Hiatus

Definition: a break or interruption in the continuity of a work, series, action, etc.

As many of you could probably tell, I have been on hiatus from my blog. I am trying to decide if I want to keep it or just use it for recipes. I am going to shutterfly blog my kids information into a book that can be put into print. I might even do that with my favorite recipes also. Sorry for those who were loyal watchers. I am still in a decision making process.

Alfredo

I found this recipe that is supposed to be Olive Garden's Alfredo. I of course have changed it a little.

4 Chicken Breasts cooked and in 1 in cubes (I only use 2)

1 lb egg noodles

1 cup mushroom

1 pint heavy cream

1 cup butter

2 tlbs cream cheese

1/2 cup Parmesan cheese

1 tsp garlic powder

(1 tlbs of salt and a dash of pepper)

1. cook the noodles as directed on box/bag. (I prefer thin spaghetti or angel hair pasta)

2. for the Alfredo sauce melt 1/2 of the butter, all the heavy cream and all the cream cheese in a small pot. add the Parmesan cheese and garlic powder.

3. simmer for 15 to 20 min on low heat

4. saute mushroom in remainder of butter and add to sauce. (I like to also add shrimp and saute my shrimp and then my mushrooms when shrimp is done. I also add 2 cloves of fresh garlic. Stan and Kim Zumbahlen's Jasper County Shrimp is best)

4. top with fresh Parmesan cheese and garnish with broccoli YUM!

Note: Zumbahlen shrimp is available this weekend turn north off of Hwy 130 between Newton and Dietrich follow the sign

Three-Cheese Garden Pizza

When at the Pampered Chef Party last week we had Garden Pizza. I liked it, but like usual I never follow a recipe. I am always trying to change it. To this I added ranch dressing after the garlic and I also topped with chicken. Wade said it was blog worthy.

RECIPE:
Three-Cheese Garden Pizza
Ingredients:
1
package (10 ounces) refrigerated pizza crust
1
small onion, sliced into rings
1
medium zucchini, sliced
2
plum tomatoes, sliced
1
cup mushrooms, sliced
2
garlic cloves, pressed
1
cup (4 ounces) shredded mozzarella cheese
1
cup (4 ounces) shredded cheddar cheese
1/4
cup (1 ounce) grated fresh Parmesan cheese
1
teaspoon Pantry Italian Seasoning Mix (A must spice in every kitchen)
Directions:
1.
Preheat oven to 400°F. Using lightly floured Baker's Roller™, roll pizza crust into a 14-inch circle on Large Round Stone. Bake crust 7 minutes. Remove from oven; place on Stackable Cooling Rack. (I skipped this step)
2.
Using Ultimate Slice & Grate fitted with v-shaped blade, slice onion, zucchini and tomatoes. Slice mushrooms using Egg Slicer Plus®. (I added chicken)
3.
Using Garlic Press, press garlic over crust; spread evenly. (I added a thin layer of ranch dressing) Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables using Deluxe Cheese Grater. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges using Pizza Cutter.

Yield: 8 servings Nutrients per serving: Calories 210, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 21 g, Protein 12 g, Sodium 450 mg, Fiber 1 g

Cook’s Tips: For best results, layer vegetables over the pizza in the order as directed in Step 3. Prebaking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water content. Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings. Fresh zucchini is available year-round at most supermarkets. Select small zucchini, which are younger and more tender than the larger ones. Choose zucchini free of blemishes with a vibrant color.

©The Pampered Chef, Ltd. 2008

Persimmons

While done canning, I still have to do something. Melany and I picked up persimmons and made persimmon brownies and then and I made persimmon cookies.

When ground persimmon pulp turns brown. While opening the seeds we found spoons, knives and forks. I guess like everything else this winter will be full of surprises.

Apples

I am done with my apples. And I can say I am done canning. The apples this year were as good as ever. Another big thank you to Jay and Kathy for letting Parker and I pick them.

Fall Festival Fun

Notice Elly giving herself bunny ears (yes we have reached the age)

Newton Eagle Proud

Love those Drums Landon Rauch

I love parades, add food and games and it is a great day. Or at least the time I spent on the Newton square was a good time. I worked the Friday morning bake sale and helped in the Newton Jr Woman's Shake up stand a couple of times. Thanks to all who supported the local stands.

Elly loves the camera and is already noticing a "Man in Uniform" I must admit. Cole Farley wears a uniform well.

Isn't Traci beautiful? I think she is on Kia. Maybe next year Elly will be able to ride Emma.

A parade is not complete in an election year without politics. (The kids know it as... more candy) Lisa I do not know how you knew where to be and when, but I didn't go anywhere that I did not see you. And it is nice to know you are a Eaton Edibles follower :-)

Elly informed me that by next fall festival she wants to be a tumbling cheer girl

And then came the fun

Bull Riding 8 seconds Baby

Hitting and getting away with it

More Canning

I always try to can something new. This year there were a couple of things. However, I am looking forward to eating the pears most. Once again Jay and Kathy let me come down and pick fruit from their tree. I am going to do apples this week, but the pears look delicious and they were good before I canned them. Yum All they need now is a plum tree.

Parker loves salsa, but not the big chunks of tomato and onions. I pureed some today and thickened it w/ tomato paste. I put it in little jars 1/2 pint. It was good. One jar did not seal and yes... I had to sample it.

Another first. Chili base

Food tip: When using a pressure canner add a little vinegar to keep the white film that develops on the jars

Pampered Chef

Sandy Zumbahlen

618-783-3256

Friday Night was girl's night out at Toni Zumbahlen's. She had one of my favorite parties, Pampered chef. I at one time think I had everything, but the cookware. Now there are a few things that I am missing, but filled in some of the gaps. I am getting a new knife and the metal mixing bowls with lids (great inventions). Thank you Pampered Chef lady, Sandy Zumbahlen. Anyone wanting to have a great party with fabulous food. Give her a call.

Dundas Chowder

Fall is here and it is time for chowder. Oh how I love chowder, but not just any chowder Dundas Ruritan Chowder. There is no better. Those people in that small town know how to do it. Elly and I headed down after soccer. I took my chowder bucket. The same one used only for chowder since I was married to Wade. I have went with my mom to get chowder since I was Elly's age. Now Elly is going with me. But we still went to have a bowl with Mom and Dad fresh before we froze the rest for winter.

We saw Aunt Shirley too. She was lucky enough to get someone to carry hers for her :-)

Garlic Parsley Chicken Under a Brick

I did not get the picture of the first meal, but this was what Lisa and My leftovers looked like for the next day at work

I was watching Rachael Ray over the weekend and could not resist trying this recipe. It needed more salt, but after I added salt even the leftovers were excellent.

Recipe:

4 large cloves garlic, cracked away from skin

1 cup flat-leaf parsley, a few generous handfuls

1/2 cup Marcona almonds (Spanish peeled, toasted nuts available in bulk section of many markets) or, toasted slivered almonds (I used toasted almonds)

1 lemon, grate 1 tablespoon zest then cut into wedges

4 bone-in, skin-on chicken breasts or thighs

2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) Extra-virgin olive oil, for liberal drizzling

Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F.
Combine the garlic, parsley, almonds and lemon zest in food processor (I would also add 1/2 tsp salt) and pulse to grind into a dry paste. Loosen skin on chicken and layer 1/4 of the mixture under the skin on each piece of chicken. Wash your hands, grease the breasts with a liberal drizzle of extra-virgin olive oil and season with grill seasoning. Place skin side of the breasts down in the skillet and top with another, smaller skillet. Weight the pan with a brick. (I used a cast iron dish) Cook to crisp skin, 6 to 8 minutes. Transfer the pan to hot oven and roast for 15 minutes. YUM!

Congratulations Kathy

Kaitlin Grace

Congratulations Kathy and Tom on your new baby girl. I love her hair :-)

Happy Belated Birthday

Happy Birthday Dalton!

September 10 was my Nephew's Birthday. Sorry it is late, turtles move slow and so does Aunt Jyn.

In Loving Memory

IN LOVING MEMORY OF AL WOOD

Last Friday I went to visit my Grandpa Wood as I mentioned in an earlier post. That evening he took a turn for the worse and on Monday he passed away. I will treasure our last conversation and I am glad he is now at peace with God.

Memories...When little my Grandpa would always pop real popcorn on the stove and we would have real butter on it. Every year I could count on peaches and apples waiting on me that he made sure came from the best orchard of the year. And most of all I will never have a rhubarb pie that I don't smile at how he helped me to get it out of the garden and ready to take home.

Who Knew?

Who knew you could can potatoes? I was doing my morning walk with friend, Melany and she told me she canned potatoes. I had never canned potatoes, but being my favorite food I knew that was going to now be on my yearly list. And then.......(scary music)......she said she pressure canned them. I have a pressure cooker, but not a pressure canner. I am nervous putting my chicken and beef in there and now I have to put glass jars. Well, she was gracious enough to let me borrow hers and I tried it. I now have potatoes and another thing on my Christmas list.







In previous posts I said I was done until apples. Not true. I have now canned more juice, pickles and potatoes since then.



Yesterday I tried canning a jar of roasted tomatoes. I will use this to make a soup that Wade and I had for our 10 year anniversary in St Louis at Citizen Kanes Steak House. I just now have to recreate it from taste.



Food tip: When wanting a rich and tomato base roast the tomatoes in the oven for 1 1/2 hours on 350 stirring every 15 min and use only the meat of the tomatoes. Puree and use as the base of the dish.

Visit With Grandma and Grandpa

I went to visit with my Grandpa and Grandma Wood today. Grandpa had given me rhubarb from his garden. I made him a rhubarb/strawberry pie to show him how good the rhubarb was this year. Grandma treated me to lunch. We both had the salmon at the Old Tyme Steak house in Olney. It was delicious. Thanks Grandma!

(Photo at Atwood Gardens)

Al and Leatha

60 year Anniversary

Girls Lunch

Last Friday I was able to eat at one of my favorite places, Solid Grounds. I start watching what I eat today so last week I gorged myself. I ate a full Issac, chocolate chip cookie and a berry smoothie. Yum My friends Kathy and Melany had never eaten there. They too of course thought it was delicious. Wes liked that they had tootsie rolls in the napkins.

Kathy is going to have a new baby next week. Her third. :-)

Isn't he adorable.

Poll Closed

Well my first amateur poll closed with a disappointing 61% not wearing helmets and only a little over 30% of kids wearing helmets. While it is only a mom's pole... Dr. Dave would be so disappointed to hear the results. (Dr. Dave Kowalski is the kids pediatrician. We thanked him a few weeks ago for saving Parker a trip to the emergency room or worse.)

WEAR A HELMET IT SAVES LIVES.

Perfect Sunday

If ever I had a great and relaxing day it was this past Sunday. The kids and I started the day at church. Since Dec. with my back, I was unable to sit for an hour. Now that I am better I was able to take the kids back to Central Christian we had a great morning and they learned the meaning of tithe since they made their own money from the watermelons. It was great to be back with my Church family.



We came home and ate Tomato bacon mixture on grilled bread. Then off to the river. It was so peaceful and fitting to spend the day in a beautiful place of God's creating with my family I have been blessed with. There was a waterfall over some logs that made a great sound and the breeze blew as the kids played and I relaxed. We had a family water fight and splashed and laughed.

Back home to visit with some friends and then Wade took us out to dinner at El Racherito.

Truly a Perfect Day.

Weekend Dinner

We had a new chef this week to help out. We have enjoyed the company of Rich Swearingen this summer for several of our cookouts. Like most of the nights he has been over, we did not eat at the designated time Sat either. Wade was called out to work. Parker, who is his dad's shadow helped me get the fire started and Rich offered to start the steaks. When Wade pulled in the drive we were just about ready to eat.

Menu:

Steak

corn on the cob - last time fresh :-(

baked potatoes

7 layered salad -peas (really six layer)

and Elly's Peach Pie

Note: Good lookin Single Women....Rich is back in Southern IL and is available.

Peach Pie

We could not resist the Peaches from the Peach girls at the farmer's market this week. Elly and I made peach pies. One fresh to eat and 3 to freeze for later. It was delicious.

Food tip: We add cinnamon to our peach pies and top with sugar for that extra sweetness. Yum!

Back to the Square

After buying the patch last week, the kids went back to the square with a new load of melons. We of course kept the biggest for next years stock of seeds. Although there were plenty of big melons to go around.

2- 40lb

1- 35lb

We told the kids they could keep some of the money, but they are going to open a savings account with the rest. Elly was dreaming of what car she will buy when we were sitting at the square and cars drove by. She liked a purple car, but wants a convertible. This is what we came up with. Many more melons from now of course.

A Midweek Trip to Grandma Kris's and Papa Elton's

Wade had to work at 10pm last Wed night and to keep the house quiet so he could get some rest we took a mid week trip to Grandma and Papa's house for great Monical's Pizza and some fun.

Papa Elton took his new tough truck to pick up Aunt GiGi and Kaden and their fun riding toys. (Look careful. When the battery was out Parker was the official pusher)

The adults. (Elly likes the camera as much as her mother.)

Kaden can't wait to climb the tree like big cousin Parker.

However....Parker likes being able to hide in a tree.

Barkley made the trip too. After chasing Scooby around and not knowing which kid to follow next. He needed a drink.

One of my favorite moments. Parker reading to Grandma Kris.