Monday, September 22, 2014

Secret Recipe Club, A Year of Pizza and Day 3 of #10daysoftailgate.

It is hard to believe that it is already reveal day for the Secret Recipe Club.  SRC is a very cool club where we are each assigned a  blogger to spy on for the month.  We sneak into their recipe files and their home pages to learn more about them, their families and their cooking views and strategies.  We secretly pick one of the recipes that intrigues us and recreate or remake it.  Then on reveal day (today) we all post whose blog we were assigned and what recipe we decided to make.  It is fun and you can join us...learn how right here.

The blog I was assigned this week was Turnips 2 Tangerines.  This blog is written by Lynn who is my age, relatively young and recently retired.  Lynn is a gourmet chef and has worked as a caterer as have I.  We both have grown children and we were both born and raised in the Midwest.  Our states border each other with Lynn residing in Northern Wisconsin and my home being in Michigan.  We both love to entertain and travel.  I think this was a perfect match for me this month.

Lynn's recipes can be found in Grandma's Recipe Box.  You can search alphabetically or you can search by keyword, which I thought was super cool and which I will have to try to figure out how to do for my blog.  Every recipe pulled up during a keyword search has a photo of the dish....I  was extremely impressed!!!

One of the things I noticed was that several of Lynn's recipes were "game day" recipes.  This intrigued me because I am joining Camille, of Culinary Adventures with Camille, who is also a member of SRC in the #10daysoftailgate  Blogger Challenge.  By the way, don't forget to stop and join our rafflecopter for a chance to win some great prizes.  You can sign up to win right here.

Then I saw the recipe for Veggie Pizza, Game Day Recipe and was jump off my seat excited.  Do you know how many categories this covers for me???

Reveal Day is during the Tailgate Challenge....Score!!

Reveal Day is on a Meatless Monday....Score!!

It needs to be chilled before serving so I can make it on Sunday, take all my photos and serve it on Reveal Day...Score!!

I am doing a Year of Pizza Challenge and this can be my pizza for this month...Score!!

I am trying to amp up my veggie and fruit servings...Score!!

If my team scores as much as I did I am going to be so happy you will have to pull me out of the clouds.  Thanks Lynn...it was a pleasure getting to know you.



I halved the recipe because I wasn't having a big gang over and I'm glad I did because it is one of those dishes that you keep coming back and stealing a bite of until it is gone.

Veggie Pizza Appetizer
adapted from Turnips 2 Tangerines

1 can seamless crescent dough sheet (from refrigerated section of grocery) cooked per package directions and cooled

1 (6.5 oz) container garlic and herb soft spreadable cheese
1/2 an english cucumber, thinly sliced
2 large carrots, peeled and shredded
3-4 scallions, white and light green parts, thinly sliced
1 green pepper, chopped
1/2 c. broccoli florets
1/2 c.  cauliflower florets
1 pint cherry tomatoes, halved
2 c. shredded cheese (I used Colby Jack)

Spread cheese over cooled crust.  Sprinkle with vegetables pressing down slightly after each addition. Sprinkle with Cheese.  Cover loosely with plastic wrap and chill. Cut into squares with a pizza cutter.
Print Recipe



Here's what the rest of the team brought to the table...

Starters

Dips

Mains
Bacon CheeseburgerEgg Rolls by Things I Make (for Dinner)
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate

Sweets
Cinnamon Puppy Chow by The Pajama Chef 

Sunday, September 21, 2014

Sharing our Sunday

Karen made us a delicious dinner last night of Parmesan Crusted Chicken Breast and an Orzo Salad with Shrimp and Asparagus.  Yummo!!  I am for sure requesting those recipes and you will be seeing them again posted on here.  Being the wonderful person she is, she made extras so that we could include it as one of the meals I was preparing to take to Ting and Tony's today.

I also made up some Mac and Cheese and some Beef and Noodles to stock their fridge.  We leave tomorrow afternoon for NYC so I am getting laundry done so we can get packed up and I definitely want to see Mom today and tomorrow before I leave.  Frank wanted to leave early on Monday but I don't think I will be ready until Noon because I also have to go spend a little more time with Little Miss Maddie before I leave her.




This afternoon, my friend Michelle came for a visit and dinner.  Michelle and I have been friends since Junior High School.  She is now living in TX so I was excited to spend a few hours with her catching up on our lives.  This evening is the first day of our three day Parish Mission and I would definitely like to attend as this is the only day I will be home....so I better get off this computer and get my butt in gear!!

One year ago--Weekly Menu and It's all Apples and Pears to Me

Day 2 of #10daysoftailgate = Corn and Avocado Salsa

Woohooooo. Today is Day 2 of our tailgate party.  I hope you all had fun yesterday visiting all of our partyer's who made some terrific food to share with everyone!!  I want to put a big call out for Camilla of Culinary Adventures with Camilla for hosting this great event!

Yesterday I shared a main course of Chili with you so today I figured I would change it up and share a quick and delicious appetizer.  I hope you enjoy it as much as we did!!  I adapted this recipe from this one that I found on Pinterest.  You can see our entire party's contributions as well as some practice recipes and recipes from our sponsors on our #10daysoftailgate Pinterest Page.


Corn and Avocado Salsa
adapted from Damn Delicious

Corn kernels from 2 ears of cooked corn on the cob
1 jalapeno pepper, stemmed, seeded and minced
3 scallions, white and light green parts, sliced
1 avocado, diced
2-3 T. fresh cilantro, chopped
Juice of 1 lime
sugar to taste
salt to taste

Mix all ingredients except sugar and salt into a large bowl and combine well.  Taste and add sugar and/or salt as needed.   Print Recipe

And here's what the rest of the team brought to the table...

Dips
Deviled Egg Dip by From Gate to Plate
  
Sips
Charred Bloody Mary and Smoky Sliders by Culinary Adventures with Camilla

Sides
Mason Jar Fruit Salads by Sew You Think You Can Cook

Mains
Sticky Fingers by Debbi Does Dinner Healthy





Don't forget to stop and join our rafflecopter for a chance to win some great prizes.  You can sign up to win right here.



Saturday, September 20, 2014

No Weekly Menu this Week

Tonight Karen is making dinner for us and I am going to throw together some meals to leave at Ting and Tony's.

Tomorrow my friend Michelle is coming over for dinner.  I can't wait to actually be able to sit and visit with her for a while. Michelle lives in Texas and it has been much, much too long.

Monday we leave for NYC...I am sooooooo excited!  I have never been and have always wanted to go.  We are meeting Larry and Mary there.  When we depart, we are hoping to stop in and visit with our friends the Sawyers in PA for a couple of hours and Larry and Mary are going to DC for a few days.  On October 1st, Larry and Mary arrive here for 2 whole weeks!!


September is ending with a bang!!  Don't forget to check each day for my #10DaysofTailgate posts and make sure you go to the beginning and enter the raffle where our great sponsors are giving away some tremendous prizes!



On my way now to see Little Miss Maddie, then stopping to see Mom before my hair appointment this afternoon.  Mass afterwards and then on to the cooking so I can leave Ting and Tony's refrigerator full before our trip.

One year ago--Friday Funday

Day 1 of #10DaysofTailgate....Let's start with Chili!!

It is finally here...the day we have all been waiting for...September 20th and the first day in the 10 Days of Tailgate event.  This is the day that a huge group of bloggers post their first recipe of the event.  They have been working hard all month to come up with recipes that you will be proud to serve at your next tailgate.



I am going to share with you all of our talented blog team and what they brought to the table.

Starters
Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Dips
Soft Pretzels and Buffalo Cheese Dip by Things I Make (for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen
  
Sips
War Eagle Sangria by Sew You Think You Can Cook
Iowa Sunrise by From Gate to Plate

Sides
Deviled Egg Potato Salad by Cooking In Stilettos

Hands
El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm  **** That's me!!  My recipe is below****
Baked Mac and Cheese  with Bacon Pretzel Topping by Debbi Does Dinner Healthy
Asian Duck Sliders  by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections

Sweets
Peanut Butter Pretzel Brownies by The Spiffy Cookie

These recipes were sponsored by these fabulous companies who have also graciously included raffle prizes for all of you.



So, as you saw from the list above, I decided to start off the #10DaysofTailgate with Chili.  Because isn't Chili the ultimate Tailgate Fare??

I have been making Chili for as long as I have been cooking.  It was one of the first dishes that I learned to make.  I took my Mom's recipe and played with it until it was exactly as I liked it and then I continued to make the same recipe for the next 40 years.  My family loves this recipe and I made it the exact same way except that this time I used Bob's Red Mill 13 Bean Mix,  Bob's Red Mill generously provided the bloggers of this event with their bean mix,  I have never used dried beans in my chili before and I have no idea why not.  I will definitely be doing so in the future for many reasons:
  • I always prefer fresh over canned (I know dried is not exactly fresh, but you know what I mean)
  • Bob's Red Mill is all natural and organic
  • It is much less expensive than buying organic canned beans.
So here is my new chili recipe....I hope you enjoy it as much as we did.



13 Bean Chili

1 lb. Ground Beef
1 large onion, chopped
3 cloves garlic, minced
1 Jalapeno, minced (remove seeds before mincing if you don't want too much heat)
1 Qt. Tomatoes with juices
1 (6 oz) can tomato paste
1 1/2 c. 13 Bean Mix, soaked overnight
3 t. chili powder
1 t. dried basil
2 shakes of hot pepper sauce
salt and pepper to taste.

Brown beef, with onion, garlic and jalapeno.  Drain if your beef was fatty. Place into a slow cooker and add remaining ingredients. Cook on high setting for 4-6 hrs.  Taste and season with salt and pepper if needed.  Print Recipe




Friday, September 19, 2014

Another Surprise Delivery

If you have not read my previous post about our exciting delivery today you need to go run over there right now and meet our grand-daughter, Melody Elizabeth.  

Now that you are done seeing the most beautiful baby in the world (so says I) it is time for me to share another delivery I found waiting for me when I got home from the hospital.  A large group of us are currently involved in a #10DayofTailgate event.  In fact, I posted on that earlier today also and you can learn all about it right here.

As you saw from that last post (that you just ran over and saw) one of our sponsors is Gourmet Garden....and boy oh boy what great sponsors they are!!!  Just loo what they sent to us!!


I opened the outer packaging and inside I found this nifty little cooler


Holding 1 dozen, yes 12, different herbs and spices!!

Thank you Gourmet Garden!!!  I cannot wait to take advantage of your generosity.  Make sure you go back to the last post tomorrow to enter for your chance to win one of fourteen different and wonderful prizes!!

The Good and The Bad




Approx. 4 am.  Time for the Epidural


Welcome Melody Elizabeth Jacobson.
9/19/14  6:53 AM


7 pounds 8.4 ounces.
And very healthy lungs!!


20 inches long.



They both did a great job!!

This would have been the perfect day except that when we got home I got a call from our Vet.  Buddy's lab reports are back.  The growth in his nose was a malignant melanoma.  Very aggressive. Very fast growing. And the edges were not clean which means that it has spread past that tumor and into other areas.  Buddy Boy has been a good and faithful companion for nearly 13 years, we will do everything in our power to make his remaining time comfortable.  Tears of joy turn to tears of sadness....such is the circle of life.

One year ago--Fall is in the Air