Time has been slipping away from me all morning, and I need to get ready for work soon.. But I needed to take a few moments and write down some simple thoughts. I lost a friend this week, a dear friend, one that has struggled with the same disease I have, he lost his battle here.. but has been called home to do bigger work.. My heart is heavy because I do not understand death, all I know is that it leaves the living behind with a hole in the hearts for the people left behind. However, today, I know that it is a God sized hole that can be filled with prayer, love and faith.

Rest my friend, and know you will always be in my heart.

Ryan Mott June 7th, 1973 - August 12th, 2013

PS. The caution tape was a fabulous idea, if I do say so myself.

Ready.. set.. Disneyland!! With Mickey ears I will have eggroll!!

I am anxiously awaiting our next adventure in Disneyland!! I am so excited I can hardly stand it!! Paul and I have been doing the countdown for the last 2 weeks since his last trip from Oklahoma when he lost his dear mom. It has been a spring filled with trials and heartaches. 2 weeks prior to that we lost our sweet Koko pup.

So.. Needless to say we are ready for some unabashed fun with Mickey and Mini and friends!! Where else can a 41 and 57 year old go and be gigantic kids and giggle and play?? Yep, we chose wisely I believe.

Today Paul has been working on finishing the kitchen under cabinet lighting and I have a strong craving for eggrolls, tempura veggies and fried rice!!! So, since I have limited access to my stove, might just be eggrolls and tempura!

Busy few months.. and Blueberry comfort food!!

After a busy few months, I have finally landed on my feet again and am starting to cook again...
Babygirl (youngest one) graduated from high school, I went back to work full time and have had a heaping of man drama... But, alas, I do not quit and am happy to report I am pulling out an oldie but a goodie!!

Enjoy!

A complimentary contrast of flavors, this blueberry and sausage breakfast casserole is served topped with a blueberry sauce.

Blueberry Sausage Breakfast Bake

2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
2 large eggs
1/2 teaspoon baking soda
1 pound sausage, browned and drained
1/2 cup butter or margarine
1 cup (8 ounces) sour cream or yogurt
3/4 cup granulated sugar
1/2 cup chopped pecans

 

Blueberry Sauce: 
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1/2 teaspoon lemon juice

 

Additional sour cream for accompaniment (optional)

1. Mix flour, baking powder and soda. Set aside.
2. Beat butter until fluffy. Add sugar, brown sugar and eggs, one at a time, beating each addition for 1 minute.
3. Add flour mixture to butter mixture. Fold in browned sausage and sour cream.
4. Pour into lightly greased 9 x 13 x 2-inch pan. Sprinkle nuts on top. (At this stage, may be covered and refrigerated overnight and baked in the morning.)
5. Bake at 350°F (175°C) for 35 to 40 minutes. Cool slightly. Serve warm with Blueberry Sauce.
6. For Blueberry Sauce: Combine sugar and cornstarch, add water and blueberries. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in lemon juice.
7. To serve cut into squares, drizzle with Blueberry sauce and top with a dollop of sour cream, if desired.

Makes 12 servings.

What to do with leftovers..

So I had a bunch of leftovers from the girlies visit and had no desire to run to the market period, for ANYTHING.. So I took the leftover chili, and added a cup of rice and turkey burger with some taco seasoning, and stuffed them into red pepper halves, took the leftover mashed potatoes from the meatloaf cupcakes and added 1/2 c. fresh shredded Parmesan cheese and chives and made them into lovely little potato cakes, and fried them on each side until golden brown. 

The green beans were done from an idea I found on Pinterest. They turned out so yummy.. The whole meal was raved about, which always make a cook smile.

Balsamic and roasted Green beans and mushrooms:

 8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
1 lb. fresh green beans, preferably thin French style beans
1 1/2 T olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
2 T finely grated parmesan cheese

Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan. Serve hot.

This was definitely one I will remember!!

Meatloaf Cupcakes

These are a fun deviation from your "normal" family meals. Makes a fun conversation piece for a dinner party as well!!

Makes 8

1 lb Ground turkey

Bedazzled

My daughter and her bestie ( my "other" daughter from another mother) are visiting this week for spring break and yesterday we decided to do a craft day. I had seen a pair of heels that I absolutely adored, but that were over 300 dollars and then it occurred to me that I, myself could make my own, so I did. Here are the results.

Roasted Red Pepper, Carmelized Onion and Swiss Mini Quiche Brunch

Tried out a low fat sub with fat free half and half, 1st batch too squishy. Used the correct ingredients second batch a VOILA!!

For 1 dozen

2 C Whole Milk
2 C Heavy Cream
3 Lg Eggs
1/2 t fresh grated nutmeg
 salt and pepper to taste

Pie dough

1 C Grated Swiss
1 C roasted, diced Red Pepper
1/2 white onion, halved and sliced

Preheat oven to 375. Mix on low milk, cream eggs, cheese and spices. Roll out pie dough and with a biscuit cutter make 12 rounds of dough, spray tins with non stick cooking spray, place pie dough in bottom of each muffin tin. (I use 2 tins with 6 each). In a large satee' pan add onions and a 1/4 C chicken broth. let onions cook until broth is gone and onions are caramelized. Add peppers. Fill with egg mixture and spoon in desired amount of onion and peppers. DO NOT OVERFILL!!

Bake for 25 minutes until centers are set, they jiggle but a knife comes out clean. Let sit 5 minutes before serving.

My daughters best friend told me it was the best quiche she has ever had!