Tuesday, May 10, 2011


On Mother's Day my children filled my heart with happiness!
I hope your children did the same for you. My oldest daughter came over and did my spring cleaning. It took her two days and was the best gift I received. Not only is my house clean, I also had the pleasure of her being here with me.


A different version of Chicken Cacciatore. My family loves it..


4 chicken breasts, about 2-1/2 pounds (bone in)
4 cloves garlic, chopped
1 (14-ounce) can pizza sauce
1 (8-ounce) jar taco sauce
1 medium onion, cut into wedges
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup frozen corn
1/2 cup water
2 tablespoons olive oil
2 teaspoons fresh parsley, chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 cup cornbread stuffing for garnish


Sprinkle chicken breasts with salt and pepper. In large, deep skillet over medium-high heat, warm oil. Add chicken breasts and sauté until browned on all sides, about 3 minutes per side. Remove chicken and set aside.

Reduce heat to medium-low and pour off all but 1 tablespoon oil. Add onion, garlic and bell peppers; cook, stirring often, until softened, about 6 minutes. Stir in pizza and taco sauces; add water and parsley. Return chicken to skillet; bring sauce to simmer. Reduce heat to low; cover and simmer for 20 minutes, turning chicken after 10 minutes.

Stir in corn, turning chicken again; continue to simmer uncovered for another 10 minutes. Spoon into serving dish, sprinkle with corn stuffing. Serve over rice or pasta.


Rhubarb and strawberries combine for great flavor in this easy pie.


3/4 cup sugar
1/2 teaspoon nutmeg
3 tablespoons all-purpose flour
1 tablespoon butter, melted
2 eggs, well beaten
3 cups diced rhubarb
1 cup sliced strawberries
1 (9-inch) regular piecrust
2 tablespoons turbinado sugar


Preheat oven to 400F.

Combine sugar, nutmeg and flour. Stir in melted butter. Add eggs and beat with a

whisk until smooth.

Place rhubarb and strawberries in piecrust. Pour egg mixture over top.

Bake 10 minutes. Reduce heat to 350F and bake another 30 minutes. Sprinkle turbinado sugar on top while pie is warm


Caramelized onions, bacon and cheese fill this hearty quiche. Add 1/4 cup of chopped green onion to the filling to add a splash of green.


Cooking spray
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
2 tablespoons butter
2 to 4 tablespoons ice water

1 tablespoon butter
3 medium Vidalia or sweet onions, slivered
2 eggs
1/2 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more for top
1 cup (4-ounces) shredded white Cheddar cheese
1/2 cup corn kernels, fresh or frozen
4 slices thick, smoky-style bacon, cooked and chopped


To prepare crust, coat a 9-inch deep-dish pie plate with cooking spray.

Place cornmeal, flour, baking powder and salt in the bowl of a food processor fitted with a pastry cutter blade; pulse to combine. Add egg and butter; pulse until mixed. Add water, 1 tablespoon at a time, until a dough ball forms. This will form a sticky mass of dough. Press into pan. If the dough is too sticky, add a little cornmeal.
Preheat oven to 350F.

To prepare filling, melt butter in a large skillet over medium-high heat. Add onions and sauté 30 minutes, stirring occasionally, until lightly browned. Drain if necessary.

Combine eggs, half-and-half, salt and pepper in a bowl. Whisk well. On bottom of pie, sprinkle half the shredded cheese. Top with corn kernels, onions and bacon. Pour egg mixture over top. Top with remaining cheese and freshly ground black pepper.
Bake 40 minutes, until top is set and browned

May’s Monthly Giveaway!

I have started a Monthly Giveaway. and I will be drawing names from followers that comment.

The drawings will be on the 1st of each month! .

The May Giveaway is

“Eight Homespun Wrapped Clothes Pins and Small Wooden Bowl”

Each time you comment on a new post, it will give you another chance to win’

*If you post about this Giveaway on your side bar you will earn 2 more chances to win + a surprise gift!.
Be sure to tell me you have posted the Giveaway in your comments.
The bowl in the picture isn’t the one you will receive. It is a smaller bowl.


TheCrankyCrow said...

What a wonderful mother's day gift! Hmmmm....wonder if my son will ever surprise me with something like that... HIGHLY doubt - I'd just love for him to spring clean his own room! ;o) I love the recipes you post - they always look wonderful. I'm not a huge rhubarb fan - but the other two are definitely going in my "gotta try" stack! Thanks for sharing....Have wonderful week! Smiles & Hugs, Robin

Linda ★ Parker's General said...

Oh, my, the vidalias are big and plentiful this year--so sweet and affordable, too. I love using them, only wish they had a longer shelf life. Will definitely use this recipe. And this will be our first year to cut rhubarb from our own patch. Hubby is already asking for strawberry-rhubarb pie! :)
Sending sunshine your way, Linda

Stitchesnstrokes said...

Since I found your blog I have THOROUGHLY enjoyed each and every post and recipe! Thank you so much for you lovely blog and generous sharing...deeply appreciated! :)

BumbleBeeLane said...

The neighbors just offered us some rhubarb.I never used it but wanted to be polite so will try this recipe.Warm Blessings!~Amy

Brenda said...

Hi Sue....that pie looks awesome!! I'm not much of a cook but I'm going to try to make but I have no idea what kind of sugar that is that you mentioned in the recipe??

Sue said...

Regarding turbinado sugar!
A popular name for this sugar is �sugar in the raw.� Turbinado sugar is from pure cane sugar extract. The term turbinado comes from the technique used in the making of this sugar. The sugar is spun in a cylinder or turbine. Turbinado sugar is brown looking like brown sugar, but paler in color with a subtle molasses flavor


Carol Stuck said...

I can't read this blog without drooling over the great recipes. Hmmm....I am hungry for tex-mex chicken. Sounds delicious!!! Love trying new recipes and chicken is one of my favorites.

hugs and smiles,

Anonymous said...

The rhubarb-strawberry pie looks yummy. I may have to try it.
Country at heart

Jonthy said...

I've made the vidalia onion pie before. Each summer when I lived in Little Rock, Arkansas, we would be able to fine the vidalia onions. I never tried to make one with the bacon but that sounds like a wonderful addition. Isn't it funny how foods can take you back to some wonderful memories!