Horseradish Sauce

Got the recipe from here

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3 Tablespoons extra hot prepared horseradish
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1/4 cup sour cream
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1 teaspoon Dijon mustard
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1 Tablespoon mayonnaise
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1 Tablespoon chopped chives
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Mix ingredients together. Serve as a sauce for steak or roast
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Recipe

  • 3 Tablespoons extra hot prepared horseradish
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon chopped chives
  • Mix ingredients together. Serve as a sauce for steak or roast

Baked Spaghetti Squash with Cheese and Chives

So for dinner one night Normy and I had some Spaghetti Squash and I cooked it with this recipe

So we only ate one half of the squash so we had another half leftover so I wanted to eat it the next day for lunch, but I wanted to do something different so I preheated my oven to 350 degrees and grabbed a little pan and put the other half of the spaghetti squash in it and then I put a little dab of butter, about a teaspoon then I had some extra sharp cheddar cheese, so I grated/shredded about 1/3 cup and sprinkled it over the shredded squash and then I had some freeze dried chives and sprinkled about 1 teaspoon over the cheese and threw the pan in the oven and baked for about 10 minutes, until cheese was melted. Took it out of the oven and let it cool for a few and then ate it. Holy goodness! Tasted soooo good!
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Recipe

  • 1 spaghetti Squash. pretty good-sized one…
  • Cut it in half…
  • clean the seeds out
  • Then get a glass baking dish that the squash will fit in and will fit in the microwave and put one half of the squash flat side down and fill half way with water and put in microwave for about 15-20 minutes.
  • once its done, flip it over (don’t burn yourself) and get a fork and scrape the sides and it will look like hash browns. That’s what it reminded me of the first time I saw Jeff do this…Then after scrapping the sides and getting all the squash that will come off the sides and bottom
  • add in about 2 tablespoons of butter
  • and salt and pepper
  • Mix butter and salt and pepper in and I put all the squash over the butter to help it melt and kinda stir it up best you can, then pour it in a bowl and add a little more salt and pepper and you could even add more butter if you wanted too or more pepper
  • So we only ate one half of the squash so we had another half leftover so I wanted to eat it the next day for lunch, but I wanted to do something different so I preheated my oven to 350 degrees and grabbed a little pan and put the other half of the spaghetti squash in it and then I put a little dab of butter, about a teaspoon then I had some extra sharp cheddar cheese, so I grated/shredded about 1/3 cup and sprinkled it over the shredded squash and then I had some freeze dried chives and sprinkled about 1 teaspoon over the cheese and threw the pan in the oven and baked for about 10 minutes, until cheese was melted. Took it out of the oven and let it cool for a few and then ate it. Holy goodness! Tasted soooo good!

Auntie Tricia’s Balsamic Vinaigrette

my friend Karen made me this dressing one night and I fell in LOVE with it instantly! So tangy and sweet! Best Vinaigrette I’ve had!

It’s my go to Vinaigrette dressing!

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3/4 Cup balsamic vinegar
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2 tablespoons Dijon mustard
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1 1/2 Tablespoons basil, minced
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1 tablespoon parsley, minced
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1 1/2 teaspoon honey
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1/4 teaspoon each chives,
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shallot, garlic – minced
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1/2 teaspoon each salt & pepper
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1 Cup canola oil

pulse all ingredients, except the oil in a food processor (I used my hand blender) until combined
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While food processor is running, drizzle the oil in.
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Chill and serve.
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Recipe

  • 3/4 Cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 1/2 Tablespoons basil, minced
  • 1 tablespoon parsley, minced
  • 1 1/2 teaspoon honey
  • 1/4 teaspoon each chives,
  • shallot, garlic – minced
  • 1/2 teaspoon each salt & pepper
  • 1 Cup canola oil
  • pulse all ingredients, except the oil in a food processor (I used my hand blender) until combined
  • While food processor is running, drizzle the oil in.
  • Chill and serve.

Cauliflower “Mashed Potatoes”

Ever had cauliflower potatoes? Not potatoes….But instead of using potatoes you use cauliflower and it tastes like mashed potatoes, only better for you! Well if you haven’t, you should try it! So here we go, How I made cauliflower wanna be mashed potatoes.

side note – cauliflower is stinky!

So take one head of cauliflower
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and wash it and take the leaves and bottom stem part off and cut it up and add to a pot of water, enough for the cauliflower to swim around in and get soft
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then place the pot of water on a burner and turn the burner to high heat and boil the cauliflower

I boiled mine for about 15-20 minutes. I just kept poking the bigger pieces with a fork until they were nice and tender
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Then drain the cauliflower in a strainer
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then place the cauliflower in a food processor, I did this in two batches
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I added a little butter
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and I added in a little Cajun seasoning (of course) to taste
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and then I purred the cauliflower, I also added a little milk too so that it helped to break up the bigger chucks of cauliflower and loosen everything up.
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then purred it again
until it was nice and smooth
You may need to add more milk, but just keep purring it till its nice and smooth
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I placed both batches in a medium saucepan and added a little bit more butter and turned burner to medium low heat
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Then I added in a little greek yogurt and better than bullion (chicken flavor) for a little more flavoring and saltines
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Then I added in salt and pepper and chives, to taste
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stir all that together and let it warm up and taste it for seasoning and adjust if needed
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Then serve the cauliflower “potatoes” up nice and hot
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I sprinkled a little more chives over my cauliflower

They look just like mashed potatoes don’t they!? I think they taste like them too!

Here is that recipe again for you…

So take one cauliflower head

And wash it and take the leaves and bottom stem part off and cut it up and add to a pot of with water, enough for the cauliflower to swim around in and get soft

Then place the pot of water on a burner and turn the burner to high heat and boil the cauliflower

I boiled mine for about 15-20 minutes. I just kept poking the bigger pieces with a fork until they were nice and tender

Then drain the cauliflower in a strainer

Then place the cauliflower in a food processor, I did this in two batches

I added a little butter

And I added in a little Cajun seasoning (of course) to taste

And then I purred the cauliflower, and I added a little milk too so that it helped to break up the bigger chucks of cauliflower and loosen everything up.

Then purred it again
until it was nice and smooth
you may need to add more milk, but just keep purring it till it’s nice and smooth

I placed both batches in a medium saucepan and added a little bit more butter and turned burner to medium low heat

Then I added in a little Greek yogurt and better than bouillon (chicken flavor) for a little more flavoring and saltines

Then I added in salt and pepper and chives, to taste

Stir all that together and let it warm up and taste it for seasoning and adjust if needed

Then serve the cauliflower “potatoes” up nice and hot

I sprinkled a little more chives over my cauliflower

They look just like mashed potatoes don’t they!? I think they taste like them too!

Cauliflower “Mashed Potatoes”

Ever had cauliflower potatoes? Not potatoes….But instead of using potatoes you use cauliflower and it tastes like mashed potatoes, only better for you! Well if you haven’t, you should try it! So here we go, How I made cauliflower wanna be mashed potatoes.

side note – cauliflower is stinky!

So take one head of cauliflower
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and wash it and take the leaves and bottom stem part off and cut it up and add to a pot of water, enough for the cauliflower to swim around in and get soft
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then place the pot of water on a burner and turn the burner to high heat and boil the cauliflower

I boiled mine for about 15-20 minutes. I just kept poking the bigger pieces with a fork until they were nice and tender
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Then drain the cauliflower in a strainer
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then place the cauliflower in a food processor, I did this in two batches
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I added a little butter
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and I added in a little Cajun seasoning (of course) to taste
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and then I purred the cauliflower, I also added a little milk too so that it helped to break up the bigger chucks of cauliflower and loosen everything up.
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then purred it again
until it was nice and smooth
You may need to add more milk, but just keep purring it till its nice and smooth
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I placed both batches in a medium saucepan and added a little bit more butter and turned burner to medium low heat
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Then I added in a little greek yogurt and better than bullion (chicken flavor) for a little more flavoring and saltines
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Then I added in salt and pepper and chives, to taste
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stir all that together and let it warm up and taste it for seasoning and adjust if needed
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Then serve the cauliflower “potatoes” up nice and hot
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I sprinkled a little more chives over my cauliflower

They look just like mashed potatoes don’t they!? I think they taste like them too!

Here is that recipe again for you…

So take one cauliflower head

And wash it and take the leaves and bottom stem part off and cut it up and add to a pot of with water, enough for the cauliflower to swim around in and get soft

Then place the pot of water on a burner and turn the burner to high heat and boil the cauliflower

I boiled mine for about 15-20 minutes. I just kept poking the bigger pieces with a fork until they were nice and tender

Then drain the cauliflower in a strainer

Then place the cauliflower in a food processor, I did this in two batches

I added a little butter

And I added in a little Cajun seasoning (of course) to taste

And then I purred the cauliflower, and I added a little milk too so that it helped to break up the bigger chucks of cauliflower and loosen everything up.

Then purred it again
until it was nice and smooth
you may need to add more milk, but just keep purring it till it’s nice and smooth

I placed both batches in a medium saucepan and added a little bit more butter and turned burner to medium low heat

Then I added in a little Greek yogurt and better than bouillon (chicken flavor) for a little more flavoring and saltines

Then I added in salt and pepper and chives, to taste

Stir all that together and let it warm up and taste it for seasoning and adjust if needed

Then serve the cauliflower “potatoes” up nice and hot

I sprinkled a little more chives over my cauliflower

They look just like mashed potatoes don’t they!? I think they taste like them too!

Cheeseburger Soup

So when I made this and saw what was in it I was like um is this going to taste good? And I must say it doesn’t look very appetizing either, sorry to say. But it doesn’t! But I am telling you its good!

Recipe

1 lb. ground beef
1 large onion, chopped
1 cup carrots, shredded
1 tsp dried scallions
1 tsp dried dill
2 Tbsp. butter
1 Tbsp. flour
3 cups chicken or vegetable broth
2 cups peeled and diced potatoes (optional) (I ended up not adding these)
2 cups cheese, shredded
1 cup milk
salt and freshly ground pepper
2 Tbsp. sour cream (optional) (I didn’t add this either)
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In a large sauté pan over medium heat, brown the beef,
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stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7 to 10 minutes.
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Drain and set aside. In the same saucepan sauté onions,
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carrots
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and dried herbs until tender.
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Add the broth,
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potatoes (I ended up not adding the potatoes in) and beef
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and bring to a boil. Reduce a heat, cover and simmer 10-12 minutes or until potatoes are tender.

In a saucepan over low heat, melt the butter.
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Add the flour
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and cook for 3-5 minutes, stirring all the time.
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Add to the soup
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and bring to a boil. Cook for about 2 more minutes. Lower the heat and bring to a gentle simmer. Stir in the cheese,
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milk,
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salt and pepper.
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Cook and stir until cheese melts.
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Taste and adjust the seasonings. Add the sour cream if you like. Ladle the soup into warmed bowls and garnish with cheese. Serve immediately.
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Bacon, Cheddar and Chive Scones & Happy 4 Years to US!

On August 8, 2012  Normy and I celebrated our 4 year anniversary!

 So we started our day off right by having Mimosas first thing!

 Mmmmm Champagne

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Champagne is like wine, it’s LOVE! Bubbly LOVE!

Oh I guess we should add some OJ to make it OK to drink in the morning eh!

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Need to get our Vitamin C…and maybe a little buzz while we are at it!

and then we decided to add bacon to the mix! Bacon is love too! and it’s our day and its all about the LOVE…

Recipe

2 cups All-purpose Flour
1 teaspoon Salt
1 Tablespoon Baking Powder
2 Tablespoons Sugar
4 Tablespoons Very Cold Butter, Cubed
1 cup Freshly Grated Cheddar Cheese
⅓ cups Chives, Chopped
12 slices Bacon, Cooked And Crumbled
¾ cups Cream, Or More As Needed, Plus 2 Tablespoons To Brush On
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The Scones
Preheat oven to 425ºF. Prepare a baking pan by lightly greasing it or lining it with parchment paper.

In a large bowl, whisk together the flour,
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salt,
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baking powder
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and sugar.
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Using your hands, incorporate the butter
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until mixture is unevenly crumbly.
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Some of your butter will remain in larger pieces, which is exactly what you’re trying to achieve.

Mix in cheese,
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chives
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and bacon
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and make sure they are evenly distributed.
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Add ¾ cup of cream
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and work in with your hands.
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If the mixture sticks together and you have no remaining crumbs at the bottom of the bowl, do not add more cream. If crumbs remain, add more cream, 1 tablespoon at a time, until the mixture holds together.
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Transfer the dough to a floured work surface. Pat dough into a 7” disk and roll until it is about ¾” thick.
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Transfer the disk to your baking sheet.
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Using a knife, (I used a pizza cutter, works better)
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cut into 8 wedges and spread apart slightly on the baking sheet.
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Brush the tops of the scones with additional cream to help them brown while cooking.
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Bake for 20–22 minutes
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until scones are golden brown.
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Normy gives these scones a thumbs up!
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I melted a little butter in a pan
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and poured it over the scone for a little bit extra buttery goodness
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Then we had sushi for dinner that night at our place and went on a road trip!

Cheers to us and 4 years!

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I also made a video of us to for our special day…