Mimi's Kitchen

Two Quick and Easy Christmas Cookie Recipes

2011-12-15T10:57:00.001-05:00

Here are a couple of quick and easy recipes from my Christmas cookie recipe collection- one for the grown-ups at your house and one that your kids can help with. These recipes are simple but delicious, and are especially nice because they both only require 7 ingredients, and both take just a few minutes to put together.

Chocolate-Bourbon Balls

Grown-up Christmas Cookies-These chocolate gems pack a yummy punch thanks tothe bourbon

1 (9 oz.)package chocolate wafer cookies, finely crushed (about 2
1/3 cups)
2 cupsfinely chopped almonds
2 cupspowdered sugar
1/4 cupbourbon (I recommend Kentucky bourbon)
1/4 cuplight corn syrup
Powderedsugar

1.      In a large bowl, combine crushed cookies, almonds and 2 cups powderedsugar.
2.     Stir in bourbon and corn syrup.
3.     Shape mixture into 1-inch balls. Roll in powdered sugar.
4.     Cover tightly and refrigerate at least 5 days to blend flavors.

Chocolate-Peanut Butter No-Bake Cookies
Your kids will love helping make these easy treats

1 (6 oz.)package semisweet chocolate chips (1 cup)
1/4 cuplight corn syrup
1/4 cuppeanut butter
2tablespoons milk
1 teaspoonvanilla
2 cupsquick-cooking oats
1 cuppeanuts

1.      Cover cookie sheet with waxed paper.
2.     In 3-quart saucepan, heat chocolate chips, corn syrup, peanut butter,milk and vanilla
       over medium heat, stirring constantly, until chocolate ismelted and mixture is s
       smooth; remove from heat.
3.     Stir in oats and peanuts until well coated.
4.     Drop mixture by rounded tablespoonfuls onto waxed paper.
5.     Refrigerate uncovered about 1 hour or until firm. Store covered inrefrigerator.

When is a writer really a writer?

2011-12-14T13:59:00.000-05:00

I read this post the other day by Crescent Dragonwagon (yes...that's her name, trust me...just Google it) and just had to share it with all of you who may be struggling at "being" a writer. Let me state for the record, I do not know Crescent, have never had the pleasure of actually meeting her, although I wish that were not the case. However, I do admire her a great deal, own some of her cookbooks and have exchanged comments with her on Twitter and Facebook on occasion (does that count?)

Why is she important to me? Well, in spite of the fact that we have never met, I consider her a mentor of sorts. A few years ago, when I began writing seriously, I was struggling...doubting myself and wondering if I would ever really "be" a writer. I reached out to Crescent on Twitter...and she responded. The thing about this that's so incredible is that Crescent Dragonwagon is a well-known, very successful author (over 50 books) who took the time to actually answer me. Amazing! She gave me words of encouragement...and then she told me "always remember..every day that you write, you're a writer!" I held on to those words, kept writing, and am now under contract for my first cookbook (coming 3rd quarter 2012). I will always be grateful to Crescent for her generosity and for being so approachable and genuine....she helped me more than she can ever know.

So here's a link to her recent post...I hope you get as much out of it as I did. And remember, whether it's a blog, a book, web content, or something else...every day that you write, you're a writer.

http://crescentdragonwagon.typepad.com/nothing_is_wasted_crescen/2011/12/real-writer.html

Bourbon Flank Steak

2011-07-08T16:07:00.004-04:00

If you're looking for a great grilled steak recipe to try this weekend, these Bourbon Steaks won't disappoint. I recommend using a nice Kentucky bourbon like Jim Beam white label (black label is for sippin' ya'll...don't waste it on cooking!).

What are you waiting for? Fire up that grill!!!

Bourbon Flank Steak

Serves 6

1/2 cup plus 2 tablespoons soy sauce

1/2 cup water

1/2 cup bourbon

3 tablespoons packed brown sugar

2 tablespoons fresh lemon juice

2 tablespoons Worcestershire sauce

2 garlic cloves, finely minced

Freshly ground pepper to taste

1 (2-pound) flank steak

Combine first 8 ingredients in a large zipper-style plastic bag, mixing well. Add the steak; seal bag securely, removing as much air as possible, and place in a large bowl. Marinate for 8 hours or overnight in refrigerator, turning occasionally.

Remove steak from marinade, reserving marinade.

Grill, uncovered, over medium-hot coals (350* to 400*F / 175*to 205*C) 5 to 6 minutes on each side or until desired doneness, basting occasionally with reserved marinade. Discard any remaining marinade.

To serve, slice steak diagonally across the grain into thin slices.

Carolina Gourmet on UNC TV!

2011-04-27T13:45:00.001-04:00

Some of you may already know that I have a gourmet food business called The Carolina Gourmet in downtown Mebane, NC. Recently Destination Downtown Mebane held a Spring Shopper's stroll event and we were on-hand to do a tasting (as we try to do for all special events downtown). To help generate publicity for Mebane and share with more people how great our little town is, the DDM committee was able to get UNC TV (our public tv station) to come and do a feature story. They did a great job showcasing all the wonderful businesses in Mebane, including Melville Trading Company, where our Carolina Gourmet booth is located. Here's a video link to the story...the bit about The Carolina Gourmet is about halfway through the video.

Watch the

full episode. See more NC Weekend.

My Adventures in "Extreme" Couponing

2011-02-02T10:46:00.010-05:00

This post was originally done for my other blog, Two Dollar Dinners, but I thought the info. is so good it needed to be shared here as well. So...if you follow both my blogs, please forgive the duplication!

Maybe some of ya'll heard about this...recently there was a show on TLC about "extreme" couponers. According to an article I read the day after the show aired, these people take couponing to a whole other level. For example, the woman who dumpster dives for coupons, or the man who's turned his garage into a mini-warehouse to store all the stuff he buys with coupons (including approx. 150 years worth of stick deodorant). I didn't personally see this show, but my impression from the article I read was that the show painted these people as borderline hoarders who buy anything as long as they have a coupon for it. I use coupons when I can, so I have to admit the concept of "extreme" couponing intrigued me in a train-wreck sort of way, so I did some digging for articles about it on the Internet. To my surprise, there was quite a lot of info. There are lots of blogs and websites dedicated to couponing, extreme and otherwise, with all kinds of systems and theories that seem (to me) very elaborate, complicated and time-consuming. Worse than that, many of them seem to be more about what you save than what you buy. I was more mystified than ever.

Most of what I found was overwhelming and a bit frustrating, because it didn't seem to apply to me and my lifestyle. My time is valuable (so is yours!) and I'm just too busy for some of the stuff I read about! A lot of these women are stay-at-home moms so I'm not sure how they have time for elaborate systems either! Obviously they must be more organized and better time managers than me. Then, just when I was getting ready to give up on finding anything useful, I came across a website that made me stop in my cyber tracks. It's called Southern Savers and it's written by a lady named Jenny who really knows her stuff. She explains in an easy-to-understand way how to effectively use coupons, and she doesn't advocate complicated systems or elaborate methods. On top of that, she has links to most of the major coupon sites like RedPlum and Coupons.com, as well as current weekly sales circulars for most major grocery chains. The best part of all, though, was that Jenny isn't trying to sell me anything...she's simply trying to share what she knows with the rest of us. Amazing! At last....here was what I was looking for...a site full of common sense and practical advice! I looked at the weekly sales circulars for the stores close to my house, checked off items I was interested in and printed my shopping lists with the convenient tool built right into the list. So easy! Jenny even tells you which items have manufacturers coupons, so I was able to grab those from my coupon file and match them with my shopping lists. It only took me a few minutes and I was ready to shop.

I approached this trip to the store very differently than normal. Instead of just making a list and then shopping like usual, I focused on items we use regularly that were on sale and for which I had coupons. For the first time ever, I would build my weekly menu around what I bought instead of creating a menu and then making a list of what I needed. This fits in perfectly with the $2 Dinners savings pyramid idea of having core budget-friendly recipes that make use of what items you have on-hand. Getting those items at a discount just maximizes the savings! My extreme couponing shopping trip took me to three grocery stores and one drugstore, all within 3 miles of my house (I wouldn't have gone to so many stores if they weren't so close). A few things I bought were necessities that weren't on sale, and for which I didn't have coupons, but most of what I bought was stuff we use on a regular basis, that was on sale, and for which I had a manufacturer's coupon, a store coupon, or both. Some of what I bought is planned for meals this week (I'll be posting recipes), and some things, like the canned tomatoes (5 cans for $1!) were purchased to stock up because I use them often. Here are the stats on my extreme couponing shopping trip:

Time spent = 2 1/2 hours
Grocery bags unloaded = 28
Total money spent = $97.83
Retail value of purchase = approx. $150.00
Money saved = approx. $52.17

Here are pictures of the loot from my trip, so you can see for yourself what I was able to buy for less than $100.

I think once I get used to this new way of shopping, I can cut down the time it takes considerably. I have to admit it was fun...almost like a game to see how much I could save, and I was extremely pleased with the results. I learned that you don't have to go to extremes to save on your grocery bill, and you don't have to buy 150 years' worth of deodorant! So far this week we've had chicken and dumplings and pot roast, all made with items I purchased on sale.Thanks to Jenny at SouthernSavers.com for her great site, practical advice and awesome tools! If you're interested in learning more about couponing, I encourage you to check out southernsavers.com!

My Other Blog is Foodista's Blog of the Day

2010-12-14T10:28:00.000-05:00

Today my other blog, $2 Dinners, is being featured as blog of the day on Foodista! For those of you who may not know about $2 Dinners, it's based on my column in the Burlington Times-News and features budget-friendly recipes that cost $2 or less per serving to make. Stop by and check it out! Please also check out Foodista....a fun and free-to-join cooking community/cooking encyclopedia that everyone can edit.

I just joined a great new food blogging community

2010-12-03T10:43:00.001-05:00

Hey ya'll...I just joined a great new food blogging community that I want to share with you. It's called Foodie Blogroll and it's lots of fun.....they have community forums, great contests and lots more. Right now they are having a contest to promote Foodie Blogroll and the prize is a great customized FBR tote. It's easy to enter...all you have to do is join!

So if you're a foodie, what are you waiting for? Join Foodie Blogroll today and network with other foodies, get your blog noticed and be part of a fantastic food blogging community!

My Favorite Cookware Set

2010-12-02T21:26:00.004-05:00

People often ask me for advice on cooking tools and ingredients, and they usually want to know what I use in my own kitchen. When it comes to cookware, I tell them that in Mimi's Kitchen, we use Le Creuset.

I bought the first piece of my Le Creuset cookware set, a
5 qt. Dutch Oven, a few years ago and my husband thought I was out of my mind. I understand his reaction....he's an accountant after all, and $230 for a single piece of cookware could seem a bit much even to someone who doesn't think about dollars and cents for a living. (For the record, I bought it with a gift card!).

I had always heard about Le Creuset enameled cast iron cookware, but had never owned a piece before this one. I tried it out and that was it...I was hooked! I use it for soups, stews, roasting and braising and everything I make in this all-purpose beauty comes out perfect every time. It's safe to say that this Dutch Oven is my new favorite cooking tool and one that I use several times a week.

Since that first purchase, I have gotten several more pieces of Le Creuset, and I continue to be impressed with their quality and performance. I plan to keep adding to my collection, and in fact, I'm hoping that this year for Christmas, I'll find a set of Le Creuset stainless cookware under the tree! (Hint, hint…could someone please send Santa a link to this post for me?).

I truly believe that when it comes to cookware, you get what you pay for, so don't let the cost deter you from trying Le Creuset for yourself....save up, get your first piece, and add more as you can down the road.....you'll be glad you did!

No Kid Hungry - Please take the Pledge!

2010-11-02T20:31:00.008-04:00

Thanksgiving and Christmas are right around the corner and if you're like me, you're probably beginning to plan your menus and dreaming about the "ooh's and aah's" you'll receive for yet another holiday culinary masterpiece. But while we're busy with dreams of the perfect turkey dinner with all the trimmings, there are children in this country, probably in your own town, who are just hoping for any meal at all. Think about that for a second and let it sink in ok? While you plan your holiday meal there are children in your town who are going hungry!

According to Share Our Strength's website, "49.1 million Americans - including nearly 17 million children - lack the means to regularly put enough nutritious food on the table . They are food insecure and struggle with hunger." How can this be? In a country with the resources that we have here in the U.S., the fact that 17 million children are going without enough to eat makes me angry and sick at heart. But you know what? I realize that getting angry and feeling sick won't help unless I use those feelings as motivation to take action and make a change.

Author and playwright Howard Zinn once said "Small acts, when multiplied by millions of people, can transform the world." What an awesome concept! As individuals, it would be difficult if not impossible to stop childhood hunger alone. But if each of us acts, together we can make a difference. That's what today's post is about...each of us taking action, no matter how small, to help stop childhood hunger, and that's also what Share Our Strength's "No Kid Hungry" campaign is all about. They believe that by creating an "army" of people united by this common cause, we can stamp out the problem of childhood hunger once and for all by the year 2015.

In closing today's post, I want to challenge each of you to click on the link above and take the "No Kid Hungry" pledge today. I also want to challenge all you food bloggers to grab Share Our Strength's badge or widget and post it on your blog, and to dedicate a post to making your readers aware of this national tragedy. For more ideas on ways you can help, please visit SOS's website.

Remember, if we join together, we can achieve no kid hungry by 2015!

Mix-n-Match Casseroles

2010-10-29T12:11:00.002-04:00

I'm a huge fan of any kind of casserole, after all, what's not to like? They're easy to put together, I usually have the ingredients on-hand in my pantry or fridge, and most of them use only one pot or pan (ok...two if you have to cook pasta or rice). So, unless you or someone in your family is one of those people who hate their food mixed together, or (yikes!) someone who hates the foods on their plate to touch each other, casseroles are just plain easy, delicious, and a busy cooks' best friend! (No offense intended to the mixed-food-hating, no-food-on-the-plate touching people, you can't help how you feel...I just don't get it)

One of the things I love most about casseroles is that I can make them with whatever I have on-hand in the fridge and pantry, mixing and matching ingredients to build a casserole around my basic "formula" that I adapted from a recipe I found in my mother's recipe box. I do this so often, that over the years I've come up with a chart of sorts that helps me mix-n-match my ingredients based on what my family likes best.

The following chart gives you an idea of how you can mix-n-match pretty much whatever you have on-hand to create your own fabulous casserole. The rules are simple: make your base, choose 1 item each from the sauce, meat, veggie, and starch choices, combine with base, add anything you want from the optional add-ins, top with your choice from the toppings selctions, and bake! That's it...one pot, no hassles, and you don't even have to cook the rice or pasta first. How easy is that? You can mix-n-match your own fabulous and delicious casserole tonight! Click on this Mix-n-Match Chart to get started.

Note: You can "plan" these casseroles ahead by cooking extra meat and freezing or refrigerating it for later use. I often do that with ground beef or chicken, by cooking extra portions than freezing it in one lb. or one cup portions so I can grab-n-go!

Where you been Mimi?

2010-10-21T09:36:00.001-04:00

Yikes! Has it really been two months since my last post? I've been so busy getting the new business going, working on the cookbook etc. that I guess I didn't realize! Thanks for being so patient with me everyone...I'll have a new post in the next day or so....have a cooking competition at the NC State Fair tomorrow (wish me luck!) and the parental units are coming for the weekend, but I'll figure out a way to make it happen.

$2 Dinners on WSVA this afternoon

2010-08-06T09:40:00.001-04:00

Just a shout out to all my followers that my $2 Dinners will be on the radio today...WSVA in Harrisonburg Virginia at 3:35. Check out the live stream by clicking here.

Year of Soup Recipe Challenge Week 14 - Cold Veggie and Avocado Soup

2010-07-14T13:37:00.001-04:00

It's the "dog days" of summer and that means hot, miserable weather for most of us, and here in North Carolina where I live, it also means the added pleasure of high humidity too. On days like this, the heat just sucks up every bit of energy and motivation I can muster, and the thought of cooking anything or heating up the kitchen makes me want to head for the hills!

This week's soup is perfect for hot, humid summer days because it requires no cooking, and takes just a few minutes to prep. It's very similar to a Gazpacho, but with the added surprise of cool, creamy avocado pieces that take the refreshment factor to the next level. Try it tonight!

1 bottle (32-ounce) spicy cocktail vegetable juice

2 large tomatoes, seeded and coarsely chopped

2 medium avocados, seeded, peeled, and cut into 3/4-inch pieces
1 large celery stalk, thinly sliced
1 medium yellow pepper, cut into 1/2-inch pieces
1 medium cucumber, seeded and cut into 1/2-inch pieces
1/4 cup red wine vinegar
1 teaspoon salt
1 1/2 teaspoons fresh cilantro, chopped, (or 1/2 teaspoon dried cilantro leaves)
1/2 teaspoon chili powder

In large bowl, combine all ingredients. Cover and refrigerate soup at least 30 minutes or until ready to serve.

Year of Soup Recipe Challenge Week 13- Easy Gazpacho

2010-06-03T21:18:00.002-04:00

Gazpacho is the soup for summer....there's nothing quite like a bowl of this tangy and refreshing soup to quench your thirst and cool you down on a hot summer day. You can whip it up in a few minutes and since it's served cold, the heats stays out-of-doors instead of in your kitchen!

Easy Gazpacho

1 (14-1/2 oz.) can Italian-style diced tomatoes
2 1/4 cups V8 juice (regular or bold and spicy)
1 cup beef broth
1/2 cup chopped and seeded cucumber
1/2 cup diced green or yellow bell pepper
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
3 tbsp. lime juice
1 garlic clove, minced
1/4 tsp. hot pepper sauce
1/2 tsp. salt
1/4 tsp. ground black pepper
olive oil

Combine all ingredients except salt, pepper and olive oil in a large bowl. Reserve 1/2 cup mixture for garnish and place remaining mixture into a food processor or blender and pulse until it is a coarse puree. Season with salt and fresh ground pepper and chill until cold. When serving, garnish with 1 tbsp. reserved veggie mixture and a drizzle of olive oil.

Year of Soup Recipe Challenge Week 12- Shrimp Bisque

2010-05-30T18:10:00.005-04:00

So I've been a bad girl and gotten waaaaayyy behind on the Year of Soup Challenge here at Mimi's kitchen (again). What can I say? I have quite a few balls in the air and I've just discovered that (wait for it) I am NOT superwoman and have had to let some of those balls drop. Unfortunately, one of those balls was this blog and for that I'm sorry. It's like this: I have so many ideas....so many things I want to do with my cooking and writing, plus a full-time job that pays the bills, a family, a big ole' barn of a house, and three pets to take care of, and I tend to set huge goals for myself. Sometimes I take on too much (as my wonderful husband frequently tells me) and have to step away to regroup. Anyway, I'm trying to get back on track and I hope ya'll will still want to come along with me.

It's Memorial Day weekend and for most if us that signals the start of summer. To me that also means the beach, the ocean, and lots of seafood. I love seafood of all kinds, prepared just about any way you can think of, but if I'm being totally honest, I have a special place in my heart for shrimp. Obviously, I also love soup...no matter what time of year it is...even in summer. Today's soup combines two of my favorite things: soup and seafood in one delicious, savory bowl....it doesn't get much better than this...it's rich, creamy, and satisfying, Try it and you'll see what I mean!

Shrimp Bisque

1 tbsp. extra-virgin olive oil

1 medium red bell pepper, chopped

1/2 cup onion, chopped

1/2 lb. pound cooked or raw shrimp, de-veined with tails removed and cut into pieces

2 cups fat-free half-and-half

1 cup tomato sauce

1/4 tsp hot sauce

1/4 cup dry sherry

salt and pepper to taste

1 tsp. butter

1/4 cup grated Parmesan cheese

Heat olive oil in a large saucepan. Add bell pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, sherry, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter. Put 1/2 of the hot mixture carefully into a blender and process on high for 10-15 seconds. Transfer bisque into serving bowls. Repeat with remaining 1/2 hot mixture and transfer to serving bowls. Sprinkle with Parmesan cheese. Serves 6.

My Very First Blog Award!

2010-05-01T19:31:00.004-04:00

I just received my very first blog award, and it's even more special because it came from one of my very best bloggie friends, Sofia. I met her at HalfHourMeals.com, where I am a writer, and we have been fast friends ever since! We follow each others' blog and I have had so much fun reading her posts and trying her wonderful and oh-so-tasty recipes. Do yourself a favor and check out Sofia's delightful blog, Food ideas, and try some of her recipes (the Frango-A-Bras is so different and really amazing). Thank-you once again to Sofia, for this award...I am honored and very appreciative of the recognition.

Since I love giving presents, it's time to pay it foreword and recognize other bloggers who inspire and entertain me. So (drum roll please) I have chosen the following people/blogs to receive the Sunshine Award. Congratulations to the winners, please check out their wonderful blogs!

My Carolina Kitchen

Mrs. Southern Belle

Peel Me A Grape

A Cheese Curd in Paradise

Vintage Victuals

Bo's Bowl

TV Food and Drink

Chow and Chatter

Food Baby

Food Wanderlust

Off the Menu

Frugal Antics of a Harried Homemaker

Congrats to the winners! And now, it's time for you winners to share the award and make somebody happy:

1.Put the award logo on your blog or within your post
2.Pass the award to 12-well-deserving bloggers
3.Link the nominees within your post
4.Let them know they received this award by commenting on their blog
5.Share the love and link to the person from whom you received the award

Your Comments

2010-04-05T16:02:00.001-04:00

I love to read your comments because they let me know that someone out there is reading my blog, and as I promised before, I'll post them all, good or bad (unless they're way-over-the-top nasty). BUT...like I mentioned in my post of January 24th....please, please make your comments in English, or at least give me a clue where you're from! More and more often I am getting comments in some Asian language (Chinese? Japanese? Korean?) and since I don't know what it is, I can't translate it. I would love to be able to post comments from my International visitors, but I can't when I don't have much to go on.

Here's the problem ya'll- If I can't identify the country or the language, then I can't use Bablefish to translate...it's as simple as that! Bottom line....if I don't know what it says, I'm not going to post it to my blog.

I'm not trying to be ugly about this, but if you are able to read my blog enough to want to comment, then I figure you are probably capable of leaving your comment in English (or at least give me a clue where you're from so I can try a translating tool). Otherwise, thanks for stopping by, but don't bother to leave a comment because I can't post it.

Thanks!
Mimi

Year of Soup Recipe Challenge Week 11- Caldo Verde: Portuguese Kale Soup

2010-03-31T22:01:00.010-04:00

It's week 11 of the Year of Soup Challenge here in Mimi's Kitchen, and I have another awesome guest post! This week's soup recipe is from Sofia, another of my foodie friends from Half Hour Meals. Sofia, a wonderful cook and a native of Portugal, has shared many of her delcicous, authentic Portuguese recipes with us at HHM, and I'm thrilled that she agreed to do a post for Mimi's Kitchen!

Please be sure to stop by Sofia's blog, Food Ideas, to check out some more of her wonderful recipes. And, if you're interested in a chance to win a pair of one carat diamond earrings, just become a facebook fan of GemEx, the company she works for! Are you ready to get cooking? Get out your soup pots and your ladles and let's make some Portuguese Kale soup!

Sofia writes: This is an old time favourite soup and a classic in Portuguese cuisine. There are a variety of recipes for this soup, but I still prefer the original one, which is as simple as can be. Caldo verde actually means green broth!

Ever since I was a little girl I remember having this "green broth" on cooler days. Having lived away from Portugal most of my life, I must say this soup must be THE one that brings back memories of us visiting my grandparents and running around on their farm. Every year when we went back, our bodies would change, our personalities too, yet the taste and craving for this soup would always be with us.

Today, I carry on the tradition from our home in Wisconsin, and make this soup often for my own husband and children, just as my Mother once did for me. And every year when we go to Portugal, we always reunite the family and go to a restaurant to enjoy Caldo Verde as well as other traditional foods.

Caldo Verde (Portuguese Kale Soup)

Ingredients:

6 potatoes

1 lb of kale or Chinese cabbage

2 quarts of cold water

4 tbsp olive oil
1 chourico sausage, sliced (chorizo)
salt and pepper to taste

Directions:
Wash the potatoes, peel and cut them in thin slices.
Wash the greens, roll them up tightly and slice them as thin as you can (this is very important).
In a little hot water first quickly scald the greens - this will make the greens keep their colour.
Take 2 tablespoons of olive oil and lightly sautee the potatoes in a large pot.
Add the water and simmer for about 20 minutes or until the potatoes are breaking apart.
Mash the potatoes or mix them thoroughly to create a nice minimally-smooth cream .
Let it simmer again for about 5 minutes then add the kale.
In a small frying pan lightly sautee the sliced chourico.
Just before serving, quickly mix in the leftover olive oil and the fat from the slices of chourico.
When serving the soup in bowls decorate them with the slices of chourico.

Year of Soup Recipe Challenge Week 10- Broccoli and Cheddar Soup

2010-03-18T11:18:00.015-04:00

I have a special treat for you today in Mimi's Kitchen! For the Year of Soup Challenge Week 10 post, my friend Catherine from Half Hour Meals has graciously agreed to do a guest post! I am really excited about this because Catherine's recipes are awesome...everything of hers that I have ever made has been easy and delicious (check out my review of one of her recipes here).

So, grab another cup of coffee and pull up a chair while Catherine shares her recipe for Broccoli and Cheddar Soup with us. Please be sure to visit her wonderful blog, Living the Gourmet, and then try this soup recipe...you won't be disappointed!

On a cold January day I found myself sitting by the window looking out into a vast winter wonderland. I had a nice hot cup of coffee in one hand and an Eating Well Magazine in the other.

As I turned each page, a new and interesting recipe greeted me one after another. But my body yearned for something different from chicken or pasta- I needed something warm and comforting and only one dish would satisfy such a craving- soup!

I found this recipe that day and simply fell in love with it! Creamy, delicious and truly gratifying! After I read the recipe, I nearly jumped up from my seat and prepared all that was necessary.

Inka, my poodle and my sous-chef, watched as I excitedly prepared my soup. As I tasted this delicious bowl, all I could think of was Louis P. De Gouy, author of The Soup Book, who said, “Soup is cuisine's kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o'clock cup of tea or the cocktail hour.”

Ah success! Warmth from the cold winter weather all in a bowl of comfort food- nothing can compare to a scrumptious bowl of steaming hot broccoli cheddar soup!
---------------------------------
Broccoli Cheddar Soup
Adapted from Cabot Cheese – Eating Well Magazine

Ingredients:
2 tablespoons sweet butter
4 potatoes – cooked & diced with skin
1 onion – diced
2 tablespoons flour
4 cups chicken broth
3 cups milk
3 cups broccoli – cooked & chopped
8 ounces sharp or extra sharp cheddar – grated
1 tablespoon fresh lemon juice
Ground black pepper to taste

In a large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion in tender, about 5 minutes.

Add flour and cook, stirring for about 2 minutes longer.

Gradually stir in chicken broth and milk. Bring to low simmer. Add broccoli and simmer on low another 5 minutes.

Remove from heat and stir in cheese. Add Lemon juice and black pepper.

This soup is satisfying and tastes so rich and delicious!

Enjoy with love,
Catherine

Year of Soup Recipe Challenge Week 9- Irish Vegetable Soup

2010-03-17T17:32:00.014-04:00

Happy St. Patrick's Day from Mimi's Kitchen! St. Patty's day is a big deal 'round our house because I am married to an Irishman who is very proud of his heritage. DLH's great-grandfather Driscoll came to America in the early 1900's from County Cork, Ireland, with nothing but empty pockets and the dream of a new life. Now, a hundred-plus years later, traces of that hopeful, red-headed young man can still be seen in the strawberry-blond hair and Irish blue eyes of my husband and his four brothers.

In honor of St. Patrick's Day and my husband's great-grandfather, I thought I'd do a recipe for an Irish Vegetable Soup for week 9 of The Year of Soup Challenge. Almost as thick as a stew, this tasty and filling soup was very typical mid-day fare for working men like Grandpa Driscoll, and was usually served with plenty of bread and sweet Irish butter.

Irish Vegetable Soup
1/2 cup pearl barley
5 cups chicken broth or water
4 large potatoes
2 carrots
1/2 medium turnip
2 sticks celery, cut into bite-size pieces
1 medium onion, peeled and chopped into 1-inch pieces
2 large cabbage leaves, chopped
1 cup frozen peas
Salt and pepper to taste
2 sprigs fresh parsley (or 1 tsp. dried parsley)
1 sprig fresh thyme (or 1/4 tsp. dried thyme)
6 sage leaves (or 1/2 tsp. dried sage)

Place the barley in a large pot and cover with 5 cups broth or water; bring to a boil. Reduce the heat and simmer for 10 minutes. Meanwhile, peel and wash the potatoes, carrots and turnip. Cut peeled vegetables into large (but bite-sized) pieces. Add all vegetables to pot with barley. Add salt, pepper, and herbs. Bring back to a boil, reduce heat and simmer until potatoes are tender, about 20-30 minutes. Serve with bread and butter.

Year of Soup Recipe Challenge Week 8- Basic Chowder

2010-03-14T16:53:00.019-04:00

I'm trying to catch up on the Year of Soup Challenge here at Mimi's Kitchen...by my count I am three weeks behind! I don't have any good excuses...just been really busy lately, getting ready for the WGHP appearance, working on other writing obligations, and testing recipes, so the time has gotten away from me!

Now it's time to get back on track...even though I know it's entirely possible that nobody but me has noticed, and more than likely that nobody but me cares (you are out there reading this aren't you? anyone?). Still, a promise is a promise, even if you only make it to yourself, and I'm OCD enough to feel driven to get caught up.

Today's recipe is adapted from one that I found in Better Homes and Gardens magazine a few years ago, and it's really great! It's a basic chowder that comes together in 30 minutes, and that you can change up with just a few additional ingredients to make several variations. If you like chowder as much as I do, then this versatile recipe is for you!

Basic Chowder

3 tbsp. butter
2 stalks celery, sliced thin
1/4 cup diced onion
2 tbsp. all-purpose flour
1 (14-oz.) can chicken broth
2 cups refrigerated diced potatoes with onions such as Simply Potatoes (half a 1-lb., 4 oz. package)
1 1/2 cups milk
1 cup half and half
4 slices bacon, cooked crisp and crumbled (optional)
salt and ground black pepper to taste

Melt butter in a large saucepan over medium heat; saute celery and onion until tender, about 5 minutes. Whisk in flour until combined. Gradually whisk in broth; bring to a boil, stirring constantly. Add potatoes and return to a boil. Reduce heat and simmer, uncovered, 15 minutes, or until potatoes are tender. Slightly mash some of the potatoes. Add bacon and half and half. Simmer until heated through. At this point you would add your variation ingredients and continue simmering until heated through.

Variations:
Chicken Corn Chowder- Add 1 cup frozen corn and 1 cup chopped, cooked chicken.
Chicken Primavera Chowder- Add 1 cup frozen peas and carrots, and 1 cup chopped, cooked chicken.
Crab and Basil Chowder- Add 12 oz. lump crab meat (drained, flaked and cartilege removed), and 2 tsp. dried basil, crushed.
Ham and Corn Chowder- Add 1 cup frozen corn, and 1 cup chopped, cooked ham.

$2 Dinners Posts Are Moving

2010-03-14T16:24:00.005-04:00

After the success of my recent appearance for $2 Dinners on WGHP, I decided it was time to give $2 Dinners it's own home on the web,and for that reason I won't be posting my column from this past week. I am in the process of starting a $2 Dinners blog that I hope to launch in the next week or so, hopefully before my next spot on WGHP. I hope ya'll will check back and please stay tuned for the big launch of the $2Dinners blog real soon!

In the meantime, here's the video from my appearance on WGHP.

$2 Dinners- These Kid Pleasing Meals Won't Break the Bank

2010-02-25T20:25:00.027-05:00

This week's $2 Dinners column is about home-cooked meals that have kid-appeal, and that won't break your budget. I know a little bit about kid-pleasing meals because I raised two picky eaters of my own back in the day. These days, I cook for two little men who are not only picky, they have a deep-rooted love of burgers and fries, pizza, etc. that makes it a challenge to get them to eat home-cooking!

These two cuties are my grandsons and they are the light of my life. Once a week, they come to my house for supper, and I absolutely love to see those sweet little faces at my dining room table! Sometimes though, I have a hard time convincing them to try what I've prepared, because just like most other kids, they would much rather eat junk food and fast food instead of home-cooking. The youngest one, Tyler, would eat nothing but french fries and candy if he was allowed (and as many bananas as his tummy will hold); and the oldest one, Brandon, eats really well sometimes and other times he won't eat anything but pizza and hot dogs.

I must confess that sometimes I give in and serve pizza, or we go get kids' meals from the McDrive-thru. After all, it's a Mimi's prerogative to spoil her grandchildren right? But, the fast food is just an occasional treat, and I would rather feed a home-cooked meal where I control the ingredients and I know what's going in those precious little bodies of theirs. Besides, not only is fast-food not a good choice nutritionally, it gets expensive too!

So how do I get them to eat? I give them the fast-food flavors they crave in a home-cooked, budget-friendly casserole! Check it out...these recipes are kid-tested and approved, taste great, and the best part? They're inexpensive to make at only $1.27 per serving and 90 cents per serving respectively.

Year of Soup Recipe Challenge Week 7- Gumbo with Smoked Sausage

2010-02-18T21:24:00.010-05:00

Mardis Gras was last week in New Orleans, and since I'm a week behind with my Year of Soup Challenge posts anyway, I figured it couldn't hurt to post a real 'Nawlins-style soup recipe...Gumbo with Smoked Sausage. I'm not really sure if Gumbo technically qualifies as soup, but it's certainly soup-like and that's close enough for me!

Gumbo with Smoked Sausage

2 celery ribs, diced
1 small onion, diced
1 medium green bell pepper, chopped
1 carrot, chopped
2 tbsp. olive oil
1/4 cup all-purpose flour
1 cup chicken broth
1 lb. smoked sausage or kielbasa, cut into 1/2-in. pieces
1 (14-1/2 oz.) can diced tomatoes, undrained
2 tsp. dried oregano
2 tsp. dried thyme
1/8 tsp. cayenne pepper

Hot cooked rice (optional)

In a large skillet, saute celery, onions, pepper, and carrot in oil over medium heat until tender. Add flour and stir until blended; gradually add broth, stirring to combine. Bring mixture to a boil. Cook and stir for 2 minutes or until thickened.
Reduce heat; add sausage, tomatoes, oregano, thyme and cayenne pepper. Cover and simmer on low heat until heated through. Serves 4.

$2 Dinners- Feed Your Family Twice With Just One Rotisserie Chicken

2010-02-11T16:42:00.006-05:00

A tender, juicy rotisserie chicken from the supermarket is one of my favorite $2 Dinners shortcuts, and I love to find new ways to use this economical and incredibly versatile deli treasure. While the “slice-and-serve” aspect is one of the nicest benefits of a rotisserie chicken, the real beauty of this deli convenience food is that it’s a quick and budget-friendly source for cooked chicken to use in recipes. It takes a few minutes to get all the meat off the bones, and yes, it’s kind of messy, but the results are worth it because you get an average of 2 ½ to 3 cups of meat when you’re done.

Because we are thifty gourmets here at $2 Dinners, we know that 2 ½ to 3 cups of meat is enough for not one, but two dinners, and the best part is that you didn’t have to cook the chicken yourself! So what can you do with all that lovely chicken? The possibilities are endless, but the following quick and oh-so-easy recipes will get you started.

Year of Soup Recipe Challenge Week 6- Bacon Cheeseburger with Fries Soup

2010-02-09T16:36:00.019-05:00

The Year of Soup Recipe Challenge is rolling right along here at Mimi's Kitchen, and for week 6, I have a recipe for you that's based on and American fast food favorite...bacon cheeseburgers with fries!
I know it sounds off-the-wall, but the flavors we all love in this classic combination translate surprisingly well into a soup too. Besides, anything with bacon in it can't be all bad (can I get an "amen")? This soup is a snap to prep, goes from stove to table in about 30 minutes, and it tastes amazing! Give it a try this week...I bet your kids will love the idea of "cheeseburger soup" (my 6-year-old grandson, who loves soup, said he thought cheeseburger soup was "crazy" but after tasting it, his mom said he asked for more!)

P.S. Sorry there's no picture of the soup...I came up with this long before my blogging days (aka the days when I obsessively photograph everthing I cook!)

Mimi's Bacon Cheeseburger and Fries Soup

2 tbsp. olive oil
1 small onion, diced
6 medium potatoes, peeled and cubed
1 can diced tomatoes with green chilies, drained
3 cups water
1 envelope brown gravy mix
1 tbsp. sweet pickle relish
2 cans cheddar cheese soup
1 lb. ground beef
4 cups buttermilk (or plain milk)
2 tbsp. flour
2 tbsp. butter, softened but not melted
2 cups shredded cheddar
4-6 slices bacon, cooked and crumbled
croutons (optional)

In a large pot or soup kettle, heat olive oil over medium-high heat; add onions and cook until translucent. Add potatoes and next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook ground beef until no longer pink; drain. Add ground beef to potato mixture. Stir in milk.

In a small dish or bowl, combine flour and butter using two forks; gradually add to soup, whisking constantly. Bring to a boil; cook and stir for 2 minutes until soup begins to thicken. Reduce heat; stir in grated cheese until melted. Garnish with crumbled bacon and croutons.

Birthday Banana Pudding Recipe

2010-02-07T21:04:00.027-05:00

Tomorrow is our baby girl's 25th birthday...I'm feeling very sentimental and reflective. Just yesterday I was 25 and it was her first birthday, and now she's grown and has babies of her own. Where did the time go?

We had her birthday dinner tonight, and just like I expected her to do, she asked for banana pudding instead of cake for her special dessert. I've been making this recipe forever, and honestly, it's so quick and easy, I don't mind making it at all!

Here is how I make Stephanie Lee's Birthday Banana Pudding-

2 boxes instant vanilla pudding
3 cups cold milk
1 box vanilla wafer cookies
3 ripe bananas, sliced
1 tub of whipped topping

Pour cold milk into a large bowl. Add pudding mix and whisk until combined and mixture is beginning to thicken. Let sit for 5 minutes.

Layer bottom of a large, clear bowl with cookies; top with bananas and pudding; repeat layering, going up the sides of the bowl, until you have used all the pudding. Top with whipped topping and refrigerate until time to serve.

Year of Soup Recipe Challenge Week 5- Tuscan Chicken "Noodle" Soup

2010-02-01T16:37:00.016-05:00

It's week 5 of the Year of Soup Challenge here at Mimi's Kitchen! This week's recipe is a yummy take on chicken soup with an Italian twist. It's easy, delicious, and you can have it on the table in 30 minutes!

Tuscan Chicken "Noodle" Soup (Serves 4)

8 cups chicken broth
½ cup diced carrot
½ cup diced celery
½ cup chopped onion
2 cups (16 oz.) refrigerated mini cheese-filled ravioli
1 cup cooked chicken, diced
¼ tsp. dried parsley
¼ tsp. garlic powder
3-4 fresh sage leaves, chopped (or 1/8 tsp. dried sage)
1 small sprig fresh rosemary, chopped (or 1/4 tsp. dried rosemary)
salt and pepper to taste
splash of white wine (optional)
¼ cup grated Parmesan cheese (optional)

In a 3-qt. stockpot, heat chicken broth to boiling; reduce heat and add carrots, celery, and onion. Simmer until vegetables are soft, about 20 minutes. Add ravioli and cook according to package directions. Stir in cooked chicken, parsley, garlic powder, sage, rosemary, white wine, and salt and pepper; simmer 5 minutes. Serve and sprinkle with grated Parmesan, if desired.

Time-Saver Tip of the Week:
I keep a bag in my freezer labeled “stock”, and whenever I have odd amounts of veggies, I toss them in the bag until I have enough to use for making vegetable stock. I have a second, larger freezer bag labeled "soup" that I use to save smaller bags with scraps of leftover rice, meat, etc. (even small pieces of leftover cheese are good additions to your “soup” bag). I freeze these items in small bags, separated by type, and add them to whatever kind of soup I decide to make later on.

Down-South Winter Wonderland

2010-01-31T22:05:00.003-05:00

I apologize in advance that this has nothing to do with food, but I just can't resist posting a picture of our house during the winter storm that just blasted North Carolina. I realize that 8+ inches of snow is no big deal to some of you, but this is North Carolina and with the exception of the western part of the state, we only get a storm like this every 10 years or so. Credit for this picture goes to my sweet hubby who braved the snow, ice and cold to go out and take it so I didn't have to. That just proves chivalry is alive and well in the South don't ya'll think?

Year of Soup Recipe Challenge Week 4- Italian Style Meatball and Vegetable Soup

2010-01-29T20:40:00.018-05:00

The soup for week 4 of my Year of Soup Challenge is one I developed for a recipe contest a few years ago. Even though my recipe wasn't chosen in the contest, I still think it's a winner because there are only 7 ingredients, it takes 5 minutes or less to prep, and my slow cooker does all the work! The result is a tasty, savory soup that's chock-full of Italian flavor, and that leaves me time to do other things like work on this blog! I like to serve this soup with Rosemary Foccacia and seasonal fruit salad (Foccacia recipe is in $2 Dinners article...end of the column).

Italian-Style Meatball and Vegetable Soup (serves 4)

1 (16-18 oz.) bag frozen cooked meatballs
½ of a 16 oz. bag frozen mixed vegetables (about 2 cups)
1 (14 ½ oz.) can diced tomatoes (any flavor), undrained
1 packet dry mushroom gravy mix (you can use onion or brown gravy too)
1 1/3 cups water
1/2 cup broken spaghetti noodles
1 ½ tsp. dried Italian-style seasoning
¼ cup grated Parmesan cheese (optional)

Put meatballs and frozen mixed vegetables in a 3 ½ - 4 qt. slow cooker. In a medium bowl, combine undrained tomatoes, gravy mix, water and Italian seasoning; pour over meatballs and vegetables in slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Ladle into serving bowls and sprinkle with grated Parmesan cheese, if desired.

$2 Dinners- Dried Beans are Budget-Friendly and Nutritious Too (Part 3)

2010-01-27T14:22:00.006-05:00

Today is the last post in my series about a favorite $2 Dinners ingredient, dried beans. In this last post, I'll tell you exactly how to cook dried Great Northern beans to perfection, and then give you a recipe for Italian Sausage with Beans and Tomato that is pure comfort food heaven!

Read on and get started cooking the $2 Dinners way!

A Word About Comments

2010-01-24T20:22:00.006-05:00

I wanted to say a word about your comments on my posts. I welcome your comments and suggestions, and after I read them, they are always posted...good or bad. However, this evening I was sent a comment on my blog that I am unable to post because I can not read it...it is apparently in Japanese. I'm not saying that to be funny ya'll...it was in Japanese!

Now I'm a reasonably intelligent lady (married Numbers Man didn't I?), and I can fumble my way through most of the Latin-based languages like Spanish, French and Italian. Heck, I can even speak a little of each (especially the bad words) but Asian languages are out of my league! I tried using Altavista's Bablefish translator, and it was not much help, although I gather that Cathi is trying to tell me about a mistake in my post.

So gentle readers, as much as I hate to be so picky, please have mercy on Mimi and send me your comments in English so I can read and post them. Thanks everyone! And, Cathi? I'm still interested in what you have to say...would you translate and send again? Thanks!

$2 Dinners- Dried Beans are Budget-Friendly and Nutritious Too (Part 2)

2010-01-21T16:05:00.013-05:00

Dried beans are one of my favorite food bargains, and they're perfect for cooking the $2 Dinners way! In part 2 of my series on these budget-friendly little gems, I'll give you a recipe for cooking another type of dried bean and then a great recipe to use them in! Read on......

Year of Soup Recipe Challenge Week 3- Easy and Delicious Creamy Tomato Soup

2010-01-21T13:34:00.009-05:00

Woo hoo! This post catches me up for my Year of Soup challenge!! Been so busy and have so much I want to write about, I just wish I had more time (blame that pesky full-time job of mine...just kidding).

So here we are in week 3 of the Mimi's Kitchen Year of Soup challenge, and the recipe I have for you is quick, easy, and fabulous! I came up with this recipe one day when I was trying to figure out what to do with a half-full jar of leftover pasta sauce (hubby had been making Lasagna). I did some experimenting, and the end result was a creamy tomato soup that was better than anything I had ever had from a can! I like this recipe because it takes a plain ole' jar of pasta sauce, an inexpensive ingredient most of us already have in the cupboard, and turns it into a rich, herb-infused creamy tomato soup you have to taste to believe! Trust me, once you experience the depth of flavor is this awesome soup, you won't be in a hurry to open that little red and white "cream of" soup can anytime soon!

Easy and Delicious Creamy Tomato Soup

1 (24-oz.) jar pasta sauce
2 cups chicken broth or water
½ cup half and half
Pinch of nutmeg
1 (14.5-oz.) can Italian-style diced tomatoes, undrained
1 tsp. Italian seasoning

Combine all ingredients in a large soup pot. Simmer over medium heat until warmed through, about 5 minutes.

Year of Soup Recipe Challenge Week 2- BBQ Baked Bean Soup

2010-01-18T22:32:00.032-05:00

Today I'm trying to play "catch up" by getting week 2 of my "Year of Soup" challenge posted. The recipe for week 2 is something a bit different, and perhaps even unusual...it was inspired by the amazing BBQ baked beans my cousin Wendy makes for every family picnic at my Aunt Pat's house in PA. They are so good, I really believe that there would be a family riot if she ever showed up without those beans!

So how did I make Wendy's yummy beans into soup? Well, I have a colleague and foodie friend, Anne Coleman, who loves to take entrees, sandwiches and other non-soup foods and "morph" them into soups (check out her great blog, A Thousand Soups). I just love her idea, and I wanted to try it for a contest recipe I was developing. So, even though I have never gotten that wonderful bean recipe from Wendy, the taste of them is a delicious and unforgettable memory that I called on to create my new soup recipe, BBQ Baked Bean Soup (thanks Wendy!).

BBQ Baked Bean Soup (serves 4-6)
3 tbsp. olive oil
1 small onion, chopped
1 tbsp. chili powder
1 ½ tsp. dry mustard
1/8 tsp. cayenne pepper
2 (15-oz.) cans stewed tomatoes, roughly chopped, reserve juice
2 (15-oz.) cans Great Northern beans, drained and rinsed, 1/3 cup of beans reserved and mashed
¼ cup molasses
1 tbsp. brown sugar
1 lb. smoked sausage, cut into 1-inch slices
4 cups water
Salt
Pepper

Heat olive oil in a large pot. Add onions and cook over medium-high heat until soft. Add chili powder, dry mustard, cayenne pepper, and cook for 1 minute. Add stewed tomatoes and their juice; add whole beans, 1/3 cup mashed beans, molasses, brown sugar, smoked sausage, water, salt and pepper to taste. Bring to a boil over medium-high heat, reduce temperature to medium, and cook uncovered 10 minutes. Season to taste with salt and pepper.

2010 Is the Year of Soup in Mimi's Kitchen!

2010-01-12T22:01:00.004-05:00

Happy New Year from Mimi's kitchen! I'm sorry this post is a bit late...it was intended for New Year's day, but we have been dealing with some family stuff, and so real life had to come first. Now I'm ready to get back into Mimi's kitchen and do some cookin', and I want to tell ya'll about an idea I have for my blog this year.

For the last few weeks I have been thinking about posting some kind of challenge for myself on the blog in 2010. I see lots of good ideas on other food blogs; things like cooking your way through an entire cookbook in a year, or posting a recipe a day for the whole year, but I also know myself well enough to know that those are not realistic goals for me. So, after coming up with and discarding several ideas, I finally decided that 2010 would be "The Year of Soup" here in Mimi's Kitchen! My goal (I just love goals!) is to challenge myself to post a different soup each week for all 52 weeks of the year. Easy...right? I guess we'll find out together! So, I hope you all will check in every week to see how I'm coming along with my "Year of Soup" challenge, and I invite you to join me by trying all 52 recipes and making 2010 "The Year of Soup" in your kitchen too!

To get things started off right, my first soup is one of my favorites, a hearty corn chowder with potatoes and ham. This soup is everything a chowder should be...thick, savory, and chock-full of yummy goodness! However, the best thing about this soup is that it has less than 10 ingredients and you can have it on the table in 30 minutes! So grab your soup pots ya'll and let's make some chowder!

The Year of Soup- Week 1
Corn Chowder with Potatoes and Ham

1 ¼ cups water
1 cup diced raw potatoes
½ cup chopped onion
1 cup diced ham
2 cups cream-style corn
1 cup skim milk
1 (10 ¾ oz.) can cream of mushroom soup
1 tsp. dried parsley flakes
¼ tsp. ground black pepper

In a medium saucepan, combine water, potatoes, and onion. Cook over medium heat until potatoes are just tender, about 15 minutes. Stir in ham, corn, milk, mushroom soup, parsley flakes, and black pepper. Lower heat and simmer 15 minutes, stirring occasionally.

$2 Dinners- Dried Beans are Budget-Friendly and Nutritious Too (Part 1)

2010-01-12T20:28:00.008-05:00

Dried beans are one of my favorite food bargains, and they're perfect for cooking the $2 Dinners way! Read my latest column for cooking tips on preparing dried beans and a great recipe to use them in!

Cookbook Giveaway Winner!

2009-12-17T22:16:00.002-05:00

Sorry for the delay in the giveaway winner announcement everyone...as ironic as this sounds, I was baking Christmas cookies today! Anyway, without further delay, I am pleased to announce that the winner of 400 Sensational Cookies is "Chilly"! Congratulations Chilly...enjoy the cookbook!

$2 Dinners- Eggs are Economical Any Time of Day

2009-12-16T09:20:00.003-05:00

This week's $2 Dinners takes a look at one of the best and most economical sources of protein available- the egg. At a cost of only about $1.16 per dozen, eggs are a budget-friendly way to put protein on your family's table, and because they are so incredibly versatile, you can prepare them in many different ways!

So grab another cup of coffee, pull up a chair, and check out this week's $2 Dinners to find out how eggs can save you money (and time) in the kitchen. This time of year we can all use more of both!

Cookbook Review: 400 Sensational Cookies

2009-12-09T09:16:00.007-05:00

Just in time for the upcoming flurry of Christmas cookie baking, I received a review copy of award-winning cookbook author Linda Amendt's new book, 400 Sensational Cookies.

This fantastic book is chock-full of wonderful recipes for every kind of cookie imaginable, including hand-shaped, drop, rolled cutout, slice and bake, and special fancy cookies. There is even an entire section dedicated to America's favorite cookie, the chocolate chip, with several delicious variations! Ms. Amendt also includes valuable information on cookie baking and tools, choosing the right ingredients, and tips for baking the perfect cookie.

Just like Ms. Amendt's previous two cookbooks, Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More, and 175 Best Jams, Jellies, Marmalades and Other Soft Spreads, her newest cookbook is a nicely-executed and extremely thorough volume with well-written recipes suitable for home cooks of all skill levels. If you love to bake cookies and want a great new cook book, "400 Sensational Cookies" is the book for you.

As a thank you to all my readers, I am giving away my review copy of 400 Sensational Cookies just in time for Christmas cookie baking! The contest begins (Dec. 9th) and runs through Wednesday, December 16th at 5:00 pm. The winner will be chosen by me (using random number.org) and will be announced Thursday, December 17th. You can enter up to 6 times- here's how:

Blog about the giveaway, proving a link back to this article, then e-mail me a link to your post.
Tweet about the contest (DM me so I will know you did) and don't forget to follow me on Twitter (plhawkins247).
Leave a comment and your contact info. on my blog http://in-mimis-kitchen.blogspot.com/
Sign up to follow my blog.
Post a comment and your contact info. on my Examiner page http://www.examiner.com/x-27374-Durham-Food-Examiner
Subscribe to my Examiner page.

* Bonus entry- If you are a member of Half Hour Meals.com, send me a "shout". My user name is plhawkins247. Not a member? Sign up today- it's free!

Have Fun and Good Luck!

Review copy of 400 Sensational Cookies courtesy of Linda J. Amendt and Robert Rose publishing, September 2009, Softcover/$24.95. This is not a paid product endorsement.

$2 Dinners- With Dessert, A Little Cash Goes a Long Way

2009-12-02T10:36:00.006-05:00

In this week's $2 Dinners column, I'll show you how you can make delicious, homemade, treats for your family for less than $2 per serving! My Chocolate Chip Peanutbutter Bars and Mudpie Chocolate Cake are sure to satisfy your family's cravings for a little something sweet. Chocolate dessert? For less than $2 per serving? What's not to love? Get out the mixing bowls and preheat your oven...you're gonna want to make these treats!

$2 Dinners- Use Versatile and Economical Chicken for Many Meals

2009-11-19T12:08:00.006-05:00

Happy Thursday! The new $2 Dinners column came out yesterday...sorry I am late posting it!

I don't know about you, but I am always on the lookout for new chicken recipes, so this week in $2 Dinners, I explore ways you can create delicious, economical meals using chicken. If you have any thrifty chicken recipes you want to share, please post a comment so I can get in touch with you (or if you're on Twitter, send me a DM). If I test and use your recipe, I'll be sure to give you credit (and a big "thank-you") in my column.

Click on the paper to read this week's column.

Thank You for My Freedom

2009-11-11T10:48:00.004-05:00

Today's post is not about cooking or food, it's about being grateful for our freedom and thanking the people responsible for defending it. In honor of Veteran's Day, I thought it was important to remember all the men and women who are currently serving in the Armed Forces, as well as those who have served in the past. We owe each and every one of them a debt of gratitude for our freedom and unfortunately we sometimes forget that.

My husband is one of those people, having served in the United States Navy, for 4 years on active duty, and 9 years in the active reserves. We are fortunate that he did not serve in wartime, however like everyone else who serves during peaceful times, his service was no less important than those who serve during war. Armed Services personnel who serve during peacetime can still be stationed far from home, making sacrifices, enduring fatigue, hostility and hardships, the same as their counterparts who serve during war. Theirs is a thankless job...no splashy headlines and no recognition for the part they each play as defenders of the United States and protectors of the peace. Their service ensures the continued peace and freedom that so many have fought and died for, and we need to remember them.

I think Ronald Reagan put it best when he said, "Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same."

So, on this Veteran's Day, I want to say thank you to each and every member of the Armed Services, no matter when or where you served. I appreciate what you have done for me and my family. And to my husband Daryl....thank you honey....I am so proud of you!

$2 Dinners- Soups and Stews Help Save you Bucks

2009-11-04T08:36:00.009-05:00

Happy Wednesday! The new $2 Dinners column is out, and this week I focus on budget-friendly soups and stews. I need to mention that the Chicken and Cheesy Ravioli Soup had a name change and three other ingredients that somehow did not make it to press (there was a mix-up). In addition to the other ingredients, I added 3-4 small sage leaves, chopped, and 1 small sprig fresh rosemary, chopped (or 1/4 tsp. dried crushed rosemary), and a splash of white wine (optional). These were added when the chicken, parsley and garlic powder went into the soup. The final name of this dish is supposed to be Tuscan Chicken "Noodle" Soup.

I would also like to note that this recipe was inspired by one that was developed by my foodie friend and fellow food-writer, Anne Coleman for Disney's family.com. To see more of Anne's fabulous recipes, please visit her website http://www.cookingwithanne.com/, or on her blog for Disney at http://family.go.com/blog/shortordermom/

$2 Dinners

2009-10-21T13:08:00.007-04:00

My new column, $2 Dinners just started in the Burlington Times-News today!! I'll be posting each column as it comes out, so don't forget to check back every other Wednesday for another new $2 Dinners article!

(Click on the newpaper and scroll down.....I am on the second half of the page)

Cooking with Carnation Evaporated Milk

2009-10-20T13:27:00.022-04:00

I must confess that until recently, I have not used Carnation Evaporated Milk as much as I could in my everyday cooking. Oh sure, I use it for my holiday baking, I mean what would pumpkin pie be without the evaporated milk? But other than that, my cans of evaporated milk have languished in the cupboard, waiting for me to run out of creamer for my coffee so they can save the day. Poor things!

I found myself wondering why in the world I don't use it more often. What's not to like? It's economical, has a long shelf-life (when unopened), and it adds a richness of flavor to both sweet and savory recipes. In short, it truly is the right milk for cooking. I don't know how I could have forgotten that this wonderful "can of possibilities" has been in my cupboard all along! Here are two savory recipes I made recently using Carnation Evaporated Milk.

The first recipe, Sunrise Sausage Bake, comes from the Carnation

"Holiday Houseful" cook booklet. You can download it for free here: http://www.one2onenetwork.com/images/CARNATION-Holiday-Guide.pdf. The recipe was quite easy to make and the breakfast casserole was creamy, fluffy, and savory. I liked the fact that unlike many other bread and egg breakfast casseroles, this one did not have to sit overnight before baking, making it perfect for last-minute preparation when you have unexpected company.

The second recipe I tried using Carnation Evaporated Milk was my mother's recipe for Stuffed Gravy-Smothered Pork Chops. The gravy that resulted from using the evaporated milk had a much richer taste and more satiny texture than it ever has when I use regular milk.

Stuffed Gravy-Smothered Pork Chops

4 (1-inch thick) bone-in Pork Chops
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon shortening or vegetable oil
1 (10 3/4 oz.) can cream of mushroom soup (cream of celery works well too)
1 (12 oz.) can evaporated milk
1 cup prepared herb-seasoned stuffing, prepared according to package directions (note: you will want stuffing a bit on the dry side so gravy doesn't make it mushy)

1. Sprinkle chops with salt and pepper.

2. Using a small, sharp knife, make a slit in the side of each chop, cutting deep enough to create a pocket for the stuffing.

3. Using a small spoon, fill each pocket with approx. 1/4 cup stuffing.
4. Melt shortening in 10 inch skillet; brown chops in hot shortening, turning carefully so stuffing does not squeeze out.
5. In a small bowl, combine evaporated milk and soup using a wire whisk to remove lumps.
6. Spray a 2 qt. baking dish with nonstick cooking spray or grease with additional shortening; place chops in prepared baking dish.
7. Pour soup mixture over and around chops.
8. Bake at 350 for 45 minutes or until chops are tender.

If you're interested in finding out more about Carnation Evaporated Milk, or trying some new recipes using Carnation, you can find product information, nutrition information, plus lots of great recipes here: http://www.verybestbaking.com/products/carnation/evap/default.aspx.

Just for fun, send all your foodie friends one of these recipe e-cards from Carnation:
http://www.verybestbaking.com/products/carnation/virtual-kitchen/create-ecard.aspx

Coupons for product and stipend for recipe ingredients graciously provided by Carnation and Cassie Boorn of the One2One Network. This is not a paid product endorsement.

World Bread Day

2009-10-15T16:29:00.014-04:00

As you may or may not know, October 16th is World Bread Day. According to the UIB's world bread day website: "All over the world bread bears a highly symbolic power: It stands for solidarity as well as the ability to share. As a universal product, found in every civilisation, made out of various types of grain, characterised by the manifold fermentation processes and the different ways of baking, bread - even now in the third millennium - accompanies every meal. Staple food for some, luxury or modern dietary food for others - bread in itself means so much that it deserves a World Day in its honour! The World Bread Day wants to provide an opportunity to talk about bread and bakers, to find out about their history, their importance as well as their future."

In celebration of World Bread Day, I thought it fitting to share with you a recipe for homemade bread. This recipe, for sourdough bread made with a Herman starter, was given to me by my friend Shelby. She had given me a loaf of this incredible bread a few days ago and I loved it so much that I begged her for the recipe. My begging paid off because not only did I get the recipe, she even gave me a jar of the Herman starter so I could get baking!

I hope you are inspired to try making a loaf of this flavorful bread for yourself and your family (or make several and give some to friends!). There is just something so gratifying about preparing this most basic and soul-satisfying of foods, that I can't imagine anyone not having the joy of baking bread. I don't think there is anything better in the whole world than a beautiful, fragrant loaf of warm bread fresh out of the oven!

Shelby's Sour Dough Bread
In large bowl make a stiff batter using:
¼ cup sugar ½ cup oil
1 Tablespoon salt 1 cup starter
1 ½ cup warm water 6 cups bread flour

Grease large bowl and put dough in. Turn dough over to put oil on side and top. Cover lightly with foil and let stand overnight. Next morning punch down and knead a little. Divide dough into 2 or 3 parts. Knead each part on floured board about 8-12 times. Put into greased pan and brush with oil (or butter). Cover with wax paper. Let rise 4-5 hours (all day is ok). Bake at 350 degrees in middle of oven for about 30-35 minutes. (Check bread as it cooks as your oven may cook at a higher or lower temp than mine does. Normally mine takes about a good 30 minutes.) If making a bigger loaf, cooking time will need to be lengthened.

Herman Starter for Sour Dough Bread
Put initial starter in refrigerator for 3-5 days. Take out and feed with the following:
¾ cup sugar 1 cup warm water 3 Tablespoons instant potatoes
Mix well and add to starter. Let stand out of refrigerator all day (8-12 hours). This does not rise, only bubbles. Take out 1 cup to use in making bread and return remaining starter to refrigerator. Keep in refrigerator 3-5 days, feed again. If not making bread, pour off 1 cup and give to buddy to get them started making bread or discard. Original starter must be fed every 3-5 days.

A Fall BBQ in the Mountains

2009-10-09T16:21:00.027-04:00

We have been fortunate enough to be invited to stay at the lovely North Carolina mountain home of our friends Richard and Blair on several occasions. Having been there at different times of the year, I can say without reservation that my favorite time to go is in the early Fall when the leaves are just beginning to show their incredible colors and there is a bit of a chill in the air.

There are so many things I love about the area (near West Jefferson) and so many things we love to do when we are there: antiquing (Blair calls it "junking"), going to the Ashe County cheese shop, kayaking, walking, or just sitting around with a good book. Our cell phones don't work there and there is no cable or satellite, so it's a great place to unplug and unwind. You don't realize how stressed you are until you get away from it all, and being there always does us a world of good!

On our most recent trip to "the cabin", we had a BBQ with R & B and some of their friends, David and Virginia. Richard, who is quite a talented cook, made some incredible ribs with a spicy rub that were truly worthy of much finger-licking. Blair, who is also accomplished in the kitchen, made some beautifully caramelised green beans, and (good German girl that she is) some roasted red potatoes that were crispy and golden brown on the outside, and creamy and warm on the inside. They were potato perfection! Virginia, another foodie and fantastic cook, brought some awesome heirloom tomatoes, and an absolutely gorgeous salad with organic greens and edible flowers from her garden. The nasturtium and chive blossoms she used made the salad almost too pretty to eat, but we all gave in to temptation and emptied the bowl!

We ate out on the deck in the cool evening air, with the sounds of vintage James Taylor tunes wafting out from the living room. Between the excellent food, good wine, and great company, we had a wonderful time. I don't think there is a restaurant in the world that can beat a simple meal, expertly prepared, and enjoyed among the company of friends. As always, thanks to Richard and Blair for sharing their mountain retreat with us, and thanks to all the cooks whose hands contributed to another memorable meal!

Here is the rub recipe Richard used for the ribs, which he says was adapted from Cook's Illustrated:

Finger-Licking Spicy Rib Rub

1/4 cup sweet paprika

2 tablespoons chili powder

2 tablespoons ground cumin

2 tablespoons light brown sugar

2 tablespoons salt

1 tablespoon dried oregano

1 tablespoon sugar

1 tablespoon ground black pepper

1 tablespoon ground white pepper

1 teaspoon cayenne pepper

Coat each rack of ribs with 1-2 tbsp rub and pat to adhere; cover with plastic wrap and refrigerate for 1-3 hours. Cooking time is 4 - 6 hours over low (250 F) indirect heat. Notes: Use a mortar and pestle to grind any large spices to a powder, or use a spice grinder. If using kosher salt, increase the measurement by 1 tsp and then grind it fine. Can use more cayenne if desired. Can use dark brown sugar if a little Molasses flavor is desired.

It's Pumpkin Time

2009-10-01T21:17:00.010-04:00

Fall is here and that means it's pumpkin time! At our house that means pumpkin pie, pumpkin-raisin muffins, and pumpkin-apple soup, among other things. My family, especially my husband and son-in-law, are pumpkin freaks, so, needless to say, we go through a lot of pumpkin around here. As you can probably guess, I usually have several cans of puree in the cupboard at all times.

However, in spite of the fact that I am surrounded by pumpkin maniacs, I have never tried to make my own pumpkin puree before. It just seemed like too much trouble, and I was not convinced that it would taste any better than the stuff in a can I have used for years. Added to that (confession time) was the fact that I was not really sure how to cook the pumpkin! But a funny thing happened last week; a foodie friend and colleague posted an article about making her own puree and it was like a light went on for me (thanks Anne!). Not only did she make it look easy, she made it look delicious and her puree was beautiful! I was hooked! I decided I had to try it for myself! So, this past weekend, I bought a pumpkin and went to work.

This is Anne's method for making pumpkin puree:

The first step is to pick a small pumpkin. "Sugar pumpkins" or pumpkins marked for pie work best. The giant pumpkins are not good for pie because they have stringy, bland insides and their flesh is not nearly as firm. You want to choose one that is 2 to 3 pounds with less-pronounced grooves and skin with a dull appearance.
Once you get your pumpkin home, wash and dry it thoroughly. Next, cut it in half vertically through the stem end, and remove the seeds and stringy pulp. Note: roasted pumpkin seeds are delicious, so don't throw them away!
Lay the pumpkin, cut side down, on a baking sheet lined with parchment paper. Bake in a 350 degree oven for 45 minutes, or until the pumpkin yields to slight pressure. Remove from the oven and cool for at least 20 minutes.
Once your pumpkin is cooled, scoop the flesh from inside the shell with a spoon, and puree in a blender or food processor until smooth.
Store puree in airtight containers in the refrigerator or freezer. Use within 3 or 4 days if refrigerated, or within 6 months if frozen.
Use your puree as you would the canned variety. Note: My 2 lb. pumpkin made about 2 cups of puree.

Here is one of our favorite pumpkin recipes, Pumpkin-Raisin Muffins, from Country Cupboard restaurant in Lewisburg, PA. They bring you a basket of these warm from the oven when you dine there, and I have to say that the first time I tasted one, I though I had died and gone to heaven! I can't think of a better use for homemade pumpkin puree than these fragrant, spicy muffins!

Pumpkin-Raisin Muffins

2 cups pumpkin puree

3 eggs

3/4 cup water

3/4 cup vegetable oil

2 tsp. baking powder

1 tsp. baking soda

3/4 tsp. ground cloves

3/4 tsp. ground cinnamon

2 1/2 cups four

3 cups sugar

1/2 tsp. salt

1 cup raisins, tossed in 1 tbsp. flour

Preheat oven to 350 degrees. In a large mixing bowl, combine pumpkin, eggs, water and oil on low speed about 1 minute. Add remaining ingredients, except raisins. Mix well on low speed. Scrape bowl and continue mixing on medium speed about 2-3 minutes. Stir in raisins. Fill paper-lined muffin tins 1/2-3/4 full. Bake at 350 degrees for about 23-28 minutes, or until muffins are golden brown and a pick inserted in center of muffin comes out clean.

Note: If you want your muffins to peak, bake at 400 degrees for 18-20 minutes.

Taste of Home Christmas 2009

2009-09-25T14:13:00.020-04:00

The other night when we got home from work, we found a package laying on the front porch. My husband, the accountant, immediately asked, "what did you order now?"(He suspected a cookbook purchase). Ok, so maybe I have a teeny little weakness (well...ok....giant weakness) for cookbooks, and he-who-knows-me-well was right to suspect a covert amazon purchase. However, as I informed him with self-righteous indignation, I had not purchased anything (that I could remember). Plausible deniability is a wonderful thing!

So the mystery package lay on the counter for a while as we both went about the usual home-from-work puttering that is part of our nightly routine. Feed the dogs and bird, take out trash, pack lunches, etc. An hour later, I opened the box, determined to send back whatever boon the cookbook gods had sent my way. This was bad. Real Bad. Inside the box was one of my particular weaknesses...a Christmas cookbook! I told myself I would just flip though it and then send it back. I told myself that if it wasn't too expensive, maybe I would consider keeping it. I told myself...well...you get the picture. My husband groaned when he saw the book. He knew right then our checking account would take a hit because, after all, it was "a Christmas cookbook honey"!

In a last-ditch attempt to save myself from temptation, I decided to open the envelope attached to the box. You know, just to see how much the cookbook cost so I could talk myself out of becoming too attached to it. Inside there was a letter. "Dear Mrs. Hawkins, You are receiving this complimentary copy of Taste of Home's Christmas 2009 cookbook as our thanks for your contribution. Your recipe/craft can be found on page 88". What's this? A FREE cookbook? And I'M IN IT?? Suffice it to say that I got a little excited. Ok...a lot. I'm pretty sure our neighbors heard me yell, and I know I scared our chihuahua because she avoided me for the rest of the night.

I had no idea what recipe it could be, mostly because I enter so many contests. I didn't want to waste time checking my contesting notebook, so, risking multiple paper-cuts, I quickly flipped to page 88 and there it was in all it's glory: my recipe for Tuscan Pork Stew! Like a proud parent at kindergarten graduation, I got a bit misty seeing my baby there in print. It was beautiful!

So all's well that ends well. I got a new Christmas cookbook plus bragging rights, our checkbook escaped unscathed, and you, my dear readers, get the Tuscan Pork Stew recipe! By the way...the book is terrific and full of wonderful recipes with full-color photos. Buy yours today at Taste of Home.

Tuscan Pork Stew

1 boneless whole pork loin roast ( 1-1 1/2 lbs.) cut into cubes

2 tbsp. olive oil

2 cans (14 1/2 oz. each) Italian-style diced tomatoes, undrained

2 cups reduced-sodium chicken broth

2 cups frozen pepper and onions stir-fry (or fajita) blend, thawed

1/2 cup dry red wine or additional reduced-sodium chicken broth

1/4 cup orange marmalade

2 garlic cloves, minced

1 tsp. dried oregano

1/2 tsp. fennel seed

1/2 tsp. ground black pepper

1/8 tsp. crushed red pepper flakes (optional)

2 tbsp. cornstarch

2 tbsp. cold water

Hot cooked fettuccine (optional)

In a large skillet, brown pork in oil until no longer pink; drain. Place pork in a 5-qt. slow cooker.
In a large bowl, combine the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, black pepper, and crushed red pepper flakes (if desired); pour over pork. Cover and cook on low for 8 hours or until meat is tender.
Mix cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. Serve over hot cooked fettuccine (if desired).

Time for Comfort Food!

2009-09-21T16:51:00.015-04:00

It’s the time of year when the days are getting shorter and the evenings turning cooler, and I start craving “comfort food” again. I just love comfort foods because they include some of America’s best dishes such as chowders, stews and casseroles. Whether it’s grandma’s beef stew or mom’s chicken and dumplings, there is something special about these recipes that satisfies more than just my hunger.

At our house we LOVE comfort food and look forward to the arrival of the cooler weather that gives us an excuse to eat some of our favorites. The following recipes are for two of my family’s best-loved comfort foods. The first recipe, Mimi’s Famous Meatloaf, is moist and delicious and great for sandwiches the next day. Serve it with the sauce included in the recipe or covered in brown gravy. Either way, I promise your family will love this meatloaf! The second recipe, Mom’s Easy Macaroni and Cheese is the ultimate in comfort food. Tender elbow macaroni is baked in a gooey, tangy cheese sauce and topped with a golden-brown layer of even more cheese. It doesn’t get any better than that! It’s so easy to make that I often prepare two at a time and freeze one (baked or unbaked) for our next comfort food craving!

Both these recipes are super-easy, use ingredients you probably have on-hand right now, and are perfect for making ahead and freezing (baked or unbaked). The next time a comfort food craving hits you, try out these delicious recipes and satisfy more than just their hunger. Your family will be glad you did!

Mimi’s Famous Meat Loaf
Meatloaf:
1 1/2 lb. lean ground beef or ground chuck
1 egg
1 5 oz. can evaporated milk
1 envelope Lipton Onion Soup Mix
3/4 cup bread crumbs
1/2 cup quick cooking oats
Sauce:
2 Tbsp. Worcestershire sauce
3 Tbsp. white vinegar
6 Tbsp. onion -- chopped
1/2 cup water
1 cup ketchup
2 Tbsp. brown sugar

Preheat oven to 350.
Place meat in a large bowl.
In a small bowl, use a wire whisk or a fork to lightly beat egg and milk.
Add dry soup mix and continue to whisk until combined. Pour egg mixture on top of meat.
Pour bread crumbs and oats on top of meat.
Using a fork, gently mix meat, egg mixture and dry ingredients together until well-mixed. Do not squish or squeeze the meat as overworking it compacts the meat and results in a dry meatloaf.
Place meat mixture into a loaf pan, using your hands to flatten and shape the meat into a smooth loaf.
Bake at 350 for approx. one hour.
While meatloaf is baking, prepare sauce.
Combine sauce ingredients in a small bowl and mix well. Pour 1/2 of sauce over meat last 30 minutes of baking; warm remaining sauce and serve on the side.

Note: If you plan to freeze the meatloaf (baked or unbaked), don’t make the sauce until the day you plan to serve it. Thaw frozen unbaked meatloaf in refrigerator for 24 hours, then bake and follow directions for sauce as usual. Thaw baked meatloaf overnight in refrigerator. Prepare sauce and pour over thawed meatloaf before re-heating in oven or microwave.

Mom’s Easy Macaroni and Cheese
2 tsp. butter or margarine
1/4 cup onion -- chopped
1 10 3/4 oz. can Cheddar Cheese Soup
1/4 cup milk
1/4 tsp. Texas Pete hot sauce (optional)
1 cup shredded cheddar cheese (your choice mild or sharp)
1 cup shredded Colby-jack cheese
3 cups cooked elbow macaroni, prepared according to package directions (1 1/2 cups dry macaroni = 3 cups cooked)
Preheat oven to 350 degrees.
Melt butter over medium heat in a large saucepan.
Add onion and cook, stirring often until tender, 2-5 minutes.
Whisk in soup, milk, hot sauce (if using), and 1/2 cup each of shredded cheeses, stirring until cheese is melted.
Add macaroni, stirring well to coat with cheese mixture. Pour into a lightly greased 9-inch square baking dish.
Top with remaining 1/2 cup each of the shredded cheeses and bake at 350 for 45 minutes or until cheese is lightly browned on top.

Note: Thaw frozen baked or unbaked macaroni and cheese overnight in refrigerator. If freezing unbaked macaroni and cheese, put cheeses for topping (1/2 cup each cheddar and co-jack) in a zippered freezer bag and tape to the wrapped macaroni and cheese. Frozen baked macaroni and cheese should be thawed as directed above and then reheated in the microwave or covered with foil in a 350 degree oven for 30-45 minutes.

Look Out World!

2009-09-21T13:44:00.012-04:00

I have been serious about food-writing for over a year, but have never started a blog up until now. I'm not really sure why, except I guess that I've just been so busy writing for other people, I forgot to write for me. No deadlines, no assigned topics, just me and whatever I want to say. I find the idea of a blog both liberating and intimidating. In spite of the creative freedom it offers, the prospect of filling up all this blank space is freaking me out! Much like when I started the first chapter of my yet-to-be-completed cookbook, I am full of doubt. All that space! What if I have nothing to say? What if nobody reads it?

I relayed these feelings on Twitter the other day to a food writer and cookbook author I admire very much, Crescent Dragonwagon (yes, that IS her name...go ahead and Google it). She told me, "self-doubt is also part of the process. Have those feelings, don't deny 'em; but don't believe 'em, either". Thanks Crescent for your kind advice and the oh-so-gentle kick in the pants that I needed! So...as of today, no more excuses....look out world here I come!