I can't believe I've had my blog for a year now!
It all started with the opening of my
Etsy Shop and they said you should start a blog. What's a blog? I said. And so started the journey of learning
- which blog host to use ~ I picked Blogger.com because it seemed more user friendly
- how to create a great looking blog ~ I spent many hours reading how to's and I'm still changing things
- thinking of a catchy title ~ The title of my shop was taken so I used synonyms in the wording to alter it
- what to blog about ~ first it was about the projects I completed and I just went from there
I am still learning of course but looking back I sure am glad I started it. It started off as a place to promote the products in my shop and has grown to include all the interests and discoveries in my life.
One of my great enjoyments in life is cooking. At least 4 nights a week I fix a homemade meal for my husband and me. I have posted a few recipes complete with how to pictures on my blog but I want to make my meal planning a more permanent part of my blog. So to kick off my second year here at Blogger I'm starting a Sunday Super series. Every Sunday evening I will post my weekly meal plan complete with recipes. I'm kind of excited. It's a big commitment but since I already do the planning it will just require putting my plans on the blog in an easy way for people to access it.
So with no further ado I introduce...
March 4-10
Monday Brunswick Stew
Tuesday Black Bean Soup
Wednesday Left Overs or Take Out
Thursday Chicken in Wine over Rice
Friday Left Overs or Take Out
Saturday Red Beans and Rice
Sunday Brisket and Vegetables
Brunswick
Stew
Ingredients:
2 tsp vegetable oil
1 ½ Cup cubed, frozen hash brown
potatoes
1 Cup chopped onion
1 Can (14 ½ oz) chicken broth
1 Cup frozen corn kernels
1 Can (15 0z) Lima beans
1 Can (15 oz) black-eyed peas
1 Can 14 ½ oz stewed tomato
3 Cans (5 oz) white chicken meat
1 tsp Worcestershire sauce
½ tsp black pepper
½ tsp dried basil
½ tsp dried thyme
Directions:
1. Heat the oil in a 4 ½ quart Dutch
oven or soup pot over high heat. Add the
potatoes and onions. Cover and cook for
4 minutes, uncovering to stir about every 30 seconds. (the potatoes will stick to the bottom) Add the chicken broth and stir and scrape the
brown bits from the pot bottom.
2. Add the corn, then cover and cook
while opening the cans. Rinse and drain
the Lima beans and black-eyed peas and add them to the pot, then add the
tomatoes and the chicken with its juice.
3. Stir in Worcestershire, pepper,
basil, and thyme, then re-cover and bring to a boil, uncovering occasionally
and stirring. Reduce the heat to
medium-high and continue boiling, stirring occasionally for 8 minutes.
Serve with hot, fresh from the oven
buttered cornbread.
Recipe from Desperation Dinners! by Beverly Mills
and Alicia Ross
Black Bean Soup
Ingredients:
1 tsp olive oil
1 cup chopped onion
2 cans (15 oz) black beans
1 can (14 ½ oz) chicken broth
1 can (15 ¼ oz) corn kernels, drained
1 (14 ½ oz) Mexican style stewed
tomatoes
3 bay leaves
1 tsp minced garlic
1 tsp dried thyme
1 tsp balsamic vinegar
½ tsp ground cumin
Directions:
1. Heat the oil
in a 4 ½ quart Dutch oven or soup pot over medium heat. Add the onions and cook until slightly brown,
stirring occasionally.
2. Meanwhile , pout 1 can of beans and their
liquid into a large cereal bowl Using
the back of a serving size spoon, mash the beans against the sides and bottom
of the bowl until the beans are broken up and pasty.
3. Raise the heat under the pot to high and add
the chicken broth, mashed beans, and the can of whole beans and its
liquid. Stir well. Drain the corn and add to the pot, then add
the stewed tomatoes, bay leaves, garlic, thyme, vinegar, and cumin. Cover the pot and bring the soup to a boil.
4. Reduce the
heat to low and simmer to let the flavors blend, 8 minutes, stirring often to
prevent sticking. Remove from the heat
and serve.
Recipe from Desperation Dinners! by Beverly Mills
and Alicia Ross
Chicken in Wine over Rice
Ingredients:
2 lbs chicken breast
10 ¾ oz can cream of mushroom soup
10 ¾ oz can French onion soup
1 cup dry white wine
Directions:
1. Put chicken in slow cooker
2. Combine soups and wine Pour over
chicken
3. Cover and cook Low 6-8 hours.
Serve over rice
Recipe from
Fix-It and Forget-It Cookbook by Dawn J. Ranck and Phyllis Good
Red Beans and Rice
Ingredients:
2 tsp olive oil
1 cup chopped onion
1 cup chopped celery
1 chopped bell pepper
2 tsp minced garlic
½ tsp thyme
½ tsp basil
½ tsp oregano
½ tsp black pepper
½ tsp Tabasco sauce
2 bay leaves
1 can (14 ½ oz) chicken broth
1 lb turkey kielbasa sausage
1 ¾ cups “instant” (5-minute) rice
½ cup water if
needed
Directions:
1. Heat oil
over medium heat in a large deep skillet that has a lid. Add chopped onion, celery, pepper and cook
until crisp-tender, about 4 minutes, stirring frequently. Stir in garlic, thyme, basil, oregano, black
pepper, Tabasco and bay leaves.
2. Raise the
heat to high, add the broth, cover the skillet, and bring the broth to a
boil. Meanwhile, cut the sausage in slices
about ¼ inch thick, rinse and drain beans.
3. When broth
boils, stir in the sausage, beans and rice.
Reduce the heat to low, cover the pan, and cook until the rice is
tender, 5-10 minutes.
Recipe from Desperation Dinners! by Beverly Mills
and Alicia Ross
Brisket with Root Vegetables
Ingredients:
1 medium sweet potato, peeled, cut into
2-inch pieces
1 medium turnip, peeled, cut into 2-inch
pieces
2 carrots, peeled, cut into 2-inch
pieces
2 parsnips, peeled, cut into 2-inch
pieces
3-4 lbs beef brisket
Salt and Pepper
1 ½ tsp onion powder
1 ½ tsp garlic powder
1 cup beef
broth
Directions:
1. Arrange
vegetables in bottom of slow cooker.
2. Rub brisket
with salt, pepper, onion powder and garlic powder. Place brisket on top of vegetables. Pour broth into cooker.
3. Cover and
cook on low 6-8 hours.
Recipe from All You magazine April 2013
