Saturday, August 20, 2016

Grilled Chicken Shawarma With Tzatziki Sauce

    Grilled Chicken Shawarma With Tzatziki Sauce
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 garlic cloves, pressed
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon turmeric
  1. In a small bowl, combine marinade ingredients. Place chicken in a plastic bag and pour marinade over the top. Shake to coat and allow to marinate for at least 30 minutes, up to 2 hours.
  2. Grill chicken on a pre-heated BBQ, on medium high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side.

  • 1 cucumber (to make about ½ - ¾ cup grated cucumber after squeezing out juice)
  • 1¼ cups plain  yogurt
  • 2 tsp white wine vinegar 
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil (or more if you want richer)
  • ½ garlic clove, minced
  • 2 tsp dill
  • ½ tsp salt
  • Black pepper

  1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
  2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors to meld.

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Wednesday, August 17, 2016

Pork Chops with Balsamic Vinegar and Mushrooms
2 bone in pork chops
1/4 tsp salt
1/8 tsp black pepper
1 tbsp olive oil
1 tbsp butter
2 cups sliced mushrooms
1 tbsp finely chopped shallot, or 1/4 finely diced onion
1/4 cup balsamic vinegar
2 tbsp soy sauce
1/2 cup plus 2 tsp beef broth
3/4 tsp cornstarch
Heat a large frying pan over medium high heat with about a tbsp of oil until nice and hot. Put the chops in the pan and cook about 6 minutes per side. This should make them about medium-rare. Remove the chops from the pan, place on a platter and cover with aluminum foil. Sitting on the platter they will cook to medium.

While the chops are resting, add butter to the frying pan along with mushrooms and shallots (or onion) and saute until the mushrooms are browned and tender, about 4 minutes. Once they are done cooking, add them to the platter with the chops.

Add the vinegar and soy sauce to the pan, making sure to scrape up the delicious browned bits on the bottom. Let cook about 2 minutes and then add broth and let simmer. While the sauce is simmering, add remaining 2 tsp of broth to a cup with the cornstarch. Stir them together and add to the pan and stir well. As it starts to simmer it will thicken up the sauce. Take the entire plate of chops and mushrooms and return them to the pan along with any meat juices that have accumulated. Turn the chops over in the sauce letting them get covered and delicious. Serve the chops with the sauce and mushrooms smothered over top.

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Friday, August 5, 2016

Scalloped Potatoes


I tried this, used my new expensive stainless steel 5x6 1/2 pan!! 50 cents at the thrift shop!!

Scalloped Potatoes

2 medium potatoes sliced thin
2 TBS butter
1 heaping TBS flour
1 cup milk
1 cup of cheddar cheese
Garlic powder
Onion powder

Melt the butter over medium heat. Add the flour, stir good.
Add the milk, stir till no lumps.
Add the cheese and spices. Stir till cheese is melted.

Grease a small pan. Layer potatoes in the bottom .
Add half of cheese mixture and repeat.
Bake at 350 for about 40 minutes.

Serves 2

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Sunday, July 24, 2016

Old Fashioned Oatmeal Cake

Old Fashioned Oatmeal Cake
1 cup old-fashioned oatmeal
1 1/3 cup boiling water
1/2 cup (1 stick) butter- room temperature
1 cup brown sugar
1 cup white sugar
2 eggs
1 1/2 cups flour (I used 1 cup white ad 1/2 cup of wheat)
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
1 cup brown sugar
1 cup coconut
1/4 cup half and half
6 Tbs. melted butter
Boil the 1 1/3 cup water. Measure the oats in a small bowl. As soon as the water begins to boil, pour all of it over the oats. Stir, and set aside to allow the water to soak in. In a large mixing bowl, beat the butter and sugars. Add the eggs and mix well until fluffy. Sift all the dry ingredients together. Give the oats mixture another stir. Most of the liquid should be absorbed. Now, pour half of the dry mixture in the mixing bowl. Stir slowly. Add half of the oatmeal. Stir slowly. Now- do that again…dry mixture and then the oats. Mix  just until well-combined.
Pour into a greased 9×13 pan. Bake at 350 for 35-40 minutes- until the cake tests done. it is done when a small knife inserted in the middle will not be gooey. The topping needs to be applied to the cake while it is still hot. So, as soon as the cake is taken out of the oven- start working on the topping.
For the topping:
Melt the butter. Add the other topping ingredients and mix until the sugar is dissolved and everything is well-incorporated. Pour all of this over the hot cake, and carefully spread it out so that it covers the whole cake. Turn the broiler of the oven onto high. Make sure the rack inside the oven is at the very top position.

Slide the cake to the top rack. Keep the oven door cracked open so you can keep an eye on the cake.

The broiler is very hot and will burn the cake very quickly. So- keep an eye on it constantly.

As soon as the topping on the cake begins to bubble, give it about 30 seconds- just until the topping is melted and the coconut is starting to brown.


Monday, July 11, 2016

Upcycled Leather Jacket into a Bag!!

Upcycled leather jacket into a modified Trail Tote. Haha there's a loaf of rye bread in it so it stands up!

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Bacon Macaroni Salad Recipe

Bacon Macaroni Salad Recipe
2 cups uncooked elbow macaroni
1 large tomato, finely chopped
2 celery ribs, finely chopped
5 green onions, finely chopped
1-1/4 cups mayonnaise
5 teaspoon white vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 pound bacon strips, cooked and crumbled
1. Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery and green onions.

2. In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir in bacon. Yield: 12 servings (3/4 cup each).

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Saturday, June 25, 2016

Just found these recipes so I'm posting them here so it will be easier for me to find them again! Hahaha

Recipes From Mayberry

Clara's Oven Fried Chicken

2 to 3 eggs
1 frying chicken, cut up
Salt & Paprika
All-purpose flour

Break the eggs over the chicken, add salt & paprika, and coat the chicken pieces well, mixing by hand. Roll the chicken in flour. In a baking pan or skillet melt the shortening, heating until very hot. Place the chicken in the very hot shortening. Bake in a 400 degree oven until the chicken is done and golden brown. Be sure to turn the chicken over during baking.
Serves 4 to 6

Pan-fried Flounder Floyd

1/2 cup oil
1/2 cup cornmeal
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 lbs. flounder fillets

In a skillet heat the oil over medium heat. In a shallow dish combine the cornmeal, salt, pepper and garlic powder. Roll the fish in the crnmeal mix and drop in the hot oil. Fry for 3 to 5 minutes, until browned. Turn and brown on the other side.
Serves 4 to 6

Town Band Baked Beans

1 16 oz can baked beans
3 Tbs. brown sugar
3 Tbs. Finely chopped celery
3 Tbs. mustard
3 Tbs. chopped onions
3 Tbs. Worcestershire suce
4 Tbs. chopped bacon
3 Tbs. catsup
3 Tbs. molasses
1/4 tsp. salt
1/4 tsp. pepper
3 Tbs. vinegar
Dash of Tabasco sauce

In a casserole dish combine all the ingredients, mixing well. Bake in a 300 degree oven for 3 hours or until thick.
Serves 4 to 6

Siler City Snow Peas

2 Tbs. butter or marg.
4 small new potatoes, quarted
1 lb. fresh snow peas
1 sm. onion
1/2 tsp. salt

In a heavy skillet melt the butter. Add the poatoes and fry over medium heat until golden and crisp. Add the snow peas, onions and salt, and fry for 5 to 7 minutes, until the peas are crisp & tender.
Serves 6