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May 292014
 

Memorial Day Feast

What a week and what a BBQ we had! Wanted to get this in yesterday however, with a very bad storm yesterday afternoon that produced hail and a long power outage, I got delayed.
It was so nice having the kids down from Indiana and their son on leave from the Air Force base, and then granddaughter and her family to join in the festivities! The house is now back to quiet and I have not had to cook any food as we had a ton left overs.

Scott - Shawnee - Gunner

Scott – Shawnee – Gunner

Always been one to way over cook as I never want anyone to go home hungry, a lesson drilled in my head ever since I can remember. Of course, if all my buddies out there in cyber-world had shown up at Regina’s Kitchen like they said, I wouldn’t have had so much food left, where were you guys anyhow?  Kenny was glad when I told him that the chicken was finally used up but we are still munching on potato salad, corn and corn bread. All of the dishes I prepared, were old, tried and true recipes that I have been making with one exception, my granddaughter’s B’day cake.

She did get all the candles blown out..

She did get all the candles blown out..

I had found a recipe for a watermelon looking cake and thought I would try a little different approach to making it. I made a regular white cake from Swan’s cake flour, dyed half the batter red for the inside of the melon and left the other part white for the rind. To the red batter, I added some raisins to make the seeds and with some not to fond of raisins, I didn’t put enough in to make it realistic looking. I used tin foil to separate the rind from the center and when I pulled out the foil, the batter kinda blended in together in places causing it not to be perfect in any way. Then I made a simple cream cheese icing, dyed it green for the rind and slapped it together, and I mean slapped it as it wasn’t the prettiest cake I ever made, just too much going on in the kitchen. When she saw the cake, she asked me what it was and I told her it was a surprise for when she cut it open! It was one of those cakes that tasted much better than it looked, trust me!

Went great with homemade ice cream!

Went great with homemade ice cream!

 

The rest of our cookout included:
Deviled eggs, glazed chicken, BBQ ribs with a dry rub, cole slaw, fresh corn on the grill, potato salad, country corn bread, Kenny’s baked beans with cane syrup, Kielbasa sausage, and of course the cake with homemade ice cream! I think I covered it all……….

cookout and shawnee and hail 003

Kenny of course, covered cooking on the grill although, I did cook the meat off somewhat in the oven as the temps that day were extremely HOT outside hovering over 90 degrees and I figured that would at least cut down on the time on the grill! The girls and I handled what was left to do in the kitchen and then it was a race to the buffet to eat. Kenny said it seemed funny that it takes so long to prepare and then maybe a half an hour to eat. I’ve been trying to tell him that for years of cooking by myself………….the cooking and cleanup is always the worst!
But all in all, everyone enjoyed the hard work put into the meal and that’s all that counts! Hope you all had as great of a holiday as we did and maybe now we can get back to normal, well at least until the Fourth of July!

P.S. Anyone want a kitten as mama cat finally brought her litter out of the woods for us to see, they’re awfully cute but Kenny said we have more cats than we need…..yada, yada, yada!

 

Hiding under the porch.Missing the all white one.

Hiding under the porch.Missing the all white one.

Dec 132012
 

Deviled Eggs Avocado Style

This is not one for us, but thought someone out there would love to give it a go as I was told they were very good. Although I love my avocados and Kenny loves his deviled eggs, neither of us are fans of the other. I have been making deviled eggs for years, but only for when company comes or just for a treat for husband when we have something barbequed on the grill.


Deviled Eggs Avocado Style
 
Ingredients
  • 1 dozen eggs, hard boiled and peeled
  • 1 ripe avocado
  • 1 small garlic clove, minced
  • 1 teas salt
  • ¼ teas fresh ground pepper
  • 1 teas dry mustard
  • 4 tbsp mayonnaise
Instructions
  1. Cut avocado in half and remove the seed; scoop out pulp and mash.
  2. Mix avocado with the garlic, sale, pepper, mustard and mayonnaise.
  3. Cut eggs in half, remove yolk and mash well adding this to the avocado mixture; mix well.
  4. Fill egg whites with the avocado mixture and sprinkle with paprika or top with a little piece of pimento.

 

I’ll just stick to my avocados and Kenny said, he’ll just stick to his plain deviled eggs. Hope you enjoy this strange mixture as it would be pretty on the Christmas dinner table!

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