It’s a southern SEC thing. ❤️
Go Hogs Go!! WPS!
It’s a southern SEC thing. ❤️
Go Hogs Go!! WPS!
I need to remember that it’s not how many times I fall, but that I always get back up.
What do you tell yourself to be encouraging when you fail?
I had a rump Pork Roast in the freezer that needed to be cooked. So, I decided to throw some things together and cook it.
Season Salt and Cavender’s Greek seasoning…are my go to spices for pork.Searing the pork roast on all sides with a liberal seasoning is important. “Brown food is good food.” Anne BurrelAdded one onion, coarsely chopped and six cloves of garlic.Then added a small bottle of Apple Juice, and about two cups of reduced sodium Chicken Broth. Bring to a simmer, and cook for approximately 20 minutes. Before placing in the oven, I added five small bay leaves.Braised in the oven for about three hours at 325 degrees.It turned out with a nice, sweet tang from the juice. It was super moist, and really had depth of flavor with the garlic and bay leaves.
Served with roasted baby potatoes, and broccoli.
This weekend while visiting Carmen, my feet tripped over themselves and I hit the pavement. Hard. First, nothing is broken. Second, I am fine. Bruised, scratched, and a little humiliated. The girls had on heels…I was the one in sneakers trying to help them steady themselves over the stupid pavement. So grateful that it wasn’t nothing worse.It happened early Saturday morning, and the above picture was the first night, still really swollen, and glasses scratched (badly). Wrists, elbows, shoulders, nose and mouth (no loose teeth either) are tender, but my left knee is in some pain. (The picture below is at home 36 hours later.)This picture is Sunday (about 30 hours later) at lunch (breakfast) at Louie’s in Baton Rouge (a must if you are in town). We eat there whenever we are there. Swelling is down, and starting to scab and heal. Bruising is darkening, and my joints are hurting.And, now I am home…another bath with Epsom salts…and spare glasses are working fine.
This morning I woke to a cool temperature of 60 degrees. It felt invigorating.
So I promptly went to work on the laundry, cooking and prepping for the weeks meals, working on bills, and repotting a couple of plants.
I love this weather. I love Fall. Having the windows and doors open, things roasting and baking is dream like for me.
Today has been a true gift, and I am thankful.
“Devote yourselves to prayer, being watchful and thankful.” Colossians 4:2
What are you thankful for today?
On Wednesday’s we wear pink!
The past couple of Sunday’s, we have been making beef roasts. It’s not been cool enough to the oven on, but my cravings for them have been there.
So I did the same basic recipe with Beef Roast that I made not too long ago. However, this time I added a container of white button mushrooms.Saute until cooked down, and a little brown.Add the meat back and cook on 350 degrees for 4-5 hours. David’s plate below.And, my plate.I served it with pan sauteed carrots. I think I need to make another roast.
Going back over dishes that I haven’t made in forever, and making sure I still love them. This is one of those dishes.
Everyone seems to think that risotto is hard, and it can be, as you have to constantly stir and tend to it. But if you are willing to do that, this dish is wonderful. Start by adding Arborio Rice to a dry skillet to toast for about two to three minutes or until the rice is warm.Add in sauteed onion or shallot (about a 1/4 cup) that is just cooked just to translucent, not browned. Add about one teaspoon of olive oil as well and continue to toast for about 5 more minutes or until the rice whitens.Then add one cup of good white wine (whatever wine you would actually drink). Simmer until absorbed, stirring constantly. Add about one teaspoon of fresh thyme, salt and pepper. Bring to a simmer two cups of chicken stock in a separate pot, and add to the rice mixture one ladle at a time, stirring, until the liquid is absorbed each time. This will take about 20-25 minutes over a slow simmer. Again this takes time so don’t rush the rice. Be gentle in stirring, and let the rice absorb the liquid. Once the rice is cooked and the liquid is absorbed, add about one cup of parmesan cheese. Gently fold into the rice.Serve warm, and add a bit of cheese on top if you wish.Succulent, creamy, rich and full of flavor. The rice had a nice bite or chew and the cheese added a super creamy flavor. It is time consuming, and make sure that you have everything in place before you start cooking as it can get complicated. I served this with the baked salmon as it was good compliment to the fish but will hold up on it’s own.
David and love crunchy snacks, but since my surgery, I need to have snacks that have substance. Protein is key, and we have loved Cheese Whisps but those are costly and don’t last very long.
I decided to try my hand at making these fresh at home (again). I microplaned the parmesan cheese (grocery store brand – nothing expensive) instead of grating it as it made it a fluffy shred.Placed the cheese into two strips on my cookie sheet (with either parchment or silpat). Bake at 400 degrees for 10-12 or until golden and bubbly.Let cool, and break or cut into chunks.A little bit of work for a lot of yummy pay off. Super crispy and great flavor. And the bonus is that I know it is all cheese – nothing added.
Last week was our first football Saturday, and I made some dips for the day.
I have made these dips before, but wanted to talk about them separately again here. All three are simple and use mayo. The middle dip is pimento cheese with 2 cups of shredded cheddar, 1 small jar of chopped pimentos with juice, a pinch of crushed red pepper, 1 teaspoon of ground mustard, and about a cup of mayo. I do the mayo last as the juice and cheese dictate how moist it will be.
Artichoke and crab dip: 1 can artichokes in water – chopped, 2 cans of crab meat-drained (whatever kind of crab that is your preference), ground pepper, 1 cup of parmesan (and more to cover the top), lemon juice and about a cup of mayo. Again, I add the mayo at the end and may or may not use the entire cup. Mix together, sprinkle extra cheese on top, and bake at 350 degrees for 30-35 minutes or until cheese is golden brown on top.
And my favorite at the moment is Million Dollar Dip as you mix it together and serve at room temperature. Nothing to heat, and still creamy. It has a cup of the following: slivered almonds, chopped green onions, shredded cheddar cheese, chopped-crispy bacon and mayo. Super simple and so yummy.You can serve all of these with pita chips, tortilla chips, celery, , sliced bell peppers, cucumbers or toasted baguettes. Really anything or nothing at all. Fall, Saturday’s, football, and dips–can’t get any better. Well, maybe with a cookie or two?
Do you have a go to recipe for football or Fall? Share!!