my obessesion

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

Wednesday, November 16, 2016

Birda Mae's Recipe Corner Slow Cooer Cornbread Dressing

   
      
   

 

 

Baked Acorn Sqaush with Brwon Sugar Birda Mae's Recipe Corner

Ingredients:  Got the recipe and image here

  • 1corn squash, cut in 1/2

  • 2 tablespoons brown sugar

  • 2 tablespoons butter, softened

  • 2 tablespoons maple syrup

  • Salt

  • Freshly ground black pepper
Directions
  • Preheat oven to 400 degrees F.
  • Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.




Variations
You can omit the brown sugar if the sweetness of maple syrup is enough
Omit the pepper and salt if you are watching sodium

Saturday, October 29, 2016

5 Reasons I adore the Yummly App

1.When you open the app it will bring you to the trending recipes .

2. You can set your dietary preferences to
A) leave out things like peanuts,wheat,soy, etc..if you have have allergies to these ingredients
Or
B) You can look for vegetarian, vegan etc...if you want to filter your search based on these restrictions

3. I know the nutritional information of each recipe whether I filter or not

4. I know how much time I am going to spend cooking ,including the prep time

5. I can organize my saved recipes

I love this app Food Network was good but no nutritional information and I guess with all the different chefs it would be difficult ,I guess but this app is a definite keeper

Wednesday, September 14, 2016

Birda Mae's Recipe Corner:Slow Cooker Red Beans and Rice

I got this image from here
Ingredients
1 pound dried red kidney beans
1/2 pound andouille smoked chicken sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon Creole seasoning
7 cups water
3 cups uncooked long-grain rice
Garnish: sliced green onions

Preparation

1. Stir together first 8 ingredients in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
2. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.

Variations
In stead of Creole Seasoning I used garlic and paprika to reduce the amount of sodium
I used Smoked Sausage which seemed to be my kids favorite when I used all beef it didn't quite come out the same
omitted celery to save time and aggravation of my kids not eating it
I substituted brown rice as a healthier alternative to white rice. I got the recipe from here Here

Thursday, July 14, 2016

Birds Mae's recipe corner: Good and versatile Marina Sauce

1/2 cup extra virgin oil
1 1/2 cups finely chopped yellow onions
1/2 cup coarsely grated  or finely chopped, peeled carrot
1/4 cup grated or finely chopped celery
Kosher salt
1 large clove garlic, minced
Two 28 oz cans  crushed Tomatoes
1/4 cup thinly sliced fresh basil leaves, chopped fresh flat leaf parsley or mixture
1/4 tsp hot pepper such as Sriracha
Pinch of granulated sugar, if needed
Fresh lemon juice, if needed

1.In a large,wide, heavy saucepan or large, deep sauté pan , heat the oil over medium heat.

2.Add the onions,carrot,celery and 1/2 tsp salt cook, stirring occasionally for 10-15 minutes.

3.  Add the garlic and cook for another 30 seconds or so(don't let it brown).

4. Add the tomatoes and herbs and bring the tomatoes to a simmer. Reduce the heat to maintain a low simmer and cook uncovered. Stir occasionally and cook for 30-40 minutes.
5. Add the hot pepper sauce you can taste it and make adjustments with sugar, salt and lemon juice (if needed).

Variations

1.I substituted sliced mushrooms and mined garlic for the veggies to speed things up.

2.I didn't use the salt, lemon or Sriracha which is where I went wrong it definitely needed the salt.But I liked the sauce in general and for the kids I used shredded cheese to make up for the lack of salt which they like. This is definitely a good sauce to start off with. Honey Martha knows her sauces! Besides the cream and butter sauces there are Sabayon,custard and Carmel sauces to name a few. Safe to say you will see more from this book.

Saturday, June 25, 2016

Birda Mae's Recipe Corner: Potato-Spinach Casserole


Ingredients

  • 1 onion, chopped
  • 2 garlic cloves minced
  • 1/4 teaspoon
  • Pinch of Cayenne
  • 2 large Yukon Gold potatoes peeled and thinly sliced
  • 1 10 oz. Package spinach, thawed and squeezed dry
  • 1/4 cup shredded reduced fat  Monterey Jack
  • 2/3 cup reduced sodium vegetable broth
  1. Preheat oven to 375o F. Spray 8-inch square baking dish with nonstick spray.
  2. Spray large nonstick skillet with nonstick spray over medium heat . Add onion and garlic; cook,stirring, until onion is softened,
  3. About 5 minutes . Add jalepeno,salt ,black pepper, and cayenne; cook stirring constantly, until fragrant , about 30 seconds.
  4. Spread half of potatoes in prepared baking dish.Top with half of onion mixture, the Monterey Jack. Cover with remaining potatoes and onion mixture.  With wide spatula ,gently press down; pour broth over top.
Cover baking dish with foil and bake 1 hour. Uncover and bake until casserole is lightly browned  and potatoes are tender , about 15 minutes longer.

Variations:

  • I omit the salt because I am trying to lower blood pressure
  • I omitted the jalapeño ,my kids won't eat it
  • I use fresh spinach just because
  • I use regular cheese so I'm sure fat content changed
  • I used no salt added Chicken Broth so the sodium for us would be lower
Nutritional Information
153 Calories
2 grams fat
338 mg Sodium

Friday, June 17, 2016

Birds Mae's Recipe Corner :Cheesy Vegetable Frittata

2 tablespoons unsalted butter or margarine
1 cup sliced mushrooms
1 small  garlic clove minced
1 small zucchini, cut 1/4 inch-thick slices
8 large eggs
1/2 cup milk
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 dash hot pepper sauce
1 cup cubed low sodium cheese
1 medium tomato diced
2 tablespoons chopped parsley

Heat oven to 350o F. In 10inch oven proof skillet, melt butter;saute mushrooms, garlic, and zucchini. Meanwhile, in mixing bowl,beat eggs,milk oregano, pepper sauce.Pour mixture over vegetables in skillet. Cover and cook,without stirring, until edges are set , about 1 to 2 minutes. Gently lift cooked portion with spatula to allow uncooked portion to flow to bottom . When eggs are lightly browned on bottom, sprinkle top with cheese , tomato,and parsley. Bake about 5 minutes, or until cheese is melted and eggs cooked through. Cut into wedges and serve immediately.

Nutrition information:
253 calories
19 g fat
5 g carbohydrate
246 mg sodium

Variations:
I used grape seed oil to saute veggies
I used regular cheese
I omitted pepper sauce
The kids loved this I was looking for a way to include more veggies so this may be in the permanent menu!
Note: I am not sure how much sodium or fact once I changed the cheese and butter but if you follow the recipe exactly then the info still applies.
This recipe is from the Essence Brings You Great Cookbook by Jonell Nash

Friday, June 10, 2016

My cookbook addiction

Hello my name is Cheryl and I'm addicted to really ,practical cookbooks! Yes I just posted on another Weight Watchers cookbook. I have no interest in the point system none whatsoever. This little factoid is how you know I just love buying, collecting and maintaining an extensive cook book collection. I only paid the $2.00 plus shipping and handling and got a real bargain! This is organized more like a traditional cookbook  soup and starters,breakfast and brunch,poultry,yeast breads,quick breads etc...I was a little disappointed with the slow cooker section.I use my slow cooker every week and was hoping for a little more to choose from. I am very pleased with vegetarian main dishes.We are not vegetarian or vegan just a busy Mama/college student trying to get my growing kids to eat more vegetables. I wish I had started with this and the One pot cookbook back in 2012 when I had the health scare this would have made eating healthy a whole lot simpler. I will be looking over both so I can plan menus. Planning menus based on my budget and/or what's on sale saves a lot of money. Well too be continued....

Wednesday, June 8, 2016


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I just got this bad boy in the mail,like many people trying to look for healthier alternatives without spending all of my free time in the kitchen. I thought this was just slow cooker,casserole and skillet. So imagine my surprise when I am flipping through and see the roasting pan,skillet etc...I am already eyeing the Coconut curry chicken and rice casserole since its 10 grams of fat,533mg sodium and something my Kidd are familiar with.If it just had prep and cooking times this would be perfect I know its hot but I still may cook the double mushroom soup in the slow cooker,and the decadent Chocolate dessert waffles sound delicious. To be honest I am not following thepoints plus system but for those of you who are I think this a nice edition to healthy cooking repertoire.Mmm Feta-topped pasta,tomato& pea salad,may have to try first.There are 300 hundred recipes breakfast, lunch and dinner the problem is where do I begin?

Tuesday, January 26, 2016

Light New England Clam Chowder

Ingredents :

Variations: I used milk in place of the half and half

used frozen potatoes to save time and to thicken it a can of cream of potatoe
or for a really seafood taste  cream of shrimp. I love this version will make this again real soon


    
4 (6 1/2-ounce) cans chopped clams, undrained   
2 (8-ounce) bottles clam juice
4 bacon slices
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
3 cups cubed red potato
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
3 parsley sprigs
1 bay leaf
2 cups 2% reduced-fat milk
1/4 cup all-purpose flour
1/2 cup half-and-half
Thyme sprigs (optional)

Preparation

Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.

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.