my obessesion

my  obessesion
To live a creative life ,we must lose our fear of being wrong
Joseph Chilton Pearce

Wednesday, November 11, 2015

How to simplify Thanksgiving: Slow Cooker Cornbread Dressing

 I am challenging myself to only cut the oven on for 15 minutes and still have a Thanksgiving feast.How ? You may ask. It's simple
1.use the following  recipe for the dressing which will free up your oven and time for other things.
2. I will cook Apricot-Lemon Chicken which is kid friendly and can prepared on top of the stove
3. I will only prepare a dessert that can be defrosted(I.E. Marie Calendar's Key Lime Pie) or sit overnight in the refrigerator like a cheesecake.(Hey desserts aren't my strength so might as well get help where you need it the most)

The only thing I will have to cut my oven on for is the Cheesy Spinach Bites which is only 15 minutes to make and good enough to be included in a Thanksgiving meal.
Here's the tenative menu.
Coconut Pumpkin Soup
Cheesy Spinach Bites
Apricot Lemon Chicken
Mashed Potatoes
Slow Cooker Cornbread Dressing
Cheesecake or Keylime Pie
 
I haven't done a traditional Thanksgiving in a while ,normally it's either Italian or Mexican and even that was getting redudant so I though traditional with a twist. I hope you enjoy the recipe it will definitely simplify the process.You can get  more slow cooker recipes from here 
 

Slow-Cooker Cornbread Dressing

  • Yield: Makes 12 to 16 servings

Ingredients

  • 4 1/2 cups cornbread crumbs
  • 1 (16-ounce) package herb stuffing mix
  • 2 (10 3/4-ounce) cans cream of chicken soup
  • 2 (14-ounce) cans low-sodium chicken broth
  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 4 large eggs
  • 1 tablespoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter, cut up

Preparation

Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.
Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker. Dot with butter. Cook, covered, on LOW 4 hours or until cooked through and set.
Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing mix. We also used 2 (7.5-ounce) packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs; just freeze the rest

Monday, September 28, 2015

20 minuteSpicy thai noodles(from lifemade simplebakes.com)

I found this recipe on Pinterest I have been seriously craving some Thai food plus I thought it would be cool to actually start using some of my Pinterest recipes I have so many now, might make it a special segment of the blog we will see.





Ingredients
  • 1 lb. spaghetti
  • ¼ c. vegetable or canola oil
  • 1½ tsp. sesame oil
  • 5 tbsp. soy sauce
  • 2 tsp. rice vinegar
  • ½ tsp. Sriracha (more to taste)*
  • ¼ c. peanut butter
  • 2 tbsp. honey
  • 2 cloves garlic, minced
  • 1 green onion, minced
  • ½ red bell pepper, thinly sliced
  • 1 carrot, julienned
  • ⅓ c. cilantro, chopped
  • ½ c. dry roasted peanuts, chopped and whole
  • ¼ tsp. crushed red pepper flakes
  • 2 tbsp. sesame seeds
 
 
Directions

  1. Bring a large pot water to boil. Add spaghetti and cook till al dente.
  2. Meanwhile, in a small mixing bowl, combine the vegetable oil, sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter, honey, minced garlic and minced green onion. Whisk vigorously until smooth.
  3. Drain the noodles and return to the same large pot. Add the sauce, red bell pepper, carrot, cilantro, peanuts, crushed red pepper flakes and sesame seeds. Toss until combined, serve and garnish as desired.

Sunday, June 21, 2015

Birda Mae's Recipe corner: Banana fritters

How can I describe my first bite of banana fritters. I love the crunchy sweetness and the slightly greasy taste(I tend to eat mine immediately after taking them out) Is this my new affliction? The kids loved them ,even the picky one. Anytime you get something the whole family likes you have scaled the culinary Mt.Everest and won.Without further adieu the recipe

Got the recipefrom www.tasteofhome.com
Inngredients
2 eggs
1/2cup of milk
1 teaspoon canola Oil
1cup of all purpose flour
1 tteaspoon of salt
4 large firm bananas
Additional oil for frying
Confectioners sugar (optional)
Directions
1. In a bowl,beat eggs, milk and oil.
Combone flour,baking powder, and salt; stir into egg mixture until smooth.
Cut bananas into quarters
(About 2in. Long)
Dip each piece into batter to cool.
2. In an electric skillet or deep-fat fryer,heat oil to 375o; fry bananas two to three pieces at a time;until golden brown.
3.Drain on paper towels. Dust with confectioner's sugar if desired.
Yield 6-8 servings.

Friday, May 29, 2015

MMMMM hot potato salad

Ingredients

 
 

 
1 pound processed cheese (such as Velveeta)
8 baking potatoes (about 4 lb.)
1 1/2 cups mayonnaise
1 cup half-and-half
1/2 cup chopped yellow onion
1 cup sliced pimiento-stuffed Spanish olives
Vegetable cooking spray
6 bacon slices, cut into 2-inch pieces

Preparation

1. Freeze cheese 45 minutes to 1 hour. Meanwhile, cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain and cool completely.
2. Peel potatoes, and cut into 1-inch cubes. Grate frozen cheese, using large holes of a box grater.
3. Preheat oven to 325°. Whisk together mayonnaise and half-and-half in a large bowl. Stir in onion, olives, potatoes, and cheese until blended. Add salt and pepper to taste. Spoon into a 13- x 9-inch baking dish coated with cooking spray. Top with bacon pieces.
4. Bake at 325° for 55 minutes. Increase oven temperature to broil, and broil 5 minutes or until bacon is crisp. Let stand 5 minutes.

Thursday, April 16, 2015

Butternut squash and apple soup

 I got this image from here
2 butternut squash, halved lengthwise, seeds removed (about 3 1/2 lb. total)
Salt and pepper $
Click to see savings
2 tablespoons unsalted butter $
1 large onion, chopped (about 1 3/4 cups) $
Click to see savings
2 Granny Smith apples $
Click to see savings
3 cloves garlic, chopped
2 teaspoons pumpkin pie spice
6 cups low-sodium chicken broth
6 tablespoons reduced-fat sour cream $
Click to see savings

Preparation

1. Preheat oven to 375ºF; line a large baking sheet with foil. Place squash cut sides up on sheet, sprinkle with salt and pepper and cover with foil. Roast until soft, about 1 hour 15 minutes. Cool slightly, then scoop out flesh with a large spoon. Discard skins.
2. In a large pot, melt butter over medium heat. Add onion, sprinkle with salt and cook, stirring, until soft, about 8 minutes. Do not allow onions to brown. Peel, core and roughly chop apples. When onion is soft, add garlic and chopped apples to pot and cook, stirring, for 3 minutes. Add pumpkin pie spice; stir for 1 minute. Stir in squash and broth; bring to a boil over high heat. Reduce heat to low and simmer until apples are completely soft, 25 minutes.
3. Working in batches, puree soup in a blender until smooth. Season with salt and pepper. Return soup to pot and place over low heat to keep warm.
4. Divide soup among 8 bowls, drop a dollop of sour cream in the middle of each and serve immediately.

Saturday, March 28, 2015

Mmmm delish!

This a pic from my new cookbook Stir frying to the sky's edge by Grace Young
This Stir fried Ginger Tomato Beef my b-day is coming and I may just treat myself!. I'm out of sherry though may have to get rice wine instead. Of course this would be a flimsy excuse to go back to Central market. We shall see....

Monday, March 16, 2015

Finally my cookbook came today

I have to warn you .I'm pretty tight fisted when it comes to buying books off Amazon. I love nothing more than paying a penny,dime, or quarter for a book.I had been lusting after this one for awhile and decided to treat myself by paying 7.00 whole dollars(gasp!) Yes the book retails for $30.00 but $7.00 is a splurge in my universe. It was totally worth it.

A few recipes I may try:

Oaxaca-style mushroom cheese quesadillas

Rodrigo style fish

Shrimp croquettes in tomato broth

And the recipe I saw demonstrated on public television Mexican style pasta

I think more chefs should use Penny De LosSantos as their photographer She helped give the recipes and history a depth most cookbooks don't have. Well I m off to read this

Some more before I start sounding like a Amazon review Lol



Tuesday, January 6, 2015

Jason's deli rev.



    If you are lucky enough to be on Travis and McKinney ,downtown Houston there is a Jason's Deli I frequent.  It has that modern decor with black and white pictures to give it a contemporary feel. The are alot of earth tones to suggest a feeling of warmth.  Now how much warmth you get depends on the customer service.  I could tell by the tight lipped smile on the cashier's face I was being overzealous about the panini bread.  Had I regressed to being an overbearing ,pretentious, wanna be food connoisseur?Was I acting like an ego maniac looking down her nose at this poor hard working schmo just trying to earn a decent living.  I hope not.  In their defense it was pretty early not yet 8 am
and there was that pesk lunch crowd to attend to later.  There was also a brunette manager who was business like but approachable she even smiled at my corny joke.

     If you go looking for this sandwich it doesn't exist on the menu.  It's the contents of a veggie wrap
placed inside to a flaky, tender croissant which totally made up for the lack of panini bread.  The egg was firm ,not mushy.  The spinach gave it the right amount of crispyness I like, loved the color contrast and the musrooms gave it a subtle earthy note to it.     I would definitely try to talk them into this again.  If large groups of hungry,hurried business type folks don't bother you, then I would suggest coming back during lunch time they have a nice variety of soups as well.


yum

yum

About This blog

My fondest memoreis in my life are the ones at my grandmother's table.I loved not only the warm,velvety ,slightly sweet 7-up cake, but the affirmation that I was loved. What started out as a creative outlet and a place to honor her loving,generous spirit has evolved into a food blog where I can blather on about recipes, food trends, and basically any food related topic that foodies would like, ....you get the idea. I am sure my family and anyone I've been friendly with for more than 2 minutes will breathe a collective sigh of relief, since I don't have to dump my food conversations on them all the time. Also to mix things up I will share scrapbook pages. I want the blog to refect who I am and what I like to do when apart from being a full time Mama and part time college student.Thank you for sharing this journey of exploration with me.