Vidalia Time

I like onions. Especially grilled or fried. We grew up eating onions, although I have one brother who will not touch them. Just recently, I discovered a pretty sure-fire way to not cry when you are chopping onions. Breathe through your mouth, not your nose. I have tried it several times with different types of onions and it has worked every time for me!

Onions are funny critters. There are many layers to an onion. It has kind of a hard shell on the outside, but the insides are soft. Humans are like that sometimes. We have many layers, many different aspects of our personality. And just like onions, humans come in many different colors, shapes, sizes. But they are all still onions. They have varying degrees of heat or sweetness.

The sweetest onions around here are Vidalia onions, grown in Georgia. That red clay down there must do something, because they are good. Only thing is, and it is a shame, they do not keep well. Vidalias come around in the spring and then fade away over the summer. Sometimes people are like that, they come into our life for a season and then fade away . . . .

Vidalias are big onions, nice and fat. (Like me!) They are sweet enough that some folks eat them like an apple. Now, I don't go that far, but I will eat Vidalias raw on a hamburger or in a salad. Today I am giving you another option.

Vidalia Onion Bread
Makes 1 loaf.



1 large Vidalia onion, thinly sliced
3 Tablespoons butter
3 eggs, slightly beaten
1-3/4 cups sour cream
1/4 teaspoon salt
3/4 cup sweet milk
2 cups buttermilk biscuit mix

Saute onions in 3 tablespoons butter.



When onions cool, add sour cream. Set aside. Combine eggs, salt and milk. Add to biscuit mix and stir until moistened. Lightly fold in sauteed onion and sour cream mixture.



Bake in greased loaf pan or 12 x 8 x 2 pan at 400 degrees F for 30-45 minutes. Time will depend on choice of pan.



Now, as you can see above, I love to mess about with a recipe. Instead of 1 loaf pan, I divided it into 2, which I don't really recommend because it does not rise much, and I put some pre-cooked bacon on top of one loaf. I really like it with the bacon, tho. This bread is really eggy and moist. I think would make fantastic grilled cheese sandwiches.

So what are some of your layers?? Don't be afraid to peel some away and show your heart!

Different

I like different things. I used to think that perhaps I was adopted when I was little, because I like so many different things. In a family of country music fans, I like classical and celtic. In a family of meat and potatoes eaters, I like a wide variety of things. In a family of women who can sew beautifully, I like calligraphy instead. These are just a few examples of being unique.

I have always instilled into my son the importance of being unique, not necessarily going along with the crowd, but to find your own interests and your own likes. And I have instilled the practice of embracing different cultures, different ideas. We live in the Midwest, which is very culture-bound. Perhaps in the big cities they are not so much anymore, but in the small towns, it is not what you know, it is who you know - or better yet, who you are related to.

I especially like to learn about different cultures - what do they do for fun, what do they wear, what are there ideas on life, and of course, most importantly - what do they eat on a daily basis!! I have some friends from a recipe site who are from Great Britian. Now, in GB, a biscuit is a cookie. A scone to them would be like a biscuit to us. I happened to mention biscuits and gravy the other day and one of them asked for clarification.

Biscuits and gravy is a Southern food. Up north in the US, you won't find it much. The gravy is basically a white sauce with meat mixed in. You can use ham or sausage. The biscuits are a big issue also. We like ours made with buttermilk. It gives them a tang and the we think the texture is better. Biscuits and gravy are not just for breakfast, either.

Now, I am not a huge fan of biscuits and gravy, I like ham gravy over grits better. I will post that another day.

So Julie, this one is for you!

Buttermilk Biscuits and Sausage Gravy
Makes 1 dozen biscuits, with enough gravy to cover them

Gravy
To me, gravy is more of a technique, a feely thing. You can tell when you are stirring when it is thick enough, and watch out, because it thickens on standing.



1 pound bulk pork sausage
1 can evaporated milk
about 1/4 cup flour, more or less depending on how thick you like your gravy
Regular milk or 1/2 and 1/2 if you are feeling decadent
Fresh ground pepper

Fry the pork sausage, making sure you crumble it finely. Do not drain the grease off. Let the sausage get done, but not overly brown. Sprinkle over the flour and brown it for a minute or two. Then pour in your evaporated milk. Stir and scrape up all the browned bits off the bottom of the pan. Pour in some regular milk, probably around a cup or so. Then sprinkle over the pepper. Let it get good and bubbling, stirring the whole time. This does not take long. Then take off the burner and let it set for a bit before serving and stir before serving, as it may form a skin, but it will dissolve if you stir it back in. Gravy is best made in a fairly shallow skillet, that way it cooks evenly and quickly.


Biscuits
Makes about a dozen, of course depends on how big you cut them



3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons salt
3/4 cup shortening
1-1/3 cup buttermilk

Mix flour, baking powder, baking soda and salt in a large bowl. Cut in shortening with a pastry blender until it is about pea-sized lumps. Add buttermilk and stir to a soft dough consistency. Knead lightly on a flour-covered board - pat out and cut with biscuit cutter or cut into squares.

On cutting dough: Stamp it, do not twist the cutter. Twisting the cutter seals the edges of the dough down and your biscuits will not rise as high.

Bake them on an ungreased sheet at 450 degrees F for 20 minutes.



What are some of your regional favorites??

Saucy

I have long been called saucy. Snippy. Bossy. Brash. However you want to call me, I am independent and somewhat opinionated. But neither do I let anyone walk all over me. I believe in standing up for what you believe in.

I have been through 2 marriages. The first was when I was very young, 18, and lasted 2 years. He wanted me to let him run around and do whatever with whomever and not say anything. Needless to say, I got saucy and he didn't like it.

The second was when I was older and should have known better. I was very lonely, tho and wanted a companion. Instead I got another child, someone to take care of all the time. I told him exactly what I thought about that. That marriage did not last, either.

Now I am single and I rather like it. Would I marry again - absolutely - IF I found the right person. But it has to be one who doesn't mind me being saucy now and again!!

Today I am giving you a recipe for a simple Italian meat sauce. I discovered this delicious sauce in Cook's Illustrated magazine. Lovely!

Simple Italian Meat Sauce
Makes about 6 cups.

4 ounces white mushrooms, trimmed
1 large slice white bread, quartered
2 Tablespoons milk
Table salt and ground black pepper
1 pound at least 85% lean ground beef
1 Tablespoon olive oil
1 large onion, chopped fine
6 medium garlic cloves, minced
1/4 teaspoon red pepper flakes - I would use a bit more
1 Tablespoon tomato paste
1 (14.5 ounce) can diced tomatoes, drained, 1/4 cup liquid reserved
1 Tablespoon minced fresh oregano leaves or 1 teaspoon dried
1 (28 ounce) can crushed tomatoes
1/2 ounce grated Parmesan cheese (about 1/4 cup)



Process mushrooms in food processor until finely chopped, about eight 1-second pulses. Transfer to a bowl. Add bread, milk, 1/2 teaspoon salt and 1/2 teaspoon pepper to food processor bowl and process until paste forms, about eight 1-second pulses. Add beef and pulse until mixture is well-combined, about six 1-second pulses.

Heat oil in large saucepan over medium-high until just smoking. Add onion and mushrooms; cook, stirring frequently until vegs are browned and dark bits form on bottom of pan, 6-12 minutes.



Stir in garlic, pepper flakes and tomato paste, cook until fragrant and paste starts to brown, about 1 minute. Add 1/4 cup reserved tomato liquid and 2 teaspoons fresh oregano (if using dried, add full amount), scraping bottom of pan to loosen browned bits. Add meat mixture and cook.



Break meat into small pieces, cooking until beef loses its raw color, 2-4 minutes, making sure that meat does not brown.

Stir in crushed and drained diced tomatoes and bring to simmer, reduce heat to low and gently simmer until sauce has thickened and flavors have blended, about 30 minutes. Stir in cheese and remaining teaspoon fresh oregano; season with salt and pepper to taste.



Serve over pasta with extra cheese.



A tip on how to only use 1 Tablespoon of Tomato paste: Take the can and stick it in the freezer for a few hours, until it is frozen solid. Take the can out, open both ends and run a little warm water over the sides of the can. Hey presto, the paste slides out in a cylinder. Slice that into about 6 rounds with a sharp knife and then stick them in a bag and pop it back in the freezer. Then when you need only 1 Tablespoon, take a round out and throw it in whatever you are making.

This sauce after making can be refrigerated for 3 days or frozen for 1 month. Nice to have around if you have company.

So tonight, be a little saucy . . . . just don't get in trouble!

A Lazy Saturday Afternoon

Hello there readers! I know I am rather late getting this out today, but I have had a lazy Saturday today. I slept in this morning a bit and then after making some pulled pork and broccoli salad, I took a walk with my Mom.

Living in an extended family situation can sometimes be frustrating, but it can also be very rewarding. I was the youngest of 4 children and the only girl. I was pretty spoiled, I'll admit. I had some pretty rocky teenage and young adult years. But since living with my parents, I have come to appreciate them much more. (I still pay my own bills and I help out with expenses) We have a much closer relationship than ever before. Mom and I have some good conversations about different things and Dad and I get along quite well.

I know that an extended family arrangement is not for everyone. I often feel the need to have my own house. If things work out, by the end of the year, I may do just that. But I will treasure the times that I have spent here with Mom and Dad.

It also helps them out, as I do a big portion of the inside housework and the cooking. Mom is then free to do her gardening outside. So it works all the way around.

Alas, dear readers, I have no pictures for you today. I do, however, have a recipe for you.

Pulled Pork
Serves a bunch of people

2 approximately 3-4 lb. pork shoulder roasts, bone in
Worchestershire sauce
Garlic powder
Liquid smoke
Fresh ground black pepper
Seasoning salt - We use Morton's All Seasons
1 cup water

Use a big crock-pot. I use my oval 6-quart. Throw the roasts in and liberally sprinkle with next 5 ingredients. Pour over 1 cup of water. Let it cook on low for at least 12 hours. Take the meat out and let it cool. Dump the juices out and wash the crock-pot out.

Now comes the icky part. Take your hands and shred the roasts, discarding all of the fat, gristle and bones. Put the meat, which should be very tender, back in the crock pot.

The meat is pretty flavorful on its own, but you can do many things with it. We usually dress it with Bulls-Eye Barbecue Sauce and throw a little Tabasco Chipotle in there for spice and serve it on hamburger buns. Or you can dress it with an au jus or gravy and serve it on a bun or over mashed potatoes or noodles. Or spice it up with taco seasoning and use it for burritos. You can spice it asian style with some peanut or stir-fry sauce and make asian tacos.

In other words, there are probably about 101 uses for this recipe and it is dead easy. The only icky part is shredding the meat and if you must, I suppose you can do it with a couple of forks.

This meat is also great to freeze and then reheat later. I usually freeze it before putting any sauce with it. Just throw it in a quart-sized freezer bag and flatten it out before freezing.

I shall be seeing you again on Monday, as I will not be posting here on Sundays. Sundays are usually a very busy day around here and so, even though it was hard, that is my decision. I promise I will be on here bright and early Monday, though!

Have a great weekend everyone!

Roll it up

There are times when I would like to take certain things in my life and just roll them up for a while and put them on a shelf until I feel like dealing with them.

Now, there are certain things I can do that with - my needle work for example. I have a picture of stacked teacups that I have been working on in my spare time (don't get much of that) for over a year. I work on it for a bit and then I roll it up and put it away until I have time again. I also enjoy doing puzzles and I have a puzzle mat - you just roll it up until you can work on it again. That way no cheeky kitties can scatter your puzzle pieces hither, thither and yon.

Unfortunately, most issues in life are not that way. You can't just roll them up and put them on a shelf until you are ready to deal with them. They demand your attention now and you must deal with them, sometimes on a daily basis, whether you feel like it or not and whether you have time to or not.

I have found it is better just to deal with those things and get it over with. It will lighten your burden if you do. There is a sense of completeness when you have dealt with those issues. A sense of accomplishment - there, that's done. Even if it is just for one day, you have done it! You have fought that particular dragon and won!

These little gems don't mind being rolled up - in fact that is part of their charm!

Tortilla Rollups
Makes 6 large, burrito-sized rolls.

OK, here goes:


1 package burrito-sized flour tortillas - I used zesty garlic herb
2 packages light cream cheese, softened
1/2 cup sour cream
About 1/3 packet Hidden Valley Ranch Buttermilk Ranch dry salad dressing
6 slices of thinly sliced ham, chopped fine
1/2 cup shredded cheese - I used a colby-jack mix
1 small can sliced black olives
Assorted veggies - I used Red bell pepper, cauliflower, onion, celery, carrot and some radish - chopped fine

Put all above in a bowl, except for the tortillas. I usually season it a bit more, add some freshly cracked pepper and some garlic powder.


Then spread it on the tortillas. Now, you can spread it thickly or thin, thick will give you fewer rolls, but they will be fatter.


Then roll them up into a cigar shape. These are easier to cut if they are chilled first and they will fit nicely back into the tortilla bag after being rolled up. I usually make these the day before and cut them right before serving. Just cut them about 6 pieces or so per roll and set them on a plate. I do apologize for not having final pics, as they were all gone!

I really like to get creative with these - you can do Italian with salami or pepperoni and sun-dried tomato, Greek with hummus, kalamata olives , cucumber and feta cheese, Asian style with peanut sauce mixed in with your cream cheese and chopped chicken, an all veggie version, you can use different kinds of meats - roast beef goes nicely with smoked cheddar. I like to do a variety of these and set them out for a snack when friends come over. Use your imagination and roll it up!

A Sweet Little Treat

I love to bake. Especially cookies and scones. It is funny, my mother hates to bake cookies. I can remember when we were kids that the first cookies would start out regular size and then as she went along they got bigger and bigger, because she just was tired of making them. It really does not bother me a bit to make cookies, but I like to make many different varieties.

Cookies are, I think, a kid thing. One of those little pleasures that you never outgrow. They are best fresh baked from the oven, trying not to burn your hands or mouth. But they are just as good packed in a lunch box with a sandwich and an orange . . . or snitched out of the cookie jar when Mom wasn't looking . . . or on a fancy plate with a doiley and a cup of tea. However, they are best when shared with a friend.

I first discovered these cookies a few years back. My middle brother had quit smoking and was having trouble with an allergy to eggs. Had never had the allergy before and he is over it now, but at that time anything with eggs made him sick. So at Christmas time, I made some of these cookies. I think he ate all but 2 or 3. This is a Taste of Home Recipe.

Berry Shortbread Dreams
Makes about 3 dozen.

1 cup butter, softened (REAL butter)
2/3 cup sugar
1/2 tsp. almond extract
2 cups all-purpose flour
1/3 to 1/2 cup seedless raspberry jam

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover dough and refrigerate for an hour or until dough is easy to handle.

Roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheet. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.

They should look like this:


Bake at 350 degrees for 14-18 minutes or until edges are slightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired.



Glaze:
1 cup confectioner's sugar
2-3 teaspoons water
1/2 teaspoon almond extract

Combine glaze ingredients; drizzle over cookies.



Now, I usually use a bit more almond extract. I also use a variety of jellies and jams to fill them.

The reason I said use REAL butter - when I first made these, one of my friends asked for the recipe. So I gave it to her. I knew that she was on a low-fat diet, so I stressed - REAL butter. Later that week, she called and said she did not know what went wrong, but her cookies did not turn out right at all. So I had to ask - use real butter? Nope, she used margarine.



As you can see from the picture above, you can also bake these blind and add other things in later. I baked some of them blind and put in home-made lemon curd.

What are some of your favorite cookies?

Poe-Tay-Toe . . . . .Salad

There are just some dishes that your mother always can make better than you can. I can make potato salad, but somehow, Mom's always tastes better. Maybe it is because I get creative with mine and hardly ever make it the same twice?? I like to have fun with my food.

Potato salad is one of those things that people usually have one kind that is their favorite. For example: some people use sweet pickles, some people dill pickles. Some people use red potatoes, some Yukon Gold and some russets. Some people mash their potatoes and some chunk them. Some use a vinagrette dressing, some mayonnaise-based dressing.

I like to mix it up. I usually look and see what I have lurking in the fridge.

Here is a potato salad that I made recently that was quite good.

I turned this:


Into this:


Potato Salad
Serves 8

5 Large Yukon Gold potatoes, peeled, cut into 1/2 inch dice
5 Large Eggs, boiled, peeled and diced
2 Stalks of celery, washed and diced small
1/2 large onion, peeled and diced small

First of all, boil your potatoes. Then, when potatoes are done cooking, drain them and put them in your serving bowl. Then toss the onion over top of your hot potatoes. This takes a little of the bite out of the onions and it smells good, too.

Put your eggs on to boil. Now, this is way that I cook my hard boiled eggs and they peel easily and do not turn green. Put the eggs in a saucepan and cover with cold water. Put on the stove over medium-high heat. When the eggs begin to boil, set timer for 5 minutes. When timer goes off, turn off heat, but do not remove eggs from the stove. Let them stand for another 2 minutes. Then drain hot water off and cover with cold water. Let them stand for at least 10 minutes, drain that water off and cover them with cold water again. Let stand for another 10 minutes and then peel. Now we have a ceramic top stove, so I am not sure how this would work on a gas stove.

So, dice your eggs and toss with the potatoes and onions. Dice up your celery while your eggs are cooking and throw that in there too.

Now, for the dressing.

1/3 cup Italian salad dressing
3 Tablespoons prepared mustard - Dijon or yellow, does not matter
3/4 cup mayonnaise or Miracle Whip
1 heaping tablespoon pimento, minced or roasted red peppers, minced
1/2 teaspoon garlic powder
2 Tablespoons sweet pickle relish
1/2 teaspoon fresh ground black pepper

Now, these ingredients are approximate amounts, use more or less to your liking. I usually throw it in until I think it looks good. Stir it all up in a bowl.

I usually put my dressing on while the potatoes are still warm, I think it tastes better that way.

Stir it all up together. I garnished this with fresh chives and some black olives that were sitting in the fridge.

So that is my potato salad, and next time it will be different! I like to put sour cream in, cook the potatoes with crab boil in the water, use homemade dill pickles or our homemade jalapeno relish, put in some chopped green pepper, crumbled bacon, tiny chunks of cheddar cheese, green olives. My motto is be creative and if it works, write it down!!

Springtime Treasures

Spring is here. Yes, it is still quite cold and has been very rainy, but it is spring nonetheless. Spring is probably my second favorite season, Autumn being first. Then Winter and summer last.



Mushrooms. They are one of Spring's greatest treasures. My dear brother brought us some nice morel mushrooms. They grow wild all over in Missouri, but you really have to look for them. I am kind of surprised that there were so many this year as it has been so cold. They are usually found under old trees, way back in the woods, so just gathering them is quite an adventure. Some people find them in their yards and a lot of times if you take the water they have been soaking in and throw it in the yard, they will come up next year. First you must soak them in salt water to get the critters out. Then in fresh water.

Then they are trimmed and cut in half or quarters if they are big enough!



Then they are drained on paper towels. Then pat them dry.



Mix up a couple of eggs with about 1/4 cup of milk. Put about 1 cup of breadcrumbs in a bowl and add a dash or two of garlic powder and onion powder, some fresh ground black pepper and a little seasoning salt. Then you dip the mushrooms in the eggs, and drag them through the breadcrumbs. This does work easier if you put the breadcrumbs in a large plastic bag.



Then deep-fry them in hot oil until crispy brown. Fry them in batches. Drain them on either paper towels or a plain brown paper bag. I think the Paper bag makes them stay crispier. You can keep them warm in a 200 degree oven while you are frying each batch. Enjoy!!

Then there are lilacs and redbud trees.





I love lilacs. The smell of lilacs to me is what angels might smell like. The soft perfume, wafting through the air. . . .

Redbuds are a tree that is native to Missouri. They grow EVERYWHERE! While driving my son back to Uni the other day, it had been raining so everything had that fresh-washed, watercolor kind of look. The redbuds were so pretty, misty purple against the lime green of new leaves and the dark, rain-wet bark of the trees. Very pretty.

So what are some of your spring treasures???

The Mystery of a Brand New Blogger

Ok, I am just getting started on this. A brand new journey. So bear with my bad photography and mental meanderings, please.



I am a 30-something woman living in a tiny town in west central Missouri. I don't particularly care to live in the state of Missouri, but here I am.



I work from home as a medical transcriptionist. I don't particularly care for my job, but it pays the bills.



I do have quite a long list of things I do care for, and I will be sharing some of those with you as we go along.



I have one son who is in college (well, now he says he is taking a semester off). I live in an extended family situation with my parents and 4 cats.



As you can probably tell from the title of my blog, I love mysteries. Agatha Christie is a present favorite. Poirot is my man! Waiting for Elizabeth Peters new Amelia Peabody mystery. I also like PC Doherty.



There is something about the anticipation reading a book that, to me, is much better than film or television. A book is a friend. A book is not loud. A book does not have commercials. A book is portable. It is patient. It will wait while you go in the kitchen and fix a cup of tea and a scone or a BLT and a coke. You can take a book outside in the dappled sunlight under the shade tree in the back yard and swing on a lazy summer afternoon, with the bees buzzing around for company, investigating your lemonade. A book will also go on a walk with you on an autumn afternoon, with the brisk wind frisking the multicolored leaves past your feet. A book will likewise snuggle on the couch with you on a blustery winter afternoon, with the wind howling under the eaves and big, fat snow flakes chasing each other around outside, while inside it is nice and toasty warm. And a book will be good company on a rainy spring day with the daffodils and tulips nodding in the flowerbed.



I believe that our public libraries are one of our greatest resources. Think of all of the books that are there, just waiting to be read. Now, I like to buy books, usually on Amazon (and usually the cheap, used ones). But I definitely do not have enough money to buy all of the books I want to read. I do have some favorites that I like to read again and again. So, yes, those I buy. But for the others, off to the library I go. It is like a miniature shopping trip! Everyone needs a little retail therapy, right?



So now to cooking. I like cooking new things. I love being a country-type cook, but I like to get a little fancy-schmancy too.

Indian food is my new passion. Tastebud explosion! I will definitely share some of my experiements with you.

I will go for now, off to take some yummy pictures and maybe grab a book and share the author's dreams . . . .