Friday, January 1, 2010
Have you gotten company coming and their spending the night and you want a relaxing breakfast in the morning? Then this is the recipe for you! This recipe was given to me by my daughter, Kim and highly recommended.
SAUSAGE & ROSEMARY STRATA
1 pound of breakfast sausage
8 large eggs
1 Cup water
6 Cups cubes (1/2 inch) Roasted Garlic Bread
1 T chopped fresh rosemary
1 Cup shredded Cheddar Cheese
Preheat oven to 350 degrees. Coat 8 individual ramekins or an 8x8 inch baking dish with cooking spray. Saute the sausage until cooked through ,breaking it up and then set aside.
In a large bowl combine eggs and water and whisk until blended. Add the bread cubes, sausage, rosemary and cheese and mix together. Let the mix stand for 10 minutes.
Pour into the prepared dishes and set in the oven. Bake for 25 to 40 minutes or until the mixture is completely set. Remove from the oven and let cool 5 minutes and turn out onto a plate or serve family style.
I like to top the strata with chopped green onion. If your family doesn't want sausage you could use Ham. Of course you could always add more cheese on top...Enjoy!
Monday, September 7, 2009
Well summer is almost over, but here in California we still can get good corn on the cob. We eat a lot of corn all summer since it's such a versatile vegetable. We barbecue it on the cob, use in a great variety of soups, but I really love it in salad. So here is a recipe that's easy, tasty and fun to add to an outdoor dinner party.
SUMMER CORN, TOMATO AND AVOCADO SALAD
6 ears of corn with the kernels removed
4 cups of grape tomatoes sliced in half
1 1/2 pound mozzarella cubed
3 medium avocados, diced
2 Cups packed fresh cilantro
3/4 Cup Olive Oil
4 T. fresh lime juice
2 t. finely grated lime juice
1 1/2 T. sugar
Salt and pepper to taste
Add all the dressing ingredients in a blender and process until smooth. Combine all the salad ingredients in a large bowl and toss with the dressing. Let is set for several hours in the frig before serving so all the flavors come together.
I'm so blessed to have such a great family and friends to share my cooking with. It really brings me such joy. This is simple, easy and your guests will love it. This salad is great with a barbecue and we all still have time before our cold weather arrives. I hope that you give it try. Enjoy!
Monday, August 3, 2009
Well I don't know about you, but it's still hot here. I'm trying to remember all the recipes I have that would be nice and cool. I pulled out of the recipe box and thought, this is just the thing. So this is for all my friends and family on the East Coast and in the South and I can't forget my friends in the North...I hope this is cool and refreshing for you...
TRIFLE FRUIT SALAD
This is a dazzling combination of fruits and yummy flavors. This is what you need:
2 Cups of 1 inch chunks of fresh pineapple, in a pinch use one 20 oz. can of pineapple chunks, drained
2 Cups halved fresh strawberries
2 Cups fresh blueberries or frozen if necessary
2 Cups of green seedless grapes
1 4 oz. serving size package of instant banana cream pudding mix
1 1/4 Cup milk
1/2 Cup sour cream
1 8 oz. can crushed pineapple
( a few leaves saved from the fresh pineapple )
In a 2 quart clear glass bowl, layer the pineapple chunks, strawberries, blueberries and grapes and set this aside.
Next in a medium bowl whisk together dry pudding mix, the milk, and sour cream. (I have used soft cream cheese instead of the sour cream before and it was also really good). Stir in the crushed pineapple, juice and all. Pour over the layered fruit. Cover and chill for a least 2 hours. I make this in the morning and serve it with dinner or for dessert. It looks real nice to serve a few pineapple leaves with each serving. It makes about 10 to 12 serving just depending on the size of the serving.
I believe this is an old recipe of my mom's and I think that she changed it up a bit. Maybe you've had it before and you remember how refreshing this is on a hot day.
Well hang in there friends and family the heat will be gone someday and I'll be putting hearty soups and candy and cookies recipes for the fall in my blog.
Monday, July 20, 2009
Well here is "Nana Trish" and I at my cousin Brenda house in Lexington, S.C. It was a crazy 16 days trip but some of the joys was the time I got to spend with Brenda, a new friend Trish and old friends Rodney and Cheryl from Texas.
I got to spend two afternoons with Trish and share lunch and great stories and our love of the Lord. I got to meet, as they say in the south, her "heart" her lovely granddaughter Avery. I'm here to tell you folks, she is a special one. I have 9 grandchildren but if think I have to adopted another one. Avery would fit right in with my group. My cousin Brenda and Trish got along famously and have become fast friends. Each of them asking me how the other is doing. It's a wonderful thing to see. As I had said my cousin moved to South Carolina and knew no one but her realtor, but now she has a great friend in Trish. Bless them both.
When Rodney and Cheryl came to visit Brenda and I the four of us worked our tail off for two days straight. But when they left South Carolina for their own adventure in the south, they left us with furniture put together, pictures on the wall, the garage organized and so far ahead of the moving in curve, it was time to travel and see some of the countryside. They also left us with the greatest memories of belly laughter, hour after hour. Trust me we worked hard but we laughed harded.
We had a super day in Charleston and you've got to love the that town. The beauty of the town and country side is phenomenal. We were surrounded by such beauty and grace and over flowing with history. We took a wonderful carriage ride and our host explained the history of the town to where you felt like you were right there.
I highly recommend a trip to Charleston and next year when I go, I want to see some of the plantations and Fort Sumter. Two years ago when Brenda and I visited the South and she fell in love with it, we went to a plantation and we both loved the wonderful experience. It was so great to see all the great older homes and buildings and hear the history.
After 16 days and nine states, my cousin Brenda drove me to Charlotte, N.C. to fly out and she said that she would come in with me to see my off. I said no drop me off at the curb and I'll go in. A quick kiss on the cheek and I was out of there. I thought she might think it strange but I felt a hugh bawling blubber coming on and could just see myself going through security and walking to my gate with streaks of mascara all over my face. So even though I knew I would miss her terrible I rushed out of the car. Miss her terrible I do, but I'm so proud of her and the new life she is starting. God bless you Brenda and know that the Lord is watching over you everyday even if you don't realize it. I love you girl...
Friday, July 3, 2009
Well my cousin Brenda, the bravest woman I know, decided that she had enough of California and trying to work for old Arnie. He kept cutting her working days and wanting to give her IOU's instead of wages, so she sold her house, retired early and moved to the South without knowing a living sole, except her realtor!
Well if you know me, I'm like my Papa Johnson's old dog, always ready for a trip! So we left California last Saturday afternoon and proceeded to drive over 2,800 miles, through 8 states and well, here we are! Pretty tired and everyday is a new learning experience.
Had lunch with one of my favorite blogging buddies today and Nana Trish is a true love! That in it self was so wonderful because we make friends out in Cyberspace and then to have the honor to meet her really touched my heart. She brought precious Avery her granddaughter with her, and we all laughed our selves silly.
If I believed in past lives, I would say were sisters. We live in similar houses, have the same style wallet! She brought me a beautiful purse to remind me of the state and a wonderful house warming gift for my cousin Brenda. We're so appreciative and then she bought our lunch too. Not to worry we are going to try to visit her hometown this weekend and I get to buy her lunch.
I'll be sending pictures when I can find my camera cord! My cousin and I are having such a great time together, finding new stores and getting lost everyday. Thanks goodness for Garmin!
I too love the south with all it's beauty and gracious people and will truly miss it when I leave. If you ever have a chance to come....don't hesitate!
Tuesday, May 26, 2009
Our stepmother gave our father's flag to my brother in remembrance of our father. Steve chose to have our father's flag flown in the cemetery where he's buried today. My brother, our spouses, our stepmother (who will soon be ninety) and I went to the " Memorial Day Observance" in Porterville, CA to honor of our father who fought for and so loved our country. My father's flag was the 1,075 flag to be standing in remembrance of the over one million fallen soldiers, who have fought and died for our country, the United States of America. We also found our Uncle Bobby's flag that was numbered 577.
I am forever changed because of that wonderful service yesterday. The taps that were played and the military fly over, still gives me chills. The song, "Sleep Solider Boy" brought tears to us all. I will never forget that some give all, and all give some. This family thanks all the military servicemen and servicewomen all around the world for the service they give this great country of ours. God Bless you all!
Wednesday, April 29, 2009
8 oz. chicken breast, cut in bite size pieces
2 Cups of pasta ( I use Rigatoni ) or use your favorite
6 fresh large mushrooms sliced
2 cloves of fresh garlic
4 oz. of chicken broth
extra virgin olive oil
Chopped Italian parsley
2 Cups prepared Alfredo Sauce ~ or use the Bechamel Sauce recipe listed below
Saute chicken, mushrooms and garlic. Add the chicken broth and simmer until chicken is fully cooked. Now add the Alfredo sauce, heat and serve with your pasta. Garnish with the parsley.
4 T. Butter
3 T. all purpose flour
2 Cups milk
1/2 t. freshly grated nutmeg
Melt the butter and the flour and stir until a paste. Add the milk and thicken. Add the nutmeg and Parmesan cheese. Check for flavor and add salt and pepper as needed.
I hope you give this a try for your dinner. It's a great dish when company is coming. Add a salad and great crusty French Bread. Enjoy!