I have 6 half-gallon Ball Canning Jars. When I asked my parents if they would sell me these jars they had sitting around, Mom asked what I was planning to do with them. I told her I planned to fill them. And that is exactly what I plan to do. I have 3 of them in use now, but I’m not going to tell you what I’m using them for, just yet. First, I want you to tell me what you would use them for if they were in your home, and/or tell me what you think I am going to/should use them for. I expect to fill the remaining 3 jars by this weekend and will share with you what kind of fun and/or practical uses I have found.
Filling Empty May 1, 2012
Healthy Snacks April 30, 2012
Fresh and Healthy Snacks for the week. What are you snacking on between meals?
I was going to write a big, long post about how important healthy snacking and healthy meals are. Complete with a confession that I gained 5 pounds while at a work conference, and upon my return, I ate more taffy in 3 days than any person should eat in a lifetime…
But I’ll spare you all that (oops, too late) and just say I am back on the wagon again and have my fresh snacks ready for the week.
Vanilla Beans April 20, 2012
How to cut open a vanilla bean: lay bean(s) on cutting board, holding one end with your fingers, use a sharp knife to cut bean lengthwise, exposing seeds
Not too long ago I bought a few vanilla beans for a good price. (I don’t recall what the price was, but I remember not wanting to pass up the good deal.) I finally have gotten around to doing something with them, and I am pleased to say that my first experience in working with vanilla beans has been a good one. They are simple to work with, despite their size, and now my hands smell like vanilla and that makes me smile.
So, what did I do with these fragrant, flavorful little pods of goodness? I made more goodness, of course. It will be ready in about 2 months.
First, I made Vanilla Extract. In my cupboard I had some vodka that I will, in all honesty, never drink. (Sorry, sis. I’ll buy more for your dirty Martinis when you come visit. I promise.) This is the perfect liquor for making vanilla extract. And I am almost out of vanilla extract in my baking supplies, so it seemed a perfect use to me. The process is so simple you’ll question why you’ve never made it yourself, and then you’ll want to rush out and buy some vodka and vanilla beans.
You will need:
– 1 cup vodka, bourbon, or rum (Vodka is my #1 choice here because of its neutral flavor.)
– 2-4 vanilla beans
– clean bottle or jar
Here’s what to do:
Place liquor into a clean bottle or jar with a tight fitting lid. I was finishing off a bottle of vodka for this, so I just used that bottle and saved myself the trouble of finding another appropriately sized jar/bottle. Split open vanilla beans to expose the seeds inside the bean pod (as shown in picture). Add vanilla beans to liquor, secure lid, and shake well. Place in a cool, dark cupboard, and give it a little shake a couple times a week. In about 2-3 months, you will have beautiful vanilla extract for all your baking needs. It will become a little darker as it ages, and you can use it as you would any other vanilla, only it will taste way better. To keep it going forever, you can add more vanilla beans and liquor to the bottle.
I couldn’t stop with just Vanilla Extract, though. I wanted a treat that could be used more frequently, and enjoyed by my awesome kiddos, too. So, now we’re on to Vanilla Sugar.
You will need:
– 1.5 cups white sugar
– 2 vanilla beans
– clean bottle or jar
Here’s what to do:
Place sugar into a clean bottle or jar with a tight fitting lid. Split open vanilla beans to expose the seeds inside the bean pod (as shown in picture). Add vanilla beans to sugar, secure lid, and shake well. Place in a cool, dark cupboard, and give it a little shake a couple times a week. In about a month, you will have a flavorful sugar that can be used in baking, in your coffee, or sprinkled on some buttered toast for a sweet treat.
Vanilla Extract and Vanilla Sugar! So easy, you'll wonder why you haven't tried it before now.
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So there we have it. A quick trip into the kitchen this morning, and the results are sweet. 
Live Flavors April 17, 2012
As you know, I love food. I love to talk about food. I love to make food. I love to help people find foods that they enjoy. Right now, I am in love with researching different ways in which foods are processed and how that processing affects the flavor and/or nutrition of the food. I do this for no other reason than it interests me. I don’t get paid to do this. It is something that I enjoy learning about and I love passing on new information when I learn about it. Most recently, I have learned about a processing method that does not apply heat, helping to maintain the integrity and the flavor of the original food. Keeping the flavors alive is important in food. Am I wrong? I dare you to tell me I’m wrong. (I know I’m right. )
Case in point:
Evolution Fresh
There’s a new juice on the block these days. It’s from Evolution Fresh and when I did a side-by-side taste comparison of their orange juice with another brand of high-quality orange juice, I was impressed. (And it takes a lot to impress me where orange juice is concerned because, well, orange juice does not impress me. Juice in general does not impress me.) The first juice was…juice. It tasted just like most any orange juice I have ever had. It’s just juice. And then I tried the Evolution Fresh juice. It was a classic double-take reaction. I did not expect what I tasted. What I tasted was real. It was fresh. It was like the juice my son labored over for 30 minutes one morning, squeezing every orange in the house, just to serve me freshly squeezed orange juice. At the first sip, I had to know more. How did they do it? How did they make this juice that was like actually biting into an orange?
The answer is simple. They don’t heat it. Never. The fresh juice is cold pressed from the fruit, and to process the juice for commercial packaging and sale, it goes through High Pressure Processing. The juice is never heated. And the heat is what kills the vitamins, the enzymes, the FLAVOR of your foods and juices.
I have tasted several more of these juices now, and each one, even the Essential Vegetable, had such an explosion of flavor that I knew I had to make sure people knew about this new company and the amazingness they have to offer.
I really could go on and on about this. But I’ll save it for another post, another day. If you have a chance to check out Evolution Fresh in your neighborhood, you really should. I want to know what you think!
*This is not a paid advertisement. This is just me, really excited about a new thing I tried, and new information I’m learning! 
Amazing Casserole (AKA Tater Tot Casserole) April 11, 2012
I had not planned on posting this recipe tonight. I wanted to get pictures to go along with it, and that just didn’t happen tonight. So, what made me post it anyway? Well, I’m a sucker for kids who ask for recipes, and tonight, my girl child told some friends that she was looking forward to Tater Tot Casserole for dinner, and to her complete shock, most of them had never heard of it! One of those friends asked for a recipe so he can make it. Who am I to deny a child (ok, a teen) the joy of cooking? So, for my girl child’s friends, enjoy this simple recipe that you can make for your family! (Yes, that’s right. The teens shall cook for the parents. You’re welcome!)
TATER TOT CASSEROLE
Ingredients
- 1# Ground Beef
- 32 oz. bag Tater Tots
- 2 Stalks Celery, sliced, including leafy tops
- Cream Soup (your choice of flavor, or make your own)
- 1/2 cup Sour Cream
- 1 cup shredded Cheddar Cheese (plus additional for topping)
- Green beans or other vegetable of choice (I prefer fresh, but many use canned)
- Salt and Pepper to taste
Prepare tater tots as directed on package. While those are baking, cook ground beef and celery until meat is no longer pink and celery has softened. Drain excess liquid. Add salt and pepper to taste.
Add cream soup, sour cream, cheddar cheese, and vegetable to meat mixture. Fold in a handful of tater tots. Pour mixture in a casserole dish (9×13 baking dish). Top with remaining tater tots. Bake at 350*F for approximately 30-40 minutes, until heated through and bubbly. Top with additional cheese, if desired, and return to oven for 5-10 minutes.
Serve with salad and ENJOY!
Roasted Pork Chops and Vegetables April 11, 2012
With this recipe, I am just going to jump straight to the pictures for you. A mouthwateringly simple dinner, from simple ingredients to simple preparation. Enjoy!
The simple list of ingredients: Pork Chops (thick cut, 1 per person), Red Onion, Asparagus, 2 Carrots, 1.5 Pounds Small Red Potatoes, Tomato, Spices (I used a good quality Garlic Powder, fresh ground Black Pepper, and Italian Seasoning, plus some Extra Virgin Olive Oil)
Cut potatoes in half or quarters depending on size, asparagus into 1" pieces, slice the carrots (I like to leave the peel on, but you don't have to), wedge the red onion. Toss all of these in a bowl with some Olive Oil.
Sprinkle both sides of the pork chops with your seasonings and place them around the edges of the pan (I use a large bar pan/jelly roll). Pour vegetable mixture into the center of your pan. Bake in 425*F oven for 45 minutes. Don't touch it during this time. It's not necessary. You can use this time to clean up the kitchen, set the table, and enjoy a cup of tea while you visit with your family.
After 45 minutes it should look kinda like this. Turn the pork chops over and stir the vegetables.
Cut the tomato into wedges (in this case, I also had some grape tomatoes to add to the mix). Place on top of the vegetables on the pan, and return to oven for another 15 minutes.
Serve up a pork chop and a generous helping of the vegetables for each person. Serve with salad or on its own. A nice big glass of cold milk is a perfect drink of choice for this simple dinner.
This is one of those dinners that I like to use when I have an abundance of produce. You can use whatever vegetables you happen to have on-hand, so don’t avoid making it because you don’t like my vegetable choices. Use what you like and make it your own. Cooking is creative! Find your imagination and watch the smiles as you serve this simple dinner that looks and tastes like it took you all day to prepare!
Traditionally Non-Traditional April 8, 2012
Have I ever mentioned how much I love my kids? They are fun and quirky, just like their Mama, but in their own unique ways. We all embrace each other’s individuality, bringing out the best in each other, making every day life fantastically fun together. Part of our fun is that we love tradition, but we also love to break tradition!
Color Me Happy
It’s Easter. So we obviously had to color some eggs. We even made some tea eggs after seeing my sister’s post about making them. Coloring eggs is one of my favorite things. I don’t know why. I don’t even really enjoy hard boiled eggs all that much. But there’s just something about the fun, bright colors of Easter Eggs that bring a smile to my face. I’ll be coloring eggs long after my kids have grown up and moved away from home. It’s a Holiday tradition I enjoy very much.
Baskets o' Plenty
Let’s not forget the candy, of course. Our baskets were left in front of the fireplace for the Easter Bunny last night. This year, we all have “proper” baskets. I have struggled every year with the fact that my kids don’t have nice baskets that they will enjoy bringing out year after year, even as adults, like I have. I’ve just never found nice ones that we liked. Some years we didn’t even have a basket, so the Easter Bunny would leave their treats in new lunch boxes or new baseball caps. Always fun, but this year when we looked, the kids decided they both really liked the plain wood ones. They are sturdy enough that I think they will last a long time for them! And we awoke to our baskets filled with candy, candy, and more candy, plus some notebooks, coasters, books, and even new toothbrushes for the kids (their Dentist will surely be happy to hear that! lol)
Traditionally Non-Traditional Easter Dinner
So, what does a silly family like ours have for dinner on Easter? I’m so glad you asked. Cheeseburgers, of course. I was asked by someone today if I would be having a big ham dinner. He seemed a bit taken aback when I said “No, we’ll be having cheeseburgers for our Easter dinner tonight.” He asked me if that was a family tradition. It was then that I realized our “tradition” is that we like to be “non-traditional”. He seemed pleased with my response, and thought it was a pretty cool way to enjoy Holidays. [By making a tradition of breaking traditions.]
Our Easter dinner, 2012: Cheeseburgers, piled high with plenty of melted sharp cheddar cheese, fresh lettuce and tomatoes, and some thinly sliced red onion. Paired with artichokes [with lemon butter for dipping!] and sweet potatoes, and of course some deviled eggs (gotta use those colored eggs somehow, right?)
And the weather for this day? PERFECT! We made great use of our deck for the first time since we moved in here, and enjoyed our fantastically fun dinner outside, giggling about our silliness and enjoying each other’s company and laughter.
I hope you enjoyed your Holiday as much as we did.
Bountiful Baskets April 7, 2012
Bountiful Baskets
I have discovered (with the help of my Baby Sis) an amazing resource for affordable fresh produce, and I’m wondering what took me so long to participate in the Bountiful Baskets Food Co-Op. I picked up my second basket this morning, and am so excited about all the fresh foods my kids and I will be having this week! Plenty of fruits and veggies to last us all week.
When I say affordable, by the way, I mean that I got all the produce you see in the picture for just $15! That’s right. I got 6 sweet potatoes, 3 small zucchini, a bunch of asparagus, a large head of lettuce, 2 heads of broccoli, 2 bags of brussels sprouts, a pineapple, a bunch of bananas, 3 grapefruit, 5 apples, and 7 oranges! Thatsalottafreshfood! Will we eat it all? You bet! Possibly not all this week, but when stored properly, most of this will be good for 2+ weeks.
I bet you’re wondering how we’ll use all that produce… well, we started out tonight by roasting some in the oven and topping off big bowls of pasta with the vegetables and some fresh grated parmesan cheese. And for dessert? How about some pudding and sliced fresh fruits? Yes, please! And Thank You. And of course there will be plenty of snacks with all those fresh foods! (Hint: If you put out a bowl of cut up fresh vegetables and/or fruits while you’re cooking dinner, the kids will have something to snack on when they say “I’m HUNGRY!” Hummus or Ranch Dressing may make those veggies more appealing to the pickier eater.)
(I bet you thought I was going to be talking about a different kind of Bountiful Baskets, huh? Silly… the Easter Bunny hasn’t visited yet… that’s not til tomorrow!)
Fabulous Friday April 6, 2012
Today is not just Good Friday, it is Fabulous Friday! The perfect ending to a perfect week. It was like shipment central around my place all week, with packages arriving from all kinds of places, including one I have been waiting on for many years. Ok, so not the package itself, but the item. I finally purchased something I have been wanting for many, many years. It’s a French Butter Dish (you may have heard it called a Butter Bell). The husband of one of my friends makes handmade pottery and he does an amazing job. I was so happy to get my much-anticipated new piece of pottery for my kitchen, and getting to support a friend’s business just sweetened the deal!
So, what else makes this a Fabulous Friday? Well, it’s FRIDAY! Need I say more? And I got to run the bar at work today, steaming milk to a perfectly creamy, frothy texture with all it’s sweetness, pouring it over caramelly shots of espresso, chatting with customers and wishing them a Fabulous Friday…what’s not amazing about bringing a smile to everyone’s face?
And in case I hadn’t been given enough reasons to smile throughout the week, I did get some good news via email several times this week. Some relating to my kids and school, an email from an old friend I hadn’t heard from in awhile, and then an email from someone who is planning to make my Garlicky Buttery Shrimp Pasta for some family. I am excited to hear how everyone enjoyed it!
Now I get to enjoy the day tomorrow with my favorite kiddos… picking up our produce basket from Bountiful Baskets, dying Easter Eggs, eating candy, and probably planning more menus!
Excitement abounds. New beginnings emerge. What kind of amazingness are you up to this weekend?
Finding Dinner Menu Planning April 3, 2012
Your menu planning and grocery shopping worries are about to come to an end! Introducing That Cook Girl’s Finding Dinner Menu Planning! Each week, you will be greeted in your email inbox with a new menu plan and grocery list. Stop wasting time and money wandering the aisles at the grocery, deciding what to make for dinner. I’ve got it all planned out for you.
The details are HERE and you can get started with your kitchen basics list HERE to get an idea of how simple your meal time can become.
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