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