Today is a very sad day for me. My beloved chihuahua MiaBella Olivia passed away in my arms. She had severe kidney failure & we did all we could. I am lost without her.
Dogs In Heaven?
An old man and his dog were walking down this dirt road with fences on both sides, they came to a gate in the fence and looked in, it was nice grassy, woody areas, just what a 'huntin' dog and man would like, but, it had a sign saying 'no trespassing' so they walked on. They came to a beautiful gate with a person in white robes standing there. "Welcome to Heaven" he said. The old man was happy and started in with his dog following him. The gatekeeper stopped him. "Dogs aren't allowed, I'm sorry but he can't come with you."
"What kind of Heaven won't allow dogs? If he can't come in, then I will stay out with him. He's been my faithful companion all his life, I can't desert him now."
"Suit yourself, but I have to warn you, the Devil's on this road and he'll try to sweet talk you into his area, he'll promise you anything, but the dog can't go there either. If you won't leave the dog, you'll spend Eternity on this road."
So the old man and dog went on. They came to a rundown fence with a gap in it, no gate, just a hole. Another old man was inside. "S'cuse me Sir, my dog and I are getting mighty tired, mind if we come in and sit in the shade for awhile?"
"Of course, there's some cold water under that tree over there. Make yourselves comfortable"
"You're sure my dog can come in? The man down the road said dogs weren't allowed anywhere."
"Would you come in if you had to leave the dog?"
"No sir, that's why I didn't go to Heaven, he said the dog couldn't come in.
We'll be spending Eternity on this road, and a glass of cold water and some shade would be mighty fine right about now. But, I won't come in if my buddy here can't come too, and that's final."
The man smiled a big smile and said "Welcome to Heaven."
"You mean this is Heaven? Dogs ARE allowed? How come that fellow down the road said they weren't?"
"That was the Devil and he gets all the people who are willing to give up a life long companion for a comfortable place to stay. They soon find out their mistake, but then it's too late. The dogs come here, the fickle people stay there. GOD wouldn't allow dogs to be banned from Heaven. After all, HE created them to be man's companions in life, why would he separate them in death?"
Saturday, September 17, 2011
Tuesday, September 13, 2011
Cajun Chicken Skillet
Ingredients
1 teaspoon oil
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 zucchini, sliced into rounds
1 teaspoon finely chopped green chile peppers
1 tablespoon butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
cayenne pepper to taste
crushed red pepper flakes to taste
2 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon minced garlic
Directions
Heat oil in a large heavy skillet over medium heat. Saute onion, garlic, red bell pepper, green bell pepper, zucchini, and green chiles until the onion is tender. Remove vegetables from skillet, and set aside.
Melt the butter in the same skillet on medium heat, being careful not to burn. Stir in flour until combined, then stir in salt and pepper. Cook flour mixture until brown, 3 to 5 minutes; stir continuously. DO NOT ALLOW THIS MIXTURE TO BURN.
Stir in more garlic. Increase heat to medium high. Season with red cayenne pepper and crushed red pepper flakes. Stir in vegetables. If gravy is too thick, stir in warm water. Reduce heat to low.
Heat a separate large heavy skillet over medium high heat. Saute chicken until chicken is no longer pink, and juices run clear. Stir into vegetable mixture. Simmer for 35 minutes.
1 teaspoon oil
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 zucchini, sliced into rounds
1 teaspoon finely chopped green chile peppers
1 tablespoon butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
cayenne pepper to taste
crushed red pepper flakes to taste
2 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon minced garlic
Directions
Heat oil in a large heavy skillet over medium heat. Saute onion, garlic, red bell pepper, green bell pepper, zucchini, and green chiles until the onion is tender. Remove vegetables from skillet, and set aside.
Melt the butter in the same skillet on medium heat, being careful not to burn. Stir in flour until combined, then stir in salt and pepper. Cook flour mixture until brown, 3 to 5 minutes; stir continuously. DO NOT ALLOW THIS MIXTURE TO BURN.
Stir in more garlic. Increase heat to medium high. Season with red cayenne pepper and crushed red pepper flakes. Stir in vegetables. If gravy is too thick, stir in warm water. Reduce heat to low.
Heat a separate large heavy skillet over medium high heat. Saute chicken until chicken is no longer pink, and juices run clear. Stir into vegetable mixture. Simmer for 35 minutes.
Wednesday, August 3, 2011
Ham & Brie Sandwich
Ingredients
6 slices black forest ham
1/2 (8 ounce) wedge Brie cheese, sliced
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
4 thick slices Italian bread
1 tablespoon olive oil
Directions
Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.
6 slices black forest ham
1/2 (8 ounce) wedge Brie cheese, sliced
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
4 thick slices Italian bread
1 tablespoon olive oil
Directions
Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.
Deep Fried Shrimp
Ingredients
4 pounds large shrimp - peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
8 eggs, beaten
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups vegetable oil
Directions
In a medium size mixing bowl combine shrimp, salt and pepper; stir.
Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.
4 pounds large shrimp - peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
8 eggs, beaten
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups vegetable oil
Directions
In a medium size mixing bowl combine shrimp, salt and pepper; stir.
Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.
Deep Fried Oysters
Ingredients
2 quarts vegetable oil for deep frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces shucked oysters, drained
2 eggs, lightly beaten
3/4 cup fine bread crumbs
Directions
Heat deep fryer to 375 degrees F (190 degrees C).
Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve
2 quarts vegetable oil for deep frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces shucked oysters, drained
2 eggs, lightly beaten
3/4 cup fine bread crumbs
Directions
Heat deep fryer to 375 degrees F (190 degrees C).
Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve
Fried Pickles
Ingredients
1/2 cup buttermilk
salt and black pepper to taste
1 (16 ounce) jar dill pickle slices
1/2 cup all-purpose flour
1 1/2 cups fine cornmeal
1 teaspoon seafood seasoning, such as Old Bay™
1/4 teaspoon Cajun seasoning
1 quart oil for frying
1/2 teaspoon Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing
Directions
Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.
1/2 cup buttermilk
salt and black pepper to taste
1 (16 ounce) jar dill pickle slices
1/2 cup all-purpose flour
1 1/2 cups fine cornmeal
1 teaspoon seafood seasoning, such as Old Bay™
1/4 teaspoon Cajun seasoning
1 quart oil for frying
1/2 teaspoon Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing
Directions
Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.
Spinach & Artichoke Dip
Ingredients
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
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