Where has the time gone

It has been so long since I last posted the dang blog was giving me a hard time in logging in. I also do not like how it has changed and do you have a hard time seeing the crazy letters you have to type in ? I go threw about 5 before I get it right.

We have been having really hot weather like most of the country at least right now we are having some rain. We went for about 3 weeks with out any and wife has been watering the tomatoes twice every day. They have about finished putting out any new ones Here is a picture of them early in the season. the one circled is one of our mystery tomatoes. It grew all winter in our plant room and now it still has a few green one and it tasted really good. We think it is German Queen. That is Moon keeping an eye on us.
We have not been cooking much because it has been so hot only quick stuff and sandwiches a lot of tomato sandwich. They ripened all at once. We also made a spaghetti sauce using our tomatoes and it was great.

Chicken Fajitas from Homesick Texan

We found this recipe from Homesick Texan blog and it was pretty good. Wife prefers beef to chicken but this is some we needed to use and we had all the ingredients on hand. Plus it was a good excuse to make some more salsa Veda and guacamole. We froze some of our batch of salsa Veda for later dishes. Recipe is on the side bar.

http://homesicktexan.blogspot.com/2011/09/chicken-fajitas-recipe.html

visit this blog for some great dishes. we also used the Serrano chile's instead the chile's in de arbol sauce.

First tomatoe

This is our first summer harvest. The tomato grew in our plant room over winter and had flowers when we put it out. But for the life of us we do not know the tomato. We think it may  be German Queen.
See what happened last year was a dud for us in the tomato growing. Nothing produced. We had a German Queen, Big Boy and for the life of us we can not remember what the third was. We had taken suckers of each and planted them and this is the only one that lived. All I can say it has been growing like crazy and has about 20 tomatoes on it now and boy was it good. The potatoes are from a two potatoes we had forgot in the pantry and we just threw them out in the dump pile and next thing we knew there was a plant. When  the top died we went to move it and low and behold we had a few little potatoes. We are going to give it a try in a bucket.

Sunday Cat

Isn't this a beauty. The motel I stayed at while out of town for work a while back had a family staying at the same place that was having their home fixed after a tornado went threw the area. You could tell this baby was ready to get back to his home.

Ms Curtis's Cat

This is Mrs Curtis's cat that found her way to our house for a snack. She is a pretty cream or blond color. We have not seen her in a while now hope she is ok.

Baked Salmon with Basil Pesto and Tomatoes

We made this before really good home grown tomatoes are coming in and we know this would be soooo much better with a home grown tomatoes.
2 salmon fillets about 6 oz each
2 tsp. olive oil
4 tsp basil pesto (we bought some from Sams but later this year we are going to try the real thing.)
we used 1 Roma tomato.
Preheat oven to 450
Tear two pieces of foil big enough to wrap salmon with some overlapping.
Place 2 tsp. of oil on foil in center place salmon on top of oil.
Spread each piece of salmon with 2 tsp each then arrange tomatoes on top.
Wrap other piece of foil on top and seal edges.
Place packet on baking sheet and cook 15 minutes
Remove from oven and let sit 2-3 minutes. Open carefully and serve while salmon and tomatoes are hot.

Pasta and cheese

We did not have any of the pasta shells the dish called for but we used some pasta called radiatore. We also felt it was a little dry maybe less bread crumbs or because we used the wrong pasta?
1 lb small or med pasta shells
5 Tablespoons unsalted butter divided
1 cup heavy cream
8 oz. fontina cheese shredded
salt
pinch of nutmeg
1/3 cup panko bread crumbs
1/4 fresh grated parmesan cheese
Preheat oven to 400
cook pasta according to directions just till 1 2 minutes shy of al dente
dice 4 tablespoons of butter in a large mixing bowl. Warm cream in a small sauce pan or microwave. Cover and keep warm
When pasta is cooked add to bowl and toss to coat well, next stir in warm cream and cheese till it starts to melt.
Salt to taste and nutmeg
Pour into a butter 2 quart casserole dish. Melt remaining butter and mix in panco breadcrumbs and parmesan cheese, toss with a fork and sprinkle evenly over pasta.
Bake until sauce is bubbling and top turns golden brown about 20 minutes.

What I have been up to

Hello everyone I cannot believe it has taken me so long to post anything but let me tell you why I have been away.


It all started when it was wash day and wife thought she heard water running. Trip out side found a lake growing in the back yard and under the house. Not good.

I was out of town the coming week so all running of water was cut to a minimal so it could dry out and I could get under the house next weekend. We did have a loose pipe and thought that was it but when we washed there it was again and we could not see where it was coming from. So that meant under ground. OH NO.

Another week went by with out using much water no cooking just sandwiches so we didn’t use much water again to dry out.

Had a plumber come out that Sat and he ran a snake down the hole and thank the Lord it was not a broke pipe but roots. Yea! I was getting tired of sandwiches.

Above is one of the other Toms that come by for a snack we call him Badger.

Chicken with Green Sauce

We had enough of the Salsa Verde left to make this dish and again it was lip smacking.
4 chicken breast filets\
1 cup flour
4 Tablespoons butter
2 and 2/3 cups salsa Verde
1 cup chicken broth
3 cloves of garlic minced fine
1 fresh jalapenos seeded and minced
3 Tablespoons cilantro minced fine
1/2 teaspoon ground cumin
1 cup sour cream
3-5 green onions

We pounded the chicken to flatten it out some you do not have to do this.
Salt and pepper the chicken
dredge on both sides with the flour shaking the excess off
Melt butter in a large heavy bottomed pot
Add chicken and cook over med high heat turning once until both sides are well browned but not quite cooked about 6 to7 minutes per side. Remove and keep warm.
Pour chicken broth into the pot and scrape up the bits from the bottom of the pan
Add green salsa garlic,jalapeno,cilantro to the pot bring to a boil
Just as the sauce begins to boil, reduce the heat to a slow simmer, add the chicken back to the sauce and spoon over each piece of chicken.
Cook until chicken is cooked through and tender about 15 minutes
Add more salt and pepper if needed
Plate chicken and spoon over sauce top each with a teaspoon of sour cream and sprinkle some chopped green onions.

Carnitas

Wow we just love this dish. As of this past Sunday this is the 3rd time to make this. It is really tasty.Now it is a weekend dish but you can still be doing other things around the house.
3 lbs boneless pork shoulder or pork butt cut into 2 inch cubes. We used country style ribs and we did find some cubed pork pieces at Sam's last week that worked out great another time.
1/2 cup orange juice
1/4 cup lime juice
4 cloves garlic crushed
1 teaspoon ground cumin
1 teaspoon kosher salt
pinch of cayenne pepper

Corn or flour tortills
avacado slices,cilantro,
sauted onions and bell pepper
what ever garnish you like.
 Place pork in large dutch oven or heavy pot. Add orange juice, lime juice,garlic, cumin,
 salt and enough water to baarley cover the meat.
Bring to a rip roaring boil then reduce to a bubly simmer and cook for two hours uncovered. Do not touch meat.
After 2 hours increase heat to med high and occasionaly stir turning the pieces, cook for about 45 minutes until all liquid is gone. You should have a little pork fat sizzling to brown the meat in. Turn till all sides are brown. When browned on all sides yhey are ready.
Serve with warm torillas and fixings.
Yum Yum

Sunday Cat Baby Girl

Well we had hoped to find Baby Girl but it looks like she will be staying with us. We would still like to find her a home so if any one is interested let me know. She is a sweet cat and small about 8 lbs. She is stronger and is getting around much better. She still falls over and sounds like thumper in her room. She can not jump up so we have used boxes so she can use to get up on the bed. She loves to be petted and we have not heard her make any sounds other a slight purr.

Guacamole

Another side dish we made and must say it was as good as the restaurant. And it was really easy.
2 ripe avocado's peeled and pitted
1 teaspoon salt
2 tablespoons lemon juice
1/4 cup chopped red onion
1 medium tomato halved
1/2 cup cilantro leaves
Place all ingredients in bowl and use a potato masher and squish.
Blend till mixed
do not over mix leave a little chunky.
Serve with chips.

Tomatillo Salsa Verde

We have seen these green looking tomato like things but had never used them in anything we have cooked.
We had this dish at a Mexican Restaurant called Canitas and this was served with it. Well we were in love with this dish and the green sauce. So wife searched on net for some recipes and I have to say we have made this 3 times now that's how much we liked this. (the computer was acting up so this is from our first time around.)
1 1/2 lb tomatillos about 10 to 12
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 jalapeno pepper or 2 Serrano stemmed, seeded and chopped (we used jalapeno)
salt to taste
Remove paper husk from tomatillos and rinse well
cut in half and place cut side down and place under a broiler for about 5-7 minutes to lightly blacken the skin.
Place tomatillos, lime juice ,onions,cilantro,chili peppers,sugar in a food processor or blender. Pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in fridge.
Serve with chips or as a salsa accompaniment to Mexican dishes. Makes 3 cups.

Spanish Rice

This is a side dish we had for Mexican Night. It was easy but to tell the truth we have found the rice mix is just as good.
1 can stewed tomatoes
1 1/8 cups chicken stock
1 cup rice
3/4 teaspoons butter
1 1/2 teaspoons chili powder
5/8 teaspoon oregano
1/2 teaspoon garlic salt
3/4 teaspoon cumin
In medium saucepan combine all ingredients (kinda of squeeze the tomatoes to break up.)
Bring to a boil and reduce heat to low
Cover and simmer for 25 minutes or till rice is done
Garnish with green onions.

Tuesday Cat.

Ok they have changed the blog again and this time it let me up load a picture. Not sure I like this new look I'm an old fart and do not like change when I was used to the last one.
Any way this is Bob again and poor thing I don't know how he gets around looking out at the world with crossed eyes. He appears to be the top Tom in the area for now so it must not be stopping him. He has some battle scars and has lost some fur and he is big and solid. Poor Moonface is the older Tom and we make sure when Bob is at the house they stay apart. Bob and Moonface belong to someone in the neighborhood but seem to come eat at our house.

Still having problems posting

I may have to take a blog vacation as I can not get the posting of pictures here. I resize them to under the 800 px but it is still telling me I have to buy more space which I will not do. So for now I do not know what to do.

Navy Bean Soup

This may be our last soup as the temps are getting warm and this to me is best when its cold. This was fixed at our last cold snap. It was pretty good to. It also makes a lot.
Soak a bag of navy beans (16 oz. )over night per the packages instructions. Drain and rinse.
In large pot add 6 cups water (we did half water half veg stock.)
1 can diced tomatoes (we used rotel)
1 onion chopped
2 stalks celery chopped
1 clove garlic minced
1/2 lb chopped ham
1 cube chicken bullion
2 Tablespoons Worcestershire
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
two to three carrots chopped
salt and pepper to taste
dash of cayenne optional
Combine beans,water,tomatoes,onion,celery,garlic,ham,bouillon,Worcestershire sauce,parsley,garlic and bay leaf in pot bring to a boil. Lower heat and simmer for two hours.
after two hours add more water (3 cups) Season with salt and pepper and cayenne if using.
Cook for another 2 hours at a simmer till beans are soft.

Flourless Chocolate torte

This really great for the chocolate lovers. It also has no flour, the original recipe uses almonds. We made it with almonds the first time but since we have used pecans. We have a freezer full of pecans and it was just as good so I would think any kind of nut would do. This comes from Susanne Somer's cook book.
1 1/2 cup whole balanced almonds or pecans
8 oz dark chocolate broken into pieces
1 cup (2 sticks unsalted butter) softened
1/3 cup sugar
6 large eggs separated
(To top use some chocolate semisweet melted with a little water or cream and some lime juice to taste. We do this in the microwave. Do not need to do this but sure makes it taste good. Oh also add a spritz of whip cream.)
Preheat oven to 400
Butter a 8 inch round spring form pan (we use a cupcake pan to make individual cakes.)
Coarsely grind the nuts in a food processor. Add chocolate and grind until all the chocolate is broken into small pieces.
Cream the butter and sugar together until light and pale. Add egg yolks one by one mixing well in between each addition.
Now add chocolate and nut mixture, blending until just combined.
In a separate bowl beat the egg whites until they form soft peaks fold in 1/4 of the mixture and with large circular motions. Now take this and fold into the remaining egg whites. Pour in batter into pan Bake for 45 minutes or until a toothpick comes out.

Celery Root

This is what a celery root looks like. We cook it like mashed potatoes and it is much more healthy. To see how to cook it look up post on Feb 19 2009 or click on celery root on side.

Sunday Cat

Well this picture uploaded. So here is Bob a stray that has been comming by to eat. He is a huge kitty Tom. I tried to up load another picture of him but it would not let me. Gerrrrrrr.

Whats going on

Is any one else having problems loading pictures. I have been resizing them to 800 x 800 pix which is supposed to be free uploads. I keep getting a message to buy more space. I do not want to save my pictures in Pi. I have them saved on my computer and disk. And it makes me mad they are nickel and dimming for more money everywhere you turn.
This may be just a tempest in a teapot and just something going on this week will try again later.

Truffle oil

I have been dying to try a truffle. We watch the cooking show where they shave a little of the truffles on pasta or eggs and they carry on so much that I have been wanting to try some. Now I do not know of any restaurant that servers a dish with real truffles and I sure wish they grew in my back yard as the things are so expensive we saw one listed for over $500. for 8 oz. Now I could pay off some bills with that kind of money. I settled for the oil. Boy this was great on scrambled eggs. It does have a very earthy smell and taste like a mushroom. It is also a little addicting. It makes you want more.

Sunday Cats, Callie and Minie Me

Here is a picture of Whiskers mom and brother Minnie Me. We hope they made it where ever they ended up. At least the boys were fixed and may have had a chance.

Jalapeno Sweet Potato Soup

This was not as spicy or hot as we thought it would be. It did have a real good flavor. recipe rom food.com
3 slices bacon finley chopped
1 med onion chopped
2 Tablespoons butter
3 cloves garlic sliced
4 lbs sweet potatoes peeled and cubed
8 cups chicken broth (we used one and the rest we used chicken bullion)
1/4 cup pickled jalapeno peppers coarsely chopped
2 Tablespoons jalapeno juice
1 teaspoon cumin (we added a pinch more)
1/4 teaspoon baking soda
1/2 cup cilantro leaves
1 1/2 cup milk
1 teaspoon salt
1 teaspoon pepper
Saute bacon and onion in butter in large stock pot till clear, add garlic and cook 2 more minutes.
Add sweet potatoes,chicken broth pickled jalapenos jalapeno juice and cumin, cover and cook until potatoes are tender. (about 30 minutes)
When tender add soda, milk and cilantro coarsely mash with a potato masher, stir well and taste to see if you need to add more salt and or pepper.
Simmer for 15 minutes stirring frequently.

Sunday Cats Whiskers and Marbles

Here is a picture of Whiskers (white whiskers) and his brother Marbles taken when he was outside. Marbles was wife's favorite. We had Whiskers, Marbles, and Minnie Me all brothers neutered. Unfortunately about a week after that Marbles came up missing the next week Minnie Me was gone then the third week Momma Callie was missing. Wife thinks they were trapped and what happened to them after that kept her up nights for weeks. We took Whiskers and brought him in the house so he would not suffer the same fate as his brothers. We think Moonface is most likely the papa cat.

Toll House Chocolate Chips Cookies

I am not going to post this recipe because all you have to do is follow the directions on the chocolate chips bag. What could be better than a warm cookie with a cold glass of milk.

Pear salad with balsamic reduction

We like a pear salad with mayo or yogurt with cheese but this time we took the pear juice and put in a sauce pan and but balsamic vinegar with it and simmered and it to reduce to a syrup then used it over the pears to give it a little kick.

Lemon Cream Chicken

This was a very tasty chicken dish so give it a try and pretty easy. Another nice date night like meal that looks like you know what you are doing in the kitchen and pretty easy.
Thanks to Taste of Home
1/2 cup plus 1 tablespoon all purpose divided.
1/2 teaspoon salt and pepper
6 boneless skinless chicken breast
1/4 cup butter, cubed
1 cup chicken broth
1 cup heavy whipping cream divided
3 tablespoons lemon juice
1/2 lb. fresh mushrooms sliced
In a large plastic bag combine 1/2 cup flour, salt, and pepper add chicken a few pieces at a time.
Seal and shake to coat.
In a large skillet cook chicken in butter for about 8-9 minutes on each side or until meat thermometer reads 170. remove chicken and cover and keep warm.
Add broth to pan drippings. Bring to a boil over med heat, stir to loosen browned bits. Simmer uncovered for 10 minutes or till broth is reduced to 1/3 cup. Stir in 3/4 cup of cream, lemon juice and mushrooms. Cook over med-low heat for about 5 minutes.
Combine remaining flour and cream until smooth in bowl. Stir into skillet bring to a boil. and cook stirring for about 2 minutes or until thickened. return chicken to skillet and heat through.
This did not say to serve over pasta but we thought it would be good and it was.

Grillades

We caught John Folse cooking this recipe and thought we would give it a try. Round steak is used and we don't use this cut of meat very often but it turned out really tasty. This feeds six but we cut the recipe in half for us.
2 medium size round steak
1 cup flour
1/4 cup bacon drippings or shortening
1 cup onion diced
1 cup celery diced
1/2 cup bell pepper finely diced
1 cup tomatoes (we used a can if diced)
1 cup green onions finely diced
3 cups beef stock (we used beef bouillon all we had)
1/4 cup garlic diced
1 cup sliced mushrooms
1/4 cup fresh parsley
salt and pepper to taste
(we added a little red pepper flakes)
Cut steaks into 3 inch square cubes and season to taste with salt and pepper. Dust with flour and set aside.
In (we use a cast iron dutch oven) heavy bottom dutch oven heat oil over med high heat saute round steaks until brown on all sides.
Add onions,celery,bell pepper,tomatoes,green onions and garlic. Saute until vegetables are wilted about 3 to 5 minutes.
Add beef stock and bring to a low boil and reduce heat to a simmer.
Cover and allow to cook slowly for about 45 minutes, stir occasionally to keep seasoning from scorching. Once tender add mushrooms and parsley.
Adjust seasoning if necessary cook about 10 more minutes.
Meanwhile while this is cooking cook grits according to directions.
When ready serve over the grits.
This is supposed to be a breakfast or brunch meal but we ate it at night.

Sunday Cats, Stinker

Before this weekend we were having really warm weather and the boys were really enjoying the front porch. The little birdies in the azaleas around the porch just drive Stinker crazy. Here he is all tuckered out from running from one end to the other.

Holly Cessna 1989-2012

On Friday January 6 my niece Holly died peacefully in her sleep.
She was a cancer survivor of five years.
There are holes in my heart were family and friends used to be,
Holly’s is a little bigger.
Will be back to cooking soon.

Tamale Casserole

I found this under Group Recipes as I was looking for a Tamale casserole. Now I love Tamales but I do not need dozens of them so I was hoping for a casserole that might do the trick. Well I guess we will just have to get them from the new restaurant we have been eating at. The Mesquite grill at the metro center in Jackson.
We have had several things from their menu now and must say they do have some good tamales.
Back to this recipe. We had a pablano pepper left over from the soup we made so we thought we would use it in this dish.

1 lb ground beef(we have deer meat and used that)
1 Tablespoon olive oil
1 small bell pepper chopped
1 cup celery chopped
1 can whole tomatoes (we used a can of diced)
1/4 cup yellow cornmeal
2 cans corn (drained)
1 can chopped green chilies
2 eggs slightley beaten
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 to 3 teaspoons chili powder
1 teaspoon cumin
1 pablano pepper seeded and chopped (this is optional)
1/4 lb shredded sharp cheddar cheese

In a large skillet saute the ground beef. Add bell pepper,celery and onion and cook until beef is coked and onions onion is clear.

Add tomatoes with liquid, cornmeal and corn blend well then add eggs, salt,pepper, chili pepper and cumin and paplano pepper and ground beef mixture mix and pour into 2quart deep casserole with lid or or use foil

Cover and bake for 45 minutes or till casserole is set
Remove and sprinkle with cheese bake till cheese is melted.
Garnish with olives, avocado and sour cream

Pablano Shrimp Corn Chowder/Soup

This is a terrible picture for such a good soup. It says its a chowder but for me a chowder is thicker than this. Who knows maybe I got it wrong.

It also was not nearly as hot as I thought it would be. Wife has ruined me, I can take more heat than I used to. It does have a lot of ingredients but does not take a long time to cook most time is spent in the prep work.

1 lb shrimp peeled and deveined cut in half or more if very large. wife likes bite size so she gets a little with each spoonful.
1 Tablespoon butter
3-4 slices bacon
1 small yellow onion chopped
6 cloves of garlic minced
3 stalks of celery diced
1 pablano chili seeded and diced. (can use two if small we used one large may go for two next time.)
1 Tablespoon jalapeno chili minced (use gloves!!!)
2 ears of corn cut off cob (we used some we had put up in the freezer)
2 medium white potatoes in 1/2 inch cubes (can use can) we had russet
2 cans sweet cream style corn
2 cans chicken broth
1/2 cup milk
1/2 cup half and half
1 Tablespoon corn starch mixed with 1 Tablespoon cold water
Salt and pepper to taste
Cayenne and chili powder to taste
1/3 cup cilantro
cilantro and cheese to garnish (cheddar pepper jack or what ever you like)

Cook potatoes in water till tender drain and cool
Melt butter in large pot and cook bacon till browns slightly. Add celery,onion,garlic,jalapenos and poblano and saute till slightly softened about 5- 8 minutes.
Now add corn, cream corn,chicken broth,spices,salt and pepper,half and half and milk bring to a boil.
Reduce to a simmer and add potatoes,cornstarch and cilantro
simmer for 20 minutes
Add shrimp and cook till pink about 5 minutes
serve with cheese and extra cilantro.

Sunday Cats and Happy New year

Moon is enjoying the deer leg bone with a little meat still on it.