beans about it

Hey y'all!  You know.. I was not a bean fan growing up.  I have liked green beans for years but not as a child.  The beans I am talking about are more of speckled, black eyed peas, butter beans... you know the kind.  In the last year I have mastered the way I make them.  Even Shaun likes them spoonful after spoonful.  My secret it in the bacon, onion and vegetable broth I use.  I don't just throw them in there.  First I put pieces of bacon and slices of onion in a pot and turn the heat up.  I don't cook the bacon all the way but enough to make some grease for the onions to semi-fry in.  Next I put in the broth and let it start heating up then add the beans, salt, pepper and about a tablespoon of parsley.  I put the lid on the  pot and keep the heat high until I see a good boil.  Then I turn it down to about 2 and let them cook for a while.  Most of the time it's about an hour.  I've let them go longer and I've took them off before the hour.  Just depends on when everything else is done cooking.  I don't add any more broth or water.  As long as the top is on they shouldn't dry up at all.  And I put almost the whole carton of broth.  If I had canned broth I would use the 15 ounce or whatever can and maybe add water.  The box of broth is 32 oz.  I hardly ever use the whole thing.  Just to make sure the beans are covered well with liquid.  I also have gotten used to using frozen beans and not canned.  I just like them better.  So there... my master bean recipe.  Loved round the world... or maybe just my world.  Love ya!

By the way... the secret to not getting the farts if using canned beans is to rinse them with water very well when you first open the can.  Just dump them in a strainer and rinse off the juice that they have been sitting in since they last saw day light.  That is the pooty stuff.  You still might get the toots a little bit but not near as bad.   :)

On The Menu

This week, even though it's Thursday, I thought I would share what's On The Menu at our house for supper.

Monday: Chicken Lo Mein

Picture found on pinterest.com                                        

I am trying a new recipe on Monday for Lo Mein from the cookbook Cook Without a Book which I am in love with!  It is actually a meatless cookbook but it is easy enough to add meat to the recipes.  I am making my Chicken Lo Mein with broccoli and baby corn.  The cookbook I rented from the library and have tried one other recipe that turned out fabulous and was easy as can be.  I must have it on my shelf soon!

Tuesday: Talapia with lemon sauce, mixed rice and 

Steamed Zucchini and Squash

Sorry folks... no picture here.  I will be making a very easy supper.  

The fish recipe is one of my own and a favorite that you can find HERE.  

The steamed veggies are so simple it's silly.  You make them by chopping up vegetables in to bite sized pieces, placing in a small casserole dish with a non-fitting lid or saran wrap with a crack left open, placing a little water in the bottom and seasonings of your choice.  Then cooking in the microwave for about three to four minutes.

The rice medley is one I've found recently and really like.  It cooks in ten to twelve minutes.

Wednesday: supper at Granny's! a.k.a. my night off!

Thursday: PW's Sour Cream Noodle Bake with Salad

Picture and recipe both from The Pioneer Woman's website from 2011.  This recipe has been a favorite of ours for quite some time and is super easy to make.  It's a lot like lasagna but then different too.  I plan on throwing a simple salad together of mixed greens, tomatoes and crunchy croutons.

Friday: Sloppy BBQ & White Bean Fritters

Another one of our favorites and a leave it then eat it kind of thing!  

Also I have another really good cookbook on loan from the library right now called Meatless, from the kitchen of Martha Stewart Living.  I found a recipe there for White Bean Fritters that I am itching to try.  Mainly because I love white beans and the crunchiness of a good fried fritter!  Maybe I will throw on some turnip greens just to make my cheeks rosy!  Geeze... I don't sound southern at all!

As for the weekend... well... it sounds like we may have some leftovers!  

It inspires me to come up with our meals ahead of time.  Even better to do so before I go to the grocery so I can make sure I have everything on hand.  Planning ahead does take the pressure off and also eliminates unnecessary money spent on last minute eating out because you can't decide or can't agree on what's for supper.   Hopefully you have an agreeable eater like I do!

For meal planning ideas from Peppysis  Click Here

Venison Stroganoff

Today I have a fantastic recipe for you.  This is a supper for those gals who love their deer meat and love to pat the man (or woman) on the back that got up early during deer season and brought it on home to you.  Unless you shot it yourself... in that case.. You do it girl!  Even if you don't eat deer meat you can use beef or turkey and I promise you will still love how easy it is and how much you will love to hear the other eaters at your table say "oh... oh... thank you!"  Just please don't pour the boiling water from the noodles on your hand like I did this evening!  That web part in the middle of your fingers is tender I tell ya! 

I typed up this recipe and loaded it like a picture so you should be able to right click and print it with ease.  I like it like that... easy.  This recipe feeds my man and I with a serving left over for lunch the next day.  I also slap up some green beans and bread to go with.  Make it easy on yourself now!

Now a note on deer meat.  There are a lot of sceptics on venison out there.  That it has too much of a gamey taste, and that can happen.  For instance if you shoot a buck in rut or a deer in mid run when all the blood is flowing into the muscles and all, that can give it a stronger taste.  But a good doe with a little fat on her, you can't beat that one bit!  And I always say, if you don't like deer meat, then it ain't been cooked right!  Do not be afraid of deer meat.  I will admit, when I first began cooking with venison I over seasoned thinking it wouldn't taste right.  But some years later now I want the taste up front and center of a good deer.  And deer meat is good for you!  I promise, unless some little woodland elf has been shooting steroids into deer while they sleep, there are no man made hormones or anything like that AND they have less fat than beef or turkey.  Just try it or get over it already!  You will fall in love and become very sad when the freezer is empty and deer season seems so far away.

 

 

P.S. Happy Birthday Mama and Tracy!

3/23

Yes... one of my sisters was born on my Mom's birthday!  She got the boobie prize that year!

Love you both! XOXO

 

 

******Recipe Correction******

I noticed this morning that I put 3/4 Chardonnay!  That's funny. 

I meant 3/4 cup not 3/4 of the bottle of wine!  I am sure it would still turn out well... a little runny unless you really let it cook down.

450 Dish Delish

I play Bunko once a month.  What is Bunko you say?  FUN!  It is a dice game, where fellowship and eating is a must.  At the last Bunko gathering, my friend Linda shared a recipe with us.  Well... some of us that were listening.  I HAD to try it and am so glad that I did.

Here was my version of the dish.  You can use practically any vegetable and any meat that you want.  You simply heat the oven to 450 degrees.  Once it has preheated nicely, place your casserole dish in the oven to heat for 15 minutes.  While the dish is heating you prepare your vegetables and meat.

I tossed chopped broccoli, cauliflower and onion wedges in olive oil (which is a must) and spices.  I used Butt Rub, sea salt and pepper.  Next prepare the meat in the same way.  She said you don't actually have to oil up the meat but I did a little anyway.  I mixed a little olive oil with a little melted butter and lemon juice and added spices to it too. 

Once the dish is heated, remove it from the stove carefully because it is HOT.  Throw in the veggies and scoot them to the sides.  Then place the fish or meat right in the center.  The veggies will sizzle the second they hit the hot dish.  Place the meal back into the oven for fifteen minutes. 

I prepared rice to go on the side but really.. this is a one dish meal!  And terrific to boot!  Since then I have made it with deer tenderloin, green beans and potatoes.  The potatoes and deer meat did take longer than fifteen minutes as I imagine a thicker cut of most meats may.  Just watch it closely when the end of the timer is near.  Enjoy!

Toss with spices and olive oil. 

I promise this entire meal cost under four dollars. 

Mainly because I swiped the rest of the raw veggies from the veggie tray at Easter lunch.

 Roll that beautiful Butt Rub footage. 

 Sizzle Sizzle, Dot Dot

 Oh Yeah

 Tell me 'bout it... stud.

So good.  I am here to tell you.

By the way... here's a tip.  You know those wood bees that look like bumble bees but can't sting you?  Well, if you squirt WD-40 in the hole they are drilling into the side of your house, or your walking stick, or door frame,  or wooden bench on the front porch, it'll kill them.  I am currently listening to one buzz for his life in the door frame behind me.  I feel real bad.. seriously.  If I don't kill him he's going to drill right through.  I've been listening too him scratch away at the door frame for too long.  Silly bee.  I can't listen any longer.  I mean really... pick a tree for crying out loud!  Not my house! 

And that's the truth PPPPPPPHHHHHHHHHHHHLLLLLLLLLLLLL

He stopped buzzing.  I think I'll go reclaim my walking stick now.

Easy Rolls For Supper

Almost every meal deserves the accompaniment of bread of some sort.  What else are you going to use to sop up what's left on your plate?  I have here a really easy roll recipe that I have had for years upon years and haven't the slightest clue where it came from, which is a tad strange.  There are two things I can always remember, where the yard sale was the I got my finds from and where I found a great recipe.  I'm thinking a sister?  That is highly likely.  So if you are my sister and you know and use or have used this recipe and answered the phone when I called looking for a quick and easy roll to make with supper one night, please refresh my memory.

Also, forgive me for not having prep pictures.  I decided to share the recipe a little too late in the roll making process. 

Easy Rolls

1 Cup Self Rising Flour
1/2 Cup Milk
2 Tablespoons Sugar
1 Tablespoon Melted or Softened Butter

Mix ingredients together in a bowl.  Spoon into six, greased muffin cups.  Bake at 400 degrees for 10 - 12 minutes or until they begin to brown around the sides.

"Em are mighty fine biscuits."  That was a quote from the supper table tonight.  I'm not going to say which one of use said it. 

Monday Night Minestrone

It's a big change from my old Monday night routine of a bacon, egg and cheese sandwich with potato chips and a dill pickle spear to go along with the Antiques Roadshow.  Not that Shaun minds that yummy combination for a Monday night meal which was my forever go-to when I was a single gal!  Seriously, he said that I was going to turn into a bacon, egg and cheese if I wasn't careful.  Monday nights have definately taken a turn in especially in the last several weeks since I discovered this delicious concoction. 

After trying some of the best soup I'd tasted in a while, I came up with my own version that in my opinion may just have it beat!  Gee whiz the smell coming from the kitchen with his soup is fantastic and paired with a simple grilled cheese sandwich it makes for a perfect and quick Monday night meal.

The following recipe is based on what I used that I had on hand.  I use pasta sauce and tomatoes that I canned last year.  The pasta sauce is purposely pretty chunky with tomatoes and I love it!  It's also a great chance to use frozen vegetables that have been laying around in the freezer for who knows how long. 

I also used basil that I froze last year from the garden.  It's so simple to do and handy to have.  You just chop it up fresh, place it by the tablespoonful in ice cube freezer trays, top with water and freeze.  Once they are frozen just pop them out and put them in freezer bags to use whenever a recipe calls for fresh basil.  Fantastic in soups like this one!

Monday Night Minestrone
1 medium sized can spaghetti sauce or pizza sauce
1 large can diced tomatoes, undrained
2 chicken bullion cubes, or 2 cups chicken broth
4 cups water
1 chopped onion
1 bag mixed vegetables such as a bag of frozen carrots, celery and onion
1/4 teaspoon garlic powder
1 Tablespoon fresh basil or 1 teaspoon dried basil
1 cup each zucchini and squash (from the garden last year)
3/4 cup macaroni noodles, uncooked

In a large pot combine the first 8 ingredients, bring to a boil and let cook for 20 minutes.  Add zucchini, squash and noodles.  Cook for 10 to 15 minutes more stirring often to prevent noodles from sticking to the bottom. 

Serve with shredded Parmesan cheese on top and a grilled cheese sandwich on the side.  Absolutely scrump and lucky for me it goes perfect with my Antiques Roadshow!

Maybe sometime I will figure out how I can link the recipe to where it can be printed easily!  Now wouldn't that be handy for ya!

Stuffed Peppers

Happy Tuesday to you!! I have made this recipe for Stuffed Peppers a couple of times recently as we have had an out-pouring of bell peppers in our garden! This recipe also calls for canned tomatoes of which I used fresh since we have a bit of those also from the garden. Hope you enjoy them!

Stuffed Peppers

About 9 Small to Medium Green Bell Peppers or Red (4 to 5 large)

1 lb ground venison, beef or sausage (seasoned to taste)
1 small onion, chopped

1 - 7 oz can diced tomatoes or 5 fresh (peeled and chopped in food processor)
1/3 cup white rice (or whatever kind you have)
1/2 cup water
several leaves fresh basil chopped or 1 tsp dried basil
1 Tbsp Worcestershire
1/2 cup shredded cheddar cheese

In large sauce pan, brown meat and onion and drain off fat. Return meat to saucepan and add tomato, rice, water, basil and Worcestershire sauce. Over medium high heat bring to a boil. Reduce heat to medium-low, cover and allow to simmer for 20 minutes. Add 1/4 cup cheese and stir.

While mixture cooks, cut tops off of pepper and de-seed. Chop the rest of tops (except stems) and freeze for later use. Blanch in boiling water for 3 minutes.

Fill peppers with meat mixture. (At this point some of the stuffed peppers can be frozen for later use.) Place stuffed peppers in Pam sprayed casserole dish and bake at 375 degrees for 15 minutes. Add remaining cheese to tops of peppers and serve.

The Secret Weapon

Happy Tuesday all! I'm gonna let you in on a little secret... The Secret Weapon in fact. That's just what I call it. It's a recipe for easy crock pot beef roast and vegetables. It turns into a wonderful supper when simply served with white bread or rolls and macaroni and cheese.

The Secret Weapon

1 good size roast (about six to eight dollars depending on how many you are feeding and what style roast you like)
1 envelope Onion Soup Mix
1 can Cream of Mushroom soup
Potatoes, Carrots, Green Beans, Mushrooms, Corn, Onion... whatever vegetables you prefer.

Place the roast in your crock pot. In a small bowl mix together soup mixes. I like to add a half can of water (can being the cream of mushroom soup can). Pour mixture over the roast and let cook on low all day. If you choose to use fresh veggies I would suggest to put them in from the beginning. If you are using canned you can add them an hour before the roast is finished. This roast usually takes at least 7 hours on low for a good sized roast.

Personally I like to use the crock pot when I am at home all day where I can stir whatever I am cooking. If you know your crock pot well enough to leave it while you are gone to work all day I would suggest canned vegetables and add them when you get home and let them cook for an hour in the crock pot to absorb the flavor.

Hope you like it!

Just a Quickie Recipe

I don't have much time today so I thought I would post a quick little recipe for my "Sticky Chicken Legs".

• 2 packs chicken legs or 1 legs 1 wings
• 1/3 cup honey
• 1 packet onion soup mix
• 1 Tbsp spicy brown mustard

Mix honey, onion soup mix and mustard together, add chicken. Put chicken on the grill turning a couple of times. Brush mixture that's still on the bowl on top of the chicken like you would barbecue sauce. You can also bake them in a 9x13 dish by pouring mixture over chicken and cooking about 35 minutes at 350.
These are a tad sticky but very delish!
Have a great night!