Roasted Root Vegetables

I don't necessarily know what to do with foods sometimes.  I am literally quite thankful for the internet because hopefully someone else knows an answer I can try!  While potatoes are not literally a "root" vegetable - they are close enough for my recipe!

Roasted Root Vegetables

Wash and peel organic:

russet potato
sweet potato
beet

Cut the potatoes and beets into chunks.  Spray an iron skillet with Pam and place the vegetables in the skillet.  Sprinkle with pomegranate seeds (something new I have never tried).  Drizzle with EVO and sea salt.  Roast at 350 degrees for 30 minutes or so until vegetables are tender.

The pomegranate seeds add a surprisingly wonderful slightly sweet flavor!

Potatoes & Beets with Pomegranate Seeds

"Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up." ~ Galatians 6:9

Easy Cupcakes!

Do you need an easy & quick cupcake recipe?

Soda Pop Cupcakes
1 box of Betty Crocker White Cake mix (or maybe yellow would work too)
12 ounces of a carbonated beverage (Fanta Orange, Cream Soda, Sprite, Big Red, Etc...)

Mix cake mix with soda pop with a mixer for about 3 minutes.

Spoon into cupcake liners and bake at 350 degrees for 12-15 minutes - until toothpick/knife comes out clean.  Cool for at least 30 minutes and ice the cupcakes!

So easy and is really good!

Perhaps we could keep these ingredients on hand?

This batch made 17 cupcakes - is that a Baker's Dozen & 1/2?

Finished Cupcakes!

Yours, Lord, is the greatness and the power and the glory and the majesty and the splendor, for everything in heaven and earth is yours.

Yours, Lord, is the kingdom;

you are exalted as head over all.

~ I Chronicles 29:11

Pumpkin Chocolate Chip Muffins

Perfect fall recipe - or one anytime you feel like eating pumpkin & chocolate!

Pumpkin Chocolate Chip Muffins

1 2/3 cup flour (I used Pamela's GF pancake & baking mix)
1/2 cup brown sugar
1/2 cup white sugar
1/2 T pumpkin pie spice
1/2 T cinnamon
1tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt

2 eggs
1 cup pumpkin (fresh or canned)
1/2 melted butter
1 cup chocolate chips (I used 1/2 semi & 1/2 milk chocolate chips)

Mix the dry ingredients.  Mix the butter, pumpkin & eggs.  Add to the dry then stir in chocolate chips. Mix well and fill muffin tin and bake at 350 degrees.   Mine bake for about 15 minutes in the Pampered Chef muffin pan.  Just bake until golden brown!

I use a Pampered Chef muffin pan and I do not use cupcake liners.

Pumpkin Chocolate Chip Muffin - perfect for a fall breakfast day!

Ingredients for the muffins

Have you cooked a fresh pumpkin?  It is really easy.  I recently purchased a couple of pumpkin squash.  To bake - you simply cut them in half, scoop out the seeds, and bake at 350 degrees for about 30 minutes.  Then you have fresh pumpkin for your muffins and maybe a pie too!

Cooked fresh pumpkin

The Lord is near to all who call on him, to all who call on him in truth.  He fulfills the desires of those who fear him; he hears their cry and saves them.

Psalm 145:18-19

Chorizo Breakfast Tacos

Breakfast is simply my favorite meal to cook - and sharing my kitchen with others is pretty much the best way to spend a Saturday morning.  Son One came to cook breakfast this past week.  After all - it was Texas/OU weekend - there aren't many things better than Texas/OU weekend and especially when Texas has the most points at the end of the game!

Chorizo Breakfast Tacos

1 package of chorizo (if you dare - use the store bought kind - but if you are a bit like me you will be making your own next time*)
6 eggs & milk
Grated cheese
Tortillas

Brown/cook the chorizo in a skillet using a wooden spoon.  Drain the grease.  Drain the grease.  Drain the grease.  (Seriously - he drained the chorizo on a paper towel several times to get the excess grease out of the meat)

Mix the eggs with milk and scramble.  Cook slightly then add the chorizo.  For this dish - the pieces of chorizo and egg are the same size.  (The egg pieces are very small)

Add cheese.  Heat the tortillas.  Serve!

Cook the chorizo with a wooden spoon.

Scramble the eggs with milk.

Chorizo & Egg --- potato would make a great addition

Guest chef for Texas/OU weekend.  Hook 'Em!!!!

It was the first time that I have eaten chorizo and I have to admit - it was really good.  However I want to make my own - that way I know exactly what kind of pork meat is in the chorizo - after all - it is the spice part that makes it so good!!!

This is the recipe I am going to try.

*Here's a homemade chorizo recipe - Homemade Chorizo from Daring Gourmet

Hooked 'Em!!!!

Getting ready for the Gatorade Bath!!!

Rejoice in the Lord always.  I will say it again:  Rejoice!  Let your gentleness be evident to all.  The Lord is near.

~Philippians 4:4-5

Migas ...

I love to watch my former students grow up.  It is so inspiring to see all the things that they do.  Seeing them on TV - seeing their work in social media - and most of all learning from them - is just amazing!

Here's one example....

So that is what I did this past Saturday - before soccer.

I made Migas.  For a while and in a couple of text messages - I pronounced it wrong - I added letters. But Migas is the dish - and it is quite easy and really quite good.  I used Autumn's recipe.

Autumn's Migas

6 eggs

chopped onion (about 1/2 of a small onion)

6 corn tortillas torn into bite sized pieces

chopped green chilies (about 1/2 to a full small can)

grated cheese of your choice 

butter (about 3-4 T)

Using a cast iron skillet (or whatever kind you have) - melt half of the butter and saute the onion until it is tender.  Add a bit more butter and the torn tortillas and stir until the tortillas are soft and golden.  Then add the green chilies and stir all together.

Scramble the eggs in a large bowl or measuring cup.  Season with salt and whatever else you may like.  Add any butter you might have left over.

Add to the cooked tortilla mixture and scramble.  Don't stir hard - you want the items all in large chunks - not tiny pieces.  Let the eggs cook - add cheese - and serve!

My dish of Migas - I actually made it twice on Saturday.  I wasn't sure about the green chilies so I did not add so much in the first batch.  The second batch was better - the green chilies help season the dish!

Really good.  Great served with bacon - that is if you don't turn the bacon into jerky....

For more recipes - visit Autumn's website:   Mama Challenge

“The most important one,” answered Jesus, “is this: ‘Hear, O Israel: The Lord our God, the Lord is one.Love the Lord your God with all your heart and with all your soul and with all your mind and with all your strength.’ The second is this: ‘Love your neighbor as yourself.’There is no commandment greater than these.” ~ Mark 12:29-31

Enchilada Casserole

One of my favorite memories is enchilada casserole at my grandma's house.  However I have never been able to replicate the recipe - until now.....I really don't even know if she was the one who made it - I suspect she wasn't but it was at her home that I remember eating the casserole!

Grandma Cannon's Enchilada Casserole 
ground beef - browned with steak seasoning*
diced onion (if you want - I actually forgot this part)
Mix together with:
Can of cream of mushroom soup (I use gluten free)
About 8 ounces of sour cream
1 can Rotel tomatoes
Shredded cheese

On the bottom of the pan layer crushed tortilla chips - and thin restaurant style ones are the best.  Mine were from Dos Chiles restaurant.  Pour beef mixture on top, add more crushed chips and then another layer of shredded cheese.

Bake at 350 until bubbling - about 20 - 30 minutes.

*Pop makes his own steak seasoning - but any kind of seasoning that is for beef will work.

Soup & Rotel to add to the Ground Beef

Oops - almost forgot to get a picture!  Finished casserole.

... in order that in the coming ages he might show the incomparable riches of his grace, expressed in his kindness to us in Christ Jesus. ~ Ephesians 2:7

Eggs Eggs Eggs

I love eggs.  I am so thankful that "they" have decided that they are good for you.  I talked about scrambled eggs about a month ago (May 25th) but today I will focus on Deviled Eggs.

Deviled eggs are always a side dish at our Thanksgiving Lunch - other than that I don't remember much about deviled eggs.   But I have created a new memory and I prepare deviled eggs much more than that - and once a month is not too much.  There are many different ingredients for deviled eggs - some like sweet relish and some prefer dill.  As for eggs - I recommend using ones that are not "fresh" - use store bought.  They are easier to peel.

Deviled Eggs
Hard boiled eggs
Relish (or chopped dill pickles for me)
Mayonaise (I prefer Duke's mayo)
Mustard
Salt & Pepper

Peel and half the eggs.  Place the yolks together and set the whites aside for later.

Using a fork smash the yokes with salt & pepper and add mayo and just a splash of mustard.  Add enough mayo that the mixture is creamy - remembering one can always add more but cannot so much take away!

Process dill pickles or use prepared dill or sweet relish. Add to yokes.

When the yoke filling is the consistency that you prefer - spoon on to the white shells.  I use a small "cookie dough" scoop that allows the filling to plop out on its own (see pictures since I seem to be having a difficult time explaining the kitchen tool I use!!!).  Otherwise I am using a tea spoon.  Some will sprinkle paprika on top of the finished eggs.

Enjoy!

White shells ready to have filling added!

Duke's mayo, bubbies dill pickles - mixed eggs - salt & pepper

The filling when I have finished adding all the extras!

I used the small scoop today but I almost could have used the larger one!

Deviled Eggs!

Jesus said...
As the Father has loved me, so have I loved you. 
Now remain in my love.
John 15:9

Love summertime vegetables from the garden of a friend!

Brunch for a Bunch

They suggested eating out this morning.

I am fine with that as long as it is the "Underwear Cafe".  (okay there's a story.... I will include it at the end of this post)

Underwear Cafe Brunch Menu

Thomas potato casserole

Sausage casserole

Oven fried bacon

Rebecca's frittata

Roasted asparagus

Scrambled eggs

Berries or Fruit along with juice & milk & coffee

Chocolate chip cookies

Thomas potato casserole

Frozen shredded potatoes

Sour cream (small)

Can of cream of chicken soup

Cheddar cheese (1 cup)

Seasoned salt or salt & pepper

Crushed corn flakes

Melted butter

Mix potatoes, sour cream, soup, and cheese & seasoning together.  Put into a 9x13 dish sprayed with Pam.  Mix butter and corn flakes together and spread on top of casserole.  Bake at 350 for an hour.  

Hints - set potatoes in fridge over night or microwave for a couple of minutes before mixing - they are better if not completely frozen.  I use about 8 ounces of sour cream which is usually a couple of scoops from a large container.  For the soup - I prefer the Healthy Valley organic gluten free brand.  If you use the regular you might add 1/4 can of milk.  Any "yellow" shredded cheese is good - I typically have the Mexican blend.  Crush the flakes in a baggie and add butter to mix and then put on top of the casserole.  

Sausage casserole

1 package of ground sausage

1 package of cream cheese

2 cans of Pillsbury crescent sheets

Mustard 

Egg wash

Brown sausage, drain, add cream cheese to melt.  

Using a Pampered Chef baking stone (or sprayed cookie sheet) - lay out one crescent sheet.  Spread a very thin layer of mustard, top with sausage/cream cheese mixture and top with other crescent sheet.  If industrious make an egg wash (scramble one egg and add a little water) and smear on top of the crescent sheet - it does make a prettier dish.  Bake at 375 until evenly brown on top.

Oven fried bacon

Pound of bacon

Iron skillet

Using all natural bacon - put strips in the skillet.  Bake at 375 for about 15 minutes depending upon how you prefer your bacon!  

Rebecca's frittata

Fresh broccoli

Fresh mushrooms

Fresh spinach

Farm fresh eggs - seasoned

Feta cheese

Using an iron skillet layer mushrooms, broccoli, and spinach.  Top with grated feta.  Scramble eggs (at least 6 and up to 12).  Pour egg mixture over vegetables and bake at 350 until set - about 20 - 30 minutes.  

Hints - add red bell pepper and onion for more vegetables.  Rebecca uses a 9x13 dish to cook hers and she uses cheddar cheese.  Any fresh vegetables will work - just use your preference.  To have more egg portion - mix milk with your eggs and pour over.

Scrambled eggs

See May 25, 2015 entry

My favorite guests at The Underwear Cafe. 

The Rest of the Story

When Son One & Son Two along with Nephew Three were growing up.  If they wanted to eat out and I knew we had eaten out way too much - then we would order from "The Underwear Cafe".  This cafe is located in my kitchen - at my bar - and if we are alone and you are under the age of 8 - you may just wear your underwear!  True story - I promise.  We called that kitchen bar at that PK Lake house - "The Underwear Cafe"

Our reason for the celebration - Nephew Three graduated from GHS! Nephew One & Extra special friend, along with Nephew Two & family and GG & Papa all came to town to celebrate! Plus Son One & family along with Son Two and K3 & A'Dee.  What a fun time. 

Dish at the back of the picture is the Sausage casserole & the Thomas potato casserole at the front.  Why "Thomas"?  The first time I had this dish was for the birthday brunch for Ross Thomas.  His mother made this casserole - it is just a perfect dish.  I think of the Thomas family every time we have it - that just might be another blog entry....

If there is ever (which there will not be) - a Mimi 4 Three real live restaurant - I would serve complimentary bite sized chocolate chips cookies while my friends wait for their plates.  So - today The Underwear Cafe served complimentary Chocolate Chip Cookies.

Roasted asparagus - great compliment to breakfast foods.

Rebecca's frittata

Be completely humble and gentle; be patient, bearing with one another in love.

Ephesians 4:2

Pimento Cheese

Pimento Cheese - one of my most favorite sandwiches!

Homemade Pimento Cheese Spread

2 1/2 cups grated cheese (use a variety - cheddar mild/medium/sharp & colby jack)

1/4 to 1/2 cup mayonnaise

1 small jar pimentos

Dash seasoning salt

For the best spread - grate your own cheese rather than buying the pre-grated packages.  Add mayo by the large spoonfuls and stir.  Continue adding mayonnaise until the spread reaches the consistently you prefer.  Add pimentos & seasoning salt.  

Serve with sandwich bread or crackers.   Also for a special treat - use pimento cheese as the cheese for your grilled cheese sandwich.  Grilled pimento cheese is my preference!

Grated cheese, Duke's Mayonnaise, & Pimentos

Homemade Pimento Cheese with Seasoning Salt

Grilled pimento cheese sandwich (gluten free bread of course) with cinnamon beets & cottage cheese

My boys pictured with Mrs. Jones - she was the inspiration to homemade Pimento Cheese.  When I was expecting Son Two - Mrs. Jones would make pimento cheese for me and bring it with her to school.  

Be kind to one another, tenderhearted, forgiving one another, as God in Christ forgave you.

Ephesians 4:32

Scrambled Eggs (for the Guys or for Bible Study)

I love to cook breakfast.

I love to eat breakfast foods!

Yesterday I made pancakes for Sunday morning breakfast but I did not have time to make Gluten Free Pancakes so I made breakfast for me Sunday night!

I cook breakfast each day for the guys in my family.  I send them off to work with eggs and something.  Most of the days it is a breakfast burrito.

Scrambled Eggs (part of the breakfast burrito)
Fresh eggs (I prefer to buy farm fresh eggs - my next choice is organic - or free range)
Splash of milk
Salt
Grated cheese
Some use pepper - I don't

Crack the eggs in a skillet that has about 1 T of melted butter.  Pour in the splash of milk and mix.  Cook at medium heat stirring occasionally.  I like to keep some nice size bits of egg - not all crumbled in our scrambled eggs.  I think it is also important to cook the eggs to a doneness that suites the family.  Son Two will eat his eggs cooked - they are dry and some people will eat scrambled eggs a bit not so cooked - not us - we cook the eggs!  As the eggs are finishing I sprinkle some grated cheddar cheese.

For breakfast burritos we heat the tortilla on our iron (remember from yesterday).  I will add cooked sausage, cooked potatoes, fried bacon, grilled ham - just about anything one can find.  I try not to mix it all together because the sausage particularly will make the dish greasy - if I add each item separately it's better.

Scrambled Eggs for Bible Study
Fresh spinach
Fresh onions
Farm fresh eggs
Ham or other meat
Cheese
Avocado

Saute spinach and onions until almost done.  Add fresh eggs and lightly scramble.  Season with salt and add meat.  Gently scramble eggs, meat and vegetables.  Add cheese at the end.  Serve with avocado slices.

Bible Study Scrambled Eggs - eggs, spinach, green onion, just a small amount of cheese & add a slice of avocado.

Farm fresh eggs & green onion.

My favorite store brand of eggs.

Scrambled eggs & flour tortillas for the breakfast for my Guys. 

Cast your cares on the Lord and he will sustain you; he will never let the righteous fall.

Psalms 55:22

Sunday Morning Pancakes

When they came to stay with us for just a short time cooking Sunday morning breakfast became a tradition - (more on that story over on grace4greta -   grace4greta.blogspot.com).

I found the best from scratch pancake recipe from The Pioneer Woman - I recommend her recipe and mine is pretty much the same...

Mimi's Sunday Morning Pancakes - takes about 30 minutes to have warm pancakes ready to eat

3 cups of regular flour

3 T baking flour

2 T of sugar

2 cups of organic milk

2 eggs

2 tsp vanilla

4 T melted butter

Mix the dry ingredients, add the milk, eggs & vanilla.  Gently stir (I use a whisk).  Add the melted butter.  Be careful not to stir too much.  Lumps are okay.  Heat a skillet or pancake iron using oil is the best. And cook your wonderful pancakes.  I use a 1/4 measuring cup for my size of pancakes.  And this recipe will make plenty for 6 people.  I add a little oil after each pancake - I cook one or two at the most at a time.  Also remember that the batter will bubble & kind of puff up when you are ready to flip them the first time.  I keep my oven on warm and put finished pancakes in there to stay warm while I finish cooking the batch.  

Or ... when you realize you don't have flour but you have store bought pancake mix - it works just almost the same!

This will work! I use 2 cups of the mix for 3 adults.

I hope you have a hand made iron!!  Special thanks to Daughter One's father for making this for us.  It is perfect!  And honestly makes a difference when cooking pancakes.  Notice the "G"?  Such a wonderful gift for this cook!

Even though they are now living at their home - Grandson One still comes over for Sunday morning breakfast! Nephew Three enjoys breakfast too!

My favorite syrup - well actually just any kind of real maple syrup. 

Pop likes a fried egg on top of his pancake stack.

For those of us who need to eat gluten free - this is the mix I use for pancakes.

So whether you eat or drink or whatever you do, do it all for the glory of God.

I Corinthians 10:31

Mimi Loves to Cook for "Three"

It is simply no secret that I love to cook.

District 4-H Food Show from 1980 - Chicken Cordon Bleu was the featured dish

This blog is primarily for

Son Two - Son One - Nephew Three

"Three" and their families.

Of course there is a story to the Three.  Those are the three boys who called my home  - their home - when they were growing up.  I am now Mimi to those three families.  In the photo Son One is in the middle and he is married and has two reasons for my Mimi name.  Son Two is on his right and Nephew Three is on his left and they are finishing up the "growing up" stage and will head to Austin in August.

But Mimi's Kitchen is always open!  And Mimi loves to share recipes and I often find that I am sharing those recipes with those Three and their families.  Right now that tends to be Son One and my Daughter One but as Sons & Nephews marry the sharing grows.  In fact I also share with Nephew Two and his family, plus friends ..... so this space should keep us organized and keep us cooking!

And I cannot start a recipe sharing blog without a recipe!!!

I love coffee!

The Keurig Machine might just be one of my most favorite inventions!

I can drink it black - I don't prefer to because it is not just about the coffee - it is about the experience!

I love Kona coffee but the drought in our country caused Tully's to stop the production but they have added a Hawaiian blend that is really good too.  Then I love cream - and having Redi Whip just makes it pretty!  I prefer chocolate syrup without HFCS (high fructose corn syrup) and I also use a tsp of stevia.  It is just the best cup of make at home coffee!

Cheryl's Perfect Cup of Coffee
Using the Keurig Machine brew a cup of your favorite coffee and add your favorite condiments.  For my favorite cup:

Tully's Hawaiian Blend K Cup
Nestle Nesquik Chocolate Syrup
Redi Whip Extra Creamy
Stevea - 1 1sp.

Put about a teaspoon to a tablespoon of chocolate syrup in the coffee cup.  Brew the coffee, add the stevia and stir.  Top with cool whip and drizzle chocolate syrup on top.

Enjoy!

Best way to work at my computer!

Cheerfully share your home with those who need a meal or a place to stay.

I Peter 4:9 (NLT)