Today I did absolutely nothing but cook! Earlier I made the easy Chicken and Shrimp Gumbo. Tonight for dinner I made a roast chicken stuffed with fresh red apples and onion.. around the chicken I roasted Yukon Gold potatoes and more fresh red apples! YUM! It was delicious & very tender!
:) I am having a hard time not baking pies, cakes, cookies etc. I love to bake but I can't eat those things. I love, love pie! I am missing pie! Isn't that sad? I love food! Today is day # 19 of my healthy lifestyle change. It has not been easy. I write everything down in my food journal, and this can be quite annoying... But, I am doing it! Lots of egg whites, fresh veggies, fresh fruits, chicken breast, fish, salads! No butter, oil, cheese, meat, sweets, cokes, & NO FAST FOOD! I think this is a record.... 19 days without butter.. I need to start a group for people like me, Butter addicts anonymous! :):) LOL
I weighed Monday morning ! I lost 5 lbs. I went from 204 to 199! Yeah!!! Total is 10 lbs! My scales haven't seen below 200 in a while!! WOOHOO! It feels really good! I am feeling better and I don't feel so irritated and tired! I have a lot more energy and I am sure my daughter is thankful for Mommy to be a little more energetic! I am not only doing this for me, but for my family! They are my life, my loves and I want to be the best I can be for them:)
Thank you all for checking on me and reading my blog! I love hearing from you all:) If you have any special requests for recipes, please feel free to email me!
Candy-The PHAT COOK!
Friday, February 4, 2011
EASY /QUICK Chicken & Shrimp Gumbo with Rice
This is a super quick way to make Chicken & Shrimp Gumbo! I love gumbo but sometimes I just don't have the time to make a roux, and get all the veggies prepped, etc! This morning my daughter asked if I could make gumbo for lunch about 10 min before noon! :) Yes, honey Mommy can:)
Chicken & Shrimp Gumbo
2 cans Campbell's Chicken Gumbo soup
2 cans water
2 cups medium size shrimp- without tails,de-veined * I use frozen pre-cooked shrimp so I can just throw them in at the last minute.
Mix soup and water in a medium saucepan, bring to a boil. Turn down to low and add shrimp. Stir, and let shrimp warm through for a few minutes.
Serve with white rice!
Chicken & Shrimp Gumbo
2 cans Campbell's Chicken Gumbo soup
2 cans water
2 cups medium size shrimp- without tails,de-veined * I use frozen pre-cooked shrimp so I can just throw them in at the last minute.
Mix soup and water in a medium saucepan, bring to a boil. Turn down to low and add shrimp. Stir, and let shrimp warm through for a few minutes.
Serve with white rice!
Thursday, February 3, 2011
My potato salad
 |
| Potato salad |
Potato Salad
6 medium size red potatoes (about 2 pounds)
1/2 cup chopped green onions
1/2 cup Hellman's mayo
1 teaspoon Dijon mustard
1 teaspoon Greek seasoning
1 teaspoon dill
*Paprika-to garnish
* salt- to boil potatoes
Cut potatoes into 1/2 inch pieces; place in a medium saucepan. Add water to cover potatoes.. Add couple pinches of salt.. Bring to a boil; cover, reduce heat and simmer 15 to 20 minutes or until tender. Drain and cool. Combine mayonnaise, Dijon and seasoning in a mixing bowl. Add cooled potatoes and toss gently. Cover and chill. Garnish with paprika!
Wine
Going thru my old recipe drawer... I find this.... Anyone ever heard of this??
Wine
4 1/2 lb. (9 cups) fruit
2 1/2 lb. (5 cups) sugar
Friendship Cake
1 (29 oz.) can peaches with juice
1/2 package dry yeast
1 1/2 cups sugar
Combine peaches, juice, sugar and yeast in a glass gallon jar. Loosely cover with waxed paper. Stir daily for 10 days. On the 11th day, add 1 (29 oz.) can pineapple and juice, and 2 1/2 cups sugar. Stir mixture daily for 10 days. On the 21st day, add 1 jar maraschino cherries and juice, and 2 1/2 cups sugar. Stir daily for 10 days. On the 31st day, strain mixture. Press any remaining fruit, then discard. Use 1 1/2 cup liquid to begin your Friendship Cake. Give the remaining starter to a friend.
Part II:
1 1/2 cups starter
2 1/2 cups sugar
1 (29 oz.) can sliced peaches with juice
Combine starter, sugar, peaches and juice in a glass gallon jar. Stir well.
Cover loosely and stir daily for 10 days. On the 11th day, add 1 (20 oz.) can pineapple chunks with juice and 2 1/2 cups sugar. Stir daily for 10 days. On the 21st day, add 1 (10 oz.) jar maraschino cherries, drained, 1 (29 oz.) can fruit cocktail with juice, and 2 1/2 cups sugar. Stir daily for 10 days. On the 30th day, measure 1 1/2 cups starter for yourself. Give 1 1/2 cups starter to each friend.
Part III - Friendship Cake
1 yellow cake mix (without pudding in the mix)
1 box INSTANT vanilla or pineapple pudding
4 eggs
2/3 cup oil
1 cup pecans
1 1/2 cup fruit mix (starter with fermented fruit)
Preheat oven to 350 degrees. Using an electric mixer combine cake mix, pudding, eggs and oil. Beat according to package directions. Gently fold in pecans and fruit mix. Bake in greased Bundt or angel food cake pan 45 to 55 minutes.
Friendship Cake Icing:
1 (8 oz.) pkg. cream cheese, softened
1 lb. powdered sugar
1 stick butter, softened
1 Tbsp. vanilla
In a medium sized mixing bowl, beat cream cheese and powdered sugar. Add butter
and vanilla. Beat until well blended.
Here is another version of the Friendship Cake. This one assumes that you already have a starter.
Friendship Cake II
3 cups starter fluid
5 cups sugar
2 quarts sliced peaches with juice
In a gallon glass jar, combine the above. Cover with cheesecloth and a rubber band. Stir every day for 10 days.
On the 10th day, add:
5 cups sugar
40 oz. can pineapple tidbits and juice
Stir every day for 10 more days.
On the 20th day, combine:
All the candied fruit you like, and some others, like guava, or just select the ones you really like
5 more cups sugar
Stir for 10 more days. You are now ready to bake cakes.
8 eggs
1 1/3 cup oil
2 white or yellow cake mixes without pudding in the mix
2 small boxes instant pudding mix
2 cups nuts, walnuts, pecans or pine nuts (you can add more)
3 cups fruit, solidly packed
Using a spoon with holes, mix together and pour into greased and floured loaf pans. Bake at 350 degrees for about 60 minutes, or until done. Check with a toothpick near center of cake. Cool pans and remove cake from the pans.
Thoroughly cool before wrapping in double layer of aluminum foil. Label and freeze. This cake will keep in freezer for at least 2 years. For best results, slice while frozen.
If you do not have a starter, you may use apricot nectar and a half cup of alcohol, like brandy or gin. Save your liquid and share it with a friend who wants to make cakes.
3 cups starter fluid
5 cups sugar
2 quarts sliced peaches with juice
In a gallon glass jar, combine the above. Cover with cheesecloth and a rubber band. Stir every day for 10 days.
On the 10th day, add:
5 cups sugar
40 oz. can pineapple tidbits and juice
Stir every day for 10 more days.
On the 20th day, combine:
All the candied fruit you like, and some others, like guava, or just select the ones you really like
5 more cups sugar
Stir for 10 more days. You are now ready to bake cakes.
8 eggs
1 1/3 cup oil
2 white or yellow cake mixes without pudding in the mix
2 small boxes instant pudding mix
2 cups nuts, walnuts, pecans or pine nuts (you can add more)
3 cups fruit, solidly packed
Using a spoon with holes, mix together and pour into greased and floured loaf pans. Bake at 350 degrees for about 60 minutes, or until done. Check with a toothpick near center of cake. Cool pans and remove cake from the pans.
Thoroughly cool before wrapping in double layer of aluminum foil. Label and freeze. This cake will keep in freezer for at least 2 years. For best results, slice while frozen.
If you do not have a starter, you may use apricot nectar and a half cup of alcohol, like brandy or gin. Save your liquid and share it with a friend who wants to make cakes.
Wednesday, February 2, 2011
Asparagus Salad
1/2 carton cherry tomatoes, cut in half
1 cup Zesty Italian dressing
One lemon, zest & juice- reserve 1 teaspoon zest.
salt and pepper to taste
Boil asparagus in salt water until tender, then shock in an ice water bath.
Drain water. Add asparagus, cherry tomatoes, dressing, lemon juice, salt, pepper & zest in a large bowl. Stir until dressing has coated everything. Chill for 1 hr. Pour into desired serving dish and sprinkle reserved zest on top.
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