Tag Archive | Cooking

Pretzels!

I made some yummy pretzels! I love my bread maker. I wish I would have realized it earlier. LOL! I made the dough in my machine and here are the pictures of the rest of the process!!!

Once the dough is ready you roll it out and cut it into strips and twist them into position. Pop them in the oven for a few minutes and then you boil them for a few minutes.

Drain them for a few minutes.

Brush them with egg whites and water, add your salt and cook them for about 25 minutes.

Take them out and you have yummy pretzels to eat!

They are now all gone. They didn’t last long at all! Next time I think I will make them a little fatter. Sooooo yummy!!!

Johnsonville Party!

At the beginning of October I was able to host a House Party for Johnsonville! I really don’t like pepperoni so this was perfect for me! 🙂

Since I learned about grilling pizza I’ve decided it’s the only way for me!

The best husband in the whole wide world!!!

Our awesome pizza bar! Everyone brought their favorite toppings so we had a bunch to choose from!

Making the pizzas!

We cooked the pizza in the oven since there were so many of them. I usually put them on the grill on the non-heat side.

We had a great time that night. We had almost 20 people there. It was a great party and I’m so glad that I could enjoy it with my friends and family!

Rubbed and Grilled Pork Loin

My husband and I were using my mom and dad’s grill. They moved from Michigan in 2009. Since they hadn’t sold their house they were living in my brother’s basement. This was great for us!!! One less thing to buy! Well, that ended a few weeks ago. They got a house and dad came to get the grill. It was a sad sad day. A large percent of our cooking is on the grill. Well after a few weeks my wonderful hubby brought me home a brand new grill!!! It is so pretty!

We have had it for two days and grilled both days!

Mmmmm… Yummy! I think this is the best pork recipe I have found yet! It was so good!

Rubbed and Grilled Pork Loin

Ingredients

  • 1 (4 pound) boneless pork top loin roast (single loin)
  • 1 teaspoon olive oil

Rub

  • 2 teaspoons granulated sugar
  • 2 teaspoons paprika
  • 1 1/2 teaspoons onion salt
  • 1 1/2 teaspoons garlic salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander

Directions

  1. Place boneless pork loin on large cutting board or platter; brush oil over all sides. Set aside. Meanwhile, stir together dry rub seasoning. Rub over pork to cover. Prepare charcoal grill to cook over direct and indirect heat. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees F.) gas grill. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 70-90 minutes or until internal temperature reaches 160 degrees F. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70 to 90 minutes or until internal temperature reaches 160 degrees F. Serve with your favorite sauce.

Nutritional Information

Amount Per Serving  Calories: 164 | Total Fat: 7.6g | Cholesterol: 64 mg

Weight Watchers

I joined Weight Watchers yesterday. I made a deal with a friend to lose weight. We have 8 weeks to lose 15 pounds. We are going to put away $10 a week and at the end we get to go buy something new! Yippy! This came about after trying on clothes and not liking how they fit. Grrrr!

Day one started out, well, let’s just say “Don’t join Weight Watchers after lunch!”. Always join in the morning. 🙂 I had gone to lunch with Valerie and we had the most wonderful food at Eat At Thai. Great place to eat people! The Iced Thai coffee alone was 9 points! The rest of the meal wasn’t bad points wise, but I didn’t have much to go on after I was done. Oh, but it was sooooooo good!!!

I have come to realize that I HAVE to start eating breakfast again. That is probably part of the reason for my weight gain. I don’t eat much at all and that is the problem. I used to eat breakfast all the time. It’s the most important meal of the day! Well, hubby doesn’t eat breakfast so I got into his pattern. We don’t eat until around 1pm most days. So if dinner was at 7pm the night before then that is 18 hours without food in my body. Nothing to start my metabolism going in the morning. My body thinks I’m starving it. I know you don’t have to say it… “Have you looked in a mirror lately?” The fat is packing on.

Yesterday, I ate like I normally do and I only used 17 points. Part of that was from the 2 beers that I drank! I am supposed to use 29 points. So my diet begins. I’m teaching myself to eat more. I just made a yummy omelet for breakfast. Yes it was almost noon, but I had been working in the yard and forgot to eat. I did get around to it. Now I hope I’m not too full and end up skipping lunch!
Well, that’s what is going on with me. I haven’t updated in a bit and thought that I should. Have a wonderful day!!!

And the winner is?

We went to a birthday party yesterday and I decided to bring a potato salad that I had made for the first time last week. It’s called Big Daddy’s Grilled Blue Cheese-and-Bacon Potato Salad. I love it, but my husband hates it. He wouldn’t even eat all of it on his plate! I thought that I must be crazy or something if he disliked it that bad. Then my brother tried it and he really liked it and my mom tried it and she loved it to. I have decided that my husband is crazy not me!

So I made the potato salad and brought it to the party. Everybody loved it! Every time I went into the kitchen people were raving about the potato salad! I was so proud of myself! Hehe! After a little bit another potato salad came out of the fridge. I tried that one and it was great also! So I’m posting both the recipes here.

Here is the one that I made. It is so easy which makes it perfect for a party.

Big Daddy’s Grilled Blue Cheese-and-Bacon Potato Salad

Prep Time: 30 minutes
Other: 35 minutes
Yield: Makes 6 servings

Ingredients

  • 3  pounds  baby red potatoes, cut in half
  • 2  tablespoons  olive oil
  • 1  teaspoon  salt
  • 1  teaspoon  freshly ground pepper
  • 1  cup  mayonnaise
  • 1/4  cup  chopped fresh parsley
  • 1/4  cup  white balsamic vinegar*
  • 2  teaspoons  sugar
  • 2  teaspoons  Dijon mustard
  • 1  cup  thinly sliced red onion
  • 4  ounces  crumbled blue cheese
  • 6  bacon slices, cooked and crumbled

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.

2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.

3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.

*Balsamic vinegar may be substituted but will darken the color of the dressing.

Here is the other yummy potato salad! Now if someone could tell me a cornichon is I might be able to make it!

Cold-Fashioned Potato Salad

  • Prep Time: 35 min
  • Inactive Prep Time: 9 min
  • Cook Time: 15 min
  • Serves: 4 – 6

Ingredients

  • 2 1/2 pounds red potatoes, large diced
  • 3 tablespoons cider vinegar
  • 3/4 cup mayonnaise (homemade if possible)
  • 1 teaspoon mustard powder
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped fresh tarragon
  • 1/2 tablespoon very thinly sliced garlic
  • 3 tablespoons fine chopped cornichons
  • 1/2 cup small dice red onion
  • 1/2 cup thinly sliced celery
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Place potatoes into a large heavy-bottomed pot. Cover with cold water and place over medium heat. Cover the pot and bring to a boil. Immediately reduce heat and remove lid. Gently simmer until potatoes are fork tender. Drain and place into an ice bath to cool. Remove skin by rubbing with a tea towel. Slice potatoes into rounds and place into a zip top bag. Add the vinegar and toss to coat all of the potatoes. Place the bag into the refrigerator overnight.

In a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery. Once evenly combined, add the potatoes and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.