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Thanksgiving in my Kitchen

Thanksgiving in my Kitchen.

 
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Posted by on November 2, 2014 in Uncategorized

 

Strawberry-Blueberry Shortcake

Strawberry-Blueberry Shortcake.

 
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Posted by on August 17, 2014 in Uncategorized

 

Meat Pies (Leftover Delights)

Meat Pies

Meat Pies

Ever wonder what to do with your roast and potato leftovers from a crockpot meal? Well wonder no more. This is one item I like to make out of those leftovers. Yum, Yum!

Ingredients:   yields 3 to 4 servings

  • 9-inch double pie crust (pre-made from the store is easiest for me)
  • leftover beef roast and potatoes
  • 1/2 onion, diced
  • salt and pepper, for seasoning
  • a couple shakes of Worcestershire sauce
  • 1 egg, slightly beaten

Preheat oven to 400, use a glass baking dish or line a baking sheet with parchment paper.

Shred the leftover roast, dice or smash the leftover potatoes. Combine the meat, potatoes, onion, salt, pepper and Worcestershire sauce. Heap some of the mixture over half of one pie crust. Brush the beaten egg along the edges then flip the other half of the crust over the meat mixture and press the edges together to seal. I like to give the edges a little twist, but you can also press a fork along the edges to seal them tightly. Repeat this process with the remaining meat mixture and pie crust. Place the pies on your baking sheet. Make slits along the top crust to vent steam while it’s baking. Brush the remaining egg wash over the tops. Bake at 400 for about 20 minutes, until the crust if completely browned. Let rest for a few minutes to cool slightly. Serve with some sour cream and guacamole and watch your family smile.

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Herb Marinated Chicken

Herb Marinated Chicken

Herb Marinated Chicken

Hello everyone, it’s been a long while since I have posted. I have no good excuse except I have just been too busy enjoying things around the house and yard.  I’m glad to have picked up the computer again and hope you all will enjoy this simple yet flavorful marinade recipe. It’s early summer and my herb garden is in full bloom and that always get my taste buds anxious for new recipes.

Ingredients:

  • juice of 2 lemons
  • 1 white onion
  • 3 to 4 garlic cloves
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • handful of fresh parsley leaves
  • handful of fresh spearmint leaves
  • a pinch of saffron
  • a splash of rosewater
  • 1 cup of water

Using a food processor, combine all the ingredient and pulse until completely blended. This fresh tasting marinade is a great pair with chicken. Just place some chicken thighs in a zip-lock gallon sized freezer bag, add the marinade, seal and refrigerate for at least 4 hours. Grill or bake when ready. We like to pair it with a little onion-peach salsa for dipping.

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Posted by on June 8, 2014 in Chicken, Dry Rub & Marinades

 

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Deviled Eggs in Colorful Shells for All Occasions, Easter, 4th of July, Christmas, Baby Showers, etc.

Deviled Eggs in Colorful Shells for All Occasions, Easter, 4th of July, Christmas, Baby Showers, etc..

 
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Posted by on April 18, 2014 in Uncategorized

 

Easter Chocolate Marshmallow Bark

Easter Chocolate Marshmallow Bark.

 
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Posted by on April 18, 2014 in Uncategorized

 

Meeting Tradd at the Sow Bug Roundup in Mountain Home, Arkansas

Tradd Little

Tradd Little

I bet some of you thought I fell off the face of the earth. Nope, I didn’t. I was just fishing the Norfork River in Arkansas. We attended the Sow Bug Roundup this year and I met the sweetest and most talented young man. I enjoyed watching him tie flies so much that I wanted to share him with you. This is Tradd Little and I think he will be the next big thing in the fly tying world.

Please take the time to stop by his blog located at http://www.traddsflies.com/  Whether you’re a fly fisherman, a fly tier or just want to read about this remarkable young man, you will enjoy his blog. I promise.

 
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Posted by on March 23, 2014 in Uncategorized

 

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