Source: The Consequences of a Random Act
Our sweet child is fond of many things, however mushrooms does not make that list, so I sautéed them in garlic & butter to serve a la carte.
Fettuccini noodles were my choice of pasta for this meal, and since I have a potted plant of Chives growing at the front door I cut some of them adding with EVOO and folding over, adding some minced garlic there, too. No Salt & Pepper to taste as well.
Fresh shrimp (3 lbs.), one each red, yellow & green bell pepper, 1 lg. onion and garlic. After peeling & cleaning shrimp, I sautéed onion & bell peppers in EVOO adding Shrimp in the last few minutes also minced garlic, about 1 tsp. Seasonings I used are No Salt, pepper, Mrs. dash, Italian Seasoning.
I made an Alfredo sauce with canned Evaporated milk, corn starch for thickener, No Salt, pepper, Basil. As the sauce thickened I used 2% milk whisking away to blend with no lumps!
Since the mushrooms were a la carte I decided to follow suit with noodles, Shrimp & Veggie mixture, Alfredo sauce and grated Parmesan cheese. As much as my hubby loves grilled shrimp with Cocktail Sauce I had some of that just in case.
Everyone came away with clean plates!
Multi Layer dip for some new awesome tortilla chips I found; ie. Sweet Potato & Multi Grain with Quinoa, Sesame & Sunflower Seed, among other things I’m excited to try. Of coarse our teen is not one to try Tortilla chips other than either white or yellow corn, so those are there, too. The dip had refried beans on bottom, then Guacamole, slice black olives, sour cream, salsa and last layer Mexican Cheese.
Thawed & sliced 3 lbs. skinless, boneless chicken tenderloins, chopped 1/2 large onion and sautéed in EVOO till done (browned)! Served with small white corn soft tortillas.
I haven’t had these carrots in a good long time, but yes, with this meal, we enjoyed them. Love getting these big fat locally grown carrots, cleaned outside with vegetable peeler then thickly sliced about 5-6 carrots, poured French Dressing, maybe half bottle, over them along with 1/2 Juliene cut large onion, stirred to mix well, covered with aluminum foil & baked in 400 degree oven about an hour. So delish & tender.
Green Beans are Steamables that I just added Mrs. Dash & EVOO to. We love the whole beans.
Fresh unsweet tea.
Excellent midweek meal.
I love you’re post and your story! Sometimes what seems to us an ‘epic fail’ turns out to be perfection. Thanks for your story. How’d it taste? Scrumptious I’d imagine, enough at least, to bring back good memories!
When we were kids, my parents would take us to visit cousins in Richmond, California. The two things I remembered about these visits were the mosquitoes and the tamales. The mosquitoes were enormous, science fiction mutants and after an hour of running around in the garden, our bodies were streaked with blood from their bites.
The tamales were rich, thick and spicy with a tomatoey pork sauce and just enough of the masa harina corn to hold the filling. They were hand made by a neighborhood “Mamacita”, loaded into a hand truck with steamer and sold from door to door. What a difference between these authentic tamales and the ones you are served in restaurants today with a thick tube of corn and a slick of meat sauce! Bleah! I never order tamales at restaurants. That said, I totally failed at making the tamale filling! From the beginning, I didn’t intend to make…
View original post 115 more words
Last week a Facebook friend posted about making a Dr. Pepper Roast for her hubby’s Birthday celebration! I was intrigued and decided I should do so! We had purchased and excellent bargain at a local grocer, $1.69 lb. for a HUGE Pork section. I had a 5 lb. section set aside for a special meal, hubby cut up maybe 3 lb. for an upcoming Outback Stew, still 2 2.5-3 lb. roasts to be creative with in freezer. I had most ingredients to throw this awesome meal together, so just got a couple things.
5 lb. roast
3.5 c. Dr. Pepper
1 15oz. Can Tomato sauce
3 fat carrots, thickly sliced
1 yellow onion, julienned
No Salt & Pepper, to taste
Sprinkle top with dried Parsley
I assembled all of the above in my Slow Cooker, let cook all day, and couldn’t get it out of my mind all day. When I got home, carrots were still too firm for our liking so I cooked 1.5-2 hours more but on Hi after turning roast & reserving 2-2.25 c. liquid for gravy making. Then I also prepared rice with both water & liquid from roast. What a feast fit for a King & Queen. Little effort. Little out of pocket expense. Big flavor. Big enjoyment. Great health benefits.
Oh man! Can’t you just taste it? I know I can.
My husband says that Trader Joe’s is advertising an affordable wine, supposedly drinkable, for only $2. For those young professionals who crave the taste of wines aged in oak barrels, Joe’s offers the economical alternative of wine aged with oak chips. Well! That’s all I can say. Well!
And the real deal of the day: Jacques, a retired Parisian butcher and the owner of my favorite spot to have coffee in the morning, Le Litteraire, contacted his friends at the local slaughterhouse and requested American cut ribs. Because his friends refused to accept money for the ribs, Jacques refused to accept money from me and they were absolutely free!
I thought the ribs could have been cut a tad bit meatier but, as my husband said between bites, you can’t beat the quality and flavor of good European pork.
When I was shopping at Carrefour they had several varieties of Heinz…
View original post 161 more words
My experience in being successful on my ‘Yum Yum Hunt’ procurred me 2 recipes from friends. We’ve always referred to this as Blueberry Yum Yum, my sister, Suzanne’s grandson refers to it as Blueberry Delight, uhm, his very favorite. Since I’ve really been focussing on eating more healthy with less sugar, salt, etc., becoming less sedentary and more active by walking at least 10,000+ steps daily, equating to 5 miles, I dissected these 2 recipes adding & subrtracting, editing & replacing ingredients to keep the taste buds happy and the fat cells shrinking. ….
2 oz. Walnuts
20 Shortbread Cookies, Sugar Free
1/2 c. butter
I melted the Butter in a 13×9 glass Pyrex baking dish at 350.
^ During the melting process I placed Walnuts in my electric chopper and ground to powder stage transferring to a large (8 c.) measuring cup, following suit with the shortbread cookies. I removed the melted butter from the oven. After whisking dry ingredients, combined and spread crust evenly then replaced in oven to bake for 20 minutes.
^ Also while butter was melting I placed into a 4 qt. saucepan, 4 c. frozen Blueberries, 1 c. Sugar & 1/4 c. water, over low/medium flame, stirring occasionally, allowing to reach a low boil. At time of low boil, combined 1/4 c. corn starch & 3 T cold water, stirring till smoothly dissolved. Being sure once boil stage is attained and corn starch water is ready, to slowly pour into saucepan, still over heat while continuing to stir in, to blend well. The berries & liquid should begin to thicken perfectly. Removed from heat, let sit 5-10 minutes then place in glass dish, or in my case a glass (8 c.) measuring cup, placing in freezer to cool.
^ While crust baked I prepared the filling using 1/3 less fat, low calorie Cream Cheese, 2/3 c. sugar & 1 tsp. Vanilla creaming together with hand mixer in my (8 c.) plastic measuring cup. Once desired creamy consistency was reached I mixed in one regular size container of Whipped Topping then placed in the refrigerator to keep desired stiffness.
OKAY ~ NOW ~ FINALLY ~~~ BOY , that was a Power Packed 20 minutes….remove crust from oven. Let stand 5-10 minutes before placing in freezer to cool.
(Yes, I’m making this delectable delight STARTING @ 9:15 PM..going to work in AM). Almost 2 hours after beginning this endeavor, taking time to watch the latest episode of Who Do You Think You Are (Alfre Woodard) and a Jeopardy, too, success! Complete! Covered and in fridge for tomorrow! Yay me! 👏👏👏
<Oh, BTW! On our way home from the wake of my Premier Designs Mom’s Mom, finalizing the few items needed to finish my Blueberry Cream Cheese Fluff, my sweet Hubby asked if he was going to get have any of it! Oh yes, this is HIS! ❤️
He asked because usually when I fix desserts lately, it’s for someone else! I assured him he could have as much as he’d like whenever he likes.
“Can I have some for Breakfast?”
“Yes, if you want it for Breakfast!”
One evening this week, maybe Tuesday, my sweet Husband put a couple skinless Chicken breasts and a few leg quarters in the Smoker. My plan from the start was to use the breasts for this salad. I say Simple because I used only the 2 breasts, 3 (smallish) medium boiled eggs & 3 sticks of celery. Once I had all of it cut up to my preference I added probably the amount of 1 rounded tsp. of Whataburger yellow mustard, half that amount of spicy brown mustard & 1.5 T Mayo and S*&P to taste. After stirring I decided to add about 1 T sour cream, stirred & topped with dried Parsley and Paprika. Tastes awesome with that smoked flavor.
I also noticed my sweet Hubby had taken some bacon from freezer and had thawing in fridge, so I made sure t get the Tomatoes in photo plus some Lettuce. He was certainly a Happy Camper! 😉. He’s so much a Meat & Potatoes Guy, so we got a small bag of potatoes…
Those Brussels Sprouts were fresh & locally grown so I cut them in half lengthwise, nestled into EVOO, S&P, a light sprinkling of Lemon & Pepper, I cut a few sprigs of Chives & sprinkled some Italian Seasonings. Baked on each side 20 minutes, total of 40 minutes. When I turned them out into serving bowl I lightly sprinkled Nutmeg over & then stirred over a couple times. So De~Lish!