Sweet Puff Pastry Pockets For Your Sweetheart

Have you seen these puff pastry pockets that have been taking over the internet?  I stumbled on Tasty's and I am hooked! 

Everyone is having so much fun with their own spins and takes on these fun little treats.  I decided to try out the "sweet" version for upcoming Valentine's Day before I cut myself off completely from all that is good (which means bad, for me), for Lent.  After Easter though, I cannot wait to try out the "savory" version of these pockets.

One of the pockets in this recipe calls for bananas and hazelnut spread.  Well, I went to make them and someone at all the bananas.  It was freezing outside and I was not about to hit the market for one banana.  I did however, have some caramels and pecans, so played with it and made a Turtle Praline version...WOW!!

I hope you all stay safe, healthy, sparkly, and have a Blessed weekend!

Sweet Puff Pastry Pockets

Courtesy of Tasty.com

1 package frozen puff pastry, thawed

1/2 cup chocolate hazelnut spread

1/2 banana, sliced

1/4 cup raspberry jam

1/2 chocolate bar, broken into 4 squares

1/4 cup chocolate chips

12 mini marshmallows

1/2 graham cracker, broken into 4 squares

egg wash

Lay a sheet of puff pastry dough over ice cube tray and carefully press into the dough forming it to the ice tray.

Place a spoonful of chocolate hazelnut spread and a slice of banana in the first four cube divots.

Place a spoonful of raspberry jam and a piece of chocolate in the middle four cube divots.

Place the chocolate chips, marshmallows, and graham cracker into the last 4 cube divots.

Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it.  Chill for at least 10 minutes.  While puff pastry is chilling, preheat oven to 400 degrees.

On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.

Using a knife cut any excess dough from the sides.  

Using a fork, press into the edges of the pastry and seal.

Brush the pastry with egg wash and bake for 30 minutes*.

*Depending on how your oven runs, check the pastry after 20 minutes. 

Enjoy!  

One Year Ago:  Mushroom Marsala Cream Sauce and Sunsets

Two Years Ago:  Strawberry Tiramisu Bites For The Love of Your Life

Three Years Ago: Apple-Cinnamon Monkey Bread and The Bionic Man

Four Years Ago: Champagne Margaritas

Five Years Ago:  Surviving 50 and The Birthday Flirtini

Six Years Ago:  Raspberry-Lemon Dump Cake

Seven Years Ago:   Wednesday, February 12, 2014 Hotel Chocolate Cupcakes and Volleyball Catering

Beef and Sausage Meat Loaf with Mozzarella and Not Your Mama's Slipcovers

I have recently developed an unhealthy addiction to slipcovers...as if I don't already have enough obsessions.

It all started when I wanted to soften up our eating nook.  Too much wood going on in the room and I needed to look for upholstered barstools to go with our high table.  The problem that challenged me, I just was not willing to pay for these barstools that I was finding...ouch!  

I honestly don't even remember how I stumbled on these, or the idea.  It must have been one of my 2am wake up idea sessions.  Now, let me tell you, these are not your grandmother's slipcovers.  I am loving all the options available now, there are without a doubt hundreds of patterns to choose from.  It actually took me three different orders before I finally decided on these beauties. So much fun!  The best part, literally all four slipcovers were a fraction of the cost of just one new upholstered barstool.

Now that we have a beautiful table to eat at again, I was so excited to try this new recipe my dear friend Carole gave me last fall.  It came from Mario Batali's Salumi Restaurant in Seattle.

My husband loves my BBQ Glazed Meatloaf, but this Italian meatloaf...oh my goodness!!!  The house smelled like an Italian eatery all night.  So, so good!

Beef and Sausage Meat Loaf with Mozzarella

Courtesy of Epicurious and Bon Appetit, September 2004

2 pounds lean ground beef (15% fat)

1 pound coarsely grated whole-milk mozzarella cheese

1 pound sweet Italian sausages, casings removed, meat crumbled
2 cups chopped fresh basil

2 cups fresh breadcrumbs made from crustless French bread

1 medium onion, chopped

1 cup chopped drained oil-packed sun-dried tomatoes

5 garlic cloves, minced

1-1/2 Tbl dried oregano

2 tsp salt

1 tsp ground black pepper

1 cup tomato sauce (I used Marinara sauce)

3 large eggs, beaten to blend

1/2 cup dry red wine (use one that you like to drink)

Preheat oven to 375 degrees.  Combine first 11 ingredients in large bowl.  Gently mix in 1/2 cup tomato sauce, eggs, and wine.  Place meat mixture on a large rimmed baking sheet and shape into 16x4 inch loaf.  Brush with remaining 1/2 cup tomato sauce.  Bake meat loaf until cooked through and thermometer inserted into center registers between 160 and 170 degrees, about 1 hour and 15 minutes.

** Because there are just two of us here home, there was a lot of meatloaf leftover.  Since you can only eat so many meatloaf sandwiches, I decided to use the leftovers for a pasta dish.  I cut up the remaining meatloaf into "meatball size" pieces and simmered them in my favorite Pasta Jay's Marinara sauce.  Topped that beautiful goodness on penne pasta...WOW!!!

One Year Ago:  Homemade Cinnamon Rolls

Two Years Ago:  Strawberry Tiramisu Bites For The Love of Your Life

Three Years Ago:  Apple-Cinnamon Monkey Bread and The Bionic Man

Four Years Ago:  I'm Back...and One Year Older

Five Years Ago:  Mexican Grilled Shrimp Caesar Salad...I'm Back

Six Years Ago:  Raspberry-Lemon Dump Cake

Seven Years Ago:  Hotel Chocolate Cupcakes and Volleyball Catering

Pork and Veggie Bibimbap and The Thief

If you have a pet, you know that no matter how bad they are, you just cannot be mad at them...for long. 

While our downstairs is being built, we have a firm rule...put up the baby gate at the top of the stairs!!  My job is to make sure the bedroom and office doors are shut whenever we leave the house. My contractor's husband's job, is to make sure that baby gate goes up. 

If these rules are ignored....we've got trouble.

The other weekend, we had to run out for our 5th Home Depot run of the day.  When we came home and opened the garage/laundry room door, there were no dog faces to be found greeting us.  Hands down, that is ALWAYS the first clue that something has gone awry. 

We walked into the house and Princess Brinkley was laying next to the fireplace and would not look at us.  Kylo was nowhere to be found.  Then...I see him slowly creeping back upstairs, through the stairwell with a prize.

"Someone" did not put the baby gate up...again!  While we were gone, Kylo was going down to the construction zone, bringing up treasures for Brinkley to shred and destroy...she's very good at this.

Kylo was so excited about his special little piece of wood catch, much like a hunter's dog retrieving his first duck.  How can you get mad at this.  He kept bringing it to me so proud and wanting to show me his accomplishment.

Meanwhile, back at the ranch, I was blessed to meet up with one of my friends I had not see in weeks, for lunch.  I really missed our get togethers and chatting it up, laughing, and enjoying a meal together.

She told me about this dinner she and her husband have been making that they loved.  Her neighbor had a Hello Fresh dinner kit that they were not going to use, so they gave it to my friend.  They loved the meal so much, they keep making it.

I am so thankful that she shared the recipe with me...this dish is awesome!!!   My husband cannot stop talking about how much he loves this.  Give it a try, I hope you enjoy it as much as we did.

Stay healthy and sparkly!!

Pork and Veggie Bibimbap

Courtesy of HelloFresh

2 Servings

3/4 cup Jasmine rice

3 oz carrot

1 thumb ginger

5 tsp White Wine Vinegar

2 Tbl Soy Sauce

1 pound ground pork

1 scallions

1 zucchini

1 clove garlic

1 Tbl sesame oil

2 tsp Sriracha

In a small pot, combine rice, 1-1/4 cups water and a pinch of salt.  Bring to a boil, then cover and reduce to a low simmer.  Cook until rice is tender, 15-18 minutes.  Keep covered off heat until ready to use.

While rice cooks, wash and dry all produce.  Trim and thinly slice scallions, separating whites from greens.  Trim and peel carrot.  Using a peeler, shave carrot lengthwise into ribbons, rotating as you go.  Trim and half zucchini lengthwise; thinly slice crosswise into half-moons.  Peel and mince ginger and garlic.

In a small bowl, combine scallion whites, vinegar, and a pinch of salt.  Set aside to pickle, stirring occasionally until ready to serve.  In a separate small bowl, combine sesame oil, half the soy sauce, 1 Tbl sugar and up to half the sriracha to taste 9save the rest for serving).  Stir until sugar has dissolved.

Heat a drizzle of oil in a large, preferably nonstick pan over medium-high heat.  Add carrot; season with salt and pepper.  Cook stirring until slightly softened, 3-4 minutes.  Remove from pan and set aside.  Add another drizzle of oil to pan.  Add zucchini; season with salt and pepper.  Cook until browned and tender, 3-5 minutes per side.  Remove from pan and set aside with carrot.

Heat another drizzle of oil in same pan over medium-high heat.  Add pork, ginger, and garlic.  Cook breaking up meat into pieces, until pork is browned and cooked through, about 4-6 minutes. 

Fluff rice with a fork and season with salt and pepper.

Divide rice between bowls.  arrange pork and veggies on top.  Top with pickled scallion whites (and pickling liquid).  Drizzle with sauce and remaining sriracha to taste.  Sprinkle with scallion greens and serve.

One Year Ago: Slow Cooker Chex Snack Mix...aka Crack

Two Years Ago:  Chocolate Caramel Cracker Bars and The Cool Parents

Three Years Ago:  Apple-Cinnamon Monkey Bread and The Bionic Man

Four Years Ago:  I'm Back...and One Year Older

Five Years Ago:  Mexican Grilled Shrimp Caesar Salad...I'm Back

Six Years Ago:  Cross My Heart Danish

Seven Years Ago:  Mediterranean Chicken & Sausage (Reinvented) During a Rough Week

Sheet Pan Mediterranean Shrimp and "The Secret"

 "There are only two ways to live your life
One is as though nothing is a miracle
The other is as though everything is..."

I blinked and January was over.  I'm afraid I'm going to see February do the very same thing.  I have been building my que of stories and recipes to share, but could not find the energy or time to sit down and write.  Every waking moment of free time is being spent remodeling the house (now upstairs is getting its turn).  

We are experiencing a tired like no other and sore muscles that we didn't know we had trying to get everything done before the next 2 years fly by like the last 2 did.

In my little bit of down time, I splurged and rented "The Secret"...twice!  This is such a feel good movie and just what I needed right now.  I highly recommend this movie to anyone and everyone!

In other news...I found yes, another shrimp recipe!  I loved this because it was one pan and done!  I already had most of the ingredients on hand and the flavors were awesome!

Stay sparkly my friends!

Sheet Pan Mediterranean Shrimp

Courtesy of GardenInTheKitchen.com

1-1/2 pounds large shrimp, peeled, deveined and cleaned

1 bunch fresh asparagus

4 Tbl olive oil, divided

2 cloves garlic minced

1 whole red onion, sliced

2 tsp each, oregano and smoked paprika

1 pinch sea salt and ground black pepper, to taste

1 whole lemon, juiced

1 cup black or Kalamata olives, pitted

1 cup Feta cheese

1/3 cup fresh parsley

Preheat oven to 450 degrees.

In a large bowl season the shrimp with 2 Tbl olive oil, garlic, slat, black pepper, paprika, oregano, and juice from lemon.

Trim and wash the asparagus, then lay them on the flat baking sheet.  Season with 1 Tbl olive oil.  Place the seasoned shrimp on top of asparagus and top with sliced red onions.  Bake for 10 minutes in the middle rack.  Shrimp is cooked with the edges start to turn golden brown.

Remove shrimp from oven and top with feta, olives, and fresh parsley.  drizzle with remaining olive oil and serve.

* Note: If your shrimp is looking pale after cooking for 10 minutes, try broiling for 1-2 minutes until they start to turn golden.

One Year Ago: Beer Cheese Dip

Two Years Ago:  Chocolate Caramel Cracker Bars and The Cool Parents

Three Years Ago: Apple-Cinnamon Monkey Bread and The Bionic Man

Four Years Ago:  I'm Back...and One Year Older

Five Years Ago: Mexican Grilled Shrimp Caesar Salad...I'm Back

Six Years Ago: Sweet Dreams Cake

Seven Years Ago: Ham & Cheese Biscuit Bake - Breakfast for Champions

Peanut Chicken Wraps

I have not been very popular in my house as of late...

We have a wedding we are planning on attending this summer.  I decided a few months ago that Mama Z is going to shed some inches so she can rock the dance floor at the reception.  What does this entail?  

Trying to seriously scale back on everything.  I'm not going to say a diet, but more of a lifestyle reset.  

Among a few other changes, I had already decided I was going to give up bread for Lent.  In this mind set, I decided to start it earlier (as in two weeks ago) and continue it way past Easter with this goal.  For the next six months I am saying good-bye to my breads, muffins, pancakes, waffles, crackers, cookies, cake...basically everything that I really, really...really like.  (This is the part where I have lost the popularity contest at my house).

I'm trying to bring some better and healthier choices as best as I can to our table every day, while keeping realistic.  Wish me luck and say some prayers for me...mamma's going to need it!

When I used to work in the city, every now and again, I would need to grab a quick lunch and would sometimes pick up the Starbuck's Thai Chicken Wrap boxes.  Since I can't remember the last time I was in a Starbucks, I was thrilled to find this recipe for Peanut Chicken Wraps.

Love, Love, Love these wraps!  I make one large one and cut it in half, to have one half for lunch, and the other half either for dinner, or lunch the next day.  This sauce which goes without saying is pure heaven.

* This recipe makes 18 large wraps.  I cut the portions to make 1/3 of what it calls out for, since it's just me enjoying these little beauties.

Peanut Chicken Wraps

Courtesy of Simplywhisked.com

** Makes 18 Wraps

For The Chicken Wraps:

9 cups coleslaw mix

3 cups shredded carrots

1 cup roasted peanuts

3/4 cup chopped fresh cilantro (optional)

6 cooked chicken breasts, chopped, sliced, or shredded

18 large tortillas 

Cooks note:  (I used spinach tortillas)

For The Peanut Sauce:

3/4 cup honey

3/4 cup olive oil

3/4 cup peanut butter

9 Tbl unseasoned rice vinegar

3 Tbl soy sauce

3 tsp sesame oil

1-1/2 tsp pepper

3/4 tsp salt

3/4 to 1-1/2 tsp crushed red pepper flakes

3 Tbl grated fresh ginger

3 large garlic cloves, peeled and minced

In a medium bowl, whisk together the peanut sauce ingredients.  Set aside.

In another bowl, add the cabbage, carrots, cilantro, and peanuts.  Pour a little of the sauce over the mixture and stir.

Let this sit while you prepare the tortillas and chicken.

Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.

Divide the chicken and coleslaw between each tortilla.

Roll tightly, securing with toothpicks if necessary.

Serve with side of peanut sauce for dipping.

One Year Ago: Carbonara Pigs in a Blanket

Two Years Ago:  Pan-Seared Scallops with Prosecco Butter Sauce and Sur La Table Saturdays

Three Years Ago:  Slow Cooker Pork Loin and...Another Woman

Four Years Ago: No Post

Five Years Ago: No Post

Six Years Ago: Kamikaze, Krazy Football Fan, and Blue Cheese Buffalo Bites

Seven Years Ago: Marinara Meatball Sliders and Making Blankets

Chicken Florentine Casserole and Kitchen Fatigue

I think I have an illness called "Kitchen Fatigue".  It's a real thing.  Okay, well I saw it on a Burger King ad on my Pinterest page.  Nevertheless, I feel like I really do have it.

With all the restaurants opened, then closed, then open...take out, no wait...you can eat indoors now.  Just kidding...you have to take out again.  It is literally making my head spin!

I find myself struggling for new meal ideas.  Not that there isn't short of one million recipes out there, I'm just getting tired of searching and trying to mix it up...hence the "kitchen fatigue".

I did find this dish in one of my rabbit holes.  It's simply elegant for guests, but easy enough for a week night dinner.  Lots of layers, flavor, and beautiful sauce!  I would have been happy just eating spoonfuls of this sauce alone for dinner.

Have a blessed weekend and continue to stay safe, healthy, and sparkly!

Chicken Florentine Casserole

Courtesy of 365daysofeasyrecipes.com

1 Tbl butter

8 ounces fresh mushrooms, sliced

4 cups fresh baby spinach

4 skinless, boneless chicken breasts, halved

1/4 cup butter

1 Tbl minced garlic

1 Tbl lemon juice

1 (10.75 ounce) can condensed cream of chicken soup

1 cup half and half

1/2 cup Parmesan cheese

1 tsp basil

1 tsp oregano

1/2 tsp salt

4 slices bacon, cooked and crumbled 

2 cups Mozzarella cheese, shredded

* Your choice of pasta

Preheat oven to 400 degrees.

Grease a casserole dish and set aside.

Melt butter in a large frying pan.  Add the sliced mushrooms an cook until tender.  Add the spinach and cook until wilted.  Transfer the mushrooms and spinach to the casserole dish.

Place the sliced chicken breasts over top of the spinach.

In a separate sauce pan, melt 1/4 cup butter over medium heat.  Add the minced garlic and cook for about 30 seconds, until fragrant.  Stir in the lemon juice, can of soup, half and half and Parmesan cheese until well combined.  Add basil, oregano, and salt.

Pour the sauce over top of chicken.  Cover with foil.

Bake in oven for about 40 minutes until chicken is cooked through.  Remove the foil and sprinkle bacon pieces on top of the sauce, then add the cheese.  Bake for an additional 10 minutes until the cheese is crispy.

While chicken is cooking, bring a pot of water to a boil and cook pasta as per package instructions.  Serve the chicken over your pasta.  Cheers!

One Year Ago:  Pork Chops with Raspberry Balsamic Glaze and Blessings

Two Years Ago:  Potatoes au Gratin aka Julia Child's Dauphinoise Potatoes and Red Chicken

Three Years Ago:  Slow Cooker Pork Loin and...Another Woman

Four Years Ago:  No Post

Five Years Ago: No Post

Six Years Ago: Lemon Drop Martini and How To Be A Grown Up

Seven Years Ago:  Birthday Party - Chapter 2 - Pasta Bar and Garlic Knots

Sausage Gravy Breakfast Skillet and Shopping

 

One thing...I had just one thing I needed to pick up at the grocery store for this breakfast dish.  I wanted to get a head start on it and have everything ready on hand in the morning, so I could start an early breakfast for our weekend.

I was going to "just run in really quick" for my potatoes o'brien, while I was out taking care of some errands.  

And then this happened!

It doesn't look like just one thing does it.  One aisle led to another aisle, and so on, and so on.  At this point in my mind, I was "well...okay, here we are, let's do this".

Meanwhile, back at the ranch, as they say, my little sous chef helped me make this awesome breakfast.  Super quick and even better the next day.  Love working with my cast iron skillets, they truly are wonderful.

Sausage Gravy Breakfast Skillet

Adapted from PlainChicken.com

1 (2.75 ounce) package sausage gravy mix, plus water called for on package

1 lb. frozen diced Potatoes O'Brien, thawed

1 lb. Jimmy Dean original Regular pork sausage roll

5 large eggs

1-1/2 cups shredded Fiesta blend cheese

Lawry's season salt

pepper

Preheat oven to 350 degrees.

In a 10 or 12 inch cast iron skillet, cook sausage until no longer pink.  Add a pinch of black pepper and Lawry's season salt to the sausage while cooking.  Remove sausage from skillet.

Brown potatoes 5-6 minutes in sausage drippings.  Remove skillet from heat. 

 Add sausage to skillet. 

 Top with shredded cheese.

In a separate bowl, whisk together gravy mix, water,, and eggs.  Pour mixture evenly over potatoes.

Bake 30-40 minutes, or until filling is set in the center.

One Year Ago:  Blueberry Banana Oatmeal Bake

Two Years Ago:  Bourbon and Vanilla Creme Anglaise and Construction

Three Years Ago:  New Year, New You...and a Potato, Bacon, Mushroom and Gorgonzola Pizzette

Four Years Ago: No Post

Five Years Ago: No Post

Six Years Ago:  Pasta Salad with Green Beans and Cherry Tomatoes

Seven Years Ago: Birthday Party - Chapter 1 - Pottery and Painting

Beef and Red Wine Stew

When I was in elementary school, our class put on the play "Wizard of Oz".  We all had to audition...it was the 4th grade after all.  I was selected for the part of Wicked Witch of the West.  I was not happy about this decision from the casting director.  In fact I'm quite sure I cried for days, because I wanted to be Glenda the Good Witch of the North.  Performance night came and I put my feelings aside to be the best Wicked Witch ever!

Fast forward, I think I was having flashbacks to the tornado sound effects from our performance night.  We have had wind upon wind storms here this week.

I have lost sleep two nights in a row from the sound of wind gusts everywhere and certain our house was going to blow down.  My poor Traeger took a spill in the wind and ended up half way across the back yard.  I don't even want to think if it's broke or not.  I can't bear the thought about having to purchase a new one...I might cry again!

Since it has been straight up cold here, I have been making warm, toasty, comforting meals.  I stumbled on this while binging Food Network for a few hours last weekend. Giada De Laurentis used lamb stew meat, but lamb is not kind to my stomach, so I used beef stew meat.  WOW was this good!!  I mean really, really amazing.  Never would I had thought of putting olives in a stew...game changer!!  I served it over creamy polenta and took this to a new level.  

Enjoy and stay safe, healthy, and sparkly!

Beef and Red Wine Stew

Adapted from Giada De Laurentis

2 Tbl olive oil

1 pound beef stew meat, cut into 1-inch cubes

Kosher salt

3 carrots, peeled and diced

2 ribs celery, diced

2 cloves garlic, smashed and peeled

1 onion, diced

2 Tbl all-purpose flour

2 Tbl tomato paste

1-1/2 cups dry red wine

1-1/2 cups low-sodium beef broth

5 sprigs fresh thyme

1 bay leaf

1 cup green Cerignola olives, smashed and pits removed

2 Tbl chopped fresh Italian parsley

* Mashed potatoes or crusty bread, for serving

Place a medium Dutch oven over medium-high heat.  Add the oil and heat another 30 seconds.   Dry the beef meat well and sprinkle with 1-1/2 teaspoons salt.  Place the meat in the pot and leave undisturbed for about 4 minutes.  When the first side is deeply browned, us tongs to flip the meat.  Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total.

Use a slotted spoon to remove the meat to a plate.  Add the carrots, celery, garlic and onions.  Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes.  

Stir in the flour and tomato paste and cook for 1 minute more.  Deglaze with the red wine.  Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes.  Stir in the broth, thyme, bay leaf and reserved meat.  Reduce the heat to medium-low to maintain a gentle simmer.  Cover and simmer for 1 hour.

Stir in the olives.  Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more.  Stir in the parsley.

Serve with mashed potatoes or crusty bread to sop up the juices.

One Year Ago:  Construction, Carpet, and Cocktail (Spiked Lemonade)

Two Years Ago:  Beef Bourguignon and Post Holiday Blues

Three Years Ago:  New Year, New You...and a Potato, Bacon, Mushroom and Gorgonzola Pizzette

Four Years Ago:  No Post

Five Years Ago: No Post

Six Years Ago: Orange Olive Oil Cake

Seven Years Ago:  Black and White Parfaits and Tinis and Back To School

Ranch Chicken and Cornbread Waffles

Growing up in Pasadena, The Rose Parade was a time honored tradition every year for my husband and his family.  They would sell parking spots in their front yard to parade goers and offer their home to strangers to spend the night with a sleeping bag on their floor for $5, way before Airbnb was ever a thing.

This year a little different.  No parade.  No magic.  No high school bands who auditioned from all over the country to have their 15 minutes of fame.  No beautiful horses doing their special routines.  Very sad.

Our New Years Day without a doubt was definitely interesting, to say the least.  

We are still in full construction mode, praying for a light at the end (which isn't a train).  Today was insulation day.  I stepped up in my full "Inside Man" movie costume and got to work.

Steve, Stevie, or Steve-O...watch the movie and you'll understand.  It's "Baby A's" top 10 favorite film.

So there I was with 120 batts of insulation that needed to be trimmed to fit into the ceiling framing.  I measured and cut and my "contractor" was up and down the ladder tucking it all in.

By the end of the day I thought I was going to die.  Every inch of my body ached from using tendons and muscles that I didn't know existed at all.

We did it though and very successfully...at least it took our minds off of the no parade day!

My husband picked up this drywall lift on Craigslist.  What a miracle!  I could kiss whoever invented this beauty!!!  It saved my husband so much time, potential injuries, and "discussions" (we'll just leave it at that).

Another historical part of Pasadena is Roscoe's House of Chicken n Waffles.  Roscoe's made Chicken n Waffles famous many, many, many years ago.

I thought it would be fun to make a play on their famous dish.  I made BBQ Ranch Grilled Chicken with a Caesar salad and then...wait for it....my Suzie's Cornbread mixture in the waffle iron!  

Such a fun spin on cornbread!  Enjoy!!

Prepare mixture, per directions.

Spray preheated waffle iron with non-stick butter spray.

Pour 1/2 cup of cornbread mixture in waffle iron.

Cook "waffle" until golden brown.  Serve hot.

One Year Ago: Oven Baked Crispy Mashed Potato Cakes

Two Years Ago: The Wedding Dress and Tuxedo Cupcakes

Three Years Ago:  New Year, New You...and a Potato, Bacon, Mushroom and Gorgonzola Pizzette

Four Years Ago:  No Post

Five Years Ago:  No Post

Six Years Ago: Crepes for Cranky Mom

Seven Years Ago:  Black and White Parfaits and Tinis and Back To School