Everyday Donna's Grilled Cabbage

 What fun thing did you do today?  We met a friend for lunch and then checked out plants at the Farmer's Market and another garden center.  I came home with a few really awesome succulents, among other things.  Needless to say, I LOVE the weather we are having and am getting extremely excited to start filling all my planters.

In yesterday's post about the beer brined pork chops, I told you that I would post the recipe for this delicious grilled cabbage.  Do you like cabbage?  Did you eat it as a child growing up?  We did!  Every week.   And, you guessed it, it was usually boiled and it made the house smell terrible, but I always loved cooked cabbage.  Then, there is sauerkraut.  Yum.  Love it.  Dan hates it.  Also, there is the Indiana state vegetable, cole slaw, which is made from cabbage.  My friend that we met for lunch today called cole slaw the Indiana state vegetable years ago and it made me laugh so hard I have never forgotten it.  Our whole family refers to cole slaw as the Indiana state vegetable to this day.  Why did he call it that?  Because it is served at every picnic, pot luck, and restaurant in the state.  How much cole slaw have we eaten in our lives?  Waaaaay too much.

Ever tried kimchee?  It is also made from cabbage.  My research said that cabbage and bean curd are the two most used ingredients for cooking in China.  Wonder if they ever make cole slaw?

Cabbage is a very old vegetable, with cultivation beginning around 1000 BCE according to information I found.  Cabbage is a main ingredient in European cooking and Chinese cooking.  The most common use is by pickling, such as sauerkraut and kimchee.  Cabbage is really good for us.   It is full of anti-carginogens, beta carotene, and vitamin C.  Cabbage is related to broccoli, brussels sprouts, and cauliflower.  The reason many people don't like to cook cabbage in the house is because of the really strong smell that permeates the air.  Well, here is the perfect solution -- GRILL IT!  Cooking it out of doors keeps the smell out of the house.  Tadah!

Grilled cabbage is amazingly good, let me tell you.  It is easy to make also.  Here is how I made mine.

1 medium sized head cabbage, cut into wedges
4-5 slices bacon, uncooked
1 medium onion, chopped
1/2 stick butter
1/2 cup grated fresh parmesan cheese
salt and pepper to taste

Cut the head of cabbage in half and then into wedges.  I got 6 wedges.  However many wedges you have, tear that many pieces of aluminum foil about 12 inches long.

Place a wedge of cabbage in the center of each piece of foil.  Lay the bacon strips on top of each other and cut into 1/2 inch strips crossways.  These are called "lardons" of bacon.  Lay some of the lardons on each cabbage wedge.  Now, chop the onion and put some on each wedge.

Cut the 1/2 stick of butter into very thin pieces and lay some on each wedge.  Sprinkle fresh parmesan over each wedge, sprinkle with a small amount of salt and lots of black pepper.

Bring the long ends of the foil together and roll tightly down to the enclosed cabbage.  Roll the ends up tightly, so that there are no holes where the steam can escape while cooking.

Light your grill on one side, leaving the other side unheated.  Place the foil packets on the unheated side.  They should cook about 45 minutes total.  Turn the packets over about 1/2 way through.  Remove from the grill, open and serve.  Yum.  Yum.  One of the best side dishes ever for summer grilling season!

If your bacon doesn't look really crisp when you open your packets, put the pieces in a microwave proof bowl and heat for about 15-30 seconds to crisp it up and redistribute over the cabbage.  Some of mine were crispy, a couple not as much as I would like.  So, when you turn the packets over, you might also want to rearrange them on the grill so the outside packets are closer to the heat for a while.  Just a little FYI.

We really enjoyed this super delicious cabbage with our beer brined pork chops and sour cream mashed potatoes.  Oh so good!

When you are planning a meal and want to know how much cabbage per person, one wedge is plenty for most people.  The flavor of the onions and bacon with the buttery cabbage topped with the parmesan is a perfect combination.  It sure beats the Indiana state vegetable for every meal any day of the week.

Give this recipe a try.  It's delicious.  You are really going to like it.

Everyday Donna

Things to Remember:

Cauliflower is nothing but cabbage with a college education.  Mark Twain

Beer Brined Pork Chops - Grilled

Another beautiful day in middle Tennessee!  Yes!!  We got lots of projects accomplished today and that makes me one happy camper.  Now that the weather has warmed up, we can do lots of things for our out of doors summer living space.  Wait until you see the project I have been working on.  You are so going to want to do this!  That's my teaser for today.  Just keep checking back.  I will write about it soon.

Anyway, let's talk about these delectable pork chops that I made on Sunday evening. Dan LOVES pork chops and oh my, are these ever good.  Have you ever brined any meat?  A turkey?  Anything?  Let me tell you what it does if you have never tried brining.  It makes meat super juicy, tender, and oh so flavorful.  The meat absorbs the salt and the beer helps tenderize the meat while adding a nice caramel flavor when the meat is cooked.  (Brining makes turkey absolutely amazing if  you have never tried it.)  This is something you will definitely want to do the next time you make pork chops.  These were like butter, you could cut them with your fork.  Yum.

We enjoyed these with grilled cabbage (which is the best cabbage I have ever eaten and I really like cabbage).  And, it doesn't smell up your house while it's cooking.  That's even better, right?  The other side dish we enjoyed were sour cream mashed potatoes.  Holy cow, it was a good dinner.

Doesn't the sight of that make your mouth water?  Doesn't it make you want to rush out and buy some pork chops right now?  Or maybe make some grilled cabbage - with bacon?  I wish you could have enjoyed this meal with us.  It was fabulous if I do say so myself.  Dan is still talking about it.

The pork chops are quite easy to do.  Here is what you need.

6-7 bone in pork chops about 1 inch thick
1 12 ounce can of your favorite beer (I used whatever my son had here, don't drink it myself)
1/4 cup brown sugar
2 Tbsps. salt
fresh cracked black pepper
3 large garlic cloves, minced
Old Bay seasoning

Put the beer in a bowl and add the salt and brown sugar, stirring until the sugar dissolves.  It will make the beer quite foamy, so don't be alarmed.  Put the pork chops in a large zip lock bag or a glass container big enough to hold everything.  Pour the beer mixture over the chops, making sure they are all covered.  Mince the garlic cloves and scatter in the liquid.  Crack some black pepper over all the chops.  If the chops won't stay submerged, put a plate on top of them for weight and put in the refrigerator for about 2 hours.  I turned mine a couple of times, just to make sure they were evenly brined.

When you are ready to grill the chops, remove the chops from the liquid and discard it.  Lightly sprinkle both sides of the chops with some Old Bay seasoning, or any seasoning that you really enjoy.  Cook them on the grill until the meat is no longer pink and juices run clear.  Remove them from the grill and let them sit for a few minutes before serving.  That way, you don't lose all the juice when you cut into them.  We will definitely be making these again and again!

As for the grilled cabbage, come back tomorrow night and I will share my version with you.  Fabulous.  That's all I can say.

I don't know about you, but I am always on the lookout for different ways to prepare meats.   It gets boring having the same meals over and over (especially after 43+ years).  The base for this recipe came from McCormick.com and I added a few things to it.  Don't be afraid to experiment with your recipes.  I added the garlic and Old Bay because I like the flavors.  It worked and is a keeper for us.  Try any spice mixture you like when you make these.  Just know that the beer and the brine will make the pork chops super tender, flavorful and juicy.  Give this recipe a try and let me know what you think.

Everyday Donna

Things to Remember

“There is poetry in a pork chop to a hungry man.”  Philip Gibbs (NY Times 1951)

How To Make A Tipsy Planter

Happy Monday one and all.  Middle Tennessee experienced a totally glorious weekend which we have been impatiently waiting and waiting for!  We enjoyed little league games in the sun on Saturday, and a picnic at Percy Warner Park on Sunday.  Watching little ones play with absolute abandon brings to mind what is and isn't important in this life does it not?  The sheer joy and happiness children experience should remind us over and over and over again to live in the present moment, to laugh more, play more, spend more time in nature where we can be renewed.   We have been blessed with an amazing world.

Today has been absolutely gorgeous again.  I was saddened to learn of the tragedy in Boston this afternoon.  My heart goes out to all who were affected.  This is just another reminder to enjoy each and every moment we are given.

I have been itching to make one of these tipsy planters since last year.  We were in Home Depot the other day and they were advertising a class on how to make one.  I knew I didn't need a class for this.  I could figure it out.  There is lots of information on line about how to do these.  I went to Old Time Pottery today and bought these super bright orange planters.  They also came in lime green and fuchsia.  It was a hard decision, but I went with the orange because it goes with the rug on our deck.  Everything is going to look very tropical this year in our out of doors decorating.

The tipsy planters can be made in any height using whatever size pots you want to use.   You also need a piece of rebar that will allow you to go through all the pots you are using and be put into the ground about 1.5 to 2 feet.  I wanted to put my planter at the end of the steps to the deck and I didn't want it extremely high.  I purchased one large planter, a medium, and a small and a 4 foot piece of rebar.  I have even seen these done with all the same sized pots.  The good thing about using terra cotta pots is they already have a hole in the bottom to put the stabilizing rebar through.  BUT, we have 6 grandsons and terra cotta pots are an open invitation to destruction by baseballs, frisbees, tennis balls, you name it.  I didn't want to spend the money and time to see my tipsy planter go flopsy.  So, I went with plastic.

First, Dan had to drill a hole in the bottom of each pot for the rebar.  He does such a good job.  : )

Next, I placed the largest pot where I wanted it to go and he used a hammer to drive the rebar into the ground.  Line your pots up on top of each other so you have a general idea of how tall the tower will be so you don't put the rebar into the ground too far.  It would not be easy to pull out of the ground.

Level the pot up and fill it with potting soil.  Putting the soil in now allows you to place the next pot where you want it.  Otherwise, there is nothing for it to rest on.

Angle the second pot whichever direction you want it to go.  Fill the second pot with potting soil.
Now, place the third pot over the rebar and tip it in the direction you want it to go.

At this point, Dan hammered the rebar down below the rim of the top pot for safety.  Next, fill the top pot with potting soil.  I used an entire 1.5 cubic foot bag of potting soil for this project just in case you are interested.

Now, it's time to plant.  I wanted really bright colors in my pots and I chose flowers for full sun.  Be aware of the sun/shade situation wherever you put your planter so you buy appropriate plants.  I chose red geraniums, yellow marigolds, red lantana, and hot pink petunias.  Some of the plants will stand up, others will vine down.  I wanted some vining vinca for the bottom pot, but they didn't have any today.  I will add some soon because I want a vining plant to overflow the bottom pot.  Here is how it looks with new plants in it.

I can't wait for the plants to get bigger and fill in the pots.  All of these plants will bloom all summer in full sun.  Isn't it so cute?  I may have to build another one someplace (Don't tell Dan).  They are just so fun and interesting.

This project didn't take all that long to do.  The rebar was $3.50 at Home Depot and Lowe's has it too in case you don't know where to get it.  It is used in concrete work, is unbreakable or bendable,  and is usually on the far back aisle of the store.  Make sure to use rebar because of it's strength.  There is a lot of weight when you add the potting soil.

Pots are plentiful right now in all colors, shapes and sizes.  Potting soil is also available at any garden center.  Be sure and choose plants that fit the growing conditions for the location of your planter.

Now, I want to make another one.  How about you?  Let me know if you make one, or two, or ten.  I would love to see pictures.

Everyday Donna

Things to Remember:

Bread feeds the body, indeed, but flowers feed also the soul.  ~The Koran

Red Velvet Mocha Chocolate Chip Cookies - You Must Make These

Holy downpour Batman, it was raining cats and dogs here today.  We had to make a trip across town  and this is what it looked like on Briley Parkway.  Visibility was practically zero at times.

There are lots of hills going around the north and west side of town.  I took this picture trying to show the tops of all the hills encapsulated in clouds.  It didn't work very well, but it was so dark and raining so hard that we could barely see.  Taking pictures from a moving car is not the easiest thing in the world either.  At least, not for me.  Trying to miss the windshield wipers flinging back and forth is a challenge.

I have to remember, April showers bring May flowers.  Otherwise, I am not a fan of these gulley washers.  At least we didn't get the awful storms they had predicted, so I guess I will be happy with lots and lots and lots of rain.  For now.  I have the tools and the gopher wood handy in case an ark is in our future.

Our son mentioned that it was his boss's birthday today and his boss loves to eat according to Tyler.  (Like somebody doesn't?)  So, I told him I would make him some cookies.  My understanding is he really, really likes cookies.  What could be more perfect for such a gloomy day than beautiful red velvet cookies with lots of chocolate chips in them, oh and coffee for the mocha flavor.  Yum.

I found this recipe at petitfoodie.com and they are fantastic.  I decided on red velvet cookies because  -1. I had several red velvet cake mixes on hand, and - 2.  almost everyone loves red velvet anything.  That made for an easy choice.  All ingredients were in house and cookies are easy to make.  Here is what you need:

1 box red velvet cake mix
1 stick butter, slightly melted
1 egg
4 Tablespoons strong brewed coffee
3/4 cup chocolate chips

Preheat your oven to 350 degrees Fahrenheit.

Mix all the ingredients in a bowl.  I used a hand mixer on medium.  Scoop a tablespoon of batter for each cookie.  Bake for 10-13 minutes, remove from the oven.  Let sit on baking sheet for a minute to cool down before removing with a spatula.  I will tell you, I had to let them bake the full 13 minutes.  Otherwise, they were still really mushy.

Look at the chocolate chips peeking out of that beautiful red cookie.  Outstanding!  These are delicious with a nice cup of hot coffee let me tell you right now.  They were just perfect on this yucky, rainy day.  Oh.  Oh.  Oh,  yes, we did sample a few (oops) before packaging some up for the "Boss".  I am sure he didn't mind.  Really.  Someone had to taste them to make sure they were okay.  Right?

I put some cookies on a little silver plate I had from the Dollar Tree.  Then I wrapped them in clear cellophane to make them look festive and gift like.  Nice.

"Boss"man was so appreciative he walked out to the car in the pouring rain to thank me AND asked me how I knew red velvet was his favorite?  How did I know?  I am a mom.  I am observant.  I listen to people's comments about food.  The majority of people will say red velvet cake is their favorite; therefore, why wouldn't they love red velvet cookies too?   Good call on my part, huh?

I hope these deliciously beautiful cookies brightened his special day.  They certainly brightened ours.  We do have a few here for our enjoyment.  This recipe made 3 dozen good sized cookies and I doubled the recipe.  That made our resident "cookie monster" very happy indeed.  Give them a try.  You are gonna' love them.

Everyday Donna

Things to Remember:

Keep some cake mixes on hand for when you need a quick "gift."  Make a cake, cupcakes, or cookies.  Everyone loves a good sweet treat that has been made with love - especially red velvet and you don't have to mess with all that food coloring when using the cake mix.   donna

Grilled Chicken With Lemon, Thyme And Some Other Good Stuff

Wow, it was a lovely day today.  Sunny, 80 degrees, balmy breeze - perfect weather.  We ran errands all afternoon and got home later than usual.  This is what we have been waiting for all winter.  These are the nights I don't mind cooking a late dinner because we can grill.  Oh yeah.  It was so lovely out of doors.   We ate on the deck and I really didn't want to come inside.

For dinner I made these delicious grilled chicken breasts that are marinated with fresh lemon juice and thyme with some red pepper flakes for a little heat and garlic for depth of flavor.  All of this is added to some good extra virgin olive oil.  Yum.  The recipe is from foodandwine.com.  The lemon and thyme give the chicken such a nice, bright citrus flavor which is perfect for warm weather.  It would be fabulous sliced and served on a beautiful green salad if you are watching your calories.  It would also be wonderful sliced and served as a sandwich.

Here is what you need:

4 boneless, skinless chicken breasts
2 Tbsp fresh lemon juice (I zested one lemon and added the zest to the marinade)
1/4 tsp dried thyme (I used 5 sprigs fresh thyme)
1/2 tsp red pepper flakes (add more if you like more heat)
1 clove garlic, minced
1/4 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp black pepper

Mix the lemon juice, lemon zest, thyme, red pepper flakes, minced garlic, extra virgin olive oil, salt and pepper in a bowl.  Put the chicken breasts in a gallon sized zip lock bag and add all the marinade.  Squish it around until all the chicken is coated in the marinade.  Put the bag in a bowl in case it leaks and put in the refrigerator for at least 1/2 hour.  I moved it around a few times to make sure everything was good and coated with the marinade.  After 1/2 hour, remove the chicken from the marinade and grill until the juices run clear and there is no pink in the middle of the chicken.  Remove from the grill.  Let sit for a few minutes before serving.  Delicious.  If you don't have an outdoor grill, you can use a stove top grill also.

I added a twist of fresh lemon slice to the top of each breast when serving so that we could add a little more lemon flavor by squeezing some fresh juice over the cooked breast.  It's not necessary, but it also looks pretty.

Now is the time to start building up some new recipes for summer grilling season.  Give this one a try.  It's quick, easy, no unusual ingredients and it is SOOOOOOOO good.  It is also pretty low calorie.

Don't know about you, but I am beyond happy for this weather to finally make its appearance.  It was a long winter.

Everyday Donna

Things to Remember:

“Never throw away squeezed lemon, but keep them for the day by the sink. Then you can use them to remove fish, onion or garlic smells from your fingers. Or you can stick them on your elbows while you are reading a book, to soften and whiten your skin.”   Jennifer Paterson, Two Fat Ladies Obsessions

Tortellini Salad Or Entree, You Choose

Happy sunny Tuesday to you all!  Are you as excited for warmer weather as I am?  For flowers and gardens and strawberries, fresh tomatoes and peaches and melons and all the wonderful things of summer?   Do you look forward to grilling summer fare?  To eating outside with gentle breezes blowing?  We love eating on our deck, enjoying balmy evenings, listening to the boats on the river.

There is that issue with cooking in the warm weather.  No one wants heavy food that requires turning the oven on and things that have to cook for hours.  That is winter fare.  We want to soak up every moment of daylight, of sun, of time outdoors with the family, playing, eating, laughing.  Recipes that you can make ahead and enjoy!

Today, I am sharing a recipe with you that is perfect for warm weather.  You can serve it as a side dish or as an entree.  It is full of protein, vegetables, pasta - all the good stuff.  And, it is served cold.  Total warm weather perfection.  Do you love tortellini as much as I do?  Makes my mouth water.  You get a bite of tortellini with some tomatoes and a banana pepper.  I want to make this now.

Here is what you need:

1 16 ounce package tortellini, cooked, drained, and cooled (I used spinach, use your favorite)
1 cup cherry tomatoes, cut in half
2 cups baby spinach, chopped
1/2 cup pepperoncini peppers, cut in rings (I used banana pepper rings)
1 can cannellini beans, drained and rinsed (white kidney beans)
black olives, sliced (optional, use as many as you want)
6 or more Tablespoons fresh Parmesan cheese, grated  (fresh is best)

dressing:

2 Tbsps fresh lemon juice
2 Tbsps extra virgin olive oil

Cook the tortellini according to directions in salted water.    Drain, rinse, and let cool.  Put in a salad bowl.  Add the cherry tomatoes, chopped spinach, banana peppers, black olives, and cannellini beans.

Mix all the ingredients together.  Make the dressing by mixing the lemon juice and EVOO.  Pour over ingredients in the bowl and mix until everything is coated.  I added some fresh cracked black pepper.  Grate fresh Parmesan all over the bowl, as much as you like.  (The more, the better.)

Wowsa, this is a fabulous salad.  You could also add some chicken, tuna, ham, or sliced pepperoni if  you wanted.  This is an excellent side dish or could be eaten as an entree, you decide.  It is SO good.

When there is fresh basil in my herb garden, I will toss in some chopped fresh basil too.  Yummmm.

Actually, this is one of those recipes where you could add a number of your favorite things.  Otherwise, make it like this and it is delicious.  Keep this recipe handy.  You are going to use it a lot this summer.  It's a nice twist on the everyday, ordinary pasta salad.  Keep it refrigerated and you can enjoy it for several days.  I had it for dinner, lunch, and dinner again.  It's that good.

Everyday Donna

Things to Remember:

If you have a complete set of salad bowls and they all say Cool Whip on the side, you might be a redneck.

 Jeff Foxworthy

 

It's An EARTHQUAKE Cake - No Insurance Necessary

It's a beautiful Monday.  Spring is finally showing all it's flair.  Trees are leafing, flowers are blooming, the sun is shining, birds are warbling, it is warm and breezy, and all is right with the world.  Hope you enjoyed a sunshiney kind of weekend too!  We went to opening day of tee-ball and little league for our two oldest grandsons  and we spent some time out of doors blowing giant bubbles among other things.  I think I enjoyed it as much or more than they did.

You can find directions for the blower and the bubbles on my blog.  We made these for all the grandsons for Christmas.  I posted the "how to" the week before Easter.

We are so eager for warm weather, we even went to Bobby's Dairy Dip and enjoyed a cone.  If you ever come to Nashville, you must go to Bobby's Dairy Dip.  We grilled out AND we ate this fabulous cake that I made.  And, I do mean fabulous!  It has everything you could ever want in a cake.

Why is it called an earthquake cake?  Have you ever experienced an earthquake?  They are not the most pleasant experience, let me tell you as the ground rumbles and shakes and everything around you is in danger of falling or collapsing.  I think this cake is called an earthquake cake because it looks like undulating ground that happens during an earthquake.  The cream cheese filling sinks, the chocolate, nuts, and coconut rise, and it all tastes outstanding in the end.  The good thing is, nobody gets hurt and there is no need for earthquake insurance.  Just eat and enjoy!!

Here is what you need to make this amazing cake.  Did is say it was good?  Yeah, it's better than good. I can't think of the proper term to describe it other than delectable.

1 cup sweetened coconut flakes
1 cup chopped nuts (I used pecans)
1 box chocolate cake mix (I used Devil's Food), made according to directions on the box
1 8 oz package cream cheese, softened
1/2 cup butter softened (1 stick)
1 tsp vanilla
2 cups powdered sugar
3/4 cup chocolate chips

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9 x 13 pan.   Sprinkle chopped nuts and coconut on the bottom of the pan.

Make the cake according to directions on the box.  Pour over nuts and coconut.

Beat softened cream cheese, butter, powdered sugar and vanilla on medium low until well blended.  (Looks like cheese cake batter).  Add the powdered sugar a little at a time so you don't have a powdered sugar explosion.  Mix thoroughly.  Drop by spoonfuls over the chocolate cake batter.  Leave a 1" margin around the edge of the cake so it doesn't run over while baking.

Weave a butter knife through the cream cheese filling in an "S" pattern to create a swirl in the cake batter.  Do not go too deep, stay very shallow - you don't want to disturb the coconut and nuts on the bottom of the pan.

Sprinkle with chocolate chips and bake for 50 minutes.  Remove from oven, let cool slightly and serve.

This may be the ultimate cake.  It has all the good stuff.  Chocolate, coconut, nuts, cream cheese, chocolate chips.  I mean, what's not to love?  Seriously?  This cake is beyond good.  It is magical.  It's other worldly.   It's worth making.  Make sure you have people to share it with or you will eat the whole thing yourself.  I'm just sayin'.

I found this recipe on Cheryl's Recipe Archives at ideascomefrombrownies.blogspot.com.  She has some fabulous recipes and this is Earthquake Cake recipe #2.  Check out her blog if you like good things to eat.  And, make this cake.  You may feel the earth move under your feet.

Everyday Donna

Things to Remember:

“The Earth is God's pinball machine and each quake, tidal wave, flash flood and volcanic eruption is the result of a TILT that occurs when God, cheating, tries to win free games.” 
― Tom Robbins, Even Cowgirls Get the Blues