Tuesday, May 31, 2016

Herbed Pork Chops



6 servings

1/3 cup dry white wine
2 teaspoons fennel, crushed
1 teaspoon marjoram
1/4 teaspoon salt
1 garlic clove, minced
2 teaspoons basil
6 pork chops

Combine together in a small bowl: wine, fennel, marjoram, basil, salt and garlic: blend well. Set aside. Spray large skillet with cooking spray. Cook pork chops over medium-high heat for 3 minutes. Turn chops, add wine mixture. Reduce heat; cover and simmer for 5 minutes or until pork is no longer pink.

In my opinion: This recipe was elegant, aromatic, attractive and so quick and easy!!!!! The aroma from the wine and the fennel were absolutely fabulous!!!!!

This recipe from "Frozen Assest Lite & Easy" by Deborah Taylor Hough.

Pork Rice Skillet Bake



6 servings

6 pork chops
1 package brown and wild rice mushroom mix
2 cups water
1 large tomato, sliced
1 large onion, sliced
1/2 cup fresh parsley, chopped

Spray large nonstick skillet with nonstick cooking spray. Heat over high heat; place chops in skillet; cook 2 minutes, turning halfway through. Remove from heat. Remove pork chops from skillet; set aside. In a casserole dish, stir together drippings from browning pork chops, the wild rice mix and 2 cups water. Arrange slices of tomato and onion in a single layer over rice mixture. Sprinkle with 1/2 cup parsley. Arrange pork chops over top. Cover. Bake in 350 F oven for 40-50 minutes, or until pork is no longer pink in centre and rice is cooked.

In my opinion: We put the parsley on top of the pork chops because it was prettier. This recipe is quite simple, and looks and smells wonderful.

Recipe is from "Frozen Assets Lite & Easy" by Deborah Taylor Hough.

The Jewel Box by Anna Davis


Here's another great read while you are lazing on your back deck or the nearest sandy beach . . . The Jewel Box by Anna Davis.

Grace writes a racy, gossipy column under the name of Diamond Sharp. Her tales of nightly dinners, dancing, clubbing and flirting are exciting and sometimes a little shocking.  Her columns are often shared in the novel.

Grace's real life is rather complicated and there are many secrets that come out during the course of the novel.   

Just to add more complications, Grace falls in love with two dashing American gentlemen who, it turns out, are bitter enemies.  More secrets and lies.  And it seems Grace's sister is in love with one of the men.

A very exciting and fun read.  Enjoy!

Paper Piecings that begin with T


Tea for Two
$6.00


Tennis Racket and Ball
2" x 4"
$1.50


Tent
3" x 5"
$2.50


Tepee
3.5" x 6.5"
$2.00



Thanksgiving Turkey
5.5" x 6"
$4.50


Tinkerbell
5.5" x 6"
$5.00




Tool Box
4" x 4"
$2.00


Top Hat
4" x 4"
$1.00


Trophy
3.5" x 5"
$2.00


T-shirt
4" x 4.5"
$1.00

Tulip
3" x 5"
$2.00


Turtle #1
2" x 3"
$2.00


Turtle #2
3" x 5.5"
$2.50


Turtle Pull Toy
3" x 4"
$2.50


Turtle Side View
1.75" x 2.25"
$2.50


Turtle Waving
3" x 4"
$2.50


Turtle with Life Vest
3" x 4.5"
$3.00


Turtle with Pie
4" x 4.5"
$2.50

Monday, May 30, 2016

Tent


Tent

3" x 5"

$2.50


May not be exactly as shown.  Each piecing is individually handmade.

Tepee


Tepee

3.5" x 6.5"

$2.00



May not be exactly as shown.  Each piecing is individually handmade.

Kingston, Ontario

I was introduced to the beautiful waterfront in Kingston, Ontario last September when Hal and I, along with a couple of grandsons, attended Box ON 2015 (our favourite letterboxing event).

I am hoping we will have a chance to return this summer to see more of the city.  I also want to go to some of the nearby islands.  Just as a happy accident, there are a ton of letterboxes in the area that need to be found by us.  

I hope you will enjoy these photos from our visit to Kingston.








Sweet-n-Sour Pork


6 servings

3/4 cup cornstarch
1/3 cup white vinegar
1/3 cup sugar
2 tablespoons ketchup
1-1/2 tablespoons soy sauce
1/8 teaspoon cayenne
1 egg, beaten
6 boneless pork chops, trimmed and cut into 1-inch chunks
1 large onion, cut into thin wedges
1 large green pepper, seeded and cut into 1-inch squares
2 garlic cloves, minced
1 large tomato, cut into wedges
2 cups canned pineapple chunks, drained
1 cup water

In a medium-sized bowl, combine 1/4 cup cornstarch and the vinegar. Stir in 1 cup water, sugar, catsup, soy sauce and cayenne; set aside. In small bowl, beat egg. In separate bowl, place remaining cornstarch. Dip pork chunks in egg; then dip into cornstarch. Over medium-high heat, heat vegetable oil in large skillet. Add meat to hot oil and saute until golden brown on the outside and no longer pink inside (stirring contantly); remove meat from pat using a slotted spoon. Add onion, green pepper, garlic and 2 tablespoons water to pan; saute for 1 minute. Stir sweet-n-sour sauce into pan with vegetables. Cook stirring constantly until sauce boils and thickens. Remove from heat. Add tomato and pineapple.

In my opinion: This recipe is very easy to make and looks and smells wonderful. Hal had a bowlful for his lunch and really enjoyed it. I did cheat a bit when making it. We were making a double batch and it was taking forever to dip each piece of pork so I poured the egg into the bowl of cubed pork and tossed it well. Then I added the cornstarch and tossed the pork until it was all well coated.

This recipe from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough.

Sunday, May 29, 2016

Somewhere in France by Jennifer Robson


My sister and I are both fans of British television dramas like Call the Midwife and Downton Abbey.   Nancy found this 3 book series which is very reminiscent of Downton Abbey and when she finished reading them she sent them to me.

Somewhere in France is the first book and I finished it pretty quickly.  In fact, I'm already half way through the second book so you will be hearing about it very soon.

Somewhere in France is set during the Great War . . . WWI . . . the war to end all wars.  The main character is Lady Elizabeth, daughter of a rich and haughty family who just can't conform to her family's expectations.  Only her brother, Edward, and his best friend, Robbie, encourage her to take risks.  And she does but at the cost of being disowned by her family and left penniless.

This doesn't discourage "Lilly Ashford" from following her dreams.  She finds a job and manages to create a life for herself.  And then she is offered a great adventure, a chance to make a difference in the world . . . and she takes it.

This book, and I'm sure the entire series, needs to be on your bedside table.  Enjoy.

Tuesday, May 24, 2016

Umbrella


Umbrella

4" x 6"

$1.00


May not be exactly as shown.  Each piecing is individually handmade.

Wednesday, May 18, 2016

Watch


Watch

2" x 2.5"

$2.50


May not be exactly as shown.  Each piecing is individually handmade.

Zebra


Zebra

3" x 6.5"

$4.50

BUY

May not be exactly as shown.  Each piecing is individually handmade.

Dijon Pork Chops



6 servings

1/2 cup plain dried bread crumbs
3 tablespoons Parmesan cheese
3 tablespoon parsley
1 tablespoon vegetable oil
1/2 teaspoon pepper
6 pork chops
2 tablespoons Dijon mustard

In pie plate, combine bread crumbs, Parmesan cheese, parsley, oil and pepper. Mix well. Set aside. Spread both sides of pork chops with mustard; press chops into bread crumb mixture, coating both sides. Spray rack in broiler pan with cooking spray, arrange chops on rack; broil 5-6 inches from element until cooked (5-6 minutes on each side).

In my opinion: These chops are so simple and the aroma . . . fabulous!!!!!


Recipe from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough.

Tortilla Casserole



Tortilla Casserole

6 servings
1 pound extra-lean ground beef
1 (15-oz.) can red kidney beans, drained and rinsed
1 (14.5-oz) can diced tomatoes, undrained
1 (4.5-oz.) can chopped green chilies
1 package taco seasoning mix
6 corn tortillas
3/4 cup nonfat sour cream
4 oz (1 cup) grated mozzarella or cheddar cheese
2 tbsp chopped fresh cilantro

Heat oven to 350 F. Spray nonstick skillet with non-stick cooking spray. heat over high heat until hot.  Add ground beef; brown 8-10 minutes or until thoroughly cooked, stirring constantly. Drain well; return beef to skillet. Add beans, tomatoes, chilies and taco seasoning mix; mix well. Reduce heat and simmer for 5 minutes. Meanwhile, spray 12 x 8 (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 6 halves in bottom of sprayed baking dish, overlapping slightly. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 6 tortilla halves and remaining beef mixture. Bake at 350 F for 45 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 3 minutes or until cheese is melted. Sprinkle with cilantro.

Macaroni and Beef




Macaroni and Beef

Taylor and I really enjoyed taste-testing this recipe. I used Unico Scoobi Doo macaroni for a little extra excitement. And it is soooooo simple to make.

Macaroni and Beef

6 servings

6 oz elbow macaroni, cooked
1 pound extra-lean ground beef
1 cup chopped onion
1 cup chopped red bell pepper
1 cup tomato sauce
1/2 tsp dried basil
1/2 tsp thyme
1/4 tsp pepper
4 oz (1 cup) reduced-fat mozzarella cheese, grated

(I substituted 1/4 cup of homemade pesto for the basil)

In large skillet, brown ground beef, onion and bell pepper until meat is no longer pink and vegetables are softened. Add tomato sauce, basil, thyme and pepper, Stir frequently over medium heat until heated through. Remove from heat. Add macaroni; stir to combine. Sprinkle cheese over top.

Pizza Burgers



These burgers didn't make it into the freezer . . . they were lunch . . . and very yummy!!!!!

Pizza Burgers

Serves 6

1 pound extra-lean ground beef (I think I would have liked bigger burgers so maybe 1-1/2 pounds of ground beef would be better)
1 tsp salt
1 tsp pepper
1 tsp oregano
1/2 cup tomato sauce
1/2 cup muchrooms, thinly sliced
1 tbsp butter
4 oz (1 cup) fat free mozzarella cheese, grated
1 tbsp parsley
6 hamburger buns

In skillet over medium-high heat, saute mushroom slices in butter. Remove from heat. In large bowl combine beef, salt, pepper and oregano. Form beef mixutre into six equal patties. Cook patties in non-stick skillet for 3 minutes (or until cooked through). Spread each patty with 1 tbsp tomato sauce and 1 tbsp mushrooms. Divide cheese evenly between patties. Serve sprinkled with parsley in hamburger buns.

Tuesday, May 17, 2016

The Four Ms. Bradwells by Meg Waite Clayton



The is a book review that I don't really want to do.  I read the book.  I finished the book.  I can't remember much about it.  This means it was probably okay but not memorable.  I just don't know what else to say.  I suppose I could add a description from another source . . . 

From Amazon:  Mia, Laney, Betts, and Ginger have reunited to celebrate Betts’s appointment to the Supreme Court. But when Senate hearings uncover a deeply buried skeleton in the friends’ collective closet, they retreat to a summer house on the Chesapeake Bay, where they find themselves reliving a much darker period in their past—one that stirs up secrets they’ve kept for, and from, one another, and could change their lives forever.

Monday, May 16, 2016

Shirt and Tie


Shirt and Tie

4" x 4"

$1.50


May not be exactly as shown.  Each piecing is individually handmade.

Ship's Helm


Ship's Helm

2" x 2"

$2.00


May not be exactly as shown.  Each piecing is individually handmade.

Sea Shell #1


Sea Shell #1

2" X 4"

$2.00


Beef Loaf

Image result for beef loaf

Beef Loaf

8 servings

2 cups onion, chopped
2 cups carrots, shredded
2 cups zucchini, shredded
2 garlic cloves, minced
1 cup fresh bread crumbs
4 tbsp skim milk
1 pound extra-lean ground beef
2 eggs, slightly beaten
2 tbsp parsley
1/2 tsp salt
2 tsp pepper
1 tsp thyme
1/2 tsp sage

Spray medium skillet with cooking spray. Heat and add onions. Cook over medium-high heat, stirring frequently until golden brown. Add carrot, zucchini and garlic, stirring constantly until vegetables are softened. Remove from heat. Set aside. In small bowl, combine bread and milk. Let stand five minutes. In large bowl, combine beef, eggs, parsley, salt, pepper, thyme, sage, cooled vegetables and soaked bread. Shape into loaf. Place into centre of 13 x 9 x 2-inch baking dish. Bake 1 hour and 15 minutes.

Per serving: 206.4 calories; 10.3 g fat; 13.7 g protein; 15.1 g carbohydrates; 105 mg cholesterol.

This was very simple to make, smells wonderful, and tastes good too. I did make one substitution. There is a typo in the recipe book's shopping list so I did not have the zucchini for this recipe. So I went through the freezer looking for something green and vegetable-like . . . peas. I think it worked out just fine.

Meatballs and Sauce



Meatballs and Sauce
Serves 6

1 cup dry bread crumbs
3/4 cup skim milk
2 pounds extra lean ground beef
1-1/2 cup grated zucchini
3/4 cup apple juice (or white wine)
3 tbsp Parmesan cheese
3 tbsp tomato paste
1 tbsp oregano
32-0z. canned crushed tomatoes
1 cup water.

Mix bread crumbs and milk. Let stand 5 minutes. Add beef, zucchini, 2 tbsp apple juice, cheese, tomato paste and 1 tsp oregano. Mix well. Form into 36 equal meatballs. Spray large skillet with nonstick cooking spray; heat. Add meatballs, cook over medium-high heat, turning as needed, until browned on all sides (about 10 minutes). Remove meatballs from skillet; set aside. In same skillet, cook remaining apple juice over medium-high heat, scraping brown bits from bottom of skillet. Add tomatoes, remaining oregano and water. Reduce heat to low; add meatballs. Simmer, covered, 30-40 minutes until meatballs are cooked through.

Per serving: 270.8 calories; 11.5 g fat; 15.8 g protein; 26.8 g carbohydrates; 40 mg cholesterol

Delicious!!!!

Frozen Assets Lite & Easy by Deborah Taylor-Hough

Saturday, May 14, 2016

Black Bean and Rice Salad



Ingredients:
1 can (15 ounce) black beans, drained and rinsed
2 cups cooked long-grain rice, chilled
1 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1 tomato, seeded and chopped
2 to 3 green onions, finely chopped
3 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
fresh chopped parsley or cilantro for garnish, if desired

Preparation:
Combine beans with rice, green and red bell pepper, tomato, and green onion. In a small bowl, whisk together the oil, lime juice, mustard, sugar, cumin, and pepper. Add dressing to beans and rice and stir gently to blend ingredients. Garnish with parsley or cilantro and serve chilled. Serves 6.

http://southernfood.about.com/od/beansalads/r/bl91029c.htm