From Beats & Burgers!
You know how you make a dish and you have to open a can to use part of it for an ingredient? Well! We love artichoke frittatas. I used canned artichokes, but always have some left that end up sitting in the refrigerator until I finally remember to use them in a salad. The problem is that they never taste as good as when they are an ingredient that blends with other ingredients.
I made a frittata the other day and have half the can sitting in the fridge just waiting to be gobbled up. I saw recipe and it looks so good! The only change I am going to make is to use shredded mozzarella instead of balls!
Cheesy Spinach & Artichoke Dip Recipe
And if you want to get into the spirit of Bastille Day, here is an old post of mine. What better way that to make a loaf of French bread. Or should I say baguette? My husband says that I make the best French bread outside of France!
My family spent some time in France during the 1980’s. While we got to know and love many things. Expresso. Parks. Museums. Bottled water which was big there, before we even knew about i…
I hope you all have had a great Valentine’s Day. That you spent today with someone special. It could be your husband. Parents. Or that special friend that you have known forever. Who is there for you no matter what.
Jim and I celebrated Valentine’s Day yesterday by going to the play “All The Way!” You have got to go and see it if it comes near you. It’s about President Lyndon Johnson. What was so great about it was how it was staged.
Afterwards we went to dinner at Baba Yegas in the Montrose area in Houston. A wonderful restaurant! One of the most vegetarian/vegan friendly restaurants I have been to. I always find something ON the menu that I can eat. Last night it was roasted artichokes. I will be posting on that later.
For today, I want to wrap up Valentine’s Day with some limericks. I am not much with poetry. I like the extremely romantic poems. Then I like limericks. Limericks are funny. I like that things actually rhyme. Limericks are recent inventions in the scheme of things. It came from social gatherings where a group sang “Will you come up to Limerick?” after each set of limericks spoken and then the members of the party had to make up their own limericks.
Jim likens limericks to the Japanese Haiku. Or if you want to compare it to our present day, rap. Rap is much more free form however. Limericks are big in our family. We have a shelf of books. Some of the limericks would make you blush! So here you go!
From How To $tuff Your Pig!
Reading this post got me thinking about how Jim and I have spent Valentine’s Day together. The worst one was before we got married. Was the time that he had to be in Detroit for business. Didn’t get to see him at all that Valentine’s Day. The best Valentine’s Days have always been the ones where we just did something simple. Like prepare a meal together.
This year we will be biking all day on Sunday. Then come home to cook something together. Two of our favorite things to do. What are you planning? Click the link to get some ideas!
Eggnog is one of those tasty treats that many of us love to indulge in during the Christmas holidays but it’s easy to end up with a lot of it left when the party is over! The good news is that eggnog makes a tasty addition to a lot of other recipes!
From Once Upon A Spice!
What a perfect post for this week! The New Year is almost upon us. We want to start it out right. And what better way that to have an especially lucky meal in celebration on the day!
We here on the Gulf Coast take our black-eyed peas and greens quite seriously for New Years Day. So seriously, that many grocery stores sell out of the black-eyed peas. LOL!
Here are some great recipes from Lana!
I just wanted to post the recipes of the sides and dessert that I am serving for Christmas dinner. I hope you will make one or two of them. And enjoy them as much as we do!
Garlic Mashed Potatoes
Growing up, I had never been a fan of mashed potatoes. They always seemed bland and stringy. Except for the times that they bland and lumpy. And by the time we sat down to eat, they would be cold. Yuck!
My mom and I constantly had fights over whether I would eat them or not. The last time we had this fight, she told me that I would have to sit at the table until I ate them. Well, around midnight she came and told me to go to bed. Yes, I was a pretty stubborn kid. LOL!
For years, I would always pass up the mashed potatoes. Then Jim and I went to Joe’s Crab Shack. Jim got these mashed potatoes as a side. They looked a lot different from what I was used to. For one thing, they were cooked and mashed with their skins on. And they had garlic and cheese in them. Sooo good! So when I got home, I replicated the recipe and here is how I make my mashed potatoes!
2 pounds unpeeled red potatoes, quartered
6 whole cloves of garlic, peeled
2 Tbsp. margarine or butter, softened
1/4 cup Parmesan cheese, grated
1/2 tsp of salt or to taste
1 Tbsp. chopped fresh oregano or 1/2 tsp dried.
Bring a large pot of salted water to a boil. Add potatoes, and garlic, and cook until tender but still firm, about 30 minutes; drain. Stir in butter, cheese, salt, and oregano. Mash with a immersible blender or with an electric mixer.
Roasted Sweet Potatoes
4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons olive oil
4 large garlic cloves, peeled
1/4 cup fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13×9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature. Please don’t leave out the red pepper flakes. The sweetness of the potato with the heat of the pepper is incredible!
Roasted Brussel Sprouts
I have always been able to get Jim to eat anything. One of the few exceptions were Brussel Sprouts. He hated the sulphur taste of them. I don’t know how I found out that by roasting Brussel Sprouts, you can get rid of that taste. Now Jim will actually include Brussel Sprouts when he is doing the menu planning.
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
And here are the links to the other recipes that I have posted in the past.
From Denise Balog…Grace filled devotionals!
I am always amazed by the fact that I have found such a good friend as Denise while blogging. She is truly what Anne Shirley of “Green Gables” called a kindred spirit. I love reading her thoughts in her posts. If I don’t have time, I save them until I can be alone. She feeds my soul.
Today, she posted a recipe for sticky buns, that I am going to make to feed my family on Christmas morning. They look scrumptious!
Thank you so much Denise!
Source: Christmas Sticky Buns