I'm trying something new, getting large bags of potatoes and onions from the local Farmer's Market Basket. For only a bout $13.50, we can buy a 50 lb. bag of potatoes, and divide them up.
Also getting onions, and hope to dehydrate them - this will be more labor intensive for me, unless some people decide to help chop onions! And I get more dehydrators . . .to make the baggies of lentils and spices that is a meal in a bag.
I haven't found a better source for these yet - see the post about the groups in south Florida who prepare these and basically it's a meal for about $.10. I am not buying in the bulk quantities they do but hope that we can make this work.
Sunday, January 30, 2011
Monday, January 3, 2011
Blueberry Bread Pudding
Made this for Christmas morning. It was not a hit. I actually liked it better the next day (cold). I think it tasted like it was supposed to, but none of us are big fans of bread pudding. The blueberry sauce took a bit longer than the recipe specified. If you decide to try it, you may want to defrost the blueberries first. Otherwise, it was a really easy make ahead breakfast.
Sunday, April 18, 2010
Blueberry sale!
We're participating in a fundraiser for our children to be able to take music lessons at Joyful Noise.
Christina and I are raising funds to help pay for a child whose mother is ill, and for our own children to take orchestra and band next year.
It's also a great opportunity to get fresh blueberries for cheap. We can order as many lbs. as we want but they come in 2lb. containers so it has to be an even number in quantity.
They are only $6.00 for each 2lb. clam shell! (It would be at least twice that much at the grocery store).
They will be ready for pick-up in Kennesaw on Wed., June 23rd.
They will be cleaned & transported from south GA in a refrigerated truck.
I am taking orders between now & June 9th but you don't need to pay until June 9th which is two weeks before pick-up.
Christina took an order today for 40 lbs. She intends to freeze them & use them all year long. She usually gets them from Costco but says this is a much better deal. I read today at the Kroger online site that they can freeze well up to a year.
So you can email me your name, how many pounds you want & when you intend to pay.
Thanks and let me know if you have any questions.
Shelly - allstarchemdry@gmail.com or 770-443-1800
Free blueberry recipes from "The Joy of Blueberries" with your order!
Christina and I are raising funds to help pay for a child whose mother is ill, and for our own children to take orchestra and band next year.
It's also a great opportunity to get fresh blueberries for cheap. We can order as many lbs. as we want but they come in 2lb. containers so it has to be an even number in quantity.
They are only $6.00 for each 2lb. clam shell! (It would be at least twice that much at the grocery store).
They will be ready for pick-up in Kennesaw on Wed., June 23rd.
They will be cleaned & transported from south GA in a refrigerated truck.
I am taking orders between now & June 9th but you don't need to pay until June 9th which is two weeks before pick-up.
Christina took an order today for 40 lbs. She intends to freeze them & use them all year long. She usually gets them from Costco but says this is a much better deal. I read today at the Kroger online site that they can freeze well up to a year.
So you can email me your name, how many pounds you want & when you intend to pay.
Thanks and let me know if you have any questions.
Shelly - allstarchemdry@gmail.com or 770-443-1800
Free blueberry recipes from "The Joy of Blueberries" with your order!
Friday, April 9, 2010
Tortilla recipe
1 comments 
Sorry it took me so long to post this. If it make you feel any better I wrote this entire post and then accidentally erased it. But all will be forgiven and forgotten when you make these tortillas. They are that good. Like the best tortillas you will ever have outside of my favorite torillarias (is that how you say it or I just want to?) back home in Texas. Now I have had many a tortilla in my days, and I will tell you one thing: they are not created equal. Put those store brand frisbees back on the shelf and out of your cart. This is what you are really searching for.
I have tried buying tortillas in Maryland. Bad idea. And I have tried making several recipes. Better idea. Finally, I have found it: the perfect recipe. Best. Tortilla. Ever. No kidding. And you don't need a mixer to achieve perfection. I have made them either way with fantastic results. They are just the thing to load full of tender cooked black beans cooked with some onion and chipotle chili, nutty quinoa, corn salsa, creamy avocado and a sprinkle of salty queso cojita. Goodness, is it lunch time so something?
Make plans for dinner now and put these tortillas in your line up. You won't regret it. They are straight forward and easy. Even if you are not a bread-maker, you can do this and you should.
Did I mention these are my favorite? I often double the recipe so there are plenty for leftovers and breakfast tacos the next morning. And yes you can do all-white flour, but there is still plenty of gluten to go halvesies, but if you try to swing the other way and go all whole wheat your tortillas will be more brittle and require more liquid.
Texas Style Tortillas
adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison
1 cup of all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk (feel free to use prepared powdered milk here)
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
Wednesday, March 10, 2010
Texas Style Tortillas
photo property of Lisa Fain
I have tried buying tortillas in Maryland. Bad idea. And I have tried making several recipes. Better idea. Finally, I have found it: the perfect recipe. Best. Tortilla. Ever. No kidding. And you don't need a mixer to achieve perfection. I have made them either way with fantastic results. They are just the thing to load full of tender cooked black beans cooked with some onion and chipotle chili, nutty quinoa, corn salsa, creamy avocado and a sprinkle of salty queso cojita. Goodness, is it lunch time so something?
Make plans for dinner now and put these tortillas in your line up. You won't regret it. They are straight forward and easy. Even if you are not a bread-maker, you can do this and you should.
Did I mention these are my favorite? I often double the recipe so there are plenty for leftovers and breakfast tacos the next morning. And yes you can do all-white flour, but there is still plenty of gluten to go halvesies, but if you try to swing the other way and go all whole wheat your tortillas will be more brittle and require more liquid.
Texas Style Tortillas
adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison
1 cup of all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk (feel free to use prepared powdered milk here)
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
Great production!
What a great production of VNN for EAster! I'm so glad you got it on video too, I have been hearing Beth sing and seeing in my mind Jeremy doing his comic King Herod number - have to see it again!
Thanks to everyone who built sets, cleaned, practiced and worked tech - awesome job!
Thanks to everyone who built sets, cleaned, practiced and worked tech - awesome job!
Wednesday, December 9, 2009
the most amazing sweet potato whip
Dale made the most amazing sweet potato dish, basically boiled and mashed them with a stick of butter and they were sooo good! light, fluffy and delicious. try it, you'll like it!
Friday, December 4, 2009
Commentary
So I made the two recipes I posted for Thanksgiving and thought I'd comment.
The Sweet Potato Gratin with Chile-Spiced Pecans turned out really well. I made it twice. I had to cook the sweet potatoes a little longer and at a bit higher temp because I had humongo potatoes, but otherwise everything went fine. The second time I made the recipe I made everything ahead of time except for the last 25 minutes of baking and this worked fine. I also substituted regular chili powder because that's what I had.
The Creamed Spinach was a ton of work! If I ever try to make this again I will definately look for a recipe that calls for frozen spinach. Four pounds of fresh spinach is about 8 bunches. Also, despite the fact that the recipe called for half a stick of butter and 1.5 cups heavy cream, it wasn't as creamylicious as the kind you get at the restaurant. Kinda scary.
The Sweet Potato Gratin with Chile-Spiced Pecans turned out really well. I made it twice. I had to cook the sweet potatoes a little longer and at a bit higher temp because I had humongo potatoes, but otherwise everything went fine. The second time I made the recipe I made everything ahead of time except for the last 25 minutes of baking and this worked fine. I also substituted regular chili powder because that's what I had.
The Creamed Spinach was a ton of work! If I ever try to make this again I will definately look for a recipe that calls for frozen spinach. Four pounds of fresh spinach is about 8 bunches. Also, despite the fact that the recipe called for half a stick of butter and 1.5 cups heavy cream, it wasn't as creamylicious as the kind you get at the restaurant. Kinda scary.
Tuesday, December 1, 2009
Spinach Salad
This is a recipe I got from my sis, it's one of her specialties and has become a favorite at our holiday meals.
Spinach Salad
1 large bunch fresh spinach
2-3 hard boiled eggs
1 cup sour cream
1 pkg frozen peas
some cooked bacon
1 cup mayo
1/2 - 1 cup parmesan cheese
-Clean and chop/tear spinach
-Barely cook the peas, if preparing the salad the night before you don't need to cook the peas at all.
-Chop bacon
-Mash eggs
-Mix mayo and sour cream together
-Place 1/4 of spinach, peas, bacon & eggs in bottom of bowl and top with 1/4 of sour cream and mayo mixture. Repeat layers and top with parmesan cheese.
Spinach Salad
1 large bunch fresh spinach
2-3 hard boiled eggs
1 cup sour cream
1 pkg frozen peas
some cooked bacon
1 cup mayo
1/2 - 1 cup parmesan cheese
-Clean and chop/tear spinach
-Barely cook the peas, if preparing the salad the night before you don't need to cook the peas at all.
-Chop bacon
-Mash eggs
-Mix mayo and sour cream together
-Place 1/4 of spinach, peas, bacon & eggs in bottom of bowl and top with 1/4 of sour cream and mayo mixture. Repeat layers and top with parmesan cheese.
Monday, November 9, 2009
Tuesday, November 3, 2009
Saturday, September 5, 2009
Elegant dessert on the run!
I needed a quick elegant treat this week. I didn't have a lot of time to think as I hurried through Publix in the small window I was able to shop without baby in tow. I also had no very little time prepare the desserts later. They turned out decadent, quick and oh, so yummy!
Ingredients:
Publix two bite brownies (in the bakery dept.) there are about 4 servings of 4 brownies
Smuckers Simply fruit in black cherry (you could use any of them)
1 small can Publix aerosol whipped cream
Directions:
Spoon a dab of fruit on the top of each brownie and carefully swirl with whipped cream. Arrange them on pretty dessert plates and you've got a yummy treat that looks amazing!
I've got plans to make these for a gathering I've got coming up and I'm going to sprinkle with sparkly sugar to dress them up! Yay for no baking!
Thursday, September 3, 2009
Yummy!
Not this post, the ones before (-: This is not really a recipe, more of a tip I thought I'd share.
How to Keep Spinach Fresh
Things you will need:
1) Some sort of plastic storage container large enough to hold
2) a bunch of spinach and
3) paper towels.
First, wash the spinach. I know this goes against everything you've been told about keeping your produce from going bad, but spinach is really dirty when you buy it and it's probably already wet from the mister at the grocery store. Also, if there are any pieces that have already started to go bad (almost a given), it's easier to remove them if you just wash the whole bunch. Let the spinach air dry, then using your plastic container (I used a rectangular one) layer paper towels, spinach, paper towels, spinach as if you were making a lasagna until you're out of spinach or the container is full. The last layer should be a paper towel. Then, when you're ready to use just remove as much spinach as you need and the excess paper toweling. If any spinach has gone bad, or any paper towels are wet, remove those as well. This works especially well if you tend not to use the whole bunch at one time. If you notice condensation on the lid of your container (I used a see through one), you can wipe with one of the paper towels and replace with a fresh one. Spinach will keep about two weeks with this method (as opposed to about two days in the crisper drawer). Do you have any tips for keeping produce from going bad? Please share!
How to Keep Spinach Fresh
Things you will need:
1) Some sort of plastic storage container large enough to hold
2) a bunch of spinach and
3) paper towels.
First, wash the spinach. I know this goes against everything you've been told about keeping your produce from going bad, but spinach is really dirty when you buy it and it's probably already wet from the mister at the grocery store. Also, if there are any pieces that have already started to go bad (almost a given), it's easier to remove them if you just wash the whole bunch. Let the spinach air dry, then using your plastic container (I used a rectangular one) layer paper towels, spinach, paper towels, spinach as if you were making a lasagna until you're out of spinach or the container is full. The last layer should be a paper towel. Then, when you're ready to use just remove as much spinach as you need and the excess paper toweling. If any spinach has gone bad, or any paper towels are wet, remove those as well. This works especially well if you tend not to use the whole bunch at one time. If you notice condensation on the lid of your container (I used a see through one), you can wipe with one of the paper towels and replace with a fresh one. Spinach will keep about two weeks with this method (as opposed to about two days in the crisper drawer). Do you have any tips for keeping produce from going bad? Please share!
Tuesday, September 1, 2009
Let's stew this!
Hey y'all. Since Skyler shared her Brunswick Stew recipe I thought I would too. This too is one of the recipes I am famous for in my family...wait, it may be the only one. It's one of those feel good southern stews and I love sharing it with other Brunswick Stew lovers.
Skyler, I've actually been looking for a good Brunswick Stew recipe that calls for bbq sauce in the recipe so I'll be trying yours real soon.
I got this recipe from one of my managers at work several years ago. I've never varied from it because it's just so yummy, however after reading Sky's recipe I may have to try adding potatoes next time. This recipe makes a pretty large batch so use a big crock pot or you can half it and use a smaller one.
Chicken Brunswick Stew
2 large onions, chopped
8 boneless, skinless chicken breast halves
2 15 oz. cans cream corn
1 28 oz. can crushed tomatoes
1 12 oz. bottle chili sauce
1 14 ½ oz. can chicken broth
¼ cup Worcestershire sauce
¼ cup butter or margarine
1 tbsp cider vinegar
2 tbsp dry mustard
½ tsp salt
½ tsp pepper
½ tsp pepper sauce
Place all ingredients in a big crock pot. Cook 4 hours on high or until chicken is tender. Remove chicken and shred, then return to stew.
Bon appetit!
Skyler, I've actually been looking for a good Brunswick Stew recipe that calls for bbq sauce in the recipe so I'll be trying yours real soon.
I got this recipe from one of my managers at work several years ago. I've never varied from it because it's just so yummy, however after reading Sky's recipe I may have to try adding potatoes next time. This recipe makes a pretty large batch so use a big crock pot or you can half it and use a smaller one.
Chicken Brunswick Stew
2 large onions, chopped
8 boneless, skinless chicken breast halves
2 15 oz. cans cream corn
1 28 oz. can crushed tomatoes
1 12 oz. bottle chili sauce
1 14 ½ oz. can chicken broth
¼ cup Worcestershire sauce
¼ cup butter or margarine
1 tbsp cider vinegar
2 tbsp dry mustard
½ tsp salt
½ tsp pepper
½ tsp pepper sauce
Place all ingredients in a big crock pot. Cook 4 hours on high or until chicken is tender. Remove chicken and shred, then return to stew.
Bon appetit!
Because I love you all...
Lynn, your recipe looks super yummy! Thanks for sharing.
Since my oven broke about 6 months ago, I've been cooking A LOT in my crock pot. I don't miss my oven one bit and I've been coming up with all sorts of good recipes. There are only two recipes I claim and am proud of: Brunswick Stew and Banana B-a-n-a-n-a-s Pudding. Today, in honor of the yucky, rainy, in need of comfort food day, I'll share my Brunswick Stew.
Ingredients:
- 1 chicken fryer, or several breasts, or other meat you like (if you use other meat, you'll have to figure out how to prepare it, because I always use chicken)
- can or frozen corn
- a couple of jars of bar-b-q sauce (I like sweet & smoky, but whatever you like works)
- instant grits
- potatoes sliced, diced, chunked, shredded, whatever...
The great thing about this recipe, is that you can do with it what ever you want! Jonathan likes jalapenos added. Sometimes I add green beans, kidney beans,okra (OK, I never add okra, but you can), tomatoes, etc, etc, etc.
Directions:
- Boil chicken until it shreds. I use two forks and shred it hot. Put it in the crock pot.
- Add any veggies you want. I use corn, potatoes, green beans, or whatever I have that looks good.
- Pour in one jar of bar-b-q sauce. Fill jar with water and shake. Pour water. If that doesn't cover the ingredients, use another jar and repeat the process. You can add as much bbq sauce and water as you like.
- Let it simmer on low for as many hours as you have. Stir it occasionally.
- About 10-30 minutes before you serve, add grits. If you have a full 4-6 qt crock pot, add enough for 2-4 servings of grits. If you like it really gritty, add more. If you want a bit, add less. Or, leave it out all together.
This can all be done stove top too, if you'd prefer.
Whatever the mood, whatever you have, whatever you love, this recipe can become whatever you can imagine. And, whatever you make it, it's sure to be yummy. I mean really, how wrong can you go with bar-b-q sauce and grits?!
I usually serve it with Jiffy corn bread because it's sweet and quick (ahh! That is the first thing I have missed my oven for. I guess I'll be wanting that fixed before we get too far into fall!!!) Sometimes I make stove top corn bread (Not thanksgiving stuff. In a skillet corn bread).
If anyone tries this, comment what you did and how you did it! I'd love to see what all you come up with.
Monday, August 31, 2009
Spinach-Topped Tomatoes
What an awesome idea for this blog!! I love it!! I've tried several new recipes this summer and this is one of my most favorite. I hope you enjoy it.
I did not follow the recipe exactly. I substituted swiss cheese for parmesan because that's what I had. Also, I did not add the onions or the milk and I thought it turned out pretty awesome.
14 (1/2-inch thick) tomato slices
1 (10-oz) package frozen chopped spinach
2/3 cup grated Parmesan cheese, divided
3/4 cup Italian-seasoned breadcrumbs
2/3 cup green onions, sliced thin
2 eggs
2 tablespoons milk
Coat a 13x9-inch baking dish with cooking spray; set aside.
I did not follow the recipe exactly. I substituted swiss cheese for parmesan because that's what I had. Also, I did not add the onions or the milk and I thought it turned out pretty awesome.
Spinach-Topped Tomatoes
Ingredients:14 (1/2-inch thick) tomato slices
1 (10-oz) package frozen chopped spinach
2/3 cup grated Parmesan cheese, divided
3/4 cup Italian-seasoned breadcrumbs
2/3 cup green onions, sliced thin
2 eggs
2 tablespoons milk
Coat a 13x9-inch baking dish with cooking spray; set aside.
Cook spinach according to package directions; drain well. Press spinach between paper towels to thoroughly dry. Combine spinach, 1/3 cup of the Parmesan cheese and next 4 ingredients; stir well.
Spoon 2 tablespoons spinach mixture over each tomato slice; sprinkle slices with remaining Parmesan cheese. Top each tomato slice with a garnish of your choice and sprinkle slices with black pepper.
Bake uncovered at 375 degrees for 10 to 12 minutes or until thoroughly heated and lightly browned.
Marlie's famous chocolate pie recipe
It's a secret! but i have it . . I'm sworn to secrecy . . .maybe she would sell it for a good cause?
If we made a cookbook for fund raising or something . . .
I only have one recipe I don't give out . . . try to share if it's something good!
shelly
If we made a cookbook for fund raising or something . . .
I only have one recipe I don't give out . . . try to share if it's something good!
shelly
The Women's League Fall Kickoff
So... I really enjoyed the delicious food at the Friday night kickoff! My first request goes out to Marlie for her chocolate pie recipe. Pretty please with a cherry on top!
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