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by on January 13th, 2018

Turkey Soup with Rice and Kale



It’s time to get out those soup pots out, dust them off (if you haven’t already done that) and and start thinking of some delicious, comforting, belly warming soups to eat by a roaring fire. It’s finally cold here in Texas and I’m sure a lot of you have had snow and cold weather for weeks.

Well, here in Texas even in January I might have to turn the air conditioner down to 60 and pretend it is winter outside before I get that comforting feeling from a warm bowl of anything. Not always though, sometimes we do get a few really chili days where I might put on a coat and long pants — just kidding, well, maybe not; my husband seems to wear shorts year around until it is so cold playing golf he has to put on his zip on legs to his shorts to take the chill off. And, just as soon as I wrote this, we started getting freezing temperatures and in just a few days have lost many plants in our back yard. Baby, it’s cold out side fits our neck of the woods right now.

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by on January 7th, 2018

Chicken Salad For The New Year


Start the year with a healthy salad.

About now everyone is probably thinking “how can I take off those extra pounds I put on over the holidays”. I put on .6 of a lb. xmas week but probably did more damage New Years than that and I will be saying “yikes” how did I gain that much just letting go for a few days. Well, whatever the numbers say, I’ll deal with it because putting those extra pounds on was quite fun and who wants to past up fun times with friends and family.

So, this recipe idea started with a segment on the Today show New Years day with how to make extra meals from a grilled chicken. I changed the recipe so much that I decided to rename it. I swapped the carrot with tomato, added avocado and changed the walnuts to pistachios. I also decided to do a quick pickle on the broccoli stems instead of cooking them and when it was all put together I decided to add a little dried cranberries for color and their recipe morphed into a new recipe.

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by on December 29th, 2017

Spicy Green Bean and Cucumber Salad


Hello Betty. Long time no see.

Where would I be today without you Betty? Betty who you say; Betty Crocker of course.

I grew up watching my mother cook and living next d00r to our grandparents I also saw my grandmother cook up a lot of new dishes, some good, some not so good. Especially during the holidays there were always new recipes. I remember the strawberry shortcake made with Twinkies for a summer dessert – good, but the thought of Twinkies now makes me shutter. Watching my mother cook breakfast, lunch and “supper” for us, I’m sure, gave me the desire to learn to cook and experiment with different foods. My dad was always experimenting with things like making his own bar-b-q sauce, or canning fish to make fish cakes and experimented with hushpuppies until he settled on a recipe that he used from then on.

So, back to dear old Betty and I wonder how old she is these days. Does she have wrinkles, grey hair? Has she put on a ton of weight from eating all her recipes over the years. I guess we will never know.

Betty Crocker was one of the first cookbooks I bought as a newlywed and I still have it although it is stuck away upstairs along with most of my other cookbooks since now with a flick of a few keys a person can have hundreds of recipes to choose from; sorry Betty you were replaced.

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by on December 18th, 2017

Cheesy Bacon Caraway Toast


An old favorite!

Talk about quick, that’s this recipe. Talk about old, this was one of the first appetizers I made as a newlywed. Growing up I don’t ever remember having “appetizers” before a meal. I remember dips we had but they weren’t really appetizers before a meal.

For our December bunco get-together, our hostess, Gail, decided it would be a fun theme to bring some appetizers we remember making or having in our early years of being married. (I’ve been married going into 49 years now and still searching for new and interesting appetizers to make.)

So, we had a spinach madeline with crawfish and FRITOS (I still buy those things), a Yule Tide Log, rum balls, and a cheese ball I remember making with pineapple, green peppers etc. Didn’t we all love cheese balls back then. What happened to that trend I wonder. Someone brought deviled eggs too. I remember early on in catering a lady wanted me to make deviled eggs for a cocktail party and I thought that was not very trendy at the time. Guess what, they were the first things to be eaten. We also had a peach half salad and Cheesy olive balls (cheese pastry with an olive hiding inside) then baked. Yum. Mincemeat pie was brought by one friend. I remember my grandmother making mincemeat pie and I would not ever try it.

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by on December 12th, 2017

Popcorn Ice Cream


How do I describe how good popcorn ice cream is?

Well, it taste like popcorn (my favorite food group), it’s smooth and full of vanilla flavor. Pair it with a sprinkling of salt, maybe some salted popcorn or caramel corn or my favorite with movie popcorn add-ins — Milk Duds (don’t do that any longer) and you will have a surprisingly good dessert. Crunchy, sweet, salty, what more could you want?

One beautiful night in Santa Fe back in September, with the sun going down and the temperature starting to drop my twin sister, two friends from high school (Pauletta and Judy) and me went to dinner at Eloisa restaurant. We had been to this restaurant as one of the stops on our walking food tour and during that tour they took us to the rooftop bar (Bar Alto) to show us the 360° view. A magnificent view to have cocktails before going to dinner downstairs and we knew we just had to go back there for drinks and dinner.

The Eloisa is in the Drury Hotel which is a historic renovation filled with artwork throughout the hotel (we didn’t stay there). My dinner for the night was a Beef Tenderloin with wood-grilled shrimp and a potato-corn gratin, asparagus and a spicy chipotle bĂ©arnaise. (Menu) None of us finished our steaks and we took leftovers back to the house for steak and eggs the next morning; we HAD to save room for dessert.

The Caramelized Brioche French Toast with popcorn ice cream and apricot sorbet sounded so interesting we couldn’t resist. I think I could do a better job on the Brioche French Toast (too thick and didn’t soak up enough of the cream mixture it sat in overnight), but the popcorn ice cream was so delicious and they told me (kind of) how to make it.

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