'86. This was a good year for me. I graduated from high School, spent some time with my Dad, started a new job and found a college to attend. I would have to say that this is when my life got really good. My memories are fresh. The music was awesome. My future was before me.
'11. So many years later and never in a million years would I have been able to plan for the adventure my family has had! Life is good. We are blessed every day and are so thankful for each and every year we get together as a family.
November has a way of making you stop and think about the things you are grateful for. I am glad that it's a month and not just a day. Yes, we eat turkey on one day, but really the whole month is a constant reminder that being thankful brings a person joy and happiness.
I have said this before, and will probably say it again, that I am thankful for this page and blog. It is a great way for me to share with my family and friends wonderful recipes that have been shared with me and for this I am thankful.
The other day, Rye and I were making something that she loved. She asked me if I was going to put the recipe on the blog. OF COURSE sweet girl! My kids are understanding , that the recipes that we eat and share as a family, have memories attached to them. That the recipes represent a time in their life when they will one day be able to relate it to an event, somewhat like music does. When you hear a song, no matter where you are, it takes you back to a time, a place, an event…a memory.
I want my kids to have those memories because those will include me. Our time spent together at the kitchen table, preparing our dishes, laughing and being together. Our family time is precious and for this I am thankful everyday.
This blog allows my kids, nieces and nephews, to have family recipes where ever they may live or be in their lives. They can always call but having an index does come in handy. I am thankful for technology.
These two recipes were shared with me over 20 years ago by some dear friends. This was during a time when I was just learning to "really" cook. That sounds odd, but this is the time that I learned the words "from scratch" and really embraced them. I love to cook things with whole ingredients. These recipes are not original to them ( I am sure they were handed down to them by their family) but they are just great recipes. Easy and quick are two words, lately, that I have enjoyed in the kitchen. I love my days that I get to spend ALL day making one dish; there is a time a place for all things. I am thankful for all types of cooking styles, flavors, techniques, recipes and cooks. Together we make this "foodie world" wonderful!
Recipes: Quick Dinner Rolls (32 rolls)
1/3 cup of sugar
2 T. yeast
2 cups of warm water
2 tsp. salt
8 cups of flour
1 stick of butter, melted
Heat your oven to 425.
In a small bowl or 2 cup measuring device, add sugar and yeast to the warm water. Let set for 5 minutes until frothy.
In a LARGE bowl or large mixer, add your salt, eggs and water/yeast mixture. Mix together. Slowly start adding your 8 cups of flour. The dough will be sticky.
Let the dough raise for 30 minutes. Remove from the bowl to a floured surface and knead in enough flour to make it workable. I add maybe another 1/2 cup to the whole process. It should still be soft.
Once your dough is ready to be parted, cut into 4 sections and set them off to the side.
Melt your butter in a bowl.
Take one of the four and roll the dough like you would a pizza crust, into a circle about 14 inches across.
With a pastry brush and using the melted butter, make sure the top is covered in butter.
I use a pizza cutter and cut the circle into 8 pieces, like a pie.
Start on the edges of each piece and roll to the center. Place on a cookie sheet. I line my cookie sheet with parchment paper, if you don't, I would spray Pam before laying the rolls on the cookie sheet.
Raise 20 minutes. You can raise longer, they just get really airy. Some people like this.
Bake for 6-8 minutes.
Recipe: Chicken Alfredo
1 large chicken breast
1 cup of broccoli florets (optional)
1 box of pasta
1 stick of butter
1/3 cup of flour
2 cups of cream ( you can use half milk and half cream too)
1/2-1 cup of Parmesan cheese ( we like ours strong)
dash of nutmeg
Preheat oven to 350.
Cut and cook chicken into pieces. Steam broccoli and cut into small pieces.
Cook pasta according to directions on packaging. Drain.
In a medium size pot, melt your butter. Add the flour. Cook for a few minutes over medium heat. Add your cream/milk and bring to a boil. The sauce should get thick within 6-8 minutes. Be careful to not burn the bottom. Season with salt, pepper and nutmeg.
This is a mild white sauce. The cheese you use and how much cheese will determine how strong the flavor becomes.
I use two small baking dishes, but this will also fit into a 9X13 pan. Toss the chicken, broccoli, sauce and pasta together. Add to your baking dish. Top with cheese.
Bake for 20-25 minutes. It should be bubbly. This makes excellent leftovers.