The description of a virtuous woman, especially in the relation of a wife and the mistress of a family, which Lemuel’s mother drew up, not as an encomium of herself, though, no doubt, it was her own true picture, but either as an instruction to her daughters, as the foregoing verses were to her son, or as a direction to her son in the choice of a wife; she must be chaste and modest, diligent and frugal, dutiful to her husband, careful of her family, discreet in her discourse, and in the education of her children, and, above all, conscientious in her duty to God: such a one as this, if he can find her, will make him happy. READ MORE Here
Popeyes Fried Chicken 8>)
(Leftover from lunch) Green Bean Casserole:
As simple as mixing together 1 can of whole green beans, 1 can of French cut green beans, 1 can of condensed mushroom soup. Mix well pour in baking dish, top with French fried onions, bake at 400 degrees for about 20 minutes, or until nice and bubbly around edges and onions are toasty brown.
Fresh Green Salad: Lettuce, green onions, diced tomatoes.
And Brown 'n Serve Rolls 8>)
This isn't Monday or washday (raining, raining raining), but this made a nice slow-cooker meal, and didn't have to worry and watch it til it was done. Wheww!
Usé una receta llamada Slow Cooker -Sopa cremosa de Taco de pollo mediante Consejos de un típico mamá Blog. Sólo cociné normalmente encima de la estufa. Deliciosa receta!
Arepa colombiana hecha con harina de maíz precocida blanca Harina de Pan, sal, agua y queso - mis fotos originales son de 2009, con la hermana de mi hija-en-ley, Lety. Esta noche mi nuera hizo de la Arepa. Auténtica Arepa colombiana usar queso Queso Campesino, que está disponible aquí en los Estados Unidos, utilizamos cheddar medio en su lugar. Delicioso, con la sopa cremosa de Taco.
Almost every dish I cook usually starts out with cooking/browning onions, bell peppers, and sometimes celery, but no celery in this dish. It's like a requirement for me. Funny, huh?Well it is the taste, the aroma, plus the fact that it is the bulk of most recipes, without which I would have to double up on the other ingredients to make it go so far.
There are so many recipes for Migas out there, I tweaked from glancing at a few and coming up with my own version, according to what I had on hand. Certainly, research and find the best version for you and your family. Resources below.
1 tablespoon butter
1/2 cup chopped onions
2 finely minced pepperoncini peppers
1/4 cup (from a jar of prepared) diced roasted red sweet peppers
1 fresh Roma tomato, diced
2 cups crushed tortilla chips, warmed in oven to make extra crispy
6 eggs, beaten w/ 2 tablespoons Sula, OR Table Cream, OR Half & half
2 cups shredded or grated cheese, your choice
Cilantro or parsley, for garnish (opt)
Sliced flour tortillas, browned until crispy in oven (opt)
Brown onions, pepperoncini peppers in butter; add sweet peppers and tomato, stir; add crushed tortillas, and reserve some for topping; turn down low; beat eggs and cream, add slowly to vegetable mixture - gently folding until eggs are firm. Spread cheese and leftover tortillas to top, garnish with cilantro or parsley, and other topping of your choice, such as avocado, tomatoes, green onions, sour cream, etc.
Sides can include browned tortilla strips, browned diced potatoes, grits, sausage, etc.
With the help of my daughter-in-law we concocted a delicious soup tonight, using leftover rotisserie chicken (homemade).
2 tablespoons butter
1 tablespoon oil
1 cup chopped onion
1 cup sliced celery
1 cup sliced mushrooms
1 cup zipper peas, cooked
1/2 of a 16 oz. jar of roasted sweet red peppers, roughly chopped
2 cups chicken
4 medium red potatoes, peeled and diced
1 quart chicken broth
Salt, pepper to taste
Brown onion, celery, and mushrooms in oil and butter; add remaining ingredients, bring to a boil, turn to low and simmer for about 45 minutes. Serve over rice, and sides, if any, of your choice.
I honestly don't know, can't remember, what came over me to turn a perfectly good pot of soup into a casserole...Maybe the thought of all that cheese - had to have been. I've been craving it all day long, well, not actually craving it but EATING it. Yep. Okay, so you take your normal chicken taco soup recipe, cook as directed, THEN add a can of refried beans and a WHOLE 16 oz. package of your favorite shredded cheese...Don't assume this is 2 cups of cheese, like I would, no, it takes a lot of lightweight shredded cheese to make a 16 oz. package of it, more like 4 cups. Or more. So, I was on the line of thinking what would THICKEN the soup to make it a casserole.
Now, spread a bit of the "soup" in the bottom of a big flat casserole dish, I'm thinking somewhere around a 12"x18" size dish. Layer corn tortillas over the soup and up the sides of the pan, add a layer of cheese (light layer) :) more tortillas, more soup, cheese, use it all up, then add tortillas and more, you guessed it-cheese on top.
Optional: If you have some tortilla chips, crush up about 2 cups and sprinkle on top.
Optional: I had some leftover Velveeta/Rotel/Sausage CHEESE Dip, and I spooned 1 tablespoon over each corn tortilla.
Bake at 400 degrees until bubbly around the edges and the cheese is melted and tortilla chips are nice and golden brown.
Serve with chopped lettuce, Sula, sour cream, or ranch dressing on top of each serving, and more tortilla chips, or whatever you like. Heck add more cheese!!! Woohoo!
The best of both worlds! A pie with creamy middle, like custard almost, and a flaky crust. Recipe here.
This is my first time cooking mutton. Someone butchered one and gave us some of the meat (more recipes coming) :) I was amazed at how good the meat looked and how white the fat was. It resembled beef, and I really couldn't tell the difference in the taste either, perhaps just a milder flavor.
I tweaked an old Irish Stew recipe, substituting mutton for the beef.
1 lb. cubed meat (from the leg shank) dredged in flour seasoned with about 1/2 teaspoon each of Greek seasoning, sea salt, and Lawry's Seasoned Pepper.
Fry in a large skillet with about 4 tablespoons hot oil, til nice and brown. Remove meat from skillet, add a little more oil; add onions, bell pepper, celery, sliced carrots, and sliced mushrooms (about a cup of each) and two cloves of minced garlic; cook until starting to brown, and add 2 tablespoons tomato paste, 1 cup dark beer, about a 1/4 cup Sherry cooking wine, and about 4 cups water (with 2 bouillon cubes) OR 2 cans of broth OR 1 - 32 oz. carton of broth(your choice of beef, chicken or vegetable). Stir well to dissolve tomato paste. Return meat to skillet, let come to a boil, turn down to low. Cover and simmer for about 1 & 1/2 hours until vegetables are done and meat is tender, and add about four medium sized red potatoes that have been peeled and diced (about a 1/2 inch square), return to simmer and let cook for approx. 15 minutes or until potatoes are done. Taste and add more salt if needed.
Serve over rice if desired, and with crackers, rolls, or bread of your choice.
This served 6 adults and two children, generously.
2010 Top Southern Style American Cuisine Blog Award: CookingSchools.net
My mission is to inspire women and girls of all ages to engage in, and enjoy the traditional feminine arts of the women before us. And to be womanly and feminine, and stand out in a world so opposed to this. Enjoying our feminine roles with no apologies.
Iced tea is too pure and natural a creation not to have been invented as soon as tea, ice, and hot weather crossed paths. ~ John Egerton