Simple yet Elegant Filet Mignon

Hey- we all could use a bit of pampering now and then, so I decided today would be BIG AL day. That's my oft neglected husband who quietly stands by as I get myself involved in too many things at times- and he never complains about a house that needs cleaning (actually, he just starts in on it himself!)

I feel as if he has been put on the back burner (pardon the pun) so I vowed to spend a leisurely weekend with him--JUST him. So far so good...

I treated him to a nice supper. Filet Mignon, creamed peas and potatoes, glazed carrots, garlic toast and a salad and his favorite sweet tea!

This was a simple, yet delicious menu that can be served for a special occasion or just serve it when you want to make someone you love feel special.

I love you Big AL!

If you want to give it a try--YOU WILL NEED:

* 2 (8 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 pound total)
* 2 teaspoons olive oil
* 1/4 teaspoon onion powder
* Salt and pepper to taste
* 2 tablespoons minced shallot
* 2 slices bacon

Directions:

Place oven rack in it's highest position. Set oven to Broil.
Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.



Enjoy!

Well, Hello there!

Just had to pop in and share a photo of my birthday cake my friend Gail made for me.
a chocolate layer cake with REAL whip cream icing topped with chocolate covered strawberries!

I'm devouring later this afternoon with family as I celebrate my 7th anniversary of my 39th birthday!

A few years ago, I was sportin' this look....



This year, Big AL and I have been enjoying the weekend together and I promised I would NOT sit/lie/pose on the table next to my cake!

I have had a WONDERFUL year- filled with many things that have kept me busy (like a trip to Haiti) and away from my food blogging but never fear, I shall return!

Thank you all for hanging in there with me. Enjoy your Sunday.

Fluffiest Ever Scrambled Eggs

I don't prepare many recipes in my microwave, it's usually used for reheating, however, I ALWAYS use the microwave to cook my scrambled eggs because they never fail to turn out light and fluffy!

Here is an easy recipe for you to try this weekend. I don't think you'll go back to preparing them in the skillet after this one!

YOU WILL NEED:

2 eggs
1 T. Butter (not margarine- I HATE margarine!)
1 - 1 1/2 T. milk
S & P to taste

Melt butter in microwavable dish.
Add eggs and beat together with fork, add milk and beat together.

Cook for two minutes on high. If needed, break up with fork and continue cooking till desired consistency.

Add S & P.

*I also add shredded cheese when I'm feeling stressed. ;)

Enjoy a leisurely weekend.

AWESOME Gourmet Tuna Salad!

I found this recipe at allrecipes.com and had to try it because of the fantastic reviews it received from so many of those who had tried it. It was a recipe from a caterer and it did not disappoint!

I have several ways I prepare mine, this one was very different, though. Secret ingredients are PARMESAN CHEESE and CURRY! Who knew these flavors would blend so nicely with tuna?!

Not a believer? Don't take my word for it- prepare it yourself and wow the crowd!



Yield 4 servings

Ingredients

* 1 (7 ounce) can white tuna, drained and flaked
* 6 tablespoons mayonnaise or salad dressing (this makes a very creamy salad- use less if you prefer a not-so creamy salad)
* 1 tablespoon Parmesan cheese
* 3 tablespoons sweet pickle relish
* 1/8 teaspoon dried minced onion flakes
* 1/4 teaspoon curry powder
* 1 tablespoon dried parsley
* 1 teaspoon dried dill weed
* 1 pinch garlic powder

Directions

1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.

*I ate my first sandwich, on 7 grain bread with lettuce added.
Sandwich #2 was made using flour tortillas and lettuce.
Then I ate some with crackers. IT IS ADDICTING and I'm not a tuna salad lover at all!
*In the photo, I had also added some green apple. It didn't need anything extra but I needed to use up the apples!

The Ronald, The Big Mac and Me.

I wanted to brag about my brush with greatness.

This is a photo from a few years ago of me with fellow community volunteer Jamie, with none other than Ronald McDonald himself!

I was asked to be a judge of our local kiddie and Pet Parade which was sponsored by our local McDonald's and they brought in The Ronald to be the parade Marshal.

I really didn't realize how great Ronald was with the children. He performed magic tricks, was very generous with the many photos ops and answered any questions while keeping that famous Ronald smile of his the entire time. The kids were in awe of him.

This icon has been around since the sixties (so have I!) and continues to wow those he comes in contact with (me...not so much, anymore).

Our local McDonald's Owners, John and Mary Moreland are extremely generous to our community- always giving back and helping meet needs and putting smiles on faces of children and adults alike. The McDonald's corporation are also involved in helping with the needs of children -going above and beyond helping busy mothers feed their hungry kids- pronto!

And besides getting a quick meal when you need it- I have found that in my travels across several states, McD's are the cleanest and the most well run fast food restaurants of any chain across the nation.

Having said all that, I will give you my version of their famous BIG MAC which is THE most popular burger in America- making its debut back in the sixties. (Their burger, not mine)




1 sesame seed hamburger bun
Half of an additional bun
1'4 lb. ground beef
1 T. Kraft Thousand Island dressing
1 tsp. finely diced onion
1/2 cup chopped lettuce
1 slice American cheese
2-3 dill pickle slices

With serrated knife, cut the top off the extra bun, leaving about a 3/4 " thick slice. This will be the middle of your sandwich.
Place 3 bun halves on hot griddle or pan, face down. Toast to a light brown. Keep pan warm but set buns aside.

Divide beef in half and press into two patties, slightly larger than the bun.

Cook patties in pan over med. heat 3 minutes each side (or until no longer pink in center). Salt lightly.

Build burger in this order:
Bottom bun
1/2 of dressing
1/2 of onion
1/2 of lettuce
cheese
patty
middle bun
remainder of dressing
"" of onion
"" of lettuce
Pickle slices
patty
top bun.

Makes 1 burger.

Cole Slaw

Howdy, foodies! It's been awhile, hasn't it?
I wanted to share this delicious cole slaw recipe just in time for your Memorial Day picnic!

You'll love the sweet/sour taste and it's much safer than the mayonnaise-style recipes when you are eating outdoors!

The recipe is from my Aunt Kathryn Wall- a wonderful cook.

YOU WILL NEED:
1 med. head cabbage
1 thinly sliced onion
1 green pepper (diced)
1 carrots, shredded
7/8 cup sugar
1 c. vinegar
3/4 cup salad oil
2 tsp. sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed

Shred cabbage; put in covered dish. Mix cabbage with onion, green pepper and carrot. Cover with 7/8 cups sugar. Bring to a boil the vinegar, oil, 2 tsp. sugar, salt, dry mustard, and celery seed. Immediately pour over onion/cabbage/sugar and cover. LET STAND 4 HOURS; then stir and serve. Will keep in fridge for two weeks.

ENJOY!!!!

Leftover Ham recipes

I hope everyone enjoyed enjoyed their Easter Weekend, and I hope you were able to enjoy your family and friends as well as DELICIOUS food, as I did!

Here are links to a couple of my previous posts that are perfect for using your ham leftovers.

The first is Pasta Primavera with Smoky Ham (an old Bon Appetite recipe)Delicious and not heavy. Especially good after Easter's heavy meal. (It is photographed above)


The next is a simple throw together, Ham/veggie Casserole.


A simple but tasty recipe to mix-up those ham leftovers.

ENJOY!