Stuffed Pattypan Squash and beyond......

Hello again my little minions--- Here I am again today.  For the last month we have been going to the Farmers Market in town.... I'm hooked.  There is just something about walking up and down the aisles and seeing all of the differnt colors and the pretty little fruits and veggies they just start calling to you.  It gets pretty scary.  Currently we are addicted to peaches,blueberries and red reliance grapes-- no longer can live without these things being in our house at all times of the day.  We started by buying half a bushel splitting it with a co-worker-- no good it only lasted a few days.  We have purchased a larger amount every week and this last week we are now up to a full bushel and a half bushel--- now I did give several to my mother in law.  (No -- in case you are wondering I have none of the normal M.I.L issues like others-- mine is absolutely fabulous and I love her dearly-- even shared our peaches for goodness sakes-- that speaks volumes.) This week I made a large cobbler-- I'm a cobbler girl, pie is for sissy's in my book.  I'm not sure what I am going to do with my husband when the peaches are gone-- it will be unbearable for all involved.

Easy Peach Cobbler--  Cut up a bunch of peaches, add sugar and let sit for a bit to bring out some of their juice.  I used 2 boxed pie crust"s this last time and it tasted just like homemade.  Made crust to directions on box.  Placed half as a bottom crust and then added peaches, sprinkled with a mix of flour, cornstarch and touch of cinnamon over the top of the peaches-- this will thicken the juices-- sprinkle just enough to cover the peaches, but don't drown them or it will taste gross.  Top flour with half a stick of butter-- chopped into slices, and then cut slices in half-- dot all over.  Roll out top crust and cover peaches.  I usually cut some pretty design in the top layer-- I'm artsy like that.  Bake in oven for 45 min to an hour-- just keep an eye on it--- when the middle of the cobler is not "wet looking" and slightly browned get it outta there.  Let cool serve warm with ice cream.  Make sure to keep cobbler in fridge after it cools or it will mold-- disgusting.  Sorry, but had to warn you.

We have been trying new stuff insead of just the normal zuchini, squash, onion & pepper stir fry.  We have purchased purple carrots, purple bell peppers and apple pie flavored honey.... yummo.  This week our new stuff was something called a jelly melon-- which it seems is actually a spikey oblong cucumber-- I'm not a cucumber person-- my husband loves them.  The Heirloom stand had this new alien veggie-- he said that it is kinda sweet, kinda tangy--- it's being eaten this evening so I'll have to just let you know.  Sorry for the tease.  The other new veggie this week is another oddity called the pattypan squash.  I've never seen one of these and had no idea what to do with it.... I have scoured the web and found some great ideas and this is what I'm gonna do with it.

Just a reminder-- I have issues with actually measuring things unless I'm baking or it just has to be done--

Stuffed Pattypan Squash Extrordinaire  (yes you could use yellow squash or zuchinni, but not as cute)
Ingredients:
6 smallish pattypan squash
half pound pepper bacon (plain if desired)
4-6 cloves garlic to taste - minced
1 red or vidalia onion -- medium size- chopped
1/2 of a pepper-- I love red and yellow-- use your favorite or combo of colors-- chopped
1 TBSP real butter -- room temp is best ( I use unsalted either is fine)
1 1/2 cups give or take bread crumbs-- I have Italian flavored- any kind would do
1/4 cup more to taste freshly ground parmesan cheese (I think cheddar would be great as well)
salt and pepper to taste
garlic salt
garlic and herb KC masterpiece seasoning

And now for the down and dirty --

1>  Preheat the oven to 350 degrees -
2>  *** most recipes said to do the following- bring one inch of water to a boil in a saucepan over med-high heat.  add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain.   (Now I'm  not sure that the whole boiling water thing just absolutely has to be done, but it does make it easier to cut and get the middle out-- (wait for it -- it's coming.)  If you find it not needed just skip this part.)
3>  Slice off the top stem of squash- use melon baller or spoon to remove the ceters of the squash.  DONT throw them away-- you will use them in a bit. 
4>   Place the bacon in a large skillet.  Cook over Med heat until browned.  Remove and drain on a paper towel lined plate.  In the bacon grease (yes I said leave it in there -- you can drain some if there is just a ton though) add garlic, onion, and peppers.  Once these have started sizzleing and smelling yummy add the bits of middle you scooped out.  Season with the salt, pepper, garlic salt and garlic and herb seasoning.
Cook until soft, not completely done though.  You don't want to end up with mush do you....
5>  Remove skillet from heat, and stir in the breadcrumbs and butter.  Crumble the bacon and stir into stufifing along with the cheese.  Taste and season more if needed.
6>  Stuff each squash fully with the stuffing mix (what else) and place them in a baking dish.  Cover the dish loosely with aluminum foil.
7>  Bake for 15 minutes in the preheated oven, cooking until squash is heated through and stuffing is browned a bit.

This is super yummy and not that hard to make--- I think the next time  am also gonna add 1-2 ears of corn, sliced off of the ears and just add it when I add the bit of middle squash-- it will add color and be yummy too. 

Well since my last post long ago I have had a horrible health scare (only to find out that I am fine), I have made a dress and lost 10 pounds.  We are shopping at our local Farmers Market and have gotten the most fabulous peaches, blueberries, and produce you could imagine.  This last weekend I bought purple carrots (which are white inside) as well as a purple and green bell pepper------ they were fantastic in the little veggie stirfry that I made as a side dish with a touch of tomato paste for a punch of flavor. Yummo

We have been in a revival at our church True Hope Missionary Baptist Church for the last week and a half so I'm wearing down.... not used to being gone every night. It should be done by Sunday and back to normal.  My house is a mess since we are always coming home, rushing to eat some food and leaving again.

We have one game left in Hailey's softball season and then hopefully we will be able to find her a new team to play basketball with this fall.

I have found some of the best recipes as of late and will be sharing again soon...... I'm sorry my little minions that I have left you alone for so long, but I'm doing better and back on track........

I find myself at a crossroads--- what to do, what to do.  I know what I want-- I want to get the house cleaned up before I get turned into the Hoarders tv show as their next episode.  I want to loose 100 pounds.  I want to have a job that I actually enjoy and am excited about again.  Ultimately I would like to earn enough doing something from home, doing something I am actually passionate about.  I would like to take a few classes. 

The only thing I am sure about is that I am madly in love with my husband Duane who I have been married to for the last 10 years, and our two children-- Hailey and Jacob.  These are the reasons I get up in the morning.  My entire world revolves around their needs and happiness and I love that part of my life I would never want this part of my life to change.

While I am very happy to be a mom and wife I have lost myself somewhere along the way and I think that keeps me from being the best mom, wife and person that I could be.  I have let myself go mentally and physically and need to find my way back.  I am ready and willing to find ME again--- where did I go, what happened to me?  I feel like a robot more than a person anymore.  I have no idea what I like anymore--- what motivates me-- what makes me happy.  It is high time I find out these things and get my groove back.

These are what I will be working on starting today!!!!!!!!!!!!!

Recently we ate at HuHot restaurant it was really tasty, but I think that I can come up with better combo's at home.  I love the fact that the exact same ingredients tasted completly different depending on the sauces used.  My only issue with the restaurant was the fact that when they scrapped the hot stone grill on one side the muck srapped off would occasionally flip into your food that was cooking on the other side--- which was really gross....  this being said the flavors were exceptional and easily could be duplicated.  I am on the hunt for some of the most fabulous sauces in the land.  This is my current passion at the moment. 

My other passion currently is the fabulous dark purple KitchenAid mixer that my fabulous husband bought for me this past Christmas.  I have already tried it on a few recipes and and looking forward to trying many more.  I will post the best one's as they arrive in my kitchen.

Also this year I am going to use my blog to spout my happy thoughts about tv shows I love and ones that frighten me as well and any other items that pop into my head.  I have missed my blog, my thoughts this year are about me.  Things I love, things I want to improve and things I want to learn more about.  Come with me on my journey if you would like, the more the merrier.
Peace

Sinful Cinnamon Roll Monkey Bread
It's October so I'm craving the smells of Fall today.  This is what I have come up with to cure my craving--- Monkey Bread made with cinnamon rolls..... oh yeah this would not fall under a diet tab today.  Hold onto your hats, I'm gonna blow you away with this one.

1/2 cup sugar
2 tsp cinamon divided
2 cans Pillsbury Cinnamon Rolls 8ct
1/2 cup chopped walnuts
1/2 cup raisens
1 cup firmly packed brown sugar
1/2 cup unsalted butter, melted
Cinnamon roll icing-- from the rolls-- set aside.

Heat oven to 350 degrees.  Lightly grease 12 cup tube pan.

In a large Ziplock bag mix sugar and 1 tsp  cinnamon.  Separate dough into 16 rolls, cut each onle int quarters.  Shake bag to coat.  Arrange in pan, add walnuts and raisens among the roll pieces.

Mix brown sugar, 1 tsp of cinnamon and butter; pour over cinnamon roll pieces.

Bake 28-32 min or until golden brown and not doughy in the center.  Cool in pan 10 min.  Turn upside down onto serving plate.  Warm the pakhaged icing in the microwave briefly (20-30 sec) and drizzle over the bread.  Pull apart to serve.

Serve warm.

The lost art of the perfect Peanut Butter Sandwich

Now I realize that most people take the Peanut Butter sandwich for granted, but there is a true art to a perfect sandwich.  First and formost would be the selection of the bread, next is the perfect tasting peanut butter, followed by the sweet condiment of choice-- jelly, honey, or spread. 

When I was a little kid a peanut butter sandwich consisted of Roman Meal bread with Peter Pan peanut butter, and Smucker's blackberry preserves.  As I moved out on my own my tastes changed and I tried other things and came up with a better sandwich.

My favorite consists of slightly toasted Wheat bread with smooth and creamy Jif peanut butter and blackberry perserves.  On occasion I will substitute honey for the jelly or a fruit spread.  If we have no money a lower class of peanut butter is used, but I try hard to stay true to my brand.  Peanut Butter is one of the very few items that I am a total brand snob about.  Jif or bust is my motto.

Smucker's brand blackberry preserves is my favorite, but  the Wal-Mart brand is ok.  I have been trying honey, and some of the low calorie fruit spreads lately as well.  Honey is also a favorite choice of mine as well. 

I also like to use bagels, and ritz crackers---- they end up looking like a dab of cavier is in the middle of the peanut butter.

While others slab some tastless peanut butter on cheap white bread and slather it with grape jelly and call it a peanut butter sandwich, I am here to tell you stop----- there is a better world out there try something new and different...... you just might like it.  Even something as quick and simple as a peanut butter sandwich can turn into something fantastic if you just put a little extra thought into it.

Another New Year's resolution down the crapper.

Well it is Sept now-- the weather is fabulous, finally down to the 70's in the daytime.  Fall is fantastic her in the Ozarks and it is my favorite time of year.  I love the craft shows, smells of Fall weather and the pretty colors inspire me to cook warm and fuzzy comfort foods.  I have come across the link to my blog and as I was reading the last post that was from January 5, the very last paragraph said one of my resolutions was to blog 1-2 times a week.  Now I don't know about you but once every 9 months is a far cry from 1-2 times a week.  So here again I am faced with a decision... do I attempt to renew my resolution for the remaining 4 moths of 2011 or do I just say screw it and give up for the millionth time in my life........ I say no way.  I am renewing my resolution to blog at least 1-2 times a week.  I think that it is an attainable goal, I just need to put my mind to it and get it done.  No do not read that last part as "git r dunnnn" either or I will just have to ask you to quietly click the X and move along : P 

This evening I have cooked a dish that I learned from my Father in Law Jerry, aka "Pops" which completely blew my mind when they told me what was for dinner years ago when I was just meeting the family.  It is called Bacon Spaghetti.  Now if you are anything like me..... Bacon is awesome.  I would have to say that Pepper Bacon and Maple Bacon thick sliced of course would have to be my all time faves.  I love to try new recipes with Bacon, but when my sweet and loving husband, my boyfriend at the time told me we were going over for Sunday dinner and Pops was cooking his famous dinner, I was seriously worried actually. 

I had never heard of such a thing.  I love to watch people cook that love to cook.  Pops really enjoys making this dish and takes it very seriously.  Mine is different than his when I make it, but it is still pretty good.  Everytime he makes it, it is the same, has a great flavor and sticks to your ribs until you think you will puke.  I am always changing what I use in it, add stuff to it and in general never make it the same twice in a row ever.  Not really on purpose, more really because I just use what I have.  For the most part Bacon Spaghetti is simply put Spaghetti with Bacon in place of the hamburger or sausage depending on your taste.  It has onions and a simple sauce using the grease, tomato paste and tomato sauce.  It is not going to be featured as a Jenny Craig dinner or Weight Watchers frozen dinner any time soon, but it tastes great.  It's not like you are going to eat it every night anyway.  By the time I get done doing my Martha Stewart groove to it, it is just fancy spaghetti with a veggie sauce and bacon..... but it is fancier.

Bacon Spaghetti== the Martha Stewart groove edition
One pkg Pepper Bacon- thick sliced--- cut into 1 inch pieces
One jar Ragu --Mama's Garden Veggie --- insert your favorite sauce here
2-4 Tbsp's tomato paste -- I like Amore' in the tube
Onions, Pepper's and zucchini-- chopped/sliced your preference-- cook in the bacon grease
Whole Wheat or Regular Spaghetti

Cook the pasta, as directed.  In a large pan cook the bacon until it is done, but not crispy.   Take out of the pan leaving the grease.  (You can take out half of the grease if you just absolutely have too)  Add the Veggies and cook until tender, add bacon back and finish cooking.  When veggies are done add the sauce and put on simmer until pasta is finished.  Excellent with a salad, and bread of course.

 I have tonight skipped the paste, added one can of diced tomatoes and one can of rotel to the bacon and veggies..... let it reduce and then added the jar of sauce--- it was awesome!!!!!  Other suggestion's would be to add mushrooms, eggplant, or squash.  Add some red wine like Runiete's Lambrusco, Emilia--- after the veggies have cooked add it to the pan, get the scrappings off the bottem to deglaze and let it reduce, then add the sauce-- excellent.  There are many great ways to change this up.  I don't really care for adding cheese to this actually, but everyone is different.

Enjoy my minions --- I will strive to bring tasty items, general items of interest and on occasion a rant or two about things happening in my ever changing world.

There are no bad cooks, just dishes that didn't reach their ultimate potential.....