The Best Thing Since Chopped Onions....

Let me just tell you that this little contraption has become my best friend in the kitchen. It definitely deserves a shout-out because I use it for almost every meal. If you're like me, and hate the thought of chopping up onions then you'll love the Progressive Onion Chopper. It does the job for you in less than a minute. No more getting all emotional over a stupid onion! Just cut the peel off, cut the onion in half, place it on the chopper...and you're done! It even has a measuring guide so you know how much you have. Brilliant I tell you! Here are some step-by-step pics of just how easy it is.

1) Peel the onion, and wish it farewell. 

2) Hi-yah! (this usually takes both hands...for me)

3) Open the top and marvel at how easy that was.

4) Measure and use! No tears allowed!

I use this for onions, peppers, celery, carrots, and whatever else needs to be chopped. It also comes with a lid-cleaning tool AND it's all dishwasher safe which makes for easy clean up! Just trying to share the love here...this thing is awesome!

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Blueberry Scones

This isn't the simplest recipe...but it is oh so good! My youngest sister was in town this weekend and we spent Saturday morning making these scones. It was definitely more fun to cook with her. She makes everything an adventure, and she is a great helper! So on your next free Saturday morning, get out your apron and rolling pin and get ready to impress yourself! (We took plenty of pictures during this endeavor...hopefully you enjoy them).

Blueberry Scones
2 sticks butter (frozen is best)
1 1/2 cups fresh blueberries (half a pint...put these in the freezer too)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (we used bleached...oops)
--plus additional flour for work surface
1/2 cup sugar
--plus 1 tbsp to sprinkle on top
2 tsp baking powder
1/4 tsp salt
1 tsp grated lemon zest
Parchment paper

Alright here goes...
1. Adjust the oven rack to middle position and preheat oven to 425 degrees.  
2. Score and remove half the wrapper of each stick of butter. Grate unwrapped ends on large holes of box grater. You remove half of the wrapper so you can hold one end, but in total you should only grate one stick (8 tablespoons of butter). Melt 2 tablespoons of the ungrated butter and set aside. Save the remaining 6 tablespoons for another use.

3. Whisk together milk and sour cream in a medium bowl, refrigerate until needed. Whisk flour, 1/2 cup of sugar, baking powder, baking soda, salt, and lemon zest in a medium bowl. Add the grated butter to flour mixture and toss with fingers until thoroughly coated.

4. Add milk mixture to flour: fold with spatula until just combined. With rubber spatula, transfer dough to a work surface that has been liberally floured. Dust surface of dough with flour...with floured hands. (I warned you about the apron!) Knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

5. Roll dough into approximate 12-inch square. Fold dough into thirds like a letter, use a metal spatula (or something similar) to release dough if it sticks to counter top.  Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer for 5-10 minutes.

6. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough. (Note: if the blueberry container is a little difficult to open after being in the freezer...do not squeeze the box...or blueberries will fly ALL OVER THE FLOOR).

Don't worry, we didn't reuse these that hit the floor, although it crossed my mind. I snuck some of them in Elise's cereal the next day. HA!

At this point you'll see why it helps to freeze the blueberries first, since you have to press them into the dough.

Using your metal spatula, loosen the dough from the work surface and roll the dough, pressing to form a tight log. Lay seam-side down and press log into 12x4 inch rectangle.

Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Then cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

7. Brush tops with melted butter and sprinkle with remaining sugar. Bake until tops and bottoms are golden brown (about 18-25 minutes). Transfer to wire rack and let cool 10 minutes before serving. Serve with a fresh cup of coffee. Mmmmmmmmmm....

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Chicken ala Murphy

This recipe comes from a family friend, whom we like to call Aunt Estelle. Something she just "threw together". It's one of my favorite recipes in my cookbook! I added the mushrooms, because I'm a mushroom fanatic, so you can leave them out if you want to. I've cooked it several times, but most recently was at the Hembree's house in Flo-rida. In reality, Kristen did the cooking, and it was awesome! She's such a great little wifey. So here is a super easy, super yummy chicken dish from Mississippi!

Chicken ala Murphy
6 chicken breasts
1/2 cup flour
Salt and pepper
3/4 stick of butter
1 package pre-sliced, pre-washed mushrooms
2 cups green onions (yep, 2 cups)
1 can cream of mushroom soup
1 can golden mushroom soup
1/2 cup water

Mix the soups and water together in a bowl, set aside. Salt, pepper, and lightly flour the chicken. Melt the butter in a large frying pan, brown the chicken in the butter. Once chicken is cooked (about 15 minutes), remove it. Saute the mushrooms and onions in the butter (add more if necessary). Add the soup mixture and the chicken to the pan. Cover and cook for about 25 minutes at medium heat. Serve over rice. Enjoy.

We had the privilege of being the first ones to eat at their adorable dining room table! Love my Florida friends.

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Hamburger Stroganoff

There's something about a hearty stroganoff that always makes my day better (and my husband happier). Here's a recipe I found online that is very delish and makes plenty for leftovers! Traditionally stroganoff isn't the healthiest meal, which explains why it's so scrumptious, but this recipe gives little hints on how to cut back the bad stuff without losing the flavor.

8 oz uncooked medium egg noodles
1 tsp olive oil
1 pound ground beef, extra lean
1 cup onion (chopped)
1 tsp minced garlic
1 package presliced cremini mushrooms
2 tbsp all-purpose flour
1 cup beef broth (fat-free, less sodium)
1 1/2 teaspoons kosher salt
1/8 tsp black pepper
3/4 cup reduced-fat sour cream
1 tablespoon dry sherry
3 tablespoons fresh parsley

Cook the pasta according the directions on the package. [The recipe says to leave out the salt when cooking the noodles...I say don't]. Drain and rinse under cold water.

Heat oil in a large nonstick skillet over medium-high heat. Add the beef, cook for about 4 minutes until browned, stirring to crumble. [If you don't use lean meat, you should drain it before moving on.] Add onion, garlic, and mushrooms to the pan; cook 4 minutes until most of the liquid evaporates, stirring frequently. Sprinkle with flour; cook one minute...Keep Stirring!! Don't let it burn. Stir in the broth; bring to a boil. Reduce heat, and simmer 1 minute until it starts to thicken. Stir in salt and pepper.

Remove the pan from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.

Yield: 6 Servings

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Banana Pudding

This is a recipe that has been passed down from my mom's family. My aunts, granny, and mom have all mastered it, so now it's my turn...and yours! Pay attention to the directions, it's not as simple as it looks. Remember, practice makes delicious!

1 cup sugar
1 Tbsp plain flour
¼ tsp salt
2 cups milk (warmed in microwave)
1 Tbsp butter melted
2 eggs beaten
1-2 tsp vanilla
1 box of Nilla Wafers
4 bananas
9x13 dish

Stir sugar, flour and salt together in a bowl. Add this to a boiler. Once the milk is warmed up in the microwave (so that you won’t scald the milk when you cook it) add the butter to it. Stir the milk into the flour mixture. Start cooking over medium heat (MEDIUM…not hot). Stir with a wooden spoon constantly until the milk thickens. (You will know it’s thickened when it sticks to the spoon).

Beat the eggs in a small bowl using a small whisk. To avoid making scrambled eggs in your pudding, you’ll need to slowly warm them up to the same temp as the custard (aka tampering). Add about a tablespoon of the warm custard to the eggs and continue to whisk. Repeat this until you’ve added about ½ cup of custard to the eggs. NOW stir the custard with the whisk and slowly add in the eggs (reverse of what you were just doing). After it is combined, cook on medium heat. Never heat it past the medium setting on your stove because your milk can curdle and separate if it’s over heated. Then you just have a HOT MESS, and will need to start over. The custard will continue to thicken as you stir and you’ll want it to be the consistency of a soft pudding. Now add the vanilla, (don’t go overboard with it…remember, more is more!)

Now that the custard is done, start layering your 9x13 dish. Start with a single layer of Nilla Wafers. Then slice the bananas and add a single layer. Then pour a layer of custard. Repeat all the way to the top ending with the wafers. It's good to eat right away...even better a day later! (Be sure to refrigerate leftovers of course.)

Note: Add 2-3 tablespoons of cocoa powder to the flour mixture before you start the process and have chocolate pudding. 1 cup of grated coconut with the vanilla to make a coconut custard...

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Teriyaki Chicken and Mushroom Rice

If you're looking for something simple, hearty, and savory, you've found it! Just keep some teriyaki glaze and a can of beef consomme on hand and you'll be set. Makes my mouth water just thinking about it!

Marinade Recipe (courtesy of Lydia!)
1/2 cup teriyaki glaze
1 Tbsp soy sauce
1/4 cup crushed pineapples with juice
1/2 cup brown sugar divided (some to rub into your meet, some for the marinade)
1 tsp garlic (optional)
Mix it all up and let meat marinade. Then throw it on the skillet!

Mushroom Rice
1 cup rice
1 can Consomme soup
1 can onion soup (I used French Onion)
1 8-ounce can mushrooms, undrained
1 stick butter
Put all ingredients in a 2 quart covered casserole dish. Bake at 350 for 1 hour.

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Strawberry Dessert

This dish is a big hit with everyone...unless they don't like strawberries...or nuts...or gelatin...who invited them anyway?! It takes a little bit of prep work, but it's so worth it. Perfect for summer time!

1st Layer:
Pre-heat oven to 325.
1.5 cups plain flour
1.5 sticks melted butter
1/2 cup chopped nuts
Mix and spread in 9x13 inch glass pan. It should be a thin layer. Bake at 325 until golden brown (about 15 minutes). Cool the crust in the fridge.

2nd Layer:
8oz package cream cheese, softened
1 cup powdered sugar 
1 cup Cool Whip (defrosted most of the way)
1 tsp vanilla (that's a trick from Momma Omi)
Mix cream cheese and powdered sugar together. Add vanilla to the Cool Whip and mix. Fold in the Cool Whip to the cream cheese mixture. Once the crust has cooled all the way, spread the mixture on top of it. Keep it in the fridge while working on the strawberries.

3rd Layer:
1-2 quarts of fresh whole strawberries
1 cup sugar
3 Tbsp cornstarch
1/2 cup water
1 can of 7-up
3 oz strawberry gelatin powder
1.5 tsp red food coloring (optional)
Remove stems from berries and arrange them, tips side up, on the second layer of pie. Mix the sugar and cornstarch in a large saucepan. Pour in the water while heating up. Add 7-up and cook over medium heat for about 15 minutes or until it thickens like syrup (make sure it's thick enough so it's not runny!). Next, add gelatin and food coloring. Pour this over the strawberries on the pie. Let it sit/thicken in the fridge for at least about 30 minutes before serving.

As you can see, I probably should have poured in less of the gelatin mixture so more of the strawberries could be seen. To make it even prettier, spray some readi whip around the edges.

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Shrimp Parma Rosa

1/4 cups butter
3 cloves (or 3 Tbsp) minced garlic
2 cups 1/2 & 1/2
1 1.3-ounce envelope of Parma Rosa Sauce Mix
2 Tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp white pepper
2 3-ounce packages of refrigerated Parmesan cheese
1 generous pound cooked, frozen, de-veined, peeled shrimp
1 8-ounce package of angel hair pasta, cooked
1 can of lump crab meat, drained

Melt butter in skillet, add garlic and saute. Stir in the 1/2 & 1/2 and cook over low heat, just until the milk is heated. Make sure it doesn't curdle! Whisk in the sauce mix, parsley, salt and pepper. Cook for 5-8 minutes, whisking occasionally. In the meantime, cook the pasta. Add one package of the cheese to the milk, (not the pasta), and stir until melted. Stir in the shrimp and crab. Cook over medium-low heat until shrimp are cooked. Pour over hot, strained pasta. Top with remaining cheese. Be ready to impress your guests with a delicious meal!
Yield: 6 servings

Right after my friend Camille was born, I made this for the Sumner's. Served it with some warm rolls and a ready-made salad. Finished it off with Strawberry Dessert! What a fun night!

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Chocolate Sheet Cake

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Chicken Fried Rice

1 1/2 tsp sesame oil (important ingredient!)
1 small onion
2 (or so) chicken breasts, cooked, cubed
2 Tbsp soy sauce
1 cup frozen peas
1 bag frozen veggies (carrots, peas, beans etc)
5 cups cooked white rice (cooled)
2 eggs, mixed with a fork
1/3 cup soy sauce

Cook the rice first, and then make sure it's cooled all the way, otherwise your fried rice will be mushy...no bueno. You can add what ever vegetables you like...bell peppers, carrots, celery, peas etc. I like using the frozen kind because they're convenient and require no prep work. Let them thaw out a little bit before adding them. Ok, onto the directions.

Heat oil in a large skillet (or a wok as pictured below) over medium heat. Add the chicken and 2 tbsp of soy sauce. Stir fry for 5 to 6 minutes. Stir in the veggies and stir fry for another 5 minutes. Then add rice and stir thouroughly. Finally, sir in scrambled eggs and 1/3 cup soy sauce.  Heat through and serve hot. Makes PLENTY of delicious leftovers!

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