Down Home Kitchen

With the heat being so horrible these days, I find myself using the slow cooker, many times in one week. Today, I put 2 New York Strips in the cooker with a can of mushroom soup and later it will be nice and tender, and the gravy will have been used to season it.  I’ll probably make a salad to go with it, and there you’ll have a nice dinner, on a hot day.

Every time I get into a relationship, I get fat. It never fails, that I start cooking and eat and eat, until I fill so miserable, I can’t breathe. Why do we do this? We seem to want to try to satisfy the other partner at first with our expertise, in cooking. So, we try everything out on them. Before we know it, a few pounds pop up in the wrong places. There goes the waistline and a few other place I don’t like to mention. It’s just a mess, cooking, eating and gaining weight. I hate it, but I love to eat…….lol Is that what they call, being happy and content? Yuck!

Make protein a side. There’s no need to load up your plate with a giant hunk of meat and two small sides. Try a different approach to dining by treating your portion of poultry, beef, fish or pork as a side. In addition, add heaping helpings of fresh vegetables to your plate. It’s even okay to adopt an all-you-can-eat mentality in this case. Couple the small portion of protein and large amount of fresh vegetables with an appropriate side of whole grains and you have a balanced, delicious meal on your plate.

Sure sounds like the right idea to me. I do right the opposite, and load my plate around the meat. Looks like I could use a new adjustment to my ways.

I sure do like “fried chicken”, and it likes to put pounds on me……….I just can’t seem to resist the fried chicken, cream gravy, creamed potatoes, hot rolls and a tossed salad. I pour the gravy on the chicken, potatoes, and rolls and I’m in “hog heaven”. I’ll sit there and eat until every savory morsel is gone. I love my food…..:)……it’s something I’ve always had a craving for. For some people it’s hard to fry chicken, that turns out good. I had to work at it for years. Believe me, it wasn’t as easy as breading it and putting it in the grease and frying. I got several pieces, that still had the center raw. So, trail and error became the standard in everything, I’ve learned to cook over the years. I’ve really learned how to make it all taste “very” good. Guess that ’s why everyone comes to my house for the holidays. They know where the good food is going to be and that I’ll be cooking…:)…..lol.

4 to 6 pieces chicken

1 c. flour

1 tsp. oregano

1 tsp. basil

1 tsp. garlic powder

3/4 c. oil

In bowl mix together dry ingredients, rinse chicken pieces in water, baste in flour mix. In lg. skillet, place oil and arrange basted chicken. Fry until sides start to brown, turn and pierce with fork. When both sides are brown, make sure to pierce again, just in to be sure middle of pieces are done. Remove to paper toweled plate, to drain off excess oil. Serve hot.

I’ve been noticing a lot of different blogs, recently. I’ve also be interacting with other people who have food blogs. I came across a blog, through Blogcatalog, recently, by the name of UR Resident Chef. This blog has quite a nice display and offers beautiful cake, tarts, trifles and chicken recipes.

Sherxr, is living in a place I’d love to visit, while training to be a Chef. I’m sure you will enjoy the blog as well as find a lot of interesting information. check it out and see if I’m telling it like it is.

1 can salmon, pink

1 c. bread crumbs or crushed crackers

1 tsp. nutmeg

1 tsp. oregano

1 tsp. basil

1 tsp. garlic powder

1/4 c. milk

1 T. flour

1 egg

1/4 c. oil

salt & pepper to taste

In mixing bowl, place all ingredients except oil. Mix well to moisten. In skillet, place oil. Shape salmon mix into patties, and place in hot oil. Fry till side is brown & turn, brown other side, drain and serve.

Some like to coat patties in cornmeal, before frying.

4 to 6 pork chops

1/2 c. rice

2 carrots, cleaned & sliced

1 sm. onion, sliced & separated

2 ribs celery, chopped

1/2 green bell pepper, sliced thin

1 tsp. oregano

1 tsp. garlic powder

1 tsp. basil

1 c. mushroom soup

1/2 c. water

salt & pepper to taste

Heat oven to 350*. Spray baking dish, with vegetable spray, layer rice & pork chops, sprinkle with dry seasonings, place vegetables on top, cover with soup and pour in water. Cover dish with aluminum foil, bake for 30 min.

There are two types of carbohydrates – simple and complex. Simple carbohydrates are usually sweet and can include cakes, candies and other sugary foods. Some foods such as peaches, melons and apples are simple carbs. Complex carbs include whole grain pasta, brown rice, oats, vegetables and whole grain cereals. For the most part, try to stick with complex carbs which take longer to digest and are rich in fiber, vitamins and minerals. Make your food complex. as in carbohydrates. White bread, cookies, pasta and other highly-processed foods give carbs a bad name.

Have you ever got to feeling good enough to fix a dish from “scratch?” Well, it’s actually fun, if you know what your doing. It’s fun if you get things all set up ahead of time. Going looking for something, when your in the middle of mixing doesn’t make for a good outcome. I’ve been in a hurry many times, grab for things, mix them together, and what a mess. You’ve been there, I’m sure. It’s just not going to work, if the eggs aren’t beaten, or the butter and sugar haven’t been creamed. Imagine that! They all go in the same bowl, mixed together, so why can’t they work right, just this time?

It’s very nice to have a food dish, turn out right. Especially, when you work so hard to make it from “scratch”. You hope that it tastes as good, complementing your efforts. But those biscuits, can get really hard, can’t they?  I swear, I could knock someone out with mine. Just can’t seem to get it right.

I have had times that I threw something together, and it came out wonderful.  I keep thinking back wondering just how I did it? Maybe if I could remember I could do it again. Ha, ha………the jokes’ on me, it will never happen again.

So, it’s back to the conventional way and reading the recipe the right way.

I’m sure your asking me what I’m doing writing this type of post. Just imagine, how much more fun your baby can have eating the food your eating.

If you can eat it, your baby can. At least the babies, that are already eating “baby food” will be able to. Rather than pay all those expensive prices for baby food, just pop some of the meat or veggies in the blender, with a couple of teaspoons milk and puree. They can enjoy the same food your eating and develop a better sense of taste.

Sure you can have the jar baby food to take with you when you aren’t at home, but use that as a substitute. Cooking at home for the family, gives the special pleasures of smelling the aroma’s. If your baby associates the smells with eating, then it will be all too ready, when the food is offered.

Pureeing the food, gives it the smooth texture of regular baby food. So, why not let your baby enjoy a meal right along with the rest of the family? It’s a good way to interact and give your baby the same pleasures, you get from sitting down to a good meal.