Sizzler's Cheese Toast and Timeless Memories

It has been just a little over two weeks since my Grandma went to be with God and her Angels.  I am still more sad than ever.  Three weeks have gone by since I've been able to hear her voice and have our weekly chat.  I miss her voice and her laughter so much.  My spontaneous bouts of tears (when I least expect them...including right now as I write this) are tough.  If I'm being completely honest, I'm having a tough time living with me right now, so I can only imagine what my family is going through.  I know this roller-coaster of mine will pass and I know that my Grandma is with me and all her loved ones still here on earth.

Whenever I would have a visit with Grandma, we would always go to Sizzler for lunch or dinner.  Her favorite meal was their crunchy butterfly shrimp, rice pilaf, a garden salad and piece of their famous Texas Cheesy Sizzler Toast.  In honor of Grandma, we made her favorite meal this week and wrapped it up with a Nestle Drumstick Sundae Cone for dessert (also one of her favorites).

Also this week, we have been trying to take advantage of good weather and get more of our yard and gardening done.  This spring we lost one of our rose bushes to the last blizzard of the season.  

My husband took me to the nursery to find a replacement.  There were roses everywhere, so many different sizes and colors to choose from.  I looked all around trying to find one that I thought would be a suitable and affordable replacement.  I picked this bright pink one called "Shining Moment".  The color was so vibrant and cheered me up.

Later that day, my aunt sent me photos of my Grandma's graveside service.  I couldn't believe what I immediately noticed.  The casket my Grandma had chosen so long ago had pink rose designs all round the edging.  It goes without saying, yes, I completely broke down again.  Pink roses.  I truly believe she was guiding me that morning at the nursery.  We have renamed our new rose bush, "Helen's Rose".  We planted it that night and it is thriving in it's new home.

For now, we have to just keep thanking God every day for our gift of life, breath, and health.  

Be well and keep on sparkling!

One Year Ago: Ultimate Pizzette

Two Years Ago: Rosemary-Parmesan-Garlic Popcorn and Childhood Memories

Three Years Ago: Italian Sausage Surprise and Life From Scratch

Four Years Ago: Blackberry Sangria, The Spice Shop and Stella's Surprise

Five Years Ago: Grilled Island Chicken with Asian Slaw

Six Years Ago: Aloha and Mahalo To Kohala Coast

Goodbye GGMa

Yesterday my Grandmother went Home and God welcomed her with open arms as He now has another beautiful soul as one of his Angels.

To say that I am heartbroken would be an understatement.  I am so blessed to have my "GGMa" all my life.  I have experienced a sadness this week that I cannot even find the words to describe.  Anyone who met her instantly fell in love with her.

She is no longer in pain and now has an eternity of peace, which she has waited a very long time for.  I know that there were many waiting for her in Heaven and I am comforted knowing how blessed and happy she is for that.

Grandma had incredible wisdom and often would send me special typed items like this one and tuck them in my birthday and Christmas cards, or send me a special note...just because.

There are so many things that Grandma taught me.  I will cherish these forever and pass them on to my children and grandchildren.

Faith

Family Is Everything

Butterfly Kisses

Forgiveness (of others and yourself)

Scrapbooking, Crafts, and Card Making
Be Thankful and Gracious

Humor (be okay to laugh at yourself...don't take life so seriously)
Think before you speak.

Drink plenty of water.

Enjoy a little something sweet at dinner.

Always dress appropriately when leaving the house.

Don't complain!...If you don't like something and refuse to change it,

 "Then you must like it that way".

In addition to these contributions, she also had so many signature recipes that we still enjoy to this day.  

Many of these I have shared on this blog.  I hope you enjoy them too.

Snickerdoodles

Angel Food Cake

Wintery Day Bean Soup

Lemon Shrimp

Chocolate Layered Pudding

  Your beautiful heart and smile will shine on forever within each and every one of us. 

Bella! Bella! Benny for Mother's Day...or Any Day

Today I am celebrating all the 2020 Graduates plus so many wonderful women (moms or not) for this weekend's Mothers Day and graduations.

It will without a doubt be different types of celebrations this year for everyone.  Nonetheless, it's so important to reach out to them and show you care.

My mom's and my Senior Portraits.  I for one think they really need to bring back the "feather drape".  Classic look!!  What are your thoughts?

This Mother's Day breakfast is inspired by one of our favorite morning spots... Snooze A.M. Eatery  

They have created Eggs Benedict dishes that take them to a whole different level.  My family loves this new version so much, they never want to make it the traditional way again.

Wishing a blessed, healthy, sparkly, and wonderful weekend to all the graduates and moms!

Bella! Bella! Benny 

Inspired by Snooze A.M. Eatery

4 slices ciabatta bread, lightly toasted

4 slices thin prosciutto

4 thin slices Taleggio cheese

4 poached eggs

*Prepared Creamy Mock Hollandaise Sauce (recipe below)

2 Tbl balsamic glaze (you can find in the olive oil / vinegar section of grocery store)

Start with a toasted ciabatta slice on plate.  Place the prosciutto on top, then a slice of the Taleggio cheese, place a poached egg on top of of that, spoon on a helping of the prepared Creamy Hollandaise Sauce, finish off with a drizzle of the balsamic glaze.

Serve with fresh fruit and breakfast potatoes.  Enjoy!

*Creamy Mock Hollandaise Sauce

Courtesy of Allrecipes.com

Makes 4 Servings

3 ounces cream cheese, softened

2 egg yolks

2 Tbl lemon juice

1/4 tsp fine salt

1/2 cup milk, or as needed

Mix cream cheese and egg yolks together in a bowl with an electric mixer.  Stir lemon juice and salt together in a separate small bowl.

Transfer cream cheese mixture to a saucepan over low heat; whisk in lemon juice mixture.  Increase heat to medium-low; bring cream cheese mixture to a boil, whisking constantly, about 3 minutes.  Whisk milk in gradually until desired consistency is reached.  Continue to cook, whisking constantly, until smooth sauce forms, 1 to 2 minutes.

One Year Ago: Croissant French Dip

Two Years Ago: Rosemary-Parmesan-Garlic Popcorn and Childhood Memories
Three Years Ago: Italian Sausage Surprise and Life From Scratch

Four Years Ago: One Pan Sour Cream Enchilada Skillet and Spring

Five Years Ago: Pan-Fried Goat Cheese and Balsamic Strawberry Salad

Six Years Ago: Happy Mother's Day Brunch with German Pancakes

Maui Wowie Shrimp

Happy Cinco de Drinko (I mean...de Mayo).  At any rate, I hope you are all staying safe and enjoying your spring weather.

I realized this week that I may actually (by choice) become an Agoraphobiac.  This decision is not because I am afraid to leave my house, but because it is such a pain in the #@%& to actually deal with leaving the house.  Our community has been "ordered" to wear masks at all businesses now.  I had to go to the store with my daughter the other day and was stopped before we went in and told we cannot enter unless we had masks on.

We put on our makeshift...(okay, they were my spring dinner napkins) masks.  It only took me about 45 seconds before I started to hyperventilate and panic.  I got so claustrophobic and my breathing started fogging up my glasses.  I instantly had a flashback and PTSD of growing up in Alaska, wearing a scarf wrapped so tight around my head to keep me from getting frostbit.  We would stand at the bus stop as kids, wrapped like mummys, eyelashes frosted over and our breath freezing to our scarves.  Nope!  This mask thing is not going well for me.  Looks like our Amazon delivery people and I are going to become very good friends.

Our friends gave me this recipe last week.  They were supposed to be in Hawaii celebrating their 10th wedding anniversary.  Instead, they were in their backyard and making their own luau.

They know how much I love shrimp, so I was happy to try this out.  However, I went to start up the grill and we were out of propane (Strike 1). Okay, no problem, I'll just use my grill pan on my gas cooktop.  Then, I went to find our metal skewers...which apparently have completely disappeared from my kitchen (Strike 2).  This just hasn't been my week.

Plan B:  Individualized shrimp on grill pan with lemon-butter sauce = Amazing Dinner!  Enjoy.

Maui Wowie Shrimp
Courtesy of Allrecipes.com

2 pounds uncooked medium shrimp, peeled and deveined
1 pinch garlic salt
1 pinch ground black pepper
1/4 tsp cayenne pepper
1 cup mayonnaise
1 lemon, cut into wedges

Preheat outdoor grill for medium heat, and lightly oil the grate

Thread shrimp onto skewers.  Season both sides of shrimp with garlic salt and black pepper, and cayenne pepper.

Generously coat both sides of shrimp with mayonnaise.

Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side.  Serve with lemon wedges.

One Year Ago: The Paloma and Cinco De Drinko

Two Years Ago:  Waborita and Cabo Wabo Shrimp Quesadillas
Three Years Ago:  Lemon-Blueberry Buckle and The Masters Champions Dinner

Four Years Ago:  Sweet Samoas Cake for a Sweet Victory

Five Years Ago: Lemon Pound Cake with Citrus Glaze

Six Years Ago: Margarita Cupcakes

Slow Cooker Swedish Meatballs

Lots going on this week and next week...

My husband has a major bid due that we are praying comes through for his company.

My firm has been ramping up and we are busier now more than ever.

My daughters are in the middle of college finals and either studying, watching virtual lectures, or taking online exams all hours of the day and night.

During our "off work" hours, we are working on our new fencing, getting our lawn up to par, and trying to finish the landscaping of our side yards, for the upcoming summer season (in between our annual thunder and lightning storms).

Dinners need to be simple and easy this coming week, to help keep my sanity.  This one is so, so good!  Your home will smell amazing as these little beauties fuse in the flavorful sauce all afternoon.

Slow Cooker Swedish Meatballs

Adapted from thereciperebel.com

Meatballs

You can use your favorite frozen traditional (not Italian seasoned) meatballs, or make your own meatball recipe from scratch, depending on how much time you have.

Sauce for Swedish Meatballs

1-1/4 cups low sodium beef broth

1/2 cup half and half

1 Tbl corn starch

1 Tbl Worcestershire sauce

1 tsp minced garlic
1 tsp dried parsley

1/2 tsp salt

1/4 tsp thyme

1/4 tsp pepper

1 pinch nutmeg

Cook (or bake) your meatballs, according to directions.

Spray the inside of your slow cooker with non-stick cooking spray.  Once meatballs are cooked through, place them in the slow cooker.

In a separate bowl, stir together broth, half and half, corn starch, Worcestershire sauce, garlic, parsley, salt, thyme, pepper and nutmeg.  Pour over meatballs in slow cooker.

Cook on low until heated through and sauce has thickened, about 4-5 hours on low (or 2 hours on high).

Serve with sauce over mashed potatoes or your favorite egg noodles.  Make a fresh garden salad to accompany the richness of the dish.

Stay sparkly, healthy, and safe.

One Year Ago: Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette

Two Years Ago: Sammy's Wabo Shrimp

Three Years Ago: Lemon-Blueberry Buckle and The Masters Champions Dinner

Four Years Ago: Sweet Samoas Cake for a Sweet Victory

Five Years Ago: Creamy Baja Avocado Pasta with Chili Lime Chicken

Six Years Ago: Taco (Tortilla Bowl) Salad