Tuesday, March 25, 2014
Before I got home, I had already planned out our family's Sunday dinner. Planning ahead is very important with the tight budget and all of the chauffeuring I do on the weekends. I am always trying to stay ahead of the game with healthy, easy and inexpensive meals.
Sunday Dinner Menu:
Grilled Pork Chops
Macaroni and Cheese
Before I got busy with my usual "mom things", I unloaded my groceries and placed the new bunch of asparagus in the fridge, standing in a cup of water with the cut ends down. (This helps to keep them perky and crisp.) Then I went about my weekend of band practices, hubby's pool tournament, and various errands.
Sunday afternoon before I started prepping my pork chops, I cleaned my asparagus, cut the ends off and placed them in a bag with a little Balsamic Vinaigrette salad dressing. When I finished all but 3 of my pork chops, I put my collard greens on to cook and started heating the macaroni water. After I finished my pork chops, I placed them on a pan in the warm oven and I added about a table spoon of bacon fat to the griddle. I then poured my asparagus and the marinade onto the hot griddle and it began to sizzle and steam. I stirred them around cooking them evenly until they achieved the perfect tender-crisp consistency. Then I pulled them off the griddle and immediately topped with freshly grated parmesan cheese.
I have to say that this, by far, is my favorite way to eat asparagus!
Thanks for sharing, Micah!
Tuesday, March 11, 2014
Nina's Lovely Beef and Veggie Soup
1.5 lbs. beef stew meat
1 medium onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 - 15oz. can of diced tomatoes (in sauce)
1 cup frozen green beans
1/2 cup frozen corn
3 medium red potatoes, cut into eighths
2 medium carrots, cut into 1" chunks
Salt, Pepper, Worcestershire Sauce - to your taste
Thoroughly brown the stew meat, stirring constantly as to not burn it. Add the onions, celery and carrots and sauté with the meat until onions are tender. Add the tomatoes and sauce to the meat and veggie mixture. Then add 3 cans of water. Allow this to mixture simmer for about 30 minutes so the meat becomes tender and it will also allow the veggies to infuse the liquid with their great flavors. Stir in the frozen veggies, potatoes and season to taste. Allow to cook until the potatoes and carrot chunks are fork tender.
You can also add egg noodles if you'd like, but we eat our soup with saltine crackers. Everyone in my family loves this recipe. I sure hope you and your family enjoy it as well.
Wednesday, March 5, 2014
A friend of mine is expecting a little boy this summer and I'm so excited for her and her husband.
I've been seeing a bunch of crochet photo props on the internet lately and decided that Sarah needs a turtle costume for her baby boy.
I found this pattern on Stitch11 by Corina. It's called Turtle Love. It's so easy and very fast to work up. There are some great tutorial pictures posted for this precious project! Great job, Corina! And thanks for sharing!
I used Red Heart yarns in Spring Green and Warm Brown.
I haven't finished the hat yet but here is a picture of the shell.
Thank you Stitch11 for sharing your great patterns!