Category Archives: Food

Blueberry Cobbler

We had a blueberry bush at our last home and I like to use the blueberries in some baking. This cobbler was a good addition to my blueberry recipes. You could also use frozen berries.

Blueberry Cobbler
Ingredients:

  • 12 tablespoons butter
  • 3 cups fresh blueberries
  • 3/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1 egg
  • 1-1/2 cups flour
  • 2 teaspoons baking powder

Method:

  1. Preheat the oven to 375 degrees F.
  2. Melt 4 tablespoons of the butter and distribute evenly in your 8 inch square baking pan.
  3. Arrange the blueberries on top of the melted butter spreading evenly over bottom of pan.
  4. Mix 1/4 teaspoon of the salt with 1/4 cup of the sugar and sprinkle evenly over the blueberries.
  5. Melt the remaining 8 tablespoons of butter.
  6. Add some of the milk to temper the melted butter and then add the rest of the milk and egg to the butter and beat well.
  7. Mix the flour, baking powder, the remaining 1/2 cup sugar, and 1/2 teaspoon salt.
  8. Stir in the milk and egg mixture and beat until smooth.
  9. Drop the dough by spoonfuls evenly over the blueberries in the pan and spread carefully and evenly.
  10. Bake for 35 minutes or until a toothpick comes out clean.
  11. Let cool slightly then serve with ice cream or whipped cream.

You can serve this cake side up or berry side up.

Carnitas Enchilada Bake

This throw together casserole will work with a variety of leftover meat. We cooked a large portion of Carnitas (Pork Butt slow cooked with Mexican seasonings) and had lots of shredded pork leftover so we enjoyed this layered enchilada casserole.

Ingredients:

  • 1 large can green enchilada sauce (approx. 28 ounces)
  • 12 corn tortillas
  • 1 can of pinto beans (approx. 12 ounces)
  • 4 cups leftover meat shredded or chopped
  • 3 cups of grated Mexican blend cheese

Method:

  1. Preheat oven to 375 degrees F.
  2. Pour a thin layer of the enchilada sauce in the bottom of a 9×13 baking dish.
  3. Layer 6 of the corn tortillas on top of the sauce.
  4. Distribute the meat over the tortillas.
  5. Distribute the pinto beans over the meat.
  6. Pour the remaining sauce evenly over the meat and beans.
  7. Top this with 6 more corn tortillas and press down.
  8. Sprinkle the cheese evenly over the tortillas.
  9. Bake for 30-35 minutes until the cheese melts and mixture bubbles and is heated through.
  10. Serve hot with a side of greens.
  11. Refrigerate any leftovers.

 

I had a package of the mini street taco size of corn tortillas so I used 8 of them on top instead of 6 regular sized ones. If your family really enjoys cheese you can top with more than 3 cups and put an extra layer of cheese on the first layer of tortillas before you add the meat. You can use grated Cheddar or Jack Cheese instead of the Mexican blend.

 

Fancy Egg Scramble

We enjoyed this make-ahead breakfast dish years ago and I finally revived it for brunch more recently. Everyone enjoyed it.
Ingredients:
  • 1 cup diced ham
  • 1/4 cup chopped green onion (scallions)
  • 3 tablespoons butter
  • 12 eggs beaten
  • 1 6oz. can diced Green Chiles

Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup grated cheddar cheese

Method:

  1. Melt butter in heavy large skillet. Saute ham and green onions in butter.
  2. Add beaten eggs and diced green chiles.
  3. Mix ingredients and cook until eggs are just set. Remove from heat and prepare cheese sauce.
  4. Melt 2 tablespoons butter in heavy bottom pan.
  5. Add flour, salt and pepper to butter and cook on medium heat for 2 minutes.
  6. Add the 2 cups of milk gradually and blend well. Cook to a gentle boil.
  7. Add the grated cheese and mix well until cheese is melted. Add the cheese sauce to the egg mixture and fold in till combined.
  8. Pour mixture into lightly greased 9×12 casserole dish.
  9. Cover and refrigerate overnight until 30-40 minutes before you want to serve the dish
  10. Cook uncovered at 350 degrees for 30-40 minutes.

Serve with fruit and muffins or toast.  Serves 6

Looking Back…

I was reminded of this brunch from 2013 that would be easy to recreate at our Country Bungalow soon.

A Memorial Day Weekend Brunch in 2013 at our home in Kenmore.

The recipe will be posted tomorrow here.

I’m behind again on the internet. After weedwacking (overdid it) and mowing and cleaning the mower my arms and lower back were toast. Dear finished up a fence section while I was doing my chores. We went to a local joint for our meal and came home with no ambition to exercise our bodies further. We sat in front of British Murder mysteries until bed time. Now it’s Friday and we are making a trip to the dump. That’s our exciting couple of days in the country.

What’s up in your corner?

Rustic Potato Salad

This Potato Salad is an easy and comforting side for any protein you choose to barbecue or bake. We’ve enjoyed it with hamburgers and smoked pork. Great for a picnic, potluck or barbecue.

Ingredients:

  • 1-1/2 pounds of small red potatoes
  • 4 eggs hard boiled
  • 2 stalks of celery, diced
  • 1/2 small white onion diced
  • 1/4-1/2 cup cooked bacon bits
  • 1 cup mayonnaise
  • 1 or 2 tablespoons prepared mustard
  • 1 handful chopped fresh parsley
  • Salt and Pepper to taste

Method:

  1. Boil unpeeled potatoes in salted water until fork tender, drain and chop into bite sized pieces and add into large bowl.
  2. Shell and dice the eggs and add to the potatoes.
  3. Add the diced celery and onion to the bowl.
  4. While the potatoes and eggs are still hot add the mayonnaise and mustard and mix well.
  5. Mix in the parsley.
  6. Add salt and pepper to taste.
  7. Cover and store in refrigerator until ready to serve.

Because you cook the potatoes in salted water you might not need too much extra salt for the finished product. I added a 1/4 teaspoon of salt and pepper to start and then tasted to see if it needed more.

Write it Down Hodgepodge

I’ve jotted it down in my notebook and it’s time for Hodgepodge Wednesday. Joyce asked the questions and we answered them.

1. What surprises you the most about people? 

How little the general population knows about God and the Bible. God and His Word are the source of life and peace and wisdom, just to name a few benefits. Why would we ignore what God has to say to us and what He wants us to know about Him?

2. Would you rather have a chauffeur, nanny, gardener, maid, personal shopper or cook? Tell us why that one? 

Gardener because that is the hardest task of all the ones mentioned for me. My wrists and lower back suffer after a day doing the weeding, etc.

3. May 18th is National Notebook Day. No idea what that means but let’s run with it anyway. What’s something you currently keep in a notebook? Have you seen the movie The Notebook? On a scale of 1-5 how does it rate? (5=a favorite, can watch and re-watch and re-watch again) 

I can’t recall if I have seen The Notebook. I watched the trailer and it looks entertaining but I can’t rate it without watching the whole movie.

I do love notebooks and use one daily for my devotions, prayer lists, Sunday sermon, notes to self, etc.

A quote from my notebook from Sunday February 5th, 2023:

J. I. Packer ~ God Has Spoken

“Faith in the Bible is not, as existentialists make out, a leap in the dark, but rather a step in the light, whereby one puts one’s whole weight on the firm ground of God’s unshakeable promises.”

and

“The promises of God are the ground of faith; for where Christians are not living in the joy of the knowledge that all God’s promises are theirs, the truth is that God’s Word is not being heard.” 

4. Do you like mushrooms? Last dish you made or ate that had mushrooms on the ingredient list? Your favorite dish that calls for mushrooms? 

Yes, we do enjoy mushrooms.

My favorite way to enjoy mushrooms is in a sauce like in this recipe below. Other creamy sauces for topping a steak, etc. are also delicious.

This Polenta with Mushroom Sauce is delicious. Click on link to see the recipe.

We’ve also enjoyed sautéed mushrooms alongside eggs for a not so full-English.

Sunday-Banbury 001

5. What would you say is the most annoying thing people do in public? 

Talking on their phones using the Speaker option. Oye!

6. Insert your own random thought here. 

We enjoyed the company of Pastor Dennis and Miss Lori, as our Grands call her, last evening for dinner. They are moving to Iowa for a special calling to teach at Faith Baptist Bible College and theological seminary. We will miss them dearly but know that in their new positions they will be used mightily in teaching the younger generation.

Our church, First Baptist Colville, looks to the promises of God for a new lead Pastor to fill the pulpit soon. It will be a time of growth for us…

 

One Skillet Steak for Two

This is a complete one-skillet meal for two that is satisfying. I found the idea in a magazine and I added my own twists to the recipe.

Ingredients:

  • 1 – (12 ounce) New York Strip steak
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 teaspoons, plus 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup dry white wine or any broth, divided
  • 1 cup sliced mushrooms
  • 1 clove garlic, minced
  • 2 tablespoons shallots, finely chopped
  • 4 cups fresh baby spinach
  • 1/4 cup cream or half and half

Method:

  1. Season both sides of patted dry steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Heat a 9 inch cast-iron or stainless steel skillet over medium high heat.
  3. Rub seasoned steak with 2 teaspoons oil and cook, turning every 2 minutes, to desired doneness, about 7-11 minutes, depending on thickness of your steak.
  4. Transfer steak to a cutting board to rest.
  5. Heat remaining tablespoon oil and 1 tablespoon butter in the same pan adding 1/4 cup wine or broth slowly scrapping pan to de-glaze over medium high heat.
  6. Add mushrooms and cook, stirring occasionally, until browned, about 3-4 minutes.
  7. Add garlic 1/8 teaspoon salt and 1/8 teaspoon pepper.
  8. Continue to cook, stirring, for one minute.
  9. Transfer the mushrooms to a plate and cover to keep warm.
  10. Reduce heat to medium-low, add the shallots to the skillet and cook, stirring, until softened, 1-2 minutes.
  11. Add the other 1/4 cup wine or broth slowly.
  12. Add half the spinach and cook, stirring, until just wilted.
  13. Add remaining spinach and cook, stirring, until wilted.
  14. Add the cream, remaining 1/8 teaspoon salt and 1/8 teaspoon pepper and cook for another 2 to 3 minutes until the cream has thickened slightly.
  15. Return the mushrooms to the skillet and stir them with the creamed spinach mixture.
  16. Remove from heat.
  17. Slice the steak and serve on top of the mushrooms and creamed spinach.
  18. Serves: 2

Tips: When I went to the grocery store boneless Rib-Eye steak was on sale at $5.00 less per pound than the New York Strip so I used it instead and it worked nicely. If you buy a small bag of baby spinach you can use the whole bag, dividing it in two. It wilts down significantly. Have all your ingredients ready and proportioned before you start to make the process work smoothly.

Ground Chicken Chili

This is an easy last minute recipe for a tasty chili if you have all the ingredients on hand.

Ingredients:

  • 1 pound ground chicken
  • 1/2 onion chopped
  • 2 tablespoons cooking oil of your choice
  • 1-28 ounce can of crushed tomatoes
  • 2 cans (15.5 ounces each) of white chili beans
  • 1 can (7 ounces) of diced green chiles
  • 2 cups frozen roasted corn kernels
  • 1 jalapeno chopped (optional)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Toppings:

  • Avocado
  • Cilantro
  • Fresh tomatoes
  • Sour Cream
  • Grated cheese

Method:

  1. Heat dutch oven with the 2 tablespoons oil then add the onion and cook till transparent.
  2. Add the ground chicken and cook through.
  3. Add the cans of tomatoes, beans, chiles, plus the corn, jalapeno, cumin and chili powder.
  4. Bring all ingredients to a simmer and continue simmering for 15-30 minutes.
  5. Serve with toppings of cilantro, avocado, fresh tomatoes, green onions, sour cream and grated cheese.
  6. Serves: 4-6

You can omit any toppings you don’t enjoy. If you don’t have a source for roasted corn you can use any frozen corn.

Yogurt Pancakes

These were a nice change from regular pancakes made with yogurt instead of milk. We enjoyed them with a dollop of plain yogurt and pure maple syrup. Since childhood our family has enjoyed pancakes with sour cream and syrup. If you’ve never tried it you should. With these yogurt pancakes we used yogurt instead of sour cream and we enjoyed them.

Ingredients:

  • 1 cup flour
  • 2 tablespoons sugar
  • 1-1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • 2 eggs
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla

Method:

  1. Combine flour, sugar, baking powder and salt.
  2. In separate bowl whisk together the yogurt, eggs, oil or butter and vanilla.
  3. Add the wet ingredients to the dry ingredients combining well.
  4. Heat pan to medium high to cook the pancakes with a combo of vegetable oil and butter.
  5. Use 1/3 cup measure to proportion the batter and end up with 8 uniform pancakes.
  6. Cook to a golden brown on one side and flip and cook the other side.
  7. Serve with your favorite toppings.

Yield: 8 pancakes

Double the recipe to serve more people.

Tomato Florentine Soup

This is another new soup that was introduced from a grocery store flyer with great flavors. I made some adjustments according to what was missing in my pantry.

Tomato Florentine Soup

1 Tbsp. olive oil
1 small onion chopped
2 stalks of celery, chopped
3 garlic cloves, minced
1 cup water
32 oz. chicken broth
1 can – 14oz. diced tomatoes, undrained
1 can tomato soup, undiluted (8 oz. can of tomato sauce can be used instead)
1 cup small shell pasta, uncooked
2 cups fresh spinach
salt and pepper to taste
Grated or shaved Parmesan cheese, for topping

Heat oil in dutch oven or large soup pot over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently.
Add garlic, cooking for 1 minute and stirring constantly.
Pour in water, broth, tomatoes, and tomato soup.
Bring to a simmer ad cook about 20 minutes, stirring occasionally.
Stir in pasta and cook 8 minutes.
Add spinach, cooking for a couple of minutes, until leaves wilt and the pasta is al dente.
Season with salt and pepper, to taste, and serve topped with Parmesan cheese.
Refrigerate any leftovers.

Serves: 4-6