DIY Hummingbird Solution

Leave a comment

This is a very easy “recipe” if you want to make your own food for hummers.   Don’t use any food coloring to turn it red ~ they don’t need it and it’s really not good for the birds (at least that’s what I have been told by birders).

I put my feeders out late on Saturday and the hummers were feeding by Sunday morning.

The pictures are of my feeders!

A Recipe A Day Hummingbird Solution

A Recipe A Day Hummingbird Solution 2

A Recipe A Day Hummingbird Solution 3

DIY Hummingbird Solution

1/2 cup sugar
2 cups water

Mix sugar into water in a saucepan and bring to a boil. Boil for 2 minutes. Take off the heat and set aside until completely cool. Fill feeders. If there is any left store in the refrigerator and use within a week.

I always double this recipe for 2 feeders and I never have any leftover.

Source:  Food.com

Happy Cooking!

My signature

Teriyaki Noodles

2 Comments

I really, really love the site Budget Bytes and I made another recipe from it.

Any kind of oriental noodles are right up my alley so I had to try the teriyaki noodles on Budget Bytes.  They are awesome!  Making the teriyaki sauce from scratch is a huge plus to me since it tastes so much better than bottled sauce.  Plus it make just enough for the recipe so I don’t have extra hanging around in my fridge.  It’s also a very easy recipe to make, which is always a plus!

Teriyaki Noodles

Teriyaki Noodles

Sauce:
1/4 cup soy sauce
2 tbsps rice vinegar
2 tbsps brown sugar
1/4 tsp toasted sesame oil
2 cloves garlic, minced
2 inches fresh ginger, minced
red pepper flakes, pinch
1 tbsp cornstarch
2 tbsps water

Vegetables and Noodles:
1 lb frozen stir fry vegetables
8 ozs buckwheat soba noodles ~ I used linguine
1 tbsp canola or vegetable oil

To make the sauce: Mix all the sauce ingredients and whisk to completely combine. I make this ahead and keep in the fridge until I need it making sure to whisk it well before using in the recipe since it separates a bit.

Boil the noodles; drain. Set aside.

In a wok or large skillet, heat the canola oil over medium-high heat. When the pan is hot, add the vegetables and stir for several minutes to heat up the vegetables. Whisk the teriyaki sauce and pour over vegetables in pan. Let it come up to temperature and it will thicken at this point. The vegetables will be warmed through as the sauce thickens. Once the sauce is thickened and vegetables warm, turn off the heat.

Add the noodles to the pan and mix. I found that using a pair of tongs is the easiest way to mix it all up.

If you have leftovers, store them in the fridge and reheat in your microwave.

Makes 4 servings.

Source: Budget Bytes

Teriyaki Noodles 2

Happy Cooking!

My signature

Make Your Own Croutons

Leave a comment

I had bought a loaf of sourdough bread last weekend at our favorite bakery and never used it.  I hate throwing food away but this loaf was very stale.  What to do?   I turned it into delicious croutons.

This is one of those “non-recipe” recipes.  It’s really just a how-to and you can make them whatever flavor you want.

Make Your Own Croutons

Make Your Own Croutons

Loaf of stale bread
Butter or olive oil
Favorite spices ~ I used garlic powder, Italian seasoning, salt and pepper
Cheese ~ optional ~ I used grated Parmesan cheese

Here is what I did:

Preheat oven to 325º.

I sliced the bread into 1-inch slices. I cut off the crusts and then cut the bread into 1-inch cubes.

I melted a stick of butter in a large bowl in the microwave. Added the cubed bread. I sprinkled on some garlic powder, Italian seasoning, salt and pepper and then the Parmesan cheese. I mixed being careful not to crush the bread.

I put this all on a baking sheet and made sure the cubes were all in a single layer.

I baked them for about 30 minutes until they were hard and browning nicely. Remove from the oven and cool on the baking sheet.

Use on salads or in soups or for snacking.

Happy Cooking!

My signature

Mixed Berry Crisp

3 Comments

Besides the fact that I love all kinds of berries, I love this recipe because I can make it all year round.  Since it uses frozen berries,  I don’t need to buy expensive fresh berries in winter when I am craving something berry-ish.

I think this crisp would be equally good as a dessert and as a breakfast dish.  Breakfast?  Maybe that’s just me but I love recipes like this as a breakfast side dish.

Berry Crisp

Mixed Berry Crisp

2 (12 oz) bags frozen mixed berries, unthawed
1/4 cup sugar
1 cup flour, divided
1 tbsp fresh lemon juice
3/4 cup old fashioned oats
2/3 cup packed brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
7 tbsps cold butter, diced

Preheat oven to 375º.

Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in a large bowl, blend well.

Transfer berry mixture to a glass baking dish.

Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in a medium bowl. Add the butter and rub together with fingertips until the mixture resembles small clumps. Sprinkle over berry mixture in baking dish.

Bake until berries are bubbling and the topping is golden brown, about 1 hour. Let cool for 15 minutes. Serve warm or at room temperature with ice cream or whipped cream.

Makes 8 servings.

SOURCE: Bon Appetit

Happy Cooking!

My signature

Oven Baked Parmesan Fries

1 Comment

My love for potatoes is well documented as well as my search for an awesome baked fry recipe. I think I *may* have hit on it on Pinterest.

These fries are just so delicious. Besides being easy to make, they are tender on the inside and crisp on the outside. I think they would go with just about any main dish.  Even Mr. Meat Eater,  who has no love for potatoes, commented on how good they are.

I left out the rosemary because I don’t like it and added a bit more garlic powder because I love it. If you are going to do more than 1 pound of potatoes, you will have to remake the spices for each pound.

Fries

Oven Baked Parmesan Fries

1 pound of medium russet potatoes (3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese

Preheat oven to 425º.

Wash and cut potatoes into eighths. Place on a cookie sheet that has been lined with foil and spray with a little Pam so the potatoes won’t stick.

In a small bowl, mix the spices and the Parmesan cheese.

Place all of the cut potatoes (one pound at a time if you are making more) into a gallon size freezer bag, add olive oil and the Parmesan cheese/spice mixture to the bag. Seal the bag and shake until the potatoes are evenly coated.  Remember that you will have to make a new spice mixture for each pound of potatoes.

Once potatoes are coated, empty bag onto the prepared cookie sheet and spread in a single layer.

Bake 30-45 minutes or until tender and lightly golden brown. Your baking times may vary due to the amount and size of fries that you make.

Source:  Playing with Sugar

Happy Cooking!

My signature

Bourbon Mushrooms

2 Comments

My love for cooking with bourbon is well known around here and when I see it in the title of a recipe, chances are I will try it.  Bourbon really gives some recipes a great flavor.  I cannot stand to drink it but I love cooking with it.

I’ve made a few mushroom recipes over the past few weeks and these were one of our favorites.  Of course I served them with steaks I marinated in…bourbon!  Mushrooms can really take on the flavor of whatever they are cooked it (at least in my opinion) and these were very good.

I used plain old button mushrooms but I think using creminis would be good as well. I also think using fresh herbs instead of dried would be great.

Bourbon Mushrooms

Bourbon Mushrooms

1/4 cup butter
1/4 cup olive oil
2 lbs mushrooms ~ I quartered mine
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup bourbon ~ I used Jim Beam
3 garlic cloves, minced
2 tsps dried parsley
2 tsps dried thyme

In a large skillet over medium heat, melt the butter and olive oil together. Add quartered mushrooms, salt and pepper. Cook until the mushrooms are tender and most of the liquid has been evaporated ~ about 15 minutes. Add the bourbon and cook for 3 minutes more.

Turn heat to low and add the garlic and herbs. Cook for 2 to 3 more minutes.

Serve hot.

Source:  Plain Chicken

Happy Cooking!

My signature

Au Gratin Potatoes ~ The Pioneer Woman’s Version

2 Comments

Happy New Year!!!  I hope everyone had a great holiday season!

I have changed up my blog a bit.  I was getting bored with it and hope that this redecorating will get me jazzed up again.

One of the side dishes I made for Christmas was these au gratin potatoes.  The main reason I chose this recipe was because I didn’t have to use my mandolin to slice the potatoes.  I cannot be trusted with that thing and shouldn’t even own one.

Mr. Meat Eater and I loved this recipe.  It’s so easy to put together and would taste great with any main dish.  It’s a great dish to serve on a holiday but not complicated at all.  I made half of the recipe and I chunked my potatoes even though the recipe said to dice them.  I thought I remembered seeing Ree make this on her show and remembered that she didn’t peel or dice her potatoes.  I did peel mine since leaving the peel on would not be a favorite for me.  Other than that, I made it as the recipe stated.

Au Gratin Potatoes

The Pioneer Woman’s Au Gratin Potatoes

2 tablespoons butter, softened
8 large russet potatoes, scrubbed clean and peeled (or leave the peels on)
3 cups heavy cream
1 cup whole milk ~ I used 2%
1/4 cup flour
Salt, to taste
Black pepper, to taste
2 cups grated sharp Cheddar
2 green onions, sliced thin ~ I didn’t use these because I forgot

Preheat the oven to 400 degrees F. Butter a large baking dish with the butter. Since I halved the recipe I used a 9×9 baking dish.

Slice the potatoes into sticks, and then cut the sticks to create a dice. As you can see in my picture, I left mine in chunks.

Mix the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced or chunked potatoes to the buttered baking dish and pour the cream/milk mixture all over the top.

Cover with foil and bake for 20 to 30 minutes. Remove foil and bake 15 to 20 more minutes. Sprinkle on the grated cheese and return to the oven until the cheese is melted, 3 to 5 minutes. Sprinkle on the green onions and serve.

Source: The Pioneer Woman

Happy Cooking!

Peppermint Bark

Leave a comment

This is so embarrassingly easy that it hardly counts as a recipe.  I’ve had several people ask me how to make it so I decided to put it here.  I usually only make it around Christmas and I have no idea why as it would be great any time of the year and I can find the ingredients all year long.

I use CandiQuik for the white chocolate.  There are many different brands of candy coating and any one of them will work.  CandiQuik looks like this:

candiquik

It comes in vanilla and chocolate.

Here is another version of bark that I made a couple of years ago ~ Cranberry Nut Chocolate Bark

Peppermint Bark

Peppermint Bark

1 pkg vanilla CandiQuik
1 bag hard, round peppermint candy

Line a cookie sheet with parchment paper.

Unwrap the peppermints and place in a ziplock bag. Smash all the peppermints in the bag with a meat mallet or a rolling pin until all the pieces are small.

Melt all the CandiQuik according to the package directions. At this point, I dump the melted chocolate into a bowl and then dump in the peppermints and mix well.

Pour over the parchment paper and let harden. If it seems to be taking a long time to harden, place in the refrigerator until hardened.

Break up into pieces with your hands.

Easy peasy!

Happy Cooking!

My signature

Caesar Chicken Pasta

Leave a comment

I really like the flavor of Caesar dressing so I will almost always try recipes that use it.  sometimes they work and sometimes they don’t.  This time it worked great!

This recipe is very easy and can be made at the last minute.  My changes are listed in the ingredients.

Caesar Pasta

Caesar Pasta 1

Caesar Chicken Pasta

2 thin skinless, boneless chicken breast halves, sliced in strips
1 (8 oz) bottle Caesar dressing, divided ~ I used light
2 green onions, thinly sliced
1 (10 oz) pkg frozen sugar snap peas ~ i put in microwave for a minute so they would cook faster in the pan
1 carrot, thinly sliced
1 cup fresh spinach, torn ~ I used whole baby spinach
8 oz farfalle (Bowtie) pasta, cooked

In a large skillet, saute chicken in 3 tbsps Caesar dressing until almost done ~  I added a couple more tbsps dressing as it was cooking. Add green onions, peas and carrots to the chicken in the skillet and cook, stirring occasionally, until veggies are crisp tender or to your liking. Add spinach and cook until it wilts ~ about 2 minutes or so. Toss with the cooked pasta and pour a few tbsps over all while mixing.

Serve with extra Caesar dressing.

Makes 2-3 servings.

Recipe from the cookbook  It All Begins with Breakfast…

Happy Cooking!

My signature

The Best Grilled Cheese Ever!

4 Comments

I found the recipe for this sandwich on Pinterest (I think) and it came from a blog called She Wears Many Hats which is a great blog which I hope you visit. This is now my favorite sandwich so thank you!!

Back to the sandwich.  First of all, I am NOT a fan of grilled cheese and what compelled me to make this sandwich, I have no idea.  However, I DO love roasted onions and mushrooms and that is what probably spurred me on.  The combination of ingredients is perfect.  It is very easy to make so it meets my criteria but it does take a bit of time to roast the vegetables. I am going to make another today for lunch but I am using Dubliner cheddar instead of the gouda for a change.

Grilled Cheese 1

The Best Grilled Cheese Ever!

8 ounces mushrooms, cleaned and sliced
1 medium onion, sliced
2 tbsps olive oil
salt and pepper
4 tbsps butter
4 slices of bread, your choice as to type of bread
1 cup gouda, shredded

Preheat oven to 400º.

On a baking sheet, mix the sliced mushrooms and onions with the olive oil. Season with a little salt and pepper. Roast in the oven for about 20 minutes or until done to your liking. Just don’t let them burn. When finished, remove from oven and set aside.

On the stovetop in a large skillet, melt the 4 tbsps of butter over medium heat being careful not to burn.

While the butter is melting assemble sandwiches. On one slice of bread, layer the gouda, some onions and mushrooms, another layer of gouda. Top with another slice of bread. Repeat for second sandwich.

Carefully place sandwiches in skllet and let toast, being careful not to burn the bread. Flip and repeat for other side of bread. Cook until cheese has melted and bread is toasted.

Makes 2 sandwiches.

Recipe from: She Wears Many Hats

Please don’t forget to enter my giveaway for one copy of Gooseberry Patch’s cookbook Hometown Harvest.   To enter, click here!!

Happy Cooking!!

My signature