I changed my theme and messed up my blog 🙁
Hope to be up running by Mon eve. Hopefully all pins should still work though.Read More
My two favorite foods are Lobster and Crab Legs … could eat them every day in any kind of way. I also have a thing for eggs too. So seeing the can of crab in my pantry I did a quick google search. Sure enough there were several recipes for scrambled eggs using canned crab. This was a really tasty dish for lunch. I halved the recipe using a small can of crab.
Sprinkle more green onion and cheese on top when done. My pix doesn’t show them but it made the eggs even tastier with them. I know this would also be a fantastic dish with lobster or fresh crab meat!!
Scrambled Eggs with Crab
8-ounce can lump crabmeat
Fresh chives/green onions
2 tablespoons butter
Salt and pepper to taste
1/2 cup grated cheddar cheese
Chop the crabmeat.
Finely chop the fresh chives.
Heat the butter in a nonstick frying pan over medium-high heat.
When hot, turn the heat to low.
Add the crabmeat and 1 teaspoon chives.
Cook for 2 minutes over low heat.
Season with salt and pepper to taste.
In a medium bowl, beat the eggs and season them to taste.
Stir the cheese into the beaten eggs.
Pour over the crabmeat in the frying pan.
Cook for 3 minutes or until eggs are fluffy while stirring constantly.
I also sprinkled on a handful of cheddar cheese and green onions before serving.
Thanks to the blogger for the great recipe! http://www.dummies.com/how-to/content/scrambled-eggs-with-crab.html
Have a wonderful weekend!!Read More
My mother in law makes the most delicious pork roast. I am not a big pork roast fan but hers I can eat and eat. I was going to make her recipe until I realized I had gotten a pork loin roast by mistake. So off to Pinterest I went for a quick and easy roast. I NEVER EVER make a good pork loin … NEVER … it was a mistake that I bought one because there had been too many disasters. However NOT this one! Hubby said besides his mom’s this was best pork roast he’d ever had especially with the sauce.
The next time I make it and there will be a next time … I will take more pix. I only took pix after it was done. It was cooked whole. I had already cut it into when I realized I needed to snap a pix. Delicious and easy recipe!
Parmesan Honey Pork Roast
1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Cut roast in half. Place in dutch oven.
In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
Cover and bake at 350 degrees for 1-2 hours or until a meat thermometer reads 160 degrees. (mine took 2 hours and 1o min)
Remove meat to a serving platter; keep warm.
Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Slice roast; serve with gravy.
Thanks to the blogger for her great recipe!! http://www.slideshare.net/gourmandiaca/complete-pork-loin-roast-dinnerRead More
I hope everyone is having a great week!
I have been using this cleaner for several months but never shared. This has saved me so much money!! It gets used every day in the kitchen.
I LOVE THIS CLEANER!!
You can get the labels and other homemade cleaners at this blog: http://littlemsrobinson.blogspot.com/2012/03/homemade-cleaning.html
Thanks again to the blogger because I use my Blessings in a Bottle all the time too!Read More
I wasn’t sure if I was going to continue with my blog. I first had issues with my desktop that has my photo software on it. I wasn’t able to downsize my images for the blog. Once that was fixed I took a few weeks to decide. I found that I truly missed blogging and finding new things to try. So I’m up to do another year of doing Pinterest items. Thank you to all the readers for the messages that they had missed new blog posts. I truly appreciate the support!
Have you heard of the phone app Shopular? If not, go download it NOW! It will be the most money saving app you have for shopping at stores! Saturday while in line at JCPenny I passed on this money saving app to three customers. Proud to say the daughter had already put it on her phone as I had suggested. 🙂 It saved me $10 and her $15 for just showing our phone to the cashier with the coupon code.
I had to get in a pix of the lil love bug as my background on my phone showing the app … 🙂
So simple to use …
You can pick favorite stores and weekend highlights of all deals in your area.
Once out shopping, open up app
See current offers
Pick store, click on it
Get coupon and will show this page to the cashier
That simple!!! 🙂 Let me know if you try it, I know you’ll save money.
Have a great day!!
Recently I had tried a chicken tortilla soup at Grillers in Whiting. So when I saw this recipe, thought I’d give it a shot. Was a simple recipe even though it seems it has a lot of ingredients. Tasty dish … will prob add another can of beans my next time making it though.
LAST MINUTE CHICKEN TORTILLA SOUP
For the chicken:
3 boneless, skinless chicken breasts
Salt and pepper
For the soup:
1 medium onion, chopped
2 tablespoons extra virgin olive oil
1 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
2 teaspoons chili powder
1 teaspoon garlic powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoon kosher salt, or to taste
Ground pepper, to taste
2 teaspoons tomato paste (eyeball it – I use the tomato paste in a tube)
1 can Rotel
2 (32-ounce) boxes chicken broth or stock
8-10 corn tortillas, sliced into strips and then cut in half 1 cup frozen corn (optional)
To prepare the chicken:
Place chicken breasts on foil-lined baking sheet, brush with olive oil and sprinkle liberally with chili powder, garlic powder and cumin. Season with salt and pepper.
Place in 400 degree oven for about 12 to 15 minutes, depending on the size of the chicken breasts.
To prepare the soup:
In a large dutch oven over medium high heat, add olive oil, onions, bell peppers and seasonings.
Drop the heat to medium and saute until the onions are translucent and the bell peppers begin to soften, about 7-8 minutes, stirring frequently.
Add the tomato paste and mix into the vegetables.
Add the Rotel and broth/stock and bring up to a boil.
Meanwhile shred the chicken and add it to the soup.
Reduce the heat to simmer and add the corn and sliced tortillas.
Taste for seasonings and adjust if necessary. Cover and allow simmer for 10 to 15 minutes.
Recommended toppings: grated cheese, avocado chunks, crushed tortilla chips, chopped cilantro, chopped red onion, sour cream
Thanks to the blogger for her recipe! http://www.lemonsandlavender.com/2011/02/last-minute-chicken-tortilla-soup/
Have a wonderful Wednesday!! 🙂
These biscuits were so good and reminded me of my mom’s biscuits!! I will def be making these again. So simple to make with no rolling or cutting out biscuits. I did use my cast iron skillet instead of an 8 inch baking pan.
BUTTER DIP BISCUITS
1 stick (1/2 cup) of unsalted butter *(see below)
2 1/2 cups all purpose flour
4 teaspoons of granulated sugar
4 teaspoons of baking powder
2 teaspoons of kosher salt
1 3/4 cup Buttermilk
Preheat oven to 450 degrees.
Grease an 8 inch pan with nonstick cooking spray.
In microwavable bowl melt butter. Pour butter into baking dish.
In medium bowl … mix together flour, sugar, baking powder, and salt.
Pour in buttermilk.
Stir until a loose dough forms, batter will be sticky.
Press biscuit dough into baking dish on top of butter.
It’s easiest to spread with hands. It will not be perfect. Butter will run over top of dough too.
Slice dough into 9 biscuits before baking. (I FORGOT TO DO THIS)
Bake 20-25 minutes until golden brown and spring back from touch. Rotate pan once during baking.
*If you use salted butter then omit kosher salt.
Thanks to the blogger for her great recipe! http://www.thecountrycook.net/2012/02/butter-dip-biscuits.html