I had tears if I learned I was going home, and was happy when I had to stay the weekend. Consequently, I learned the rules ‘off-by-heart’, manipulating them so that I stayed most weekends!! The house parents and school teachers nick-named me the “back-room lawyer”, because I would stand up for the boys’ rights when I felt there was an infringement of the spirit of the rules by the adults (the cheeky little blighter I was!). By comparison, life at ‘home’ was chaotic and nothing made sense.
You see, although every day at home felt a little like a physical and emotional obstacle course, with me and my brothers needing to think on our feet to survive, we had adventures and fun surviving: The scarier part was our unpredictable home life, with the racial slurs aimed at us on streets a comparative safe haven! Looking back, my over-riding childhood memory is that it was adventurous and happy. I know that I have blacked out some of the most disturbing memories, though being tied up and locked in a dark coal cellar under the stairs is a rather stubborn one to shake off. I cannot say that I experienced much love. However, I did enjoy instances of great care and kindness around me from social workers, boarding school house-parents, teachers and the carers in the children’s homes.
The existence of clear links between my childhood and adulthood are not lost on me. At school, my favourite subjects were community education and sociaI studies. After school, I studied psychology out of interest. Over the next twenty years, I became and worked as an Internal Auditor for an international registered charity, during which I was fortunate to travel the world, experiencing many cultures, including wealth and poverty. Also, I married and divorced twice, and had four children, the last of whom was an adopted son – a choice we made. Later, I became a life and business coach, as I wanted to support others in the achievement of their dreams and goals, and this developed rather organically into involvement in charity work.
A year ago, I became the founder of my own charity, You Can Thrive. I run this charity in my ‘spare time’, as I work full-time with the Crown Prosecution Service. You see, my professional career mirrors the comforting rules and need for compliance which rescued me at boarding school, as well as the back-room lawyer finding a means for promoting justice and fairness in my world. My social life is concerned with caring about communities which I enjoyed studying at school - because it is not something I experienced much as a child. I just want to give others what I didn’t have as a child: A love of humanity.
Nevertheless, and based on my experiences at home, and abroad especially, I appreciate that I was extraordinarily fortunate to have as rich a childhood as my own. This is how I regard my past. Your past is what it is, and it provides a rich resource for your choices and actions in the present and future even when it is against all the odds. Are you using your past as a positive resource and motivation for your present and future?
Running the You Can Thrive charity is enabling me to be creative with my life as a service to others, and in my next blog, I tell the story of my charity and the communities it supports.
*****This is Shelly again......
In this month of Thanksgiving, I urge my friends and family to read my friend's post with a thankful heart. Not only should this put things into perspective for most of us, but I hope it will inspire you to join us in this project Tony has created. Give what you can! I know any monies donated will be used wisely and will be most appreciated!
Tony also belongs to a Facebook Group page, where you can join and be part of the wonderful movement he has created along with some friends:
https://www.facebook.com/#!/pages/Pay-it-Forward-Community/364253896976887?fref=ts
Together, we CAN change the world~ one person at a time. Way to BEGIN, Tony!!!!
Monday, November 12, 2012
Sunday, October 14, 2012
Warm Cajun Shrimp Dip
Yet another great snack or appetizer for game day or get-together!
Warm Cajun Shrimp Dip
1 (8 oz.) package cream cheese, softened
3/4 C mayonnaise
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1 1/2 tsp. Creole seasoning, or to taste
1 C chopped cooked peeled shrimp
1/2 C shredded pepper Jack cheese (do I even need to say anything here?? MORE is better)
1 (1-pound) round loaf hearty wheat. white or sourdough bread
1 Tbsp. sliced green onion
Garnish: lemon wedge, cooked shrimp
Assorted crackers, breadsticks or even veggies---dip what YOU like
Preheat oven to 350 degrees. In a large bowl, combine cream cheese, mayonnaise, mustard, worcestershire sauce and Creole seasoning; beat at medium speed with an electric mixer until blended. Stir in shrimp and shredded cheese.
Using a serrated knife, cut a 1/2-inch thick slice from top of bread loaf. Carefully hollow out inside of loaf, leaving about a 3/4 inch shell. Reserve bread pieces for another use.
Spoon shrimp mixture into bread shell; lightly spray with nonstick cooking spray. Wrap in foil; place on a baking sheet.
Bake for 15 minutes. Remove foil; bake 15 minutes longer, or until thoroughly heate. Sprinkle with green onion. Garnish with lemon wedge and cooked shrimp, if desired. Serve with assorted crackers, breadsticks and veggies, if desired.
Makes 6-8 servings
Warm Cajun Shrimp Dip
1 (8 oz.) package cream cheese, softened
3/4 C mayonnaise
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1 1/2 tsp. Creole seasoning, or to taste
1 C chopped cooked peeled shrimp
1/2 C shredded pepper Jack cheese (do I even need to say anything here?? MORE is better)
1 (1-pound) round loaf hearty wheat. white or sourdough bread
1 Tbsp. sliced green onion
Garnish: lemon wedge, cooked shrimp
Assorted crackers, breadsticks or even veggies---dip what YOU like
Preheat oven to 350 degrees. In a large bowl, combine cream cheese, mayonnaise, mustard, worcestershire sauce and Creole seasoning; beat at medium speed with an electric mixer until blended. Stir in shrimp and shredded cheese.
Using a serrated knife, cut a 1/2-inch thick slice from top of bread loaf. Carefully hollow out inside of loaf, leaving about a 3/4 inch shell. Reserve bread pieces for another use.
Spoon shrimp mixture into bread shell; lightly spray with nonstick cooking spray. Wrap in foil; place on a baking sheet.
Bake for 15 minutes. Remove foil; bake 15 minutes longer, or until thoroughly heate. Sprinkle with green onion. Garnish with lemon wedge and cooked shrimp, if desired. Serve with assorted crackers, breadsticks and veggies, if desired.
Makes 6-8 servings
Labels:
appetizers,
bread bowl dip,
cajun shrimp dip,
shrimp dip,
snack recipes
Friday, October 12, 2012
Bacon-Wrapped Potato Cheddar Bites
Bacon-Wrapped Potato Cheddar Bites
2 baking potatoes, each cut lengthwise into 4 wedges (about 3/4 lb.)
3/4 tsp. garlic sale
1/4 tsp. ground black pepper
12 slices bacon, cut in half crosswise
1/2 C finely shredded Cheddar cheese
1 Tbsp. chopped green onion
1/2 C sour cream
Preheat oven to 375 degrees. Coat the rack of a broiler pan with nonstick cooking spray. Place rack on broiler pan. Cut each potato wedge crosswise into 3 pieces. Sprinkle potato pieces with garlic salt and pepper. Wrap each potato piece with a piece of bacon, and place, seam side down, on prepared broiler rack.
Bake for 20 minutes. Gently turn, and bake for 15 minutes, or until tender. Place hot potato bites on a serving plate; sprinkle with cheese. Let stand for 10 minutes to mel cheese. Sprinkle with green onion and serve with sour cream.
Makes 2 dozen bites
Snack Mix
Makes about 20 servings ~ Perfect for parties, football games or even package this up and give as small gifts for the holidays! Mix this up to suit YOUR taste---cheerios or Life cereal instead of the corn & rice cereal....substitute cheese flavored popcorn for the cheese balls, etc. Make it your own!
Snack Mix
8 Tbsp. butter
4 C crispy corn-and-rice cereal
4 C crispy wheat cereal squares
4 C pretzel sticks
4 C cheese crackers
4 C smoked almonds (my fav)
2 tsp. garlic salt
1 tsp. ground cumin
1/2 tsp. smoked paprika
3/4 tsp. ground Chipotle chile pepper
6 C cheese puff balls
Preheat oven to 200 degrees.
In the bottom of a large roasting pan, melt butter.
Add corn-and-rice cereal, wheat cereal, pretzels, crackers and almonds to roasting pans. Stir gently to coat with butter.
In a small bowll, combine garlic salt, cumin, paprika and chipotle chile pepper. Sprinkle cereal mixture with garlic-salt mixture, stirring until cereal mixture is evenly coated.
Bake for 1 hour, stirring every 15 minutes. Immediately spread cereal mixture onto parchment paper to cool. Add cheese puff balls to ceral mixture, tossing gently to combine. Store in an airtight container.
Snack Mix
8 Tbsp. butter
4 C crispy corn-and-rice cereal
4 C crispy wheat cereal squares
4 C pretzel sticks
4 C cheese crackers
4 C smoked almonds (my fav)
2 tsp. garlic salt
1 tsp. ground cumin
1/2 tsp. smoked paprika
3/4 tsp. ground Chipotle chile pepper
6 C cheese puff balls
Preheat oven to 200 degrees.
In the bottom of a large roasting pan, melt butter.
Add corn-and-rice cereal, wheat cereal, pretzels, crackers and almonds to roasting pans. Stir gently to coat with butter.
In a small bowll, combine garlic salt, cumin, paprika and chipotle chile pepper. Sprinkle cereal mixture with garlic-salt mixture, stirring until cereal mixture is evenly coated.
Bake for 1 hour, stirring every 15 minutes. Immediately spread cereal mixture onto parchment paper to cool. Add cheese puff balls to ceral mixture, tossing gently to combine. Store in an airtight container.
Monday, October 8, 2012
Carmelized Onion Focaccia
Who doesn't love Focaccia!?!? There are many different versions out there, I'm sure...but here's a simple one to start with. If you can't find Tuscan Herbs, substitute your favorites---a classic is rosemary in this bread. When it's done, eat it as an appetizer OR do as I do and substitute for boring bread when making a sandwich----takes it to a whole new level!
Carmelized Onion Focaccia
1/4 C. canola oil, divided
2 C chopped onion
1/4 tsp. salt
1/8 tsp. ground black pepper
5 Tbsp. water, divided
1 Tsp. yellow cornmeal
1 (16 oz.) pkg. hot roll mix *I recommend Pillsbury Hot Roll Mix
1 1/4 C hot water (120 to 130 degrees)
2 tsp. dried Tuscan seasoning *McCormick makes a Tuscan Seasoning Blend
In a medium skillet, heat 1 Tbsp. oil over medium high heat. Add onion; cook for 4 minutes, or until lightly browned, stirring occasionally. Reduce heat to medium-low; sprinkle with salt and pepper, and slowly stir in 2 Tbsp. water. Cook, stirring occasionally, until deep golden brown and tender, about 15 minutees. (Stir in remaining 3 Tbsp. water, 1 Tbsp. at a time, occasionally, to prevent onions from sticking to the pan, if necessary.) Cool completely.
Preheat oven to 375 degrees. Spray a large baking sheet with nonstick cooking spray; sprinkle with cornmeal. In a large bowl, combine contents of hot roll mix and yeast packet included in the mix, hot water, 2 Tbsp. oil, and Tuscan seasoning. Stir until dough pulls away from sides of bowl. With greased or floured hands, shape dough into a ball. Turn dough out onto a lightly floured surface. Knead dough for 5 minutes, or until smooth. Cover dough with a large bowl; let stand for 5 minutes.
Using hands, pat dough into a 12-inch circle on prepared pan (a pizza pan would work FAB for this)
Loosely cover; let rise in a warm place (80 to 85 degrees) free from drafts, for 20 minutes, or until puffy. Uncover dough; brush with remaining 1 Tbsp. oil. Sprinkle with caramelized onions. Gently press surface of dough with fingertips at intervals to create indentations.
Bake for 25 minutes, or until lightly browned. Let cool completely on a wire rack, about 1 hour.
Makes 8 servings
Carmelized Onion Focaccia
1/4 C. canola oil, divided
2 C chopped onion
1/4 tsp. salt
1/8 tsp. ground black pepper
5 Tbsp. water, divided
1 Tsp. yellow cornmeal
1 (16 oz.) pkg. hot roll mix *I recommend Pillsbury Hot Roll Mix
1 1/4 C hot water (120 to 130 degrees)
2 tsp. dried Tuscan seasoning *McCormick makes a Tuscan Seasoning Blend
In a medium skillet, heat 1 Tbsp. oil over medium high heat. Add onion; cook for 4 minutes, or until lightly browned, stirring occasionally. Reduce heat to medium-low; sprinkle with salt and pepper, and slowly stir in 2 Tbsp. water. Cook, stirring occasionally, until deep golden brown and tender, about 15 minutees. (Stir in remaining 3 Tbsp. water, 1 Tbsp. at a time, occasionally, to prevent onions from sticking to the pan, if necessary.) Cool completely.
Preheat oven to 375 degrees. Spray a large baking sheet with nonstick cooking spray; sprinkle with cornmeal. In a large bowl, combine contents of hot roll mix and yeast packet included in the mix, hot water, 2 Tbsp. oil, and Tuscan seasoning. Stir until dough pulls away from sides of bowl. With greased or floured hands, shape dough into a ball. Turn dough out onto a lightly floured surface. Knead dough for 5 minutes, or until smooth. Cover dough with a large bowl; let stand for 5 minutes.
Using hands, pat dough into a 12-inch circle on prepared pan (a pizza pan would work FAB for this)
Loosely cover; let rise in a warm place (80 to 85 degrees) free from drafts, for 20 minutes, or until puffy. Uncover dough; brush with remaining 1 Tbsp. oil. Sprinkle with caramelized onions. Gently press surface of dough with fingertips at intervals to create indentations.
Bake for 25 minutes, or until lightly browned. Let cool completely on a wire rack, about 1 hour.
Makes 8 servings
Friday, September 28, 2012
Paula Deen's Brunch stuffed bell peppers
I love to watch the Food Network but I don't get a chance very often as I'm just way too busy. Yesterday, however, I caught a great episode of Paula Deen and she presented a fabulous twist on stuffed bell peppers that really caught my attention!
I love the traditional stuffed bell peppers, but Paula made "brunch stuffed peppers", meaning the ingredients were ones you'd normally serve for breakfast. I love the concept of these peppers for breakast, brunch OR dinner. We all have those "breakfast for dinner" nights where we just need something quick and breakfast food sounds good. These would be PERFECT for such evenings.
Be sure to garnish the top, after they come out of the oven, with more chopped bacon, some more shredded cheese and some chopped green onion--this will make the presentation much more appealing. Enjoy!
Brunch Stuffed Bell Peppers
4 yellow bell peppers (use any color you'd like)
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled *(reserve some extra bacon for the top)
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix (I'd use Bisquick or something similar--whatever you have)
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese & extra bacon and serve immediately.
I love the traditional stuffed bell peppers, but Paula made "brunch stuffed peppers", meaning the ingredients were ones you'd normally serve for breakfast. I love the concept of these peppers for breakast, brunch OR dinner. We all have those "breakfast for dinner" nights where we just need something quick and breakfast food sounds good. These would be PERFECT for such evenings.
Be sure to garnish the top, after they come out of the oven, with more chopped bacon, some more shredded cheese and some chopped green onion--this will make the presentation much more appealing. Enjoy!
Brunch Stuffed Bell Peppers
4 yellow bell peppers (use any color you'd like)
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled *(reserve some extra bacon for the top)
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix (I'd use Bisquick or something similar--whatever you have)
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese & extra bacon and serve immediately.
Monday, September 24, 2012
DIY Coffee Drinks
Stay cool (and caffeinated) with these coffee drinks YOU can make from home!
Mocha Frap
1 1/2 C strong brewed coffee, chilled
1 1/4 C 2% milk
1/2 C jarred fudge sauce
3 Tbsp. sugar
2 C ice cubes
4 Tbsp. whipped cream
4 tsp. chocolate sprinkles, if desired
In a blender, combine the coffee, milk, fudge sauce, sugar and ice.
Pour into 2 tall glasses. Top with whipped cream and the sprinkles (in my case, I favor more fudge sauce drizzled over the top in lieu of the sprinkles)
Cookies 'n Cream Frap
4 scoops vanilla ice cream
2 C strong brewed coffee, chilled
5 oreos, coarsely chopped, divided (I won't tell if you use twice as many..lol)
1 C 2% milk
1 C ice cubes
4 Tbsp. whipped cream
In a blender, combine the ice cream, coffee, half of the chopped Oreos, milk and ice. Blend until smooth.
Pour into 2 tall glasses. Top with whipped cream and the rest of the Oreos.
Iced Cappuccino
2 C 2% milk
2 Tbsp. chocolate syrup
2 tsp. instant espresso powder
2 Tbsp. sugar
4 ice cubes
*Ground cinnamon for sprinkling, if desired
In a blender, combine the milk, syrup, espresso powder, sugar and ice. Blend until smooth.
Pour into 2 tall glasses and sprinkle with cinnamon, if desired.
Mocha Frap
1 1/2 C strong brewed coffee, chilled
1 1/4 C 2% milk
1/2 C jarred fudge sauce
3 Tbsp. sugar
2 C ice cubes
4 Tbsp. whipped cream
4 tsp. chocolate sprinkles, if desired
In a blender, combine the coffee, milk, fudge sauce, sugar and ice.
Pour into 2 tall glasses. Top with whipped cream and the sprinkles (in my case, I favor more fudge sauce drizzled over the top in lieu of the sprinkles)
Cookies 'n Cream Frap
4 scoops vanilla ice cream
2 C strong brewed coffee, chilled
5 oreos, coarsely chopped, divided (I won't tell if you use twice as many..lol)
1 C 2% milk
1 C ice cubes
4 Tbsp. whipped cream
In a blender, combine the ice cream, coffee, half of the chopped Oreos, milk and ice. Blend until smooth.
Pour into 2 tall glasses. Top with whipped cream and the rest of the Oreos.
Iced Cappuccino
2 C 2% milk
2 Tbsp. chocolate syrup
2 tsp. instant espresso powder
2 Tbsp. sugar
4 ice cubes
*Ground cinnamon for sprinkling, if desired
In a blender, combine the milk, syrup, espresso powder, sugar and ice. Blend until smooth.
Pour into 2 tall glasses and sprinkle with cinnamon, if desired.
Sunday, September 23, 2012
Broccoli Chowder with Cheddar Toast
The last few days here have been very breezy and cool, which definitely makes it feel like Fall is in the air. I LOVE Fall and the gorgeous colors that come with it, and I always look forward to cooking warm, comfort food again. Soup recipes always come in handy because at least in my home I can make them stretch for a couple of nights since there's just the two of us. I hope you enjoy this one!
Broccoli Chowder with Cheddar Toast
2 strips bacon, thinly sliced (ummm....are they joking?! I'd triple this, at a minimum)
2 Tbsp. unsalted buter
1/2 yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
1/2 tsp. celery seed
2 Tbsp. all-purpose flour
2 C low-sodium chicken broth
2 C milk
4 small red-skinned potatoes (about 6 oz.), quartered
1/2 head broccoli (about 10 oz.), broken into florets, stem peeled and sliced
Kosher salt and freshly ground pepper
1 Tbstp. dijon mustard
1 baguette, sliced into 8 1/4-inch thick pieces
4 oz. cheddar (or your favorite....I think gruyere) cheese, cut into 8 thin slices
Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 tsp. salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a slice of cheese. Place on a baking sheet and broil until the cheese melts; serve with the soup.
Serves: 4
Labels:
broccoli recipes,
broccoli soup,
chowder recipes,
soup recipes
Saturday, September 22, 2012
French Dipped Sandwiches
Do you love French Dipped sandwiches as much as hubby and I do?? To be honest, we've been just buying them @ Arby's and for fast food they are really good in my opinion.
That's about to change, though. I think the time and effort involved to make them from home is more than worth it!
French Dipped Sandwiches
1 small onion, roughly chopped
1 small carrot, roughly chopped
1 stalk celery, roughly chopped
1 small leek, which and light-green parts ONLY, roughly chopped
2 cloves garlic, minced
1 sprig fresh thyme
1/4 tsp. dried sage
1/4 tsp. dried oregano
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground allspice
2 lbs. beef top round roast
Salt and freshly ground pepper
2 C beef broth
6 French rolls
Preheat the oven to 300 degrees. Combine the chopped vegetables, garlic and thyme in a large roasting pan. Rub the dried herbs and spices all over the beef; season generously with salt and pepper. Place the beef fat-side up on the vegetables and roast until a thermometer inserted into the thickest part of the meat registers 130 degrees, about 45 minutes. Remove the meat from the pan, cover loosely with foil and set aside to rest for 30 minutes.
While the meat is resting, put the roasting pan on the stove and cook the vegetables over high heat until they are browned but not burnt and the liquid is evaporated; pour off any excess fat. Add the beef broth to the pan, using a wooden spoon to scrape up any browned bits that cling to the bottom. Transfer the liquid and vegetables to a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the liquid reduces by half, about 30 minutes. Strain the sauce and season with salt and pepper. Keep warm.
Trim any excess far from the beef and thinly slice. Have the rolls horizontally and warm in the oven. Dip the bottom of each roll in the sauce and top with some of the beef; dip the cut side of each roll top in the sauce and place on each sandwich.
Makes 6 sandwiches
That's about to change, though. I think the time and effort involved to make them from home is more than worth it!
French Dipped Sandwiches
1 small onion, roughly chopped
1 small carrot, roughly chopped
1 stalk celery, roughly chopped
1 small leek, which and light-green parts ONLY, roughly chopped
2 cloves garlic, minced
1 sprig fresh thyme
1/4 tsp. dried sage
1/4 tsp. dried oregano
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground allspice
2 lbs. beef top round roast
Salt and freshly ground pepper
2 C beef broth
6 French rolls
Preheat the oven to 300 degrees. Combine the chopped vegetables, garlic and thyme in a large roasting pan. Rub the dried herbs and spices all over the beef; season generously with salt and pepper. Place the beef fat-side up on the vegetables and roast until a thermometer inserted into the thickest part of the meat registers 130 degrees, about 45 minutes. Remove the meat from the pan, cover loosely with foil and set aside to rest for 30 minutes.
While the meat is resting, put the roasting pan on the stove and cook the vegetables over high heat until they are browned but not burnt and the liquid is evaporated; pour off any excess fat. Add the beef broth to the pan, using a wooden spoon to scrape up any browned bits that cling to the bottom. Transfer the liquid and vegetables to a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the liquid reduces by half, about 30 minutes. Strain the sauce and season with salt and pepper. Keep warm.
Trim any excess far from the beef and thinly slice. Have the rolls horizontally and warm in the oven. Dip the bottom of each roll in the sauce and top with some of the beef; dip the cut side of each roll top in the sauce and place on each sandwich.
Makes 6 sandwiches
Friday, September 21, 2012
Mortadella Stromboli
Stromboli are like calzones but are oblong and sliced before serving
Mortadella Stromboli
1 1/2 C coarsely grated swiss or gruyere cheese (6 oz.)
1 C thinly sliced string cheese (4 oz.)
Extra-virgin olive oil, for brushing
1 (13.8 oz.) package refrigerated pizza dough
10 fresh basil leaves
3/4 C pitted green or black olives, roughly chopped
1/2 C tomato saucve
1/4 lb. sliced mortadella, cut into 1/2" wide ribbons
Preheat oven to 425 degrees. Mix 1 cup of the swiss cheese with the string cheese.
Lightly brush a baking sheet with olive oil. Unroll the dough, cut in half to make two 6 x 9 inch pieces and place on the prepared pan.
Spread half of the mised cheese along one long side of each rectangle, leaving an inch border between the cheese and dough edge. Top each mound of cheese with half of the basil, a quarter of the olives, 1/4 c tomato sauce and a third of the mortadella. Fold the dough over the filling lengthwise, pressing the edges to seal. Make slits in the top of the dough to allow steam to escape during baking.
Bake the stromboli until brown, about 15 minutes; remove from the oven. Brush each with olive oil, then scatter the remaining olives, mortadella and cheese on top. Return to the oven and bake until the cheese melts and the crust is golden. Rest for 5 minutes before slicing.
Serves 4.
Mortadella Stromboli
1 1/2 C coarsely grated swiss or gruyere cheese (6 oz.)
1 C thinly sliced string cheese (4 oz.)
Extra-virgin olive oil, for brushing
1 (13.8 oz.) package refrigerated pizza dough
10 fresh basil leaves
3/4 C pitted green or black olives, roughly chopped
1/2 C tomato saucve
1/4 lb. sliced mortadella, cut into 1/2" wide ribbons
Preheat oven to 425 degrees. Mix 1 cup of the swiss cheese with the string cheese.
Lightly brush a baking sheet with olive oil. Unroll the dough, cut in half to make two 6 x 9 inch pieces and place on the prepared pan.
Spread half of the mised cheese along one long side of each rectangle, leaving an inch border between the cheese and dough edge. Top each mound of cheese with half of the basil, a quarter of the olives, 1/4 c tomato sauce and a third of the mortadella. Fold the dough over the filling lengthwise, pressing the edges to seal. Make slits in the top of the dough to allow steam to escape during baking.
Bake the stromboli until brown, about 15 minutes; remove from the oven. Brush each with olive oil, then scatter the remaining olives, mortadella and cheese on top. Return to the oven and bake until the cheese melts and the crust is golden. Rest for 5 minutes before slicing.
Serves 4.
Saturday, August 11, 2012
Doctor, Doctor.......
I woke at 4AM this Saturday morning and since I was still awake at 5:15 so I figured there's no since in waking hubby at this hour and I got out of bed.
I'm in pain so sleep eludes me more often than usual these nights. Some of you know that I've had health issues for well over a year now and that's one reason I haven't posted on my blog as much as I'd hoped.
http://youtu.be/bwsykiN_tek?hd=1
Sorry, had to inject a little humor in there.
The fact of the matter is I've been down more than I've been up. My search for a capable doctor continues, despite the many referrals I've been given since we moved to this city last July. I've come to several conclusions-one being the the state of health care in our country is horrible. As my story's come out, I've heard from many friends who concur that I am not alone in my struggle for just basic, decent health care. The theory that it's all about the money seems to be the case. The health industry strokes each others' backs more than they do the patients'! I'd like to get off the referral merry-go-round now, please.
IF one is fortunate enough to find a doctor these days who is actually taking new patients, that's something to get excited about but don't hold your breath because it can take a month or longer to actually get scheduled on the books. Does anyone else see a direct correlation between an aging society and the NEED for doctors!? At the age of 54, I feel badly for the elderly who may be dealing with this nightmare. God help the person who decides to go to the urgent care facility. There's nothing *urgent* about it as we all know and I have another story I'll tell you later about those trips.
The amount of paperwork a person has to fill out in order to see the doctor is enough to age anyone. While I'm on the subject of paperwork, can anyone tell me WHY, in these days of super high-technology, we must answer the SAME series of questions to half a dozen different individuals who, by the way, are EACH typing the answers into a computer?? Just FYI, I've asked the question straight up and didn't get a reply so don't waste *your* time asking.
What really gets my goat is when the golden moment comes and the dr. enters the room to ask the very SAME questions!!! Need I remind him/her that I've only been allotted 30 minutes (at most!) for this rare opportunity to sit with him and he's getting ready to waste half of that time with this inane questionare. ~Sigh. Usually I take a deep breath here and just get on with it so I can finally start addressing why I'm here in the first place.
Maybe it's just me, but I particularly find it annoying as all get out when I'm rolling along, answering THEIR question as to "what brought me in today", to have them begin interrupting me or arguing with me. This is usually preceeded by some rolling of the eyes--yes, I DID see that-----or a downright smirk. Just because you have a badge that says MD before your name doesn't always mean that you're smarter than a 5th grader.
Whoops........wrong show. Anyway.......I have so many examples, but let's take this one: Female doctor #2 on my list diagnoses Plantar Fasciitis and I tell her I like to walk for exercise, asking if I can/should continue with that. She says, "YES, by ALL means, DO walk as much as you can". Great. Super-d-duper. After draining my body of *all* my blood (well, 5 vials FELT like it!), her office begins leaving a series of voice mail messages on my cell phone a few days later. One in particular, THE most important, is unclear, so I call to confirm. What I thought was "just continue on with your thyroid medication was actually "discontinue your thyroid medication". That CAN'T be right, I told me husband, so we call back; they reiterate.
We drive TO their office and explain that I've been on this thyroid medication for 23 yrs. and was told by my surgeon NEVER to go off of it because all but a fraction of my thyroid was removed. I'd have felt better if they'd tapered me down in doseage but they would NOT listen to me. She wanted me off the meds for 6 weeks----I lasted 3 weeks and had been in a downward spiral and so extremely ill that hubby ended up taking me to the ER. The ER determined that in 3 wks. time my number had gone from .08 (WAY too low) to a whole number of 13. Emergency room dr. put me back ON a slightly lower doseage than I was on before this fiasco. If you don't have thyroid issues you probably cannot understand the drastic changes going off that medication did to my body.
It took several weeks, but I can honestly say that the thyroid issue seems to have leveled out. No sooner did I begin to feel better than I got out of bed one night to check if hubby had put the garbage cans out on the driveway for pick up the following day. I opened the interior door to the garage and simply walked out, completely forgetting the fact that we have 2 steps there. I broke one toe, and that foot received major tissue trauma, not to mention the rest of my body. I was black and blue for about 2 weeks.
Naturally, the broken toe is on the opposite foot which has plantar fasciitis, which I should explain required a podiatrist' opinion because it was hurting more as time went on and I knew that something was wrong. When I told him that I'd been given the ok to "walk as much as possible" he couldn't believe it!!! He said I shouldn't have been walking except around the house; no walks around the lake and parks. I'd aggravated the poor foot and if I say where I wanted to shove that injured foot you wouldn't hold it against me, would you? Relax. I'm only half-kidding.
Let me just say that when BOTH your feet don't "work" you gain a whole new appreciation for your body and how much we depend on it for even simple things. Never, ever take that for granted!
I hobbled around for a few weeks and griped because I had NO. IDEA. that one toe could hurt for so long! I rested a lot, but I didn't stay completely down; it's just not in my nature. In the back of my mind, I knew it was likely only a matter of time before my new gait would affect my back. I have a long history of back issues, dating back to my mid 20-s. Which brings us up to date. My back started acting up about a month ago and at first felt like a pinched nerve which hurt, of course, but not enough to have me running to a dr.
Besides----I don't have a "regular" doctor at the moment, so that complicates things. Dr. #2 was so inept with her treatment of my plantar fasciitis & the thyroid that after one follow up visit with her I vowed never to go back. She actually argued with me and when I tossed out the idea of checking my pituitary gland in relation to some of my symptoms she stated that, "the pituitary gland is in the BRAIN". I said, "I know where it is, but it DOES function w/the thyroid and adrenal glands, so what's your point?". That's when I saw a completely different side to Dr. #2's personality.
She began arguing with me that I had the SAME symptoms on my first visit with her that I now had, sitting there that day. When I tried explaining that that was not entirely the case, she talked OVER me, and wouldn't listen. I asked her once again why she would take someone off thyroid medication completely and was she aware that I don't have a thyroid, for all intents and purposes. What sliver I have cannot function without a daily supplement or I could DIE. She said, "yes, it's right here" (pointing to a piece of paper in her folder, which stated the work *thyroid*). I swear that woman never asked me one question about my thyroid history before yankng me off the RX--just having the word scribbled in my file like a random thought was NOT comforting. I'm not about to pay good money for a doctor to talk down to me and refuse to at least listen to and respond professionally about my concerns.
Physician #1 was just laughable. Really. I had to wait WEEKS to see her as a "new patient". When the time rolled around, I had a double-ear infection---I could tell. What they failed to tell ME was that my initial appointment would be 5 minutes. Yeah, you read that right....FIVE minutes. It takes more gas and time to drive over there than that! I was already there, so I planned to talk fast. Little did I know that the dr. would saunter in, spend the first 3 minutes telling me a little about herself (I'm not looking to marry you, I just want you to look in my ears!), then to rattle off the 5 minute policy thing. That left me 7 minutes at best. I told her I have a myriad of problems, but that TODAY I just needed to be checked for an ear infection because both ears were hurting.
I acquiesed to the notion that anything more pressing would have to addressed in future visits....until she sat down at her computer and used up the last 5-7 minutes QUOTING word for word the corporate version of the "5 minute meet & greet" policy. Huh?! If this is a "meet and greet" then shouldn't there be appetizers and cocktails!? When done, she turned to me and said, "so, if you 'like me' and I 'like you', then we can call this successful and I can be your general doctor. Seriously!? This sounds like a play date. If I'd been told all this up-front by the ineffecient office staff, I would have at least been prepared in the knowledge that my current illness wasn't going to be addressed. As she was walking towards the door, I asked if she'd just look at my ears real quick and write me an RX if needed. She replied that she CAN. NOT. treat me the same day as a "meet and greet". What is happening in this field? Since when does ANY doctor refuse treatment?!?
That was a $25 meet and greet and let me just tell you, it wasn't good for me. Ha ha! They did schedule me a few days later for my earache. I waited and waited and waited........another big turn-off for this office; doctor was NEVER running close to schedule. She breezes into the room and does a quick peek, exclaiming, "WOW, you're ears are both really red!" Shut. Up. NO WAY!! She quickly writes up a 'script because she states that she "squeezed me in; it's her lunch hour". Ummmmmmmmmm----I don't care. YOU told me (via YOUR office staff) to be here at this hour. I don't care if you have to skip lunch---you're a doctor and you're in the business of treaing ill people, correct??
Maybe not.
Monday, August 6, 2012
Mom's Butterscotch Pie
Mom always waved us out of the kitchen when she was cooking, but I believe my love of good food and the preparation of creating something with love stems from my childhood.
My mother is a great cook and so was my grandmother and my great-grandmother. My fondest memories are of Sunday and holiday dinners that my great-grandmother hosted when she was up there in years. I'm still in awe of the fact that she desired to prepare such big feasts, let alone that her health allowed her to pull it off!
I've heard tales that if my Uncle desired "grandma's fudge" in the middle of the night, she would get out of bed, go to the kitchen and start making it! Her dishes were definitely served up with a heaping dose of LOVE and that feeling is what I strived to provide for my own children.
I have two sons; the eldest does cook some of MY recipes, which warms my heart. Meals around the table CAN create memories to last a lifetime!
This pie is one of my very favorites that mom used to make, and she didn't make it all that often as she considered it kinda labor intensive, with the graham cracker crust and meringue. Back in those days, my mother would NEVER have purchased a pre-made pie crust!
We actually didn't have sweets very often while growing up; except when company came for dinner. So I prayed alot for company.....ha ha.
My deprivation created an insatiable sweet tooth and the motto.........life is too short not to have dessert......OFTEN. ~Enjoy~
Mom's Butterscotch Pie
1/2 C all-purpose flour
4 Tbsp. butter
1 pint hot milk
1/4 tsp. salt
2/3 C light brown sugar
2 egg yolks, slightly beaten
1/2 tsp. vanilla extract
Graham cracker pie crust, either home-made, or pre-made
Combine flour and butter over low heat (mom uses a double-boiler); stir till well blended. Stir in hot milk gradually. Continue stirring while cooking. When thick, blend in salt and sugar. Stir a little of hot mixture into egg yolks. Return to sauce pan. Cook over hot water 5 minutes. Add flavoring and pour into cooked pie shell.
Meringue
***Best to use COLD egg whites
2 egg whites
1/8 tsp. cream of tartar
1/3 C sugar
Few drops vanilla extract
Beat egg whites until foamy. Add cream of tartar and beat till stiff. Beat in sugar gradually. Add vanilla. Spread all the way to the edges of the cooled pie.
Bake in 325 degree oven about 15 minutes, or until the meringue is golden.
Sunday, July 22, 2012
Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting
Found in Family Circle magazine, June 2012 issue. My stepdad's favorite cookie was the Snickerdoodle. I love them too, and thought this recipe sounded too good not to try. It's on my to-do list for this Fall!
Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting
Heat oven to 350 degrees. Line two 12-capacity cupcake pans with paper liners.
Combine 1 box (18.25 oz.) white cake mix, 1 C milk, 1/2 C (1 stick) melted unsalted butter, 3 large eggs, 1 tsp. vanilla extract and 2 tsp. ground cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down side of bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping side again if needed. Using a standard ice cream scoop, fill each liner two-thirds full.
Bake cupcakes at 350 degrees until they are golden brown and spring back when lightly pressed with your finger, 15 to 20 minutes. Remove from oven and cool cupcakes in pans on wire racks for 10 minutes.
Remove cupcakes directly to the wire racks and cool completely, 30 minutes more. Meanwhile, place 1/2 C (1 stick) softened unsalted butter in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds, or until fluffy. Stop the mixer and add 3 3/4 C confectioners' sugar, 3 Tbsp. milk, 1 tsp. vanilla extract and 1 tsp. ground cinnamon. Blend with mixer on low until sugar is incorporated, 1 minute. Increase speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 additional Tbsp. milk if frosting seems too stiff. Spread onto cooled cupcakes.
Makes 22 to 24 cupcakes and 3 1/2 C of frosting.
Snickerdoodle Cupcakes with Cinnamon Buttercream Frosting
Heat oven to 350 degrees. Line two 12-capacity cupcake pans with paper liners.
Combine 1 box (18.25 oz.) white cake mix, 1 C milk, 1/2 C (1 stick) melted unsalted butter, 3 large eggs, 1 tsp. vanilla extract and 2 tsp. ground cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down side of bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping side again if needed. Using a standard ice cream scoop, fill each liner two-thirds full.
Bake cupcakes at 350 degrees until they are golden brown and spring back when lightly pressed with your finger, 15 to 20 minutes. Remove from oven and cool cupcakes in pans on wire racks for 10 minutes.
Remove cupcakes directly to the wire racks and cool completely, 30 minutes more. Meanwhile, place 1/2 C (1 stick) softened unsalted butter in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds, or until fluffy. Stop the mixer and add 3 3/4 C confectioners' sugar, 3 Tbsp. milk, 1 tsp. vanilla extract and 1 tsp. ground cinnamon. Blend with mixer on low until sugar is incorporated, 1 minute. Increase speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 additional Tbsp. milk if frosting seems too stiff. Spread onto cooled cupcakes.
Makes 22 to 24 cupcakes and 3 1/2 C of frosting.
Saturday, July 21, 2012
Toasted Cheese Ravioli
Here's a simple meal for those days when you're running short on time.
Toasted Cheese Ravioli
Cook 24 refrigerated small cheese ravioli according to the package directions; drain. Place on greased baking sheet. Brush tops with 1 Tbsp. Italian salad dressing (I like the zesty Italian!); sprinkle with 1 Tbsp. seasoned bread crumbs. Bake at 400 degrees for 12-15 minutes. Serve with warmed marinara sauce.
Makes 4 servings
Toasted Cheese Ravioli
Cook 24 refrigerated small cheese ravioli according to the package directions; drain. Place on greased baking sheet. Brush tops with 1 Tbsp. Italian salad dressing (I like the zesty Italian!); sprinkle with 1 Tbsp. seasoned bread crumbs. Bake at 400 degrees for 12-15 minutes. Serve with warmed marinara sauce.
Makes 4 servings
Labels:
cheese ravioli,
italian meals,
quick meals,
ravioli
Friday, July 20, 2012
Berry Popcicles
Here's a nice treat to help you stay cool!
~Praying for all those affected by the drought this summer; Indiana's been particularly hard hit.
Here's hoping for cooler weather and much needed rain!
Berry Popcicles
Whisk together 1 1/3 C whole milk, 1 Tbsp. honey and 1/4 tsp. vanilla extract.
Evenly divide one 12-oz. package thawed and drained frozen mixed berries (or any frozen berry of your choice) into 10 ice pop molds OR paper cups (3 oz. each).
Pour milk mixture over berries.
Top molds with holders or insert wooden sticks into cups. Freeze for 4-6 hours or until solid.
~Praying for all those affected by the drought this summer; Indiana's been particularly hard hit.
Here's hoping for cooler weather and much needed rain!
Berry Popcicles
Whisk together 1 1/3 C whole milk, 1 Tbsp. honey and 1/4 tsp. vanilla extract.
Evenly divide one 12-oz. package thawed and drained frozen mixed berries (or any frozen berry of your choice) into 10 ice pop molds OR paper cups (3 oz. each).
Pour milk mixture over berries.
Top molds with holders or insert wooden sticks into cups. Freeze for 4-6 hours or until solid.
Labels:
dessert recipes,
ice pops,
popsicles,
summertime recipes
Garlic Rubbed T-Bones w/Burgandy Mushrooms
Came across several recipes in the Taste of Home magazine I borrowed from the library, which sounded totally tempting. Thought I'd share them here. I never share anything I haven't made or plan to make so if you do try any of these be sure to come back here and leave your feedback.
Garlic-Rubbed T-Bones with Burgandy Mushrooms
T-bone steak is a fairly tender cut, so all you need to do is punch up the flavor with a savory rub.
12 garlic cloves, chopped
1 Tbsp. olive oil
1 tsp. salt
4 beef T-bone steaks (3/4" thick and 12 oz. each)
1/2 C butter, cubed
1 lb. baby portobello mushrooms, thickly sliced
1/2 C Burgundy wine OR reduced-sodium beef broth
In a small bowl, combine the garlic, oil and salt; rub over both sides of steaks. Grill steaks, covered, over medium heat, or boil 4 inches from the heat for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees, medium, 160 degrees, well-done, 170 degrees).
Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms; cook and stir for 3-5 minutes or until almost tender. Stir in wine; bring to a boil. Cook until liquid is reduced by half, stirring occasionally.
Serve over steaks.
Yieldds 4 servings
Garlic-Rubbed T-Bones with Burgandy Mushrooms
T-bone steak is a fairly tender cut, so all you need to do is punch up the flavor with a savory rub.
12 garlic cloves, chopped
1 Tbsp. olive oil
1 tsp. salt
4 beef T-bone steaks (3/4" thick and 12 oz. each)
1/2 C butter, cubed
1 lb. baby portobello mushrooms, thickly sliced
1/2 C Burgundy wine OR reduced-sodium beef broth
In a small bowl, combine the garlic, oil and salt; rub over both sides of steaks. Grill steaks, covered, over medium heat, or boil 4 inches from the heat for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees, medium, 160 degrees, well-done, 170 degrees).
Meanwhile, in a large skillet, melt butter over medium-high heat. Add mushrooms; cook and stir for 3-5 minutes or until almost tender. Stir in wine; bring to a boil. Cook until liquid is reduced by half, stirring occasionally.
Serve over steaks.
Yieldds 4 servings
Monday, July 9, 2012
Peanut Butter and Jelly Bars
I'll admit I haven't tried this one, but found it in April's "All You" magazine and thought these sounded like a good snack to make for our grandchildren.
Peanut Butter and Jelly Bars
1 stick unsalted butter, at room temperature
3/4 C sugar
1 large egg, at room temperature
1/2 tsp. vanilla extract
1 C creamy OR crunchy (I'd definitely opt for the crunchy!) peanut butter
1 1/2 C all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 C strawberry OR your favorite flavor preserves
2/3 C salted peanuts
2/3 C peanut butter chips
Preheat oven to 350 degrees. Butter and lightly flour a 9" x 13" baking pan.
Using an electric mixer on medium speed, cream butter and sugar until light and fluffy. Lower speed; add egg, vanilla and peanut butter; beat until combined.
In a separate bowl, sift flour, baking powder and salt. On low speed, slowly add flour mixture to peanut butter mixture. Mix until just combined. Set aside 1/2 cup of the dough.
Using your fingertips, press remaining dough into an even layer in pan. Spread preserves over dough. Crumble reserved 1/2 cup dough over preserves. Sprinkle with peanuts and peanut butter chips.
Bake until golden and bubbly, about 45 minutes. Cool on a wire rack and cut into bars.
Makes 24 bars
Peanut Butter and Jelly Bars
1 stick unsalted butter, at room temperature
3/4 C sugar
1 large egg, at room temperature
1/2 tsp. vanilla extract
1 C creamy OR crunchy (I'd definitely opt for the crunchy!) peanut butter
1 1/2 C all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 C strawberry OR your favorite flavor preserves
2/3 C salted peanuts
2/3 C peanut butter chips
Preheat oven to 350 degrees. Butter and lightly flour a 9" x 13" baking pan.
Using an electric mixer on medium speed, cream butter and sugar until light and fluffy. Lower speed; add egg, vanilla and peanut butter; beat until combined.
In a separate bowl, sift flour, baking powder and salt. On low speed, slowly add flour mixture to peanut butter mixture. Mix until just combined. Set aside 1/2 cup of the dough.
Using your fingertips, press remaining dough into an even layer in pan. Spread preserves over dough. Crumble reserved 1/2 cup dough over preserves. Sprinkle with peanuts and peanut butter chips.
Bake until golden and bubbly, about 45 minutes. Cool on a wire rack and cut into bars.
Makes 24 bars
Saturday, July 7, 2012
Coconut-Pecan Coffee Cake
Yes, I still have FALL on my mind......with Fall comes pecans, pumpkins and usually, MUCH cooler weather!
Who doesn't love a good coffee cake?! This one has a nice level of coconut flavor from the pudding mix.
Coconut-Pecan Coffee Cake
1 pkg. (18 1/4 oz.) yellow cake mix
1 pkg. (3.4 oz.) instant coconut cream pudding mix
1 tsp. vanilla extract
Filling:
1/2 C chopped pecans
1/3 C sugar
1/2 tsp. ground cinnamon
Glaze:
1 C confectioners' sugar
1 to 2 Tbsp. milk
12 tsp. vanilla extract
Prepare cake mix batter according to package directions, adding pudding mix and vanilla; set aside. combine the pecans, sugar and cinnamon in a small bowl.
Spread half the cake batter into a greased 13" x 9" baking pan. Sprinkle with half of filling. Top with remaining batter and filling.
Bake at 350 degrees for 34-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine the glaze ingredients in a small bowl until smooth. Drizzle over warm coffee cake.
Serves 15
Who doesn't love a good coffee cake?! This one has a nice level of coconut flavor from the pudding mix.
Coconut-Pecan Coffee Cake
1 pkg. (18 1/4 oz.) yellow cake mix
1 pkg. (3.4 oz.) instant coconut cream pudding mix
1 tsp. vanilla extract
Filling:
1/2 C chopped pecans
1/3 C sugar
1/2 tsp. ground cinnamon
Glaze:
1 C confectioners' sugar
1 to 2 Tbsp. milk
12 tsp. vanilla extract
Prepare cake mix batter according to package directions, adding pudding mix and vanilla; set aside. combine the pecans, sugar and cinnamon in a small bowl.
Spread half the cake batter into a greased 13" x 9" baking pan. Sprinkle with half of filling. Top with remaining batter and filling.
Bake at 350 degrees for 34-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine the glaze ingredients in a small bowl until smooth. Drizzle over warm coffee cake.
Serves 15
Friday, July 6, 2012
Pecan Bars
These triple digit temperatures and incessant drought have me longing for Fall. Tuck this little recipe away for later.
~Sending cool breezes and blessings your way!
Pecan Bars
3/4 C butter, softened
3/4 C packed brown sugar
2 eggs
2 tsp. vanilla extract
1 pkg. (18 1/4 oz.) butter pecan cake mix
2 1/2 C quick-cooking oats
Filling
1 (14 oz.) can sweetened condensed milk
2 C milk chocolate chips
1 C butterscotch chips
1 Tbsp. butter
1 tsp. vanilla extract
1 1/2 C chopped pecans
Cream butter and brown sugar until light and fluffy in a large bowl. Add eggs, on at a time, beating well after each addition. Beat in vanilla. Add cake mix just until blended. Stir in oats. Press 3 cups onto the bottom of a greased 13" x 9" baking pan.
Combine milk and chips in a large microwave-safe bowl. Microwave, uncovered, on high for 2 minutes;stir. Cook 1 to 2 1/2 minutes longer or until chips are melted, stirring every 30 seconds. Stir in butter until melted, add vanilla. Stir in pecans. Spread over crust.
Crumble remaining oat mixture; sprinkle over top. Bake at 350 degrees for 20-25 minutes or until topping is golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
Makes 24 servings
~Sending cool breezes and blessings your way!
Pecan Bars
3/4 C butter, softened
3/4 C packed brown sugar
2 eggs
2 tsp. vanilla extract
1 pkg. (18 1/4 oz.) butter pecan cake mix
2 1/2 C quick-cooking oats
Filling
1 (14 oz.) can sweetened condensed milk
2 C milk chocolate chips
1 C butterscotch chips
1 Tbsp. butter
1 tsp. vanilla extract
1 1/2 C chopped pecans
Cream butter and brown sugar until light and fluffy in a large bowl. Add eggs, on at a time, beating well after each addition. Beat in vanilla. Add cake mix just until blended. Stir in oats. Press 3 cups onto the bottom of a greased 13" x 9" baking pan.
Combine milk and chips in a large microwave-safe bowl. Microwave, uncovered, on high for 2 minutes;stir. Cook 1 to 2 1/2 minutes longer or until chips are melted, stirring every 30 seconds. Stir in butter until melted, add vanilla. Stir in pecans. Spread over crust.
Crumble remaining oat mixture; sprinkle over top. Bake at 350 degrees for 20-25 minutes or until topping is golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
Makes 24 servings
Thursday, July 5, 2012
Loaded Breakfast Potatoes
I love loaded potatoes in restaurants, so have modified them to make at home. Use the microwave for the potatoes to save you about 10 minutes. I also use thin-skinned red potatoes instead of russets to eliminate peeling time.
Loaded Breakfast Potatoes
1 1/2 lbs. red potatoes, cubed
1/4 lb. bacon strips, chopped
1/4 C cubed fully cooked ham
1/4 C chopped green bell pepper
**I also add about 1/8 C chopped onion---optional)
1 C (4 oz.) shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Sour cream (optional)
2 green onion, chopped (optional)
Place potatoes in a microwave-safe dish and cover with water. cover and microwave on high for 4-5 minutes or until tender. Meanwhile, cook bacon over medium heat in a large skillet until crisp. Remove to paper towels with a slotted spoon. Drain potatoes; saute in bacon drippings until lightly browned. Add the ham, cheese, salt, pepper and bacon. Cook and stir over medium, heat until cheese is melted.
Serve with sour cream and a sprinkling of green onion if desired.
Serves 6
Loaded Breakfast Potatoes
1 1/2 lbs. red potatoes, cubed
1/4 lb. bacon strips, chopped
1/4 C cubed fully cooked ham
1/4 C chopped green bell pepper
**I also add about 1/8 C chopped onion---optional)
1 C (4 oz.) shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Sour cream (optional)
2 green onion, chopped (optional)
Place potatoes in a microwave-safe dish and cover with water. cover and microwave on high for 4-5 minutes or until tender. Meanwhile, cook bacon over medium heat in a large skillet until crisp. Remove to paper towels with a slotted spoon. Drain potatoes; saute in bacon drippings until lightly browned. Add the ham, cheese, salt, pepper and bacon. Cook and stir over medium, heat until cheese is melted.
Serve with sour cream and a sprinkling of green onion if desired.
Serves 6
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