Summer Breeze...Makes Me Feel Fine

Summertime in Missouri has been a welcomed relief to the three of us. Having lived in Oklahoma (my home state) for the last three years, we are sooo thankful to have a summer scenery that is green and lush. Temperatures that are tolerable, not sweltering triple digits every.single.loving.day! We can actually go outside and remain cheery as we tour around the Show Me State. Which is precisely what we have done. What interesting places, people, and food we've come across. I must say, personally, that Missouri is the friendliest place on earth. People here are always so helpful and friendly. I have yet to come across a local with a bad attitude. I'm not saying they don't abound. I'm just saying that I haven't found them. I will showcase our particular adventures in the next few blogs. I just wanted to jump on here and remark on the fabulous 80 degree weather we've had nearly all season. This Okie is not  missing the 100+ temperatures. At. All.

Thank you for joining me as I blog along.

 

 

As always, with love....

The Last few Months....

These last few months have just flown by. In that time, we have lost a beloved pet, packed up over 10,000 pounds worth of our belongings, drove 400+ miles to our new duty station, unpacked nearly 10,000 pounds of said belongings, celebrated our 14th Anniversary, celebrated our son's 13th birthday, and begun to settle into our new home located in a beautiful area that reminds us of Germany. I have not had much time to dedicate to my blog. I have many things on which to blog! Several pictures to post! A few new recipes to tempt your tastebuds! So, check back often because...I'm back in the saddle again.

As always, thank you for joining me

as I blog along!

Oh January, The Weight Of The World Is Upon Your Shoulders

January....the first month of the new year.

 

The month in which many resolutions are begun....and undone.

 

The month in which those weary from the old year

 

look optimistically upon to refresh and restore their spirits.

 

To renew their faith in themselves or their fellow man.

 

To put down the bottle, to put down the fork, to put off procrastination.

 

To give of yourself, to give of your time, to give up those unworthy of either.

 

To visit family, to visit a foreign land, to visit more with God.

 

To make more money, to make better choices, to make more love...and even more love.

 

January...a month yet untainted by the year's trials and tribulations.

 

Brand-spanking new, fresh out of the package.

 

 A month in which the events occuring in your 

 

precious 31 days set the tone for the remaining 334.

 

The weight of the world is upon your shoulders, dear January.

 

Year after year.

 

And you handle it so well, with such grace and poise.

 

No other month is as able-bodied as you.

 

So...carry on, sweet January, carry on!

 

Fulfill our hopes and dreams once more.

Final Dished-Up December!

Tonight, it was really cold in the house. Well that, or I am just inheriting my Mom and Grandma's "always cold" syndrome that came along as they aged. I hope I am not at that age just yet! LOL. Anyway...I was cold and wanting something hot and creamy to warm me from the inside. In the fridge, I found left-over rice. YES!!! Reis Milch!
Reis Milch (german for rice milk) is essentially like Rice Pudding, but less sweet and can be a little more "milky" depending on the cook. I prefer mine with a lil' extra milk. It becomes a creamy sauce of sorts. Mine is a simple version using pre-cooked (left-over) rice. So delicious!

Reis Milch

~Appx 2cups Cooked Rice
~Enough milk to cover rice (maybe just a bit more if you want it extra creamy)
~2TBS. Sugar (I don't like mine too sweet. You can add more to your liking.)
~1TBS. Parkay Butter
~1/8tsp. Saigon Cinnamon
~1tsp. Vanilla
Combine all ingredients and heat to boiling. Reduce and let simmer until rice softens up and milk becomes creamy. Serve hot!
This is the type of stuff to keep ya warm on a cold, December night!
Thank you for joining me as I blog along.

With love, from my kitchen to yours...

Dished-Up #12

 

Today, I am posting Salmon en Papillote. I made this last night and I must confess....it was the MOISTEST salmon I have ever made! It's juices were released with each press of the fork. Soooo yummy! I had pre-formed parchment bags on hand. I have never formed the parchment pouches myself, so I cannot attest to the difficulty or ease of such a task. The possibilities of cooking salmon en papillote are endless, so just let your creative juices flow.

Salmon en Papillote

Parchment Bags
4 Salmon Filets, skinless
1 lemon, thinly sliced
4 Sprigs of Fresh Dill
Sea Salt
Cracked Black Pepper
Olive Oil
Pre-mixed Fish Seasoning, if you have it. If not, garlic powder, onion powder or whatever you have in your pantry.
Preheat oven to 375°. Place filets in bag. Sprinkle with fish seasoning, salt and pepper. Place a sprig of dill on each filet. Top with a slice of lemon. Drizzle olive oil on top. I was out, so I used a small dot of butter on each. Fold edge twice and crimp well. Bake for 8-12 minutes, depending on thickness of filets. Done. Easy Peasy!!

 

 

 

 

 

Dished-Up 10 & 11

My dishes today feature CREAM CHEESE! I am just going to jump right in today and knock these "catch-up" recipes out....wooohoo!!

Ham Rolls

1pkg. Ham lunch meat, pre-packaged square/rectangular shape
1 tub Chive and Onion Cream Cheese
Toothpicks
To prep each Ham slice for the cream cheese, dab with paper towel to remove moisture. Using a butter knife, spread a thin-ish layer of softened cream cheese onto each Ham slice. Roll each slice, cutting into halves or thirds to create bite size pieces. Stick a toothpick into each. Refrigerate until ready to serve.

Tai's Scrambled Eggs

4-6 eggs, lightly beaten
Salt and Pepper
Green onion, chopped
1 Roma tomato, diced
2-3 TBS. Cream Cheese
Shredded Cheddar Cheese
Scramble eggs in skillet; salt and pepper to taste. Add tomatoes, onion and cream cheese. On low heat, stir around eggs until melted. Plate and top with shredded cheese.

With love, from my kitchen to yours...

Dished-Up December 7, 8 & 9

So, I am behind again. My heart arrhythmia's have kicked in and I have not been in the mood to do much of anything. If you suffer from them, you probably know how distressing they can be. This time around, I was experiencing bigeminy. Those are PVCs coming every other beat. Super irritating. The forceful regular beat (which I assume pumps the backed-up blood out) was giving me headaches from pumping so hard it pulsed in my head. Anyway, I won't drone on about all of that today. I wanna use this time to catch up on my recipes. I am going to post some simple, yet delicious ones today. I don't have pictures for these, sorry. If you have any questions, just post them in the comment section. Enjoy!

Momma's Picadillo

1lb. Ground Beef
1 onion, diced
Appx 4 Potatoes, diced
2-3 Carrots, thinly sliced
Salt and Pepper
Flour Tortillas
Brown ground beef in a deep skillet. Drain. Add onion, potatoes, and carrots. Cover with water and cook until carrots and potatoes are tender. Strain, reserving 1 cup of the broth. Using a potato masher, mash ingredients until it makes a thick hash. Add reserved broth as needed. Should be thick enough to hold shape when spooned. Add salt and pepper to taste. Serve in heated flour tortillas like a burrito.
*My Mom made homemade flour tortillas for her Picadillo. They were the best. She would pre-make Picadillo burritos and freeze them for us. A great after-school snack or quick lunch...just pop in the microwave, top with Pace Picante Sauce and....mmmm!!!

Taco Salad

1 block Cream Cheese, softened
Lettuce, chopped
Green onions, chopped
(Reserve chopped dark green ends)
Tomato, chopped
1-2cup pkg. Finely Shredded Cheese, Mexican blend
1pkg. Taco Seasoning
In casserole dish, spread softened cream cheese in bottom. Top with a sprinkling of the pre-packaged Taco Seasoning. Top with lettuce, almost to the top of the dish. Sprinkle with tomatoes and green onions. Cover with cheese. Shake remaining Taco Seasoning onto cheese, using a fork to blend.  Garnish with reserved dark green onion tops, chopped. Serve with tortilla chips or alone as side dish perfect for BBQs.

Quick And Easy Chicken Soft Tacos

1 Rotisserie or left-over Chicken, meat shredded
Caldo de Tomate bouillon powder
Garlic Powder
Onion Powder
Cumin
Pepper
1/4 cup hot water
Fajita Flour Tortillas
In skillet, add shredded chicken. Add 1/2 tsp. of each of the Caldo de Tomate, garlic and onion powder.  Add 1/4tsp. Cumin. Add pepper to taste. Pour hot water over and heat on medium heat until water is absorbed. Serve in warm fajita tortillas and top with lettuce, tomato, onion and cheese.
With love, from my kitchen to yours...