The palace has been a busy place for the last couple of weeks. In addition to our regular everyday chaos, we had the garden flourishing, the canning, overnight guests and the start of school. All of the busyness has meant the blog has been put on the back burner. However, I wanted to share this recipe with you. I wasn't sure how it was going to end and wasn't even sure how it was going to go together. So, I didn't get any pictures, but I did get some great help.
The prince and I took some yellow squash (are you sick of reading my squash recipes yet?), tomatoes, and onions. For our tomatoes, I cut them into about eighths. Then, I cut the onions into about the same size chunks. I cut the squash in half lengthwise and the prince sliced them from there. He did a great job and nobody got hurt! I just eye-balled what looked like a good combination of amounts. We mixed a packet of Italian dressing mix. We put almost all of it in with the vegetables. We put the lid on the casserole dish and microwaved it until the squash was tender.
It was delicious! Prince Charming said it was his favorite squash recipe, so far. He even requested it again when we had the overnight guests.
I’m linking to Mouthwatering Mondays.
The grass is green. It’s good to be
Showing posts with label Mouthwatering Monday. Show all posts
Showing posts with label Mouthwatering Monday. Show all posts
Monday, August 2, 2010
This is suppose to be a post about how I turned
these
and these
into these.
Right after I took those pictures on Saturday, our helpers called and asked if they could come “now” to help move our upstairs to our downstairs and our downstairs to the upstairs. All the heavy stuff was moved that day … 4 beds, 1 tall dresser, 1 large television, and a desk. (Gee, that doesn’t seem like much when I write it down.)
Anyway, after two hours of moving stuff, I forgot I was taking pictures of the pickle-making process. Since then, I have been sorting through and moving the rest of the stuff in the house … clothes, books, 2 more dressers, and misc. junk. I’ve heard of a house being turned “upside down”, but this may be a new definition. The house is in total disarray.
I have also been making more of
these
and some of this.
And that is why there is no blog post for today. Maybe I’ll get around to it one day.
I’m linking to Mouthwatering Mondays.
The grass is green. It’s good to be
have no story to go with this post. I was just trying to find a recipe that would work with short ribs in the crockpot. I find that if I cook them on the stove, they come out more chewy than I would like. But this, this recipe made them fall-off-the bone, melt-in-your mouth gooooood.
Here we go. You'll need:
Cover and cook on Low for 10 hours.
Linking to Mouthwatering Monday.
The grass is green. It is good to be
‘Twas the day before Easter and all through the kingdom,
the children were snuggled to rest for a bit.
When all of a sudden, in the blink of an eye,
Place the egg white on your serving dish and the yolks into a zipper bag. (Don't say anything about the green edge on the yolks. I got distracted and they boiled a little before I turned them down.)
Add all the other ingredients to the bag. Zip the bag and mix the ingredients by “smooshing” the bag. You want to make sure all the egg yolks are smooth and the relish is the only lumpy part.
a light bulb went off and the Queen said, “Oh, My!”
In all of the prep and all of the clamor,
O.K. That doesn’t really rhyme, so I’ll stop now.
she forgot to make eggs for the prince and princess to color.
O.K. That doesn’t really rhyme, so I’ll stop now.
It was Saturday afternoon and we were about to leave for our church Easter egg hunt. I remembered that I forgot (I can do that you know!) to make eggs for the prince and princess to dye at home. I scrambled (get it?) to the kitchen to get the eggs boiled. Tidy Mom posted great directions on “boiling” eggs. So, I won’t do that. I will tell you what I do with the leftovers.
Here’s what you’ll need for ingredients:
Eggs, mayo, mustard, cider vinegar, and sweet pickle relish
Peel the eggs, by tapping them a little and gently squeezing them or rolling them gently on the counter. (Tip: If you use older eggs and peel them under running water, they peel easier. Start peeling from the large end and let the water get under the shell membrane.)
Place them on a paper towel to dry a little.
Cut each egg in half lengthwise.
Place the egg white on your serving dish and the yolks into a zipper bag. (Don't say anything about the green edge on the yolks. I got distracted and they boiled a little before I turned them down.)
Cut the tip off one corner of the bag.
Squeeze the bag to let the yolk mixture go into the egg whites. Don’t squeeze to make it stop. Don’t be too heavy handed. You can add more later, if you have extra. (You could also use a bowl to mix and a spoon or piping bag with a BIG tip to fill the whites. But then, you have more things to wash.)
I like to top the eggs with something colorful for serving. Here I used paprika. You could use a slice of olive, a sprig of parsley, or "whatever cranks your tractor." (I borrowed stole that line from Christy over at Southern Plate. I told her I was going to a long time ago. Check her out. She's a hoot.)
I fill the center of my plate with something colorful too. I usually put a bowl of sweet gherkins, olives, or this time… Easter Eggs! (Say anything about the heavy-handed paprika and I'll deny knowing you. They are going to disappear just like the other ones.)
Easy Deviled Eggs
6 boiled eggs
¼ cup mayo
1 tsp. prepared mustard
1 tsp. cider vinegar
Pickle relish, to taste
Peel and dry eggs. Add egg yolks, mayo, mustard, vinegar, and relish to a zip bag. Mix by mashing together. Snip the corner from the bag and pipe yolk mixture into the whites. Garnish as desired.
This is a great way to use the leftover colored eggs and eggs that cracked during boiling. The princess saw the cracked eggs and said, “Mama, they’re hatching. We have to keep them warm.” And she proceeded to do just that.
I'm linking this post to Mouthwatering Monday and Tempt My Tummy Tuesday. Hop on over to see other yummy recipes.
The grass is green. It’s good to be The Cow Queen.