English Pea Salad (my Grandma's recipe)

English Pea Salad

1 #2 can green peas, drained (a small bag of frozen baby peas may be used instead of canned peas).
3 had boiled eggs
¾ cup cheddar cheese or American cheese, small dice
½ cup celery, chopped
½ cup mayonnaise
1 cup sweet pickle relish
1 tbsp. diced pimiento
Salt and black pepper to taste

Combine all ingredients until well incorporated and refrigerate to chill before serving. Should you use frozen peas, cook as directed on package, chill in an ice bath, and drain before combining with other ingredients.

For Dad

"My Father could use a little mercy, now

The fruits of his labor fall and rot slowly on the ground

His work is almost over

It won't be long

He won't be around

I love my Father

He could use some mercy, now"- Mary Gauthier

"My brother could use a little mercy, now

He's a stranger to freedom

He's shackled to his fear and his doubt

the pain that he lives in is almost more than living will allow

I love my brother

He could use some mercy, now"

Food for thought

I found this quote on A Southern Lady Cooks' blog page..."No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers." Laurie Colwin


I love this quote!

Padre Island

Dreaming of a beach day...

Here's a view from our car going over the Harbor Bridge.  That's Doc's Restaurant that you see...good for drinks, but the smaller place to the right is where we always eat.

Here's the view of the beach.  The water looked particularly nice this day, shades of deep green.

Teeny-Tiny watching the people parked next to us setting up their shade tent.  It was all very interesting, but only for a little bit.

There was sand and salty water to muck about in.  Bebe had a wonderful time.

Daddy had a lot of fun with his toy, too,

but mom had the most fun relaxing, enjoying her family, and soaking up the sun.

I just can't wait 'til we do it all over again this weekend.

Pineapple Upside Down Cake

Here's a Southern favorite...

Pineapple Upside Down Cake
3 tbsp butter
1/2 cup brown sugar
1 large can pineapple rings
Maraschino Cherries

In a medium to large size iron skillet, melt butter.  Add sugar and heat until it melts.  Lay as many pineapple slices as fits in bottom of skillet.  Let skillet stand while preparing the cake batter.

Cake
2 cups cake flour
2 tsp. baking powder
1/2 cup (1 stick) butter
1-1/2 cups sugar
3 eggs, separated
1 cup milk
1 tsp. vanilla

Sift together flour and baking powder in a separate bowl  Cream butter and sugar in mixing bowl, add beaten egg yolks to cream mixture and mix well.  Add sifted flour and milk alternately.  Add vanilla.  Lastly, fold in stiffly beaten egg whites to batter.  Pour into skillet over pineapple slices. Bake 45 minutes in a 350 degree oven.  When done, turn cake on platter w/fruit side up while still hot.  Place cherries in center of pineapple rings. (recipe by Dolly Farrington)

And Then There Were Three

...chickens, that is.  Last night the hubs and I ventured off to the home of a man claiming he was selling chickens and he was...lots of 'em.  We bought three.  They're not old enough to lay eggs yet, but are past the cutesy chick stage.  Since I hadn't planned on a third, it is nameless.

I voted on Idgy after a character in one of the latest books I have read.  Sister thinks we should name it Tilley.  I'm thinking it is going to be Tilley.  That is definitely a better name than her first suggestion which was Peggy.  I just can't picture a hen named Peggy, can you?  I'm dubbing the black one as the nameless one because she's just plain ugly.  The Black Australorp variety, the man says, though ugly, lays a lot of eggs and that's what we want which is why the ugly gal made it home with us.

The Barred Rock hen.  This will be "Bright"

The ugly old Australorp or Minorca breed.

The Ameraucana.  She lays colored eggs.  I think she will be called  "Early"

Verde Chicken Enchiladas w/Tomatillo Salsa

Here's a tasty Mexican dinner treat.  I take a few shortcuts when making this, but you don't have to if you're a die-hard foodie.

To start, I make my own Tomatillo Salsa.  Shown are pictures of a tomatillo with and without the hull.

Here's what you will need..

Tomatillo Salsa
5to 6 Tomatillos
1/2 white onion, rough chopped
1/2 bunch Cilantro, stems removed
3 to 4 garlic cloves
1 Jalapeno, vein and seeds removed
2 tsp. salt
Juice of one Lime

In a medium sized pot, boil salted water.  Add tomatillos and cook until their bright green color turns dull and they've become soft.  While those are boiling, add onion, garlic, cilantro , and jalapeno to a food processor.  Pulse until texture becomes smooth, like a salsa.  Add salt and lime juice and pulse a little more.  Be sure to taste test this, you can always add more salt if you like.

For the enchiladas you will need:
1 cup of chicken stock
1 package of white corn tortillas (I bought a 30 count just in case I needed to fill extra)

1 package shredded chicken

1 package shredded Mexican Mix Cheese, Jack & Cheddar will do, too
1 (8 oz.) container of sour cream

Preheat oven to 350 degrees Fahrenheit.

In a sauce pan, pour chicken stock just to cover the bottom of the pan and keep it at a low simmer.  Add one tortilla at a time to soften it enough to be able to roll once you get the stuffing inside, otherwise they seem to tear easily.  As the tortillas soak up the broth, you may have to refill the pot.

Once tortilla is softened, set flat in an oblong casserole dish and stuff with a small mound of chicken...maybe a large spoonful.  Roll the tortilla up, seem side down and repeat process til you can't fit anymore on in the casserole dish.  Top with tomatillo salsa, then slather with sour cream.  Lastly, top with shredded cheese and bake in a 350 degree oven for about 20-25 minutes.  Serve with your favorite sides.  We always like rice and beans, but a salad & a crisp white wine would do nicely for a light summer meal.

As a side note, I've used the salsa recipe as is and served with chips.  It's a nice change to your typical tomato based salsas.  The tomatillo and lime flavors are very bright.