GIRLS WEEK in DENVER

We had an all-girls week in Denver.  It was Taylor, Sydney and me!

I just returned home from spending a week in Denver caring for my granddaughters, Taylor and Sydney.  It was just us three 'girls' for a week while Ryan and Keri were in the Bahamas for a much-deserved trip together.  I was more than happy to go and stay with the girls so they could have this time together.  It was a different trip for me because every March for several years I plan a March visit to Denver during the girls' spring break and I swing through Cozad and pick up Mom.  Farmer Denny can't go anywhere in March especially for  a week so he isn't even an option as far as a traveling companion. Anyway, Mom and I have a great time together and with the kids but this year Ryan offered to fly me out and back.  With gas at nearly $4/gallon and the fact that driving takes so much longer, it just seemed the thing to do...so I flew SOLO....no Mom...no Denny!

 

There’s only one thing better than having children and that’s having grandchildren.  There is just something so wonderful about those little ones.  I think part of it is that I just have so much more time to watch them grow and so much more time to enjoy all their milestones.  I cherish the time I have with them.

I really did enjoy my boys I will say when they were growing up.  I taught school but always left my ‘work’ at school.  I’d go early or work over my lunch break to get things done and what I couldn’t do during those times, didn’t get done.  I had made a conscious decision Day 1 that home time would be spent with the boys.  I knew that the school would never reward me for working overtime but always hoped my boys would know that they were #1 priority to me when we were together.  I occasionally would have a load of wash going but usually the only thing on my schedule after school during the week was to fix supper and spend time with them. 

  

Saturdays were a different story.  The boys would get their ‘chore list’ in the morning and they’d have to finish that list before cartoons were turned on.  I would clean house and do tons of wash.  I'd always plan my night meal menus on Saturday also and run to the store so I'd have everything on hand during the week for the meals.

I feel kinda sorry for kids today because it doesn’t seem like most families operate like that.  I see so many kids head to daycare centers before school and also after school...after a tiring day at school.  Tired and rushed parents pick them up late and then they all rush home.  The children hang out while the parents clean, do wash, and prepare supper or run out to grab 'carry out' at some fast food place.  Supper is eaten in a rush and then it’s rush off to showers. homework, and then to bed only to repeat the same in the morning....a life of tired and rushed people!

It really wouldn’t have to be this way...it simply takes a conscious decision to restructure your  priorities.  These parents’ lives are no more hectic than ours were.  Times now are no busier than when we were raising our children.  Oh, well.  I’m not going to change the world.  I learned that a long time ago.....but I can still keep trying, can’t I?  :)

Off my ‘stump’ and on with the important stuff!  My grandchildren.

So back to my Denver stay.  I flew into DIA in Denver early Tuesday afternoon and Ryan and I went to pick the girls up from Daycare.  We went home and visited till dinner.  I got settled in for the week and Ryan and Keri packed their final items into their bags.

Ryan and Keri left early the next morning around 4 a.m.  I heard them leave but went back to sleep.  I woke at 6 and at 6:15 had the girls up for the day.  After breakfast we did hair, breakfast, and then headed to school.  Their bell rings at 7:54 a.m. which is early but they dismiss at 2:30. 



The first day Taylor’s class put on a mini-musical for the parents/grandparents.  I videotaped it for Ryan and Keri.  Taylor played the bongos and the xylophone.  She and the class did a good job.  After the play I returned to Taylor’s class and did an Easter activity.  I read my favorite children’s book, Grandpa Bunny.  After reading the book, the children put together a calico bunny.  Mr. Currie was going to integrate the bunny in to a writing exercise later.  Thursday afternoon I went in to Sydney’s room and did the same Easter activity. 

I enjoyed meeting the girls’ teachers and being in the classroom again.  I really liked Mr. Currie, Taylor's teacher as well as Sydney's teacher, Ms. Seigel.  I met briefly Sydney's morning teacher, Mrs. Gallegos, but didn't have a chance to work in her room.

 

Most days after dropping off the girls at school I’d go home and do some wash or clean a bit.  Once the stores were open I’d go shop for a couple hours.  It seemed odd to have the day to myself…at least till 2:30.  I was in a ‘strange land’ not knowing anyone.  That was very strange.  Here at home I never go anywhere that I don’t run in to people I know so to have no one around me that I recognize was weird.

After school I’d take the little girls to the playground and sit and watch them play with friends.  On Friday we went to the frozen yogurt shop, Tutti Fruitti.  That was a fun time.  First you’d choose your ice cream and then go through the ‘toppings bar’.  Sydney chose chocolate ice cream and then added peanut and plain M&M’s. sour gummie worms, gummie bears, Butterfinger bits, Heath bits, chocolate sprinkles, nuts, and crumbled Oreos.  She won the prize for creating the most ‘interesting’ sundae.

We had polish sausage wrapped in biscuit dough, beans, and chips that night for supper.  Other meals we had were roast chicken, tater tot casserole, pork chop bake. 

We also had the dinner printed below.  When I was a child I was a Girl Scout.  Each year at camp we’d look forward to having these foil dinners.  We’d make our own dinner and then put them on the fire.  I don’t ever remember any of them burning but can’t figure out why they didn’t.  We laid them directly on to the coals if we didn’t have a grill in the park with grates.  Anyway, they were delicious.  I now like to make them in the oven.  They are one of Denny’s favorite things.  The flavors of the meat and the vegetables all cook together to make a yummy meal.  Plus cleanup is a breeze as part of the fun is getting to eat the meal out of the foil.

 

FOIL DINNERS

1# ground beef*                                                          

Fresh/canned mushrooms, onions, carrots, potatoes-(any other favorite veggies)

Slice all vegetables thin and set aside.  Form meat and place on foil squares.  Lightly salt and pepper the meat.  Next layer the onions over the meat.  Now on top of onions pile the other veggies.  Don’t worry if they ‘slide’ off as they can cook just as well around the meat in the foil as on top.  Salt and pepper to taste and then drizzle with a little bit of olive oil before sealing.  Seal by placing another piece of foil over the top.  Place on cookie sheet in 350* oven for 30-35 minutes. 

*I have used chicken breasts, ground pork, cut up polish sausages….any meat will work.  If using chicken breasts make sure they are fully cooked.

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The girls got a little over-zealous making their foil pockets and I never dreamed they’d begin to eat all they had stacked on that burger.  They loved them and Taylor said it was the best food she had ever eaten.  Now we know that isn’t true but there is something about the fact that she made it herself and I know that’s why she enjoyed it so…plus the fact, they’re just plain good.  Anyway, they ate every last morsel and even resorted to scraping the foil to get off the really brown bits.

My last night there I fixed Nicole, my niece’s baked pork chop recipe.  We served it with rice and green peas.  I tried this recipe from our family cookbook** last fall and Denny and I fell in love with it.  We even served it to company once as it plates attractively.

Here’s that recipe.  I would assume you could use chicken breasts or a whole chicken if you wish. (You notice I am always trying to change up a recipe!) 

·       Nicole’s PORK CHOP CASSEROLE                                                

3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 bone-in pork loin chops (3/4-inch thick and 8 ounces each)
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream, divided
2/3 cup chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon dried rosemary, crushed (OPT)
1 can (2.8 ounces) French-fried onions, divided

In a large plastic resealable bag, combine the flour, salt and

pepper. Add pork chops, one at a time, and shake to coat.

 In a large skillet; cook pork chops in oil for 4-5 minutes on each

side or until meat is no longer pink.
Place in a single layer in an ungreased 13-in. x 9-in. baking dish.

In a bowl, combine the soup, 1/2 cup sour cream***, broth, ginger and

rosemary; pour over chops. Sprinkle with half of onions.

 Cover and bake at 350° for 45-50 minutes or until meat is tender.

Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, for 10 minutes or until onions are browned.  Yield: 6 servings. ***I don’t divide the sour cream.  I add it all at the first.

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Our Saturday has been the usual…shopping in CB and lunch…then home.  Yesterday we did have a nice surprise.  Friends from Lohman, Missouri, stopped by on their way to their daughter’s to return the grandchildren whom they had with them over the children’s Spring break.  We had wine and then apple pie.  Strange combo but after having the ‘grands’ with them for several days, the wine helped! 

So, in closing, I am home from Denver, house is back in order, bills are paid and the laundry’s done….and more importantly, I am where I should be…with Denny and my dog on this beautiful spot on the big blue marble. (This is what Steve Mainquist always called the planet…..man, we still miss him…that will be another story for another time…..whatta guy he was!).  Anyway in summary, all is right with the world.

Tomorrow…St. Pat’s Day…go to early church…put the corned beef on when we get home….maybe take a short snooze…..I’m blaming that on jet-lag!  …….granddaughter Ciera comes out to clean (to earn gas money!) and then we’ll have St. Paddy’s supper of corned beef sandwiches, roasted Brussels sprouts and sweet potato fries.  Will top it off with her favorite pie, apple!

Until next time…be watching for the Lilacs and enjoy some Chicken Soup!

 

Pssst:  I made reference above to our family cookbook.  I still have them to sell.  They make great personal shower gifts, bday gifts or 'just because' gifts.  550 recipes from Denny and my families..past and present!  They are $12 + postage (unless I can deliver).  Email me at lhartst@myfmtc.com and I'll get them sent your way.

 



 

 

 

 

 

 

 

 
 

I'M DONE WITH WINTER!

My sister, Sandy, in San Antonio, gave this little garden ornament to me.  She also gave one to my sister, Deb.  Since there are we three girls in our family we are kind of attracted to things that come in threes. 



 

 

 



How many days till spring?  That's my question for the day.  Even though we haven't had a horrible amount of snow this winter the cold and dreary seems to go on and on.  It's getting harder and harder to see our patio table sitting in the garage when I want to see it sitting in the warm sun on our patio.  I see me sitting there with a cat on my lap and smelling the smells of spring...literally sitting there watching the grass grow.  Is that so much to ask?

I will have a nice break in the 'cabin-fever-syndrome' next week.  On Tuesday I will fly to Denver to spend the week with my adorable little granddaughters while their parents fly off to the Bahamas!  Hopefully, while I'm gone, winter will disappear here and there will be signs of spring around here when I return.

We do have our kitchen back and are thoroughly enjoying it.  It's so light and new and everything is so convenient.  No more having to get on my hands and knees fishing a pot out of the lower cabinets with a yard stick.  Now there are two pull-out shelves that house all our pots and pans.  No more sorting through shelves stacked 3-high looking for pantry items.  Now there is a 6' pantry with 4 pull-out drawers.  It's just perfect.

This brings me to today's recipe.  I found it a couple months ago and was anxious to get the kitchen done so I could try it.  It is called 'Rigatoni and Chicken Livers' but I made fresh pasta instead of the rigatoni.  I have long run out of things to do INside this house so I'm resorting to making fresh pasta even though I have boxes of it in that new and totally convenient pantry.  I can use those boxes once the sun in out and snow is gone and I'm OUTdoors a good portion of each day!  Won't have time to make fresh pasta then.  That patio chair will be calling my name!..as well as the flowerbeds, garden and lawn!

Anyway, making fresh pasta is so easy and just comforting to make.  It does taste fresher than the pasta box pasta.

Here's the pasta recipe I use.  I use just half of this recipe and that makes enough for us with ample leftovers for another meal.

HERE GOES:

Take 3 cups of flour and place in a bowl, forming a well in the middle.  Pour in 1 cup warm water and 2 T. olive oil.  Mix with a fork until it becomes too sticky to mix any longer.  Move to a board and form in to a ball.  Cover with a damp towel and let rest 15-20 minutes.

At this point you can either use a pasta machine or simply roll the dough out and cut.  I got my pasta machine at Bed Bath and Beyond.  It was under $30 and it has worked perfectly for me. 

To roll out the dough using the machine, pull off small chunks and turn each piece through the pasta rollers.  I start on #7 (the highest number on my machine)  and go two or three times on each setting down to #5.  So it's a couple times through on #7; a couple on #6; a couple on #5.  I like a pretty thick pasta but if you like it thinner, continue going down until it's to your liking.

I lightly smooth flour on both sides of the sheets and lay them on the cutting board.  When all the dough is rolled I change the handle to the cutting side of the machine.  My machine has two choices...a regular fettucine size pasta and an angel hair.  I use the regular cut.  To cut simply run each piece of dough through the cutter.  When all the sheets of pasta have been cut I separate the  noodles in half.  One half goes in the freezer for another time and the other half I toss with a little flour and will use later in my recipe.

 

 

 

 

 

 

 

This is half the pasta.  The other half is in the freezer for one of those days this summer when I want 'fresh' pasta but don't want to leave my patio chair!  :)



Here's the pasta from recipe.  It's from Martha Stewart so it had to be good, right? 

I made some substitutions.... as usual.  I didn't use red wine...used 2/3 cup chicken broth.  I didn't use fresh sage...used 1 tsp. dried sage.  I didn't use the fresh onion*...used 1 T. dried minced..... And of course, I substituted homemade pasta for the rigatoni. 
         *FYI ..You will notice that I very seldom use fresh onion.  Denny just cannot eat them and will tediously examine every bite removing each and every piece.  ...so I've used dried onions instead for years and years and seldom notice the different in taste or texture.  Because of the substitutions I used I slightly had to change the cooking directions.  I have included these instructions below the recipe.

 

 

 

 



·        RIGATONI with CHICKEN LIVERS…from martha stewart living

1# rigatoni

Coarse salt & freshly ground pepper

1# chicken livers, any sinew removed, patted dry

3 T. butter, divided

1 small onion, halved and thinly sliced lengthwise (about 1 cup)

1 T. finely chopped fresh sage leaves

2/3 cup dry red wine

1 1/2 ounces Parmesan, grated (about 1/2 cup), plus more for serving

1/3 cup coarsely chopped fresh flat-leaf parsley leaves

Extra-virgin olive oil, for drizzling

     Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.

     Season livers with salt and pepper. Melt 2 tablespoons butter in a large saute pan over medium-high heat. Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to a cutting board.

     Reduce heat to medium and melt remaining tablespoon butter. Add onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop livers and return to pan, along with any juices and sage. Increase heat to medium-high. Add wine; simmer until liquid is reduced by half. 

    Add pasta and 1/2 cup reserved pasta water. Simmer until sauce coats pasta; remove from heat. Toss with Parmesan and parsley. If dry, toss with more pasta water, a bit at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.

 

HERE ARE MY COOKING CHANGES: 

 

Since I'm using fresh pasta I cook it last, after the livers are done.  Fresh pasta cooks fast....4 mintues.  Be sure to save some of the pasta water when draining.

 

I cook the livers, cut up only the really large ones...I want to see the pieces of liver and want them to be bite-size.  Since I'm not cooking fresh onions, I then go straight to adding the dried onion, sage, and remaining tablespoon of butter to the livers in the pan along with the broth.  I simmer this till somewhat reduced.  Add the pasta and follow regular recipe from there on.

 

I added pasta and livers back to the cooled pot I boiled the pasta in to add the cheese and parsley.  Cheese in a hot pan is not a pretty sight!

This was taken before the extra parsley used for garnish was added.  Serve with a fresh green salad.  Delicioso!

 

 

LOVE THIS TACO SEASONING MIX!

This looks like MY TACORITOS....but had to 'borrow' the photo from gina.  The bottom of mine is rolled up tortillas....recipe is below.



OK...went to church today...breakfast at HyVee...watched TV...cooked a 17# pork shoulder...did a load of wash...made a couple family calls...now done for the day.

Got to thinking today what I could share with you and thought of my taco seasoning mix which I didn't think was a big thing when I made it.  I realized today that I do use it quite frequently.  In fact, last night I had some sour cream that needed to be used.  I put a tsp. or so of the taco mix in it, stirred it up and served it with chips and veggies last night with a sandwich for supper.

We don't have tacos or other Mexican food at home often but when I do I never keep that taco seasoning mix on hand.  I don't keep any commercial seasoning packets on hand.  Never have used them. Guess I just don't like the fact that they charge a fortune for something you and I can do for a few cents and we know what's in it....as far as salts, artificial 'junk' and preservatives. 

 I must admit I have wanted some taco flavoring at times so several months ago I found a recipe for it.  I tweaked it and came up with the recipe below.  I triple it and keep it in an airtight container.  I have included my favorite 'Mexican ' recipes.  When I get a recipe from a friend or family member do you add it to your 'recipe box' titled with their name?  I do.  I have recipes from the '70's like that......  like 'Bev Sheils' BBQ BEANS'.  Bev was a teacher I taught with in Plattsmouth in 1973. 

I have here recipes from a few of my friends and my sister-in-law, Bev.

Enjoy this seasoning mix and the recipes. I have given an approximate amount of the seasoning mix in each recipe but you can adjust to your personal taste.

Update on the kitchen:  The guys are going to do the backsplash in the morning.  After that 2-3 hours of electrical and then we're done! Denny and I are really pleased with the outcome.  Can't wait to have it completed...and MAYBE by then I'll figure out how to add all the photos so I can post them.  MAYBE!!!  :)

• My TACO Seasoning MIX

1 T. chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. crushed red pepper flakes

1/4 tsp. dried oregano

1/2 tsp. paprika

1 1/2 tsp. ground cumin

1 tsp. salt

1 tsp. black pepper

            Brown 1 to 1-1/2# ground beef,  Drain. Use 3 T. per pound of meat + 1-1/2 tsp. flour to the seasoning and mixed thoroughly before dusting the meat with it. Add 2/3 cup of water.  Simmer.  Can use with shredded beef, pork, or chicken. (HINT: It is definitely hotter than the packaged mix, so if you don't like hot, omit the red pepper flakes.)

 

• EASY TACO DIP

              As mentioned above I just added some of the taco mix with sour cream.. Just do it to taste!  Serve with chips or veggies.

• KELLI JONE’S TACO DIP

(NOTE:  says when you mix the cream cheese and milk it will look lumpy & frothy but keep mixing, it will get better)

2 (8 oz)  cream cheese                          1 T. taco seasoning mix

1/2 c. milk                                               diced tomatoes

chopped lettuce                                     taco sauce

shredded cheese                                   olives

            Mix cream cheese, milk and taco seasoning.  Then layer cream cheese mixture, lettuce, cheese, tomatoes, olives and sauce.  You can add hamburger.

• My Recipe for TACORITOS

Put ground beef, chopped onions, 1 tsp. cumin in pan. 1 T. taco seasoning mix.  Brown ground beef and chopped onions… drain.  Mix with a can of refried beans.   Fill flour tortillas with hamburger mixture, some shredded Cheddar and  taco sauce or my sauce (below).

My sauce:     1 can Cheddar Cheese soup

                       1 quart tomatoes

Roll up tortillas, enclosing beef filling, and place seam-side down in a flat, ungreased baking dish.  Top with my sauce and cheese.   Cover with foil and bake at 350 till bubbly.  Remove from oven and layer with lettuce, cheese, green onions, tomatoes, black olives, and sour cream.  Note:  I have them add the toppings on to their helping because if you have any leftovers you have to discard the wilted lettuce and toppings.

 

• Carol's CHICKEN CHALUPAS

1 chicken cooked w/ 1 T. taco seasoning mix & then cut up                                   

3 or 4 cans green chilies

1 pkg. corn tortillas                                   1 chopped onion

1 can Cream of chicken soup                  1# cheese of choice, shredded
                                                                                                  (preferably mild Cheddar)

1 can Cream of mushroom soup             1 can evaporated milk   

            Mix soups, milk, onions & green chilies.  Layer alternately in pan with chicken, tortillas & cheese, top with tortilla shells & cheese.  Bake 35-45 minutes in 350 oven till bubbly & lightly browned.  Let stand 10-15 minutes after taking out of oven.

 

• MEAT for TACOS using GROUND TURKEY

Brown #1 ground turkey with cilantro, cumin, lime juice, salt & pepper, garlic, pepper flakes, 1-2 tsp. taco seasoning mix.

 

• FISH TACOS

..great way to use leftover fish… fry fish for dinner and then do this the next day for lunch!

Fry any fish (we prefer tilapia) and set aside…keep hot. [ I like to use a breading for all my fried fish of 2 c. flour + 1 c. seasoned bread crumbs + ½ c. Parmesan cheese + salt and pepper to taste.]  To build taco spread warm tortilla with sauce below, shredded lettuce, and shredded cheese.

                        Sauce:               ½ c. mayo                        ½ tsp. cumin or taco seasoning mix

                                                   ½ tsp. dillweed               pinch cayenne

                                                   ½ capful lime juice        salt & pepper to taste

 

• TACO SALAD

 

Mix:     1 head shredded lettuce                            1 bunch green onions, chopped

             4 chopped tomatoes (2 is enough)           1 pkg. taco chips (5-1/2 oz bag)

            12 oz grated cheese                                      1 can (15 oz) kidney or chili beans-drained

Add 1# cooked w/ 1 T. taco seasoning mix & drained ground beef

         1 (8oz) bottle 1000 Island Dressing.

 

• Jan's TACO SOUP

1# ground beef, cooked and drained                             1 big can diced tomatoes

1 can corn                                                                            1 can EACH pinto & black beans

1 T. Taco seasoning mix                                                  1 pkg. Ranch dressing mix

            Combine all…(don’t drain pinto beans but wash black beans)…Serve with taco chips,  shredded cheese, and sour cream.

 

• BEV’S SANTA FE STEW

1# hamburger-browned                                             1 T. taco seasoning mix

1 pkg. Original Hidden Valley dressing                  2 cans corn

2 cans pinto beans                                                      2 cans chopped tomatoes

1 can kidney beans                                                      1 can black-eyed peas

  

3 small cans V8 vegetable juice                               onion

Do not drain any of the beans.  Mix all ingredients together.  Simmer for 30-40 minutes.  Leftovers can be frozen.  I partially cook my onion before adding the other ingredients.  I want it completely cooked when the soup is done.