Happy Memorial Weekend to everyone! Hope you are enjoying family, friends and lots of good food. But, we need to remember the reason for the holiday. Our prayers should be with all the men and women of our armed services. As long as we have one soldier fighting on foreign soil we should pray for them and their families and fly our flag to honor them.
Today is Pentecost Sunday - Don't forget to wear something red to church today
John 20:19-23
From The Message
Later on that day, the disciples had gathered together, but, fearful of the Jews, had locked all the doors in the house, Jesus entered, stood among them, and said, "Peace to you". Then he showed them his hands and side.
The disciples, seeing the Master with their own eyes,, were exuberant. Jesus repeated his greeting: "Peace to you. Just as the Father sent me, I send you."
The he took a deep breath and breathed into them. "Receive the Holy Spirit," he said. "If you forgive someone's sins, they're gone for good. If you don't forgive sins, what are you going to do with them?"
Have a Blessed week and stay cool.
Sunday, May 27, 2012
Saturday, May 26, 2012
Shrimp Deviled Eggs
This is a recipe from the archives. It's summer, we passed right over spring this year. In the 90's here today. We all know you have to have deviled eggs in the summer and for all cookouts. Right!
Deviled eggs, spring, Easter and summer cookouts just seem to go together. I love plain old deviled eggs but sometimes you just need to improve on them a little for really special occasions. This is a favorite. It also works great with salmon or crab meat.
Pray for leftovers, or make extra, and chop them up for a fabulous sandwich.
Shrimp Deviled Eggs
12 servings
print recipe
6 hard boiled eggs, please tell me you know how to boil eggs
4 tablespoons good mayonnaise
1 teaspoon lemon juice
2 strips of bacon, fried crisp and crumbled
1/2 cup diced cooked shrimp, canned is okay if rinsed and well drained
Black olives for garnish
Cut egg in half lengthwise. Scoop out yolks and blend with mayonnaise. Stir in lemon juice, bacon pieces and shrimp. Fill egg whites with mounds of mixture. Garnish with olive slices. Chill. Serve on a bed of lettuce.
Deviled eggs, spring, Easter and summer cookouts just seem to go together. I love plain old deviled eggs but sometimes you just need to improve on them a little for really special occasions. This is a favorite. It also works great with salmon or crab meat.
Pray for leftovers, or make extra, and chop them up for a fabulous sandwich.
Shrimp Deviled Eggs
12 servings
print recipe
6 hard boiled eggs, please tell me you know how to boil eggs
4 tablespoons good mayonnaise
1 teaspoon lemon juice
2 strips of bacon, fried crisp and crumbled
1/2 cup diced cooked shrimp, canned is okay if rinsed and well drained
Black olives for garnish
Cut egg in half lengthwise. Scoop out yolks and blend with mayonnaise. Stir in lemon juice, bacon pieces and shrimp. Fill egg whites with mounds of mixture. Garnish with olive slices. Chill. Serve on a bed of lettuce.
Friday, May 25, 2012
Spicy Roasted Red Bell Pepper Pimiento Cheese
This is sooo good! Fast fixin's-make ahead! You can use this on everything from hamburgers to celery sticks, not to mention it makes a fabulous grilled cheese sandwich. Perfect to have on hand for this long weekend.
Makes about 4 cups
print recipe
1 1/4 cups good mayonnaise
1/2 (12-ounce) jar roasted red bell peppers, drained and chopped, home canned if you have them
2 teaspoons finely grated onion
2 teaspoons coarse-ground mustard
1/2 teaspoon ground red pepper
2 (10-ounce) blocks sharp white Cheddar cheese, shredded - shred your own
Freshly ground black pepper to taste
Assorted crackers if using for an appetizer or snack
Use the large holes on a box grater to shred cheese or your food processor.
Stir together first 5 ingredients until well blended; stir in cheese and black pepper to taste. Store in the refrigerator in a airtight container up to 4 days. It will be gone long before then.
Makes about 4 cups
print recipe
1 1/4 cups good mayonnaise
1/2 (12-ounce) jar roasted red bell peppers, drained and chopped, home canned if you have them
2 teaspoons finely grated onion
2 teaspoons coarse-ground mustard
1/2 teaspoon ground red pepper
2 (10-ounce) blocks sharp white Cheddar cheese, shredded - shred your own
Freshly ground black pepper to taste
Assorted crackers if using for an appetizer or snack
Use the large holes on a box grater to shred cheese or your food processor.
Stir together first 5 ingredients until well blended; stir in cheese and black pepper to taste. Store in the refrigerator in a airtight container up to 4 days. It will be gone long before then.
Thursday, May 24, 2012
Country-Style Pork Ribs - Grilled
I promise these will become your favorite way to prepare country ribs. Most of the cooking is done in advance and while you sleep. Perfect for this long busy weekend coming up.
What meat item do you see on sale more than any other? Right, Country-Style Ribs. For years I never bought these things, too much trouble, takes to long to cook, too fatty, etc. Well, I don't know everything! Country-Style Ribs are better than any part of the piggy, except maybe the butt. Moist, tender and flavorful.
These are very easy, but do take a little planning ahead
Country-Style Pork Ribs - Grilled
Depends on the size package of ribs
Printer Friendly Version
1 package country-style ribs
1 large bottle Italian dressing
Garlic Salt or powder (I prefer powder or granulated)
Your favorite barbecue sauce
The morning before the day you will serve them, rub the ribs, with the garlic salt or powder. Marinate the ribs in the Italian dressing and wrap in foil. Refrigerate. Before going to bed, set the oven to 200 degrees F. and place ribs in the oven. Cook all night. As soon as you get up in the morning, take the ribs out of the oven. When you are ready to grill, baste the ribs with barbecue sauce and cook for 30 minutes.
Tell me these are not the best country ribs you have ever had.
What meat item do you see on sale more than any other? Right, Country-Style Ribs. For years I never bought these things, too much trouble, takes to long to cook, too fatty, etc. Well, I don't know everything! Country-Style Ribs are better than any part of the piggy, except maybe the butt. Moist, tender and flavorful.
These are very easy, but do take a little planning ahead
Country-Style Pork Ribs - Grilled
Depends on the size package of ribs
Printer Friendly Version
1 package country-style ribs
1 large bottle Italian dressing
Garlic Salt or powder (I prefer powder or granulated)
Your favorite barbecue sauce
The morning before the day you will serve them, rub the ribs, with the garlic salt or powder. Marinate the ribs in the Italian dressing and wrap in foil. Refrigerate. Before going to bed, set the oven to 200 degrees F. and place ribs in the oven. Cook all night. As soon as you get up in the morning, take the ribs out of the oven. When you are ready to grill, baste the ribs with barbecue sauce and cook for 30 minutes.
Tell me these are not the best country ribs you have ever had.
Wednesday, May 23, 2012
Tuna Tortellini Salad
How in the world did it get to be Memorial Day Weekend again! You know the saying, "The older you get the faster the time goes." I must a hundred. Well we all know you have to have a pasta salad for the official beginning to grilling season.
You can substitute 2 cups chopped chicken for the tuna if you like.
4 large servings
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1 (19-ounce) package frozen cheese tortellini
1 (12-ounce) can albacore tuna, rinsed and drained well
1/4 cup sliced green olives
1/4 cup sliced black olives
1/4 cup diced red bell pepper
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh parsley
2 tablespoons good mayonnaise
1 tablespoons red wine vinegar
1 teaspoon herbes de Provence, or 1 teaspoon dried Italian seasoning
1/4 cup canola oil
Salt to taste
Garnish: fresh parsley sprigs
1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in a large bowl. Stir in tuna and next 5 ingredients.
2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish and serve.
You can substitute 2 cups chopped chicken for the tuna if you like.
4 large servings
print recipe
1 (19-ounce) package frozen cheese tortellini
1 (12-ounce) can albacore tuna, rinsed and drained well
1/4 cup sliced green olives
1/4 cup sliced black olives
1/4 cup diced red bell pepper
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh parsley
2 tablespoons good mayonnaise
1 tablespoons red wine vinegar
1 teaspoon herbes de Provence, or 1 teaspoon dried Italian seasoning
1/4 cup canola oil
Salt to taste
Garnish: fresh parsley sprigs
1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in a large bowl. Stir in tuna and next 5 ingredients.
2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish and serve.
Tuesday, May 22, 2012
Collard Green Pesto
How do you know you're a redneck! When you make pesto from collards and pecans. Will I did and it's really, really, good. Use it just like your basil and pine nut version. But to keep the redneck thing going stir some of this into your pot of plain grits. Yum! Any leftovers may be stored tightly covered in the refrigerator for a week.
Makes about 3 cups
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5 cups packaged fresh collard greens, washed, trimmed, and chopped, Use fresh if you have them.
3 cloves garlic
1/4 cup pecans
1/2 cup olive oil
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon salt (taste before adding salt)
1. Cook greens in boiling water to cover about 4 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain well.
2. Process garlic and pecans in a food processor until finely ground. Add greens, oil, cheese, salt, and 1/4 cup water; process 2 to 3 seconds or until smooth, stopping to scrape down sides. (Mixture will be thick)
Makes about 3 cups
print recipe
5 cups packaged fresh collard greens, washed, trimmed, and chopped, Use fresh if you have them.
3 cloves garlic
1/4 cup pecans
1/2 cup olive oil
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon salt (taste before adding salt)
1. Cook greens in boiling water to cover about 4 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain well.
2. Process garlic and pecans in a food processor until finely ground. Add greens, oil, cheese, salt, and 1/4 cup water; process 2 to 3 seconds or until smooth, stopping to scrape down sides. (Mixture will be thick)
Monday, May 21, 2012
Pickled Kohlrabi
Since I had never done anything with kohlrabi except peel, slice and eat, I was more than a little challenged when Larry and Edie decided to include this weird looking vegetable in their garden this year.
While searching the few sites online about kohlrabi I came across www.grit.com that is wonderful. All of my information and the recipe is from there. I'm very impressed.
This curious member of the Brassica genus and the Brassicaceae (or Cruciferae) family dates back to 1554 in Italy. Its name is a combination of the German words for cabbage and turnip. Despite its long history, kohlrabi has never quite caught on in the United States. On the other hand, northern Europeans have long, appreciated this vegetable. Kohlrabi is popular in Japan, China and Southeast Asia.
Kohlrabi is crisp, crunchy, and full of vitamins and powerful anti-cancer capabilities.
These got two thumbs-up from my family. Look for kohlrabi at your local farmers market or grocery.
Pickled Kohlrabi
1 quart
3 kohlrabi, peeled and sliced 1/4-inch thick
2 large carrots, peeled, cut into stocks and parboiled for 3 minutes
2 cloves garlic, crushed
1 bay leaf
3 large sprigs fresh dill
Pickling mixture
3/4 cup white vinegar
1 1/4 cups water
3 tablespoons sugar
1 teaspoon mustard seed
1/2 teaspoon dill seed
1/4 teaspoon red pepper flakes
1 teaspoon salt
Combine kohlrabi and carrots; pack into 1-quart glass jar along with garlic, bay leaf and fresh dill.
In a saucepan, combine pickling mixture ingredients and heat, stirring constantly, until mixture boils and sugar dissolves.
Pour boiling mixture over kohlrabi and carrots, filling jar completely. Place lid on jar and allow to cool completely at room temperature. When cool, refrigerate for 3 to 4 days to let flavors blend before using.
While searching the few sites online about kohlrabi I came across www.grit.com that is wonderful. All of my information and the recipe is from there. I'm very impressed.
This curious member of the Brassica genus and the Brassicaceae (or Cruciferae) family dates back to 1554 in Italy. Its name is a combination of the German words for cabbage and turnip. Despite its long history, kohlrabi has never quite caught on in the United States. On the other hand, northern Europeans have long, appreciated this vegetable. Kohlrabi is popular in Japan, China and Southeast Asia.
Kohlrabi is crisp, crunchy, and full of vitamins and powerful anti-cancer capabilities.
These got two thumbs-up from my family. Look for kohlrabi at your local farmers market or grocery.
Pickled Kohlrabi
1 quart
3 kohlrabi, peeled and sliced 1/4-inch thick
2 large carrots, peeled, cut into stocks and parboiled for 3 minutes
2 cloves garlic, crushed
1 bay leaf
3 large sprigs fresh dill
Pickling mixture
3/4 cup white vinegar
1 1/4 cups water
3 tablespoons sugar
1 teaspoon mustard seed
1/2 teaspoon dill seed
1/4 teaspoon red pepper flakes
1 teaspoon salt
Combine kohlrabi and carrots; pack into 1-quart glass jar along with garlic, bay leaf and fresh dill.
In a saucepan, combine pickling mixture ingredients and heat, stirring constantly, until mixture boils and sugar dissolves.
Pour boiling mixture over kohlrabi and carrots, filling jar completely. Place lid on jar and allow to cool completely at room temperature. When cool, refrigerate for 3 to 4 days to let flavors blend before using.
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