Feb 27, 2011


makes 20-25 pieces
1 loaf French bread, sliced in 1-in. pieces
2-3 Tbsp butter, softened
1 pint cherry or gape tomatoes, diced
4-5 cloves of garlic, minced
6 large basil leaves minced
Juice of 1/2 lemon
2/3 Tbsp olive oil
Salt and Pepper

1. Preheat over to 350*. Lightly butter one side of each piece of bread and place pieces on a baking sheet. Bake for 5 minutes or until bread is golden brown.
2. In a bowl, mix tomatoes, garlic, basil, lemon juice, olive oil and salt and pepper to taste. Top each piece of bread with about a tablespoon of tomato mixture.
3. Serve.

The Bruschetta tasted amazing though!!!!!  I could eat that just by itself with nothing else and be perfect!

Please, try out the Bruschetta. It's perfect for a snack, appetizer, or along with a dinner! Enjoy and share your thoughts.

Feb 23, 2011

Baked Sweet Potato Fries


Olive Oil for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife (knife optional)
1 T House Seasoning
1/2 tsp paprika

House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

*mix ingredients together and store in an airtight container for up to 6 months

Preheat oven to 450*
Line a sheet tray wit parchment paper.

In a large bowl toss sweet potatoes with just enough oil to coat.

Sprinkle with House Seasoning and Paprika

Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.

Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.

Let cool 5-10 minutes before serving.

Now, what is the best thing to go along with potato fries?


Well, in our case ELK Burgers!  And it was an elk that was shot by my husband this past hunting season.  The best part, for me that is, was that the elk was shot on the first day of hunting season.  My husband has been counting down ever since to this years hunting season. ;)

So here is what the rest of our dinner looked like...

*In the measuring cup is our home made Honey Mustard sauce from the Home-made Chicken Nuggets post.

*In the little dish next to it is Fry Sauce. Simply mix mayonnaise and ketchup to taste.

*Doesn't out dinner look yummy?
Can't forget the pickles! That's my favorite part!

*My dinner plate. Sobe instead of IBC but still just as good!!!

Try out the Potato Fries and let us know what you think!

Feb 13, 2011

Grilled Fish Steaks

Almost every Sunday we go over to my parents house for dinner and this time, my mom requested Halibut.  She's never made it before and asked my husband if he would make some because she loved his Salmon.  We've never made Halibut before so this is a true first for us and it was fun to make and REALLY fun to photograph.  My parents house has more natural lighting and since we made dinner before 6 p.m. there was actual light to work with.

The recipe that we pulled off the internet was for 2 servings but since we were actually cooking for 5 this time we altered the servings.  The recipe came from so you can see the original servings and alter them to match how many you are cooking for.

Serves 6


3 cloves of garlic, minced
1 cup and 2 Tbsp olive oil
1 Tbsp dried basil
1 Tbsp salt
1 Tbsp ground black pepper
3 Tbsp fresh lemon juice
6 (6 ounce) fillets halibut


1) In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.

2) Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish, Cover or seal and place in the refrigerator for 1 hour turning occasionally.

3)Preheat an outdoor grill for high heat and lightly oil grate.  Set grate 4 inches from the heat.

4) Remove halibut filets from marinade and drain off the excess.  Grill filets 5 minutes per side or until fish is done, when easily flaked with a fork.

Side Dishes:
We decided to use Brussel Sprouts and Chicken Flavored rice.

With Brussel Sprouts, there are a few tricks to getting them to taste just right.  The smaller the sprout the better they will taste.  Also you need to core the sprout like you would with cabbage or lettuce.  Then steam them until tender.

Normally, or at least when I was a kid, we would flavor the rice using chicken bullion.  But my mom has developed an allergy to yeast, so she now uses Kitchen Basics Chicken Stock.  With that you use 1/2 and 1/2 and cook rice normally.

I absolutely love the colors of the Halibut on this plate with the table in the back ground!!!!  Sorry, that's that photographer coming out in me.  The Halibut was fall apart melt in your mouth delicious.  I've never had Halibut before and this was just perfect.  My husband really out did himself! ;)

Now, please allow me to show a little artistic flare as I include the rest of the images from our cooking adventure.
I put my camera on the counter while we started to
straighten up and when I looked through the
view finder I thought this was pretty.

A little depth of field practice.

This post is linked to
I Heart Nap Time
Fun To Craft

Feb 9, 2011

Creamed Eggs On Toast

Now don't turn away disgusted. Every time I tell people about this, they give the "stink-eye-grimace" and look like they want to puke. This has been my favorite breakfast food since I was a kid. Granted this wasn't actually for breakfast though. :)

Every Wednesday night we have breakfast for dinner, and tonight was my night to decide what to eat. It was either cereal or this.

So try out the creamiest delight that always seems to brighten my day! :)

Depending on how many people your feeding, depends on how many eggs you use. Now my husband and I are notorious for making too much. I blame it on the fact that my brother-in-law lived with us for the first year + of our marriage and cooking for him was like cooking for 4 people. He hasn't lived with us for almost a year and we still can't quite figure out how to cook for two but we are getting better. (That and I grew up with a father that always cook like he was feeding an army... and he learned that from his mother... So maybe it's hereditary?)

We use 8 hard boiled eggs.
Put the eggs in the water before you turn the heat on. Once it starts to really get boiling set the timer for 10 minutes.
(I always have to ask how long to boil eggs so I hope that helps those who are like me and always forget.)

After eggs have boiled run cold water in the pot to cool the eggs, then shell and slice. We use the Pampered Chef Egg Slicer and slice them twice for half the eggs and once for the other half.

White Sauce:
1 Tablespoon butter
1 Tablespoon flour
1/4 tsp salt
1 cup milk

2 Tablespoons butter
2 Tablespoons flour
1/4 tsp salt
1 cup milk

3 Tablespoons butter
4 Tablespoons flour
1/4 tsp salt
1 cup milk

Melt butter in saucepan over low heat. Blend in flour, salt and dash white pepper (we use regular). Add milk all at once. Cook quickly, stirring CONSTANTLY, till mixture thickens and bubbles. Add eggs.

We usually do the medium and double it since we use so many eggs. But we decided this time, that NEXT time, we're going to try and not make so much.

The other trick to this recipe is having two people make it together so that one does the white sauce and the other works on cutting the eggs and toasting bread, but when you don't have that second person to help out... make sure that the eggs are sliced/cut BEFORE you start the white sauce.


Feb 4, 2011

Home Made Chicken Nuggets...

... with Honey Mustard Dipping Sauce!!!

My husband is the best. This is his specialty. When I got home from work, he had everything all set up and ready for me to take pictures. While he cut up the chicken and got it all prepared, I made the Honey Mustard Sauce for the first time. I learned a lesson and I'll share that with you when we get to that part of the recipe.


2 cups crushed sour-cream-and-onion-flavored potato chips
1 egg
2 tablespoons milk
6 chicken breast fillets, cut into 1 1/2-inch cubes
1/3 cup butter, melted
Honey mustard, recipe follows

Preheat the oven to 350 degrees

Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15-18 minutes or until golden brown. Half way through rotate the chicken. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.

Honey Mustard:

3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
horseradish, to taste (we don't use)
2 tablespoons orange juice (more or less as needed)

Combine all ingredients EXCEPT orange juice; stir well. (I screwed this up... use the orange juice for tiny bit of flavoring after mixing. Kind of like your secret ingredient) Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours. (we usually only chill for 1 hour)

^My two favorite side dishes. Frozen Peas and Idaho Potato Flakes. When we have time we use real potatoes but most of the time we just use the flakes because it's quick and easy.

^Dinner coupled with what seems to be the traditional IBC Root-beer. :)

Another Paula Deen masterpiece