Sweet Onion Pudding

This is supposed to be a good side dish for Meat, Chicken, or Fish.


I haven't tried this yet.


This might not go over well in my house...

Just because it's Onions...


It's a Julie thing...(she has a thing about Onions, the smell clings to her skin...)

I don't know...she has never smelled like an onion to me...
And I smell her everyday... sniff..sniff...

"Whoa there babe, put a cork in it"........(G)

Now I know why she was nick named "Tootee"

(Don't make me explain it.......)


Enjoy!!!

(I think...)


B.D.




SWEET ONION PUDDING


1 cup whipping cream
1 (3-ounce) package shredded Parmesan cheese
3 large eggs, lightly beaten
1 1/2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
a little freshly grated nutmeg
1/4 cup butter
3 medium sweet onions, thinly sliced


STIR together first 3 ingredients in a large bowl.
Combine flour and next 3 ingredients; gradually stir into egg mixture.


Set aside.

MELT butter in a large skillet over medium heat; add onion, and cook, stirring often, 30 to 40 minutes or until onion is caramel colored.



Remove onion from heat.

STIR onion into egg mixture; spoon into a lightly greased 8-x8-inch baking dish.


BAKE at 350° for 30 minutes or until set.


(Adapted from November 2000 Southern Living)

Weekend Report

I said that fall was in the air...
but old man summer ain't ready to give it up yet.


Next week it's back up into the 90's until the end of the week.

Then a significant drop in temperatures,
(so said the weather guru to the people...)



We have a saying here...

" If you don't like the weather stick around, it'll change."

How true...

Unfortunately, you kind of never know which direction it's going to change.

We'll just wait and see...


So what's on for the weekend?

Yesterday I spent some quality time (and some money) with Julie.


Bought me some new sneakers...
... a Black Pepper mill (like they use in restaurants)


Julie got a floor lamp...and a few other odd & ends.


Granny & Mishy brought Robyn home from a girls night sleep over.



I grilled some Chicken...

...while my lovely fixed her world famous gravity defying mashed potatoes with baby peas...


...and buttered rolls.



Today...I must do some yard work (cut grass for one thing)

Perform poop'er duty in the back yard.

Degrease the Holland...as I will be grilling some pork tenderloin this afternoon.




I have plenty to do...

...and Mr. Sunshine is welcoming the world to his neighborhood.


Woo-Hoo!!!

B.D.

Spicy Pork Chili

Chili time is almost here and this is a great recipe for pork chili.

Now...hardcore chili folks will tell you...beans do not belong in chili.

Well this is what I say...

I like beans in my chili...so there...get off me.

If you believe that beans don't belong... fine... leave 'em out.

Enjoy!!!
B.D.



Spicy Pork Chili

1 1/2 lb. Pork tenderloin, cubed
2 large Onions, diced
4 Celery ribs, diced
2 Tbs. Butter
6 cans Great Northern beans, rinsed and drained
4 cans Chicken broth
2 cups Water
2 Jalapeno peppers, seeded and chopped
2 tsp. Chili powder

1/2 tsp. each of
White pepper
Cayenne pepper
Ground Cumin
Black pepper

2 cloves Garlic, minced
1/2 tsp. Salt
1/4 tsp. dried Parsley flakes
1/4 tsp. Hot pepper sauce (see note)
1 cup shredded Monterey Jack cheese


My Note: This is not enough hot sauce for me, maybe a few more splashes.


In a Dutch oven, cook the pork, onions and celery in butter until meat is browned.

Stir in next 13 ingredients and mix well.

Bring to a boil, reduce heat; cover and simmer for 2 hours.

Scoop into bowl and top with cheese.

Fall in the air

Well I think fall has finally decided to descend here on middle Tennessee.



We have...

A slight nip in the morning air...

Sinuses going ballistic with every breath of fresh air...

Spider webs everywhere...
...trying to catch the flies that haven't keeled over yet...



Ah....Autumn...Fall...whatever...



Now the only thing wrong with this is...cold weather is not far behind.


Everybody knows I hate cold weather, if you didn't...you do now.


I ain't no Polar Bear.

I might be a grouchy bear sometimes.

( but I'm a lovable grouch)



Julie loves... and I mean "loves" cold weather, she still wears shorts when it's 10 degrees outside.



Me...I can do without it. Cool weather is fine...

Cold enough to snow Christmas Eve and Christmas Day.


The rest of the winter can stay 65 degrees...

...wouldn't hurt my feelings one bit...


B.D.

Apricot Kielbasa Appetizers

Here is an appetizer that has a little zing to it, and very easy to make.

Enjoy!!!
B.D.


Apricot Kielbasa Slices

1 lb. fully cooked Kielbasa or Polish sausage, cut into 1/4 in. slices
1 jar Apricot preserves
2 Tbs. Lemon juice
2 tsp. Dijon mustard
1/4 tsp. ground Ginger

In a skillet, brown sausage; drain and set aside.

Mix remaining ingredients into the skillet over low heat and simmer
(about 5 mins.)


Return sausage to skillet, mixing with sauce, (about 5 mins.)

Pour into a serving dish.

Have plenty of tooth picks handy. (see note)

Serve warm.






( Note: You thought I was going to say beer didn't you)

Cheesy Chicken Bake

I like chicken and I like cheese.

So this recipe is a perfect fit.

Enjoy!!!
B.D.



Cheesy Chicken Bake

1 can Cream of chicken soup
1 1/3 cup water
3/4 cup uncooked regular long-grain White rice
1/2 tsp. Onion powder
1/4 tsp. ground Black pepper
4 or 6 skinless, boneless Chicken breast halves
1 cup shredded Cheddar cheese (or more if you like)

Pre-heat oven to 375

Mix soup, water, rice, onion powder and black pepper in a bowl.


Pour into a 2-qt. baking dish.
Top with chicken, sprinkle with extra black pepper.

Cover and cook for 45 to 55 mins.


Uncover and spread the cheese on top of chicken, return to oven until cheese melts.


Remove and let cool slightly before serving.



B.D.'s Note: You can add canned veggies to the rice before cooking.


If you like heat, add some hot stuff.

This is a very versatile recipe to build on.