Pineapple Tidbits


The pineapple is a member of the bromeliad family.  It is extremely rare that bromeliads produce edible fruit. The pineapple is the only available edible bromeliad today.It is a multiple fruit. One pineapple is actually made up of dozens of individual floweret’s that grow together to form the entire fruit. Each scale on a pineapple is evidence of a separate flower.

Pineapples stop ripening the minute they are picked.  No special way of storing them will help ripen them further.  Color is relatively unimportant in determining ripeness.  Choose your pineapple by smell.If it smells fresh, tropical and

sweet, it will be a good fruit.

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Donnie’s Delight

So you remember back when we were talking about the D- foods?  Well, this was one of those recipes that came out of the wood works, and it was yummy!

Inspiration came from this pin

Donnie’s Delight
2 pkgs. cream cheese,
8 oz. ranch dressing,
2 -10 oz. cans chicken, drained well
shredded cheddar.
Couple Dashes of Hot Sauce

Melt first 3 ingredients together with a handful of shredded cheddar. Mix in chicken (I shred it).  Add a couple dashes of hot sauce. Pour into baking dish. Sprinkle top with shredded cheddar (light cover). Bake at 375 for 15-20 mins or until cheese on top is melted. Serve with crackers.

and ours turned out like this:
Photobucket

Donnie’s Delight
by Nicole
Cook Time: 15-20 minutes

Ingredients
  • 2 pkgs. cream cheese,
  • 8 oz. ranch dressing,
  • 2 -10 oz. cans chicken, drained well
  • shredded cheddar.
  • Couple Dashes of Hot Sauce
Instructions

Melt first 3 ingredients together with a handful of shredded cheddar. Mix in chicken (I shred it). Add a couple dashes of hot sauce. Pour into baking dish. Sprinkle top with shredded cheddar (light cover). Bake at 375 for 15-20 mins or until cheese on top is melted. Serve with crackers.

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Grandma's Cooking School

A while back Doti and I were discussing making Strawberry Jelly/Jam/Preserves (whatever you want to call it) and I made the comment that my grandma makes the best. We decided that we needed to learn from the best.

Then one Sunday I was at Earl’s house and she made the comment that she was running out of the Strawberry Jelly/Jam/Preserves that I gave her.  She wondered where I got it exactly.  I made the comment that Doti and I wanted to have my grandma teach us how to make it and wondered if she’d be interested in learning as well.  She said, Heck yeah!

So last weekend was the weekend we chose, however sadly Doti got sick so it was just Earl, Moo and me.  And did we make Strawberry Jam or what!?!?

We wound up with 9 jars a piece.  I’d say that’s pretty darn good!

After we got the jam/jelly/preserves jarred up and separated out between 2 boxes, then we started cooking lunch.  Our lunch consisted of homemade Chicken & Noodles & Kid Friendly Muffins (recipe below).

Moo did so well working with my grandma.  Usually when they are home she’s off in her room playing school teacher while Earl is cooking.  However Moo made me a promise that if I gave her an apron, she’d help her momma in the kitchen more.  I kept up my end of the bargain and she got an apron just like Tbug’s :).

By the end of our time with Grandma, before Earl and Moo had to leave to go to a relatives house, Grandma & Moo made a pie.  In fact, they made 2 pies.  A chocolate cream and an apple pie.

Grandma was teaching Moo how to do the pretty pie crust. 

I’m not going to lie, Moo did a better job than Earl and I either one did.

Kid Friendly Muffins

Prep time/total time 30 minutes
Yield’s 1 Dozen

2 1/2 cups pancake mix
1/2 cup sugar
1 egg
2/3 cup water
1/4 cup canola oil
1 1/2 cups berries of choice (we did craisins)

In a large bowl, combine pancake mix and sugar.

In another bowl whisk the egg, water and oil.

Stir into dry ingredients just until moistened.

Fold in berries.

Fill muffin tins 2/3rds full of mix.  Bake at 400 degrees for 14-16 minutes or until a toothpick inserted comes out clean.  Cool for 5 minutes before removing from pan and eat with butter (or without!!)

Moo did such a fabulous job cooking.  I’m ready to go again!!!  I like Earl’s idea of doing this once a month.  There’s so much knowledge in Grandma’s head that we’d be pro’s by the time we were done!!  Hey Doti, are you in for the next round? I hope!!

By the way, today is Doti’s 30th Birthday!!!  She’s the first of the 3 of us (Earl, Doti & me) to turn 30.  Hopefully she gets over her sickness and has a fabulous birthday!!

Kid Friendly Muffins

by Nicole
Prep Time: 30 minutes
Keywords: bake side snack dessert muffin
Ingredients (1 Dozen)
  • 2 1/2 cups pancake mix
  • 1/2 cup sugar
  • 1 egg
  • 2/3 cup water
  • 1/4 cup canola oil
  • 1 1/2 cups berries of choice (we did craisins)
Instructions
In a large bowl, combine pancake mix and sugar.
In another bowl whisk the egg, water and oil.
Stir into dry ingredients just until moistened.
Fold in berries.
Fill muffin tins 2/3rds full of mix. Bake at 400 degrees for 14-16 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pan and eat with butter (or without!!)
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This was the day…

Our Foal should have been born today.  Squirty’s due date was 2/19/2013.  No, it probably isn’t like a miscarriage in a family, however it still doesn’t hurt any less because not only did we lose our foal, we lost our Squirty too.  It’s been 5 months since Squirty passed away and the pain is still there.

Horses are very much a part of my family now as they always have been.  They’re kind of like brother’s and sisters to me, if that doesn’t sound too weird, which it obviously does so scratch that!

So today I thought I would share some facts about horses with you.

A Horse is measured in hands.  A hand is 4″.  So a horse that is 15 hands tall is 60″ tall or 5 feet tall.  The measurement is done from the ground on the front foot to the top point of the withers. 14.2 hands is the “traditional” cut off between horse and pony.

  • American Quarter Horse – Generally 14-16 hands but some can get as tall as 17 hands.
  • American Saddle Bread – Average 14-16 hands but can range from 14.2-17 hands
  • Arabian – 14.1-15.1 hands
  • Clydesdale – 16-18 hands

  • Andalusian – Males – 15.1 1/2 hands (61.5 inches or 156 cm), Females – 15 1/2 hands (60 inches, 152cm)
  • Friesian – 14.2-17 hands tall
  • Haflinger – 13.2-15 hands
  • Icelandic – 13-14 hands (which is pony size but they are referred to as horses)
  • Lipizzaner – 14.2-15.2 although horses bred closer to the original carriage-horse are taller, approaching 16.1
  • Missouri Fox Trotter – 14-16 hands
  • Morgan – 14.1-15.2 hands
  • Belgian – currently the tallest on record stands 19.31/2 hands tall 
  • Percheron – smallest of the Draft horses at 15.1-18.1 hands
  • Peruvian Paso – 14.1-15.1 hands
  • Tennessee Walking Horse – 13.2-17.2 hands
  • Thoroughbred – 15.2-17.0 hands averaging 16 hands
  • Welsh Pony – 11-16 hands
  • Shetland Pony –  7 hands (28 in/71cm) to the max of 11 hands (44inches/107cm)

    Males have 40 teeth but females have 36.
     
    Horses have the largest eye of any land animal.

    Their teeth take up more space in their head than their brain.

    They have better memories than elephants.

    They don’t have gallbladders.

    Horses cannot vomit.

    Horses teeth never stop growing.

    Horses have 16 muscles in each ear, allowing them to rotate their ears 180 degrees.

    When cantering (loping), a horse takes a breath with every stride.

    The walk is a four beat gate which means every foot hits the ground at separate times.

    A trot is a 2 beat gate meaning front left and right hind hit the ground at the same time, front right and hind left hit the ground at the same time.

    A lope (canter) is a three beat gate.  In the canter, one of the horse’s rear legs – the right rear leg, for example – propels the horse forward. During this beat, the horse is supported only on that single leg while the remaining three legs are moving forward. On the next beat the horse catches itself on the left rear and right front legs while the other hind leg is still momentarily on the ground. On the third beat, the horse catches itself on the left front leg while the diagonal pair is momentarily still in contact with the ground

    Race Horses have a triple crown made up of the Kentucky Derby (1 1/4 mile dirt track at Churchill Downs in Louisville KY), The Preakness Stakes (1 3/16th mile dirt track held at Pimlico Race Course in Baltimore, MD) & the Belmont Stakes (1 1/2 miles held at Belmont Park in Elmont, NY – Longest dirt track race).

    Cutting Horses have their own Triple Crown made up of the NCHA Futurity (December – first ever show, their 3 year old year), The Super Stakes (April as a 4 year old) & Summer Spectacular Derby (July/August) all held at Will Rogers Coliseum in Ft. Worth, TX.

    Arabian’s generally have one less vertebrae and one less rib pair than other horses.

    To truly be considered a “Black” horse, the horse must contain NO white on it.

    Bacon Wrapped Chicken

    Oh goodness, Chicken strips wrapped in bacon!

    Super simple to make…

    Season chicken w salt, pepper,garlic powder and chilli powder,wrap in bacon and roll in brown sugar. Bake 400 till crispy 30-40 min.

    This picture doesn’t even do them justice because it was taken with my iPhone!!

    Scuba Diving & Dinner – What more could you ask for?!?!

    Saweeeeet!  Yup, no reason for saying that, just really felt like it :).  So last Tuesday night, the 12th, was another Try it Tuesday for Scuba Diving.  I have to say, I felt a lot more comfortable and took full advantage over the last time!

    We made arrangements where Tbug got to go with us to try it as well.  To say she was nervous is a bit of an understatement governor!  (said in my best British voice, but I have no idea why).

    We get different sized tanks for different sized people.  There were a few other kiddo’s that beat us there and to the punch so Tbug had to wait her turn.  No biggie though, she swam around with the other kids for a while.  Then once it was her turn, we suited her up (although we didn’t actually put a suit on her, we put the tank and goggles and fins etc).  They gave her instructions and then her daddy and I tried to walk her through this.

    Sadly though, if you’ve ever worked with your own kids, sometimes they won’t listen to you, I’m not sure why though.  So we had D the man step in and walk her through it.  That’s what she needed.  Look at her go!

    Once she got more comfortable D the Man let her go at her own speed and we had to go finding her :).  haha.

    TB was at it again as well.  Look at him go.

    I think eventually that TB, Tbug & ZebraGirl were playing hide and seek or something.  haha.

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    Valentine's Day

    He never ceases to amaze me.  He had me believing that I wouldn’t get flowers this year, just like he had me believing he couldn’t propose yet (3 years ago).  And I had made my peace with it even though I might have been a bit sad…

    Then he came through!

    This boy knocks my socks off every day of my life 🙂

    Then he was going to take me out to dinner, but I preferred to stay home and just hang out with him.  We debated what we’d have for dinner and decided in the end I’d pick up Chinese.  I had Cashew Chicken and he had General Tso Chicken.

    And you remember how I told you to add “In Bed” to the end of your fortunes.  I laughed because this one so worked 🙂

    Happy Monday!

    Creamy Chicken Cajun Pasta

    Tuesday Night Patty brought Creamy Chicken Cajun Pasta.  She found the recipe on Pinterest.  That seems to be a great place to find things when you’re looking!

    Source: delish.com via Patty on Pinterest

    Creamy Chicken Cajun Pasta (via delish)

    • 8 ounce(s) whole-wheat fusilli or rotini
    • 1 tablespoon(s) canola oil
    • 2 slice(s) bacon, chopped
    • 1 large sweet onion, halved and thinly sliced
    • 1 pound(s) boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
    • 1 medium green bell pepper, sliced
    • 3 clove(s) garlic, minced
    • 4 teaspoon(s) Cajun seasoning (see Tip)
    • 1/2 teaspoon(s) freshly ground pepper
    • 1 tablespoon(s) all-purpose flour
    • 1 can(s) (28-ounce) crushed tomatoes
    • 1/3 cup(s) reduced-fat sour cream
    • 1/2 cup(s) sliced scallions for garnish

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    Crawdad Etouffee – My SIL's recipe… shhhh :)

    This is my sister-in-law’s recipe.  She made it one Tuesday night at the Shack for Cajun Night.  Ever since I’ve been dating my husband, this is all I’ve heard about is his sister’s Crawdad Etouffe.

     photo 5.jpg 
    Crawdad Etouffee

    1 1/2 to 2 sticks of butter
    2 medium sized yellow onions, chopped
    1 1/2 cups finely chopped celery
    3 cloves garlic, chopped
    1/2 to 1 cup of flour
    1 Tablespoon of salt
    1/2 Tablespoon of pepper
    1 to 2 tablespoons Cajun seasoning, whatever kind you prefer
    1/2 to 1 Teaspoon Cayenne pepper
    4 to 6 cups of water
    1 or 2 Tablespoons chicken bouillion, or even better fish or seafood bouillion
    1/2 to 1 cup chopped green onions
    2 pounds peeled and cleaned crawdad tails

    1. In a large pot melt your butter, then add the onions, garlic, and celery (you can also add a 1/2 cup or so of bell peppers if you want, I don’t care for them so I don’t include them). Let the onions and celery cook until nicely carmelized and tender.

    2. Add your flour to the pot. Start with just a half cup and add more just until you have a nice thick roux that is almost like a paste. Turn the heat down to medium and let this cook just a bit but keep watch on it or it will burn.

    3. When the roux is a nice brown color add the water and stir well making sure to get all the nice browned bits off the bottom. Add all of your seasonings and the bouillion and bring to a boil then reduce to a simmer and let cook for awhile stirring occasionally.

    4. After that simmers for about 20 minutes add the crawdads and  green onions and simmer another 10 or fifteen minutes.

    5. And finally serve over hot steamed or boiled rice or you can just eat it plain.

    The seasonings in this recipe can be adapted according to your own personal tastes. If you like it spicy add more cayenne, or less if you don’t like as much spice. Just remember to taste the food as it cooks to get the flavors just the way you like them. And remember most of the time the crawdads you find will be precooked so they don’t have to cook very long, and also if you let them cook to long they can give the dish a bit of a fishy flavor.

     

    Crawdad Etouffee

    by Nicole
    Keywords: stove top entree Cajun
    Ingredients
    • 1 1/2 to 2 sticks of butter
    • 2 medium sized yellow onions, chopped
    • 1 1/2 cups finely chopped celery
    • 3 cloves garlic, chopped
    • 1/2 to 1 cup of flour
    • 1 Tablespoon of salt
    • 1/2 Tablespoon of pepper
    • 1 to 2 tablespoons Cajun seasoning, whatever kind you prefer
    • 1/2 to 1 Teaspoon Cayenne pepper
    • 4 to 6 cups of water
    • 1 or 2 Tablespoons chicken bouillion, or even better fish or seafood bouillion
    • 1/2 to 1 cup chopped green onions
    • 2 pounds peeled and cleaned crawdad tails
    Instructions

    1. In a large pot melt your butter, then add the onions, garlic, and celery (you can also add a 1/2 cup or so of bell peppers if you want, I don’t care for them so I don’t include them). Let the onions and celery cook until nicely carmelized and tender.2. Add your flour to the pot. Start with just a half cup and add more just until you have a nice thick roux that is almost like a paste. Turn the heat down to medium and let this cook just a bit but keep watch on it or it will burn.3. When the roux is a nice brown color add the water and stir well making sure to get all the nice browned bits off the bottom. Add all of your seasonings and the bouillion and bring to a boil then reduce to a simmer and let cook for awhile stirring occasionally.4. After that simmers for about 20 minutes add the crawdads and green onions and simmer another 10 or fifteen minutes.5. And finally serve over hot steamed or boiled rice or you can just eat it plain.

    The seasonings in this recipe can be adapted according to your own personal tastes. If you like it spicy add more cayenne, or less if you don’t like as much spice. Just remember to taste the food as it cooks to get the flavors just the way you like them. And remember most of the time the crawdads you find will be precooked so they don’t have to cook very long, and also if you let them cook to long they can give the dish a bit of a fishy flavor.
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    Cream of Mushroom Soup (Gluten-Free)

    In the last few years, I’ve heard people refer to Gluten and going Gluten-Free for this reason or that.  I can remember thinking, what the heck is “Gluten”?

    Gluten (from Latin gluten, “glue”) is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten may also be found in some cosmetics, hair products, and other dermatological preparations.  (definition via Wikipedia)

    Hmmm…

    More recently though, my friend’s daughter has been told to go Gluten-Free.  This gave us the chance to learn more about what it means to be gluten-free.  I’m not going to lie, even with finding Recipes and doing a little research, I’m not 100% sure what it is, but hey, we’re learning!!  That’s the main factor here!

    Recently for a Sunday Night Dinner, we had Nacho night. The recipe that I planned on taking called for Cream of Mushroom Soup.  Oddly enough, it has gluten (flour) in it as the thickening agent.  Earl had recently found a recipe for Gluten Free Cream of Mushroom soup so Tbug, hubby, and I decided that we were going to make our own Cream of Mushroom Soup (adapted from here) so that Moo could eat our nachos too!

    Tbug’s shirt came from here!!

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