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Showing posts from June, 2010

My BLTE, not your BLT!

What, no egg on the BLT?

I grew up eating bacon, lettuce, tomato sandwiches with an over-hard fried egg in the sandwich.  This was the way Mom always made them and I thought that was the way everyone ate them!

This is probably our favorite sandwich in the summer time next to a burger!  The egg added to a BLT makes a huge difference.  It's great for an easy delicious supper and not much else is needed, maybe some potato chips and a good garlic dill pickle. 
BLTE’s were new to Bill until I prepared it one evening for supper after we were just married.  He LOVED it!   It’s a very filling, delicious sandwich!

There’s nothing like a great fresh Beefsteak tomato from the garden on a BLTE!
6 slices bacon, fried crisp 2 eggs, fried over-hard 2 large slices tomato Lettuce Miracle Whip or mayonnaise 4 slices bread, toasted
Fry bacon crisp. Break eggs in skillet; puncture yolk, fry till done on one side, flip, fry on other side. Assemble the 2 sandwiches.
How do you…

Spicy Pork Tenderloin

We really enjoy roasted pork tenderloin.  It’s versatile, easy and makes a good and easy dinner.
This one is a spicy dish packed with a combination of delicious flavors, thanks to Dijon mustard, orange juice, honey, fennel seeds, mustard seeds and lots of pepper.  It smelled sweet as it was roasting and I was afraid it would taste sweet ~ never fear, it turned out wonderfully with no sweet taste, just spicy goodness!  Love the aroma of the fennel!
Pork tenderloin is always a good choice when trying to come up with a meal that will please most people.  It reminds us of Mom’s great home cooking and the great flavors in this one will bring you a smile from everyone at your dinner table!
¼ cup Dijon mustard 2 tablespoons orange juice 2 tablespoons honey 1 teaspoon grated orange zest ¼ teaspoon ground cinnamon Dash of ground allspice 1 teaspoon mustard seeds 1 teaspoon fennel seeds ¼ teaspoon crushed red pepper 2 pounds pork tenderloin
Preheat oven to 350 degre…

I Won Linda’s Cookbook ~ My Kind of Cooking!

Woo hoo!!!  I won, I won!
I am thrilled to say that I won Linda’s excellent cookbook, My Kind ofCooking!!!The great thing with Linda’s cookbook is that ALL of the recipes are made with either 3-4-or 5 ingredients ~ they are hassle-free recipes.  It’s a wonderful thing! She has a drawing for it every month and you must check it all out at her interesting blog, My Kind of Cooking
See that delectable dessert on the cover of her cookbook?  It’s Butterscotch-Pecan Tart. You will be drooling at all the fantastic food photos, believe me!
The recipes are easy, making it great for a no fuss home-cooked meal.   Just to name a few of her recipes:  On Vacation Dip (yum!), Better than Baked Potatoes (this is a must try ~ I’m wondering how it works), Cabbage Casserole with Alfredo sauce, Tam-Tam Chicken (can’t wait to try this), Southwest Crescents (black beans!) and Doughnut Sundaes (sounds sinful to me and is another one I can’t wait to try!)
You know how aggravating it is to read a recipe out of…

Roasted Zucchini and Squash with Fennel

I had some zucchini and summer squash in the refrigerator and was preparing to stir-fry them last night.  Then I changed my mind and decided to roast them.  And after tasting them, we were glad I did.  Sometimes, it’s a good thing to change your mind!

Have you ever roasted fennel?  It’s sort of amazing how the fennel undergoes a transformation into a sweet, caramel flavor and then the garlic infuses the zucchini and yellow squash.  Add some salt and pepper, sprinkle with lemon zest and Voila!  You have a great side dish for dinner.  I served it with a green salad with a vinaigrette dressing and pork chops.
This is simple and a great combo of flavors.  Not only were the vegetables delicious, they are nutritious and the calorie count was right on spot!

Roasted Zucchini and Squash with Fennel

1 zucchini, cut into small spears 1 yellow squash, cut into small spears ½ fennel bulb, cut into chunks 1 small onion, chopped 4 garlic cloves, minced 2-3 teaspoons olive oil Salt and freshly gro…

John Besh's Red Beans and Rice

“Being a chef here in New Orleans is more an act of stewardship than a job," Besh writes.
My New Orleans:  The Cookbook by John Besh is a masterpiece!  It is a cookbook of anecdotes and humorous stories while being filled with amazing recipes and exquisite photographs.  It is no small cookbook either, it weighs over 5 pounds!
John Besh is the owner and executive chef of Restaurant August in New Orleans as well as owning 5 other restaurants in New Orleans.  He was raised in rural southern Louisiana and spent his childhood hunting and fishing.  Besh has 4 sons and loves to take a break from the restaurants to continue the family tradition of fishing.  He said he wants his sons to understand the origin of local foods and the knowledge of food at its source. 
I’m sure he does a great job of fishing and hunting and as a chef but he has outdone himself with this cookbook.  He shares his love for New Orleans, the food, the people, the customs and the great history of the area.  It contain…

Mom's Spinach Balls

This is another of Mom’s recipes.  It’s simple and makes a delicious dish.
OK, maybe the name doesn’t make your mouth water but, read on.  Spinach is not the only ingredient in them.  There is stuffing mix, Parmesan cheese, butter and seasonings all mixed together, formed into meatball-sized balls and baked.  This dish works well as a side dish but makes a really savory appetizer along with your favorite dip. 
I remember when Mom first made them years ago.  These little spinach balls disappeared fast and I thought there were about as good as candy.  Even if you don’t like spinach, I bet you will like these as there is not really a strong spinach taste.
One thing that is great is that the spinach balls may be made ahead of time and frozen.  If they are solidly frozen, allow a little longer baking time.  They’re great!
Spinach Balls

2 packages chopped spinach, cooked and drained well 2 cups Pepperidge Farm Stuffing Mix 1 onion, chopped 1¼ sticks butter, melted ½ cup Parmesan cheese 1…

Italian-Style Cod Fillets and a Foodie Blogroll Contest Winner!

I was surprised on June 14th to find an email from The Foodie BlogRoll saying that I was selected as that week’s winner for the “Mrs. Peacock’s Brittle” giveaway. Then, several days later, I received Mrs. Peacock’s Peanut Brittle in the mail. It is without doubt one of the best I have eaten. The peanuts are delicious ~ encased in a rich, buttery brittle for a great crunchy treat. It is a mouth watering temptation that I find hard to resist!!!

I enrolled with Foodie shortly after I started blogging. It’s a great site with a huge collection of incredible food blogs by interesting people who are like me with their love of food, cooking and recipes.  I highly recommend that you visit and join this site; while you’re there, enter the contests for a chance to win a great prize!
Thanks again, Foodie Blogroll! 
Now for today’s recipe ~
The local grocery store had cod on sale the other day so I knew immediately what dinner would be that night.  It is a mild flavored fish that i…

Happy Father's Day!

What Makes a Dad

God took the strength of a mountain,
The majesty of a tree,
The warmth of a summer sun,
The calm of a quiet sea,
The generous soul of nature,
The comforting arm of night,
The wisdom of the ages,
The power of the eagle's flight,
The joy of a morning in spring,
The faith of a mustard seed,
The patience of eternity,
The depth of a family need,
Then God combined these qualities,
When there was nothing more to add,
He knew His masterpiece was complete,
And so,

He called it ... Dad

~~Author Unknown.~~

This Father's Day I congratulate all of the father's out there; especially Bill, the love of my life!  


Paula Deen’s Hoecakes

"Want to make a Hoe Cake? Follow directions below except have a nice clean garden hoe and a large roaring fire. Rub some lard on the hoe, then heat it in the fire. Place the flattened dough on the heated hoe and hold it against the fire and bake it without burning it. Try it and see if you can do it. It is a challenge. Or, do as my grandmother did and bake it in a pie pan and make someone in your house feel special." Cliff Lowe

Bill was in Savannah in 2003 visiting with the Savannah Tourism Bureau to set up a convention when they took him to Paula Deen’s restaurant, The Lady and Sons, for lunch.  He was lucky to meet Paula and she autographed her cookbook, “The Lady and Sons Savannah Country Cookbook” for him (me!)

It’s an awesome cookbook that I really love, filled with many wonderful recipes.  Bill mentioned that the hoecakes were delicious; I saw the recipe in the cookbook and knew I had to try it! 
Later, we both enjoyed the incredible buffet at The Lady and Sons ~ g…

Stone-Ground Garlic Grits with Cheddar and Mozzarella

“What’s with that white stuff on my plate? I didn’t order that with my eggs and sausage!” That’s what Bill used to say when he ordered breakfast down South. No more! He now loves grits as much as I do and even asked me to cook up some grits last night for dinner.

Most people around here are not familiar with grits or else shudder at the thought of it.  There’s baked grits, grits with a glob of butter, shrimp and grits, bacon and grits and then there’s stone-ground grits.  That’s the way to go but if you’ve followed my blog, you may recall it is not available here so I order the stone-ground grits from Nora Mill
Stone-ground grits are crunchy delicious with a little garlic and cheddar cheese.  This time; however, I added mozzarella cheese.  Don’t water it down and make it like cream of wheat and no sugar, please!  Think of grits as a side dish and dress it like a baked potato: cheese, onions, bacon, chives, green onions, sautéed mushrooms, jalapeño peppers or hot sauce.    
Here’s …

Tangy Tilapia

Most people are fans of tilapia and it is one of the most versatile, mild-flavored fish that I can think of.  The price is usually right and is readily available.   It is un-fishy and tends to take on the flavor of whatever sauce you use.
There are more uses for tilapia than just dining on them.  They are becoming the plant control method of choice due to their consumption of undesirable plants and algae.  Arizona stocks tilapia in the canals that provide water to Mesa and Phoenix, among others.  The water is purified by the tilapia ingesting the vegetation and detritus.  Arkansas stocks many public lakes and ponds for the same reason and to the enjoyment of anglers as well. 
This citrus tilapia is filled with just that ~ lots of good lemon, lime and orange flavors blended with honey that combine perfectly with the fish.  There’s a hint of spiciness with the garlic and chili powder.  What I really like is adding the panko bread crumbs before baking; it gives the fish a little crunch t…

Mushroom Strudel and The Berghoff

Mushroom Strudel was, for many years, one of the most popular appetizers at The Berghoff Restaurant in Chicago; and for good reason, it's amazingly delicious! 

First off, here’s a little info about the restaurant:  The Berghoff has been described by many as a Loop institution, as “historic,” a “cultural icon,” and a “must eat there.”  Few establishments were loved more than The Berghoff with its traditional German fare!
The original Berghoff Restaurant closed in 2006 after 107 years of serving its guests with a long, interesting history.  Herman Berghoff came from Germany in 1856 and later brought his brothers and a brew master.  They started brewing beer in Ft. Wayne, Indiana in 1887.  Herman wanted to expand the market for the family’s beer and did just that by selling their beer at the Chicago World’s Fair of 1893.  It was a hit; they then opened a café and bar selling sandwiches and beer in Chicago. 
The bar remained opened during Prohibition by selling near beer, which is now B…

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

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ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

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May 5, 2004…

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ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

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