To all the men who read our blog, we would like to wish you a happy Father’s Day!
If you are a man reading our blog I would like to commend you. I would also like to remind you how valuable you are to your family, even if you are not a father.
Coming from a family of two girls we had a wonderful example in our father; he was always there for us and showed us what a man should be.
I understand society is trying to make men feel like they do not mean anything to a family; let me assure the men out there, you are a huge influence in a family, especially for your daughters and the young people of the world.
Men, I hope you never forget you can change someone’s life, just by being a good example. If you are a father, you are wonderful, being there for your children; you should be proud of the family you have. If you are not a father, be proud of the man you are. Think about the young people who watch you in your daily life and try to help them better themselves.
The Lord is proud of his sons, the men who dutifully step up and help others, even if they are not biological fathers.
I hope we all stop and thank our fathers, brothers, cousins, uncles, grandfathers and anyone else who has been a father figure in our lives.
Once again, happy Father’s Day guys, especially to our wonderful father. Thank you for being here for us.
I must tell you about an amazing dinner my dad and I ate tonight, along with my latest lunch craze of making my own lettuce wraps. The quesadilla and lettuce wrap can be served for lunch or dinner; how cool is that? The following meal suggestions are gluten free and they do not take a long time to prepare!
I did not take any pictures. (I am not big on presentation as you have seen from my previous photos. That’s probably because I am blind and honestly, the only thing I really care about is how a meal tastes, not what it looks like on the plate).
Anyways, the other night my parents and I went to a wonderful restaurant and my dad ordered a steak. The steak was big enough some of it came home as leftovers.
We decided to have quesadillas for dinner with side salads. My dad suggested we put the leftover steak in the quesadillas; the quesadillas were wonderful.
Here is how we made the quesadillas. We used our George Foreman Grill and corn tortillas:
Put one corn tortilla on the hot grill
Add a layer of grated cheese (we used a Mexican cheese blend)
Cut the steak in thin strips and lay a few strips on top of the layer of cheese
Put a little more cheese on top of the steak
Top with another tortilla
Cook until the cheese is melted and everything is heated through (be sure to check on the quesadilla so it does not burn).
Cut the quesadilla up and enjoy!
Our side salad is simple:
We use the bagged salad and top it with fruit (mandarin oranges and pineapple). Use any dressing you want, (I prefer ranch dressing on my salad).
Some other toppings I like to put on my side salads include:
Hard boiled eggs (search hard boiled eggs in the search box to find a simple recipe to make hard boiled eggs)
Grated cheddar cheese
Fruit: Black olives, strawberries, mangoes, mandarin oranges, and pineapple
Vegetables: cucumber, carrots, peas, etc.
Meats such as: ham, turkey, bacon, and chicken.
Lettuce Wraps (Make ahead and keep in the fridge)
I have no idea why it has taken me so long to figure out that making lettuce wraps is so easy; I should have been eating lettuce wraps months ago! The following is what I like to put in my lettuce wraps, but you can put anything you want in your lettuce wraps.
Take a lettuce leaf from a head of ice berg lettuce (they can break apart, it happens to me all the time)
Put a little mustard on the leaf (I like regular yellow mustard)
Add some meat (I use ham, turkey and bacon)
Top with cheese (I use any kind we have on hand)
Roll the wrap up and enjoy!
I hope these suggestions give you some inspiration for future lunches and dinners.
Grape Salad Gluten Free! March 7, 2015
Do you like grapes as much as I do? If you answered yes to this question, you will love this new recipe that turns ordinary grapes into a wonderfully sweet and crunchy mixture of happiness. Better yet, it is gluten free!
This recipe is for grape salad. The recipe comes from our cousin Amy. My sister and I did a test run of this recipe last month and it was fantastic! I love eating grapes on their own, but this recipe takes them to a whole new level of tasty.
Here are some things we learned:
First, it would be better to mix the sour cream and cream cheese with a hand mixer or stand mixer. You can mix it by hand, but it will be easier with a mixer. (I learned I have little hand and arm strength when I mix by hand, I am spoiled with my stand mixer).
Second, we could only find red grapes in the store. This was not a problem because the salad was delicious; however, we think it would be better to have green grapes for a beautiful mix of color and a slight variation of taste.
Third, if you do not use nuts (like we did) do not worry, the recipe will be marvelous without the nuts.
Fourth, make sure you top the entire bowl with lots of brown sugar. You can never have too much brown sugar, in my opinion.
Finally, let the dish sit in the fridge overnight to blend. I had some salad the first night and it was ok. Believe me when I say, the longer this recipe sits the better.
I hope you guys try this recipe, it is so easy and it will blow your mind. Amy says everyone asks for the recipe whenever she brings it to a gathering. Now, all of you can wow a crowd with this wonderful dish.
Thanks for sharing Amy!
2 lbs. green grapes
2 lbs. red grapes
4 oz. cream cheese
4 oz. sour cream
½ TBSP vanilla (1 and 1/2 tsps)
1 C. pecans
¼ C. brown sugar (or much more)
Wash & pluck grapes. In another bowl mix sour cream, cream cheese & vanilla. Stir into grapes. For topping, mix brown sugar and pecans and sprinkle over the grape salad mix.
Gluten Free Cornbread! January 5, 2015
I hope you are ready for another year of amazing recipes! My sister and I are very excited to add more yummy recipes to enrich your lives with tasty goodness. We have some killer recipes for this year, so you better stay tuned.
This recipe is the one I promised in the last post. Here comes the gluten free cornbread.
This is one of Kara’s recipes. I have made this many times because it is so easy to make, even with the gluten free changes.
To make this recipe gluten free, I use all purpose gluten free baking flour and unsweetened vanilla almond milk. I have tried the recipe with the sweetened vanilla almond milk and it is a little too sweet; however, the unsweetened vanilla almond milk works perfectly. You can also use regular milk with the gluten free flour and it will work just fine.
I have yet to try blueberry muffins, but that is on my list for the future. I am sure gluten free cornbread blueberry muffins will be amazing! I will update this post when I try them.
For now, I hope you enjoy this cornbread; gluten free or regular. It turns out every time.
Thanks for the recipe Kara!
1 stick butter
1 cup sugar
1 cup yellow cornmeal
1 and ½ cups flour (all purpose gluten free baking flour)
1 and ½ cups milk (unsweetened vanilla almond milk, or any kind such as 1%, 2%, etc.)
2 tsps baking powder
Preheat oven to 375 degrees.
Cream butter and sugar; add cornmeal and eggs. Beat in baking powder. Add milk and flour alternately. Mix till blended, but don’t over mix.
Grease an 8 by 8 inch pan. Pour in batter. Bake at 375 for 35 to 40 minutes. It’s done when a toothpick comes out clean.
You can add blueberries if you like. Also, you can cut down on the sugar, and the recipe will work just fine.
A New Way to Shuck Corn On the Cob July 6, 2014
This month’s post is not a recipe; it is a new way to shuck corn on the cob. In the past, we had to shuck, clean, and boil corn on the cob. The corn was good, but it took a bit of preparation. Tonight, we tried this trick for shucking corn on the cob and it was brilliant!
If you love corn on the cob, but hate the hassle of shucking and cleaning the corn, you must try this trick. My dad saw this video and decided to try it this evening to cook our corn on the cob.
Microwaving corn on the cob is fast and easy. It takes less time and hassle when you shuck the corn. We were so impressed, I think this will be the way we cook our corn from now on.
The corn was perfect! I recommend this new way to shuck corn.
Here is the link to the YouTube video: “Shuck Corn like a Boss”
Enjoy and happy corn shucking!
Kara’s Homemade Biscuits March 24, 2013
It’s been awhile since I have posted. Life has gotten crazy with school. I am so glad there are only a few weeks left of this semester. I am ready for another break; writing papers is driving me crazy.
The other thing besides exercising and playing my drums that makes me happy is cooking. This week; however, that has not happened. I have had tons of work and I am not feeling well. Luckily, I have a solution; I have been saving this recipe for just this type of occasion.
Kara is back with another fantastic recipe. Have you ever wanted to make homemade biscuits? I did, and Kara had the most amazing recipe for the job. She said out of all the biscuit recipes she has tried, this recipe is the best and turns out every time. I am not an expert at making and kneading homemade dough, but the biscuits turned out great! I was able to make a dozen biscuits. I used a glass because I don’t have a biscuit cutter. If I can succeed, so can you. Give this recipe a try. You will love it!
(If you do not have cream of tartar, don’t worry. The recipe works fine without it.)
As always, Kara, you totally rock! Thanks for the recipe!
Southern Gal Biscuits
(This comes from “Favorite Recipes from Quilters)
Makes 6 large biscuits
2 cups flour (gluten free all purpose baking flour)
4 tsps baking powder
½ tsp salt
2 Tbsps sugar
½ tsp cream of tartar (the recipe works without it)
½ cup shortening (You can use 1 stick butter,. It works great, just be sure to soften it in the microwave.)
¾ cup milk
1 egg, beaten
1. Preheat oven to 450. In a large bowl, whisk dry ingredients together.
2. Cut in shortening or butter until pieces are small and mixed in well.
3. Add milk and egg. Stir till everything is just incorporated. The dough will be stiff. Don’t overmix. Knead the dough 3 or 4 times to get it all consistent.
4. Roll out on a floured surface to a 1 inch thickness. Cut with a biscuit or cookie cutter. Place on a sprayed cookie sheet.
5. Bake at 450 for 10-15 minutes. (Check at 10 minutes.)
6. Serve them with butter and jam or honey. Or better yet, honey butter.