SITDOWN SUNDAY

EVENING EVERYONE

Have had a very busy weekend.. Yesterday went to Victoria to spend a couple of hours with Kimberly while Grumpy had lunch with the Hotrod boys... Today we were on the road early heading down to Mike and Lisa's for the Daytona race .. but it was under rain delay so we just watched the hockey game, and Scottie's Tournament of Hearts on his new big screen TV.. felt like it was at the Theatre..

I missed my posting yesterday so I will post a craft and a Sweet this evening.

SWEET SATURDAY

BANANA SPLIT BROWNIE

PIZZA

Looking for a special treat for the kiddos? Look no further than this Banana Split Brownie Pizza. Using your favorite boxed brownie mix as a base and load it up with fruits, nuts, marshmallows and chocolate fudge sauce.

1 (20-ounce) box fudge brownie mix (recommended: Duncan Hines)
1 (8-ounce) package cream cheese, softened ( Can use Cool Whip instead)
1 (8-ounce) can crushed pineapple, drained
2 tablespoons sugar
2 banana, sliced
1 cup fresh strawberries sliced
Marshmallows
Maraschino cherries
1 cup chopped nuts
Coconut
Chocolate syrup, for drizzling
Whipped cream
Mint, for garnish

1. Preheat oven to 350 degrees F. Foil line and Grease a 15-inch pizza pan.

2. Prepare brownie mix according to directions on box. Pour onto prepared pan. Bake for 20 minutes or until done. Remove from oven and cool.

3. Beat cream cheese while adding pineapple and sugar together in a bowl. Spread mixture over brownie crust. Arrange banana, strawberry slices, marshmallows, and cherries over cream cheese mixture. Sprinkle with nuts and coconut. Drizzle with chocolate syrup. Add whipped cream on top and mint for garnish. To serve, slice as you would a pizza

3C'S CRAFT

TIC TAC TOE

This is quite easy to make and everyone loves tic tac toe... Small rocks painted like a ladybug and a worm.. then take a childs chakb board..how easy was that...

Well tomorrow I am heading down to Victoria to go to the spa with Andrea to get a pedicure so my feet will be happy for Scottsdale... Can't wait to wear flip flops..

ENJOY

CHEERS

GRANNY

FASTFOOD FRIDAY

MORNING EVERYONE..

Did not get a chance to post yesterday was dealing with a broken work machine.. Took me all day to fix it but it is up and running again and I did not have to call a service guy ..I empressed my self on doing it my self.. as Grumpy would say PROUD. PROUD. PROUD..

Today is a day to finish up little things and then it is the weekend..Looking forward to it... Spend time with Grumpy not sure what we are up to other then going to a Daytona 500 Brunch...

I want to give a shout out to my stepdaughter Kyrsta's "Bestie" Jolene.. she has started up a business of becoming a Watkins associate so for those of you who need any product please send her an email as she would love to hear from you as well as get this adventure off the ground with lots of clients..

Here is her info and I am going to post the Watkins Onion Soup Recipe today.

https://www.facebook.com/pages/Watkins-Independent-Associate-Jolene-Kane-/237974336296850
Here is Jolenes blog

http://gogreenwithjolene.blogspot.com/2012/02/sharing-love.html

Thursday's recipe:

CHICKEN AND RICE

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 4 cups Cooked Brown Rice
• ¾ cups Frozen Corn
• 15 ounces, fluid Can Black Beans, Drained And Rinsed
• 1 cup Plain Greek Yogurt (or Sour Cream)
• 4 ounces, fluid Can Green Chilis
• ½ cups Salsa
• 1 cup Low-fat Cheddar Cheese, Plus More For Topping
• 2 Tablespoons Fresh Cilantro For Garnish

Preparation Instructions

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.

WATKINS ONION SOUP

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Ingredients

5 medium onions 3 tbsp/45 mL butter or margarine 1-1/2 quarts/liters water 1/4 cup/60 mL Beef Soup & Gravy 1 tbsp/15 mL Onion Soup & Gravy 1/4 tsp/1.2 mL Black Pepper 6 oz Pinch of cayenne pepper Pinch of Thyme 6 slices French bread Butter or margarine 1 cup/250 mL (4 oz/113 g) shredded cheese (Swiss or Cheddar)

Cooking Directions

Peel and thinly slice onions. Heat the 3 tbsp/45 ml butter in a heavy 3-quart/liter saucepan over low heat; add onions and cook slowly, stirring until golden in color, about 10 minutes. Gradually blend in water, soup bases, and seasonings. Bring to a boil; cover and simmer about 15 minutes. Meanwhile, toast one side of bread under broiler until golden brown. Butter untoasted side and sprinkle slices with 1/4 cup/60 ml cheese; broil until cheese is melted. To serve, place hot soup into oven-proof bowls or mugs; float French bread slices on top. Sprinkle with remaining cheese; broil until cheese is bubbly and brown I have highlighted the ingredients that you can order from Jolene your new Watkins Associate  :) Since I missed Thrifty Thursday here it goes. It seems that the new style for bedding is to have a throw stretched over the middle of the bed.. Well I know how expensive throws can be so what I have been doing in my last couple of changingof duvets is taking my large tablecloths (I have a linen closet full of them cause as you know I love to set a nice table for dinner) and using them as a throw.. I have attached a photo to give you an idea of what I mean... Gee to bad this was not "Walk About " day I might just have to check out the thrift stores for some nice spring tablecloths.. ENJOY CHEERS GRANNY

CROCKPOT WEDNESDAY

MORNING EVERYONE

Hope you like the new look.. I cannot seem to get Granny's Kitchen in the right spot on my header so will have to work on that.. Today is nice and sunny up here but have not stepped outside to see if it is warm or cold.. Have to head to town today as I broke a needle on my work pleater so might just have to do another look in the stores for the Jones bottles that have my grandkids pictures on them...no luck so far..

BACON CHEESE POTATOES

Ingredients

• 1/4 pound bacon, diced
• 2 medium onions, thinly sliced
• 4 medium potatoes, thinly sliced
• 1/2 pound cheddar cheese, thinly sliced
• salt and pepper
• butter
• Green Onions (optional)

Directions

1. Line crockpot with foil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours.

We are going to a brunch for Daytona 500 race this Sunday  so I think I am going to make this the night before and take it out with me in the morning and crisp it up in the oven...Well let you know how that worked out.. Have a good day ...

ENJOY

CHEERS

GRANNY

TIPSY TUESDAY

MORNING EVERYONE

Already been to town, did some banking and grabbed a coffee now it is down to work.. Had a great time on the weekend .. went to the states and never even went into the mall to shop.. I am saving that shopping trip for when I go to Phoenix with my girlfriend... Since I have not posted the last couple of days I will try do fit it all in today...

TUESDAY..

Chicken Alfredo Biscuit Casserole

INGREDIENTS

1 tablespoon butter

2 cups sliced fresh mushrooms

1/2 cup chopped onion

1 jar (16 oz) Alfredo pasta sauce

1/4 cup milk

2 cups chopped cooked chicken

2 cups Green Giant® SELECT® frozen broccoli florets, thawed

1/4 teaspoon dried basil leaves

1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits

1 tablespoon butter, melted

1 tablespoon grated Parmesan cheese

DIRECTIONS

1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.                   

2   In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.                   

3 Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.                   

4 Bake 15 to 20 minutes or until biscuits are golden brown.

 

To make ahead, follow directions through step 2, using a glass baking dish. Cover and refrigerate. When ready to bake, uncover and heat in microwave until bubbly and heated throughout, stirring as needed. Then complete steps 3 and 4.

 

WEDNESDAY.. Bacon Cheese Potatoes

THURSDAY...Chicken and Rice

FRIDAY..Watkins Onion Soup

SWEET SATURDAY

Fresh Strawberry

Yogurt Cake

Ingredients

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 3 eggs
• 3 Tb. lemon juice, divided
• Zest of 1 lemon
• 2 ½ cups all-purpose flour, divided
• ½ tsp. baking soda
• ½ tsp. salt
• 8 oz. plain or vanilla, Greek yogurt
• 12 oz. fresh strawberries, diced
• 1 cup powdered sugar

Instructions

1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

What you will discover is that the consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won’t sink to the bottom (top) of the cake. Either way, it is a great cake–don’t worry about the thickness.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

3C's SUNDAY

Painted art Canvas with painted twigs ..here is the tutorial for the paper flowers

Now this tutorial that I have attached is not the same as what is on the canvas but I love the way these flowers are done.. so I just had to post it.. Sky is the limit here ladies on what you can do..

http://g45papers.typepad.com/graphic45/2011/06/dana-feature.html

 

TIPSY TUESDAY

Mini Taco Bowls.

Take a 6" taco and  Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin (as pictured above). Bake in the oven at 375  for 8-10 minutes.

Well now my fingers are tired from typing I will go and have a nice cup of tea..
ENJOY
CHEERS
GRANNY

FAST FOOD FRIDAY

MORNING EVERYONE..

Suitcases are packed..car is packed and we are ready to go.. Much needed brake for us...Just hope that the border crossing is not to long.. It is Presidents Weekend in the states this weekend so could make for lineups at the border.. Hoping to get the 1:00 ferry but might have to wait for the 3:00.. Got my Ipad in hand and we can play some games of scrabble with a coffee in hand.. LOVE that game..

Maybe I shouldn’t admit this, but I love hot dogs. I mean, I really love hot dogs. I think that’s probably because of oven hot dogs.I know, they sound crazy. And you have to eat them with a fork and knife. But I promise oven hot dogs are absolutely delicious.

OVEN HOTDOGS

8 hot dogs
8 hot dog buns
1 can of chili
1/2 an onion, diced
cheddar cheese
mayonnaise
mustard
sweet relish

Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard. Fill with hot dogs and squish into a 13×9″ baking pan.

Top hot dogs with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350F for 45 minutes.

Now be careful when you take them out or they could land on the floor.. You have to eat them with a knife and fork cause they are crispy on top. One of the best things about this recipe is that the kids can help make these..

ENJOY

CHEERS
GRANNY

THRIFTY THURSDAY

MORNING EVERYONE

Another morning of getting up when it is still dark.. what is up with that.. I have a homebased business so that I can sleep in but for some reason that has not been happening this week.. Must be getting excited about going away in March for a couple of weeks and knowing that I have lots of work to do before I leave...

MUSHROOM STUFFED
CHICKEN

Ingredients

• 2 (1-ounce) slices white bread, torn
  Click to see savings
• Cooking spray 
• 1/4 cup chopped green onions
• 8 ounces presliced mushrooms 
• 1/2 teaspoon dried thyme
• 1 garlic clove, minced 
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 3/4 teaspoon salt, divided 
• 1/2 teaspoon black pepper, divided 
• 4 (6-ounce) skinless, boneless chicken breast halves 
• 1/4 cup all-purpose flour 
• 2 large eggs, lightly beaten 
• 1 tablespoon olive oil 

Preparation

1.  Preheat oven to 350°.
2.  Pulse bread in a food processor to form fine crumbs. Place in a dish.
3.  Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
4.  Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow dish. Place eggs in a shallow dish. Dredge chicken in flour. Dip in eggs; dredge in breadcrumbs.
5.  Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350° for 15 minutes or until a thermometer registers 165°

THRIFTY THURSDAY

How to clean your silver jewelry with kitchen supplies.. All you need is a hot water, baking soda and disposable aluminum roasting pan.. Now I would not clean any silver that has a precious stone not sure how the Baking Soda would be on the the jewel.. I use an piece of flannel to do the buffing after it is clean... This method has worked great on my native silver jewelry that I have.. I have attached a video on how this works...

http://www.youtube.com/watch?v=27-8c1Hgzp4

Well off to work downstairs for this morning then I have to pack a bag for the weekend.. We are off to see our friends at the lake...

ENJOY

CHEERS

GRANNY

CROCKPOT WEDNESDAY

MORNING EVERYONE

It is still dark out , but then it is 6:00 in the morning... Got a busy day today getting a couple of orders finished off and then heading down to Victoria to have supper with Grumpys mom and help her take down her Christmas decorations... We had told her that she should leave her tree up and then we could hang her Easter stuff on it ..Chuckle Chuckle...Hope you all had a nice Valentines and got spoilt..

If you like licorice you should like this recipe.. Fennel has that licorice flavour that will go great with the pears...I have not tried this recipe myself but it intrigued me ... so if you get a chance to try it before me let me know how it worked..

FENNEL AND PEAR

CHICKEN THIGHS

Ingredients

• 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
• 2 6 - 7 ounce jar (drained weight) sliced mushrooms, drained
• 1/2 cup coarsely snipped dried pears
• 2 tablespoons quick-cooking tapioca, finely ground
• 2 1/2 pounds skinless, boneless chicken thighs
• 3/4/ teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon cracked black pepper
• 1 cup pear nectar or apple juice
• Hot cooked couscous or rice
• Fennel tops (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine sliced fennel, mushrooms, and dried pears. Sprinkle with tapioca. Add chicken thighs; sprinkle with salt, thyme, and pepper. Pour pear nectar over mixture in cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Serve chicken mixture with hot cooked couscous. If desired, garnish with fennel tops. Makes 6 servings.

I was thinking that you might be able to use some unriped pears as well ..

ENJOY

CHEERS

GRANNY

TIPSY TUESDAY

MORNING EVERYONE

Happy Valentines to you all especially my family..... Love my orange roses that I got this  morning... Love you Grumpy!..It looks like it could be another nice day today..yesterday was beautiful... Went for a walk to the mailbox and I am sure I will do that again today...

Lemon Garlic

Chicken Breasts

Ingredients:

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine (I used a Chardonnay)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme eaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Preparation:Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to brown. Remove pan from stove, and off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 13-inch baking dish.

Pat the chicken breast dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for about 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.

TIPSY TUESDAY

Hair Elastic Bobbin Keeper

I think the picture tells it all.. I have been doing  alot of sewing lately for the new baby and I am forever having to change the bobbins for the different colours of thread..and if you are a sewer you all know how thread seems to always keep unraveling off the bobbin.. No more for me..

ENJOY

CHEERS

GRANNY

MENU MONDAY

MORNING EVERYONE.

Yesterday was a relaxing day.. Went to Victoria to have breakfast with some friends....then headed home and Grumpy waxed the hotrod and I did some more sewing... Since I did not post yesterday I will put my 3C'S on todays post... Today is a work day for me...

MONDAY..Cheese and Chicken Shells

TUESDAY..Lemon Garlic Chicken Breasts

WEDNESDAY..Fennel & Pear Chicken Thighs 

THURSDAY..Mushroom Stuffed Chicken

FRIDAY..Oven Hotdogs

CHEESE AND CHICKEN

SHELLS

12 jumbo pasta shells
1 1/2 c pasta sauce
2 large egg whites, gently beaten
1 1/2 c part skim ricotta cheese
4 oz. chicken, cooked and diced
1 c frozen spinach (chopped) thawed (drain all excess water)

2 tsp garlic powder
1 tbsp oregano
1 tbsp chopped basil
3/4 c part-skim mozzarella cheese, shredded
1/3 c grated parmesan cheese

Preheat oven to 350
Cook shells in boiling water according to the directions on box.
Rinse with cold water and set aside for later use.

Lightly spray a 9x13 pan with cooking spray and spread 1/2 c of pasta sauce evenly over the bottom of the pan. Set aside.

For filling: Stir together egg whites, ricotta, chicken, spinach, garlic powder, basil, and seasoning. Stir in 1/4 c of mozzarella cheese and parmesan cheese.

Fill each shell with mixture and place filled shells in the baking dish on top of the sauce. Spread remaining sauce on top. Sprinkle with remaining cheese and salt and pepper to taste. Bake for 30 minutes.

3C'S

This is a little out of the usual for me to post as a craft.. But I really thought this was a great idea.. Not sure how many of you ladies know how to operate a jigsaw but if you do this is a great idea for both the big and little men to display  their hotwheels...

http://lumberjocks.com/projects/53755#comment-1063211

Here is the link on how to...

ENJOY

CHEERS

GRANNY

SWEET SATURDAY

EVENING EVERYONE

Hockey night in Canada... Watching the game and enjoying homemade Appys.. I made the Taco Cupcakes from yesterdays recipe ..I forgot how good these are.. The only sad part about tonight is that my team(Leafs) is losing to Dan's team(Montreal)  :O(

Those of you who have been following me for the last year know that I usually call my Saturday posting Shopping Saturday but I have changed it to SWEET SATURDAY .. hope you do not mind but posting all the shopping deals involved quite a bit of work and was not sure how many were really using it.. A lot of my followers do not live in the area of where all the deals are.. So the best advice I can give about the shopping is that Walmart always price matches so take all the stores flyers with you. Since I always post a dessert on Saturday I thought this would be a SWEET name..

PEACH AND CINNAMON

COBBLER

Ingredients:

Butter for coating dish

FILLING:
6 cups peaches, halved, pitted, and sliced 1/4 inch thick
3/4 cup sugar
1/4 cup quick-cooking tapioca
1 teaspoon ground cinnamon
1 teaspoon freshly squeezed lemon juice
Pinch salt

TOPPING:
1 2/3 cups all-purpose ß our, plus additional
for dusting
3 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
2/3 cup heavy cream, plus additional for brushing

Instructions:

Preheat oven to 350°F. Butter a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.

For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the
mixture resembles coarse crumbs. Slowly add the 2/3 cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.

Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

Talk to you tomorrow..

ENJOY

CHEERS

GRANNY

FAST FOOD FRIDAY

AFTERNOON EVERYONE

Must say that the lunch yesterday at Floyds Diner in Langford was really good.. Was a bit pricey but the amount of food you got was unbelieveable... Great place to go and have lunch and share a sandwich and have a bowl of soup each and it will not make you go home stuffed but satisfied of what you had..

Today my daughter came up and we did some more sewing on the projects that she is doing and I did a bit of money work , so it was a very productive day..

TACO CUPCAKES 

1 lb ground beef
1 packet taco seasoning
2/3 cup water
1 can black beans, drained
2 cups cheddar cheese, shredded
36 wonton wrappers
your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc
cooking spray

Preheat oven to 375.

Brown the meat in a skillet and drain off fat (I use a collander). Return the meat to the skillet; add the taco seasoning, water and black beans. Mix and simmer for 5-10 minutes, until water is absorbed.

Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cupcakes. Repeat layers - wonton, taco meat and cheese. Bake at 375 for 20 minutes, or until cheese is bubbly. Top with your favorite taco toppings

I have just put a Pork Roast in the oven so I have to head off and peel some potatoes and carrots to put around the roast to brown up...

ENJOY

CHEERS

GRANNY

THRIFTY THURSDAY

MORNING EVERYONE

Heading down to Victoria today to have a birthday lunch with my "Bestie". Going to try the newest restaurant in Langford called "Floyds" ..I hear it is great for breakfast so thought we would try out the lunch menu.. Will let you all know tomorrow how it was..

STEAK & MUSHROOM

POT PIE

Makes 4-6 pot pies

1.5kg (3.31 pounds) stewing beef (You can use chuck steak cut into chunks, bone removed)
1 large onion, diced
3 carrots, diced
2 celery sticks, diced
250g (8.82 ounces) mushrooms, sliced
2 cloves garlic, crushed
2 tsp smoked paprika
1 tsp each dried thyme, dried rosemary and dried oregano
2 bay leaves
500ml (16.91 fluid ounces) (2 cups) strong beef stock (alternatively add a heaped tbsp bovril to 500ml (16.91 fluid ounces) water)
1 tbsp cornflour mixed with 50ml (1.69 fluid ounces) milk
salt & pepper to taste
1 roll ready-made puff pastry, rolled out slightly
1 egg, beaten

• For the filling, brown the beef in a large pot. Remove and set aside.
• In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
• Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
• Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours.
• When the meat is really tender (when you press a piece with a spoon it should break apart), turn the heat up and pour in the cornflour mixture. Allow the sauce to simmer rapidly and thicken for about 10 minutes.
• Pre-heat the oven to 180°c.
• Divide the beef and mushroom filling between 4-6 oven-proof dishes (depending on size).
• Cut the pastry into squares big enough to cover the dishes, it doesn’t have to be perfect. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim.
• Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg.
• Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
• Remove and serve with vegetables of your choice.

THRIFT THURSDAY

How many times have we lost our keys and keep saying we need to get a key holder by the door ... well here is a cheap and cute thing to do.. grab a couple of wooden blocks from you local hardware store paint them to match your decor and then attach some utensils and Voila you have a place to hang your keys, your purse and even a scarf..

Well off to call my girlfriend and find out what time she wants to meet for lunch .. Waiting for this fog to lift before I have to head down the Malahat...

ENJOY

CHEERS

GRANNY

SLOWCOOKER WEDNESDAY

MORNING EVERYONE

No clear skies this morning..SAD!!! I am going to make some baby sheets today so that will put a smile on my face.. The fabric I got is so cute ...Today you are going to get two recipes as I forgot to post the recipe for yesterday  so here it goes.. Number 1 is Tuesday's :

ITALIAN CRESCENT

CASSEROLE

Ingredients

• 1lb ground beef, cooked and drained
• 1 cup garlic pasta sauce
• 1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1 1/2 cups shredded Italian cheese blend
• 1/4 teaspoon dried basil leaves

Instructions

1. In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.
2. Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches.
3. Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan.
4. Spoon meat mixture evenly over cheese.
5. Bring tips of dough over filling to meet in center; do not overlap.
6. Sprinkle with remaining 1/2 cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes

Number 2 is todays recipe:

KIELBASA STEW

 

Ingredients

• 4  cupscoarsely chopped cabbage
• 3 cups peeled, cubed potato
• 1 1/2 cups  sliced carrots
• 1 pound cooked kielbasa, sliced
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon ground black pepper
• 2 14 ounce can reduced-sodium chicken broth

Directions

 

1. In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.

2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Makes 4 or 5 servings.

In the past blogs I used to dedicate my Wednesdays to Where I Party but I now only party at one place and that is PINTEREST... so if you want to party with me come follow my boards.

http://pinterest.com/lovegrumpy/

If you have not joined Pinterest yet you are surely missing out... so come on board.. I will warn you it is an addiction..

ENJOY

CHEERS

GRANNY