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