Search This Blog

Thursday, November 8, 2012

A Lost of a Dear Friend

A Lost of a Dear Friend...

Jennifer Frazier Jackson

Hi everybody 

I been missing from posting these days because, I recently lost a dear friend due to breast cancer. Jennifer was a wonderful person, to know her is to love her. She always had a kind word of advice whether I wanted to hear it or not. She was always a listening ear with a warm heart. Friends, real friends, don't come by that  easy, it takes time.
I will always cherish the friendship we had. She will be miss.

I will be back next week.

Tuesday, November 6, 2012

Red Potatoes, Green Beans, & Ham: Home Cooking Favorites

Red Potatoes, Green Beans & Ham

Hi everybody :)

If I was asked what's was one of my favorite comfort foods, this  recipe would most definitely be among the top ten. It's an old childhood favorite. When I was little, my mom would make this and sometimes she would put a cheese sauce or slice cheese over the top to make it extra special. 

Although I'm cooking this in my Super Pot, it can be done over the stove top too.  A great dinner in under 30 minutes, try it, it may become one of your favorites also :)


Here is how it's done...

Red Potatoes, Green Beans & Ham


1 1/2 lbs. red potatoes, washed & diced ( about 5 medium potatoes)
1 lb frozen green beans
1 cup cubed fully cooked ham 
1/2 cup diced onion
2 cloves garlic, finely chopped
2 tablespoons olive oil 
1 cup chicken stock or water 
Butter to taste
Salt and Pepper to taste
Prepared Cheese Sauce or slice cheese, optional (I used Kraft Cheez Wiz)

In saucepan, (I used my Super Pot heat oil over medium heat. Add onion and garlic, cook 1 to 2 minutes, stirring  occasionally, until garlic is tender but not brown

Add green beans, potatoes, ham, and stock.  
 Reduce heat to simmer, cover and cook until potatoes are tender, about 20 to 25 minutes. 
 Add butter and seasonings. Serve with cheese sauce, if desired. 
BTW, this can also be made with white potatoes.

ENJOY! Come again... 

Linked to:

Tasty Tuesday (Food Only) @ Naptime Creation  

33 Shades of Green-Tasty Tuesday
 The Winthrop Chronicles Link Party 
Tuesday-Talent-Show:  Chef In Training  
Take-a-Look Tuesday Sugar Bee Crafts
Show Me What Ya Got
Kathe With an E You're Gonna Love It   
Show Me What You Got Tuesday's at ODH 
Trick or Treat Tuesday: Inside BruCrew Life 
Tasty Confessional: Crafty Confessions 

Monday, November 5, 2012

Slow-Cooker Beef Roast: Slow-Cooking in a Super Pot

Slow-Cooker Beef Roast: Slow-Cooking in a Super Pot

Slow-Cooker Beef Roast

Hi everybody :)

This dinner is one of my favorite  dishes, Slow-Cooker Beef Roast. I like to add carrots, celery, onion, and garlic to it during the last 20 minutes of cooking time. To make this a complete meal, I serve it over streamed rice. 

I'm making it in my Super Pot, I used it before to grill the Fruit-Glazed Pork Chops . The Super Pot is great for grilling, slow cooking, and stir-frying. My favorite thing about it is, the clean-up time is a snap! Although this can be made in a regular slow-cooker, with this pot, I can seal in the flavors of the meat by browning it before cooking it, all in one pot!  Here's what I did...

Slow-Cooker Beef Roast
1 tablespoon cooking oil
2-3 lb. chuck roast
Salt & Pepper or Rosemary, Basil and Citrus Salt
Flour for coating the meat, optional
1 package Lipton Beefy Onion Soup Mix
1 cup water

Oil and heat the Super Pot to 375 degree.

Season with salt & pepper and coat the roast in flour. Place in pot and brown about 10 minutes on each sides.
Mix soup mix and water together and add to the pot.  Next, cover pot, reduce heat to 300 degree, and cook until tender, about 4 hours and 30 minutes.

After about 4 hours of cooking the meat should be tender and the soup mixture should have thicken, like in the picture above, you can serve it as is. Or if you like, this is the time you should add the vegetables below with about 1/4 cup of water, if needed.  

For the last 20 minutes of cooking add: Optional

2 cloves garlic, smashed
2 celery stalks, sliced in chunks
3 carrots, sliced in chunks 
1 onion, sliced

Cook until tender,  about 20 minutes, serve warm over rice.

This recipe always results in the most delicious tenderest beef roast.

ENJOY! Come again...

Linked to:

Marvelous Mondays # 19 @ This Gal Cooks 
The Bulletin Board @ Mrs Happy Homemaker 
Skip To My Lou: Made by you Monday
Melt In Your Mouth Monday # 89 @ Make Ahead Meals for Busy Moms
Flour Me With Love: Mix it up Monday!

Keeping It Simple - Motivate Me Monday Link Party # 147
Sew Can Do - Craftastic Monday Link Up Party
An original Belle: Make It Yourself Monday # 53
Mop Up Mondays - I Should be Mopping the Floor # 41

Sunday, November 4, 2012

Cinnamon Bread Pudding & a Bonus: Breakfast Is Served

Cinnamon Bread Pudding & a Bonus: Breakfast Is Served

Hi everybody :)

It's that time again, "Welcome to another Breakfast Is Served Sunday", if you're just tuning in to my blog every Sunday I post a Breakfast Is Served. Last week Breakfast Is Served Sunday's post was a Pink Ribbon Recipe found here. 

While browsing through my cookbooks collection I found a  bread pudding breakfast recipe. 
I know bread pudding is usually associated with dessert, but the ingredients in this pudding might be a sweet way to start your day :) 

Today, I'm making use of homemade bread that I had in the freezer. So if you love baking  homemade breads, this recipe may be a great way to use some of it :)  Let's get it started...

Cinnamon Bread Pudding adapted The King Arthur Flour 200th Anniversary Cookbook

3 tablespoons butter 
2 cups Cinnamon Raisin Bread, cubed ( I used Multigrain Cinnamon Swirled Raisin Bread )
2 cups milk
2 eggs
1 teaspoon vanilla

1/2 cup maple syrup
1/2 teaspoon salt

Butter the slices of bread and then cut into cubes. Place in a buttered baking dish.

In a mixing bowl, beat the rest of the Ingredients together Four this mixture over the bread cubes.
Let it soak for 15 to 20 minutes while you preheat your oven to 350°F. Bake for 30 to 45 minutes (depending on the shape of your baking dish).

AND a Bonus Recipe YEAH!!!!   Morning Orange Drink

Morning Orange Drink adapted

1 can (6 ounces) frozen orange juice concentrate
1 cup cold water
1 cup milk
1/3 cup sugar
1 teaspoon vanilla extract
10 ice cubes

Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately. Yield: 4-6 servings.

What I Did and/or Think:
For the pudding; I baked the pudding in individual dishes, at 350 F for about 25 minutes. I drizzled extra maple syrup over top to serve.

For the drinks, I mix them up individually in a mini blender. The taste remind me of orange cream ice cream pop.  

Making bread pudding is another first, for me. I love trying new things, at times :) I think the pudding came out great. I also made a orange drink to serve with it, which I like also.
These were surprisingly really good REPEATS!

Now that I tried this recipe I would love to experiment with other bread puddings recipes. "Go forth and conquer" is my new slogan, one recipe at a time :)

ENJOY! Come again...

Linked To:
Scrumptious Sunday Recipe Link Party # 36 @ Addicted Recipes
Blissful And Domestic Sunday Blog Hop  

Nifty Thrifty Sunday  # 82
Everyday Moms Meals  #63

Think Pink Sunday #85 @ Flamingo Toes Get Your Party On
The Chicken Chick: Clever Chicks Blog Hop
Farm Girl Friday Blog Fest: Fresh Eggs Daily 
The Chicken Chick: Clever Chicks Blog Hop