Celebrate Love
Ah…it’s February the month when we officially celebrate love and people’s thoughts turn to hearts, flowers, cards and candy as Valentine’s Day is fast approaching.
I’ve heard several women say that Valentine’s Day should only concern the men – that it is THE day in which they are supposed to express their appreciation, admiration and undying love for the woman in their life. I, personally, have a different and broader view of Valentine’s Day.
First of all, I think that folks shouldn’t wait for any particular day to celebrate love. Each day that we are given should be dedicated to being a more loving person. If everyone had this as their daily goal can you imagine how transformed our world would be?
Second, folks who aren’t in a romantic relationship often find it very hard to have the day come and go with nary a Valentine remembrance. So, start within your own family – make sure the elder members have been remembered. Then think of your circle of friends. Whose Valentine’s Day might be brightened by being remembered. In other words, use Valentine’s Day to shower the people you love with love on the day the whole world celebrates love.
Finally, if you want to really show your special Valentine how much you care, prepare or provide his/her favorite meal instead of going out. Now I like a nice restaurant as much as anyone, but as a friend pointed out, Valentine’s Day is probably the worst night to go out to eat. Restaurants are crowded and there are usually only over-priced, prix fixe menus – either of which can dampen a romantic mood. If you need some ideas for a Valentine’s Day menu, check out my Feb. 3rd “Foodie Fridays” post. Just make sure to make – or bring home – your Valentine their favorites and, trust me, your Valentine’s Day celebration will be a hit.
Man-Catching Valentine’s Day Dinner Menu
O.K. – I know that the title of this post may make some of you cringe. But, I’ll bet you’ll still read it to see just what recipes I’ve deemed to be “man-catchers.” Each item on this menu has been tried and tested by many a generic male-type person. Moans of enjoyment, eyes brought to tears from sheer pleasure and even a marriage proposal are just some of the reactions to the various dishes.
It’s a fairly simple menu and not everything on it is “from scratch.” But, trust me, it’s always been a hit. So here it is. And, if you are trying to catch or even just please a man, good luck. Just make sure that the man you serve this to is one who is worth catching – or pleasing!
Warm and Creamy Bacon Dip
(recipe below)
Bacon Wrapped Beef Tenderloin Fillets
(recipe below)
Mashed Boursin Potatoes
(recipe below)
Green Beans
(use a 12 ounce steamer bag from the frozen food aisle and when cooked add 1 TBSP. of butter, salt, pepper and garlic powder to taste)
Parker House Style Rolls
(I use Sister Schubert’s brand which is found in the frozen bread section)
Chocolate Sheet Cake and/or Pineapple Cake (a.k.a. “Man Cake”)
(recipes below)
WARM & CREAMY BACON DIP
(for 2 – makes 1 ½ cups)
1 8 ounce container of sour cream
½ of a 3 ounce package/jars of real bacon bits
1 cup shredded/grated sharp cheddar cheese
½ of an 8 ounce package of softened cream cheese
½ cup finely chopped green onion
Pre-heat oven to 400°.
In a medium sized bowl, combine all ingredients. Place in a 1 quart baking dish and cover with aluminum foil. Place in oven and heat 20 – 25 minutes or until hot. Stir and serve with crackers and/or chips.
To make 3 cups of the dip:
16 ounces of sour cream
1 3 ounce package/jar of real bacon bits
2 cups of shredded/grated sharp cheddar cheese
8 ounces of softened cream cheese
1 cup finely chopped green onions
Pre-heat oven to 400°.
In a large bowl, combine all ingredients. Place in a 2 quart baking dish and cover with aluminum foil OR place in a hollowed out round sourdough loaf and wrap in aluminum foil. Place in oven and heat for 25 – 30 minutes. Stir and serve with crackers and/or chips.
BACON WRAPPED BEEF TENDERLOIN FILLETS
2 4 – 6 ounce bacon wrapped beef tenderloin fillets
1 – 2 TBSP. olive oil
½ tsp. salt
½ tsp black pepper
¼ tsp. garlic powder
1 TBSP. butter
Combine salt, pepper and garlic powder in a small cup or bowl. Rub or brush both sides of the fillets with the olive oil and season each side with the salt mixture. Place fillets on a plate and allow meat to rest 30 minutes before cooking.
In a medium sized skillet, melt butter over medium high heat. Cook fillets in skillet for 3 – 5 minutes each side or until desired degree of doneness is reached. If using bacon wrapped fillets, you may have to brown the bacon on the side by holding the fillets with tongs and rotate the fillet to cook the bacon.
Serve fillets by themselves or with Bernaise sauce (I use Knorr’s Bernaise Sauce mix)
MASHED BOURSIN POTATOES
(serves 2)
1 pound of red potatoes washed and cut into chunks – you’ll need about 3 cups of potato chunks (whether you leave the skins on or not is a personal decision. I leave the skins on)
2 TBSP. butter
1/3 cup canned evaporated milk heated in microwave for 30 seconds
½ cup Boursin garlic and herb flavored cheese
½ tsp. salt
1/4 tsp. ground black pepper
Place potatoes in saucepan with just enough water to cover the potatoes. Add ½ tsp. salt to the water. Bring to a boil over high heat, reduce heat to medium and boil for 15 minutes or until potatoes are fork tender. Drain the potatoes and return to the pot stirring over low heat for 1 minute (this evaporates excess moisture so that the potatoes can better absorb the rest of the ingredients).
Using a potato masher, mash potatoes until half of the potato chunks are smooth. Add butter, milk and Boursin cheese and mash until the desired consistency.
Stir in salt and pepper. (Taste test at this point to see if you need to add more salt and/or pepper – but add sparingly as you don’t want to over salt and it might be better to let each person add their own salt to taste).
TEXAS CHOCOLATE CAKE
2 cups all-purpose flour
2 cups sugar
1 tsp. cinnamon
1 tsp. baking soda
¼ tsp salt
2 sticks of butter (1 cup)
1/3 cup cocoa
1 cup water
½ cup buttermilk
2 eggs
1 tsp. Mexican vanilla extract
Preheat oven to 350°. Spray 2 cake pans with non-stick baking spray (has both flour and oil).
With a whisk in a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Mix well and set aside.
In a medium sized saucepan, combine butter, cocoa and water. Bring mixture to a boil and pour over flour mixture and mix well with the whisk. Combine buttermilk, eggs and vanilla and whisk into cake batter. Mix well and then divide batter between the 2 prepared cake pans.
Bake for 20 – 25 minutes or until toothpick inserted in the middle comes out clean.
Take cakes out of the oven, leave cakes in their pans, make the frosting and pour warm frosting over warm cake. Cool completely in pans several hours before cutting and serving and/or covering with plastic wrap for storage.
CHOCOLATE FROSTING
1 stick of butter (1/2 cup)
¼ cup cocoa
6 TBSP. milk
4 cups powdered sugar
½ tsp. Mexican vanilla
After you take the cakes out of the oven, immediately begin to make the frosting. Measure the powdered sugar into a large bowl. In a small saucepan, whisk the butter, cocoa and milk together over high heat. Bring to a boil and once it does, take it off of the heat and pour over the sugar in the bowl. Whisk together well and then pour half of the frosting over each warm cake. Spread the frosting over the entire cake(s) and allow to cool completely before serving or storing.
SPECIAL NOTE: If you’d rather make this recipe into one large sheet cake, then pre-heat the oven to 400° and use a 10” X 15” jelly-roll pan that has been sprayed with non-stick baking spray. Follow the directions for the cake as written and pour all of the batter into the 10 X 15 pan. Bake the cake for 20 – 25 minutes or until a toothpick inserted in the center come out clean. Take cake out of the oven, prepare the frosting as written and pour the entire amount over the warm cake. Cool in pan completely before cutting/serving and/or covering with plastic wrap for storage.
PINEAPPLE CAKE
a.k.a “Man Cake”
1 ½ cups sugar
2 cups flour
2 tsp. soda
½ tsp salt
1 cup brown sugar – divided use
1 20 ounce can of crushed pineapple in its own juices
2 eggs, slightly beaten
Pre-heat oven to 350°
Spray an oblong cake pan (13” X 9” X 2”) with non-stick baking spray that has both oil and flour. Or, you can divide the cake batter between 2 square cake pans.
Sift together 1st 4 ingredients. Add ½ cup of the brown sugar and whisk together until well mixed. Stir in pineapple and eggs. Pour into prepared pan.
Sprinkle the top of the cake with the remaining ½ cup of brown sugar. Bake for 20 – 30 minutes or until a toothpick inserted in the middle comes out clean. Leave the oven on but remove the cake from the oven and immediately begin making the icing.
ICING
1 cup coarsely chopped pecans
¾ stick (6 TBSP.) butter
¾ cup sugar
1 5 ounce can of evaporated milk
Spread pecans in a single layer on a baking sheet and toast in 350° oven for 8 minutes. While pecans are toasting, combine in a small saucepan the butter, sugar and evaporated milk. Bring to a boil over medium-high heat and boil for 5 minutes stirring constantly. Remove from heat.
When toasted, remove pecans from oven and sprinkle over warm cake. Then pour boiled icing over the pecans and cake. Allow to cool before cutting and serving.
My Grandparents’ Drug Problem
I was going through some things that my grandmother – Medora III – had sent me. She is a prolific newspaper clipper and I have a sizeable file of articles, columns, etc. that she has sent me through the years. The one I want to share with you is one she sent about the drug problem of her generation. I’ve seen it floating around on the internet, but I don’t know whom to credit.
“The other day, someone at a store in our town read that a Methamphetamine lab had been found in an old farmhouse in the adjoining county and he asked me a rhetorical question, ‘Why didn’t we have a drug problem when you and I were growing up?’
I replied, I had a drug problem when I was young: I was drug to church on Sunday morning. I was drug to church for weddings and funerals. I was drug to family reunions and community socials no matter the weather.
I was drug by my ears when I was disrespectful to adults. I was drug to the woodshed when I disobeyed my parents, told a lie, brought home a bad report card, did not speak with respect, spoke ill of the teacher or the preacher or if I didn’t put forth my best effort in everything that was asked of me.
I was drug to the kitchen sink to have my mouth washed out with soap if it uttered a profanity. I was drug out to pull weeds in mom’s garden and flower beds and cockleburs out of dad’s fields. I was drug to the homes of family, friends and neighbors to help out some poor soul who had no one to mow the yard, repair the clothesline, or chop some firewood. And, if my mother had ever known that I took a single dime as a tip for this kindness, she would have drug me back to the woodshed.
Those drugs are still in my veins and they affect my behavior in everything I do, say or think. They are stronger than cocaine, crack or heroin. And, if today’s children had this kind of drug problem, America would be a better place. God bless the parents who drugged us.”
Her handwritten comment to this article said, “This is how my generation was raised.” Is it any wonder that her generation has been dubbed by historians as the “Greatest Generation?” In my own lifetime, my encounters with the majority of folks from her generation have, indeed, lived up to that title. My question for today’s parents is this: Are you raising your child(ren) to have the same drug problem?
Chicken and Dumplings
I’ve lost count of the times that I’ve made this for sick and/or ailing friends or relatives who have sworn that this recipe has curative powers. But, it’s not just for the infirmed. Chicken and dumplings are a stick-to-your-ribs comfort food that will bring tears to a grown man’s eyes as he relates fond memories of his own dear mama’s. Over time, I’ve come to learn about the various versions but there seem to be 2 basic types: rolled and cut dumplings and dropped biscuit dumplings. Being a daughter of the South, my recipe is of the dropped biscuit variety. Medora III tells me that only Yankees make Chicken and Dumplings with rolled and cut dumplings. I don’t think she’s right about that – but I’m not going to correct her.
CHICKEN & DUMPLINGS
Note: Stewing the chicken will produce more broth and chicken than needed for this recipe. Freeze the extra broth and chicken to use for another time
1 3 – 4 ½ pound whole young chicken
Enough water to just cover the chicken
2 stalks of celery, cut into large strips
1 carrot, cut into large chunks
1 onion, cut up into large chunks
4 garlic pods, crushed
2 bay leaves
3 tsp. salt
2 tsp. poultry seasoning
2 tsp. ground black pepper
Place chicken in an 8 – 12 quart capacity stew pot or Dutch oven. Cover the chicken with water and add the remaining ingredients. Bring to a boil over high heat and then reduce heat to medium-low and simmer for 1 ½ hours.
Remove chicken from the broth with tongs and place on a cutting board to cool. After about ½ an hour of cooling, pick the meat off of the bones and discard skin, bones, gristle, etc. Cut or tear the meat into 1” pieces and set aside.
Strain the broth through a colander into another large pot – one that is large enough (Dutch oven size minimum) to hold the broth. Discard the strained vegetables and other solid items from the broth.
Either place the pot with the broth in the freezer for ½ hour to allow the fat to rise to the top and solidify enough so that it can be skimmed off OR use a special de-greaser cup to remove excess fat from the broth.
After de-fatting the broth, measure 8 cups of broth into a large pot and add half of the cut up chicken (use a mixture of white and dark meat). Return it to the stove and bring to a gentle boil over medium-high heat. (freeze the remaining broth and chicken for another time)
DUMPLINGS
While broth and chicken meat are heating up, mix together in a mixing bowl:
2 cups biscuit mix (like Bisquick)
2/3 cup milk
After broth and chicken has come to a boil, drop the dumpling mixture by tablespoon on top of the broth. Turn the heat down to medium-low and simmer uncovered for 10 minutes. Cover with a lid and cook for 10 minutes more. Remove from heat and ladle into soup bowls to serve.
The Pearl
I’m back from my road-trip to New Orleans and the Mississippi Gulf Coast after visiting with friends and family. I visited my grandmother – Medora III – which was enlightening as always. We both love nothing more than to share a cup of morning coffee together and catch up. Younger folks call is “hanging out” and whenever we get together it’s what we do best.
As Medora III is past 90 now, we both know that the number of coffee talks that we’ll enjoy in the future are few. We even talk about that and I feel a sense of urgency on her part to share with me one last nugget of wisdom just in case our most recent visit is our last. I tell her that I don’t want her getting any ideas about leaving us anytime soon. Our family needs her. But, as she reminds me, the decision of when her time on earth is complete is not up to her or me. So, we both cherish and relish the time that we do have to share.
During our visit last week, she gave me something more valuable than gold. She gave me one of her pearls – a pearl of wisdom to be exact. It’s a thought that I really had to ponder to understand. When I did understand, I realized what a gift she’d given me. As I don’t believe in selfishness, I wish to pass this gift – this pearl of wisdom – on to you:
“Hope is not necessary if you believe and then trust that you’ll be shown the way.”
Think about it. It’s so true.
Seafood Gumbo – Mary Mahoney’s Recipe
I made this gumbo recently for some friends. Let me just say that it was a HUGE hit – especially with the men-folk. Many in my family live on the Mississippi Gulf Coast and they swear by this recipe which is from Mary Mahoney’s -a local favorite restaurant in Biloxi, Mississippi. Be sure to offer Tabasco on the side for those who like it spicy!
Mary Mahoney’s Gumbo
Ingredients
- 3 tablespoons flour
- 2 1/2 tablespoons bacon drippings (this is what makes the roux good)
- 1 finely chopped onion
- 3/4 cup finely chopped celery
- 1/2 small head garlic, chopped
- 1 (14-oz) can diced tomatoes
- 1 small can (7 1/2-oz.) tomato sauce
- 3 cups water
- 3/4 teaspoon salt, or more to taste
- 1/4 teaspoon ground black pepper, or more to taste
- 1 pound shrimp (fresh or frozen), peeled
- 1 pound crab meat (fresh or frozen), picked over to remove shell or cartilage
- 1 (8-oz) package frozen cut okra
- 1/2 pint oysters (optional)
- 1 1/2 tablespoons Worcestershire sauce
Directions
In a 6 – 8 quart stockpot, brown flour in bacon drippings over medium heat to make caramel-colored roux, stirring often for about 6 to 8 minutes. Be careful it doesn’t scorch. Carefully add onions, celery and garlic and cook, stirring occasionally, for 5 minutes. Add tomatoes, tomato sauce, water, salt and pepper. Once the mixture comes to a boil, reduce heat to medium-low and simmer for 1 hour.
To finish: Add fresh or frozen shrimp, fresh or frozen crab meat and frozen okra. Raise heat to bring back to a boil, then reduce heat and simmer an additional 20 minutes. (If using oysters, add them during last 5 minutes of cooking.) Add Worcestershire sauce, remove from heat and stir well. Serve over hot rice and/or with crusty bread.
My Heart Sister
Today, I’m headed to the New Orleans area – where I’m from originally – to visit friends and family. It’ll be a lonnnng drive from my home in San Antonio, but I’ll listen to the radio as I drive. I like road trips and only listen to country music when I’m on one as the music is entertaining. Someone once said that each country song is a soap opera. And, I suppose there is some truth to that. All I know is that the only songs that have ever made me laugh heartily have been from the country genre.
But I digress. I’m not writing today about country music – I plan on doing that another time when I share some favorites. Rather, I want to talk about the necessity of “being there” when someone you care about is going through a rough time. Physically. In person.
Often, it’s not enough to say things like “I’m thinking of you” or “you’re in my prayers.” When someone is experiencing loss of any kind, they need someone who cares about them and their pain more than they need cards and letters. Although those things can bring comfort, I’ve found that folks actually need both. Within each of us is the need to not feel alone in our misery – just as when we have something to celebrate, we can’t wait to share the good news with someone who cares.
Which brings me to why I’m headed over to NOLA. A long-time friend lost her mother on New Year’s Day. She has no blood siblings but because of her own loving, giving heart, she has, over her lifetime, collected a large family of “heart siblings” of which I am a member. As she has been there over the years for all of her “heart siblings,” she has been there for me throughout some of the most turbulent times of my life. And, I wanted to be there for her in some way as she makes the transition to learning to live without her last remaining parent.
So, as I head to NOLA, I’ll be thinking of her and how fortunate I am to know her and have her in my life. I’ll also be thankful that I have the ability to be there for her. If you see a white SUV heading east on I-10 and the red-headed female driver is either laughing hysterically or obviously singing at the top of her lungs – that will be me. Wave or honk. And, as you do, please resolve to make the time to be there for the folks in your life. There really isn’t anything more important when all is said and done.
Italian Meatball Soup
This recipe is one that my friend Nova shared with me. She’s an amazing woman with so much energy that I get exhausted just hearing what she has to accomplish each day. And, somehow she pulls everything together that needs to be. Here is one of her crowd-pleasing recipes (though the proportions are for 4) that I hope you’ll enjoy. You can literally have it on your table in 30 minutes. It’s a great idea for how to utilize a 16 ounce bag of frozen meatballs: use half (8 ounces) for spaghetti and meatballs or meatball sandwiches and the other 8 ounces for this soup.
ITALIAN MEATBALL SOUP
4 servings
1 14.5 ounce can diced tomatoes with onion and garlic, undrained
1 14 ounce can of beef broth
1 ½ cups water
½ tsp. Italian seasoning
½ tsp. garlic powder
8 ounces of frozen cooked meatballs
½ cup small dried, uncooked pasta such as elbow, orzo, etc.
1 cup of frozen mixed vegetables
In a large pot, mix together the 1st 5 ingredients and bring to a boil over high heat.
Add the last 3 ingredients and bring to a boil. Reduce heat to medium low, cover and simmer for about 10 – 20 minutes or until the pasta and vegetables are tender.
Remove from heat, ladle into bowls, sprinkle with parmesan cheese (if desired) and serve with some crusty bread. Yum!
Your Relationship With Food
Ah, the New Year. It seems that everyone I encounter has made some sort of New Year’s resolution regarding food. And, that’s a good thing if the resolution can be kept. Usually, though, they can’t which makes the resolver feel like a failure. Hence, the reason I don’t make New Year’s resolutions. I don’t like feeling like a failure.
But that’s not what this post is about. What it is about is my observations about peoples’ relationship to food and others’ perceptions about that relationship.
I have a friend who used to be a high fashion model. When she aged out of her profession, she decided to take a long overdue vacation so she went to Greece where she promptly began to put on some extra weight. “The food was SO good,” she told me, “and the Mediterranean Sea air stimulated my appetite.” Not used to the extra 10 pounds, she began to anguish but didn’t stop eating. Food – and the dining experience – was part of the Greek way of life. Besides, she realized that for her entire modeling career, she had been on a diet and was probably a bit underweight during that time for her height and frame so she could easily handle the extra 10 pounds. She stopped anguishing about the weight gain when it was explained to her that Greek men liked a woman who liked and enjoyed food as it indicated that the woman was passionate. And, passion – to the average Greek man – was very important.
When she told me her story, I began to pay closer attention to how women behaved around food. Over time, I’ve come to believe that Greek men are on to something. EVERY size 0 – you know, the women who you never see eating yet aren’t anorexic and who only drink Perrier at parties – I’ve ever observed or known never seem to be in a really good mood. You also never see them consuming something and rolling their eyes in ecstasy – a reaction I’ve observed that REALLY interests men. The other thing that I’ve observed is that most men are attracted to women who are passionate to some degree about food. Sometimes that passion is very subtle – but when it’s there, men pick up on it and equate that with passion in another room, if you get my drift.
So, if you are one of those size 0 folks and are having trouble connecting with potential dates or mates, maybe you should have a sandwich – or a hot fudge sundae. You know, something really good that will make your eyes roll and put you in a good mood. Who knows where the simple pleasure of enjoying something good to eat will lead? My former-high-fashion-model friend never regretted those extra 10 pounds and found true love. She swears it was because she was finally able to relax, eat and enjoy life. Something to ponder………
New Year’s Resolution Soup
After two months of dessert recipes, I’ve decided to start the new year off virtuously. Here is a delicious soup recipe that is from Women’s World Magazine and is sure to please everyone.
“Introduced in Woman’s World Magazine (October 3, 2011), issues quickly disappeared from newsstands across the country as determined dieters were ready for a “yummy” soup that’s a perfect meal the whole family will love when Fall nips the air.
Inspired by a study at Penn State that found eating soup can trigger you to consume up to 448 fewer calories per meal, this satisfying soup is an easy go-to recipe to help jumpstart long term weight control.” -Dr. Ann Louise Gittleman
Fat Flush Soup
Ingredients:
- · 2 tsp coconut oil
- · 1 ¼ lbs. lean ground turkey
- · 1 onion, chopped
- · 2 cloves garlic, chopped
- · 1 bell pepper, chopped
- · 8 oz. mushrooms, chopped
- · 1 (14 oz.) can crushed tomatoes
- · 1 (32oz.) bottle reduced sodium tomato juice
- · 1 Tbs. fresh lemon juice
- · 1 (14 oz.) canned black beans, rinsed and drained
- · 1 Tbs. ground cumin
- · 1/8 tsp. cayenne
- · ¼ C fresh cilantro, chopped
- · ¼ C fresh parsley, chopped
Instructions:
1. In a large stockpot, heat coconut oil over medium-high heat.
2. Brown turkey until cooked through. Drain and set aside.
3. Saute onion, garlic, peppers and mushrooms until soft, about 5 minutes.
4. Stir in all remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes.
5. Stir in cilantro and parsley. Cover and let simmer for 10 minutes or longer.
6. Store soup in refrigerator for up to 5 days. Freezes well.
Makes 16 cups. (1 serving = 3 cups)
Servings: 5 Calories: 315 Fat: 9g Protein: 31 g Carbs: 30 g Fiber: 8 g
Medora Online 