Monday, August 11, 2014

Thousand Island Dressing and a Taste of New Orleans

Thousand Island Dressing

1/2 Cup Mayonnaise or Miracle Whip
1/4 Cup Ketchup
1/4 Cup Dill Relish
Ground Black Pepper
Cracked Black Pepper

In small bowl stir together Mayonnaise, Ketchup and Dill Relish. Add several pinches of Ground Pepper and a few grinds of Cracked Black Pepper.  Sample the dressing and adjust ingredients according to your taste. I usually just add Ketchup until I get the color I desire.

Some recipes call for minced onion, or garlic, or Worcestershire sauce but I keep it simple.

Today I made a different version of the salad.  I call it a Bird Nest Salad Bowl. All I did was cut a medium sized head of Iceberg lettuce in half and hollow out the middle. This works best when the lettuce is a less compact head.  I julienned a carrot and red cabbage, placed it in my "bowl" added the salad dressing and topped it with cherry tomatoes. This was such a fun way to change up a regular salad.
I have found it to be true that the most simple of foods are often the best. This is nothing more than Lettuce, tomatoes, red onions and homemade Thousand Island Dressing. Fresh ingredients and a nice presentation made such a difference!

We just returned from another vacation in New Orleans.  We made sure we were able to enjoy at least one meal at The Court of Two Sisters.  We love the ambience and the food and the evening we spent there did not disappoint us! 

Our table was in a perfect location. We sat back and enjoyed the view and took our time also enjoying each other's company.

I was hungry for a salad and decided I would order the Lettuce Wedge with Homemade Thousand Island Dressing, Sliced Red Onions and Tomato Wedges.  This is a photo of the salad I was served. The generous portion of dressing was just enough for the wedge and I don't know when I have enjoyed a salad so much. The recipe I have posted is not The Court of Two Sister's Recipe.  The salad I was served there inspired me to recreate this salad at home. I do not have their recipe for Thousand Island Dressing.
The bread at The Court of Two Sisters is always such a treat! It comes in a cute paper bag and their soft butter pats make the bread even more tasty! I enjoyed a piece of the buttered bread with my salad and I thought I was in Heaven! 

ye
On this visit to New Orleans we stayed at the Bourbon Orleans. It is a French Quarter Luxury Hotel on Orleans Street and it known to be haunted! I didn't mind haunting this place at all! It was so beautiful and the staff made us really feel like welcomed guests. We spent a lot of our spare time sitting in this lobby just so we could enjoy the surroundings.  
This is the pool at the Bourbon Orleans. It was so inviting. We loved staying there!

We enjoyed a carriage ride one evening through all of the French Quarter. This is a great way to see sights you may miss otherwise. The tour guides give you such fascinating historical information as well as entertaining stories during your carriage excursion.



New Orleans is such unique city and I always find myself being amazed at the views and different sights to see. 
Jackson Square is the center of all activity and the Bourbon Orleans where we stayed is just on the other side of the square. 
We strolled down Bourbon Street and saw the sights to see. There is always a thing or two to raise an eyebrow on this street! 
 to
"Laissez Le Bon Temps Rouler" Let the Good Times Roll.  We just returned from our vacation to New Orleans and I am ready to go again!  The people, places, foods and history of this city all blend together in a way that good times can roll all year long!  I am already starting a list of things to see and do when I return!

I am so glad I ordered the salad I did at the Court of Two Sisters. Now I will be reminded of our evening there and our vacation every time I make Thousand Island Dressing! 


Saturday, May 17, 2014

Turnip Greens, Pot Liquor, Pepper Juice and Cornbread

Turnip Greens, Pot Liquor, Pepper Juice and Cornbread 

I love Turnip and Mustard Greens

Each year we plant turnip and mustard greens in our garden. We plant them in both our spring and fall gardens.

These are some from our fall garden. Turnip and mustard greens seem to keep producing long after everything else in your yard stops at the end of the season.

When I pick turnip greens I pick a lot of them at once and prepare them all at the same time. 

It takes a LOT of hand washing cycles to get them clean.

Just when you think they are clean, you still find grit at the bottom of the sink! Time to wash again! 

When I finally get them clean I am ready to begin cooking! 

I add the greens to boiling water. They will cook down fast so keep adding them and you can cook a big batch at one time. I leave my greens whole. I also leave the stems on them if they are tender.

I always add and ounce or two of salt pork to boil with the greens. I also add just a little salt but not much. I prefer to add salt when I am eating them so that everyone can salt their own serving to taste. 

I usually add a little bacon grease too! My Grandmother used to really pour in the grease but now I usually just add about a tablespoon for flavoring. You do not have to do this step.

Keep boiling until the greens are tender. I always cook mine for at least an hour. Do NOT drain them when you are finished cooking. The juice is just as good as the greens! It is called Pot Liquor.  Pot liquor is the vitamin rich juice that is rendered into the water while the greens are cooking. I am convinced pot liquor is the reason cornbread was invented! Cornbread is used for "sopping up" the pot liquor! 

I have tried making my own cornbread but my favorite is Betty Crocker's Cornbread & Muffin Mix. Betty makes it better than I ever could so I applaud her and give her all of the credit for my cornbread! 

I have my Great-Grandmother's iron skillet! To make cornbread, pour a little vegetable oil or bacon grease in the bottom of the skillet and heat it in a 400 degree oven just until the skillet gets hot. 

Prepare cornbread mix according to instructions and pour it in the hot skillet. I use three packages of the cornbread mix to fill my pan! 

There is just something about a pan of cornbread that reminds me of homemade country style meals with family. Sometimes we even serve the cornbread in the skillet on the table. The skillet keeps it warm!  

Can you see the Pot Liquor and its rich shimmer? A bowl of greens, a chunk of buttered cornbread and you have a meal! 

To make your meal complete you need to shake some juice from peppers in vinegar over your greens. This will add another dimension to the meal! This is just another tradition of my family. My Grandmother used to make her own Pepper Juice but I buy mine. A few shakes and you are set! You have a complete country style "Greens and Cornbread" meal! 

What are you waitin' for? Supper is ready! 

Saturday, January 4, 2014

Chicken Noodle Soup

Chicken Noodle Soup

I have been seeing on the news and weather for the last few days about how an Arctic cold front will be arriving tonight. I have also seen reports of colds and flu taking over in huge areas of many states.  So far we have been healthy this year and I want to do everything I can to keep us that way! Homemade soup seems to make me feel I am doing something to keep us feeling well. 

This morning we had a Clean Up Day at our local Boys & Girls Club. We began at 7:00 a.m. All available Hillsboro Fire & Rescue men came and volunteered their time to help us. I could not believe how quickly they organized and got tasks completed. Right as they finished an emergency call came and three of them had to leave to rush to the aid of someone in need. I was so thankful to have them help us and it made the arduous day before us suddenly become a task we could complete in a few hours! 

We had board members, staff and volunteers working and we dusted, organized, uncluttered, rearranged and left after a few hours with a club that we cannot wait for our Boy & Girls to see when they arrive on Monday! 

I got home and I was freezing. I had been hot while working but after I stopped I realized it was a really cold day and I just could not get warm! I feared I might be getting sick! I decided I needed to make some soup!


This is such a simple recipe. I encourage you to make this soup instead of buying it in a can. It is so much better and your loved ones will appreciate it!

You can use a white onion but I prefer green onions so that they will add color to the soup. My Grandson gave me this new chef knife for Christmas and it chopped the onions so well I felt as if I were a professional chef while I was using it!

Instead of just adding a stalk of celery I pull out the more tender center of the celery stalk that has the leaves on it and chop those leaves and stalks. I used two centers for this soup. The leaves make a great texture and again, makes the soup more appealing to the eyes!

You don't have to add a carrot but again, I like it for color. Also, you can use any kind of noodles you like. Egg noodles are great in this soup. I used thin spaghetti this time because that is what I had on hand. I am trying to use things I have in my pantry. I stocked up with so many things preparing for Christmas cooking my pantry is overstocked! I'm on a mission to use what is on hand for the next few weeks and only buy produce and dairy products when needed.

I use Lawry's seasoned salt instead of regular salt in this soup.  I try to use Low Sodium Chicken Stock and then I can more freely add Seasoned salt. It gives the soup a great flavor.  Also, I use lots of black pepper  - the more the better!

Chicken Noodle Soup

2 large chicken breasts
1 bunch green onions (10)
Celery and leaves from inside celery stalk- about 1/2 cup
1 carrot
1 10 oz package thin spaghetti
3-15 oz cans chicken broth
1/2 teaspoon Lawry's Seasoned Salt
1 teaspoon pepper

Boil 2 large chicken breasts in three cups of water. Add chopped green onions, chopped celery and sliced carrot. Add chicken broth. Remove chicken when fully cooked. Allow chicken to cool until it can be touched. Slice and shred chicken and return to soup. Add salt, pepper and spaghetti. Boil until spaghetti is fully cooked. Taste test for seasoning. Add more salt or pepper if needed and serve.

Saturday, December 21, 2013

Christmas Brunch Tablescapes 2013

The Christian Women of First Baptist Church - Hillsboro, Texas gathered and had their Fourth Annual Christmas Brunch this month. The theme this year was Praise Ye the Lord Hallelujah!

Every preparation had been made and every detail was ready to be executed and then an ice storm hit the entire area bringing Thunder Sleet and roads covered in slick ice! The day before the brunch was the day to decorate the tables and many were iced indoors and it seemed the annual event would have to be canceled. Hope was not lost though and the day came together as planned.

A few hostesses and guests were not able to attend as well as our guest speaker!  Still, the day turned into an intimate gathering of friends  and a blessing to those who never seem to have enough time together to sit, visit and share. The group enjoyed their brunch and then took turns sharing precious Christmas memories and sang Christmas Carols together. The Spirit of Christmas and the Love of Christ was felt throughout the room.

Please sit back and take some time to enjoy the pictures from our 2013 brunch and there is a surprise at the end! Our chef Gypsy Gardner is sharing her recipe with you of her Mother's Pineapple Pimento Cheese Salad! It is certainly a treat and was the most talked about food of the day! Enjoy!  
Sing Your Praise To The Lord






Hark the Herald Angels Sing





 A Holly Jolly Christmas






Under the Gift - His Word










Silent Night







A Vintage Christmas








We Three Kings





Angels We Have Heard On High




Christmas Angels









It's Time To Praise The Lord








The Light of the World is Jesus







Have Yourself A Merry Little Christmas







 

All of Creation











The Golden Glow of Christmas











My Mom Barbara, Me and my Aunt Glenna
Parmesan Crusted Chicken with Lemon Dressing over a bed of Greens, Pineapple Pimento Cheese Salad and Hot Yeast Rolls

Gypsy Gardner's recipe for:
Mother's Pineapple Pimento Cheese Salad

1 Cup Sugar
1/2 Cup Hot Water
1- 5 oz. jar Kraft Pimento Cheese Spread
1-1/2 Tablespoons unflavored gelatin dissolved in 1/4 cup cold water
1 Cup Pecans - chopped
1 large can Crushed Pineapple
1/2 pint whipping cream, Whipped

Dissolve Sugar and Hot water and Pimento Cheese Spread Together.  

Dissolve gelatin in cold water and add to the sugar mixture and stir until dissolved. (You may need to heat these together to dissolve.)

Add pineapple, and pecans and chill until consistency of egg whites.

Whip Cream and fold into cooled mixture. Pour into desired serving dish, or 9x13 pan and refrigerate until congealed. Cut into squares and serve.