Why I Need to be a Paula Deen Blogger!!!

Oh yes my faithful readers.  I saw where the one and only Paula Deen is doing a search for new bloggers to add to her website.  You know I went crazy hog wild when I saw this. 

One of the criteria for consideration is that you write a post about why you need to be that blogger.  Lord have mercy.  Well here we go.  I am writing that post.

I need to be that blogger.  Paula Deen is the reason I started writing my blog.  She made me love food and feeding family and friends again.  I had gone through a period where I did not enjoy cooking or menu planning or anything of the sort.  Then I was introduced to Paula on the Food Network and immediately went "cuckoo for cocoa puffs" as they say. I started cooking up a storm. 

I got so addicted that I thought to myself  "I want to do something with food." But Self said "You don't know how to write a cookbook.  You can't have a TV show because you would turn red, stutter, and your hands would shake.  You can't own a restaurant because you don't know a thing about running a business.  Besides you are a teacher.   But the thing that you could do to satisfy this need for food is to write a blog."  Then I thought "Oh my goodness!!  There are millions of food blogs out in the nanosphere!!  How will mine be different?  Why would anyone want to read my blog?"  Then it hit me.  I would play Eeny Meeny Miny Mo with my cookbooks.  I would let the game choose the recipe, and the rest is history.  It has been one of the most rewarding undertakings of my life.    So I have to be that blogger that gets chosen.  I want to show my readers how to take a chance and enjoy food again.  I want to inspire them to try something new and laugh a little bit along the way.  After all, that is what my blog and life are all about. 

PS   Pick me, pick me, pick me!!!!!

High School Homecoming and Pioneer Woman's Food from my Frontier Roasted Cauliflower

Here we go again.  I have fallen in the trap of life where you don't have time to turn around.  I am way behind - again - on the blog.  I feel so guilty when I don't write my blog.  That is a good thing though.  It means I really enjoy doing it!!   I miss it!

I have once again over-committed at school.  I volunteered to be the Junior Class sponsor.  I asked the officers what this meant.  They responded "Oh you only have to fill out a couple of purchase orders, and that is it!"  I actually believed them.  I will never believe them again!  This is how it went down.  How about you have to help us construct an 8 foot by 10 foot banner for Homecoming, and every time we work on it, you have to be there with us, or we will be disqualified!!  Hmmmm....... How about you have to figure out how to construct it because we are teenage girls and don't have a clue?  How about I am an adult woman and don't have a clue?  How about we want to do a design with tissue paper and chicken wire?  How about why don't we make it easy and do it on a piece of cardboard?  Oh no!!  So I had to call on Husband Fred to help with the construction.  I was at a complete loss to put it bluntly.  We had to go to Lowe's and pick out wood, chicken wire, and screws for this little project.  I was at a complete loss in Lowe's.  I don't know what a 2x4 or a 1x4 is or that there are such things as wood screws.  We then had to meet on a Saturday for Husband Fred (who moves at the speed of turtle) to screw together what seemed like 10,000 pieces of wood and chicken wire to make this very very large banner.  We finally got it done, and then had to figure out how to move it from the place where we were working on it to the school without losing the one million pieces of tissue paper.  That was fun too.  We finally got it in place for all to see.  And we got second place.  We were all quite upset if you know what I mean.  I don't think I demonstrated good sportsmanship to my little charges.  Oh well.  Now they tell me they are having a "Hoopcoming" in January for basketball season.  I am going to run and hide.

Now on to the recipe.....I am still cooking out of The Pioneer Woman's Food From my Frontier.  I love the Pioneer Woman.  That is all I am going to say about that.  The Eeny game chose Roasted Cauliflower.  I thought Yuck to myself.  I knew Food Police would be happy.  Again the Eeny Game is working because I would have NEVER tried this if it was left up to me.  Thank you Eeny Game.

You will need a head of cauliflower, salt, pepper, olive oil, butter (I used Smart Balance), and panko bread crumbs.

 

 

Cut the cauliflower into little florets, sprinkle with olive oil, salt, and pepper.  Place in a 400 degree oven and roast for 20 minutes.

 

Transfer the cauliflower to a baking dish and add the panko crumbs that you have mixed with melted butter to the top.  What could be better??

 

Put back in the 400 degree oven and roast for 5 minutes, and the dish will come out looking like this.  It was very good even if I must say so myself. 

 

 

Here is your recipe....

 

Roasted Cauliflower

The Pioneer Woman's Food from my Frontier

 

1 cauliflower head, cut up into pieces

1/4 C olive oil (I only used a drizzle Food Police)

Salt and pepper to taste

1 1/2 C panko bread crumbs

4 T melted butter (I used 1 T of Smart Balance Food Police)

 

Preheat the oven to 400 degrees.  Spread the cauliflower on a large sheet pan and drizzle with the olive oil.  Toss the cauliflower to coat it evenly.  Add salt and pepper to taste.  Roast the cauliflower for 20 minutes until golden brown with some darker parts. 

Add the bread crumbs to a bowl, pour on the melted butter, and mix well.  Place the cauliflower into a medium baking dish and mound the crumbs on top.  Roast for 5 minutes or until golden brown on top.

 

Now go have a great day.....

Internet Offers and The Pioneer Woman Cooks' Panfried Kale

You know you are getting older when your e-mail inbox becomes full of offers from the Scooter Store.  Every day I have a Scooter Store offer in my inbox.  I hope I never have to use a Scooter but if I have to, I will take command of my Scooter.  I will ride it like I am on the track at Talledega.  People will know I am coming their way on my Scooter.  I will back that Scooter up just to create that little beep-beep-beep sound.  I am not kidding either.

I got to thinking and checked out some of the other offers I have received since turning 50 about 4 years ago.  I had one from Dermatend Mole and Skin Tag Removal.  The catch is they will sell you the directions to do this at HOME!!  WHAT??!!!  Good grief.  I also have had offers to join the AARP, solve my snoring, put together a reverse mortgage, get help for my depression, hot flashes, and loss of hair, and offers for products to remove and erase wrinkles.  If I were a single lady, I could find all kinds of places to go and meet nice senior men over the age of 50.  UGH!!  I will pass on all, thank you very much.

On to the recipe...  The Eeny game chose Panfried Kale.  I was depressed about that.  I don't really go for the superfood called kale.  Of course, Food Police is all over it.  She stated in her Food Police voice that it is full of Vitamin K and beta carotene.  I told her "That is just what I need - more beta carotene and Vitamin K!  Does it have any saturated fat or carbs or sugar?!!"  She glared and countered that now people are roasting kale and eating it instead of potato chips.  WHAT??!!  People need to get a life and just eat some potato chips.

I promised that I would not cheat on the game so here we go.  I resisted, but it was really really good, and I felt super-healthy eating it.  I almost think I might like it better than turnip greens.  Oh my!!

You will need just some kale, garlic, olive oil, salt and pepper.

 

Simply heat the oil, and add the kale, 5 cloves of garlic minced, salt and pepper.  Cook until it is wilted which is about 2 minutes. 

 

 

Here is your recipe....

 

1 large bunch of kale ( I got the Glory Brand in the bag)

3 Tbs olive oil

5-6 garlic cloves, minced

Salt and pepper to taste

 

Thoroughly wash the kale in cold water.  Heat the olive oil in a LARGE skillet over medium-high heat.  Add the garlic and quickly stir to avoid burning the garlic.  Throw in the kale and use tongs to move it around.  Sprinkle in plenty of salt and pepper and cook until wilted, about 2 minutes.  Remove and serve.

 

 

Now go have a great day!!!!!!!!!!!

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.....