The Best Souvenir of the Summer

I wish I could take credit for this very simple, very fresh, very tasty salad. Alas all of the credit goes to Aunt Jill.

One of my favorite things about visiting family is there is always plenty of fresh homecooked food to eat. Aunt Jill made this salad one night when Dad was grilling for us. As always Dad did a great job on the grill, but this salad was my favorite. I helped her put it together and was amazed at how simple it was to make. Hopefully I remembered correctly what she did. Thanks Aunt Jill for making this for us.

This is the second time that I have made it since coming home. Everyone in the house loves it. Cait and I were at the store this weekend. She saw me buying the artichoke hearts and said "I hope you are making that salad again." So even the kid likes it, spinach and all. It makes a giant bowl, but one of the best things about it is that it is just as good the next day. I can't wait to take it to work for lunch tomorrow.

Aunt Jill's Pasta Salad.

1 1-lb box of orzo
1 10-oz bag of fresh spinach
pitted Kalamata olives, chopped
2 red bell peppers, diced
1/2 medium red onion, diced
1 pint cherry tomatoes, halved
2 jars marinated artichoke hearts
Feta
Salt and peper to taste
Juice of 1 lemon (optional - I can't remember if Jill used lemon or not, salad is good with or without)

• Cook orzo according to box directions. Drain and rinse then allow to cool. Place pasta in a large bowl.
  
• Chop spinach (I kind of try to slice it) and add to bowl with pasta. Add olives, peppers, onion and cherry tomatoes to bowl.
  
• Drain artichoke hearts reserving juice. Slightly chop artichoke hearts and add to bowl.
  
• Use artichoke juice as the dressing of the salad, using as much as your taste dictates. Add lemon juice if adding.
  
• Toss all of the ingredients together. Season with salt and pepper to taste. Then top with crumbled feta cheese. It couldn't be easier

Double-Good Blueberry Pie

Here's another recipe from the Farm Journal's Complete Pie Cookbook, Popular Edition copyrighted 1965. This pie is soo good and super easy to make. It's a blueberry lovers dream!

Double-Good Blueberry Pie

9" pie shell (I just used a store bought graham cracker pie shell)
3/4 c. sugar
3 tblsp. cornstarch
1/8 tsp. salt
1/4 c. water
4 c. blueberries
1 tblsp. butter
1 tblsp. lemon juice
Whipped cream

• Combine sugar, cornstarch and salt in saucepan. Add water and 2 c. blueberries; cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened and clear. (Mixture will be quite thick.)
• Remove from heat and stir in butter and lemon juice. Cool.
• Place remaining 2 c. raw blueberries in pie shell. Top with cooked berry mixture. Chill. Serve garnished with whipped cream.
  

Award Winning Blackberry Apple Pie

A little over a year ago my Aunt Jennifer told my sister and I to choose a cookbook off her shelf. The cookbooks had originally belonged to my Great Aunt Fay. My Aunt Jennifer told us that our Great Aunt Fay wanted us to each have one.

So I chose this treasure of a cookbook. Farm Journal's Complete Pie Cookbook, Popular Edition it was copyrighted in 1965. I can not tell you all how much I love this cookbook. I really, really love it! Not only does it have the best pie recipes on the face of this earth, it also has little notes and pieces of paper with my Great Aunts handwriting in different sections of the book. Which of course makes it the best damn pie book in the world to me.

I swear, every time I open this book I am reminded of the few visits that we made to her house in Oklahoma City before she moved into the old folks home. We would walk into the house and she would already be trying to feed us. Not just snacks either, she would have full country style meals prepared, warm and ready to eat. After gorging ourselves with her delicious home cooking, she would have dessert to go with it. All the while my Great Uncle Raymond would be telling us one of his stories and Great Aunt Fay would be telling him that everyone had heard the stories a hundred times or more and no one wanted to hear it again. To which he would ask us if we had heard the story and we would say, "no" and he would continue on with his story while Aunt Fay rolled her eyes at him and would walk away into the kitchen. Undoubtedly to start on the next meal. Now those are some good memories.

Any who, I want to begin to share some of these pies with you. To start it off, I have just the right pie for this time of year. It's the end of the summer and the blackberries are ready to be picked and this is a great way to use them in this delicious pie. It is one of my favorites!
Blackberry-Apple Pie

Pastry for 2 crust pie
3 c. fresh blackberries
1 c. thin, peeled green apple slices
2 1/2 to 3 tblsp. quick-cooking tapioca (I usually use 1-2 more tblsp. of tapioca because I don't like a runny pie)
1 c. sugar
1/2 tsp. cinnamon (I also like to add more cinnamon)
2 tblsp. butter

• Pick over and wash berries in cold water. Lift out and drain. In large bowl, combine berries, apples, tapioca, sugar and cinnamon, mixing well.
• Turn into pastry-lined 9" pie pan. Dot with butter and adjust top crust and flute edges; cut vents.
• Bake in hot oven (425 degrees F) until crust is golden brown and juices start to bubble up in vents, 40-50 minutes.

If your interested in a great pie crust to this pie here is a recipe for a cheese pastry:

Cheese Pastry

The book says that this pastry is "marvelous for apple pies."

1 2/3 c. sifted flour
1/2 tsp. salt
1 c. grated sharp natural cheddar cheese
1/2 c. vegetable shortening
4-6 tblsp. cold water

• Sift flour with salt into medium bowl. Add cheese and toss with fork to mix thouroughly with flour. Cut in shortening until mixture resembles small peas.
• Sprinkle water over pastry mixture, 1 tblsp. at a time, until dough will hold together. Shape into a ball with hands, wrap in waxed paper and refrigerate until ready to use. Divide in halves, flatten each half with hand. Make bottom and top crusts. Makes pastry for 1 (8" or 9") 2-crust pie.
  

Rachel's Cookie Bars

Lately, I have been tooling around with making up a recipe for fabulous cookie bars and this is what I have come up with. They are so yummy!

Rachel's Cookie Bars

1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 cups flour
1 bag milk chocolate chips (I like ghiradelli or the Aldi's brand, but if you like semi sweet feel free to use them)
1-2 cups pecans (optional)

Preheat oven to 350 degrees Fahrenheit.
Combine butter and brown sugar and mix until blended together. Add eggs and vanilla next and mix together. Add remaining ingredients and mix thoroughly. Press dough into 9x13 pan. Bake at 350 degrees Fahrenheit for 30 minutes. I usually check with a toothpick. If the toothpick comes up clean, the cookies are done.

This is all that was left of the cookies by the end of the day.

Hot Slow Roasted Pork, Mushroom and Mozarella Sandwiches

I have made this recipe three or four times now. Once was when my folks were visiting and I forgot to make the gravy. I wouldn't recommend not making the gravy, it leaves the sandwich kinda dry. I found this recipe on one of my favorite cooking websites and switched it up a bit to fit my tastes. Here is the original recipe if you want to try it out. And here is the way I like to make it:

Hot Slow Roasted Pork, Mushrooms and Mozarella

Pork
4 garlic cloves chopped
3 tablespoons extra-virgin olive oil
1 1/2 coarse kosher salt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 cup chopped fresh rosemary
3-4 leaves of chopped fresh sage
Black pepper to taste
2 pork loins trimmed of fat

1 tablespoon cornstarch
1 tablespoon red wine vinegar

Add the garlic, olive oil, herbs and salt together in a small bowl. Using a sharp knife make 1-inch long, 2-inch deep slits all the way down each pork loin. Stuff the herb mixture into the slits and sprinkle the outside of the pork with salt and pepper. Place the pork in a roasting pan and place in oven preheated to 325 degrees Fahrenheit. Roast until the thickest part registers 170 degrees Fahrenheit. This usually takes about an hour and a half. Let the pork rest for 30 minutes. Slice the pork and cover with foil.

Gravy
Spoon off the fat from juices and measure out 2 cups worth. If needed add water to juice to measure 2 cups. Stir 2 tablespoons of juices and cornstarch in small saucepan until cornstarch dissolves. Whisk in remaining juice and vinegar. Whisk over medium heat until sauce boils and thickens. Season to taste with salt and pepper.

Mushrooms
One container of fresh mushrooms sliced (regular mushrooms or mini portabello mushrooms are both good)
1-2 tablespoons of butter
salt and pepper to taste

Melt butter in a large skillet over medium heat and add sliced mushrooms. Saute until mushrooms are cooked to your taste and add salt and pepper to taste.

Any type of bread (I like to buy the big loaves of french bread in the bakery section of our grocery store)
1 1/2 pounds shredded mozzarella


Once the meat, gravy and mushrooms are ready pile it all on your favorite type of bread and enjoy.

I love this sandwich, especially with fresh herbs. It is so good!

Green Chili Cheese Ball ( I love a good Cheese Ball)

Ingredients
•4 large Anaheim chile peppers ( I used a Container of frozen Chopped Green Chili’s from hatch NM)
•1 1/2 pounds shredded pepper jack cheese
•2 (8 ounce) packages cream cheese, softened
•2 cloves garlic, minced
•1 teaspoon salt
•1 teaspoon ground black pepper
•2 cups finely chopped pecans

Directions

1.Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook chiles on the preheated grill until the skin of the peppers has blackened and blistered, about 5 minutes. Be careful not to overcook the peppers, or the skin will not come off easily. Turn the peppers often to cook evenly. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and seeds. Chop the peppers.

2.If using frozen, defrost and strain juices.

3.Combine the chopped peppers with the pepper jack, cream cheese, garlic, salt, and pepper. Form the the mixture into a ball and place on a plate covered with wax paper. Place the cheese ball in the freezer until very cold, about 15 minutes.


4.Spread the chopped pecans on a large cutting board or baking sheet. Roll the frozen cheese ball in the pecans. Use your hand to pack any areas that are not covered by pecans, making sure the entire outside of the cheese ball is covered with a nice layer of pecans.


I made this for a weekend barbq up in Phoenix. It travels well freezes well and one batch makes two huge cheesballs. Everyone loved it!

Thai Beef with Chilies and Coconut Rice

We had two exceptional, really easy meals this week. My favorite was this recipe that I saw on a TV few month's back: Thai Beef with Chilies and Coconut Rice. I have had it in the back of my mind ever since. It took me a while to find fish sauce (3 out of 4 local grocery stores didn't carry it). I kept looking though, I knew I had seen it before.

Once I had the fish sauce it was extremely easy to make. So easy that in the process of cooking it, I thought this just isn't going to be good. It really is as simple as browning ground beef. But the flavor is so much more interesting then just ground beef. Both Frank and Cait declared that they could eat this every week.



We made the coconut rice as suggested, it was good but not quite what I expected. I wanted it to have a little coconut flavor to it. But mostly it just tasted like rice with a really nice sticky texture. While I liked the texture it just isn't worth all of the extra fat that the coconut milk added. Plain rice for us next time.

Warning: It is not a good idea to slurp chili peppers like spaghetti (as if you couldn't figure that out on your own).
After dinner, Cait was complaining that she burned her lip. I really didn't think the dish was very spicy, the peppers were a little hot but I had taken out the seeds and ribs so they were pretty mild in the end. After asking her exactly how she managed to burn her lip, she explained that she had been slurping the red pepper slices like spaghetti. Leave it to the kid to find a way to make dinner dangerous.

MUFFINS!!!

I made these for an office pot luck and boy were they both a hit. I HIGHLY recomend making the flavored butters that go with each one it is a party in your mouth!

Apple Pumpkin Muffins
2 1/2 cups all-purpose flour 2 eggs
2 cups sugar 1 cup canned or cooked pumpkin
1 tablespoon pumpkin pie spice 1/2 cup vegetable oil
1 teaspoon baking soda 2 cups finely chopped peeled apples
1/2 teaspoon salt

STREUSEL:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine

Directions
1.In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
2.Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from ans to wire racks.

Maple Butter
1 cup butter, softened
1/2 cup brown sugar
1/4 cup maple syrup
1 tablespoon pumpkin pie spice
Directions In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.


Cornmeal-Cranberry Muffins
Ingredients
1 1/3 cups all-purpose flour
3/4 cup sugar
1/2 cup yellow cornmeal
2 teaspoons baking powder
3/4 cup buttermilk
1/4 cup orange juice
3 tablespoons butter, melted
1 egg, lightly beaten
1 cup cranberries
Preparation
1. Stir together first 4 ingredients in a large bowl; make a well in center of mixture. Add buttermilk and next 3 ingredients, and stir just until dry ingredients are moistened. Fold in cranberries. Spoon batter evenly into 12 paper-lined muffin cups, filling two-thirds full.
2. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Remove muffins from pans to wire racks; let cool 15 minutes. Serve warm or at room temperature.

Orange Honey Butter
Ingredients
1/2 cup butter, softened
2 tablespoon honey
Zest of 1 small orange
Directions
1.In a small bowl, cream butter until light and fluffy. Mix in honey and orange zest.

Chocoflan

I know I know shock and aw Sh&%$ Angie is posting! :) I am not one for words but I made this recipie and was truly supprised. Not one big on flan but thought what the heck I would give it a try. This really goes for pretty much anything I make. Very rarly will I make something twice. With so many great recipies out there why oh why would you not want to try something new? So here you go. New and exciting and deffinatly a crowd pleaser. Hope you enjoy! :)

Ingredients
• 12-cup capacity Bundt pan
• Softened butter, to coat pan
• 1/4 cup cajeta or caramel sauce
For the cake:
• 10 tablespoons butter, room temperature
• 1 cup sugar
• 1 egg, room temperature
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/3 cup cocoa powder
• 1 1/4 cups buttermilk
For the flan:
• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 4 ounces cream cheese, room temperature
• 3 eggs
• 1 tablespoon vanilla extract
For garnish:
• 1/4 cup cajeta or caramel sauce
• 1/4 cup chopped pecans
Directions
Put an oven rack in the middle of the oven and preheat to 350 degrees F.
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, giggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

Filipino Style Chicken Adobo

Okay, so my wonderful Filipino neighbor had me over last summer for a little neighborhood get together. I took over some pico da gallo and chips and she had made some chicken adobo, along with some other dishes. Well, let me tell you that the chicken adobo made a huge impression on me. It was just mouthwatering delicious. The meat just fell right off the bone and the taste of it was just simply wonderful.

So, I tell her that it is just wonderful and she replies, "Oh, Rachel, it's nothing, just chicken, soy sauce, vinegar, onions, garlic and water." Still, I can't believe how easy it is to make and yet it tastes so good. After the dinner I went home and haven't really thought about it until today. Today with the rain and cool weather all I could think about was my neighbors chicken adobo. So, I start researching how it is made and she was right, it's just chicken, soy sauce, vinegar, water, onions, garlic and in some recipes ginger.

I headed to the store and bought some chicken thighs and came home and just started to throw the ingredients together and this is the recipe that I came up with.


Filipino Style Chicken Adobo
cooking time about an hour
Serves 4

1 onion diced (any color, I used red because that is what I had on hand)
1 head of garlic diced
2-3 teaspoons of fresh chopped ginger (optional)
4 tablespoons of oil
1 pound chicken thighs (I bought the deboned, skinless ones, but my neighbor used the ones with bones and skin in hers.)
1/2 cup soy sauce
1/2 cup vinegar (I used 1 cup of vinegar and it was a little too tangy for my tastes, so next time I will just use a 1/2 cup)
2-3 cups chicken stock
2 teaspoons paprika or smoked paprika
4 bay leaves
2 tablespoons of cornstarch
salt and pepper to taste

• Saute the onions, garlic and ginger in wok or a large pan. Once it is all sauteed, probably about 2 minutes add the chicken thighs and brown both sides.
• Once the chicken is browned add the rest of the ingredients except for the corn starch and bring to a boil and turn the stove down medium-low, to let the mixture simmer. Simmer for at least 30 minutes until chicken is nice and tender. My neighbor says that this is a dish that you could just let simmer for hours if you wanted to. I just let mine go for 30 minutes because the family was starving.
  
• After the 30 minutes is up take the chicken out of the pot and place in a pan of hot oil and braise for a few minutes on each side. Then place the meat back into the pan with the sauce and add the cornstarch to the mixture so that the sauce will thicken just a little bit. Once the sauce is thickened the chicken is ready to be served over a bed of rice.

So, there ya have it. The only thing that I will change the next time that I make this, is that I will use 2 pounds of chicken thighs. One pound was just the right amount for our family, but I would like to have enough for leftovers next time. That way we can have the leftovers for lunch the next day or something.

Racholee's Spaghetti Carbonara

Wench #2 here. So, as I was making dinner tonight, I thought this would be a good recipe to post on the blog. It is a recipe that I have adapted from good ole Martha Stewart's Great Food Fast cook book. I've made it more than a few times over the past two years and the whole famdamily loves it. Which really means something when you have the pickiest four year old - soon to be five year old son.

If that hasn't sold ya, it only takes about thirty minutes to make.
Racholee's Spaghetti Carbonara
Serves 4-6

1 package of bacon
Salt and pepper to taste (I like to use shallot pepper also)
1 pound of pasta (I used mini farfalle this time)
2 large eggs
1/4 cup of milk
1 cup or more of freshly grated Parmesan cheese

1. Put a large pot of water on the stove to boil, add some oil and salt (for the pasta). Begin cooking the bacon on a skillet until the bacon is nice and crisp. I like to get it really crisp because it tends to soften a little when added to the pasta.

My kitchen helpers frying up some bacon.

2. Once the water is boiling add the pasta and cook until al dente.
3. Meanwhile in a large bowl whisk together the eggs, milk, Parmesan cheese, salt and pepper and shallot pepper. Set aside until pasta is al dente.
4. Drain the pasta. Return the pasta to the pan. Working quickly, add the egg mixture to the pasta. Add the bacon to the mixture and toss all to combine. Usually the heat from the pasta will cook the eggs. Although I have noticed that sometimes it is still a little runny after tossing it. When this happens I just throw the pot back on the stove on medium and let it cook for a few minutes.

I also like to throw in a few mushrooms with this meal sometimes.

Well, there ya have it, a really easy meal that everyone will love. As long as you're not a vegetarian.

Picky 4 year old boy approved!

Spicy Peanut Chicken

This is going to be a shocker to Wench #2 & #3. They made me promise to post something; I don’t think they believed I actually would. Up until now I’ve managed to avoid most social networking stuff. So they are going to be amazed that not only am I posting, but I am the first of the Wenches to post a recipe. Ha!

Living in rural middle America has it's perks. Great take-out is not one of them. We have tried the only take-out in town and was very disappointed. We almost never get take-out, since it doesn't seem worth it to drive 20 minutes to another town to get it and then drive 20 minutes to get home.

Tonight we had a great meal that was very easy to prepare. It has all of the great flavors of takeout and it can be prepared quicker then it would take us to go get it elsewhere. It was inspired by this recipe I saw prepared on TV. I made a few adjustments to accommodate what I had in the house and made it my own. Cait said it was as good as Global Noodle, which in our little family is pretty high praise. It also means that this sauce would also be great tossed with pasta and shrimp. Tonight we served it alongside fried rice.


(not a great picture, but not bad considering it was taken with my phone)

Spicy Peanut Chicken
Serves 4-6

Sauce:
¼ cup creamy peanut butter
¼ cup soy sauce
½ cup chicken stock
1 teaspoon Sriracha Hot Chili sauce (or to taste)
2 teaspoons toasted sesame oil
Stir-fry:
2 tablespoons vegetable oil
1 ½ pounds boneless chicken, diced into 1-inch cubes
1 red bell pepper, diced into ½-inch pieces
3 carrots, julienned
1 teaspoon Sate seasoning, or your favorite curry powder (optional)
Salt and pepper
1 inch ginger, grated
4 garlic cloves, minced
1 can sliced water chestnuts, drained
1 bunch scallions, sliced into 1-inch pieces
½ cup peanuts

Stir together sauce ingredients and set to the side. Don’t worry about mixing thoroughly it will all come together when the heat is applied.

Heat 1 tablespoon oil in a large skillet. Season chicken with Sate seasoning, salt and pepper. Add chicken to hot oil and stir-fry for 2-3 minutes. Add bell peppers and carrots and stir-fry for 2 more minutes. Remove chicken and vegetables from pan.

Add 1 tablespoon oil to pan. Stir-fry garlic and ginger in pan for 15 seconds, and then add sauce ingredients to pan. Stir sauce to combine ingredients. Peanut butter will melt and thicken sauce. Add chestnuts and scallions to sauce and heat through for 1 minute. Add back chicken, peppers and carrots to pan. Add scallions and toss to coat in sauce. Serve over hot rice.

Hy's Manly Breakfast Burritos'

We would like to introduce our very first cooking guest. He is the the old man of Serving Wench # 2, he is also known as Hy. This is a concoction of his own that he has slowly been mastering over the past ten years. So here he is:

Somehow I have been given the task of being the honorary first post of this blog of culinary delight(not for the weak stomach). I'm not sure why I was asked, perhaps The Jones women have finally realized that I do have some valuable information retained in my mental Rolodex of white trash recipes.

But before I get started and since I have the microphone right now I would like to share my political opinion with you. I really, really, really hate OBAMA and the people that voted for him. Thanks for destroying the country I love. I hope you and the illegal aliens that hit you in your car all die in a fiery crash as you race to the hospital to get your free health care that I'm paying for....

Okay! Now lets get started.

"Hy's Manly Breakfast Burritos"
6 eggs
1 Tbs. milk
1 Cup Colby jack cheese
1 cup Roasted Green Chilies(Very important, Must be from NM)
tortillas(the ones made with lard)
1 tube of ground breakfast sausage(not the cheap stuff w/lots of fat)


Mix eggs and milk. Cook sausage till brown and then add chilies. Cook until most all liquid has burned off. Add eggs. Stir and flip till no uncooked running egg goo can be seen. (If your old and eat most of your food from a blender than I suppose you could keep them runny, but that makes me want to heave). After fully cooking add grated cheese. Now heat you tortillas and start wrapping them up! Makes 1 to 6 burritos depending on how modest you are. Enjoy...you'll thank me tomorrow.

These are some delicious tortillas Wench #3 brought from AZ. They are packed full of lard and almost see through, the best!

Green chilis that Wench #3 brought to Wench #2 in KS also, as they are unavailable in KS.

Green chilis and sausage

Burrito filling

The finished product! Yummmy!

What should we name our cooking blog?

How about: 3 sisters in the kitchen, Church food sucks, Hank sucks cause he didn't show, bitchin kitchen, this is why we're fat (Angie excluded), 3dingytingey's (not really Tingey's), cooking for the famdamily.....

In the end we came up with Serving Wenches for our cooking blog (which is only mildly offensive, yet makes us laugh).

This blog has no affiliation with anything Renaissance related. We will not be visiting any Ren fairs or even speaking of Old English from here on. We just like the word wench, it reminds us of our parents.