Hello again! It's that stranger coming to you once again! I have really been busy and it has been so hot that by the time I get home I don't want to do anything. I started and stopped a new hobby with only one try! I will never become :Queen of the Smoker!" Smoker as in smoking meat and getting up at midnight to check it! Travis decided he wanted to try smoking brisket,and according to one "expert" - it is the hardest of all meats to smoke, but he nailed it the first time! Second time, he got a roaring fire going and went to bed and yes - he had chopped beef! So I decided to try the "easiest" meats according to the expert -- I made my own rub - well following a recipe in the cookbook by the owner of the famous Reata restaurant. WELL - I decided it was a little bland so I added cayenne pepper and it was definitely better! It cooked perfectly and the three little chickens were even better! But I am just not cut out for watching something that long -- making sure the fire stays perfect! Guess I will just stick to putting it in the oven and letting the electricity control the temperature!!!
Ok - I took a new dip to our Spa night and it was a hit! I had looked for a large dip that was different - but easy and had the ingredients that I already had! Had lots of people wanting the recipe and it really is so easy and very good. Here it is:
MARTHA'S HOT ALMOND SPREAD
"Sliced almonds garnish this hot cheese mixture before it goes in the over - the result is a pleasant crunch that accompanies every bite!"
INGREDIENTS:
1 - 8 oz. package cream cheese
1/3 cup mayonnaise
3 green onions, chopped
1 pinch ground pepper
1 pinch ground nutmeg
8 oz. shredded Swiss cheese
1/4 cups sliced almonds
1 Tsp. minced garlic
1/4 Tsp. cayenne pepper
DIRECTIONS:
1. Preheat oven to 350 degrees
2. In a medium bowl, combine the cream cheese, mayonnaise, onions, pepper and nutmeg. Stir in the Swiss cheese. Transfer to a small overproof glass bowl. Sprinkle with 1/2 of the almonds on top.
3. Bake for 7 minutes. Stir, and bake for an additional 8 minutes. Sprinkle remaining almonds on top, and serve. (I used already toasted almonds!)TIP: Toast a lot of almonds and put them in the freezer and they are ready when needed! NOTE: I doubled the recipe except for the Swiss cheese - just used the one 8 oz. bag of cheese!!! ENJOY!!!
Oh! I have to send out some Roses to a grocery store that is living up to its name!
Over the weekend I was looking for a Pork Shoulder or some call it Pork butt so I first went to Sam's where there was no such thing! Then I went to Brookshires on Rice Road - where I not only didn't find what I was looking for - but got no help from the Butcher. I also needed small chickens to smoke -- about three lbs. are best. Brookshires' chickens were closer to five pounds each and frozen. Feeling a little defeated and wondering what I could serve for my sister's birthday meal the following day (Sunday), I decided to try Fresh! I immediately found wonderful little chickens that weighed about three pounds each. Check out the pork and didn't find anything but boneless pork loins. A nice lady was putting out more and asked if she could help me. I explained what I needed and she looked and said "I can have the butcher cut you one!" How great - in about 5 minutes I had the exact size I got the exact size I needed! WOW - WHAT SERVICE -- AND IT WAS FRESH TOO!! My entire shopping at Fresh yesterday was Refreshing and great!!!!
I don't really have any words of wisdom to give tonight - just my prayer that we each continue to look for opportunities to help others!
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