tag:blogger.com,1999:blog-22861245948324208112024-03-04T23:09:17.475-08:00Scraps From My Kitchen Table"Welcome to Julie's Kitchen!"The Scraps of My Life by Juliehttp://www.blogger.com/profile/07989749482451018058noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2286124594832420811.post-52577864747520319942015-03-16T14:29:00.001-07:002015-03-18T10:49:49.899-07:00A Warm Spring Supper<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAB4biqmsBiwfKc9nhGwskf18lUBBD3uWr3Ep3r6exFtcGCc8F3v-uYSpLxSqxQY4KzZXBvMisiapHCX_mFm1a_2m8mWH0VmQmm_jXXQMdGoNhXPFwlk69l_oyDoWbKiLWpzpXuSQUsmE/s640/blogger-image-1193461116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAB4biqmsBiwfKc9nhGwskf18lUBBD3uWr3Ep3r6exFtcGCc8F3v-uYSpLxSqxQY4KzZXBvMisiapHCX_mFm1a_2m8mWH0VmQmm_jXXQMdGoNhXPFwlk69l_oyDoWbKiLWpzpXuSQUsmE/s640/blogger-image-1193461116.jpg"></font></a></div></div></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Dinner is finally in the oven to cook for about 45 minutes and I am finally getting to sit on the back porch on this totally warm evening. "Deep breath."</span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Tonight I have made barbecued country style pork ribs with a side of parsley and herb roasted potatoes. Smells delicious!</span><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH82hGF1yM1uLiXUEeq1BloIB1Ob68uDBLY4FdF4A3L7Rj8XcABFnq5fiNbYqMChj8cLuB9WtdLCAjjykNsbbeF_St2hINIJiEFgUf0NOleLi3zHFDo8bZi4qGFuVuLbgoux8in50v3LM/s640/blogger-image-1213879767.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH82hGF1yM1uLiXUEeq1BloIB1Ob68uDBLY4FdF4A3L7Rj8XcABFnq5fiNbYqMChj8cLuB9WtdLCAjjykNsbbeF_St2hINIJiEFgUf0NOleLi3zHFDo8bZi4qGFuVuLbgoux8in50v3LM/s640/blogger-image-1213879767.jpg"></font></a></div></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Before I put the ribs in the covered stoneware baker I seasoned them with greek seasoning and browned them on both sides in olive oil on the stove top. Then I put them in the covered stoneware baker and poured the juice from the pot over top of them. I sliced up a large, sweet onion and covered the ribs with them and then sprinkled on some 21 salute spice mix. </span><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvfTHsa6Un0yHfFb5PagYndbXuWoXNUKlZHQHYAlVLA3UzEx24o90t9FlVfAi0PrEjGQQery4ZWtvojw0iP9ON_og_6UGLPOaZiNXALWRPNV1Nv6526QMfvSvlWzS8tBjjlz0RuDJu-s/s640/blogger-image-593271884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><font color="#000000"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvfTHsa6Un0yHfFb5PagYndbXuWoXNUKlZHQHYAlVLA3UzEx24o90t9FlVfAi0PrEjGQQery4ZWtvojw0iP9ON_og_6UGLPOaZiNXALWRPNV1Nv6526QMfvSvlWzS8tBjjlz0RuDJu-s/s640/blogger-image-593271884.jpg"></font></a></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I mixed up a concoction of two barbecue sauces, chili sauce, and a little chipolte spice and poured it over the top. I have it baking in a 385 degree oven.</span></div><div><div class="separator" style="clear: both;"><font color="#000000" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GMXv_rumbxUF4P9hZeZPbeZTFYvZNZAkplAqYznZGC0OTorHHQaXtwgjrerDIRVJp_lAhNZW3YrYoXUOdeYK7Uyq17igHeSe6RqYuGnNNCrsukENkdZfi27pfE1Ngc1fyCHv6Pv4itg/s640/blogger-image--96870475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GMXv_rumbxUF4P9hZeZPbeZTFYvZNZAkplAqYznZGC0OTorHHQaXtwgjrerDIRVJp_lAhNZW3YrYoXUOdeYK7Uyq17igHeSe6RqYuGnNNCrsukENkdZfi27pfE1Ngc1fyCHv6Pv4itg/s640/blogger-image--96870475.jpg"></a></font></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">For the potatoes:</span></div></div><div class="separator" style="clear: both;"><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">I simply peeeled and quartered medium sized potatoes, washed and dried them and placed them in a size appropiate bowl. I drizzled olive oil all over them, added salt and pepper, and about a tablespoon of fresh parsley. I mixed it al up and poured it into a round baking dish uncovered to bake along side the ribs.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Hope everyone has had a gorgeous, warm day!</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Hugz! </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Julie</span></div></div>The Scraps of My Life by Juliehttp://www.blogger.com/profile/07989749482451018058noreply@blogger.com0tag:blogger.com,1999:blog-2286124594832420811.post-66904754622033863352015-02-18T17:47:00.001-08:002015-03-18T10:53:06.301-07:00My Second Home Made Seasoning Venture...Sloppy Joes! Yep! I had almost lost the desire to eat sloppy joe's as I knew them, but tonight?! Oh me, oh my! So much better when all of the ingredients in our food is fresh! So much better. Makes you look foward to actually eating what you cook!<div>So... I started out with almost 2 pounds of ground chuck seasoned with a liberal amount of greek seasoning and black ground pepper.<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EGCppNZ3yMJAGlumEXgtexwguduHKeCncaqATdFDD48VjLnHuX6qlcVU8HNHDN0pVlZVYgQYmxkr1aGbUDrC1lF_bMrxY7DpuWKaryDzJu9PgdV6iJcIQpntMFhUIBdOzvn55kgnDlg/s640/blogger-image-1991753533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EGCppNZ3yMJAGlumEXgtexwguduHKeCncaqATdFDD48VjLnHuX6qlcVU8HNHDN0pVlZVYgQYmxkr1aGbUDrC1lF_bMrxY7DpuWKaryDzJu9PgdV6iJcIQpntMFhUIBdOzvn55kgnDlg/s640/blogger-image-1991753533.jpg"></a></div></div><div class="separator" style="clear: both;">Add to that 3/4 of a white onion <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">and 3/4 of a red bell pepper chopped. When the hamburger is partially browned, I added 4 chopped cloves of fresh garlic to the mix. Now, you have to let this all cook well together before adding the rest of the good stuff which includes, Worcheshire sauce, mustard, ketchup and brown sugar. I must admit, I had the tomato paste on stand by just in case I did not like the sharpness of the ketchup. But, to my pleasant surprise, when it was all simmered down, it was very good as it was. No tomato paste needed!</span></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vXOAKv735ZQ-xsKugEtRF9yorM_yWHHXrjRANJ412m-Zvgp5RHbF5kggrtDvxXwCC51RcuWMRh9EQqzwEOnE9dK8LEI13DxqKLH_m7RTgOYNftRJgT9HWIUGbkb_M0oyseAJNfKKHaE/s640/blogger-image--1761634446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vXOAKv735ZQ-xsKugEtRF9yorM_yWHHXrjRANJ412m-Zvgp5RHbF5kggrtDvxXwCC51RcuWMRh9EQqzwEOnE9dK8LEI13DxqKLH_m7RTgOYNftRJgT9HWIUGbkb_M0oyseAJNfKKHaE/s640/blogger-image--1761634446.jpg"></a></div><div class="separator" style="clear: both;"><br></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1suhU-pnlirAInCMlVfZs71aQESJ5QvHXLJ0b1hhCygv9N27kKrhDdOZ5-jsLUVTmdnZCpVXBnfcsehEj4C3RApaStatUZnCFz1Dg-oDNBocn0opptomkIjG6eTKTi24hq6ke8yMSss/s640/blogger-image-2056456064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1suhU-pnlirAInCMlVfZs71aQESJ5QvHXLJ0b1hhCygv9N27kKrhDdOZ5-jsLUVTmdnZCpVXBnfcsehEj4C3RApaStatUZnCFz1Dg-oDNBocn0opptomkIjG6eTKTi24hq6ke8yMSss/s640/blogger-image-2056456064.jpg"></a></div>I toasted up the ciabatta rolls on the griddle with butter and a little EVOO! Delish!<div><font color="#000000" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgEYFsbVlwIcla7mXM-4pcfkqSsrKUPNfYuOALFfsoTXkaFuwTE66DvQxJXwYTjaM0ozQchzHTX-OQSS52V3eKAhPBft_z6LmsbJK24BEZht-KndyUSr8TfA6vCc7NWezKgfx2jE9VZc/s640/blogger-image-1275556488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgEYFsbVlwIcla7mXM-4pcfkqSsrKUPNfYuOALFfsoTXkaFuwTE66DvQxJXwYTjaM0ozQchzHTX-OQSS52V3eKAhPBft_z6LmsbJK24BEZht-KndyUSr8TfA6vCc7NWezKgfx2jE9VZc/s640/blogger-image-1275556488.jpg"></a></font></div><div><span style="-webkit-text-size-adjust: auto;">And Voila! The finished yumminess with sweet potato fries from the oven! Yum!<br></span><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjozrE6G2IerRoOWfTo5bW6bP4nPEHjWEDPLM8rO-G2t-4VRYGPoYUe6Ic-ZOEJWwzUfPnhmKxgBuD5nn17Vw0aZSTf9LQlHlVZWHAcUWmc3KhCIOlmk-VvlGguAQsK5EL93mRViNPAImw/s640/blogger-image-2014468191.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjozrE6G2IerRoOWfTo5bW6bP4nPEHjWEDPLM8rO-G2t-4VRYGPoYUe6Ic-ZOEJWwzUfPnhmKxgBuD5nn17Vw0aZSTf9LQlHlVZWHAcUWmc3KhCIOlmk-VvlGguAQsK5EL93mRViNPAImw/s640/blogger-image-2014468191.jpg"></a></div><div class="separator" style="clear: both;">Thanks for stopping by my kitchen!</div><div class="separator" style="clear: both;">Julie</div><br><div class="separator" style="clear: both;"><br></div></div>The Scraps of My Life by Juliehttp://www.blogger.com/profile/07989749482451018058noreply@blogger.com0tag:blogger.com,1999:blog-2286124594832420811.post-45237592154877900492015-02-18T12:05:00.001-08:002015-02-18T12:17:39.250-08:00Chocolate Oatmeal No Bake Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYZHVecGZ1E93ncPU6shyq0LBpI6OQlK8BoItonC3O1vm8TClu6ncstYDiWcBdDIVXk0QwGNflMhJvTu7YmG2utoKzs-RQJzupHWnzgZS5lqA4O57PlyFUmCX70F3c_7Hjy7bscIK37M/s1600/20140122_115840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYZHVecGZ1E93ncPU6shyq0LBpI6OQlK8BoItonC3O1vm8TClu6ncstYDiWcBdDIVXk0QwGNflMhJvTu7YmG2utoKzs-RQJzupHWnzgZS5lqA4O57PlyFUmCX70F3c_7Hjy7bscIK37M/s1600/20140122_115840.jpg" height="320" width="240" /></a>A little recipe to cheer up your wintery days.<br />
I have been asked for and given this recipe many times. So just as it was shared with me, I am going to share it here with you. This recipe is simple, yet these cookies are so very yummy!<br />
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<br />
**Chocolate Oatmeal No Bake Cookies**<br />
**Ingredients:</div>
1/2 cup butter<br />
<div>
3 tblsps. unsweetened cocoa powder</div>
<div>
2-1/2 cups sugar</div>
<div>
1/2 cup milk</div>
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1/2 cup peanut butter</div>
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1 tsp. pure vanilla</div>
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2 cups oatmeal</div>
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<br /></div>
<div>
**Preperation:</div>
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This recipe is completely stirred by hand.</div>
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Pre-measure all of the ingredients and set aside.</div>
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Lay out a 24" piece of waxed paper onto a solid surface.</div>
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<br /></div>
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**Directions</div>
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Combine butter, sugar, cocoa, and milk in a medium sauce pan over medium heat. Bring mixture to a full boil then time it for exactly one minute at a full boil. Remove from heat and then add the vanilla and peanut butter. Lightly mix until just creamy, then stir in the oats.</div>
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Using a tablespoon, drop cookies onto wax paper. Let cool. Store in an airtight container.<br />
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The Scraps of My Life by Juliehttp://www.blogger.com/profile/07989749482451018058noreply@blogger.com0tag:blogger.com,1999:blog-2286124594832420811.post-63305532334954696482015-02-15T14:14:00.001-08:002015-02-15T14:14:28.761-08:00Awesome, Delicious, Maple Brussel Sprouts. Amazing!<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qzJYU8YrVed4gzKIUA50dZB-N9qq1nDwnZfZPltLeGdsu1SLGuuy-FHI-HqRJ71yCAWDL3WStKVlpEjOw_IAaP1NSTTce3GvmjJpvIpKHmULl6PBcZPvM1ARou_DXjjju_PzuuRjva0/s640/blogger-image--1344478110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qzJYU8YrVed4gzKIUA50dZB-N9qq1nDwnZfZPltLeGdsu1SLGuuy-FHI-HqRJ71yCAWDL3WStKVlpEjOw_IAaP1NSTTce3GvmjJpvIpKHmULl6PBcZPvM1ARou_DXjjju_PzuuRjva0/s640/blogger-image--1344478110.jpg"></a></div><div class="separator" style="clear: both;">Yummm-i-licious! I think best describes this savory, sweet side dish of _________? Well I'll tell you what, you try this and then give me one word that you think describes it!</div><div class="separator" style="clear: both;">I have always liked brussel sprouts even as a kid, cooked in salted water with butter from the freezer case but it has only been about a couple months since I bought and prepared my very first "fresh", never frozen, brussel sprouts! I could not believe the difference! Oh my yumminess! Sooo much better!</div><div class="separator" style="clear: both;">So for those who may not be big on brussels, they have a deep pungient flavor. The kind of flavor that needs a little sweetness added to, kind of like collards. So, I began experimenting. I made my first batch and they were really good. On my next batch I thought I would add in some cauliflower since I do like cooked cauliflower, but that was a real mistake. I added this took away that and Long story short I ended up with what I think is a perfectly imperfect BS concoction! Below is the recipe for you to try or at least as close as I can get to a recipe because I rarely measure anything when I am trying and perfecting new recipes. Enjoy!</div><div class="separator" style="clear: both;">Eat Like you mean it!</div><div class="separator" style="clear: both;">Julie</div><div class="separator" style="clear: both;">Spicy Maple candied Brussel Sprouts by Julie</div><div class="separator" style="clear: both;">**First, A Note!</div><div class="separator" style="clear: both;">If you substitute any ingredient in this recipe, such as bacon instead of pancetta, or pancake syrup for the Real Maple Syrup, it will change the delicious outcome of this recipe.</div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;">*1 pound of Fresh Brussel Sprouts</div><div class="separator" style="clear: both;">*3 large Fresh Garlic Cloves, chopped</div><div class="separator" style="clear: both;">*1 or 2 large Jalapeno Pepper, chopped (If you do not like any heat, omit)</div><div class="separator" style="clear: both;">*6 ounces Pancetta (Italian Bacon) sliced into small pieces</div><div class="separator" style="clear: both;">*Olive Oil of your choice</div><div class="separator" style="clear: both;">*1/4 - 1/2 cup Pure Maple Syrup</div><div class="separator" style="clear: both;">Preparations:</div><div class="separator" style="clear: both;">**As you prepare each ingredient set it aside in it's own little prep bowl for an easier way to add it later.</div><div class="separator" style="clear: both;">*Wash, pat dry, and slice brussel sprouts in half. Remove any "yucky" outer leaves if any and place in an appropriate sized bowl. Lightly salt and pepper then toss to coat. Set aside.</div><div class="separator" style="clear: both;">*Peel and chop the garlic.</div><div class="separator" style="clear: both;">*Wash and chop the Jalapenos.</div><div class="separator" style="clear: both;">*Slice up the pancetta.</div><div class="separator" style="clear: both;">*Set out the Olive Oil and Maple Syrup by the cook top.</div><div class="separator" style="clear: both;">We are ready to cook!</div><div class="separator" style="clear: both;">Directions:</div><div class="separator" style="clear: both;">*Place pancetta in a 9-10 inch skillet in a single layer. Cook over a medium heat until pancetta is almost done.</div><div class="separator" style="clear: both;">*At this point add olive oil to coat the bottom of the pan and immediately add the brussels and toss them around to cover them in the olive oil. Drizzle a bit more olive oil over the sprouts if needed. Cover with lid and cook until brussels just begin to soften and become brighter in color. (See pic below.) Immediately add garlic and jalapeno peppers. Cover and cook about 5 or so minutes over low gas heat stirring once or twice.</div><div class="separator" style="clear: both;">* Remove lid and deglaze your pan with the maple syrup. Stir and let simmer uncovered for about 5 minutes. Keep watch so they do not burn. Depending on the amount of maple syrup you added and the cook time this will determine the amount of carmelization. If you want more, add the syrup sooner and always remove the cover after adding the syrup.</div><div class="separator" style="clear: both;">*The key here is cook the sprouts to a soft firmness but do not allow them to become mushy. If so they will lose their flavor.</div><div class="separator" style="clear: both;">*Serve Hot! This dish pares well with any meat really.</div><div class="separator" style="clear: both;">I hope I have written this well enough for you to make your own yummy sprouts. Should you have any questions, feel free to ask.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmy7Xjr5lBuyGDDF8C7rxvXJjzfBMw5MR0Mf-GltErczFMvBudziuPoaR8DEqURZPi2pmuNBQ_kYdZovydyvVxJMydxzwUfI3GJAD0qaMF1wQw-I9imeFY1XK07dXYFLwIVJnmOtu5B2U/s640/blogger-image-1600693557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmy7Xjr5lBuyGDDF8C7rxvXJjzfBMw5MR0Mf-GltErczFMvBudziuPoaR8DEqURZPi2pmuNBQ_kYdZovydyvVxJMydxzwUfI3GJAD0qaMF1wQw-I9imeFY1XK07dXYFLwIVJnmOtu5B2U/s640/blogger-image-1600693557.jpg"></a></div><br></div>The Scraps of My Life by Juliehttp://www.blogger.com/profile/07989749482451018058noreply@blogger.com0tag:blogger.com,1999:blog-2286124594832420811.post-3334007318861699282015-02-09T08:49:00.000-08:002015-02-09T08:54:48.895-08:00My 2nd Favorite Breakfast! Yum!<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja10WqfLW5ro9ih8o353QZU76QSqnhgqQhLpQw-xJCNnVOMMeh4yPDvFQMewZb10u8R2qXSVz0gPLHKrITEZV1dOg0L63tXVo5t9J7fExNRSmyQgw1N1C8802N3uSIgAcdGJd8phcGf_M/s640/blogger-image--600075057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja10WqfLW5ro9ih8o353QZU76QSqnhgqQhLpQw-xJCNnVOMMeh4yPDvFQMewZb10u8R2qXSVz0gPLHKrITEZV1dOg0L63tXVo5t9J7fExNRSmyQgw1N1C8802N3uSIgAcdGJd8phcGf_M/s640/blogger-image--600075057.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This just happens to be what I had for dinner two nights ago. Pecan filled waffles made on my new Cuisinart 5 in 1 griddle that I had to buy to replace to replace my G. Foreman griddle that had gotten severely damaged when moved into the house last July. I had been starving for waffles ever since we moved in but could not find a proper replacement for my machine. I really loved the versatility of my G. F. grill but the newer ones?? Well, bottom line is I hated the painted looking colors and thought they might be hard to maintain since one does use oil of one kind or another when cooking on it, So, I finally decided to choose the stainless steel finish on the Cuisinart brand, as well as the vesatility of being able to select different temperatures to cook with as well. In conclusion? My new Cuisinart cooks at higher temps so my food gets done quicker. I haven't tried it yet but, I believe it will make a mean grilled panini! I am a happy camper! Oh! This post was supposed to be about the waffles! Right! </div><div class="separator" style="clear: both;">So for the first time I used the pancake mix from Red Mill in an effort to find a replacement for the best pancake mix ever I used but could never find again. You must add fresh ingredients to this mix for a pretty good waffle I must say. I almost always add pecans to my waffles or pancakes for an extra layer of complete yumminess! I use frozen chopped strawberries, thawed to a mushy consistency, then I add fresh sliced strawberries to top each waffle. And last but not least of all the crowning jewel of real whipped cream. Yum! and Yum! Wouldn't this make a picture perfect Valentine's Day Breakfast/Brunch?</div><div class="separator" style="clear: both;">To sum it all up? I luv my new replacement griddle and I luv being able to have these delicious waffles again! Now? Up to the treadmill!</div><div class="separator" style="clear: both;">Super Big Hugz! Eat like you mean it!</div><div class="separator" style="clear: both;">Julie</div>The Scraps of My Life by Juliehttp://www.blogger.com/profile/07989749482451018058noreply@blogger.com0tag:blogger.com,1999:blog-2286124594832420811.post-1594216056694361502015-01-28T10:51:00.000-08:002015-02-09T09:05:52.148-08:00New Found Chop THerapy and Fresh Herbs & Spices...<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1PXOKso5sw8zgtlAcJXOg3UBcsG_rS8gJWALiItF87e3Q5rwni7F-_fzS74Bcrb25i2mBdtR_jEqMcUjFuw-DcMZ-qbJhZxwzBg_52v7ynh3XzwdAdlyH80ubTifsE4Sau_6Py_THU8/s1600/20141111_140546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1PXOKso5sw8zgtlAcJXOg3UBcsG_rS8gJWALiItF87e3Q5rwni7F-_fzS74Bcrb25i2mBdtR_jEqMcUjFuw-DcMZ-qbJhZxwzBg_52v7ynh3XzwdAdlyH80ubTifsE4Sau_6Py_THU8/s1600/20141111_140546.jpg" height="320" width="240" /></a><br />
For the past two years I have been cooking more and more with fresh herbs instead of dried spices. Needless to say, it has taken my recipes to a whole new level and with so much more flava!! I have also found that I really, really enjoy chopping vegetables and herbs more than I imagined possible. I actually find chopping in the kitchen extremely therapeutic for me. Who would have thought?!<br />
My spaghetti sauce, chili, soups, and even my stuffed bell peppers have been completely reformed. When ever I can I use fresh tomatoes instead of canned. So much better. I have been watching the food channels almost daily on my Ipad while I am in the kitchen preparing for dinner. Not too long ago I made the best version of stroganoff I have ever eaten just by adding Italian Mascarpone to thicken the gravy rather than the traditional sour cream. No bragging just saying food education is a very good thing! Now, Italian cream cheese is sweeter and a bit milder than our major brand over here but it makes such a creamy, dreamy gravy. I cleaned my whole plate and still wanted more even though I was completely full! Y-U-M! Is all I can say.<br />
Here are the ingredients I used to make it.<br />
Essenhaus Wide Homestyle Noodles (at your local Wal-Mart)<br />
Fresh ground beef<br />
Large chopped Onion<br />
Fresh minced Garlic 3 to 4 cloves<br />
Fresh Chopped Parsley appx. 1/2 cup<br />
Greek Seasoning<br />
Fresh ground Black pepper<br />
Brown Gravy to cover hamburger well<br />
Italian Mascarpone Cream Cheese use in place of sour cream<br />
I cooked my noodles al dente, I do not like them too soft and served the hamburger gravy over them instead of mixed all together. This is also better when reheating left overs so your noodles will not become too soft. And... since my husband will not eat stroganoff it allows him to just eat the hamburger and gravy over the noodles minus only the mascarpone.<br />
Maybe next time I make this I will be able to give a more precise measurement of the ingredients. Until then, just compare the amounts to your normal hamburger and gravy recipes.<br />
If you have any questions just ask.<br />
Thanks for stopping by!<br />
Eat Fresh, Live Long!<br />
Julie<br />
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The Scraps of My Life by Juliehttp://www.blogger.com/profile/07989749482451018058noreply@blogger.com0tag:blogger.com,1999:blog-2286124594832420811.post-24952880640620353662015-01-15T12:25:00.001-08:002015-01-15T12:25:50.100-08:00Taking Nut Butter to a Higher Level...<div><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcko1urzEMsD13Mv4U5dpxt4mwdXDJyVhKlOk6TjD0Hv0swfmejVAHs6dYlXqXj8H4DSqSUkTql3yG287Da2HXf9kBd1JECjEWG2UMdzIXhOPoB_Jllefp-TBJR-00TXqNw_X10oZaoTA/s640/blogger-image--365034567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcko1urzEMsD13Mv4U5dpxt4mwdXDJyVhKlOk6TjD0Hv0swfmejVAHs6dYlXqXj8H4DSqSUkTql3yG287Da2HXf9kBd1JECjEWG2UMdzIXhOPoB_Jllefp-TBJR-00TXqNw_X10oZaoTA/s640/blogger-image--365034567.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Quite some time ago, about two years or more, after a few scares with the peanut factories in the news, I was forced to find alternative to my beloved peanut butter! And even though I didn't consume peanut butter on a weekly basis, it was always like an old friend always ready to pair up with a fresh pot of vegetable soup, or a mid day hunger crisis. When I noticed the flavor of my long time peanut butter brand had changed for the worse, I began seeking out other brands to take it's place, from old time faves to new promising brands, nothing seemed to taste like a fresh ground peanut anymore so I began to look at other nut alternatives which led me to delicious almond butter! Now I have always favored the crunchy pb&j over the smooth, so the slightly crunchiness of this new butter was not offensive to me at all. So, I began to use almond butter for my occasional pb&j fix. Well, then there was also something else new on the market! They called it Nutella! Of course being a lover of nut butter and chocolate I was going to give it a whirl! I do not exactly know why, but hazlenuts, which is the nut that is used in making Nutella, has never been one that I cared for at all and after trying on several different occasions to eat this yummy concoction, it always ended up with my stomach in a very disagreeable state! So! before the holidays kicked in I came across this almond version of Nutella at the local Trader Joe's so of course I snatched it right up on the way to the check out! Here is how I find it to be. It is a bit on the sweet side the texture is completely smooth and it lacks enough flavor of the almond butter as well as the chocolate. It is okay in a crunch, but I think I would prefer stirring some melted semisweet chocolate into some almond butter myself or maybe just drizzle the chocolate over top.</div><div class="separator" style="clear: both;">Okie doke! That is my two cents worth!</div><div class="separator" style="clear: both;">Have a great rest of your day and thanks for stopping by!</div><div class="separator" style="clear: both;">Hugz!</div><div class="separator" style="clear: both;">Julie</div>The Scraps of My Life by Juliehttp://www.blogger.com/profile/07989749482451018058noreply@blogger.com0tag:blogger.com,1999:blog-2286124594832420811.post-13641543970059678752015-01-15T11:35:00.001-08:002015-01-28T11:02:02.572-08:00Out with the Old and In with the NEW!<div dir="ltr" style="text-align: left;" trbidi="on">
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Out with the OLD and in with the NEW! Yep! That is how I feel about this delicious side dish I created before the holidays arrived. I have always loved ____________, and while my sister and I were shopping at The Fresh Market, I came across something I had never seen! There in the produce section was the FRESH version of this delectable yumminess that I have always loved! I was amazed! I picked out two of them right away! I had an idea of how I would prepare them in a way I had never before. Once in a while I like to roast a pork loin so when I decided to roast this one, I decided to make my new found fresh version of my favorite root plant but I knew hubby would never eat it no matter how I prepared it, so I had to come up with something for him as well. (As per usual for my meat and potatoes man.) So, seeing that I was thinking of roasting these instead of my normal stove top method, I decided to add some of the wonderful sweet potatoes that I had purchased previously at the farmers market. After searching on google for inspiration, I found something similar to what I was looking for. I quickly went to Marth's web site to see if she could help me bring this concoction together. Of course she did and I put together my version of it for dinner that night! It was amazing! Hunny ate the sweet potatoes but I ate it all! It was so, so, yummy! I decided to make it for Christmas dinner. It was a smash hit! Everyone loved it! </div>
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Can you guess what the other root vegetable is? I will post the recipe at a little later date. I did type it into my cook book app on my Ipad so I would always have it.</div>
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I will post the correct guess(es) at a little later date here on my food blog.</div>
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Hope everyone is off to a wonderful NEW YOU kind of NEW YEAR!</div>
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Hugz!</div>
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Julie</div>
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The Scraps of My Life by Juliehttp://www.blogger.com/profile/07989749482451018058noreply@blogger.com0tag:blogger.com,1999:blog-2286124594832420811.post-67715438906750287192014-09-10T11:59:00.001-07:002014-09-10T12:04:50.901-07:00Pasta Venture Update...<div dir="ltr" style="text-align: left;" trbidi="on">
I have actually slowed down just enough to pay attention just a bit to my blogs. So, I thought I'd try to update those interested on my last post on this blog about learning to make pasta! I had high, high hopes that we would have been completely moved in and more settled than we now are, but we are not. We still have more stuff to move and then I have to unpack it, set it up, etc. You know the rest!<br />
On top of all of the moving trauma, my stove has just gotten hooked up to the gas! The vent hood is still not properly installed and I still do not have a backsplash to keep the grease and spattering off of the painted wall. So! Unfortunately my pasta making experience will have to wait a bit longer. Booooo! The holidays are approaching quickly so it looks like I am going to have to light a few fires under some folks!<br />
How ever, in the mean time, if I happen to ever get my kitchen and pantry in working order so that I can focus on cooking once again, very soon I hope, I will be adding posts here to this blog.<br />
So sorry for all the delay, but just imagine what it's like living through all of this!<br />
Being an organized person is almost always looked upon with envy by those who are not so good at it, but for an organized person forced to live in an unorganized mess is a nightmare!!<br />
Keep me in your thoughts!<br />
Lots of love!<br />
Create beautiful things!<br />
Julie</div>
The Scraps of My Life by Juliehttp://www.blogger.com/profile/07989749482451018058noreply@blogger.com1tag:blogger.com,1999:blog-2286124594832420811.post-84864708697724614602014-03-20T10:27:00.001-07:002014-09-10T12:02:14.563-07:00Julie's Delicious Brunch Concoction<div dir="ltr" style="text-align: left;" trbidi="on">
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So, I was in the middle of window shopping, online of course, when my tummy told my head it was hungry. I hadn't eaten any breakfast so, naturally for me, my thoughts went to eggs because I do luv eggs almost any way you can prepare them as long as they are cooked completely. The thought then came to me that rice and eggs would be a scrumptious choice, but I did not want to take the time for the rice to cook! So! I got this, what I now think, is a brilliant idea! I had recently restocked my freezer with a yummy rice and broccoli mixed with a cheese sauce by the jolly green guy himself so I got the idea to make my usually bland rice and egg concoction with this instead! </div>
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Now do understand, rice, broccoli, eggs, and cheese are my favorite foods in their food groups.</div>
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I decided to first cook the broccoli and rice mixture as directed on the package because of the cheese sauce. I then whipped two large eggs with salt and pepper in a seep rate bowl. I heated about two tablespoons of butter in my skillet. I then added the broccoli and rice and over that I poured my egg mixture. With a fork, I incorporated it all together and let it cook until the egg was as done as I like it. The result was delicious! So delicious in fact that I wanted to share it with all of you! </div>
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The texture was a bit creamy but not at all soggy, and the broccoli added such a gratifying flavor and texture. Perhaps next time I make this I may incorporate bell pepper or maybe onion. But I thought it was amazing just the way it was.</div>
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So next time you find yourself starving and it is between breakfast and lunch, give this little dish a try.</div>
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Create Beautiful Things,</div>
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Julie</div>
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The Scraps of My Life by Juliehttp://www.blogger.com/profile/07989749482451018058noreply@blogger.com0tag:blogger.com,1999:blog-2286124594832420811.post-6232556724816599012014-03-18T10:37:00.000-07:002014-03-19T10:37:46.189-07:00I do love home made Pasta!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTFSZjbEif78yqq87uaGDa2jtx16tlB1VZggwmcQl7s5-OU1jTIwJV6mCKtt5odFITOm_ON67U_9Lj-U7w17FzyTE_31DA8LMCHvbIhePP-VpAOKMZVeo3wfd6M9-zZM92rCAoCgd1g8/s1600/kitchenaid-mixer-pasta-roller-cutters-attachment.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTFSZjbEif78yqq87uaGDa2jtx16tlB1VZggwmcQl7s5-OU1jTIwJV6mCKtt5odFITOm_ON67U_9Lj-U7w17FzyTE_31DA8LMCHvbIhePP-VpAOKMZVeo3wfd6M9-zZM92rCAoCgd1g8/s1600/kitchenaid-mixer-pasta-roller-cutters-attachment.jpg" height="200" width="200" /></a>Okay, okay it is time! Time I learn how to and put into practice the making of my own home made pasta! I luv it! I confess! And since the store bought stuff of any brand, I might add, leaves something to be desired, I must get over my inhibitions and just do it! I mean, I love making home made yeast breads so, how much harder or time consuming can it be than that?! Right?! Hubby finally bought the pasta making attachment to my mixer, (a few years ago,) and does not forget to bring it to my attention every now and again. That said, I started looking for pasta maker videos last night on the web, (since I am a very visual learner,) to get the feel and grab some technique from those who have already been there and done that. I was surfing the <a href="http://www.craftsy.com/" target="_blank">Craftsy </a>app on my Ipad when I came across this guy, <a href="http://www.giulianohazan.com/" target="_blank">"<span class="a-size-large" id="productTitle" sb_id="ms__id565">Giuliano Hazan</span>"</a> the son of a long line of Italian pasta makers whose late mother was a renowned Italian cooking doyenne <a href="http://en.wikipedia.org/wiki/Marcella_Hazan" title="Marcella Hazan">Marcella Hazan</a>, and wrote books of her own recipes and more. I found the history of this family to be of great intrigue to me, so I plan to delve further in to their Italian roots and recipes. So! Wish me luck and I'll try to keep you updated on my "progress."</div>
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Lots of love!</div>
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Julie</div>
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The Scraps of My Life by Juliehttp://www.blogger.com/profile/07989749482451018058noreply@blogger.com0tag:blogger.com,1999:blog-2286124594832420811.post-49870103846095685972013-02-11T10:28:00.000-08:002014-03-19T10:40:18.113-07:00Yummm!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-size: large;">This <span style="font-size: small;">is</span></span> just one of those, plain as the nose on your face ideas that after you try it you wonder why haven't I ever thought to do this before?! But tonight, after wanting blueberry muffins for two or three days, I decided to make some to have with some coffee, only to find I had no blueberries! Fresh, frozen, canned, or other wise! What I did have was a just add water Betty Crocker blueberry muffin mix with artificial blueberries in a bag! So, I thought what do I have that can make these better? I came across a can of blackberry pie filling in the pantry and thought, would this be good?! I had to decide whether to stir it in with the mix, or to add a dollop in the center of the muffins? I decided to add a dollop in between two layers of the prepared batter. I didn't have to add any sugar because the pie filling is sweet a plenty. I just baked them according to the package directions and out came muffins fit to eat! YUM!</i></div>
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<i>Of course, now I have to try them home made with different fruits! Give it a try!</i></div>
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Warm Wishes!</div>
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Julie</div>
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The Scraps of My Life by Juliehttp://www.blogger.com/profile/07989749482451018058noreply@blogger.com0