Say Cheese!

Bubba enjoying my favorite view of Washington, DC - from the Lincoln Memorial to the Washington Monument to the Capitol. 

Linked to Say Cheese! at It's A Blog Party

Banana Nut Muffins (or Bread)

On occasion I leave a couple of bananas to turn really good and brown just so I can make Banana Bread.  My recipe is a really old one, from the original Better Homes and Gardens Cookbook.  You know, the one your Granny and your Mom had, the one every bride gets at her bridal shower -- the one with the red and white checked cover?  Well, if you don't have a clue what I am talking about , here is the recipe.  I like this one because it is not very sweet and is very forgiving.  I rarely follow they specific directions, just dump it all in and bake.  Turns out perfect every time.  I chose to make muffins this time so I can freeze them for quick breakfasts this summer.  Just freeze in a large freezer bag.  When ready to eat, throw on in the microwave for 20 seconds and you are good to go.  Enjoy. 

1 3/4 c flour

2/3 c sugar

2 t baking powder

1/2 t baking soda

1/4 t salt

1 c mashed ripe bananas ( 2 - 3)

1/3 c shortening, margarine or butter (I have always used shortening)

2 T milk

2 eggs

1/4 c chopped nuts (I prefer pecans)

In a large bowl combine 1 c of flour, sugar, baking powder, baking soda and salt.  Stir to combine.  Add mashed banana, shortening, and milk.  Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes.  Add eggs and remaining flour; beat till blended.  Stir in nuts.

For muffins -

Pour batter into 12 muffin cups.  Bake at 350* for 16 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Cool in pan on a wire rack. 

For bread -

Pour batter into a 8 x 4 x 2 loaf pan.   Bake at 350* for 55 - 60 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan on wire rack. 

Linked to Balancing Beauty and Bedlam's Tasty Tuesday

It's a Blog Party Delicious Dishes

Crazy Daisy Tuesday Tastes

Tuesday Garden Party #5

15 Days away from home with my garden in the hands of my husband proved to be not quite as disastrous as I had feared.  DH did make sure everything was watered and he even pulled a few weeds, but pest control was just more than he could handle.  However, while I lost a few things, most of my garden is looking good.  I am looking forward to big harvests in the next 3 -4 weeks.

I had to replant my zucchini as grub worms had decided to make their home in the stalks.  I am the only person on the planet that cannot grow zucchini!   I planted my cucumbers very late, can't wait for them to start producing! See those little tomato plants?  They are volunteers from last year.  They are growing between my raised bed and garden box.  I am going to leave them there and see what happens....

My red, white and sweet potatoes seem happy enough.  There is however an ant colony in this bed that I have been unsuccessful at getting of.  I hope they are not wreching havoc on my lovely potatoes....

My broccoli fell victim to caterpillars while I was gone.  I am going to try again in the fall.  My Roma tomoatoes are doing very well.  They are a bit on the small side, but there are alot of them.  Four of them are just starting to turn, so I expect a homegrown tomato on my menu this week. 

To see more fantastic gardens, stop by and see Jamie at An Oregon Cottage. 

Meal Plan Monday 6/21/10

After being gone for 15 of the last 18 days, I was soooo glad to see my own kitchen!  I am tired of eating in restaurants, airports, banquet halls.  DH and the kids are glad to be eating home cooking again too.  Here is our "I am so glad to be HOME" menu for the week.

Sunday (Father's Day)
Fried Chicken
Green Beans
Mashed Red Potatoes
Corn Muffins

Monday
Panko Crusted Salmon (recipe at bottom)
Green Beans
Saffron Rice
Corn on the Cob
Corn Muffins

Tuesday
Stuffed Shells (this is a new recipe) and I am making Butter Yum's sauce too. 
Salad
Garlic Bread

Wednesday
BUNCO - family will have leftovers

Thursday
Lemon Pepper Grilled Chicken
Roasted Vegetables
Salad

Friday
Hot Dogs, Hamburgers, Mac and Cheese, Fruit
OR
Goat Cheese Stuffed Chicken over Angel Hair, Roasted Vegetables , Garlic Bread
*** Depends on how late DH works on Friday Night

Saturday
Supper Club at our friend's Lake House!

Dijon Crusted Salmon
from Southern Living 2009

4 6 oz. salmon filets
salt and pepper to taste
Dijon mustard (I was out, so used a coarse grain mustard.  It was a bit too strong, I highly suggest the dijon.)
Panko bread crumbs

Heat oven tp 450*. 
Season filets with salt and pepper.  Spread mustard on filets and top with panko crumbs.  Bake in 450* oven for 10 - 14 minutes, or until fish is done.

Friday Fave Five (June 18, 2010)

I found Suzanne's Friday Fave Five via Katrina at Callapidder Days and decided to link up since I just got back from a great trip to Washington, DC with 4 students and my son.

1.  National History Day at the University of Maryland.  I had the opportunity to take 4 of the greatest students to compete at National History Day.  I admire the intelligence, determination and attitudes of these wonderful ladies.  Teaching young adults like this makes me so glad to be an educator.

2.  The Korean War Memorial - This is my favorite memorial in DC.  I love the concept, the reality of it and when you look at the faces of the individual soldiers, you see determination, anguish, pain, fear and love of country, all emotions that drive soldiers to do what they do.  More than any other monument, this one really brings home to me the sacrifices of the individuals who made the life my family and I have today possible. 

3.  Free Speech in Action - This is a protest against BP Oil that took place in front of the White House Wednesday when we were there.  The group was protesting the lack of response to the plight of the fishermen and shrimpers in the Gulf both from BP and the White House.  There as also someone there (the man in the blue Mickey Mouse Sorcerer's Hat) ranting against President Obama in general.  The kids were fascinated by the entire event.  The media was there as well as several uniformed Secret Service officers.  One of my students was even interviewed after the protest.  It was a great opportunity for them to see the right to free speech in action.

4.  Triceratops Skeleton at the Museum of Natural History - the triceratops is my very favorite dinosaur!

5.  An unforgettable trip with my wonderful, not so little anymore, little boy.

New Southern Living Recipes for June

Still trying to get out of my cooking rut and trying to incorporate some new recipes into our rotation.  I once again consulted my Southern Living Cookbook collection and found these gems.

Stuffed Banana Peppers (2000)
Goat Cheese Stuffed Chicken Breasts over Angel Hair Pasta (1997) -  I will sub feta for the goat cheese.  It is less expensive and the kids like it better. 
Grilled Fruit Kabobs (1997)
Lemon  Couscous (1996)
Salad Antipasto (1996)
Fried Green Tomatoes with Bread and Butter Pickle Remoulade (2009) - This one is on the menu for tonight.  I am going to mix cream cheese and a bit of feta with basil to put between two slices of tomato to mimic those from our favorite Southern Cuisine Restaurant - South City Kitchen. 

Tomato Sandwiches

If there is one recipe that means summer to me, this is it.  These are best with fresh tomatoes warm from the garden, but if your only option is one from the grocery store, these sandwiches will still be wonderful.  Just make sure you eat them outside to truly enjoy the experience. 

picture from www.foodnetwork.com

Tomato Sandwiches

4 slices whole wheat bread

4 sliced white bread

1 onion, grated

1 c mayonnaise

black pepper

2 tomatoes, sliced

seasoned salt

basil, chopped

Directions

Begin by cutting the bread into circles with a biscuit cutter or cookie cutter. Combine the grated onion, mayonnaise, and black pepper. Spread mixture onto the cut out bread circles. Cover and refrigerate.

To prepare the tomatoes, peel, slice, and drain thoroughly between layers of paper towels. Sprinkle the tomatoes with seasoning salt before assembling the sandwiches. Place a tomato slice on top of the whole wheat bread. Top with basil. Place the white bread on top of each stack. Prepare the sandwiches several hours before the party. Cover with a damp towel and refrigerate until ready to serve.

*** I use regular salt, not seasoning salt.