Oct 29, 2011 |
by Molly Jo Realy @MollyJoRealy
This recipe was inspired one rainy afternoon while I watched Paula Deen on The Food Network. They sure have some great eats on that network! I was trying to think what I could make with my last roll of phyllo dough, and I caught a glimpse of her sautee’ing asparagus. Voila! Another recipe was created.
Phyllo dough is essentially easy to work with, but it is delicate. It’s important to follow the directions on the box to keep it from drying out.
I recommend preparing your asparagus ahead of time, assembling your ingredients in order of use, and preheating the oven while you wrap. It doesn’t take long to get into the rhythm of sprinkling and rolling, and soon you’ll have two pans full of some delicious snacks!
To prepare the asparagus, take one stalk and bend the end (not the tip) until you find where it snaps. This is place you want to cut all your asparagus. If you don’t, when you eat the ends it will be stringy and chewy. (In other words, gross!)
INGREDIENTS:
2 bunches asparagus
2 sticks butter, melted
1 roll phyllo dough, room temperature
Parmesan cheese
Italian Seasonings
other seasonings (I prefer Lowrey’s Salt Free 17 Seasonings)
Olive Oil
Carefully unroll the phyllo dough and assemble your ingredients within easy reach. Cut the dough lengthwise, into two long strips. Gently baste the top sheets with melted butter and sprinkle with cheese and seasonings. Be careful not to apply too much pressure when basting or you’ll rip the dough.
Take one or two asparagus stalks (depending on how thick they are) and lay the end so it matches up with the edge of the dough. The tip will stick out from the other edge. Gently roll. The phyllo dough may stick to itself. If this happens, delicately separate the rolling layer from the one underneath it.
Place the asparagus wraps on a nonstick cookie sheet. Since the phyllo dough crisps but does not expand, you can place them close to each other without worrying they’ll stick.
Gently baste the wraps with olive oil and sprinkle the tops with cheese and seasonings.
Bake at 350 degrees for approximately 14-15 minutes, until the phyllo dough is golden brown. Best when served warm.
Oct 29, 2011 |
by Molly Jo Realy @MollyJoRealy
Okay, I’m not one to go all in about spirits and things. I believe there are supernatural forces, but as a Christian, and a scaredy-cat, I ignore; nay, resist, such topics.
Most of the time.
Just over two weeks ago, I journaled about the death of my mentor.
We weren’t that close. He was someone I respected as a writer and creator. He encouraged and inspired me to continue in my own writing endeavors. Big words for what boils down to: I like what he said and did, and he saw potential in me.
And then he died.
I don’t know what to do with this void. Do I write about my personal loss? What personal loss? It was a peripheral relationship. So why let others in on my tears? Because he told me to. He told me to write. Every day. No matter what. In joy. In pain. On vacation. Write. Every day.
But for a few days of mourning, I stopped.
I guess that didn’t make him happy. I guess I still have potential. Because in the middle of the night, during a rare thunderstorm no less, I received an email from him. Last night. Two and a half weeks after his death.
I’m not joking.
The interesting thing is, it was the very first email he ever sent me. From years ago. I’d asked his advice as a writer, never thinking he’d respond. But he did. And so our writer’s relationship began. I’d had it saved on hard copy. Saved in my email inbox. And suddenly it pops up on my blackberry like a brand new message.
“Molly Jo… I will give you an answer which is the absolute answer. Write every day and write for at least a couple hours. … What you have to do is make writing a very high priority in your life … Writing is like weightlifting. The more you do it, the stronger you’ll get. … That’s the best advice I can give. If you want to be a writer, you gotta write.”
So. Here I am. Still feeling silly about being affected by the loss of someone who was not yet a dear friend. Still wondering what I could possibly have to write about. Thinking of my unfinished projects.
And in the middle of the night, the heavens opened to wash away my clouds; and he reminded me of what’s important. I write because I am a writer.
True story.
“I write for the same reason I breathe. Because if I didn’t, I would die.” ~Isaac Asimov
Oct 27, 2011 |
by Molly Jo Realy @MollyJoRealy
Who doesn’t love a good meat-and-potatoes dish? Here’s a great recipe my mom handed down. Quick, easy, delicious… and smells so good when cooking!
INGREDIENTS:
1 lb. ground beef, make into four patties
1 medium onion, sliced
2 or 3 medium potatoes, peeled and quartered/sliced thick
1 can Cream of Mushroom soup
In the center of a large square of heavy duty cooking foil, place hamburger patty. Top with onion slice, potato, and approx. 1/4 can of soup. Salt and pepper each layer to taste. Wrap tightly.
Repeat for patties 2 – 4.
Place on cookie sheet or in cake pan. Bake at 350 for 1 hour. Remove from oven. Be careful upon opening as packets will be very hot and steamy.
Oct 26, 2011 |
by Molly Jo Realy @MollyJoRealy
Frittata is basically a baked omelet. You can add whatever ingredients and seasonings you like. They can be served for breakfast, brunch, dinner or snack. You can add salsa or marinara, depending on the ingredients. This is my favorite blend:
INGREDIENTS:
8 large eggs
1 cup milk
3/4 cup shredded 4-cheese blend
1/2 cup chopped or mini pepperoni
1/3 cup diced tomatoes
1/3 cup diced green chilis
1/3 cup chopped mushrooms
1/2 green pepper, diced
1/2 red pepper, diced
1/2 large onion
Salt, pepper, oregano, and other Italian seasonings to taste
Mix all ingredients together. If you like, you can mix this the night before and store in an airtight container in the fridge. If you make it ahead, be sure to remix all ingredients thoroughly before cooking.
Spray pan with non-stick cooking spray. Pour mix into pan. Bake according to the pan size below. Cook thoroughly, until toothpick or knife inserted in center comes out clean. Allow to cool slightly before serving.
MINI MUFFIN PAN: Fill mini cups 3/4 full. Bake for approximately 16-17 minutes. (This is my favorite way to make these for party gatherings, once cooled they are a scrumptuous finger food.)
REGULAR MUFFIN PAN: Fill muffin cups 3/4 full. Bake for approximately 30-33 minutes.
9 x 9 GLASS BAKING DISH: Pour entire mix into dish. Bake for approximately 40-42 minutes.
Oct 23, 2011 |
by Molly Jo Realy @MollyJoRealy
[For the original story, click here.]
I’m a big fan of crime and cop dramas on television; which tend to influence my subconscious at times.
One night, in 2006 or so, I had a dream that I was with a particular “cast”; they weren’t actors playing characters: it was a real-life world that I found myself in. I think it’s funny how, in dreams, you instinctively “know” and “remember” things that aren’t true.
In this particular dream, I was friends with the Team. The “him” that is referenced, is the Team Leader (I’d rather not mention the show it was based on; because that’s insignificant; and not what the attention should be paid to). It was a very short dream, but I couldn’t shake the feeling of belonging that it left me with. The more I dwelt on it throughout the day, the more it revealed that God can use anything, even a TV-based dream, to reach us.
Suddenly my dream changed from that of being in a cop drama situation, to being representative of how God cares for us, and notices things about us even when we are negligent. Of how He lightens our load, but only when we let Him.
The moral of this story/dream is how great God is, and, once we recognize it, how He shines through us as we introduce Him to others.
It’s a dream I still recall vividly, and pray I never forget.
INGREDIENTS:
Take one or two asparagus stalks (depending on how thick they are) and lay the end so it matches up with the edge of the dough. The tip will stick out from the other edge. Gently roll. The phyllo dough may stick to itself. If this happens, delicately separate the rolling layer from the one underneath it.
