Labor Day Dinner! Monday, Sep 3 2012

It’s Labor Day Weekend – my home was abuzz with teenagers in and out – some stopping to smell dinner, others in the kitchen to eat the fresh cut cantaloupe……. Just the way I love it.

My children have enjoyed this blog because it’s become the recipe keeper for them as they begin to start their lives.  As Alex said at dinner last night, I hope my wife one day can cook like my mom.  He knows how to warm my heart.

I recently purchased a book from Dr. Scott Ewing, Maximized Living Nutrition Plans – The Solution to the Dangers of Modern Nutrition – FABULOUS READ by Dr. BJ Hardick and Dr. Ben Lerner.  I couldn’t put it down.  I am beginning to incorporate the suggestions in this book and did so in this dinner.

Tonight’s dinner was my usual – easy and healthy!

Smothered Pork Chops

4 Pork Chops (can use roast type of meat too) browned in Canola Oil.  I just put enough oil to cover the bottom of the skillet.  I sprinkle Tony Chachere’s Seasoning and Black Pepper on each side – to taste.

After the meat has browned on both sides, I sprinkle Teriyaki Sauce and Soy Sauce all over the meat.  I then put in:

1 sliced onion

½ sliced green bell pepper

3 small sliced sweet peppers

Tablespoon of minced garlic

Chopped green onions

I cover and let this smother for about 20 minutes on a low heat.  Once the veggies are soft I add in a packet of brown gravy that is mixed in 2 cups of water.  The longer this cooks on low heat, the more tender your meat will be.  Don’t let it boil, you will boil away the gravy.  Stir continually.  Keep flipping and coating the meat with the sauce.

I have started using the brown gravy packets instead of just flour to make my roux base for my gravy.  I find its consistency is pre-determined to perfection and is easy.  It doesn’t alter the taste, it’s just easier.

Serve over rice and with cantaloupe and corn or green beans on the side.

Cabbage Salad

I made my own salad dressing and it was delicious – thumbs up from the family – it’s a keeper!

¾ cup of red wine vinegar

½ cup extra virgin olive oil

1 packet of Italian seasoning

1 teaspoon of minced garlic

1 teaspoon of black pepper

Mix together – Pour desired amount over

Shredded Cabbage – just get the pre-packaged that you would make cole slaw with and use the amount you need for the servings of your dinner

Chopped green onions

Sliced almonds

Crumbled Feta Cheese

Mix and serve

 

Buen apetito!      Bon appétit!     Enjoy Your Meal!

And after you serve it I hope I hear…. C’est si bon!

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Shrimp Ravioli Saturday, Jun 9 2012

Summer has started, Friday night baseball with the FSU Noles on TV and all of my kids and Mike home.  Life is good!  I wanted to prepare something quick and easy.  I found a recipe on Pinterest that I made my own and changed a bit.  It literally takes 30 minutes to prepare – so easy, so good!

1 bag of 4 Cheese or 5 Cheese Ravioli – prepare as directed on bag

Chopped tomatoes, chopped fresh basil, cooked shrimp, alfredo sauce and white wine

After this is cooked mix in and cook on low for about 10 minutes:

About a cup of cooked shrimp

1 Jar of Sun-dried Tomato Alfredo Sauce

2 Tblsp of White Wine – put it in the Sauce jar and shake it, then pour in the pot

2 Small Tomatoes chopped

About a ½ cup of chopped fresh basil – keep a few to garnish with as well

Toss with grated parmesan cheese

Buen apetito! Bon appétit! Enjoy Your Meal!

And after you serve it I hope I hear…. C’est si bon!

Ready to Eat!

 

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Mike’s Bruschetta Monday, May 28 2012

Perfect Memorial Eve appetizer to watch the fireworks on the balcony……Mike’s homemade bruschetta and a glass of wine.

You’ll need:

2 tomatoes – chopped

Shredded Cheese – parmesan or any white shredded cheese – your taste

Flavored Olive Oil – we chose a basil & garlic

pepper

Olive to top it off – however you can chop olives and mix it in as well

Crackers – your preference – we used Triscuits & Roasted Garlic Bagel Crisps

Mix the first four ingredients together and put in a bowl surrounded by the chips – or however you would like to present your dish.

Buen apetito!       Bon appétit !       Enjoy Your Meal!

And after you serve it I hope I hear…. C’est si bon!

Mike’s Bruschetta

Perfect for a balcony eve

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Mexican Shoepeg Corn Saturday, May 5 2012

At a friend’s bar-be-que last weekend, one of the guests brought this recipe and it was wonderful!  He was so kind to share it with me.  I had client’s over this week, who have become my dear friends, and I served this with smothered pork chops and rice.  I hope you enjoy it too!!!

4 cans shoepeg corn

1 round Philly Cheese tub  – not the real small one

a few diced jalapenos

Mexican velveeta cheese – about a 1.5 inch cube sliced off the slab – cut it up so it melts

Put corn in a baking dish and put the other ingredients on top.  Microwave on a lower power level until the cheeses melt/soften so you can stir it in to the corn well.  Once mixed, bake at 350 for 40 minutes.  Ready to serve!

Buen apetito!       Bon appétit !       Enjoy Your Meal!

And after you serve it I hope I hear…. C’est si bon!

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Cinnamon Sugar Biscuits Saturday, May 5 2012

My friend shared a recipe with me and I prepared it this morning for my children.  Absolutely delicious and so easy!  I hope you enjoy it as much as we did!!  Bradley’s response was – WOW!

1 can of bisuits – your choice

1 stick of butter – unsalted is the best to use

Cinnamon Sugar mixture – I made my own but I’m pretty sure you can buy it pre-mixed

Melted butter in a bowl, Cinnamon Sugar in a bowl, and a round baking pan.  Dip the biscuit in the butter coating both sides, dip the buttered biscuit in the sugar mixture coating both sides, place the biscuit in the pan.  Repeat until all are complete.  If there is any butter left, drizzle it on top of biscuits.

Bake according to directions on can – might take a few minutes longer if using big biscuits.

Buen apetito!       Bon appétit !       Enjoy Your Meal!

And after you serve it I hope I hear…. C’est si bon!

 

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Pan Fried Gouper Saturday, Mar 3 2012

My twins love to eat healthy food, and I love to cook it!  They were ready for fish this week.  I picked up some Grouper at the local seafood market.

So easy….I coated it in olive oil and Tony Chachere’s seasoning, and Panko Bread Crumbs.  The Panko Bread Crumbs really give it a crunchy coat.  I put a thin layer of olive oil in my electric skillet and fried them until done. 

I melted a bit of butter and lemon juice and poured it on top, and then sprinkled the fish with Parmesan Cheese.  Served it fresh pineapples and garlic bread crisps.

C’est si bon! 

l

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Strawberry Pancakes Saturday, Mar 3 2012

When I probably started eating table food, I would guess that one of the very first things introduced to me was cornbread with Steen’s Syrup.  Steen’s Syrup is made in the town where I went to high school, and where my Cajun grandmother was born and raised. 

I can remember in high school we would sit outside at lunch and at certain times of the year could smell the sugar cane cooking at the syrup mill – which was in downtown Abbeville.  And then to my honor, I became close friends with the Steen’s granddaughter, Kathy, during my junior year. 

To this day, it’s the only syrup I really use and I have now raised my children eating Steen’s Syrup.  What a great compliment to our pancakes this morning – and then topped with strawberries and powdered sugar.  The strawberries were a nice substitute since I was out of bananas.

C’est si bon!

  

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