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Game Day Food

so a few weeks ago it was a big game day in our house......UAB vs UT...we decided to pull out all the stops and enjoy a full day of football & food!....i wrote the list above, we made most of the stuff and just grazed all day...yum-o!...oh, and yes that is a chalkboard vinyl "sticky" on the side of my cupboard...gotta love some TJ Maxx!

miss priss had one request for game day....that we use all our football plates!....she gets into all this about as much as me...love it :)

here are a couple recipes from our fun day!

Parmesan Bacon Rods

though probably pretty easy to figure out from the pics above, here ya go.....take one bag of pretzel sticks (long ones).....wrap each stick with one piece of bacon....cook @ 375 for at least 10 mins per side or until done....place on tray and sprinkle with freshly grated parmesan cheese....these are great, and addictive!!

Chili Cheese Dip

one block of softened cream cheese spread onto bottom....

cover with one can of chili...

top with shredded cheddar...

bake @ 375 until melted & bubbly!

....serve with fritos...

Enjoy!! Bon Appetit!!

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Pork Tacos

....we love a good pork tenderloin in our house! but i must admit that we get tired of preparing it the same ol' way.....one day when talking to a good friend of mine about trying to cook good dinners for our family she gave me this great idea....and we are so glad she did!!

Pork Tacos



** it doesn't get much easier than this!! **

- place a pork tenderloin (1 1/2 - 2 lb size) in a crockpot.
- pour one jar of salsa all over the top
- cook on low all day ( ~ 8hrs ) 
- shred with forks when done, saving a little bit of juices to pour over the top
- serve in soft taco shells with fresh avocados or guacomole, pico de gallo, cilantro, sour cream & mexican cheese blend.

these turn out so great!! we usually serve ours with a side of black beans or refried beans....the kids even love them :)

another hint....watch the sales papers for pork tenders....just yesterday i scored 3 pork tenders for $12 at the piggly wiggly...they were on sale for $1.99/lb!!....and when i say pork tender i am NOT referring to the Hormel pre-seasoned pork tenderloins....those are way too expensive and honestly not that tasty to me...

 

Enjoy!! Bon Appetit!!

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wow!....it has been a long time since i have posted a recipe!! so sorry :) i hope to get better about it this fall....

this is another one of my own recipes....well, let's just call it a concoction at it's best...but a quite tasty concoction at least! i had some mexican inspired ingredients and decided to do a new twist on pasta...

Taco Cheesy Mac

1 & 1/2 lbs. Hamburger Meat
1/2 large onion chopped
1 box whole grain pasta – rotini
3/4 cup water
1 taco seasoning packet
1/2 lb of Velvetta (1/2 of one large box)
1 can Rotel tomatoes with lime & cilantro
1 can black beans, drained
1 can corn, drained or 1 bag frozen corn, cooked & drained
1 16oz jar of salsa (medium)
1/2 cup sour cream
1 cup shredded Mexican cheese blend
1 cup crushed tortilla chips

- Brown hamburger meat & sauté onions, drain & return to pan

- Add water and taco seasoning packet to meat, mix thoroughly & cook 5-6 minutes

- Cook pasta according to directions, drain & return to pot

- Add Velvetta to hot pasta, stir well to melt cheese

- Stir in tomatoes, black beans, corn, salsa, sour cream & 1/2 cup of cheese

- Mix all ingredients together well

- Grease two large casserole dishes

- Pour pasta into dishes, sprinkle with remaining cheese and tortilla chips

- Bake at 350 for 15-20 minutes or until bubbly & cheese is melted.

- If you would like to freeze or refrigerate one until later, don’t sprinkle with cheese & tortilla chips until right before cooking. If frozen, thaw in fridge the night before or cook covered for 1hour.

it was really good and creamy....yum-o!! and it made a ton....enough to share :)

Enjoy!! Bon Appetit!!

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my scrumptous goodies from pepper place market saturday morning inspired a couple of different meals for me this week.....how fun to be inspired by food!....here is what i made...

first, saturday night dinner...a couple of the tomatoes were so ripe and ready to be eaten & the basil was smelling so divine! after a quick trip to whole foods i came up with a nice meal...

Layers of Tomato, Mozzarella & Basil with Broiled Grouper on a bed of Balsamic Arugula

Layered Tomato, Mozzarella, Basil

....this is an awesome first course, appetizer, antipasto or side dish to complete any light summer meal! not really a recipe ~ again, just a method...slice two ripe tomatoes and layer with slices of fresh mozzarella....drizzle with olive oil and several tablespoons of basil....a few pinches of ground pepper and it is perfection! to make a more substantial side dish or antipasto i added a few kalamata olives and slices of baguette to complete the dish...

 Broiled Grouper with Balsamic Arugula

....while in whole foods they had some beautiful grouper....i couldn't resist...especially since our seafood supply is going to be dwindling.....i broiled the filets in the oven for about 6 minutes per side.....i plated them on top of arugula tossed in balsamic vinegarette....what an awesome light, fresh summer meal!

monday night i decided it was pesto time for the remainder of the basil.....i almost always make my pesto with pine nuts but i found this recipe from my sister and it uses pecans....it was so good!

Pesto

...just double everything if you have more basil!

2 cups fresh basil leaves

3/4 cup olive oil

1/2 cup toasted pecans

1/3 cup freshly grated parmesan or asiago cheese

2 large garlic cloves

- blend all ingredients in food processor.

- i actually used the wanda chesse i bought at pepper place instead of parmesan...turned out great!

- this pesto freezes wonderfully!

....so last night with my pesto in hand i conjured up a new recipe!

Grilled Chicken Pesto Penne

Grilled Chicken Pesto Penne

3-4 boneless, skinless chicken breasts

1 box whole grain or whole wheat penne pasta

Pesto (recipe above)

1/2 cup chopped kalamata olives

1 large tomato, chopped

1-2 balls of fresh mozzarella, diced

1/4 cup grated parmesan

- marinate chicken in either italian salad dressing or olive oil and italian spices. cook on the grill and then slice

- cook pasta according to package directions, drain and set aside.

- toss pasta in large bowl with pesto, olives, tomatoes, mozzarella & chicken.

- top with parmesan cheese

- serves at least 4 people, if not more!

....this turned out quite well....grant even liked it!! the amount of cheeses & chicken is a personal preference....i honestly say the more, the better :)

Enjoy!! Bon Appetit!!

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.....well, i think i am quite overdo for a recipe! i have still been cooking a lot lately but so many times i don't have a true recipe ~ more just a method for my madness :) this meal below is like that.....one side item is a true recipe, everything else is a bit of this & that.....a little shake of this, a little dash of that.....sorry ahead of time if i don't have true measurements! we had the honor of hosting our dear friends tommy, sara & their son grey this weekend....this was our dinner saturday night...

Grilled Pork Tenderloin with Roasted Red Potatoes & Creamed Spinach

Pork Tenderloin

...this is a very basic marinade that i like to use on pork (chops, tenders, whatever)...

- Pepper

- Garlic Salt

- Olive Oil

- Balsamic Vinegar

...again, no real measurements...place tenderloin in a zip-loc bag....several shakes of pepper & garlic salt, a swish or two of olive oil & a few dashes of balsamic on each side. Close bag, mix around well & let marinate at least an hour, longer if you have the time...

....grill over medium-low heat....usually takes around 3o minutes...

Roasted Red Potatoes

1 bag (3 or 5 lb) of small red potatoes
- garlic salt
- pepper
1 package dry ranch dressing
- olive oil
...wash & dry off potatoes. cut up into bite size pieces, as evenly as possible. place potatoes in a zip-loc bag (i was loving these this weekend!). pour over potatoes dry ranch, a few swirls of olive oil, and a couple good shakes of the salt & pepper. close bag & shake up well. pour onto a well greased jellyroll pan.
....roast at 425-450 for 30-45 mins. stir them up a few times.

Creamed Spinach

-2 packages frozen chopped spinach ~ thawed, drained & squeezed dry
- 5 tablespoons butter
- 3 tablespoons flour
- 2 cups of milk
- 1/2 - 1 cup of grated parmesan cheese
- 1 large or 2 smaller shallots, finely diced
- 2 gloves of minced garlic
- pinch of nutmeg
- white pepper & salt to taste
- 1/4 cup breadcrumbs
...in a saucepan, melt 3 tablespoons butter, add flour. whisk together well. slowly add in milk. add in 1/2 cup of parmesan cheese. heat thoroughly, whisk frequently.
...in a saute pan, melt 1 tablespoon of butter, add shallots & garlic. cook a minute or two. add spinach and a pinch of nutmeg. a few dashes of salt/pepper. cook for 6-8 minutes.
....add white sauce to spinach. one more dash of salt/pepper. mix together well. pour into a greased casserole dish.
...in microwave, melt 1 tablespoon butter. mix with breadcrumbs & 1/4 - 1/2 cup parmesan cheese (your preference). crumble over top of spinach mixture. bake at 400 until top is browned.

...this was a great meal! so yummy :) earlier in the week i had also made some pulled pork bbq, slaw & beans...here is the recipe for the slaw, it is my own little invention...


ColeSlaw

1 bag of pre-shredded coleslaw
1 cup (maybe a little shy if you don't want it too wet) of Marzetti® Original Slaw Dressing
4 tablespoons chopped cilantro (roughly one handful chopped)
ground pepper
celery salt
tabasco sauce
....i like to chop up the cabbage a little bit more. add in the slaw dressing, cilantro, several shakes of pepper & celery salt. a few dashes of tabasco sauce. stir & mix together well. taste. add more s/p if needed. refrigerate at least 30 minutes to chill & let flavors marry.

...i hope you guys like these recipes! sorry i don't always have exact measurements....i think that is why i don't bake :) oh, and all the above pics were borrowd from the internet...i forgot to take food pics this weekend ~ i was too in awe of this sweet baby boy at my house...

Enjoy!...Bon Appetit!!

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....so, i *created* a recipe.....yup, from scratch.....all in my little, too much going on in there, head....kinda crazy huh!?!?! i took inspiration from another favorite pasta dish of mine....does that still make it original?? hmm, regardless ~ it was really good and that's all that matters to me! please have pity on me and my *writing* of the recipe...it may sound a bit jumbled, no professional here!

Shrimp & Spinach Pasta with Garlic Cream Sauce

1 – 1 ½ lbs large shrimp, peeled & deveined
1 bag (6-8oz) pre-washed baby spinach
1 box penne pasta ( i like the whole grain variety)
1 jar Classico Roasted Garlic Alfredo Sauce
1 can diced Italian tomatoes, drained
3 tablespoons chopped fresh basil
1 clove minced fresh garlic or 1 tsp jarred, minced garlic
2-3 tbsp olive oil
Shredded parmesan cheese

- Cook pasta according to directions on box. Set aside in a big pasta bowl.
- Pour alfredo sauce, tomatoes & 2 tbsp basil into small saucepan. Cook over low-medium heat until heated thoroughly. Stirring often.
- Add olive oil to large sauté pan, coating the bottom. Stir in garlic. Heat over medium. Add shrimp. Cook for one minute & flip over. Cook one minute more. Add spinach to pan. Cover & wilt spinach for 2-3 minutes. Uncover & stir spinach. Continue cooking until spinach wilts down.
- Add sauce to shrimp & spinach. Stir well, warming thoroughly.
- Pour sauce over pasta, toss together well.
- Sprinkle with parmesan cheese to taste & remaining basil.
- Serve immediately!
- Feeds at least 4

....yum-o!! as i am typing, i am still full from this awesome meal.....and you know what?!?! i bet it is even better tomorrow when the pasta has had a chance to soak up all that wonderful sauce....

Enjoy!! Bon Apetit!!

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.....well, it has been forever since i have posted a recipe....i honestly have been bad about cooking "real" food at home, especially those that are *blog worthy*....but now things have settled down a bit around here and the beautiful weather is getting me back into the mood to cook good....oh yeah!!

City Hall Diner's Shrimp & Grits

this scrumptous recipe was posted in our local newspaper...and i am so glad it was.....wonderful!! it was my first attempt and shrimp & grits....turned out great!! i will be making this again soon :)

City Hall Diner's Shrimp & Grits

1 cup cooked stone ground grits (i added s/p, butter, a little cream & shredded parmesan cheese to my grits)

1/4 cup olive oil

30 peeled shrimp 26/30 in size, deveined

salt & pepper to taste

1 cup grape tomatoes, halved

3 cups baby spinach

1/4 cup lemon juice

1/4 cup white wine

1 1/2 cups heavy cream

8 slices bacon, cooked crisp & chopped

- put olive oil in a large saute pan over high heat. add shrimp to pan and season with salt & pepper. cook for about one minute

- add grape tomatoes and spinach and cook for another minute

- add lemon juice and white wine; cook for one more minute. reduce heat to medium. add heavy cream and bring to low boil, stirring constantly.

- reduce heat to simmer. cook until cream is thickened, about 7-10 minutes.

- salt & pepper to taste

- portion prepared grits into four bowls. ladle shrimp saute over the grits. top each with chopped bacon.

....i hope you guys try this....you will not be disappointed...so yummy!!

Enjoy!! Bon Appetit!!

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.....whew, what a day!! yes, i know it says kelly's kitchen & yes, there is a recipe below but first i gotta vent....

i was a bit ill last night when i found out i was cancelled at work today....i mean, i really needed to work....but oh well....so instead i lounged on the couch, drank coffee, talked to the people at disney about our up coming trip, & generally was just lazy....i peeled myself up long enough to pick up the dry cleaning & get a few things at the grocery store.....it was just a soup kind of day & i needed the ingredients for potato soup (more on that later)....

when i get home, only about a hour or hour & a half later, i hear this weird noise....i start searching the house....i then realize it is coming from outside.....oh crap! (yup, no polite words or witty thoughts)....water was gushing out from under our back deck....ugh....a pipe had burst... ugh.ugh.....and i was home alone....UGH! luckily, which never happens, brett actually was able to answer his cell phone at school and was home in about 20 minutes.....

we were very lucky.....it was a small, exposed, not under the house but under the deck pipe....it was going up to the water spicket....shew, that was close....we get the water to the house cut off...brett pulls up the slat of wood on the deck & then we wait for the plumbers....while we wait, i decide to go ahead & make my soup....i mean, we still have to eat dinner and what better than warm soup to soothe the soul....

yeah, no souls are soothed yet......the pipe is fixed.....but our bank account & pride is busted....wow...i really, really think we were taken tee-total advantage of and the plumbers haven't heard the last of us.....but what was there to do?? i know copper pipe is expensive, but seriously?!?! this is ridiculous.....ahh, life's trials & tribulations...it will be interesting to hear what the manager has to say tomorrow.....i say it was price gouging....we shall see....

all that said to remind me of a few things......i am NOT in control, NEVER will be in control, He is!! i now know why i was at home today & not at work.....i also know that we should never get too comfortable when things seem to be running smooth....that's about the time for a test, He is always testing our faith....i am staying positive....we are all healthy, the house is not flooded, it is fixed, we have running water & it could ALWAYS be worse....hopefully the financial aspects will work out but in these ridiculous cold temps i am just so very grateful to have a warm home with water to come home to....so many do not...yet again, i am humbled....

My Potato Soup

now then....time for a recipe....or at least a method....this is partially a real recipe & partially a me tweaking things.....but i must say....anything that has these two in it MUST be good....

looking good!!

oh, that in the back......Cold Night Soup....yummy!! i posted that recipe before, click here...i decided to do it on the stove top instead of crockpot...

and after you make all these soups, here is what you have......lots & lots of yummy soups....some for now, some to freeze & some to share ~ my favorite!

Potato Soup

1 pound of bacon, cut into fourths

1 white or sweet onion, diced

8 russet potatoes, chopped

4 cups heavy cream

4 cups 1/2 & 1/2

salt & pepper to taste (it will take a good bit)

2 tsp flour

3 cups sharp shredded cheddar

- use a large stock pot for this. cook bacon in bottom of stock pot until crispy, remove and reserve & leave all drippings. cook onions & potatoes in bacon drippings 5-10 mins. potatoes should start getting tender.

-stir in creams & salt and pepper. allow soup to come to a boil & simmer for a little bit. i know this is not precise but like i said...it is more of a method & it is hard to tell how long it will take your taters :)

- i like to take a metal potato masher & mash up the chunks of potatoes occasionally while the soup simmers. stir often, making sure to pick up the bits off the bottom.

- when you get a good potato consistency & they are tender you can start adding in the cheese. before adding cheese though, toss it in a big bowl with the flour until coated. add cheese a little at a time until melted thoroughly.

- at this point, when all cheese is in, the soup could be a bit thick....add a cup or so of water or stock to thin it out.....again, until you like the consistency....also, after adding cheeses you may need to taste it & salt and pepper it again.

- last but not least, stir the bacon back in & serve....so rich, so thick, so yummy!! the amount above makes a ton.....feel free to half if you don't want to feed the russians :)

....the whole process takes about a hour, hour & a half....like i said, it has definite ingredients but the whole preparation part is total just method....this also explains why i can't bake....too exact for my liking!

thanks for sticking around for the longest blog post ever....hopefully it will be rewarding to you if you try the soup!

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Dessert Edition

.....ah, desserts.....good stuff....i am going to include a few recipes below....but don't forget about the scrumptious strawberry cake recipe here.....

Chocolate Balls or Oreo Balls or (as my dear family loves to call them) DooDoo Balls

1 - package of oreo cookies

1 - bar of cream cheese, softened

- in a food processor grind up cookies until fine. mix well with the cream cheese. roll into small/medium balls. refrigerate.

- optional, but a good idea......dip each ball either into melted milk chocolate, white chocolate or almond bark. place back in refrigerator to harden...

.....my sister made these for the first time at thanksgiving....oh my goodness, they are so good!! and no matter what your family decides to call them, they will definitely become a family favorite!

Chocolate Eclair Cake

1 - box of graham crackers (you may not use them all)

1 large package of instant vanilla pudding

1 small container cool whip

1 can chocolate fudge frosting

1 1/2 cups milk

- layer graham crackers in rectangle pyrex

- mix together pudding & milk and cool whip. pour over crackers.

- microwave frosting 20 -30 seconds. stir well & pour over pudding.

- refrigerate & chill well.

Cream Cheese Bars a.k.a Ooey Gooey Bars

Bottom Layer:

one stick of butter, melted

one egg

one box yellow cake mix

- mix together well & press into the bottom of a well greased 13x9 metal pan

Top Layer:

two eggs

1 bar cream cheese, softened

1 box powdered sugar

1 tsp. vanilla

- beat together well & pour over bottom layer

- cook @ 350 for 35 minutes.....Do Not Overcook!! may still look gooey but trust me, they are done.....allow to cool in pan...

Enjoy!! Bon Appetit!!

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Appetizer Edition...

....seeing as we all have holiday parties to attend, football games to watch and events to bring food to, i thought i would throw out a few appetizers...

.....this first one is a family favorite!! my sister lisa makes this each & every year for christmas eve....it is a prerequisite for letting her in the door :) we then continue to eat this for breakfast christmas morning, snacks, etc.....we love this dip!!! i must say the stirring will tone up your arm muscles....make sure your cream cheese is softened!

Shrimp Dip

1 - 8oz cream cheese, SOFTENED

6oz canned shrimp, drained & diced

3 TBsp. chili sauce

2 tsp. worcestershire sauce

2 tsp. grated onion

juice of 1 large lemon

1/2 cup mayo

- combine all ingredients well. chill 24 hours. serve with fritos scoops

Buffalo Chicken Dip

2 - 10 oz cans of chunk chicken, drained

2 - 8 oz pkgs of cream cheese, softened

1 - small bottle of ranch dressing

1/2 - 3/4 cup hot sauce ( Frank's Red Hot)

1 & 1/2 cups shredded cheddar cheese

- mix together all ingredients except 1/2 cup of cheddar cheese. spread into square baking dish. top with remaining cheese. bake @ 400 for 20 mins. serve with fritos & celery sticks....

Southern Caviar

1 can sweet yellow corn ~ drained

1 can black eyed peas ~ drained

1 can regular rotel ~ NOT drained

1 bunch chopped green onion

1 small chopped sweet onion

1/2 bottle italian dressing

- mix all ingredients together. refrigerate at least 2-4 hours. serve with tostitos scoop chips.

Creamy Olive Spread

2 - 8oz packages cream cheese softened
1 - 4.25 oz can chopped black olives
½ cup chopped pimento-stuffed green olives
1 garlic clove, minced
2 Tbsp olive oil
2 Tbsp fresh lemon juice
¼ tsp salt

- stir together ingredients. chill 30 mins. serve with crackers or pita chips.

Enjoy! Bon Apetit!