Broccoli ‘n Cheddar Gratin

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Fabulous side dish any weeknight! One fresh head of broccoli (I use only the florets and freeze the stems). 2 cups shredded sharp cheddar cheese, one cup vegetable broth, one teaspoon garlic salt, pepper, to taste, one cup panko (or seasoned bread crumbs). Several tablespoons butter.

Blanch broccoli florets 3-4 minutes in boiling salted water. Drain, add into a baking dish, add vegetable broth, garlic, pepper, stir gently. In a bowl add shredded cheese and panko (or bread crumbs) mix well with clean hands, cover top of pre-cooked broccoli florets with mixture, add butter and bake @ 375 F 10-12 minutes.

So good Y’All. Enjoy!

Mango Baked Pork Loin Salad

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I loveeeeeeeeeeeeee meat and salad together! So delicious and healthy. I had leftover Baked Pork Loin and put this wonderful salad together in a snap! I use 1 cup fresh baby spinach, 1/2 cut cooked green beans, one mango cut into cubes, 1/2 red onion sliced, a few white button mushrooms sliced, almond sliver halves for garnish with a light vinaigrette dressing.

Its is so much fun creating new salads!

Hope you enjoy!

Cheryl “Cheffie Cooks” Wiser.

Beef ‘n Cheese Enchiladas

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We love enchiladas. So easy to prepare! One pound of ground beef, one can (10.5 oz.) Ro*tel diced tomatoes and chiles, 1 tablespoon taco mix, 1/2 diced onion, few dashes of hot sauce. Brown onions, ground beef until cooked through. Drain grease, add remaining ingredients, stir, cook 8 minutes. I use regular large flour tortillas filling each one and rolling them closed, seam side down in a non stick baking dish. Add enchilada sauce (or can use taco sauce) add lots of Mexican blended cheese and bake 15 minutes @ 375 F.

Garnish with more shredded cheese.

Enjoy!

Beef Brisket with Caramelized Onion Gravy

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A wonderful supper for a Weekend! I buy a 5-6 pound Beef Brisket from my Butcher/Meat Market, add seasonings, and bake @325 F for 4 hours in beef broth, covered. I use two white onions sliced, 2 tablespoons butter, olive oil and caramelize the onions for 30 minutes on the stove-top. I use the cooking juices to make a gravy by adding corn starch and bring to a boil.

We love sugar snap peas and mashed creamed potatoes and gravy, as side dishes.

The meat is so tender and flavorful.

Enjoy-we sure do!

Asparagus~Tarragon Salad

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Salads are a large part of my daily diet, I love different combinations and this one is a favorite! 8 ounces Thin Asparagus, 4 radishes, one shallot, bunch of fresh tarragon finely chopped, 1/2 fresh lemon, s & p to taste, one tablespoon white vinegar, 2 tablespoons canola oil.

Blanch the asparagus spears in salted boiling water for 3 minutes, drain and allow to cool down then cut into thirds (each spear) add to a mixing bowl, add all remaining ingredients, toss gently, cover with plastic wrap and chill 30 minutes.

Healthy, nutritious and just yummy!!!

Enjoy.

Baked Cumin Pork Chops

 

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4 Center Cut Pork Chops, 2 cups cooked yellow rice with cumin and scallions, baby honey carrots. Outstanding supper that is a definite favorite here.

In a small bowl add 1 tablespoon cumin, black pepper, salt, onion and garlic powder and coat the Pork Chops on both sides, add to a baking (rimmed) sheet pan and bake @ 375 F for 45 minutes (turning at the halfway point)-cover with aluminum foil.

Cook yellow rice or rice of your choice, add one teaspoon cumin, 2 stalks scallions diced, gently stir. Serve with baked chops!

Yummy!

Enjoy.

Cheddar Hash Brown Bake

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One 16 ounce bag frozen shredded hash brown potatoes, 2 cups shredded cheddar cheese, one cup Milk, one teaspoon each salt and black pepper, dash of garlic powder and onion powder.

In a large mixing bowl add frozen hash browns, s & p, onion and garlic powder, stir and transfer into a non stick baking dish. Add milk and gently stir, smooth out the top of casserole and add shredded cheese across the top, cover with aluminum foil and bake @ 375 F for 30 minutes.

Makes a great side dish!

Enjoy!

Eggplant & Feta Skillet

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Super flavorful dish that is so easy to make! Its a favorite of mine. One small eggplant-peeled-cut in half and sliced thinly, 1/2 onion slice, 1/2 red bell pepper-sliced, one 14.5 ounce can diced tomatoes, 2 tablespoons good olive oil, one clove mince garlic, 2 slices (your choice of bread or can use seasoned croutons), s & p to taste, garnish with feta cheese crumbles.

In a large skillet (I use a cast iron one) add olive oil, onions, peppers, eggplant slices on medium heat saute until tender, drain any excess liquid, add minced garlic, stir, adjust heat to medium/low, add diced canned tomatoes, stir and cook 8 minutes.

Transfer to a serving bowl using a slotted large spoon, add toasted seasoned bread cubes or croutons, feta cheese crumbles, s & p to taste and enjoy!

Makes a great lunch or light supper!

Yum!

 

Painting Spring

Enjoy this lovely watercolor by Jodi-for all of you in the cold climate-think Spring! PS I love Tulips!!! Thanks Jodi!

the creative life in between

tulip-bunch-in-planter-watercolor-11x14 Spring Tulips in a Planter – 11×14 Watercolor Painting While hubby was pounding and drilling and sawing,
I was painting and dreaming of the special place he is making.

And then I’d be called to hold or reach or retrieve,
while the soup was simmering and the laundry was tumbling.

And tulips bloomed on my paper and in my heart,
while we spent another blissfully ordinary Sunday in home sweet home.

Cheers & Hugs,
Jodi

*Tulip painting inspired by Andrew Geeson Loose Watercolor Painting

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“Super Bowl Sunday” – Some Favorites!

Hummus and Veggie-Chip Platter

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Baked BBQ Hot Wings

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Baked Mozzarella Sticks with Marinara Dipping Sauce

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Cream Cheese and Chives Dip

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Baked Onion Rings

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Homemade Lemon-Garlic Pickles

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Chili n’ Cheddar

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Enjoy the Game! We are hosting a large get together for Super Bowl, what are you doing-hosting, going to a party, ignoring the game? LOL