July 29th, 2010
This is MY version of a banana boat.
Do you remember banana Boats? We made and ate them at Girl Scout Camp.
Anyone ??
Hey, any members of Girl Scout Troup 25 of Cross Timbers, specifically Whitesboro Texas on here? HOWDY DO!!!
Well this is what you do when you have a couple bananas that are headed south…. (True banana boats work best when the banana isn’t quite so ripe.)
Get some Reynolds heavy duty foil and create a packet. Slice your banana right into the packet. Toss in a handful of chocolate chips and several marshmallows that have seen better days. Create that packet and stick in on the back of the grill, out of the way, just where it can get some heat. It’ll be ready after dinner!
banana foil packet
Here it comes - It’s hot! And IF you didn’t seal the foil very well, hot molten lava will dribble on your toes because you are wearing flip flops (I learned not to call them thongs.)
banana-boat-open-packet
Wow, not quite the same as Girl Scout banana boats…. but you know what? Transfer it to a serving bowl.
banana-boat-in-other-bowl
or two
banana-boat-in-bowl
and it’ll disappear in no time flat.
Yummy to the tummy!!
Tags: banana boat packet, banana boats, cross timbers, girl scout troup 25, grill, whitesboro texas
Posted in Desserts | 1 Comment »
July 28th, 2010
Sometimes I just kind of clean out the fridge and throw it all on the grill…
Well, not exactly.
I had a few tortillas, some chicken patties (that I won’t buy again), a bell pepper
bell-peppers-skewers
an onion
onions-on-skewers
that I skewered up and put on the grill along with the aforementioned chicken patties.
Even ‘those’ chicken patties tasted pretty good because they were cooked outside!
grill
Once they were all cooked, I sliced the chicken patties and essentially made a wrap out the chicken, onions and bell peppers. Oh, I added some shredded cheese and some sour cream to it before I rolled it up. Only made a couple and they went fast.
Tags: chicken patties, impromptu wrap
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July 27th, 2010
If you’ve ever had a stuffed hot pepper at a restaurant and loved it, well, you’re in for a treat. An similiar example would be the jalapeno poppers at Sonic!
This version is baked, so it has fewer calories….
Stuffed Jalapenos
couple dozen jalapenos
2 c cheddar shredded
1 t dried italian seasoning
8 oz softened cream cheese
3 eggs
2 T milk
Italian seasoned bread crumbs (in a large ziploc)
Cut the peppers in half. DON’T TOUCH YOUR EYES!!! Don’t touch your eyes for HOURS! LOL Stir together the cheese and the seasoning, then spoon into each half of pepper. In a bowl beat the eggs with the milk. Dip the stuffed peppers in the egg mixture. Then toss the coated peppers into the ziploc with the bread crumbs and shake to cover.
Place the peppers on a cookie sheet and bake at 325 for 30 minutes.
jalapeno
No one ever listens, but it’s best if you wear rubber gloves when handling hot peppers. The oil seems to penetrate your fingers and stays there for hours, even with repeated hand-washings. It will burn mucas membranes if touched.
Tags: jalapeno peppers, jalapeno poppers, sonic
Posted in Snack | 1 Comment »
July 26th, 2010
Looks like the heat is getting to the squash. Just a few zukes left. Have you tried it in pasta? You’ll be glad you did!
Zucchini Pasta
8 oz uncooked pasta
4 cups shredded zucchini (about 3)
1 T olive oil
2 garlic cloves (minced)
1/4 c plain yogurt
3/4 c shredded cheddar
salt/pepper
Cook the pasta, drain and set aside. In a skillet saute the zucchini for a couple of minutes, add the garlic and cook until the zucchini is tender. Remove from heat and add the yogurt, cheese and salt/pepper. Add the pasta and toss to coat.
and it’s ready Freddie!
pasta before mixing
Tags: pasta with zucchini, ready freddie
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July 23rd, 2010
We caught an episode of Sam the Cooking Guy the other day. I know! I know! Chili-man actually WATCHED a cooking show with me! And Sam made some ‘quick’ tortilla soup. He wasn’t very frugal. I would have at least used the chicken broth to rinse out ALL the salsa from the jar….. Anyhow, Chili-man said that he’d wondered what tortilla soup was and now he knew. Said it sounded pretty good!
SHOCKER!
I thought I knew what he’d eat and what he wouldn’t! So I made him THIS version!
Taco Stew - Okie Style
2 lbs lean hamburger
2 cans pinto beans
1 can black beans
2 cans corn
1 onion (chopped)
1 heaping T taco seasoning
2 8oz cans of tomato sauce
3 cans mexican style tomatoes
1 can Rotel
2 cups water
cheese
Brown the beef with the onion is a big old chili pot. Pour in the tomato sauce and taco seasoning. Add everything else (well except the cheese). If it’s a little thick add the water, otherwise ‘fergetaboutit’. Simmer on the back of the stove for a couple of hours OR put it all in a crockpot.
Right before dinnertime, take a couple of flour tortillas and brown them, either in a hot oven or a hot skillet. Then slice into 1/2 wide slivers.
Just before serving toss in the tortilla strips. Top with the shredded cheese (come dinnertime) and serve.
Yee haw it’s great
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Want it HOTTER? Just add some Louisiana hot sauce.
Tags: sam the cooking guy, taco stew, tortilla soup
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July 22nd, 2010
Remember me telling you about the sorghum festival we went to last year? Well, one of the things you do when you attend a festival is you buy some of whatever the festival is about. It might be kolaches, watermelons, strawberries, rose rocks or sorghum!
Then you get it home and you wonder ‘why’ you bought so much!!!!
Here’s a good recipe to use up some of that sorghum molasses!
Sorghum BBQ Sauce
4 cups ketchup
1 1/2 c water
1/2 c sorghum
1 t pepper
3 cloves of minced garlic
1 t dry mustard
1 t salt
1 T liquid smoke
3 T worchestershire sauce
Mix it all up and let it simmer for about half an hour. Remove from stove and let cool. You can then store in the fridge til you need it.
It’s a yummy southern style sauce.
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This is the sorghum getting cooked down.
sorghum
Tags: sorghum bbq sauce, sorghum festival
Posted in Supper | 4 Comments »
July 21st, 2010
WHO says it’s too hot for soup?
I’ve a crock pot and I’m not afraid to use it!
Actually, I have a programmable crockpot and I used it the other day to cook minute steaks in onion soup mix and something weird happened. I wonder if ‘maybe’ we had a power surge or something, because when I got in the meat was ‘almost’ done and not hot. Hmmm, that’s after setting the pot for 8 hours on low. Then it’s supposed to go to warm until you get to it.
Weird. The light was just flashing…. I bet it was a power surge….
Anyhow, I’m using the crockpot this week on this recipe, Bean soup! It better not peter-out on me - I haven’t had it that long! Not to mention the fact that it’s the most expensive crockpot I’ve ever bought!!!!
1 lb dried navy beans (soaked overnight)
2 quart water
1 hunk o’ ham or a chunk of fatback, or big hunk of bacon
1 t salt
1/2 t pepper
3/4 c celery (I’m using dehydrated so cutting that amount WAY back)
1/2 c onion (chopped)
Combine all the ingredients in your favorite crockpot. Cover and cook on low for 8-10 hours.
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I hardly ever buy celery - but when I do, there’s always celery left over. Being the frugal person that I am, I have to do something with it - so the dehydrator comes out of the cabinet and I then chop it all up (about 1/4 ” wide) and put it in the dehydrator all day.
You end up with just a tiny amount of celery, but then you have it on hand, anytime a recipe calls for it!
Tags: bean soup, dehyrated celery
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July 20th, 2010
Yummy - oh so yummy on french bread - and it’s a great way to use up the basil that fills the flower bed!!!
Parmesan Pesto
2 T chopped parsley
1/2 c chopped baso;
2 T chopped onion
1 clove garlic
1/4 c parmesean
8 oz cream cheese
4 T butter
Blend first five ingredients. Add the cream cheese and butter (both room temperature). Put into a bowl and refrigerate.
Spread on french bread and broil 1-3 minutes or until edges just start to brown.
A good thing about this recipe is that you can add or subtract as need be. IF you were low on cream cheese - just substitute olive oil. Use jarred garlic instead of cloves. Mix and match to your hearts content - the end result will still be yummy!.
pesto
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July 16th, 2010
Both yellow squash and zucchini saute well.
Try cooking in a skillet with just a tad of olive oil and season with salt and pepper.
BUT, my favorite way??????
Saute in a small amount of chicken broth and a little diced onion… Just before serving sprinkle on some shredded cheddar…..
OH MY - it’s great - think its the chicken broth!!!
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But you know, there’s as many ways to saute as there are people! (Well - maybe not quite that many…..)
Saute in garlic and mushrooms!!! (GREAT!!!)
Saute in soy sauce and hot peppers (WOW)
Saute with onion and CORN in olive oil! Top with salsa!!!
Or this way with onions and bell peppers!
squash peppers
……..
Tags: chicken broth, saute, squash
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July 16th, 2010
Sometimes I like to make chicken and rice and depending upon my time factor, I might make it all completely from scratch, OR I might do this quick and easy recipe!
Quick Skillet Chicken & Rice
1 large can chicken breast meat
2 cans chicken broth
1/2 t basil
1/2 t garlic powder
1 c regular rice
1 lb package frozen veggies
Pour the chicken broth into the skillet. Add the herbs and the rice. Heat to a boil, then reduce heat to low and cover. Cook for 5 minutes.
Stir in the FROZEN veggies and the chicken (with the juices), add the lid back on and cook for 15 more minutes.
DONE!!!
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This can be made with fresh chicken, just cube it up and cook the chicken first, then add it in at the end. You can also use rotisserie chicken that you’ve picked off the bone, but the easiest, fastest way is to use canned chicken. It’s in the grocery store right there with the tuna. I usually buy the bigger can, I think it’s 20 or so ounces. GREAT to keep on hand!
Tags: chicken & rice, quick dinner recipe
Posted in Supper | 1 Comment »
