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Monday, May 9, 2016

Happy Homemaking Monday

I am actually writing this on Mothers Day sunday. I am so delighted to know that all of my children are here. My grand-children are here as well. Hopefully next week will be as nice as today.

Weather outside:
lovely sunshine day for a bar-bq and spend time outside with great friends and family

For Breakfast:
biscuit and gravy made by hubby

Outside My Window:
beautiful day with sun shining,

Right Now I am:
watching full house with my grand-daughter

As I  Look Around The House
I see all the blessings that I have been granted. Sure there is a load of laundry to be done, the dishes need put up, and well there are a few things that need done. The time I have been granted with the ones I love is the  best

Monday's to do list:
at least 3 loads of laundry
spiffy the kitchen up
get ball outfits ready for game
easy supper for tonight as double hitter ball game

well I hope to find some great cooking shows or self improvement shows

Menu this Week:
M mac n cheese with dogs
T stir fry
W eat out
Th supper at game
F kids go to dads so most likely eat on road
Sa day of flea marketing so hopefully eat somewhere good
Su kids come home will be time for family dinner

What am I creating:
working on front porch currently

Recipe to try this week:
Derby Day celebrates so much. Most of all the horses and the race but there is so much more. Fashion takes a grand-stand and where also can you find a delicious mint julep as well as bur-goo

Kentucky Bur-goo Recipe

This recipe makes a lot! Feel free to halve. Otherwise, it makes great leftovers.
  • 3 tablespoons vegetable oil
  • 3-4 pounds pork shoulder or country ribs, cut into large pieces (3 to 4 inches wide)
  • 2-3 pounds chuck roast, stew meat, or other inexpensive cut of beef, cut into large pieces (3 to 4 inches wide)
  • 3-5 chicken legs or thighs (bone-in)
  • 1 green pepper, chopped
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 5 garlic cloves, chopped
  • 1 quart chicken stock or broth
  • 1 quart beef stock or broth
  • 1 28-ounce can of crushed tomatoes
  • 2 large potatoes (we used russets)
  • 1 bag of frozen corn (about a pound)
  • 1 bag of frozen lima beans (about 14 ounces)
  • Salt and pepper
  • 4-8 tablespoons Worcestershire sauce
  • Tabasco or other hot sauce on the side
1 Heat vegetable oil on medium-high heat in a large soup pot (at least 8 quart size). Salt the meats well on all sides. When the oil is shimmering hot, working in batches brown all the meats. Do not crowd the pan or the meat will steam and not brown well. Do not move the meat while browning a side. Let the meat pieces get well seared. Remove the browned meats to a bowl.
2 Add the onions, carrots, celery and green pepper to the pot and brown them. If necessary, add a little more oil to the pot. After a few minutes of cooking, sprinkle salt over the vegetables.
3 When the vegetables are well browned, add the garlic and cook for 30 seconds more, until fragrant. Add back the meats, and the chicken and beef broths and the tomatoes, stir to combine. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
4 Uncover and remove the meat pieces. Strip the chicken off the bone and discard skin if you want. Break the larger pieces of meat into smaller, more manageable pieces. The reason you did not do this at first is because the meats stay juicier when they cook in larger pieces. Return all the meat pieces to the pot and bring it up to a strong simmer.
5 Peel and cut the potatoes into chunks about the same size as the meat pieces (if using new potatoes, you can skip the peeling, but russets you'll want to peel). Add them to the stew and cook them until they are done, about 45 minutes. When the potatoes are done, add the Worcestershire sauce, mix well and taste for salt. Add more Worcestershire sauce to taste if needed.
6 Add the corn and lima beans. Mix well and cook for at least 10 minutes, or longer if you’d like. Here is the point where you decide whether you want a burgoo that’s been hammered into a thick mass or a stew with bright colors in it. It’s your call.
To serve, taste one more time for salt, and add either Worcestershire or salt if you want. Serve with crusty bread or cornbread and a bottle of hot sauce on the side.

Favorite Photo(s) This week

Devotional for today

Play along at Happy Homemakers Monday

1 comment:

  1. So glad you ha a full house of blessings for mother's day - what a treat! That recipe looks and sounds amazing too!


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