Proverbs31 Cooking

Olive Garden-ish Chicken Gnocchi Soup

noreply@blogger.com (Wisdom for Today) — Thu, 19 Nov 2009 21:23:00 +0000

Chicken Gnocchi Soup

Olive Garden-ish

This is an amazingly creamy soup. We loved it and had to find a way to copy it. In an attempt to google it we were displeased with the results. Below is our version of it. We love it, hope you'll try it!

2 Chicken breasts, diced, sauteed in olive oil, salt and pepper and cut into 1 inch pieces

1 celery stalk, small dice

1 large clove garlic, small chop

1/2 carrot, shredded

1/2 onion, small dice

1 Tbsp. olive oil

2 cans chicken broth plus 1 can water

1 tsp. dried thyme

1 package Reinzi potato/cheese gnocchi

2 Tbsp. cornstarch

1 cup heavy cream

1/2 package frozen chopped spinach, cooked, wrung out, and rechopped

1. Prepare chicken, this can also be made with perdue done it chicken if you're in a hurry

2. In a dutch oven or stock pot saute the onion, garlic, carrot, and celery in the olive oil until they are soft. Add broth and water and bring to a boil.

3. Add gnocchi and stir making sure they don't stick. Cook uncovered for 2-4 minutes until tender. Add thyme and chicken and reduce heat to simmer.

4. Make a slurry (2 Tbsp. cornstarch mixed with enough water to make thin) add this to the pot and stir to incorporate. Soup will not fully thicken until it comes to a boil. Bring to slight boil then turn down until it stops.

5. Slowly stir in heavy cream. Do not boil after this point as it will curdle and become separated. Bring to temp and add chopped spinach. Stirring to dispurse.

Makes about 4 good-sized servings.

Fancy toasters........and gadgets

noreply@blogger.com (Wisdom for Today) — Mon, 27 Jul 2009 18:18:00 +0000

Kids are funny....while packing and sorting they asked if we could get one of those "fancy" toasters for the new house. I looked at them side ways and asked "What do you mean? We have a fancy toaster" - we have a toaster oven, slightly old but I thought it was pretty 'fancy'...

They looked at me completely serious and said - "No, the really fancy ones that pop up!" LOL, ROTF
Leave it to kids - retro at heart...

So, I decided to please us both as the toaster oven has seen better days and is a potential fire hazard... and look what I found!

This is the coolest "fancy" toaster out there. It can do bagels, and poptarts and pops-up really nice!

Thanks kids for the inspiration and keeping me "cool"

Easiest Macaroni Salad Ever

noreply@blogger.com (Wisdom for Today) — Fri, 24 Jul 2009 15:15:00 +0000

Easiest Macaroni Salad Ever

3/4 box elbow macaroni, cooked

2 carrots, chopped

1/4 cup red pepper

1/4 cup green pepper

1/4 cup onion, chopped

1/4 cup celery, chopped

1/4 cup cucumber, chopped

1/4 bottle vadalia onion salad dressing

1/2 bottle Italian salad dressing

1 T. sugar

2 T. minced garlic

1/2 cup chopped black olives, optional

Mix, refrigerate for at least 2 hours and serve!

Stewed Squash

noreply@blogger.com (Wisdom for Today) — Fri, 24 Jul 2009 14:31:00 +0000

Stewed Squash

Chop and add to pan:

2 summer squash

2 zucchini

1/4 cup diced onion

1/4 cup red pepper

2 minced garlic

1 T. olive oil

1 T. butter

Cook slowly over low heat until half-way cooked. Add 1/2 cup chicken or vegetable broth and simmer for 10 mins., add another 1/2 cup and simmer until liquid is reduced. Enjoy!

Corn on the Cob...Are you a Roller or a Patter?

noreply@blogger.com (Wisdom for Today) — Thu, 16 Jul 2009 20:10:00 +0000

It's corn on the cob season in the N'East - YUM!

It amazes me that some people still boil the life out of corn, so here is the easiest and yummiest way to true New England Corn on the Cob!

Husk corn and make sure you get rid of all the hair. Rubbing a paper towel along the kernels can help with this.

Bring 3 inches of water to a boil. Add 2 T. salt and 2 T. white sugar to the water. Add corn and cover. Reduce heat so water will steam corn. Steam for 5 minutes, with tongues rotate cobs so top ones make it to bottom and vice verse. Cook another 5 minutes.
If corn is done before dinner is ready: turn off heat, drain, and leave corn in empty pan off heat.

You then have to decide if you are a "patter" or a "roller." If you are not from New England you may not even be familiar with these terms.

A "patter" slices off a pat of butter puts it on the end and proceeds to chomp it along with the corn.

A "roller" puts a stick of butter on a plate and everyone rolls their corn on the butter and eats it that way. The "roller" has the advantage of salt sticking to each juicy bite!

Which ever way you eat it there's nothing like Butter and Sugar corn here in the East!

With all due respect, we don't cut our corn off the cob. That is reserved for those with dentures, braces, or those who are at that unfortunate age of 5-7 who have no front teeth. Though I have seen some nifty side-chomping done by a group of 6-year-olds. LOL
Enjoy!! Thanks for stopping by--
Elizabeth

Better and Cheaper.......Watermelon Rind Pickles!

noreply@blogger.com (Wisdom for Today) — Thu, 09 Jul 2009 14:43:00 +0000

When I was little we made Watermelon Rind Pickles every summer! I was thrilled to find the little gems mentioned by Laura in the Little House on the Prairie book series too!
Back then the rind of the melon was quite thick and made a hearty pickle. Now-adays you're lucky if the hybrid watermelons have any rind at all. I was able to find a good melon with a nice thick rind this week and decided to make them! You will have better luck with a seeded melon than with a seedless one. Enjoy!

Better and Cheaper..............

Watermelon Rind Pickles

Peel a good sized watermelon. Completely removing the green skin. I use a potato peeler.
Next, remove all the pink melon. This is good if you are planning a party or if your family really likes watermelon. Eat up!

You need to get as much of the pink fruit off as you can. The pink will yield a slimy and mushy pickle rather than crisp one.

Completely cover the rind and soak in a mixture of salt and water with a ratio of 1 Tbsp. salt to 1 quart (4 cups) water. For one watermelon I used 2T. salt to 2 quarts water. Use what you need in that ratio.
Soak this over night on the counter - no need to refrigerate.

In the morning, drain and rinse well. Return to pan and cover with fresh water. Cook at a simmer until melon is slightly soft. This can take anywhere from 1/2 - 1 hour. Check with a fork for tenderness.

Drain and let rest in a colander while preparing next step.

In the pan combine 4 cups brown sugar, 2 cups vinegar (white or apple cider), and 2 cups water. Mix this to combine. In a cheese cloth combine 4 sticks cinnamon, broken, and 3 Tbsp. whole cloves. Tie up and add to liquid. Simmer this mixture for 10 minutes stirring now and again.

Remove bag and set aside. Add melon and cook until it is clear and translucent. This can take an hour or so depending on the thickness of your melon.

Allow to cool slightly before putting into jars. Pickles should be covered by liquid. If you need more just make it up in a fractioned ratio and cook for the 10 minutes with the seasoning bag.
You may can them at this point but I just keep them in the refrigerator - they don't last long in our house!

Makes about 2 quarts depending on the size and thickness of your melon.

Better and Cheaper.............Lobster!

noreply@blogger.com (Wisdom for Today) — Mon, 29 Jun 2009 23:17:00 +0000

We just got back from the Maine shore. It was so beautiful... but we were so disappointed with the lobster prices that we couldn't even have any. But, lucky for us, we have a fish monger right at the end of the street. We grabbed a pound for $30.00 and I made enough lobster salad and lobster chowder to feed 6 people. Sorry Maine! We love the coast but not the prices!

Nubble Lighthouse - absolutely gorgeous!

I give to you...

Better and Cheaper - Lobster Salad

1/2 lb. clean lobster chunks (about 3 lobsters)

2 T. lite mayonnaise

2 T. lite sour cream

2 T. lite miracle whip

2-3 tsp. fresh lemon juice

2 tsp. minced garlic

1 T. minced red pepper

1 T. minced celery

1 T. chopped chive

Salt and pepper

Combine all ingredients and mix carefully. You don't want to mash the meat. Toast hot dog rolls and line with lettuce. Divide salad between rolls and enjoy...Yum!

Be sure to join me next time for the killer Chowda' recipe...

Thanks for stopping by---Elizabeth

Top 10....LULU for....Lettuce!

noreply@blogger.com (Wisdom for Today) — Mon, 22 Jun 2009 13:37:00 +0000

In an effort to enjoy my fruitful lettuce crop, I am giving you a Top 10 LULU (less usual luscious uses) for Lettuce!
Listed you will find my top 10 favorite things to put in a lettuce leaf. Low carbers listen up! Waist watchers - no points for lettuce - that beats bread any day:)

10. Chicken salad

9. Left-over salmon with lite soy sauce and rice

8. Tacos - put all your favorite taco fillings in the lettuce and omit the shell.

7. Seafood salad

6. Lobster salad

5. Fruit salad

4. Macaroni or potato salad

3. Tuna salad

2. Three-bean salad

1. Cilantro rice with hoisin chicken: Make a batch of rice, mix in 1 cup frozen peas, 2 T. chopped fresh cilantro, and 3 chopped green onions. Marinate 3 chicken breasts in 2 T. Hoisin sauce, 1/4 cup lite soy sauce, 1 T. grated fresh ginger root, 1 tsp. sugar, and some s & p. Grill chicken, cut into small strips. Layer lettuce leaf, hoisin sauce, rice, and chicken. Hold like a taco and enjoy!

Yum! Now there are some low fat alternatives to keep you going for a while. Remember over-carbing really puts on the pounds. You can enjoy the mayo if you omit the bread once and a while.

Quick tip...FFN

noreply@blogger.com (Wisdom for Today) — Fri, 19 Jun 2009 19:02:00 +0000

Here's a Super Quick Tip---

Not sure what to make for FFN???

When you go to restaurants, collect their menus. They always have those paper ones at the hostess station or at the bar area. By collecting those you can have limitless ideas for FFN. Some even list these menus on-line...

Don't know how to make it?? Feel free to ask me. If I don't have the recipe in the archive, I'll figure it out and include it in my next FFN post.

Have a great Father's Day - Spoil your kids DAD this weekend!!!

Thanks for stopping by - Elizabeth

Better and Cheaper..............Mac Salad!

noreply@blogger.com (Wisdom for Today) — Wed, 17 Jun 2009 15:41:00 +0000

Caution: This is the best mac salad I have ever come up with. My husband says it's like KFC and I'm assuming that's a good thing because he loves it....however, if you get addicted to this you will gain 30 pounds over the summer! So, I recommend that you use the lite ingredients I've listed. Enjoy!

Cook up 8 ounces (1/2 box or so) elbow mac until just done. Rinse in cold water, and repeat until noodles are cold.
While the noodles are cooking, combine in a large container:

1 cup lite mayo
1/2 cup lite miracle whip
1/2 cup lite sour cream
2 Tbsp. yellow mustard
3 Tbsp. sugar
1/8 cup sweet (bread & butter) pickle juice
1/3 cup minced sweet pickles (do not use relish)
1/3 cup minced celery
2 Tbsp. minced pimento (sold by the pickles) or minced sweet red pepper, or minced seeded tomato
1 Tbsp. dried minced onion
1 t. onion powder
2 tsp. dried minced garlic
1/2 tsp each salt and pepper

Mix this all up. Now the secret to keeping it moist is to add the noodles only after they have cooled completely. If they are warm at all they will suck up all the mayo and it will be dry or you will have to add more liquids and it will not taste as good. I usually make it in the morning and let it chill up for supper. It keeps very well in the fridge for a week or so.

This will feed a family of 6 but you should double it for a picnic. Hope you enjoy it!

Blessings--Beth

Please stop by my other blogs while you're in the neighborhood.....

Proverbs31Wisdom for Wordless Wednesday
and
Proverbs31DailyStuff for a study on "Getting Into God's Face"

My Kitchen Prayer

noreply@blogger.com (Wisdom for Today) — Mon, 15 Jun 2009 13:36:00 +0000

This is a lovely prayer to keep in you kitchen. It's from Eleanor L. Doan:

My Kitchen Prayer

Lord of all pots and pans and things,

since I've not time to be

A saint by doing lovely things

or watching late with Thee

Or dreaming in the dawn light

or storming Heaven's gates,

Make me a saint by getting meals

and washing up the plates.

Although I must have Martha's hands

I have a Mary mind,

And when I black the boots and shoes,

Thy sandals, Lord , I find.

I think of how they trod the earth,

each time I scrub the floor;

Accept this meditation Lord,

I haven't time for more.

Warm all the kitchen with Thy love,

And light it with Thy peace;

and make my grumbling cease.

Thou who doest love to give men food,

in room or by the sea,

Accept this service that I do,

I do it unto Thee.

Keep this prayer by the kitchen sink as a reminder to pray without ceasing. Especially easy when doing dishes or washing the floor!

4 Quick fixes:

1. If the knob of a drawer comes loose, paint a little clear fingernail polish on the screw before tightening. This will keep it in longer.

2. In the summertime it's important to get that refrigerator door closed. Reduce trips in and out of the fridge by putting all condiments in one place. Bring a container over to the fridge and grab all of them at once, rather than multiple trips!

3. Eco-friendly mosquito repellent: Mix 1/3 cup apple cider vinegar, 1/3 cup witch hazel, and a few drops of citronella essential oil in a spray bottle. Spray away those nasty mosquitoes with no DEET.

4. Quick and easy BBQ Glaze: This is a little different from a sauce. Try it and see what you think.

Mix 3/4 cup apricot preserves, 2 T. Dijon mustard, 2 T. cider vinegar, and 1/4 tsp each S & P. Brush on meat the last few minutes of grilling (brushing earlier will just burn the sugar).

Thanks for stopping by---Elizabeth

Please visit my other blogs:

Proverbs31 DailyStuff

Proverbs31 Wisdom

FFN - Sliders!! Kid's Corral Punch!

noreply@blogger.com (Wisdom for Today) — Fri, 12 Jun 2009 15:52:00 +0000

Today FFN will center around -----------Sliders!

You can use small rolls from the bakery or Pep. Farm has come out with little slider rolls. What will they think of next!!

Here's a great recipe from Susan over at Sticky, Gooey,et al. for Smokey Chipolte Sliders

Here's another one for:

Open-faced Sliders

With only 1/2 a roll - it's a diet portion!

And finally from our test kitchens-----

My daughter's very own-

Kid's Corral Punch (just like the one at Friendly's)

Fill glass with ice, add desired fruit (strawberries, raspberries (frozen), grapes, blueberries, etc.), and fill with Ice Blue Raspberry Lemonade (made by Kool-aid). Top off with a straw!

This is a real kid-pleaser - and she made it up all by herself (during school, as you can see in the background)!LOL!!

Thanks for stopping by-------have a great weekend!

Sage in full Bloom

noreply@blogger.com (Wisdom for Today) — Fri, 12 Jun 2009 12:42:00 +0000

Correction: I was mistaken in calling this Savory yesterday. So sorry, wrong plant. This gorgeous bloom is Sage.
And, here's everything you would ever want to know about it!

Sage is a member of the mint family. But grows more like a shrub. The smell of sage is like stuffing. There's no other way to describe it! It has a savory, (thus my mistake yesterday) slightly peppery taste. My favorite stuffing is sage and onion and that's what it smells like:) I also have it planted next to the chives....chicken anyone?

Sage Benefits
New research suggests that sage may restore mental function and improve memory. The herb acts on the cortex of the brain thereby eliminating mental exhaustion and improving concentration.
Sage Tea
Preparation of sage tea: It can be prepared by pouring a cup of boiling water over 1 teaspoon of dried sage leaves with lid on. It should be infused for few minutes before straining and sweetening with honey, if desired. In case of fresh leaves, a tablespoon of chopped sage leaves can be used and the tea be prepared similarly.
Sage Tea Benefits: Sage tea is beneficial in coping with stress. It is astringent, sedative and expels gas; it clears the respiratory tract, makes a good gargle for sore throats and helps overcome colds.
Sage is useful for night sweats as it reduces sweating. [Menopause, anyone?] It also reduces milk flow in nursing mothers prior to weaning, prevents the formation of kidney stones by dissolving residues of uric acid, and regularizes menstruation. An infusion of sage can be applied to the scalp to reduce dandruff.
Precautions: In high doses, sage can overstimulate and should be avoided by anyone who suffers from epilepsy. It should also be avoided in early pregnancy.

Here's some recipes too:

Acorn Squash Stuffed with Sage·

3 medium sized acorn squash, cut in half · ½ cup dry breadcrumbs · ½ cup cornbread crumbs · ½ onion, chopped fine · ½ cup milk (or milk substitute such as nut or coconut milk) · 1 egg, beaten · 2 Tbsp. fresh sage leaves, finely chopped · 2 Tbsp. butter, melted

Bake squash cut side down in an ovenproof dish containing about one inch of water for one hour at 350F. When sufficiently cool, scoop out the squash (reserving the shells) and combine with the rest of the ingredients except butter. Spoon the mixtures back into the shells and drizzle with the oil. Bake for an additional 15 minutes at 350F.

Sage Corn Bread· 1 cup of unbleached white flour · ¾ cup of yellow cornmeal · 3 tsp. baking powder · ½ tsp. sea salt · 1 cup milk (or milk substitute such as nut or coconut milk)· 1 egg · 2 Tbsp. honey · 2 Tbsp. olive oil · 2 Tbsp. fresh sage leaves, coarsely chopped

Heat the oven to 425F and lightly oil an eight-inch pan.
Mix together the flour, cornmeal, baking powder and salt.
In another bowl whisk together the soy milk, egg, honey, olive oil and sage.
Add to the dry ingredients and stir until just combined.
Pour the batter into the oiled pan and bake until golden brown on top, about 20 minutes. Remove from the oven and cool for about 10 minutes before turning out on to a rack. Allow to cool thoroughly before slicing.

Sage Chicken
2 boneless chicken breasts, skin on· 1 cup of white wine with a golden tint, such as Chardonnay· ½ cup of chicken stock· 1 medium yellow onion, finely chopped· ½ yellow pepper, finely chopped· ½ orange pepper, finely chopped· 3 Tbsp. of butter· 2 cloves of garlic, crushed· Pinch of cayenne pepper· ½ tsp. of sea salt, or more to taste· 1 Tbsp. white flour· 1 Tbsp. fresh chopped sage
Sauté the chicken breasts on both sides in half the butter over a medium heat until lightly golden. Remove the chicken breasts and set aside. Add the rest of the butter to the pan and sauté the onion until translucent. Then add the peppers and the garlic and sauté for a few minutes more. Add the flour and stir thoroughly to make a roux. Reduce the heat and slowly add the chicken stock and the wine, blending completely to form a rich gravy. Add the cayenne and salt. Place the chicken breasts back in the sauce, cover and simmer over a low heat for about 30 minutes until the chicken is cooked. About 10 minutes before serving, stir the chopped sage into the sauce. Serve with rice and a green vegetable.

Thanks for stopping by...
be sure to check back later for :

Coffee House

and Friday Fun Night!

Freebie Flag Activities

Believer's Garden - Look what's blooming...

noreply@blogger.com (Wisdom for Today) — Thu, 11 Jun 2009 17:42:00 +0000

I just love my garden ...

and this oh so gray day in N'England

has provided me with no sun so I could take some super pics--

Hope you enjoy them-----------------

Acts 19:20

So the word of the Lord was growing mightily and prevailing.

Wild roses all over the back yard....they smell soooooo good!

Savory blossoms - only God could make this perfect herb!

Raspberries forming...

My Long stem roses.....Gorgeous!

Cilantro is sprouting!

Thanks for stopping by. Be sure to be back tomorrow for :

Coffee House

and Friday Fun Night!

Better and Cheaper...CALZONES!

noreply@blogger.com (Wisdom for Today) — Wed, 10 Jun 2009 11:30:00 +0000

Here is the complete recipe start to finish! If you want to see the steps in full click LULU's Calzones step by step .

Better and Cheaper...CALZONES!

This recipe makes enough for 4 good-size Calzones. But you can take 1/4 or 2 off and make a quick pizza or 2 for the kids if they don't like Calzones. That's what I do. Flatten, spread sauce, add cheese and toppings and toss in hot oven (425) for about 12-15 mins.

The Dough - here's what you'll need:
3 2/3 cups strong flour (a.k.a. bread flour, but if you don't have it on hand use regular white but you will need less water)
1 tsp. salt
1 tsp white sugar
1 3/4 tsp. yeast
3 Tbsp. olive oil
1 to 1 1/4 cups water

Put all ingredients in the bread bucket in the order suggested by your manufacturer. Set your machine on the Dough cycle and Start. Check during the mix that your dough is sticking together well otherwise add more water or flour slowly. Flour reacts to humidity so you have to adjust this with the seasons.

The Big Cheese:

1 -15 ounce tub whole milk ricotta cheese
1/2 package Italian mix shredded cheese (4 ounces), if you don't have that mix, Mozzarella or any other mix will do just fine:) You will still use more of this bag later.
3 Tbsp. Parmesan cheese
1 Tbsp. dried parsley
1 tsp. dried oregano
2 tsp. dried garlic or fresh equivalent
2 tsp. dried onion or fresh equivalent

Mix it all together and set aside.

The Additions:
Meatballs, thaw and cut in half
Pepperoni
Peppers
Mushrooms
Additional shredded cheese (because you can never really have too much cheese)

Now let's put it all together:

1. Preheat oven to 450 degrees. Roll out dough to about 1/4 inch.
2. Add 1/4 ricotta cheese mixture, meat, veg, and cheese.
3. Lightly moisten edges with water. Fold over and seal. Roll inward and press (see pic).
4. Spray with oil and top with a little cheese.
5. Place on lined sheet pan. (grease and sprinkle some cornmeal if you're out of parchment.
6. Decrease oven temp to 400 degrees. Bake for 15-20 minutes or until lightly brown. Tap on top and it should sound hallow.
Note: Cool on rack - steam from calzone will make bottom soggy on parchment. These are really HOT. That's why I serve them cut in half!

Finally........Heat up a can of sauce and serve with the Calzones---YUM!

Ode to my Bread Machine....
If you visit Proverbs31 Cooking often you know I have a very good relationship with my Bread Machine! I use it 3-4 times a week (more in winter) and have not kneaded my own dough in 15 years! This Panasonic model is a fair price and will make life so much easier and tastier for you. You'll wonder how you ever lived without it! Here's my pick:

Panasonic SD-YD250 Automatic Bread Maker

Did you miss the Top 10 LULU---Meatballs!

Thanks for joining me today. I hope you try this recipe for your family. It is so afforable and tasty. A salad would compliment it well. No need for a pricey restaurant. If you have any comments please feel free to contact me.
If you have a minute please stop by my other blogs:

Proverbs31 Wisdom

Proverbs31 DailyStuff

Have a great Wednesday---Elizabeth

LULU's Calzones!

noreply@blogger.com (Wisdom for Today) — Tue, 09 Jun 2009 17:37:00 +0000

As promised the much requested....

Better and Cheaper LULU's Calzones!

Preheat oven to 450 degrees.
Roll out dough.

Add ricotta cheese mixture, meat, veg, and cheese.

Lightly moisten edges with water. Fold over and seal. Roll
inward.

Spray with oil and top with a little cheese.

Place on lined sheet pan. (grease and sprinkle some cornmeal if you're out of parchment.

Decrease oven temp to 400 degrees. Bake for 15-20 minutes or until lightly brown. Tap on top and it should sound hallow.

Heat up a can of sauce and serve with the calzone---YUM!

Need the dough or cheese mixture for this recipe??? Come back tomorrow for this great recipe!

Did you miss the Top 10 LULU---Meatballs!

Thanks for stopping by-----Beth

TOP 10 ....LULU for ---Meatballs!

noreply@blogger.com (Wisdom for Today) — Mon, 08 Jun 2009 13:26:00 +0000

What's a LULU???

It's Less Usual Lucious Uses for a particular food!

Today's LULU is .............Meatballs!

We love meatballs! And we're not ashamed to admit it. They are sooooo versatile and quick. Whether you make them from scratch or buy them by the case, they are a fast and easy stodge that grown-ups and kids love!

Here we go - to stodge up your Monday - Here's 2 week's worth of Meatball recipes for your enjoyment!

Move over Spaghetti and Meatballs -------------

The TOP 10 Less Usual Lucious Uses (LULU) for ---Meatballs!

10. MB Tacos - place in shell top with sauce or salsa, lettuce, tomato, cheese - this is actually quite good!

9. MB Chop Suey - add 1 lb of meatballs to a 1/2 box of cooked elbows, add 2 cans tomato soup + 1 can water, and 1 large can of diced tomatoes (crushed, if your young'uns don't do "things" in their food). Cover with about 4 ounces (1/2 a block) shredded cheddar cheese and bake at 350 for 1/2 an hour or until heated through.

8. BBQ MBs -Just like it sounds...make a batch of BBQ sauce (or grab a bottle), Saute some onions and peppers, mix with the MBs, add the sauce, and heat through. Grab a sub roll and fill with the mixture - Yum!

7. Swedish MBs - Mix 2 packages gravy mix with 2 cups water. Bring up to a simmer add 1 lb. meatballs, cook through. Reduce heat to very low. When mixture stops bubbling, add 1/2 cup light sour cream. Mix well. Do not bring to a boil or it will separate and look nasty. Serve over egg noodles.

6. MB Soup - Saute until soft 1 onion, 1/2 pepper, 2 celery stalks, 4 carrots, in 2 tbs. olive oil or butter. Add 1 lb meatballs and 12 cups stock/ water (any type mixed beef, chicken, veg is fine -you can use up to 6 cups water). Add 1/2 bag frozen peas, 1 can green beans, 1/2 can white beans (rinsed and drained), 1 can diced potatoes (drained), and 2 handfuls of tiny noodles (I like acini de pepe). Cook stirring occasionally or until pasta is done.

5. MB Sliders - Kid's Corral recipe. Heat large-sized meatballs and serve on small rolls (such as dinner rolls or Pillsbury rolls). Top with ketchup and lettuce and of coarse a pickle!

4. MBs On-a-Stick - Another Kid's Corral fav - Stick MBs, cherry tomatoes, mushrooms, and peppers on skewers and serve with dips!

3. Mini MB Subs - figure friendly and much more affordable. Fill side-split hot dog rolls with MBs and sauce, top with shredded cheese and broil until bubbly.

2. MB Pot Pie - Make 2 cups beef gravy, add 1 bag frozen mixed veg (thawed), 1 can diced potatoes, and 1 lb. meatballs. Fit 1 pie crust into pie plate, pour in filling, top with second crust, crimp and seal. Cut vent holes, and bake in hot oven for about 45 minutes or until brown and bubbly.

1. MB Calzones - This is one of my most requested recipes. I will give it in detail tomorrow, so be sure to come back!

Thanks for stopping by - I would love to hear from you. Feel free to drop a comment and let me know what you think of this TOP 10!

Please stop by my other blogs while you're here:

Proverbs31 Wisdom - Modesty Challenge Day 3

Friday Fun Night...What's to drink?

noreply@blogger.com (Wisdom for Today) — Fri, 05 Jun 2009 12:14:00 +0000

Have you seen those new iced teas?? !

These are really easy to make and are great for FFN!
Enjoy!

What is Friday Fun Night??

Sparkling Iced Tea

I chose to make this like a Sangria. You can use whatever fresh fruit is in season, or none at all.

Brew a large batch of iced tea:

If you don't have time to cool it down -boil 2 cups water and stick 8 - 10 tea bags in to brew. Steep for about 10 minutes bobbing up and down a bit. Remove tea bags, but don't squeeze them (this brings out the bitterness), let them drip for a bit then toss.

Add tea to picture and add 1/4 cup sugar - more or less to your liking. Then add 1/3 cup fresh lemon or lime juice. Slice up fruit in season - such as strawberries, lemon, limes, apples, oranges, other berries - whatever you like. Next add about 6 cups water. Refrigerate until cool.

When ready to serve, fill glass with ice, add tea 2/3 up the glass then fill with lemon or lime seltzer water.

You can add this to the picture but it tends to lose it's fizz as the night goes on. Adding it by the glass keeps it's bubbles and makes for a better presentation.

Enjoy!

Here's a Frappuccino you can afford! It's easy to make and you can enjoy it while listening to Coffee House Friday!

Vanilla Bean Frappuccino
This is pretty basic, throw the following ingredients into the blender and turn it on.
2 Tbsp. sugar
1/2 tsp. vanilla extract
1/2-1 cup strong brewed coffee, chilled
4 small scoops vanilla ice cream
3/4 cup ice cubes

Yummy! Craving something with chocolate today? If so, stir in a tablespoon of unsweetened cocoa powder, top with whipped cream and drizzle with chocolate syrup!
Original Source: Joyous Notions

Thanks for stopping by! I hope you've been encouraged - please stop by my other blogs while you're here - Thanks for your support!!

It's Coffee House Friday at---Proverbs31 Wisdom

Proverbs31 Dailystuff

FREEDIE #1---

Don't forget to stop by TOS for your Friday Freebies!!

Every Friday, Always Free!

FREEBIE #2----

Saturday, June 6th is FREE ICE CREAM DAY at
FRIENDLY'S RESTAURANTS

Come in for your FREE single scoop dish or cone from 12 - 5. YUM!

Freebie #3----

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Better and Cheaper...Circus Cereal!

noreply@blogger.com (Wisdom for Today) — Thu, 04 Jun 2009 18:29:00 +0000

Circus cereal was developed as a "Better and Cheaper" alternative to those pricey boxes of sugar sold for WAYYYYY too much.

I must say we eat alot of cereal because it's fast and easy. We also eat a lot of oatmeal. This can be done with either. Breakfast is ALWAYS more fun when you can play with it!!!

Here we gooooooo----

Better and Cheaper - CIRCUS CEREAL

Put milk bowl.

Have child pick desired color of liquid food coloring. Place 1-2 drops into milk.

Have child stir, carefully!

Add plain cereal of your choice (Kix-ios, cheerios, corn flakesios - whatever's on sale this week).

Mix a little more...

Add decoration of your choice. You can use sprinkles (as pictured), mini marshmallows, gummies, the field is wide open here....

Stir and enjoy!

You may think this is silly and kids should just learn to like boring cereals. But, I say why not have a little fun - I find if we start our day with a little prayer (there's one for you below) and a little laughter, everything runs a little smoother!

Sometimes you just need a little laugh to start your day....

Especially when it comes from a kid with a BLUE** tongue!!

(No this is not my kid (thank you flicker.com)....I don't put them on-line, so I just got this on google...You wouldn't believe how many images there are for a 'kid with blue tongue' - LOL)

**Just so you know, the blue tongue kid is a joke - if you use only one drop of food coloring in your milk you will not stain your child.

And here's a little prayer to teach them:

To God who gives me food each day,

And cares for me in every way,

In all the things I say and do,

I'll try to do my best for You!

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Pop Tarts and a Chuckle...

noreply@blogger.com (Wisdom for Today) — Tue, 02 Jun 2009 11:55:00 +0000

Here's a great idea for homemade Pop Tarts I got here at Peabody's

Then I saw one like it from Any over at the Idea Room. She used puff pastry rather than a homemade crust and says it's more like a toaster pastry. They both are delicious!

You just roll the sheet a bit thinner, cut it into 6-8 rectangles, spread some jam (jelly will be too thin) in center or each rectangle.

Dampen edges with water, top with another 6-8 rectangles, crimp edges and bake in a hot oven (450) for about 7-8 minutes or until lightly browned.

Cool slightly and glaze with a mix of confectioner's sugar and milk. Finally, toss on some sprinkles - Yum!!

Here's a silly video for you from Brian Regan. He does a skit on Pop Tarts that's pretty funny - Grab your Pop Tart and coffee and take a look!

Click here if you do not see an image below:

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Harvest of the Chive Blossoms....

noreply@blogger.com (Wisdom for Today) — Mon, 01 Jun 2009 12:37:00 +0000

Isaiah 58:11

The LORD will guide you always;

he will satisfy your needs in a sun-scorched land

and will strengthen your frame.

You will be like a well-watered garden,

like a spring whose waters never fail.

The chive blossoms have fully matured and I harvested some this weekend to try that vinegar recipe I told you about last week. Just look how beautiful!

They smell like sweet flowers with just a hint of onion.

I rinsed and dried them well, put them in an old water bottle and filled it with white vinegar. The picture here is after a day and a half - already a light pink. I will keep you posted on its progression to purple. I plan to use it in vinaigrettes this summer.

Blossoms can be broken apart and added to salads.

1 1/2 days in the vinegar

Here are some luscious chive blossom recipes you can try at home. If you don't have the blossoms just use the leaves for the flavor. The recipes are still yummy!

Scrambled Eggs with Chive Blossoms

2 tablespoons chive flowers
2 tablespoons chopped chive leaves
1 tablespoon chopped parsley
4 eggs
sea salt and freshly ground pepper
4 tablespoons milk or cream
2 pats butter

Separate the chive flower heads from the stems, then snip off each floret, removing as much of the little stems as possible. You should get 30 to 40 florets from each flower-head. Chop the chive leaves and parsley very finely and mix with the chive flowers. Beat or whisk the eggs and seasoning together with the milk. Melt the butter in a heavy based saucepan. Pour in the egg mixture and cook over low heat, stirring continuously for 1 to 2 minutes until the mixture is just beginning to thicken. Add the chive leaves and flowers and the parsley and remove from heat. Serve the eggs with buttered toast and add a scattering of extra flowers as a garnish.

Asparagus with Chive Blossoms

Chives bloom about the same time that asparagus is at its peak. This recipe with its bright green and purple - is pleasing to the eye as well as the taste buds!!

Blanch asparagus that has been cut into 1 inch diagonal lengths, in lightly salted boiling water until tender crisp.
Rinse in cold water and drain.In a skillet, heat 1 Tbsp olive oil over medium heat and add 1 Tbsp sesame seeds. Stir for 1 minute and add 2 Tbsp snipped chive stems and stir for 1 minute longer.
Add the asparagus and 1/2 teaspoon soy sauce to the skillet with a few pinches of sea salt and a 1/4 teaspoon of freshly ground black pepper.
Stir well, cover and cook for a minute or so.
Remove the lid, sprinkle with 16 chive blossoms with stems removed to separate flowers and cover for a minute or two to lightly steam the chive blooms.
Stir lightly and serve hot.
Garnish each plate with a whole blossom.
Not an asparagus fan??? Substitute broccoli or green beans - it's just as good!!

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Friday Fun Night...Better and Cheaper...Spring Egg rolls!

noreply@blogger.com (Wisdom for Today) — Fri, 29 May 2009 13:44:00 +0000

Recipe for tonight -
Better and Cheaper......
Chicken Spring Rolls

2 cups pre-shredded coleslaw mix, or shredded cabbage and carrots
1 cup cooked chopped chicken
1 cup chopped water chestnuts
6 green onions, thinly sliced
6 T. plum (Hoisin) sauce, divided
2 tsp. sesame oil
1 package egg roll wrappers

Combine all except 2 T. hoisin sauce and wrappers. Mix well. Spread remaining hoisin evenly over wrappers. Spread about 1/2 cup mixture on each wrapper to within 1/4 inch of edge; fold up like an egg roll (package insert shows you how). Wrap tightly in plastic wrap. Refrigerate for 1 hour or up to 24 hours. Unwrap. Bake on ungreased cookie sheet lined with parchment paper for 10-12 minutes at 350 degrees or until golden brown. Makes 12 appetizers.

Enjoy!

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Better and Cheaper...Blonde Brownies!

noreply@blogger.com (Wisdom for Today) — Thu, 28 May 2009 17:05:00 +0000

Do you like Applebee's Blonde Brownie creation?

Here it is - better and cheaper!

2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed light brown sugar
2 large eggs
2 tsp. vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans

Vanilla ice cream
chopped pecans

Preheat oven to 350 degrees. Flour and butter a 9 x13 x 2 pan.
Sift flour into a bowl.
Mix flour, baking powder, salt, and baking soda. Set aside.
Melt butter. In mixing bowl, place melted butter and add sugar, mixing well.
Add eggs and vanilla, mixing well.
Add flour slowly, blending. Batter will be slightly thick.
Spread in pan. Sprinkle chocolate chips and pecans over all.
Bake for 25 − 30 minutes.

Enjoy!

What's for Dinner - 3-Tip Chicken Soup...

noreply@blogger.com (Wisdom for Today) — Wed, 27 May 2009 13:06:00 +0000

As you know I have been ill this week and there's nothing that hits the spot better than good ol' Campbell's soup (especially since no one in the house can cook except me-LOL). Yes, there was still school yesterday and we continued with our Iowa Testing - that's easier than school... Dad had to take over valet service and Tuesday is usually grocery night while my daughter is at gymnastics - let the milk rations begin...

Today I am feeling a little better. Well enough to boil a chicken and make my own soup! It is rainy and cold today in New England, but we will eat soup just about any time to stay healthy!

3-Tip Chicken Soup

Tip #1 :The secret to good soup is to use chicken (or turkey) bones. I either take the carcass of a roasted chicken or a 1 1/2 pound split chicken breast. I just take one out of the freezer. Throw it in your stock pot with double the water to cover. Toss in a carrot, celery stalk, 1/2 onion, full stem herbs (especially rosemary) or parsley stems (dried herbs are fine), 1/4 to 1/2 tsp. red pepper flakes, a bay leaf or 2, and some S & P. Cover and simmer (don't boil) anywhere from 2-6 hours. Watch water level and add more to keep chicken covered. When finished strain into a bowl, de-bone chicken and set meat aside. Toss out herbs and veggies, these were just to flavor broth.

To make soup:

Melt 2 Tablespoons butter or olive oil in stock pot. Saute 3-4 celery ribs, 3-4 carrots, 1 good-sized onion (all chopped the about the same size) and 1/2 red bell pepper, chopped small and 3-6 garlic cloves minced. Cook this down a little on medium heat until soft. Add strained broth and enough water to make 10 or so cups. You can add more water or veggies depending on your family. Add 1/2 a bag of frozen peas, 1 can or 1/2 bag of green beans. When veggies are soft add chicken.

Tip #2 : It is very important not to boil the chicken - this will make the chicken's protein react and become stringy and tough.
Add all the herbs you can find - fresh are best but dried will do in a pinch. I use thyme, parsley, oregano, and savory. In a separate pan boil some water. Add salt and the egg noodle or pasta of your choice. My family likes the very thin egg noodle. Use whatever you have.

Tip #3: Don't put the noodles in the soup. Keep them separate and put some in the bowl and ladle the soup over them. The noodles will soak up the broth and get all squishy.

Around lunchtime throw a bread in the bread machine and you have a nice meal! I am making the Steakhouse bread from a few weeks ago. This is a hearty, sweet bread that goes nicely with any meal.

Enjoy! Thanks for stopping by - I've got to get that chicken in the pot - LOL

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Gardening and intrusive bugs...

noreply@blogger.com (Wisdom for Today) — Tue, 26 May 2009 13:01:00 +0000

My rosemary did not make it so well after the winter we had this year, so I had to buy some new ones. The only problem is that when I got home I noticed it had these tiny black bugs on it. Yuck!

Tip for the day-- Check all purchased plants carefully:

Most bugs in your garden are bought by you!

They come from green houses and stores and you pay money for them. Anyway, I learned these are a species of aphid. So I filled up a bucket with dishsoapy water and tipped the plants upside down for a good hour in it. You can make a spray and do it but since I hadn't planted them yet this seemed more thorough. Simple soapy water kills effectively and will not harm your plants.

Simple soapy water spray for sucking insects (such as aphids, whitefly, mealy bugs, shield/stink bugs, and leaf hopper).

Use one teaspoon to two tablespoons of normal liquid detergent soap for every four and half litres of water. Spray as often as needed, especially under the leaves. Increase the amount of soap if necessary. (Guy et al., 1996)

If you have a bug problem in your garden, step one should be to identify it. I just use google image and once I find out what it is I use the search to find out how to get rid of them. I prefer the non-chemical way and try that first. Or, you can plant other plants that repel certain bugs (see list below).

Plants which repel soil pests:
Garlic plants kill off some fungi in the soil.
Some marigolds kill nematodes in the soil. Get the right kind.
Cabbage smell repels soil pests.
Basil repels tomato hornworms.
Nasturtiums get rid of squash bugs.
Marigolds, mint, thyme and camomile drive away cabbage moths.
Radishes trap beetles that attack cucumber and squash.
Thyme and lavender deter slugs.
Tansy and pennyroyal get rid of ants.
Tomatoes repel asparagus beetles.
Beans and brassicas planted together confuse each other’s pests.

Good luck and happy gardening!

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