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!

Monday, May 26, 2014

Sandwiches Are Food, Too

Okay, I know. Some of you are saying "Duh, stupid title" right? Well, not so much if you realize that I believed that if I didn't actually "cook" the food, I was not a good Wife, Mom, Grammy/Mimi... so this, for me anyway, is a revelation! 
I have learned to make sandwiches an integral part of my food repertoire and I am loving it! So much so, that our meals this Summer will be mostly Sandwiches, Salads and Grilled dinners, so that I can spend more time living and less time working! 
So, here are some of my favorite Sandwich ideas..

1. Cuban Panini (without a panini machine!!!!)
I love Ol' Farmers Brand Ham and get it from the Deli case,sliced about like you see the meat at Subway sliced. 
Take a loaf of good, crusty bread, slice it as thinly or thickly as you like, on an angle, so it looks longer, and spread REAL Butter on one side of each slice. 
Place two or three slices of ham on one piece of bread, topping with provolone cheese. Spread mustard on the other piece of bread, put some dill pickle slices on the cheese, cover with the bread that has the mustard, and put in a pan on med/high heat. 
Now, to get the panini effect, you need any of the following items..A brick, wrapped in foil, a heavy cast iron skillet, a really heavy pan...
Press the heavy object on your sandwiches, press and cook about 2 minutes, move the heavy object, flip the sandwich over and cook the other side. Brown to your preference and serve.. YUMMMMM!

2. Cajun Beef and Swiss (or Pepper Jack)... do this the same way you did the Cuban Panini. I don't heat mayo or horseradish sauce, so I usually put the cheese on the bottom of the sandwich, top with the meat, using pepper jack or Swiss cheese , and then when I've cooked the second side, I can just take the bread up and spread my sauce on without taking the chance of food poisoning... who wants THAT in their day? 

3 Bacon, egg and Swiss Bagels. Toast a bagel, scramble an egg, use that leftover bacon or microwave a piece or two and stack together. The heat from the bagel, the egg and the bacon will melt your cheese. It's a quick, easy and delicious breakfast, one I love to make and eat on the deck poolside with my grandchildren!

I love to experiment with sandwich meats, spreads and breads.. nothing is better (in my opinion) than a sandwich of Pimento Cheese with potato chips on the bread. (hey, don't knock it until you've tried it!)

Comment on this post with your sandwich recipes.I'd love to try new ones...I/m fairly new to the sandwich game.. even my hubby's lunch was always reheated food from last night's dinner...

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