Aug 29, 2017 |
by Molly Jo Realy @RealMojo68
Frankly, My Dear . . . : The Unemployment Cookbook
Hey y’all! I’m so excited for this recipe post!
Last week I celebrated my new career by going to WinCo. Along with a new day gig at the local paper’s ad and digital marketing division, This Girl got paid to present on social media vs. marketing at WOK in Bakersfield, and I bought food with that thar income. So I guess social media really does put food on the table.
Frankly, My Dear . . . : Social Media does put food on the table.
Now, the day job won’t start for another day or two, but I quit the old job last week so I could take a few days for things like editing and cleaning and cooking and writing. (Can I get a woot! woot! on that last one? All right! Raise the roof with that noise!)
Girlfriend, let me tell you. My house hasn’t smelled this good since the Christmas cider two years ago. But these smells are a different cooking aroma. Lemme tell ya.
I made two recipes in the last few days. The first is a take on my Cheese Fondue. Now, I’m not gonna tell you how I made it, ‘cuz it was a little strong. Okay, so I’ll tell ya. But the printable recipe will have the better version.
Frankly, My Dear . . . Beer Cheese Fondue
I took 2 cups shredded Cheddar cheese, 2 cups shredded Italian 6-Cheese blend, one bottle of pumpkin beer, one bottle of regular beer, one packet of onion soup mix, two tablespoons of cornstarch, and a few dashes of salt and pepper. Honey, it was a lot. And it was spicy. Like, onion-spicy. You know those cooking shows where they tell the contestant to not do that? Yeah. Don’t do that. Instead, follow this recipe:
The Unemployment Cookbook: Beer Cheese Fondue
Ingredients
- 1 bottle beer
- 2 cups (8 oz.) shredded Cheddar Cheese
- 1 TBS flour or cornstarch
- salt and pepper to taste
Instructions
- Carefully pour the beer into your fondue pot.
- Turn on medium high.
- While the beer heats up, toss cheese and flour in a small bowl.
- Once the beer is warmed but not boiling, add cheese.
- Stir occasionally, until melted thoroughly.
- Reduce heat to medium.
- Serve with dippers such as diced meats, crackers, fruits, and vegetables.
3.1
https://franklymydearmojo.com/2017/08/29/the-unemployment-cookbook-when-two-good-recipes-make-a-third/ (c) 2012 Frankly, My Dear... New Inklings Press
As you can see from the photo, we enjoyed dipping pretzels, apples, diced meat, and a variety of vegetables.
That was Saturday.
Now lemme tell ya what was for dinner the next day.
This one’s just as easy-peasy. [And you can click on the photo to download the recipe for this month’s PDF.]
Frankly, My Dear . . . : Slow Cooker BBQ Pulled Pork
But wait! There’s more!
What’s a girl to do with leftover cheese fondue and BBQ pork?
Aww, yeah. You know where this is going, don’t you, my hungry little Swarm.
Ladies and gentlemen, I present to you the Toasted MoJo Melt Sandwich:
Frankly, My Dear . . . : Toasted MoJo Melt Sandwich
Just look at those layers of BBQ pork and caramelized onion covered with tangy cheese fondue on crunchy toast. The perfect blend of smooth and savory in every bite. I just found a new meal to feed my people. Honey, I’m gonna open a restaurant with this sandwich, it’s that good! Served with a few chips, apple slices, and some refreshing citrus-infused water, there ain’t nothing better on the block.
But don’t take my word for it. Until my restaurant dream becomes a reality, you’ll have to make it on your own.
What are some of your favorite ways to combine leftovers?
TWEET THIS: What are your favorite food leftover combinations? @RealMojo68 @WinCoFoods #amcooking #ameating
TWEET THIS: When two good recipes make a third. @RealMojo68 @WinCoFoods #amcooking #ameating
And Frankly, My Dear . . . That’s all she wrote!
[To order your copy of The Unemployment Cookbook, please visit New Inklings Press.]
Oct 17, 2012 |
I’ve been waiting for this day. This day when I finally used my new OXO International Good Grips Little Salad and Herb Spinner. Right away, the size is perfect. My little two-person household doesn’t eat much salad so using a full head of lettuce or other greens can lead to waste.
Last week I bought a set of 4 oz. canning jars. They’re the perfect serving size for us. For desserts, a special beverage, and yes, even salads. I’ve been planning to make my Feta, Tomato and Spinach Salad since I bought them. Enter the ease of OXO.
I started with just four simple ingredients: fresh spinach, crumbled Feta cheese, cherry Roma tomatoes and extra virgin olive oil.
After tearing a handful of spinach leaves, I rinsed them in the basket then spun them. This spinner is unlike any other I’ve experienced. It’s so small and easy to manage. The solid push-down button works so lightly, so easily. And the non-skid base made it worry-free. [You try juggling a camera in one hand and a salad spinner in the other! OXO makes it easy!]
After just a few quick pumps of the spinner, I removed the basket and dumped out the water. The spinach leaves were fresh, vibrant, and ready to go into the Spinner Bowl.
Next I cut the tomatoes. With small cherry Romas, it was quick and easy. Just look at those juices pouring out!
Then I topped it with the crumbled Feta cheese and tossed.
Now comes the part I’d been waiting for: the “canning” of my salad. I put in several spoonfuls, making sure that each serving had a delicious mix of the spinach, Feta, and tomatoes. I then lightly drizzled each jar with the olive oil.
Doesn’t that just scream “flavor”?!
I now have six mini salads in my refrigerator, just waiting to be eaten! How simple is that?
A little added dash of salt, pepper, and maybe a few croutons, and you’ve got yourself a salad!
Thanks, OXO!
And Frankly, My Dear… that’s all she wrote!
[Disclaimer: I’m an active member of the OXO Blogger Outreach Program, as well as an Amazon Affiliate. I have not been compensated by OXO in any way for this post, and all opinions and reviews are my own.]
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Jan 1, 2012 |
This isn’t really a recipe, although I’ll tell you in a minute what I made and how I made it. I’m just fairly tickled that it turned out so well.
The other day, Dot was hungering for some authentic Mexican flavors and Del Taco just didn’t fit the bill. I wasn’t about to toss $20 at a waiter for Spanish rice, either, so she had to make do with whatever was in the Stock Pantry.
Taking a notion from her mother (more like a push while saying, “Just go look!”), she returned to the kitchen with several canned goods and proceeded to make her own delicious little combo.
Here’s the (Not) Recipe part: She drained a can of white meat chunk chicken and broke it up into a frying pan. On low heat, she warmed it up and added a few tablespoons of red enchilada sauce and then a spoonful or two of diced green chilies. Separately, she heated up a can of refried beans. When all was said and done, in about five minutes, she had her Mexican flavors all blended together. Simple, right?! The only thing missing was the tortilla (which I have been reminded, several times, to add to this week’s grocery list).
I know, I know. That’s breakfast? Nope. Not at all. Now comes the second (Not) Recipe part of this post.
This morning we woke up and headed into the kitchen. In keeping with last month’s determination to have breakfast together, every day (and I’ve only missed twice in three weeks, thankyouverymuch!), I offered to make up some eggs and real fried bacon. I say real fried bacon, because I used to cook turkey bacon. On paper towels. In the microwave. And then I was reminded by my mom, who taunted me with flavor and taste, how wonderful real bacon is, especially from the frying pan. Not only that, but saving the bacon fryings to use for cooking up eggs and such later… It brought me back to my childhood, to my mom’s kitchen, to wonderful memories and smells and flavors… all the things I want for Dot. So. I’ve reverted back to the wonder that is pan-fried real bacon.
And eggs cooked in the bacon fryings: that flavorful fat that drips off the meat in such heavenly aroma as to make me wonder how I ever thought microwaved turkey bacon could be satisfactory. The oily crunchy bits of ham danced in the pan, waiting to be absorbed by the eggs. It was a delicious moment.
Ah, the eggs. I’m forgetting the eggs! Well, as is a weekend (and often, weekday) habit, I called my mom and offered her a seat at the breakfast table which she accepted. When she arrived, I offered a cup of coffee (which is an entirely separate review for my Keurig, sigh upon sighs…!) and proceeded to mix up the eggs.
I’ve been wanting to make frittata for a while now but Dot hates waiting that long in the morning. So I offered to make scrambled eggs with some mix-in’s. A fairly decent compromise, if I do say so myself. But what will I mix in that three different people would like? I peeked into the fridge and lo and behold! There was a container with some leftover enchilada chicken mix. I’m pretty sure I began to sing or something.
I cracked open six eggs. Blended them up with a little milk. Added about a cup of the chicken mix and a half cup of shredded sharp Cheddar cheese. (The refried beans were not included in this party, just in case you were wondering and thinking it might a little gross.) I cooked the egg mixture with a tablespoon of bacon fryings.
It was, as they say, bon appetit! I’m excited to use Dot’s chicken mixture in frittata next week. All she wanted was a little Mexican flavor. She had no idea the great recipes she’s influenced. I’m glad to see her taking after her Momma.
And Frankly, My Dear… that’s all she wrote!
Sep 8, 2011 |
by Molly Jo Realy @MollyJoRealy
I love the creamy, cheesy soups at restaurants. But I can’t afford to go out each time I want one bowlful. For the price of less than three restaurant servings, this recipe serves up 12 or more portions. It’s simple to make, freezes well, and goes great with breads.
It can be made on the stove top or in the slow cooker. Directions for both follow the recipe.
INGREDIENTS:
1 chopped onion
2 TBSP butter [if stove top, not needed for slow cooker]
6 small red potatoes, chopped
1 large [26 oz.] condensed Cream of Chicken soup
1 soup can of water
16 oz. frozen broccoli, thawed and chopped
1/2 can milk
1 lb. Velveeta cheese, cubed
1 celery stalk, chopped
1 large carrot, chopped
4 – 6 strips cooked bacon, crumbled
Salt and pepper to taste
Chives for garnish [if desired]
STOVE TOP DIRECTIONS:
Saute’ onion in butter.
In 5-quart stockpot add onion, potatoes, soup, water. Mix well, bring to light boil for 10-15 minutes until potatoes are cooked. Add broccoli, milk, carrot, celery. Stir regularly. Bring to light boil for 5 minutes. Add bacon, mix well. Reduce heat to medium high. Add cheese. Stir until melted.
SLOW COOKER DIRECTIONS:
In 5-quart crock pot combine all ingredients (butter not needed for slow cooker).
Cook on high for three hours, stirring every hour to blend cheese and ingredients.
*You may want to soften the potatoes before adding to the slow cooker. You can do this by either boiling for 10 minutes, or microwaving for 6 minutes (be sure to puncture first, so they don’t explode!). Handle carefully, as they will be hot, and cut into pieces before adding to slow cooker.
And Frankly, My Dear… that’s all she wrote!
