Fry Sauce and A New Toy

Today is my one year anniversary.  Today, one year ago was my first blog publication.  How is it that time can go so incredibly fast...I will never understand.  Well, a lot has definitely happened in this past year and so much more is yet to come.

In celebration of this anniversary, and Father's Day, and Mother's Day and our actual wedding anniversary, we purchased a Traeger Smoker and Wood Pellet Grill or as my daughter called it, a cute little train???

We took this smoker/grill for a test run this weekend and had a carnivore fest in preparation of family coming out to see us.  Oh my goodness this smoker kicks butt - literally!!  We made the most incredible pork butt pulled pork in its finale for tonight's dinner.

For its inauguration, we did our Friday Night Daddy Burgers and added Gorgonzola cheese to the beef mixture along with Worcestershire sauce and McCormick's steak seasoning - mmmmm!!!

The best part of our new toy is it will work in the middle of winter and less cooking for mama - wahoo!!

Of course you cannot have burgers without fries, so I baked up a batch and we made our own fry sauce. We first learned about fry sauce during one of our Idaho trips and have been hooked ever since.  You will never want ketchup again after dipping in this delight.

Fry Sauce

1 cup mayonnaise
1/4 cup white sugar
1/2 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon ground mustard
1/2 teaspoon onion powder
1/2 cup ketchup
2 Tablespoons red wine vinegar
1-1/2 teaspoons Worcestershire sauce

Whisk together all ingredients until smooth and well blended.  Cover and refrigerate until chilled and ready to use.


1 Year Ago:  Colorado and Pickling Cucumbers

Turkey Chili

When I was a little girl my favorite song was "Raindrops Keep Falling On My Head" by B.J. Thomas.  I even had a little square glass wind up music box with a watercolor sketch on it of a little girl in her raincoat and galoshes under an umbrella that I would wind up and play over and over again.

Today, I still love that song and watching and listening to the rain...but no one warned me of a typical Colorado rain.  When it rains, it rains...and when it pours, it REALLY pours here.  We have had 90 degree days, a 4:00 pm cloud cover and rain and then right when we are going into our REM sleep, a flash in your eyes, a crackle in the clouds and the skies open up with the loudest rumble you could imagine.

It is virtually impossible to figure out what to wear each day, truly remarkable weather and certainly no drought or water shortage here.

The only drawback is we have been limited as to when we can enjoy our backyard to eat outside and let the dogs bask in the sun as they love to do so often.  The good news is my husband's tomato plants have taken flight and are well on their way to becoming homemade salsa!!

For those rainy, dreary afternoons you just want a warm bowl of yummy, so I dug up JoAnne's (my sister-in-law) friend's Turkey Chili recipe that we have been making for years.  JoAnne (a.k.a. Aunt Jo Jo) has a remarkable group of girlfriends that she has shared some their recipes with us.

Sandy's Turkey Chili

1 tablespoon olive oil
1 cup chopped sweet onions
1 tablespoon minced garlic
1/4 cup chopped yellow, red or orange bell peppers
1 pound ground turkey
1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar
2 cups low-sodium chicken stock
1/2 teaspoon garlic powder
1 teaspoon hot sauce (my husband likes "Frank's" Red Hot)
11/2 teaspoons sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano

In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.

Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.

Serve with sour cream and shredded sharp cheese.

Stay dry my friends....

Grilled Vegetable Salad

We just finished up our six months of student driver practicing, since our girls received their driver's permits on New Year's Eve.  My husband and I have tried to remain very cool, calm and collected during these driving outings.  I must admit that my husband has been much better at this than I have.

I am the worst passenger seat driver when it comes to my girls.  They are actually very good at this whole driving thing, I am just a nervous wreck, especially now that they are driving my new car.  I think it has gotten to the point now that when I try to give them motherly driving advice, they only hear "whaa-whaa-whaa" (like the trombone effect from Charlie Brown's teacher).  

I was so worried about them that I got the dealership to throw in at no extra charge, a back-up rear sensor that goes off if they get too close to something while they are backing up.  So now maybe they will listen to the constant beeping of a warning signal in the car while in reverse, instead of getting annoyed at me.

We have also told the girls that they cannot get their own car (to share) until they have both learned their way around town, from here to there and can find their way back home.  So, not only are we giving driving lessons, we are now teaching geography.

You would think that would be easy, yes?  Not so fast....I finally figured out why they weren't completely getting it at first...and it's our own fault (not an easy admission).  When my husband and I were growing up, we didn't have portable DVD players, cell phones, iPods, Kindles, or even walk-mans (I'm dating myself here) at that time.  All we had was the window at our side to look out of, stare and wonder "are we almost there?".  We took in every street name, landmark, tree and sign.  We knew exactly where we were at all times.

Today, kids, teens (and even some adults) are traveling with their heads facing down, enthralled in some electronic device.  It's no wonder they don't know how to get from A to B, they haven't been looking up and out.  Well, there's nothing like a little wager on the table to motivate a couple teenagers.  I'm here to tell you, they are learning very quickly now.

This grilled vegetable salad has absolutely nothing to do with driving lessons, but we made it last week and it was really good.  I have had this recipe forever and always keep going back to it, especially during the summer grilling months.

Thought for the weekend, "Get out there and see the world"...leave the electronics at home.

Grilled Vegetable Salad
Courtesy of Down Home with The Neelys

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed

***I also added 1 zucchini, sliced
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese

Dressing:
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Preheat grill to medium.

In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.

In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

Quick Marinated Cherry Tomato Salad, S'mores and Right With The World

I'm happy to report that all is right with the world again...after a month in our new home, we finally have our new regulation size volleyball net up in the backyard, tiki torches are thoughtfully placed throughout with their oil and our water feature fountain is back up and running after being in storage for three years, after our California move.  Yes, life in our back yard is finally getting back into a groove again.

Reese's Peanut Butter Cup S'mores by the light of
our tiki torches on the patio and life doesn't get any better.

Great, go to, quick fix, weeknight dinner.

Quick Marinated Cherry Tomato Salad
Courtesy of Pioneer Woman

1 pint red grape tomatoes
1 pint yellow grape tomatoes
1/2 red onion, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons minced fresh parsley
1 heaping tablespoon jarred pesto
1/4 teaspoon sugar
1 clove garlic, pressed
Salt and fresh ground black pepper
1 head iceburg lettuce, cut into chunks (I used my leftover romaine lettuce on hand instead)

** I also added (1) avocado diced and our left over grilled tri-tip steak, sliced in bite size pieces and topped it off with crumbled feta cheese.  This would be really great with left over grilled chicken also.  I'm sure I'll be trying that version out really soon.

Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready for dinner.

Place the iceberg lettuce (or lettuce of your choosing)  in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)

My daughter's monkey even approved of the salad.

After dinner, all was right with Angus also, he equally
loves my daughter's monkey.

Happy 4th of July - Apple Pie Cake

Happy 4th of July to everyone today!  Hope you are all enjoying a relaxing and restful long weekend full of BBQ and sweet delights.

Last weekend I pulled out my annual buntings that I got for a steal at a garage sale a few years ago.  I just love my nostalgic buntings.  They drive my husband crazy and can't understand why I tote these around every time we move.  How can you not love these - they remind me of the old western movies when they always had them out for some big parade or election....they just scream out John Wayne to me.

I'm sure our new neighbors just loved our patriotic showing as well, since I continued our theme and lined the front garden wall with my miniature flags.  I did notice a few double takes as people drove by.  Really now, it's only once a year and it is the time to get your spirit on!!

We are having a dessert, tailgating, fireworks watching evening with Matt and Heather, complete with Blue Velvet cupcakes, red velvet cookies and their patriotic embellishments.

The girls and I hit our local fireworks tent last night and found the perfect pyrotechnic.  How can you not love a firework that is named after you - my husband loved it!!

Last weekend we celebrated a little early with this Apple Pie Cake.  So sweet and delicious.  Since we are still working on our eating changes but needed a little treat, I substituted using an unsweetened apple pie filling and 1% milk and topped it with low fat Cool Whip. Oh so yummy, incredibly easy and tastes exactly like an apple pie!!

Apple Pie Cake
Courtesy of Plain Chicken

Cake
1 box yellow cake mix
1 (21oz) can apple pie filling
1 tsp vanilla extract
1/2 tsp cinnamon
2 eggs
1/4 cup milk

Frosting
2 cups powdered sugar
1/4 tsp cinnamon
1/3 cup milk

Preheat oven to 350. Grease a 9×13 inch pan. Set aside.

In a large bowl, combine cake mix, apple pie filling, vanilla extract, cinnamon, eggs and milk. Mix with an electric mixer just until combined.

Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

Whisk together powdered sugar, cinnamon and milk. Pour over warm cake. Allow cake to cool completely before serving.

Serve with vanilla ice cream, whipped topping or fresh whipped cream.

Grilled Caesar Salad with Shrimp

I have a confession...I cheated on my husband.  It was around 3:00 in the afternoon and I needed a break from my computer at work.  I went for a walk and found a small place to decompress for a few moments just to regroup and take a breath of relaxation.

I was thirsting for something that I have needed for awhile....tall, dark and something to rejuvenate me.  Frozen cappuccino drink - yes, yes!!!!!

Well, it wasn't quite cheating on my husband (I just cheated on his diet).  

My husband has even reached a point that he shared with me, "If I have to eat one more salad I am going to lose it".  Guess that's why we ended up at Baskin Robbins also this week, ugh!!! (Glad I'm not the only one in our household trying to deal with a sweet tooth.

Okay, so giving up the breads, rice, pastas has been a challenge (after all, coming from an Alaska meat and potatoes upbringing), but every now and again, you need that fix of sugar.  I have learned from my many years of weight loss episodes, they all say, if you have a craving, then just get it out of the way in small portions and get back on the program the next day.  Don't feel guilty about the cookie or ice cream, just deal with it, don't beat yourself up, ask for forgiveness and do better the next day.  Since I am Catholic, that internal guilt seems to get elevated to a whole new level.

I have been diligently trying out new recipes, searching for low carb and/or gluten free dinners and reinventing some from my South Beach cookbooks, all of which I hope to share with you soon, if we ever get our office and computers up and running in the new house.

Here is yet another salad that I tried to turn up a notch to make it more interesting.  It's not the prettiest looking meal, but it did have great flavors.

Grilled Caesar Salad with Sauteed Shrimp

2 heads romaine lettuce
Olive Oil
Citrus Caesar Vinaigrette (see below)
Parmesan Cheese

1 pound peeled, deveined, raw shrimp (tails off)

1-8 ounce package of sliced button mushrooms

Citrus Caesar Vinaigrette:
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine or champagne vinegar
2/3 cup olive oil

Preheat a grill to medium-high.

Saute the shrimp and mushrooms in skillet with butter and mined garlic until slightly golden brown and shrimp are completely cooked.  Set aside.

Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. Add the sauteed shrimp and mushrooms.  Finish with shaved or shredded Parmesan cheese.

Citrus Caesar Vinaigrette: Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.

Fajita Salad and Island Fever

Well, I am finally back blogging and life is somewhat getting back to normalcy.  The past two weeks I have packed up one house, moved and unpacked into another house, packed up an office and moved into a new office space that we just remodeled.

After being through a few moves with my husband in our life together, I have learned that moving is the true test of love and a good, strong marriage.  Exhibit A:  My husband and I are packing up the kitchen and dining room.  He says to me, and I quote "How many cake platters do you need?" Without blinking an eye I answered, "I don't know...how many golf clubs does one man need?"...silence.  I rest my case your honor!!

So in the end, all the cake platters and golf clubs made it to the new house and here is what we have established, some people in our home have a golf addiction and others have a platter, cake stand, tablecloth, and dishes addiction. 

I would much rather be here right now.

While sorting through my boxes and boxes of platters, I am having island withdrawals and want to be back at our condo on the ocean forgetting about reality for another two weeks.  Unfortunately that is not going to happen, so we are working in our new backyard, getting ready for future dinner guests and preparing the grass and clearing branches for the girls' new volleyball area.  In trying to keep our Polynesian memories the girls suggested that we decorate our new powder bath with the island flair.

To add to all the fun I have been having the past two weeks, my husband decides half way into our Hawaiian vacation that we need to lose weight, change our lifestyle and go on a diet.  Are you kidding me??? On my vacation...I have one word - BUZZKILL !  I think our chocolate chip and coconut scones pushed him over the edge, or maybe it was our dessert indulgence at Roy's with our Pineapple Upsidedown Cake and their Chocolate Lava Cake tastings we had.

At any rate, I have had to temporarily say good-bye to my food tv girlfriends Ina, Trisha and Ree.  Okay maybe my (as my friend Toni refers to) "big girl pants" were getting a little snug in some not so flattering areas.  We hit the South Beach Diet strong and I'm just taking the attitude and looking at it as trying out some new cookbooks.  Stay tuned....

So let's just recap here. In the past 2 weeks, I have moved twice and I have not had potatoes, pasta, white rice, crackers or chips.  Crankiness is setting in without a doubt.  We did succumb over Father's Day weekend and shared a bottle of  Klinker Brick Pinot Noir wine and I made fat free brownies with mini chocolate chips because the mini chips have less calories that the regular size chocolate chips, right?

As we were wrapping up our vacation, we had to start using up our leftovers for dinners and clear out the refrigerator.  Yes, sometimes you do need to have leftover night, even on vacations.

Since I had to start preparing myself for a lot of proteins and salads, I came up with this suprisingly great combination fajita salad.  I took our remaining rib eye steaks from anniversary night, the shredded chicken from our quesadilla lunch and the garlic sauteed shrimp from a caesar salad dinner and grilled them all up together with half a yellow onion, sliced and some diced yellow, red and orange peppers.

I then plated all the meats and veggies on top of chopped romaine leaves and finished it with tomatoes, cheddar cheese, avocados and sour cream.  Of course, anything tastes wonderful sitting outside on your patio watching the sun set into the ocean.