Summer Bean and Barley Salad....And My Flowers!

 I'm joining my Sister's Blog Linky Party again, "Foodie Friends Friday Linky Party.  Go check out her blog,  Walking on Sunshine.   I'm sharing a couple of my favorite recipes, along with many other foodie bloggers. So please head on over to Walking on Sunshine, and join the fun!

What a hot week it surely was here in good old New Jersey!  The thermometer read 99 degrees yesterday at 12 noon.  Then the thunderstorms starting rolling through, and I mean ROLLING!!!  One after the other, the house shook, and the rain poured.  The flowers and grass outside are so happy and well watered, and I'm glad since it's been so very dry around here.

I love to garden, and take really good care of my flowers.  Here are some pictures of my flowers, this is not all of them, I need to take more pictures of the rest of my gardens. 

The picture above is our new outside light we just put up, and a really pretty planter I planted.....I just love this look!




One of my flower pots on the deck!



More flower pots......



My Hosta Garden!

My Herb Pot!

A new flower garden my Hubby made for me this year!

Our Perennial flower garden off the deck!

I love Barley.  Have you ever tried it?  My Mom use to make a delicious "Beef and Barley Soup", when I was growing up, and I loved it.  I have found a new love for Barley, you can cook it just like pasta in boiling hot water, but for about 40 minutes, instead of like 7 minutes for pasta.  Barley is a grain and needs to cook longer, but when it's done, it's so delicious, so tender, and perfect for a Summer salad, or better yet a Summer Bean and Barley Salad.



Doesn't this look DELICIOUS!!!

Barley is very how on the glycemic index, you know foods that are low in carbs, and won't raise your blood sugar.  This is perfect for me.  I like to substitute Barley for rice in dishes and you know, I do not miss the rice at all.

Try this salad, you will love it, and start eating Barley!

Summer Bean and Barley Salad

2 stalks of celery chopped small
1/2 red onion minced
1 whole cucumber peeled and chopped small
1 can Red Kidney Beans drained and rinsed
1 can Garbanzo Beans (Chick Peas) drained and rinsed
1/2 cup grape tomatoes quartered
3 TBS chopped fresh Parsley
1 cup cooked Barley

In a stock pot bring water to boil, salt it and add the uncooked Barley just like you were cooking pasta, cook for about 1/2 hour stirring once in a while.  After 20 minutes test the barley taste one, and see how soft it is, does it have to cook longer, or is it soft.  Barley should be soft, but not mushy.

Cooked Barley!

Drain the water and rinse the barley in cold water, you do not want it hot at this point. 

In a big bowl, add all the chopped veggies, beans, parsley, and add the barley. 

I usually make my own Italian Dressing, but I also use Good Season's Italian Dressing the kind in the packets where you add the oil, vinegar and water, it's really good!

Homemade Italian Dressing

1 cup of olive oil or canola oil
1/4 cup cider vinegar or balsamic vinegar
1 tsp, oregano
1 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1 tsp. ground pepper
1 TBS sugar
1 TBS spicy brown mustard (yes it makes the dressing!)

Mix all the ingredients together with a whisk, or put in a jar and shake really well. Now taste it, what does it need, more salt, pepper, or sugar?  Add it, always taste your food!

Toss the Bean Salad with about 1/4 cup of the Italian Dressing, chill for about 1 hour.  Enjoy!



YUMMO!

MY Potato Salad

 I'm joining a Linky Party, "Foodie Friends Friday Linky Party" at my sister's blog, Walking on Sunshine.  I'm sharing a couple of my favorite recipes, along with many other foodie bloggers. So please head on over to Walking on Sunshine, and join the fun!

It sure feels like Summer!  It's been hot and dry, just the way I like it....in the Summer.  I wouldn't mind a rain shower a couple times a week....in the evening.  It hasn't rained here in a while, and the grass is brown and dry, something very common in the Summer, here in New Jersey. 

Potato Salad, a great Summertime side dish.  It's perfect for picnic's, BBQ's, and get-togethers.  I make this delicious Potato Salad, often. It;'s kind of like a "deviled egg" potato salad.  I use mayo, Italian dressing, and mustard in the dressing.  The flavor is perfect, and everyone RAVES over MY Potato Salad.  You will love this, try it!

Potato Salad

5lb of Red Potatoes scrubbed
4 stalks celery chopped small
1 medium red onion minced
5 hard boiled eggs chopped

1. In a large stockpot add the potatoes and enough water to cover.  Bring to a boil, and cook for about 20 minutes until the potatoes are cooked through and a large knife goes through the potato easily, without any resistance.  Drain all the water, and let cool, or do this the day before.

2. Peel the COOKED potatoes, I use the back of a small spoon, this makes it so much easier!  Slice the potatoes into chunks.

3. In a large bowl add the sliced potatoes, chopped celery, minced red onion, and chopped hard boiled eggs. 

The Dressing

1 cup of Italian Dressing - I use Good Seasons Packets where you have to mix it with the oil, vinegar and water......or I make my own
1 & 1/2 cups Mayonnaise
3 TBS Spicy Brown Mustard
2 tsp salt
1 tsp black pepper

4. Mix all the ingredients together with a whisk, add to the Potatoes and mix really well.  Taste it what does it need, more salt, or pepper?   Is it dry?  Does it need more Italian Dressing?  Always taste your food. Refrigerate for 2 hours or overnight.  Enjoy!  So YUMMO!

Doesn't that look YUMMO!

Make this for your next Picnic!

Zucchini Casserole

What a wonderful Fourth of July we had today!  My family came over, cousins I haven't seen in four years, I missed them, and so glad we were able to catch up, just like old time!  We also celebrated my sister and her husbands 25th Wedding Anniversary, they were surprised!  It was a very HOT day here in NJ, but it's Summer, and the pool really cooled us off!

I cooked up a storm like I usually do for any holiday.  One of the dishes on my menu was Zucchini Casserole.  I posted about this dish several months ago, and it's just too good, so I wanted to share it with you all again.  We have a beautiful veggie garden this year.  We planted Zucchini plants, they are covered with flowers, but no signs of Zucchini! 

Last year all our Zucchini plants died, what a disappointment!!!  So this year we are taking extra care watering, feeding, spraying the insects, and they look very healthy, and the plants are growing, but NO SIGN OF ZUCCHINI growing!  We are hoping, and praying for Zucchini, time will tell.

This recipe is so delicious, it uses Bisquick, only 1 cup, and it's so good, and of course, EASY!  Try this for your next get together, everyone loves it!  YUMMO!

Zucchini Casserole

3 cups of zucchini grated or sliced (I like it better sliced very thin)
1 cup Romano or parm. cheese
1 cup Bisquick or jiffy baking mix
1/2 cup oil (I use canola it's better for you than veggie oil)
4 eggs beaten
1 tsp. pepper/parsley, oregano
2 tsp. salt (make sure it's well seasoned)
1 small onion chopped

Mix all ingredients together, pour into a greased pie plate, or casserole dish, and bake for 45mins on 350. Delicious!!!!

Roasted Vegetables!

Well, I haven't been on for a while, it's been so busy here!  We had a four day weekend, Winter Break for my kids, love it when my kids are home....I can sleep past 6AM for once. 

I feel Spring in the air for the first time this morning.  The birds were up early singing, and it is lighter out when I drove Becca to the bus stop at 6:45 AM.  Usually it's dark at that time in the morning, and driving Becca in my p.j.'s really was no big deal, because no one saw me, today it was a different story! Easter will be here before we all know it, OK, so I will say it....bring on Spring!

I love Roasted Veggies, I make them often.  Usually whatever veggie I have hanging around, gets thrown in the oven to roast.  Brussels Sprouts are great in the oven too, I never boil them!  Here's a great and EASY recipe, just chop all the veggies up, and put in the oven to roast!  So YUMMO! 

Roasted Veggies

3 large potatoes, red or regular
2 large sweet potatoes
1 large onion
2 large carrots
1 head cauliflower or broccoli (whatever you have)
1 tsp Rosemary
2 TBS Canola oil
2 tsp salt and pepper

Chop all the veggies up, into pieces, not too small, but not too large. Put them on a greased cookie sheet, and add the oil, rosemary, salt, and pepper, toss with your hands making sure all is coated with the oil and spices.  Put into a preheated 375 oven for about 1/2 hour to 45 minutes, or until cooked through and caramelized.  So YUMMO!

This is a great dish for a large crowd, like an EASTER DINNER!  Coming in March, recipes for a most delicious EASTER dinner!  Enjoy!

Counting Down to Thanksgiving.........Mashed Potatoes

We really enjoyed our mini Thanksgiving this past Saturday, with our friends Ed, Holly and their great kids. Like I have said before my hubby has to work this Thanksgiving, and I have been so bummed about it. So I promised him I would make a Thanksgiving Feast, since he won't have it on Thanksgiving.  It was a wonderful day, filled with laughter, and great memories.  And my hubby really enjoyed the feast, and I loved cooking for him and our friends.  My kids love when I cook for them, brings me great joy when they ask "what's for dinner," and this day they were so excited that I made all their favorites!

Mashed Potatoes are delicious.  I think Mashed Potatoes are so comforting and a MUST for a Thanksgiving Feast!  My Mashed Potatoes are so easy, and so delicious, they aren't anything out of the ordinary, just simple Mashed Potatoes!  I use a very special TOOL for my Mashed Potatoes, but you can just use a simple potato masher, but this tool is so easy.  It's a Ricer and my Mashed Potatoes come out so creamy with no lumps!  Make them, don't use the frozen potatoes, use FRESH potatoes, they are the best!  And please do not use the BOX, just isn't worth it!

Try this easy TIP - When I have company coming, and I know when they come in the door I want most of my meal cooked, the last thing I want is to be in the kitchen mashing the potatoes! So in the morning, even like 6 hours before they all come, I peel, and cubed the potatoes, and put them in a large stock pot with COLD WATER COVERING them......let them sit in the water for about 6 hours or longer,  nothing will happen to them, I promise you! Then even 1 hour before your guests come, you can cook them, and mashed them, and have them sit on your stove.....easy it's all done before your guests come, and you can even clean up the mess!  :)

Mashed Potatoes
1 bag 5lbs Potatoes, peeled, and cut up in small cubes (5lbs will feed about 8 people)
SALT
1 cup whole milk (or more if you need, but start with 1 cup)
1 whole stick of BUTTER (it's Thanksgiving people!)

In a large stock pot cover the peeled and cubed potatoes with cold water and cook on med-high for about 20 minutes until a fork goes through a potato cube very easily.  Remove from the stove and drain the potatoes using a colander.  Keep the potatoes in the colander, and using the Ricer, start ricing them back into the pot.  Add the butter so it can start melting. 

RICER (my best friend)

When they are all riced, add the milk, and start with about 2 tsp, salt......TASTE IT, what does it need?  More salt?  Add more salt, are they creamy?  No? Add more milk a little at a time, not too much go slow, if you need more add a little more. And start mixing it making sure you have no lumps.  Put back on the stove and cover, and let sit until you are ready to eat, you can put the flame on very low right before you eat, do not let them burn!!!!!! 

If you don't have a Ricer, of course just use your potato masher, it will work perfectly!  Or if you really want whipping potatoes, use your mixer, but first you have to mashed them up with the masher then add the milk, salt and start whipping with the mixer!  EASY, and you will never use the BOX again! YUMMO!

Counting Down to Thanksgiving....Homemade Cranberry Sauce

I love Cranberry Sauce, even the can stuff is really good!  I always have a can of Cranberry Sauce in my pantry, even for a weeknight chicken meal, and my daughter Becca loves it too.  I started making my own Cranberry Sauce several years ago.  I didn't know how EASY it is to make it homemade.  I use the bag of fresh cranberries, there's a recipe right on the back of the bag, but like everything, I add my own touch to to the dish.  I don't like it so sweet, and I like it tangy, so I add some fresh orange juice and cinnamon. Fresh Cranberries are seasonal, but you can substitute frozen cranberries, and it still comes out perfect! Homemade Cranberry Sauce, you will love it, and will not want to serve the can stuff again!

Homemade Cranberry Sauce

1 Bag Fresh Whole Cranberries (sold in the produce)
3/4 cup sugar
1 cup water
1/4 cup freshly squeezed orange juice
1 TBS orange zest
1 tsp. cinnamon

In a medium size pot bring the water and sugar to a boil, add the orange juice, and bag of cranberries.  Lower the heat to med/low, and continue cooking, you will hear and see some of the berries pop. Keep cooking for about 15 mins and stir occasionally.  It will thicken some. After the 15 minutes, take off the heat and add the orange zest and cinnamon.  Stir and let cool.  Put in a container and refrigerate overnight.  Put in a pretty dish, and serve at room temperature.  YUMMO!

Countdown to Thanksgiving.....Broccoli Casserole

Thanksgiving is only 2 weeks away!  I hope you all have made plans on "who is hosting the holiday".....our family plans way in advance, seems like we kind of all want to host the holiday. I prepared the meal the last 2 years, now it's my sister's turn.

 When I was a little girl, my Mother would always host Thanksgiving.  She did a wonderful job cooking and preparing for the feast, and for like 17 people! Her meal was delicious, her desserts even better, and her table was set all in her very best china, best linens, and best crystal.  We always had a wonderful day, and Mom made it that way, and she really did it all herself.  Sure my sister and I would help a little, but Mom cooked and baked everything, and not just 2 pies, but like 8, and from scratch!!

I do remember helping my Mom set the table the night before, but I never helped cook the meal.  I always enjoyed helping my Mom with "domestic duties", I enjoyed being in the kitchen with her, watching her cook, bake, and even help.  Mom was a great teacher to me in the kitchen, and I did learn it all from her, and I am very proud to say, and I always had samples, just to see if the food was good enough to eat!  HA!

Here's a recipe that my Mom would make often when we were kids, but never for Thanksgiving.  Fresh vegetables were always on her menu.  It's a Broccoli Casserole tt's delicious and easy, and I think would go perfect with a Thanksgiving dinner.  Try it....so delicious and EASY!

Broccoli Casserole

1 bag 16 oz frozen Broccoli florets
2 cans Cream of Mushroom Soup
1/2 cup milk
1 pkg 16 oz Shredded Cheddar Cheese
1/2 cup bread crumbs

Defrost the frozen broccoli.  In a bowl combine the thawed broccoli, 2 cans Cream of Mushroom Soup, milk, and half the cheddar cheese. Mix really good. Pour into a GREASED casserole dish, top with the remaining cheese, and sprinkle the bread crumbs on top.  Cover, and bake in a 350 oven for 20 minutes, uncover and cook 10 more minutes until it bubbles.  YUMMO! 

A Countdown to Thanksgiving!

I love Thanksgiving, I don't appreciate the "early advertising" for Christmas, and I feel sometimes Thanksgiving can be ignored.  When I was a little girl, Thanksgiving was a big part of our family traditions.  We made a very big deal about the holiday.  It was a time to give thanks to our Lord, and get together with our close knit family, and enjoy the feast that my mom so lovingly prepared for us. I try to instill these traditions in my family today, and my children have grown to love the holiday as well. 

This year I am not hosting the special day, but my sister Lois will be.  We are looking forward to spending the day with my Mom,  Brother and his family, and my Sister and her family.  I miss my Dad, he's been gone now over 3 years.  Dad was a big part of our Thanksgiving Day, when we were younger he made a point for us to learn to be thankful to our Lord for all His blessings.  And I truly am.  Dad carved the turkey every year, we enjoyed his SLOW CARVING, it took him a very long time to carve that big turkey, and it was frustrating at that time, but now I would love to have my Dad back, and help carve our Thanksgiving Turkey this year! I do miss him.

I will be posting some really delicious Thanksgiving Recipes over the next several days.  I hope you will try one or two.  Enjoy!

Sausage Cornbread Stuffing
1 lb ground sausage (I like to use the frozen uncooked in the tube, not italian)
1 bag Cornbread Stuffing Cubes such as Pepperidge Farm or Arnold
2 cans Chicken Stock
2 tsp. ground sage
2 tsp. salt
2 tsp. pepper
1 stick of butter melted
4 stalks celery chopped small
3 onions chopped small
1 whole bunch of parsley minced
EXTRA butter for dotting

In a large skillet, melt the stick of butter, add the onions, celery, saute until soft.  Add the uncooked sausage and cook really well, and break it up until little bit size pieces, DRAIN all the grease.  In a large bowl, add the package of stuffing cubes, the sauteed onions and celery, sausage, and minced parsley.  Add the 2 cans of chicken stock, salt, pepper, and sage.  Taste it, what does it need, more salt, pepper, sage?  Add them to your liking. 

I don't usually stuff the turkey with this stuffing, I do enjoy it in a casserole dish.  Put the stuffing in a 9x13 greased casserole dish, and dot with EXTRA butter on top, and cook covered in a 350 oven for 1/2 hour.  YUMMO!