Where Did the Weekend Go?

Can the weekend really be over? I mean, just yesterday I was looking forward to a very long weekend and now it’s Sunday night.

One things for sure: this weekend was filled with “to do” lists. I was off Friday and spent the morning finishing up Christmas shopping (both at the mall and online, * note to self next year try to do as much online shopping as possible, it is so much easier and no crowds and cranky people to deal with). The afternoon was spent wrapping the final gifts and cleaning the downstairs of the house. I hadn’t realized how neglected our downstairs had gotten.

Saturday was spent getting Corn Beef and Cabbage in the crock pot and cleaning the rest of the house. Boy was I glad when my husband got home from a day at Lake of the Ozarks (he competed in another bass fishing tournament). The house looked amazing all decorated for Christmas and shiny and clean. (He commented on how pretty the house looked and thanked me for everything I do. Ladies we all know how sweet it is when our husbands notice things like that- I’m so lucky to have my keeper!) Later on that night we headed to the movies (two movies we want to see Australia and Twilight). We decided on Twilight that night, since my folks were coming up this weekend and we could take them to see Australia. For the record: I would give Twilight only a 6 out of 10. it was a typical teenage love story, but with vampires.

Now it’s Sunday! Today was spent baking all day practically. I did however get a couple scarves crocheted this weekend, which are Christmas gifts for a couple close friends.

I started baking around 10 am and just now finished and it’s 6pm. My feet hurt, my back aches, I’m covered in flour and smell like fudge, but it’s all worth it.

Check back tomorrow for photos of the holiday goodies!

(PHOTO: Christmas time is a special time at our house. I love having a tree in every room of the house. This is the "Red Tree" in the Dinning Room.)

Corn Beef & Cabbage for St. Patrick's Day

From the recipe archives.....Corn Beef and Cabbage is one of my all-time favorite meals. Corn beef is also one of the easiest meal to prepare and can be excellent leftovers that will last and last.

This is from the archives... Happy St. Patrick's Day and hope you get the chance to grab a green beer.

Corn Beef & Cabbage
By Lane

1 corned beef (I usually get a 3-4 pound one)
1 head of cabbage
2 T. butter
1 red onion, chopped, coarsely
1 parsnip, chopped
4-5 new potatoes, quartered
Seasoning packet with corned beef.
Plus add:
1 T. garlic powder
1 bay leaf

Place all veggies in large crock pot on low setting. Place corned beef on top and add all seasonings (including the packet that comes with the corned beef.) Cook on low for about 8 hours. I usually put the crock on around 7:30 and turn it off when I get home about 5:00 pm. The meat will be so tender it will fall apart.

I like to serve this with a simple salad and dinner rolls.

Corn Beef & Cabbage

Corn Beef and Cabbage is one of my all-time favorite meals. Corn beef is also one of the easiest meal to prepare and can be excellent leftovers that will last.

This is from the archives... Happy St. Patrick;s Day and hope you get the chance to have a green beer.

Corn Beef & Cabbage

By Lane

1 corned beef (I usually get a 3-4 pound one)

1 head of cabbage

2 T. butter

1 red onion, chopped, coarsely

1 parsnip, chopped

4-5 new potatoes, quartered

Seasoning packet with corned beef.

Plus add:

1 T. garlic powder

1 bay leaf

Place all veggies in large crock pot on low setting. Place corned beef on top and add all seasonings (including the packet that comes with the corned beef.) Cook on low for about 9 hours. I usually put the crock on around 7:30 and turn it off when I get home about 5:00 pm. The meat will be so tender it will fall apart.

I like to serve this with a simple salad and dinner rolls.

Fish Tacos Anyone?

Have you ever eaten a fish taco?

I have and I will say they are a little different, but can be mighty tasty. Especially if you have had your fill of traditional beef or chicken tacos.

I like trying new recipes at least twice per week. I actually stumbled onto fish tacos one night when I was in college. I had no hamburger meat and had a few tilapia filets in the freezer, so I thought I would give it a whirl and try to make fish tacos.

They turned out pretty good for a first time, but I’ve changed around this recipe to suit my own preferences. You can add whatever seasonings you like.

Try mixing your family’ supper around tonight and adding a new family favorite: Fish Tacos.

Lane’s Fish Tacos
2 lbs red snapper or other white flaky fish cut into 2 oz pieces
2 eggs
1/2 cup flour
3 tablespoons cornmeal
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup cream
2 tablespoons Tabasco sauce
2 teaspoons lemon juice
1 teaspoon salt
¼ teaspoon paprika
Dash of pepper
12 corn tortillas
1 1/2 cups shredded lettuce or cabbage
1 cup chunky salsa
1 cup oil for frying

In a medium mixing bowl, whisk together eggs, flour, cornmeal and a pinch of salt. In a separate bowl, whisk together sour cream, mayonnaise, seasonings, cream, lemon juice and Tabasco.

Heat oil to 375 degrees and dip fish into batter and fry until golden.

Drain on paper towels. Heat each tortilla on a hot griddle and place 3 pieces of fish on each tortilla. Top with lettuce and drizzle about 2-3 tablespoons of sauce on each. Serve with salsa.

Working Women Meals

Being a working woman isn’t always the easiest life, especially if you have children. Then life is even more hectic with juggling dinner, school functions, your job, house chores, ect.

Paula Deen did a show awhile ago that was meals for working women, which I thought was perfect for today. Ms. Paula includes recipes for Baked Shrimp & Crab Salad, Easy Corned Beef & Cabbage and Hoe Cakes.

Corn Beef and Cabbage is one of my all-time favorite meals, as Paula’s hoe cakes are. Corn beef is one of the easiest meal to prepare and can be excellent leftovers that will last.

My recipe is much different than Paula’s, but I think it’s just as good and perfect for us that are on the go. Here’s my own recipe for Corn Beef & Cabbage.

Corn Beef & Cabbage
By Lane

1 corned beef (I usually get a 3-4 pound one)
1 head of cabbage
2 T. butter
1 red onion, chopped, coarsely
1 parsnip, chopped
4-5 new potatoes, quartered
Seasoning packet with corned beef
Plus add 1 T. garlic powder
1 tsp. salt
1 bay leaf

Place all veggies in large crock pot on low setting. Place corned beef on top and add all seasonings (including the packet that comes with the corned beef.)

Cook on low for about 9 hours. I usually put the crock on around 7:30 and turn it off when I get home about 5:00 pm. The meat will be so tender it will fall apart.

I like to serve this with a simple salad and dinner rolls.

Meals that Last

I've talked about how my soup lasts for a couple of days, which I really appreciate because it gives me the night off from cooking. Let’s face it – even if you love to cook – there are nights when all you want to do is relax and do nothing.

I’ll admit it! Me, the one that loves to cook. Some nights when I’m drained from work by the end of the day, I’ll call my husband and ask him to pick up take-out. That only happens about twice a month though.

Meals that last a couple of nights are great family meals and are much more affordable. The Winter Beef Veggie Soup from yesterday is a perfect example. Between my husband and me, we could eat on that soup for three lunches and dinners, changing up the sides of coarse.

Other great “meals that last”:
Corn Beef and Cabbage
McConnell Holiday Meal
BBQ Beef
Chili
Stews and Soups
Homemade Pizzas Pies
Large Pot Pies

So, I came across this recipe for a Shepherd’s Pie. I had heard of this type of pie before, but never actually made it, so I took a shot at it.

Very tasty. I did however add a few things: 1 Tablespoon of garlic powder on the meat mixture, plus some cumin and parsley. In the potato mixture I added chives and a few shakes of garlic powder also.

Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes
By Paula Deen

1 small onion, peeled and chopped
14 tablespoons butter, divided (1 stick plus 3/4 stick)
1 1/2 pounds ground beef
Salt and black pepper
8 to 10 medium red new potatoes
2 cups milk
1/2 cup sour cream
2 cups instant biscuit mix
1 1/2 cups niblet corn or mixed vegetables, prepared according to package directions

Preheat oven to 350 degrees F.

Beef Layer:
In a large skillet over medium-high heat, sauté onion in 2 tablespoons butter. Add ground beef and cook until browned. Season with salt and pepper, to taste. Set aside.

Potato Layer:
Peel and slice potatoes 1/4-inch thick. Place in a saucepan, cover with cold water, and bring to a boil. Cook for approximately 15 minutes or until fork tender. Drain potatoes and transfer to a mixing bowl. Whip potatoes with an electric mixer, mixing until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1 stick butter, and sour cream. Season with salt and pepper, to taste. Whip again until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer:
Combine biscuit mix and 1 1/2 cups of milk. The mix should be thinner than that of normal biscuit mix but not runny.

Spray a 9 by 9 by 2-inch pan (or any similar casserole dish) with cooking spray. Layer mashed potatoes halfway up the sides of the dish. Next, spread a layer of corn or mixed vegetables on top of the potatoes. Then add the layer of meat. Pour the biscuit mix over the meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes or until top is golden brown. Let stand for a few minutes before serving.

A Blessed Holiday

On Monday night my husband and I had our Christmas where we open gifts and celebrated this beautiful holiday. As many do, we travel to our parent’s homes every holiday. We have always had “our” Christmas before we leave to drive down south to visit our families.

Our Christmas this week was wonderful. I got my husband some fishing items he had wanted, plus hiking boots and a very nice watch. He gave me a very special gift though….A Paula Deen Cookbook to add to my collection. It’s not just a cookbook though, it’s even signed by Paula herself! When I opened the book and saw her signature I was in awe to see my book was signed by my favorite cook.

It was a very special gift and took a lot of thought from my husband. He also gave me a 7-cup KitchenAid Food Processor, which I’ve been wanting for about 6 months now. I’m very excited to get home after the holidays and try making some wonderful pastries with it.

If you are still trying to decide on what you will be serving this holiday I’ve got some wonderful ideas for you. Maybe one of these recipes will fit perfectly on your family’s Christmas table. The Cherry Almond Glazed Pork is an absolute show stopper, it’s a favorite by our company’s owner – Clyde.

Honey Roasted Pork Loin
by Randy and Emma Williams

2 – 3 lb. boneless pork loin
¼ c. honey
2 T. Dijon mustard
2 T. mixed or black peppercorns, crushed
½ t. dried thyme
½ t. salt

Place roast on a lightly greased rack in a shallow roasting pan. Combine honey and next 4 ingredients; brush half mixture over roast. Bake at 325 for 1 hour; brush with remaining mixture.

Bake 30 additional minutes. Our Christmas favorite!

Corned Beef & Cabbage
by Clarice Brown

Prepare corn beef as directed on package. Place corn beef in roasting pan, fat side up. Add spices supplied. Bake at 300 degrees for 1 hour per pound or until tender.

Trim off excess fat and slice. Place back in roaster. Add 1 head quartered cabbage and one onion, chopped coarsely. Add salt and pepper to taste. Bake until cabbage is tender. (In a top of the counter roaster, 4 hours at 300 degrees.)

Cherry Almond Glazed Pork
by Sue Lear
(Sue doubles the sauce recipe for this.)

When you brown and cook the chops, be sure they do not overlap in the skillet, so each one will be evenly glazed with the cherry sauce. For 2 or 4 servings, you’ll find the pork chops easier to prepare and serve than a tiny roast. But when it comes to a dinner for 6 or more, we recommend the pork loin roast with the same glaze.

2 servings:
¼ cup cherry preserves
1 tablespoon light corn syrup
1 tablespoon red wine vinegar
Dash of cinnamon, nutmeg, cloves
1 tablespoon of slivered almonds, toasted

4 servings:
1/2 cup cherry preserves
2 tablespoon light corn syrup
2 tablespoon red wine vinegar
Dash of cinnamon, nutmeg, cloves
2 tablespoons of slivered almonds, toasted

6 servings (3 pounds):
12 ounce jar, (1 cup) cherry preserves
2 tablespoons light corn syrup
¼ cup red wine vinegar
¼ teaspoon of cinnamon, nutmeg, cloves
2 tablespoons of slivered almonds, toasted

8 servings (4 pounds):
12 ounce jar (1 cup) cup cherry preserves
2 tablespoons light corn syrup
1/4 cup of slivered almonds, toasted

For Pork Chops (2-4 servings):
In skillet, brown chops on both sides. Drain fat. Sprinkle chops with a little salt and pepper. Add 1 tablespoon water. Cover, cook over low heat for 30 minutes. Meanwhile, combine in small saucepan the cherry preserves, corn syrup, vinegar, and seasonings. Heat mixture to boiling, stirring frequently. Remove from heat and stir in almonds. Keep cherry sauce warm ‘til ready to use. When chops have cooked 30 minutes, spoon on just enough sauce to glaze; cover and cook 15 more minutes more, ‘til chops are tender, basting one or twice with the remaining sauce.

Pork Loin Roast (6-8 servings):
Rub roast with a little salt and pepper. Place on rack in shallow baking pan. Roast, uncovered, in slow oven (325 degrees) for about 2 to 2 ½ hours. Meanwhile, combine in small saucepan the cherry preserves, corn syrup, vinegar, and seasonings. Heat mixture to boiling, stirring frequently. Remove from heat and stir in almonds. Keep cherry sauce warm till ready to use. When meat has roasted 2 to 2 ½ hours, spoon enough hot cherry sauce over the roast to glaze; return to oven for about 30 minutes more, ‘til meat thermometer registers 170 degrees. Baste roast with sauce several times during last 30 minutes. Pass remaining sauce with the roast.