Speck

"My mom blogs a lot. I sit in the window near the computer. I keep the evil squirrel invaders away. When I am not napping , of course."
Speck in the Window

Speck

"Mom won't let, let me put my paws on the white leather bar stools. I figured I could get a pass on the metal rungs. Gotta love me."

Speck Under the Chair

Spinach and Artichoke Dip

Spinach and Artichoke Dip

I cannot remember how many years ago this dip became popular , but every time I make it, it gets wiped out. It is so simple that you should never consider buying it already prepared. Dip away.

1 can artichoke hearts, drained and  finely diced
1/2 cup sour cream
1/2 cup mayonnaise
1 cup grated Parmesan cheese (the kind in the plastic jar)
1 box chopped frozen spinach, thawed
1/2 tsp garlic powder
1 tsp. Italian seasoning
2 shakes of Tabasco
salt and pepper to taste

Squeeze any remaining liquid from spinach. Combine all ingredients. Place in a greased baking dish. Bake 350 til bubbly, about 30 minutes. Serve with pita bites or corn chips, sour cream and salsa. Can be made ahead and frozen before baking.

Notes:
You could easily spread this on chicken or fish before baking. Yum.

Easy and Almost Quick Gumbo (Chicken and Sausage)

I did get around to making that gumbo last night. Hubby was very happy. Here it is.

I admit it. I do cheat a little on Gumbo. I use a packaged dry  roux instead of making it from scratch for 2 reasons: it is lower in fat and it saves time.  No one is the wiser for my little secret. Another secret is that I use boneless skinless chicken thighs. They are inexpensive and  the dark meat adds a rich flavor. No one has ever detected the dark meat. If you are white meat lover, just substitute breasts for the thighs.

First, season the chicken and  brown the thighs in 1 tablespoon oil. I like to use an iron skillet because it gets the meat really brown. We like things blackened and browned down here. Remove to a plate.

Next, brown the sausage then remove it to the plate with the chicken.

Do the same to the okra. This will help to release the gelatinous secretions. Sounds yuck but we love our okra in our gumbo.

In a separate pot, you are going to saute the onions, celery and bell pepper til soft.  Once soft, add the garlic  and mix well.

Whew, lots of steps, but now comes the fun part. Add the roux and stir well. Then whisk in the broth and the water. Once combined, add the okra. 

This is what it will look like . The brown roux will have the appearance of gravy. The roux is the most important flavoring ingredient.

After this concoction simmers for 10 minutes, you can add the chicken and sausage. How long it simmers after that is up to you. 30 minutes more is about what I like.

Chicken and Sausage Gumbo

2 medium white or yellow onions, diced

2 stalks celery, diced

1 bell pepper, diced

4 cloves garlic, minced

1 Tablespoon vegetable oil

3/4 cup dry roux

1 quart of chicken broth

3 cups water

1 Tablespoon vegetable oil

1 1/2 lbs. boneless, skinless chicken thighs

1 lb smoked , pork sausage

1 bag frozen okra

salt, pepper, tony's seasoning to taste.

Heat an iron skillet on medium. Season chicken with salt and pepper. Add 1 Tbsp. oil. Cook chicken until lightly browned. Remove chicken to a plate to cool. Add the sausage to the hot skillet and cook until lightly browned. Remove to a plate. Add okra to the skillet and cook til soft and most of the "slime" is gone. Tear cooled chicken into bite size pieces. Heat a dutch oven on medium and saute onions, celery and bell pepper. Season with a little salt and pepper. Cook until soft. Add garlic and cook 1 more minute. Using a whisk, add roux and combine until smooth. Add broth and water and bring to a simmer. Add okra and continue cooking for 10 minutes. You may have to lower heat to keep it at a simmer. Do not let it boil rapidly. Add chicken and sausage and continue cooking for at least 30 minutes. Taste for seasoning. At this point you can add more salt, pepper or Tony's. Serve with rice and sliced green onions. Makes 8-10 servings.

Notes:

I like to use locally made smoked sausage. It is truly superior. Sometimes I will add a smoked chicken quarter and use less of the chicken thighs. You get a really smokey flavor in the gumbo by doing this. If you have a smoked turkey leg , that works well, too.

Easy and Almost Quick Chicken and Sausage Gumbo

Words

Words

Yesterday I was pondering what the word "blog" means. We didn't have that word a few years ago. It is a shortened version of the term,"web log". In my search I came across another word that describes a type of word that is made from 2 words joined together to make a new word. That word is called a portmanteau. I bet you never heard of that. Some examples of a portmanteau are : brunch, linner, spork, gerrymandering, and the like. Thing 2 likes to say "chillax." Do you have some portmanteaus that you can send me? It is fun to make them up. Crossbreeds of dogs are fun to imagine. How about shnoodle, pugle, goldenoodle, morkie.........Words

Hansen's in the Summer

We have made it a tradition. Our annual pilgrimage to Hansen's Sno Bliz of New Orleans has become a must in the summer when the temperature is in the high 90's. Hansen's has been in existence for 73 years and  is still family owned. The ice machine they use is the original and shaves up  the most powdery ice you have ever tasted.  Their homemade syrups are mixed daily.  Notice the decades-old wine bottles with the worn writing.  Cool, huh? Since you can't leave pets in the car in the summer, worry not. Just put your canine on a leash and walk right in. They will fix a special free  ice sno bliz to cool your pup down while you wait.  

My favorite is the satsuma with condensed milk. The owner makes this flavor from locally grown satsumas. As you can see, it is quite a sensual experience for me. I do my best to refrain from ordering ginormous sizes. Definitely worth the 85 miles we drove to get this little cup of sweet perfection.

It is now spring and I am going to have to wait until the temperature rises to  get my fix. I have to stop thinking about it. You can read more about Hansen's at  www.snobliz.com .

Baby It's Cold Outside

I am thinking about gumbo today. It has been such a mild winter, I only wore my coat once. Today the high is going to be 70, which means it is around 50 this morning. That is a temperature that makes us Louisianians pull out the wool, fur, and suede we rarely get to wear.  Off to Sunday School now and I will be sporting my new  taupe suede over- the-knee boots I got on sale. Of course, the most important part of going to Sunday School is the fashion statement you can make. LOL. You can wear these boots folded down too. The folded down part is called a brim. Don't you think that is a cute description? They actually do look like little sombreros around my upper calves. BTW, Thing 2 approves of them, which  is a rare occurrence. Stay tuned for gumbo making. Forgive me for the photo quality. I don't have a fancy camera. I use my phone a lot.

Veronica

This is Veronica. She is my favorite cashier at my local supermarket. I get attached easily, since I spend a lot of time there.

A Dolphin Tale

I really don't like to watch movies that make me cry, but Thing 2, Speck and I just watched "A Dolphin Tale." Loved it. I have a great aversion  to cheesiness, but  this one was low on the cheesy scale and high on the tenderness scale. If you love animals like we do, this one is a winner.  Makes me want to go and swim with a dolphin. I think the black wet suit would be slimming to my natural body contours. Morgan Freeman and Harry Connick, Jr. star in this flick and they are both from the South. If  I were given the chance to meet one actor, I think it would be Morgan Freeman. I bet he would really like my cooking.

Pei Wei Copy Cat Chicken with Black Bean Sauce

Here is the yummy recipe. Just click and start cooking.

Pei Wei Copy Cat Black Bean Chicken and Rice

The Golden Calf

This is Speck, my 4 year old dapple Dachshund rescue. Handsome, isn't he? I love him so much, I call him the Golden Calf. Ok, I said it. He has been a great therapy dog for our family. His prescene in our home has helped ease the pain of grief we feel from losing our Boxer, Gabby.  He loves me the most. Of course, dogs love the mommy because most of the care taking is done by her. They complain that he loves me more, but I clip his toenails, give him his monthly meds, take him to the vet, clean his vomit, walk him at the school baseball field and yes,express his anal glands. I win.

Canine Obssesions

Thing 2 and I volunteer at a local rescue organization for dogs. We love it. We have a slogan, "Don't Shop, Adopt." If you are looking for a dog, contact me first. I can probably find you the perfect one.

My First K9 as an Adult

This is Gabby. RIP. She was our faithful servant for 11 1/2 years. We miss her so much. She passed away in November, 2011.  It feels like yesterday when I drove all the way to Mississippi to get her.  Thing 2 was only 3 1/2 years old. The fam still begs me for another for another Boxer, but I am too tired and old to raise and train another one. I told Mr. Goodwrench (hubby) he could get another one when he retires and has time to run the thing around the block everyday. Hmmmm, I wonder if he would be willing express anal glands?

Welcome Wagon (or pirogue)

In an attempt to having all my recipes accessible to my friends and family, I am to diving  into the world of blogging. Since food blogging is so overdone, I decided it would be fun (for me anyway) to report about my life and funny things that happen to me along the way. I hate journaling, well, at least I thought I did. I hope this experiment will keep me from having to journal stuff with pen and paper and I guess I can claim I am a blogger not a "journaler".  I need spell check anyway........... click the About Me tab to read the full story.