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Wednesday, July 27, 2016

Russian Potato and Egg Salad

4 medium potatoes, peeled, cubed and boiled
4 large carrots, scraped, cubed and boiled
4 large eggs, hard boiled and chopped
1 cup drained cannet sweet peas
1 cup mayonnaise
half a dozen pimento stuffed olives, sliced
a dash of paprika
salt and pepper to taste

you may also want to add beets, tuna, olives, green beans, asparagus, apples and sweet corn

Stir all together and enjoy

2 Chicken Salad Recipes Perfect for Summer

2 cooked chicken breasts passed through a food processor
1/4 cup red onion, thinly chopped
1 celery stalk, thinly chopped
1 small carrot stick, grated
3 to 4 tablespoons of mayonnaise (you can use about 4 ounces of cream cheese and less mayonnaise if you prefer)
salt and pepper to taste

Mix all these ingredients together. That's it!

1/2 a roast chicken
3 medium red potatoes
1 apple
1 cup of sliced olives
3 heaping tablespoons of mayonnaise
salt and pepper to taste
pimentos and petits pois for garnish

So I had about 1/2 the roast chicken leftover from last night. I pulled the meat off the bones and cut it into small chunks.  I peeled the potatoes and cut them into large rounds and boiled them. (I didn't want to cut them into small cubes yet because I forget and walk away, and come back to find mush, so I cube them later.) While your potatoes are boiling, peel your apple (I used a green granny smith because I like the tartness of it, my grandmother would use the red delicious) and cut it into little chunks. Slice your olives. Drain and rinse your softened potatoes in cold water then cut them into cubes. Place all your ingredients in a bowl and mix in the mayonnaise. Garnish with pimentos and petits pois. (I tend to cut my "chunks" rather large because I have picky eaters who like to pick certain ingredients out of their food, you can cut your ingredients smaller and make the salad more pasty.)

Green Beans and Bacon

When I was a kid I could come home and know just what mom had planned for supper. The smell of what was in the pot was the reward for hard work not only at school but often in the garden as well. When it came to green beans and bacon it was a recipe that mom would cook along side her meatloaf or any meat entree. I would have to help her watch the water when I came home. You can recreate a pan of green beans and bacon following this recipe. Whether you get your greenbeans at the farmer market, grocery store, or grow them yourself they will all taste great. 

start with a lb or so of green beans. the fun part is sitting and talking with someone special as you snip the ends and snap in half the green beans. Along with the green beans you will want:

2 to 3 slices of bacon 
black pepper
1 Tbsp lemon juice or cider or red wine vinegar

Bring to boil a pot of salted water. Add the green beans and boil them for 4-5 minutes, just til tender enough to eat. Cooking time may be a bit longer depending on green bean. Drain and set aside

While water is boiling cook bacon to crisp in large saute pan set over medium heat. Remove bacon from pan using fork or slotted spoon. Drain bacon on paper towel. Using the grease from the bacon drain off 1 Tablespoon. If you have less than a Tbsp add olive oil or butter to pan.

After green beans are cooked saute in the bacon fat on medium heat 1-2 minutes. Dice the bacon and add to the pan and saute another minute. Put beans and bacon into a large serving bowl and sprinkle generously with fresh ground black pepper. Toss with lemon juice or vinegar and serve.

recipe resource here

Tuesday, July 26, 2016

Sonic Care Giveaway

I simply filled out the form and I hope for the best but the giveaway over at Girl Gone Mom is one that my grandkids would love nanie to win Their mama I am sure would love me to win it as well as they may improve their dental health with this prize.

find this giveaway at the blog Girl Gone Mom
giveaway link here

giveaway will end 7/29

Salmon Cakes at Grannies Home

My husbands grand-mother helped to raise him through out his life. In his teen years he lived with her I met her and enjoyed spending time with her but she was very aware of what her grand-son was doing. No matter what faults I had with her I could never say I did not love her. Any time someone stopped by and needed a bit to eat she would whip something up. One recipe she shared a lot was salmon patties.

Granny was always loyal to her brands, for the salmon patties it could be nothing else but

Make your own Salmon Cakes or Patties:

2 cans salmon (approx 7 oz each)
12 saltine crackers, crushed
1 egg,
2 tbsp mayonnaise
1 tbsp chopped parsley

Mix all these ingredients together. (I think I ended up using basil instead of parsley.... I don't know what I grabbed from my herb garden, but it tasted fine either way!) Coat the bottom of a pan with oil (I used olive oil) and form 7 to 8 patties. I formed round balls and then flattened them with the spatula, it works better for me this way. Brown on each side on medium high heat and you're done!

The Heat Helps Make July Sandwich Month

There is little wondering why July is national sandwich month. One reason may be because mother nature turns on the heat and that makes many of our appetites decrease. Quick meals are on the agenda and along the lines comes sandwiches. This sandwich is a delicious reason as to why we can eat good and enjoy our meals. 

All you need is some boneless chicken breast. Pound them thin and marinate with your choice of marinade. Cook the chicken breast Place on hamburger bun top with a piece of swiss cheese or cheese choice of your own. Now add your veggies so you dont feel to guilty. Tomatoes and Onions are good choices. 

Coconut Pound Cake

2 cups flour
1/2 cup margarine
2 eggs
2 tsp baking poweder
15 oz Coco Lopez (cream of coconut)
1/2 cup apple sauce

Preheat oven to 350. Combine all ingredients with an electric mixer. Pour into a greased, lightly flour baking pan. Bake for 30-35 minutes or when pierced by a fork it comes out dry. Great on it's own or top with ice cream or whipped cream.

Fried Okra ==== One of my MIL favorites

  • 3 large handfuls of fresh okra, cut into 3/4 inch pieces
  • 1/4 cup flour
  • 1/2 cup corn meal
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 egg
  • 2 to 3 tablespoons milk, enough to make the batter wet & sticky, but not runny
A cast iron skillet is perfect for frying of okra. Heat the skillet up to medium high heat. Use enough oil to cover bottom of the pan. 
Mix all the ingredients except for okra to make a batter. Use the batter on the okra. Spoon battered okra into the hot skillet. Fry for about 4 minutes and then turn. The good thing about cast iron cooking is that the heat stays constant. Constantly stir okra so it does not burn. You may want to use medium heat when cooking. When the okra is golden brown move to a plate that has been paper towel lined. Continue the process to fry all of the okra.

Bacon Wrapped Drumsticks

Bacon-Wrapped Drumsticks

Step 1: Season your Chicken Drumsticks. I sprinkled on some SaltPepper, and Garlic Powder.**Remember: I didn’t have time to marinade. Feel free to visit my source of inspiration for the marinade recipe**
photo 1 (2)
Step 2: Carefully wrap each leg in a piece of bacon. It will be slippery. It will be tedious. But you can do it! Make sure you tuck the ends of the bacon under to secure them in place. Toothpicks are not allowed. Once you get each piece wrapped in bacon, wrap it in Saran Wrap. They will look like beautiful little bacon-y presents.
 photo 2 (2)
Step 3: Lay the saran-wrapped, bacon-wrapped drumsticks in a glass baking dish. Pour in 1/2 cup of water, cover the dish with foil, and stick it into a 250° oven for 50 minutes. After 50 minutes, let them rest on the counter (still covered) for another 30 minutes. When they are finished resting, the chicken and bacon will be cooked just enough that they aren’t as slippery. You can remove the plastic wrap at this point.
photo 3 (2)
Step 4: Heat up a cast iron grill pan over medium heat. Brush the drumsticks with just a littlebit of canola oil to keep them from sticking. Once the pan is hot and smoky, add the drumsticks. Cook each side (there are 4 sides to your drumstick) for 3 minutes each. Then lower your heat to finish cooking. Be VERY careful. You may remember that I got splattered with grease and had a huge burn on my arm. I imagine that an actual grill doesn’t spit at you like a pan does.
photo 2 (3) photo 1 (3)
Step 4: At this point, you are probably thinking that those drumsticks look a little ho-hum. Well get ready to salivate. The next step is to mix up a glaze. For 4 drumsticks, mix the juice from 1/2 a lemon, 2 tablespoons of brown sugar, and a generous pinch of crushed red pepper flakes. If you are making more chicken, you’ll need more glaze. Brush the glaze over the chicken and continue to turn them as they cook to perfection.
photo 4 (2) photo 4 (3)
Step 5: Congratulations! You’ve just earned the undying love and adoration of all who sink their teeth into this tasty masterpiece!
photo 1 recipe source here

Coffee Milkshake

¼ cup of hot milk
1 tsp coffee (I used Nescafe gold)
Vanilla ice cream
Whipped cream * optional
Chocolate sauce * optional
 Add coffee to ¼ cup of hot milk. (The amount of coffee used can be adjusted to suit your taste.)Place a scoop of vanilla ice cream on top of the hot coffee mixture. Stir or blend mixture until ingredients are well incorporated. Pipe whipped cream on top of your java shake and drizzle with chocolate sauce.(optional)
recipe source here

Salute to Bagels

Bagel history dates back to 1783 when they were created to honor King John III Sobieski of Poland The king was being honored for protecting the Austrian citizens from an attack by Turkish invaders. 

Bagels were brought to the U.S. by Jewish immigrants from Poland. Thriving business in New York City was based on selling bagels. Bagel Bakers local 338 controlled all union contracts of all bagel bakeries in and around New York City. 
Handmade bagels were the norm until the 1960s when Daniel Thompson invented the bagel maker. A debate over whether man or machine, handcrafted bagels or manufactured bagels began and became very heated.

In the last part of the 20th century bagels in North America found even more uses. Harry Lender and his son Murray Lender pioneered automated production and distribution of frozen bagels in the 1960s. The pre sliced bagel was also introduced during this time.
Bagels are boiled before being baked. The bagel dough is shaped into a circle and dipped in boiling water for 3 to 5 minutes on each side. Then they are drained and baked for 10 minutes.

The hole in the bagel are thread on a dowel and allows for easy storage, transport and for street vendors to sell individually. The individual bagel allows you to have breakfast on the go. Bagels are available in a great variety of flavors but the top two choices are plain and sesame.

Monday, July 25, 2016

Womens Motorcycle Month

July is a month that shows respect to Women who ride motorcycles. The month is being brought together by the Motorcycle Hall of Fame Museum and Nationwide Insurance. 

Women riders have been increasing by 34 percent between 1998 and 2003 according to the Motorcycle Industry council. Women make up 30 percent of the students in the Basic rider course programs according to the motorcycle safety foundation. There are more than 4.3 million women motorcyclists on the road today. Every day there are new riders hitting the road. 

Women's motorcycle month celebrates the pioneers who broke down gender and racial barriers in the early days of motorcycling. The early women riders took a lot of criticism to earn the respect they have today. History includes early women riders like:

Sisters Adeline and Augusta Van Buren. The early women riders who in 1916 rode a pair of Indian motorcycles coast to coast. The first women to ride across continent. The goal of the sisters was to convince the military to allow women to help as dispatch riders delivering messages between units on the war front. The sisters were not able to sway the military but the sisters did break many stereotypes held about women in the early twentieth century.

Bessie Stringfield broke both racial and gender barriers and was known as the Motorcycle Queen of Miami She would complete eight solo cross country tours and also serve as a dispatch rider for the U.S. army in the 1930s and 1940s. Bessie was an african american who faced racially tense southern states during her many tours. 

resources used include

National Merry Go Round Day

Carnival music and children's laughter are noises you may hear on or around the carousel area. The carousel is a type of merry go round. A merry go round is any rotating platform. On playground, it is normally child- powered or in our case when we were small parent powered. The playground merry go round normally has bars or handles where children cling while riding. The carousel that we are used to is normally made up of rows of horses or other animals and may have seats as well. 

Many of the older style merry go rounds found on playgrounds are now considered dangerous. Some because of getting feet or hand s caught or pinched. Other reasons include falling off of the merry go rounds. While still in many parks that we go visit if your child does play on them make sure while in motion that your child is sitting down away from edge.
History records the earliest merry go round being in Byzantine Empire around 500 A.D. Baskets would carry riders suspended from a central pole. The first merry go round in the U.S. was created by Franz Wiesenoffer during the 1840s in Hessville Ohio. It was on July 25 1871 when the first carousel patent was issued to William Schneider of Davenport Iowa. 

There is a kid in all of us so find the nearest merry go round and have some fun.

Hot Fudge Sundae Day

One treat that me and my husband both enjoy is a hot fudge sundae and if we have been extra good we will get our selves an extra amount of hot fudge. Sure we love strawberry, caramel, and the other flavors but we prefer hot fudge. We must not be alone because today, July 25th, has been selected to give respect to the hot fudge sundae. One of the best parts of the hot fudge sundae is the cherry you find on top. 

The classic american Hot fudge sundaes have been served since 1906. The hot fudge sundae was invented by Clarence Clifton Brown. Brown owned the ice cream parlor C. C. Brown's ice cream parlor. The ice cream parlor since closed in 1996 So today enjoy a hot fudge sundae. 

To make perfect Hot Fudge Sundaes all you need is…
  • 1 cup semi-sweet chocolate (5 1/2 ounces), chopped
  • 1 cup heavy cream
  • 1 tablespoon corn syrup
  • Vanilla ice cream
  • Fresh or jarred cherries
Now that you have the ingredients, it is time to make the sundae:
Place chocolate in a bowl. Heat 1/2 of the cup cream with 2 tablespoons water in a small saucepan. Bring to a slight simmer. Pour hot cream over chocolate and allow it to sit untouched for a minute. Stir until fully mixed. Then add in corn syrup and stir until smooth. Whisk the remaining 1/2 cup of cream until it is whipped and fluffy. Lastly, place 2 scoops of ice cream in two bowls. Spoon the sauce over the ice cream and garnish with whipped cream and a cherry.

One theory of why a sundae is called a sundae is that the sundae came during an era in time when Sunday Blue Laws existed during the late 19th century and early 20th century. During this time soda water could not  be sold on Sunday. Ice Cream Sodas were on the no serve list as well. So ice cream was a spotlight of the day. Testing different flavors with ice cream eventually led to the ice cream sundae.