Thursday, October 28, 2010

A Grilled Cheese Martha Would Like

My little son "Scout" loves to have grilled cheese and apple slices for lunch. I usually eat his crust and other tidbits he leaves on his plate (I know you moms get it). Today I decided to make my own grilled cheese for a few reasons.
1. Martha Stewart was on Oprah recently teaching her to use good bread, butter, and assorted cheeses, fruits, veggies, and herbs. Her grilled cheese bar looked so delicious!

2. I just happened to have a rosemary artisan loaf of bread that needed attention.

3. I have tart Granny Smith apples and one ripe yellow pepper.

On the hot griddle I threw on butter to sizzle, placed two slices of rosemary bread on the butter, added yellow pepper slices on one piece of bread and toppped it with a slice of creamy cheddar cheese. On the other slice of bread I topped it with a slice of swiss cheese and thin apple slices. After letting the bread brown, I folded the sandwich together. It was perfectly crisp with gooey melted cheese.
Martha would be proud of this one. Now I need a good tomato soup recipe.

Sunday, October 24, 2010

Autumn Beauty, Pictures and Poems

I never want to leave the ranch during this season. Here are some photos I snapped on a walk in the crisp autumn air.
 "In the garden, Autumn is, indeed the crowning glory of the year, bringing us the fruition of months of thought and care and toil. And at no season, safe perhaps in Daffodil time, do we get such superb colour effects as
from August to November."
- Rose G. Kingsley, The Autumn Garden

"Just before the death of flowers,
And before they are buried in snow,
There comes a festival season
When nature is all aglow."

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." - Nathaniel Hawthorne

"The sweet calm sunshine of October, now Warms the low spot; upon its grassy mold The purple oak-leaf falls; the birchen bough
drops its bright spoil like arrow-heads of gold."
- William Cullen Bryant

"The leaves fall patiently

Nothing remembers or grieves
The river takes to the sea
The yellow drift of leaves."
- Sara Teasdale

Monday, October 11, 2010

Sweet Treat - Grandma's Butterscotch Blondies

I have had a few requests for a sweet recipe. This is a winner! My oldest son "Blaze" is my pickiest eater all around. He came home and was telling me how good Mrs. L's bars with powdered sugar were after a soccer game. She gave me the recipe and I have made them twice last week and am pulling butter out of the fridge as I write to make some more. There is nothing like the aroma of whisking butter, vanilla, eggs, and brown sugar together! Enjoy!

Grandma's Butterscotch Blondies
1 stick butter, softened
2 C. light brown sugar, packed
1 1/4 C. flour
1 t. baking powder
1/4 t. salt
1 t. vanilla
powdered sugar

Cream butter and brown sugar. Add eggs and vanilla and beat well. Add flour, baking powder, salt and mix well. The batter is irresistible! Bake at 350 in a greased and floured 9x13 pan for 20-25 minutes. Cool and sprinkle with powdered sugar. Warning: they disappear fast!

Tuesday, October 5, 2010

Perfect Pot Roast - Great for a Fall Gathering or Family Dinner

I have made this twice in the last month for my family, and gave the recipe to my friend Tiffany to make for a  birthday party.  We both agreed that our husbands love this one - as well as the plain eaters in the family. It's comfort food that's simple and delicious! Fire up your crock pot or make it in a covered pan in the oven. You choose. Just make sure to serve it with a big fresh loaf of crusty bread and butter and a glass of deep red Zinfandel.

Perfect Pot Roast

4 lb. Chuck Roast
1 bag frozen pearl onions
2 bags fresh baby carrots
4-6 lg Yukon Gold potatoes cubed
1 32 oz box Emeril's Beef Stock
1 Sprig fresh Rosemary
Salt & pepper
Generously salt and pepper roast on both sides. Heat 2 T. olive oil in a large skillet. Brown roast on each side for 5 minutes until it is sizzling and very brown. While roast is browning, add stock to warming crock pot. I like to add a splash of red wine to the pot too. Place browned roast in pot and place onions and carrots on skillet to brown with a pinch more salt for 5 minutes. Place carrots, onions, and cubed potatoes on and around roast. Salt and pepper once more and add sprig of rosemary. Cover and roast of high for 4 hours or until meat is very tender. If roasting in oven, roast on 325 for 3 hours covered in foil.
When done, remove rosemary and serve in stew bowls with crusty bread and butter. Enjoy!