Did you happen to catch the recipe for this little diddy in Southern Living magazine?
I tore the page out.
And then cousin Cyndi posted her Baked Raspberry Pecan Brie photo on Facebook.
That sent me over the edge.
I Liked her post about ten times, then pulled my SL recipe out of the kitchen drawer. Continue reading
Barbecue beef sandwiches are a favorite with everyone in our home because they’re convenient to make and incredibly good tasting. Cooking the roast slowly in a crock-pot is an easy way to prepare dinner of course, and the beef turns out tender, succulent and juicy.
Once the roast is cooked, it takes just a few minutes to shred the beef and add the sauce. Pile beef high on a soft, freshly baked bun, and try it topped with a heaping mound of Old-Fashioned Coleslaw for a cool, creamy crunch.
1. Place beef roast in slow cooker then add peppers, onions, crushed red pepper, onion powder, garlic powder, salt and water.
2. Cover and cook on high for about 5 hours, or on low for about 8 hours, or until meat is tender. Remove meat; cool slightly and remove fat from the beef and skim from cooking liquid.
3. Shred beef with two forks and return to slow cooker. Mix with cooked vegetables and add a liberal amount of barbecue sauce to cover the beef and combine well. Cover and cook for 15 minutes or until hot. Serve on bun with coleslaw, peppers or pickles if desired.
This traditional coleslaw is very close to the same one my father makes for Thanksgiving dinner every year. My grandmother Emma taught him to make it with a few simple ingredients — cabbage, onions, mayonnaise, sugar, salt and pepper. He shreds the cabbage very fine with a hand grater. It tastes amazing with turkey and dressing and is a must-have on our holiday menu every year.
It’s so good with grilled burgers and deli sandwiches, which is why I prepare it often in the summer, but without hand grating. I rarely have extra time for that, so a bag of angel hair slaw from the grocery store comes in handy. Sometimes I pulse it in the food processor a few times for even finer texture. Crunchy coleslaw is remarkable as a sandwich topping, too.
In large bowl mix coleslaw and onion. In small bowl stir together mayonnaise, sugar, salt and pepper, then combine with slaw and mix well. Refrigerate at least 1 hour before serving, or longer for the sugar to meld with the cabbage.
Frozen bananas are my favorite treat to eat at the end of a long, warm day riding roller coasters at my family’s favorite amusement park, Cedar Point, in Sandusky, Ohio. After walking through Continue reading
There’s just something special about old-fashioned homemade fruit jam and this Black and Blue recipe is chocked full of fresh chunky berries. Lemon citrus cuts the sweetness and a smidgen of ginger offers a nice tang to each bite. It’s made in the same way my Strawberry-Orange and Continue reading
Did you know some sauces make great soup starters?
My husband taught me this trick.
And just in time too, because I used it for this little number when I had dipping sauce leftover after making these Asian Summer Rolls.
Do you like vermicelli noodles?
Then you’ll love Asian vermicelli noodles…
…they’re even more petite than the pasta variety.
How about red bell peppers, mushrooms and bamboo shoots?
This soup is loaded with them.
And baby shrimp?
Yep, they’re in here, too!
This soup is so savory, healthy and delicious…
…but in a blow-your-doors-off kind of way…
…as my husband would say.
Enjoy!
1. Mix together first 7 ingredients and set aside.
2. In large saucepan add 1 tsp oil then saute crushed red pepper, Bell peppers, green onions and carrots, about 3 minutes. Add in the mix of first 7 ingredients plus chicken broth, mushrooms and bamboo shoots then bring to a boil.
3. Add uncooked noodles and shrimp, lower heat and simmer about 2 minutes or until noodles are al dente. Remove from heat, taste for salt if needed. ModernHenHome.com
I’ve never met a sweet potato I didn’t like.
And baked fries are my favorite way to eat them.
Crispy saltiness on the outside…
…warm sweet creaminess on the inside.
My husband devours them right off the baking sheet before I can get them on a plate.
I have to shoo him away every time.
Olive oil, salt and pepper are all you need for amazing flavor.
They’re packed with Vitamins A and C, calcium and potassium, too.
I just know you will love them!
2 large sweet potatoes
2 Tbsp olive oil
Salt and pepper
Preheat oven to 475 degrees. Cut in half horizontally, and then cut the halves into thick fries. Pour olive oil on a cookie sheet. Toss potatoes with olive oil. Sprinkle with salt and pepper. Bake about 30 minutes, turning once. They are done when they begin to brown up a bit.
The mix of sweet watermelon and savory feta make for a mouthwatering combination and craving satisfier. By adding orzo pasta you can turn this recipe into the main entree, if you like. The grocery stores in the small town we were vacationing in did not carry orzo when I made this dish (and took the photos), but I have included the petite pasta below because it’s so good as an option.
Mix first 4 ingredients in small bowl and taste for preference. In medium serving bowl combine chilled orzo, watermelon, spinach and arugula, and basil then lightly toss. Drizzle dressing and add feta over the top and serve.
This girl can eat the whole bowl. Enjoy!
On our recent family vacation to upper Michigan we stayed with my husband’s parents near Tawas, Michigan. It’s a popular, small boating and fishing town on Lake Huron. Many visitors camp right on the lake, rent cabins or own small vacation homes there. Lake Huron is very cold until almost August when the hot summer days have finally warmed it up. The frigid water doesn’t seem to keep the kids from swimming in it or the men from fishing either. And so while they’re having fun playing, the women take time to shop and flock to the boutiques and art festivals.
My mother-in-law and I enjoy the antique stores and flea-markets. We spent three afternoons browsing in them and sharing our old finds. Many of the treasures had us reminiscing about her mother or my grandmother who owned a lot of the same stuff back in the day. And we marveled at how expensive that stuff has become. We had a lot of fun “saling” together that’s for sure!
One find on my wish-list was a set of potbelly vintage salt and pepper shakers that I could spiff up and paint similar to a set I had seen in HGTV Magazine. We couldn’t find the potbelly-style, but my mother-in-law spied this set, and for 2 bucks I snatched them up.
At the camp I gave them a good scrub down with an S.O.S pad until their old silver selves shined and gleamed again.
When I got them home I painted the bottoms and rims with two coats of teal and pearl nail polishes swirled together. The polish took really nicely to the silver and hardened to a smooth coating.
So that is my fun little DIY. A set of old antique tarnished salt and pepper shakers all glammed up. Special reminders of our family time up at the lake this summer.
This dish is a light mix of petite pasta, grilled shrimp, fresh summer vegetables and herbs. I skewered and grilled the shrimp on our indoor grill after basting with olive oil to keep preparation simple. Any of your favorite herbs and vegetables will work of course and sliced fresh avocado would be an amazing addition.
In large skillet over high heat, add 2 tablespoons oil and corn and sauté 3 minutes. Add garlic and cook 2 minutes more. Let cool.
In large bowl, combine corn, cooked orzo, yellow peppers, tomatoes, basil and stir well. In a medium bowl, combine onions, 1/2 cup olive oil, vinegar, lemon juice and zest, salt and pepper; whisk to combine. Pour dressing over salad and toss well. Top with shrimp and extra lemon citrus if you like. Salad can be made up to 6 hours in advance and refrigerated. Serve cold or at room temperature. (Recipe inspired by Country Living Magazine.)
I love summer in a bowl, don’t you?
Modern Hen home 