When Nancy P. made this salad for a luncheon at work (can you tell I spent a large portion of my life at work?), we thought we'd died and gone to heaven. The dressing is wonderful. To me, it tastes similiar to raspberry dressing, but better. It's the balsamic vinegar. It's really a simple salad that has a big taste. BTW. . .Have you ever tried balsamic vinegar with fresh strawberries? Delicious!
HER WAY: JACKIE BLEU SALAD
1 bag Italian salad mix
1/4 cup balsamic vinegar
3-4 TBS sugar
1/2 tsp salt
1/2 cup canola or vegetable oil
1/4 cup slivered almonds (toasted)
Mix together dressing ingredients with whip or fork until well blended. Sprinkle almonds on top of salad mix. Pour dressing over salad. Toss and serve.
Saturday, June 25, 2011
Monday, June 20, 2011
NEXT CHALLENGE - BEST COLD PASTA SALAD
It's the corkscrews vs the bowties. Just in time for summer. . .cold pasta salad. Nothing tastes better or more refreshing. We both love all kinds of salads . I will be making Melissa's Pasta Salad. Melissa and I worked together and this is her signature dish. Pete will be making his Tuna Pasta Salad. He told me that he loves the bowties. I do too! I will be anxious to see how Pete puts together his salad.
Friday, June 17, 2011
WEEKEND BONUS RECIPE: GARNET & GOLD CHICKEN
This recipe should actually be called "You can teach old dogs new tricks" chicken. Back in 1993, our office decided to put together our own little recipe booklet. This recipe was from one of our student workers, Sydney I. Sydney was about 19 years old and he was a "starving" student. We all loved this recipe which is very easy and delicious.
HER WAY: GARNET & GOLD CHICKEN
1 can cranberry sauce (not jellied)
1 envelope onion soup mix
1 large bottle of french dressing
4 chicken breasts (skinless, boneless)
Mix the first 3 ingredients together and pour over the chicken in a baking dish. Bake for 1 hour at 350 degrees.
HER WAY: GARNET & GOLD CHICKEN
1 can cranberry sauce (not jellied)
1 envelope onion soup mix
1 large bottle of french dressing
4 chicken breasts (skinless, boneless)
Mix the first 3 ingredients together and pour over the chicken in a baking dish. Bake for 1 hour at 350 degrees.
Wednesday, June 15, 2011
CHALLENGE - BEST MOVIE NIGHT POPCORN
I am so thrilled. . .I have a wonderful little man in the kitchen with me. Actually we were in his Mom's kitchen since I had to babysit all of them. My Grandson Tyler (age 11). When he found out his Uncle Pete and I were doing a challenge on popcorn, he wanted to participate. I told him that I would have him make the popcorn for me and I would photograph him for the blog. He was so excited!! I hope you enjoy him as much as I did. I think it's very important to include children in preparing meals and snacks. It's quality time spent together plus we all get to eat the goodies! I enjoy creating memories for them as my Grandma creating memories for us.
HER WAY: RUN TO THE BORDER POPCORN
1/2 cup butter, melted
1/2 (1 ounce) package taco seasoning mix
1 dash hot pepper sauce (I use Texas Pete)
1/2 teaspoon chili powder
1 teaspoon seasoned salt
5 cups popped popcorn
Ingredients used:
Microwave the popcorn as directed on the package.
Pour hot popcorn in large bowl.
Melt butter and add taco seasoning mix.
Add a dash of hot dash, chili powder and seasoned salt.
Stir well and pour over popcorn. Mix well so popcorn is evenly covered. If the bowl as a plastic lid, put the lid on and shake it like crazy. Serve immediately.
Tyler enjoyed the popcorn and he agreed that it is very spicy and you need to have a nice cold beverage handy. You'll need it!!
***********************************************
I stole this recipe from one of my first wife's girlfriends, Tracey Taylor. I've modified it a bit (added Parmesan), but the original way is great too. Thank you Tracey, wherever you are. . .
Note to all: I don't use precise measurements for this recipe. Just use common sense. And sometimes the Velveeta looks a little curdled after butter is mixed with it. It's all good, so don't worry. Also, this recipe, for some reason, doesn't work well with microwave popcorn. Just doesn't taste right and gets chewy. As you all know, I prefer butter over margarine, which works much better here as well. Warnings: Once the popcorn is all gone, you'll never want to eat regular popcorn again PLUS it will become extremely hard to NOT lick the bowl clean. Awww, what the heck. . .go ahead and lick it!! Then go make another bowl. . .
HIS WAY: SUPER CHEESY BUTTERY POPCORN
popcorn
cooking oil (optional)
butter (softened)
cheese (Velveeta)
bacon (fried crisp and crumbled)(optional)
parmesan cheese (grated)
salt
Ingredients used:
Make popcorn your favorite way or simply follow the instructions on the package. Once popped, put in large bowl.
Slice a 1/4 inch of Velveeta cheese (I use the full size loaf) and cut into 1/4 inch cubes. Melt in microwave proof dish or cup for approximately 45-60 seconds, til hot and smooth.
Add softened butter and stir til butters completely melted. Pour as evenly as possible over popcorn. Add salt and bacon. Stir and break up the clumps of cheese as much as possible.
Sprinkle Parmesan cheese on top.
Serve hot and enjoy!!
HER WAY: RUN TO THE BORDER POPCORN
1/2 cup butter, melted
1/2 (1 ounce) package taco seasoning mix
1 dash hot pepper sauce (I use Texas Pete)
1/2 teaspoon chili powder
1 teaspoon seasoned salt
5 cups popped popcorn
Ingredients used:
Microwave the popcorn as directed on the package.
Pour hot popcorn in large bowl.
Melt butter and add taco seasoning mix.
Add a dash of hot dash, chili powder and seasoned salt.
Stir well and pour over popcorn. Mix well so popcorn is evenly covered. If the bowl as a plastic lid, put the lid on and shake it like crazy. Serve immediately.
Tyler enjoyed the popcorn and he agreed that it is very spicy and you need to have a nice cold beverage handy. You'll need it!!
***********************************************
I stole this recipe from one of my first wife's girlfriends, Tracey Taylor. I've modified it a bit (added Parmesan), but the original way is great too. Thank you Tracey, wherever you are. . .
Note to all: I don't use precise measurements for this recipe. Just use common sense. And sometimes the Velveeta looks a little curdled after butter is mixed with it. It's all good, so don't worry. Also, this recipe, for some reason, doesn't work well with microwave popcorn. Just doesn't taste right and gets chewy. As you all know, I prefer butter over margarine, which works much better here as well. Warnings: Once the popcorn is all gone, you'll never want to eat regular popcorn again PLUS it will become extremely hard to NOT lick the bowl clean. Awww, what the heck. . .go ahead and lick it!! Then go make another bowl. . .
HIS WAY: SUPER CHEESY BUTTERY POPCORN
popcorn
cooking oil (optional)
butter (softened)
cheese (Velveeta)
bacon (fried crisp and crumbled)(optional)
parmesan cheese (grated)
salt
Ingredients used:
Make popcorn your favorite way or simply follow the instructions on the package. Once popped, put in large bowl.
Slice a 1/4 inch of Velveeta cheese (I use the full size loaf) and cut into 1/4 inch cubes. Melt in microwave proof dish or cup for approximately 45-60 seconds, til hot and smooth.
Add softened butter and stir til butters completely melted. Pour as evenly as possible over popcorn. Add salt and bacon. Stir and break up the clumps of cheese as much as possible.
Sprinkle Parmesan cheese on top.
Serve hot and enjoy!!
Saturday, June 11, 2011
NEXT CHALLENGE - BEST MOVIE NIGHT POPCORN
This was a challenge that Pete suggested. He LOVES popcorn!! Pete will be making his super cheesy buttery popcorn. Sounds wonderful to me. Right up my alley. I will be making a spicy popcorn that has a lot of kick to it, so make sure you have something good and cold to drink. . .and lots of it!!
I wonder what movie Pete will be watching???
I wonder what movie Pete will be watching???
WEEKEND BONUS RECIPE - KAPOK TREE CORN FRITTERS
I was so happy when I stumbled upon this recipe online. I have eaten these corn fritters at the Kapok Tree Restaurant and they were wonderful. They seemed to melt in your mouth. They actually tasted more like a dessert instead of a regular corn fritter. It must have been the confectioner's sugar that made them seem that way. Plus, they were never fried any darker than a light golden brown. The corn fritters were given with every meal regardless of the entree. It was one of their signature dishes.
The Kapok Tree was a very popular restaurant in Clearwater, Florida. People from all over the world would eat there when they were visiting the Tampa Bay area. They had many different rooms to dine in and each one was spectacular. The nice thing about the Kapok Tree was that even though you were surrounded in elegant, extravagant settings, the price of your meal was very reasonable. You would buy your meal tickets at a booth inside the restaurant. You would then present the tickets to the waitress at your table. The Kapok Tree opened in 1957 and closed their doors in 1991.
I have included a couple of pictures of the beautiful dining rooms at the end of the recipe.
INGREDIENTS
1 cup all-purpose flour, sifted
1 1/2 teaspoons baking powder
1 tablespoon sugar
1 scant tablespoon salt
1 egg
1/4 cup milk
1/2 cup whole kernel corn
Cooking oil for deep frying
Confectioner's sugar for dusting
DIRECTIONS
1. Resift flour, baking powder, sugar and salt together
2. Add egg, milk and corn. Stir until blended.
3. Drop batter into cooking oil a teaspoonful at a time.
4. Maintain fat at 350 degrees and fry fritters until golden brown, turning once with a spoon to cook evenly.
5. Remove fritters from fat and drain on paper towel.
6. Serve piping hot on warm platter. Sprinkle fritters with confectioner's sugar before serving.
The Ballroom:
The Crystal Hall:
The Kapok Tree was a very popular restaurant in Clearwater, Florida. People from all over the world would eat there when they were visiting the Tampa Bay area. They had many different rooms to dine in and each one was spectacular. The nice thing about the Kapok Tree was that even though you were surrounded in elegant, extravagant settings, the price of your meal was very reasonable. You would buy your meal tickets at a booth inside the restaurant. You would then present the tickets to the waitress at your table. The Kapok Tree opened in 1957 and closed their doors in 1991.
I have included a couple of pictures of the beautiful dining rooms at the end of the recipe.
INGREDIENTS
1 cup all-purpose flour, sifted
1 1/2 teaspoons baking powder
1 tablespoon sugar
1 scant tablespoon salt
1 egg
1/4 cup milk
1/2 cup whole kernel corn
Cooking oil for deep frying
Confectioner's sugar for dusting
DIRECTIONS
1. Resift flour, baking powder, sugar and salt together
2. Add egg, milk and corn. Stir until blended.
3. Drop batter into cooking oil a teaspoonful at a time.
4. Maintain fat at 350 degrees and fry fritters until golden brown, turning once with a spoon to cook evenly.
5. Remove fritters from fat and drain on paper towel.
6. Serve piping hot on warm platter. Sprinkle fritters with confectioner's sugar before serving.
The Ballroom:
The Crystal Hall:
Wednesday, June 8, 2011
CHALLENGE - GRANDMA'S BEST SUMMERTIME DESSERT
Every time I think of strawberry pie, I think of Grandma. It is easily one of my favorite desserts. She always made perfect pies that every one loved. Maybe it was because she loved pies so much. Grandpa grew strawberries in the front garden out in the field, so we always had a ready supply in the summer. Her recipe called for whole strawberries. I wondered how it would look with the strawberries cut up. I made a pie for my daughter and cut up the strawberries. Tastes the same, but the whole strawberries made a better looking presentation.
I did not make my crust from scratch. I bought a frozen pie shell. I baked it to a light golden brown. The package stated to bake at least 10 minutes at 400 degrees. I shaved off 2 minutes and baked it for 8 minutes.
Don't let your pie crust get any darker than a light golden brown!!!
HER WAY: GRANDMA'S STRAWBERRY PIE
1 cup water
1 cup sugar
2 heaping TBS of corn starch
2 heaping TBS of dry strawberry Jello mix
20 drops red food coloring
1 large container of strawberries
1 baked pie shell
Ingredients used in recipe:
Heat water, sugar and corn starch in a saucepan. Remove from heat immediately when mixture starts to boil. Mixture will be thick.
Add Jello and red food coloring to mixture. Mix well. Remove any lumps if necessary. Set saucepan in fridge to cool.
Cut off tops of strawberries to remove green stem. Rinse well.
When glaze mixture is cooled, add strawberries and mix well.
Pour into a baked pie shell. Place in fridge to finishing cooling off and to firmly set the glaze. Top each piece of pie with a whipped topping when serving.
******************************************************
This is Pete's favorite summertime recipe of Grandma's. We can date it back to her mother, Great-Grandma Ida Hodson. This is a family favorite that isn't limited just to our immediate family. Our cousins cherish and devour this cake too. In fact, our adorably sweet cousin, Jodi, says she has many times asked for this cake for her birthday.
Pete used canned cherries when he made this recipe, but he recommends fresh cherries if possible for an ever better flavor. He also made his own buttermilk by adding 1 TBS of lemon juice (or white vinegar) for every cup of milk. Mix it well and let it set for 10 minutes.
HIS WAY: GREAT-GRANDMA IDA HODSON'S CHERRY COBBLER CAKE w/ COUSIN JUDY'S CHERRY SAUCE
2 eggs
2 cups flour
1 cup sugar
1/2 tsp baking powder
1 TBS melted butter or oil (canola or vegetable)
1 cup buttermilk with 1 tsp soda added
2 pints of cherries drained (reserve juice for sauce)
Judi Smith's cherry sauce:
Reserved cherry juice, 1/2 cup of water, 2.5 TBS of corn starch, 1/2 tsp of almond extract. Combine all ingredients in med saucepan, cook over med heat until thickened, stirring often to prevent sticking and burning.
Ingredients used in recipe:
Beat eggs, add sugar and margarine or oil, mix well. Add dry ingredients except the soda which was added to the buttermilk. Stir in buttermilk.
Drain the cherries and reserve the juice.
Add about 2 T flour to the cherries and stir to coat (this prevents them from turning the whole cake to a greyish color).
Add cherries to batter and fold gently.
Pour into a greased and floured 9x13 pan.
Bake for 30 minutes at 350 degrees. Prepare cherry sauce for cake (see above recipe) and pour on top of cake.
I did not make my crust from scratch. I bought a frozen pie shell. I baked it to a light golden brown. The package stated to bake at least 10 minutes at 400 degrees. I shaved off 2 minutes and baked it for 8 minutes.
Don't let your pie crust get any darker than a light golden brown!!!
HER WAY: GRANDMA'S STRAWBERRY PIE
1 cup water
1 cup sugar
2 heaping TBS of corn starch
2 heaping TBS of dry strawberry Jello mix
20 drops red food coloring
1 large container of strawberries
1 baked pie shell
Ingredients used in recipe:
Heat water, sugar and corn starch in a saucepan. Remove from heat immediately when mixture starts to boil. Mixture will be thick.
Add Jello and red food coloring to mixture. Mix well. Remove any lumps if necessary. Set saucepan in fridge to cool.
Cut off tops of strawberries to remove green stem. Rinse well.
When glaze mixture is cooled, add strawberries and mix well.
Pour into a baked pie shell. Place in fridge to finishing cooling off and to firmly set the glaze. Top each piece of pie with a whipped topping when serving.
******************************************************
This is Pete's favorite summertime recipe of Grandma's. We can date it back to her mother, Great-Grandma Ida Hodson. This is a family favorite that isn't limited just to our immediate family. Our cousins cherish and devour this cake too. In fact, our adorably sweet cousin, Jodi, says she has many times asked for this cake for her birthday.
Pete used canned cherries when he made this recipe, but he recommends fresh cherries if possible for an ever better flavor. He also made his own buttermilk by adding 1 TBS of lemon juice (or white vinegar) for every cup of milk. Mix it well and let it set for 10 minutes.
HIS WAY: GREAT-GRANDMA IDA HODSON'S CHERRY COBBLER CAKE w/ COUSIN JUDY'S CHERRY SAUCE
2 eggs
2 cups flour
1 cup sugar
1/2 tsp baking powder
1 TBS melted butter or oil (canola or vegetable)
1 cup buttermilk with 1 tsp soda added
2 pints of cherries drained (reserve juice for sauce)
Judi Smith's cherry sauce:
Reserved cherry juice, 1/2 cup of water, 2.5 TBS of corn starch, 1/2 tsp of almond extract. Combine all ingredients in med saucepan, cook over med heat until thickened, stirring often to prevent sticking and burning.
Ingredients used in recipe:
Beat eggs, add sugar and margarine or oil, mix well. Add dry ingredients except the soda which was added to the buttermilk. Stir in buttermilk.
Drain the cherries and reserve the juice.
Add about 2 T flour to the cherries and stir to coat (this prevents them from turning the whole cake to a greyish color).
Add cherries to batter and fold gently.
Pour into a greased and floured 9x13 pan.
Bake for 30 minutes at 350 degrees. Prepare cherry sauce for cake (see above recipe) and pour on top of cake.
Friday, June 3, 2011
WEEKEND BONUS RECIPE - BUTTERMILK BAKED CHICKEN
Not sure where I picked up this recipe. I'm just glad I did. It is really simple and very good. I love chicken made with buttermilk. It adds so much flavor.
HER WAY: BUTTERMILK BAKED CHICKEN
1/4 cup butter
4 bone-in chicken breasts, skinned
1/2 tsp salt
1/2 tsp pepper
1.5 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4 oz) can of cream of mushroom soup, undiluted
Melt butter in a lightly greased 13 x 9 inch baking dish in a 425 degree oven. Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk and dredge in flour. Arrange chicken, breast side down, in baking dish. Bake at 425 degrees for 25 minutes. Turn chicken and bake 10 more minutes. Stir together remaining 1 cup of buttermilk and the cream of mushroom soup. Pour over chicken and bake 10 more minutes. Shield chicken with aluminum foil to keep it from browning too much, if necessary.
HER WAY: BUTTERMILK BAKED CHICKEN
1/4 cup butter
4 bone-in chicken breasts, skinned
1/2 tsp salt
1/2 tsp pepper
1.5 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4 oz) can of cream of mushroom soup, undiluted
Melt butter in a lightly greased 13 x 9 inch baking dish in a 425 degree oven. Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk and dredge in flour. Arrange chicken, breast side down, in baking dish. Bake at 425 degrees for 25 minutes. Turn chicken and bake 10 more minutes. Stir together remaining 1 cup of buttermilk and the cream of mushroom soup. Pour over chicken and bake 10 more minutes. Shield chicken with aluminum foil to keep it from browning too much, if necessary.
Thursday, June 2, 2011
NEXT CHALLENGE: GRANDMA'S BEST SUMMERTIME DESSERT
Pete and I (along with our older sister, Linda and our younger brother Patrick) lived most of our childhood years with our cherished Grandparents. The memories of those years are thought of very fondly and with a lot of laughs. Pete and I agree that while Grandma wasn't an exceptional cook, she did have some dishes that were to die for! Pete and I were discussing some of those dishes the other day and discovered that we loved some better than others. Sounded like a good challenge to us!
I will be making Grandma's Strawberry Pie. One of the best things about Grandma's pies was the crust. I have NEVER in my life tasted a pie with a crust like hers. They looked and tasted scrumptious. Every pie crust was perfection. What always attracted me about her strawberry pie was that she baked her crust on the OUTSIDE of the pie pan. She never served the strawberry pie from a pie pan like she did all her other pies. It was served on a plate. BAD NEWS. . .I don't have her pie crust recipe and I'm not sure anyone in the family has it either.
Pete will be making Great-Grandma Ida Hodson's Cherry Cobbler Cake (using cousin Judy's icing). She was Grandma's Mother. We had a cherry tree in our yard so Grandma always had an abundance of fresh cherries for her recipes. Pete likes our cousin Judy's frosting better, so he switched it out. . .which is okay because Judy was Grandma Hodson's granddaughter.
I will be making Grandma's Strawberry Pie. One of the best things about Grandma's pies was the crust. I have NEVER in my life tasted a pie with a crust like hers. They looked and tasted scrumptious. Every pie crust was perfection. What always attracted me about her strawberry pie was that she baked her crust on the OUTSIDE of the pie pan. She never served the strawberry pie from a pie pan like she did all her other pies. It was served on a plate. BAD NEWS. . .I don't have her pie crust recipe and I'm not sure anyone in the family has it either.
Pete will be making Great-Grandma Ida Hodson's Cherry Cobbler Cake (using cousin Judy's icing). She was Grandma's Mother. We had a cherry tree in our yard so Grandma always had an abundance of fresh cherries for her recipes. Pete likes our cousin Judy's frosting better, so he switched it out. . .which is okay because Judy was Grandma Hodson's granddaughter.
Wednesday, June 1, 2011
WINNER OF GIVEAWAY
The winner of the Everglades Seasoning Gift Shack was Ivan Roberson. Ivan is a follower from Facebook. Congratulations Ivan! We hope you'll enjoy the wonderful seasonings and BBQ sauce!
**Note** Winner was chosen using a random name generator.
**Note** Winner was chosen using a random name generator.
Friday, May 27, 2011
WEEKEND BONUS RECIPE - 5 FLAVOR POUND CAKE
I think most of us have one special cookbook that we turn to for delicious recipes. Mine is a First Baptist Church (Eagle Lake, Florida) cookbook made in 1983. How I have held on to that book for so long I do not know. It has the most wonderful recipes in it.
This particular recipe comes from that cookbook and is fabulous! There are 5 different extracts in it and I swear with each bite you can taste a different flavor. I can still remember how wonderful it tasted the very first time I ate a piece of it. Heaven!!
The recipe calls for a tube pan, but I have a friend who makes hers in a regular loaf pan. (I presume she uses several loaf pans to do it).
HER WAY: 5 FLAVOR POUND CAKE
2 sticks of butter, softened
1/2 cup of Crisco (in the can - not liquid)
3 cups of sugar
5 eggs, well beaten
3 cups regular all-purpose flour
1/2 tsp. baking powder
1 cup of milk
1 tsp of each five extracts: coconut, rum, butter, lemon & vanilla
Cream butter, Crisco and sugar until light and fluffy. Add well beaten eggs and blend. Combine flour, baking powder and add to creamed mixture, alternating with milk. Stir in the five extracts. Spoon into a well greased and floured 10 inch tube pan. Bake at 325 degrees for 1.5 hours until cake tests done. Let remain in pan until pan is cool enough you can place hands on it, then flip cake over and cover with the following glaze:
GLAZE:
1 cup of sugar
1/2 cup of water
1 tsp each of: coconut, rum, butter, lemon, vanilla & almond extracts
Mix all together and boil until sort of thick. Spoon over cake.
**NOTE** Did you notice that the glaze actually had 6 extracts in it? Oh well, I present the recipe as it is written in the book. Why mess with perfection?
This particular recipe comes from that cookbook and is fabulous! There are 5 different extracts in it and I swear with each bite you can taste a different flavor. I can still remember how wonderful it tasted the very first time I ate a piece of it. Heaven!!
The recipe calls for a tube pan, but I have a friend who makes hers in a regular loaf pan. (I presume she uses several loaf pans to do it).
HER WAY: 5 FLAVOR POUND CAKE
2 sticks of butter, softened
1/2 cup of Crisco (in the can - not liquid)
3 cups of sugar
5 eggs, well beaten
3 cups regular all-purpose flour
1/2 tsp. baking powder
1 cup of milk
1 tsp of each five extracts: coconut, rum, butter, lemon & vanilla
Cream butter, Crisco and sugar until light and fluffy. Add well beaten eggs and blend. Combine flour, baking powder and add to creamed mixture, alternating with milk. Stir in the five extracts. Spoon into a well greased and floured 10 inch tube pan. Bake at 325 degrees for 1.5 hours until cake tests done. Let remain in pan until pan is cool enough you can place hands on it, then flip cake over and cover with the following glaze:
GLAZE:
1 cup of sugar
1/2 cup of water
1 tsp each of: coconut, rum, butter, lemon, vanilla & almond extracts
Mix all together and boil until sort of thick. Spoon over cake.
**NOTE** Did you notice that the glaze actually had 6 extracts in it? Oh well, I present the recipe as it is written in the book. Why mess with perfection?
Sorry for the delay!!
We will be having our next challenge soon. Pete is having trouble with his gas stove and there was a huge delay in getting it scheduled to be fixed. Once he is up and running, we will resume. Hope everyone has a wonderful weekend!!
Tuesday, May 24, 2011
IT'S A GIVEAWAY!!!!!
We are pleased to announce that Everglades Seasoning Company is graciously donating their Everglades Gift Shack as a giveaway for our blog. (See picture, description of product and rules below)
This giveaway is in celebration of having over 1000 visitors to our blog!!!
Everglades Seasoning Company is located in Sebring, Florida. They have been producing their wildly popular seasonings for many years. Their all-purpose seasoning replaces your salt and pepper. I encourage you to visit their products page on their website.
I have been using their seasonings for a long time and I keep going back for more. Their seasonings are so versatile that you can use them on many different foods. You are only limited by your imagination. I even put it in and on top of my potato salad to replace paprika. You MUST visit their recipe page where you will find many wonderful dishes to prepare!!
The Gift Shack includes one of each: 8 oz. Everglades, 6 oz.Heat, 6 oz. Fish & Chicken, 6 oz Cactus Dust & 15 oz. Moppin BBQ Sauce.
THE RULES ARE SIMPLE!!!
1. Be a follower of His Way or Her Way on our blog, Facebook or Twitter. Simply state on one of the 3 websites that you would like to be entered into the giveaway!!
2. You may earn a BONUS entry by going to Facebook and "Liking" Everglades Seasoning's Facebook page. Just make sure you let us know that you "liked" them.
It's that simple!!!!
Deadline for the giveaway is May 31st at midnight. The winner will be announced June 1st.
This giveaway is in celebration of having over 1000 visitors to our blog!!!
Everglades Seasoning Company is located in Sebring, Florida. They have been producing their wildly popular seasonings for many years. Their all-purpose seasoning replaces your salt and pepper. I encourage you to visit their products page on their website.
I have been using their seasonings for a long time and I keep going back for more. Their seasonings are so versatile that you can use them on many different foods. You are only limited by your imagination. I even put it in and on top of my potato salad to replace paprika. You MUST visit their recipe page where you will find many wonderful dishes to prepare!!
The Gift Shack includes one of each: 8 oz. Everglades, 6 oz.Heat, 6 oz. Fish & Chicken, 6 oz Cactus Dust & 15 oz. Moppin BBQ Sauce.
THE RULES ARE SIMPLE!!!
1. Be a follower of His Way or Her Way on our blog, Facebook or Twitter. Simply state on one of the 3 websites that you would like to be entered into the giveaway!!
2. You may earn a BONUS entry by going to Facebook and "Liking" Everglades Seasoning's Facebook page. Just make sure you let us know that you "liked" them.
It's that simple!!!!
Deadline for the giveaway is May 31st at midnight. The winner will be announced June 1st.
Friday, May 20, 2011
WEEKEND BONUS RECIPE - CORN PUDDING
This recipe came from the ladies at the Selma EUB Church via our sister, Linda. It's great. I prefer using butter and frozen petite white corn (instead of canned). Use whichever you like, ya can't go wrong.
**NOTE** When Pete submitted this recipe to me, I told him that it was a basic recipe and one that had been around for many, many years. He didn't and still doesn't believe me. He's only heard of it and eaten it in recent years. He agreed that I could put a poll on here asking if it's an old or new recipe to you. Well, that's all I needed to hear. I can't believe he doesn't believe his sister. . .lol.
HIS WAY: CORN PUDDING
1 stick of butter
1 can whole kernel corn
1 can creamed corn
2 eggs
1 cup sour cream
1 box Jiffy cornbread mix
Melt butter, mix all ingredients. Bake in greased 9X13 pan at 350 for 50 minutes or until done.
**NOTE** When Pete submitted this recipe to me, I told him that it was a basic recipe and one that had been around for many, many years. He didn't and still doesn't believe me. He's only heard of it and eaten it in recent years. He agreed that I could put a poll on here asking if it's an old or new recipe to you. Well, that's all I needed to hear. I can't believe he doesn't believe his sister. . .lol.
HIS WAY: CORN PUDDING
1 stick of butter
1 can whole kernel corn
1 can creamed corn
2 eggs
1 cup sour cream
1 box Jiffy cornbread mix
Melt butter, mix all ingredients. Bake in greased 9X13 pan at 350 for 50 minutes or until done.
Wednesday, May 18, 2011
CHALLENGE - BEST POTATO SALAD
My Aunt Beulah told me years ago that the secret to a good potato salad is lots of eggs. She said that it adds a richness to the potato salad. I have to say that I agree with what she told me. I love eggs anyway so it was a soft sell on my part.
I use a secret ingredient that I did not show in the ingredients picture. It's a seasoning called "Everglades Seasoning Cactus Dust". It is a wonderful seasoning that is made in Sebring, Florida. In fact, their company is providing a gift for our blog to giveaway. We will be announcing that giveaway on Monday, May 23rd. Be sure to watch for the announcement.
Another thing most of you will probably notice is that I do not use relish in my potato salad. That is a personal choice. I simply don't like pickles. Please feel free to add relish to taste if you enjoy it.
For the challenge, I cut the recipe in half since it's just me and Mom eating it.
**NOTE** I apologize for the poor pictures. It seems as if my pictures are getting worse. I need a new camera!!!
HER WAY: POTATO SALAD
5 lbs potatoes
1 - 1.5 cups of mayo
1 small sweet onion
6 eggs, hard boiled
4 TBS of yellow mustard
2 tsp of salt
1 tsp of pepper
1 TBS of garlic powder
1 TBS of Everglades Seasoning Cactus Dust
1 tsp of Carribean Jerk seasoning
Ingredients used in recipe. (minus the secret ingredient)
Peel, dice and boil potatoes until fork tender. (Using my favorite knife from Pampered Chef. It has a lifetime warranty).
Drain potatoes and let them cool for a few minutes. Add remaining ingredients except hard boiled eggs. Mix to coat evenly. Peel hard boiled eggs carefully. Chop 5 of the eggs into pieces reserving 1 egg for later use. Mix into potato salad until evening distributed. Add more mayo if necessary. Add any more seasonings to taste, if needed. Cut the 1 remaining egg into slices. Lay on top of the potato salad. Sprinkle top with Everglades Seasoning (or paprika). Cover and chill in fridge until ready to eat.
******************************************************************
The first time you make this, follow the directions to a "T". Then you can
switch things up the next time, if you would ever want to change it, it's THAT
good. I was floored the first time I put this dish in my mouth. You will be too.
Being that I dislike anything diet or low-fat, I've changed a few things to make
it my own, like using Miracle Whip and adding the egg yolks. BUT I highly
recommend not skimping and leaving anything out. It all just works so well
together. The only recommendation I can make for your first time making this is that if your family members can REALLY eat, you may want to double or triple the recipe. Once you taste it, you'll know why...
HIS WAY: RICHARD SIMMON'S POTATO SALAD
POTATOES:
4 cups red potatoes -- peeled and cubed
14 1/2 ounces chicken broth -- fat free, sodium reduced
2 tablespoons cider vinegar
3/4 cup celery -- finely diced
1/2 cup green onions, whole -- finely diced
2 eggs, hard-boiled -- whites only, coarsely chopped
1 tablespoon minced fresh parsley
DRESSING:
1/2 cup mayonnaise or Miracle Whip
1 tablespoon Dijon-style mustard -- coarse grain
1 tablespoon sweet pickle relish
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon celery seed
Ingredients used in recipe:
In medium saucepan combine potatoes and chicken broth. Bring to boil over
medium heat. Cover and cook about 10 minutes or until tender. Drain and save
cooking liquid to use for soup.
Chop veggies.
In large bowl toss hot potatoes with vinegar.
In second large bowl, mix together dressing ingredients.
Add cooled potatoes, together with remaining salad ingredients. Toss to combine. Chill before serving.
I use a secret ingredient that I did not show in the ingredients picture. It's a seasoning called "Everglades Seasoning Cactus Dust". It is a wonderful seasoning that is made in Sebring, Florida. In fact, their company is providing a gift for our blog to giveaway. We will be announcing that giveaway on Monday, May 23rd. Be sure to watch for the announcement.
Another thing most of you will probably notice is that I do not use relish in my potato salad. That is a personal choice. I simply don't like pickles. Please feel free to add relish to taste if you enjoy it.
For the challenge, I cut the recipe in half since it's just me and Mom eating it.
**NOTE** I apologize for the poor pictures. It seems as if my pictures are getting worse. I need a new camera!!!
HER WAY: POTATO SALAD
5 lbs potatoes
1 - 1.5 cups of mayo
1 small sweet onion
6 eggs, hard boiled
4 TBS of yellow mustard
2 tsp of salt
1 tsp of pepper
1 TBS of garlic powder
1 TBS of Everglades Seasoning Cactus Dust
1 tsp of Carribean Jerk seasoning
Ingredients used in recipe. (minus the secret ingredient)
Peel, dice and boil potatoes until fork tender. (Using my favorite knife from Pampered Chef. It has a lifetime warranty).
Drain potatoes and let them cool for a few minutes. Add remaining ingredients except hard boiled eggs. Mix to coat evenly. Peel hard boiled eggs carefully. Chop 5 of the eggs into pieces reserving 1 egg for later use. Mix into potato salad until evening distributed. Add more mayo if necessary. Add any more seasonings to taste, if needed. Cut the 1 remaining egg into slices. Lay on top of the potato salad. Sprinkle top with Everglades Seasoning (or paprika). Cover and chill in fridge until ready to eat.
******************************************************************
The first time you make this, follow the directions to a "T". Then you can
switch things up the next time, if you would ever want to change it, it's THAT
good. I was floored the first time I put this dish in my mouth. You will be too.
Being that I dislike anything diet or low-fat, I've changed a few things to make
it my own, like using Miracle Whip and adding the egg yolks. BUT I highly
recommend not skimping and leaving anything out. It all just works so well
together. The only recommendation I can make for your first time making this is that if your family members can REALLY eat, you may want to double or triple the recipe. Once you taste it, you'll know why...
HIS WAY: RICHARD SIMMON'S POTATO SALAD
POTATOES:
4 cups red potatoes -- peeled and cubed
14 1/2 ounces chicken broth -- fat free, sodium reduced
2 tablespoons cider vinegar
3/4 cup celery -- finely diced
1/2 cup green onions, whole -- finely diced
2 eggs, hard-boiled -- whites only, coarsely chopped
1 tablespoon minced fresh parsley
DRESSING:
1/2 cup mayonnaise or Miracle Whip
1 tablespoon Dijon-style mustard -- coarse grain
1 tablespoon sweet pickle relish
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon celery seed
Ingredients used in recipe:
In medium saucepan combine potatoes and chicken broth. Bring to boil over
medium heat. Cover and cook about 10 minutes or until tender. Drain and save
cooking liquid to use for soup.
Chop veggies.
In large bowl toss hot potatoes with vinegar.
In second large bowl, mix together dressing ingredients.
Add cooled potatoes, together with remaining salad ingredients. Toss to combine. Chill before serving.
Sunday, May 15, 2011
NEXT CHALLENGE - BEST POTATO SALAD
Summertime is almost here. At least it feels like it in Florida. Temperatures have been in the upper 80's and low 90's. Los Angeles weather has been milder. Grills are already starting up in my neighborhood, so thoughts of hot weather foods are coming to mind.
I learned to make potato salad from some awesome Southern cooks. I tweeked the recipes to find the way I like it best. It is the potato salad I've loved and have made for over 30 years. It might surprise you to know that in spite of that, I've never met a potato salad I didn't like.
Pete has several different ones he likes and makes. He decided that he is going to make Richard Simmon's potato salad. Pete says that it is really delicious. I'll be anxious to see the recipe. I have to say that I'm intrigued and may have to make it to taste test it myself.
I learned to make potato salad from some awesome Southern cooks. I tweeked the recipes to find the way I like it best. It is the potato salad I've loved and have made for over 30 years. It might surprise you to know that in spite of that, I've never met a potato salad I didn't like.
Pete has several different ones he likes and makes. He decided that he is going to make Richard Simmon's potato salad. Pete says that it is really delicious. I'll be anxious to see the recipe. I have to say that I'm intrigued and may have to make it to taste test it myself.
Friday, May 13, 2011
WEEKEND BONUS RECIPE - TACO DIP
This recipe is a double recipe. It could easily be reduced by half. Can it possibly get any easier and be so good?
HER WAY: TACO DIP
2 - 16 oz containers of sour cream
2 - 8 oz blocks of cream cheese, softened
1 jar of salsa
1 small onion, chopped
1 bag of shredded cheese
1 tomato, diced
Mix the first 4 ingredients together. Pour into a 9 x 13 pan. Top with the shredded cheese and tomato.
Serve with nacho chips for dipping.
HER WAY: TACO DIP
2 - 16 oz containers of sour cream
2 - 8 oz blocks of cream cheese, softened
1 jar of salsa
1 small onion, chopped
1 bag of shredded cheese
1 tomato, diced
Mix the first 4 ingredients together. Pour into a 9 x 13 pan. Top with the shredded cheese and tomato.
Serve with nacho chips for dipping.
Wednesday, May 11, 2011
CHALLENGE - BEST BREAKFAST DISH
HER WAY: HASHBROWN CASSEROLE
This recipe was given to me by my former boss, LaVerne E. It was a much requested dish that all of us in the office loved. LaVerne is always very generous sharing her recipes with others. This is one that I specifically asked for when I retired. The baked casserole is very moist. Plus the addition of sour cream makes it rich tasting.
2 lbs frozen bag hashbrowns (thawed)
1/2 cup butter
8 oz. container sour cream
1/2 cup chopped green onions
1 can condensed cream of chicken soup
1.5 cup cheddar cheese, grated
1 tsp salt
1/2 tsp pepper
2/3 cup crushed crackers or cornflakes
1/4 cup melted butter
Ingredients used:
Mix 1/2 cup butter, soup and cheese in saucepan over heat until melted.
Add the rest of the ingredients (except for crumbs and 1/4 cup of butter). Mix well. Spread out into a casserole dish and top with crumbs.
Drizzle with the 1/4 cup melted butter.
Bake at 350 degrees for 1 hour. Let it cool for a few minutes before dishing up.
**************************************************
HIS WAY: CHORIZO ESPANOL
Chorizo is a sausage that comes from various places in the world. It can be from Mexico, Portuguese, Spain, Guatamala just to name a few. Generally, it is a fresh sausage meaning it has to be cooked before eating. It is a versatile sausage and can be eaten for breakfast, lunch or dinner. There is really nothing to cooking them. You can boil or fry the sausages. Most chorizo is scrambled with eggs for breakfast and is served in tacos and burritos. I used the crockpot on these sausages because I was busy that day.
This is how I cooked the chorizo. I was feeding 6 people, so I used about 6 lbs of chorizo. I used about 2 lbs each of Guatamala, Spain and Argentina chorizos.
Cut up one onion and add a 1/2 cup of water to crockpot.
The sausages were cooked on high in the crock pot for 4 hours. They are delicious and you can see that I ate mine as a sandwich.
This recipe was given to me by my former boss, LaVerne E. It was a much requested dish that all of us in the office loved. LaVerne is always very generous sharing her recipes with others. This is one that I specifically asked for when I retired. The baked casserole is very moist. Plus the addition of sour cream makes it rich tasting.
2 lbs frozen bag hashbrowns (thawed)
1/2 cup butter
8 oz. container sour cream
1/2 cup chopped green onions
1 can condensed cream of chicken soup
1.5 cup cheddar cheese, grated
1 tsp salt
1/2 tsp pepper
2/3 cup crushed crackers or cornflakes
1/4 cup melted butter
Ingredients used:
Mix 1/2 cup butter, soup and cheese in saucepan over heat until melted.
Add the rest of the ingredients (except for crumbs and 1/4 cup of butter). Mix well. Spread out into a casserole dish and top with crumbs.
Drizzle with the 1/4 cup melted butter.
Bake at 350 degrees for 1 hour. Let it cool for a few minutes before dishing up.
**************************************************
HIS WAY: CHORIZO ESPANOL
Chorizo is a sausage that comes from various places in the world. It can be from Mexico, Portuguese, Spain, Guatamala just to name a few. Generally, it is a fresh sausage meaning it has to be cooked before eating. It is a versatile sausage and can be eaten for breakfast, lunch or dinner. There is really nothing to cooking them. You can boil or fry the sausages. Most chorizo is scrambled with eggs for breakfast and is served in tacos and burritos. I used the crockpot on these sausages because I was busy that day.
This is how I cooked the chorizo. I was feeding 6 people, so I used about 6 lbs of chorizo. I used about 2 lbs each of Guatamala, Spain and Argentina chorizos.
Cut up one onion and add a 1/2 cup of water to crockpot.
The sausages were cooked on high in the crock pot for 4 hours. They are delicious and you can see that I ate mine as a sandwich.
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