Old Fashion Roast Beef Tater Hash

       When it comes to Christmas Eve dinner, I always think back to going to my Grandmas. She would host our already colossal family and several of her friends and Real Estate clients.  She loved to entertain and cook for a crowd.  She spent so much time planning and prepping everything to perfection.  She wouldn't let you bring anything!  She would switch it up each year between  Rib Roast, Duck, Ham, Turkey and sometimes a Rack of Lamb as the main course.  She made so many appetizers and delicious sides. Oh, I can't forget about the desserts!  She not only hosted a great dinner party, but She also made the leftovers something to look forward too.

    I consider it a great honor to continue her tradition year after year.  We sure miss her face, Tho, I know she is with us each and every holiday. This year I prepared a Standing Rib Roast and had some leftover. My family enjoys the premium meat twist on our typical Hamburger hash.   I prefer a Sunny side up egg with my hash and toast.  This can be served as a breakfast or dinner.   I prefer Red Potatoes when I have them.  I had these Kennebec potatoes from the garden this year.  So this time I just used what I had on hand. I like to leave the skin on my potatoes, You can choose to peel them before chopping them if you wish.  I cut the meat into cubes, but you may also slice it thin if you prefer.  I like to top it with Hot Sauce, Ketchup and some Malt Vinegar.  

It's HASH so you can leave out or add anything you think would compliment the flavor-  

Green Onions 

Chives

Rosemary

Cajun Seasoning 🔥

Cayenne Pepper

Jalapeno 

My family's favorite to use up any leftover Rib Roast from Christmas Dinner.

Old Fashion Roast Beef Tater Hash

1 Tbsp Olive Oil
1 Cup Beef Drippings or  Sub -3/4 cup Broth
2 Cloves Chopped Garlic
1 Onion Chopped
1 Half Red Pepper chopped
1 Half Green Pepper diced 2  Large Potatoes cut into chunks ( Red if you have them)
3 Tbsp Worcestershire Sauce
2 Tbsp Butter
2-4 Cups Leftover Roast Beef - Trim away fat. Slice thin or Cut into small cubes
Salt, Pepper, Garlic Salt to Taste.

Saute Garlic, Onion, Peppers, and Potatoes in Olive Oil. Add Butter and Drippings Once melted add Chopped Meat. Fry and simmer, stirring till Potatoes are desired consistency (Crispy edges is my favorite).

Add more butter and drippings if needed as you cook.

Rosemary Ranch Chicken

This is one I have loved for many years, I believe I initially found it on the back of a Ranch Dressing Jar.  I notice many others online and I am sure this is close if not the same.   Either way,  This is a family favorite in our house.  You should give this a try!  The Enticing  Rosemary, Ranch with the Chicken makes for a melt in your mouth treat ,and you can serve these as an appetizer, a meal or a side salad skewer.  I enjoy it with a sweet potato, grilled veggies or salad.  We do a lot of grilling outside over wood and we just happened to smoke these over apple wood this go around.   You can grill these on the grill or even bake them in the oven.  I use dried Rosemary when I do not have any fresh.. But, As I always say fresh is most flavorful!  The recipe calls for Ranch Dressing and you can use any brand or make your own.  I have included my favorite Ranch Dressing Recipe below.  The longer the chicken marinates in the fridge the better, At least 1 hour.    This recipe feeds 4-6 people so if you are using these as an app you may want to include 2 more chicken breast.  This marinade will marinate up to 7-8 Chicken Breast cubed.  Enjoy!

Tip **   If using Bamboo wood skewers always soak them in water for approx 1 hour before use.  This helps prevent them from burning and breaking while cooking.

Ingredients-  Fresh Lemon is best, But juice will work.

Rosemary Ranch Chicken 

5-6 Large Chicken Breast
1/2 Cup Olive Oil
1/2 Cup Ranch
2 Tbsp Worcestershire Sauce
2 Tbsp Fresh Rosemary  or 3 Tbsp Dry
2 Cloves Garlic minced
1 Tbsp Sugar
1 Tsp White Vinegar  or Red Wine Vinegar
1 Tsp Lemon Juice
A  dash of Salt and Pepper to Taste







1. In a medium to large Mixing Bowl, Combine  Olive Oil, Ranch, Worcestershire Sauce, Garlic, Sugar, Vinegar, Lemon Juice, Salt Pepper.

2. Cut Chicken to 1 -1 -1/2 inch cubes remove fat and place in marinade.

3.  Place combined marinate and chicken in the fridge for about 1 hour.

Remove Chicken from fridge and place on skewers,  You can add Onions, Green or Red Pepper to skewers for more flavor.   Discard Marinade 

Apple Wood Smoked Grill

Start fire using Apple Wood, Preheat Fire, and Grate for approx 30  minutes.  Lightly brush oil on the grate. Tame fire to smoldering hot with low to medium flames.  Place Marinated Chicken on Grill for approx 30 - 40 mins turning approx every 5 mins to maintain moisture as it cooks.

Turn Skewers every 5 Minutes 

Lookin Good 

Almost there 

Oven Bake -  Preheat Oven to 400 Degrees and bake for approx 10 minutes turn and bake for approx 10 minutes more turn and bake another 5- 10 minutes..  Always check for clear juices and white meat.   Ovens vary in cooking times an can take up to 30 minutes

* I always found that the more you turn the kabobs the better the outcome

You can use any brand of Ranch that you choose. This is an Easy, Simple and Delicious recipe below.

 Homemade  Ranch Dressing 

1/2 Cup Sour Cream
1 Cup Mayo
3 Tbsp Minced  Fresh Chives
2-3 Cloves Peeled Minced Garlic
1 Tbsp Minced Fresh Parsley
1 Tbsp Worcestershire Sauce
1 tsp Lemon
1/2 tsp Dill Weed
Salt & Pepper to Taste

This makes a thick dressing and you can add milk or buttermilk  starting at about 1/2 cup to thin to desired consistency

I mix in a pint Mason Jar and Shake well till blended.

I have found if you want  more "Ranch" flavor then add more chives and parsley 

Notorious Pumpkin Spice Cookies - So Heavenly, Yet so Sinful!

What can I say?   These are one of the best cookies you will ever taste.. That is if you are a fan of Pumpkin Spice.   We have only 5 days till Fall and my kids were already asking for these delights.  This recipe is easy and makes approx 20 -24 Cookies depending on the size you want.  I generally drop them by the Tablespoon or a little less and they make a decent sized Cookie.  Either way, You will never have enough!  Again, Video's are fun yet take a lot of effort so for now, I have included my recipe below.   I hope your family enjoys them as much as mine does.

Sorry! My batch in the picture is already picked over and this is what was left. LOL


                                                   Pumpkin Spice Cookies 


Ingredients 

Dry Ingredients Mixture
2 Cups All Purpose Flour
1 tsp Baking Soda
1 tsp Corn Starch
1 tsp Cinnamon
1 tsp Nutmeg
1 Tsp Salt

Wet Ingredients Mixture
1 Cup Pumpkin Puree
2 tsp Vanilla

1 Egg
1 Cup Sugar
2 Sticks Butter Softened ( room temp is best)

Icing
1/2 Block Cream Cheese ( Not Spreadable kind)
1 Stick Butter
1 Cup Powdered Sugar
1 tsp Vanilla
1-2 Tsp Milk

Glitter
1sp Sugar
1 tsp cinnamon
Mix these together to sprinkle on finished Cookie


1.  Start by Preheating the oven to 350 degrees
2.  Mix Dry Ingredients in a bowl and whisk or sift to fluff for a light texture
3.  In Separate Large Bowl Blend Puree and Butter together then add egg, vanilla, and sugar. Mix well.
4.  Now add about a cup of dry mixture at a time to wet mixture blending till all blended and a smooth texture, Not too runny and not too dry.
5. Drop approx cookies by the tablespoon onto Non-Stick Cookie Sheet and Bake for approx 12- 15minutes.   Depending on your oven you may want to start checking them at 10 minutes.  Mine usually are done around 12  minutes.
6. Let cool approx 15 minutes then make icing and top each cookie.  Sprinkle with Cinnamon sugar Glitter

***I usually place any leftover in the Fridge since the icing contains Milk.  They are great chilled or just pop them in the microwave for 15 secs

Spanish Style Stuffed Bell Peppers

 I had a small pick of the day from my garden and wanted to use the Bell Pepper right away. This is a simple healthy alternative to Tacos and my Mom would make this all the time when  Bell Peppers where in season.   Mom always used  Mahatma Yellow Rice and that was something I just did not have on hand. I did, however, have a packet of Knorr Fiesta Sides-Spanish Rice.  This was helpful considering the rice takes only about 7-10 minutes to prep.  I have to say this dish was a hit with the Kids.  You can use 3-4 Medium to large Peppers.  I used a couple more due to the smaller size of my initial crop.   Below is the  Simple, Quick, Budget Friendly recipe. Garden Fresh! Hope you enjoy!

Cost -   Ground Beef -  2.99- $4.00per pound
             Tomato Paste  -  $.60
              Rice -                $1.25 - $2.00
              Bell Peppers     $4 - $5  or Use your own Fresh Picked!
              Total                 $8 - 11
              Feeds 4-6 People
              Cost per person Approx $2.00 - $3

              Prep time approx 45 minutes
         

Tidbits-  You can always make the Tomato Paste into a sauce prior to starting.  This will give the dish even more flavor.  You can also just use 1 small can sauce and 1/2 cup water.  

  I like cutting the Pepper from top to Bottom because it requires less cook time than stand and stuff 

                                 Spanish Style Stuffed Garden Bell Peppers


      Preheat Oven 350
   
      1 9X13 Baking Dish

      3-4  Medium - Large Bell Peppers

      1 lb Ground Beef
      1 Can Tomato Paste
      1 1/2 tsp Salt
      1/2 Tsp Black Pepper
      1 Tsp Garlic Salt
      1/2 Tsp Onion Powder
      2 Cans  Water
   
      1 Packet Spanish Rice or Yellow Rice Prepared as described on Packet

      1 Cup Shredded Cheese

Garden Bell Peppers  Some just are not as Green as the others, I think it has to do with all the Rain? 

      1.  Start By Preheating your oven to 350 degrees
      2.  Cut Peppers in half from top to bottom  & deseed 

Cut Peppers in half from top to bottom- They cook quicker this way 

     3. Place Peppers in Baking Dish and set in oven Approx 15 Minutes   or  until you are done with  the stuffing mixture
     4. Start Browning Meat in 10in Skillet
     5. Boil and Prepare Rice as you cooking meat (  I would recommend this as a first step with          Yellow rice, But with the Knorr Rice you can start now as it only takes 7-10 Minutes.

   6. Once Meat is fully cooked and drained you may add the 1 Can Tomato Paste.  I like to stir it into the meat and add my dry seasonings now.  Being sure to cover all the meat with the paste and seasonings.

Stir in Paste and Dry Seasonings  then add Water 

 

       7.  Next, Add your 2 Cans of water - I just use the Paste Can. Stir together
       

       8.   Now you want to add your Cooked Rice, Stir till well blended.

      9.    Simmer the mixture about 5 minutes

    10. Pull your Peppers from the Oven and Stuff all full of the Rice/ Beef Mixture.

Stuff Rice/ Beef Mixture into Peppers

    11  Top with Cheddar Cheese 

12  Bake on 350 for approx 15 -20 minutes or until peppers are desired texture.

 Serve with Lettuce,/Tomatoes/ Onion Salad, Sour Cream, Salsa or Taco Sauce - Whichever you prefer and Salt Pepper to taste.

#usewhatyouhaveonhand





   

Zucchini Blueberry Lemon Cream Cake

Zucchini Blueberry Lemon Cream Cake 

I'm always looking for ways to not waste food. Especially when it comes fresh from the garden. I love making the annual Old Fashion Zucchini Bread, the recipe I have yielded two loaves so I always freeze a few for later. This time I decided to try something different.  I have a few large zukes I did not want to waste and the Blueberries where plentiful.   I searched around on Pinterest and noticed a few Blueberry & Zucchini combinations.  This one caught my eye and it is basically the same mix I use to make cakes from scratch. So I tweaked and added a few ingredients and Viola!  I present this fluffy zingy summery cake - You can't even tell it's Zucchini! 

Yes, I am that Mom... I served this to the kids and their friends and didn't mention a word of squash.  I came back to the kitchen and there was only a little left for my husband and I.   I ask them later if they could tell that was a squash cake. They all said "No Way!"  I personally was very impressed with how this turned out. I included the recipe below.  Hope you enjoy! Let me know how it turns out. I wrote it up as a Step by Step format. 

Pre Heat Oven   350 Degrees 

Grease 1 9x13 Sheet Pan 

Prep - Shred 2 1/2 cups Zucchini ( set aside) I prefer using the larger cheese grater than the small.
              2Tbsp Lemon Zest   half for Batter & half for topping   ( set aside lemon for juice for frosting) 

This should be enough, LOL

Wet Ingredients 

3 Large Eggs
1cup Vegetable oil
1Tbsp vanilla extract
2 1/4 cups Granulated White sugar
Blend with a mixer all the above in large mixing bowl.

Fold in 2 cups Zucchini & 1 half of Lemon Zest then set aside

Fold Squash and half Lemon zest into wet mixture 

Dry Ingredients 

Whisk together in a separate bowl
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda

** I find that whisking these dry ingredients together thoroughly beforehand always nets a fluffy cake. 

Slowly add to wet mixture with mixing spoon till evenly blended.

Fold in about a third at a time till all mixed 

Pour mixture into the well greased 9X13 sheet pan.

Drop most of 1 pint of Blueberries on top of mixture. ( Reserve a small handful for topping when done)

Place in oven till Just Lightly golden on top. Check with a fork. Approx 45- 50mins

Let cool approx 20 minutes 

Lemon Cream Icing 

1 package Cream Cheese
1 stick Butter
Juice of 1 Lemon
4 cups Powdered Sugar

Blend with mixer together Cream Cheese, Butter & Lemon then slowly add Powdered Sugar. Blend till creamy. Don't overdo it or it will become runny.

Top with blueberries and leftover lemon zest. My kids and their friends about wiped it out first sitting 😱. I cover and place leftovers in The fridge because of the icing.

Top with Blue Berries & Lemon Zest 

Green Zucchini vs Yellow Zucchini

WARNING - Always fry Zucchini alone!  If not fried alone grazers will eat it before it's all finished..

I love roadside Produce stands. You can always count on finding the freshest and most unique of fare.  This stop I made on my way to Lake Lure, NC.  The sign reads "Never fresher than the field"..  I passed by then decided to turn around and check it out, To my surprise, he had the best selection I had come across in ages! I will be picking up a bushel of Cucumbers for pickling next week when harvested.  Today I left with a Tomato, Peaches and Yellow Zucchini...Yes, Yellow Zucchini!  I personally had only heard of it and not yet seen it.  So today I decided to give it a try. Some say there is no difference and others say the yellow has a different flavor.   So I fried some up with my breadcrumb recipe and let the family have a taste then gathered opinions.  At first, when preparing it I noticed they didn't look much different than the green zuke once you cut it open. The texture, the feel, and the appearance look all the same except for the color. 

 I fried a pan of each separately. I used Olive oil and my favorite Cast Iron. We each had a helping of both varieties.

My son noticed a difference in taste right away. He generally prefers zucchini to typical yellow squash. The kids and husband asked for seconds so it was a hit either way  But, the verdict in my household seems to be that the yellow zucchini has a sweeter flavor than the Green. In my opinion, it's taste is comparable to the typical summer crookneck/longneck squash just possing as a Zucchini.  So as you graze your next produce stand don't pass up this unique squash. Give it a try!

Herbs as Salad & Health Enhancers

I'm love growing herbs! They are easy to grow in the garden or in containers. I grow them all over the Yard and in the Garden!  They have health benefits and not to mention they have some of the most palate popping flavors!  This lil mix has some of my favorite Salad enhancers. 

Chives ~ A perennial cousin of garlic and onion. Plant chives along with Tomatoes, Carrots, Greens & Cabbage they are known to repel aphids, fly, and Cabbage Worms. Chives belonging to the allium family have been used for ages for their flavor and their Medicinal properties including prevention of cancer and mood enhancement.

Red Sorrel ~ A perennial herb recognized by its red veins and sometimes called bloody Sorrel. Best picked when young and tender for additions to Salads. It makes a great stir-fry additive when the leaves mature.  The distinct lemony flavor gives it a sour bite which pairs it well with spring mix salad. It not only adds a pop to dishes it also aids the body in detoxification. It is filled with Vitamin C and several B Vitamins along with potassium, calcium, and magnesium. It is said the Native American would use Sorrell as an antidote for poison. Sorrel is fairly Hardy and easy to grow.

Cutting Celery~ This jewel is perfect for soups, salads, and various celery dishes.  The lacy leaves and delicate stems pack a punch of Celery flavor without the stringy stalk. This herb is known for its ability to aid arthritis, acidity in the body,  hypertension,  and weight loss.  It is believed the Ancient Greeks used celery to make wine and served it to winning athletes as a reward.  I think that says in itself that we all could use some celery in our lives.

Sweet Basil ~ A must in every herb garden and can be grown in a garden or container. I do have better results in the garden and able to harvest all season for fresh, dried and Freezer preservation. Yes, You can preserve fresh herbs in the fridge/ freezer.  I'll have that blog up soon.  This herb belongs to the mint family and has numerous health benefits ranging from digestive aid to fighting depression. If you grow anything, You should grow this herb!

Cinnamon Basil~ An easy to grow variant of Basil. This variety is similar to and often used as Thai Basil. I love the spicy sweet flavor this gives to Salads, Jellies, Drinks, Chicken and Thai dishes and often used in Mexican dishes. This type is best used fresh than dried and most potent as an extract or oil.

Again, I can not express my love of herbs and their many uses. We could all use the extra flavor and health benefits in our life's.

This is one of my Herb boxes after a cutback.   I like to cut the Cilantro, Oregano way back so they come back thick and quick! I think Thyme & Dill are my most complicated to grow.  

Marigold's a Garden's Best Friend

Marigold's " Herb of the Sun" represents passion and creativity and are known for their bright, colorful flowers and their pungent odor, which is said to deter insects and even snakes in the garden. They are also a good Companion plant to Basil, Squash, Cucumbers, Broccoli, and others. The Welsh believed that if the Marigold was not bloomed in the morning then an afternoon storm was sure to follow. Some even believe Marigold's put in your pillow enhance prophetic and psychic dreams. The astrological flower of the Leo.  Did You know that certain Species of Marigold flowers have impressive health and beauty benefits? They are known to boost volume in hair products and relieve rash, eczema and fungal infections.  It is also said they have Anti Inflammatory compounds.  

I grow a long row from seed at the border of the garden each year and then transplant some to other parts of the garden and yard.

 

DIY Counter Top Makeover - Giani Countertop makeover Home Improvement

We built our home in 2001 when my husband was 23 and I was turning 21.  I actually spent my 21st birthday painting my Living room.   Its not luxury and due for an update and refresh.. I have SO many ideas 😉.   I decided to just refresh one of our bathrooms till I can afford a remodel on that end of the home.   I decided to try Giani Countertop Makeover and have been impressed still and it's been over 8 months.    The process was simple but tiring and you can't stop till you finish with the color, It will leave a noticeable line where you stop and start again.   You can go to your local craft store and pick out 3-4 colors and stipple away then coat with clear coat..  But, The Giani takes the guess work out of the process..  I chose the color Sicilian Sand - Thanks for Watching - Remember to hit the  Subscribe button.