I kept things really simple, but I still think really pretty, for this year's Red, White and Blue Tree. Ma gifted me this fun clear plastic tree at Christmas, look at the great scroll work and big star on top! I immediately knew I wanted to use it for the summer holidays. Ornaments are flag balls from the thrift store and Dollar Tree glitter balls. The flower ring at the base is from AC Moore many ~many~ years ago.
I also added one 10 count string of clear lights to the bottom for a little brightness and sparkle.
These four ingredient Barbecue Green Beans were super easy and bursting with big flavor! I used readily available frozen beans (while waiting for my planters to start producing:@) and made them pop with some bacon, onion and Sweet Baby Rays. Don't hesitate to add these beans to your next cook out folks, they'd go well with any grilled meat. Or... Maybe just make some cornbread and call it lunch!
Bar-B-Que Frozen Green Beans with Bacon and Sweet Baby Rays
For each 12 oz bag of frozen microwavable green beans:
2 slices bacon, small diced
1/4 C onion, 1/4 " diced
1/4 C Sweet Baby Rays Original BBQ Sauce
Cook green beans per package instructions.
Fry bacon until crisp, remove bacon to paper towel.
Remove all but about 2 tsp bacon fat, fry onion until tender.
My planter of spinach has been very happy with the cool, wet spring we've been having here in Philly. My zucchini however... Well, that's a story for another post... So I picked all of the leaves I could and whipped up this Spinach and Lemon Rice Pilaf for Sunday dinner. I have to say, this was my favorite dish all weekend:@) It felt fresh and springy and squeezing lemon juice over the rice right before serving really made it pop with flavor. Don't hesitate to give this a try folks, I think you'll like it.
We set a timer, it took 20 minutes from the second I pushed the rice button until the beep that it was done.
A pic of the spinach before I cut it, it has already started growing again, life is good:@)
Spinach and Lemon Rice Pilaf-heavily adapted from Genius Kitchen
1 C long grain rice
1 1/2 C water-If you have chicken stock use it, omit the water and bouillon and add salt to taste
2 chicken bouillon cubes
1 Tblsp butter
1/4 C onion, 1/4" dice
1/4 C carrot, grated
at least 1/2 C fresh spinach, cut into strips-use as much as you have or would like
juice of one lemon
Place rice, water and bouillon into pressure cooker vessel, select rice setting and let 'er rip.
Heat butter in skillet, saute onion and carrot until soft, approximately 5 minutes.
Add spinach, cook until just wilted, about 2 minutes.
Add rice to skillet and mix with veggies.
Squeeze lemon juice over rice, gently mix to combine and serve.
Disclaimer: Don't worry, there will be plenty of fattening foods coming up, I'm just trying a new recipe:@)
Everyone ready for bathing suit season??? Yea, me too:@) I just saw this on Pinterest, whipped up a little test batch and wanted to share... Now, let me say right upfront, these are ~not~ what I would normally think of as a cookie, I like mine crunchy. But they are soft, slightly sweet, chewy, the only sugar is from fruit and they would be a good treat while on a diet (or to curb the amount of sugar kids eat). Actually, they could be a nice little grab and go breakfast food too. And if you like raisins, they add even more sweetness. So if you're curious, give 'em a try folks, you might just like them!
The write-up doesn't give a lot of instructions, here are a few notes from me:
Line baking sheet with parchment paper so the bottoms don't burn.
Drop by tablespoon onto parchment and flatten batter to about 1/4" thickness. They do not spread while baking.
I used old fashioned oats, instant oats might be better? Not sure.
Used non-sweetened applesauce.
Didn't have almond milk, subbed Half and Half.
I started checking them at 15 minutes and ended up baking them for closer to 25-30 minutes.
I let them sit on the baking sheet for a few minutes when out of the oven, then placed them onto a cooling rack.
Have a great weekend everyone, it's a soggy one in Philly:@)
I have a great new kitchen toy to share with you today, I bought one for Ma for Mother's Day and both sons already asked me to get them one for their birthdays! This 6 quart steamer basket for the ♥Instant Pot ~or any~ ♥electronic pressure cooker is amazing, I found it after wrestling to remove a collapsible steamer basket (with no handle) of sliced carrots from the pressure cooker one Sunday... But what really sold me was when the write-up said it was great for making stock, simply lift the basket out of the vessel and toss the bones-wow, it really is that easy folks. They sell 3 quart, 6 quart and now 8 quart sizes. My theory is, you can always cook a smaller amount of food in a larger basket:@)
It has feet so no trivet is needed and it washes up great!
(My dishwasher's name is Lynn, and while she only does a marginal job she's been with the family forever:@)
Another thing that has me tickled is a Dollar Tree purchase, this little colander fits on top of the big steamer basket and is perfect for steaming a second vegetable at the same time! Both veggies just need to cook in the same amount of time, here I was making mashed potatoes and then some butternut squash, both about 3/4" dice and I cooked them on manual high pressure for 5 minutes and used automatic release. I poured the potatoes into the bowl of my mixer and stuck the colander of squash back into the pressure cooker to stay warm until dinner.
A pic of the little colander, it will steam enough veggies for two or (maybe) three people.
I did use pliers and pulled the ring off the bottom of the colander, that just looked like something I didn't need to deal with washing.
One thing that is important, when you place the colander on the steamer basket,
make sure it's towards the front of the pressure cooker.
You don't want it near, or blocking, the vent.
Let's use those pressure cookers, eat well and have a happy day:@)
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ The legal stuff: I'm an Amazon Associate and ~hope~ to eventually see some pennies from kitchen toy purchases through blog links. Gotta feed the piggy folks:@) Thank you.
It's rhubarb season here on the east coast and this four ingredient Amish Rhubarb Jam recipe caught my eye. Sweet Cherry Jello helps tame the tart rhubarb and this jam truly bursts with big flavor. I also really like the chewy bites of pineapple. Don't hesitate to give this a try if you're looking for a fun little jam to help use up some rhubarb (a mature plant can be ~very~ productive:@) I ended up with about 5 half pints of jam.
Makes a great peanut butter and jelly sandwich or try mixing the jam with spicy mustard for a tasty pretzel dip!
It's always football season here at Pig In Mud!!! I couldn't pull over fast enough when I saw this Inflatable Eagles Football Player! And then when the lady said $5... Well, I almost pushed a hole through my pocket getting my money out:@) My plan is to have this guy ~and his game face~ inflated for every Eagles game this season-love it!
Have a happy weekend and Happy Mother's Day everyone:@)
My boys are grown and on their own and while the day job puts food on the table, it doesn't feed the soul. So this Philly Girl started Pig In Mud. Please join me as I welcome each season and holiday through brief posts focusing on home cooking, baking and crafts. I hope you'll find this a happy place that provides inspiration:@) Lynn