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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!
:)






​

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!!!

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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!
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First, I had to tackle the messy kitchen. Shocking. Not.
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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.
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And I continue to leave trash out on the counters because the trash can is consistently full...
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​
​

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Uh. Yeah.
Bahahahahahahaha!!!


​
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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!
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​
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!
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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!)
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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??
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Cat or rabbit?
Tim says chupacabra.
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Detailing vehicles, taking pictures, listing them for sale...
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2008 Chevy Equinox LS SUV ~ All wheel drive ~ 112k miles
​

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2002 Pontiac Grand Prix GT ~ 132k Miles
​

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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!!!

Bacon Hasselback Potatoes But Without The Bacon - Crispy Outside, Creamy Inside - Delish!

7/10/2014

 

W
hy are these called
Hasselback potatoes?


What does Hasselback mean, anyway?

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Welcome Back, Kotter.
Arnold Horshack knows....
OH OH OH Mr. Kotter!!


Remember Arnold Horshack always trying to get Mr. Kotter's attention??




Remember the 70s show
Welcome Back, Kotter?

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Welcome Back, Kotter




Here's the
iconic theme song...




Man, I LOVED that show!!
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Remember Hotsie Totsie?

Debralee Scott played her.




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Remember Verna jean,

Freddie
"Boom Boom" Washington's girlfriend?



Remember CHiPs?




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Nooooooo,


not
THESE
chips!






These CHiPs!
Jon & Ponch


Remember Eight Is Enough
with Dick Van Patten?

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I always thought Kristy McNichol was on
Eight Is Enough. 



But she wasn't.







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That was
Willie Aames.







WHAT??? 
So I get confused.



Picture

Kristy was on that show
"Family."


B-O-R-I-N-G.



Seriously,
I'm a 70s kid.

Ain't no one I knew ever lived in a house or had a family like Buddy Lawrence. Puh-leeze. 




Anyway, let's get back to these roasted
Bacon Hasselback Potatoes.

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These potatoes are a healthier alternative to your burning desire (okay, MY burning desire) for french fries.
Crispy on the outside...creamy on the inside! YUM!


So, WHY are these easy-to-make roasted potatoes
called Hasselback?





Now pay attention kids! 

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School is in
session!


1. Hasselback potatoes were introduced in the 1940s in Stockholm, Sweden at a restaurant called Hasselbacken. Hasselbacken opened in 1748. Yes, you read that correctly, 1748. That was like 5000 years ago, or 270 years.. that was like 

2. Hasselback is not an actual potato, it is instead the way the potato is sliced and roasted.

3. The Hasselback potato is sliced like an accordion or fan and when roasted, becomes soft and creamy inside, while the outside says crispy and brown.



So here's all the fixins...

By the way, I cut the recipe in half for just the two of us.
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Also I used red potatoes instead of Yukons.
AND, believe it or not....I did not use my boyfriend BACON.
AND I did not peel the potatoes, very unnecessary and besides, I'm lazy.



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Case in point on the laziness. I hide dishes in the oven at night, hoping a little elf will miraculously wash them all up.
FYI: It never works.



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Anyway,
make 1/8 inch slices in the potatoes
BUT DO NOT slice all the way through,
stop 1/4 in or so from the bottom of the potato.




Now add the potatoes to boiling water and boil for 4 minutes or so. I boiled these maybe 6 or 7 minutes.



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Scoop the potatoes out with a slotted spoon and set on a baking sheet,

let cool for a bit.





Now this is where you were supposed to add the bacon pieces in between
each slice.

 I did not do this, as I'm trying to maintain my girlish figure.
Bahahahahahahahahaha.
Actually we had so much bacon the week before I was actually burned out on it.
I KNOW! It can happen.
Who'd a thunk?




Anyway, melt the butter and brush over and into
all the cuts of the potato.

I used olive oil too, by the way. Definitely use olive oil too.




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Now season up these suckers with
salt and pepper and POP THEM IN THE OVEN!






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While the potatoes are cooking
...
(cause they're gonna cook for a total of 1.5 - 2 hours )
...mix up the seasonings...the scallions, garlic, parsley and salt and pepper.








Halfway through
the cooking time,
season up the potatoes.....
OH! Add melted butter or olive oil to these seasonings so it will spread and drip around those slices nicely.

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Now throw these back in the oven for the remaining cooking time.








45 minutes to an hour later, oh-my-goodness,
look how awesome this is!!

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Look at that tasty crispiness on the
outside edges!!!
And the insides were yummy creamy!







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These are such a bit healthier option to french fries.






These Hasselback potatoes make a great side for, yup, grilled hamburgers!
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I am going to make these again and again.

Next time, I'll try yukon potatoes but Ima tell you, these red potatoes were dee-licious! 




Man, those are making me hungry right now!

Hey, hey, here's the recipe.
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freestockphotos.biz
Click the tiny Download File thing to print.
bacon_hasselback_potatoes.docx
File Size: 13 kb
File Type: docx
Download File



OR, I just figured this out,
click on the icon in the lower right corner down below,
next to the magnifying glasses.
This will bring the recipe up to full-size and you can print from there.

OR
You can just take a gander at the recipe right here and see if it's something you want to try.

Bacon Hasselback Potatoes

From: Food Network Kitchens/Food Network Magazine
www.foodnetwork.com

Ingredients
4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt
12 medium Yukon gold potatoes, peeled
1 stick unsalted butter
Sea salt and freshly ground pepper
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
1 clove garlic, finely chopped

Directions
Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.

Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.

Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.

Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.

When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.







Okay, so that's all I got for today.


Except for this.....
remember these guys??!!

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hufingtonpost.com
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Come and knock on our doorrrrrrrrr
We've been waiting for youuuuuuu
Where the kisses are hers and hers and his
Three's Company, too!




Jack, Janet, and Chrissy hope you have a good rest of the week!

So do I!


We'll talk at ya soon!









Corn & Basil Cakes, a day with Swedes and the ever popular Scalloped Corn Casserole Recipe

8/31/2013

 
Pancakes as a side dish??
WHAT THE WHAT??
Has the world gone craaaaazy??
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You would not believe it, but these pancakes are a PERFECT side dish with barbequed chicken or steak!


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These
Corn & Basil Cakes
are super easy too!!

One of the BEST things I've ever eaten!!!


But then again,
I am a starch girl.
Ahem.
What YOU lookin' at?





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Little Boy Blue says,

"Please indulge my
super cool,
 young,
hip Grandma with these pancakes.
The sooner she can get this blog post written, the sooner she can put all her attention back where it belongs...
on ME! ME! ME!"


Cool, young-ish,
hip Grandma says,
"Look how big yittle tiny baby is getting! He's a toddler boy now!!"







(An aside...now this is where Angie's attention issues surface and she begins thinking about the Scalloped Corn Casserole
that people love so much....)
So speaking of yummy dishes made with corn...this Scalloped Corn Casserole
continues to be a favorite dish as well!
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There's something special about this corn casserole.
I think it's the French onion dip.
This dish works well in small gatherings as well as big gatherings like
family reunions.
Here's the recipe for this super easy, yummy
Scalloped Corn Casserole.
People will ALWAYS request the recipe...I kid you not.
So here it is.......AGAIN! :)
Scalloped Corn Casserole
1 can Whole Kernel Corn, undrained
1 can Cream Style corn
1 box Jiffy Corn Muffin Mix
1 - 8 oz. container French Onion dip
1/2 stick butter, melted

Mix all together. Pour in baking dish.

Bake uncovered 1 hour at 350 degrees.
YUM!



Easy, eh!!!!

I brought this Scalloped Corn Casserole Dish to our family reunion this summer.



My Ma's side of the family is Swedish.

Swedes are known for, of course......
Pictureskinnytaste.com


Swedish Meatballs!!!

There were plenty of Swedish meatballs at the reunion.  YUM!

And because I am a total geography dork,
I will show you a map of Sweden....



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Sweden

is a Scandinavian country nestled between Finland
and
Norway.




Sweden is home to the Oresund Bridge....the longest road and railway bridge in Europe!


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The
Oresund Bridge
begins in Sweden
and
ends in another country....

Denmark!!




At one point, this bridge turns into an
UNDERWATER TUNNEL!!!


WHAT??




An agreement was signed in 1991 between
Sweden and Denmark for the construction of a bridge to connect the two countries over the Oresund Strait.
This bridge opened for travel in 2000.

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Here's the beginning of the bridge coming FROM Sweden.
La-de-da...you're going across water to work in another another country for the day...Denmark.....cool!!!!...
5 miles of bridge over Swedish water....easy.
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And then
BAM!!!


YOU'RE ON THIS ARTIFICIAL ISLAND IN THE MIDDLE OF THE WATER!!!!

WHAT THE WHAT??!!




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And you START DRIVING through a  freaking underwater tunnel UNDER THE WATER!! for the next 2.5 miles to get to your destination - Denmark.



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But wait!!!

Here's what the tunnel looks like....under the water!!

A bridge tunnel... underwater!

*Cue Angie's heart palpitations!!*
Okay,
if you're so inclined,
watch this 3 minute video that takes you under the tunnel to emerge on the other side.



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And then BOOP!!
All of a sudden you're out of the tunnel.

And you're on a FREEWAY.
In DENMARK!!
After just exiting from THE UNDER-FREAKING WATER TUNNEL BRIDGE!!!

Crazy!!



Okay.
I need a minute to collect myself here.










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Okay. I'm better now.

Thank goodness for unicorns.






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Anyway,

did you know Sweden is the home to the
Nobel Peace Prize?







Picturenobelprize.org

Alfred Nobel 
c.1833 – 1896
was a
Swedish
chemist,

engineer,

innovator,

and armaments manufacturer.





Picturenobelpeaceprize.org
Nobel was the inventor of dyn-o-mite!

Nobel held 350 different patents, dynamite being the most famous.

 Alfred Nobel used his fortune AFTER HIS DEATH to create the Nobel Prize.
The Nobel Prize is a set of annual international awards bestowed in a number of categories by Scandinavian committees in recognition of:
cultural
and/or
scientific advances.


The will of Alfred Nobel established the prizes in 1895.

The prizes in
Physics, Chemistry,
Medicine, Literature,
and Peace
were first awarded in 1901.

The Peace Prize is awarded in Oslo, Norway,
while the other prizes are awarded in Stockholm, Sweden.
The Nobel Prize is widely regarded as the most prestigious award available in the fields of literature, medicine, physics, chemistry, peace, and economics.




Picturetime.com
It took Alfred Nobel several years to complete the drawing up of his will.

The final version, dated November 27, 1895 laid down that the bulk of his immense fortune should be reserved for a fund for the financing of
ANNUAL HONORARY AWARDS
to be made in the fields of physics, chemistry, medicine or physiology, literature and peace.

The contents of Alfred Nobel's will
only became known
AFTER his death.


This is Madame Marie Curie, my own personal hero.
Madame Curie was the first woman to win a Nobel Prize, the only woman to win in two fields, and the only person to win in multiple sciences.
Marie Curie rocked!!!!!!










But let's get to the
Corn and Basil Cakes...


They're like savory pancakes,
only they're a side dish!!
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Corn and Basil Cakes
From EatingWell.com
Courtesy www.turnkeyqualitycars.com

Try these savory corn-and-basil pancakes as a side dish with barbecued chicken or grilled steak.
Yields: 5 servings, 2 cakes each

Ingredients
  • 1/2 cup(s) white whole-wheat flour (see Note) or all-purpose flour
  • 1/2 cup(s) low-fat milk
  • 2 large eggs
  • 2 tablespoon(s) canola oil, divided
  • 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground pepper
  • 2 cup(s) fresh corn kernels (about 2 large ears; see Tip) or frozen
  • 1/2 cup(s) chopped fresh basil
Directions
  1. Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt, and pepper in a medium bowl until smooth. Stir in corn and basil.
  2. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.

    Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. Store it in the freezer.
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Okay, so here's the fixins for this yummy
Corn & Basil Pancake recipe.
Easy ingredients!






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And here's the WHITE WHOLE WHEAT FLOUR used in this recipe...apparently this is every bit as nutritious as regular
WHOLE WHEAT FLOUR!




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Okay,

we start by removing the kernels off the cob.




Easy peasy pancake batter here...
just whisk the flour, milk, eggs, oil, baking powder, and salt and pepper.



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Stir in the corn...




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...and now the basil.



I used my new YIPPEE KI YAY non stick skillet!!
I Love Cuisinart products! I just can't afford a lot of them unless they're on YIPPEE KI YAY sale!!!
Anyway, oil up that yee haw pan and heat on medium!



Okay, scoop-a-loo some of the batter into the pan, four cakes at a time.



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And because the recipe said to make the cakes 3 inches wide,

I took that literally.

I measured these THREE TIMES!!!   Who does that??





It's hard to be me.



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Anyhoo,

flip these tasty babies over and cook for a few more minutes.





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Remove these from the skillet and cook up the rest.

Now, I halved the recipe, and it made these four nice size cakes.



These savory cakes go great with barbeque,
so I cooked up these pepper and pineapple stuffed pork chops from the grocery. I used a nice rub on the chops. After cooking, I drizzled warm, sweet barbeque sauce over them.



I just knew these tasty Corn & Basil Cakes would be a complimentary side dish with those pork chops!
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Look
at the yummy corn in there and the flecks of basil. The pepper added just the right amount of oomph.




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I plated these two things up but clearly I chose to try out that cake before the proper picture was taken.

And it was delicious.

I would not hesitate making these for breakfast with some brown sugar covered bacon. Mmmmmmm.




The sweetness of the colored peppers, pineapple and barbeque sauce was magic with the texture and flavor of the pancake.
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These cakes are seriously one of the best, most unexpected things I've ever eaten.

Don't look for a massive flavor punch in the cakes, it's more subtle.
Your first bite will be "oh they're okay" but then you find yourself not being able to stop.




And here's the printable version of these cakes...




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IN CLOSING,

DID YOU REALLY THINK I WAS GONNA TALK ABOUT SWEDEN WITHOUT MENTIONING ABBA!!!


Really??!!





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The 1990's Australian movie
Muriel's Wedding
heavily featured Abba songs.





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And the musical Mama Mia was based on Abba songs!




This continues to be their most popular song...


Okay I'm gonna dance my queen-self back out to the kitchen and try to fix up something decent to eat.
I've been working from sun-up to sun-down the last few months, detailing super nice vehicles like these...
Picture
2005 Pontiac Grand Am Se * 111k Miles * SUPER SHARP!
Picture
2005 Chrysler Town & Country Touring * 125k Miles * STOW-N-GO!
Picture
2004 Chevy Impala LS * 111k Miles * LOADED!
Picture
2000 Chevy Monte Carlo LS * 116k Miles * LOADED!



Picture
And it's been HOT cause the sun has been out,
bearing down on my lovely farmers tanned legs that are hanging out of trunks and doors while I'm trying to reach that ONE ELUSIVE TINY, TINY, TINY, TINY PIECE OF CANDY WRAPPER so that each car is meticulous.



PHEW! That just tired me out reliving that :):)




Don't feel sorry for me though....





PictureActually I ended up finding $1.14 in this car. But alas, I did spend it all in one spot.
Cause I find money!!!!!!
In cars!!!

Bwwwahaha

hahahha!!!!!!

I'm rich! I'm rich!

Ima try to hold back and not spend it all in one spot though :):)

Every time I find change in cars, I proudly hold up the dime and two pennies and do a song and dance to Tim. It goes something like this:
"I found money and you didn't, falalalalala. Look at this money, you can't have it cause you didn't find it, falalalalala."
Sometimes, Tim's actually amused. Heeeee.

Okay, I think the heat got to me this week. :):):)
Take care guys and we'll talk at ya soon!!!

Get Yo' Man Chicken...Kitty Wells Had Her Man For 70 Years

2/16/2013

 
Kitty Wells,
Queen of Country Music.
The first female to record a full length LP in country music,
the first female to top the country charts,
the first female country star.

Picture
Hi Kitty!
Doesn't she just look like someone you would want to know?




Picture


Kitty was born Ellen Muriel Deason in Nashville in 1919. 


Makin' Believe was one of her biggest songs, covered by many.




Picture
gactv.com




She was married to country singer
Johnnie Wright for almost 74 years until his death in 2011 at the age of 97! 97!





Now how cute are they????!!!



Kitty was an excellent cook too,
she learned from her mother.

Picture
lib.unc.edu



I want to find this 1964 cookbook sometime!!


I want it
I want it
I want it
whaaaaaaaaa!






Picture



Kitty paved the way for other female country superstars like Loretta Lynn and Dolly Parton.




Here's Loretta and Kitty singing the old gospel In The Sweet By And By...




So I made this Get Yo' Man Chicken and Buttered Rice on Valentine's Day.
It's  Neely's recipe. I love them.
Neelys, hey, CALL ME! 1-800-chickcantcook.
Picture
Arggghh! I could not get a good picture of this tangy finger lickin' chicken.



Picture



Here's a close-up of the chicken...can you smell that tangy tomato and onions and lemon-pepper and rosemary?





Picture





And really,

not a ton of ingredients here.





Picture



Very little chopping for the chicken...

just these onions.





Picture


So let's start by seasoning these skinless chicken thighs...




Now brown both sides of the chicken thighs...be sure to get a good scowl on them!


Picture


Set them aside for a bit.




See that good yummy stuff in the pan down below on the left?
Well, throw those onions in and saute!!






Now add the wine and the chicken broth....



Add the crushed tomatoes and
lemon-pepper and rosemary...




Picture


Okay,
here's this yummy tangy sauce just waiting for some juicy meat to jump in it.








BINGO!!!!



Now let these simmer, covered, for
a while....





I looked down from the stove and this is what I see,
no kidding.
Picture
QUIT TAKING PICTURES OF US!! GIVE US TREATS!!! WE SAID NOW!!!!

Apparently,  my Valentine's entourage was
"helping" me out in the kitchen.

Seriously,

I can not get any peace around here.





Picture



Okay,

now these are the fixins for the buttered rice.
Pretty simple, eh?

Picture



Not much on the prepping end either...scallions, thyme, a little parsley and chunky garlic.



Begin sauteing the scallions in the butter.





Picture


Okay,

now pour in the rice...




Picture

And stir until glossy...





not like you hear that every day huh.
Say what?





Now pour in that chicken stock and throw in that smashed garlic and thyme.



Let simmer for 10-15 minutes, covered of course.
Picture



Throw in the chopped parsley...

Picture


...and your buttered rice is ready to go!




So the chicken is ready in the skillet...
Picture



Picture


Now plate up this finger lickin',
tangy chicken and rice.





Picture

Now this doesn't pack the kind of flavor where you're like
WOW!!!
wow!!!!
Holy moly, wow!!!!!







Picture

It's more like...
why do I keep eating this? It's good but not a huge flavor punch yet I keep eating and eating and eating.




Picture




And it's even better the next day for leftovers!




So I will definitely make this again...
healthy, tasty, and sits well with Tim's acid reflux.






Hey, aren't these Valentine's towels saaa-weet?
Picture
How cute are these screen printed towels from etsy.com/shop/tinypeepers? Love her stuff!


They're from a website called tinypeepers.com...I love her vintagey looking screenprinting.



Oh my goodness,
here's the recipes!
WHY do I always forget the recipes???






Dear Brain,

Do better.

Love,
Angie


P.S. I'm serious.



Get Yo’ Man Chicken
www.foodnetwork.com Down Home With The Neelys...check their show out, excellent recipes!
Courtesy www.turnkeyqualitycars.com
Ingredients
2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper

Hot buttered rice
2 tablespoons chopped fresh parsley leaves

Directions
Heat the oil in a 12-inch skillet over medium-high heat.

Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.

Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.



Perfect Rice
Ingredients
2 tablespoons butter
1 shallot, chopped
1 1/2 cups long-grain rice
Salt and freshly ground black pepper
2 1/2 cups chicken broth or water, warmed
1 clove garlic, smashed
2 sprigs fresh thyme
1 tablespoon freshly chopped parsley leaves, for garnish

Directions
Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes.

Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.

Picture


Okay guys, that's all I have for today....gettin' a little late.
Hope everybody has a good rest of the weekend
and we'll
talk at ya soon!!!

Spiced Lemon Rice

11/4/2012

 


Spiced Lemon Rice with Roasted Cashews!!
Picture



Picture



This Spiced Lemon Rice
is super healthy and has lemon peel, fresh lemon juice, turmeric, chili pepper, onions and garlic oh my!

Oh, and cashews!




Picture
fineartamerica.com


So this got me to thinking...
WHY ARE lemons so good for you?

Now,

I know why turmeric is good for you, but what about lemons.




Apparently lemons contain a wide variety of beneficial vitamins and minerals, it's rich in vitamin C, potassium, magnesium and calcium.
Lemons also aid in digestion and it helps you fight
hunger cravings.    SOLD! :):):)



Picture
comunity.travelandleisure.com

Isn't this a pretty lemon orchard?

It's in Sorrento, Italy.







Picture


Sorrento is a
small  town
(population 16,500) located in
southern Italy.



It is located close to Naples and Pompeii.

Picture
telegraph.uk.com


Part of the town sits high on
sea cliffs overlooking the Bay of Naples.

Picture
sorrentotourism.com





Sorrento is known for it's many lemon orchards.






Picture
rachelruthbuchweitz.blogspot.com


In fact,

the region supplies 85% of the lemons used in Italy.....

...lemons used in cooking and baking...such as this Olive Oil Lemon Cake and the most popular refreshment in Italy; Limoncello.



Picture
wiu.edu



The town looks awful pretty at night too, yes?!




Picture
Anyway, getting back to this SPICED LEMON RICE...









Picture


Here's the fixins...

just a note,

I used brown rice instead of white rice!










Picture
So begin by doing the prep work...chopping the onions, the red chili, slice the garlic and peel the lemon.

By the way,

peel the lemon. Use a real lemon, take the peeler and peel the strips as directed.

No. Don't try to just use all lemon juice.
Peel the lemon.







Picture



Heat up the olive oil and add the mustard seeds and that healthy turmeric and cook,

shaking the pan,

until the mustard seeds pop.







Picture
The mustard seeds will ACTUALLY POP.

Out of the pan.

Pop.
Pop.
Pop.
Out of the pan and onto the recipe page on the counter.





Picture

Okay,

add the fresno chili
and garlic
and onions
and saute until onions are translucent.




Picture


See that yellow turmeric  coloring in there?

SO GOOD FOR YOU!










Picture




Now add the rice....




Picture


...and the lemon peel...















Picture



...now add the 3 cups of water.













Picture


Okay,

so let the rice simmer for the correct amount of time...I used minute brown rice.










Picture




And eventually the rice becomes this texture and color...

near perfect!











Picture

Now add the roasted cashews and plate it up!

By the way, the nuttiness of the roasted cashews with that turmeric and onions...

Really, a great combination!



I served this with a roasted chicken. So fantastic together. This Spiced Lemon Rice would complement any fish or poultry dish.

Picture



Picture


With this recipe,
there were leftovers since there are only two of us here.

We had this nice healthy dish for several days as a side and it was so easy to grab and heat up for a quick lunch too.



And with all this talk about lemon,
apparently one should drink a warm mug of
lemon water every morning for good health.
Picture
mindbodygreen.com




Picture

So Ima try this and see if I can feel or see the benefits.
I'll report back to you :).





I actually started doing this Saturday and today (Sunday). I took a large glass of warm water and squeezed juice from 1/2 a lemon. It's definitely different to incorporate that into my morning routine but on Day 2 here, it seems as if I'm doing something good for myself. And I think it will help in me drinking less coffee.



Picture



Although
I would much prefer drinking some lemony tea or water out here at this cliff side restaurant in Sorrento.

But that's okay, I have my own outdoor seating that's almost just as nice....






















Picture


Or not.


Okay, that's all I got for today!!
Have a good Sunday,
enjoy the rest of the day!
Talk at ya soon!


DRATS! I keep forgetting to post the recipe!! If I ever forget, email or comment and let me know ARGH!
Spiced Lemon Rice
From Bon Appetit / April 2012 via epicurious.com
Courtesy www.turnkeyqualitycars.com

yield: Makes 4 to 6 servings
active time: 15 minutes
total time: 50 minutes

Serve this fragrant, Indian-inspired side dish with all things chicken.

Ingredients
    2 tablespoons vegetable oil
    1 1/2 teaspoons black, brown, or yellow mustard seeds
    1 1/2 teaspoons ground turmeric
    1 small onion, minced
    2 garlic cloves, thinly sliced
    1 Fresno chile or red jalapeño,cut into thin rings, seeded if desired
    2 cups long-grain white rice
    4 2 x 1"strips lemon peel (yellow part only) plus 1/4 cup fresh lemon juice
    2 teaspoons kosher salt
    1/2 cup roasted cashews

Preparation
Heat oil in a large heavy saucepan over medium heat. Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes. Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes. Add rice and stir to coat. Add lemon peel, salt, and 3 cups water; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.

Stir in lemon juice. Cover and let stand off heat for 15 minutes. Fluff with a fork and stir in cashews.


















Rolling Stones Wild Rice Dressing

10/3/2012

 
Wild Rice Dressing.....
Picture




Wild Horses Couldn't Drag Me Away From This Wild Rice Dressing.




I'm not a big Rolling Stones fan, but they did after all, sing a song called "Angie"





Oh and how I loves me "Beast of Burden."


But I digress and now it's time to stay on task.
Focus Angie, focus.

Focus.












Focus.
Focus.
Focus.
Focus.


























Picture







NO!!!





Do NOT let your mind wander back to '78.

Focus!












Pay attention.
You are 48 years old,


Focus.




Focus.



You're doing good.







Focus.


























Picture
Who cares if the moon landing was real or not???!! Focus Angie,

focus!!










Okay, I'm focusing.
Got my mind on my money and my money on my mind.



Just kidding, I'm focusing.

Focusing.

Focusing.







Focusing.



















Picture

SERIOUSLY? How weird are you that you just randomly think of the Keane Brothers from 1976??!!


Put that glass of wine down and FOCUS ANGIE, FOCUS!











OKAY. Okay. I'll TRY.



















Wild Rice is good for you. Wild rice is yummy. I like wild rice.  You should make some.








































Picture
delishhh.com

What I SHOULD MAKE is this luscious cheesecake!









Stop it Angie!!!!
You're better than this. You have a post to write. What's with the 2 year old attention span??

































Picture
closetcooking.com
And I should
put CARAMEL SAUCE on it too!!!!!!











:):):)
Okay okay,

now I'm in a more focused space to write about this rather tasty, textured
Wild Rice Dressing. :):):)
Picture



Picture


Once again,

this recipe is from
Better Homes and Garden

"Holiday Recipes Homemade & Delicious"
magazine 2012.



I paid $9.99 for this magazine but shhh, don't tell anybody. It's our little secret.




Picture
They call this a Wild Rice "Dressing".

It certainly is a super healthy version of a "dressing" so to speak
and definitely compliments beef, poultry or pork on a hearty level.

I find it odd to call something a "dressing" when it's not chocked full of bread or cornbread, but this IS a super dressing replacement!
I will probably make this over and over again cuz it was very
tasty
and textured
and healthy
and sweet
and savory
all at the same time!

Here's the recipe.
The printable version is at the end of this post...just scroll down.

Wild Rice Dressing
From BHG Holiday Recipes 2012 Magazine
Courtesy www.turnkeyqualitycars.com

2 ¼ cups water
1 14.5 ounce can reduced sodium chicken broth
1 cup wild rice
1 cup long grain white rice…Angie used brown rice
¾ cup dried cherries
2 Tbsp. port or cranberry juice….Angie DID NOT spend $9 on a bottle of port for 2 tbsp, she used pomegranate juice in her fridge.
¼ cup butter
¾ cup chopped celery
¾ cup chopped leeks
½ cup chopped carrots (1 medium)
¼ cup snipped fresh Italian flat leaf parsley
1 Tbsp. snipped fresh thyme
1 Tbsp. snipped fresh sage
½ tsp. salt
¼ tsp. black pepper
½ cup sliced almonds, toasted…Angie’s note: toast these suckers in the oven for a few minutes


1. In a large saucepan combine the water and broth. Bring to a boiling. Stir in uncooked wild rice Return to boiling; reduce heat. Simmer, covered, for 25 minutes. Stir in uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 20 minutes more until tender. Drain of any excess liquid. Cool to room temperature.

2. Meanwhile, in a small bowl combine dried cherries and port. Let stand, covered, for 20 minutes.

3. Preheat oven to 350 degrees. In a medium saucepan melt butter over medium heat. Add celery, leeks, and carrot; cook and stir about 5 minutes or until tender.  Stir in parsley, thyme, sage, salt, and pepper; cook and stir for 1 minute more.

4. Lightly grease a 2=quart casserole; set aside. In a large bowl combine cooked rice, cherry mixture, vegetable mixture, and almonds. Transfer to the prepared casserole.

5. Bake, covered, for 35 to 40 minutes or until heated through, stirring once or twice.

Makes 12 servings

To Make Ahead: Prepare as directed through step4. Cover and chill for up to 24 hours. To serve, preheat oven to 350, If desired, drizzle dressing with ¼ cup additional reduced sodium broth to moisten. Bake as directed.




Picture
And here's the fixins for this fine Thanksgiving or anytime side dish of Wild Rice Dressing.





So start by bringing your water and chicken broth to a boil.
Picture
And stir in the wild rice....
Picture
Picture

Boil the wild rice for like 20 minutes,

then you'll throw in the brown rice and cook until tender.




Picture
So take your dried cherries and put them in a small bowl.

These are sooo tasty!


Picture


Add the 2 Tbsps. port or cranberry juice to the cherries.

Now I had no port in the house and the cheapest bottle I could find was $8.

So I used pomegranate juice out of my fridge and it worked awesome.


Picture



Let the cherries and juice stand covered, for 30 minutes.

The cherries absorb most of the liquid.

Smells gooood.





Picture



Chop up the celery, leeks and carrots...




Picture
Get the sliced almonds ready to toast in the oven by performing the following complicated steps.

1. Throw the almonds in a pan.

2. Throw the pan in the oven.


Picture





3. Take the pan out of the oven.




No, those aren't burned sliced almonds, your eyes are just bad. You should get them checked.






Picture





Now throw the veggies in the pan with the yummy melted butter.





Picture
And begin sauteeing the veggies.

Don't ya just want to jump in there and roll in that?

Well, if it wasn't so hot I mean.
Geez, I'm not THAT crazy.

What?




Picture


Chop up the parsley and make sure you have it on a dirty looking cutting board so it photographs real well and people will be excited to eat at your house.




Picture




Get the thyme and sage and salt and pepper ready and mix in with the veggies.

Picture
Okay, now add the sauteed leeks, carrots and celery into the rice, along with the marinated cherries.

Throw in the spices too.


Picture





Add those fragrant,
toasted almonds in as well.

Picture

Stir this all up together.
Look
how nutty and nutritious this rice dressing looks!

Picture




Transfer
the rice mixture to a greased
2 qt. casserole dish.

I have no idea why it looks like there's plastic wrap over this.







Bake covered, for 35-40 minutes.
Picture

And this is the baked deliciousness.

Actually this picture was taken after Tim and I scooped out a bunchful cuz we were soooo hungry and it looked and smelled so good!



This is a closeup of the yummy goodness in the dish. 
This Wild Rice Dressing is pretty awesome.
Picture



Picture


Tim kept going back for more even though he also had ham on his plate.

And I ate the leftover rice the next two days for lunch. Very refreshing for a change.


Okay, here's the printable recipe! 
I hope you try it!!



Speaking of ham and other yummy things, we had our own little butterball baby here...
Picture
Little Boy Blue's cool, hip, very young Grandma put him in his new Christmas jammies. It's never too early for Christmas jammies.



Picture



Little Boy Blue didn't care much about his Christmas jammies though,




he just wanted Grandma's cell phone.

Picture




And if there's one thing LBB is,




that is persistent.

Picture


"Grandma, you big meanie, GIVE ME YOUR PHONE!!


I will contort my body and try to get your phone at all costs."

Picture



"Lovin' on me is not gonna change my mind Grandma.

I
want
phone."


Picture




"Oh look.

Cat."

Picture





"I want cat now."

Picture






"Grandma,
why you redirect me away from cat to new racetrack?"

Picture



"Okay I'll redirect.
But I got your number Grandma."

Picture




"Oh gotta go.
Look.
Shiny thing on floor.
Must grab and put in mouth."





Okay guys, that's all I got for today! 
Another beautiful Iowa Fall Day huh!!!!

Have a good Wednesday and talk to ya soon!!!

Really, Could This Be Any More Of a Boring Post? Health Nut Brown Rice.

7/3/2012

 
HEALTH NUT BROWN RICE.
Picture
Oh stop being so excited!
    This Health Nut Brown Rice isn't
THAT good.

Now you're just humoring me.

Picture
Here's the fixins for this healthy, side dish.

I say side dish because I ate this as a complete meal and got hungry a half hour later.


This is a super healthy, moist, tasty rice though. In fact, Ima make it tonight again. CRAP! I forgot the sunflower seeds again. DOY!

Anyhoo,
start by making the brown rice with chicken stock.



Picture
Shred up the zucchini, summer squash and carrots.

Chop up the garlic and onion.


Throw the veggies in the skillet and begin sauteeing....



Picture
Now is your rice all cooked?
Yeah?
Good.

Hold tight.
Don't get all antsy with the rice yet.



Add the sliced almonds into the sauteed veggies...
Picture
And the red pepper flakes...
Picture
Now this is where you would add in the sunflower seeds too. If you would have remembered to buy them.  If you had a brain. And weren't peri-menopausal. Shut up.
It's a valid excuse.

Picture

So sautee for a few minutes until the almonds are browned.




Picture
Okay.
I'm showing the rice in the pan AGAIN.
I have rice pan show off issues today. *sheez*
Anyway, add the chopped parsley in.






Picture
And this is what the rice in the pan looks like with the chopped parsley and I think I am doing my best to turn readers off with boring rice pictures where no one will ever tune into my blog again ever.

Besides the fact I can't cook without a recipe, and my pictures tend to be on the, ahem, amateurish side, I am now turning people off with excessive boring  dish pictures.
I blame peri-menopause. Shut up. It's a valid affliction.





Picture


So add the rice into the sauteed vegetables.

Oh look! The rice is FINALLY out of that  pan and being included into the sauteed veggies!

Picture



And
HALLELUJAH!!!!!!


All together now!

Oh Happy Day!!!!!!!!!!!!!!!!



Picture

So when you go to serve this moist, healthy rice, do me a favor and put it in a serving bowl that is appropriate to the volume of rice.

I love that vintage floral napkin the bowl is displayed on though.

Picture


This rice recipe really is a great side dish with just about anything...chicken, fish, even beef.

Picture
In fact, I did pick up all the ingredients to make this again tonight.
Maybe with a roast chicken.


My stomach just growled when I typed that.

Why I always gotta be hungry?


Yup, you got it.


I blame peri-menopause.

Shut up! It's a

oh you know the drill!


Anyway, here's the recipe.
Very easy!
Health Nut Brown Rice
Adapted from food.com posted by PaulaG
Courtesy www.turnkeyqualitycars.com

Ingredients
        1 cup long grain brown rice
        2 cups reduced-sodium chicken broth
        1 cup carrots, shredded – about 2 medium carrots
        1 cup zucchini, shredded – I used ½ yellow and ½ green
        ½ cup onion, diced
        2 garlic cloves, chopped
        3 tablespoons sunflower seeds – I didn’t have so I didn’t use
        3 tablespoons sliced almonds
        1/4 teaspoon red pepper flakes
        1 teaspoon olive oil
        2 tablespoons fresh parsley, minced or 1 tablespoon dried parsley flakes
        Pepper

Directions
    Add the rice to the broth, bring to a boil.
    Cook according to package directions.
    Allow the rice to sit covered for 10 minutes.
    When the rice is almost done, saute the carrot and zucchini in olive oil for 2 minutes.
    Add sunflower kernels, almonds and pepper flakes.
    Cook over medium-high heat until the almonds are browned.
    Add rice and parsley and pepper; stir until heated.

    Angie’s Note: I think walnuts would be a great alternative for the sliced almonds.


Okay, that's about it for today folks!
Stay cool and have fun!!!
Picture
Photo credit: utahphotojournalism.com
Have a great July 4th!!!
I just HAVE to share this photo, it makes me giggle so!! 

George Washington and buffalo wings!
Now what's more American than that??!! :):):)

Catch ya later!!!



    Author

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





    Recipes
    Picture
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