Miss Peggy

I attended and graduated from Union University in Jackson, Tennesee and while I was there met my dearest friend....my bossom friend as Anne of Green Gables would say.  On the weekends we would frequently go visit her parents and crash for the weekend and get some good old southern home cooking.  Mr. Dean (Deano) and Miss Peggy became my parents away from home.  Miss Peggy would make us some very yummy meals but my favorite was Poppy Seed Chicken.  I loved it and still do!  Now my family enjoys it along with yummy Cheesy Potatoes. Mmmmm!!!!

Miss Peggy is about to embark on a battle that I wish she didn't have to fight.  She was diagnosed with a malignant brain tumor and will begin chemo and radiation the first of November.  We know that ultimately the Lord is in control, but it is a difficult time.  Please pray for her and her family!  Miss Peggy is a wonderful, fun, loving, caring and beautiful person!  We love ya Miss Peggy.  

 

Poppy Seed Chicken

4 Boneless Chicken Breasts

1 Lg. Container Sour Cream

2 Cans of Cream of Chicken Soup

1 - 2 Tbsp. Poppy Seeds

1 Package of Ritz Crackers

1/4 to 1/2 Cup Melted Butter or Margarine

 

Boil chicken (I cut mine up and fry it) and cut into cubes.  While chicken is cooking mix sour cream, soup and poppy seeds together in large bowl.  Add cooked chicken and mix well.  Put into a casserole dish.  Crush the Ritz crackers up and mix with melted butter or margarine.  Sprinkle crackers on top of the chicken mixture and bake in a 350 degree oven for 30 - 40 minutes.

We had this for Sunday dinner this past week and I used White Cheddar Cheezit crackers instead of Ritz and melted butter.....it was delish....gave it a tangy flavor.

 

Harvest Bake on a Fall Evening!!

When I was working at Kindred Spirits Country Inn in beautiful Cavendish, PEI, we would have to provide food service for various retreats and groups that would use the Inn.  One year we fixed this Harvest Bake casserole and it was yummy.  I still use the recipe and the family loves it.  It's great because if I dice the veggies small enough, even my pickiest vegetable eater will eat them.  It also is cheesy and really tasty.  We always serve it with a nice green salad or spinach salad.

I went to take a picture of the casserole, but my family had already started digging in, so I had to use what was left....and the leftovers by the way are just as good.

Harvest Pasta Bake

1 pound penne

2 cups plain yogurt

2 Tbsp. white or red wine vinegar

2 garlic cloves, minced

1 Tbsp. Italian seasoning

1 1/2 tsp. salt

1/2 tsp. hot sauce

1 1/2 cups finely chopped zucchini

1/4 cup finely chopped carrot

1/2 cup chopped red pepper

1/2 cup chopped green onion (I use regular onion if I don't have green)

1 large chopped tomato

1 cup shredded cheddar cheese (I use a bit more)

12 eggs

2 Tbsp. parmesan cheese (I am more generous than this)

Cook pasta according to directions & drain.  In large bowl combine 1/2 cup yogurt with vinegar, garlic, Italian seasoning, salt and hot pepper sauce.  Toss gently with hot pasta.  Add zucchini, carrot, pepper, green onion and tomato.  Toss just until mixed.  Turn into greased 13x9 pan.  Sprinkle with cheddar cheese.
In another large bowl, beat eggs until light and foamy.  Stir in remaining 1 1/2 cups yogurt; pour over pasta mixture.  Sprinkle with parmesan cheese.  Bake in a 350 oven for 30 - 35 minutes.  Let stand about 8 minutes before cutting.

 

Saturday Football Special!!!

When I moved to Tennessee to go to college, my roommate, Cindy, introduced to me to one of my favorite football treats - Rotel!  We used to eat bologna sandwiches with it as well, but we don't have good bologna up here in Canada, so I forgo the sandwiches.  Sorry Canada, but that's the truth.  The family loves Rotel and we have introduced it to many of our friends and they love it as well.  We can not get Rotel here in Canada, so whoever makes a trip to the states, ends up responsible for bringing back as many cans as they can.  Family who comes for a visit knows better than to come without a can or two or three or four.

There is nothing like a good football game with Rotel and a cold glass of iced tea or Dr. Pepper.  Mmmm!!!  The best way to eat it, is to put the chips in a bowl (your own bowl) and pour the dip over the chips.  

Rotel Dip and Chips

1 Can of Rotel Tomato and Chilies

2 Cans of cheddar cheese soup

Tortilla Chips

Mix the Rotel and soup in a pot and stir well.  Heat thoroughly and serve over chips.  It's that simple and that yummy!!!!

 

Soup Season Has Arrived!

Seems like we went from summer one day, to fall the next.  Our nights and morning are cooler, leaves are beginning to change and it is dark when I get up for work.  I do love the fall and the change of seasons.  I just wish one season in particular didn't last so long around here, but I am not going to even mention which one.  

With the change of season, comes changes in the menu.  It's a great season to start fixing soup.  And with the busy schedule we have for the few weeks, soup in the crockpot is a must a time or two during the week.  Today I tried a new recipe and everyone loved it....hurray for unanimous menu choices.  I put everything into the crock pot around 2 and let it cook while we were at practice and Chris' & Lauryn's volleyball game.  When we got home, it smelled so yummy.  After buttering up broiling some cheese toast, we were good to go.

 

Chicken Corn Chowder

2 tablespoons butter

1 1/2 lbs chicken tenders, cut into 1/2-inch cubes

1/2 cup chopped onion

2 ribs celery, sliced

2 small carrots, sliced

2 cups frozen corn kernels

2 cans cream of potato soup

1 1/2 cups chicken broth

1 teaspoon dried dill weed

1/2 cup half and half or evaporated milk

In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker. Add onions and celery to skillet and sauté for about 3 to 4 minutes, until just tender. Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill to slow cooker. Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the half and half or evaporated milk.

Nothing Better Than a Little Indian Cuisine!

After a busy week last week and payday finally happening, it was time to make up the weekly menu and off to the grocery store.  I recently had been craving Butter Chicken, but it had been just to warm to cook it.  I just felt it wouldn't be the same eating it on a hot evening.  Well Thursday, it cooled off some.  It didn't actually cool off that much, but I convinced myself it did so I could have Butter Chicken.  This recipe is so easy and SOOOOOO yummy.  I could just lap up the remaining sauce....forget the chicken.  Served over basmati or white rice with pita's for soaking up the sauce and a Greek salad to top it off.  Give this recipe a try....you won't be sorry!

Silky Butter Chicken 

6 skinless, boneless chicken breasts

1/4 cup (50 mL) butter

1 tbsp (15 mL) ground cumin

2 to 3 hot peppers, such as jalapeño (I use one - it's a compromise)

1 tbsp (15 mL) finely grated fresh ginger

3/4 cup (175 mL) chopped coriander

250 mL container whipping cream, about 1 cup

14 oz (398 mL) can tomato sauce, about 1-2/3 cup

1/2 tsp. salt

 Slice each chicken breast into 3 or 4 large pieces. Melt 2 tbsp (30 mL) butter in a large wide saucepan over medium-high heat. Add half of chicken to pan. Sprinkle with half of cumin. Turn often until chicken pieces are golden, 5 to 6 minutes. Remove to a bowl. Repeat with remaining butter, chicken and cumin. Remove to same bowl.

While chicken is cooking, finely chop peppers, including seeds. They should measure about 3 tbsp (45 mL). Grate ginger and chop coriander.

When all of cooked chicken is removed to a bowl, pour cream into pan. Scrape up and stir any bits from pan bottom into cream to add flavour. Then stir in tomato sauce, hot peppers, ginger and salt. Return all of chicken and juices to pan. Bring to a boil. Then cover and simmer over medium-low heat, stirring and turning chicken occasionally, until chicken is cooked through, 10 to 15 minutes

It takes about 30 minutes to prepare.  You can also cook it up and freeze it.

 

Where Did September Go?

I can't believe that I haven't written for so long!  On the first day of school I got a call to coach my daughters junior high volleyball team.  So.....I said yes.  Since then I have been quickly learning how to work until 2:30 then be changed at and at practice at 3:10.  Practice until 5 then run  over to the high school and help out with the high school team.  We all arrive home around 5:45 and I have to think about supper!  I have decided my crockpot is going to get a workout itself these days.  

This summer I went to a wedding shower for a couple who were living in Ottawa.  I thought it would be a good idea to get them this beautiful cookbook I saw once in Indigo called "Flavors of PEI".  Before I wrapped it up, I had to go through it and copy some of the recipes.  They looked so yummy!!!!  Here is the first recipe I tried.

Old Fashioned Pot Roast

1 Tbsp. vegetable oil
3 lb. boneless beef roast (blade or shoulder)
1 tsp. salt
1 Tbsp. fresh cracked black pepper
1 lb. button mushrooms - halved
3 lg. garlic cloves - minced
2 medium onions - chopped
2 cups hot beef stock
1/4 cup balsamic vinegar
1 bay leaf

Heat the oil in dutch oven over med. heat until smoking hot.  Add the beef and brown on all sides.  Remove from pot, season with salt & pepper and set aside.  Add the mushrooms, garlic and onions to the dutch oven.  Cook, stirring, until the onion is lightly browned.  Add the stock, balsamic vinegar and bay leaf.  Bring to a simmer then add beef.  Return roast to pot, reduce the heat, cover tightly and simmer for about 1 1/2 hrs.  Turn roast over and simmer until the roast is fork-tender - another hour.  

I am not a big pot roast lover, but this was delicious served with some mashed potatoes, green beans and homemade biscuits!

Friday Night Pizza

The last 2 days have been really busy, people running in and out, going here and there.  So fixing supper has been a challenge.  Thursday night was a series of "oops".  I cooked a yummy pork tenderloin - slicing 4 small slit in the top and stuffing the slit with 1/2 clove of garlic, salt and pepper.  Then I made macaroni and cheese.  I cook the macaroni, pour in some milk and butter and grate lots of cheese over it and stir.  Then I put in the oven for just a few minutes for the final cheese melting process.  It is very cheesy!  I don't use a recipe and I don't make any fancy white sauce to put over it.  I love it cheesy.  But, when it came to the beans and friend apples....that was a different story....I was trying to help out the girls and do other things and I failed to remember I had the heat under both the beans and apples to high and burned them both.  Oh, there were a few apples that could be spared, as long as you didn't scrape the burned brown sugar sauce out of the bottom of the pan.  But the beans, just tasted scorched.  Like I said, Betty Crocker I am not some days!

Last night was pizza night and we the last volleyball participant didn't arrive home until 6 p.m.  We all just kind of sat around the table and talked for awhile and they finally asked when we were going to eat.  Hannah helped me out with some yummy BBQ chicken pizza. When it was finally finished, it was so yummy.  I LOVE thin crust pizza, so our crust is thin and crispy.  I don't like to waste good stomach space on lots of crust, give me the good stuff. It's a great way to use leftover chicken.

BBQ Chicken Pizza

1 batch of your favorite pizza dough

1 bottle of Bullseye Original BBQ Sauce

Chicken, cooked and diced

Green onions, chopped

Bacon, cooked and crumbled

Mozzarella cheese, shredded

After I roll out the dough, I pour on the BBQ sauce.  I just cover the bottom of the crust because when the sauce gets hot, it seems to get thicker.  Sprinkle lotsa mozzarella cheese over the sauce and add the rest of the ingredients.  I bake it at 425 degrees for about 15 minutes or until everything is bubbling hot and the crust is brown around the edges. 

Blueberries Galore

I know I said I don't bake (that often) and my first food recipe is going to a baking recipe...go figure.  This year the girls and I picked 18 pounds of fresh, yummy, PEI blueberries at the Berry Patch in Grand Tracadie.  I had never seen so many blueberries in one place.

My favorite blueberry muffin recipe is a recipe I received from an older lady that was in our church years ago (18), Olive MacLean.  It is a yummy!

Blueberry Muffins

2 cups of all-purpose flour

1/2 cup white sugar

3 tsp. baking powder

1 tsp. salt

1 egg

1/4 cup vegetable oil

1 cup milk

1 cup PEI blueberries, fresh or frozen

Beat together egg, oil and milk.  In a separate bowl, combine remaining ingredients except blueberries.  Pour liquid mixture into dry ingredients, mix until moistened.  Gently fold in blueberries.  Fill large muffin cups 2/3 full.  Bake in 400 degree oven for 20 - 25 minutes. 

After they come out of the oven, I brush a little melted butter/margarine over the top and sprinkle them with sugar.....mmmmm!

It's Not Food...But I Cook It Regularly

Being a family of 6, four of who are girls, there is always lotsa laundry.  I am always looking for ways to save a few bucks, so I tried my hand at making homemade laundry soap.  I invested in a box of Borax, a box of Arm & Hammer So Clean Washing Soap and a bar of Sunlight soap.

The original investment was about $10 and I have used the same boxes of soap for over a year.  The soap works well on the laundry.  It only takes a few minutes to make and a batch lasts for awhile...depending on how much laundry you have to do.

HOMEMADE LAUNDRY SOAP

1/3 bar of Fels Naptha or 1 bar of Ivory or Sunlight soap

1/2 cup washing soap

1/2 cup Borax powder

1 large bucket or pot (approx. 2 gallons)

Grate the soap and put it in a sauce pan.  Add 6 cups water and heat it until the soap melts.  Add the washing soda and the borax and stir until it is dissolved.  Remove from heat.  Pour 4 cups hot water into the bucket.   Now add your soap mixture and stir.  Now add 1 gallon plus 6 cups of water and stir.  Let the soap sit for about 24 hours and it will gel.  You use ½ cup per load. 

 You will get about 64 loads of laundry from 1 batch.  The finished soap will not be a solid gel.  It will be more of a watery gel that has been accurately described as an "egg noodle soup" look.  Sometimes mine is a little more of a firmer gel than other times.  I'm not sure what I do that makes it different.  It is also a low sudsing soap so you won't see suds or bubbles.  It says wait for about 24 hours.  Well...depending on how desperate I am for soap, I don't always wait that long and it still seems to work o.k.

Thanks to http://www.thefamilyhomestead.com for the tried and tested recipe.

Welcome to the Beginning!

I enjoy reading different types of blogs.  I once thought I would try my hand at blogging, but I couldn't remember the title of my blog to log on, so I guess it's gone off to the cyberspace somewhere.  Recently I considered starting another blog, but wanted to do something a little different but couldn't think of anything creative.  I was fixing supper the other night and it came to me.  I really enjoy cooking (not baking).  It takes me a little bit to plan a weekly menu for the family because I scour recipes, blogs, cookbooks, etc...for new and yummy meals.  I always include a few tried and true recipes and then add some new stuff.  I have found favorite chefs that I like to try, favorite websites and cookbooks.  It always feels good to prepare a meal and serve it to the family.  I come from a long line of excellent cooks - my grandmother, my mom, my aunt, etc.. - so I grew up with yummy meals.  My grandmother made the best chocolate pie - with no recipe!!!  I haven't gotten that good.  I have always believed in cooking fresh.  We eat very little pre-packaged foods.  I also LOVE variety and detest leftovers.  I have had my share of disasters and successes.  This summer, everyone was home.  I had to plan meals that included a vegetarian, a chicken-only eater, a "I don't like many vegetables" eater and 3 "I'll eat whatever is fixed" eaters.  It was a challenge, but it was fun to try and figure it all out.  I have never been a believer in making more than 1 meal.  I have a saying hanging in my kitchen I have lived by; "Todays special - Take it or leave it"

Our supper meal is where we gather as a family at the end of the day.  We talk about the day, things that are going on in our lives our people we know, we have trivia, laugh and we discuss some pretty serious topics. The dining room table always been a place that as a family we know we can share and we can talk about things and it is safe, honest, caring, fun and relaxing.  We also pray for many of our family and friends together as a family.

Earlier, I mentioned that I am not that great at baking.  It's not for trying that's for sure.  I just get a little distracted and impatient and that doesn't bode well for a baker.  I have put things in the oven, and set the timer, and then gone outside to enjoy the great outdoors, while my baking bakes away into a hard, burned stone.  Baking is exact and I am not.  I have a daughter who is an excellent baker, so I leave the baking to her.

So, I hope you enjoy some of the recipes and a little look into our lives and what we are up to.