I tried two new recipes, both courtesy of Pinterest:
- Totally Addictive Cornbread from Chocolate-Covered Katie
I like the taste. I followed the recipe pretty much exactly except I always add maple syrup to my cornbread. I pour the batter in the pan and then drizzle it heavily with the syrup. Once baked it has some of that maple goodness throughout. I didn’t like the gritty texture but that could be from the cornmeal itself. I didn’t have any of the local, stone-ground stuff I’m used to so I has to use store-bought Aunt Jemima brand instead.
- Oatmeal Chocolate PB No-bake Bars from New Nostalgia
These were good. I’ll probably make them again. They are firm and hard to cut in the fridge and really gooey at room temperature. I don’t mind them gooey, it’s like eating a warm no-bake except… not warm. Next time I’ll leave out the cranberries, I love them but not in this recipe. DH didn’t love them but I think it might be the cranberries.
Have any new recipes you want to pass along?
Here’s a simple recipe that comes in really handy when you need something fast and can’t stomach the thought of another grilled cheese sandwich. I tend to make really good food accidentally and then forget how I did it. The first time I made these Brian told me to write it down so I wouldn’t forget what I did. That was a big compliment coming from him! Lucky for both of us they’re pretty easy…
- Tortilla shells (store bought or homemade)
- Shredded cheese
- Taco Seasoning
- Meat of choice: Leftover chicken, turkey, or browned ground beef or lamb (optional)
I use a cast iron skillet for this, thus the name, but any large frying pan will work. Heat a little oil, butter, or leftover bacon grease in the skillet on medium heat. Lay your tortilla in the pan. Sprinkle with cheese. Top with shredded or crumbled meat. The meat should be precooked, not raw! Sprinkle generously with taco seasoning.
If you’d like, smear some sour cream on top with the back of a spoon. This makes the filling nice and creamy, adds flavor, and saves the mess of adding sour cream on top later.
Lay a second tortilla on top and press it down firmly with a spatula. As soon as the cheese melts enough to hold it together flip the whole thing. Let it brown slightly on the bottom. If you’re just making one a pizza cutter works well for cutting.
TIP: If you’re making these for a large crowd stack the finished quesadillas on a flat plate or cutting board. Use a large knife to cut down through the whole pile, creating triangles. Stack on a platter for serving.
You could make a healthier version of these with veggies. I was thinking mozzarella cheese and broccoli would be nice.
Around here, Spring sounds like laughter…
Found this is my drafts from 10/11/2009. Funny that I could have written it today, except that part about having kids someday!
Forgive me but I might get a little sentimental here for a minute…
I’ve spent the weekend canning, again. I’ve stayed up late peeling and dicing and waiting for water to boil, again. I’ve wiped lids, washed jars, and waited for the satisfying pop, pop, pop, of the jars, again. I feel so good about it.
When I had seedlings growing under the light in our closet Brian used to tease me that I must talk to them. I could spend several minutes crouched down staring at them, just taking in the fact that they were growing. It was so fun to see them changing as they got taller and stronger. Heaven help me if I ever have children – if I’m so in awe of plants growing how will I ever get anything done with little ones around!? I have the same feeling today about my freshly canned chicken soup that I had about those seedlings. I’m happy to lean on the counter and watch the soup bubble as it cools. Happy to stir the applesauce and taste test it. Really, I couldn’t imagine a better place to be today than in my kitchen.
Between batches of soup and sauce I cleaned out the freezer. I made a list of the contents of each one so that I can incorporate those things in to my menu planning. This year we have added corn, meat sauce, soups and stews, homegrown chicken, and much more to the local sourced portion of our diet. I think the scales have tipped and now the majority of our food comes from us and our efforts. I’m experimenting with the local milk and can now make some of our own dairy products although we’ll still have to my most of them at the store. I’d like to try ice cream today. Oh, and I’ll be making homemade noodles for that soup I canned.
The way I feel right now is what makes all this work worth it. What brings you satisfaction? Are you striving to eat local?
Found this is my drafts from 5/5/2009… so almost 3 years ago. New thoughts at the end.
I had a different post planned for today but this seems to fit. To put it frankly, I had a less than great weekend. Brian got some things done but I didn’t accomplish much. The horse got out and ran through the garden, and one calf got out TWICE and it took us 1-2 hours to catch him. It was one of those moments when we were both so fed up that neither of us could do anything right. I was ready to throw in the towel and get rid of all the animals. I have 99 chickens stinking up my basement, for pete’s sake!! I’m not sure what brought me out of that funk but I’m fine now and of course, all the animals are staying. Well, not all. Brian’s sister took one of the horses and another is going to a new home this week too. The rest are staying!
Today I got more done than I did all weekend. While grocery shopping with my Mom we ran in to an old neighbor of mine. He is out of work and his wife’s hours just got cut. Hearing that really put things in perspective for me. We are really lucky and blessed to have all that we do.
New: Chickens in the basement!!!! Really!? I do remember those days I guess, where they spent their first few days down there is a big cardboard box with their heat lamp. I remember not being able to sleep and checking on them all night long, afraid the house was going to burn down. Boy am I glad that is in the past. I still feel like we’re blessed though – more than ever!