Whittle in the Middle Broiled Salmon PLUS I've been tagged bonus section

The time has come to whittle in the middle!  Yesterday was the first day to get back on track from all the holiday indulging.  Yes, I forced myself to get on the scales.  I hate the scales and usually stay away from them focusing on how my clothes are fitting.  But, when I'm in a full blown sugar and carb coma (during the holidays) my indulgent, rebellious twin can always convince my sweet,

innocent twin that my clothes are getting tight because they are shrinking in the dryer, LOL!  (the curse of a Gemini) But, the scales never lie.  

I must admit breakfast was wretched!  I experimented with a broccoli, cheese, and egg breakfast casserole.  This was not your delicious breakfast casserole with white bread.  It was bread-less.  It turned out flat as a pancake and rubbery.  To make things worse I poured us each a glass of vegetable juice.  Um hello, I have never liked tomato juice of any kind.  Not even in a bloody Mary.  What was I thinking??  I believe I went mad when I was at the grocery store stocking up on veg.  Guess I thought I would make up for the last 6 to 8 weeks of hardly any veg in my diet.  The only way Gary and I made it through breakfast was with laughter!  Every time he took a drink of the veggie juice his face mushed up and in a reflex like motion he would grab his glass of water and chug.  It was hilarious!  

Lunch was a salad.  It was good.  

Finally some joy in my day.  Dinner was delicious!  Broiled Salmon with sauteed onion, garlic, tomato, and spinach up top.  From start to finish this was on the table in less than 20 minutes!  Perfecto!

PRINTABLE RECIPE

Here's what you'll need:

1 pound of Salmon

1 pound of Roma tomatoes, chopped OR 1 can petite cut tomatoes, drained

1 medium onion, chopped

2 cloves garlic, minced

3 cups baby spinach

olive or canola oil

salt and pepper to taste

Place the salmon with the skin on in a greased casserole dish.  Drizzle a little oil over the top.  Remember, it's going under the broiler.  Salt and pepper to taste.  Place in the oven 4 or 5 inches below the broiler for 8 to 10 minutes or until done.

While the salmon is cooking heat a medium sized skillet over medium heat.  When hot add about 1 tablespoon oil and the chopped onions.  Cook for about 3 minutes and then add the minced garlic.  Continue to cook for an additional 3 minutes stirring occasionally so the garlic doesn't burn.  When the onions are soft add in the tomatoes and spinach.  Cook until the spinach has wilted.

To serve place one portion of salmon with veg up top on a plate and serve warm.  If you aren't a fan of the skin, remove it before plating.

Quick, Easy, and Healthy!

BONUS SECTION - I've been tagged!

First, a big thank you to Pam@Bored Cook In the Kitchen, for tagging Delectalicious!.  Now I'm in the hot seat to answer her questions.  Here we go.

Q. What was the first entry you posted on your blog?

A. Creamy Hummus

Q. What do you enjoy most about blogging?

A.  The comments.  It gives me joy to know I've helped someone or made them smile for the day.

Q. What is the most important thing you have learned about having a blog?

A.  When you are making changes to your html make sure to download a full copy first!

Q. What was the worst job you ever had?

A.  Mowing the yard at our home and at our rental property for 10 bucks a week one summer.  Back then we didn't have the convenience of a self propelled mulching mower.  Nope,  I had to push like crazy and bag it.  It just plain sucked!

Q. Name the one food you absolutely will not eat?

A. Sauerkraut

Q. What is the one movie you could watch a million times without ever getting bored with it?

A. The Hangover

Q. Name one of the most embarrassing things that has ever happened to you.

A.  Setting the sweet potatoes on fire one Thanksgiving with a house full of people.  I'll NEVER EVER forget that!

Q. What is your biggest pet peeve?

A. Without a doubt slow drivers in the fast lane and fast drivers in the slow lane.  The right lane is for people who follow the rules.  People who have left the house in plenty of time to get where they need to go without driving like a race car driver.  The left lane is for people who naturally like to drive like a race car driver or are running late!  Pick the appropriate lane people!

Here are the eight lucky bloggers I get to put in the hot seat.  

Rhondi@Big Mama's Home Kitchen

Amber@Aunt Peg's Recipe Box

Sarah@Spruce Hill

Megan@What Megan's Making

Mary@Deep South Dish

Tina@Mommy's Kitchen

Caryn@Fat N Sassy Mama

Ree@The Pioneer Woman 

And because Pam did such a great job with the questions I'm keeping them.  Can't wait to see the answers!

1. What was the first entry you posted on your blog?

2. What do you enjoy most about blogging?

3. What is the most important thing you have learned about having a blog?

4. What was the worst job you ever had?

5. Name the one food you absolutely will not eat?

6. What is the one movie you could watch a million times without ever getting bored with it?

7. Name one of the most embarrassing things that has ever happened to you.

8. What is your biggest pet peeve?

Bloggers, your job is:

1. Make up 8 of your own questions. 

2. Choose 8 blogs you enjoy and leave a comment on their blogs letting them know they have been tagged. In the comment be sure to link back to your answers,  8 new questions for each of them, and instructions on what to do.  

Have fun!

Southern Style Black Eyed Peas - Good Luck for the New Year

As far back as I can remember I've eaten black eyed peas on New Year's Day.  My Dad is a big believer in the New Year tradition of eating black eyed peas for good luck.  Truth be told I thinks it's more about Dad just wanting to eat some black eyed peas and less about the good luck and tradition {giggles}. Nevertheless, I still eat black-eyed peas every January 1st.


Did you know the tradition has evolved over time into a number of variations?


When black-eyed peas are served with greens, the peas represent coins and the greens represent paper money.


Served with cornbread.  The cornbread represents gold.  Yeah baby!  That's how we eat it.  Wonder why I don't have bricks of gold in hiding?


Get this - for the best chance of luck every day in the new year, you must eat at least 365 black eyed peas on New Year's Day.  Uh - NO THANKS!  I like black-eyed peas, but not that much!!!


Black-eyed peas eaten with stewed tomatoes represent wealth and health.


And finally some people add a shiny penny or dime to the pot just before serving. (Hopefully they disinfect it!)  The person who gets the penny or dime in their bowl receives the best luck for the New Year.  This just sounds like a choking hazard to me!

However you eat them I hope they bring you a Happy, Lucky, Wealthy, Healthy New Year!


PRINTABLE RECIPE
Here's what you'll need:
1 pound of dried black-eyed peas
1 pound of bacon
1 red onion, chopped
4 garlic cloves minced
1 teaspoon black pepper

Soak the black-eyed peas over night.

Chop the bacon into small pieces.  Heat a dutch oven over medium high heat.  When hot add in the bacon and brown.

While the bacon is browning drain the black-eyed peas, rinse,  and sort through them discarding any debris or bad peas.  Using a paper towel dry the beans as good as possible.  After the bacon has browned add the black-eyed peas, onion, and garlic to the dutch oven. Cook stirring occasionally for about 3 to 5 minutes.

TIP - Don't salt the black-eyed peas while cooking.  Salting while cooking slows down the cooking process and toughens the peas. Yuck.

Add enough cold water to the pot to cover the beans by 1 inch. Using cold water will release all the yummy browned bits on the bottom of the dutch oven.  Add in the black pepper and bring the mixture to a simmer.  Simmer for 1 hour to 1 1/2 hours adding water as necessary.  I like my black-eyed peas to have a gravy like consistency.  Some people prefer more of a soup like consistency. It's up to you.

When done salt and pepper to taste.  Have some Hot Pepper Sauce on hand to eat with it.  Yum!

This is the best pepper sauce to eat with black-peas or beans of any kind!

Don't like black-eyed peas?  For luck's sake - a little dab will do ya!

Best of luck to you and your families in 2011!

Lisa's Quick and Easy Chicken Pot Pie

This is a quick and easy chicken pot pie.  It can literally be assembled in 10 minutes or less and baked in 45 to 50 minutes.  It's the perfect dinner when you have other things to do, like wrap Christmas presents!

PRINTABLE RECIPE

Here's what you'll need:

1-29 oz can Veg-all

1-12 oz can chicken

1 can of cream of chicken, mushroom, or celery

1 box Pillsbury pie crusts

salt and pepper to taste

.   

Drain out most of the liquid from the Veg-all.  After cutting off the lid I just place the lid on top to hold in the veggies and turn the can over to drain over the sink.  Place the Veg-all, chicken, and soup in a medium bowl.  Stir until combined.  Add salt and pepper to taste.

Place a pie crust in a pie pan.  Scoop in the filling.

Place second pie crust on top.

Bake in a 425 degree preheated oven for 45 to 50 minutes or until golden brown.  Cover the edges with foil or a pie shield to keep from burning.

Enjoy!

2 DAYS TIL CHRISTMAS!!

20 Minute Tacos

I'm alive! I've missed you!

Gosh it seems like forever since a new recipe has gone up on the blog!  The hustle and bustle of the holidays is officially here my friends.  Are your lives getting crazier by the day?  Is your shopping/wrapping done? Decorations up? Treats made? Travel plans in place?  House ready for guests?  I have to say I'm falling behind this year.  

AND to top it off the cold weather has arrived.   It's 28 friggin degrees right now.  And going down to 16 tonight!  Holy Smokes I just can't warm up lately. Unless of course it's 2:00 am and I'm on fire!  Hormones are a b...c! I'm sure you can fill in the blanks on that one {giggles and winks}.  

Well anyways with crazy days we all need a quick meal to put on the table.  These tacos are surprisingly simple and full of flavor without using a mix.  Now I'm not above using a taco mix, but this is a nice change from tacos with a ton of chili powder in them.  

PRINTABLE RECIPE

Here's what you'll need:

1/4 cup finely diced bell pepper

1/4 cup finely diced onion

1/4 cup finely diced celery

1 pound of lean ground beef

1 1/2 Tablespoons of Tex Mex spice (you will find the Tex Mex Spice about 1/2 way down the page)

Mix together the veggies and tex mex spice in a COLD skillet.

Place the meat on top of the veggie spice mixture in the COLD skillet.  Turn the burner on to a medium heat.  When the meat starts to simmer, stir and break up.  Simmer on low for 20 minutes stirring and breaking up the meat as needed.  I forgot to take the picture of the taco meat when it was done - opps {giggles}.  But, I'm sure you know what browned hamburger looks like.

While the meat is cooking make some mexican rice.  This is our all time favorite boxed mexican rice.  No others compare!  They don't even come close.  This is our opinion and not a paid advertisement.  Nueva Cocina has no idea we even exist!

This rice is as close to restaurant style that you're gonna get out of a box.  Trust me!

Put your favorite toppings on your tacos.  Plate it up and enjoy!

Cheers,

Shannon

Homemade Chicken and Noodles - The Ultimate Comfort Food!

Homemade Chicken and Noodles are the ULTIMATE fall/winter comfort food! I have fond memories of my grade school friend's grandmother making them almost every time she visited.  The whole house smelled heavenly while it was cooking.  Every now and again I have tried to duplicate her chicken and noodles with no luck.  My chicken broth always turned out good but I just couldn't get the noodles or finished consistency correct.  So disappointing!  


The other day Rhondi, one of my blogger friends, posted her grandmothers recipe for chicken and noodles.  Just reading her post I could smell the deliciousness and was inspired to try again.  Her grandmothers noodles were perfect, and I used a flour slurry to thicken the broth that was spot on.  


Woo Hoo!! {dancing around the kitchen} Got it!  


Try it, I bet you'll like it!  Maybe even love it!


PRINTABLE RECIPE
What you'll need:
1 chicken
1 large onion
3 or 4 whole carrots, cut into large pieces
2 or 3 celery stalks, cut into large pieces
3 garlic cloves, peeled
2 bay leaves
1 tablespoon peppercorns
2 tablespoon salt (1 for the broth, 1 for the noodles)
2 cups all purpose flour
2 large eggs
water




Place the chicken in a large pot.  I would recommend at least an 8 quart pot.  Place the chopped veggies, garlic cloves, bay leaves, peppercorns, and 1 tablespoon of salt on and around the chicken.  Fill the pot with water until it is about 1 inch over the top of the chicken and veggies.  Bring to a simmer, cover, and let it go for 2 hours.

Now get ready to make the noodles.

Place the flour, eggs, and salt in a large bowl.

Stir and slowly add water until you get a stiff dough.

Turn dough out onto a large flour sack towel covered lightly with flour.  Divide dough into two sections and roll out to about 1/4 inch thick.  Use plenty of flour to keep the dough from sticking.

Using a pizza cutter cut thin vertical strips and then come back and make horizontal cuts however long you like your noodles.  The noodles will puff up while cooking so keep that in mind when cutting.  Let rest and dry until the chicken is done.

After 2 hours.  Pull the chicken out of the broth.  The chicken will literally fall apart.  I use tongs and a slotted spoon to get it out.  

When cool enough to handle separate the meat, skin, and bones.  Discard the bones and skin.  Set chicken meat aside.

So now we need to strain the broth.

Place a large bowl in the sink.

Place cheesecloth, or coffee filters torn open, in a colander.

Pour the broth into the colander and let drain into the bowl.  Using the back of a spoon push all the juice out of the veggies.

So here it is.

Pour the broth into a gravy separator in batches. Then pour only the broth back into the original pot.  It's hard to see in the photo but there is about a 1/4 to 1/2 layer of fat on the top.  Discard the fat.  Reserve 1 cup of broth for the flour slurry we'll be mixing in at the end.  

Bring the broth to a boil.  In small batches drop in the noodles stirring to make sure they don't stick together.  Once they are all in let them boil 20 to 25 minutes. 

Add chicken back in and bring back to a simmer.  In a small bowl add 1/2 cup of flour to the 1 cup of reserved chicken broth.  Whisk.  Make sure there are no lumps or your chicken and noodles will be lumpy!  Slowly pour the mixture into the broth mixture stirring constantly.  Let simmer for a few minutes to thicken.  

Voila your done!  A little time consuming but so worth it!  Serve alone or for the over the top ultimate comfort food serve over mashed potatoes.


Cheers,
Shannon

Sausage and Peppers

November 2009 my neighbor had a little get together.  Among the many things she made was sausage and peppers.  I had never ever had sausage and peppers so I had to give it a try.  OMG! it was delicious.  Since the holidays were just around the corner and I was crazy busy I never got around to making it before my annul new years resolution of dieting arrived, LOL.  So I filed away the dinner in the back of my mind and in late September of this year my subconcious mind started telling me to get busy and whip this up.  I spoke to my friend and she graciously gave me the low down on how to make it.  Thanks "P" - love you forever ;-).

I cannot even put into words how good this is!  The sauce permeates the sausage and they just melt in your mouth. It's one of those times your eyes will roll back in your head and your taste buds will be jumping for joy.

Printable recipe

What you'll need

2 lbs of Italian Sausage (sweet or spicy)
48 ounce jar of Ragu spaghetti sauce
6 ounce can of tomato paste
1 large green pepper thinly sliced
1 large onion thinly sliced
1 tablespoon Italian seasoning
Cooked pasta or sandwich rolls
Fresh grated parmesan cheese

Put the spaghetti sauce, tomato paste, green pepper, onion, and Italian seasoning in a crockpot.  Stir to combine. 

  

 Add in whole sausages.  Cover them all up with the sauce.

Cook on low for 6 hours.  If serving with pasta take sausage out and cut into 1 inch pieces.  Add sausage pieces back to the sauce and mix in the cooked pasta.   If serving as a sandwich leave sausage whole, place in bun,  and top with peppers and onions. 

Either way top with freshly grated parmesan cheese! 

Quote of the Day

Grace isn't a little prayer you chant before a meal. It's a way to live.  ~Attributed to Jacqueline Winspear

Submit your favorite quote here.

Cheers,

Shannon

Black Bean and Corn Quesadillas

Happy Tuesday!  Have you adjusted to the time change?  I found the lost hour in my life on Sunday, but now I don't know where it's gone.  Seems like the hurrier I go the behinder I get.  But you know what? That's fine by me.  I'm enjoying every minute of every day.  I hope that you are too!  


Here is another quick and easy recipe to simplify dinnertime.  


PRINTABLE RECIPE
Black Bean and Corn Quesadillas
2 teaspoons vegetable oil
1/4 cup diced onion
15 ounce can black beans, drained
15 ounce can whole kernal corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/2 teaspoon red pepper flakes
shredded cheddar or monterey jack cheese
butter
flour tortillas

Drain and rinse the corn and beans.

Heat oil in skillet.  Saute onion until softened.

 Add the corn, beans, salsa, brown sugar, and red pepper flakes to the onion.  Cook until heated through.

Melt butter in a griddle or skillet over medium to medium high heat.  You don't want the tortillas to brown to fast or the cheese won't melt on the inside before the tortilla is burned!

Place a tortilla on the griddle.  Sprinkle a small amount of cheese, then bean/corn mixture, and a little more cheese on top.  Another way to make these is to only put the cheese and bean mixture on half of one tortilla and then fold the tortilla over to make a half circle.  

Place a tortilla on top of the bean/mixture.  When the bottom tortilla is browned up flip the quesadilla over and brown the other side.

After both sides have browned remove from griddle, let cool slightly, and cut into wedges.  Serve with your favorite toppings - sour cream, salsa, or maybe guacamole.   

Good eats my friends!  Sweet and spicy all rolled up into a quesadilla.

Quote of the Day

Instead of counting your days, make your days count. 

~Author Unknown

Submit your favorite quote here.

Cheers,
Shannon