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Things are moving forward with the kitchen remodel. One thing about doing a remodel is coping with not having a kitchen sink! Ah, well, it will be worth it in the end, right? So, let’s see where the kitchen is at right now, shall we? C’mon, let’s go!

Let’s start with the number of boxes that held the new cupboards. This photo is from last week.

New cupboards arrive!

New cupboards arrive!

Our installer, Jay, began by setting the cabinets out. Most of the day was unpacking and breaking down cardboard. He worked from a map provided by the cabinet place that had each cupboard numbered. I took the photos after he was done for the day so I would not be in his way…

Here is a shot looking at the beginnings of the island. Behind this are the cabinets that will make the pass through.

Island and pass through

Island and pass through

In this next area, the cabinets are situated under the windows. In the area where there is no cupboard, this is where the dishwasher will go. The kitchen sink will be located under the right window.

Counter top under the windows

Counter top under the windows

To the right of the refrigerator is the utility cupboard. This will house the most used kitchen counter top appliances.

Utility cupboard to the right of the refrigerator

Utility cupboard to the right of the refrigerator

Next let’s take a look at where the pantry is. It is located in the background. The two lower cupboards actually pull out. There are a total 5 shelves in each including the base.

The pantry in the background

The pantry in the background

After the first day of the installation, here is what still has yet to be opened. This is only what is in the house as there is more in the garage.

Boxes left to open that are in the house

Boxes left to open that are in the house

In case you are curious, the cupboards are made of a pecan wood.

Thanks for dropping by and stay tuned for the next installment of the remodel! Be well… ^..^

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I need to say “Thank You” to Aquileana over at La Audacia de Aquiles for nominating me for the Very Inspiring Blogger Award! I am truly honored!

The Very Inspiring Blogger Award!

The Very Inspiring Blogger Award!

Now, as you know, when one wins an award, there are rules that go along with the award. And, here they are!

1. Thank the person who nominated you and add their link to your blog. – Done

2. List the award rules so your nominees will know what to do. – Done

3. State 7 things about yourself.

4. Nominate other bloggers.

5. Contact your nominees and provide a link to your post.

So, seven things about me…I love photography, cooking, writing, gardening, traveling, collecting salt and pepper shakers, and finally, eating lunch out with the gals! There seven things.

Now on to my nominations….I am pleased and happy to pass on this award to:

Scrapydo Dog

Anneli’s Place

Momus News

Petals Unfolding

Lola Rugula

A Yorkshire Lass in Ireland

Sunday Photo Fiction

Thank you again Aquileana!

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I wanted to find out if you would care to join me in the kitchen today for Tasty Tuesday! Today’s recipe is a very tasty stew made with pork and poblano and anaheim chiles. I like to prepare easy dishes and this one fits the bill! The aromas during cooking will have everyone’s stomachs growling as it cooks! Ready to head into the kitchen?

Ingredients

Ingredients

Don't forget the carrots!

Don’t forget the carrots!

Ingredients
1/4 cup vegetable oil
4 1/2#’s boneless pork shoulder
Salt and pepper
10 garlic cloves
4 large carrots
2 poblano chiles
1 anaheim chile
2 limes
2 bay leaves
48 oz. chicken stock
6 Roma tomatoes

First, lets get everything cut up. Start with the pork. Cut the meat into 1″ cubes. Set aside.

Pork cut into cubes

Pork cut into cubes

Now let’s get working on the vegetables. Beginning with the garlic, smash the cloves, remove the skin and trim the bottom. Add to a mixing bowl. Peel the carrots, cut into four sections, then cut into quarters. Add to the bowl. On to the chiles: Cut the cap off the chiles, then cut the chile in half. Remove the seeds and veins. Then cut the chile in the middle horizontally, and slice into thin strips and add to the bowl. Juice the two limes and add the juice to the vegetables. Add in the two bay leaves.  Mix it up!

Colorful mixture of veges

Colorful mixture of veges

On to the tomatoes. Cut the stem end out of the tomatoes, then cut the tomatoes in quarters.

Tomatoes cut into quarters

Tomatoes cut into quarters

Now that every thing is ready, let’s get to cooking! Preheat the oven to 325 degrees. Add the oil to a cast iron dutch oven. Heat over medium heat and when it is hot add half the pork and brown. When done, removed from the pot and set aside. Brown the remaining pork. When this is done, add the first batch back to the pot.

Browned pork

Browned pork

Now add in the vegetables. Mix it up and then add in the broth.

Add the broth

Add the broth

Doesn’t that look good? Now grab your bowl of tomatoes and tuck them in around the meat.

Tomatoes added

Tomatoes added

Bring this to a boil. Now turn the heat off, cover the pot with a snug fitting lid and place this on the second to the lowest rack in the oven for 3 hours. Stir once per hour. Here it is when it is almost done.

Almost done!

Almost done!

Doesn’t that look good? The aromas are making my stomach growl! :)

Time’s up! Pull your pot out of the oven. Get out some bowls and serve this baby up!

Dinner is served!

Dinner is served!

You can serve this over rice or, if you prefer, mashers! To kick it up a notch, you can dress this up with a bit of cilantro!

Hey, thanks for dropping by for Tasty Tuesday! Have a great day and be well! ^..^

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With cloudy skies and cool temperatures, for today’s Tasty Tuesday, I thought this is a perfect day for soup! So, today, I am featuring a soup from the past that is perfect comfort food for a cold day! It is an easy to prepare soup that uses sausage, artichokes, mushrooms and chard! Ready to head into the kitchen?

Ingredients:
2 TBS extra virgin olive oil
1# hot Italian pork sausage, bulk
1 49 oz. can of chicken broth
2 cups of water
2 packages of frozen artichoke hearts, thawed
1 bunch of Swiss chard
3/4# crimini mushrooms, washed and sliced
Asiago cheese, grated

Let’s begin by adding the olive oil to your soup pot, and turn up the heat to medium high. When hot, add in the pork sausage.

Crumbled sausage is browning

Crumbled sausage is browning

As the sausage cooks, use a spoon to crumble it to small pieces. While this is browning, let’s get our chard ready. Wash the chard and then remove the center portion of the stem as shown in the photo below.

Removing the center of the chard

Removing the center of the chard

Next, cut up the chard into good size pieces. Set aside when done.

By the time this is done, your sausage should be nicely browned. Drain off half the fat from the pot.

Browned sausage

Browned sausage

Next, add in your broth to the soup pot, along with the water, artichokes and mushrooms and bring this to a boil.

Bring to a boil

Bring to a boil

Once it boils, turn the heat down to medium low and then add your chard.

Add the chard and stir

Add the chard and stir

Cover and cook for about 5 more minutes so that the chard gets cooked. Then dish it up into soup bowls and top it with a bit of Asiago cheese.

Soup's on!

Soup’s on!

Doesn’t that look yummy? :)

Well, thank you for joining me in the kitchen today! I hope that you have one heck of an amazing Tuesday! Be well! ^..^

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Welcome back to Tasty Tuesday! The recipe I am featuring today is quick and easy to make, and is very flavorful too! Today’s recipe is a casserole made with burger, rice, cheese and chips! Here is a preview of what we are cooking up today!

Preview

Preview

Looks good! Ready to head on into the kitchen with me? Let’s go!

Ingredients
1# ground beef
1/2 cup onion, chopped
4 cloves garlic
1 1/2 tsp ground cumin, divided in half
1 tsp of pasilla chili powder
1/2 tsp salt
1/4 tsp fresh ground pepper
2 cans fire roasted green chiles
3 1/2 cups cooked long grain rice
1/2 package cream cheese
8 ounces grated pepper jack cheese
8 ounces grated medium cheddar
Tortilla chips
1 avocado

Now let’s get started with the meat. In a skillet break up the ground beef, add the onion, garlic, 3/4 tsp of cumin, chile powder, salt and pepper.

Burger, onion, garlic and spices ready to brown

Burger, onion, garlic and spices ready to brown

Over medium heat, brown the meat breaking it into small pieces. When done, the onions should be soft. Drain off the fat and set aside.

Pre-heat your oven to 350 degrees.

Take the cooked rice and, the remaining cumin and 3 TBS of the green chiles and combine. In a 9 x 13 baking pan, first spray the pan with non-stick cooking spray, add the rice to the pan pushing it down to get an even layer. Top this with chunks of the cream cheese as shown in this next photo.

Rice added to baking pan and topped with cream cheese

Rice added to baking pan and topped with cream cheese

Now spread the ground beef over the rice and cream cheese.

Top with ground beef

Top with ground beef

Next, spread the pepper jack cheese over the beef evenly.

Top with cheese

Top with cheese

Now take the tortilla chips and add a single layer over the cheese.

Top with tortilla chips

Top with tortilla chips

Top the tortilla chips with the cheddar and the remaining green chiles. In my excitement of making this recipe I forgot to photograph the casserole before it went into the oven. Here is is midway through cooking.

Midway through baking

Midway through baking

Place the pan in the oven and cook until the cheese on top is bubbly and just getting a slight brown tinge to it. Here is what it looks like right out of the oven!

Right out of the oven!

Right out of the oven!

Serve this up with a couple of slices of avocado, and hot sauce if you like!

Serve topped with avocado!

Serve topped with avocado!

I hope that you enjoyed today’s Tasty Tuesday! Be well! ^..^

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There is nothing like a really tasty wonton soup! It is a soup that I have enjoyed since I was very, very young. For today, I am sharing with you an old family recipe. The broth is tasty, and so are the wontons!

Preview

Preview

Ready to head into the kitchen?

Wonton Ingredients
1 package of wonton wrappers
1/2# of lean ground pork
3 cloves of minced garlic
2 green onions, chopped fine
1 TBS oyster flavored sauce
1 tsp light soy sauce
1 tsp sesame oil
1 TBS ginger, chopped fine
1/4 tsp black pepper

Wonton ingredients

Wonton ingredients

In a large bowl, combine all the ingredients, except for the wrappers.

Ready to combine

Ready to combine

Using your hands mix this together until well blended.

Filling is ready

Filling is ready

Put about 1/4 cup of water in a bowl. Lay out a wonton wrapper, and using a regular spoon, add some mixture to the middle.

A spoonful of filling placed on the wrapper

A spoonful of filling placed on the wrapper

Moisten two sides with water and folds over and seal.

Fold and seal

Fold and seal

Next moisten the two corners and pinch together.

Pinch the corners

Pinch the corners

As you make these, place them on a sheet of parchment paper.

Wontons ready to cook

Wontons ready to cook

Cover with a damp paper towel to keep the dough from drying out.

Now let’s get to the broth!

Broth Ingredients

48 oz. of low sodium chicken broth
1 TBS sesame oil
3 cloves of garlic, chopped fine
5 slices of peeled fresh ginger
1/4# fresh shiitake mushrooms, cleaned and stems removed, sliced
2 baby bok choy, washed well
3 green onions, sliced

Broth Ingredients

Broth Ingredients

I like to get the ingredients together that go into the pot together. So, I have a bowl with the garlic and ginger.

Garlic and ginger

Garlic and ginger

The mushrooms go in with the broth, so I have a bowl of just mushrooms, that I have sliced.

Shiitakes sliced and ready

Shiitakes sliced and ready

And the bok choy and green onions will be added together, so I have a bowl ready of these two ingredients.

Bok choy and green onions will go into the soup together

Bok choy and green onions will go into the soup together

Now let’s get to cooking! Heat the sesame oil in your soup pot. When hot add the garlic and ginger and cook until the fragrance hits your nose. Then add your broth and the mushrooms.

Broth and mushrooms added

Broth and mushrooms added

Bring this to a boil then reduce the heat and cook for about 5 minutes. Then add the bok choy and green onions. Cook for two minutes so that the bok choy wilts but still remains that vibrant green. Then add your wontons, dropping them gently into the soup.

Green onions, bok choy and wontons added

Green onions, bok choy and wontons added


Cook for another two minutes. This is sufficient time for the pork filling to cook.

Turn the heat off and the soup is ready to serve!

Soups on!

Soups on!

When I make this recipe I use pork, but you can substitute the pork with shrimp, or do a combination of pork and shrimp. It using shrimp, chop it up well. The other thing you can do is fry up these wontons in peanut oil as an appetizer and forget the soup! Whatever you do, you will really enjoy the wontons for this soup!

Thanks for dropping by for Tasty Tuesday! Have a great day! Be well! ^..^

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What is tasty Tuesday? Well…I came to the decision, after realizing that I have been posting recipes sporadically, and cooking is one of my passions, that I would devote every Tuesday this year to posting recipes…As I write this, my belly is full, the smell of mushrooms and garlic permeates my home! Dinner was fantastic tonight! And, yes, that is a tease for a post tomorrow! Recipes on Tasty Tuesday is my own personal challenge which I will share with you….

If you want to check out recipes that I have posted so far, click on that button on the right that says “Category” and then scroll down and click on “The Recipe Box.” Feel free to check it out! There are some good ones, and quite a few are featured first on Google search! :)

I do love reading food blogs too, and highly recommend that you stop by and check out Conor’s One Man’s Meat. Conor’s posts are full of humor, great kitchen tips, and some of the best recipes! I have tried a number of them and he has not steered me wrong with any of them! Thank you Conor!

I also recommend Lesley’s blog Lola Rugula for fresh, tasty and easy to prepare recipes! I have gotten some great information from Lesley’s site, and the dog loves the PB biscuits!

And from down under, my friend Gaz does some amazing breakfasts and dinners! He is reviewing places to eat in Canberra, Australia, and should you decide to visit, check some of these places out before you go! His website is: Yummy Lummy!

So, stay tuned for the beginning of Tasty Tuesday! Tomorrow, the recipe features mushrooms and garlic! It is easy to cook and full of amazing flavors!

Be well! ^..^

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