No recipe today but this has been heavy on my heart for a while.. I feel that I need to share it so here goes..
I want to encourage all dads with daughters to please love your daughters, show them love, teach them love, show them that they are important, that what they think and feel is important. Be there to listen to them, make them feel so safe in your presence that they can tell you anything and everything. Start this when they are young, don't ever stray from it.. because the way you treat them is how they know what is acceptable when they get older.. Show them by example how men should treat them always..
I didn't have a relationship with my father, ever.. he was a being in my life.. he never spoke to me, except to tell me to shut up. He never hugged me, told me he loved me, nothing.. I never got anything from him, but negativity and it has affected me my whole life. When you are told from a young age to shut up that you don't matter, after a while you believe it.. and you shut up.. I am a very quiet person.. I find it hard to share my feelings with others and it is because of how I was treated as a little girl by my own father, the man who was supposed to protect and love me unconditionally, but honestly I don't know if he loved me, he sure didn't act like it.. Sadly my memories of my dad are of an angry, drunk man who wanted everyone else to be miserable.. I remember hiding at my neighbors house when he would be drunk because I couldn't deal with it.. To this day I can't handle it when a man is drunk..
I am more an action type person.. I believe actions speak so much louder than words... but I do tell my children I love them, I hug them, and I try to project as much positive energy toward them as possible. I don't want my daughters being damaged like me. I want them to feel secure and loved and know that they can tell me anything they need to and it will be ok.. I want them to know how they should be treated by men.. that they deserve respect and love..
So dad's look at your little girls and envision them in a bad relationship.. what do you want them to know??
Thursday, January 20, 2011
Wednesday, January 19, 2011
I love my Wednesday's off!!! (Chicken and Dumplin's)
Wednesday's are my favorite day of the week.. I love Wednesday's because it is my day off work.. I can do whatever I want all day.. :) In the spring and summer that means laying by the pool or at the lake and soaking up the sun.. In the fall and winter it means cooking.. I love to cook when it is cold.. soup, stew, roasted chicken, chicken and dumplings.. My mother made the best chicken and dumplings EVER!!! She never went by a recipe though.. ever.. she just went in the kitchen and made them.. I remember she would stew the chicken in water with seasonings and then take it out, let it cool and then make the dumplings... roll them out on the counter and cut them into ribbons.. then she would pick up one of the ribbons and tear it into pieces and drop it into the broth.. then somehow magically the broth would be thick and delicious and the dumplings would be plump and cooked to perfection and then the chicken would be added back in and I would be in heaven.. I wish I had one more day with my mom, you know when she was diagnosed with lung cancer I was maybe 24 yrs old.. I honestly don't think I really appreciated all that she taught me, and I wish I had paid more attention all the time to what she said and did.. She was the best Mom I could have ever had.. you never stop missing loved ones when they are gone..
So here is my attempt today at making chicken and dumplings..
Chicken and Dumplings
1 whole chicken, cleaned, rinsed and patted dry
Olive oil
1 large or 2 small onions, chopped
5 to 7 stalks celery, chopped
3 carrots, chopped
5 cloves garlic, chopped
5 to 7 mushrooms, sliced
2 stems of rosemary, chopped
salt and pepper
steak seasoning
water
vegetable broth
Heat olive oil in a large stockpot, add the chopped onion, celery, carrot and garlic, cook 5 to 10 minutes, add the mushrooms and cook another 3 to 5 minutes, rinse the chicken out under cold water until the water runs clean, remove the paper bag and discard. add salt, pepper, rosemary and steak seasoning to the vegetables and stir around.. Add the chicken to the pot and cover with cold water.. I added a little vegetable broth for flavor. Add more salt and pepper as needed.. Cover and bring to a boil and then simmer over medium heat for about 2 hours until the chicken is done and a nice rich broth is left.. Remove chicken and put on a plate to cool.. when cool, de-bone the chicken and tear or cut the meat into bite size pieces..
Dumplings
Ok, I made the dumplings like I make biscuits..
Self-rising flour
butter
salt
milk
Cut the butter into the flour and add the salt and milk.. stir well until a soft dough forms.. turn out on a well floured surface and knead a few minutes.. roll out with a rolling pin to about 1/4 inch thickness and then cut in ribbons with a pizza cutter.. make sure there is plenty of flour on them because that is what makes the broth thick and gravy-like...
Bring the broth to a simmer and drop the dumplings in a few at a time until they are all in the broth, you will have to push them down with a wooden spoon to get the last ones in the broth.. stir as little as possible and let them simmer for about 15 minutes.. add the chicken and let simmer another 5 to 10 minutes..
Sorry I didn't take more pics.. I was nervous that it wouldn't turn out.. still haven't tasted it.. I hope it is yummy!!!! Waiting for it to cool a little and still cooking the other dinner.. What is wrong with me?? Yes, it was amazingly YUMMY!!!! Success!!!
So I planned on something else for dinner and took the steak out of the freezer to thaw yesterday and have to make it too.. so it is marinating in the fridge.. lol..
Teriyaki Beef with Rice and Broccoli
1 lb steak, your choice, cut into thin strips
3 c low sodium soy sauce
1 1/2 c sugar
ground ginger
garlic powder
olive oil
Mix the soy sauce, sugar, ginger, garlic powder and olive oil in a large bowl... add the steak.. marinate a few hours in the fridge..
Onion, sliced
bell pepper, sliced
garlic, chopped
In large pan heat olive oil, add the sliced onion, bell pepper and saute for 2 to 3 minutes.. add the garlic and cook for another minute.. add the steak and cook for about 5 minutes, then add the marinade and cook for 15 to 30 minutes until it is thick..
1 1/2 c rice
3 c water
Place in a rice cooker and cook until done.. (Love love love my rice cooker)
Frozen broccoli, if your rice cooker has a steam basket place the broccoli in the basket and cook while the rice is cooking.. (did I mention that I LOVE my rice cooker)..
Serve the steak and teriyaki over the rice with the broccoli on the side... so very delish.. :)
So here is my attempt today at making chicken and dumplings..
Chicken and Dumplings
1 whole chicken, cleaned, rinsed and patted dry
Olive oil
1 large or 2 small onions, chopped
5 to 7 stalks celery, chopped
3 carrots, chopped
5 cloves garlic, chopped
5 to 7 mushrooms, sliced
2 stems of rosemary, chopped
salt and pepper
steak seasoning
water
vegetable broth
Heat olive oil in a large stockpot, add the chopped onion, celery, carrot and garlic, cook 5 to 10 minutes, add the mushrooms and cook another 3 to 5 minutes, rinse the chicken out under cold water until the water runs clean, remove the paper bag and discard. add salt, pepper, rosemary and steak seasoning to the vegetables and stir around.. Add the chicken to the pot and cover with cold water.. I added a little vegetable broth for flavor. Add more salt and pepper as needed.. Cover and bring to a boil and then simmer over medium heat for about 2 hours until the chicken is done and a nice rich broth is left.. Remove chicken and put on a plate to cool.. when cool, de-bone the chicken and tear or cut the meat into bite size pieces..
Dumplings
Ok, I made the dumplings like I make biscuits..
Self-rising flour
butter
salt
milk
Cut the butter into the flour and add the salt and milk.. stir well until a soft dough forms.. turn out on a well floured surface and knead a few minutes.. roll out with a rolling pin to about 1/4 inch thickness and then cut in ribbons with a pizza cutter.. make sure there is plenty of flour on them because that is what makes the broth thick and gravy-like...
Bring the broth to a simmer and drop the dumplings in a few at a time until they are all in the broth, you will have to push them down with a wooden spoon to get the last ones in the broth.. stir as little as possible and let them simmer for about 15 minutes.. add the chicken and let simmer another 5 to 10 minutes..
Sorry I didn't take more pics.. I was nervous that it wouldn't turn out.. still haven't tasted it.. I hope it is yummy!!!! Waiting for it to cool a little and still cooking the other dinner.. What is wrong with me?? Yes, it was amazingly YUMMY!!!! Success!!!
So I planned on something else for dinner and took the steak out of the freezer to thaw yesterday and have to make it too.. so it is marinating in the fridge.. lol..
Teriyaki Beef with Rice and Broccoli
1 lb steak, your choice, cut into thin strips
3 c low sodium soy sauce
1 1/2 c sugar
ground ginger
garlic powder
olive oil
Mix the soy sauce, sugar, ginger, garlic powder and olive oil in a large bowl... add the steak.. marinate a few hours in the fridge..
Onion, sliced
bell pepper, sliced
garlic, chopped
In large pan heat olive oil, add the sliced onion, bell pepper and saute for 2 to 3 minutes.. add the garlic and cook for another minute.. add the steak and cook for about 5 minutes, then add the marinade and cook for 15 to 30 minutes until it is thick..
1 1/2 c rice
3 c water
Place in a rice cooker and cook until done.. (Love love love my rice cooker)
Frozen broccoli, if your rice cooker has a steam basket place the broccoli in the basket and cook while the rice is cooking.. (did I mention that I LOVE my rice cooker)..
Serve the steak and teriyaki over the rice with the broccoli on the side... so very delish.. :)
Tuesday, January 18, 2011
Wants to CRY!!! (Pasta With Pumpkin and Sausage)
I just spent a tremendous amount of time writing in my blog and posting a new recipe and it just disappeared on me.. can I cry now??.. it was a huge recipe.. I guess I get to start all over again.. this is frustrating.. grrr.. so here I go again..
It has been really odd at work without my exec Napoleon there.. we all miss him so very much.. the heart of our store walked out that Friday afternoon, not sure we will even be able to replace a tiny bit of it.. He was the best boss EVER!! so funny, kind, compassionate, strong, he had our backs.. I could tell him anything and everything and know that he wouldn't run to someone else and blab.. There will never be another boss like him.. Work has been so different.. I have been going through the motions.. I go and do my job.. I do my job to the very best of my ability because I think.. what would Nap want and expect from me.. I remember when I went to him and told him that I was going to drive 36 hours in a 2 1/2 day timespan and asked if I could come in late Monday morning and his response was no.. you can take Monday off.. what a guy.. He was always looking out for us.. we don't have that anymore.. no one even comes close to being as good as he is!! We miss you Nap!!!
I first made this recipe a few years ago and loved it.. My kids even loved it then, and still do now.. which surprised me because is is unusual.. but oh so yummy.. try it once at least.. and let me know what you think.. :)
Pasta with Pumpkin and Sausage
1 tablespoon olive oil
1/2 pound hot Italian sausage
4 cloves garlic, chopped
1 medium onion, chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, chopped
2 c vegetable stock
1 c canned pumpkin
1/2 cup heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
salt and black pepper
1 pound rigatoni cooked to al dente
Romano or Parmigiano, for grating
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Add the garlic and onion. Saute 3 to 5 minutes until the onions are tender, add bay leaf, sage, and 1 c of the vege broth to the pan. Reduce by half, about 2 minutes. Add remaining vege broth and pumpkin, stir to combine, stirring sauce until it comes to a bubble. stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. simmer for 5 to 10 minutes to thicken sauce.
drain pasta and add to the pan with the sauce.. stir well and sprinkle with parmesan cheese.. Serve with a green salad and crusty bread..
It has been really odd at work without my exec Napoleon there.. we all miss him so very much.. the heart of our store walked out that Friday afternoon, not sure we will even be able to replace a tiny bit of it.. He was the best boss EVER!! so funny, kind, compassionate, strong, he had our backs.. I could tell him anything and everything and know that he wouldn't run to someone else and blab.. There will never be another boss like him.. Work has been so different.. I have been going through the motions.. I go and do my job.. I do my job to the very best of my ability because I think.. what would Nap want and expect from me.. I remember when I went to him and told him that I was going to drive 36 hours in a 2 1/2 day timespan and asked if I could come in late Monday morning and his response was no.. you can take Monday off.. what a guy.. He was always looking out for us.. we don't have that anymore.. no one even comes close to being as good as he is!! We miss you Nap!!!
I first made this recipe a few years ago and loved it.. My kids even loved it then, and still do now.. which surprised me because is is unusual.. but oh so yummy.. try it once at least.. and let me know what you think.. :)
Pasta with Pumpkin and Sausage
1 tablespoon olive oil
1/2 pound hot Italian sausage
4 cloves garlic, chopped
1 medium onion, chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, chopped
2 c vegetable stock
1 c canned pumpkin
1/2 cup heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
salt and black pepper
1 pound rigatoni cooked to al dente
Romano or Parmigiano, for grating
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Add the garlic and onion. Saute 3 to 5 minutes until the onions are tender, add bay leaf, sage, and 1 c of the vege broth to the pan. Reduce by half, about 2 minutes. Add remaining vege broth and pumpkin, stir to combine, stirring sauce until it comes to a bubble. stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. simmer for 5 to 10 minutes to thicken sauce.
drain pasta and add to the pan with the sauce.. stir well and sprinkle with parmesan cheese.. Serve with a green salad and crusty bread..
Thursday, January 13, 2011
Whew, what a day!!!
So to make up for missing work Monday and Tuesday I worked 10 hours today and I am working 10 hours tomorrow.. I am beat.. plus the drive home was eventful because of the black ice on the road and the idiots thinking that everything was ok.. so I got to see a car fly into the ditch.. was lovely.. everyone around me was driving like maniacs until they saw that, then they decided they needed to slow down.. so I got home and Rebekah had called me and warned me that someone had poured something at the bottom of the stairs and there was a sheet of ice.. yes, the same stairs that my ass became intimate with on Tuesday.. so I very carefully get out of the car because the parking lot is still covered in ice and got to the area that has been shoveled free of the crap and then see what she was talking about.. grrr.. I am sure someone did that on purpose.. very dangerous.. I changed out of my work clothes and collapsed on the couch and started thinking about what I wanted to cook for dinner.. I needed something yummy and quick and realized that I had some Turkey Italian sausage in the fridge so then decided on making one of my favorite recipes.. Bowties with Italian Sausage, Mushrooms and Peas.. so quick but oh so yummy!!
Bowties with Italian Sausage, Mushrooms and Peas..
1 lb box bowtie pasta(farfalle) cooked according to pkg directions
Olive oil
1 onion, chopped
3 cloves garlic, minced
2 to 3 Italian sausage links.. I use hot
1 8 oz pkg mushrooms, sliced
1/2 bag of frozen peas
parmesan cheese, grated
Heat the olive oil in a large skillet, add the chopped onion and cook for 2 to 4 minutes, add the garlic and cook for a minute. take the casing off the Italian sausage and put in the pan. break up with a wooden spoon, cook until done. add the mushrooms and cook for about 5 minutes and add the peas... cook a couple minutes until peas are thawed. Add the cooked pasta and stir, top with parmesan cheese and enjoy..
Bowties with Italian Sausage, Mushrooms and Peas..
1 lb box bowtie pasta(farfalle) cooked according to pkg directions
Olive oil
1 onion, chopped
3 cloves garlic, minced
2 to 3 Italian sausage links.. I use hot
1 8 oz pkg mushrooms, sliced
1/2 bag of frozen peas
parmesan cheese, grated
Heat the olive oil in a large skillet, add the chopped onion and cook for 2 to 4 minutes, add the garlic and cook for a minute. take the casing off the Italian sausage and put in the pan. break up with a wooden spoon, cook until done. add the mushrooms and cook for about 5 minutes and add the peas... cook a couple minutes until peas are thawed. Add the cooked pasta and stir, top with parmesan cheese and enjoy..
Tuesday, January 11, 2011
Strawberry Banana Stuffed French Toast
Many years ago I went into the kitchen and played around with French Toast.. the end result was a variety of different stuffed French toast.. the favorite being Strawberry Banana French Toast... it is so easy..
Strawberry Banana French Toast
1 8oz pkg light or non fat cream cheese, softened
1 banana, chopped
1 lb strawberries, chopped
1 loaf of white or wheat bread
8 eggs
1/2 c milk
vanilla
cinnamon
nutmeg
cloves
Mash the cream cheese in a bowl and then add the chopped bananas and strawberries. Mix well and then spread on on slice of break, top with another slice of bread and put aside, keep building the stuffed sandwiches until the cream cheese/fruit mixture is gone. Beat the eggs in a large bowl, then add the milk and mix well. add vanilla, cinnamon, nutmeg and cloves and mix well. Dip the sandwiches in the egg mixture and place on a hot greased griddle or pan, keep dipping sandwiches until griddle or pan is full and cook over medium heat until golden brown on each side.. place on warm platter.. continue until all are cooked.. Serve with maple syrup and powdered sugar..
1 8oz pkg light or non fat cream cheese, softened
1 banana, chopped
1 lb strawberries, chopped
1 loaf of white or wheat bread
8 eggs
1/2 c milk
vanilla
cinnamon
nutmeg
cloves
Mash the cream cheese in a bowl and then add the chopped bananas and strawberries. Mix well and then spread on on slice of break, top with another slice of bread and put aside, keep building the stuffed sandwiches until the cream cheese/fruit mixture is gone. Beat the eggs in a large bowl, then add the milk and mix well. add vanilla, cinnamon, nutmeg and cloves and mix well. Dip the sandwiches in the egg mixture and place on a hot greased griddle or pan, keep dipping sandwiches until griddle or pan is full and cook over medium heat until golden brown on each side.. place on warm platter.. continue until all are cooked.. Serve with maple syrup and powdered sugar..
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