Chicken · Vegetables

Lexington Style Grilled Chicken

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2 cups cider vinegar
1/4 cup firmly packed dark brown sugar
1/4 cup vegetable oil
3 tables dried crushed red pepper
4 teas salt
2 teas pepper
2 (2 1/2 -3 lbs) cut up whole chicken
Stir together first 6 ingredients until blended.
Place half each of venegar mixture and chicken in a large zip-loc plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.
Remove chicken from marinade discarding marinade.
Grill chicken covered with grill lid, over medium high heat for 35 yo 40 min or until done, turning occasionally.

Serve on platter with asparagus laying around the chicken in the middle.

Oven-Roasted Asparagus

3 pounds fresh asparagus
2 tables olive oil
3 garlic cloves, minced
3/4 teas salt
1/2 teas ground black pepper
1/2 cup slivered almonds, toasted.
Snap off and discard tough ends of asparagus; place on a lightly greased baking sheet. Drizzle evenly witholive oil; sprinkle evenly with garlic, salt and pepper. Bake at 350 for 10 min or to desired degree of tenderness. Transfer to the serving platter around grilled chicken.

Daily Thoughts

Spring Supper

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As I have mentioned before, one of my most favorite nighttime activities is to look through old Southern Living magazines. It is amazing to see how recipes will either look apealing or “doesn’t get a second look” at different seasons of life. Food likes and dislikes change with the seasons, as other aspects of my life. During the kids “growing up years” the only recipes that looked appealing to me were recipes that included the words, “fast & easy”. As the years go by, I became enthralled with recipes that looked foreign to me, giving me a challenge. Now, I find that with the kids grown, entertaining friends, and having more time to be in the kitchen, I am drawn to recipes that either bring back memories of a special event, or that look “pretty” on the table, or recipes that require just a little more thought and make me feel proud that I was actually able to cook and….almost look like the picture of it in the magazine. With that, this recipe today is one that I had never noticed when first receiving the March 2005 SL. It is called, “Laid Back Sunday Dinner” and sounds and looks delish! If any of you decide to make this menu, please take pictures and send it to the blog. This Friday evening we are having 3 couples over and it is going to be my menu, with the exception of the dessert. All week, I have been having visions of homemade black forest cake, so will end the evening with that instead of the citrus tart. Am saving that for another time. The menu is:Lexington Style Grilled Chicken, Spinach and Strawberry Salad, Three-Cheese Pasta Bake and Oven Roasted Asapagus. Recipes to follow.

Meats · Starches

Shrimp & Pasta

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Clean and devaine 1 lb of good size shrimp. The bigger the shrimp, the milder and sweeter, I think. Rinse and set aside.
Saute 1/4 cup capers, 1 8 oz container cleaned sliced mushrooms, 2 stalks green onions and 2 cloves chopped garlic in 2 tables heated olive oil until mushrooms and onions are tender.
Add shrimp and stir fry until their color turns light pink. Sprinkle juice of 1 lemon, 1 tsp seasoning salt, 1 tsp ground fresh pepper while shrimp is cooking over mixture. Pour either 1/2 cup white wine or veggie broth over mixture and heat until all is heated thoroughly. While this mixture is all cooking, bring a pot of water to a boil and follow directions on pasta box to cook the pasta. You can use any type of pasta you desire. When done, drain and put pasta into skillet and stir into mixture. Serve up onto 4 plates and sprinkle fresh parmesean cheese over pasta and shrimp. Serve with a green salad and garlic bread.

Daily Thoughts

Yea!! Back to Blogging

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It feels so good to be home. I’m back in my own bed, not living out of a suitcase and with my hubby, who I missed so much. Was gone 21 days, which seemed so much longer.I wanted to thank all of you who has been praying for my dad, who had a stroke and is in rehab, as I write this. Thank you for all your well wishes also. Because I had no computer, I was unable to blog, but wanted to begin today. I missed writing and sharing good recipes so that resumes today. Thanks for your patience and for reading my blog. It brings so much joy to me to share great food ideas. The one I am posting first is Shrimp and Pasta which my son, Jason made me one night when I was at he and Tracy’s house. Was truly restaurant gourmet quality. He made it look so easy and he has a passion for cooking, I don’t know where he got that, ha…….it is so good to be back to my home, my hubby and my kitchen. All were greatly missed.

Daily Thoughts

Texas Bound

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Will be in Texas, leaving tomorrow, so since I will be at my moms (without internet) it will be a week before I can post a blog. Look for new recipes beginning March 12th!

Starches

Spinach and Feta Cheese Pasta Dish

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THis is from All Recipes and it is so simple and so delicious. Not many ingredients so most of the items are probaly on your kitchen shelf. Great Sunday night dinner with crusted bread and salad.

Ingredients
1 (8 ounce) package penne pasta
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, minced
3 cups chopped tomatoes
1 cup sliced fresh mushrooms
2 cups spinach leaves, packed
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled
Directions
1.Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2.Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Daily Thoughts

Friendship Friday

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No recipes today. Actually we went out last night to try a new mexican food restaurant. Was pretty good, but still just a little shy of being our greasy Tex Mex we love so well, but since I had to go get cholestrol checked this morning, I guess skipping on a little grease was a good thing. It has been a very emotional week. My dad had a stroke and I will be leaving to go to Corpus to see about our next step in caring for he and my mom. This has shown me just how much Christs makes a difference in my life. The outpouring of friendship has been overwhelming to both Randy and I. Old friends have called us, emailed us, had prayer for my mom and dad, and texts began to come in at 4:45 a.m. a couple of days ago just to let me know they were praying for him and us. An added blessing has been the kindness and love being shown to us from people here in our new church; people who have only known us for about a month. Some have already said that they will be having Randy over for dinner or did I need a ride to the airport? What could they do to help? Others have called everyday to check on me and how I was handling this situation. This has truly touched my heart to see how the Holy Spirit reaches out to us, through precious people who open their hearts during times like these. Thanks to each of you who have prayed, called, emailed. It has made me realize how I need to be better at reaching out to others when they are going through tough times. This has been a real learning time for both Randy and I. We have learned that not only were we so blessed in Texas, but God did go before us and sought out “those whom would answer His call” to encourage us and to bless us. We love and appreciate each of you and thank you for the love you are showing us. Today, Friday, I have given praises and thanks to the Lord for precious friendships, old and new….Trudy

Vegetables

Brussel Sprouts

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These cute little sprouts have never been a favorite of mine, BUT…after last night, my mind is changed. Randy and I went to a Farmer’s Market on Saturday and bought a little basket of them since I knew that they were healthy, and I thought since we are living in California, I should really try to expand my “liking’s” beyond mashed potatoes and green beans. So last night, we had the beef/mushroom over noodles, fresh sweet potatoes and cute and healthy brussel l sprouts. They really were delicious and even Randy woke up this morning and said, “that was a great dinner last night, even the brussel sprouts were so good.” (now it might have something to do with the fact that he has had about 5 frozen dinners in a row this week that any home made meal would have been good, but I don’t want to think that) ha.

2 cups fresh brussel sprouts, cleaned with the little stem cut off

Place in a baking dish which you have sprayed with Pam. Preheat oven to 400. Cut the sprouts in half. Spray the “I Can’t Believe it’s Not Butter” over them. Sprinkle Lawry’s Seasoning salt, pepper, 1 teas dried dill and 1 teas garlic powder over the sprouts. Drizzel about 4 tables olive oil over them and then bake them for about 30 to 35 min in oven, uncovered. They get a little black around the edges and taste amazing………tender and such a great flavor.

Chicken · Meats

Beef Tenderloin with Mushroom Sauce

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1/2 lb of sliced beef tenderloin or round steak, cubed *See below
1/2 cup onion, chopped
3 tables flour
2 tables olive oil
Salt & Pepper to taste
1 teas garlic powder or 2 cloves of fresh garlic
1 large can cream of mushroom soup
1 (8oz) sour cream
1 (8oz) package mushrooms, cleaned and rinsed

1 package of noodles (12 oz) cooked
*If you are not a beef eater, you can substitute chicken for the beef.
After cubing meat, dredge in flour. Heat oil in skillet and add chopped onions, stirring until clean and brown. Add meat and brown all pieces. (about 5 min). Add the mushrooms, the soup and the seasoning. Cook over medium heat for about 1 hour, or bake in oven for one hour at 350. Take off heat or out of oven and add sour cream. Stir and just heat for about 2 min over top of stove. Cook noodles according to directions on package. Drain and place 2 cups of noodles on each plate. Spoon meat/mushroom mixture over noodles. Serve with slice sweet potatoes and green beans and hot rolls. Makes a very pretty place. This is an easy recipe to fix quickly when you walk in the door at 5:30, being able to eat by 7:00 (includes bake or cook time)

Chocolate · Desserts

White Chocolate Macadamia Nut Haystacks

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Went to Bible study this morning and a lady, JoAnn, brought these delicious cookies. They are addictive, but thought I would share them with you. Thanks JoAnn for sharing this recipe with us……

Ingredients
4 egg whites
1 14 ounce can of sweetened condensed milk
1/2 teaspoon vanilla extract
2 14 ounce packages of shredded coconut
1 10 ounce package white chocolate chips
1 cup salted macadamia nuts, chopped

Directions
Preheat oven to 375°F.

Whip the egg whites until they form stiff peaks. Fold in the sweetened condensed milk and 1/2 teaspoon vanilla extract. Add coconut and stir until thoroughly moistened. Fold in white chocolate chips and macadamia nuts.

Line a baking sheet with parchment paper. Using a cookie scoop, measure out small mounds of the cookie mixture onto the baking sheet. Bake in the preheated oven for 20 minutes or until the tops of the coconut flakes just begin to toast. Remove from oven and allow to cool completely before removing from the parchment paper.

Makes 2 dozen macaroons.