Italian Ratatouille Soup

out at the diner,

i used to make this recipe

by the gallons . . .

2 tbsp olive oil
1 large onion, chopped
1 lb. ground italian turkey sausage
1 small eggplant, cubed
1 small zucchini, cubed
1 yellow squash, cubed
1 green bell pepper, chopped
1 small portabella mushroom, chopped
black pepper n garlic powder to taste
1 (14-1/2 ounce) can chicken broth
1 (14-1/2 ounce) can fire-roasted diced tomatoes
1 (14-1/2 ounce) can red kidney beans
1 (14-1/2 ounce) can cannellini beans (white kidney beans)
1 tbsp italian seasoning


heat the olive oil in a large pot n saute the chopped onion.

add the ground italian turkey sausage n cook until nicely browned - about 10 minutes.

add the eggplant n zucchini n yellow squash n green bell pepper n mushroom n black pepper n garlic powder n cook until veggies is tender - about 5 minutes.

add the chicken broth n diced tomatoes n red kidney beans n cannellini beans n italian seasoning n bring it all to a boil.

reduce the heat to low n simmer for 20-25 minutes or until everthang is cooked thru but the vegetables is still kinda firm.


notes:
byoc (be yer own chef) - i learned that statement from the lil cutey named claire robinson on that there foods network tv station.
this is a reel good recipe for using up any leftovers that ya mite has in the fridge - any kinda meats n veggies works for this here soup.
its also good ifn ya adds any kinda pasta (that adds to the italian part) or rice (that adds to the french cajun part).

blueberry cream cheese coffee cake

our oldest daughter eliza mae

growed up at the diner n
she jest loved hangin round
our french pastry chef named
colette pauline blackwell
but everbuddy jest all ways
called her "coco"

this here coffee cake
is one of eliza mae's
original creations

2-1/4 cups Bisquick (i uses that HeartSmart Bisquick cuz its lower in fat n all)
3/4 cup sugar
1/2 cup (1 stick) COLD butter

1 cup dried blueberry (y'all can use fresh or frozen the same)
3/4 cup sour cream
1 tsp vanilla
1 egg

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg

1/2 cup powdered sugar
1 tbsp milk


heat oven to 350 degrees.

spray a 8 x 8 square glass baking dish with butter cookin spray.

in a large bowl, combine the Bisquick n 3/4 cup sugar. mix well.
with a pastry blender or 2 knifes, cut in half (1/4 cup) of the COLD butter until combined. if consistency is a bit too dry, cut in 1 tbsp of COLD butter at a time until mixture resembles coarse crumbs.
reserve 1/2 cup of the crumb mixture.

to remaining crumb mixture, add dried blueberry n sour cream n vanilla n 1 egg. blend well.
spread batter over the bottom n 2 inches up the sides (about 1/4 inch thick) of the greased baking dish.

in the large bowl, combine the softened cream cheese n 1/4 cup sugar n 1 egg. blend well with a electric hand mixer.
pour into batter-lined baking dish.
optional (but oh so yummy): sprinkle some additional dried blueberry on top of the cream cheese mixture.
sprinkle the reserved crumb mixture all over the top.

bake for 45 to 55 minutes or until cream cheese filling is set n crust is a deep golden brown.

cool for 15 minutes.
in a small bowl, combine the powdered sugar n milk stirring with a fork. use the tines of the fork to drizzle the icing over the top of yer coffee cake.
pour yerselfs a cup of coffee n enjoy!!!

note: store any leftovers in the refrigerator.

refried bean dip (muy delicioso)

this yummy snack is good any time of the year.


it will warm your soul in the winter.


it will refresh ya in the heat of the summer
(along with a ice cold beer. aaahhhhh . . .)

1 can (16 ounces) refried beans (i use the "no fat" kind n it still tastes jest as good)
1 cup of your favorite salsa

1 cup cheese, shredded or chunked
1 dollop of sour cream

corn tortilla chips


optional additions:
minced jalapena
chopped green onions
fresh cilantro
juice of one key lime
avocado chunks
sliced black olives
bacon bits


in a medium glass bowl with a microwavable lid, mix together the refried beans n salsa. cover n heat for 1 minute. stir. repeat until heated thru.

fold in your flavorite shredded or chunked cheese.

top with a dollop of sour cream.

use the tortilla chips as scoops N DIG IN!!!

Sausage n Cheese Egg Bake

this here brunch dish

is a real crowd pleaser

n sooo EASY to prepare

the nite afore yer guests arrive

1 pound country pork sausage

6 eggs
2 cups milk
1 cup sour cream

1 teaspoon garlic powder
cracked black pepper to taste
6 slices white bread, toasted n torn into 1/2-inch cubes
2 cup (8 ounces) shredded cheddar cheese (or what ever is yer flavorite kinda cheese)
3 or 4 green onions, thinly sliced


in a skillet, brown n crumble the sausage; drain n set aside to cool some.

in a large bowl, beat them eggs; add that milk n sour cream n garlic powder n cracked black pepper.
stir in the toasted bread cubes n cheese n green onions n sausage.

pour into a greased 11-inch x 7-inch baking dish.
cover n refrigerate for 8 hours or overnight.
remove from the refrigerator 30 minutes before baking.
bake, uncovered, at 350° for 40 minutes or until a tooth-pick inserted near the center comes out clean.
ENJOY!!!


additional additions:
italian seasonings
sliced or chopped mushrooms
shredded spinach, wilted

or

chopped HAM
or
cooked n sliced kielbasa / brats
steamed n chopped broccoli n cauliflower

or

jest any thang that y'all likes!!!

sweet potato pie

this ole southern classic
is sooo dee-licious as a
addition to yer thanksgivin meal

yet sooo simple that ya
can make it any time of the year
when ya git a hankerin
fer somethang sweet

pastry for a single-crust pie (nowadays i use store-bought n it is reel good)
2 eggs
1 can (12 ounces) evaporated milk (even the fat-free kind works a-ok)
1 tsp vanilla extract
3/4 cup white sugar
3/4 cup brown sugar
1 tsp pumpkin pie spice (the secret ingredient)
2 cups mashed cooked sweet potatoes (about 1-1/2 pounds)


i usually cooks them sweet taters the day afore n chill them in the frig overnite for easier handling (bake at 350 degrees fer a hour or so or microwave for a few minutes at a time until tender. chill overnite in the frig. peel n mash) or ya can use one 15-ounce can of sweet potatoes (jest drain all the liquid off first afore ya mash them. i learnt that lesson the hard way)

line a 9-inch pie plate with the crust and flute them edges all fancy like. set aside.

in a mixing bowl, beat together the eggs
n then adds the milk n vanilla

combine the white n brown sugars n the pumpkin pie spice
n add to the egg mixture

stir in them mashed sweet potatoes
n beat until smooth

pour into crust

ifn ya wants, ya can cover the edges of the pie crust loosely with foil

bake at 425 degrees for 15 minutes
remove the foil
reduce heat to 350 degrees n bake another 40 to 45 minutes
or until a toothpick stuck into the center pulls out clean

cool on a wire rack for 2 hours
n then refrigerate until ready to serve

ya can serve this pie topped with whipped cream or ice cream
we all scream fer sweet potato pie!!!

store leftovers in the refrigerator

slow cooker enchiladas

EASY . . .

TASTY . . .

VERSATILE . . .

kinda like mexican lasagna . . .

1 pound ground beef
1 medium onion, chopped
1 poblano or bell pepper, chopped

1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, UNdrained
1/3 cup water
2 tsp chili powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp ground black pepper

2 cups (8 ounces) sharp cheddar cheese, shredded
2 cups (8 ounces) monterey jack cheese, shredded

6 flour 8 inch tortillas (or 12 of the 6 inch tortillas)

7 small green onions, chopped
1 small bunch of fresh cilantro, chopped (reserve a dozen or so whole petals to garnish each serving)


spray the bottom and 2/3 up the sides of the crock pot with cooking spray.

in a large skillet, cook the beef n onion n poblano pepper until beef is browned up good n the vegetables is tender; drain.

add the next eight ingredients n brings to a boil.
reduce heat, cover n simmer for 10 minutes.

combine the shredded cheeses together.

spread a bouts 1/6 of the beef n bean mixture in the bottom of the crock pot.
then one of them 8 inch flour tortillas which in my slow cooker fits perfectly from edge to edge makin a perfect layer (ifn alls ya can find is the 6 inch tortillas, jest quarter all 12 of them and use 8 quartered tortilla pieces scattered a bout for to create each layer).
sprinkle a bouts 1/6 of the shredded cheeses on top of that tortilla layer.
scatter some of that chopped green onion n cilantro on top of the cheese layer.

REPEAT EACH OF THEM LAYERS makin 6 complete layers.

cover n cook on low for 5-7 hours or until heated through.

let stand a bouts 5 minutes before serving.
with a sharp knife, slice the layers likes into a pie shape or likes ya would a pizza.

garnish each serving with a dollop of sour cream n some of them cilantro petals.
black olives is a good addition all so.

12. raisin us a family PART 5 - 06/19/1964

(excerpt from "my dearest everett" by bettie mae turley)

then when nikki jeanne was a bout to start to kindergarten everett n me decided that we would do it all jest one more time. everett jest a kept a teasin at me that this fifth baby would be the tie breaker - to see ifn this baby would look more like him n eliza mae n jameson or look more like me n lil joe n nikki jeanne.

 
all thru this baby makin time


everthang went real easy like again



n on june 19th



we had us a nother lil boy


weighin in at 9 pounds n 11 ounces


n measurin 19 inches long.

we named this boy michael christian.

n everett n me declared our family complete . . .

as a toddler we all ways did call this son "mikey" but when he started to school he declared that his "grown up name" was "chris" (he was all of 6 years old. lol. he all ways has had the funniest sense of humor n is all the time catchin us off guard n jest a crackin us rite up).

i bet ya all is wonderin a bout the tie breaker??? well . . . rite off everbuddy would exclaim how oh sooo much that baby "mikey" looked jest like me - more than any of the others. when his hair comed in it was blonde jest like mine. he had my fair complexion. n he EVEN had my chocolate brown eyes!!! n as "chris" growed up he got ALL his daddys sweetness n gentleness n kindness n ALL his daddys logical thinkin n intelligence n ALL his daddys sense of humor!!! he got all my looks, even down to the short stature (which he has constantly joked a bout sayin "thanks a lot momma." jameson, lil joe n nikki jeanne is all tall like their daddy but eliza mae n chris is short like me. sorry son, genetics is what they is. i caint help it none) BUT chris got ALL his daddys BIG personality!!!


ifn ya missed the previous segment bout when our second baby girl was borned then click this here link:
http://kountreekitchen.blogspot.com/1992/04/12-raisin-us-family-part-4-04291958.html 

ifn ya wants to read the whole story then click the link:
http://kountreekitchen.blogspot.com/2011/06/my-dearest-everett.html


oxoxo

 

 

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