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Welcome to another edition of Tasty Tuesdays! It is still spring here in the Foothills, but it feels like summer! Our unseasonably warm weather has me thinking of barbecuing. What goes well with a great steak, ribs or chicken from the grill? Broccoli Slaw!

Now if you are looking for convenience, they do have a mix of broccoli and other veges in the pre-made section of the grocery store. I like to put this together myself. It is easy, and you can clean out your vegetable drawer. To make this side salad, prepare this about four hours before you plan on eating it! This allows the lovely flavors of the mixture to meld. So, come along with me as we head into the kitchen to make this very tasty slaw!

Ingredients
1 cup of mayonnaise
4 TBS sugar
2 TBS white wine vinegar
salt and pepper to taste
1 broccoli crown, medium in size
2 green onions
5-7 radishes
1 carrot
1 large stalk of celery
1 cup cheddar cheese, grated

First, I like to get the dressing made for the cole slaw. This is so easy! In a bowl mix together the mayo, sugar, and vinegar. You want to make sure that the mixture is smooth. Add a bit of salt, and several grinds of fresh black pepper. Set this aside.

Slaw sauce mixture

Slaw sauce mixture

Now get out a large mixing bowl. Wash the broccoli. Cut the broccoli close to the flower heads. Do not throw away that stem! With the flower head make small cuts so that you have a bunch of little florets. Add these to your mixing bowl. Now for those stems…Using the larger part of the stem, trim away the hard outer covering, the slice and dice the stem and add this to your bowl.

Take your green onion, trim off the roots and about an inch off of the green tops and slice. Add these to the mixing bowl. Now for the radishes, trim off the root and the greens. Slice the radishes so that you have little circles, then slice those circles into strips and add to your mixing bowl. For the carrots: Wash, then peel. Cut the carrot in four pieces. Then cut the pieces lengthwise into four. Then slice the quarters into little cubes. Add these to the mixing bowl. Was and trim the celery, Cut these the same way we did the carrots. Into the mixing bowl these go! Now stir this up until you have an even blend of veges. It should look like this:

Vegetable mixture of broccoli slaw

Vegetable mixture of broccoli slaw

Pretty colors, eh?

Now, add to this the cheddar cheese. And mix it up good.

Slaw with Cheddar added

Slaw with Cheddar added

The cheddar gives this an amazing texture!

Now add in the dressing and stir it up so that the vegetables are evenly coated. Let this sit for 4 or more hours, and then when your grilled meats are ready, serve it up!

The finished slaw

The finished slaw

Now wasn’t that easy? Other vegetables that would be good in this recipe are red cabbage, kale, fresh peas…I leave that up to you!

Thanks for stopping by today for another edition of Tasty Tuesday and stay tuned for a new recipe next week! Be well! ^..^

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Hello world! Today is Tasty Tuesday and have I got an easy and very tasty recipe for you to try! The recipe featured today is my favorite Enchilada recipe! Let me entice you with a preview!

Preview

Preview

Doesn’t that look good? This dish will serve 6. Well let’s head on into the kitchen! We begin with our list of ingredients…

Ingredients
1 1/2# ground beef
1 small onion, chopped
1/4 cup of fresh cilantro, lightly chopped
1 7 oz. can fire roasted diced green chiles
2 TBS cumin
1 tsp Mexican oregano
1 tub medium hot salsa
1 28 oz. can of enchilada sauce
1# of Mexican cheese blend, split 1/3# and 2/3#
1 package of large flour tortillas
Sour cream
Cilantro leaves

Let’s start by getting all the ingredients together and ready to use. In a large skillet, heat over medium high heat, and add the ground beef, the onion and the lightly chopped cilantro.

Burger, onions and cilantro

Burger, onions and cilantro

Cook the meat until browned, breaking it up as you go. It should look like this:

Brown burger and drain

Brown burger and drain

Drain the meat but leave about 1 TBS of the liquid in the pan with the meat. Next, add in the green chiles and stir to blend.

Add in fire roasted green chiles

Add in fire roasted green chiles

Oh, boy does the kitchen smell good! Now let’s add in the cumin, oregano and 4 TBS of salsa.

Add in cumin, oregano and salsa

Add in cumin, oregano and salsa

Cook for about 5 minutes. Turn off the heat and add in the 1/3# of the cheese blend.

Add in the cheese to the beef mixture

Add in the cheese to the beef mixture

Your mixture should now look like this:

Cheesy yummy goodness!

Cheesy yummy goodness!

Now is the time to preheat the oven. Set your temperature to 350° F or 177° C. Let’s get our pan ready for the enchiladas, shall we?

Use a 9 x 13 glass baking pan. I use glass because it will not react to the tomato in the sauce. Coat the bottom with about 5 TBS of the enchilada sauce and 5 TBS of the salsa and stir them together. Your pan should look like this:

Prepare the baking pan

Prepare the baking pan

Now, let’s go on to making the enchiladas! Take a tortilla and lay this on a plate. To the center spoon in 3 heaping spoonfuls, and spread as this next photo shows.

Meat goes onto a tortilla

Meat goes onto a tortilla

Now fold in the sides, then take the edge closest to you and roll it up! Add this to your pan with the seam side down. When you are done with all the enchiladas your pan should look like this:

Enchiladas all wrapped up

Enchiladas all wrapped up

Now pour the enchilada sauce over the enchiladas leaving about 1/2 cup as reserve. Then spoon two good size spoonfuls of salsa over each enchilada. Let’s take a look!

Cover with sauce and salsa

Cover with sauce and salsa

Now, for the remaining cheese. Cover the enchiladas with the remaining cheese spreading it evenly over the enchiladas.

Cover with remaining cheese

Cover with remaining cheese

Now pop that pan into the oven and set the timer to 30 minutes. Midway through cooking, check out your enchiladas. I like to spoon some of the sauce over them at this point.

As it cooks spoon sauce over the cheesy enchiladas

As it cooks spoon sauce over the cheesy enchiladas

When the timer goes off, serve this up with a hefty spoonful of sour cream topped with cilantro!

Dinner is served!

Dinner is served!

Now doesn’t that look good? Tuck the reserved sauce away in the fridge if you are not going to eat all 6 servings. This will give you a bit extra to add to the enchiladas when you reheat them!

Well, I am going to go eat! Thanks for stopping by today and see you next time for another fabulous recipe! Be well… ^..^

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We are back once again for another round of Tasty Tuesday, and for today I am featuring a very tasty pork recipe! This recipe uses pork loin chops and something a bit different: Crown Royal! Are you ready to head on into the kitchen? I am! So, let’s go!

Ingredients
4 boneless pork loin chops, 3/4″ thick
2 tsp fresh ground pepper
1/2 tsp fresh ground sea salt
2 TBS flour
1 tsp garlic powder
1/2 tsp dried parsley
2 TBS extra virgin olive oil
1 medium shallot, chopped finely
3 cloves of garlic, chopped finely
4 oz. pancetta, diced
3/4 cup Crown Royal
1/4 cup of heavy cream

Simple ingredients

Simple ingredients

Take the pork out an hour before cooking to allow it to warm up. This helps the meat to cook more evenly. After the hour, mix the fresh ground pepper with the sea salt. Rub this mixture into the meat on all sides.

Salt and pepper each chop

Salt and pepper each chop

In a shallow dish, mix together the flour, garlic powder and parsley flakes. Take each chop and dredge in the flour mixture to coat. Shake off any excess flour.

Dredge in flour mixture

Dredge in flour mixture

In a large skillet, heat the oil on medium heat. When it is hot add in the pork chops and cook about 5 minutes per side, or until browned.

Brown the chops on both sides

Brown the chops on both sides

When done set these aside and cover with foil…

Set aside the meat

Set aside the meat

Turn the heat down on the pan to medium low. Add in the shallots and garlic, and be sure to scrape up any browned bits from the pork.

Add the garlic and shallot to the pan

Add the garlic and shallot to the pan

When the onions are translucent, add in the pancetta.

Add in the pancetta

Add in the pancetta

Cook the onion, garlic and pancetta until it has caramelized as shown in this next photo!

Cook until caramelized

Cook until caramelized

Now let’s crown the pork! Add in the Crown Royal slowly and stir as you add in the fluid.

A pouring shot for Conor Bofin!

A pouring shot for Conor Bofin!

Cook until it almost disappears, which should be only a couple of minutes. Next, add in the heavy cream.

Add in the cream

Add in the cream

When this has warmed, add back the pork chops to the pan, turning them in the sauce and heat through. This should take only a couple of minutes.

Add the pork back to the skillet

Add the pork back to the skillet

Turn the heat off the pan and serve this up, covering the pork with a bit of sauce!

Dinner is served!

Dinner is served!

Doesn’t that look good? I hope that you try this dish out! It is fairly simple and has huge flavors.

Thank you for taking the time today to visit, and stay tuned next week for another edition of Tasty Tuesday!

Be well… ^..^

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It is Monday and once again I am participating in the Mondays Finish the Story flash fiction challenge.

Mondays Finish the Story

The rules for this challenge are to write a story that goes with the photo and uses the opening line provided. The word limit is between 100-150 not including the opening line. Today I took the liberty of going a bit over, as this story just had to be told the right way….Here is the photo and my story!

Pizza anyone? - Photo by Barbara W. Beacham

Pizza anyone? – Photo by Barbara W. Beacham

“Pizza anyone?” asked John. Those were his last words. Let me go back to the beginning of the day…

John, an avid pizza maker, returned home with a new wood-burning pizza oven for use outdoors. After reading the instructions on how to use it, he got it set up out back.

Then he went to work in the kitchen. He made his own pizza dough. While the dough was resting, he put together his own special sauce. Next, he got all the toppings ready. Once the dough was ready, he dotted the top with his chosen items. He slid the pizza into the oven.

We all sat around, drinking glasses of red wine, as the pizza cooked. When it was ready, he pulled the pizza out of the oven, and turned to us uttering those last words. You see, in a flash he, the pizza and the oven disappeared.

* * * * * * *

John looked around and found himself in a dark wine bar surrounded by grey beings, each holding wine glasses in their three-fingered hands. He saw people behind a bar, and a senior citizen band was playing music. Looking back to the smiling greys, he heard in his mind, “Pizza!”

*  *  *  *  *  *  *  *  *  *

If you would like to write a story that goes along with the photo above, then click HERE to join in!

Thank you for taking the time to read my bit of flash! I hope that you have a marvelous week! Be well… ^..^

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Good day and welcome to Tasty Tuesday! For today, I wanted to share with you an easy beef recipe that takes about a half hour to prepare and then 8 hours of cooking time in the crock pot. The flavors are amazing, and the aromas that will fill your home while this is cooking will make others believe that you have been slaving in the kitchen! Here is a preview of this dish…

Preview

Preview

Looks good, doesn’t it? Let’s head into the kitchen…

Ingredients
6 tri-tip strips or 6 medium hanger steaks (I used a combo of these because of limited availability in the store)
1# cremini mushrooms, sliced
1 onion sliced and separated
1 TBS fresh thyme, leaves stripped from stems and minced
1 tsp of Spanish paprika
3/4 cup of chicken stock
1/4 cup sherry
1/4 cup of flour
4 TBS extra virgin olive oil
1 TBS dried parsley
1/2 cup of heavy cream

Ingredients

Ingredients

The first thing that I do is get all of the ingredients prepped and ready to use. This cuts down the prep time of this dish, or any other.

Heat a large skillet over medium heat and add 1 TBS of olive oil. Add the mushrooms and saute until the mushrooms begin to brown.

Brown the mushrooms

Brown the mushrooms

Move them to the crock pot. Then add another TBS of oil to the skillet and heat. Add in the meat and brown on both sides. Remove the meat to a plate.

Browned beef

Browned beef

Add the remaining oil to the pan, heat and then add the onion, thyme and paprika.

Cook up the onions, paprika and thyme

Cook up the onions, paprika and thyme

Cook until the onions become translucent. Then add in the flour. Stir to coat.

Flour is incorporated in to the onions

Flour is incorporated in to the onions

Add in the chicken broth and sherry. This will be a bit thick. Add it to the crockpot.

The mushrooms and onions provide a bed for the beef

The mushrooms and onions provide a bed for the beef

To the crock pot, add in the meat and any juices that have accumulated on the plate.

Beef is added

Beef is added

Cover and cook for 8 hours.

After the timer goes off on the crock pot, remove the meat to a plate and cover with foil. The meat will be very tender. To the liquid remaining in the pot, add in the cream and cook on high for about 15 minutes.

Sauce

Sauce

Add the meat back to the crock pot and stir to coat the meat. I served this dish with green beans and baked potatoes! Check it out!

Dinner is served!

Dinner is served!

Thanks for joining me in the kitchen on this Tasty Tuesday! Enjoy your day, and be well…

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Jen H. over at WordPress has chosen the topic “fresh” for this week’s photo challenge. What came to mind: Fresh vegetables from the garden! Are you ready to see my view of fresh? Here we go!

Who doesn’t like fresh sweet corn from the garden?

Sweet, sweet corn

Sweet, sweet corn

There is nothing better than fresh broccoli fresh from the garden!

Broccoli

Broccoli

Tomatoes from the garden beat store bought hands down!

Heirloom tomatoes

Heirloom tomatoes

Here is a photo of some freshly picked potatoes that I grew last year.

Colorful potatoes

Colorful potatoes

I love the sweet fresh sequoia strawberries from my garden!

Sweet, sweet strawberries!

Sweet, sweet strawberries!

Love my raspberries too!

Raspberries!

Raspberries!

Fresh acorn squash is a perfect accompaniment to ham!

Acorn squash

Acorn squash

I love those green beans too!

Green beans

Green beans

Well, there you have it! My view of fresh!

Thanks for stopping by today and be well! ^..^

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Good morning and welcome to Tasty Tuesdays! For the last few weeks I have featured the remodel of our kitchen, and now I can finally return to cooking! Today’s recipe is another one that is easy to make and chock full of lovely flavors! The translation of the name of this recipe is chicken with pancetta and mustard! Total time in making this recipe is about an hour, and it serves 4. Are you ready to head into the kitchen? OK! Let’s go!

Ingredients

4 chicken thighs and 5 drumsticks, bone in, skin on
1/3 cup of Dijon mustard
1/4 tsp Spanish style paprika
Salt and pepper
4 oz. chopped pancetta
1/2 cup of chopped onion
1 tsp fresh thyme, leaves removed from stems and finely chopped
Extra virgin olive oil (EVOO)
3/4 cup Pinot Grigio
3 TBS heavy cream

Ingredients

Ingredients

Let’s start this out by marinating the chicken. Place the first four ingredients into a zipper bag, and toss to coat the chicken well. As this sits, prepare and measure out the next four ingredients.

In a heavy skillet set to medium heat, add the pancetta. Cook until the pancetta is nicely browned.

Brown the pancetta

Brown the pancetta

Remove the pancetta from the skillet and set aside. Drain off all but 1 TBS of the fat. Then add in the onions and cook until they are lightly browned. Now add in the thyme. Cook until the aroma of the thyme raises up and caresses your nose.

Onions and thyme

Onions and thyme

Remove the onion mixture to the bowl with the pancetta.

Next let’s turn our attention to the chicken. Add a bit of the EVOO to the pan, and heat. We are going to cook the chicken in batches. When the oil is hot, add half the chicken to the pan and brown on both sides.

Brown the chicken

Brown the chicken

Remove this to a plate, and repeat with the last bit of chicken. Remove this when done.

Slowly add in the wine to your skillet and stir up all the little browned bits.

The wine is added

The wine is added

As this starts to bubble, add back the pancetta and onions and stir.

Pancetta, onions and thyme are added back to the skillet

Pancetta, onions and thyme are added back to the skillet

Then add back the chicken. Cover and cook this for about 20 minutes turning the chicken every so often. Check the chicken to see if it is fully cooked through. If it is not, go another 5 minutes or so and check again. When the chicken is done, remove it from the skillet to a plate and cover with foil.

Now get out that heavy cream, and add it to the pan juices. Stir this up until the sauce is heated through.

The sauce after the cream has been added

The sauce after the cream has been added

Add the chicken back to the pan and stir to coat the chicken with the gravy.

The chicken goes back into the pan

The chicken goes back into the pan

Heat through and serve!

Dinner is served!

Dinner is served!

To go along with this dish I prepared a porcini risotto, and I served the remaining Pinot Grigio.

If you try this recipe, please be sure to let me know if you liked it! Thanks for stopping by my kitchen today! Have a terrific Tuesday! Be well…. ^..^

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The kitchen is getting closer to being finished, and soon I will be able to get back to cooking! Wahoo! Today, I wanted to share with you the installation of our countertops!

We bought quartz rather than granite for a number of reasons. First off, it is cheaper than granite. Quartz is also a stronger stone. It is non-porous, so it is stain resistant. It is also anti-bacterial naturally. Granite needs to be sealed every year which can be costly. Quartz does not need sealing. Finally it is scratch resistant!

Our day begins with the team arriving to install the countertops!

The countertops arrive!

The countertops arrive!

We wanted a drainboard in the countertop. Here is what most are doing now. Notice that there are grooves cut into the stone.

Current style of drainboards - Photo from TheStoneStudio.biz

Current style of drainboards – Photo from TheStoneStudio.biz

We asked for the drainboard area to be shaved and smoothed. Having them do this cost an additional $240, which is well worth it! Can you imagine having to constantly clean out the grooves? Here is what we had done.

The shaved area is the drainboard

The shaved area is the drainboard

The first area they work on is the countertop where the sink will go. We bought a cast iron porcelain sink that is an undermount for easy cleaning. Our water here has too many minerals that make stainless out of the question. First, they lay the countertops down, and then they trace where the sink will go.

The sink area of the countertop

The sink area of the countertop

They move off the countertop and then cut out the plywood in the area where the sink will go.

Cutting out where the sink will go

Cutting out where the sink will go

They set in the sink, and the countertop goes in.

Sink is set in

Sink is set in

Next they work on the island. Here they are placing the adhesive down.

Preparing the area on the island

Preparing the area on the island

Carefully they set down the countertop giving it minute adjustments to get it just right!

Setting the countertop down

Setting the countertop down

After all is said and done, here is the kitchen!

All done!

All done!

Thank you goes out to DMD Granite and Marble for a job well done! To thank us for choosing them, they gave us a lovely jar of local honey!

Thank you DMD Marble and Granite!

Thank you DMD Marble and Granite!

Aside from the sink, the countertops were the least costly thing we did in the kitchen. The company that sells the quartz is Cambria. A couple days after the countertops went in I received a gift from them! They sent me a cheese board made out of the same quartz as the countertops! Isn’t that really nice? Thank you Cambria!

Well that is it for today. We are still waiting on the shelving for the salt and pepper display cabinets, and the glass doors too. When these come in and get installed, I will share photos of the finished kitchen! Now I am heading into the kitchen because I finally have a sink, and I can start cooking!

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Welcome back for another edition of our kitchen remodel! We have gone through tearing out the kitchen, arrival of the cabinetry, and the beginning of the installation. Today, we mostly finish the cabinetry installation, and have the template done for the new quartz countertops! Shall we head on in?

The fellow who has been installing our cabinetry is doing a fine job. He takes his time, and is continually asking how we might want things as he goes about doing his job. To get the true flavor of the kitchen today, let’s take a look back at what our kitchen used to look like.

Before

Before

Here it is today…

After

After

To us, this is how the kitchen should have been originally been built. This was just a vacation spot for the family that built this house, so a normal kitchen was not really needed. Doesn’t it look great? Let’s check it out from different angles…

One view of the kitchen

One view of the kitchen

Another view of the kitchen

Another view of the kitchen

Now you might have noticed the cabinets that are missing panels. These are to be glass cabinets, which is what we ordered. Guess what? Glass does not come with the cabinetry! And, we were not told that we would have to get the glass until that day! A major ooops! The other thing that we are missing are the shelves for the salt and pepper display cabinetry. These came with a total of 12 shelves and it should have been 24.

Anyway, today the drawer pulls are getting added and the template is being done for the quartz countertop. So let’s see how this is going…

Here the installer is adding the pulls.

Handles are added

Handles are added

For the template, the fellow lays out strips of plastic to create the shape of the countertop based on the cupboard bases…This shot is of the island, and the front facing cupboards are for my salt and pepper shaker collection.

Making the template for the countertops

Making the template for the countertops

Here is the template for the sink area.

Sink area template

Sink area template

For the sink area, there will also be a backsplash of 4″. The fellow measures and makes notes for himself on the template back piece…

Notations for the backsplash

Notations for the backsplash

Well, that’s it for now. It will be two weeks without a kitchen sink before the countertops are installed. With the under mount kitchen sink, they do the installation at the same time as the countertops. I have finally caught up to where we are today, so next week, I will feature the countertop installation, and I should be able to go back to cooking and sharing recipes with you for Tasty Tuesdays!

Until next week, take good care of yourself and be well! Thanks for stopping by! ^..^

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Yesterday morning, stepping out the front door, I noticed a herd of turkey’s. The herd was mostly female and there was a Tom looking for a mate! He was all fluffed up, tail feathers spread, and he was gobbling at the females! It was quite a sight to see, so for today, I am sharing the photos I took of this buff male!

It was amazing to watch the male expand his plumage and chuff at the females. Here is the Tom in all his glory!

Tom showing off his plumage!

Tom showing off his plumage!

What was funny was that he kept circling the females but never got really close. Here is a side view of this handsome male.

Side view of a Tom Turkey

Side view of a Tom Turkey

The females make a small peeping sound. It is the male that makes the gobble, gobble sound. Here is a shot of the male while he is calling to his potential mated!

Calling all females!

Calling all females!

The females are listening! They choose which male they will mate with.

The hens listen to the song of the male

The hens listen to the song of the male

Check out his amazing backside!

Lovely backside!

Lovely backside!

Let’s take a closer look at the male’s face. The fleshy thing hanging above his beak is called a snood. The red fleshy part at its neck is called the wattle. The snood fills with blood and elongates when the male is trying to attract a female.  If you go back to the photo where the male is calling to the female, you will see how long the snood gets.   The larger to snood the more the females are attracted to the male…

A face that only a mother could love!

A face that only a mother could love!

Part of the mating ceremony is the fluffing out of the feathers. They fluff out their wings dragging the tips along the ground.

All fluffed up

All fluffed up

I spy another male in the group. This one is a younger male as the face does not show the fully developed snood. He hangs back and is watching the other male!

Another younger male

Another younger male

Turkey’s are really fun to watch! I hope that you enjoyed my photos today! Thank you for dropping in, and be well! ^..^

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