For several years I have wanted to take homegrown vegetables and make a salsa. I finally had sme awesome tomatoes and peppers and decided to make salsa. I didn't try it while I made it, I went by smell. My boyfriend came home and tried it and said it was GOOD!!
I am super excited and absolutely thrilled!
It was a lot easier than I expected and I highly recommend you give it a try in your home.
Photos coming soon.
I took a handful of tomatoes with a pepper and put it into a small blender-food processor will work- I wish I wouldn't have turned into a purée. Them I cut up tomatoes and finely chopped up a pepper. I used an orange sweet pepper. I added chopped fresh basil, some oregano and garlic powder. I also put in some salt to cut the acidity some.
Serve with chips and you are good to go! My boyfriend added a lil hot sauce to it as this was not a hot or spicy salsa.
Give your own home recipe a try!
Thursday, September 12, 2013
Monday, August 19, 2013
Summer camping recipe
My goal was to post at least once a week...unfortunately things happened and I was not able to get online like I wanted to reach that goal.
However, onward and upward!
Here is a recipe I recently shared with the Nashville Grotto. A great and easy recipe for those who enjoy camping, or may want something new on the grill at home.
However, onward and upward!
Here is a recipe I recently shared with the Nashville Grotto. A great and easy recipe for those who enjoy camping, or may want something new on the grill at home.
Bacon Wrapped Trout
Prep: 15 min. Grill:15-20 min.
Yield: 6 Servings
Ingredients -
6 - 14-16 oz rainbow trout, butterflied, bones removed
1Tbsp, Four Seasons Blend (see recipe below)
1bunch flat leaf parsley
1bunch Thyme
1/2cupfresh sage leaves, thinly sliced
11/2 lb thinly sliced bacon
Directions
Prepare grill for medium heat
Season trout inside and out with Four Seasons Blend. Stuff with herbsand wrap with bacon.
Grill trout, turning frequently to prevent flare ups, until bacon is crisp and a paring knife inserts easilyinto flesh and is warm to the touch when removed, 15-20 minutes
Do Ahead: Trout can be stuffed and wrapped 6 hours ahead, cover and chill.
Four Seasons Blend
Makes 1/2 cup
–make double or triple batch of this all purpose seasoning salt and use it for your summer
grilling.
Ingredients
1/2 cup kosher salt
1 Tbsp freshly ground black pepper
1 Tbsp garlic salt
1/2 tsp cayenne pepper
Combine salt,pepper, garlic salt and cayenne in a spice mill or blender and grind until the consistency of very fine sand.
Do ahead: Blend can be made 6 months ahead. Store airtight at room temperature.
This recipe brought to you by: Bon Apetit–May 2013 issue
Friday, June 21, 2013
Key Lime Pie
I have made my very first Key Lime Pie! I was not aware you should not use regular limes or Persian limes. They are more tart and don't give the sweeter lime flavor needed for a key lime pie.
That is a photo of ALL the Key Limes I squeezed to get 3/4 cup of Key Lime Juice. I had heard I could use a container of key lime juice, but did not find one.
It was an interesting evening, squeezing these limes the size of golf balls. Digging through my pantry to find a small strainer to start wondering if I imagined I had this strainer. Once the seeds were all removed from the juice I added the other ingredients. One being sour cream, a bug dive bombed me during this portion of the process and I swatted a spatula at it...ultimately, swatting it at me. I had sour cream on me, on my neck, on the floor and three different places in my hair! Sadly, I never did see the bug.
I put it in the oven once it was all mixed, waited patiently...ok, impatiently for the little bubbles to burst (which they never did) After 14 minutes-it was suppose to cook for 8, but I did keep opening the oven door to check it-I took it out. Let it cool, covered it and put it in the fridge overnight.
The next night I took it to the Nashville Grotto Exec. Meeting...and sat worried that it would not be any good. Everyone loved it! It was a hit! Barely a crumb left! Woo! Hoo!
Someone asked my why I didn't just "buy" the pie. Well, mainly because if you read the ingredient list for a purchased key lime pie, the list is very long. I am trying to eat better and more healthy. I felt if it was a homemade pie, it would be a little more healthy. I really want to get away from fake sugars, preservatives, and other things that are not good for us put into foods.
More pictures to come - here is the recipe!
It was an interesting evening, squeezing these limes the size of golf balls. Digging through my pantry to find a small strainer to start wondering if I imagined I had this strainer. Once the seeds were all removed from the juice I added the other ingredients. One being sour cream, a bug dive bombed me during this portion of the process and I swatted a spatula at it...ultimately, swatting it at me. I had sour cream on me, on my neck, on the floor and three different places in my hair! Sadly, I never did see the bug.
I put it in the oven once it was all mixed, waited patiently...ok, impatiently for the little bubbles to burst (which they never did) After 14 minutes-it was suppose to cook for 8, but I did keep opening the oven door to check it-I took it out. Let it cool, covered it and put it in the fridge overnight.
The next night I took it to the Nashville Grotto Exec. Meeting...and sat worried that it would not be any good. Everyone loved it! It was a hit! Barely a crumb left! Woo! Hoo!
Someone asked my why I didn't just "buy" the pie. Well, mainly because if you read the ingredient list for a purchased key lime pie, the list is very long. I am trying to eat better and more healthy. I felt if it was a homemade pie, it would be a little more healthy. I really want to get away from fake sugars, preservatives, and other things that are not good for us put into foods.
More pictures to come - here is the recipe!
Key Lime Pie
makes 1 pie
1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 Tbls grated lime zest
1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 Tbls grated lime zest
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
- Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Tuesday, June 18, 2013
Grilled Peaches
I haven't done these in a while - they are super easy and incredibly delicious!
Take a ripe Peach, cut it in half and take out the pit. Get your grill nice and hot, take a paper towel and put a nice coating of vegetable oil into the paper towel. Use tongs to wipe the grill down with the paper towel. Once that is done, place the peaches cut side down for 2 to 4 minutes. Once you see a nice grill mark, flip them over and continue to cook 2-3 minutes.
When you flip them, you can take a little drizzle and pour over it while they finish.
I used the following:
1 tablespoon of butter, 1 tablespoon honey, 3 tablespoons brown sugar, 1 tsp nutmeg.
Melt the butter and honey, mix in the other items. Then drizzle it over the peach.
I will put a scoop or two of vanilla ice cream in a bowl, (sometimes I will drizzle caramel sauce over the ice cream) take the peach from the grill and put it in the bowl with the ice cream.
I usually use three peaches, cut in half gives you six small servings or 3 large servings.
This can be served warm or cooled.
Take a ripe Peach, cut it in half and take out the pit. Get your grill nice and hot, take a paper towel and put a nice coating of vegetable oil into the paper towel. Use tongs to wipe the grill down with the paper towel. Once that is done, place the peaches cut side down for 2 to 4 minutes. Once you see a nice grill mark, flip them over and continue to cook 2-3 minutes.
When you flip them, you can take a little drizzle and pour over it while they finish.
I used the following:
1 tablespoon of butter, 1 tablespoon honey, 3 tablespoons brown sugar, 1 tsp nutmeg.
Melt the butter and honey, mix in the other items. Then drizzle it over the peach.
I will put a scoop or two of vanilla ice cream in a bowl, (sometimes I will drizzle caramel sauce over the ice cream) take the peach from the grill and put it in the bowl with the ice cream.
I usually use three peaches, cut in half gives you six small servings or 3 large servings.
This can be served warm or cooled.
my photo isn't very good -I was in a BIG hurry to take it-because it smelled so good!
Friday, June 14, 2013
Live Well Network
If you have not heard about the Live Well Network, I highly recommend to you, find out if it is playing on your local stations. If not - then check out their website, it is FILLED with these wonderful shows, stories & clips of my FAVORITE shows!
My top favorites from the Live Well Network:
Motion - every time I watch this show I want to go explore & be adventureous and do my own awesome videos and photos of my adventures. It is really well done, and very inspirational.
Food Truck - this dude owns a couple restaurants, a food truck and a catering company. He has a lot of flavor in his personality and it is a really fun show to watch.
Sweet Retreats - I WANT this lady's job!! This is a enjoyable show that takes you all over the place and you get to view these really amazing houses and apartments.
My Family Recipe Rocks - Joey Fatone...how many of you remember him? He is playful as ever as he travels across the country meeting new people and learning about their family and favorite recipes.
I bring these shows up and this network because I have had many enjoyable moments relaxing in front of the tv watching these shows. The other reason is the featured recipe of today - a Pumpkin Caramel Praline Bread Pudding, which was featured on My Family Recipe Rocks with Carnie Wilson. She shared the recipe and details on how to make it. With encouragement from my boyfriend I tried the recipe, WOW! It was pretty easy and incredibly delicious!! I credit all photos, videos, etc used in this sharing of recipe to the show & its creators of My Family Recipe Rocks. I shall share a photo of my own Pumpkin Caramel Bread Pudding soon - (I left out the pralines in my recipe) I did not use "challah" bread, but I found something that seemed "eggy" as that was part of the description of challah bread online-and it still turned out great!
My Family Recipe Rocks - Pumpkin Caramel Praline Bread Pudding
My top favorites from the Live Well Network:
Motion - every time I watch this show I want to go explore & be adventureous and do my own awesome videos and photos of my adventures. It is really well done, and very inspirational.
Food Truck - this dude owns a couple restaurants, a food truck and a catering company. He has a lot of flavor in his personality and it is a really fun show to watch.
Sweet Retreats - I WANT this lady's job!! This is a enjoyable show that takes you all over the place and you get to view these really amazing houses and apartments.
My Family Recipe Rocks - Joey Fatone...how many of you remember him? He is playful as ever as he travels across the country meeting new people and learning about their family and favorite recipes.
I bring these shows up and this network because I have had many enjoyable moments relaxing in front of the tv watching these shows. The other reason is the featured recipe of today - a Pumpkin Caramel Praline Bread Pudding, which was featured on My Family Recipe Rocks with Carnie Wilson. She shared the recipe and details on how to make it. With encouragement from my boyfriend I tried the recipe, WOW! It was pretty easy and incredibly delicious!! I credit all photos, videos, etc used in this sharing of recipe to the show & its creators of My Family Recipe Rocks. I shall share a photo of my own Pumpkin Caramel Bread Pudding soon - (I left out the pralines in my recipe) I did not use "challah" bread, but I found something that seemed "eggy" as that was part of the description of challah bread online-and it still turned out great!
My Family Recipe Rocks - Pumpkin Caramel Praline Bread Pudding
- 2 tabs butter for greasing a Nonstick 13x9
- 1 loaf challah bread cut into 2 inch cubes (You can do this a day ahead and keep in a bowl with a paper towel loosely over it.)
- 1 bag white choc chips (12 oz)
- 1 cup heavy whipping cream
- 1 cup half and half
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 tbs maple syrup
- 1- 15 oz can Libby's 100% Pumpkin
- 1 tbs good vanilla
- 1/4 cup butterscotch caramel sauce (Mrs. Richardson's)
- 7 eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 3/4 stick room temp butter for topping
- 1 cup pecan pieces for topping
- 1 1/4 cups brown sugar for topping
- 1/8 teaspoon cinnamon for topping
- Dash salt
- 1/2- 1 cup Mrs. Richardson's (depending on how jacked up you want it) topping
Ingredients Print Recipe
Directions
1. Grease a 13x9 pan and the sides, too. 2. Place 1/2 of the cut bread cubes into a single layer into prepared pan.
3. Sprinkle half the bag of white choc chips all over bread cubes starting in a corner and working your way towards center.
4. Place the rest of bread cubes over it.
5. Sprinkle remaining half of chips in same pattern.
6. In a large mixing bowl; crack eggs. No shells! Add the sugars, cream, half and half, maple syrup, caramel , pumpkin Cinnamon, nutmeg and salt.
7. Whisk until all ingredients are well combined and the sugars are pretty well dissolved.
8. Slowly, and carefully pour the combined ingredients all over bread cubes, starting at one corner and circling around the pan to each end - finishing in middle. You should use just about all the liquid - you might have a half a cup or so extra. Do not over saturate.
9. Wet hands with liquid Mixture and push down with your hands until you hear juicy squishy sounds. Feel the density and liquid amount in each area, making sure that all the liquid is evenly distributed.
Do this for a minute all over. Wash your hands.
10. In a medium bowl, add the brown sugar, pecans, butter, cinnamon and salt.
11. Mix with both hands with pinching motions (both hands and fingertips like a crab pinching) until it's combined and crumbly.
12. Sprinkle this mixture evenly on top of bread mixture. Pat down, tucking in all sides and corners slightly.
13. Let it sit for 10 minutes or overnight covered in foil in your fridge!
14. Preheat oven to 350.
15. Bake in center rack for about 45 minutes or until puffing, golden brown and sizzling. Check with a knife inserted in center - if comes out pretty clean ( minus a white chip that's melted) you are good to go. Normal for center to be just slightly more loose than edges. But you don't want raw. You'll know.
16. Cut with a sharp knife into a row of four one way and three the other way. It makes 12 pieces . Put on a serving platter and drizzle each piece with lots of that gooey love.
17. Get an extra fork to stab yourself in the eyeball. After you eat this! Enjoy!
A photo of what I made - it was absolutely delicious and excellent when paired with ice cream and a little caramel drizzle...and some berries!
3. Sprinkle half the bag of white choc chips all over bread cubes starting in a corner and working your way towards center.
4. Place the rest of bread cubes over it.
5. Sprinkle remaining half of chips in same pattern.
6. In a large mixing bowl; crack eggs. No shells! Add the sugars, cream, half and half, maple syrup, caramel , pumpkin Cinnamon, nutmeg and salt.
7. Whisk until all ingredients are well combined and the sugars are pretty well dissolved.
8. Slowly, and carefully pour the combined ingredients all over bread cubes, starting at one corner and circling around the pan to each end - finishing in middle. You should use just about all the liquid - you might have a half a cup or so extra. Do not over saturate.
9. Wet hands with liquid Mixture and push down with your hands until you hear juicy squishy sounds. Feel the density and liquid amount in each area, making sure that all the liquid is evenly distributed.
Do this for a minute all over. Wash your hands.
10. In a medium bowl, add the brown sugar, pecans, butter, cinnamon and salt.
11. Mix with both hands with pinching motions (both hands and fingertips like a crab pinching) until it's combined and crumbly.
12. Sprinkle this mixture evenly on top of bread mixture. Pat down, tucking in all sides and corners slightly.
13. Let it sit for 10 minutes or overnight covered in foil in your fridge!
14. Preheat oven to 350.
15. Bake in center rack for about 45 minutes or until puffing, golden brown and sizzling. Check with a knife inserted in center - if comes out pretty clean ( minus a white chip that's melted) you are good to go. Normal for center to be just slightly more loose than edges. But you don't want raw. You'll know.
16. Cut with a sharp knife into a row of four one way and three the other way. It makes 12 pieces . Put on a serving platter and drizzle each piece with lots of that gooey love.
17. Get an extra fork to stab yourself in the eyeball. After you eat this! Enjoy!
A photo of what I made - it was absolutely delicious and excellent when paired with ice cream and a little caramel drizzle...and some berries!
Friday, May 31, 2013
Ribs, Ribs, Ribs...
Now I have to say my brother is a Master Griller! He rocks it out on the grill. When he came to visit me last summer he made ribs that made you want to lick the plate then lick your face. They were phenomenal. Determined to give it a whirl he kindly shared his special secret rub and his way of making ribs.
I have done them in the oven and last night, on the grill. Wow! I cannot tell you how incredible good these things are and how well they come out each time.
Let me share with you a few little tips of my own, so you can too have eyebrow licking good ribs!
Find good ribs, something with some fat on it, but also a decent amount of meat.
Understand this will take time! Don't expect to put the rub on and then toss it on the grill - those babies need to marinate in that rub.
It will take time to cook - over a low heat. Don't let that intimidate you, it is amazing what you can get done while things cook for an hour or two.
Lots of yummy BBQ sauce - find a favorite and smother it over those ribs.
Here are my ribs after I flipped them on the grill....they were SO good! You can see the grill marks developing already and the meat is browning nicely.
Then, sides, find a hearty side that will meet its match up against ribs. It helps make the meal all the better!
Happy Grilling!
I have done them in the oven and last night, on the grill. Wow! I cannot tell you how incredible good these things are and how well they come out each time.
Let me share with you a few little tips of my own, so you can too have eyebrow licking good ribs!
Find good ribs, something with some fat on it, but also a decent amount of meat.
Understand this will take time! Don't expect to put the rub on and then toss it on the grill - those babies need to marinate in that rub.
It will take time to cook - over a low heat. Don't let that intimidate you, it is amazing what you can get done while things cook for an hour or two.
Lots of yummy BBQ sauce - find a favorite and smother it over those ribs.
Here are my ribs after I flipped them on the grill....they were SO good! You can see the grill marks developing already and the meat is browning nicely.
Then, sides, find a hearty side that will meet its match up against ribs. It helps make the meal all the better!
Happy Grilling!
Saturday, May 18, 2013
Yan can cook! You can too!
I came across this cookbook at an antique store about a week ago. My boyfriend had picked up some steak for me to use in a stir fry. Eager to try new recipes and an excuse to get the wok out we got the book & I picked out a recipe. We went with Mu Shu Vegetables and I added the steak to it.
Started by cooking the steak and drained it in the sink. Then I followed the recipe, minus the ginger. It took less than 30 minutes for everything to be ready!
While the vegetables finished up I made sticky coconut rice. The pairing went incredibly well together!
Once everything was cooked, I plated it, tossed some cruchies on top, added chop sticks and dinner was served! (I have to admit even though I wanted to eat it with chop sticks I totally cheated and used a fork).
Started by cooking the steak and drained it in the sink. Then I followed the recipe, minus the ginger. It took less than 30 minutes for everything to be ready!
While the vegetables finished up I made sticky coconut rice. The pairing went incredibly well together!
New King of Burgers discovered - Fat Mo's in West Nashville, TN
Are you looking for a little bit more burger for your
money? Yet, you have a life that keeps
you finding yourself in the drive through?
For a few extra minutes (which to me is always a good sign they are
actually cooking the food) and hardly a buck more, Fat Mo’s is the place to go on the west side of Nashville, TN.
I have driven by this place many times until a friend asked me to pick up lunch
there. I was warned even though I was
starving do not get the deluxe burger!
Thank goodness I headed that warning, I got their #3, a cheeseburger,
fries (you may order regular or spicy) and a drink. What I pleasant surprise when I opened my
container. A huge burger that was
absolutely delicious and tasted like meat!
More fries than I knew what to do with, thankfully I had a friend to
help share them.
I highly recommend this little spot, they do drive through
and walk up orders. A couple picnic
tables outside allow you to sit and eat.
The staff is always friendly, they get my order correct and I am happy to support a small business verses a corporation. Plus, their food is 100% better than any of those other fast food burger places.
The staff is always friendly, they get my order correct and I am happy to support a small business verses a corporation. Plus, their food is 100% better than any of those other fast food burger places.
Saturday, May 11, 2013
Foodie, Ranching & Fun blog
This is something I have wanted to do for quite some time. Find an outlet for food reviews, share recipes and talk about life on "the ranch".
I am originally from Wisconsin where my heart still lies - I love that state very much. I currently live on a very beautiful place in TN, and I would love to be able to own it one day. The place I live in Middle TN isn't a working ranch, but I believe it once was a working farm. I don't know much about its history, but I do love it there! I live there with my boyfriend Dave, for the past two years we have had a garden and currently we are trying to get this years garden planted. We also have chickens! Which I am absolutely crazy about - love their little personalities and their quirks!
Last night I made one of my favorite rolls - it is a Honey-Cheese roll. A super easy recipe I acquired from Publix.
It starts with four simple ingredients - honey (I preferred local honey, store bought just isn't the same) Sure the bear is cute, but for better quality honey and better eating find a local honey supply. Butter, pizza dough (I used crescent rolls this time and it worked out great!) and mozzarella cheese.
Honey-Cheese Rolls
Ingredients:
4 oz fresh mozzarella cheese, sliced
6 teaspoons unsalted butter, divided
1 (11 oz) can thin crust pizza dough
6 teaspoons honey - divided (I just use a spoon and drizzle it over everything-less messy)
Prep:
Pre-heat oven to 400 degrees
Cut cheese into 6 slices, unroll dough cut into 6 even squared
Directions:
1 - Place 1 cheese slice in center of each dough square with 1 teaspoon each butter and honey. Fold corners of dough to center of each square and seal completely closed.
2 - Bake 14-15 minutes or until golden and thoroughly cooked. Serve warm.
(makes 6 servings)
I like to cut extra slices of cheese for the pasta - so I usually get a little larger mozzarella for the meals I make. It is great with many dishes, last night we had it with pasta, herb & honey chicken with mozzarella.
Yum!
I am originally from Wisconsin where my heart still lies - I love that state very much. I currently live on a very beautiful place in TN, and I would love to be able to own it one day. The place I live in Middle TN isn't a working ranch, but I believe it once was a working farm. I don't know much about its history, but I do love it there! I live there with my boyfriend Dave, for the past two years we have had a garden and currently we are trying to get this years garden planted. We also have chickens! Which I am absolutely crazy about - love their little personalities and their quirks!
Last night I made one of my favorite rolls - it is a Honey-Cheese roll. A super easy recipe I acquired from Publix.
It starts with four simple ingredients - honey (I preferred local honey, store bought just isn't the same) Sure the bear is cute, but for better quality honey and better eating find a local honey supply. Butter, pizza dough (I used crescent rolls this time and it worked out great!) and mozzarella cheese.
Honey-Cheese Rolls
Ingredients:
4 oz fresh mozzarella cheese, sliced
6 teaspoons unsalted butter, divided
1 (11 oz) can thin crust pizza dough
6 teaspoons honey - divided (I just use a spoon and drizzle it over everything-less messy)
Prep:
Pre-heat oven to 400 degrees
Cut cheese into 6 slices, unroll dough cut into 6 even squared
Directions:
1 - Place 1 cheese slice in center of each dough square with 1 teaspoon each butter and honey. Fold corners of dough to center of each square and seal completely closed.
2 - Bake 14-15 minutes or until golden and thoroughly cooked. Serve warm.
(makes 6 servings)
Yum!
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