Showing posts with label Keeper. Show all posts
Showing posts with label Keeper. Show all posts

Saturday, February 8, 2014

Our New Favorite Topper

We started with honey on our biscuits and toast.  

Then, the 'aha'!  Why not add a little or maybe a lot of cinnamon to the bear. You cannot beat it!  It is delicious!  Our biscuits* now taste like cinnamon rolls!

The down side?  You could eat it so often that you wear your taste buds out with the taste of it? Not!!!!

*Heads Up!  Pillsbury Southern Style Frozen Biscuits taste like homemade.

Saturday, January 4, 2014

BAKED GRAPEFRUIT-Voted Best for 2013

I voted 'Baked Grapefruit' as my favorite new recipe for 2013.  I have had the recipe for years, but didn't try it until Christmas.  We had friends over for our traditional Waffles, Sausage, and Bacon Brunch.  I usually serve fresh grapefruit, but decided 'what the heck'...try something new. It sounded so easy so how could I lose?  Well, what if it was a flop??? It wasn' was a hit and became the Best of New Dish I tried in 2013!

Try it and see what you think---

Baked Grapefruit
1 Grapefruit cut in half
Ingredients per half:
1 tsp. butter
1 TBS brown sugar
1/2 tsp. cinnamon
1 Maraschino cherry
Section each half
and loosen from rind...
I trim the bottom
so it will sit steady in the bowl...
Dot each half with
butter, brown sugar, and cinnamon.
Place in a baking dish.
I line mine with foil.

Bake in a preheated 350 degree oven
for 5 minutes, then broil until bubbly.
(I have used my standard oven and my toaster oven.
I prefer the standard oven. They heat better!)

Place in bowls and top with a cherry!

One the best inventions...
love my grapefruit spoons!

No, I didn't save you any!

This recipe came from
Thanks, Mr. Breakfast.

Sunday, June 23, 2013

Italian House & Grill HSV A Keeper

Yea!  We have found a new 'keeper'!  We have been wanting to try this restaurant. Every time we thought about going it was never the right time or occasion.  Last night the stars were aligned and we ate with two friends from the Village.  The atmosphere and the food were wonderful.  We arrived without reservations, but were easily accommodated.  Although the restaurant is small, we didn't seemed cramped. We didn't feel as if we were eavesdropping in the tables next to us or them listening to our conversation.

Be sure and call for reservations!
We had coupons for Meatballs and Spaghetti and a salad so the two guys used them.  They were really a good deal...Plenty of meatballs in a nice red sauce, Italian bread with olive oil for dipping, and a nice fresh house salad with a house vinaigrette dressing. The gals ordered Angel Hair Pasta Primavera in a indescribably delicious white sauce with diced veggies. I couldn't eat all of mine...two meals for one.  I am adding chicken tonight for my next meal. In fact, there may be enough to share with Chuck...maybe:) Italian House & Grill on Urbanspoon

Friday, November 9, 2012

Breakfast Time!

It's 6:30 a.m. and time for breakfast.  I have been trying to eat only protein for breakfast,saving my carbs for later in the day*. Probably not the way to do it...but there you go! My repertoire of egg recipes is depleted...
(*no Chuck has not bought into this regimen.)

 I have had poached eggs, scrambled eggs, an omelet,a frittata, a fried egg, and the easiest-a boiled egg.  I usually boil several eggs at a one and put the rest in the fridge.  I have loved cold hard-boiled eggs since I was little and hunted for Easter eggs.  

I punch a hole in the end of each egg that is the roundest, put the eggs in a pan, cover with water, set it on a burner, turn on the burner, and after 15 minutes the water should be boiling and the eggs would be done.  Then, I put them under cold water to stop them from cooking.

I now have a new method after buying a dozen of 'Great Day' Farmers Market at Walmart.  Inside the top of the carton were instructions on "How To Hard Cook An Egg".  I tried it and loved it and am now sharing the secret with you.

Compliments of Great Day Farmers Market and Walmart-www.GreatDayFarms.Com

1. Place the eggs into a saucepan. (I still punch holes in the most round end of the egg.)  Fill with cold water (be sure the water covers the eggs by about two inches.)

2. Bring the water to full boil.  Once it's boiling, put a lid on the saucepan and remove it from the burner.  Let the eggs stand for 12 minutes still covered by the lid.

Note: I found that the more eggs I cooked the longer I had to let it stand. The first time I only had two eggs. Today I did six and found that the center was a little too soft.  If fact, next time I will let them boil another minute or two and then let them set for 14 minutes.

3.  Place the eggs under cold running water until they are completely cooled.  Softly tap egg on a hard surface to crack the shell. (I start from end with puncture in it.) Continue peeling until the eggshell is completely gone.

Additional Tips:
From Great Day:
  • Always pour cold water into the saucepan to keep the eggs from overcooking
  • Refrigerate your hard-boiled eggs if they are not being eaten right away (hard boiled eggs still in the shell can be stored for one week). I mark ends with 'HB' and date!
  • If your hard boiled eggs are tough to peel, gently roll them in your hands to crack the entire shell.

Friday, August 10, 2012

Jimmy's Diner - Thumbs Up!

I thought when we moved I had left my favorite burger place behind me.  As fate would have it, a new favorite burger place was not far behind.  We went into Benton to do some errands.  When we called my sister-in-law to join us for lunch, she was already headed to my now new favorite, Jimmy's Diner.  Not only that, but Jimmy used to head the food service at UALR at the same time I worked is a small world.

I like my burger with mayonnaise, lettuce, and tomato.  Chuck ordered a cheeseburger with everything.  Peggy got the Club sandwich.  They have a Blue Plate Special, but we were 'burger' bound.  They are hand patted and that makes the difference between a 'favorite' burger and 'thumbs-down' burger.

If you are in Benton and on Edison Ave., stop at Jimmy's.  In fact, if you are any where in the area, made a special trip to Jimmy's...You won't regret it!