Friday, July 29, 2011

fruit trees...

I wanted to plant some flowering trees in the front yard, so Charles suggested putting some fruit trees out there instead, they will bloom and also provide food...
we ended up getting two peach and one plum, all super sweet brands! One white peach and one yellow peach. All mature at different parts of the season, early, middle, late. This is good so we don't have too much coming off all at the same time. I found this web site: prepare-peaches-for-spring/ which explains how to plant and care for them. We'll be planting them next week.

Once a month Cooking...

I just dumped the veggies into the gallon ziploc bags, then added the meat, then added the spices.

Once I was done and cleaned everything up, I felt like I had invented electricity! I thought I was such a genius for finally (it took me over a year, people) getting once a month cooking down to an efficient and easy art form.

I am telling you it will change your life! Give it a try and tell me how it went!

Here are my recipes. I use a ton of vegetables in each meal, because I don't tend to eat a lot of veggies through out the day, so I try and get them all in at dinner. And Peter is more apt to eat veggies if they taste like barbecue or curry than as a plain side dish.

Healthy Mama Barbecue Chicken
3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces
2 large green pepper, cut into strips
1 large red pepper, cut into strips
1 zucchini, chopped
1 medium onion, sliced
1 tablespoon quick cooking tapioca
2 pounds chicken thighs or drumsticks
1 8-ounce can of tomato sauce
2 tablespoons packed brown sugar
1 tablespoons Worcestershire sauce
1 tablespoon yellow mustard (I wasn't sure if this meant actual mustard or the spice so I did a little of both)
1 clove garlic, minced
1/4 teaspoon salt

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.

Stephanie's Goulash
3 cups chopped onions
2.5 cups coarsely chopped green sweet peppers
4 large beets, peeled and diced
2 cups of carrots
3 cloves garlic, minced
3 pounds beef stew meat, cut into one inch cubes
1 6-ounce can tomato paste
4 teaspoons Hungarian paprika or regular paprika (I used regular)
1/4 teaspoon ground black pepper
4 cups hot cooked noodles
1/2 dairy sour cream

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.

Chicken Curry
3 tablespoons all-purpose flour
4 tablespoons curry powder
1.5 teaspoons ground cumin
1.5 pounds chicken thighs, cut into 1 inch pieces
2 cups chopped peeled sweet potatoes
2.5 cups baby carrots
2 cup coarsely chopped mango
1 cup chopped onion
1 zucchini chopped
2 cloves garlic, minced
chicken bouillon
.5 cup raisins (for garnish)
.5 cup peanuts or cashews (for garnish)

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.

To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.

Wednesday, July 27, 2011


On Good Morning America website, check them out.

Tuesday, July 26, 2011

Sweet and Spicy Honey Grilled Shrimp

2-2 1/2 lb. raw, shelled,
1 Tbsp. minced or pressed garlic
1/4 c. minced fresh ginger
1/4 c. hot chili garlic paste
1/2 c. sweet chili garlic paste
1 c. honey
1 c. fresh-squeezed lime juice
1/2 tsp. Kosher salt
1 tsp. freshly-ground black pepper
1 c. canola oil

Rinse shrimp in cold water and place in a large Ziploc bag. Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 c. of the marinade. Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.

If using bamboo skewers, soak in water for at least 1/2 hour before skewering anything. Preheat outdoor grill. This really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes,

Shrimp cook extremely quickly and you don’t want to overcook them, but these are pretty forgiving if you do.

Remove skewers from grill and remove shrimp from skewers. Pile them on a big ol’ platter, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them. Toss to distribute the deliciousness. You could serve this with:

Lime Cilantro Rice with Pineapple
Sweet and Savory Coconut Rice
Caramelized Green Beans

from "Our Best Bites"

Baked SW Eggrolls...

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2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with my beloved salsa.

from "Annie-Eats"

Monday, July 25, 2011


Benjamin Moore Outdoor Stain go to the web site and print out your coupon for free stain.

Thursday, July 21, 2011

BBQ and...

Kim's Oven-Baked Ribs

printed from

*Note: when working with baby back ribs, the silver skin will need to be removed. Here is a great visual tutorial to help simplify the process (it's not hard, I promise!). Also, take note that the ribs need to be refrigerated with the rub prior to cooking for 8 to 48 hours so plan ahead!

*Makes 2 slabs ribs

2 whole slabs pork baby back ribs, silver skin removed

Dry Rub:

8 tablespoons light brown sugar, tightly packed

2 tablespoons kosher salt (Morton's brand - other brands may vary in strength)

1 tablespoon chili powder

1/2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon smoked paprika or regular paprika

1/2 teaspoon Old Bay seasoning

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1-2 cups BBQ sauce (I love this homemade version)

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.

When ready to bake the ribs, preheat oven to 250 degrees F.

Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!

Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Alternately, you can grill the ribs at this point, if you like, but sometimes they are falling off the bone and are so tender that it is a little difficult. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.

Vanilla Pudding Cinnamon Rolls


*Note: to use instant yeast instead of active dry yeast, decrease the yeast amount to 1 1/2 tablespoons instant yeast. Still mix it with the water and sugar but you don't need to wait for it to proof - just continue with the recipe, adding in the yeast/water mixture where indicated.


½ cup warm water

2 tablespoons active dry yeast

2 tablespoons sugar

3 ½ ounce package instant vanilla pudding

½ cup butter, melted

2 eggs

1 teaspoon salt

6+ cups flour


1 cup butter, softened to room temperature

2 cups brown sugar

4 teaspoons cinnamon


8 ounces cream cheese

½ cup butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioner’s sugar

2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter - about 4 hours, then let rise until doubled).

Wednesday, July 13, 2011


I'm just helping with the laundry...

Grammy your so funny...

beautiful summer sky...

11 months old...

baby it's HOT outside...

Saturday, July 9, 2011


We are changing cell phones from AT&T to Sprint, so we won't have any cell phones until next Saturday, July 16th. We'll inform you of our new numbers but until then you can reach us on the house phone...leave a message.

News Flash...

Love this idea... It's to late to use this with Leah because she's already pulling up and will be walking soon. But, maybe with the new grand-baby coming in March.

(for those of you who read the fine print the Pemberton's are expecting again.)

Friday, July 1, 2011

Hungry Girl...

Faux-Fried Pickles

PER SERVING (1/4th of recipe, 10 pickle chips): 40 calories, <0.5g fat, 906mg sodium, 10g carbs, 2g fiber, 2.5g sugars, 2g protein -- PointsPlus® value 1*

From fairgrounds to fancy restaurants, fried pickles pop up all over the place. And now, here they are, fresh from the HG HQ!

1/4 cup Fiber One Original bran cereal
3 tbsp. panko breadcrumbs
1 tsp. ranch seasoning mix
1/8 tsp. black pepper
Dash cayenne pepper
40 hamburger dill pickle chips, drained
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
Optional dip: fat-free or light Thousand Island dressing

Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray and set aside.

Place cereal, panko, ranch seasoning mix, and spices in a sealable plastic bag; remove air, and seal. Using the smooth end of a meat mallet (or other heavy utensil), crush mixture through the bag to a breadcrumb-like consistency. Set aside.

Place pickle chips in a bowl, and pat dry with paper towels to remove all excess moisture. Cover with egg substitute and toss to coat. Drain excess egg substitute.

Transfer half of the egg-coated pickle chips to the bag of crumbs. Seal and shake to evenly coat pickle chips with crumbs. Place pickle chips on the baking sheet in an even layer. Repeat with remaining half of the egg-coated pickle chips.

Bake in the oven until coating is crispy, about 25 minutes. If you like, serve with Thousand Island dressing or your no-guilt dip of choice. Enjoy!