"Old School" Crispy, Crunchy Fish A New Way

Look at that beautifully browned, crispy, crunchy fish in the picture.  Perhaps you have never learned to love fish, or even like it.  Many people don't like fish because it is "too fishy."  Our family has always loved fish and it makes such a nice alternative to meals of chicken, beef or pork.  It has been one of my favorites since childhood.  It was always very exciting when my Aunt Molly would call and invite us to her house for a fish fry.  My uncle Jim would catch lots of bass, bluegill, or catfish and they would have a big ol' fish fry.  My aunt would make potato salad and hushpuppies to go with the fish!  And for dessert, she would always make lemon meringue pie - one of my all time favorites!!!  Do you have fond memories like that from your childhood?  It's funny how food is attached to so many childhood memories.

When I was growing up,  members of the Catholic Church did not eat meat on Fridays as a day of sacrifice.  At school, we would have grilled cheese sandwiches, or fish for lunch since many of the students attended Catholic Church.  Lots of the kids did not like fish, but that was just fine with me because I loved it.  My mom would often make fried cod fillet sandwiches for dinner on the weekend.  Fried cod is so good.  And salmon patties are one of my favorites to this day!  I even liked tuna casserole.  Catfish, bass, crappie, grouper, roughy, shrimp, clams, lobster, crab - all good in my book.  Oysters on the other hand have never been one of my favorites.  Guess everybody has something they don't like right?

My best friend in the neighborhood where I grew up was from a Catholic family.  She would often ask me to spend the night on Friday night.  It always made me happy, because I knew there would be fish for dinner (even though she did not like fish).  She always complained, but I was a happy camper.   Another fond memory for me.

I had a bunch of tilapia in the freezer and I decided that was what we would have for dinner tonight.  It just sounded good to me.  Something different and oh so tasty!  I have fixed fish many different ways, but I am "old school" and love some crispy, crunchy fish.  You know, the kind rolled in corn meal. I am not a big fan of the doughy coating on fish that you get at a lot of restaurants.  I want crunch, so this is what I did.

First, I thawed the fish.  Then, I set up my breading station.  I have lots of Corning Ware that is 42 years old.  I have been using it ever since we got married.  We received it for wedding gifts and it's still going strong after all these years.  Its the kind with the blue cornflower on the side that you see in vintage stores now.  Yes, I guess it is vintage. Sigh   Oh, I am digressing again.  Here is what you need for your breading station.

These are one quart casseroles and in the first one I put one cup of flour.  In the second, one cup of yellow corn meal.  In the third casserole, I beat up 2 eggs with a fork.  Now, I will share the secret ingredient.  

It's Old Bay Seasoning.  Shhhhh, don't tell.  If you want some truly delicious, flavorful, crunchy fish, here is how you do it.

Add one tablespoon of Old Bay Seasoning to the flour and to the corn meal.  Mix it in with a whisk or fork.  Add 1/2 teaspoon salt to each dish and some fresh cracked black pepper.  Mix again.  Now, take a piece of the fish and place each side in the flour first.  The flour keeps the fish dry and helps hold the egg and cornmeal on the fish so that the fish will get nice and crisp.  Next, dip each side of the piece of fish in the egg and then each side in the cornmeal.  

Here is another secret to making the fish a little healthier by not using so much oil frying it.  Spray a baking sheet with cooking spray.  Lay each piece you "bread" on the sheet.  Heat your oven to 350 degrees.  When you have finished all the fish pieces, place the baking sheet in the oven for at least 20 minutes or until the breading starts getting brown.  When the fish "flakes"when pierced with a fork, remove it from the oven.  You can serve it this way or you can add one more step.

This is where my "old school" ways come in.  I added a little vegetable oil to my electric skillet and let it heat up good and hot at 350 degrees.  I took all the fish pieces off the baking sheet and cooked them on each side for just a bit until the breading got really brown and crispy.  This helps eliminate using a lot of oil to fry the fish and still gives you that nice crispy, crunchy fish that is sooooooo good.

Serve with cocktail sauce or tarter sauce, or some nice lemon wedges and you have one delicious meal.  Because you cooked it in the oven, it is not greasy in any way which makes it a lot healthier.  This fish would also be excellent to use in fish tacos - another one of my favorites.  As a matter of fact, that is what I will do with the left overs tomorrow!  

I hope you will give this recipe a try the next time you are craving some nice crispy, crunchy fish.  It's quick and easy and is such a wonderful change up for dinner.  Let me know if you try this recipe.  Hope you enjoy it as much as we do.

Everyday Donna

Things to Remember:

"In the hands of an able cook, fish can become an inexhaustible source of perpetual delight."

Jean-Anthelme Brillat-Savarin

At Last - The Pickled Beet Recipe!

Guess what that is?  Yup, it's a brand new jar of pickled beets that I made today!  There is a post from back in the summer about a wonderful salad with pickled beets in it - actually, home made pickled beets.  I told you about the amazing nutritional value of beets and touted the glory of these wonderful spicy delicacies like my grandmother used to make.  I even said I would post the recipe, and somehow that never happened.  I am sorry for the delay, but here it is today!

Why have I waited so long?  Mainly because beets are a cool weather crop.  They are normally planted 2 to 3 weeks before the last frost in spring and 2  to 3 weeks before the first frost of autumn.  They can be grown throughout the winter in milder climates.  Beets are harvested at about 60 days growing time.  Therefore, when I went to the Farmer's Market last week, they had a beautiful crop of fresh, ruby red beets.  Can I tell you how excited I was?  More than!!! - That's how excited.  The jars of pickled beets from my last canning session were long gone.  Seems everyone (except Dan) fell in love with them and they were quickly consumed.  Dan hates all things with vinegar in them.  I did this project today while he was spending time with his recording engineer making music.  That way, I didn't have to listen to him gag and retch all afternoon from the smell of simmering vinegar.  hahaha  But, I was making my own kind of music, believe me!

There are references to beets as early as the 8th century BC.  Now that's a long, long time ago.  They grew in the Mediterranean regions and were cultivated in other countries from there. There are several varieties of beets, but the ones I am using are known as "beet root."

 One of my fondest memories is of my grandmother's pickled beets which always had a place of honor on the kitchen table along with her spiced peaches, spiced apples and assorted jellies and jams.  I can still remember how wonderful it was to have a spiced peach or some pickled beets with dinner.  They have been one of my favorites ever since.  Dan's mom also made pickled beets that I truly loved.  Here is the recipe I used today.

Ingredients:

3-4 pounds fresh beets
2 cups apple cider vinegar
2 cups water
2 cups granulated sugar
1 tsp whole allspice
1 tsp whole cloves
1 TBSP ground cinnamon

If you are using small beets, they can be pickled whole.  If using larger beets, they can be sliced in 1/4 inches slices, quartered or diced.  I quartered mine,  because they were all different sizes - too big to can whole.

To cook fresh beets:

Use tender, freshly picked beets.  Wash to remove all traces of garden soil.  Rinse and drain.  Cut off all leaves and stems, leaving about 1 inch of the root end.

Place beets in a large, heavy pan - preferably stainless or enamel.  Aluminum can stain.  Bring just to a boil, reduce heat to medium.  Cover and cook until fork tender, approximately 25-30 minutes.  Remove from heat and drain.

Let the beets cool until you can safely handle them.  Once cooled, you can peel the skin right off - like a hard boiled egg.  Beets will stain your hands, so wear gloves or use a paper towel to peel.  Leave beets whole if small, or cut them up as you prefer.

Look at the beautiful deep ruby red color.  Beets are so full of nutrition and good for you!  I know, you remember those awful Harvard beets they used to make at school in the cream sauce that had no taste.  I can't even think about those.  Ugh.  But roasted beets, or pickled beets are absolutely divine!


The Pickling Brine:

In a large stainless or enamel pan, mix apple cider vinegar, water, sugar, whole allspice, cloves and ground cinnamon.  Bring to a boil, stirring until the sugar melts.  Reduce heat and let the brine simmer approximately 15 minutes.  Remove from heat.

Canning Process:

Have clean, sterilized jars ready.  You can wash them in the dishwasher if you have one (otherwise, wash and rinse by hand) and then place them in a cake pan.  Heat your oven to 200 degrees, place the pan with jars in the oven until you are ready to fill them.  Prepare 2 piece lids and rings according to directions.  ALWAYS use new lids.  Rings can be reused.

Pack peeled and trimmed beats into HOT canning jars, leaving 1/2 inch space from jar rim  Carefully pour hot pickling brine into each jar, covering beets and allow 1/4 inch head space.  (I used a big soup ladle and funnel to keep from spilling brine down the jars.)  Run a thin spatula through the jars to remove any air bubbles.  Wipe jar rims with a damp paper towel.  Add lids and rings.

You can use a water bath method to preserve the jars (follow instructions with water bath canner), or store the sealed beets in the refrigerator, which I what I do.  They don't last long enough to go through the whole water bath process.  There is nothing like the sound of the "POP" when the lid seals.  That means you are ready for some good eating in a few days!  I really can't wait.  This recipe made two quarts jars or 4 pint jars.  I will be going back to the Farmer's Market in search of more beets!

If you have access to fresh beets this time of year, give this recipe a try.  You will be so glad you did.  They are a wonderful addition to any meal with that lovely hint of cloves, allspice and cinnamon.
Deeeeee-licious!

Everyday Donna

Things to Remember:

“Beet ever so onion there snow peas legume.”
Margaret Thornley

Hey Gillian - Here's Your Vegetable Soup Recipe

So let's talk about vegetable soup and all the ways it can be made.  I had a request from my friend Gillian yesterday asking if I had a recipe for vegetable soup that I would be willing to share.  Why yes, Gillian.  I am more than happy to discuss the beauty of vegetable soup and tell you how I make it.  There are so many ways to make it actually and they are all good.  For me, it just depends on what I have available.
You can make vegetable soup vegetarian style with no meat, or you can use beef, chicken, Italian sausage, hamburger, turkey or kielbasa.  I have used all of the above.

The most important feature of vegetable soup is the stock you start with.  You can make it from scratch (which is a lot of work) by using beef bones, chicken bones, a ham bone, turkey bones - whatever you have available and then you simmer it in water with onions and spices to get a nice, rich broth.  Or, you can use "stock in a box" which is so much easier and available in so many flavors at really reasonable prices.  Trader Joe's has lot of different flavors and so does Whole Foods.  I get mine at Aldis.  Theirs is MSG and gluten free  and low sodium which is very important to me - especially no MSG!   I either use my 12 quart stock pot or my dutch oven, depending on how much soup I am making.  This vegetable soup I made in my stock pot.   I made it almost full to the top so I could share it with some "sickly" family.  That left enough for us to have here at home also.

Here is a sidetrack, which may happen several times during this post.  If you are making soup, make a lot!  You can put some in zip lock bags and freeze it for later without having to go to the trouble to make it all over again.  It keeps very well and is just as good when thawed and reheated as when you first made it.  Or, share it with a friend or family - even co workers.  Soup is a really budget friendly meal and everyone loves soup!

Okay, back to where I was.  If I am making chicken vegetable soup (like in the picture above) I put in two boxes of chicken stock and an equal amount of water.  So that is about 8-10 cups of stock and 8-10 cups of water.  I add 3 skinless, boneless chicken breasts and cook them for about 30 minutes until done through.  Remove the chicken breasts, cut into bite sized pieces and add back to the soup at the end of cooking to heat through.

While the chicken is cooking, I peel and cut up potatoes (about 4-5), carrots (about 4-5 whole carrots), 2 medium sized onions, and 2 ribs of celery.  This is the "vegetable" base for my soup.  I also add a 32 oz can of whole tomatoes with juice and an 8 ounce can of tomato sauce.  (Right now, I am using the quart bags of frozen tomatoes I put up this summer.  Yum.)  I also like to add a couple of diced turnips or some cabbage that I have cut into bite sized wedges.  The turnips and/or cabbage give the soup a really delicious, delicate flavor that we love.   Cook all these vegetables first, since they take longer than the frozen vegetables and beans that you may add.

After you have removed the chicken breasts from the pot, add the tomatoes, tomato sauce, onions, celery, potatoes, carrots, and turnips or cabbage.  Let them cook until the potatoes and carrots are beginning to get soft.

Now, you can add any vegetables that you want or have on hand.  Be imaginative.  Use things you like. I added  frozen green peas, frozen corn, frozen green beans, a can of kidney beans, and some kale which I had chopped into bite sized pieces.  You can use cannellini beans (which are white kidney beans), great northern beans, black beans, butter beans, black eyed peas, or everybody's favorite - lime beans.  (not)  I also added some zucchini which we love.  At this point, it's your vegetable choice in any amounts you choose.  You may need to add a little more water as some of it evaporates during cooking.

Sometimes I add spinach toward the end because it cooks very quickly.  You can also use some turnip greens or collard greens cut into small pieces.  How about some asparagus cut in bite sized pieces?  There are so many vegetables to choose from.  Be inventive!

Now, here is my secret for really flavorful soup.  Add the end piece or "rind" from a parmesan cheese wedge.  Don't EVER throw those lovely pieces away.  Save them in a baggie in your fridge for special events like soup making!!  I learned this trick from my son in love Todd and it is well worth passing on.  The parmesan adds a lovely saltiness  and flavor without making the soup too salty and you won't really taste the parmesan!  The stock in a box is salty (I use low sodium) already so I rarely have to add much additional salt.   Salt to your preference.  Vegetables can soak up a lot of salt, but be careful and don't over salt.  If you do, add a whole potato for a bit and then remove.  It will soak up the extra salt.  Also, use lots of fresh cracked black pepper.

Now, my other secret.  I like to add macaroni or rice to the soup.  Usually, I use elbow macaroni. I throw in several hands full and let it cook until done.   If you like alphabet soup, use the cute little alphabet pasta you can buy in a box.  Your kids will love it!  The pasta takes on the wonderful tomato/vegetable flavors and is soooooo good.  It may be my favorite part of the soup.  If you eat gluten free, just use gluten free pasta.  If you want to use rice, add about 1/2 cup to 3/4 cup depending on how much soup you are making.

Now, it's time to add your meat back into the soup.  I cut the chicken breasts into 1 inch bite sized pieces and put it back into the pot just to warm it up.  Ta dah! You are done.  Ladle into a serving bowl and eat. Oh my goodness good!

If you are using left over beef - say from a roast - now is the time to add it back in.  If you are using beef bones or beef ribs, use beef stock in place of chicken stock, add the bones or ribs to the stock and cook them until done like the chicken breasts.  Remove them from the soup when they are done, dice up the meat and add it back in at the end.  If using sausage like kielbasa, it is already cooked, so add it in about halfway through so it flavors the soup.  Italian sausage is uncooked.  Remove the casing and cut into 1 inch pieces, add it at the beginning with your "core" vegetables and let it cook all the way through.  Italian sausage makes a really tasty soup.

 This is what I have been trying to say through this whole post.   Vegetable soup is an individual thing.   Ours is a little different every time I make it, depending on what I have to throw in.  The base is always the same  - otherwise, who knows?  You can add vegetables in any quantity you want - make as little or as much as you want.  You always want enough for the second day. because soups always taste better the second day!

If it is as cold where  you are as it is here, it's a perfect day for vegetable soup!  Allow yourself a couple of hours for the whole process, but it is more than worth it.  The chopping and cooking is sort of Zen.  It's relaxing and who doesn't love the final outcome?  Delicious, nutritious, cost effective vegetable soup.  Yum.  Yum.  Yum.  You may want to add some hot, crusty bread, or a grilled cheese sandwich and you are good to go!  For me, the soup is all I need!

So Gillian, I don't know if this helps or answers your question, but I hope so.  If you make some soup, let me know how it goes and how much you like it!  Everyone else,  you let me know too.  Now, I am dreaming of soup.  Oh look, it's lunch time.  Yay!

Everyday Donna

Things to Remember:

Soup is soul satisfying in so many ways.  Make some and share it!  donna

Applesauce Muffins - Delicious

Remember in Little Red Riding Hood, when she was going to visit her sick grandmother?  Well, yesterday Grandma had to go visit her sick family.  It's that time of year when the flu bug begins to pass around.  One of our grandsons got sick Friday afternoon after we had enjoyed lunch with our daughters and their sons.  Our second daughter took her son home to nap and we spent some time with our oldest daughter and two of her sons driving around and showing her how to get to some places here in Nashville.  They just moved here from Dallas the week before Christmas and she is still trying to figure things out.  After we left her house and returned home, she called to inform us that Z had gotten sick after picking her oldest son up from school.  Uh oh.  The germ fest had begun.  Of course they had been drinking out of the same sippee cups and playing with all the same toys.  Here we go.  

Our second daughter, who is 36 weeks pregnant said she did not feel very good on Saturday and Sunday.  Her son who is 22 months old got sick on Sunday.  Things were not looking good at this point.  She took him to his pediatrician on Tuesday because he was not doing very well.  By Tuesday evening, her husband was in bed sick and she was up most of the night.   Yesterday, her nanny fell prey to the current bug and had to go home.

We had just come over with chicken and noodles, jello and muffins when K was leaving to go home.  We stayed to help.  Having raised 4 children, I know what it's like to be down for the count and no one to help care for the kids.  It is NOT a fun situation.   By evening, Annie and Todd were feeling somewhat better and they ate some chicken and noodles and a muffin.  Grandson G on the other hand fell in love with these muffins or "fuffins" as he calls them.

This is a really quick and easy recipe made with applesauce and has a nice cinnamon flavor.  The dough is very dense when you mix it, so don't be alarmed and think you forgot something.  That's just the way it is.  Here is what you need:

Ingredients:

2 cups all purpose flour
1.5 tsps ground cinnamon
1 tsp baking soda
1/2 cup butter, softened
1 cup sugar
1 large egg
1 cup applesauce
1 tsp vanilla
1 cup raisins optional

Directions:

Combine flour, cinnamon and baking soda in a bowl.  Set aside.  In another bowl, cream butter and sugar.  Add egg, applesauce and vanilla.   Stir into dry ingredients just until moistened.  Add raisins if you are using them.  ( I didn't)  Fill greased or paper lined muffin cups three fourths full.  Bake at 350 degrees for 25 minutes or until muffins test done.  Yield - 1 dozen.

This recipe is easily doubled.  They are so good they won't last long.  You can see by the picture, we had already eaten some when I remember to take a picture.

Everyone is on the mend today, feeling a little better.  Grandma is making more soup and some blueberry muffins to take over for dinner tonight.  We are doing what we can to help out and are so very thankful that we are living close enough to do this for our family.

Be sure and give this muffin a try.  It's really nice for a breakfast or brunch and super good with a mild soup when tummies don't feel so good.  Grandson G sure loved them and Pawpaw loves 'em too.  He won't even eat applesauce.  hehe  Hope you keep the germs far away and us too!

Everyday Donna

Things to Remember:

“Well, I can't eat muffins in an agitated manner. The butter would parobably get on my cuffs. One should always eat muffins quite calmly. It is the only way to eat them.”  The Importance of being Ernest, 1895

A Recipe For Good Vision Health - Get An Eye Exam!

Today was my annual trip to the ophthalmologist to have my eye pressures tested and my optic nerves examined.  I have been doing this for 28 years because I have glaucoma in both eyes.  Next week I will have my visual field test and some nice computer pictures taken of my optic nerves.  ( Don't expect to see them on my Christmas card next year, however.)  The report today was excellent and my new ophthalmologist, Dr. Christ, was super nice.  While talking to me and showing me some results from today's tests she was looking at my records and said "Holy Cow, you do NOT look anywhere near your age.  Wow!"  Guess that made the whole trip worthwhile.  : )

I was fortunate.  While having a routine eye exam for new glasses when I was 35, the optometrist who was doing my exam asked if she could check my eye pressure after spending a very long time looking in my eyes.  I said sure, why not?  She took the pressures and then asked if she could test them again.  My answer - sure, why not?  After she finished my examination, she talked with me and said she had some concerns about my intra ocular eye pressure and asked if I could return the next morning for another pressure check. Since the office was in the mall where I worked, I told her it was no problem since I arrived at 8 am every morning.  Once again, she tested my eye pressures and said she would like to refer me to a specialist, an ophthalmologist.  She said my pressures were high and my optic nerves showed some signs of damage.  Of course I agreed, because who wants to lose their vision  - especially at age 35.

I made my trip to the ophthalmologist the next day.  He did a very thorough examination and some additional tests.  When he was finished he talked with me and told me that I had glaucoma in both of my eyes.  Glaucoma causes increased intra ocular pressures which then damages your optic nerves.  Fortunately, there are many medications that can help control these pressures and keep them in check.  He wrote a prescription for a medication called Timoptic and told me how to use it, one drop in each eye every morning and every evening.  I had to return several times the next month to test my pressures to see if the medication was doing it's job.  Fortunately, it was working very well.

For many years, that controlled my eye pressures and kept them in the teens which is considered very good.  After about 15 years, my pressures began to increase again and another medication was added.  After 28 years, I am now on optimum medications which is a total of 4 different kinds of drops.  The "up" side is, my optic nerve damage has not advanced nor have I lost any of my peripheral vision due to my strict regimen of using my medications and not taking other medications or doing things that can increase eye pressures.  Things like riding roller coasters and amusement park rides.  Who knew?

Glaucoma is a silent condition that really has no symptoms.  It is caused by a build up of intra ocular fluid that cannot drain from the natural pathways in the eyeball.  The increased fluid presses on the optic nerves and damages them.  The damage is irreversible.  There is not always an explanation of why.   Many times, people lose their vision without knowing they have glaucoma.  It takes several years of increased pressure to damage the optic nerve, but because there are no symptoms they do not know they even have glaucoma until the damage is done.  The damage is permanent and there is no reversal procedure.  This does not have to happen.

It is important to see your eye care professional annually for an examination after the age of 50.  By this time, many are wearing glasses to help see small print when reading.  I have been wearing glasses since I was 20 because of nearsightedness or myopia.  That meant that I regularly saw an eye care professional when I needed new glasses.  Had I not needed glasses, I probably would not have seen a professional and would have suffered irreparable damage.  This is one time to be thankful for wearing glasses.

Glaucoma in patients under 40 is very rare.  My doctor at the time said he had no explanation for it.  Absolutely no one in my family has had glaucoma, but it does tend to run in families.  If you know of relatives who have glaucoma, it is very important that you get frequent examinations, especially as you age.  If you do the math, you will know that I am 63 now and very grateful to a very observant optometrist 28 years ago.

The one symptom that someone with glaucoma may have is seeing halos around headlights of cars and streetlights.  Otherwise, there are none.  That is why a good eye examination is very important.

Of course, there are many other eye disorders and diseases that exist.  Glaucoma just happens to be a very silent one.  African Americans have a greater tendency for this eye disorder as well as people who have it in their families.  Also, diabetics are more prone to glaucoma.

There is a surgery available when eye pressures can no longer be controlled with medication, but it is considered a last response because of possible complications resulting in vision loss.

I don't know about you, but I value my eyesight and do not want to lose it.  Please, take the time to make an appointment for an eye examination if it has been a while or you have never had one.  It could be as important as saving your vision.  Don't wait.

Everyday Donna

Things to Remember:

“No one ever injured his eyesight by looking on the bright side of things”  unknown

Shepherd's Pie - Quick, Easy, Delicious

Well, it's a new year and I am having a hard time getting back in the routine of things.  Sunday evening we came home after a busy day and I wanted comfort food.  You know, something with mashed potatoes - real mashed potatoes.  I never, ever make instant mashed potatoes at home.  Ever.  Why?  Because there is nothing like real mashed potatoes, I don't care how you doctor them up.  They are easy to make and there is a distinct difference between instant and mashed potatoes made from scratch.  As a potato connoisseur, I can tell the difference.  A friend argued with me once that I could not tell the difference, but I can.  It is just worth the extra effort to make mashed potatoes.  In my book, there is nothing quite as good.  

My first thought was to make a meat loaf, but I knew it would take way too long.  We were hungry and didn't want to wait several more hours to eat.  My next thought?  Shepherd's Pie.  Yummm.  One of our favorites and it's relatively quick and easy.   The beauty of Sheperd's Pie is that it combines your protein, starch and vegetable into one easy dish and has so much flavor.  It is also easy to reheat for leftovers.

I did a little research on Shepherd's Pie to find out why it has that name - mostly out of curiosity.  (I do that a lot)  I found that Shepherd's Pie was originally made from leftover meat (lamb) thus the name Shepherd's Pie since shepherds herd sheep.  When beef was used, it was called Cottage Pie.  The term Cottage Pie was first recorded in 1791 and Shepherd's Pie in 1877.  Now, we just call it all Shepherd's Pie. Whatever it's called, it's delicious.

Here is what you will need.  (This makes a 9 x 13 casserole full, but you can easily halve this for a smaller portion.)    Preheat oven to 350.


Ingredients:

2 pounds ground beef (lamb, or turkey)
1 medium onion, chopped
1 medium garlic clove, minced
1/4 tsp. dried rosemary
1/4 tsp dried thyme
salt and pepper to taste
3/4 cup frozen green peas

4 cups mashed potatoes (use instant if you want to)  I make my mashed potatoes first, so they are ready to put on the casserole when the meat is finished cooking.

8 ounces cheddar cheese, grated (grate my own because I like the way it melts and it's cheaper)

Directions

Brown ground beef in large pan.  Just as beef is almost done, add onion and garlic and cook until onion is translucent. Drain any fat.   Add rosemary, thyme, salt and pepper to taste.  Add green peas and mix thoroughly.  Place in 9 x 13 casserole dish.

Cover with mashed potatoes. Spread with back of spoon to evenly cover all of ground beef,

Next, cover with grated cheddar cheese and place in 350 degree oven until the cheese has melted.

Let the casserole sit for a few minutes and serve in bowls or on dinner plates.  This can also be made in individual serving ramekins if you prefer.  There is a restaurant in our neighborhood that has "Pie and a Pint" night and they make theirs in pie plates.  Do whatever suits your fancy.

This dish is so good with the sweetness of the green peas, and the creaminess of the mashed potatoes covered with melted cheese mixed with all the deliciously flavored meat.  Yum, yum, yum.  If you have picky eaters in your house (like our grandsons can be), give this dish a try.  It is filling and there are no scary ingredients in it that can make a dish "suspect" to little boys.  You know, things like MUSHROOMS.  This is comfort food at it's finest.  You can also make it ahead, keep it in the refrigerator and reheat when ready to serve.  Just wait and place the cheese on the potatoes when you place it in the oven to reheat.  We enjoyed ours with a spinach salad and hot crescent rolls.  Let me say, it truly hit the spot.  Comfort food desire fulfilled.

Give this casserole a try.  My three favorite words describe it - quick, easy, delicious. I think it will become a "go to" dish for you just like in our house.  Enjoy.

Everyday Donna

Things to Remember:

In the New Year, may your right hand always be stretched out in friendship, but never in want.    Irish Toast

The Best Fudge Recipe I've Ever Made!

Christmas Day has come and gone and we survived our first celebration here in the little yellow cottage. We had 4 out of 5 grandsons present, two daughters, one son and two sons in love celebrating together!  What fun we had.  It was a bit crowded, but so what?  We were together and that is the most important thing.  Our older son, daughter in love and grandson live in New York City, and John had a show on Christmas Day so they were unable to join us this year.  But, we did spend time Skyping and got to watch our grandson open his gifts.  THAT is the amazingly fabulous thing about technology!  Being able to see each other face to face, talking like we were in the very same room.  Thank you to whomever invented Skype!

The holiday seasons for us are all about fun, fellowship and good food.  Our oldest daughter and her family moved to Nashville the week before Christmas and it was a wee bit hectic, trying to help them get enough things unpacked to be able to live for a few days AND get their Christmas shopping done all at the same time.  We watched our grandsons a couple of days to help her out and I didn't get my usual amount of baking done this year  - which is okay because there is usually waaaaay too much.   But, I did try some new recipes and made enough gluten free things that our son in love could also enjoy treats with the rest of us.  All in all, it was a very successful holiday.  

This fudge is fantastic - best recipe I have ever tried.  Candy is so cantankerous to make that I have sort of given up the last few years except for a couple of really reliable, easy things that I can count on.  You have to use a candy thermometer, the humidity affects the outcome, it's too hard, or too soft and on and on.  It is really frustrating.  Well, this year I found this recipe on Pinterest and it said it was a winner at the state fair.  Okay, I'll give it one more shot.  My husband LOVES chocolate and he LOVES fudge, but you know how fudge can be.  Sometimes it's grainy and sandy and I don't like that.  Or it's too hard or too soft.  Boo on that too.  I hate wasting time and ingredients on something that really isn't good.  But, this recipe is the best fudge recipe I have ever made bar none!  It is creamy, chocolaty, made a huge pan full and was worth the effort.  Think I will stick with this recipe from now on.

Here is what you need:

2 sticks of butter (use real butter)

6 cups of sugar

1 can evaporated milk

1 jar marshmallow cream

1.5 (18 oz) packages chocolate chips (1 -12 oz bag and 1 -6 oz bag)

2 tsp vanilla

a jelly roll pan (approximately 11 x 15), butter bottom and sides of pan

a large dutch oven

1 wooden spoon

In a large dutch oven, melt the butter, sugar and evaporated milk on medium heat until boiling.  Once it boils, set timer to 6 minutes.  After 6 minutes, remove pan from heat and add marshmallow cream and chocolate chips.

Mix thoroughly with wooden spoon until all marshmallow cream and chocolate chips are melted and the contents are a nice even chocolate color.  Add vanilla and  continue to stir until fudge thickens and no longer runs quickly off the spoon.  It will be very glossy and  the fudge will kind of collapse off the spoon in big clumps.  That's how you know it's done.  The whole process took about 30/35 minutes.  Don't get in a hurry.

Pour the fudge onto the buttered jelly roll pan and spread evenly over pan.  Looks like this. (Are you drooling?)

Let the fudge sit about 30 minutes and it's ready to slice.  I cut it in about 1 inch squares and it makes TONS!  It is rich, sweet, chocolaty and just the right texture for my liking.  Dan has declared it the best!  He is a connoisseur of all things chocolate, so consider that confirmation of it's goodness.  : )

If you have more holiday parties to attend or are having a New Year's Eve Party, this is a wonderful treat for your guests.  It would also make lovely little treat bags for everyone to take home.  

Hope you will give this recipe a try, because the best part is you get to lick the spoon when the fudge is done and poured in the pan.  MMM, MMM, MMM, MMM.

Takes you back to childhood doesn't it?  Everyone likes to lick the spoon.  Yummm.  Enjoy this fabulous recipe.  Just one little square of this delicious fudge is so good with a cup of coffee.  Best dessert ever.  

Everyday Donna

Things to remember:

Go ahead, lick the spoon.  It's the best part!