Monday, November 24, 2014

Italian Baked Chicken

 I know our posts have been very few here lately.
But as long as we connect with you as we can, 
I think everything will be okay.
Per our work schedule we know that people cannot
cook every day of the week.
That is what leftovers are for.



I have been traveling for my job which leaves my cooking
days limited.
But I always try and leave Johnie with something he can 
pack in his work lunch.
And even eat at home if he needs to.
I threw together this Italian baked chicken last week.
I will share with you what I do to prepare this.
 I used to make this a lot when my kids were growing up.
I always mixed up the spices so it never tasted the same.
I had three chicken leg quarters, which is more than enough
for Johnie and I.

I started with a half of a stick of butter.
I placed it in a foil lined baking dish big enough to hold three
chicken leg quarters.
I placed 1 1/2 TBS garlic powder on top of the butter.
 While the oven was preheating to 350 degrees F. I placed the pan in the oven.
The butter and garlic powder melted together.
It's okay if the garlic powder browns.
Everything is going to bake anyway.
The chicken leg quarters that I purchased were already seasoned with
Italian seasoning.
But it wasn't enough for me.
After the butter melted I rolled the chicken pieces in it.
I got them good and coated and then added more Italian seasoning.
I baked the chicken for an hour.

See Ya'all Soon

Wednesday, November 19, 2014

Mom's Best Meal

 First off,
we would like to apologize for being MIA.
We have both been down with illnesses.
Me, I was fighting a chest cold that attacked my lungs.
I thought for sure Johnie was going to have to rush me to the 
hospital for lack of air in my lungs.
Scary situation right there.
But Johnie was quick on his feet and saved me with an inhaler.

He has been covered from head to toe with hives.
The cold weather does that to him.
I hate to see him all swollen and itchy.

So today I thought I would focus on the comfort of MOM.
My mom used to make this awesome meal.
She would stuff an electric skilled to the brim with 
pork steak and mushroom gravy (Campbell Soup).
Then our family (of five) would wipe it out eating every last drop.
She would serve this dish with homemade mashed potatoes 
and green beans. 
 This is what I did:
I used sliced pork loin.
1 TBS olive oil.
You will want to fry it up nice and brown.
Salt and Pepper to taste.
Leave the drippings in the pan and add:

Mix together
1 can cream of onion soup
1 can cream of mushroom soup
1/2 can milk
1 small can whole mushrooms
Pour the mixture over your browned tenderloin pieces
and simmer (I like to simmer it for an hour).
We chose to serve this over white rice.
With it just being Johnie and I, this meal made enough for 
my lunch, Johnie's lunch for work, and a plated dinner for 
Johnie in the evening.

See Ya'all Soon

Friday, November 7, 2014

November 3rd & Gooey Pumpkin Roll Bars

 November 3rd is the mark of Johnie and I's first full year together.
I thought I would share one of our "best memories" picture.
I love this picture of us.
And that day was full of adventure.
This photo captures the perfect ending.
The past year has been so wonderful.
Full of adventure,
and lots of love.
We are both looking forward to many more years together.

We were not able to be together on our special day,
so I did the next best thing.
I made Johnie a sweet treat.
 The inspiration for this recipe came from Chef In Training.
When I run across cake mix recipes I try and use what I have in my cupboard
instead of running out and buying the exact ingredients.
My creation was turned into Gooey Pumpkin Roll Bars.
I had a box of Pumpkin Caramel Delight
and a French Vanilla cake mix.
Perfect match!
Just like Johnie and I.
 Of course,
Johnie loved them,
and so did all of his co-workers......
 With the cream cheese mixture on top these tasted just like a pumpkin roll.
And there is no rolling involved.
I used the caramel packet in the Pumpkin Delight box just 
to dress them up a bit.
Then I sprinkled on chopped pecans.
Gooey Pumpkin Roll Bars

1 box Pumpkin Delight cake mix
1/2 box French Vanilla cake mix
1 stick butter, melted
1 egg

Using a mixter, mix these ingredients together and press into a greased 9x13 cake pan.
Preheat oven to 350 degrees F.

Using the same mixer:

8 oz. cream cheese, softened
2 eggs, beaten
1 tsp. vanilla extract
2 c. powdered sugar

Mix these together until smooth. Spread over unbaked crust.
Place in preheated oven for 25-30 minutes. Mine used the entire 30 minutes.
Let it cool completely and drizzle the caramel packet over the bars. Sprinkle with chopped pecans.

See Ya'all Soon

Wednesday, November 5, 2014

Pickled Eggs & Beets, Plus the Weekend

 Of course we cannot let a weekend go by without hitting the pool table.
We have moved our pool playing night to Saturday.
With Johnie and I working different shifts we just don't see each other.
By the time my shift ends on Friday Johnie is already in bed fast asleep.
 Sunday we got a visit from Johnie's mom (the sweet lady in the red).
She lives two hours north and came to Marion to visit family.
 We all met at Ryan's and pigged-out on the buffet.
Johnie was running the camera.
 Someone at the table made the comment,
"But you're not in the pictures."
What does Johnie do in a case like this?
He performs the awful selfie.
"Yes I am, see?"
But we are both caught extremely happy.

 One of my favorite treats during the holiday is pickled eggs and beets.
Very simple to make.
I can tell you it's simple because I cheated.
Yup, I bought my pickled beets and dropped the hard boiled eggs in.
One of my favorite pickled beets is, Aunt Nellie's.
 You don't even have to tell anyone you cheated.
If someone comments on the great taste and flavor,
just say, "Thank You".
Family recipe secret.......

See Ya'all Soon