A Grandma's spin on crafts, games, recipes & lifestyle

Tag: Recipes (Page 1 of 2)

Cheesy Scalloped Potatoes that are Ahhh…mazing!

You may already have a scalloped potato recipe that you love.  However, do yourself and your family a favor and give this recipe a try!  Then once you try it, please come back and let me know if it is the new family favorite.  This recipe has been handed down through my family for years, and I decided to be very nice and share.  These, my friends, are cheesy scalloped potatoes that are ahhh…mazing!

It’s been a family debate over whether we should share special recipes.  One common belief is that if you keep the recipe secret everyone looks forward to you  bringing that special dish to family gatherings, right?  While this is indeed true, I am here to attest that your are still thought of when someone else makes your recipes.  I can’t tell you how many times I have made a special dish and stated to everyone, “Now you guys are going to love this because it is so and so’s famous recipe!”

Helpful Tips ~

There are a couple of different secrets I am going to share with you.  Mainly, just because I’m a nice gal! 😏

  1. This recipe is best if you cut the potato slices thicker.  You may be asking yourself, “If I make them thick, how can I ensure they will get done all the way when baking?”  There, my friend, is the first secret.  You need to parboil your slices.  Parboiling can be tricky because if you overcook them they will get too soft.  I truly can’t give you a specific amount of time needed because it depends on how many potatoes you are using.  I use the old fashioned fork test.  After about 5 minutes of boiling, I consistently and gently poke one of the potatoes with the fork to see if it is slightly soft.
  2. You are going to cook the sauce over the stove and then pour it over the potatoes in 2 layers.  Many people just layer cold cheese, however, by making a sauce you are creating a much more flavorful and saucy potato dish.
  3. Timing everything while cooking is one of the hardest things to learn for new cooks.  Once you put your potatoes on to parboil, you should start your cheese sauce.

How to Make Cheesy Scalloped Potatoes ~

Ingredients ~
  • 10-15 Medium Sized Russet Potatoes – sliced thick
  • 32 Ounce Block (2 lb) Colby Cheese -cubed
  • 2 Cans of Cream of Mushroom Soup
  • 2 Cans Milk (using cream of mushroom soup can)
  • Salt & Pepper – to taste
Directions ~
  1. Preheat oven to 350°
  2. Peel and slice potatoes.                                                                                                                                                   
  3. Parboil sliced potatoes for 10-15 minutes.  Check for softness with fork starting at about 5 minutes.  The time needed will vary according to thickness of potatoes.  You want them to be slightly soft.
  4. While potatoes are boiling cut cheese into cubes.                                                                   
  5. Mix cheese cubes, soup and milk in pan.  Cook over medium heat until completely melted, stirring occasionally so mixture doesn’t burn.                                                                                                                                                   
  6. Spray a 9 X 13 casserole dish with cooking spray.
  7. Drain potatoes.  Place half of cooked potatoes in casserole dish.
  8. Top with half of cheese mixture and salt and pepper to taste.                                                                 
  9. Layer remaining potatoes on top of cheese mixture and then top with remaining cheese.  Sprinkle again with salt and pepper to taste.
  10. Bake for 45 minutes to an hour.  We like ours with the cheese browned quite a bit so I bake it for the longer amount of time.
More Tips for those Cheesy Scalloped Potatoes that are Ahhh…mazing ~
  • If your casserole dish is filled to the top, place it on a foil lined baking sheet to catch spillage of cheese as it melts.
  • Since parboiling potatoes can be tricky to get the perfect consistency, I always insert a fork into my casserole when done to ensure they are completely cooked through.  If they still seem a bit hard but your top is browned, put foil over them and bake for 15 minutes or so longer.
  • Since you are parboiling the potatoes, there is no reason to cover with foil when first baking.  However, see bullet above for example of when you may need foil.

I get requests to make this recipe ALL THE TIME.  I sometimes feel like I should stop making them for awhile because I don’t want people to get bored with the side dishes.  However, they just keep requesting them.  This alone tells you how awesome they really are!

Also, if you are thinking that your family may not like them because it is Cream of Mushroom soup, stop thinking that right now.  If it is that big of an issue just don’t let them know what is in it.  I promise you that once you make that cheese sauce, they will have NO idea!

What’s even better is that these potatoes can be paired with so many different meat items.  In fact, they would go awesome with the Smoked Poor Man Burnt Ends that I wrote about…see that by clicking here!  Heck, there are times we warm them up the next day (that is IF there are any leftovers) and have just potatoes for dinner!

As always, good food keeps people coming back….so be sure to give this one a try!

Printable Version of Cheesy Scalloped Potatoes that are Ahhh…mazing ~

Happy Cooking ~

Mimi

Frozen Fruit Yogurt Bites

Finding snacks that are just as much fun to make as they are to eat can be challenging.  While our frozen fruit yogurt bites did not turn out exactly as anticipated, Addi, Max and Mimi had lots of fun in the kitchen and still enjoyed the end result.  This post is a tad different as I will fill you in on the right way to make these….and the wrong way! 🤣

I am notorious for just “winging it” in the kitchen.   The kids used to sit and watch at the kitchen island and marvel at how I just added a little of this and a little of that.  They have now learned that as you get more comfortable in the kitchen, it becomes easy to guesstimate while cooking.  However, sometimes one should really follow the directions.

Frozen Fruit Yogurt Bites Ingredients ~

  • 1 Cup Plain Greek yogurt
  • Handful of Frozen fruit of choice
  • 1 tsp. Honey (or more to taste)
  • Spinach (let’s get real sneaky!)

Directions ~

  • Place frozen fruit and honey (and spinach if you choose to add) in blender to puree.  We love our Ninja Personal Smoothie Blender… it makes smoothies so much easier to make.  By using the personal size, each person can choose their own fruit flavors.  Check it out here➡➡➡ Ninja Personal Smoothie blender – we LOVE it!

  • Scoop the puree into a bowl and add 1 cup greek yogurt.  Stir until well mixed.
  • Pour the yogurt mixture into a baggie (or a piping bag if you have one).  I definitely suggest a zip type baggie to alleviate any future messes.

Of course, even with a zip type baggie you can still get leakage out of the top if it isn’t sealed well.  Oh well, at least this is a recipe that is safe to eat even before you freeze!⬇⬇

  • Put in freezer for 3 to 4 hours or until solid.  These will melt fairly fast, so be sure to have them completely frozen before enjoying.

Very Important Tips ~

***Do not add water when making the puree.  This is the first step I messed up on.  I told Addi to add water to her cup to make the puree process easier.  Instead, we should have let the frozen fruit thaw a bit and NOT add water.  By adding water, the mixture came out runnier than it should have been! 

***Puree completely as small chunks will create a hole in your bag later….which you do NOT want!

***Greek yogurt helps with the consistency.  

***Let the kids use a whisk to blend.  They enjoy that so much more than a spoon and it blends better.  We started out with a spoon and switched once we realized it wasn’t mxing well.

***When letting kids help, as I highly recommend that you do, be prepared for the fact that you may not get “dots” as you originally intended.  That is ok!

***Add that spinach….it will make a very fun green color frozen yogurt bite and yet the kids won’t realize it’s coming from spinach.  Unless of course, you let them take part in the puree step as the spinach should be pureed with the fruit and honey.

End Result ~

Ok, so ours did NOT end up in the cute little button style.   I realized very early on that this step was not going as planned.  So, I put on my big girl panties and said to myself, “That’s ok!”  Afterall, isn’t learning in the kitchen part of this whole process?

Seriously, look at that determination in his face.  Who cares that they weren’t perfectly formed.  They still taste the same.  It was time for a little improvision.

We smeared that stuff around and decided to cut little squares instead.   This way, they got to use Addi’s new kid-safe kitchen knife that I talked about for her birthday post.  Did you catch that post?  If not, check it out here as I showed several great kitchen tools for kids….Great ideas for kids in the kitchen!

Does it look like she cared that her yogurt bites weren’t in the button shape?  Who can resist the happiness in that face?

Quick and Easy Version ~

While it is so much fun to create your own flavors, there is an easier version.   Using store bought Go-Gurts , snip off a small corner as mentioned earlier(do not use the precut pull tab they provide).  Proceed to squeeze small dots on wax paper and freeze until solid.  This is quick and easy!

These frozen fruit yogurt bites are a big hit with the kids and adults alike.  Everyone chooses their favorite flavors.  You can get creative and mix different fruits to make new fun flavors.  Have fun and enjoy!

Hugs ~

Mimi

 

 

Cooking Fun with Grandkids

I got the best phone call the other day!  Picking up my cell phone, I expected to hear my daughter on the other line.  To my surprise, it was my sassy six year old granddaughter, Addi.  Excitedly, she says, “Mimi, I’m making dinner tonight.  Would you like to join us?”  Are you kidding me?  Of course I do!  I’m not missing out on a night of cooking fun with the grandkids!

What was on the menu you ask?  We were served mini pot pies/shepherd’s pies and a strawberry rhubarb tart.  Wow!  It was delicious!

       

Let’s back up to Addi’s birthday earlier this year.  We always like to find one special “big” gift to get for the kids.  It doesn’t necessarily have to be big in size, but it needs to be extra special!  A lot of time is spent thinking and shopping for that perfect gift.  Addi has recently become fascinated with the kid’s cooking shows so ideas started formulating around that.

The Birthday Gift Idea ~

I have enjoyed watching various bakeoff shows with the grandkids.  Have you ever watched them?  Let me tell you, that they are nothing short of amazing.  I truly would have never realized that kids can cook as “professionally” as they do…even better than a lot of us adults!  Through this the birthday idea came to life!  Addi needed all of her own kitchen tools.

We have already done some cooking with Addi over the past couple of years, so I knew her passion for time in the kitchen wasn’t going anywhere.  After watching the different episodes of Chopped Junior and MasterChef Junior, we realized Addi was ready to step up her game a bit.

Now, first of all my thoughts went  to purchasing  Addi her very own kitchen prep and storage rolling cart.  I will admit that I spent time shopping for the best one.  I then realized I should probably chat with my daughter about this.  Afterall, this would take up a lot of space in the kitchen, and I had to admit to myself that it is her kitchen and not mine.  So I scaled my gift idea down a bit so that Lauren could keep her kitchen in tact.

Cooking Basket Gift Items ~

These are a win/win…Addi was able to cut food by herself and we felt safe with her doing so!

 One thing Lauren and I noticed, having the tongue out while cooking is a MUST for any great chef! 🤣

Cooking Fun with Grandkids ~

As you can see, we tried a variety of different kitchen gadgets.  This will definitely be a gift that we can add on to in the years to come.  Fostering a love of cooking in kids has so many benefits…to the kids as well as the adults.  The important thing to remember is it’s going to get messy…and that’s ok!  If kids become afraid to mess up they will lose the passion to learn.

In an earlier post, I wrote about a great recipe book software.  You create your own cookbook…family, church, neighborhood.. or whatever you choose.  The first book I created was Pappy on the Penarve…Check out my fun cookbook here!  My intention was to make an “Addi” cookbook next…epic fail!  However, I am still going to make it and include new recipes for her to try plus old ones that she has made with the family.  What fun memories!

Make time to have some cooking fun with the grandkids….you will be glad you did!

Enjoy!

Mimi

 

 

 

 

Purr-fect Cat Birthday Party

Birthday party themes are a big deal in our family.  As each year rolls around, there always seems to be a new favorite animal, superhero or fantasy figure that creeps into our world.  It is only fitting that this new love, whatever it may be, becomes the theme for that year’s celebration.  This year, Addi chose to have a purr-fect cat birthday party!

Party Dress ~

Of course, it wouldn’t be a purr-fect birthday party without a purr-fect dress!  Am I right?  Lauren ordered this adorable set from Etsy.  It was the perfect party outfit from hairbow to skirt!   She was so excited to wear it for her party…check out everything Sweet Sophia Designs has to offer below:

Sweet Sophia Designs has such adorable birthday sets! Check them out with this link!

Pre-Party Planning ~

There was quite a bit of planning ahead for this fun event.  We enjoy crafting so the time spent for these preparations was a lot of fun.  It started with collecting family cat pictures.  Lauren wanted the party to be personalized with all of the cats in Addi’s life…what a fun idea!

Cat Banner ~

Once pictures were decided upon, they were pulled up in Canva to be sized and printed.  Canva is so good for this as you can also “flip” the photo so that your front and back match up perfectly, thus making your banner viewable from both sides.  *If you are putting this against a wall, however, you will only need to print one side of each image.

The cat faces (and Addi with her kitten) were printed in black and white and then adorned with party hats from the color scheme Lauren and Addi chose.  This is where having lots of random items and paper scraps comes in handy.  We used various items to decorate the hats.  There is no rule here…let your creativity flow!

They were then strung on twine to create a banner.

Pet Adoption Certificates ~

Cat adoption certificates were also made with Canva.  Everything we made was created with the free options.  If you have not yet tried Canva, you need to!  It is such an amazing online software program.  They, of course, have even more options if you choose to pay for it, but seriously, you can do SO much with the free version!

Pet Adoption Houses ~

Pet adoption houses were made from goodie boxes purchased from Amazon.  Lauren chose the ones highlighted below and then cut a circle out for each pet to be placed in the box.   She then added other goodies in the box and topped it off with tissue paper.  What a perfect combination of craft and goody box wrapped into one!

You want to be sure that the dimensions of the box are big enough for the size of kitties you purchase.  I know this sounds silly to even mention, but how many times have you gotten caught (and frustrated) when sizes are different than what you assumed?!?

Pet adoption houses were made from goodie boxes from Amazon…check them out here!

Gummy Mice ~

These were one of the cutest and most talked about goodies included in the box.  What cat does not like mice…and what child does not love gummy candies?   Of course, Lauren searched and found the perfect gummy mice!

Get your own yummy (and slightly creeping looking) gummy mice here!

Canva once again came into play as we put several mice in little zipped baggies (also purchased on Amazon) and then created the fun label topper to staple to the top.  These were small enough that we could fit 6 labels to a page and then cut out and fold over each bag.

Adopt A Kitten Backdrop & Craft Table ~

The Adopt A Kitten Banner was made from scrapbook paper.   Stencils were used to create the letters in various color schemes of paper.  They were cut out and then glued to black scrapbook paper.  We then cut the black stencil a little larger to create a border.  This created a sturdy banner that also had a bit of dimension to stand out more.

A real cat scratch post was used to display the houses.  With this she was able to create height and make more room for the children to design their own adoption boxes.  A lazy susan sits in the center of the table with colored pencils, markers and stickers for the kids to craft with.   Yarn balls were made by wrapping different colors of yarn around decorative balls, styrofoam balls and ping pong balls.  (The ones made from ping pong balls were included in the cat boxes as a kitten toy.)

Cat Photograph Collage and Balloon Form ~

If you are like our family, you have an abundance of fur baby photos.  These were put to use for the party to create a cat photo collage banner.  The photos were strung up by the birthday presents.  The awesome 4′ mosaic number form helped to create a purr-fect backdrop for photos taken while opening presents.

Order your own mosaic number and letter forms right here!

Birthday Cake & Cookies ~

The amazinging purr-fect cake and cookies were ordered from Becky’s Cakes N Caboodles.  She is a true artist at work!  Whether you want the latest popular theme or something more personalized, she delivers!  Lauren sent her pictures of all of our cats and she got to work on these gorgeous cookies!

From different cat faces to colorful yarn balls, they were almost too pretty to eat!  But don’t believe for one minute that they didn’t get devoured!  Click here to see more of her amazing creations!!!

Cat-Themed Party Food ~

It is so much fun to get creative with food, and this party was no different.  From cheese mice on crackers to cat faced taco rings, there was something “catlike” everywhere you looked!

Cheese Mice on Crackers ~

Cut your favorite block of cheese into small triangles.  Make ears on the mouse face by cutting a slit on each side of the cheese and placing mini pepperonis in the cuts.  Place on a Ritz cracker.

Seven Layer Dip in Cat Cup ~

We drew cat faces on each cup with permanent markers.  Do this with plenty of time for it to dry so you don’t smudge when you put the dip in.   Layer the seven layers of dip in each cup.  Top with tortilla chips (We used strips as they fit in nicely).

  1. 2 cans bean dip
  2. Guacamole
  3. Mix 1 cup sour cream, 1/2 cup real mayonnaise & 1 package taco seasoning
  4. 2 cans chopped, pitted black olives
  5. 2 cups chopped onions
  6. 2 cups shredded cheese
“Cat” Taco Ring ~

We did the traditional taco ring, however, we added extra crescent dough for the ears and nose.  Once it was done cooking, we added chives for the whiskers and cherry tomatoes for the eyes.

Adult Side of the Party ~

Want to add a little wine for the adults…look at this fun new wine chiller.  Lauren made tiny yarn balls and froze them in the ice form….so pretty and festive!  I can only imagine all the fun that will be had with this Wine Chiller mold….the ideas are running crazy already…get yours here!

Suffice it to say, this party was an absolute hit.  Kids and adults alike had so much fun that the fun continued on for hours.  Be sure to share pictures in the comments below of your Purr-fect Cat Birthday Party!

Enjoy!

Mimi

Guys! I Made a Cookbook…And You Can Too!

You heard me….little ole me made a cookbook!  I am so excited!!!   What’s even better is that it was so fun and easy to do with FamilyCookbookProject.com.  My mind is now racing with so many great ideas for gift giving, fund raisers, church or family projects, or even for the neighborhood.   Now, I keep walking around the house saying, “I made a cookbook!”   What’s even better is that you can too!

This cookbook is a compilation of recipes I have blogged about.  As a bonus, there are a few extra recipes that have yet to be added to my blog.   You will be able to save it to your computer and print out recipes as needed…or you can print the whole book.

The Family Cookbook Project ~

In a nutshell, this is a software program that lets you bring your recipes to life in a shareable form through print or save online.  I have been truly amazed at just how easy it was to put this together.  Now we have a keepsake of the beginning of our recipe blogging journey.  I have no doubt that there will be much more time spent on creating a much more indepth Pappy on the Penarve Cookbook – Version 2!

What about you?  Have you considered putting a cookbook together with all of your family favorites?  Are there treasured recipes that have been passed down through the generations?  Maybe there have been some church potlucks that everyone brings copies to share of the recipe they made.  Wouldn’t it be so much easier to hop online and let each of those people type in their famous recipes?  That’s right…you can set this up so that each person can be considered a “contributor.”

How It Works ~

  1. Create an account.
  2. Give your cookbook a title (that can be changed anytime throughout the process)
  3. Invite friends and family to contribute – optional!  You can also create the recipes by yourself.
  4. Follow along with the simple layout to enter your recipes…you can even copy and paste or import if you have them saved somewhere else on your computer.
  5. Select your cover, dividers and layouts to your personal preference.
  6. The table of contents, recipe index and list of contributors (optional) is automatically created for you.
  7. Order your cookbook.  They have a calculator to make the final setup and purchase process so easy.
  8. You can go back and add recipes to your online version at any point.

 

 

 

 

*Sample of Family Cookbook Project final copy

 

 

 

 

Have You Ever Misplaced a Special Recipe? ~

Isn’t this the worst?!?!  Ugh!  If only I had a nickel for every time I went frantically searching for that special recipe!  Another problem I encounter quite often…does your recipe card look like it’s been to h*ll and back?  Stains and tears all over it.  I always say you can tell those are the most loved!  Wouldn’t it be so much easier to have them in a nice little cookbook (luckily you can choose to have any pages/covers you want laminated!)

Maybe you are not as scatter brained as I am and your recipes are already nicely organized.  (Oh, how I try to be that person!)  This is still such a timeless treasure to create and gift to others!

Better yet, maybe you have some very special recipes you won’t share because they become even more special when you bring them to the party!  I have a VERY loved sister-in-law that does just this!  We give her grief over it all the time.  I’m thinking this would be such a great idea to make and have back for gifts when the right time comes along!  (You know who you are sweet See the source image…you know I love ya!)

Dedication Page ~

Below is the picture and dedication words I chose for Pappy on the Penarve.  It’s been so much fun deciding how I wanted to display everything from the pictures to the wording…

Welcome to Pappy on the Penarve! The love of family is our number one priority. We have discovered that good food keeps family members coming back for more. Thus we are lucky to have lots of family gatherings!

This is our first edition of a compilation of recipes we have shared on Mimiblog.org (plus a few bonus extras!). Our hope is that you and your family and friends will enjoy these wonderful recipes as much as us.

The main focus is on Pappy’s amazing grilling with a few appetizers, appetizers/sides and desserts to compliment the savory dishes that come off of Pappy’s magical grill!

Enjoy!

We dedicate this first edition to Lauren, Karleigh and Eli…our amazing children and all who are a part of their world!

*********

To see the above picture and dedication in book layout is a dream come true for me!  As stated earlier, you get to create the cover and dividers, choose from multiple recipe layouts, add your own dedication and introduction…the list goes on and on!

Drumroll Please ~

So without further adieu, I bring you the final version of Pappy on the Penarve.  Click on the link below to view or to download and print a free copy yourself.  I will be making a laminated binder version for our family.  If you are interested in purchasing one, email me at mamashellatino@gmail.com and I will give you the details.

See the finished version of Pappy on the Penarve Cookbook here!!! Check it out!

Guys!  I Made a Cookbook…AND YOU CAN TOO!

Are you excited about getting started on your own personal cookbook?  I haven’t seen an easier way to create such a special family treasure!  Get started on your personal cookbook right here!

Happy Cooking!

Mimi (Shelly)

Pita Bread Stuffed Grilled Cheese

Scoop it, dip it, stuff it…yep, I’m talking pita bread here!  What a fun and versatile bread.  My personal favorite is stuffing it with lots of goodies, so what could be better than some hot oozy cheese!  Pita bread stuffed grilled cheese…BLT (actually BST (spinach) and/or Caprese Style.  You have got to read on for this delightful recipe that can be made for breakfast, lunch or dinner!

BLT or Caprese Style? ~

We took it a step further and offered options.  I prepared all of the ingredients ahead of time and displayed on cutting boards and in bowls.  With this method, each person got to personalize their pita bread stuffed grilled cheese.  Of course, you do not have to always do it this way, but it is definitely a fun option.

BLT (BLS for Spinach) ~

Ingredients ~
  • Bacon, cooked and crumbled
  • Cheese – mozzarella, pepper jack, provolone – shredded
  • Spinach – chopped
  • Onions – diced
  • Tomatoes – chopped
  • Seasonings
    • Garlic powder/salt
    • Everything But the Bagel
    • Onion Powder
    • Italian Seasoning
  • Butter or Olive Oil
Directions ~
  1. Brown bacon and crumble once cooled.
  2. Chop spinach
  3. Dice onion
  4. Place all ingredients in separate dish or lay out on cutting board
  5. Have each person choose their ingredients and put in medium size bowl.  Stir until well blended.
  6. Slice pita bread so that it opens to a pocket.  *It is better to have ones that are NOT already split in the middle for easier grilling.
  7. Stuff pita bread filling to the back and moving forward until stuffed plump.
  8. Cover both sides of pita with butter or olive oil. *I buttered one side, added preferred spice and then placed on griddle.  I then buttered the other side while it was on the griddle.
  9. Cook until desired doneness and serve!
*Notice the small bowl to the right.  This is the bowl we used to mix the individual ingredient choices.

You can offer choices of condiments for dipping as well.  Options such as ranch dressing or sour cream pair well with the BLT pita bread stuffed grilled cheese.

Most of the family chose this style but DEFINITELY used different ingredients.  Max had bacon and mozzarella only with no spices. Uncle Eli stuffed his with bacon, onion, spinach, mozzarella balls and pepper jack cheese.  He then seasoned the outside with the Everything But The Bagel seasoning.    Lauren chose bacon, spinach, tomatoes, mozarella and pepper jack cheese and then seasoned with garlic.

As you can see, each person’s individual tastes took a big part in making these a success!

Caprese Style ~

Ingredients ~
  • Spinach – chopped
  • Mozarella balls
  • Mozarella – shredded
  • Fresh Basil – chopped
  • Tomatoes – chopped
  • Balsamic reduction
Directions ~
  1. Chop spinach.
  2. Chop fresh basil.
  3. Chop tomatoes.
  4. Slice pita bread so that it opens to a pocket.  *It is better to have ones that are NOT already split in the middle for easier grilling.
  5. Stuff pita bread filling to the back and moving forward until stuffed plump.
  6. Cover both sides of pita with butter or olive oil. *I buttered one side, added preferred spice and then placed on griddle.  I then buttered the other side while it was on the griddle.
  7. Cook until desired doneness and serve!

As you can see, the steps are the same.  Only the ingredients are different.  I drizzled mine with a balsamic reduction and it was FAB!  *I actually keep the Alessi brand of Balsamic Reduction on hand for many different recipes – delish!

I’m going to be honest here, we made these for dinner just last night!  The funny part is I made one again for brunch this morning!  I kid you not…I am obsessed!  They just add a different element from the traditional grilled cheese.

Now, I’m including links to some of the ingredients I mentioned.  You, of course, can get them at the store.  I am including these more for you to have a visual.

I seriously LOVE this sxxx…Alessi Balsamic Reduction! I have it in the fridge at all times.  In the summer, I love to throw together a quick spinach, mozzarella, tomato and fresh basil salad.  I also use it in a lot of appetizers!

If you have not yet tried Anything But the Bagel Seasoning, do yourself a favor and do so!  Try this test…pull up Pinterest, type in Anything But the Bagel Seasoning and look at the results.  One would think you would get a lot of results with just the seasoning…but NOOO…you get all kinds of recipes using the seasoning.  I’m telling you, this seasoning is awesome for so many things!

Did you love the cutting board in the pics as much as I do? Check out the link here for own charcuterie cutting/serving board!   This board is so versatile and fun!

 

 

Velvety Potato Leek Soup

What a tantalizing soup to serve with salad and a sandwich or just a crusty piece of bread!!!  Make it lunch or dinner….just MAKE it!   Blend the sweet delicate flavor of leeks with potatoes to create this creamy soup.  Velvety potato leek soup will quickly become a family favorite!

Have you cooked with leeks before?  They are a member of the onion family and look like a very large green onion.  Leeks add a mild yet sweet flavor to any dish.  You will, however, need to take time to clean them as dirt and grit get caught in the layers easily.  It is best to clean them by cutting off the end and then slice in half length-wise from root to top.  Pull the layers of the onions apart and run each under the water to clean thoroughly.

Velvety Potato Leek Soup Ingredients ~

  • 1 Stick Butter
  • 2 Medium Leeks (sliced)
  • 1 Medium Onion (diced)
  • 3 Green Onions (diced)
  • 5 Russet Potatoes (peeled & sliced or cubed)
  • 32 Ounce Chicken or Vegetable Broth
  • 1 1/2 tsp. Thyme
  • 3 Cloves Fresh Garlic (minced)
  • 2 Cups Heavy Cream
  • Salt & Pepper to taste

Directions ~

Melt stick of butter in stock pan. Add sliced leeks, green onions, garlic and onion to pan.  Saute over medium heat until vegetables are translucent (be careful not to brown).

Add potatoes, thyme and broth and bring to a boil.  Reduce heat to medium and simmer until potatoes are softened (about 20-25 minutes depending on thickness of potatoes).

Using a food processor or immersion blender, blend about 3/4 of the soup until it is pureed.  *You can puree the whole batch, but I prefer to leave a small portion of it a bit chunky.  If you are using a food processor, ladel portions at a time to the processor depending upon the size of your processor bowl.

Return puree to pot and add heavy cream.  Season with salt and pepper to taste.  Cook over low heat until heated through.

Garnishments ~

  • crumbled bacon, bacon and more bacon!!!
  • shredded gruyere, parmesan or cheese of your choice
  • sprinkle of cayenne pepper
  • chives
  • cracked black pepper

Notes ~

You can omit the heavy cream or substitute half and half for a more low-fat version of velvety potato leek soup.  The soup will still have a creamy texture to it as the pureeing process creates a creamy a nice cream consistency.

Slice or dice the potatoes to your preference.  Whichever method you choose, you will not want them to be real thick or it will take longer for the potatoes to soften while cooking.  The picture belows shows slices, but I actually prefer dicing the potatoes.  Small chunks of potatoes give a nice texture for that 1/4 of the soup I do not puree.

Don’t let the idea of pureeing turn you away.  This soup is super easy to make and is well worth that extra step.  I love my Ninja.  Get your Ninja Mega Kitchen System Here!

  • Includes: 1500-Watt Motor Base, 72-Oz. Total Crushing Pitcher, 8 Cup Food Processor Bowl, Dough Blade, (2) 16-Oz. Nutri Ninja Cups with To-Go-Lids

As mentioned earlier, you can also use an immersion blender instead.  Check out the immersion hand blender here!

  • Hand-held immersion blender for mixing soups, sauces, smoothies, and more

Both of these gadgets have numerous benefits, you only need to decide which one works best for you!  In fact, maybe you already have one of these.  MAYBE, you have it tucked away and haven’t used it in a while.  Do me a favor, get it out and use it for this amazing recipe!

Serve this luscious soup with a leafy green salad or a side of pasta salad.  Add  some crusty bread that is great for dipping for a hearty and cozy dinner.  What’s even better is that this fun idea is coming to you right before St. Patrick’s Day.  Afterall, it is also called Irish Potato Leek soup!  Enjoy!

Happy Cooking ~

Mimi (Shelly)

 

 

Homemade Sausage with Fennel

Pappy on the Penarve is at it again….this time making homemade sausage with fennel….AH…MAZING!!!!!  He has been perfecting this recipe for quite some time, and the end result is worth all of the work.  Let me tell you, there are quite a few steps to the end result…but oh is it worth it!!  That being said, it would be a great idea to purchase quite a bit of meat to work with so you can store some for later!  By doing this, it makes the time spent making this delicious sausage even more worthwhile!

In our recipe a KitchenAid mixer with the meat grinder attachment is used.  I absolutely love my KitchenAid and use it for so many different recipes.  Check out the Black Storm KitchenAid Professional Series Mixer ~ it is a FANTASTIC addition to any kitchen!

There are, of course, other great meat grinder options:

This electric meat grinder gets great reviews…check it out here!

This manual meat grinder has a suction base and gets great reviews…check it out here!

These grinders work for so much more than just making sausage.  I grew up with my mom making homemade ham salad.  We still put in requests for her secret recipe to this day!  Yes, I said secret!  And yes, that recipe will be coming soon so stay tuned!

Back to the Homemade Sausage with Fennel ~

As stated earlier, buy the pork shoulder butt in bulk.  When we find it on sale, we go hog wild….yes, pun intended! 🤣  The savings you will notice will astound you!

What you will need ~

  • The fattest pork shoulder/butt you can find…seriously buy that fatty stuff!
  • Fennel seed – if you are like Brad (Pappy), you will want an abundance of this!
  • Salt
  • Pepper
  • Garlic Powder
  • Red Pepper Flakes (optional)
  • Red Wine or cooking wine (we used a nice Cab)
Step 1 ~

Cut the pork shoulder/butt into chunks for grinding and place in a disposable foil pan.

Step 2 ~

Cover the meat with foil and move to the freezer to get to a cold state.  This helps the grinding process go much smoother.  Brad kept it in the freezer for about 1 hour.

Step 3 ~

Grind the meat chunks.

Step 4 ~

Generously season the ground pork shoulder/butt.

Step 5 ~

*After completely blending, make 1 or 2 small patties.  Fry these patties for tasting.  This is an important step before moving on!  This will enable you to decide if it is seasoned to your liking.  If you are preparing meat to store for later use, you will want to be sure you are happy with the flavor.

Step 6 ~

Add additional seasoning if you prefer.  Cover ground meat and place back in freezer for about an hour.

Step 7 ~

Remove from freezer and prepare your mixer for the final prep stage of your homemade sausage with fennel.  *If you don’t have a mixer with sausage stuffer capabilities, you can make it into patties.  We actually prefer to make different types of sausages for various serving options.  When using the sausage stuffer, it is helpful to watch videos first to aid in the process.  I have provided a link from KitchenAid.com right here ~  Use this handy link from KitchenAid to view how to use the sausage stuffer attachment!

If you are making into patties, there are many options on that process.  I prefer rolling the sausage out and using a glass or biscuit cutter to be the best option for more uniform patties.  However, sometimes we just form them with our hands as we did in the picture above.  If you choose to roll out it, there are different methods, I like the method that HappyMoneySaver.com uses here ~  Happy Money Saver describes the rolling out and cutting process in detail here!

 

Freezing Homemade Sausage with Fennel ~

We love the Food Saver Vacuum Sealer for so many freezer foods.  It does such a great job protecting food from air and freezer burn.  It is also ideal for food prep.  You can double so many of your recipes and save half of them for later, making busy nights or lunch time woes a cinch!    Get your own Food Saver Vacuum Sealer here…you will love it!

Like so many kitchen gadgets, you may ask yourself, “Will I really use this?”  From experience, this is one gadget we are very happy to have and we find ourselves using it often.

We will use this sausage for breakfast and dinner ideas.  Our favorite is grilled sausage with peppers and onion served with a side of rice.  However, we will definitely be looking for new fun ideas to use this yummy sausage as well.

 

Meal prep has become widely popular for busy families and lunch preparation.  This homemade sausage with fennel is an ideal recipe for just that!  Not to mention the savings you will see.  For this recipe we bought almost 10 pounds of pork for $9.  Seriously $9!  The amount of sausage links it yields (depending on how big you choose to make each one) is phenomenal!

I hope you enjoy this recipe as much as we do!  Let us know in the comments below!  Also, follow MimiBlog with the link and you can stay up to date with all the great recipes!

Have a great week!

 

Smoked Poor Man’s Burnt Ends

Several years ago while vacationing down south, I discovered the delicious dish called burnt ends.  I honestly don’t remember what type of meat they were made from, I just remember LOVING them.  Since then, Brad has made several attempts (all of which were delicious!) to recreate the exact dish that I enjoyed so much.  Just recently, we have discovered Smoked Poor Man’s Burnt Ends…and WOW!!!

Burnt ends traditionally are made from beef brisket.  It is indeed a very delicious meal, but is a more expensive cut of meat.  Thankfully, we can still get that AMAZING flavor with chuck roast.  While the cost is less for this cut of meat, the resulting flavor of smoked poor man’s burnt ends is seriously out of this world!!!

Yes folks, Pappy on the Penarve is at it again!  This recipe was a definite WIN!!!  The end result was a very tender piece of beef with a full-bodied and sticky BBQ flavor.  The crispy burnt edges complete the perfect flavor!  You MUST try this recipe…soon!

Steps ~

For this recipe, we used two nice cuts of chuck roast, each weighing about 3 1/2 pounds.  Generously season both sides of the meat with salt and pepper.  Preheat smoker to 275 degrees.  We used hickory chips to smoke the chuck roast.  Place your seasoned meat on the grill and plan on total smoking time to be about 5 hours.

After smoking for 4.25 hours, remove roast from grill and wrap in foil.  Below is a picture of how the meat should “look” when removing it to wrap.

Return to grill and continue smoking an additional 45 minutes.  Remove from grill and let wrapped meat rest for 15-20 minutes.  After resting, hold wrapped meat over disposable foil pan to unwrap, letting the juices flow into the pan.  Set cooked meat on cutting board.  Slice and then cut each roast into 3/4-inch chunks.  Place cut chunks in disposable foil pan.

Mix 1 cup brown sugar and 1 cup BBQ sauce in small bowl until thoroughly combined.  Pour BBQ mixture over burnt ends.  Stir meat until completely covered in the BBQ mixture.  Place pan of meat back on grill, uncovered, and smoke for an additional 20 minutes.

Serving Smoked Poor Man’s Burnt Ends ~

As anyone who has tasted Pappy’s recipes knows, everything he makes is made to perfection.  I will say, this recipe is now at the top of my list of favorites.  It is truly finger-licking good.  Therefore, I now have to find the perfect serving platter and accessories, right?  So I have set out on my small business shopping…

This BBQ tray from Etsy will be a perfect fit for this dish (even though the meat is beef 🤣)  This is manly enough for Pappy to use for his grilling yet cute enough for me to use at the table setting.  LOVE!

This Personalized Grill Master Platter would be perfect too!  I LOVE that you can personalize this and it still looks “woodsy.”  This will look perfect with Pappy, The Grill Master…don’t you agree?  What would you personalize it with?

BBQ journal is perfect for logging notes or any changes made while grilling!

I have always believed that cooking and grilling good home cooked meals keeps the family coming back.  What we have discovered is not only do we get to share a lot of time with our grown children over prepared meals, but we have been lucky enough to share many meals with all of their friends as well.  Let’s not forget the gatherings with neighbors too!  Food and drink are the basics for all of the good times!

Don’t forget to add this one to your list of recipes….you won’t be disappointed!

 

 

 

Caramelized Onions and Provolone Cheese Stuffed Chicken Breasts

It’s December and it’s cold outside so I ask you, “Do you still grill during the winter months?”  We do!  Brad is an avid grill master all…year…long!  I love that he enjoys grilling so much!  However, whether you grill in the cold or you prefer to cook inside when it’s cold, everyone can enjoy this wonderful recipe of caramelized onions and provolone cheese stuffed chicken breasts.

Bone In or Boneless??? ~

We used bone in chicken breasts, however, I believe the process of assembling is easier if you use the boneless chicken breasts.   Brad prefers to grill meats with bone in to enhance the flavor.  I do not disagree.  However, with the robust flavor of the caramelized onions, it will taste just as wonderful using boneless for this recipe.

Begin with preparing the onions.  To create the rich flavor needed, this process will take 30 to 45 minutes.  The full recipe for caramelized onions and provolone cheese stuffed chicken breasts is included below, but I have also included some tips.

Caramelizing Onions ~

Oh how I love the smell of onions cooking.  The wonderful aroma conjures up good memories of family gatherings and food being prepared in the kitchen.  Caramelized onions are so easy to make.  The trick is to cook them slow and on low heat.  You will be rewarded with a robust flavor that enhances the flavor of so many dishes.

Slice the onions thin and set aside.  Heat your skillet with butter or oil.  The amount of oil you will use depends upon the number of onions you are caramelizing.  The general rule is one tablespoon per one medium onion.  Once your oil is heated, add the onions and stir until they are completely coated.  Add a pinch of salt and stir every 3 to 4 minutes.  Add a couple of tablespoons of broth (chicken, beef or vegetable) or water as you are cooking to deglaze the pan and rehydrate the onions.   Continue this process for 30 to 45 minutes, depending upon the amount of browning you prefer.

Many recipes call for a small amount of sugar, however, you do not need to add sugar if you follow the method above.  They will sweeten naturally as they cook.

Preparing Chicken Breasts ~

Cut chicken breasts lengthwise almost completely through to the other side.  Season the chicken with salt, pepper, thyme and parsley flakes.  Layer inside of chicken with your choice of cheese, a layer of caramelized onions and top with another layer of cheese.

I prefer to use different cheeses for each layer, creating a an array of flavors, however, it is just as wonderful using the same type of cheese for each layer.  If you are baking the chicken, you can then secure it with toothpicks.  When grilling, Brad prefers to use cooking twine to better hold the stuffed meat together.  This is a grilling must in his book!

Use this link to order twine for cooking:  Stock up on twine for all of your cooking needs here!

Caramelized Onion Broth ~

After you have stuffed the chicken breasts and started the cooking process, place the remaining onions on the stove and add beef broth, extra parsley flakes and thyme.  Cook on low heat until thickened.  When the meat is fully cooked, use this broth to spoon over the top of the chicken.  Of course, take this opportunity to add a little extra cheese on top….both for presentation and to enhance the flavor.

Stuffed chicken breasts are a delicious and appealing recipe when looking for “that special recipe to impress.”  The addition of fragrant and delicious caramelized onions is the perfect choice for a wonderful meal.  There is no doubt that you won’t LOVE these caramelized onions and provolone cheese stuffed chicken breasts!

A Perfect Dessert Pairing ~

Looking for a great dessert recipe to compliment this amazing chicken?  Look no further….this decadent apple strudel recipe pairs wonderfully with your meal.

You can find this amazing recipe in my link here:  Get the recipe for a DELICIOUS apple strudel here!  Enjoy!

 

 

 

« Older posts
%d bloggers like this: