Bruschetta

I have never been a big fan of tomatoes unless they are cooked in a sauce...  Until NOW!
Living in Maryland has allowed us to buy fresh organic produce.  We actually found an Amish family that grows the most delicious heirloom tomatoes.  My husband was drooling over them so I had to give them a try.  My first attempt was a toasted tomato sandwich.  Good Lord it was out of this world!  There is no way a grocery store tomato can compare. Heck I even bought an heirloom tomato at the grocery store and I don't know why I bothered.  OK, so then I was on the prowl to find more things to do with fresh tomatoes.   One afternoon my new BFF Tomika and I went to the Macaroni Grill for lunch and I ordered their bruschetta.  Voila!  My version is a little simpler but just as delicious.  I'm sure most of you will say "well, dah!!!" but but I'm so excited about my new love of tomatoes that I just had to share.

You will need:
Fresh Tomatoes diced and all the seeds removed
Italian Bread, Sliced
Pesto (I use Kirkland brand from Costco)
Olive Oil
Balsamic Vinaigrette
Salt and Pepper

First I place the bread slices under the broiler until it's brown then I turn them to brown the other side.

I de-seed and dice the tomatoes and dab them dry on a paper towel before placing them in a bowl.  Then I drizzle a little Olive Oil and Balsamic Vinaigrette on them and add some salt and pepper. I mix it all together making sure the tomatoes are coated well.

Then I spread pesto on each slice of bread and top them with generous amounts of tomatoes.  I tell ya, the first one never hits the plate!

I will have to find out where to find heirloom tomato seeds and grow my own next year.  If any one out there can help me here Please let me know!

Tupperware Stack Cooker The Complete Set

This has quickly become one of my most used gadgets in the kitchen.  It is such a favorite that my neighbor borrows it all the time.  The great thing about the Stack Cooker is it's many layers.  You can actually microwave an entire meal at the same time.  There are 2  bowls and one slotted layer that allows you to cook and entree, steam a veggie and cook a dessert all at the same time.  I have to be honest though, I have yet to do this.  I have steamed veggies but my two favorite things to cook in it are meatballs and cake, YES, CAKE!  The set comes with a tube insert!!!

To make the cake all you have to do is prepare the mix per the directions.  Then spray the large bowl w/insert with non-stick cooking spray and pour in the batter.  Cook the cake in the microwave for 7-10 minutes (time varies w/wattage) .  The cake is done when it springs back at the touch and the edges have separated from the sides of the bowl.  Let the cake cook 5-10 minutes before removing from the bowl then cool completely on a wire rack.  I usually melt some frosting in the microwave then pour over the cooled cake before serving.  

I know it sounds crazy but its fantastic!  The cake comes out light and fluffy like angel food cake.  YUMMY!  This is a great way to make a nice dessert when you don't have much time and in the summer you don't have to heat up the kitchen by cooking in the oven.

I also steam meatballs in this awesome cooker!  Because they are steamed they come out so moist and juicy.  You can use your own recipe for meatballs then place them around the edge of slotted bowl.  Place an inch of water in the large bowl then put the slotted bowl on top.  Cover with the lid and microwave about 6-8 minutes (depending on the size of the meatballs).  This is quick, easy and really saves calories from the traditional pan frying recipe.  The cooked meatballs can be cooled then frozen or what I do is put them in the crockpot on low for a couple hours with either spaghetti sauce or BBQ sauce.  These meatballs are better than the frozen kind found at the market since they are homemade.  And really, they go together so quickly, it takes no time to make them ahead of time to freeze.  

Give this gadget a shot!  You won't regret it!

Homemade Wild Rice Mix

I am still on my quest to stop buying pre-packaged meals and side dishes.  I really do hate all of the artificial additives that these boxed dishes have.  I haven't made a packaged meal in years, but I have yet to be free from boxed rice and other sides.  My main vice in this area is Uncle Ben's Wild Rice mix.  It's a family favorite but I think it's too salty so I went on a search for a homemade version and I think I found it.  There is a website called www.chickensintheroad.com where she broke down the ingredients for both Uncle Ben's and Rice a Roni wild rice mixes.  I like this idea a lot since I get to control the amount of seasonings and exclude the yucky preservatives that are in all of the pre-packaged stuff.

I think it came out pretty good except that next time I make it I will reduce the water to just 2 C.  I think the rice came out kind of mushy.  When I make the boxed rice I have to reduce the water too.  The only reason I didn't here is that the wild rice I bought had more kinds of grains in it than the Uncle Ben's version.

My husband liked it but of course it wasn't as salty as he is accustomed to so he rode the fence for a while.  That's right Dear, It's better for you!!  I'll be making this again for sure.  Sorry Uncle Ben!!

With her instructions I made my own wild rice mix using equal amounts of Walmart Brand Parboiled Rice and Lundberg Wild Blend rice.

I also made a basic seasoning mix:
1 C Dried Parsley
1/3 C Garlic Powder
2T Salt
2T Sugar.

1 C Homemade Rice Mix
2 1/4 C Water
1 T Olive Oil
1 Heaping T Seasoning Mix

Add all ingredients to small sauce pan and bring to a boil.  Reduce heat and cover for 25-30 minutes or until all the water is absorbed.

Share Worthy Banana Bread

A few years ago my sister in-law gave me a Mickey Mouse cookbook.  The only recipe I ever used was the banana bread.  It was super easy and got rave reviews.
Last week it was time to make more since I needed room in my freezer.  Bananas seem to ripen faster than we can eat them so I freeze them when they get over ripe and use them for banana bread later.  It takes about 5 thawed bananas to make 2 cups of mashed bananas for the recipe.
Mickey's recipe called for so much butter that I wanted to experiment and see if I could reduce the fat a little.  I had about a cup of Light Sour Cream in the fridge and tried substituting sour cream for butter.  I also used granulated AND brown sugar this time.  I thought the brown sugar would add a little somthin' somthin'.  The recipe made 2 loaves and as soon it was done and out of the pans I took a warm loaf over to my new neighbor.  I am so lucky I have great neighbors that don't mind being my baking guinea pigs. Anyway, I put the bread on her counter and when I came back 2 minutes later I found that she wasted NO TIME to try the bread.  When I asked her how it was she said "Girl, this is the best banana bread I've ever had, you could sell it!"  I was speechless and so excited!
So, try this and see how it works out for you.

Pre heat oven to 350 degrees

1 Stick of Butter, Melted
1 C Light Sour Cream
1 C Granulated Sugar
1 C Brown Sugar
2 Eggs
2 C Mashed Bananas
1/4 tsp Vanilla Extract
3 C Flour
1/2 tsp Salt
2 tsp Baking Soda
1 C Walnuts or Pecans, Chopped (optional)


Sift together flour, salt and baking soda.  Set aside.
Mix melted butter and granulated and brown sugars until well blended.  Add eggs one at a time, mixing well after each.  Add bananas and vanilla. Fold in flour mixture and nuts until batter is moist.
Grease 2 loaf pans and divide batter equally between the 2 pans.

Bake for 1 hour or until the center of the loaf is firm and a toothpick inserted in the center comes out clean.  Let cool on cooling racks for at least 10 minutes before removing from the pan.  Then continue cooling on the cooling racks.

By all means cut it while warm!  Yummy

BBQ Chicken Wings

I know it's probably not wise to post a recipe without at least a picture but I made these wings last night and they were gone before I could get the camera ready.  I will definitely make these again.  Like the crock pot wings they are started in the oven, but these are finished in the oven too.

1/2 bag of frozen wings (thawed)
1/2 Cup of your favorite BBQ sauce

Pre-heat oven to 350 degrees

I rinsed and dried the wings thoroughly then arranged the wings skin up on a cooking rack that I placed over a cookie pan.  This allows the grease to drip off during cooking.  After 20 minutes turn them and cook another 10 minutes.  Then brush them with BBQ sauce and cook another 10 minutes.  Turn them again and apply more BBQ sauce.  After the second coat of sauce I put them in the oven for a few minutes to kind of set the sauce.

I was afraid they would be over cooked but I kept a close eye on them and they were perfect.  My husband and my daughter and her friend practically inhaled them.

Pot Luck BBQ Meatballs

This is a super easy recipe that is GREAT to take to pot lucks or to make for game day parties.  I actually got this recipe from a friend of mine who was hosting a pot luck scrapbook party.  I couldn't stop eating these darn little bites.  I had to have the recipe and about passed out when I found out how easy they were to make.


1-2 Bags of Frozen Italian Meatballs
1-2 18oz Bottles of KC Masterpiece BBQ Sauce (or your favorite)
1/2 12oz Jar Apricot Pineapple Preserves


Combine 1 bottle of the BBQ sauce and the preserves in the bottom of a crock pot.  Taste test and add more BBQ or preserves as needed.  Add meatballs and stir to coat.


Cook on low 4 hours or until piping hot!

The recipe can also be used with little smokies sausages too!  YUM

Sweet Potato Fries

I've been making these since Elizabeth was able to eat "real" food and not pureed baby food.  These are so good my husband and I love them too.  This picture doesn't do them justice.  When I make them again I'll post a better picture.

Pre-heat oven to 375 degrees

1-2 Sweet Potatoes or Yams, peeled and sliced 1/4 inch thick
2-3 T Olive Oil
Cinnamon and Sugar to taste

Place potato slices in medium bowl and drizzle with olive oil.  Place on baking sheet and use pastry bush to make sure each slice has some olive oil on it, they should NOT be swimming in olive oil though.  Bake for 20 minutes or so.  Stick with fork to test for tenderness.  The fork should slide in easily.  Remove from pan and sprinkle lightly with sugar and cinnamon.  These are so good the sugar and cinnamon is not necessary.

Tim's Blueberry Muffins

I found this recipe in The Joy of Cooking Cookbook and have used it for over 10 years.  I think this was one of the first things I made for Tim and it's always been his favorite.  I was thinking about making a dessert tonight but decided to make these muffins instead.  The three of us sat and played Dora The Explorer Matching while we ate our muffins.  Don't let the picture fool you.  They are very moist already but Tim can't resist them with melted butter.  YUM!!


1 3/4 C Flour
3/4 tsp Salt
1/3 C Sugar
2 tsp Baking Powder
2 Eggs, Lightly Beaten
4 T Melted Butter
3/4 C Milk
1 C Fresh or Frozen Blueberries.  If using frozen, rinse them first and drain to get rid of the ice crystals


Preheat oven to 400 degrees


In a large bowl whisk together the dry ingredients.  In another bowl, combine the milk and the eggs.  Make a small well in the dry ingredients and add the milk and the eggs AND the melted butter.  Combine well with a few quick strokes then fold in the blueberries.  Pour into well greased muffin pans then sprinkle with additional granulated sugar before baking.


Bake 20-25 minutes


The cookbook says this makes 2 dozen 2 in. muffins.  I don't know what a 2 in muffin looks like.  The recipe has always yielded 1/2 dozen good sized muffins for me.

Pulled Pork

This is the easiest thing to do with a pork roast.  Today we had plans for the day and I knew that we'd be home late and I wouldn't have time to make dinner.  So I take out my 6.5 qt CrockPot.  This is a favorite of my husbands and I love it because it's so easy.


1 Large Onion
1 4-5Lb Pork or Beef Roast
1 Large Jar of Your favorite BBQ Sauce
Fresh Kaiser Rolls or Hamburger Buns


Cut the onion into thin slices and cover the bottom of the crock.  Lay the roast on top of the sliced onion cover and cook on Low for at least 8 hours.  The meat should just fall apart when it's done.  There will be a lot of juice in the bottom of the crock so just shred the meat with a fork and mix it into the juice and onion.  Then add your favorite BBQ sauce.  You may not need the entire jar of sauce.  Use as much as you like.  Spoon onto a nice roll or hamburger bun.

Basic Pizza Crust

I've been meaning to make my own pizza crust for a long time.  I remembered I friend of mine, Emily, saying a while ago that she had a great and easy recipe for her own dough so I asked her for it and finally tried it.  All I can say is WOW!  It was easy to make and came out great.  This was my first time making my own crust so you will notice that our edge was really thick.  But honestly we like it that way.  When I lived in Colorado there was a restaurant called Beau Joe's that served what they called Mountain Pie.  My pizza turned out just like their Mountain Pie.  The crust was not greasy like most delivery pizza and it was so crunchy on the outside and soft on the inside.  So I was able to eat my crust like Mountain Pie and dip the remaining doughy crust in honey.  YUMMY!  I know it sounds goofy but it's delish!  After this, I doubt I'll ever go back to delivery.  Our pizza tasted better and I had so much fun making this with my 5 year old Elizabeth.  Notice that we had one side with only pepperoni for her!  
Family Pizza night now has a new twist that I love!


2 1/2 - 3 C Flour
1 T Sugar
1 tsp Salt
2 1/4 tsp Yeast
3 T Olive Oil
1 C Very Warm Water (120-130 degrees)


I used my KitchenAid Stand mixer for this recipe but you can also use a hand mixer and knead by hand.


Combine in a large bowl 1 C flour, salt, sugar and yeast.  Add olive oil and warm water.  Beat with mixer for 3 minutes scraping bowl frequently.
Stir in by hand enough of the remaining flour until the dough is no longer sticky and leaves the sides of the bowl.
I switched to my dough hook here or you can turn the dough onto a lightly flowered surface and knead for 8 minutes.  Place in a large bowl that's been coated with non-stick cooking spray, cover with a towel and let rise in a warm place for at least 30 minutes to an hour.  When doubled in size, pour dough onto a pizza stone and form into a ball.  Let rest for 5 minutes then shape on the stone.
Add the toppings of your choice and cook in a 425 degree oven for 20 minutes or until crust is brown and cheese is bubbly.

Very Wheaty Bread

I am still searching for that perfect bread recipe.  This bread is actually close but it's very dense and "wheaty"  if you like that kind of thing than this recipe is for you.  I actually liked how the loaves came out and I like the flavor and texture too.  It was Tim and Elizabeth that weren't crazy about it.  Wait!  I take that back.  Elizabeth had 3 pieces of it toasted the other morning.  I think she poo poo'd it before because she heard Tim say something.  I'm not sure.  Anyway, I will make this again but I think I will make some adjustments so it's not as wheaty and dense.  I hope I can get it right soon.  Wouldn't it be great to be able to stop buying flavorless bread from the store?


1 1/4 C Warm Milk
1 Egg, Beaten
2 T Butter, Softened
1/4 C Honey
3/4 tsp Salt
1 C Bread Flour
3 C Whole Wheat Flour
1/4 C Milled Flax Seed
1 1/2 tsp Yeast


Combine milk, honey and yeast and allow to proof 10 minutes.  Meanwhile, in a separate bowl, whisk together the remaining dry ingredients.
Add egg and butter to the yeast mixture then add dry ingredients 1 cup at a time until combined well.  With my dough hook attached, I used my KitchenAid stand mixer to knead the dough 10 minutes.  I kept extra bread flour handy in case the dough was still to sticky.
When smooth and elastic, I turned the dough into a large bowl that had been sprayed with non-stick cooking spray.  I covered it with a towel and allowed to rise in a warm place for a little more than an hour.
The dough should have doubled in size.  Then I punched it down and divided into to loaves and placed them in loaf pans coated with non-stick cooking spray.  I covered them and let them rise in a warm place 40 minutes (next time I'll do an hour).
I baked them in a 350 degree oven for 25-30 minutes.  They were golden brown and sounded hollow when I thumped them on the bottom.




I think the next time I make these I will omit the flax seed and see how that works.
Enjoy!

Spaghetti Pie

I made this a few months ago for the first time and it was a huge hit.  Tim asked that it be put on the regular rotation.  There are a lot of similar recipes out there, but this is the way we like it here.   I like it because it's a nice variation of the classic spaghetti dinner.  


1 lb Lean Hamburger
1 Small Onion, Diced
1 (14.5oz) Can Diced Tomatoes
1-2 tsp Italian Seasoning
1/2 C Mushrooms
1 (28oz) Jar of your favorite Spaghetti Sauce
1 (16oz) Box of Spaghetti
2 C Mozzarella Cheese, Shredded and Divided
1 C Parmasen Cheese
3 Eggs, Beaten
1 T Olive Oil
2 tsp Garlic Powder


In a large sauce pan, brown hamburger with the onions until the hamburger is browned and the onions clear.  Add, diced tomatoes, mushrooms, spaghetti sauce and Italian seasoning.  Simmer 10 minutes


Meanwhile, in large pot cook spaghetti until done and drain.  In a large bowl combine eggs, olive oil, garlic powder, 1 cup mozzarella cheese and parmesan cheese.  Pour spaghetti into mixture and combine well.  Coat a 13X9 baking dish with non-stick cooking spray and line the bottom of the pan with the spaghetti mixture.  Pull some of the pasta up the sides of the pan to make an edge and a well in the center of the pan.  Then pour in the sauce mixture and spread evenly over the spaghetti.  Top with remaining mozzarella cheese then place into a 350 degree oven and bake 20 minutes or until cheese is lightly browned and the sides are bubbling.


Let sit a few minutes before cutting.




Family Rating: 10
It always seems like Tim enjoys the easiest meals the best.  We love this one!  Try it, you'll like it!

Chicken Pot Pie

It was a chilly rainy day and I wanted comfort food.  I wracked my brain trying to think of something I hadn’t had in a while and my eyes went wide with excitement at the thought of Chicken Pot Pie.  I didn’t have store bought crust so I had to make my own.  It’s been a while since I’ve made crust from scratch and it did take me a little longer to get it all together but it was worth it.  But by all means, don’t feel like you have to bust yourself like I did.  Store bought crust is just fine!  This just tasted so good to me.  It'd been a long time since I'd had it homemade.  It was well worth the effort.

1 lb Cubed Chicken Breasts

1 C Carrots, Sliced

1C Frozen Peas

1/2 C Celery, Sliced

1 Small Onion, Chopped

1/3 C Butter

1/3 C Flour

1/2 tsp Salt  (I omitted )

1/2 tsp Black Pepper

1 tsp Poultry Seasoning

1/2 tsp Garlic Powder

2 C Chicken Stock  (I used bouillon cube and omitted salt)

2/3-1 C milk

In large skillet, add chicken, carrots and celery.  Add enough water to cover and put the lid on the skillet and cook 15 minutes.

Meanwhile, sauté onion in melted butter until they are clear.  Add flour and combine well.  Add milk and stock and stir until thickened.  Add poultry seasoning, salt and pepper, frozen peas and the prepared chicken, carrots and celery.  Combine well and simmer 10 minutes.

Place bottom crust in pie plate, trim edges to the side of the pie plate.  Pre-cook for 5-6 minutes.  Add the filling and cover with top crust.  Trim the crust to 1 inch larger than the pie plate edge then fold it under the bottom crust.  Crimp the sedges to seal.  Cut 4-5 1inch slits in the top crust.  If you like, brush the crust with an egg wash.  I didn't this time but I think I will the next.

Bake for 20-30 minutes or until the crust is golden brown.

Family Rating: 9

I LOVED this but my husband gave it 9.  He’s not the biggest fan of Pot Pie but he liked this well enough to add it to the rotation.  Elizabeth picked at the carrots and chicken but didn’t like the pie crust.  It was new to her and she didn’t want to try it.  She was missing out.  We had a few leftovers but we had it for lunch the next day.  YUMMY!

CrockPot Chicken Wings

This is a recipe that has taken a little time to get right.  I make these with either BBQ sauce or Teriyaki sauce.  The trick is to cook the wings in the oven first and not to drown them in too much sauce.  I like cooking them this way since they are not fried and I'm able to drain some fat away first.  I'm not sure how many calories I'm saving but it's something!


1.5-2lb Chicken Wings
1-1.5 C BBQ or Teriyaki Sauce  (may need a little more for more wings)


Preheat oven to 375 degrees


Place a wire cooling rack in a cookie sheet or jelly roll pan, as long as it has a raised edge.
Place the wings on the rack, skin side up.  Place in the oven and cook for 20-30 minutes.  The objective is to cook off some of the fat and to let the skins crisp up a little bit.  This prevents them from getting too mooshy in the CrockPot.


Place the wings in the CrockPot and pour sauce over the wings and toss to coat.


Cook on low 3-4 hours




Family Rating: 10!!  This is a favorite for my gang and it's on the regular rotation.  There are never any leftovers.  Try them!!!

Tim's Strawberry, Banana, Pineapple Smoothie

Again, at Tim’s request I’m adding this to the blog.  He’s always loved the smoothies I make for him and I mix it up!!  Rarely are they the same.  The important thing is to use fresh fruit or frozen if you have to.  Smoothies, in my opinion are something you can’t kill.  Use the fruit you have on hand and have fun finding what you like.

1 Big Handful of Strawberries

1 Banana

1/2-1 C Pineapple

1 (6oz) Container Yogurt. I use Original Yoplait in any fruity flavor but peach.  Sorry Georgia, we’re not into peach yogurt

1 yogurt container of water

2-3 T Honey

Add all ingredients to the blender and puree’.  Feel free to add ice cubes too.

The Big Cookie

I tell ya, there is nothing special about this recipe.  It's found on the back of the bag of Nestle' Milk Chocolate Chips.  But... at Tim's request I'm adding it to the recipe collection.  Yup!  It's one of his favorites.  Next, he'll have me making Blue Berry Muffins so they can be added as well.  I love that guy!  


Anyway, I love this way of baking because it's together and in the oven quickly and I don't have 2-3 cookie sheets and batches of cookies to deal with.  Easy Peasy!


2 1/4 C Flour
1 tsp Baking Powder
1 tsp Salt
1 C (2 sticks) Butter
3/4 C Granulated Sugar
3/4 C Packed Brown Sugar
1 tsp Vanilla Extract
2 Large Eggs
1 (11.5oz) Bag of Milk Chocolate Chips


Pre-Heat Oven to 375 degrees


Combine flour, baking powder, salt in a small bowl.
Cream together the butter, granulated sugar and brown sugar.  Add eggs one at a time beating well after each addition.  Then add the vanilla and combine well.  Gradually add the flour mixture then stir in the chocolate chips. 
Pour batter into pie plate that was sprayed with non-stick cooking spray.  I use a 9in stoneware pie plate.  Bake for 20-25 minutes or until golden brown.


Cool completly before slicing.  Enjoy!


Family Rating: 10!!!!  

CrockPot Ham

I decided to try something new this year and cook our Easter Ham in the CrockPot.  Tim and Elizabeth wanted their favorite Buttery Rolls with dinner so I needed the oven.  I didn't do anything really special but we all thought it was just exceptional and I've been ordered never to bake the ham again!  The Ham was delicious and literally fell apart and melted in your mouth.  I didn't want Tim to take this picture because it is such a mess on the plate but he insisted.  The fact that it's blurry certainly doesn't help.  But it is what it is.


1 8lb Pre-Cooked Ham with glaze packet
3 Cups Apple Juice


I removed the ham from the packaging and the little plastic disc from the bone then placed the ham in the CrockPot cut side down.  I prepared the glaze as directed and poured it over the ham.  Then I added about 3 cups of apple juice to the CrockPot.  I did not pour it over the ham.  I didn't want to wash away the glaze flavors.  I could have added more cloves and ginger and maybe some orange peel but I didn't want to go too bold with flavors since I wasn't sure how Elizabeth would take it.  Ham is her favorite and I didn't want it kill it for her.


The next challenge was that the ham was too big for my 7qt CrockPot so I used tin foil.  I tented the foil, sealed it tight to the edges and cut a small hole in the foil to vent a little.  I probably broke a dozen safety rules but it's too late now.  Ooops!


I set the CrockPot to Low and let it go for 5-6 hours.


Family Rating: 10 and High Five!!!!

Homemade Bisquick

So I was getting my things together to make my Crustless Quiche and realized I didn't have Bisquick.  Since I'm working hard not to buy any pre-packaged food I checked the Bisquick website and saw it's list of ingredients.  Hmmmm  I had all that I really needed already in my cupboard.  So then I did a few searches for recipes and found a few variations.  From those I came up with the following recipe.  I used it for the first time in the quiche and it worked fabulously!!  I was amazed at how easily it went together.  I had extra that I put into a Tupperware container, of course, and I dated the label since it'll keep for 4 months in the fridge.  I think I'm more excited about this recipe/experiment than anything else I've done this week!  One less box for recycling!


Some may not have or like the idea of using shortening like Crisco due to the trans fats but I didn't really give it a second thought since we don't eat a lot of junk food that would have a lot of trans fats in it.   I think I may play with the recipe later to include whole wheat flour instead of white.  I'm all about healthy baby steps!


3 C Flour
1 1/2 T Baking Powder
1/2 T Salt
1/2 C Shortening


In a large bowl whisk together the flour, baking powder and salt.  I don't have a sifter so I whisked these ingredients together really well.  Cut the shortening into the flour mixture using a pastry blender, forks or even your finger tips.  It took no time at all with the pastry blender.


Store in an airtight container in the fridge for up to 4 months.


Family Rating:  Tim and Elizabeth could care less but I LOVED this!  10!!  10!!  10!!

Split Pea Soup

Now I know that Split Pea Soup is an acquired taste, just the thought can send some into shivers.  But I've been making this for Tim since we've been married and it never fails.  I always make it after a fancy ham dinner since I have the bone to make the broth.  When he knows ham is on the menu he gets excited about the soup he knows is coming.   Please forgive the picture.  I am not sure anyone can make Split Pea Soup look good!

It was finished tonight so I gave Tim a small sampling before dinner. Not only did he give it a thumbs up but Elizabeth did too!  High Five!  I almost cried!

1 bag of dried peas

1 onion

4-5 diced carrots  (we love carrots here so I load it up)

2 C diced ham

Broth made from ham bone and trimmings

In a large pot, cover ham bone and trimmings with water and bring to a boil.  Water should be about 3 inches above the bones.  Reduce heat and simmer for at least an hour.  I sometimes let it go for longer.  

Remove the bone and the bits and chill the broth in the fridge.  When the fat solidifies trim it off.   

Rinse the peas and clean out any foreign substances.  Sometimes you might find a small stone.  Be sure to read the package for additional rinsing instructions. Sometimes the bag of peas include a packet of Ham Flavoring.  I only make this soup with homemade broth so I toss this packet of unknown ingredients in the trash.

Bring the broth back to a boil and add onion, ham, carrots and the rinsed peas.  When it reaches a boil, reduce the heat and simmer for an hour or so, stirring often.  The soup gets thick so contents tend to settle and can scorch.  The soup is done when the carrots are tender and the peas have all broken up.  Tim likes it thick but feel free to add water to make it the consistency you like.


Family Rating: 10!! 10!! 10!!  It wasn't pretty on the serving plate but boy was it delish!

Crustless Quiche

A dear friend of mine gave me this recipe.  Thank You Apryl.  She gave me a vegetarian version and I hammed it up!  This has been a favorite of mine since I’ve been making it.    Not only do I love it but this is something I would take to MOPS (Mothers of Pre-Schoolers) meetings and it was a huge hit there too.  I’d always be asked to share the recipe.  These are great recommendations for this quiche but... Elizabeth has ALWAYS liked it.  How great is that when a toddler eats something that has almost all of the food groups in it??  AND... it has zucchini and spinach in it which are 2 veggies I can’t get her to normally eat.  Oh Yeah!

OK, so I don’t have Bisquick and in my new efforts to use little or no pre-packaged food I’m not going to buy any.  I checked out the label of ingredients and I searched on-line and I think It’ll be easy to make myself.  I’m going to try it for the first time in this recipe.  I may make a lot and try it in pancakes this weekend too.

This quiche is pretty dense and packed with veggies so tonight I’ll serve it with fresh grapes and strawberries. 

1 M Zucchini, peeled and grated

1 package of Frozen Spinach, thawed and drained

2 C Swiss Cheese, grated

2 C Ham, cubed/diced

5 Eggs lightly beaten

1/4 C Vegetable Oil

1/2 tsp Salt

1/4 tsp Italian Seasoning

1 C Bisquick  or homemade version

In an large mixing bowl whisk eggs and oil together.  Then add all the remaining ingredients and combine well with a spoon.  Pour into a 9in pie plate or quiche pan that’s been sprayed with non-stick cooking spray.

Cook in a 400 degree oven for 30-40 minutes depending on the size of the pan.   The top will be golden and the center firm and not jiggly.  Let sit 5-10 minutes before slicing.


Family Rating: 10+  This is just yummy!