Colorado Peach Cobbler

We had just made a major shopping trip to Costco and my counter tops are overflowing with fresh fruit. Not a bad problem to have.

This recipe was quick, easy, and so delicious. Even with my substitutions, it came out perfectly!!!

Enjoy~

Original recipe: Clara Hinman, for TasteofHome Family Collection Cookbook

Adapted recipe & photos: SomethingDifferentForDinner

Colorado Peach Cobbler

Ingredients:

1 cup sugar

2 tablespoons all purpose flour

1/4 teaspoon ground nutmeg ( I didn't have this so I used Pumpkin Pie Spice)

4 cups sliced peeled fresh peaches

Topping:

1 cup brown sugar

1 cup all purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/3 cup cold butter

1 egg, beaten (I didn't have any eggs either. I substituted 2 tablespoons water, 1 tablespoon oil, and 2 teaspoons baking powder. I found this substitution on a vegan website, worked great!!!!!!)

In a bowl, combine sugar, flour, and nutmeg(pumpkin pie spice). Add peaches; stir to coat.





For topping, combine sugar, flour, baking powder, and salt; cut in the butter until the mixture looks like fine crumbles. Stir in egg, or substitute. Spoon over peaches

Bake at 375 degrees for 35-40 minutes or until the filling is bubbly and topping is golden brown.

Serve hot or cold with vanilla ice cream.

Yield: 8-10 servings

Tuna Salad Sandwiches

It's fall!!!! I can't tell you how happy I am for autumn. It's my favorite time of year. The days are shorter, nights longer and cooler, and Halloween is almost here. Food just tastes so much better when the weather gets cold. Summer was great and busy. I had a nice break from my blog, but I missed it and my husband missed all the good food.

It's official, I'm in the kitchen again. Plus, I got a really nice new camera. Canon EOS Rebel T3i. VERY NICE.

Happy Monday!!!

****Here is my grandmother's recipe for tuna salad sandwiches, minus the dried cranberries.



Ingredients:

La Brea Bakery brand, Torta sandwich rolls
Romaine lettuce
2 cans solid white albacore tuna
1/2 an Asian pear
1 hard boiled egg
1 garlic dill pickle
Dried cranberries
3 tablespoons mayonnaise
Salt & pepper

Combine all chopped, diced ingredients into large mixing bowl.

Add mayonnaise to your liking, I used about 3-4 tablespoons, I dunno I don't measure.

Salt and Pepper to taste.

Fill your torta roll with tuna salad and romaine lettuce.

served with Asian Pear

Cheesy Sausage Strata

I'm back again. I've missed you. I've missed blogging.

Truth be told, I really have been cooking... just not posting about it.
Well, I got up this morning and looked around in the frig.

Lots of eggs in there, better use them up. I'm usually not an eggy person, but this recipe caught my eye.

Hope you enjoy it as much as my clan did!!

Thanks for stopping by! Cheers!




Cheesy Sausage Strata


Original recipe: Better Homes & Garden Cook Book
Adapted recipe & pictures: Something Different For Dinner

8 ounces bulk Pork sausage
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
3 cloves garlic, minced
3 cups Italian style bread crumbs
1 1/2 cups shredded Monterrey Jack cheese
1/2 cup sharp cheddar
6 eggs, beaten
2 cups milk
1/4 teaspoon salt

1. In large skillet cook sausage, onion, garlic, and peppers until sausage in cooked and veggies are tender. Drain off fat, and set aside for later.

2. Put bread crumbs in the bottom of a large baking dish. Spoon sausage mixture over bread crumbs. Top with 1 cup of cheese.

3. In a large mixing bowl combine eggs, milk, and salt. Pour egg mix over layers in baking dish. Gently press down on layers. Let stand for 15 minutes.

4. Bake, uncovered at 325 degrees F, for 45 minutes.

You can check if your strata is done by inserting a knife near the center. If it comes out clean, it's done!! Sprinkle with remaining cheese. Let stand for an additional 10 minutes before serving.

Enjoy! Happy eating!!

Homemade Bolognese Sauce

I said I was taking a break..I guess what I meant was that I will be blogging more sporadically.

Last night I made a reallly realllly yummy sauce that I have to share!!!!! So good you guys!!!
It does have wine, but all the alcohol cooks out.

Bolognese Sauce, Morris style

I began by browning up 1 pound of ground beef.  While my ground beef was cooking, I seasoned it with Garlic Salt, Pepper, and some Thyme. When done, drain and put aside.

Sauce portion:  1, 28 ounce can of Tomato Sauce
                        1, 14 ounce can of diced tomatoes w/ basil and garlic/ Muir Glen Organics is great!!
                        1/2 a yellow onion, sliced Or chopped however you like
                        1/2 cup red wine, something good. Something you would drink. I used Cabernet
                         1 tablespoon Extra Virgin Olive Oil
                        Granulated Garlic, Sea Salt, Basil, & Parsley...no I didn't measure.

Combine all these ingredients in a large sauce pan. Begin to heat. I start by cooking on medium heat, stirring often, until it reaches a slight boil. Then turn the heat down to low, and simmer slowly for another 30-40 minutes. Stirring along the way.

At the end of 30 minutes, I add in my meat. Let the sauce and meat simmer together for another 10-15 minutes, to infuse all the flavors. That's it.

Serve over your pasta of choice. We had good ol' spaghetti.

Thanks for coming by!! Happy Thursday!

Taking a Break

As I'm sure you have noticed, I haven't been blogging. I have to admit I've missed it.

However; I got a job!! YAH ME!!! It's just part time but, three nights out of the week I am not home to make dinner.  I am bartending...something that I love. It's the best people watching you could ask for and I get paid for it. I get to see some crazy things :-).

I work at a Pool hall up here in my little town. The owner, Pete Tonkin, is the #1 pool cue making in the U.S. right now. He's been going to all kinds of competitions and Winning!! Very cool. His cue business is named Tonkin's Custom Cues. Check it out http://www.tonkincustomcues.com/.

This cuts down on the blogging time. Also, now that it's summer we are eating less and definately not baking as much. All that baking really made swim suit season scary for me.

I promise to blog at some point this week. I'm just taking a much needed summer break. Spending time with my family, planning camping trips, going to the river, maybe going to Hawaii, and now I'm working(it feels great).

So check back randomly and see what I've been doing or cooking. Hope everyone is enjoying summer.
Now that it's finally here, I know we are!!! Cheers & Happy Cooking everyone!!

Chicken Apple Sausage Breakfast Scramble

Scramble Ingredients

2 eggs
2 chicken apple sausage links
chopped, cooked potatoes
sliced mushroom
cherub tomatoes, sliced in half
sliced cheddar cheese
garlic salt, minced onion, and pepper to taste

I began by chopping up and cooking my potatoes. Wash and rinse 6 large Russet potatoes. Chop into small chunks. In a large frying pan, add the potatoes and some bacon grease. I save my bacon grease  for using later. It's the Oakie side of me. So good.

Cook/fry your potatoes, on medium-high heat, until tender, approx 10-15 minutes, depending on the size of your pieces. Set aside for later.

My Applegate Farms Chicken Apple Sausage came fully cooked but kept frozen, so I just had to heat it up on the stove top. In a skillet, on medium heat for 8-10 minutes, or until golden brown. Once done, I chopped it up into small pieces. Set aside for later use.

Now onto the eggs. I heated up a large skillet and sprayed it with some non stick cooking spray. Next add your eggs, and while they are still wet scramble them up and add in your sliced mushrooms, sausage, and spices. Finished cooking your eggs. Cook until no longer runny.

On your plate, first put your potatoes, put your scrambled egg mixture on top, top that with some cheese slices, and cherub tomatoes.

That's it enjoy. I served with a slice of Whole Wheat toast.


Pssss...come close I'm going to let you in on a little secret.  I drink a intense fruit/veggie drink everyday. It's amazing and I wanted to share. The powder is Source Naturals Life Greens & Berries. The benefits and nutritional content is amazing!! Check it out here. I mix my powder with 100% juice. Usually a blueberry mix of some sort.  It doesn't taste too hot with just water. I also add in 2 ounces of Aloe Vera juice to it too. Lily of the desert is the brand I like. The benefits from aloe juice are great as well. You can find these products or products similar at a natural food store near you.

So here's to taking better care of ourselves and our bodies.

Teriyaki Chicken, Steamed Rice, & Broccoli

Teriyaki Chicken

2 chicken breasts
4 chicken thighs
1 bottle of Soy Vay's brand Island Teriyaki sauce.

I began by marinating my chicken, in the refrigerator, in 1/2 of the bottle of Soy Vay's brand Island Teriyaki Sauce for approx. 3-4 hours.

When the chicken had marinated enough, I placed them in an oven safe baking dish. I do not add in my marinade. Next, I added in the sauce that I had left in the bottle and 1 cup of water. Cover with foil and bake in the oven on 350 degrees. I bake for 40 minutes covered, and the last 20 minutes I uncover to brown the tops. One hour total.

Easy and so tasty.

Steamed Broccoli

Rinse out well your broccoli, and break into large, bite-sized florets. Cut off the stem and peel off the thick skin around the stem. Quarter or halve the stem lengthwise.

Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork.

Steamed Rice

I cook my rice in a rice cooker. This saves me..really. I'm really bad at rice on the stove top. Sorry, wish I could help. In this case I'm useless. I swear by my rice cooker!!

Healthy and Easy. Enjoy!! Have a great weekend everyone!

Cheers! *Kelly