Heaven Bars

Got this recipe from work! Oh man These are SOOOO GOOD! You can find them all over the internet. So it’s not like its some secret recipe I got from work. Nope! these bars are pretty common and they are crack! SOOOOO GOOOD!

Here’s the recipe written from my co worker. (Doesn’t she have nice handwriting)
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Start by preheating your oven to 350 degrees

To make the graham cracker crust you will need: about 1/2 a 13.5 oz box of Graham Cracker Crumbs and then 1/2 a stick of butter (melted)

Mix the graham cracker crumbs
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and melted butter together in a bowl
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don’t forget to mix in the dash of salt (I always forget this step, its OK if you don’t, but you can taste the salt when you add it, a salty sweet flavor)

Then grab a baking dish, we use a 9″ X 13″ pan

Line it with foil (you have to do this it makes it so you can pull the heaven bars out of pan and cut them up)

and then spray the foil with Pam spray, really well. TRUST ME you don’t want to forget this step. I did once and you can’t get the heaven bar off the foil, and it ends up being a crumbly mess.

then add the graham crackers and butter to the foil lined pan
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Then press the graham crackers together in the pan really well, to form a nice crust
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Then place your pan into the preheated oven and bake 8-10 minutes
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Once the crust is done and nice and browned (It will smell amazing and your whole kitchen will smell yummy)
pull it from the oven and start adding the rest of the  ingredients evenly over the graham cracker crust one at a time

Start with 1 cup chocolate chips (I used regular sized milk chocolate chips, but when we make these at the shop we use mini dark chocolate chips and to me the mini ones taste better)
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sprinkle over the graham cracker crust so it’s all covered in chocolate chips evenly
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then add 1 cup butterscotch chips (sooooo yummy and smell soooooooooo gooood)
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1 cup chopped nuts (we use pecans or walnuts at the shop, I think the walnuts are better)
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1 can sweetened condensed milk, pour that evenly all over the chips and nuts
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and finally 1/2 cup coconut
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Bake 10-15 minutes at 350 degrees.

Let cool, the cut into squares
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Top each bar with a drizzle of caramel sauce
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Heaven Bars

Heaven Bars

  • Start by preheating your oven to 350 degrees
  • To make the graham cracker crust you will need: about 1/2 a 13.5 oz box of Graham Cracker Crumbs and then 1/2 a stick of butter (melted)
  • Mix the graham cracker crumbs
  • and melted butter together in a bowl
  • don't forget to mix in the dash of salt (I always forget this step, its OK if you don't, but you can taste the salt when you add it, a salty sweet flavor)
  • Then grab a baking dish, we use a 9" X 13" pan
  • Line it with foil (you have to do this it makes it so you can pull the heaven bars out of pan and cut them up)
  • and then spray the foil with Pam spray, really well. TRUST ME you don't want to forget this step. I did once and you can't get the heaven bar off the foil, and it ends up being a crumbly mess.
  • then add the graham crackers and butter to the foil lined pan
  • Then press the graham crackers together in the pan really well, to form a nice crust
  • Then place your pan into the preheated oven and bake 8-10 minutes
  • Once the crust is done and nice and browned (It will smell amazing and your whole kitchen will smell yummy)
  • pull it from the oven and start adding the rest of the ingredients evenly over the graham cracker crust one at a time
  • Start with 1 cup chocolate chips (I used regular sized milk chocolate chips, but when we make these at the shop we use mini dark chocolate chips and to me the mini ones taste better)
  • sprinkle over the graham cracker crust so it's all covered in chocolate chips evenly
  • then add 1 cup butterscotch chips
  • 1 cup chopped nuts (we use pecans or walnuts at the shop, I think the walnuts are better)
  • 1 can sweetened condensed milk, pour that evenly all over the chips and nuts
  • and finally 1/2 cup coconut
  • Bake 10-15 minutes at 350 degrees.
  • Let cool, the cut into squares
  • Top each bar with a drizzle of caramel sauce

Swedish Meatballs

Got the recipe from here

4 cups beef broth, or Better than Bouillon is what I used
olive oil
1 onion, diced
1/2 cup Panko bread crumbs
1/4 teaspoon ground allspice
1/4 teaspoon fresh ground nutmeg
Freshly ground black pepper, to taste
Kosher salt, to taste
1 cup sour cream
1/3 cup all-purpose flour
1/4 cup unsalted butter
2 large egg yolks
1 pound ground beef
1 pound ground pork
2 tablespoons freshly chopped Italian flat leaf parsley
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Grab a cast iron skillet or large skillet and heat a large burner to medium heat and coat the bottom of the pan with olive oil.
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Then add the diced onion, and cook,
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stirring frequently, until onions are translucent,
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set aside.

In a large bowl, combine the ground beef, and ground pork,
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Panko,
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egg yolks,
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allspice,
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nutmeg,
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and onion;
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season with salt and pepper, to taste. Using your clean hands, mix well until combined. (I had Normy help me with this)
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Roll the mixture into 1 1/4-to-1 1/2-inch meatballs,
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So the skillet I used to cook the onions in, I just reused to cook the meatballs in. So I coated the bottom of the pan with more olive oil, and turned the burner to medium high heat and added the meatballs to the pan.
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There were too many to cook at once, So I cooked the meatballs in batches,
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until all sides are browned, about 5-6 minutes.
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Transfer to a plate
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Now to make the gravy, melt the butter in the skillet.
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Whisk in flour until lightly browned
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Gradually whisk in beef broth and cook, whisking constantly
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The gravy should thicken lightly

Add in the sour cream
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whisk into gravy
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Then season with salt and pepper, to taste.
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Add the meatballs in and cook,
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stirring occasionally, until heated through, about 10-12 minutes.

garnish with parsley
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Serve!

I served mine over rice
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Swedish Meatballs

Swedish Meatballs

  • 4 cups beef broth, or Better than Bouillon is what I used
  • olive oil
  • 1 onion, diced
  • 1/2 cup Panko bread crumbs
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste
  • 1 cup sour cream
  • 1/3 cup all-purpose flour
  • 1/4 cup unsalted butter
  • 2 large egg yolks
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 tablespoons fresh chopped Italian flat leaf parsley
  • Grab a cast iron skillet or large skillet and heat a large burner to medium heat and coat the bottom of the pan with olive oil.
  • Then add the diced onion, and cook, stirring frequently, until onions are translucent, set aside.
  • In a large bowl, combine the ground beef, and ground pork, Panko, egg yolks, allspice, nutmeg and onion;
  • season with salt and pepper, to taste. Using your clean hands, mix well until combined.
  • Roll the mixture into 1 1/4-to-1 1/2-inch meatballs,
  • So the skillet I used to cook the onions in, I just reused to cook the meatballs in. So I coated the bottom of the pan with some olive oil, and turned the burner to medium high heat and added the meatballs to the pan.
  • There were too many to cook at once, So I cooked the meatballs in batches, until all sides are browned, about 5-6 minutes.
  • Transfer to a plate
  • Now to make the gravy, melt the butter in the skillet.
  • Whisk in flour until lightly browned
  • Gradually whisk in beef broth and cook, whisking constantly
  • The gravy should thickened slightly
  • Add in the sour cream, whisk into gravy
  • Then season with salt and pepper, to taste.
  • Add the meatballs and cook,
  • stirring occasionally, until heated through, about 10-12 minutes.
  • garnish with parsley
  • Serve!

 

 

Horseradish Sauce

Got the recipe from here

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3 Tablespoons extra hot prepared horseradish
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1/4 cup sour cream
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1 teaspoon Dijon mustard
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1 Tablespoon mayonnaise
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1 Tablespoon chopped chives
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Mix ingredients together. Serve as a sauce for steak or roast
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Horseradish Sauce

Horseradish Sauce

  • 3 Tablespoons extra hot prepared horseradish
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon chopped chives
  • Mix ingredients together. Serve as a sauce for steak or roast

Leek soup topped with sauteed ham and leeks

Got the inspiration for this recipe from a post I did back in 2009 Leek and Potato Soup (Potage Parmentier)

A recipe from my book
Dug out my cookbook from Julia Child. Making Normy and I her potato leek soup for dinner tomorrow or Potage Parmentier - mmmm I loooove leeks.

I read the recipe and then just kind of did my own thing…

So this is what I came up with:

You will need:
Kosher Salt, to taste
Garlic salt, to taste
freshly ground black pepper, to taste
Milk (we use lactose free as Normy is Lactose intolerant)
Freeze dried dill (You could use fresh or dried too)
4 tablespoons Butter (because butter makes EVERYTHING Better)
2 Leeks, Chopped
2 carrots, Peeled and chopped
1 Ham steak, chopped into bite size pieces
(Not in picture) Red potatoes, about 8, peeled
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So start by peeling your potatoes (I had normy help me with this)
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Grab a sauce pan and fill it with water and add the potatoes and bring to a boil
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I boiled my potatoes for about 20-30 minutes or until they are tender when you poke them with a fork, if they are tender then drain (if not boil 10 minutes longer and check, and keep boiling until they are tender when you poke them with a fork)
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While the potatoes are boiling cut the dark green part off the leek
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and then cut the end of the leek (roots) off. Then cut the leek in half, length wise
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Then chop up the halves
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Place the chopped up leeks in a medium-sized bowl and fill with water.
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soak the leeks in water, while you peel and chop the carrots and celery
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Take your hand and kind of break the leeks apart up a bit and stir them around a little to help get the dirt out between the layers. When you drain the bowl, you will see all sorts of dirt in the bottom.

So grab 2 carrots and peel them, and grab 4 stalks of celery and wash them

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Chop both the carrots and celery up into bite size pieces. Doesn’t have to be exact as you will be blending them up later in the soup.
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Grab a big pot or dutch oven and heat your burner to medium heat and add 4 tablespoons of butter and let it melt
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once the butter has melted, add in the chopped carrots and celery and saute
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Drain the leeks really well, put about 3/4 a cup aside to use for toppings for later, then add the rest to the carrots and celery
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Then add the potatoes whole, to the carrots and celery
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stir everything together, and season with salt and pepper, to taste
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Then add in about a tsp of the freeze-dried dill, and a Cajun/creole seasoning to taste
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Stir everything together
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Then add in chicken broth, I used enough to cover the potatoes and veggies
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then add in about 2 cups of milk
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Then I grabbed my hand blender and blended everything together
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Blend it till its nice and smooth

Then I seasoned with garlic salt and freshly ground black pepper, to taste, stir everything together really well
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Take half the ham steak and chop it up into small cubes (save the other half of the ham for something else) heat a smallish skillet to a burner heated to medium heat and place ham pieces in pan
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then add the leeks that you set aside
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saute, stirring occasionally
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saute until everything is nice and caramelized
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turn burner off and set aside

Stir soup and taste for seasonings
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Serve up a bowl full of soup and add some sautéed ham and leeks on to top
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Delicious!

Leek soup topped with sauteed ham and leeks

Leek soup topped with sauteed ham and leeks

  • Kosher Salt, to taste
  • Garlic salt, to taste
  • freshly ground black pepper, to taste
  • Milk (we use lactose free as Normy is Lactose intolerant)
  • Freeze dried dill (You could use fresh or dried too)
  • 4 tablespoons Butter (because butter makes EVERYTHING Better)
  • 2 Leeks, Chopped
  • 2 carrots, Peeled and chopped
  • 1 Ham steak, chopped into bite size pieces
  • Red potatoes, about 8, peeled
  • So start by peeling your potatoes
  • Grab a sauce pan and fill it with water and add the potatoes and bring to a boil
  • I boiled my potatoes for about 20-30 minutes or until they are tender when you poke them with a fork, if they are tender then drain (if not boil 10 minutes longer and check, and keep boiling until they are tender when you poke them with a fork)
  • While the potatoes are boiling cut the dark green part off the leek and then cut the end of the leek (roots) off. Then cut the leek in half, length wise
  • Then chop up the halves
  • Place the chopped up leeks in a medium-sized bowl and fill with water.
  • Soak the leeks in water, while you peel and chop the carrots and celery
  • Take your hand and kind of break the leeks apart up a bit and stir them around a little to help get the dirt out between the layers. When you drain the bowl, you will see all sorts of dirt in the bottom.
  • So grab 2 carrots and peel them, and grab 4 stalks of celery and wash them
  • Chop both the carrots and celery up into bite size pieces. Doesn't have to be exact as you will be blending them up later in the soup.
  • Grab a big pot or dutch oven and heat your burner to medium heat and add 4 tablespoons of butter and let it melt once the butter has melted, add in the chopped carrots and celery and saute
  • Drain the leeks really well, put about 3/4 a cup aside to use for toppings for later, then add the rest to the carrots and celery
  • Then add the potatoes whole, to the carrots and celery
  • stir everything together, and season with salt and pepper, to taste
  • Then add in about a tsp of the freeze-dried dill, and a Cajun/creole seasoning to taste
  • Stir everything together
  • Then add in chicken broth, I used enough to cover the potatoes and veggies
  • then add in about 2 cups of milk
  • Then I grabbed my hand blender and blended everything together
  • Blend it till its nice and smooth
  • Then I seasoned with garlic salt and freshly ground black pepper, to taste, stir everything together really well
  • Take half the ham steak and chop it up into small cubes (save the other half of the ham for something else) heat a smallish skillet to a burner heated to medium heat and place ham pieces in pan
  • then add the leeks that you set aside
  • saute, stirring occasionally
  • saute until everything is nice and caramelized
  • turn burner off and set aside
  • Stir soup and taste for seasonings
  • Serve up a bowl full of soup and add some sautéed ham and leeks on to top

For you Lori…

So this post isn’t food related…Well it kind of is, but it’s not a recipe…But I wanted to share this with you because it is near and dear to my heart!

So I have a #1 blog fan! I have spoken of her MANY times! Done many posts on her! I love her! Her name is Lori! So this post is for you Lori!

I never met you!

I am dying too!

I think of how that day/night will go in my mind ALL THE TIME! I can’t WAIT! I know I will cry and maybe even scream! There will be a LOT of emotion!

So here is where my story begins….

It all started when I got a comment on my blog from Lori on October 19, 2009
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and after that the rest is history!

(BTW this dip is freaking awesome and I have made it many times! My good friend Karen makes it as well, she LOVES IT! So thanks Lori)

Here’s the recipe if you want to make it! Here’s another post with her dip here
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Again, I have never met Lori! At first I was like this lady is a weirdo (sorry Lori) I don’t know her and she loves my blog! I didn’t think anyone followed me or read my blog. I was just posting pictures of my food and recipes not expecting anyone to read it! But she did! Then she emailed me and she assured me she wasn’t a weirdo HA! I checked online to make sure, (cause everything online is true, right).

So when she very 1st emailed me on January 27, 2011 she sent this picture…
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At 1st I didn’t even notice the Crazy Jamie Icon, (upper left corner) I noticed the dog with sunglasses and I thought, OMG that is so freaking cute! Then I saw Lori and then I saw the Crazy Jamie Icon! I was like wow, this lady loves my blog, that is way cool!

Then we would talk and email and send recipes to each other…

Then one day she sent me a care package. I was like WHAT? Why is she sending me this? I don’t even know her! But How Sweeeet! I was like wow! I cried when I got the package because (I was thinking wow) I don’t even know this lady! But she knows my love for food. What a kind person!
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Check out all the goodies she sent me: Thank You Lori!

It was thanks to Lori that I have gotten to try a king cake!
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She inspires me! She says I inspire her! No sir Lori! YOU INSPIRE ME! You make me feel so good about being me!

She inspired me to make these baked eggs
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Another Egg recipe inspired by Lori Creamy-Parmesan Baked Eggs
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She inspired me to make this recipe Salmon with Horseradish Caper Sauce
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MMMM Got this Guthrie’s sauce recipe from her
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Got this recipe from a book Lori Sent me: Stuffed Red Bell Peppers
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Made this recipe with some of the goodies that Lori sent me Creole seasoned slow roasted chicken
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Another recipe from one of the books Lori sent me, BTW this marinade is amazing! It’s one of my go to marinades for salmon Salmon Marinade
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I am in LOVE with this Creole seasoning! (I use it in pretty much EVERY recipe I make)
My most favorite seasoning ever! I think I love it so much  because its from Lori :) thank you Lori!!!!

Lori Keeps my stocked up! She also sent me a craw fish claw headband to wear…Normy got in on the fun too…
I got a package today!!!!! Wonder who its from????

Lol you like the crawfish headband everyone has to wear it!

My FAVORITE HOT sauce! HMMMM Wonder why?
I was out this stuff for a month! #thoughtiwasgoingtodiewithoutit lol

She inspires me to make as many recipes with this seasoning because It is my ABSOLUTE favorite! I think I love it so much because it’s from her. It tastes amazing. But I think because she sent it to me is the real reason I love it so much! When I sprinkle it on my food, its her love going on/in my food and it makes it that much better!

I have always loved Cajun/creole food. But when I “met” Lori she has made me love it even more! Because it’s the food she eats and she lives in freaking Louisiana! (I will visit one day, oh yes I will) So I think my love of Cajun/creole food came from knowing her…

She inspires dishes like this when she sends this seasoning Whole roasted chicken with Creole/Cajun seasoning
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I do my Things I like Thursday/Monday posts and this post was inspired by Lori Things I like Thursday – Southern & Cajun/Creole

Oh look another recipe inspired by her Cajun Chicken Thighs
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Since I have “met” her I have had this obsession with collecting Cajun/creole seasoning. She inspired this post as well: Cajun Seasoning Love
This chic likes Cajun/Creole seasonings!

I wanted to make Jambalaya one day, and I emailed Lori to get some ideas and I made of the many recipes she recommended Cajun Jambalaya
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She always says the most amazing things to me, or about me! She boosts my self-esteem and makes me feel like I am the best person! She says she goes to me for a little lift. HA! I go to her when I need a little lift!
Kind words I received on my Facebook today. #feelingloved

I LOVE Sunflowers! LOVE! My most favorite flower! So She sent me one all the way from LouisianaUntitled

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Another recipe inspired by Lori Seared Scallops with Lori’s Louisiana Creole Seasoning Goodness
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If you need a yummy tuna fish salad recipe, Lori’s BEST tuna fish salad in the world, I know because I have made it:DSC_0279-1

She sends me crawfish! I LOVE CRAWFISH!
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She inspired me to make another one of her recipes Lori’s Crawfish Étouffée
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Another gift from Lori! Holy Generousness woman!
A gift from Lori! I LOVE IT!!!!

One of my most FAVORITE dish towels in my kitchen…why? It’s from Lori. I don’t use them a lot because I want to keep them nice, so they last forever!
Thanks for the towel Lori!

A post on Facebook that Lori sent me around Christmas time in 2013! What great words to end 2013 for me and start 2014:
Jamie, your site…talent, photography, creativity, the sacrifices, the work, the meals and your style keep getting better and better. I’ve been following you now for so many years and it’s been a pleasure watching you continuously improve on what I admired so much about you and your work all those years ago. You’re going to make it big. Please, for me, for 2014 (the whole year…every day) (I said EVERY DAY little girl)…believe it with all of that big ol’ heart of yours…that your culinary dreams will come true. What you imagine and believe about yourself holds strong power.Every day…I believe it for you…and now I want you to believe it. I believe in you. I’m depending on you for this. I am right here by your side and always will be. Ignore the negative. It’s so contagious. I want you to learn that fact at a younger age than I did. I sincerely love you and pray for you a prosperous, crazy and famous 2014.
Merry Christmas my little Lady love Bug. Lori

(I started out 2014 good Lori, I got my dream job of baking cupcakes January 8, 2014)

So the reason I did this post is to say THANK YOU to the most giving, inspiring, awesome, makes me feel amazing lady who lives in Louisiana! I’m better for knowing you and thank you for that comment in 2009! Who knew what an amazing friendship it would create!

Another reason I did this post was because I got to meet someone who is very close to Lori and knows her pretty darn well. Her High School Teacher! He contacted me via Facebook and said he would be in Denver and wanted to meet ME!
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We totally surprised her!
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Nice to meet you Harry!

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So here’s to you Lori! Thank you for your generosity and kindness! Thank you for inspiring me! Thank you following my blog and commenting and allowing me to get to know you! I am a better person for knowing you and I can NOT wait for the day to meet you in person! Until then friend, keep on being you!

I can’t wait for the day we cook together and sip lots of wine and take a million pictures!!!!
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Nice to meets you!

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Things I like Monday

Happy Monday! Happy August!

Summer has just flown by for me this year! Already August!

I will start out this Things I like Monday with this amazing looking BLT!

HOLY CRAP! Bourbon Caramelized Bacon and Heirloom TomatoBLT w/Fried Eggs + Smoked Gouda.  
Bourbon Caramelized Bacon and Heirloom Tomato BLT w/Fried Eggs + Smoked Gouda | halfbakedharvest.com @hbharvest

FULLY LOADED BAKED POTATO SALAD RECIPE
fulled loaded baked potato salad recipe - www.iamafoodblog.com

YUMS! SPICY CHIPOTLE SHRIMP BLTS (I am obsessed with BLT Sandwiches)
Sunday Suppers: Spicy Chipotle Shrimp BLTs

These look good! Breakfast Potato Skins
Breakfast Potato Skins| Betsylife.com

I love sunflowers! My father in law took this picture! So awesome!
A Great Image

YUM! Looks so GOOD!  Red Pepper Hummus in Cucumber Cups

True that!

This sounds looks YUMMY! BBQ Pulled Pork Cashew Salad with Blue Cheese

YUM! Bacon, Leek and Mushroom Risotto
Bacon, Leek and Mushroom Risotto #glutenfree | iowagirleats.com

This salad looks so yummy! Nicoise Salad with Sesame Seared Tuna
Nicoise Salad with Red Pepper Vinaigrette

Yum! Another Yummy looking salad! Summer Nectarine Salad
Nectarine summer salad | HonestlyYUM

Holy YUM! Meatball Marinara Grilled Cheese Sandwich
Meatball Marinara Grilled Cheese

LOADED BAKED POTATO TOTCHOS
Loaded Baked Potato Tater Tot Nachos

TOMATO CUCUMBER SALAD
Tomato Cucumber Salad | Garlic, My Soul

There you go! Happy Monday! Have a great week!

 

Ode to Cucumbers

So if you know me, you know that I LOVE, LOVE, LOVE, LOVE, LOVE, LOOOOOOOOOOOOOVE

L

O

V

E

cucumbers! (I think you get the point)

So I thought I would do a post of all my favorite cucumber salads, because that is probably the one salad I make the most

Check it out!

Cucumbers and Tomatoes in Dill Dressing take 2
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Awesome cucumber salad
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Cucumber Salad in a Jar
Cucumber, tomato salad in a jar

Cucumber Sesame Salad
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Cucumber & Sesame Salad
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Asian Cucumber Thai Salad
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Cucumber, Tomato, Onion, Dill Salad
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Tomato, Cucumber and Red Onion Salad with Mint
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Spicy Asian Cucumber Salad
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Lemony Cucumber Salad
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Cucumber, Red Onion, Tomato, Radish, Bell Pepper Salad
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CUCUMBER SALAD
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Tomato, Cucumber and Red Onion Salad with Mint
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Aunt Peggy’s Cucumber, Tomato and Onion Salad
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CUCUMBER SALAD
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Chinese Cucumber Salad
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Asian Sesame-Cucumber Salad
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Japanese Cucumber Salad
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Cucumber Salad
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Things I like Monday

Things I like this week!

Here are my finding for the week…

STRAWBERRY LIME BASIL SHORTCAKES
Strawberry Lime Basil Shortcakes via Artful Desperado

Marinated Flank Steak
Marinated Flank Steak

Grilled Chicken Legs with Barbecue Sauce

Fried Pickles with Green Goddess Aioli
Fried Pickles with Green Goddess Aioli

94 Things to Eat, Drink, Do, and Wear for Each Day of Summer
harry's berries strawberries

Buffalo-Blue Curly Cheese Fry and Crispy Black Bean Burgers. Looks amazing!
Buffalo-Blue Curly Cheese Fry and Crispy Black Bean Burgers | halfbakedharvest.com

 Grilled Ratatouille Tartine
Grilled Ratatouille Tartine by Taste Love & Nourish

SRIRACHA HONEY LIME CHICKEN
sriracha honey lime chicken recipe - www.iamafoodblog.com

Holy Burger! Texas-sized Angus Burger with Shredded BBQ Brisket & Kettle Chips
Texas BBQ Burger - Reserve Angus Beef - Shredded BBQ Brisket - Kettle Potato Chips - Whole Wheat Bun

Cheddar Bacon Stuffed Pretzel Buns

Yummy!  Garlic & Black Pepper Pork Burgers with Sriracha Slaw

I need this shirt 
Cupcake

nutella magic bars
Nutella Magic Bars from Roxanashomebaking.com  Oozing Nutella, melted chocolate, crunchy hazelnuts and a buttery crust in one irresistible bar

love this
Dear Sriracha… TheOatmeal.com makes an epic Sriracha comic that had me literally laughing my ass off. And this is but one frame. Follow the link and get your fix of Sriracha humor… that pokes fun at getting your fix of Sriracha. Whoa, deep… (reblogged from rocketsandrayguns … Viva la Sriracha!)

Sweet Corn with Maple-Bourbon Brown Butter and Bacon
Sweet Corn with Maple-Bourbon Brown Butter and Bacon is a mouthwatering side dish bursting with layers of flavor! | iowagirleats.com

Happy Monday to you all!

My go to Pecan Pie

Recipe

1 whole Unbaked Pie Crust (I used this recipe)
1 cup Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoon Vanilla
1/3 cup Melted salted Butter
3 whole Eggs, Beaten
1 heaping cup Chopped Pecans
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First, make your pie crust

then mix sugar,
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brown sugar,
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salt,
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corn syrup,
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butter,
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eggs,
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and vanilla
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together in a bowl.
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Pour chopped pecans in the bottom of the unbaked pie shell.
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Pour syrup mixture over the top.
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Cover top and crust lightly/gently with foil.
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Bake pie at 350º for 30 minutes. Remove foil,
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then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: The pie should not be very jiggly when its done baking . If it shakes a lot, cover it with foil and bake for an extra 20-30 minutes until its no longer jiggly and sets. I think I ended up baking mine an extra 50 minutes.

Allow to cool for several hours or overnight.

Check out all my pies I made for Thanksgiving
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My go to Pecan Pie

My go to Pecan Pie

  • 1 whole Unbaked Pie Crust
  • 1 cup Sugar
  • 3 Tablespoons Brown Sugar
  • 1/2 teaspoon Salt
  • 1 cup Corn Syrup
  • 3/4 teaspoon Vanilla
  • 1/3 cup Melted salted Butter
  • 3 whole Eggs, Beaten
  • 1 heaping cup Chopped Pecans
  • First, make your pie crust
  • then mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla
  • together in a bowl.
  • Pour chopped pecans in the bottom of the unbaked pie shell.
  • Pour syrup mixture over the top.
  • Cover top and crust lightly/gently with foil.
  • Bake pie at 350º for 30 minutes. Remove foil,
  • then continue baking for 20 minutes, being careful not to burn the crust or pecans.
  • NOTE: The pie should not be very jiggly when its done baking . If it shakes a lot, cover it with foil and bake for an extra 20-30 minutes until its no longer jiggly and sets. I think I ended up baking mine an extra 50 minutes.
  • Allow to cool for several hours or overnight.

Broiled Catfish With Fresh Thyme, Garlic, And Lemon

mmmmmmmm I love Catfish! I became obsessed with Catfish when My good friend stacey invited me over for dinner for her sons birthday and she made fried catfish! Holy YUM! I still talk about it to this day and she made it back In November 2013! Here is a picture of her yummy catfish:

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Who wouldn’t like fried catfish? Heck anything fried is always good! Not good for you! But tastes OH SO GOOD! MMM

So this recipe I am posting is catfish, but A little bit healthier for you catfish…I got the inspiration for the recipe from here

Three 6-8-ounce skinless catfish fillets
2 teaspoons of your favorite Cajun/Creole Seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced garlic
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olive oil
1 teaspoon fresh thyme leaves
1 lemon juiced
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Position the rack in your oven about 4 inches from the broiler element and preheat the broiler.

Line a baking sheet with aluminum foil.

place your cat fish on the pan
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Season the catfish fillets on both sides with the Cajun/Creole Seasoning,
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salt, and pepper
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In a small bowl, combine the garlic,
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olive oil,
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and thyme.
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squeeze a little bit of lemon juice over the fillets
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Using a small spoon, spread the garlic mixture evenly over the catfish.
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Transfer the baking sheet to the broiler.

Cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.

Remove from the oven and serve immediately.
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Broiled Catfish With Fresh Thyme, Garlic, And Lemon

Broiled Catfish With Fresh Thyme, Garlic, And Lemon

  • Three 6-8-ounce skinless catfish fillets
  • 2 teaspoons of your favorite Cajun/Creole Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic
  • olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 lemon juiced
  • Position the rack in your oven about 4 inches from the broiler element and preheat the broiler.
  • Line a baking sheet with aluminum foil.
  • place your cat fish on the pan
  • Season the catfish fillets on both sides with the Cajun/Creole Seasoning, salt, and pepper
  • In a small bowl, combine the garlic, olive oil, and thyme.
  • squeeze a little bit of lemon juice over the fillets
  • Using a small spoon, spread the garlic mixture evenly over the catfish.
  • Transfer the baking sheet to the broiler.
  • Cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.
  • Remove from the oven and serve immediately.