Haven't posted anything in awhile.  I've started a new job and it consumes my time!  I am going to be away from my blog for the summer.  I will try to resume again in the fall.  Thanks to all of you who left nice comments.  I'll be back with more recipes! 

Caio!  Dee Dee

Busy...busy.....busy.....busy

I can't believe it's already the end of May!  I have been sooo busy with my life and other projects I have not done much on my blog.  My sister and I have a booth at a place call "Craftiques Mall" in San Antonio.  We've been working on that because Shelly Miles from "San Antonio Living" show on WOAI TV has done a segment!  So we had to get ready for that!  I will enclude the link if you want to check it out.  So if you're in San Antonio you will want to plan this on your visit for a little shopping spree!  http://www.woai.com/mediacenter/local.aspx?videoid=833791

Just a few items we have in our booth!

Hope everyone has a happy and safe Memorial Day Weekend!!!!

 

Dee Dee

Cino De Mayo!!!

Hola Lady's!  In case some of you don't know, I am in love with New Mexico!  Especially Santa Fe!  This is where I met my sweet husband.  Even though I am from San Antonio, I love the culture of Santa Fe!  I was fortunate to live there for 3 years and experience the wonderul climate and culture.   Some of my recipes (salsa and Margarita's, Carne Adovada) originate from there.  I am here to help you celebrate your own Cino de Mayo!  Hope you have a wonderful time celebrating! 


Margarita's

Ingredients:


Margarita salt, for rim

Lime wedge, for rim and garnish

Ice

2 ounces tequila

1 1/2 ounces fresh lime juice

1 ounce simple syrup, see Cook's Note

1/2 ounce green chile juice, see Cook's Note

Directions

Put some salt on a flat dish. Moisten the rim of the margarita glass with the lime wedge and dip it in to the salt.



Fill a cocktail shaker with ice. Add the tequila, lime juice, simple syrup and green chile juice to the shaker and shake vigorously for 3 seconds. Pour into the salted glass and garnish with the lime wedge.



Cook's Note:



To make the simple syrup, heat 1 part water and 1 part granulated sugar in a small saucepan until the sugar dissolves. Cool before using.



To prepare the green chile juice, put 1 New Mexico green chile in a blender with 1 ounce of water and blend thoroughly. Strain the puree through a fine mesh strainer and transfer to a squeeze bottle. If New Mexico green chiles are not available, serrano chiles may be substituted.

Carne Adovada (Marinated Pork)

2-4 Pounds Pork shoulder roast

2 tsp Salt

2 garlic cloves, crushed

2 tsp whole leaf oregano

1 qt blended red chili

Sprinkle meat with salt.  Add garlic and oregano t blended chili.  Pour over meat and marinate in refrigator overnight.  Cook in Slow Cooker for 6-8 hours on low.                                                   

Serve with flour tortillas, onions and cheese

Red Chili Sauce

16-18 dried red chili pods

Hot water

2 cloves garlic

Salt to tase

Open each dried red chili pod.  Wash well inside and out and remove blemishes.  Remove stems, some

seeds and veins.  Rinse with cold water and soak in hot water for one hour or until soft.  Place the podsin an electric blender and add enough water to almost cover them, leaving about two inches headspace.  Blend until smooth and skins appear, about 2-3 minutes.  If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disppear.  Add 2 cloves garlic and process until well blended.  Salt to taste.     

                                                                                            

Salsa

4 to 5 Tomatoes

2 Cans of Rotel Tomatoes (either mild or hot)

1/2 small onion

1 large Poblano Pepper or 4 Japalenos

1 lime

Cilantro (if desired)

2 cloves of garlic

Salt & Pepper

Combine rotel tomates in your Food Processor.  Add tomatoes, onion, peppers, cilantro and garlic.  Process until desired texture.  Add juice of one lime and salt and pepper to taste. 

Serve with Chips

Enjoy!!!

Dee Dee

Beautiful April

April is such a pretty month!  All the wildflowers are out in full bloom here in Texas.  As you drive along you will see thousands of bluebonnets, indian paintbrush, indian blanket, buttercups, and the list goes on and on!  Most people in the U.S. don't even realize we have such beauty!  I have my camera with me all the time now!  

I know I've been slack in posting menus lately.  But, you do have a good idea of how this works, and can continue on without a continous post from me.  I don't know actually how many recipes I've posted, but I am going to try to set up a link to all of them so if you click on a name, it will take you to that recipe.  I will have to get my daughter-in-law to help with that! 

I've been researching more recipes.  I like to change it up a bit once the weather starts warming up.  So bear with  me.  I will post more soon.  Hope ya'll have a wonderful weekend.  Happy Friday!


Friday:

Pizza, with a small salad
Fresh fruit for desert

Saturday:

Homemade Hamburgers
French Fries

Sunday:

Pot Roast with potatos and carrots
Ice Cream

Monday:

Tacos

Tuesday:

Smothered Steak (cooked in your crock-pot) with Cream of Mushroom soup for gravy
Twice Baked Potates
Fresh Greenbeans

Wednesday:

Veggie Fettucini
with small salad

Thursday:

Shepards Pie
with rolls

Friday:

Fish and macaroni salad

Saturday:

Broccoli Salad
BBQ Steaks

Sunday:

Out -to-eat!

        

Happy cooking!!!

Caio

Dee Dee

Happy Spring! Happy Easter!

Hello All!  I'm posting  the weekly menu.  One new recipe to add to the list.  Lemon Honey Chicken! It is a super easy recipe and can be made during the week! 

Saturday:

Barbque Ribs, Corn on the cob and salad

Sunday:

Left overs from Saturday

Monday:

Lemon Honey Chicken over Rice

3-4 Chicken Breasts cut in half lengthwise
Sald and pepper
1/4 c Olive Oil
1/4 c Honey
2 T Lemon juice
2 T Soy Sauce
1/4 tsp Nutmeg
1 tsp Paprika

Place chicken in a 9x3 inch baking dish.  Season both sides w/salt & pepper.  Measure oil in a glass and add honey until mixture measures 1/2 cup.  Add remaining ingredients and stir.  Pour over chicken. 

Bake uncovered at 350 degrees for 30 minutes or until chicken is done.  Turn and baste once while baking.  Serve over rice.


Tuesday:

Lemon-Chicken Salad:  use left over chicken from Monday and make a salad.  I use the Spring Mix in a bag and add your tomatoes, cucumbers, carrots and chicken (cut up).  Makes a really nice salad.  Serve with your favority rolls

Wednesday:

Pork Chops
Baked Potates
Fresh Greenbeans


Thursday:

Meatloaf
Mash Potatoes
Small Side salad

Friday:

Baked Fish
Macaroni
Fresh asparagus

Saturday:

Hamburgers
with homemade French Fries

Sunday:

Barbqued Brisket
Potatoe Salad
Pea Salad
Baked Beans
Homemade Rolls

Strawberry shortcake

Bon Apetite!.


Have a Blessed Easter weekend!




Dee Dee

St Paddy's Day

Weekly post

Hello All!  Spring is coming!!!

Here are some menu's for March.  I've been busy having little birthday parties.  My mother had a birthday, then my granddaughter, and now my mother-in-law will be this weekend, so I thought I'd better get busy and post a menu early.  I won't have time this weekend.  Hope y'all have had a nice start to the week.  It's been fairly nice weather.   I think I'll have to start my veggie garden soon!   

March

 Sun            Mon           Tues            Wed           Thur              Fri           Sat

Egg           Baked         Chicken       BBQ        Enchilada      Left            Homemade
Rolls         Chicken         Salad       Pork         Cassarole       Overs         Pizza
with         w/herb                            Sandw.
Rice         Potatos
               & green
              beans



If you haven't tried making egg rolls, it is a very simple process.  You will need a deep fryer for best results.  I use hamburger meat, onions, and a package of coleslaw.  Don't forget your egg role wraps.  Fry up your hamburger and onions.  Drain meat on a papertowel.  Directions are on the pkg of wraps on how to fold.  Just fill with your meat and coleslaw.  Seal each wrap with a bit of water and fry up.  You can make your own sauce, which every type you like.  Or buy already made.  This is an easy recipe.  I make plain white rice and add a can of mixed veggies to it for a bit of flavor. 


Enchilada Casserole (super easy)

1 lb of ground beef
1/2 med onion, chopped
12 corn tortilla's
1 can enchilada sauce
2 cups shredded cheese

Brown your meat, drain on a papertowel.  Fry your tortilla's to soften.  In a large cassarole dish layer with tortillas, meat, onion, cheese.  Repeat layers.  Cover with enchilada sauce and top with cheese.  Bake at 350 degree's for 15 to 20 minutes. 


BBQ pork sandwiches:  You can purchase the ready made or make your own using my slow cooker recipe. 

Homemade Pizza:

I purchase the ready made pizza dough, usually you get 2 pizza circles in one package, buy the ready make sauce and a package of pepperoni.  Cheeses can be whatever you like.  Add onions, olives, mushrooms, and any other toppings you like.  Cook according to package directions. 

Baked Chicken:  I purchase 1 whole chicken.  If you don't have a small roaster, I would highly recommend you purchase one.  They are great for chicken and roasts.  I clean my chicken, add salt and pepper.  Put in your roaster, add a little butter on top.  You can add potatoes and carrots if you like.  Bake for about 45 minutes to one hour on 350 degree's.   Sooo delicious.

Chicken Salad:  Use any leftover chicken from your roasted chicken. 


Have a wonderful week, and happy cooking!!!

                      Beautiful Fiesta wreath at the Guenther House a few years ago! 




Bon Apetite!!!

Dee Dee

Weekly Menu

Hello Everyone!  Sorry I didn't post a menu last week.  I think I needed a little break.  So, here's a new menu for the week.  Hope ya'll had a great week and are looking forward to the weekend.  Sunday is my mom's birthday, so we will be having a small luncheon at my house after church for her.  She will be a young 76, (sorry mom).  She doesn't like to reveal her age, because she doesn't look it! 

I wanted to tell ya'll of some cool websites I have found to help you with your meal planning.  Some of these sites have a service charge for their meal planning, but I have found sound nice Menu Calendar downloads to share.  One is http://thefamilyhomestead.com/.  The other is http://theorganizedhome.com/  Both are interesting sites about family meal planning and organizing your home.  In the organizing your home, go to the Top Stories and read the article on Menu Planning: Save Time in the Kitchen.  The family homestead site has a menu calendar you can print out for the whole month, if you like to really plan ahead.  So, check them out!



Sunday         Monday           Tuesday    Wednesday     Thursday    Friday         
Tortilla        Slow-Cooker   Left-          Easy                Grilled      Talipia        
Soup            Meatloaf          Overs        Stroganoff      Cheese      Twice Baked     
                                                                                          Soup      Potatoes 
                                                                                                             Salad



Recipes:

Tortilla Soup

8 Corn Tortillas
1 can (14-1/2 oz) Whole tomatoes, undrained        1/4 tsp sugar
1 cup diced onion, medium size                               1 whole chicken, cooked and boned
1 clove garlic, finely chopped                                  Broth from chicken w/strained        
2 Tbsp chopped cilantro (optional)                         8 oz shredded colby-jack cheese
1 Tbsp lime juice                                                      2 medium avocados
1 tsp comino (cumin)

Heat oven to 350 degrees.  Lightly spray 2 baking sheets with cooking spray.  Stack and cut tortillas into 1/2 inch strips.  Place in a single layer on sheets.  Lightly spray tortillas strips with cooking spray.  Bake 20-25 minutes until crisp.  Set aside.

Place tomatoes, inion, garlic, cilantro, lime juice, cumin and sugar in blender. Blend until chunky.  Place in large cooking pot, add broth (from chicken) and bring to a boil.  Reduce heat and simmer for 5 minutes.  Add boned and chopped chicken.  Simmer and additional 10 minutes.  Season to taste. 

To serve:  Top with tortilla strips, cheese and avocadoes

Slow-Cooker Mexican Meatloaf: (this is a new recipe I'm trying)

1 eggs, slightly beaten                1 pkg of Corn or Flour Tortillas
1  jar roasted red peppers
3/4 cup crushed tortillas chips
1 medium onion, finely chopped
1cloves garlic, minced
1 tsp grd cumin
1 tsp chili power
1 lb. ground beef
1 cup frozen whole kernal corn
1/2 pepper
1 tsp salt

In a large bowl, combine egg, 1/2 cup of the roasted peppers, chopped, crushed tortilla chips, onion, garlic, cumin, chili powder, salt and pepper.   Add beef and corn; mix well.  Shape mixture into a round loaf or oblong loaf to fit the slow-cooker. 

Crisscross three 18 inch strips of foil,  Place meat loaf in center of strips.  Bring up foil strips to lift and transfer meat to slow cooker.  Cover; cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. 

Using foil strips, carefully lift out meatloaf and place on cutting board.  Sprinkle with cheese and service with tortillas (corn or flour). Top with salsa, avocado, and lime wedges. 

Easy Stroganoff:  ( I use to make this recipe when my kids were younger, they loved it)

1 lb ground beef
1 medium onion, chopped
2 tsp all-purpose flour
1/2 tsp garlic salt
1/4 tsp pepper
1 can sliced mushrooms, drained (optional)
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (8 oz) carton sour cream

Hot cooked Noodles

Cook beef and onion in a large skillet until meat is browned; stirring to crumble meat; drain.  Stir in flour and next 3 ingredients; cook and stir 1 minute.  Stir in soup and mushrooms.  Simmer 10 minutes, stirring occassionally.  Add sour cream, and heat thoroughly.  Serve over noodles.  Yields 4 servings

Twice Baked Potatoes:

Cook your potatoes either in the oven, or microwave.  When the are done, cut in two and scoop out the insides.  Place scooped out potato in a medium bowl and add cheese, butter, sour cream and chives.  Mix well.   Place mixture back into the potato shells.  Top with cheese and place in the oven or microwave to melt cheese.  Serve with additional butter and sour cream. 

Talipia recipe: 

You can use any type of fish, we like talipia. 

2 T Olive oil
4  talipia fish
1 T Season-all
1 small lemon
4 t butter

In a large skillet add the olive oil.  Add talipia, add season-all to both sides of fish.  Squeese the juice of one lemon into skillet and over fish.  Add the butter to tops of fish, cover and simmer for 8 to 10 minutes.  Flip fish over and cover and cook and additional 8 to 10 minutes. 

Serve over hot rice or with a small side salad. 

 
Enjoy your week!  Until next time....   Dee Dee

Are we ready for Fiesta!!!!   I thought a nice cheery picture would brighten your day!!!

 This photo was taken during Fiesta and is some if my cousin's beautiful floral work and display!  He is very talented.  If anyone needs an excellent florist or event decorator in San Antonio, let me know! 

Menu Post for Week of February 15th

Howdy all you Rodeo Fans! It's time for the San Antonio Livestock Show and Rodeo, which actually has already started, but my mind has been on Valentines! Well, now that it's over I can think about the Rodeo.  This weeks menu has a Cowboy Theme.  I'm thinking of chuck wagons and being on the trail with some cowboys and their trusty horses.  Hee Haw !!!  Time to cook up some grub! 

Menu of the Week

 Finally getting around to the menu!  I've been busy this weekend.  My grandkiddos came over to the house for a visit yesterday.  So, you know what that means!  Time to play!  My daughter-in-law and I took my granddaughter to the boot store to get her a new pair of boots. She got pink boots, and a pink cowgirl hat with rhinestones on the hat band!  She is ALL decked out for the rodeo!  The boy's got new boots also, and cowboy hats!  Gosh if they didn't remind me of when their dad (my son) was a boy and I took him to get his first boots and hat!  What a fun day! 

Well, here's the menu.  I'm going to add Sunday .... since it's Valentines!  You can use my idea, or choose your own, of course! 

Happy Valentines Week Everyone!!!                

Dee Dee

Monday: Feb 8th:  Hamburgers with Homemade french fries, or the frozen kind.
                              
Tuesday: Feb 9th:  Chicken Picata with Herb Potates and Frenchstyle Greenbeans

Recipe for Chicken Picata:  Serves 6  Recipe from  The Southern Living Cookbook

6 Boneless/Skinless Chicken Breasts
1/3 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
1/4 cup butter or margarine
1/4 cup lemon juice
1 lemon, thinly sliced
2 tablespoons chopped fresh parsley (optional)

Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch thickness using a meat mallet or rolling pin.  Combine flour, salt, and pepper; dredge chicken in flour mixture.
Melt butter in a large skillet over medium heat.  Add chicken, and cook 3 to 4 minutes on each side or until golden brown.  Remove chicken, and drain on paper towels; keep warm.  Add lemon juice and lemon slices to pan drippings in skillet; cook until thoroughly heated.  Pour lemon mixture over chicken; sprinkle with parsley (optional)

Herb Potatoes (My own recipe)

10-12 small Red Potatoes (washed and dried)
2 Tablespoons of Parsley flakes
2 Tablespoons of Butter or Margarine
1/2 tsp Salt & Pepper

Cube the potatoes and place in a medium size pot, cover with water and bring to boil.  Turn down to simmer and cook potatoes until done. 
When potatoes are soft, drain and place in a serving bowl.  Top with butter or margarine and let the butter melt.  Add the parsley and other spices and toss to coat. 

Frenchstyle greenbeans ... Canned or frozen (easy enough!)

Wednesday: Feb 10th:  Slower Cooker Bar-b-que Pork Sandwiches

1 - 2 lb pork roast
1/4 cup Barbque Sauce
1 Tablespoon Liquid smoke

Place in your slow cooker in the morning.  Cook for 6 to 8 hours on low.  Will be ready when you get home from your day out!  Pull apart pork and serve over hamburger buns.  Garnish with onions and pickles!  Pick up some potato salad, or make your own. 

Thursday: Feb 11th: Fish Tacos

See my recipe from an earlier post.  See January 17th post.

Friday: Feb 12th:  Left overs day! 

If we have leftovers in the refrigerator, which we usually do, we have a feast of whatever is there.  We do this at least one day a week! 

Sometimes we have an OYO Day!  On Your Own for dinner!  This was my husbands contibution to the meal planning!  Hey! I like it! 

Saturday:  Feb 13th:  Pizza night!

Sunday:  Feb 14th Valentines Day!  Roast and Potatoes with Yorkshire Pudding
                                                             Desert: Strawberry Shortcake
 (this is my husbands favorite, it's also our Anniversary, so I'll make this for him!)

2 to 4 lb Roast (your choice of cut)
6 to 10 Red Potatoes, cubed with skins on
1/4 chopped small onion
1/2 cup water

Add first 3 ingredients to your roaster pan. Cook in the oven on 350 degrees for one hour, or until done.   30 minutes before your roast is done, add your potatoes.  

Mix up the Yorkshire pudding and have it ready to put in the oven when the roast is done.  

Yorkshire Pudding: Recipe from my mother-in-law (who is from England)

2 cups Flour              Bake at 450 degrees for 45 minutes or until golden brown
2 cups Milk
2 Eggs
Pinch of Salt

Beat eggs in milk.  Add salt to flour.  Pour eggs and milk mixture into flour and beat well.  Let set for 30 minutes to thicken.  Pour into a 9x9 pan.  Will be puffy and golden brown.

Easy Strawberry Shortcake

1 Ready made Angelfood Cake
1 Carton of Fresh Strawberries
1 pkg of Strawberry Glaze
1 Carton (large) of Coolwhip

Shred the cake into bitesize pieces.  Wash and drain the strawberries and cut into bite size pieces.  In a small bowl add the strawberries and glaze.  Mix together. 

In a pretty glass bown layer the cake, strawberries and coolwhip.  Chill before serving. 

Bon Apetite!!!

Ciao....Dee Dee  

The Pantry

A convenient place for storing and displaying your kitchen goods. 

To most people, a traditional pantry means a cool, dark room near the kitchen, a room stocked with fresh foods and canned goods and filled with the scents of herbs and spices.  Before home refrigeration became common in the late 1800's, this versatile storage and work room-usually fitted with a stone or wood sink-could be found in most homes.  Shelves held seasonings, meal, and sugar, dairy products were kept on a stone or dirt floor.                                                                                                                                  

Today many homeowners don't have the space in their houses to devote a whole room to pantry storage.  But, with a little imagination, it is still possible to create the effect of a pantry in almost any kitchen.  You might try using an old pie safe to store kitchenware.  Or, fill a wall of open shelving with jars of preserves.  Even tabletops and corners can evoke a pantry feeling when set up to dry herbs and vegetables or to store wares and utensils.                                                                                                                                  

From: The Country Kitchen, Time Life Books 1988.
________________________________________________________________________________

I wanted to share this with you.  If you are lucky enough to have any space for a pantry, they can be so handy! 

________________________________________________________________________________

What a wonderful idea! Turn any corner into a Pantry!
________________________________________________________________________________

Or change a small closet!  Remove the doors and add shelves! 

______________________________________________________________

Happy Weekend!  Will post a new menu tomorrow!

Cia!

Dee Dee

Menu for the week of Jan 31st thru Feb 6th

Hello Chickadee's!  I am posting my menu a little earlier than usual, one, because I need to grocery shop tomorrow (Saturday) and two, well....I'm just prepared!  Remember, I only do a supper menu because I feel most women would like a little help with some ideas for supper!  I know I do!  And...makes your grocery shopping easier if you know what you're going to make!  Some of my menu's are for 2 people, but most fit a small family of 4 to 6 people.  So if you need to improvise for a large bunch, please do so.  These are just ideas to help out us cooks.  Whether you're a male or female cook in the family, to me doesn't really matter.  As long as you've got some good ideas and can plan. 

I must tell you where all this planning for meals came from.  In my earlier years of working, I worked for the Home Economics Department at Sam Houston State University in Huntsville, Tx.  The professors would have me type up a meal plan for a particular class for the week and this would be put into place in the kitchens of the department.  So, I've tried to continue these ideas that I have aquired from this experience.  So, I'm passing this idea on to you. So ... here's our menu.

Sunday, Jan 31st:  Chicken Fajitas with avacado and spanish rice  (Serves 6-8) depending on your meat pkg.

I purchase the chicken or beef fajita package from your local grocery store. Already prepared with the spices you need.  
1 pkg of Flour Tortillas
1 to 2 Ripe Avocados
1/2 cup chopped onion
1 cup shredded cheese (sharp, colby, or mixture) whatever you like
2 cups lettuce, chopped
1 lemon

Cook your fajita's on the stove until done. Slice your avocados into bite-size pieces. Cut up your lemon.
Heat the flour tortillas and put in a tortilla warmer if you have it. If not, place in a towel to keep warm.

Spanish Rice:  This recipe is from my grandmother (the orignal San Antonio Rose).

1 Cup Rice
1/2 chopped Tomato
2 cups water
pinch of salt
1/2 tsp oil (I use canola oil)

In a large skillet, add the oil and rice.  Heat over medium heat until rice is white to slightly browned.  Add your tomato and salt and saute a little.  Add water and heat until low boil, cover; cook for 20 minutes on low heat. 

Serve your fajitas with the warm tortillas, chicken or beef. Garnish with onion, cheese, avocado and top with juice of your lemon.  

Monday:  Feb 1st

Cream of Broccoli Soup with grilled Cheese Sandwiches  (soup makes 8 cups)

2 (10 oz) pkgs Frozen Chopped Broccoli
2 (10 3/4 oz) cans Creak of Mushroom Soup (undiluted)
2 2/3 c Milk
3 T Butter or Margarine
1/4 tsp Taggaron (chopped)
Dash of Pepper

Cook Broccoli; drain.  Add remaining ingredients and cook over low heat until thoroughly heated. 

Serve with your usual Grilled Cheese Sandwich or Panni

Tuesday: Feb 2nd and Wednesday Feb 3rd

Enchilada Casserole  (Serves 4) Bake at 350 degrees for 15-20 minutes

1 lb ground beef
12 corn tortillas
Monterrey jack and longhorn cheese (2 cups)
Enchilada Sauce (1 can)
1/2 c Onion
Brown meast, drain.  Heat oil in skillet, soften tortillas.  Please 4 tortillas in bottom of casserole dish.  Layer with meat, 1 c cheese and onion until all tortillas are used.  Cover with sauce and top with remaining 1/2 cheese. 

Can be served with a small side salad

Thursday; Feb 4th  and Friday; Feb 5th
Baked Ziti  (serves 8)

1 16 oz Pkg Ziti (Noodles)
2 tsp Olive Oil
1 28oz jar Pasta Sauce
1 can Italian tomatoes (pureed)
1 egg
1 c Ricotta Cheese or Small Curd cottage cheese
1/4 c Grated Parmesan Cheese
6 oz Mozarella Cheese (shredded)

Preheat oven to 350 degrees.  Cook pasta according to pkg directions.  Combine pasta and oil in large bowl. Toss lightly.  Grease a large baking dish (9x13").  Add pasta sauce and Italian tomatos to pasta in bowl, mix well.  Spread 1/2 of pasta mixture in baking dish.  Mix egg in ricotta and parmesan together in a medium bowl; spread over pasta.  Sprinkle half of mozarella over top.  Spread remaining pasta over top; sprinkle with remaining mozarella.  Bake for 20 minutes.

Serve with small salad and garlic bread. 

Enjoy!

Until next week!  As Julia Childs would say...Bon Apetite!

Dee Dee Rose












 M

Howdy all you Texas bloggers!  I just came across a new blog called "Texas Blogging Gals".  This site is to get the word out about all us Texas bloggers and will become a site for us to have a condensed list of all us Texans who enjoy this type of thing.  Click on the button on my side bar to go to the site and grab one for your own!  Enjoy! 

PS.  I am feeling a lot better now that the darned old Mountain Cedar is going down.  Will post a new menu for next week! 

Ciao...
Dee Dee

No blog or menu for the week. Darn Texas Mountain Cedar has gotten the best of me! I'm feeling a little under the weather, allergies are acting up again! Ciao for now!

Dee Dee

Menu of the Week

Hello! I have my menu done for this next week. Remember, I do only Supper. Also, most of my recipes are for 2 to 4 people only.

SUNDAY

Pork Chops and Couscous: 3oz grilled pork chop
3/4 cup cooked couscous
1 cup zucchini, onions and peppers
tossed in 2 tsp olive oil and roasted

Serve with 1 cup mixed fruit salad

MONDAY

Shepherd's Pie: 1 lb grd beef
1/2 small onion
1 T Worcestershire Sauce

Brown beef in large skillet with onion. Add Worcestershire sauce
when browned.

1 pkg Instant potatoes
1 Can Veg-All
2 cups Shredded Sharp Cheddar Cheese

Cook potatoes according to pkg directions.

In a 2qt Casserole dish add beef mixture to bottom. Layer with the
Veg-All, and the potatoes. Top with cheese.

Cook for 20 minutes in 350 degree oven.

TUESDAY: Left over Shepherd's Pie (if there is any)

WEDNESDAY: Brochette's.

1 Loaf of French Bread
1 Pkg Deli Meat
1 Pkg. Provolone Cheese
Spicy Brown Mustard
1 jar of Roasted Red Peppers

Layer bread slices mustard, meat, cheese and red peppers. Place on
cookie sheets and brown tops till cheese melts. Time will vary, so
watch your oven. Mine takes about 8 to 10 minutes, depending on
how many bread slices you have on a sheet. Salt and Pepper. Enjoy!

Thursday: Chicken Voila night.
This is in your frozen food section or your local grocery store. 1 pkg
will feed 2 people. They have several different varieties.

Friday: Blackened Chicken with Avocado Salsa

2 to 4 Boneless Skinless Chicken Breasts
2 tsp blackened steak seasoning
1 T Olive Oil, and 2 T Olive Oil
1/2 tsp, grd Cumin
1/8 tsp Salt
1 Avocado, halved, seeded, peeled and chopped
1/3 cup chopped roasted red peppers
1/4 cup fresh cilantro (optional)

Preheat oven to 375 degrees. Lightly sprinkle both sides of chicken
with steak seasoning. In a large skillet heat the 1 T of olive oil
over medium heat. Add chicken; cook until browned, turning once. Bake
about 15 minutes or until checking is no longer pink.

Meanwhile, for salsa, in a lrg bowl, whisk for 2 T olive oil, cumin,
salt and pepper. Stir in avocado, red pepper, and chopped cilantro.
Serve with chicken.

SATURDAY: Pizza or Out to Eat....

Cheery Tuesday!!!

Happy Tuesday to everyone! I'm off for the afternoon, enjoying some me time with a nice class of wine and checking out my fellow bloggers. My favorites are posted on my site if you want to check them out. I found a new blog today called "Forever Cottage", go to http://forevercottage.blogspot.com to check it out.

I've decided to give my blog a purpose. I love to cook, as some of you know; and I am a busy working woman. I plan a menu for the week and shop by this also. My menu's are for Supper only. So, I thought I'd post my weekly menu's to share with you. I usually do only one week at a time. It's easier for me and we may change our mind about what we want to eat. We; being my hubby and I. He also likes to cook and help me plan. Also, we don't always cook on Tuesday what is on the menu. We may change it around and have the Fish Tacos on Wednesday! There is no set rule here! This is only to make it easier to figure out what to make. So, you have your list, you shop by the list, and it's all in your kitchen pantry to make for the week. Easy! So...here is our menu for the week. I realize it's Tuesday, but...hey...I'll try to post them on Sundays, when I make them up!

Monday: Roast with potatoes & carrots
Yorkshire Pudding
Ice Tea

Tuesday: Leftovers

Wednesday: Meatloaf
Yellow Squash;steamed
Salad
Ice Tea

Thursday: Leftovers

Friday: Talapia (cooked on stove or in the oven)
Baked potatoes
Salad
Ice Tea

Saturday: Fish Tacos wtth all the trimmings
Avocado
Tomatoes
Cheese
Onion
Lemon (to squeeze on your tacos)


My recipes are basic from either Southern Living Cookbooks or Betty Crocker.

My fish, I cook in a skillet with olive oil, or butter and lemon juice. I salt and pepper them and also use a little garlic powder, and chili powder (small amount).
Just cook until they are flakey. Usually about 10-15 minutes each side should do depending on the size.

If you have never tried fish tacos, they are absolutely delicious!

Enjoy!

Dee Dee

Have and Happy, Healthy and Blessed New Year!!!

Hope everyone had a wonderful holiday. Time to put everything back in order and clear out the decorations. It's amazing how your home feels so good and so much bigger after you get all the decorations put away and the house cleaned! Makes you just feel like the new year will be getting off to a good start! We had a very quiet new year at my little casa. Just hubby and I. Watched TV and went to bed after the news....boy, are we getting old or what! That's OK. We liked it. My daughter and son-in-law were off to Santa Fe, New Mexico for some snow skiing, and my son and daughter-in-law and my 3 precious grandchildren stayed at their home. The youngest, Samuel, had bronchitis and an ear infection. Poor little angel! But, he is doing better now.

We celebrated Christmas eve at my parents, and of course, we have Christmas morning at our home with all the kids and grandkiddos. Ashley looked extra lovely in her red Christmas dress. We all enjoyed watching the little ones open their gifts!

Happy New Year too All!!!

Happy Christmas!

I've been so busy with decorating, baking cookies, and shopping, wrapping gifts, I haven't had time to post anything! Here are a few of my decorations for Christmas. I won't be posting anything for the rest of the year. Happy Holidays and Merry Christmas to All!

Snow Flakes!!!

Snow Flakes are no where in sight in little ole La Vernia, Texas, but we can still create our own. Click on the link below to create your own snowflake.

Pretty Pink Vintage Christmas

I found these pretty pink vintage scenes to share. Too cute!