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by on March 24th, 2017

Pimento Cheese

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Pimento Cheese, the most beloved sandwich spread.

What was your sandwich of choice when you were a kid? I could never turn down a bologna sandwich on WHITE bread with mayonnaise or mustard and a handful of potato chips added before putting on the top slice of bread and then it gets a good press down to crunch the chips up. Or, one of my top picks would have to be a pimento cheese sandwich on toast with a side of Fritos and dill pickle slices. I was never a peanut butter and jelly kid. I don’t think I ever ate peanut butter and jelly when I think back on it. A peanut butter sandwich for me is just PB no jelly and that’s it.

Everyone has their cherished recipe for pimento cheese; that is if you like the creamy cheesy spread. How many recipes for pimento cheese have you tried to come up with the best ever spread. And how many more recipes are there out there anyway? Are you always making PC the way your mother did? I guess I have for years and I’ve always started with Velveta cheese, adding some pimento and mayonnaise and that’s about it. I’m sure you are shuttering with the Velveeta cheese ingredient and the fact that it’s not a real cheese but that is what we grew up on. Over the last few years I’ve tried using some grated cheese and didn’t care for it then I started paying attention to chef’s saying not to use the pre-grated cheeses because it has a coating on it and does not work well in recipes.

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by on March 18th, 2017

Peanut Zucchini and Cucumber Spiralized Salad

IMG_2226Isn’t this a beautiful spiralized salad.

Wow, my blog caught up with me. I had this salad ready to post but had not written anything about it. We had an earlier than I thought trip to Austin to welcome our new grandson (#6). Our daughter was in labor all of about 30 minutes before delivering little Frankie. He’s just the cutest thing.

Then we had a trip to Missouri to check on my mother-in-law and spent a week there, all the time I never looked back at my post to see what was coming up.

So, here’s my newest salad using my spiralizer. I kind of put the device back in my closet and forgot about it until one weekend we had friends over and I thought how good a refreshing salad would be made with cucumbers and zucchini.

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by on March 12th, 2017

Crispy Buffalo Wings with Two Sauces

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Who doesn’t love chicken wings?

I love, love, love chicken wings. Put a bone in it and I like it. Pork chop bones; great to try and get all the meat off it, chicken necks (yes, fried chicken necks; that’s the best part of the chicken.), and those crispy little wings. My favorite part of the wing is actually the flat part and not the little drummy part.

Seems like years ago when people made buffalo wings they put a flour coating on them kind of like KFC and then I started seeing “naked” wings advertised. I don’t like the wings tossed with the sauce; too messy and sticky to eat. So, when we go to our favorite place, I ask for extra crispy wings with sauce on the side. One reason I ask for extra crispy besides that is the way I like them is that you are getting fresher wings and not something that’s been sitting back in the kitchen soaking up all that hot sauce.

I have a confession and this is hard to admit. I love celery with either blue cheese or ranch dressing but when I order it at our wing place, they give you a container of dressing and like 5 short pieces of celery. I eat as much celery with my wings as I do the wings. So now when I know we are going there, I take a bag of celery sticks (a lot), I order one dressing/celery and when I finish their celery, I take out my own and put on the plate. I know, that is pretty cheap of me but I’m not spending six bucks to get as much celery as I want. Ok, I guess I am cheap.

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by on March 6th, 2017

Stir-Fry Beef and Japanese Noodles

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What is easier than a stir-fry?

This dish started off as a sous vide steak. What’s a sous vide steak you say? Look at the link I just gave you because Chef Steps can explain it better than I can.

The Joule sous vide was a xmas gift from son, Scott and so far I’ve cooked an egg, steaks two different times and some coconut custards. In case you didn’t read the definition, sous vide is a way of cooking food in a bag in water. The pan or even plastic container is set on the counter, not the stove, and using an app on the phone, the thickness of the steak and desired degree of doneness is chosen and once you click set (1 1/2 hours) you walk away and don’t look back. Literally, you do not have to give it another look and my medium rare doneness that I chose was perfect. After removing from the zip-lock back, I simply gave it a quick sear on all sides in a hot skillet and it was ready to eat.

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by on February 27th, 2017

Tuscan Tortellini Soup

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Feel better with some soup!

I love making soup and cool weather or not, if I feel the urge, there may be a pot of something on my stove.

It’s a wonder we don’t stay sick all the time here in Texas. I just took a look at the weather channel for a 30 day plus outlook. Well, our temperatures may be 60’s, 70’s and 80’s for the next three months. We were 80 here just a couple of weeks ago and next week it’s up and down all week. The freezes we had this winter killed about 1/4 of our plants outside even though they were covered. We aren’t used to more than one night below freezing in a row and if we get that the plants start to droop and say “bye bye, make a better choice next time.”

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