Al fresco get-together

Of course the next big entertaining event is the 27th of May, Memorial Day, or, as some people still call it, Decoration Day.  I considered not doing it this year.  Everything is so uncertain and everyone is scattered and busy and...the excuses could go on and on. But, attending the funeral of a relative and fairly young father last Saturday made me take hold of my senses and blurt out 'let's have a potluck Memorial Day.' I think it is important to keep the relatives rounded up and close. I miss them and they miss family no matter if they are fourteen hours away or two hours away, there needs to be contact. The ones that can't come give plaintive calls during the festivities just to hear the voices of their family members. I miss the days when everyone was in attendance and thanks was given each time that we were all together once more. We knew then it would end and now it has and people are scattered, they are busy, and they have events with other branches of the ever growing family tree.

So, we are providing the place and the meat and everyone will bring two dishes to the two- meal day.  George will bring his carving knives and this year he is doing a turkey on the grill for the second meal of the day. Yes, it's an odd main for Memorial Day, but he has a new set of toys with which to work and we are all salivating waiting for the results. Thank you, George. He is now the official turkey wrestler for all events.

Menard's has this big red egg which seems to me to be like the big green egg only less expensive.  It is enough for us and is based on the same set of designs as the big green egg which is a Japanese design creation.  It is ceramic lined and multi-layered and cooks with charcoal which I have been missing. George and Tom will assemble it on the day of the party and we will first try a turkey--odd, but fun.

Now that warm weather has finally come to Columbus, I will be looking for recipes for cooler dishes to prepare for the Tuesday kids. Yesterday the crock pot was so heavy with a cheesy pasta dish that we were hoping they all turned out because there was so much available to eat. Now I am going to have to switch it up to cooler fare. I will go to Mennonite Girls Can Cook and Pinterest for these new recipes for cooking for a crowd.  I am tired of doing the same old thing, so here's hoping these sites don't let me down. As I find the scrumptious recipes that I know are waiting for me, I will then put them on this blog. Keep tuned in.

But before we go to recipes I have a current rant.  Sunday afternoon Beth and I went to TJ M.  Andy and I recently bought a sleep number bed with a headboard the size of a small condo.  It needs pillows and lots of them.  I saw several small throw pillows and picked up a pretty one, looked at the original price tag from Ralph Lauren to read $145.  Now who in their right mind pays $145. for a throw pillow?  I mean even if it is made from the Shroud of Turin it would still be too much! ( I bought it for less than $20.)
                                                                              

 

Maybe I can run one more cool weather dish by the Tuesday kids.  This looks delicious.I'll have to at least double it.

 

Yield: 8 servings
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients:

For the Filling:
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 jalapeño peppers, seeded and minced
1½ pounds ground beef
1½ cups corn kernels, fresh or frozen
1 can (14.5-ounces) diced tomatoes, drained
3 tablespoons tomato paste
2 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons kosher salt
½ cup sliced black olives (optional)*
4 ounces Monterey Jack cheese, shredded (about 1 cup shredded)
For the Cornbread Topping:
1½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup whole milk
6 tablespoons unsalted butter, melted

Directions:

1. Preheat oven to 375 degrees F.

2. Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.

3. Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.

4. Make the Cornbread Topping: Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. In a separate medium bowl, whisk together the eggs, milk and melted butter. Pour the wet ingredients over the cornmeal mixture and stir together until barely incorporated.

5. Assemble & Bake the Pie: Stir the olives and shredded cheese into the beef mixture and pour it into a 9x13-inch baking dish, smoothing the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.

Ahhh, still another good hot dish idea.

Chicken Cordon Bleu Pasta

By Chef in TrainingJune 25, 2012

• Cook: 15 mins

• Cuisine: Italian
• Course: Entrée
• Skill Level: Easy

A fun twist on a classic recipe! This is a recipe the entire family will enjoy!

Ingredients

 

• 10-12 oz. penne or ziti pasta
• 2 cups heavy cream
• 1 (8 oz) block cream cheese
• 1/2 tsp. onion powder more or less to taste
• 1/2 tsp. garlic salt more or less to taste
• 1 1/2 cup shredded swiss cheese separated
• 2 chicken breasts cooked and cut into strips
• 3/4 cup bacon cooked and chopped
• 3/4 cup diced ham
• bread crumbs

Instructions

1. Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
3. In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
4. Bake at 350 degrees F for 15 minutes or until heated through.

Dill's garden center:

Coming soon.