Gleanings of Wheat

My friend Jessica introduced this to me about a year ago. Cheese, eggs, and potatoes; it doesn't get much better than this. Have I told you I don't actually like scrambled eggs? That being said if you throw enough stuff in them I do like them. 2 unskinned potatoes, diced (I like the skin, if you don't then peel them) 3 eggs, scrambled cheese to taste Fry the potatoes in enough oil to cover them. As the potatoes are cooking scramble your eggs and remove to dish or bowl. Strain the potatoes once they are soft while being poked with a fork and mix in with eggs. Top with cheese, lots and lots of cheese. I used Jewel's Mexican Mix but cheddar works well.

This puppy was inspired by The Pioneer Woman's post Marlboro Man's Favorite Sandwich . Oh, and no it isn't cooked puppy. Definitely an animal that moos went into the making of this dish. Notes below. 1 onion, thinly sliced 3 - 1 1/2 inch thick steaks, cut in half as so to mimic two slices of bread 4 tbsp butter 1/2 c Worcestershire sauce McCormick Kansas City Seasoning After you slice the onion heat up 2 tbsp of butter in the skillet, add the onions and cook until soft and light brown. Remove to dish. Add the rest of the butter to the skillet. Season steaks with seasoning and add to skillet. Add onions again and then Worcestershire sauce. When cooked to desired done-ness remove and pile onions on and top with other half of steak. Notes: Due to some health problems the hot sauce just wasn't a good idea with my family so I skipped it entirely. I also used a little less butter for a related reason. ;)

I found this post over at Culinary Musings and since I have a profound love of garlic I figured I'd post it. 1. A Clove for Courage The Greeks and Romans believed that garlic increased courage. Greek commanders fed garlic to soldiers before battle, perhaps making their breath as lethal as their weapons. Roman soldiers also ate garlic for courage, but their commanders went a step further. Romans planted fields of garlic in conquered countries. They wanted the courageous effect of garlic to transfer from the garlic field to the battlefield – hopefully to Roman soldiers only, not their enemies. 2. Strength in Numbers (of cloves, that is) Many cultures believed that garlic increased strength and stamina. Greek Olympic athletes chewed it for stamina before competition. Both Greek and Roman soldiers ate garlic before and during battles. The Egyptian laborers who built the pyramids ate it as part of their daily ration. One year, unusual flooding on the Nile caused a shortage of garlic, s

Alabama Boy Kills 1,051-Pound Monster Pig Jamison Stone's father says the hog his son killed weighed a 1,051 pounds and measured 9-feet-4 from the tip of its snout to the base of its tail. Think hams as big as car tires.

My mom treated me to a nice lunch last week at Olive Garden and I had their Chicken Scampi dish with spaghetti. It was delicious and I came home in search of a recipe to duplicate it. I found this at CD Kitchen. It didn't turn out exactly like Olive Garden's dish but it was quite tasty. A word of caution, however, be careful not to put too much crushed red pepper in it. A little goes a long way. WHITE SAUCE 1 tablespoon butter 2 tablespoons flour 3/4 cup milk; hot SCAMPI SAUCE 3 tablespoons butter 2 tablespoons garlic, crushed 1/2 teaspoon crushed red pepper 1 tablespoon dried cilantro, optional 2 teaspoons Italian seasoning black pepper to taste 3/4 cup white wine 1 cup chicken broth 1/4 cup white sauce REMAINING INGREDIENTS 1/2 pk. angel hair pasta, cooked and drained bell peppers; thinly sliced red onions; thinly sliced 10 cloves of garlic; roasted 2 chicken breasts; sliced olive oil Directions: For white sauce: Heat 1 Tbsp. butter in sauce pan, add 2 Tbsp. flour and cook

Alright, I like chicken. I should have just called the blog "The Chicken and very occasionally other foods blog," but I figured Gleanings sounded so much cooler that I'd go with that. I forgot to take a picture, but really if you have seen pasta with tomato sauce you can picture this in your head...but this isn't how I normally make the sauce so it was an adventure. 2 cans tomato sauce 1 can diced tomatoes 2 chicken breasts, diced 1 onion, thinly sliced 2 cloves of garlic, minced salt and pepper to taste 1 package of thin spaghetti Brown the onion and garlic in a large pot. Add sauce, tomatoes, salt, pepper, and chicken pieces and cook over low heat for HOURS. A lot of them. The longer the better. Cook the pasta as per the box directions. Top with loads of cheese. Eat and enjoy.

I couldn't think of a clever name for this one, hence the title. This one is nice and easy. My daughter loves it but my son hates it because the veggies "ruins" the eggs. Oh well. 3 eggs 2 tbsp milk 1/2 red bell pepper 1/2 green bell pepper 1/2 tbsp butter 2 pieces of thinly sliced ham salt pepper Heat butter in large skillet over medium heat. Dice the peppers, slice the ham and add to skillet; cook until peppers are tender. Remove the peppers and the ham from the skillet and add your *eggs. Cook the eggs mostly through and then add the peppers and ham back in for one minute. Eat and enjoy. * How to make scrambled eggs :

I originally saw this featured last year on the Food Network and was a little freaked out. I mean nachos with Ramen noodles? WIERD! But you know for as odd as it sounds it is actually quite tasty. 1 package beef Ramen noodles, broken up 1/2 cup cubed American processed cheese 1 cup chili 1 cup corn chips Sour cream Chopped green onions Cook the noodles in water according to the package directions; drain. Add half of the seasoning packet to the noodles. In a saucepan, stir the warm noodles, cheese and chili together over low heat until the cheese melts. Garnish with corn chips, sour cream and green onions (Adapted from "101 Things to Do With Ramen Noodles" by Toni Patrick, Gibbs Smith.)

These are a traditional Jewish or Israeli cookies associated with the holiday of Purim. The name translates to Hamen's Hat or Hamen's Pockets or Hamen's ears in Hebrew. The 3 cornered shape refers to the shape of Hamen's hat. You'll see 3 different fillings traditionally: poppy seed, apricot and prune. These will keep 1 week in an airtight container. They also freeze well. Notes below. Photo from Diana's Desserts . Filling: 2 cups finely chopped dried apricots 1 1/3 cups orange juice 2/3 cup honey 1/2 orange, zest grated Dough: 2 2/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup cold unsalted butter 2/3 cup sugar 1 egg 1 egg white 1/2 orange, zest grated Equipment: 2 1/2 to 3-inch round cookie cutter To make the Filling: Place the ingredients in a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until soft and the liquid is absorbed. Add water, if needed. Let cool. To make the Dough: Combine the flour

I made pesto by hand rather than buying it from the store, and I think it turned out nicely considering I didn't have nuts on hand (or a food processor!). First the recipe for the pesto, found here , and then I'll give you my recipe for the chicken. Pesto 2 cups fresh basil leaves, packed 1/2 cup freshly grated Romano cheese (or Parmesan) 1/2 cup extra virgin olive oil 1/3 cup pine nuts or walnuts 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste If you are using walnuts and they are not already chopped, pulse them a few times in a food processor. Combine the basil in with the nuts, pulse a few times more. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Chicken 1 chicken breast per p

This one is from Gida over at the Food Network. It takes quite a bit of time for it to set up, but is well worth the wait. My notes at the bottom of the recipe. Nonstick cooking spray 1 (12-ounce) loaf pound cake 1/4 cup brandy 6 ounces bittersweet chocolate, chopped 2 cups chilled whipping cream 1/2 teaspoon pure almond extract 1/4 cup powdered sugar 1/2 cup sliced almonds, toasted, coarsely crumbled Unsweetened cocoa powder Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles. Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another l

An old friend of mine once gave me a recipe for Strawberry Pretzel Salad, which is, in a word, YUM. Yesterday I made a variation of it using peaches. It didn't turn out as well as it did with strawberries because there was too much liquid, next time I'll let the peaches thaw all the way first. It still tasted good though! 2 c. crushed pretzel sticks 3/4 c. melted butter 3 tbsp. sugar 8 oz. cream cheese 1 c. sugar 8 oz. Cool Whip 1 (6 oz.) pkg. strawberry Jello (you can use whatever jello you want) 2 c. boiling water 2 (10 oz.) pkgs. frozen strawberries, partially thawed (again, whatever frozen fruit you want but with peaches I suggest thawing them all the way and draining off excess liquid) Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawber

This makes a great main dish, but definitely could function as a side as well...which is actually what I usually use it for. HUGE hit in my house. I found it over at Love and Olive Oil who found it over at Epicurious . Enjoy. 1/2 seedless cucumber, peeled and cut into 1/4-inch dice 1-1/2 large (7-inch) pita loaves, cut into bite sized pieces 1/4 cup olive oil 1 tablespoon fresh lemon juice, or to taste 1 garlic clove, minced 1/2 red bell pepper, cut into 1/4-inch dice 1 tomato, chopped fine 1/4 cup thinly sliced scallion 3 tablespoons finely chopped fresh mint leaves In a sieve sprinkle the cucumber with a pinch of salt, let it drain for 20 minutes, and pat it dry. While the cucumber is draining, in a baking pan bake the pita pieces in the middle of a preheated 325°F oven, shaking the pan occasionally, for 18 to 20 minutes, or until they are golden brown and crisp, and let them cool slightly. In a large bowl whisk together the oil, the lemon juice, the garlic, and the salt an

This is one of those things that probably doesn't really need to be posted, but I actually have met some people that don't know how to make French Toast. If you're one of those people either grab a pen and paper or hit print on your browser! 4 eggs 1 tsp sugar, optional 1 tsp salt 2 tsp cinnamon, optional 1 c milk 10 to 12 slices white bread butter maple syrup or other syrup Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, cinnamon, and milk. Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.