Brown Sugar Barbecue Sandwiches

This is a non-Eeny recipe for your enjoyment.  My plan is to do several of these type recipes a week to give you some more recipes.  I won't have a story -- just the recipe. 

I made these sandwiches when we were having some people over for a ballgame.  SO GOOD!!  I served it with sweet potato fries and a salad.  Even the Food Police approved.

Brown Sugar Barbecue Sandwiches

1 C water
3/4 C catsup
2 T brown sugar, packed
1 onion, chopped
2 T mustard
1 T chili powder
2 t salt
1 t black pepper
2 lbs lean ground beef
12 sandwich buns, split

In a large saucepan, mix all ingredients except beef and buns.  Bring to a boil over medium heat.  Add UNCOOKED beef (you are reading it right);  simmer for 30 minutes.  Spoon onto buns. 

Makes 12 servings

Now go have a great day......

The Older Generation and The Pioneer Woman Cooks: Food from my Frontier's Herb-Roasted Pork Tenderloin

I love the older generation.  We can learn so so much from them.  I know that when I was working as a nurse, my favorite patients were the older ones.  Now I work with teenagers.  Hmmm, but I digress.   I have recently entered a new phase in my life which involves the older generation.   My father, who is approaching 80, has started showing some signs that he needs extra help around the house.  I have written about him in two separate posts - the one where he dressed as Elvis for a Titans game and the one  where he took me on Mr. Toad's (Tom's) Wild Ride.  He is definitely one of a kind that is for sure.  That got me to thinking about older people and how truly special they are.

Over the last six months or so, I have witnessed two "older generation" moments.  One day I was walking out of an office building, and I saw the sweetest scene involving what looked like a husband and wife well into their 80's.  She was stooped over the water fountain holding tightly onto her walker.   He was standing as close as he could to her holding her arm with one hand and pushing the lever to release the water for her with his other hand.  He was quietly saying something to her.  I took a mental picture and wondered what all they had experienced during their long life together.  I am sure it was most definitely a life filled with devotion and love. 

About a month ago, I was driving down my street into the neighborhood.  I witnessed an older lady probably in her late 70's taking a stroll down the sidewalk.  She was walking with purpose but then suddenly came to an abrupt halt.  She began to bend over, and the nurse in me thought "Oh no!!  Something is wrong.  She is about to faint!"  I stopped the car to see if she needed help.  No!!  She was bending over to smell a flower on a fence post.  She literally "stopped and smelled the roses!"  She then stood up and had the sweetest smile on her face.  I literally got tears in my eyes.  She reminded me of my sweet grandmother - Nana - who always had time to stop and smell the roses. 

Oh goodness.  On to the recipe....  I am now cooking out of a new cookbook.  I decided to cheat on Paula and move to my next queen bee in the kitchen - Ree Drummond or the Pioneer Woman.  I love her show on Food Network.  I am in love with her youngest son Todd who has to be the cutest thing I have ever seen.  Besides being cute, he is the sweetest little thing too.  He is always telling Mom that her food is the best he has ever eaten.   The Eeny Game chose Herb Roasted Pork Tenderloin, and I can say that is probably the best tenderloin I have put in my mouth.

I love this cookbook period.

 

You will need a pork tenderloin, salt, pepper, herbes de Provence, red wine vinegar, and peach preserves.  Weird I know.

 

Sprinkle the pork with salt and pepper, and then cover it with the herbes de Provence and place in a 425 degree oven.  She called for 15 minutes but I cooked it for 30 minutes.  I cannot stand too pink meat.  I worry about trichinosis.

 

She called for it to be served over a cornmeal cake.  I did not make those but I did have some leftover corn muffins.  I placed the piece of pork on that and drizzled with the topping made of vinegar and the preserves.  YUMMY!!  You must make this!!

 

 

 

Here is your recipe......

 

Herb-roasted Pork Tenderloin

The Pioneer Woman Cooks:  Food from my Frontier

 

 

2 Pork Tenderloins, 1 to 1 1/2 pounds each

Salt and black pepper to taste

1/2 C herbes de Provence ( I used 1/4 C)

1 C fig, peach, or plum preserves (I used peach)

1 tbs vinegar (I used red wine)

 

Lay the pork tenderloins on a sheet pan and sprinkle them with salt and pepper.  Sprinkle on the herbes de Provence, then roast in a 425 oven for 13 to 15 minutes (I cooked it for 30 minutes).  Allow the pork to rest for ten minutes, then slice it into thick pieces.  Meanwhile, stir together the preserves, the vinegar, and 1 cup of water.  Heat over medium heat until thoroughly warmed.  Spoon the preserve mixture over the slices of pork.

 

Now go have a great day......

 



 

 

 

Food Police's Birthday and Paula Deen's Southern Cooking Bible's Grilled Red Pepper Scallops

Twenty-nine years ago today in 1983 (Oh my) at 7:48 am, a little baby Food Police  - 7 pounds 9 1/2 ounces and 19 1/2 inches long - was born in Birmingham, Alabama.  My how time does fly!!  I finally understand what that means!!  It really just seems like yesterday.  I thought about all the things I could write about Food Police.  I decided I would take a look at her Baby Book to help me recall some of the moments early on in Food Police's life. 

Husband Fred and I were living in Little Rock, Arkansas at the time, and on January 25 at 5:00 am, I did a home pregnancy test, and of course, it was positive!  To make things really exciting for a morning-sick pregnant lady, we packed up and moved to Birmingham in February.  I was so glad to be closer to home.  I went into labor around 11 pm on September 15th, 1983.  Believe it or not, I was reading a cookbook and writing down recipes.  The recipe was a caramel cake!!  I immediately jumped up, and we straightened the house (the good old nesting instinct) and headed to Brookwood Medical Center.  Husband Fred ran two red lights on the way!!  Oh my!!  I ended up having a C-section because the cord was wrapped around her neck.  Scary times, but all was well.  We each wrote something to her in her baby book reflecting on her birth.  I wrote  "I remember hearing your loud cry and hearing the doctor announce 'It's a girl!'  I then remember your daddy saying 'She has two legs!'  They brought you to me, and you actually looked at me for a split second."  Husband Fred wrote that "the nurses asked if I wanted to carry you to get weighed and foot printed.  That's when I got to hold you for the first time.  What a moment!"

This is a picture of Food Police and my sweet Mama.  This is a page of her baby book.  I saved all the bracelets and the little card that was on her bassinette.

 

I looked at some of her firsts that I had written about in the Baby Book.  She sat without support at 6 months, pulled herself up at 7 months, walked on July 5, 1984 at 9 1/2 months and said her first word - Bubba - at 8 months.  Bubba was our dachshund that she absolutely loved.  Her first sentence was "You not Mommy - You Mommy!"  which she said at 18 months.  I have no clue what that meant.  Her favorite toy was a stuffed dog that she called "Big Bubba!"  Her favorite book was "The Cow says Moo!"  She counted to ten in December of 1985.   She saw snow for the first time on January 20, 1985.  I even looked back over her birthday parties.  I wrote about them in detail in the baby book.  Her first birthday was with family at my Bigmama's house.  Everything was in pink.  She cried when we sang Happy Birthday.  Her second birthday was in Birmingham and had a Care Bear theme.  I even made the 3-D Care Bear cake and about had a nervous breakdown.  I had taken up smocking and had smocked the little pink rosebud dress she wore.  The third birthday was focused outside and had a Crayon theme.  The fourth birthday was interesting.  We had just moved back to Huntsville and had it at my Bigmama's house again.  I had hired a clown who had to be the worst clown in the world.  She did these cheesy tricks like putting quarters on her elbow and trying to flip them and catch them.  She kept missing them over and over and over again.  My Dad said he could smell alcohol on her breath.  That is all I am saying about that.  The fifth birthday was at what was then called Showbiz Pizza Place but is now called Chuckie Cheese.  I got a migraine.  The sixth birthday was at home, and it had a Fairy Princess theme.  I even made a castle cake, and she got a Power Wheel's Jeep.  She would not let anyone else drive it which caused a scene.  The seventh party was at the old Ice Palace on Governor's Drive, and she received I think the best present ever.  Old Bubba had passed away that year, and she got her Golden Retriever Puppy Ginger - the best dog in the whole wide world.  For her birthday today, Food Police wanted my Chicken Tortilla Soup and a salad.  She wants to watch the Titans game, and then go get frozen yogurt.  And that is what we shall do!!  I think I will stop now.  I can't see through the tears.  I will say, however, that Food Police has grown up to be a young woman that I am very very proud of.  She has empathy for others and a heart the size of Texas.  She works hard and is self-motivated like no other.  She loves her church, her family, and her home.  I love you Food Police.

 

Now on to the recipe......This is the last recipe that I will be preparing out of Paula's Southern Cooking Bible.  I will miss you Paula.   I must say it again!  This is the best cookbook ever.  The game chose Grilled Red Pepper Scallops, and all I can say is YUMMY!!!  Oh my goodness it is good!! 

 

Get some good sea scallops.  This is a shout-out to Doug's Seafood in St. George Island, Florida - the best place in the world.  He has a food truck and every day we go visit him and buy the best seafood in the world.  I love Doug!

 

You don't need much - just scallops, a lemon, 2 red bell peppers, olive oil, salt and pepper.

 

First, you have to roast the bell peppers.  I had never done this before, but it is so easy.  You halve the peppers,  place them skin side up and broil on high until the skin is charred about 6-10 minutes.  They come out looking like this.

 

Thread the scallops and peppers on skewers and cook under the broiler for about 3 minutes per side.  Excuse the old pizza pan!! 

 

I served it with a baked potato and broccoli!!  So so good!

 

 

Here is the recipe.  Hers is for 6 people but I cut it down for Husband Fred and me!!

 

 

Grilled Red Pepper Scallops

Paula Deen's Southern Cooking Bible

 

1 1/2 pounds large sea scallops

2 Tbs olive oil

Grated zest of 1 lemon

Black pepper

4 large red bell peppers

 

In a medium bowl, combine the scallops, oil, lemon zest, and black pepper to taste.  Cover tightly with plastic wrap and refrigerate while you prepare the bell peppers.

 

Preheat the broiler to high heat.  Halve the bell peppers lengthwise and remove the stems, seeds, and rib.  Place the bell peppers skin side up on a baking sheet and broil without turning for 6 to minutes until the skin is charred.  Place the peppers in a paper bag, close the top tight, and let the peppers steam for 10 minutes.  Remove the charred skins and cut the bell peppers lengthwise in 3/4 - inch strips.

 

Wrap a bell pepper strip around each scallop to cover completely, overlapping the pepper ends.  Secure the strips by running a 10-inch skewer through the scallop and bell pepper.  Divide the scallops among 6 skewers.

 

Cook under the broiler for about 3 minutes per side and serve.

 

Now go have a great day......

 

 

 

 



I Have Been Thinking.....

I have been writing my Eeny Meeny Miny Mo Cook blog now for over a year, and I have truly enjoyed this culinary adventure.  I have heard from many of you that you have enjoyed my stories and recipes, and I have received positive feedback from al.com that new people are reading it there.  Several of my trusted readers have said that I should continue to play the Eeny game with my cookbooks and still take pictures and write about life, but in between those posts, talk about different recipes that I am preparing for my family.  For these posts, I will just give you the recipe not the whole process of pictures and stories.  It will be just a quick "Hey, I cooked this, here's the recipe, and you need to try it."  Let me know what you think.

So let's give this a go.  Last week I made Paula's Steak Fajitas and can I say delicious plus so so easy.  I have always been afraid of flank steak, but it is my new best friend.  You just have to slice it against the grain.  Here you go....

Paula's Smoky Steak Fajitas

1 1/2 pounds flank steak
1/4 C olive oil
1 tbs fresh lime juice
1 jalapeno pepper, finely chopped
1 1/2 tsp ground cumin
3/4 tsp garlic powder
Salt and black pepper
1 green bell pepper, cut lengthwise into strips
1 onion, cut into slices
6 flour tortillas - 8 inches
Guacamole, salsa, and sour cream for serving

Place the steak in a Ziploc bag.  In a small bowl, whisk together the olive oil, lime juice, jalapeno, cumin, garlic powder, 1 tsp salt, and 1/2 tsp black pepper.  Pour the marinade over the steak, turning to coat all over.  Refrigerate for at least one hour or overnight.  Let the steak come to room temperature for 30 minutes before grilling.

Preheat the grill to medium-high.  Brush the bell pepper and onion with olive oil and sprinkle lightly with salt and black pepper.  Place the onion in a single layer in a grill basket.  Place the basket on the grill, cover, and cook turning until the onion is tender and slightly charred, 4-5 minutes per side.  Set the onion on a plate.

Place the bell pepper in a single layer in the grill basket.  Place the basket on the grill, cover, and cook, turning, until the bell pepper is tender and slightly charred, 2 - 3 minutes per side.  Set on a plate separate from the onion.

Increase the grill heat to high.  Remove the steak from the marinade, place on the grill, cover, and cook, turning once, until the steak reaches the doneness you like.  We did 5 minutes per side for medium.  Let the steak rest for 5 minutes before slicing thinly.

Now go have a great day.....

Football and Paula Deen's Southern Cooking Bible's Pot Roast

There is no way around it.  I love football.  I am that person that believes there are four seasons in life - Preseason, Regular season, Post-season, and Off-season.  Sometimes I wish that I had been born a man so that I could have played football.  I am that person who when watching football with other people does not want to talk about anything else unless it relates to the game.  That drives me nuts!!  Go in the other room if you want to talk about fashion or makeup or heaven forbid, politics.  I have my own Fantasy Football team!  I love both college (Roll Tide) and professional football, but if I had to pick my favorite, it would have to be the NFL!!!

I was introduced to football when I was just 10 years old.  I would sit on the couch with my Dad, and we would watch and watch and watch football.  I think those were some of my most favorite times spent with him.  He would actually explain the game to me.  We watched the infamous "Heidi" game together in November of  '68.  It was the Raiders versus the Jets!  The Jets were leading 32-29 with just a minute and five seconds left on the clock.  The Raiders had the ball and were driving, NBC went to commercial, and when they came back, we were viewing the opening scenes to Heidi.  I hate that movie to this day because of that.  We later found out that the Raiders scored two touchdowns in nine seconds to beat the Jets 43-32.  WHAT??? 

I was watching Super Bowl III when Broadway Joe Namath predicted on Thursday that his lowly underdog New York Jets team would beat the Baltimore Colts and Johnny Unitas.  His prediction came true, and the Jets won 16-7.  Namath was crowned the MVP, and I officially at 11 years of age had a crush on Broadway Joe.  Oh goodness.

I was watching Super Bowl IV when the Chiefs and the Vikings matched up.  I found an entry in my diary that will attest to this fact.

I think it is funny how I crossed out the "not" on going to church.  Who knows!!  I guess I was for the Vikings that day as the Diary reads.  I do remember that I loved their quarterback Joe Kapp and the best defensive end of all times, the great Carl Eller. 
When Husband Fred and I started dating, I was excited to find that he loved football as much as I did.  One of the first things we did as a married couple was to buy season tickets to the Atlanta Falcons.  I can say that those were some of my most favorite times spent with Husband Fred driving back and forth to Atlanta cheering on the Falcons even though they were not that great.  We did make it to a play-off game one year, but we got beat by the Cowboys.  The ride home was really long after that one.  We had to sell those tickets when we moved to Arkansas.  It was sad times, but then along came the Tennessee Titans.  We put ourselves on the waiting list of over 30,000 people to purchase season tickets, and lo and behold, about 5 years ago, seats became available.  They are unfortunately in the last row of the upper deck but who cares!! It is a boisterous bunch up there.  It must be the lack of oxygen from being up in the clouds, but we cherish every moment we are there.  We kick-off the season tomorrow, and the Titans will need help.  We play the Patriots, and oh my goodness!!

Now on to the recipe.  I am still playing the Eeny Game with Paula Deen and her Southern Cooking Bible.  I tell you this is the best cookbook ever.  You must go buy it for yourself.  The Game chose her Lady and Sons Pot Roast, and this is by far, the best roast I have ever eaten.  You must make it this weekend.  It had so much flavor and it was so so so tender.  I wish I had some right now!

You will need a 3-pound chuck roast, onion, bay leaves, white wine, beef bouillon cubes, garlic, Paula's House Seasoning (which I will tell you how to make in a sec), and cream of mushroom soup.

Sprinkle the roast with Paula's House Seasoning.  It is a great all-around seasoning.  You mix 1 cup of salt, 1/4 cup of black pepper, and 1/4 cup of garlic powder.  I just mix a big batch of it and even give it away as Christmas gifts.  People love it!

Brown the roast on all sides about 5 minutes per side.

 Place the roast in the crock pot and cover it with soup, garlic and crushed bouillon cube mixture.

 Then add the sliced onion and bay leaves on top of the soup, and pour in the wine.  You add just enough water to cover the roast.

You take it out of the crockpot after about 8 hours. and it is the best thing you will ever eat.  PS I got a high five from Food Police for my choice of sides.  Yes that is HALF of a baked potato with Smart Balance spread and no fat sour cream.  

Here is your recipe......

The Lady and Sons Pot Roast

Paula Deen's Southern Cooking Bible



One 3-pound boneless chuck roast

1  1/2 tsps Paula Deen's House Seasoning

Salt and black pepper

Vegetable oil

1 yellow onion, thinly sliced

3 bay leaves

3 or 4 bouillon cubes, crushed

2 cloves of garlic, minced

1 can cream of mushroom soup

1/2 C Chardonnay or other full-bodied white wine

Sprinkle the roast on all sides with House Seasoning.  In a large skillet, heat the oil over medium-high heat until it shimmers.  Add the roast and brown on all sides, about 5 minutes  per side.

Place the roast in a slow cooker.  Place the onion, bay leaves, crushed bouillon cubes, garlic, and soup on top of roast.  Pour in the wine, and add just enough water to cover the roast.  Cook on low for 8 hours.  Remove and discard the bay leaves before serving.

Now go have a great day......

Neil Armstrong and Paula Deen's Southern Cooking Bible's Pecan Crusted Chicken Breasts

When I saw the news alert about Neil Armstrong's death, I immediately remembered where I was on that July 20, 1969 when he became the first man to walk on the moon.  I was eleven years old and spending a day on the lake with my Great-aunt Roxie.  (I will definitely have to write later about her.  She was a true pioneer in every sense of the word.)  I remember crying because we had to leave the lake early to go watch the moon landing on TV(and I am sure I thought the stupid moon landing - I was only 11 y'all).  But I am so thankful that we did.  I remember sitting down together as a family around the television and being so proud of what we were seeing that day. I love the statement that Neil Armstrong's family made after he passed away -"For those who may ask what they can do to honor Neil, we have a simple request. Honor his example of service, accomplishment and modesty, and the next time you walk outside on a clear night and see the moon smiling down at you, think of Neil Armstrong and give him a wink.” I will certainly do that! 

Here is an entry I wrote in my diary about that day.  I don't know why it says July 29th.   I probably wrote about it after the fact and just guessed at the date.  Who knows???  I was eleven!!

I imagine being born in Huntsville, AL - the Rocket City- has made me more aware of NASA, the Marshall Space Flight Center, Dr. Von Braun, the Space and Rocket Center, and all the things associated with the space program.  I remember my Nana taking me to Redstone Arsenal for an open house where they were testing the rocket engines.  I still remember how loud and how scared I was when that engine fired.  I remember Challenger sitting on the back of a Boeing airplane in the late 70's or early 80's and how we all stood outside together to watch it fly over and take pictures.  It makes sense that our schools are named for astronauts and shuttles - Grissom, Chaffee, Ed White, Challenger, Discovery.  For the most part, I watched every Shuttle flight including the Challenger disaster in January of 1986.  I was so sad that day.  I remember exactly where I was that day too.

I am excited about the Mars rover that has been sending back some awesome pictures here lately.  I hope we see a resurgence in our Space Program.  It just shows how innovative, intelligent, and courageous we are!! I believe the Space Program brings us together as a country.  It gives us something positive to root for!!  We need that now more than ever.

Now, on to something else that brings us together.  FOOD!!  I am still cooking out of Paula Deen's Southern Living Cooking Bible.  I am addicted to this cookbook.  I am going to prepare one or two more from it, and then move on to the Pioneer Woman who is fast becoming a new favorite.  Don't tell Paula please!!  The Game selected Pecan Crusted Chicken Breasts this time.  Hmmmmm......Paula calls it her version of chicken nuggets.  Let me tell you they were a home run.  I will prepare these bad boys again!!

You will need chicken breasts, mayo, panko, pecans, salt and pepper.  That is it.

 

Sprinkle each breast with a little salt and pepper.  Then coat each breast with a teaspoon of mayo.

 

Dredge each breast in the chopped pecans and panko.  Place in a dish and bake for 30 - 40 minutes at 350 until brown.

 

When you are done, it will look like this.  I know I will get in trouble for the mac and cheese on the plate, but it was actually Lean Cuisine's low fat mac!!  Ha Food Police.

 

 

Here is your recipe......

 

Pecan-Crusted Chicken Breasts

Paula Deen's Southern Cooking Bible

 

 

4 boneless chicken breasts

1 1/2 tsp salt (I didn't use this much salt)

1/2 tsp pepper

4 tsp mayonnaise ( I used light)

3/4 c pecans, crushed ( Mine were chopped)

3/4 c panko bread crumbs

 

Place an oven rack in the upper third of the oven and preheat to 350 degrees.  Lightly spray a baking dish.

 

Sprinkle the chicken with 1 tsp of the salt and pepper. Coat each breast with 1 tsp of mayonnaise.  In a shallow dish, toss the pecans and bread crumbs together.  Dredge the chicken in the bread crumb mixture, pressing firmly to make sure it sticks well to the chicken.  Season with the remaining 1/2 tsp of salt and place in the dish.  Bake until the crust is nicely browned and the chicken is cooked through, 30 - 40 minutes.

 

Now go have a great day.....