rum glazed pecans...

These were a fun and scrumptious treat to
make and give away this holiday season...

and it's not late for you to make and enjoy, or share,
for your New Years celebrations.

They are super easy to make.
Here, let me show you...

Combine 1/2 cup white sugar,
1/2 cup brown sugar,
and 2 tablespoons butter in a sauce pan.

Add 1/4 cup Dark Rum.

Put your heat on medium-low.


Begin to stirring to combine.

You'll want to stir continuously until it boils.
Continue to stir for about 7 minutes until the syrup
begins to appear clean and non-granular.

Pour in the pecans.

Here's where you can give another splash or two of rum...
if you'd like, or not. Then stir to coat the pecans.

Remove from heat.

Spray your baking sheet w/ a non-stick spray.


Pour the pecans onto your baking sheet and spread the out evenly.

Give 'em a little sprinkling of Sea Salt.

Followed by a dashing of sugar... or not, if you prefer.
This is totally optional.

Bake for about 10 to 12 minutes in a 350 degree oven.

Remove from oven, cool completely, break apart and devour!

So good.

Happy Holiday's Friends!
xo
Rolo

meatball sliders...

I made these the other night and they were, aside from being
super simple, simply scrumptious.


The Pioneer Woman posted about them last week.
She made her meatballs from scratch.


Since I'm trying to avoid standing over a hot stove more than I
have to this summer, I opted to buy a bag of pre-made frozen meatballs.


And it worked just fine.

Maybe PW should have done the same... 'cause it actually
ended up being about a "16-Minute Meal" with
the frozen meatballs.

Try 'em this weekend for quick and filling lunch or dinner.
Your family will love you for it!

Stay cool,
rolo

Oh, and please excuse my blog for the moment...
it's under a little construction.

deviled eggs...

Today is July 1st.
Let's celebrate with some Deviled Eggs...
You either love 'em or hate 'em.

I love 'em.
And so do my homies.
Especially these little babies with a special surprise.

Start with a dozen or so hard boiled eggs,

sliced in half.

Be sure to save the yolks in a bowl.

Add about two heaping tablespoons of mayo... the good mayo.

And about one heaping tablespoon Dijon Mustard... Yum!


A tablespoon of seasoned salt.

A teaspoon of this stuff.

Salt and pepper.

Mix well... taste... add more of whatever.

Then comes the secret ingredient... bacon... glorious bacon.


Place a little piece of bacon in each egg.

Top with the creamy yolk mixture.

And finally, sprinkle on a little more paprika... just to make it pretty.

See, how easy was that?
Make 'em... you'll like 'em.


“We stand for freedom. That is our conviction for ourselves;
that is our only commitment to others. ”
~ John F Kennedy

prelude to a 4th...

July 4th.
Independence Day.

Family.
Friends.
Food.
Fireworks.
Fun.

I'll be busy this week preparing for all of the above.

Here's a peek at what I'll most likely be cooking...
some you've seen, some are new.

I'll share every yummy detail with you...

Grilled Corn on the Cob... Oh me, Oh my!



Tie-dying... a fun family tradition.

Deviled Eggs... It's the hidden surprise that make these babies scrumptious.

Firecracker Mac & Cheese... *faint*

Grilled berries in brandy served over ice cream... Delightfully dreamy.



Lemony Ice Tea with Basil... A refreshing sweet treat.

Texas Style Grilled Cheese... *faint*

Dr. Pepper Chocolate Cake... Sinful.

Curbside flag wavin' at the parade... A fun neighborhood
tradition to kick start the day.



Late night fireworks with my homies under the full moon... Perfect.

So, be sure to check back often.

xo
"There, I guess King George will be able to read that."
John Hancock, after signing the Declaration of Independence.

14 and her favorite pasta...

My baby girl turned 14 the other day.
Oh boy.
Oh boy, does time fly.

I can still see her twirling around in her tutu,
on stage at the Majestic, pointing to the other little
preschoolers to where they should be standing.
She was so bossy.
Still is.

Yep, that's my baby girl.

I still see her as my baby girl...
with her ear buds tucked in her ears,
applying mascara and straightening her hair,
with a social calendar fuller than the President's...
no joke!

Yep, she'll always be my baby girl.

And I hope all her wishes come true.

At the birthday girls request, I made a yummy dinner
and surprised her with her favorite pasta.

It's really simple and there is no recipe to follow.
Just throw some of this stuff in a bowl and chill it... then enjoy.

Here's what I used...

1 box bow tie pasta, cooked, drained and cooled.
Several Roma tomatoes, chopped
Fresh Basil, chopped
Mozzarella Cheese, cubed
Asiago Cheese, shredded
Olive Oil
Red Wine Vinegar
Garlic Powder
Onion Powder
Salt
Freshly ground pepper
Fresh Spinach

And here's what I did...

~Cook, drain and cool the pasta.
~Toss in a bowl.
~Throw in the tomatoes, basil and cheeses.
~Mix in the olive oil and red wine vinegar.

~Sprinkle in the garlic and onion powder.
~Add the salt and pepper.
~Give it a nice stir... or two, or three.
~Toss in the spinach.
~Stir again.
~Taste.
~Make adjustments.
~Taste again.
~Chill.
~Enjoy!

xo
Rolo

tarragon chicken salad...

Are you a chicken salad lover?
I am.
I love chicken salad... especially homemade chicken salad.
Especially for lunch
Yum.


I actually made it two ways...
Well, I made it *one* way, then divided it, and added
a couple of more things to one half.
The one on the right has Dijon mustard and onions
added to it.
They we're both equally delicious... yum.


A "certain someone" followed me out on the deck
and stalked my lunch.


Seriously Buzz?
Don't be givin' me the stink eye.
You're not getting any of my chicken salad.
Shoo!


It's super easy to make.
Here's what you'll need.

~2 cooked chicken breasts, chopped... I used a rotisserie chicken
~1/2 cup Mayonnaise
~1/3 cup sour cream
~1 Tablespoon Dried Tarragon
~1/2 teaspoon salt
~1/2 teaspoon pepper
~2 stalks celery, chopped
~1/2 cup red grapes, halved

~1/4 cup onion, chopped... optional
~1 Tablespoon Dijon Mustard... optional
~1/4 cup chopped pecans... optional

Whisk the mayo, sour cream, dried tarragon, salt, and pepper
(and Dijon mustard, if you're adding it) together in a bowl.
In another bowl, stir together the chicken, celery,
(onions & pecans,if adding them) and grapes.
Pour the mayo mixture over the chicken and mix well.
Refrigerate for a couple of hours before serving.
This will allow the Tarragon flavor to intensify.
Yum. Yum. Yum.

Serve on top of your favorite whole wheat toast or salad.


Now, if you'll excuse me, I've got to go fight a
"certain someone" for my lunch.

Peace out.
Rolo

fried okra...

Who doesn't love fried okra?
Just biting into one takes me back to my grandparents kitchen.
I love, love, love it!
And... I finally found a recipe that's easy.
And believe it or not, it doesn't have that heavy fried food taste.

I know it's a little early for okra... it's in the height of it's season in June and July.
But you might be able to find it at your local farmers market or grocery store.

Here's what you'll need...

~Fresh Okra
~Buttermilk
~2 cups flour
~Salt
~Pepper
~Garlic powder
~Seasoned Salt
~Canola Oil

Start with your fresh okra... I only used about half of this container.


Wash 'em good!

Cut into good bite size pieces.

Place in a shallow dish.

Pour on the buttermilk...

And soak in bath for about 15 minutes.

Pour the flour in a dish and sprinkle the garlic powder on.

Then, the seasoned salt and pepper.

Toss in a handful of the buttermilk soaked okra and coat well.

Then gently place in a pot of the pre-heated of oil.

You'll know they're done when they bubble and rise to the top...
and turn a golden brown.


Remove and place on a paper towel lined plate.

Sprinkle a little more salt on while they cool. YUM!

Enjoy!

xo
Ralonda