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Friday, November 27, 2015


Here is Thanksgiving dinner. I was a little under the weather, so I didn't go to the big feast, but fortunately, a plate was brought to me. YAY. I sent along the Sweet Potato Casserole, it was a new recipe that I found online and tried. Very good.

Sweet Potato Casserole
Prep Time 20 minutes
Cook Time 1 hour, 25 minutes
Total Time 1 hour, 45 minutes
Yield 6 servings
Made with mashed roasted sweet potatoes and a crunchy pecan topping with an ooey gooey melted marshmallow center!
  • 3 pounds sweet potatoes
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt, or more, to taste
For the topping
  • 1 1/4 cup cornflakes cereal, crushed  (I used Frosted Flakes)
  • 1/3 cup pecans, chopped
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon unsalted butter, melted
  • 1 cup miniature marshmallows
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool before peeling.
  • Reduce oven temperature to 350 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
  • To make the topping, combine cornflakes, pecans and brown sugar. Stir in butter until well combined; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat sweet potatoes, butter, sugar, milk, eggs, vanilla and salt on medium-high until well combined, about 1-2 minutes.
  • Add sweet potato mixture to prepared baking dish. Sprinkle with cornflakes mixture around the outside of the dish, leaving room in the center.
  • Place into oven and bake until the topping is golden, about 20 minutes. Add marshmallows to the middle and bake until lightly golden on top, an additional 5 minutes.
  • Serve immediately.  (adapted from Some Kitchen Stories)

Friday, October 2, 2015

Disney Halloween Tablescape!

This is a halloween tablescape already for my halloween guests. This one is for the kids!

Monday, August 3, 2015

Korean Beef

Korean Beef

1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced or ¼ teaspoon ground ginger
1/2 - 1 teaspoon crushed red peppers (to desired spice level)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Friday, July 17, 2015

Baked Chimichangas and Restaurant-Style Spanish Rice

Tonight's dinner was fantastic. Pinterest helped me crack the code to Restaurant-style Spanish Rice!

Spanish Rice

Serves: 4
Prep Time: 10 Min
Cook Time: 20 Min
Method: Stove Top


1 cup raw regular white rice
1/2 can small 8 oz can tomato sauce
1/2 tsp ground cumin
1 tsp garlic salt
1/2 tsp ground oregano
2 cups water
1/8 chopped fine onion
1/8 cooking oil doesn't matter what kind

1. You want to make rice in a heavy bottomed frying pan and have a tight fitting glass lid. Place cooking oil in pan with raw rice, use a medium heat to brown the rice, then add the onion making sure all rice/onion is coated with oil. When rice has turned white you add the 1/2 can of tomato sauce, it should be sizzling by this time.

2. When the rice and tomato sauce are sizzling, you add the 2 cups of water and all the spices, stirring until well mixed. When rice mixture is bubbling you lower the heat to simmer, covering with glass lid. cook on low heat for 15 minutes. DO NOT LIFT LID!!!

3. When the 15 minutes are completed, turn off heat and let sit for 5 minutes. Remove lid and use spatula to turn rice from bottom to top. Rice is done and ready to eat!

4. As you can see the rice should be dry...not sticky (too much water) or gummy(someone lifted the lid)Not bright red(whole can of tomato sauce)or almost white(too little tomato sauce)there is also no brown onions or brown rice(browned too long)

Oven-baked Chicken Chimichangas

1 1/2 cups cooked chicken, roughly chopped
1/2 tsp chili powder
1 tsp dried oregano, crushed
1 tsp ground cumin
1/4 tsp garlic powder
1/2 tsp kosher salt (or 1/4 tsp table salt)
1/4 tsp black pepper
5 scallions, finely chopped
1/2 cup drained and rinsed black beans
2 TBSP chopped fresh cilantro (or baby spinach)
3/4 cup salsa
8 oz freshly shredded monterrey jack cheese
7 flour tortillas (Taco-size, about 8 to 9")
Vegetable oil or olive oil for brushing

Preheat oven to 400F. In a large bowl, combine the chicken, cumin, oregano, chili powder, garlic powder, salt, pepper, scallions, black beans, and cilantro. Add the salsa and cheese. Stir to combine. Taste for seasoning and adjust as needed.

Brush 4 tortillas on one side very lightly with water then place them in a stack on a clean kitchen towel. Wrap the towel around the tortillas. Microwave the tortillas for about 25 seconds. This heats the tortillas enough to make them pliable.

Remove one tortilla from the kitchen towel and rewrap the others to keep them warm. Add 1/3 cup of the filling to the center of the tortilla. Wrap the chimichanga like you would a burrito. Fold the left and right sides of the tortilla up over the filling then roll it starting from the bottom to completely enclose the filling. You should not roll the chimi too tightly or the tortilla will tear (or later burst during baking). Place the chimi seam-side down on a parchment-lined baking sheet. Repeat with the other tortillas – heating additional tortillas in the microwave when needed.

Brush the tops and sides of each chimi with some oil. Bake for 23 to 26 minutes or until the chimis are golden and crispy. Serve with additional salsa, sour cream, or pico de gallo.

Alternative Preparations:
1) Use freshly grated 2% sharp cheddar. Regular cheddar is also tasty but releases a lot of oil when it melts. Pepper jack cheese works great for those who appreciate things on the spicy side. Feeling naughty? Use 12 oz of cheese. It's really tasty that way but increases the caloric content and level of saturated fat considerably.
2) Make it vegetarian! Instead of chicken, add some red bell peppers, corn, and additional black beans.
3) Use whole-wheat or low-carb tortillas.
4) Instead of regular salsa, use salsa verde. It's really tasty this way!

Sunday, June 28, 2015

Happy 4th of July

Hope you have an eventful and safe 4th of July. I will be at home comforting a dog that is more scared by fireworks than anything else.

I am sharing at Between Naps on the Porch.

Saturday, June 20, 2015

Tomato, Basil and Mushroom Pasta

Tomato, Basil and Mushroom Pasta

4-6 chicken tenders
2 cups cherry tomatoes
2-4 cloves garlic, minced
6-8 large basil leaves, chopped
12 oz. mushrooms, sliced
¼ cup beef broth
¼ cup butter
1 pkg. linguine
Salt and pepper
Olive oil
Parmesan cheese

Toss tomatoes in olive oil, salt and pepper and roast in 450-degree oven for 15 minutes. Meanwhile, start pasta water boiling—cook pasta according to package directions. Grill chicken in a little olive oil—add garlic. In a separate pan, sauté mushrooms in a tablespoon of butter; once they start to brown a bit, add broth and reduce until liquid is nearly gone. Add to chicken. Add roasted tomatoes to chicken and mushroom with juices. Add remaining butter and basil. Sauté and add some of the pasta water if necessary. Drain pasta and toss with chicken. Serve with Parmesan cheese and extra basil on top if you like.

Friday, June 5, 2015

Tiptoe through the Tulips

I created this tablescape in honor of my friend Monica who just celebrated a birthday!