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Free Labor Making Strawberry Banana Shortcake Cookies

8/28/2016

 
Strawberry Banana Shortcake Cookies
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Yes, Please!!!
Soft nuggets of strawberry and banana that melt in your mouth.

It's so easy!!
This recipe comes from
​
www.jocooks.com

(I'm partial to the name Jo, that's my sister's name. It's also the Little Woman that I identified with the most :)
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Here's the fixins for these tasty  Strawberry Banana Shortcake Cookies!


​
Strawberry Banana Shortcake Cookies
Straight outta www.jocooks.com
ingredients
  • 2 cups all purpose flour
     Coupons
  • ½ cup white sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 stick of butter (8 tbsp)
  • 2 cups of strawberries chopped
  • 1 tsp lemon juice
  • zest from one orange or lemon
  • ⅔ cup milk
  • 2 bananas
  • 1 tsp vanilla extract

instructions
  1. Preheat oven to 375 F degrees.
  2. Clean and chop the strawberries, place them in a bowl and add the lemon juiceover them.
  3. In a large bowl, add the flour, baking powder, sugar and salt and combine together. Using a fork or knife cut in the butter until the mixture resembles peas.
  4. In another bowl, bash the bananas using a fork. Add the milk, zest from lemon or orange, and vanilla extract and mix.
  5. Add the wet ingredients and strawberries to the dry mixture and mix well using a spatula.
  6. Using an ice cream scoop, scoop out cookie dough and place on a cookie sheet lined with a silpat.
  7. Bake for 25 minutes.
Just click HERE to go to Jocooks website to
​print off recipe! 

​
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Okay so first,
zest up that lemon!


​
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Put the free labor to work and chop up the bananas.

In this case, the free labor in my house was cutie patootie 4 1/2 year old grandson
Little Boy Blue.




​
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​I used frozen strawberries but made sure to drain off the liquid.


​
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We're going to need
1 tsp lemon juice


so show the free labor how to squeeze a lemon through a sieve.


​
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Now your unpaid child employee may want to go outside to play.

​DON'T LET HIM!

Just say
WE NEED 2 TSPS BAKING POWDER, STAT!!!!


​
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Show the worker bee how to cut the cold butter into the flour. 
It may be at this time that your ward becomes restless, wanting to watch Ninja Turtles...  


​
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DON'T LET HIM!!

Put that yittle boy to work in the banana machinery room with the banana mashing tool and mash up those bananas!



Then before he can say BUT I WANT TO GET ON MY TABLET,
shove the milk into his hands and tell him  POUR IT INTO THE BANANAS, ALONG WITH THE LEMON ZEST AND VANILLA!!  NOW!!

​

​
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He will want to eat a banana piece out of the mixture and that is okay,

free labor needs nourishment in order to continue to be productive.



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Now before he becomes aware
​of his role as a cookie making kitchen captive for taskmaster Grandma Angie, pour the wet mixture into the dry ingredients and mix with a spatula.


Add the strawberries.
​Again, nourishment for the labor is entirely appropriate at this time.

​
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This is the cookie dough mixture.

See the yummy bananas and strawberries, already?


​

​QUICK!! DO NOT LET THE NEW, SHORT, UNPAID STAFFPERSON TAKE A SNACK BREAK!
Keep him toiling with a cookie scooper tool.
Be on the lookout though, it's at this point in the assembly line, much of the cookie dough product can disappear if you're not paying attention.


​

​
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So the pan is ready to go into the oven.



About 18-22 minutes later, the kitchen will fill up with a lovely aroma of
​"something done good cookin' in da oven". *

*Aroma description trademarked by me, but feel free to use it.
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Go ahead, grab a cookie!
They're soft and billowy and have just the right amount of banana and strawberry sweetness to it. 
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Finally
​the ravished little worker bee boy was allowed to take a break

and rest his weary legs and
​eat a cookie.




So as not to alert authorities in the
Grandma Cookie-Making Kitchen Oversight Department
at the local labor office, we let the cute little boy get some fresh air before his next job of toiling away on the chocolate chip cookie line.
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Okay, that's all I gots for today, kids!!
Thanks for stopping by!
​
Am hoping to show a stuffed flank steak recipe this week that makes my mouth water just writing about it!
Also my goodwill attempt at making KFC's supposed secret recipe for fried chicken.
Um, let's just say I get an A- for effort anyway.



Have a great rest of the weekend y'all
and we'll talk at ya soon!! 



​


​

Rare Photo of Clean Sink and a Corn & Scallion Salad with a fresh Cilantro Mint Dressing

8/24/2016

 

Woke up the other morning to this.

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I felt like I was dreaming still. Could it really be?
Clean dishes? Done up the night before?  
An actual clean sink??
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​
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Well, I'd decided to turn over a new leaf and  do my dishes up every night instead of letting them
stack
up
​
 for
                                                                       days.








Sooooo that lasted a whole
8  loooooong hours.
​
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I figured, well, this new leaf I turned over would require me to actually "do dishes"
​"every day" and well,


​I have enough green and leafs in my life already!

There's green on my cutting board.



​
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​

Green AND a leaf in my kitchen window.

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​Green couch.

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​Green footstool.

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Green cat.





​
Wait, wrong picture.

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Green tissue box,
I meant.

​
With leaves.

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​Green pillows.

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​Green dishes.

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I even have green carpet.



​
Well, technically it's
​teal.

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​


And lastly a green stool that becomes
less and less green
​every year.

So see, turning over a new leaf was 
  • redundant
  • boring
  • interfered with my gift of procrastination 




However I did make up a delicious, addictive LEAFY GREEN salad in that loooooong 8 hour time span.
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Say hello to this
Corn and Scallion Salad with Cilantro-Mint Dressing!!!

​

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The

Cilantro-Mint Dressing


is the star of this dish!



​
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​The grilled Sweet Corn

kicked the flavor up a notch
​as well!



Once again, this is a
Bobby Flay recipe.



Here's the fixins for this fresh,
​sweet and tangy salad!
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I like how the amount of actual lettuce shown is small. Angie not shiniest bulb on Christmas tree, obviously.

​
Corn and Scallion Salad with Cilantro-Mint Dressing
Straight outta foodnetwork.com Bobby Flay's Barbecue Addiction show

Barbecue Addiction is one of my favorite shows!

Ingredients
1/2 cup fresh mint leaves, chopped
1/4 cup fresh cilantro or parsley leaves
1/4 cup white wine vinegar
1 to 2 teaspoons honey
Kosher salt and freshly ground black pepper
6 large ears corn, husks and silks removed
1/4 cup light olive or canola oil
Canola oil, for brushing
2 cups baby mixed greens
6 scallions, green and pale green parts thinly sliced
1/2 cup crumbled feta or farmer's cheese

Directions
Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste, and then add more honey, salt and pepper as desired. Set aside for later use.
Preheat the grill to medium-high.
Brush the corn with some canola oil, and then season with salt and pepper. Grill, covered, until charred on all sides and the corn is tender, 2 to 3 minutes per side. Cool slightly and remove the kernels from the cobs. Combine the corn, greens and green onions in a bowl, then season with salt and pepper. Add some of the dressing and toss to coat. Top with the cheese and another drizzle of dressing. Serve immediately.
Just click HERE to go to Bobby's website where you can print off the recipe.

​

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Let's start with the fresh minty mint mint!




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Chop up the  mint and cilantro and slice up the scallions.  

Shred up that beautiful
semi-soft white
Farmers cheese.




​By the way.........
​

Farmers Cheese
+  
​
Angie
​=

>>>>>>>>>>



​
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So get out your blender and throw that
cilantro,
the minty mint mint,
white wine vinegar,
a tsp of honey
and salt and pepper in there. 


​
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Let 'er rip!



​
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Pour in the olive oil
​from the top...




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Now I did a taste test and determined one more tsp of honey was just fine.



​
​Let's get started on grilling up this corn!
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T


Brush the corn with oil
​and salt and pepper.



​
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Typically when a recipe calls for canola oil
(usually due to high heat),

I use avocado oil.


​
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Get a good char on this beautiful corn.




​Cut the corn off the cob using this double bowl method so the corn kernels don't end up on shelves and counters and the tops of oven hoods and plastered to the ceiling.




​
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This grilled sweet corn is just waiting to go on a salad!



Assembling the salad with the baby lettuce, scallions and grilled corn...
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​Let's
add that Farmers cheese and Cilantro-Mint dressing!!


​
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Creamy
farmers cheese,
sweetness of
​grilled corn,

tangy dressing, savory scallions....
this salad is perfect!!



And because the dressing is so addictive, I added extra, just because!!
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Hope you enjoyed one of the few salads I've ever posted on here!  
If you make it, let me know what you think!!
I do know that salad dressing is definitely going to be made weekly in
my house!


​


Okay
, so in closing I just want to share what Tim's and my daily morning drink looks like. 

(I had read last year that lemon water was good for you for prevention so we drink this first thing in the morning, before breakfast.)

​
Juice of one lemon ( good for digestion)
3/4 Tbsp of raw honey (alleviates allergy symptoms)
​2 tsp Turmeric (anti-inflammatory)
Two dashes cayenne pepper (calorie-burning and lowers blood pressure)
Warm tap water (aids in digesting the lemon)
Remember to drink this warm mug with a straw because the acid of the lemon can hurt the enamel on your teeth. (I am going to be buying glass reusable glass straws. Right now we just rewash the same plastic straw to be more environmentally friendly.)




Okay, thanks for checking in guys!!!!
I appreciate it!!


Have a great Wednesday and we'll talk at ya soon!!
Notice how I used fall colors there??
Doesn't it just feel like the start of football weather??!! Hut hut hike!
:)






​

Sticky Glazed Chicken Thighs in Butter Lettuce ~ Absolutely Fabulous

8/20/2016

 
Sometimes you bump into a dish accidentally
and you make it three times in one week.

​

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Hellooooooo Sticky Glazed Chicken Thighs
in Butter Lettuce!



I'm not sure if Helloooooo fully encapsulates how much Tim and I love this dish. 




Here.
Let me try with another word.












​​


​
Picture
www.openclipart.org


Yup.
Pretty much sums it up.

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Tim said,
"This might be the best thing I've ​ever had."

​This is Bobby Flay's recipe.
Picturewww.bobbyflay.com

​Who doesn't love
Bobby Flay?

His recipes are always
​so flavorful and so spot on!



Here's my Dream Team of
​Food Network chefs: 

Alex G​​ and Bobby.
Picture
www.foodnetwork.com


So let's start with these fixins for this
Sticky Glazed Chicken Thighs in Butter Lettuce recipe. 
Picture
Sticky Glazed Chicken Thighs in Butter Lettuce
Recipe straight outta Food Network and Bobby Flay's Barbeque Addiction Show
Yield:4 to 6 servings

Ingredients
1 cup orange juice
1/2 cup ketchup
1/4 cup light brown sugar
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
Pinch red pepper flakes
8 boneless, skinless chicken thighs
Canola oil, for brushing
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives, optional
Butter lettuce leaves, for wrapping

Directions
Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.
Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes.
Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.

​
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I used
one package of boneless/skinless chicken thighs

​and

​one package of boneless/skinless chicken breasts.
I wanted to see the difference between white and and dark meat.
Ima just spoil the suspense right now.

Chicken thighs for the win!!!!

Big time.
​

​This recipe goes quick so don't blink!
Picture
www.openclipart.org
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Whip up the barbecue sauce which begins with a base of
orange juice,
ketchup
and
brown sugar.

Not a bad start,
eh??!



​
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Add the
white wine vinegar, Worcestershire
and
​red pepper flakes.


Bring to a boil, then simmer and let it reduce.


​
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The recipe says to simmer 15 minutes until the sauce
becomes thick.

Mine simmered 30 minutes all three times and never really thickened a whole ton, which is fine!

It was still sticky yummy! 



While the sauce is reducing, prep the butter lettuce and chicken thighs.
ONLY USE BUTTER LETTUCE, MY FRIENDS!!!
THIS IS KEY!!!!

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​
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Brush the chicken with oil
and
season up with
​salt and pepper both sides.


​
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The recipe calls for canola oil.

Anytime a recipe calls for a high heat oil like canola oil,

I try to sub a healthier Avocado oil instead.


​
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So now we're ready to grill the chicken thighs
(and remember, I did a couple breasts too).



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Preheat the grill and put those babies on until lightly charred on one side.

The recipe says 3-4 minutes, mine were more like 5 minutes.


​
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​Take
a minute and enjoy the
​
early evening sun on a freshly mowed lawn
~~~~~~~~~~~
and wonder why you don't take more time to enjoy things like the early evening sun  on a freshly mowed lawn.



​
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S
TOP YER PONDERING and flip the chicken over and brush a coat of that sweet and tangy barbecue sauce on!!!



​
​
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Go
back
to pondering...

~~~~
Breathe in
~~~~
​Breathe out
~~~~

Just Be









WHAT THE HECK ARE YOU DOING???!!!!!
​

GET BACK TO THAT CHICKEN BEFORE IT BURNS, DREAMER!!!



​
Picture

So flip
the chicken over again
​and brush more of that delicious barbecue sauce on.



​
Picture

After
a couple minutes

​or four,


take the chicken off the grill and let it rest for a bit.




​It's looking and smelling delish and all you'll want to do is grab a big hunk of meat but don't!! Not yet.
Picture


​
Throw some fresh chives on there first!!!
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​
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After
the chicken
​is rested,

thinly slice a thigh up....

Picture




Put
some saved dipping sauce in a little bowl and make sure to have several
butter lettuce leafs handy...
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​Load up some chicken on a butter leaf....
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​
​
Picture

Pour
​some of that sticky sweet sauce on top and chow down!!!!




Sighhhhh, you're going to eat FOUR of these and still be hungry because they are such a nice contrast in sweet and tangy and they are addicting. 
The thighs were so much more delicious than the breasts in this recipe.  
The buttery crunch of the butter Bibb lettuce just seals the deal!
Picture

​

Okay, so that's all I have for this fantastic
Sticky Glazed Chicken Thighs in
Butter Lettuce!

You know, the one Tim says,
"This might be the best thing I've ever had." 


To print off the recipe, simply click ​HERE to go direct
​to the Food Network Bobby Flay recipe!



In closing, I just have to share
a couple things I picked up recently. 

I picked up these up from a local, cute vintage shop ​in Kalona
that repurposes!!!

Look at these painted, matching,
adorable bed stands!!!!!! 
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Oh how I love the
mid century modern detailing!! 

And I love the arrow drawer pulls!
Picture




​Bought these at The Shop, downtown Kalona.
Go on their Facebook page for their days and hours of operation.
Source for The Shop photos above: Facebook page for The Shop, Kalona, Ia.



Picked this pillow up there too! 
Was going to use this in another location
but once I brought it into my tiny tiny entry,
​
it was a keeper here!!!
Picture

​



​

​
And beings that I'm a girl of the 70s,
I love me this original mid century modern end table!
I scooped this up faster than I ate four of those chicken thighs in the butter lettuce up above!
Picture

I know you want to arm wrestle me for this table
but it won't work.

This end table is MINE MINE MINE!!!!
​:)



Okay kiddos, thanks for entertaining me!!
I really do hope you try out this recipe and let me know what you think!!

Thanks for checking in Friends, and we'll talk at ya soon!!!

Have a great rest of the weekend!!



​

Helloooooooo!!!! MISS ME???!!!  I MISSED YOU!!!!!! Let's Eat Some Street Food...Sweet Corn with Cheese, Shall We?????

8/15/2016

 


Hidey Ho, Friends!!!!!!!

It's been SIX months since I last posted!

SIX

whole
​

MONTHS!!!

Picture
Sadly, that picture is not too far off from reality. (Have you even seen my forehead???)
 

But I made a street food recipe, 
Roasted Sweet Corn
​with Cheese

and just knew I needed to share with y'all!
Picture



First, I had to tackle the messy kitchen. Shocking. Not.
Picture
As you can see, nothing has changed.
I continue to still dislike doing dishes more than anything...
​I mean DISLIKE!!
​These dishes will sit here for days, just like this.   Only more.
Picture


And I continue to leave trash out on the counters because the trash can is consistently full...
Picture


​
​

Picture
Uh. Yeah.
Bahahahahahahaha!!!


​
Picture
Yeah. I can't.

What?
Doesn't EVERYBODY have a leg brace and cat treats on their kitchen
​prep island?










​Wait!!  
Did you notice??
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​
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​
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​
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​
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​
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​
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​
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​
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​
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​
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​So anyway, let's talk about this
Roasted Sweet Corn with Cheese recipe!
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Grilled Iowa sweet corn

slathered in a spiced mayonnaise

with Cotija cheese
​and a twist of lime.

This is actaully called Elote which means corn cob in Spanish.


This recipe is straight outta the website www.thekitchn.com​
Elote (Grilled Mexican Sweet Corn)
by Joanna Miller with www.thekitchn.com
makes 4 servings
4 ears corn
1/2 cup mayonnaise
1/2 cup Cotija cheese (Parmesan will work if you can't find it)
2 limes, cut into wedges
2 tablespoons chili powder
1 tablespoon cumin
salt
Prepare a grill or grill pan with high heat. Keep corn in husks, or remove one strip of husks. Place directly on grill. Cook for 10-15 minutes, turning occasionally, until husks are well blackened and the kernels are bright yellow.
If serving on the cob, remove husks and slather each ear with a generous spoonful of mayonnaise. Add the juice of one lime wedge per ear, followed by a pinch of salt, a healthy sprinkle of cheese and a light dusting of cumin and chili powder.
If serving off the cob, cut the kernels off of each ear. Place into a jar or small cup and top with remaining ingredients.
If you prefer, serve the corn with the toppings on the side and let everyone dress their own. 


​
Here's the fixins...not too many ingredients!
Picture


​
This is the the Cotija cheese I buy. 
Now Cotija cheese has a strong taste to it, kind of like a mild stinky cheese. Substitute Parmesan or Romano if you don't care for it. I used Cotija because I wanted to make and taste more of an authentic version of Elote.

This recipe is so easy,
​the prep is super easy!
Picture
Just mix the mayo, juice of one fresh lime, salt, chili powder and cumin together.  ​Keep the Cojito cheese separate.

​
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Now throw that beautiful Iowa sweet corn on the grill,
​husks and all!


​
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​Turn them over several times. 







​
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I think mine were on the grill for 15 minutes. 

​I wondered if the corn was actually getting soft in there.




Bingo!  It does.


​
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​Get that spiced mayo and cheese topping on there!
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Ate this whole thing in 45 seconds, that is how oddly DELICIOUS, tangy, sweet, creamy this is.
45 seconds!!! No lie.



The other five ears, I cut the kernals off and mixed the spiced mayo and cheese with it for a side dish
with our meal the next day. 


I woke up the next morning thinking of how yummy this sweet corn dish is and proceeded to eat a bowl for breakfast.
​Sweet, tangy, creamy, just a hint of spice.

(Use the absolute best mayo you can buy, that is key here!)
Picture



I know these food pictures aren't the best but don't let that dissuade you!
​A better picture is over at The Kitchn website where you can go over and print off the recipe!



​
​Okay, so in closing, I will give a quick update of the last week....
Now who else saw this beautiful rainbow the other day??
Picture


Cat or rabbit?
Tim says chupacabra.
Picture



Detailing vehicles, taking pictures, listing them for sale...
Picture
2008 Chevy Equinox LS SUV ~ All wheel drive ~ 112k miles
​

Picture
2002 Pontiac Grand Prix GT ~ 132k Miles
​

Picture
2006 Chevy Silverado C1500 LS  2WD ~ 99k Miles 
​



One evening I detailed out cars late into the evening while listening to the 70s station. 
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Tim mowed the national forest that is our lawn,
​ late into the evening as well.
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We later walked the property, inspecting the work on the vehicles and lawn.

After going inside,
I couldn't figure out WHERE I had put my wine glass!








The next morning 
 I went to water the flowers...




Right then I knew. 



​


So finally,
all my flowers have done amazingly well this year!!
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​

That is a total total lie.


Other than that succulent, they all look like this.
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Whyyyyy can't I keep nice things around here?!?!




Okay, that's all I gots for today, friends!
(Gots is too a word! Look it up! In the pretend word dictionary, duh.)
I do have very good intentions not to go another 6 months without posting thrilling, mind-blowing recipes and pictures! 
There are a ton of great dishes and several flop-a-roos to showcase in the coming weeks, so be sure to check back!!
(But don't hold your breath cause....see above reference to 6 months. My intentions are good though, man, they're good.)



​
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Thanks for reading!!!!
​Have a great week, y'all!
Talk at ya soon!!!



    Author

    Angie Madsen
    One half of a team that blends their work and personal life together
    in fun ways.





    Recipes
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Turnkey Auto - Twenty years of a friendly setting of quality vehicles, affordable prices and exceptional service.
Text: 319-331-8796
​Call: 319-683-2850


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1811 500th St SW, Kalona, Ia 52247