Everyone around me knows how much I enjoy cooking! Everyone around me also knows that I can cook up a storm and knows that I will deliver the "Taste" of "Home Cooking" made right.
I am a nurse by trade and demand. I have been in the nursing field for 28 years.I chose nursing because I truly want to make a difference in someone's life. With that said, "What is my passion"? Cooking, baking and seeing the looks on people of all ages eat something that I have created or placed a spin on..
Right now, I am gearing up for the holiday season. I have 2 birthdays (2 of my children out of 7!) coming up as well. The youngest child (my 11 year old) likes a plain white cake and icing...easy! Of course this cake will take 2 days to prepare. I like to poke holes in it, pour a special mixture on it and set it in the fridge for a day before frosting it. The 2nd child (really a young adult) age 25, likes Tiramisu as his birthday cake..and of course the whole thing is by scratch..another 2 days!
I'm thinking about making truffle cake bars for the holidays. The spin of course will be with crushed peppermints sprinkled on top. Sounds yummy?
**********************************************************************************
It's starting to get cool here in N.C. I have been making stews, soups, roasts, greens and just made a pot of pinto beans and rice which I thought would last at least 2 days. I'm talking 8 quarts, gone! I served it that evening along with my home made cornbread muffins to my fiance' and word of mouth carried it to my other children along with the ex..ha-ha.Everyone happen to be in the area (with containers in hand-go figure) and by 8pm that evening, everything was gone! Everything, including my cornbread muffins (16 ct.). Well, here is the recipe:
Pinto Beans and Rice
Pinto Beans (1 large bag-dry)
2 qts. chicken stock
1 qt. chicken broth
2 bay leaves
2 large onions, quartered
4 garlic cloves, chopped finely
1 small bag of baby carrots
4 smoked ham hocks
2 smoked turkey wings
(Optional: seasoned salt, seasoned black pepper and crushed red pepper flakes-I usually use a little at the end of the cooking cycle).
Use Any bag of rice. I like the plain ole' long grain. 1 cup of rice to 2 cups of water. Bring to boil and reduce to simmer for about 25 minutes. Add the lid when simmering. Always do the 1 cup to 2 cup ratio. So if you want to make more rice double it. This serving that I used serves 6. My older children know how to make more rice. Even easier: Uncle Ben's rice which can be found in any super market.
1 large bag of dried pinto beans (rinse several times and throw away anything that floats). Place in a large pot. (I have a cast iron 18qt pot) and cover beans with just enough of cold water. Bring to a boil, turn off heat and let the beans set with the lid on it for an hour. Meanwhile, in another smaller pot (12qt.),using medium high heat, add enough oil (vegetable oil to cover the bottom of the pot), quarter 2 large yellow onions, 1 small bag of baby carrots, add 4 chopped garlic cloves, a couple of bay leaves (crumble, if using dried bay leaves). Stir and brown for about 5 minutes or until onions are translucent in color. Add 2 quarts of chicken stock and 1 quart of chicken broth. Then add 4 meaty smoked ham hocks and about 2-3 smoked turkey wings. Let this simmer for about 2 and 1/2 hours.
Scoop out the meat, vegetables and bay leaves and place in the pot with the beans. Yes, I know the beans may still have liquid in it and it may even look murky! Please, trust me, that murky looking water in those beans is nothing but a whole lot of flavor! Add the broth mixture. Please, pour slowly and make sure you are using kitchen towels or pot holders so you don't burn your hands.
Turn the entire mixture up on high (beans, meat, veggies and bay leaves) until it begins boiling, then reduce the heat to low. Make sure the lid is on when you reduce the heat. *Most Important* Do Not Add Salt! You can add seasoned pepper (about a teaspoon or more, your choice..and about a half a teaspoon of crushed red pepper flakes). Simmer away for about 3 hours..then taste and enjoy! Add Seasoned salt (once the pot of beans are done), it you think it needs it..just a half a teaspoon at a time. Stir well, taste and serve over rice!
Enjoy!
Thefryegirl2u
I am a nurse by trade and demand. I have been in the nursing field for 28 years.I chose nursing because I truly want to make a difference in someone's life. With that said, "What is my passion"? Cooking, baking and seeing the looks on people of all ages eat something that I have created or placed a spin on..
Right now, I am gearing up for the holiday season. I have 2 birthdays (2 of my children out of 7!) coming up as well. The youngest child (my 11 year old) likes a plain white cake and icing...easy! Of course this cake will take 2 days to prepare. I like to poke holes in it, pour a special mixture on it and set it in the fridge for a day before frosting it. The 2nd child (really a young adult) age 25, likes Tiramisu as his birthday cake..and of course the whole thing is by scratch..another 2 days!
I'm thinking about making truffle cake bars for the holidays. The spin of course will be with crushed peppermints sprinkled on top. Sounds yummy?
**********************************************************************************
It's starting to get cool here in N.C. I have been making stews, soups, roasts, greens and just made a pot of pinto beans and rice which I thought would last at least 2 days. I'm talking 8 quarts, gone! I served it that evening along with my home made cornbread muffins to my fiance' and word of mouth carried it to my other children along with the ex..ha-ha.Everyone happen to be in the area (with containers in hand-go figure) and by 8pm that evening, everything was gone! Everything, including my cornbread muffins (16 ct.). Well, here is the recipe:
Pinto Beans and Rice
Pinto Beans (1 large bag-dry)
2 qts. chicken stock
1 qt. chicken broth
2 bay leaves
2 large onions, quartered
4 garlic cloves, chopped finely
1 small bag of baby carrots
4 smoked ham hocks
2 smoked turkey wings
(Optional: seasoned salt, seasoned black pepper and crushed red pepper flakes-I usually use a little at the end of the cooking cycle).
Use Any bag of rice. I like the plain ole' long grain. 1 cup of rice to 2 cups of water. Bring to boil and reduce to simmer for about 25 minutes. Add the lid when simmering. Always do the 1 cup to 2 cup ratio. So if you want to make more rice double it. This serving that I used serves 6. My older children know how to make more rice. Even easier: Uncle Ben's rice which can be found in any super market.
1 large bag of dried pinto beans (rinse several times and throw away anything that floats). Place in a large pot. (I have a cast iron 18qt pot) and cover beans with just enough of cold water. Bring to a boil, turn off heat and let the beans set with the lid on it for an hour. Meanwhile, in another smaller pot (12qt.),using medium high heat, add enough oil (vegetable oil to cover the bottom of the pot), quarter 2 large yellow onions, 1 small bag of baby carrots, add 4 chopped garlic cloves, a couple of bay leaves (crumble, if using dried bay leaves). Stir and brown for about 5 minutes or until onions are translucent in color. Add 2 quarts of chicken stock and 1 quart of chicken broth. Then add 4 meaty smoked ham hocks and about 2-3 smoked turkey wings. Let this simmer for about 2 and 1/2 hours.
Scoop out the meat, vegetables and bay leaves and place in the pot with the beans. Yes, I know the beans may still have liquid in it and it may even look murky! Please, trust me, that murky looking water in those beans is nothing but a whole lot of flavor! Add the broth mixture. Please, pour slowly and make sure you are using kitchen towels or pot holders so you don't burn your hands.
Turn the entire mixture up on high (beans, meat, veggies and bay leaves) until it begins boiling, then reduce the heat to low. Make sure the lid is on when you reduce the heat. *Most Important* Do Not Add Salt! You can add seasoned pepper (about a teaspoon or more, your choice..and about a half a teaspoon of crushed red pepper flakes). Simmer away for about 3 hours..then taste and enjoy! Add Seasoned salt (once the pot of beans are done), it you think it needs it..just a half a teaspoon at a time. Stir well, taste and serve over rice!
Enjoy!
Thefryegirl2u
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