G and I just got back from a trip to North Dakota. This the first time we’ve been out and about in months and months. Of course we had the best time, because we love everyone who lives there. How lucky am I to have the best family. G feels the same way.
I’ve talked before about the differences in food between here and there. There’s lots of cow but even more seafood which always surprises me. Not a lot of water to raise the kind of fish I’m used to.
But then, Idiscovered this little jewel via my cousin. I find shmers delightful. It makes me want a bagel and lox.
G didn’t think it deserved a spot in the garbage can. If you’re making a tray of nibbles, it’s perfect on crackers or crusty bread. Go into it with and open mind. Why wouldn’t you want some crawdad spread.
from the Recipe Box:
You are either going to love this or hate it.
It also comes in cheese or shrimp.
and remember: Always believe something wonderful is about to happen. Big kiss, Lynn
There’s something about Fall that makes me want oatmeal cookies. I can’t tell you why, but there it is. Other people crave pumpkin, but I’m all butterscotch and caramel.
I do love all the spices I add to most of my cookies, but these have an old fashioned flavor. I got the recipe from an old neighbor years ago. It’s almost like a grandma recipe. She was from South Carolina so maybe that’s why.
These aren’t very sweet, but they really hit the spot if you want a wee nibble with a cup of coffee or tea.
3/4 cup Crisco
1 cup packed brown sugar
1/2 cups granulated sugar
1/4 cup water
1 teaspoon vanilla
3 cups oatmeal
1 cup flour
1 teaspoon salt
1/2 teaspoon soda
Heat oven to 350 degrees. Cream Crisco, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients and mix well. Stir in butterscotch chips.
Bake 12 to 15 minutes.
*****from The Recipe Box
Add nuts, raisins or chocolate chips for variety if you like those.
My recipe says they will make approximately 5 dozen cookies. Liars!
and remember: Your only limit is you. Big kiss, Lynn
Back in the old days, when I needed to stretch food ingredients as far as possible, Sloppy joes were on heavy rotation. Thank goodness that is no longer true.
However, I forget how nummy some of those cheap eats actually were and I need to go back and revisit a few.
Since the boys aren’t eating with us very often, I can really cook anything I want.
I start by sautéing an onion and a green pepper. When it’s soft, I add the meat and brown. I like to add granulated onion and garlic. Next I add tomato paste. Depending on the amount of meat I’m using will determine the amount of paste I use.
Simmer this mixture for 10 to 15 minutes.
G likes this on a brioche bun, toasted in the broiler.
*****from the Recipe Box:
I really like green peppers. If that’s not your choice, use any color you do like.
and remember: Why don’t the 99% of us who aren’t offended by everything, quit catering to the 1% who are. Big kiss, Lynn
Last year, G, the Sous-chef and I had dinner at the American Legion and I wrote about glazed carrots. We all fell in love with that taste treat.
This year I discovered parmesan carrots. Basically they are totally different, but so similar. Sometimes the glazed carrots are too sweet. I want to roast them with a chicken for example.
Carrots are in my top 5 favorite vegetables. I love asparagus more, but it is not as versatile. And you can’t count out squash. As you can see, I just love veggies.
The next time I make these, I will use multi colored carrots. That sounds a bit more fun.
Decide how many people will be eating the carrots.
Heat oven to 350 degrees. In a shallow pan, place carrots and drizzle with olive oil. Salt liberally and bake for approximately 15 to 20 minutes depending on the thickness of the carrots. Remove from oven and sprinkle with grated Parmesan.
These are pretty tasty. Give them a try.
*****from the Recipe Box:
When I first saw the carrot picture, it looked like a king crab leg. Be careful, I think I ground up the Parmesan too finely.
and remember: Relationships are always stronger when you are best friends first, and a couple second.
Filberts, or hazelnuts, are my favorite kind of nut. Several things make this so. My Grandmother was named Hazel. The principle producer of filberts is Oregon. I’m from Oregon. See, all these things combine to make filberts my nut of choice.
When we were in England, G and I developed a taste for hazelnut shortbread. I would weigh 300 pounds if I could find a place to buy them locally. Le sigh!
But as usual, I digress. G has been wanting some healthy snacks. I checked with our Keto grandson and he made a few suggestions including nuts, especially nuts that aren’t too oily.
I started out with about 1 cup of nuts. I drizzled them with olive oil and sprinkled them with salt. I especially like them with finely chopped herbs.
Heat the oven to 350 degrees. Place them on a rimmed baking sheet and bake for 8 to 10 minutes. Remove from oven and cool.
*****from the Recipe Box.:
Our D-I-L made this wonderful seasoning salt at Christmas and I used it with the filberts. Great spice mixture and the benefit is you get to make your own. Numm.
and remember: You look extra pretty today and it’s all from the inside! Big kiss: Lynn
We love fajitas. It probably started with my need to stretch my protein as far as I could without totally depriving everyone.
As far as recipes go, I don’t have one. I like using what I’ve got in the refrigerator. As you can see, this batch is chicken, peppers, onions and tomatoes.
I like flour tortillas. I like to spread them with a little refried beans. I will then sprinkle them with shredded cheese.
I stir-fry my protein either chicken or minced beef. I add the veggies and cook them until tender. You can use taco seasoning or make your own with chili powder, garlic powder, cumin and everything else that suits your fancy. Once everything is tender and warm, I combine everything and top each tortilla with it. You can easily form it into a burrito or eat it on a plate.
*****from the Recipe Box:
We also like the fajitas on top of crispy corn tortillas like Juanitas (my personal favorite,
I don’t make mine sizzling hot due to how easily I burn myself these days.
and remember My silence doesn’t mean I agree with you. It’s just that your level of ignorance has rendered me speechless: