Crock Pot Corned Beef Brisket

Corned Beef.

Sometimes I serve it with noodles, and sometimes potatoes, but I always cook it in the crock pot.  Turns out perfect every time.  This is one of our go to recipes around here.  Perfect for a work day, or on a weekend.

 2 to 3 yellow onions thick sliced, and a rib of celery, cleaned and placed

on the bottom of the crock pot.

 I get the Flat Cut Corned Beef Brisket that has the season packet (makes life a little bit easier).

 Place beef fatty side up, and sprinkle the seasoning on top.

Fill the bottom portion with water (to the bottom of the beef).

 This time I added fingerling potatoes.

 Then top it off with carrots.

   

 I rough chopped a head of cabbage, and added season salt in a skillet.

 Saute with butter until most of the cabbage is cooked through.

 

 The beef cooks on high for about 8 hours.

Vegetables are tender, and very flavorful.

Perfect every time.  

Enjoy!

Mini Stuffed Pepper

This is another recipe for my LIFESTYLE change.  Or I should say, my attempt at my lifestyle change.  Habits are hard to break, and I have developed lots of food habits.  I have slowly conquered some, and have many more to go.

These are a delicious alternative to fried stuffed peppers and are only 60 calories per pepper.

 I found these small bell peppers at Publix in vege section.  I have grown to 

love them too much!  They come in a small or large bag, and we have 

graduated to the large bag - ha.

They come in red, yellow and orange colors.

Stuffed Mini Peppers

1/4 cup of low fat cottage cheese

1/4 cup of Parmesan cheese - grated

1/2 cup of Italian blend low fat cheese

Cracked black pepper - to taste

Minced garlic if you like (truly optional)

Cut the top off of the pepper and scrap out the seeds.  Rinse and dry.

Blend the cheese together, and add the seasonings.

Stuff each pepper 3/4 of the way full.  Lean against your muffin pan and bake at 350 degrees for 15-20 minutes depending on how "roasted" or "crisp" you like your peppers.

I eat these as a snack or as a vegetable side with dinner.

Enjoy!!

Crockpot Yum

I have been on the Prism diet for a little bit, and have lost a little. This soup/stew makes it much easier to do. And this soup is down right yummy! For 250 calories per cup, and I am full with 1 1/2 cups. No pictures this time, or the last time, but I will try the next time.


Crockpot Yum

4 frozen chicken breasts
2 jars picante sauce 12 oz (I used medium salsa)
2 cans black beans, drained and rinsed
2 cans corn drained
1 brick cream cheese 1/3 less fat

Layer in a crock pot, cook on high until chicken is done, or at least six hours. Take out chicken breasts and shred with a fork. Place chicken back into pot, and stir in cream cheese. Cook another 30 minutes. Serve hot. 

My hubby likes it with tortilla chips, as does my 15 year old son. He will eat four cups if I would let him. Enjoy!

Thanksgiving Desserts

Yes, I am very aware of the date...and the lack of posting.  But, I promised these recipes from Thanksgiving, so:


Crock Pot Morning Casserole
1 - 32 oz bag frozen has brown potatoes
1 lb. of bacon diced, cooked and drained
1 medium onion, diced
1 green bell pepper diced
1 1/2 cups shredded cheddar
1 dozen eggs
1 cup milk
1 tsp salt
1 tsp pepper

Place a layer of the potatoes on the bottom, followed by bacon, then onions, pepper, and cheese.  Repeat and end with cheese.  Beat the eggs, milk and salt and pepper together. Pour over the layers, and cover turn on low.  Cook for 10 hours.

***I liked the convenience of this recipe (found on Pinterest).  I will say it is bland, very bland.  I used red bell pepper, and in the future I will use sausage for more flavor.

 Layers before cheese.

 Everything in, and ready to cook.

I said this earlier, I liked this, but it needed more uumph.

I will add dried mustard (like in regular breakfast casseroles), and sausage.

No Bake Cookies (pinterest)

2 cups sugar

1 stick butter (unsalted)

3 Tbsp. cocoa powder

1/2 cup milk

1/2 cup peanut butter

1 tsp vanilla extract

3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan.  Bring to boil, and boil for 1 minute.  Add the peanut butter, and vanilla.  Mix quickly until peanut butter melts, then add oatmeal and mix until blended.

Drop by spoonfuls on tin foil (I used parchment), and allow to set and cool completely.

Depending on the drop size, will make 2 to 3 dozens cookies.

 These are highly addictive, and yummy.

Sensational Double Layer Pumpkin Pie

(My mother's recipe)

4 oz of cream cheese, soften

1 T milk

1 T sugar

1 1/2 cups thawed cool whip topping

1 Keebler Ready crust  (this was the recipe. We ended up making a GF pie crust from Red Mill all purpose, and butter - pre bake.)

1 cup milk 

2 pkg 4 oz jello vanilla instant pudding

1 can pumpkin (16 oz)

1 t ground cinnamon, ginger, cloves (I used pumpkin pie spice - it was nice)

Mix cream cheese, milk and sugar in a large bowl until smooth.  Gently stir in whipped topping.  Spread on bottom of crust. Pour 1 cup milk into bowl.  Add pudding mix. Beat with whisk until well blended (mixture should be thick).  Stir in pumpkin, and spices and mix well.  Spread over cream cheese layer.  Refrigerate at least 3 hours to set. Garnish with additional whipped cream and nuts if desired.

Forgot to take pictures of the process (and I had a helper), but as you can see, 

the crust turned out nice.  It was a yummy, different pie for Thanksgiving.

Slush (this has many different names, but this is what my Mom called it)

1 cup flour (once again, Red Mill All Purpose)

1 stick butter (unsalted)

3/4 cup chopped pecans

1 8 oz cream cheese, softened

1 cup confectioners sugar, sifted

1 8 oz cool whip

2 packages chocolate pudding (you can use any flavor here, but my favorite is chocolate)

2 cups milk

Pecans, and shaved chocolate for topping

9x9 pan - melt butter in pan in a 350 degree oven.  Once melted, add flour and nuts.  Pressed down, carefully, to make the crust.  Bake until golden brown (about 15 minutes).  Cool.

Beat cream cheese with sugar until creamy.  Fold in cool whip.  Spread on the cooled crust.  Mixed pudding and milk (should thicken), pour over cream cheese.  Spread remaining cool whip on top.  Sprinkle with extra pecans and chocolate shavings if you have them.

Once again, no photo's of the process, but this is as yummy as this looks.

Always, a favorite of mine, and crust turned out just as yummy.

I will say, that with the GF flour, you may want to use 3/4 cup instead of a full cup.  

It was a little doughy for me, but everyone loved it.

So, there you finally have them.  Sorry about the delay, too many things going on, as you are aware.

Enjoy!!

Love,

Jerry Ann

Thanksgiving Thoughts and Recipes

Wow...it has been forever...I am so sorry.

Lots of wonderful things were cooked for Thanksgiving, but the main reason for the holiday for us is family.  Whether or not you are truly family doesn't matter.  Just grateful for friends, family of friends, and my precious family.

Carmen was home all week from Auburn, and Tori was here from Spring Hill.  Stephen was at school until Tuesday, and spent the night with a friend.  So he finally made it home on Wednesday evening.

I am still trying to eat healthy, and so far lost 9 pounds.  Healthier foods have been key in this life style change, and we reflected it at Thanksgiving as well.  Carmen actually complained when I told her that I wasn't making my Dad's oyster dressing.  So, I ended up making it, and it turned out just like his.  I have tried in years past, but has not turn out right.

This year it was perfect.  We made tons of gluten-free items for Tori, and what we made, the rest of the family enjoyed without realizing the difference.

 Top Right: cranberry sauce (out of can), pink stuff, pickled okra, olives, 

mashed potatoes, turkey, gluten-free dressing.

Top Left: Giblet gravy, green bean bundles, oyster dressing, carrots and parsnips.

It was really good, for us anyway.  

Pink Stuff:

1 cup small curd cottage cheese

1 small cool whip (lite)

1 small can fruit cocktail (in water or light syrup)

1 can mandarin oranges

1 can pineapple tidbits

1 regular package sugar free jello - I used raspberry flavored.

Drain fruit, pat dry if needed.  Mix jello with cottage cheese, fold in cool whip.  Fold in fruit, and chill for at least one hour.  

Carrots and Parsnips:

Peel and cross cut carrots (large bag), and parsnips (there were 4 med-large).  Try to make as even in size as possible.  Toss in 1 tablespoon of olive oil with leaves from 4 thyme, add salt and pepper to taste.  I roasted on the top rake while the turkey was finishing for 1 1/2 hours at 350 degrees.  Serve hot.

Green Bean Bundles:

2 pounds of whole green beans.  Boil in salt water for 4 to 5 minutes.  Pull out, and place in separate bowl with ice (to stop cooking).  Cut center cut bacon in thirds (not cooked).  Take 5 to 6 green beans and place in the center of a single slice (1/3) of bacon.  Roll (stretch if needed), and place seam side down in casserole dish.  Repeat until all green beans are rolled and placed in dish.  Add 1 1/2 cups of beef broth to bottom of dish.  Sprinkle the top with brown sugar (1 tablespoon - to 2 tablespoons), and pepper.  Bake at 350 degrees for 35-40 minutes or until beans are fork tender.

Oyster Dressing:

Saute 2 yellow onions, and one full stalk of celery (with the leaves for more flavor) in some olive oil.  Add salt and pepper, and cook until translucent.  Add parsley (about 1/2 cup), and stir.  3 days before cooking, bake cornbread (I used Jiffy corn muffin mix), and biscuits (1 sheet pan - side by side).  Leave out to dry out (cover with tea towel if needed).  Crumble into mixing bowl, add onions and celery.  Mix well.  Add dry sage to taste (we use a lot), and more salt and pepper if needed.  Chop 2 pints of oysters (drain), and add to bread mix.  Use broth from neck, and onion tops.  I also used some chicken broth until soaked into the bread. stir until thoroughly mixed. Spread into casserole dish and bake until top is brown and crusty.  

Tori's Stuffing:

Tori's mom sent her a care package to our house with some yummy jams, jellies and croutons for dressing that was gluten-free.  I did the same thing with hers as I did the oyster dressing without the cornbread, biscuits or oysters.  She really enjoyed it, as did David (apparently he doesn't like oyster dressing).  

Sorry to say that I only took pictures of the crock pot breakfast casserole and desserts which I will post later this weekend.

I hope your Thanksgiving was as enjoyable as ours.

Blessings, 

Jerry Ann

Fried Okra

My parents used to have a moderate size garden.  They had tomatoes, green beans, onions, yellow squash, and okra.  I hated picking the okra.  Everything about it was itchy.

My mom used to take that itchy stuff, and make the best fried okra.

A little corn meal, little flour, salt and pepper, and fry it in canola oil in an iron skillet.  I have my mother's iron skillet.  I was gifted with garden fresh okra a couple of weekends ago. So...what else was I supposed to do?

 I heated up the skillet with the oil until the oil smoked just barely.

The okra was already cut (nice!), so I added it in batches 

with flour, corn meal, salt & pepper.  

I used a zip baggy so that I could mix it well.

Fry until golden (or darker) brown, stirring occasionally.

Okra with rice, sliced tomatoes, London Broil, and broccoli.

It was yummy!

And, a lot like my Mom's.

Enjoy!

Menu's and Diets

Trying...needs to be thrown out the door.  Diets are just that...diets.   We (Carmen and I) have decided to go through our pantry and throw out what needs to go...some of this stuff has been in there since we moved in (6 years ago), and needs to go.  Other stuff we just don't use, haven't used, will not use.

Change in mind set...not something so restrictive that I feel like I am punishing myself when I blow it, then justify it by saying it is okay today.  But it is a daily battle.  Constant.  Consistent.  Healthy.

One cookbook that has been changing the rules is Rocco Dispirto's Now Eat This Diet.

I purchased it at Books-A-Million about a month ago. It has sat on the desk, or by the couch for that long as well.  Carmen picked it up today, and asked if we could try some of the recipes.  Absolutely.  Not that I want to do all of the diet...never do...but some of the changes he makes are awesome, and completely doable.  What I need to concentrate on is portion size.  It has always been my downfall.

Okay, my plan is to work on this over the weekend. Pantry is cleaned out, and fresh veggies are in the fridge...now to plan the menu for next week.

I will keep you updated on this plan of mine...

Blessings.

Baby Bok Choy

The other day I was craving something fresh, crisp and not a salad (too many of those lately).  So, I asked  David to get us some on one of the grocery runs.

I used 5 smallish Baby Bok Choy, and rough chopped them.

Heated a pan with some canola oil, added 1/2 cup chopped onion, 

2 tablespoons of garlic, and salt and pepper.

 Cooked  and drained these Japanese noodles...

 

Carmen helped!

Sauteed with some soy sauce, and chicken broth - 1 cup.

(I thought it needed a little something, so I added the broth and steamed it.  

It made the flavor deeper.)

Tossed the noodles in, and yummy.

Fresh, crisp, and not a salad ---but so good.

Enjoy!

Turkey Salad

Cooking lately for me has been nil, but a salad isn't really cooking right?

I purchased some already cooked, oven roasted turkey at Sam's Club (super convenient, and really good flavor).

They come in medallions so I just chopped them a little bit.

 I sliced a sweet onion, and sauteed it in olive oil.

I chopped a couple of slices of prosciutto (yummy), and added it to the mix.

It wasn't just right...so a spoonful of minced garlic.

Added it to a spring mix.

I found in the refrig (yes found) this peanut ginger dressing,

and it really made it refreshing.

Not heavy, too strong, just right.

So not to bad for not "cooking"...eh?

Enjoy!!

Black Bean & Corn Salsa

Tory came for a visit last weekend.  She is a gluten-free girl, as is her sister Serenity.  She makes herself at home here, and I am truly thankful for that.  She normally makes peanut and chocolate chip cookies, but this weekend was shorter.  She likes Mexican type/flavored food, and we had some fiesta cheese, and corn tortillas.

I thought about doing a little something extra for her, so I came up with this:

I drained and rinsed a can of black beans, and corn.  

Added 1/2 chopped onion, and some red pepper.

Also added a little bit of cracked black pepper,

Added a little bit of garlic, and some lemon juice (to add a little freshness).

Tory ate on this all weekend, and she said she really enjoyed it.

Carmen made some fish tacos with it, and some of the leftover mackerel that we had.

Just a tortilla filler, but it turned it into something special.

Enjoy!

Spanish Mackerel & the Gulf

Stephen had the pleasure of going fishing with our friend Tommy and his son Larkin.  

They caught about 10 Spanish Mackerel's, and brought all of them home for us to eat.

 Tommy sent this picture via his phone, blurry, but still a good photo of the boys.

Tommy filleted the mackerels that they caught for us. 

We kept them cold until ready to cook that afternoon.

I rinsed them, and patted dry.

I used garlic infused oil, pepper, and lemon juice, and let marinate for about 1 hour.

I placed them on parchment paper on a baking sheet, and broiled for about 12 minutes.

The mackerel turned out moist, and really flavorful.

I served it with some sauteed kale and Pancetta.

It was really yummy.

Fresh fish is the best, especially from the Gulf.

Enjoy!!

Sauteed Pancetta with Kale and Pasta

I realized the other day, that I haven't posted a recipe in a while.  Sorry.  I also haven't been cooking, which explains it, eh?

Oh, well...one of our favorite (kids and I) dishes is pasta.  Sometimes all we do is add olive oil, salt and pepper, oh, and Parmesan cheese.  But, this is my new favorite way (especially when Kale is fresh, and the Pancetta is on sale).

Chop the Pancetta that has been thinly sliced.  Add to a hot pan, begin sauteing until edges are brown.  Add one sweet onion sliced, and 2 to 3 cloves of garlic. Once the onion is translucent, add the kale.  I have to add a pan full, stir, and let it wilt some before adding the rest of the kale (I typically use a 1/2 bag of kale).  Once the kale is wilted (this is your preference on how wilted), add to cooked pasta.  Salt and pepper to your liking, and add cheese.

This serving of pasta is artichoke and ricotta filled tortellini.

The salt from the shaved Parmesan, and the slight smoke flavor from the 

Pancetta was wonderful with the bitterness of the kale.

This is truly one of my go to suppers.

Enjoy!

Potato Pancakes

My mom used to make these a lot, especially when we had leftover mashed potatoes.  I didn't have any potatoes this time, but was craving them.

David helped me shred about 8 Yukon gold potatoes. We rinsed them in cold water.  It is important to drain the potatoes before adding any of the other ingredients.  The drier the shredded potato,. the crispier it gets.
You will need:
Potatoes
onion
Flour
Salt
Pepper
2 eggs
oil

Shred the potatoes (as many as you like), and shred the onion.

It is the same texture, and same size as the potatoes so 

the cooking time remains the same ratio.

Soak in cold water to prevent the potatoes from turning grey or brown.

Patted dry.

Use a clean dish towel to squeeze the water from the potatoes, and onions.

I didn't have any mashed potatoes (it is the best binding agent), so I used flour.

Regular flour (I started with about 1/4 cup, and then added more),
two eggs, salt and pepper.

Mix.  If it appears watery, add more flour.

Drop by spoonfuls into a hot pan with oil.

Test the oil first, by adding a shred or two and it simmers.

Spread out into an even flat layer.

Flip (they should hold together), and brown the other side.

Don't crowd the pan, it decreases the heat of the oil.

Remove from the pan, and rest on paper towels to absorb the excess oil.
You can keep them warm in a 250 degree oven,
on a cooling rack on a sheet pan until ready to serve.

Serve warm.

Mom used to serve them with some applesauce, 

but they are good as is,

or with gravy, or ketchup.

Enjoy!