Happy 4th of July

Happy 4th of July

My family and I will be spending the day at home.  

We will be having bison cheeseburgers, corn-on-the-cob and salad.  Utah has not banned fireworks this season which seems silly since there are between 8 and 10 fires burning in the state.  We live in a high fire area and after talking to the Forestry guys last year it would be better to stay at home just in case of a fire we would be able to grab our photos some clothing and get out.

I am very proud to be an American and thankful for the Servicemen and woman who have served our Country so we can be Free and Safe.

American the Beautiful

O beautiful for spacious skies,
For amber waves of grain,
For purple mountain majesties
Above the fruited plain!
America! America! God shed His grace on thee,
And crown thy good with brotherhood
From sea to shining sea!

O beautiful for pilgrim feet,
Whose stern impassion'd stress
A thoroughfare for freedom beat
Across the wilderness!
America! America! God mend thine ev'ry flaw,
Confirm thy soul in self-control,
Thy liberty in law!

O beautiful for heroes proved In liberating strife,
Who more than self their country loved,
And mercy more than life!
America! America! May God thy gold refine
Till all success be nobleness,
And ev'ry gain divine!

O Beautiful for patriot dream
That sees beyond the years
Thine alabaster cities gleam,
Undimmed by human tears!
America! America! God shed His grace on thee,
And crown thy good with brotherhood
From sea to shining sea!

My Country, 'Tis of Thee

My country, 'tis of Thee,
Sweet Land of Liberty
Of thee I sing;
Land where my fathers died,
Land of the pilgrims' pride,
From every mountain side
Let Freedom ring.

My native country, thee,
Land of the noble free,
Thy name I love;
I love thy rocks and rills,
Thy woods and templed hills,
My heart with rapture thrills
Like that above.

Let music swell the breeze,
And ring from all the trees
Sweet Freedom's song;
Let mortal tongues awake;
Let all that breathe partake;
Let rocks their silence break,
The sound prolong.

Our fathers' God to Thee,
Author of Liberty,
To thee we sing,
Long may our land be bright
With Freedom's holy light,
Protect us by thy might
Great God, our King.

Our glorious Land to-day,
'Neath Education's sway,
Soars upward still.
Its hills of learning fair,
Whose bounties all may share,
behold them everywhere
On vale and hill!

Thy safeguard, Liberty,
The school shall ever be,
Our Nation's pride!
No tyrant hand shall smite,
While with encircling might
All here are taught the Right
With Truth allied.

Beneath Heaven's gracious will
The stars of progress still
Our course do sway;
In unity sublime
To broader heights we climb,
Triumphant over Time,
God speeds our way!

Grand birthright of our sires,
Our altars and our fires
Keep we still pure!
Our starry flag unfurled,
The hope of all the world,
In peace and light impearled,
God hold secure!

God Bless America

God bless America,
Land that I love,
Stand beside her and guide her
Thru the night with a light from above;

From the mountains, to the prairies,
To the oceans white with foam,
God bless America,
My home, sweet home.
God bless America,
My home, sweet home.

The Star Spangled Banner

Oh, say can you see by the dawn's early light
What so proudly we hailed at the twilight's last gleaming?
Whose broad stripes and bright stars thru the perilous fight,
O'er the ramparts we watched were so gallantly streaming?
And the rocket's red glare, the bombs bursting in air,
Gave proof through the night that our flag was still there.
Oh, say does that star-spangled banner yet wave
O'er the land of the free and the home of the brave?

On the shore, dimly seen through the mists of the deep,
Where the foe's haughty host in dread silence reposes,
What is that which the breeze, o'er the towering steep,
As it fitfully blows, half conceals, half discloses?
Now it catches the gleam of the morning's first beam,
In full glory reflected now shines in the stream:
'Tis the star-spangled banner! Oh long may it wave
O'er the land of the free and the home of the brave!

And where is that band who so vauntingly swore
That the havoc of war and the battle's confusion,
A home and a country should leave us no more!
Their blood has washed out their foul footsteps' pollution.
No refuge could save the hireling and slave
From the terror of flight, or the gloom of the grave:
And the star-spangled banner in triumph doth wave
O'er the land of the free and the home of the brave!

Oh! thus be it ever, when freemen shall stand
Between their loved home and the war's desolation!
Blest with victory and peace, may the heav'n rescued land
Praise the Power that hath made and preserved us a nation.
Then conquer we must, when our cause it is just,
And this be our motto: "In God is our trust."
And the star-spangled banner in triumph shall wave
O'er the land of the free and the home of the brave!

American Flag Etiquette

• The flag should be lighted at all times, either by sunlight or by an appropriate light source.
• The flag should be flown in fair weather, unless the flag is designed for inclement weather use.
• The flag should never be dipped to any person or thing. It is flown upside down only as a distress signal.
• The flag should not be used for any decoration in general. Bunting of blue, white and red stripes is available for these purposes. The blue stripe of the bunting should be on the top.
• The flag should never be used for any advertising purpose. It should not be embroidered, printed or otherwise impressed on such articles as cushions, handkerchiefs, napkins, boxes, or anything intended to be discarded after temporary use. Advertising signs should not be attached to the staff or halyard.
• The flag should not be used as part of a costume or athletic uniform, except that a flag patch may be used on the uniform of military personnel, fireman, policeman and members of patriotic organizations.
• The flag should never have any mark, insignia, letter, word, number, figure, or drawing of any kind placed on it, or attached to it.
• The flag should never be used for receiving, holding, carrying, or delivering anything.
• When the flag is lowered, no part of it should touch the ground or any other object; it should be received by waiting hands and arms. To store the flag it should be folded neatly and ceremoniously.
• The flag should be cleaned and mended when necessary.
• When a flag is so worn it is no longer fit to serve as a symbol of our country, it should be destroyed by burning in a dignified manner.

Home of the Free because of the Brave

Until Next Time,

Pam

My Johnsonville - Brat Cocktail Entry

I entered my recipe in the Johnsonville Brat-Cocktail contest for a Weber Gas BBQ.  I have been whining to my husband since last summer that I want a gas bbq grill.  We are not allow to have open fires with wood or charcoal  since we live in a high fire area.   In California I BBQ'ed all year round. I miss BBQ'ing so much. Crossing my fingers that this recipe is a winner.

To enter the contest or view the enteries go to Johnsonville's Facebook Page and while you are there give The Southern Gentlement some LOVE by clicking on the Tongs.

The Southern Gentlemen

Package of Johnsonville Beef Brats

1 cup Bourbon 

1 1/2 cups chicken broth

2 tablespoons olive oil

1 large onion, cut in half thin slices

1 large yellow pepper, sliced thin

salt and pepper, to taste

2teaspoons honey

a shot of the brat bath

Deli Rolls, split and toasted

spicy mustard

smoked gouda cheese, grated

Heat  bourbon and chicken broth in a sauce pan.  Add Johnsonville Beef Brats and let simmer for 20 minutes. Heat olive oil in a sautee pan, add onion and peppers cook low and slow until tender about minutes.  Add salt and pepper to taste, honey and a shot of the brat bath and cook for an additional 4 minutes.

Toast deli rolls add mustard to taste, add onions and peppers and top with smoked gouda and place under broiler just until cheese starts to lightly brown.  Serve with Bush's Honey Baked Beans and Cole Slaw. 

Kick back with these Southern Gentlemen and a shot of bourbon. 

Until Next Time,

Pam

Pot-Luck Cole Slaw

Summer, Family Reunions and 4th of July calls for family and friends getting together for pot-lucks. Strips of paper with hot dogs and buns, side dish, salad and dessert would be folded and put into a bag. Each family would pick a slip of paper to find out what they were going to bring.  You always seem to get the best food at pot-lucks.  Women would fix the dish they were most famous for and recipes were swapped.  No one ever went home hungry and there were never any leftovers.

Pot-lucks also remind me of the late 60's early 70's. Kids running around playing, men playing horse-shoes, women making sure everything is perfect with the meal.  Then in the evening having dessert and sitting back and watching the firework show put on by the volunteer fire department and looking over and seeing that half the kids were asleep.  Sounds like something out of a Norman Rockwell painting however, it is something that I remember.

I just picked my slip of paper and it says "Salad" I'm bringing.....

Pot-Luck Cole Slaw

Salad Fixin's

1 green cabbage, large head

1 red cabbage, 1/2 of a large head

5 large carrots

1 bunch of large radishes

12 strips bacon, cooked and chopped

Dressing

1 cup  mayonnaise

4 tablespoons shallots, minced

4 tablespoons fresh basil, minced

4 tablespoons cider vinegar

4 tablespoons sugar

4 tablespoons bacon drippings, cooled but not set up

salt and pepper to taste

Using a food processor grate cabbages, carrots and radishes put in a large bowl.  Add bacon mix together.

Whisk together all dressing ingredients and add to salad fixings, mix well until it's all incorporated. refrigerate at least 2 hours before serving. Serves 10

How did your family do their pot-lucks?  What are you bringing?

Until Next Time,

Pam

Life At Rancho Delux

Almost a year ago we were having some major water pump issues and had to replace the whole pump. So many things could have been wrong from not so bad to scary bad.  This one was in the middle many the cost of replacing the pump.

For the last month we have been having problems again losing pressure and having no water.  The pump is fine it looks like it's the tanks, filter system in other words the guts of the system.  The man who put in the pump is going to come up and take a look at the system and I hope he can figure it out otherwise we have to try to find someone who knows this system.  Here are some photos of the water system, boiler and air conditioner down in the basement.  NO CLUE!

Yesterday was a nail biter day.  A fire broke out in New Harmony and with the wind blowing it was headed toward us.  Thank you to our Wonderful Firemen everything is getting under control and I don't see that we are in any danger.

New Harmony Fire Article

To top all this fun off for the last 6 days I have been dealing with a pinched nerve in my neck.  At last it is down to just a dull ache which should be gone in a day or two.  What a pain in the neck, laughing at myself.  

Just a couple more weeks until our road trip to Nebraska.  I am so looking forward to the visit seeing family and sharing the joy of Laura's wedding.  Last wedding I went to was her Dad's (my step-brother) so this makes it extra special to see his daughter get married.

Until Next Time,

Pam

Summer Meal

  

For the last 3 days I have had a pinched nerve in my neck.  My poor family has had to fend for themselves for meals.  I was going to make Gazpacho Soup this week but it just didn't happen.  I am so glad I waited Happier Than a Pig in Mud posted a Lime Cucumber Salsa that will taste incredible as a garnish for my Gazpacho.

Here in Southern Utah it has been HOT!  Last summer I think the hottest it got was 93 degrees yesterday we just about hit 100 degrees. (So some of you will say that's not hot,  I left Southern California to get away from the heat, I am tired of 115 degree weather) When the weather is hot I'm ready for some light summer meals.  

Gazpacho Soup

2/3 cup red onion, chopped

2 Tablespoons capers

2 1/2 cups tomatoes, chopped

1 cup cucumbers, chopped

1 large red bell pepper, chopped

3 cans V-8 Spicy Hot Juice, (5.5 oz can, each)

1/2 cup cilantro, chopped

3 Tablespoons, red wine vinegar

2 Tablespoons Worcestershire Sauce

1/2 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/2 teaspoon Tabasco Sauce

2 cloves garlic, minced

1 large jalapeno, minced

1 lime, zest and juiced

Avocado, cubed

Sour Cream

Lime Cucumber Salsa

In a food processor mince onion and capers. Add tomatoes, cucumbers and bell pepper, pulse five or six times and transfer to a large bowl.  Stir in V-8 Juice, cilantro, vinegar, Worcestershire sauce, paprika, salt, Tabasco, garlic, jalapeno and lime.  Place in refrigerator for at least 6 hours (overnight even better)

Garnish with with sour cream, avocado and Lime Cucumber Salsa.

Lime Cucumber Salsa

Happier Than A Pig In Mud and Cookin Up North

1 large cucumber, diced small
1 clove garlic, minced
3 green onions, chopped (I used red onions since it was in the soup)
1 jalapeno, cleaned and diced
2 Tablespoons fresh cilantro, rough chopped
1 teaspoon lime zest
juice from 1 lime
2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper


Mix everything together and let mingle in fridge for at least 2 hours

Today is my Anniversary and I am happy to say I am so lucky to be married to the most wonderful guy for 28 years and a total of 35 years together.  I am truly Blessed.

Until Next Time,

Pam

Pie Party 2012

My friend Jenny invited me to join the Facebook Pie Party 2012.  Life was busy with company at the house and I didn't even see that I had been invited until the 18th.  Of course I wanted to join in the fun and my husband LOVES pie.  A summer fruit pie would have tasted so good however, I didn't feel like driving into town to go to the market.  Instead I hit the pantry and went with a fall pie.  I am really bad at making pie crust look pretty.  I need a pie crust 101 class.  So I refer to my pies as Rustic to try and hide the fact that I suck at crust.

Pumpkin Pecan Pie

Candied Pecans

1 3/4 cup whole pecans, toasted

3 tablespoons butter

1/3 cup packed light brown sugar

1/4 teaspoon cinnamon

pinch of salt

pinch of cayenne pepper

Toast pecans on stove top just until you can smell the pecans.  Add butter, brown sugar, cinnamon, salt,  and cayenne pepper.  Stir for approx 3 minutes and remove from heat to cool.

Topping

1 cup pecans, toasted and chopped

1/4 cup packed light brown sugar

2 Tablespoon flour

2 teaspoons cinnamon

2 tablespoons cold butter

1/4 cup caramel sauce, reserve to place on cooled pie

Mix together and set aside

Filling

2 cups Libby's pumpkin

2 tablespoons flour

1 cup packed dark brown sugar

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon salt

12 oz can evaporated milk

2/3 cup 1/2 n 1/2

1 teaspoon vanilla

3 eggs

1 recipe pie crust for a 9" pie pan

Preheat over to 425 degrees

Whisk together pumpkin, flour, sugar, nutmeg, cinnamon, ginger, salt, canned milk, vanilla and 1/2 n 1/2 until incorporated.  Beat eggs in separate bowl, add to pumpkin mixture, mix until blended.

Place pie crust in pie pan and add candied pecans to the bottom of the pie pan.  Pour pumpkin mixture into pie pan and place into a preheated 425 degree oven bake for 15 minutes.  Lower the oven temp to 350 degrees and bake for 10 minutes.  Remove from oven and add topping and cover with foil,  bake for 10 to 15 minutes, until set.  Cook on a wire rack completely.  After pie has cooled drizzle pie with 1/4 cup caramel sauce and refrigerate or serve at room temperature.

Let them eat Pie

Until Next time,

Pam

Utah Summer Games and Rodeo

We have a full house right now Jacqui and Josh have come up for a visit from California.  Of course the worst thing could happen....water pump problems.  We are working around it and we hope to have someone come out today and see what the heck is going on. 

Aside from that we are having a great time.  Thursday night Anna, Jacqui and I went to the Utah Summer Games Opening Ceremonies.  It began with the March of Athletes, Hall of Honor Inductees, Lighting of the Cauldron and entertainment.  I'm not going to sugar coat this the group "Remix" performed and it like watching a Bad 1990's boys band and it made Utah look like they were 20 years behind the times.  Sorry boys but you were hard to watch.

They should have scrapped Remix for the 2nd act The Thrillbillies, Nitro Circus.  What an exciting and fun 25 minutes.  We watched the funny antics of the skateboarders, BMX, trash can riding and even "Wheels" going up and down ramps to cheers, crashes and flips to the motorcycles doing jumps, freestyle and flips.  I just wish I could have gotten better photos to share.

The program ended with a exciting firework display.  Again, I wish I could have gotten better photos.  I really need to work on night photos.

Friday night was the Cedar City Championship Rodeo which is part of the PRCA.  The whole family including Olive came out for the Rodeo.  It was a very nice evening my favorite event is the Bull Riding and they had a rough night the bulls were the clear  winners not one of the riders made a timed score.  I wish I was able to get photos of the bull riding it was too dark.  I look forward to the Rodeo which is only once a year.  (I would go every week)  We took Olive and she even enjoyed herself.  It was funny to watch her while she was watching a calf run by. I hope you enjoy the photos that I did take and I'm sorry some of them are blurry.

Until Next Time,

Pam

Bran Muffins and Everyone Loves a Parade

When it comes to bran muffins it seems like everyone in the house likes them different.  The recipe I use will make right around 36 muffins I divide the batter up and add each persons favorite fruit.  I will take 4 of each muffin and put in a tin for the week and put the rest of the muffins in the freezer taking them out when needed.

5 cups wheat bran

3 cups AP flour 

2 teaspoons salt 

1 tablespoon baking soda  

4 eggs

3 cups buttermilk

1 cup sugar

1/2 cup molasses

1 1/2 teaspoon vanilla

1/4 cup and 1 tablespoon vegetable shortening, melted

Optional

1 cup raisins

1 15 oz can crushed pineapple, drained

1 1/2 cups apple, peeled and grated

Other Options

  grated carrots

  grated zucchini

shredded coconut

pecans or walnuts

raw sunflower seeds

1. Preheat an oven to 350 degrees. Grease muffin cups or line with paper muffin liners. Whisk together the bran, flour, salt, and baking soda in a mixing bowl; set aside.
2. Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, vanilla and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Divide batter and mix in your optional ingredients. Pour into the prepared muffin tins, filling them no more than 2/3 full.
3. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

This past weekend was the Paiute Parade and Pow-Wow.  It was so much fun and I loved the beautiful costumes.  I am looking forward to next years event.  This week we have the Utah Summer Games Opening Ceremony and a Rodeo to go to.

Until Next Time,

Pam

Cajun Chicken Pasta

I love Italian food and I love Delallo Italian Products.  I discovered Delallo products online when we moved to Utah.  I first ordered from Delallo before Christmas when I made Delallo's Pumpkin Amaretti Tiramisu. (which is heaven)  After my local market remodeled I discovered they now carry Delallo products,  I am over joyed.  When I can not find what I want at my market I order from Delallo directly.

Here is my Delallo inspired Pasta Dish

Cajun Chicken Pasta

3 to 4 large chicken breasts, cut into bite size pieces

3 tablespoons cajun seasoning

3 tablespoon olive oil, divided

16 oz package your favorite Delallo Pasta (cooked according to directions on package)

3/4 cup Delallo Roasted Red & Yellow Peppers, one of each julienned

1/3 cup Delallo Sun Dried Tomatoes, julienned

1 cup Delallo Quartered Artichoke Hearts in Brine

1/2 teaspoon red pepper flakes

4 cloves garlic, minced

1/2 cup white wine

1/2 cup chicken stock

1 cup frozen peas, do not thaw

1/2 teaspoon salt

1/2 teaspoon pepper

4 large basil leaves, julienned

grated Romano Cheese

  Cook your favorite shaped Delallo pasta according to package directions, set aside.

 Heat up 1 1/2 tablespoons olive oil in a hot skillet. Cut chicken breasts into bite sized pieces, sprinkle with cajun seasoning working it into the meat. Cook chicken in small batches 3 to 4 minutes on each side or until done, set aside.

In the same pan add remaining olive oil to skillet once oil is heated up add red and yellow peppers, sun dried tomatoes and artichoke hearts to the skillet and stir for 4 minutes.  Add red pepper flakes and garlic cook for 2 minutes.  Add white wine and chicken stock, heat just until bubbles start to form around edge of skillet. Add pasta, chicken, frozen peas, salt and pepper to skillet and mix together cover with lid and cook for 3 minutes.  Sprinkle with basil and romano cheese.  Serves 6

Until Next Time,

Pam

Thank You

Cooking to Combat Cancer

I'm joining Mele Cotte in helping to spread the word on cooking with foods that will help Combating Cancer. Cooking to Combat Cancer the importance of incorporating healthy, cancer-fighting foods into our diets.

Cancer fighting foods can be found at The Cancer Cure Foundation 

Guacamole

3 large ripe avocados, cut into chunks

1/4 cup fresh cilantro, roughly chopped

2 cloves garlic, minced

1/2 of a onion, finely minced

1/2 of a jalapeno, finely minced

zest from one lime

juice from half of the lime

salt and pepper to taste

Using a fork mash up avocado chunks add remaining ingredients mix well.

Until Next Time

Pam

Summer Kick Off

Here it is the holiday weekend and the official start of summer and we have snow flurries.  Utah weather is crazy!  I am excited about June so much going on.  My daughter's best friend Jacqui will be coming up for a visit.

 During the time Jacqui will be here we have the Rodeo and the Paiute Parade and Pow Wow.  We are planning a day trip to Zion National Park and lunch at Oscars. Anna's boyfriend Josh is also planning a visit this month.  It's been too long since we have seen Josh and we miss him so much.

 There is a chance I will be meeting a internet friend too, Jenny.  Jenny will be on vacation and house-hunting they will be very busy and if I don't get to meet up with her in June when she does move she will be in living in the state right next to me so we will have some fun visits.

The Forestry and BLM should be back up here clearing more trees for the fire break unless they are called away for fires.  We had a very mild winter so fire danger is high this year.  There have already been a few fires in Southern Utah from people burning and it getting out of control.  The biggest threat is lightening strikes and fireworks.

June is also the start of working around the house.  We have wood trim we need to restain and seal.  We are going to work on a fenced area for Olive so she can go out and sun.  I am waiting one more year on my garden.  I have decided I want to do raised beds, I have to research the best way to get water down to the garden and Bill needs to fix the garden gate (yesterdays wind broke the gate).  Bill has already been working around the property trimming trees, cutting weeds and those dreaded scrub oaks are already out of hand again.  Bill already has a lot of firewood cut for the winter but we will need more.  We have enough on our to-do list to keep us busy all summer long we will also through in some day trips to explore the area around us.

I look forward to sharing family, home and food with you during the summer months.  I hope you will stop by and say Hi.

Until Next Time,

Pam

Photo Friday

I am sharing photos of my English Bull Terrier Olive.  Olive is almost one year old.  It is hard to find a toy that a Bully can not destroy in a week.  One of my friends on Instagram got his two Bullies a Jolley Egg.  It is a hard plastic and since it is shaped like an egg they can not grab ahold of it and tear it apart.

When the egg first arrived we put it on the wood floor and Olive was scared to death of the egg it was just too loud for her.  When we went down to the local high school track she went crazy over the egg.  Olive played with the egg until she wore herself out.

Here are a few of the photos I took of her with her new toy.

Just a note on Sunday's post Sundays with Joy.  I will no longer be participating in the group.  Life got a little busy and my new business I am working on comes first. 

Until Next Time,

Pam

Spicy Italian Rustica Pasta

A few months ago I entered 2 recipes in a contest hosted by Johnsonville sausage.  Grand prize was a culinary trip to Italy and the 5 finalist received a large gift basket chock-full of culinary goodies.

Sadly I didn't win anything.  However, I do have a couple recipes to share with you.  Here is the first recipe the second I will share at a later date.

Johnsonville  Spicy Rustica Italian Pasta

1 box Penne Pasta, cooked according to box directions under cook by 3 minutes

1 orange bell pepper - chopped

1 yellow bell pepper - chopped

1 onion - chopped

8 medium crimini mushrooms - sliced thick

3 cloves garlic - chopped

2 Tbsp extra virgin olive oil - divided

1 package Johnsonville Hot Italian Sausage - sliced into bite size pieces

2 heaping Tbsp all purpose flour

1/4 cup white wine

2 cups chicken broth

1/2 tsp salt

1/4 tsp fresh cracked pepper

1 1/2 tsp cajun seasoning

1/2 tsp red pepper flakes

1 cup parmesan cheese - divided

1/2 cup whipping cream

3/4 cup Italian Style bread crumbs

2 Tbsp butter - cut into small pieces

Preheat oven to 375 degrees. Cook Penne Pasta according to box  under cooking by 3 minutes, drain and place back into same pot you boiled pasta. Saute bell peppers and onion in olive oil until tender in a skillet, remove from skillet. Add remaining olive oil and saute mushrooms for approx 8 to 10 minutes until tender, remove from skillet.  Cook Johnsonville Hot Italian Sausage in same pan until it has a nice crust but still a touch of pink (it will finish cooking in the oven) add to cooked pasta.  In the same skillet, saute garlic for several minutes, add flour stirring for 3 minutes,  add the white wine getting all the bits off the bottom of the skillet.  Add the chicken broth and half the parmesan cheese, salt, pepper, cajun seasonings and red pepper flakes, whisk for several minutes, add whipping cream continue to whisk until thickened.  Add back in the bell peppers, onions and mushrooms cook for 5 minutes add to pasta and sausage.  Place pasta mixture in a casserole dish.  Mix bread crumbs and remaining parmesan cheese and sprinkle on top of pasta, place butter pieces on top of bread crumbs. Bake for 40 minutes.

Until Next Time,
Pam

Sundays With Joy Week 3 and 4

I missed last weeks Sundays With Joy post for the Leek and Asparagus Quiche.  I am posting on the quiche today along with Week 4 Avocado Fries.

The Leek and Asparagus Quiche was very simple to make.  I noticed that many of us from the Sundays With Joy group added one more ingredient and that was bacon.  This quiche is very tasty and I loved using the puff pastry for the crust.  Definitely on my make again list. 

Now on to Week 4 Avocado Fries.  You need to be organized and take your time, I was not.  I was trying to make these plus make bison burgers for dinner.  I called my daughter in to watch the burgers and help me with turning the avocado fries and taking them out of the pan.  The fries are a lot of work but they are worth it.  I just will make sure that whatever I am making with it can be prepared ahead of time and baked in the oven.

I served the Avocado Fries with a dip which is my own recipe

Wasabi Ranch Dip

1 cup ranch dressing 

1/4 cup sour cream

1 1/2 tablespoon cream style horseradish

3/4 teaspoon wasabi powder

2 teaspoons Lipton Onion Soup Mix

few drops of green food coloring

Mix all ingredients together.  Put in fridge for at least 2 hours before serving

To make any of Joy's recipes you can order a copy of her cookbook Joy The Baker: 100 Simple and Comforting Recipes

If you would like to join the Sundays With Joy Group on Facebook click HERE

Until Next Time,

Pam

Asian Inspired Pork Chops

I have been embracing the Asian flavors and I am loving it.  Last night I made a Hoisin Marinade and I got the best compliment from my daughter she said I should bottle this marinade.  (I didn't even pay her to say that)

Hoisin Marinated Pork Chops

1/3 cup canola oil

1/3 cup jarred hoisin sauce

2 tablespoons apple cider vinegar

3 cloves garlic, minced

1 tablespoon ginger, minced

2 teaspoons chili garlic sauce

salt and pepper to taste

4 boneless pork chops

1 teaspoon olive oil

Whisk together first 7 ingredients.  Place pork chops in a ziploc bag and add marinade.  Squish pork chops into the marinade until they are completely coated.  Place in fridge for 5 hours, turning a couple of times.

Heat your grill pan until it is smoking hot and brush with olive oil.  Place pork chops on grill. Grill for approx 8 to 10 minutes on each side for 2 inch thick chops.

***

I am behind on my Sundays With Joy postings so this Sunday I will post on the Leek and Asparagus Quiche and Avocado Fries.  I will also be back on track this week on Photo Friday.

Until Next Time

Pam

Asian Chicken

I bought the economy pack of chicken breast and thighs and yes there are only three of us but I love leftovers and I am thinking that chicken egg rolls might be nice. 

Asian Chicken

Adapted from Chow

1 cup soy sauce

1/2 cup pineapple juice

1/2 cup dark brown sugar, packed

5 tablespoons fresh ginger, finely chopped

1 1/2 tablespoons garlic, finely chopped

4 teaspoons sesame oil

1 1/2 teaspoon black pepper

2 tablespoons chili garlic sauce (I used Tuong Ot Toi Viet-Nam)

6 pounds chicken pieces with skin and bones

Whisk first 8 ingredients together and place in a large zip lock bag.  Add chicken and squish around (technical term) place in the refrigerator for 10 to 24 hours, turning several times.  

Remove chicken from refrigerator while oven is heating to 475 degrees.  Spray baking dish with Pam and place chicken skin side up.  Bake for 40 minutes or until chicken is done.  The sauce is so good on the rice. This recipe can be divided in half. 

Now to work on a chicken egg roll recipe.

Until Next Time,

Pam

Photo Friday

I wanted to make sure I got a nice shot of the moon the night of the Super Moon.  Since I live on a mountain I knew that the effect of the super moon would be gone before the moon made it over the mountain.  My husband was so sweet he drove me to the top of the mountain which is close to 9,000 feet.  I set my tripod up in the middle of the road and waited.  I need a different lens to get all the details of the moon in my photos.  So instead I got a big white dot and that was it.  I moved my tripod over so the trees would be in the photo with the moon.  I am very happy with the effect.

Today my daughter and I went for a drive.  She just got back from a visit to California and I wanted her to see the new spring lambs.  Oh my gosh they are so darn cute.  I was able to get a group photo and one nursing.  

I took a bunch of photos of these beautiful blossoms.  I wanted to play with the filters on the floral photos.  Not really sure which one I like the most and it is so hard to decide which one to choose.

Mother's Day we are going for a drive and I hope to get some nice shoots for next weeks Photo Friday.

Until Next Time,

Pam

Sunday's With Joy - Week 2

Welcome back to Sunday's With Joy. A group of us are cooking our way through Joy The Bakers cookbook 100 Simple and Comforting Recipes.  This week we made Brown Butter Blueberry Muffins.  The aroma coming from the kitchen is incredible.

This recipe is very easy and I love the texture of the batter.  I live at 7200 feet and did need to bake it for 8 minutes longer than the recipe called for.  (something I'm trying to get use to)

Just for the record the recipe does not call for almonds.  While I was picking up the blueberries I passed some silvered almonds and thought it would taste good in the topping, I was right. 

One taste and it has become a family favorite. 

Sunday's with Joy - Facebook Page

Joy The Baker Website

Next week we are making Leek and Asparagus Quiche.

Until Next Time,

Pam

Photo Friday

I waited until today to take my photographs.  Shame on me.  I can't blame it on being busy all I had to do was walk outside and snap some photos.  We live in a wooded area and to tell you the truth I got creeped out when I found not one but two ticks on Olive.  I do not do well with bugs especially blood sucking nasty things.  I pretty much have stayed in the house except walking to the car to go to town and then back home.

Today I did venture out and snapped some photos.  These three where my favorites.

The BLM and Forestry burned piles of tree branches and trees they cut down this past summer for a fire break.  I found this old bone in the pile where they had burned.  Close by were some other bones.  We have found bones from deers that had been killed by mountain lions around our property.  You can tell when it was a mountain lion you will find the skull crushed right on the deers nose.  I know too much information we have learned a lot from the Forestry guys.

 I was watching this crow gliding around in the wind and got a couple of nice shots but this one was my favorite with the town in the background.

Last is a little bush that is now coming into bloom next to the house.  

Tomorrow night I hope to get a nice photograph of the "Super Moon" when the moon is the closest to the earth.  I pulling out the tripod for that photo.

Until Next Time,

Pam

Product Review - Pickled Eggs

Product Review:  Pickled Eggs

 One of our favorite places to eat was in Los Angeles right next to Chinatown Philippes The Original.  They have the best French Dip sandwiches.  We would always get the same thing.  Bill would get a Ham Dip and a piece of cherry pie.  I would get the pork double dip with swiss cheese and a side of macaroni salad.  We would also get some kosher dill pickles and our all time favorite Philippes Pickled Eggs.  Now if you are ever in Los Angeles Philippes needs to be on your list of places to stop at.  One word of advice when NOT to go to Philippes - lunch time and when the Dodgers are playing, the line goes out the door.

Of course their recipe is a closely guarded secret and I worked and worked trying to figure it out.  I came pretty darn close too.  

This is my recipe for Pickled Eggs

2 dozen hard boiled eggs peeled

juice from 6 cans of pickled beets (thank goodness I love beets)

2 cups apple cider vinegar

1 medium onion, cut in thin slices

1 handful of pickling spices

1/2 cup hot chili peppers, cut in half (I use Mezzetta)

1/2 the juice from the chili pepper jar

Mix all ingredients in one of those large jars you would make sun tea in.  Add eggs and put in your fridge for 3 to 4 weeks.

Now if you don't want to go through all of that meaning - waiting 3 weeks to enjoy these beautiful purple eggs I found the best jarred pickled eggs I have ever had.

Amish Wedding Foods makes four kinds, Pickled Eggs, Pickled Beet Eggs, Mustard Eggs and my favorite Jalapeno Eggs.  The Jalapeno Eggs are slightly sweet and then you get that heat at the back of your throat.  Not only do I eat them right out of the jar I also put them in salads, sandwiches, egg salad and potato salad.  Their pickled beets are so delicious too.

I am lucky enough that our local ranch store carries them but they do not carry their whole product line.  You can purchase them online at Troyers Country Market.

Until Next Time,

Pam