In the Kitchen with Linda & Dinner Menu

My mother cooked one day last week. It was the first whole meal that she had cooked after being in the hospital for 4 months, and about 2 more months recuperating at my house. She made Goulash. All her grandkids always ask for her to make this. She usually puts peas in it, as well, but didn’t this time. She was really tired after cooking, but her first meal was a success.

 

Goulash

 

I don’t usually cook for breakfast. I do like to keep french toast and pancakes in the freezer for easy breakfasts. This day, I wanted some extra protein, so I make a cheddar cheese omelet. Yum!

 

Cheddar Cheese Omelet

 

I used five pounds of hamburger to make taco meat. We used some that night, and I put two bags in the freezer. I love freezer cooking!

 

Beef Taco Meat for Freezer

 

Some of us like to have taco salads instead of a taco. My daughter always has tortilla chips on hers.

 

Taco Salad

 

I made Homemade Taco Sauce last week. It had been a while since I had made some. It’s good on the tacos, and very good on the taco salads.

 

Homemade Taco Sauce

 

This week is a very busy week for me. It’s vacation Bible school week at our church. I have to be at church at 5 every night, Sunday through Wednesday, to work in the kitchen. I am planning easy meals for the beginning of the week. I will make everything earlier in the day. If it needs to be warmed up, my older daughter and mother and warm it up in the microwave.

 

Hopefully, I survive this busy VBS week and have enough energy to cook Thursday and Friday!

 

In the Kitchen with Linda

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- – Hot dogs, baked beans, green beans

Sunday – soup & sandwich day – Hot ham & cheese sandwiches, chips

Monday – chicken or turkey –  Turkey, mashed sweet potatoes, peas

Tuesday – pizza/pasta –  Chicken Pasta salad made with turkey

Wednesday – Taco Night- Beef tacos with all the fixin’s

Thursday – pork or beef – Ham & Bean Soup, garlic bread

Friday venison  – Venison roast, potatoes, carrots, and onions in the slowcooker

 

 

For more ideas, visit Menu Plan Monday

 

How to Pick the Perfect Watermelon

 

Watermelons are 92% water by weight. That makes them cool and refreshing. Perfect for the summer time, they will help keep you hydrated on hot days.

 

Watermelon is an excellent source of vitamin C, a very good source of vitamin A, vitamin B6, vitamin B1, magnesium, and potassium. A whole cup of watermelon contains only 48 calories. It delivers more nutrients per calorie, which is an outstanding health benefit!

 

Have you ever cut into a watermelon and it wasn’t what you expected? And then you tasted it. It wasn’t sweet and didn’t taste good at all. I know I have!

 

Here are five tips to help you pick the perfect watermelon.

 

How to Pick the Perfect Watermelon

 

How to Pick the Perfect Watermelon

 

Pick the watermelon up. Is it heavy for it’s size? You want to pick up a watermelon and say, Wow! That’s heavy! A watermelon heavy for it’s size will be nice and juicy inside.

 

Tap on the watermelon. It should sound hollow when you knock on it. It should be an echoing, hollow sound, not a thud.

 

Watermelon

 

 

Look for a watermelon that has a prominent yellow spot. This is where it sat on the ground ripening. If it doesn’t have a yellow spot, it was picked before it ripened.

 

Watermelon

 

Look for “webbing” on the watermelon. This is the brown, course web looking material on the surface of the watermelon. This is caused when bees pollinate the flower and scar the membranes that later forms the fruit. Watermelons that have more webbing are usually sweeter than watermelons with no webbing.

 

Watermelon

 

Look for black, hard globs on the surface of the watermelon. The watermelons in my store didn’t have any, so no picture, but you should look for black, hard globs on the surface of the watermelon. Those globs are sugar seeping out. Which means you will have a sweeter watermelon.

 

Using these tips will help you find the perfect watermelon. Sweet, Juicy goodness that is so good for you.

 

Watermelon

 

I think it’s a southern thing, but I like salt on my watermelon!

 

In the Kitchen with Linda & Dinner Menu

 

I made Chicken Pasta Salad for the first time this year. It’s a family favorite. It’s perfect for a hot summer day.

 

Chicken Pasta Salad

 

Actually, salad of any kind is good during the summer. I usually use cheese, cottage cheese, cheddar cheese, for protein. This night, we had chicken on our salads, too.

 

salad

 

Our oldest son had a birthday last week. He turned 30! When did I get old enough to be the mother of a 30 year old?!! We had cake. Cake makes everything better.

 

cake

 

Then 5 days later, my mother had her 80th birthday. I made cupcakes first thing in the morning, before she woke up. I also made a triple batch of blueberry pancakes since I had some blueberries from our bushes waiting to be used. I finished 2 dozen cupcakes, and 19 pancakes by 8 am!

 

blueberry pancakes cupcakes

 

Don’t these Blueberry Pancakes looks so very yummy? I made these to use for breakfasts on the weekend. I was so tempted to eat them!

 

blueberry pancakes

 

Ok, I did eat one defective blueberry pancake. And one pancake from the scraping of the bowl. It didn’t have any blueberries in it, so it doesn’t count. lol

 

blueberry pancakes

 

Since I started cooking so early in the morning, I needed an easy dinner that night. Venison roast and potatoes in the slow cooker fit the bill. I served them with green beans.

 

Venison Roast potatoes green beans

 

Then on to my mother’s 80th birthday the next day. We are originally from Cape Cod, Massachusetts. She loves seafood.  Actually, loves in an understatement. lol

Her favorite gift from us, whether it be for her birthday, Mother’s Day, or Christmas, is a seafood feast. Seafood is not cheap when you live in a land locked state like we do. I always manage to put together a great seafood feast for her, though.

 

This time, we had lobster tails, crab legs & claws, shrimp, fish filets, boiled potatoes, corn on the cob, and garlic bread. She always gets a whole lobster tail to eat by herself, and every one else shares a lobster tail. She loved it all, and really enjoyed her birthday dinner.

 

That is what cooking is all about. Making people happy while feeding them. That and the whole nutrition thing.

 

seafood dinner

 

After dinner, it was on to the cupcakes! Yum!

 

birthday cupcakes

 

 

Last week, I shared my recipe for No Bake Peanut Butter Breakfast Bars. If you missed the recipe, stop by and get it now. They are so easy to make, and are perfect for busy mornings. Great for kids, and adults!

 

No Bake Peanut Butter Breakfast Bars

 

 

Before I go, I wanted to be sure to share this. There is a nationwide recall on frozen vegetables from National Frozen Foods Corporation that  includes some Great Value, Live Smart, Market Pantry, First Green and Bountiful Harvest Green products sold between Sept. 2, 2015 and June 2, 2016.

 

Visit the FDA website for a complete listing of the recalled frozen vegetables.

 

In the Kitchen with Linda

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- Seafood feast! Lobster tails, shrimp, crab legs & claws, fish filets, hush puppies, boiled potatoes, corn on the cob, homemade tartar sauce

Sunday – soup & sandwich day – Hot ham & cheese sandwiches, chips

Monday – chicken or turkey –  Granny cooked! Goulash & garlic bread

Tuesday – pizza/pasta –  Take out pizza, salad

Wednesday – Taco Night- Beef tacos with all the fixin’s

Thursday – pork or beef – Scalloped Potatoes & Ham, broccoli

Friday venison  – Venison roast, potatoes, carrots, and onions in the slowcooker

 

 

For more ideas, visit Menu Plan Monday

 

No Bake Peanut Butter Breakfast Bars

 

 

Who wants to cook breakfast in the summer? It’s too hot. The kids, most of them anyway, want to sleep late while they can.

 

These No Bake Peanut Butter Breakfast Bars are the perfect summer time breakfast. They would be also be great for grab and go breakfasts during the school year. They make a great snack, too!

 

No Bake Peanut Butter Breakfast Bars

 

 

No Bake Peanut Butter Breakfast Bars

 

1 cups natural peanut butter

1/2 cups honey

1 1/2 cups old fashioned oatmeal

1 1/2 cups crispy rice cereal

 

No Bake Peanut Butter Breakfast Bars

 

Combine peanut butter and honey in a pan stirring over medium until combined. Remove from heat.

 

 

No Bake Peanut Butter Breakfast Bars

 

Stir in oatmeal and cereal until well combined.

 

No Bake Peanut Butter Breakfast Bars

 

Pour into 8×8 pan that has been greased with butter or cooking spray. Press mixture firmly into pan, smoothing top.

 

No Bake Peanut Butter Breakfast Bars

 

Let cool. Cut into bars or squares.

 

No Bake Peanut Butter Breakfast Bars

 

Store in an air tight container. Or wrap individually in plastic wrap so the kids can serve themselves when they get up. Finally.

 

This recipe can easily be doubled. Use a 13×9 pan for the double recipe.

In the Kitchen with Linda & Dinner Menu

Turns out, I was so busy last week that I only took one food picture!  I need to start taking pictures before serving the meal. Since we don’t like the kids having cell phones at the table, it’s not fair for mom to have her phone. This would work good for the busy nights that dinner is served from the stove, too.

 

I made Hot Ham & Cheese sandwiches again yesterday. They are my families new favorite meal.

 

Hot Ham & Cheese Sandwiches

 

I made three different kinds of sandwiches yesterday.  Ham & Provolone cheese, Ham & Pepper Jack cheese, and Turkey & Provolone. All on Hawaiian bread rolls. The family loved them all!

Some got a little too brown on the bottom. It didn’t matter, though. They ate them all.

 

In the Kitchen with Linda

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- Make your own! Some had leftovers & some had hot dogs

Sunday – soup & sandwich day – Hot ham & cheese sandwiches, chips

Monday – chicken or turkey –  Chicken Pasta Salad

Tuesday – pizza/pasta –  Take out pizza, salad

Wednesday – Taco Night- Granny’s cooking goulash

Thursday – pork or beef – Scalloped Potatoes & Ham, broccoli

Friday venison  – Venison roast, potatoes, carrots, and onions in the slowcooker

 

 

For more ideas, visit Menu Plan Monday

 

In the Kitchen with Linda & Dinner Menu

I didn’t write a menu last week, on or off line. And boy did I flounder last week! Trying to figure out what to make at 5 pm when you don’t feel like cooking anything in a hot kitchen is not fun!

 

All it takes is one week of skipping a menu to renew my commitment to writing one every week.

 

Before Memorial Day, I baked 20 pounds of chicken leg quarters. My husband helped by cutting the legs and thighs apart.

 

bbq chicken

 

Once these were cooled, I bagged four meal size bags. Three bags went into the freezer. I love, love, love having prepared meals in the freezer! It is such a time and money saver.

 

bbq chicken for freezer

 

We ate the fourth bag the next day, on Memorial Day. We finished cooking them over the fire. So good!

 

bbq chicken over campfire

 

In fact, they were so good I couldn’t get a picture without someone’s hand in the picture taking chicken! This happens to be my mother’s hand. So it wasn’t just the kids! lol We had Macaroni Salad, and stuffed eggs to complete the meal.

 

memorial day cookout

 

We had make your own salads twice last week. It’s been so hot in Kentucky. I don’t feel like cooking. And move of the family doesn’t feel like a big meal. My husband likes to have a big salad, actually a couple of big platefuls of salad, on hot days. This picture was from one night. We had romaine lettuce, roma tomatoes, cucumbers, green onions, grated carrots, shredded cheddar cheese, tuna, chicken breast, and cottage cheese. Another night, we had all that plus chopped green bell peppers.

 

salad bar

 

We had fish filets one night with homemade tartar sauce. This was my plate. As you can tell, I love tartar sauce! lol I served them with mashed potatoes, and peas & carrots. I do admit that the mashed potatoes were from a box. I bought boxed potatoes for the first time when my mother was in the hospital. They were convenient for the kids to make when I wasn’t home. A kid, or two, have said they prefer them to mashed potatoes made from raw potatoes. My husband has even admitted that they taste okay. lol I don’t use them all the time, but they sure are convenient.

 

fish homemade tartar sauce mashed potatoes

 

And, yes, I did read the ingredients. I buy the kind with very few added ingredients. I don’t like to sacrifice nutrition for convenience.

 

We always eat different in the summer than we do in the winter. In the winter we have soups, chilis, casseroles, and other things that have a long cooking or baking time. In the summer we try to turn the oven on as little as possible. So while I use my slowcooker in the winter, I will be using it more now. We will also be eating a lot more salads, too.

 

Do you cook differently during the summer?

 

 

In the Kitchen with Linda

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- Leftovers from family reunion earlier in the day

Sunday – soup & sandwich day – Hot ham & cheese sandwiches, chips

Monday – chicken or turkey –  Chicken strips, salad

Tuesday – pizza/pasta –  Take out pizza, salad

Wednesday – Taco Night- Tacos with all the fixin’s including homemade Taco Sauce , some of us will have Taco Salads

Thursday – pork or beef – Smoked sausage with onions, homemade mac & cheese, corn

Friday venison  – Venison roast, potatoes, carrots, and onions in the slowcooker

 

 

For more ideas, visit Menu Plan Monday

 

In the Kitchen with Linda & Dinner Menu

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So much happens in my kitchen on a daily/weekly basis. I can’t post pictures of everything, or we’d both be here all day! lol So here are a few highlights from my week.

 

I ground 4 more pounds of venison meat from my freezer in the food processor. It’s really very easy to do. I cooked it all at once with a couple of teaspoons of beef bouillon. I used half of it, or 2 pounds, to make Cincinnati Chili Spaghetti.

 

Cincinnati Chili Spaghetti

 

I haven’t made it in many months. It was a big hit. Like it usually is.

 

I put the other half of the meat in the fridge and used it to make Skillet Lasagna another night. This was the second time I made this recipe and it’s awesome! So quick, so easy. With all the great flavors of lasagna!

 

Skillet Lasaga

 

I really need to get that recipe written up and posted!

 

I made 20 pounds of mashed potatoes on Saturday for a church dinner on Sunday. Well, I used 20 pounds of potatoes. I didn’t weight the pans after. lol Somebody else made 20 pounds of potatoes, too. We  had leftovers! I brought home one of these pans.

 

Mashed Potatoes

 

I have the mashed potatoes on the menu tonight. Then I think I’ll try to find something creative to do with the leftovers.

 

In the Kitchen with Linda

 

 

In the Kitchen with Linda & Dinner Menu

 

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

 

Saturday – quick & easy- Take out Pizza

Sunday – soup & sandwich day – Lunch at church, get your own supper :)

Monday – chicken or turkey –  Oven roasted chicken, mashed potatoes, beets

Tuesday – pizza/pasta –  Chicken Lo Mein

Wednesday – Taco Night- Tacos with all the fixin’s including homemade Taco Sauce , some of us will have Taco Salads

Thursday – pork or beef – Smoked sausage with onions, homemade mac & cheese, corn

Friday venison  – Venison roast, potatoes, carrots, and onions in the slowcooker

 

 

For more ideas, visit Menu Plan Monday

 

 
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