MENU MONDAY

MORNING EVERYONE

Well the birds are singing but the sun is not shining.. Still hazing but maybe give it an hour or so and it will clear up... Had a great weekend with the boys.. They are such good little boys ....Deklan loves to play with my Ipad but he knows he can only play with it after supper is all done so he looks forward to supper being over with... I do not have many games on my Ipad so he always asks if he can put a game on it and I say yes but it has to be a free one...so he starts looking finds one and sees that it is free and then asks me if you can download that one... Love those boys...

MONDAY     Chicken and Rice Chili 

TUESDAY     Tortellini Spinach Bake in a Creamy Lemon Sauce

WEDNESDAY    Crockpot Sauerkraut Cocktail Meatballs 

THURSDAY     Grilled Pork Chops

FRIDAY.     Thai Chicken Pizza

CHICKEN AND RICE CHILI

Spray canola or olive oil
1 red onion, finely sliced
300 g chicken mince
2 teaspoons minced garlic
2 teaspoons minced ginger
1 red pepper, finely chopped
1-2 tablespoons  Sweet Chili Sauce, to taste
2 tablespoons chopped fresh coriander
5 cups cooked long-grain white rice
12 iceberg lettuce leaves

Spray a nonstick wok or frying pan with oil and heat.  Add the onion and cook for about 2 minutes or until just soft.  Add the chicken mince, garlic and ginger and cook for about 5 minutes or until browned, breaking up lumps of mince with a wooden spoon.  Add the red pepper and cook for 3 minutes more, stirring frequently.  Add the sweet chili sauce, to taste.  Stir in the coriander.  To serve, spoon the chicken mixture and rice into the lettuce leaves and roll up to eat with your fingers.

Well off to work only a couple of more weeks then off on our holiday..talk to you tomorrow

Enjoy

Cheers

Granny

SITDOWN SUNDAY

EVENING EVERYONE

I really am still here , just have had a hectic few days.. Had a great weekend with the boys and had to do a small order for a customer who forgot to order ribbons that they needed for today..Took the boys to Ladysmith days on Saturday and then we had a picnic on the beach at Mill Bay... We all enjoyed it and the weather was great...

Fastfood Friday Recipe

SESAME CHICKEN

KABOB SALAD

4	skinless, boneless chicken breast halves (about 1-1/4 lb. total)
16	fresh pineapple chunks (1 cup)
1	medium yellow sweet pepper, cut into 1-inch pieces
3	tablespoons rice vinegar or white wine vinegar
2	tablespoons water
1	tablespoon salad oil
1	tablespoon soy sauce
1	teaspoon toasted sesame oil
1/2	teaspoon dry mustard
1	tablespoon plum sauce or chili sauce
2	cups chopped red cabbage
2	cups chopped bok choy or iceberg lettuce
1/2	cup sliced fresh mushrooms
1/4	cup sliced radish

1. Cut each chicken breast half into four lengthwise strips. On eight 6-inch skewers, alternately thread chicken, pineapple, and sweet pepper. (If using wooden skewers, soak in water for 30 minutes before using.)

2. For dressing: In screw-top jar, combine vinegar, the water, salad oil, soy sauce, sesame oil, and dry mustard. Cover and shake well. Remove 2 tablespoons of the dressing. Cover and chill remaining dressing until needed. In small bowl, stir together the 2 tablespoons reserved dressing and plum sauce. Brush over kabobs.

3. Grill kabobs on rack of  10 to 12 minutes or until chicken is tender and no longer pink, turning once halfway through grilling.

4. In medium bowl, combine cabbage, bok choy, mushrooms, and radish. Divide mixture among dinner plates. Top with kabobs. Shake dressing; drizzle over salads. Makes 4 servings.

SATURDAY DESSERT

RHUBARB BREAD

1 cup milk

1 tbls. lemon juice

1 tsp. vanilla extract

1 1/2 cups brown sugar

2/3 cup vegetable oil

1 egg

2 1/2 cups all purpose flour

1 tsp. salt

1 tsp. baking soda

1 1/2 cups chopped rhubarb

Topping

1/2 cup brown sugar

1 tsp. ground cinnamon

3 tbls. butter, melted

1/2 cup oatmeal

Preheat oven to 325 degrees.  Lightly grease two 9x5 inch loaf pans.  In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.

In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg.  Combine flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined.  Fold in rhubarb.  Pour batter into prepared loaf pans.

In a small bowl, combine topping ingredients.  Sprinkle over the unbaked loaves.

Bake in a preheated oven for 40 minutes, until a toothpick inserted into center comes out clean.

3C'S CRAFTS

I thought that Erin would enjoy this craft since she works at South Cowichan Eyecare..This video is on how to make Eyeglass holders.. Great for those who never seem to remember where they put their glasses.... When I was younger I used to think that only old people had these.. But I must be getting old cause I think these are a pretty good idea.....

http://www.youtube.com/watch?v=U6VPTelr7H4&feature=player_embedded

You can make a pair for every outfit....

I am going to take pictures of my deck tomorrow and post them this week so that you are able to see what I do with my spare time.. Which I do not seem to have a lot of lately...

Enjoy

Cheers

Granny

THRIFTY THURSDAY

MORNING EVERYONE.

Only one more sleep and we get our two little grandsons for the weekend.. Grumpy and I are going to take Deklan to his skating lessong on Saturday morning and then we are going to take the boys to Ladysmith Days then have some activities and a Bull Head Derby so we are sure that Deklan  will like that...

BEEF AND

VEGETABLE

STIR FRY

Recipe ingredients

• 1 lb. (500 g) boneless beef sirloin grilling steak, cut into strips
• 1¼ cups (300 mL) Beef Broth
• 2 Tbsp. (30 mL) cornstarch
• 1 Tbsp. (15 mL) soy sauce
• 1 Tbsp. (15 mL) packed brown sugar
• 1/4 tsp (1 mL) garlic powder
• 3 cups (750 mL) fresh or frozen cut-up vegetables
• 4 cups (1 L) hot cooked rice

Preparation

Heat large, non-stick skillet, lightly coated with vegetable oil cooking spray over medium-high heat. Cook beef 10 minutes or until browned. Set beef aside.
Stir in mixture of broth, cornstarch, soy sauce, brown sugar and garlic powder. Heat to a boil, stirring often. Return beef to skillet. Reduce heat; simmer 5 minutes. Stir in vegetables.
Simmer covered, until beef and vegetables are cooked through - about 5 minutes, stirring occasionally. Serve over rice

THRIFTY THURSDAY

To keep rice from sticking together:
Add a spoonful of lemon juice to the boiling water when cooking.  When the rice is done, let it cool for a few minutes, then fluff with a fork before serving.

I have decided not to ask to see the sun during the day....I even said please but it does not seem to work... Finishing off a couple of more orders this week and have to do a grocery shop for a couple of snacks for the boys...

Enjoy

Cheers

Granny

CROCKPOT WEDNESDAY

MORNING EVERYONE

Just want today to be a sunny day.. teasing me with a little bit here and a little bit there is just not fair... I do not ask for much but some great weather I do not think is much to ask for ...As much as I love hockey it just goes on way to long... how I know that is I went to write Crockpot Smores and I wrote Crockpot Scores...

CROCKPOT

SMORES

8 graham cracker squares (4 rectangles broken in half)

4 jet puffed marshmallows

2 regular sized chocolate bars ( 8 bite sized will work too)

Start by turning it to high with the lid on. While it's preheating, assemble the chocolate on top of 4 of the graham cracker squares. After the crock pot has preheated for 10 - 15 minutes place the chocolate topped graham crackers in the bottom of the crock pot. Place one marshmallow on top of each piece of chocolate. Cover with lid and cook for 15 - 20 minutes, making sure you keep an eye on it (no one wants burnt graham crackers). Place remaining graham cracker on top of marshmallow and press down to make sandwich out of each one. The marshmallow and chocolate should be gooey and slightly ooze out from the graham cracker.

WHERE I PLAY

I am always impressed of what this blog comes up.. she is truly thrifty...

http://www.allthingsthrifty.com/

Well I have tea in hand.. wanted to sip it on the deck but still a bit chilly so heading down to the dungeon talk to you tomorrow

Enjoy

Cheers

Granny 

TIPSY TUESDAY

MORNING EVERYONE

Sorry for no post for Monday had a hectic weekend but fun... Would like to congratulate Grumpy's son Kelly for his win at the Hockey Challenge Cup in Vancouver.. I know that coaching is different then  playing but I am sure that the adrenaline must be the same...PROUD PROUD PROUD....

Here is the menu for this week.

TUESDAY     Swedish Meatballs

WEDNESDAY     Crockpot Smores

THURSDAY     Beef and Vegetable Stir Fry

FRIDAY     Sesame Chicken Kabobs

SWEDISH

MEATBALLS

Ingredients:

• 1 1/2 cups soft bread crumbs, about 3 slices bread
• 1 tablespoon dried minced onion or 1/4 cup finely chopped onion
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 3/4 cup milk
• 2 pounds ground beef
• 2 tablespoons butter or margarine
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 1 can (10 1/2 ounces) condensed beef broth
• 1 cup half-and-half or light cream

Preparation:

Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs in butter and oil in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. Swedish meatball recipe serves 6. 

 

I use a frypan that has an oven proof handle that way it just goes right into the oven after the browning.. Serve over rice and a salad....

 

TIPSY TUESDAY

 

If your cookies tend to burn on the bottom, raise the level of the oven rack or try placing another baking sheet under the sheet that holds the cookies. I also find that if I am baking a casserole and it seems to be sticking on the bottom but the rest of the dish is not cooked I just put a cookie sheet under the casserole and it stops the bottom from burning and allows the food to cook right through..

Busy week again ....got my machine fixed so that was a great thing... starting to see the bottom of the pile of beer flats(that is where I keep all the paper orders in) ..

Enjoy

Cheers

Granny

SITDOWN SUNDAY

MORNING EVERYONE

Well today is barbacue day... hope the weather stays nice so that everyone can bring their cars.. Our neighbours always love it when we have our barbacues.... Today is the first |Sunday of my breakfast recipe so what to I post ....let me see I got it....

PHYLLO EGGS

I used for 4 servings

4 sheets of Phyllo dough

4 eggs

1 teaspoon of cheese

(for each )

2 cubes - of Italian style salad croutons

(for each)

4 slices of real bacon-bake in the oven drain

Sea salt for eggs

bit of butter

4 Tooth picks

Minced parsley for garnish

-Butter the cupcake dish, and fold the Phyllo dough so it can fit in the cup of the dish

-Leaving it bit over the edges...so the egg can stay in!

-Put  Cheese in, fit 2 croutons in, slightly push..

-Brake one egg for each cup, freshly ground sea salt and preheat the oven on 350F.

-Butter the edges of the phyllo dough.

-Put aluminum foil on top, and place it in the oven. Now you don't have to tuck the foil, this just to prevent burning sensitive phyllo.

-This is a good time to cook your bacon for the outside as well...will take the same amount of time as the eggs

-Bake eggs for about 15 -20 minutes.

-Take them out carefully I used the two big tablespoons to take them out and place it on the clean baking tin..

-When you do take out each phyllo-egg cupcake, wrap them with bacon. For me was the easiest to just push the tooth pick through..

-Put it back in the oven of 5 more minutes on 400F

3C'S CRAFT

I thought this was quite cute and very simple to sew.. all of us with grandkids need to have one of these at your house for when the little ones come for supper.. I am fortunate to have a booster high chair that was given to me by a couple of my girlfriends as a gift when my first grandchild was born .. This is great to put in a diaper bag and just to have a your house .. just think how cute these could be with all the different fabrics that you can get now a days.

http://crystalscraftspot.blogspot.com/2010/02/fabric-high-chair.html

Talk to you soon

Enjoy

Cheers

Granny

SHOPPING SATURDAY

MORNING EVERYONE
Where did the sun go....two days is not enough... We are heading down to pick up the hotrod and then grocery shopping... We are having our first barbacue of the year for our car friends... should be about 20 people coming so the weather had better smarten up...Got my machine fixed yesterday so that sure does make me feel alot better , just hope it gets me through the summer then I will take it in and have a complete overhaul....

THRIFTYS
Strip Loin Grilling Steaks buy 1 get 1 free
Large Pineapple buy 1 get 1 free
Bacon buy 1 get 1 free(make your own bacon bits)
Baker Potatoes 5lb bag buy 1 get 1 free(Potato Salad)
Avacoados 4 for $5.00
Shushi California Roll $4.99
Cracker Barrel Cheese 700 g $8.99
Europe's Best Fruit $3.99
Hamburger buns buy 1 get 1 free
Tortilla Chips buy 1 get 1 free
Salsa buy 1 get 1 free(love with my omeletes in the morning)
SAFEWAY
Watermelon $.49 lb
Tostitos 2 for $6.00
Heinz Ketchup 1 litre 2 for $7.00
McCain super fries 2 for $6.00
Posicle Frozen Novelties 25% off
Kraft Tex Mex cheese $5.99 have to buy 2
Heinz Beans 4 for $5.00
Bistro Express Rice 2 for $5.00
Strawberries 1lb $1.99 each
Red Potatoes $.99 lb (my favorite)
WALMART
Fresh boneless Skinless chicken Breasts $9.00 each pack
Nestles Drumstick 4 in a box $4.97
Chips Ahoy and Oreo cookies $2.77
Seedless Watermelon $3.97 each
Strawberries 2lb $2.97
Anjou Pears $.97 lb
Beefsteak tomatoes $.97 lb
Grimms Smoked Sausages 450g $4.97 each (great for barbie)
Deli Oven Roasted Chicken Breast $1.37 100 gr
Mini Carrots $1.00 for 1lb bag
Asparagus $1.97 lb
Fresh Expres Salad Kits $2.50 each
Chewy Dipps $2.00
Astro Yogurt $2.97
Fast and Fancy Rice $1.00
Royale Toilet Paper 24 or 48 $11.97
Christie Crackers $1.97

GRILLED

BANANA

SPLITS

Ingredients

• 8 wooden skewers, 6- to 8-inch size
• 2 large, firm bananas, peeled and cut into 1 to 1 1/2-inch pieces
• 1/4 of a small pineapple, peeled, cored, and cut into 1- to 1 1/2-inch pieces
• 8 large strawberries
• 2 Tablespoons butter, melted
• 1 teaspoon brandy, rum, or pineapple juice
• Vanilla, strawberry, or chocolate ice cream (or a combination)
• Caramel, butterscotch, and/or chocolate ice cream topping
• Chopped pecans, toasted

Method

1. Soak skewers in warm water for 30 minutes before grilling to avoid burning; drain. Thread banana chunks, pineapple pieces, and strawberries onto skewers, leaving 1/4" space between pieces.

2. In a small bowl, combine melted butter and brandy. Brush mixture over fruit.

3. Lightly coat the unheated grill rack with cooking spray before heating

For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium-hot coals for 5-10 minutes, or until fruits are warm and bananas are lightly browned, turning skewers occasionally.

For a gas grill, preheat grill. Reduce heat to medium-high. Place skewers on grill rack over heat. Cover; grill for 5-10 minutes, or until fruits are wam and bananas are lightly browned, turning skewers occasionally.

4. Place scoops of ice cream in serving dishes. Drizzle with ice cream topping and sprinkle with nuts. Top with fruit skewers and serve immediately

Thought of another variety for those that go camping and can not take ice cream.. how about some scoops of flavored yogourt instead of the ice cream...have not tried it just thought it might work...

In the Thriftsy flyer this week is a recipe for a potato salad done with red potatoes, and different varieties of peas... going to make this for the barbacue tomorrow so will let you know how it turned out and if it is good I will post.. Glad that my friend Pat tried the Strawberry Rhubarb Crockpot Cobbler and that her family enjoyed it... Remember if you try some of the recipes that I post I like to hear about it even if you feel that it needs something added to it I like to know that as well.
Enjoy
Cheers
Granny

FAST FOOD FRIDAY

MORNING EVERYONE

Deck will be done today.. so excited... Kimberly is doing a great job.. Sorry did not post first thing this morning.. in a bit of a dilema ,, work machine is not working ... guy in town trying to fix it to no avail and I have a huge order to go out for Tuesday.. what to do...

Home made hamburgers have to be one of my favorite foods. Hamburgers have developed a reputation as junk food. This is simply not true.  What makes them “junk food” is buying them from junk restaurants.

Making your own homemade hamburgers is not rocket science, and this is a ten minute recipe. Easy to do, but one hundred percent better than anything you could possibly get from one of the hamburger chains – just without the piece of plastic they use to buy your children’s affections. You may have guessed I am not a big fan of MacDonalds etc. Too true.

So, here is a simple guide to making your own hamburgers at home. You can cook them however you like. A skillet is easiest, but grilling hamburgers on a barbecue or a broiler is a lower fat way of cooking them because the fat either drops through on to the coals and produces a great smoky flavor on a grill or drops in to a drip tray under a broiler.  Barbecue hamburgers are the ultimate as far as I am concerned. This makes 4 burgers, just increase the ingredients as needed for more.

HOMEMADE

HAMBURGERS

Ingredients:

• 1lb/500g ground sirloin
• 1 half onion grated or finely chopped
• 4 pinches ground coriander
• 4 pinches paprika powder
• A dash of fresh ground black pepper
• A pinch of salt
• A tablespoon of Worcestershire sauce
• 1 egg lightly beaten

First, mix all the ingredients in a bowl and using your hands, shape into four balls. Turn the heat to medium under the skillet and add a tiny amount of oil. When the skillet is hot, add the burgers, pushing them flat with a spatula. Cook for about 3 minutes each side for medium rare, longer for well done and less for rare.

Just before the burgers are ready, toast the inside of the buns under a broiler or over a grill or in a toaster. If using a grill or broiler, spread a little butter on the buns first. My personal preference for serving them is a little Mayo on the bottom of the bun, then the burger with a thin slice of raw onion, a lettuce leaf and a slice of tomato. Topped off with a dap of ketchup and a good helping of English mustard on the top half of the bread. But, the great thing about making home made hamburgers is, you can add what you want. I like to serve them with homemade French fries.

Well off to get supper started.. we are having barbacued steak, salad and corn on the cob.. Kimberlys favorite and she deserves it today ...she has worked real hard staining the decks in the hot sun.. so she gets a treat of a home cooked meal and even watch the hockey game with us... should be interesting cause neither of us are real Canucks fans.. but I just like hockey period so bring it on

Enjoy

Cheers

Granny

THRIFTY THURSDAY

MORNING EVERYONE

What a beautiful morning... having a smoothie on the deck .. Kimberly coming up today and staying for a couple of days to help us stain the deck .. once done will post pictures.. will finish planting the pots.. I got a beautiful bouquet of flowers from Grumpy , I love flowers and I bought him a new big green pot with a japanese Maple and a cast iron duck to sit by the planter.. Grumpy loves plants that come up every year and low maintenance.. I love the colour and in order to have that you have to have annuals....

NEW YORK STRIP

WITH PEPPER

AND ONIONS 

 

 

Ingredients:

• 2 New York Strip steaks (about 10 ounces)
• 2 red bell peppers, seeded and sliced
• 1 large red onion, sliced
• 1/4 cup romano cheese
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon black pepper

Preparation:

Combine garlic, basil, oregano and pepper. Rub over the surface of each steak. Combine olive oil, red wine vinegar and remaining seasonings in bowl. Mix well. Preheat grill. Place onion and pepper slices on grill along with steaks. Grill for about 15 minutes turning occasionally. Brush vegetables with oil and vinegar mixture while grilling. Remove when the steaks are done to desired level. Toss vegetables with remaining oil and vinegar mixture and romano cheese. Serve with steaks.

Perfect Baked Potato Recipe:
Adjust the rack in your oven to the middle position and preheat oven to desired temperature (see chart below).
NOTE: Wrapping the potato in aluminum foil will produce a soft skin (not crispy). Technically this is steaming rather than baking (as the moisture in the potato remains trapped) and the light, flaky texture will be missing. The texture of a steamed potato is entirely different from that of a perfect baked potato. Save yourself the trouble and expense of wrapping in aluminum foil and serve perfect baked potatoes.

Rinse and scrub (I use a stiff-bristled brush) each potato under cold running water, as you will be eating the skins of these perfect potatoes. Don't soak the potatoes (that will make them soggy and don't use hot water or you'll start cooking the outside and the inside won't catch up).  Dry each potato thoroughly with a clean towel.

Look the cleaned potatoes over and remove any bruises or discolored spots with the tip of your knife.

Pierce each potato deeply with a fork or sharp knife four times on each side at approximately 1-inch intervals. This will allow steam to escape during the baking. If you don't prick the potatoes, they may explode during baking in your oven. You don't want this to happen as it makes a terrible mess in your oven!

My suggestion is to NEVER use aluminum foil when baking potatoes! coarse or kosher salt after rolling in the oil and before baking. Place coarse salt onto a small plate. Roll potatoes lightly in the salt. The skin is so yummy to eat!

For a soft skin, rub the potato with olive oil, vegetable oil, or butter over the skins. 

NOTE: I like to roll the potatoes in

TIPSY TUESDAY

You all know I love to garden.. just wished more time allowed it.. anyway my tip is to do with bedding plants.. this is a bit of being thrifty as well as a tip.. When you go to a nursery they always have plants that need to be dead headed and maybe the season is over.. I have found that a lot of them still have life in them and all you have to do is dead head and they will come back to have more blooms...Yesterday I went to Canadian Tire and picked up a ton of pansies that still had a lot of lovelyness in them.(not sure if that is a word) .. I got them for a pack of 6 for $.60 cents brought them home and replanted, deadheaded, and fertilized and in a few days with that nice sun that we are having they will look beautiful..

Enjoy

Cheers

Granny

CROCKPOT WEDNESDAY

MORNING EVERYONE
Happy Anniversary Grumpy.. It has been a wonderful 9 years.. I absolutely love loving you.....
I took my machine in to be serviced , so I hope they only need it for one day .... busy time for getting it done but I know if I did not it was going to completely quit then I would of been up the creek with no paddle... Congratulations on Dean and Megan on getting there first house...you are moving to a wonderful area ...Today is going to be a delivery day and maybe a bit of sun .. Grumpy and I are off to a show at the Royal Theater in Victoria tonight so is going to be a busy day...

MACARONI AND CHEESE

Ingredients

• 3 cups cooked elbow macaroni rinsed and drained 
• 2 tablespoons bacon bits (real cooked bacon is okay too) 
• 1/4 cup chopped red onion 
• 1 can stewed tomatoes undrained 
• 1-1/2 cups shredded sharp cheddar cheese 
• 1 can cream of mushroom soup shopping list

How to make it

• In a slow cooker combine macaroni, bacon bits, onion, undrained stewed tomatoes
• and Cheddar cheese.
• Pour mushroom soup over top.
• Mix well to combine.
• Cover and cook on low 8 hours.
• Mix well before serving.

Make sure you line your crockpot with crockpot liners or grease the sides of the crockpot..

WHERE I PLAY..

The following blog is a great blog.. they search different blogs and then post on their blog what craft they think we would all like.. So check it out I think you will enjoy.....

http://somedaycrafts.blogspot.com/2010/08/back-2-school-idea-share.html

Enjoy
Cheers
Granny

TIPSY TUESDAY

MORNING EVERYONE

Had a nice dinner with Grumpys Mom last night... then of course had to come home and work... I am really going to retire one day just not sure when but when I have busy months like I have had this month I think it might be tomorrow...

This  recipe for Kentucky fried chicken is very easy to make, either in a regular skillet or deep fryer.

It is actually perfect for a deep fryer. Either way, just make sure to cook the chicken right through

Kentucky Style

Fried Chicken

1 whole chicken, cut into pieces

2 to 3 eggs, beaten

3 to 4 tablespoons oil for frying

Coating Mixture:

2 cups flour

4 teaspoons paprika

2 1/2 teaspoons salt

1/2 to 1 teaspoon pepper

1 teaspoon poultry seasoning

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon tarragon

1/2 teaspoon garlic salt

1/2 teaspoon onion salt

1/2 teaspoon celery salt

Mix together all the coating ingredients and place in a clean plastic bag. Dip each piece into beaten egg, then into the flour mixture in the bag. Coat the chicken completely with the flour mixture.

Place the oil in a skillet and heat. Brown the chicken in oil slowly (225ºF if you are using an electric skillet), uncovered. Cover the skillet and continue to fry at a very low heat until the chicken is fully cooked, approximately 1 hour.

Drain well on paper towels.

TIPSY TUESDAY

Below are a few Mushroom Tips: I have up posted from a blog that I follow

http://mykindofcooking.blogspot.com/

1. Mushrooms will last longer if you store them in a paper bags in the crisper compartment of the refrigerator.

2.   For the best flavor: Sauté mushrooms on low to medium heat.
3.    For the best texture: Sauté mushrooms on high heat.
4.  Only clean mushrooms when you are ready to us them.  Gently wipe mushrooms with a damp cloth or paper towel or clean them the good old fashioned way, by running them under cold water.
5.     Dried mushrooms: Soak dried mushrooms in hot water for 30 to 60 minutes.  Rinse and chop.  Save the soaking liquid to add to soups and sauces.  I use dried mushrooms more like a seasoning than a vegetable.
6.  You can freeze cooked mushrooms, but not raw ones.  Frozen mushrooms will last several months.

We have a big job tonight when Grumpy gets home we are going to drain our hot tub.. have it serviced and then refill and start to enjoy again...

Enjoy

Cheers

Grumpy

PS .. was wondering if some followers could please post a comment on my blog , have had a few people say that they are not able to post.. so if you do post please email me at ribbonpalace@shaw.ca and let me know... thanks....

MENU MONDAY

MORNING EVERYONE

I must say that our deck looks great.. we got all the rocks powerwashed so no more moss..Yepee!!! ..I love my wood decks but they sure are alot of work getting them ready each year but since our back yard is all natural they are so so fitting... Once we are all done I will take pictures and post them for you all to see... I am going down to have dinner with Grumpys mom at the home today as they are having Liver and Onions and I really like that and no one else does so it is my opportunity to get my fix...

MONDAY   Chicken Parmesan Subs

TUESDAY   Fried Chicken

WEDNESDAY     Crockpot Macaroni and Cheese

THURSDAY     Steak and Baked Potatoes

FRIDAY    Homemade Hamburgers

CHICKEN PARMESAN SUBS

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, smashed and peeled
• One  can chopped tomatoes
• Salt and pepper
• Crushed red pepper
• Oregano
• 4 thin chicken cutlets(thin chicken breasts will do as well)
• 2 tablespoons butter, softened
• Two 6-inch firm-textured hoagie rolls, split
• 1 cup shredded mozzarella cheese

Directions:

1. In a large saucepan, heat the olive oil over medium heat. Add 3 garlic cloves and fry until lightly golden, about 5 minutes. Stir in the tomatoes and cook until heated through, about 5 minutes. Season the sauce to taste with salt, pepper, crushed red pepper and oregano. Add the chicken and simmer, stirring occasionally, until cooked through, about 10 minutes. 2. Meanwhile, preheat the broiler. Spread a little butter on each hoagie roll half, place cut side up on a small baking sheet and broil until golden and crunchy, about 3 minutes. Gently rub with the remaining garlic clove and set aside. 3. Distribute half of the mozzarella on the roll halves. Arrange the chicken and some sauce over the cheese and then top with the remaining cheese. Broil until the cheese is melted and bubbly, about 3 minutes. Sprinkle a bit of oregano on top and serve immediately.

Well off to work and hoping to have time to go to Canadian Tire and buy a couple of new chairs and umbrella for the back decks... Going to pick up some ORANGE bedding plants to go in my blue pots.

Talk to you tomorrow

Enjoy

Cheers

Granny

SITDOWN SUNDAY

MORNING EVERYONE
Did not get much done yesterday. I was going to stay home yesterday but ended up deciding to head to town with Grumpy.. I felt I need a break from my house as I work from it everyday and wanted a bit of a break and always love spending time with my husband.. After lunch we headed home did some grocery shopping and then came home and watched the hockey game and had a quick and easy supper.... home made egg mcmuffins and hashbrowns.... Tomorrow we are doing our decks out the back to get it all ready for our barbecue next Sunday... so if everyone could pray for a sunny day I would appreciate it.. Thanks


I have been thinking ,  starting in June of doing a  breakfast recipe on my Sitdown Sunday. If you think you would enjoy this please let me know and I will start to get my thinking cap on for great morning recipes... I have always said breakfast is the most important meal of the day and we all have time for breakfast on Sundays and if you do not,  then you need to start to make it important cause it makes for good family time and good health.


3C'S CRAFT

I would like to do this craft one day... I think it would look great hung above a head board...the only thing that I would do different is that I would have a curtain rod at the top and the bottom so that all the mirrors hung straight

http://theivycottageblog.blogspot.com/2011/04/knock-off-z-gallerie-mirror-art.html

Well going to have a nice roasted chicken for dinner with roasted potatoes and vegetables.. Will be having the strawberry and rhubarb cobbler for dessert...oh of course their will be ice cream....
Enjoy
Cheers
Granny

SHOPPING SATURDAY

MORNING EVERYONE

Well my week of hectic work is done... not....I have to work today while Grumpy goes and has lunch with some friends with the hotrod...I love it when people say rolling in the doe but why do you have work to make that happen... if anyone knows a way to do that please share and let us all know...

WALMART

Seedless oranges $.67 lb

Boneless Pork Loin Chops $7.00 pack

Armstrong 750 g $7.97

Heinz Ketchup $2.77 1 litre

Kiwi $1.47 1 lb bag

Blueberries $2.97 6 oz

Broccoli $.97 each

Green Peppers $.97 lb

Cucumbers $.88 each

Ground Chicken or Turkey $5.00 each

Black Forest Ham $6.97 each. (great cut thick for breakfast)

Smoked Sausages $5.97 pkg (great for smokies)

Rotisserie Chicken $6.97

General Mills Cereal 425 g $3.47

Green Giant Frozen Vegetables $2.47

General Mills Cereal 330 g $2.50

Betty Crocker Brownies , cookies $2.00

Chocolate Milk 1 litre $1.50 (grandson loves chocolate milk)

McCain Hashbrowns $1.50

Palmolive dish detergent $1.77

Heinz Alphagetti $.77

Alymer canned tomatoes 796 ml $1.27

Ziploc Freezer bags $2.68

Speed Stick $2.50

Not much in the other stores this weekend. I have really found that the best deals always seems to be at Walmart. I think I have mentioned before that Walmart does price match... They always have flyers of other competitors at the front door so if you are looking for something special and the flyer shows it as cheaper then what Walmart has , Walmart will price match.. Livi this would be fun for Courtenay to do when you go shopping... Get her to take the flyers and see if the price at Walmart is the same as the other floors... Give her a calculator and then she can see how much money you saved that day on groceries...

When I was a little girl we used to have sticky buns .. Nothing smells better then a bread baking in the oven...

Cinnamon Raisin

Sticky Buns

1 cup butter, divided

1 1/2 cups sugar, divided (3/4 cup)

2 cups walnuts, toasted and chopped, divided

1/2 cup raisins (optional)

1 tablespoon cinnamon

2 teaspoon orange zest

1 1/2 pounds pizza dough

In a small saucepan, melt 3/4 cup of the butter with 3/4 cup of the sugar over medium heat. Pour into a greased 9"x13" baking dish. Sprinkle with 1/2 cup of the walnuts, set aside. Stir together remaining butter, sugar, walnuts, cinnamon and orange zest.

Roll dough out on a lightly floured surface to make a 12"x18" rectangle. Sprinkle with the walnut mixture. Starting at the long side, tightly roll up the dough, pinching the seam to seal it. With a serrated knife, cut the formed log into 15 pieces. Place in the prepared dish, cut side down. Cover and let rise for 15 minutes.

Preheat oven to 375ºF.

Bake in the centre of the oven for 25 minutes or until the dough is golden and the tops sound hollow when tapped. Let stand for 5 minutes. Invert onto platter to serve.

A glaze is optional, as these sticky buns really are sticky when you invert them. But if you want a glaze, here is a good and easy recipe -

2 tablespoons of any of hot water, milk or light cream

1/4 teaspoon vanilla

1 cup confectioner's sugar (icing sugar)

Stir the liquid into the sugar mixing well. Add part of the liquid first, then add more a few drops at a time, as needed, until you reach the right consistency. This icing is the proper consistency when it coats the spoon.

I sometimes like to add a bit of variation to the recipe so here are a couple of ideas

Add 1/2 cup dried cranberries to the walnut mixture.

Of course, if you can't eat or don't like walnuts, leave them out or substitute pecans.

POWDERED SUGAR GLAZE:

Combine 1 cup sifted powdered sugar, 1 teaspoon vanilla, and enough milk (about 3 to 4 teaspoons) for drizzling consistency.

Instead of vanilla in the glaze, you can vary the flavor with a few drops of liquid flavoring (a few drops ONLY as it is very concentrated), 1/4 teaspoon of fresh lemon juice, or even rum.

Well have a good Saturday and talk to you tomorrow

Enjoy

Cheers

Granny