Let’s Put It In A Pot

I was just sharing with a friend who has a couple of mean roosters how my Grandma more than once put a (mean) chicken in a pot.

I was very young but I remember being chased and pecked at by a mean chicken and before I knew it she had that bird in her arms and a pot was on the stove.

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It’s what’s cooking for dinner tonight and I love that I have such fond memories of my Grandma.

Till next time,

Lori

 

 

 

What’s Cooking and Meal Prep

I did a little mid week meal prepping last night.

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Salad in a jar with cucumber, tomato, mushroom, dried cranberries, romaine lettuce, sunflower seeds and a tiny bit of sharp cheddar.  The dressing is homemade vinaigrette.

Salad in a jar is all about layering the ingredients to help them stay fresh and keep them from getting soggy.

Salad dressing on the bottom, then layer ingredients that are more tolerant to the dressing like cucumber and cherry tomatoes, then layer the more tender ingredients as you go up the jar like the lettuce and cheese.

Salad in a jar will stay fresh in the fridge for a good five days which makes it a great choice for weekly meal prepping.

This was last nights dinner.

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Our farm raised roasted pork loin with roasted carrots and salad with apples, walnuts and the homemade vinaigrette.

It was delicious.

What’s cooking for you?  Are you doing any weekly meal planning and prepping?

Till next time,

Lori

 

What’s Cooking 4/19/16?

This week is going to be a use it up week for meals.  I noticed this morning that I have 6 dozen eggs in the refrigerator.  We need to eat some eggs y’all!  I made a batch of deviled eggs this weekend that we really enjoyed with our hamburgers and I think hamburgers has become our new favorite meal.  SO GOOD!

Clearly eggs need to also become our favorite meal.

Deviled eggs it shall be….

Several years back I got into grilled cheese sandwiches.  I experimented with all different types of cheeses and breads.  I think our favorite was a grilled gouda cheese with an awesome fig jam (that was given to us) spread on marble rye bread.  I think typing that just made me hungry!  Again, SO GOOD!

I’m going to start experimenting with deviled eggs (like I did with grilled cheese) instead of making the same recipe every time.  I saw one recipe that included caviar.  That is not in the budget, and honestly I’ve had caviar and wasn’t impressed really.  What would be fun is for y’all to share your favorite deviled egg recipes with me to try.

What’s Cooking 4/19/16?

  • Breakfast: Kashi autumn wheat cereal
  • Lunch: tuna salad with whole grain Wasa crackers, deviled eggs
  • Dinner: sausage and potato hash with either fried eggs or I’ll make it into a strata with a salad on the side.

Here is a pic of the eggs I boiled this weekend.  I heard on some cooking show that the tell tell sign of an over cooked egg is the green ring around the yolk.  No green on these eggs.

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I love my chickens, they bless us with the most beautiful eggs every day.  Like the Z Man says, “the best eggs you’ll ever eat”

Here is a picture of my favorite crackers that I’m having with my lunch today.  They are plain and simple, three ingredients and only 40 calories, and good too.

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What do y’all have cooking today?

Have a great day!

Till Next Time,

Lori