I began cooking when I was about 11 or 12 years old, and it was almost therapuetic, even then. After I got married, in 1982, I began really trying to come up with recipes and menus of my own.
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.

The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!

Sunday, January 6, 2013

Eye of Round Roast (aka Poor Man's Prime Rib)

2-3 lb. Eye of Round Roast
Minced Garlic
Kosher Salt
Coarse Grind Black Pepper

Make a paste of the minced garlic, salt and pepper. Rub it on the Eye of Round Roast, after washing the roast and drying it. Let this mixture sit on the Roast about 30 minutes. This allows the roast to slowly come to room temperature and allows the spices to permeate the meat.
While the roast is sitting out, preheat the oven to 500 degrees. Line a roasting pan with foil and place the roast, fat side UP, in the pan. Cook for 7 minutes per pound.(a 3 lb roast will cook for 21 minutes) and turn the oven to the lowest setting possible, and DO NOT OPEN DOOR FOR 2 1/2 hours.
If you like, you can put root vegetables in the pan with the roast and they will cook, too.
After 2 1/2 hours, check the temp on the roast, and it should be between 130 and 150 in the center. Let it sit for ten minutes for the juices to redistribute, and carve into 1/2" slices. Serve with au jus (recipe at bottom) or with horseradish or horseradish sauce. Great with baked potatoes or with mashed potatoes and gravy, along with a salad or asparagus, etc.
This roast should be med rare, and will taste like Prime Rib. YUMMY and so inexpensive. Great way to cook this piece of meat, which is usually very dry and tough. I tried this recipe and it was PERFECT. I had new potatoes, carrots and pearl onions in the pan with it and they were perfectly cooked!

Au Jus... put a half can of beef broth in with the roast. Since this meat has so very little fat, it won't render a lot of natural juices. You have to help it along,so beef broth will mingle with the few juices the meat will put out. When the roast is cooked, drain the broth into a pan and put 1Teaspoon flour into half the cooled juices, whisk the flour mixture into the rest of the broth and heat, just below boiling. Strain and serve with Roast.
Great, but not thick like a gravy...

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Thursday, January 3, 2013

Chicken Pot Pie

2 9" Pie Crusts, left out for 15 to 20 minutes to soften
Four large Boneless, Skinless Chicken Breats, cooked and shredded or diced
1 Bag Peas and Carrots
1 Can Diced Potatoes, or 2 cups Diced Cooked Potatoes
1 cup American Cheese, cut up
1 large (28 oz) Can Cream of Chicken Soup
1/2 of the Soup can filled with water or Chicken Broth
1Tsp Celery Seed


Mix the soup and water or broth, stir in veggies, chicken and celery seed. Now Stir in Cheese.
Roll out bottom crust, bake Halfway to done at 450, approximately 12 to 15 minutes, and fill.
Roll top crust and cut slits in it, to allow for steam to escape. Bake at 375 for about 30 minutes to 45 minutes, until bubbling, and top crust is done. Remove from oven and allow to sit for about 10 minutes. Serve.

Variation:  Dont use the bottom crust, but put into a ceramic bowl and cook at 350 until bubbly and cheese is melted. Take out of the oven and top with a can of homemade biscuits. Sprinkle with celery seed, return to oven and bake until they are done... easy for a winter weeknight supper.


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