Tag Archives: recipe

the sungoddess enjoyed her weekend. and a recipe! also a little Game of Thrones talk. #GoT

Posted on by
4

The ex used to call me a sungoddess and this weekend, I finally rediscovered her. (Boy I miss the lakehouse…)

The sun is worshiping the goddess. Or is the goddess worshiping the sun? Tomato/ToMAHto.

The sun is worshiping the goddess. Or is the goddess worshiping the sun? Tomato/ToMAHto.

So basically, Saturday the girls and I had a fabulous brunch where I cooked the most amazing quiche (recipe to follow) and Lynne fixed the most amazing biscuits and gravy and Robyn made the most amazing mimosas. And then we went to the pool and lounged about.

603151_10151978862592907_1571618475_n 993975_10151978975697907_911353790_n

Muy delicioso!

MELF’S “SURPRISE MUTHAFUCKA” QUICHE

Pie crust
1 8 oz bar Greek Yogurt Cream Cheese
Cholula
5 eggs
5(or more) cooked slices of bacon
1/4-1/2 cup sour cream
1/2 cup milk
baby spinach (about 3/4 of a cup)
1 cup cheddar cheese
salt and pepper to taste
1 teaspoon basil

Preheat oven to 425

Put the pie crust in the pie plate. (Duh) Soften the cream cheese then spread evenly on the pie crust. Cover the cream cheese with Cholula sauce. (to taste. I use a lot.) Break up all the bacon and layer it on top of the cream cheese. Layer 3/4 of the cheddar cheese next.

Whip the eggs, sour cream, milk, salt, pepper and basil til well blended. Remove the stems from the baby spinach and add to the egg mixture. Pour into the pie. Cover with remaining cheese.

Cover the edges of your crust with foil or a pie crust protector. Bake at 425 for 15 minutes, then turn the heat to 350 and bake another 20-30 minutes.

SUPRISE MUTHAFUCKA! This is some good shit! And it’s very high in protein, especially if you use the Greek Yogurt Cream Cheese.

Now…Let’s talk about the let down that was the Game of Thrones finale…

I mean, yes, I’m glad Arya and the Hound had a moment. And that Dani had a moment. And that Sansa and Tyrion and a moment. But when you offer up a foreshadowing smack to the head with a skillet when Bran discusses the unforgivable sin of killing a guest in your home…and then the next scene is that hideous Walder Frey bragging about having done just that…and then you DON’T KILL ANYONE THAT DESERVES TO DIE in the season finale…well, it’s just anticlimactic.

The episode was just Okay. I guess I have grown to have huge expectations from this show because this season has just flown by and each episode has really been fast and fulfilling…so I expected something more from the season ender.  I am soooo looking forward to the next season. I am really gonna miss Hodor. LOL

hodorWell, at least I have Newsroom to look forward to. Oh, and that trainwreck True Blood that I can’t seem to stop watching. I blame it on the Viking Vampire.

Rader returned safely from his tournament in Decatur. They were not champions, but they finished with a win in their final game. He reported that he played well and is glad to be back in AR. I’m gonna be glad to see him tonight. The prodigal son of mine returned home last night. It was nice to see his face again. I like having my big babies all under the same roof.

Alright gang. That’s about it for this Monday report. Except I’m crying all the cries because my arms are hurting all the hurts thanks to the weed-eater. WHY MUST IT WEIGH 20BILLION POUNDS? #ouch.

2013: Month of Mel Day 13 (and 12)

Posted on by
Reply

Day 12 was spent in a haze of sparkle. It was a good day, but nothing really to report…other than, YaY for Day 12!

Well, I did make up a new recipe. I was totally gonna make the Chicken Taco Pie recipe that I pinned yesterday, but it kinda morphed into my own recipe. With different ingredients.

And instead of a pie, it was more like a casserole.

And it was very, very good.

I’d give you the recipe, but I’m kinda funny when I cook. I really don’t measure much. However, here’s the gist:

Melf’s made up Chicken Taco Casserole

greased 9×12 pan
3 packs Tyson Fajita Chicken (diced)
1/2 cup chicken broth
1 pack McCormick Garlic Lime Chicken Fajita seasonings
1 can Mexican Rotel (drained)
1 can black beans (drained)

1 cup shredded cheddar
1.5 cups bisquick
1.5 cups milk
3 eggs

Preheat oven to 400.

In large skillet, add all ingredients in first group. Stir occasionally, until the liquid reduces. Pour into 9×12 pan.

Add half the cheese over the mixture.

Mix bisquick, milk, eggs and whisk until blended. Pour over cheese and chicken mixture. Bake until golden brown. Add remaining cheese to top of casserole during last 5 minutes of baking.

Let cool and serve. We had guacamole, sour cream, jalapenos, shredded lettuce and tortilla chips with it.

It was VERY tasty.

So today is my Birthday Eve…or you can call it Sparkle Eve. Today also happens to be National Jewel Day.

Is this a coincidence? I think not! As my friend Beth said, “Sparkle begets Sparkle!” Here’s hoping there’s a myriad of jewels and sparkle in your future!!

See y’all tomorrow….!

cobble, cobble, cobble!

Posted on by
Reply


Today is National Cherry Cobbler Day!

So let’s all pop our cobbler cherries together! How awesome would it be if we all ate cherry cobbler today? I’m pretty sure no matter how bad your day is, if you have a slice of cherry cobbler, it’s gonna get better. (admittedly, cherry cobbler is no apple pie, but it’s a good runner up…)

Here’s a tried and true cherry cobbler recipe from Southern Living (printed in 1999). Yes, this is a recipe that I have in my possession from my Southern Living days. It’s a good one. Enjoy.

Ingredients
  • 6 cups pitted fresh cherries (about 2 1/2 pounds)*
  • 1 1/2 cups sugar, divided
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • 1/2 teaspoon red liquid food coloring (optional)
  • 3 tablespoons butter or margarine
  • 1 tablespoon grated lemon rind
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Ice cream
Preparation
  • Bring cherries, 3/4 cup sugar, cornstarch, 1/2 cup water, and, if desired, food coloring to a boil ina medium saucepan, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat; stir in 3 tablespoons butter, lemon rind, and almond extract. Pour into a lightly greased 11- x 7-inch baking dish.
  • Combine remaining 3/4 cup sugar, flour, baking powder, and salt in a large mixing bowl. Add milk, 1/4 cup butter, and vanilla, and beat at medium speed with an electric mixer 2 minutes. Add egg, and beat 2 more minutes. Spoon batter evenly over cherry mixture.
  • Bake at 350° for 40 to 45 minutes or until golden, shielding with aluminum foil during the last 10 minutes to prevent excessive browning, if necessary. Cool in dish on a wire rack 15 to 20 minutes. Serve warm with ice cream.

    *3 (14.5 ounce) cans pitted tart red cherries can be substituted. Drain cherries, reserving 1/2 cup juice. Substitute reserved juice for 1/2 cup water.

In the world of irony (where I tend to live most of my life) in Ireland, today is National Famine Memorial Day. Not sure if they celebrate by fasting or not, but I say let’s change tradition just in case and celebrate with COBBLER!

soup for you!

Posted on by
Reply

By popular twitter request, I am posting my so-easy-I-should-be-ashamed chicken vegetable soup recipe.

I make this in a crock pot but that’s only cuz I can ‘set it and forget it.’ Crock pot is not necessary to make this recipe.

I cook 6 chicken tenderloin strips in a skillet with olive oil and black pepper. Then I cut them into bite size pieces.

Combine chicken with these ingredients:

46 oz chicken broth (that’s 1 can and 1 32 oz carton)
Then I grab various cans of veggies from my pantry. This week I used:

2 cans Rotel
1 can green beans (drained)
1 can field peas drained and rinsed)
1 can golden corn in juice
1 can black beans (drained and rinsed)

1/2 bag baby carrots
1/2 purple onion diced
4 stalks cut celery

Cholula hot sauce to taste. I probably put 1 tbsp or so in it. I like it spicy.

It’s a spicy bucket of yum not to mention cheap and low calorie. Enjoy!

salsa chicken recipe

Posted on by
Reply

Kate S. asked for my yummy recipe, so here it is.

8 boneless, skinless chicken breasts (I actually use thefrozen
uncooked chicken tenders now.)
1 jar salsa
1 package reduced sodium taco seasoning
2 cans reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream
hot sauce to taste (optional)

Directions
Add chicken to slow cooker. Sprinkle taco seasoning and hot sauce over
chicken.Pour in salsa and soup. Cook on low for 6 to 8 hours. (or high for about
4) Remove from heat and stir in sour cream. (optional)
Serve with rice.

This is so easy and yummy. And it’s very low in fat. The kids love it.