Cheers to Happy

Yucca fries and Chimichurri Sauce...

2012-01-24T20:03:00.000-08:00

A few months back I had the pleasure of eating at a Peruvian Restaurant, in Portland Oregon...I had no idea what kind of food Peruvian food was but was given the name of the restaurant by a gal at Powells Book store as a restaurant that had Gluten free food...so off my cousin and I went! It is in the Pearl District and the name of it is...Andina..oh what a surprise! it is the best food you have ever eaten, if you go, you are in for a real treat! They feature many different 'small plates'..when you are seated you get great bread and 3 different sauces, if you are gluten free you get yucca fries and chimichurri sauce...oh heavenly day!!! They are so good! The food in the restaurant is mostly gluten free naturally..every thing is full of tons of flavor! I long for the day to go back....in the meantime I have been busy researching the recipes..this one tops the charts!

Chimichurri Sauce

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

Method
1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving.

ingredients for the Chimichurri sauce...

follow instructions and viola! do this ahead of time so the flavors can meld if you get the chance...this sauce is used in South America on meats and also on eggs.....it is also used as a marinade....

this is the south American Yucca....it is said to cure joint arthritis.... it is also used to make tapioca...

you must first peel the yucca root...Hard to peel with a knife..use a vegetable peeler, much easier...

cut your Yucca into french fry portions....

ready to go!

make sure your oil reaches 350 degree...

half finished! When they are done, place on paper towels and sprinkle with kosher salt...

truly Good Eats!!! I guarantee you will love, love, love this!!!

Cheers to Happy !!

Snowman...

2012-01-18T20:21:00.000-08:00

This is what I did today, I made a snowman....I stopped and played outside in the snow, just like I did as a child..I loved every minute of it! The snow was perfect for snowmen and snowballs fights....

This is what I wish for you...to stop and play...

Cheers to Happy...

Homemade Laundry Soap update...

2012-01-12T23:49:00.000-08:00

I have been making this soap for a few years now...I used Fels Napa for the sudsy part of the detergent...I had seen that you could use Zote soap. I startled looking for it because it was pink and very pretty....I found it in a store in the southeastern part of the United States, kinda far,...I could of ordered it on-line also, kinda expensive....so never did....

I found it at K-Mart! Wow, there it was all the time...I bought it. This last time I made detergent I used it! It is great...smells good...slightly scented (I am allergic to many scents, but no bother here) I love it! and so pretty and PINK!

Isn't that the prettiest soap ever?

http://cheerstohappy.blogspot.com/2009/10/homemade-laundry-soap.html

I know there is a clever way to link you to my previous blog about laundry soap...but I am not sure how to do that...anyway if you missed it, check it out...it is very inexpensive, works great and biodegradable...

Cheers to Happy !!

Sushi...

2012-01-06T00:24:00.000-08:00

I have loved Sushi for quite some time now...it is expensive and oh boy, can I ever eat my share plus someone elses...I have always wanted to make my own, but didn't know how, and thought it might be complicated...but after a little research I thought it looked pretty easy! I found it to be alot cheaper and you can add what you like! Sushi is so good for you and low calorie...Wouldn't a Sushi party be fun? Be sure to invite me, please....and thank you...

Sushi

6 cups of cooked short grain rice

6 tablespoons rice vinegar

2 tablespoons sugar

2 teaspoon salt

5 nori sheets...seaweed...

and all the fillings you would like....I used Krab, smoked salmon, cucumber, radish, avocado, hard boiled egg, pickled carrot...I have heard that tuna fish is good and fresh cooked spinach...

rice vinegar, sugar and salt...heat just until sugar and salt dissolve...then cool...

make about 6 cups of rice, I used the rice cooker....place the cooked rice in a bowl and cool till just warm...add the vinegar and toss lightly...if you stir to wildly the rice turns to mush...

this is the fun part...getting to go to the asian market...buy nori sheets...they are available at the grocery store also....

buy some sushi mats...they are cheap...99 cents....they look like little rattan screens...

buy some pickled ginger..you MUST have pickled ginger...

buy some wasabi...now about wasabi....Check out the ingredient list on the back of the tube...nope, not a bit of wasabi listed...just horseradish and some other stuff...very little wasabi is grown now...there is a farm in Oregon that produces most of the true wasabi used today...they got their plant starts from Japan...wasabi grows along the banks of streams and rivers...the farm in Oregon sells much of their wasabi back to Japan...pure wasabi is very expensive...

got everything ready...prepped the veggies and fish....this is something you can do while cooling the rice...

place on the counter your sushi mat..then your nori wrap....then about a cup of rice...spread the rice on the bottom 2/3 of the paper and out to the ends...

ready to go..this one is hard boiled egg....cucumber and smoked salmon....kind of a Swedish version!

I wish I could show how easy this is...this is a two hand process....just use the mat to roll it up.....

then time to cut...use a clean knife and wet the knife...and slice all the way though...cut each log into about 7 pieces....you will need to wipe the knife often to get clean cuts and keep it wet...

easy peasy...

this one is interesting....the rice on the outside! nori paper....on the inside...along with the goodies...

bamboo mat, the nori...the rice.....

sprinkle the outside with roasted sesame seeds or poppy seeds....

place the other mat on top and flip...

take off the mat and you are ready to fill...

Krab, cucumber and avocado....

roll and time to slice.....

yay! That looks great...

this one is good...hey I am getting better at this....

I now have enough sushi for the neighborhood!

I love this..I take a little of the wasabi and mix it in a little soy sauce and then dip!..I got to eat my fill of all the sushi I could handle....

Cheers to Happy !!

Roasted Apple Sauce...

2012-01-01T21:55:00.000-08:00

I love, love, love fresh apple sauce...and this is a great way to use up winter apples...this recipe could be changed up so easily...just add what you and your family likes....you could grate fresh orange peel and juice the orange, I had the tangerines so added them whole....this is a take on Ina Gartens recipe...

Roasted Apple Sauce
4 pounds Fuji apples (or your favorite)
3 tangerines
2 tablespoons lemon juice
3 Cinnamon sticks
1 tsp grated ginger
7 cloves
1 tablespoon of vanilla
1/2 cup of brown sugar
1/4 cup of butter
1/2 tsp of fresh nutmeg
1/2 cup water...
quarter and core the apples, add to a roaster pan...and all the rest of the ingredients...give a little stir, place in the oven at 375 degree oven and bake for 1 1/2 hours until the apples are soft...take it our of the oven, using tongs squeeze the juice out of the tangerines, and pick out the Cinnamon sticks and cloves and give the sauce several big stirs...it knocks the apples off their skins...now you can easily pick out the skins...

apples in pan...

add all the seasonings and fruit....

put on the lid and bake....

after and hour and a half....this heavenly smelling apples goodness comes out of the oven....

after taking out all the skins and spices.....

place in a jar and store until ready to use...it is such a pretty color...

I had some with yogurt...but I will also have some with pork....it is so sweet and you can taste all the flavors that baked right in it!...

Cheers to Happy !!

Love the Unlovable...

2011-12-23T00:03:00.000-08:00

December 23,2011

This time of year is bittersweet for so many. Our hearts turn to home and all that it means. This is the sixth year of the passing of our father. Who knew the impact it would have on our family. His loss was devastating at best.

He taught us so many things. He and our Mother are shining examples of what is good in the world.

This year we wanted to share with you one of our Dad's virtues. (he had many). I think he may have really taken to heart the scripture John 13:34.some say it about sums up the whole bible.. “As I have loved you, love one another.” . A very short meaningful song. One of our favorites.

And so what follows is a little bit about “Whiskey Bill” that was his AA speaker name. We just called him Dad.

Generosity and the desire to always do for others is a gift in and of itself. It is the true meaning of Christmas. It’s a helping hand and a giving heart. To want to provide for others and expect nothing in return. Sometimes it is just a kind word or a smile, that will warm a cold heart.

Love the unlovable, they too have their story....I must of heard my Dad say that a hundred times...Dad had a million sayings, and this was one of them. Dad was a speaker in Alcoholics Anonymous...he traveled all over to speak. I can attest to Dad loving the unlovable. He picked up some VERY unlovable people and loved them sober...he showed such compassion and love and forgiveness to those broken people.. I can't remember how many times driving down the driveway of their farm and seeing an old beat up car or van in the driveway. I would go in the house and ask who that was out there, Mom would say “oh someone Dad is trying to help get sober. I truly never could understand how he could be so persistent and forgiving to some of the dastardly people he helped. Perhaps he saw a little of himself in those people he helped. He had been one of those drunks that had been taken down by his disease. I think maybe one of his greatest attributes was his ability to put himself in their spot and feel their pain, a rare quality indeed. Something we could bear working on. ..

But now that Dad is gone I hear his words like a loud speaker in my ears...LOVE THE UNLOVABLE.... Why is it we seem to act the most unlovable when we need to be loved the most?... You see the unlovable everywhere you go...they can be the folks who have everything, but most times they are the people who are down on their luck...the people who's life has been hard. Who are friendless and their families have closed the door on them. It is the people that have lost their way. We all want to be heard, and understood. Maybe they burned too many bridges behind them to ever get back...they are out to take all their hurt and anger out on someone else...sometimes you might be the one that gets in their way...just love the unlovable they too have their story... It is easy to love the lovable, but can you love the unlovable?

We wish you the Merriest of Christmas's and a New Year filled with peace and contentment. Prayerful always that God will see that you have all that you need for health and happiness. Debbie and Mary

Cheers to Happy !!

Steak Sauce...

2011-12-15T23:00:00.000-08:00

This recipe is almost to good to be true...I love to eat steak with steak sauce...I didn't used to, I wondered why anyone would cover up steak with a sauce...I never ate ketchup with fries either, but that is another story...I can see where you could easily tweak this recipe to make it very custom to your liking...but it was great as it is...

Steak Sauce
1/2 cup of raisins
1/2 cup of water
1/4 cup of ketchup
2 tablespoons of Dijon mustard
3 tablespoons of Worcestershire
3 tablespoons of white vinegar
salt and pepper to taste....

bring the water and raisins to a boil and turn off and let cool for 5 minutes, add them to a blender with the other ingredients and blend until smooth...That's it!

boil raisins with water and then let cool...

put all the ingredients in the blender with the raisin and water...whirl...

that is it!!!

now that was faster than finding the car keys and running to the store!! and so flavorful and good!!!

Cheers to Happy !!

Gluten Free Pizza...

2011-12-07T21:55:00.000-08:00

Oh how I love pizza and surely miss it since going gluten free...I have hesitated making it from scratch...I have been eating Garlic Jim's GF Pizza and it is great...I knew that anything homemade, even Gluten Free, is better that boughten...so today was the day to give it a try....oh so good!!! So much better than anything you can buy in a store...and you can customize it just for you!!!! Make it the way you like it....you will not be sorry, promise...

Pizza Crust

1 tsp salt

1 tsp sugar

1 tsp agar powder or Gelatin

3 tsp yeast

8 oz all purpose Gluten Free Flour

Place the salt, sugar, agar, and yeast in a bowl and add 3/4 cup warm water...whisk and let stand for 10 minutes...then add the flour mix and let stand for another 10 minutes....oil a pizza pan or baking sheet with olive oil...place the pizza dough on the pan and then put a piece of plastic wrap on the top of the dough and spread the dough out with your hand to a 12 inch pizza shape...let stand for another 10 minutes.

While you heat the oven up to 430 degrees, get your toppings ready...I chose pepperoni, fresh mozzarella, olives and mushrooms...you choose what you like...I spread pizza sauce over the bottom...you could use an olive oil also....bake for 25minutes and then you have heaven on a plate!

the sponge, sugar, salt, yeast, agar and water...add the flour and stir...

wait 10 minutes and the let the party begin!...make the pizza the way you love pizza...for me it is pizza sauce....

then fresh mozzarella, mushrooms, olives and pepperoni...

25 minutes later and you have pizza!!! So Good!!!

the crust is thin and good, it does not have that 'slippery' feel that some GF bread products have...

this crust is a great vehicle for the toppings...

I so LOVE pizza, I topped this one off with fresh basil when it came out of the oven....it is so good...and as easy and fast as calling out for pizza delivery....go ahead and give it a try!!!!!!

Cheers to Happy !!

Roasted Cranberry Sauce...

2011-12-04T20:01:00.000-08:00

I have always loved cranberry sauce...all kinds, whole berry and the jellied that you cut off both end of the can and push out on a plate and slice...but when you have more that a minute and you are making a special dinner, it is fun to make a special sauce...This is a cross between cooked and raw cranberry sauce...it is the perfect sauce for roasted meats..you can make it ahead of time and store in the refrigerator until dinner...I could literally just eat it by the spoonfuls...you could put in a good port or red wine or nothing if you would like, just the orange juice. it is the roasting of the orange, cranberries and the sugar that make the wonderful rich flavor...

Roasted Cranberry Sauce
1 orange
1 lb. fresh or thawed cranberries
1 cup sugar
2 tbsp. extra-virgin olive oil
1 tsp. kosher salt
a heavy sprinkle of cardamon powder
4 whole cloves
2 sticks cinnamon
2 tablespoons grand mariner
2 tablespoons fresh squeezed orange juice
1. Heat oven to 450°. Using a peeler, remove peel from the orange, taking off as little of the white pith as possible. Cut peel into very thin strips about 1 1⁄2" long. Squeeze juice from the orange; strain and reserve 1 tbsp. juice.

2. In a bowl, combine peel, cranberries, sugar, olive oil, salt, cardamom pods, cloves, cinnamon. Toss and transfer to a parchment paper–lined baking sheet. Roast until cranberries begin to burst and release their juices, about 15 minutes.

3. Transfer cranberry mixture to a bowl; stir in reserved orange juice and grand mariner. Let sit for at least 1 hour so that the flavors meld. Remove and discard, cloves, and cinnamon before serving.
MAKES 2 CUPS

gather the few ingredients..

cut the peeling off, try not to get the pith (is that a word)

squeeze the orange....

slice the peels very thin...

put it all in a mixing bowl and toss...

spread on a baking sheet that you can line with parchment...

house smells great...

scrape it all in a bowl...

add the juice and grand mariner...stir and let sit at least an hour...

ENJOY!!!

Cheers to Happy !!

Peanut Butter Topping...

2011-11-22T10:06:00.000-08:00

I hadn't heard of this before, peanut butter sauce for ice cream......had not even heard of purchasing a peanut butter sauce....I saw it done and knew I had to make this...my picky daughter loved it and my granddaughter who doesn't even like peanut butter wanted seconds...so I would definitely say it was a huge hit! this would be a great addition for the holidays...tastes like the inside of the peanut butter cup...so good!

Peanut Butter Topping...

300ml can of sweetened condensed milk (10 oz)
3/4 cup unsweetened/natural peanut butter
3/4 cup whipping cream or heavy cream
1/3 cup butter
1/4 tsp

1. Combine the condensed milk, peanut butter, whipping cream, and butter in a pot over medium heat.

2. Stir until the ingredients melt together then stir in 1/4 tsp salt.

3. Let the sauce come to a gentle simmer and remove from heat. Let cool to slightly warmer than room temperature before using. You can store the topping in a jar or container in the fridge for up to a week. To heat it up just pop it in the microwave for 10 seconds at a time until it is the consistency you desire.

Top ice cream, bananas, hot chocolate, pie, cake, milkshakes, puddings, and empty spoons with the sauce for extra peanut buttery goodness.

the cast of characters! so few ingredients (I used the peanut butter with nuts)

Put every thing in the pan...heat over medium...whisk every now and then...remember to get into the corners...the peanut butter likes to hang out there...

when finished take off heat and let cool in the pan...

store in a jar in the fridge, if there is any left.....

and Enjoy!!!!

Cheers to Happy !!

Asian style Beef and Green Beans

2011-11-16T19:46:00.000-08:00

This is a very easy marinade to make...it will make less expensive meat very tender and flavorful...It would be great on chicken and then BBQ outdoors.....I made a stir fry and used the marinade then put it over rice noodles... this recipe and procedure will work with any vegetables..

Asian Style Marinade

1/2 cup hoisin sauce

1/4 cup soy sauce

1/2 cup of finely chopped shallots

2 tablespoons fresh ginger, grated

4 finely chopped cloves of garlic

1 tablespoon olive oil

1/2 tsp pepper

1/4 tsp of red pepper flakes

mix all together and marinate beef pork or chicken....

cast of characters!

measure all in bowl and mix thoroughly....

slice up your meat very thinly...

mix in bowl with the sauce and marinate at least 1 hour...you can put all in a zip lock bag and marinate up to 4 hours....

heat 1 tablespoon oil until very hot...

add green beans and saute until tender crisp....

remove to a bowl....

add carrots and mushrooms to the pan and saute just until softlike....maybe 2 minutes..

also add to the bowl....

add the beef and marinade to the pan and cook on heat approximately 5 minutes, or till done....

add vegetables back in....

mix 1/2 cup of beef broth with 1 tablespoon cornstarch....add to pan...

stir until the sauce is slightly thickened....and serve...

I served mine over rice vermicelli noodles....but this would also be great on rice....Enjoy!

Cheers to Happy !!

Guinness Hungarian Beef Goulash...

2011-11-09T18:36:00.000-08:00

Many years ago there was a bakery in my hometown that made Goulash...When I grew up at my house we called goulash a macaroni noodle dish with tomato sauce and hamburger....The town bakery called Goulash a spicy, flavorful beef stew....the most wonderful stew you have ever eaten...we did not have much money at that time in our lives but we would sometimes splurge on a bowl of Goulash and a big piece of Black Forest Cake...This recipe is very reminiscent of the wonderful goulash from the favorite bakery....you could absolutely add any other vegetable and red peppers to this dish...red chili pepper flakes would 'kick it up a notch'....make it your own!

Slow cooker Guinness Beer Hungarian Beef Goulash

1 pound beef chuck roast trimmed and cut into 1 inch pieces
8 tablespoon paprika
salt and pepper
2 tablespoons tomato paste
2 tablespoons vegetable oil
3 onions chopped
6 cloves garlic
1 cup of red wine
1 Guinness beer
3 cups of beef broth
1/2 cups all purpose flour

Dry the beef with paper towels and then season with 1 tablespoon of paprika and salt and pepper. heat 2 tablespoons of the oil in a 12 inch skillet over medium high heat until just smoking. Brown half of the beef about 10 minutes, then add to the slow cooker. Return the skillet to medium high heat and repeat with 2 more tsp oil and remaining beef.
Add the remaining 2 tsp oil to the empty skillet and heat over medium heat until the oil is shimmering. Add the onions, and remaining paprika, tomato paste and 1/2 tsp salt. Cook until vegetables are softened about 5 minutes. Stir in garlic and cook for 15 seconds. Stir in the wine and scrape up any bits and browned pieces and cook until reduced by half ...add to the crock pot...add everything to the crock pot...add the whole potatoes, carrots and beer and beef broth...give a big stir and cook on high for 7 hours...or 9-10 hours on medium...
After 7 hours take out the potatoes and cut in half...add 1/2 cup beef broth and 1/2 cup of flour (can use gluten free all-purpose flour) and stir into the sauce in the crock pot....add the potatoes back in and cook for approximately 30 more minutes...taste and adjust any seasoning...

vegetables ready!

beef browned and ready to go...

put in crock and add beer....

add onion wine mixture (house smells heavenly) and beef broth....

add vegetables...

give a good stir...put on the lid and go rake leaves!

7 long hours later....cut reds in half....add the flour and beef broth mixture...give a great stir...put the lid back on cook another 30 minutes (just enough time to set the table and make a salad)...

It is seasoned perfectly and ready to go!

This is the best comfort food money can buy! Large chunks of beef, great gravy, carrots and potatoes....Heaven!!!

Cheers to Happy !!

Sunday Fishing in the Fall....

2011-11-06T22:29:00.000-08:00

My sister Mary took a bunch of our nephews and great nephews fishing today...they had a great time catching their limit! 10 fish each...take a look!

I have a new hobby. Fishing. Go figure in my 63rd year an adventure would begin.
I have been fishing with a dear friend, I had forgotten the zen of standing out on the shore of a lake with my fishing pole, no cell phone, no worries. We all need a little break now and then, who knew it would be fishing.

It is truly a blessing to be a member of our great extended family. Jody my nephew lives next door, next door to him is my sister and her family. On the other side of me is my older sister Candy, well that was getting off of the subject wasn't it? Ok so back to the reason for this blog. Jody and I have been going fishing too.

That being said we decided we needed to take Jaegar and Brendan, my great nephews. (Trina's grandson's)

Jaegar

Brendan

We rounded up the usual suspects, packed peanut butter sandwiches, snickers candy bars, a can of corn (bait)lots of tackle, rubber boots, poles, buckets for our great catch. (we are optimistic fisherpeople).

Friends, family, jumped in the cars and away we went.

We arrived at the lake, (Alder) in the foothills of Mount Rainier. Grabbed our gear, donned our boots and we were ready. I had my dear buddies marvelous fishing pole.... oh yes you already know what is coming. It was really slick and muddy and ROCKY.... as you can see in the picture above. When I fell I landed on the fishing pole and broke it. Sure I hurt myself but I was more upset about that broken pole. I decided then and there that I would probably not fish today or any other day for that matter.

Jody's good friend and his son when along with us and Trevon one of the heroes of the day had an extra pole along with him and lent it to me. It was so kind of him especially after he had seen me fall on one pole already. I used his pole and caught the first fish and then limited first. It was a good thing because after that I got to take pictures, lots of picture. They appear below.

Jake joins the "I caught a fish" club.. Note Trevon and Tim's catch back there to your right.

Brendan, Jody, and Jaegar.

Tim and Trevon


Trevon taking another fish off the hook.


Jody, he is the best guy.


Bringing in another one,

Jaegar


Oh boy another fish to clean...

Mike and Matt getting serious .

Jake

Hadyn and Emily future fisher woman.

Beautiful blue skies today.

At the end of the day. We all caught our limit of ten fish each. We had a wonderful time, It sounds so ordinary doesn't it. What I want to say is that it is extra-ordinary. We not only enjoyed our day, we made memories that will stay with us for a long time. One of the highlights of my life is spending time with my dear family and friends. We all walk the trail together and smile.

CHEERS TO HAPPY !!!!

ALL YA ALL!!!

Sweet Potato Praline Cake...

2011-11-02T18:18:00.000-07:00

sweet potato praline cake

Time is speeding like a bullet train lately...there is not enough hours in the day...Thanksgiving is just around the corner and then we sleigh ride right into Christmas..I am not ready mentally...We need longer seasons...more of this fall weather would be nice...I made this cake yesterday...It seemed the right kind of cake for this time of year...I love sweet potato pie and couldn't wait to make this cake...and it is worth the extra time to make...it is spiced perfectly, moist and dense...everything I love in a cake....

Sweet Potato Praline Cake

INGREDIENTS
26 tbsp. unsalted butter, plus more for pan
3 cups flour, plus more for pan
1 ¾ tsp. kosher salt
1 tbsp. baking powder
1 ½ tsp. ground cinnamon
1 ½ tsp. ground ginger
¾ tsp. ground cardamom
½ tsp. baking soda
¼ tsp. ground allspice
2 ¾ cups packed light brown sugar
4 eggs
2 cups mashed roasted sweet potatoes
¾ cup sour cream
2 ½ tsp. vanilla extract
8 oz. whole pecans
1 ¼ cup sugar
2 egg whites
1 cup confectioners' sugar
¼ cup milk

INSTRUCTIONS
1. Make the cake: Heat oven to 350°. Grease and flour two 9 inch round cake pans; set aside. Brown 16 tbsp. butter in a saucepan over medium-high heat; chill until solid. Whisk flour, 1 tsp. salt, baking powder, cinnamon, ginger, cardamom, baking soda, and allspice in a bowl; set aside. Beat browned butter and 2 cups brown sugar on medium speed of a mixer until fluffy, about 3 minutes. Add eggs, one at a time, until smooth; beat in potatoes, sour cream, and 1 ½ tsp. vanilla. Add dry ingredients; beat until combined. Pour batter into prepared pan and smooth top with a rubber spatula; bake until a toothpick inserted in middle comes out clean, about 45 minutes. Let cool;

2. Make the candied pecans and marshmallow icing: Heat 4 tbsp. butter in a 12″ skillet over medium-high heat; add pecans, ¼ cup sugar and 1/4 cup water and cook, stirring often, until thickly glazed, about 4 minutes. Transfer to a sheet of foil in an even layer; cool. Boil remaining sugar, ¼ tsp. salt, and ¼ cup water in a 2-qt. saucepan over high heat, without stirring, until syrup reaches 250° on a candy thermometer. Place whites in a bowl, and beat on high speed of a mixer until frothy, about 1 minute; slowly pour hot syrup in a steady stream into whites. Continue beating whites until cooled; stir in ½ tsp. vanilla. Spread icing evenly over bottom cake layer; cover with top cake layer.

3, Make the praline topping: Bring remaining butter, salt, brown sugar, confectioners' sugar, and milk to a boil in a 2-qt. saucepan over high heat; cook 2 minutes. Remove from heat, stir in remaining vanilla, and let cool, without stirring, until thickened, about 15 minutes. Pour sauce over cake, and arrange candied pecans on top.

this is just browning the butter...

you can do this and cook the sweet potatoes the day before and save some time...

I used 'real' sweet potatoes, but yams would work well too....

the nuts could be made the day before also....

this is the cake making...the butter and brown sugar, eggs, potatoes and sour cream...

flour and spices (I used gluten free all purpose flour)....then mix them into the rest of the batter...

into the oven...

making the sugar for the marshmallow filling

here is a helpful hint...pour the liquid sugar really slowly and don't pour on the beaters...

add all the ingredients to the pan for the praline topping...

bring to a boil and boil for 2 minutes and take off burner...

we are ready to assemble....put all of the marshmallow on the first layer...add the second layer..

praline sauce over top....kind of push to the sides

(very sticky)

ready for the nuts...

ready to serve!

so moist and sweet and good!!!! You will love it...now where is the hot tea?...

Cheers to Happy !!

New baby Kittens...

2011-10-25T12:43:00.000-07:00

I have something new at my house! 2 baby kittens...2 weeks ago I found them in my chicken coop, it was a gift, well sorta....it was 7 o'clock at night and I went out to count my chickens and make sure they were in bed and kept hearing this mewing...I had a flashlight and flashed it all around and found one kitten and then the other....they were both black, same color as the dirt in the coop...I brought them in the house and then realized their mother would surely be looking for them so I put them in a box and set them back outside by the chicken house...I waited as long as I possibly could (20 minutes) and then went back outside to check and see if their mother came back to find them...but they were still there....I brought them back onto the house and washed the little guys, they were the tiniest ..little.. cold sweetness's... I fed them milk through a straw, and kept them very warm the first night....the next day they got a trip to the vets and she told me I had a girl and a boy and that they were nearly starved to death...they weighed 8 ounces each...she fixed me up with baby bottles, baby milk and antibiotics...

This is the girl on her first day...about 4 weeks old...

the boy on his first day.....

this is them together....I called them Frick and Frack...I could not tell their gender or tell them apart...they are called feral cats, because they are wild...I feel bad for feral cats.. they don't belong anywhere...they are not wild animals and are not tame...they are domesticated cats that fend for themselves...they are afraid of humans...research says that you can tame a feral cat if they are under 10 weeks of age, after that you will never tame them...I see many of them around my house and yard....they live in the woods and blackberry bushes...

they have the sweetest little faces...they look identical...but...one has a blacker top of the head...I named him Jack...laid back Jack...The other one I named Elsa...after the lion in the movie Born Free...Elsa likes to look you right in the face and meow really loud, like a roar....

here is some of the gear you need to set up feeding baby kittens...kitten food, lots of rags...and a scale..they have to be weighed every day to make sure they are gaining weight....

and a fuzzy blanket to remind them of their mother....I don't have a picture of the litter box...but they started using it immediately after I got them...so glad they had that instinct!

bottles and kitten baby formula....

and hand soap...very important to wash your hands before and after handling them...

they sleep like this entwined in each others arms....

this is Elsa...they hold their bottle just like a baby does and they also burp....

they get a milk chin and have to have a washrag bath after they eat....

Jack likes to sleep in this heated cat bed and he....

presses his face into the bed as he sleeps....

this is Elsa's favorite...the cuddle blanket and she too presses her face in the blanket....

Today they are 6 weeks old and Jack is starting to drink his milk from a dish...he also eats baby food meat...but not Elsa...(.I know I have the ugliest floors in all the town..someday when my ship comes in I will have new)...

she likes to nibble on dry kibble....but both still drink a bottle of milk 4 times a day, today they weigh 20 ounces....They get to return to the vet today for some more antibiotics...they still have a little upper respiratory infection....they play and run, and are now exploring the house...however, if they are in a room by themselves they are lost and you have to go find them and bring them back to the bathroom and laundry room...aka..their bedroom and playroom...

I have a confession to make...I hated cats...I have not had one for 40 years...I thought they all should be eliminated from the world...I even claimed to be allergic to them, just so I wouldn't have to pet the little darlings when I visited someones house....

then these two little helpless creatures came along and I feel like I have been bitten by the 'cat lovebug'...I can't get enough of them...I think about them and worry about them and can hardly wait to get home to feed these two skeeziks...I am hopelessly devoted...

Cheers to Happy !!

Pulled Pork Chili...

2011-10-17T23:19:00.000-07:00

pulled pork chili

This is such an easy and flavorful Chili...we make this at work, and although I should not give this recipe out (it just wouldn't be right) we have given samples of this Chili out at Chamber events and functions...I only know of one customer who reads my blog..and he would not tell a soul this secret recipe, would you Grant?...I didn't think so. ...It takes us about 5 hours in our convection ovens to cook...we make 2 1/2 gallons of it at a time....this folowwing recipe makes less than a gallon...it is so flavorful..the pork juice with the chili seasonings...perfect for fall...

Pulled Pork Chili

1 15 ounce can black beans

1 15 ounce can red kidney beans

1 15 ounce can pinto beans

1 15 ounce can chopped tomato

1 15 ounce can of chicken stock

1 cup of chopped onion

1 pound lean pork

1 tablespoon chili powder

1 tablespoon cumin

Put all ingredients in a crock pot, turn on high for 7 hours and low for 5 hours...or in the oven at 300 degree's for 5 hours....pull the pork apart into chunks...season with additional chili powder and salt and pepper....serve with shredded cheddar, sourcream and chopped tomato....

here is the ingredients...except the chicken stock...

everything in the crock pot including one big ice cube of homemade chicken stock....

12 hours later! Viola. it is finished!

place in bowls and serve with shredded cheese, sour cream, and chopped tomato...

Cheers to Happy !!

The French Hen...

2011-10-12T22:32:00.000-07:00

The French Hen

Today I went to lunch at a darling restaurant called the French Hen! It is located in Lakewood in Washington State....it is owned and operated by my cousin Edie...

This is Edie along with my Aunt Mary and my Mother....Edie came out to greet us, I had the feeling she greets many of her guests much the same way...she has a farm girl hospitality, coming from a large family in Montana and being raised on a farm...we came inside and I couldn't believe my eyes..this restaurant is so enchanting....

Everywhere you look, are little pockets of enchantment....

everything just kept kept getting cuter and cuter!

it is a good idea to call and make reservations...she fills up rather quickly...this is a very popular lunch spot..

she seated us, with a fresh glass of ice water with a mint leaf in it..I was in heaven! Our server was wonderful, she told us all the specials and let us pour over the menu trying to decide...she brought us samples of the soups of the day...she was so knowledgeable..

we ordered soup...this was Fire Roasted Vegetable...

and this was Asiago Bisque...

Yes I really took pictures of every ones food....everything was so wonderful...the coleslaw had a citrus cranberry dressing on it....

then the grand finale....a platter of samplings that is Edie's specialty...one of her many passions is making chocolates...she brought us Bavarian Cream, with strawberry sauce, in the crystal glasses and Pot de Creme served in little child's tea set cups...topped with fresh whipped cream...the chocolates were peppermint, grand mariner and salted Chocolate...the spoons were miniature also..and oh yes raspberries, fresh raspberries.....

I added this picture, because I loved it so and I wanted you to see the beautiful old china dishes we ate our desserts off of, in the picture also are my sister Candy and cousin Susan....after our dessert Edie took us on a tour of the restaurant...

these are some of her wonderful handmade chocolates...

she makes a cherry cordial ...it is one of her specialties...

I can't get enough of her sweet dishes....

wonderful handmade desserts...

there are many family pictures on the wall....this is her grandmother...

and her Aunt....Aunt Edith...

this is a picture of her father on their farm many years ago...

and of her mother and father...

and the back of their pick-up truck going to market...

and a picture of Edie taken several years ago...I think I forgot to tell you she is a singer..a real singer...

this is hanging from the ceiling...isn't it magical?

and back to the entry way....the French Hen...I now am a huge fan! oh and one more picture...

This was in the restroom....I loved it...it is Edie..She is the most marvelous creature in all the land!!!

The French Hen Bistro

                                                              3810 Steilacoom Blvd
                                                               Lakewood, WA 9849
                                                                   (253) 983-1313
                                                               frnchhn@hotmail.com

Cheers to Happy !!

Roasted Carrots...

2011-10-10T20:50:00.000-07:00

This week it is time to start cleaning up the yard and get it ready for winter...It is hard to believe that the time has come to start thinking about getting firewood and putting on the flannel sheets...I am not ready for short days and long nights...I have been looking at quilt books and deciding what Christmas projects I can start, it will be here before we know it, but for now I will enjoy the beautiful fall......

...I love roasted vegetables..I am on a roasting kick right now....I love to roast fresh green beans, asparagus, squash and any root vegetables...beets, potatoes, parsnips and carrots...the roasting brings out a sweetness, a great flavor and freshness...these are roasted carrots...the procedure is the same for any roasted vegetables you would like to do....

pick or buy your vegetable...

scrub then like crazy, no need to peel...

put in a roasting pan...I lined mine with foil...clean-up is then a snap!

drizzle with olive oil, and sprinkle with kosher salt and fresh ground pepper...roast in a 425 oven for approximately 25 minutes, or until soft....

and enjoy!!! so good!!!

Cheers to Happy Fall !!

Fresh Tomato Tart...

2011-10-07T01:32:00.000-07:00

I, as well as everyone I know have scads of fresh tomatoes right now...with the weather getting colder and colder, it is time to call it quits on the tomatoes and just pick them all....(I still haven't) I found this recipe on line...I think it would be a great one to change up a little...although it is so wonderful as it is...just if you wanted to add a little bacon pieces to the topping...it might be so good, or Italian sausage... It would make a great lunch item with a salad...and it definitely was great with eggs...

Pie Crust
2½ cups flour
2 sticks butter
1 tsp sea salt
¼ cup ice water

Gluten free Pie Crust
2 1/2 cups gluten free flour
1 stick butter
1 tsp sea salt
¼ cup + 3 tbsp ice water

1.In the bowl of a food processor add flour and salt. Pulse to combine.
2.Add butter and pulse until combined but not over-mixed, you should still be able to see pieces of the butter-chunks, (to mix by hand combine dry ingredients in a large mixing bowl then cut in butter with a pastry cutter).
3.With the machine running, add ice water just until the dough holds together without being wet or sticky, not more than 30 seconds.
4.Test by squeezing a small amount of the dough together if it’s still too crumbly add a bit more water, one tbsp at a time.
5.Divide dough in half and place each half on a piece of plastic wrap. Flatten into disks, wrap in plastic, and refrigerate 1 hour or overnight. The dough can be frozen up to a month; thaw overnight in a refrigerator.

Tomato Tart filling

1.Preheat oven 350°F.
2.Place garlic on aluminum foil or in a garlic baker. Drizzle with 1 tbsp of olive oil, if using aluminum foil, encase garlic and seal edges well, and place on a small baking sheet.
3.Roast in oven until golden brown (about 45-55 minutes) remove from oven & set aside.
4.Raise oven temperature to 425°F.
5.When garlic is cool enough to handle, squeeze cloves out of their skins into a small bowl. Mash with a fork and set aside.
6.On a lightly floured work surface roll out the dough to a 13” round about 1/8” thick. With a dry pastry brush remove excess flour. Fit the dough into a 10” fluted tart pan with a removable bottom, pressing into the edges. Using a rolling pin or a sharp paring knife trim dough flush with the top end of the tart pan; chill tart shell until firm about 30minutes.
7.Spread the roasted garlic evenly on the bottom of the chilled shell. Sprinkle with a ¼ cup of shredded cheese. Shingle the tomato slices in a overlapping circular pattern on top of the cheese. Working from the outer edge toward the center. Season with salt & pepper. Sprinkle with more cheeses and drizzle with remaining olive oil.
8.Reduce oven temp to 400°F and place tart on baking sheet in center rack of oven.
9.Bake until crust is golden and tomatoes are soft but still retain their shape. Cook time is 45-55 minutes. Cool on wire rack for 20 minutes.

go to the garden and pick some tomatoes, or the store. I picked some fresh oregano, thyme, rosemary and petite basil...but simple salt and pepper would do just fine...

making the pie crust...I do want to know why the gluten free crust only gets one stick of butter?....

cool the dough for 1/2 hour in the refrigerator....and then roll out and fit into a tart pan...

trim the sides and then place it back in the refrigerator...

baked garlic, sliced tomatoes, kalamato olives, sliced red onions and shredded cheese

spread the baked and softened garlic on the crust..and then sprinkle with cheese...

arrange the tomatoes.....

add the onion slices, olives and herbs.....

add more shredded cheese.....and bake in the oven....(to make this deeper, just add another layer of tomato)

oh it is so fragrant....

the crust is so flaky and good....

this is perfect with eggs and avocado.....I could eat this

every morning....What a wonderful start to the day!!!!

Cheers to Happy !!

Roasted Cauliflower Spread with Cumin...

2011-10-04T22:17:00.000-07:00

This is the inside of my refrigerator, I know it is messy and cluttered, and should be organized and cleaned out, and I will get to that, maybe tomorrow or the day after that ...I have so many garden vegetables and I keep picking and shoving, and shoving....I now need to start making some food with them , and juicing I think...juicing uses alot of fruits and vegetable up...a very good use of produce, a whole bunch of vegetables makes just a little tiny bit of juice... but until then....I found this recipe for a cauliflower dip in the newspaper...it sounded so good and fresh, and healthy, really really healthy......I knew it might be the best thing I ever ate! and it really is! The roasting brings out a nutty and sweetness from the cauliflower, give it a try at your next party...it might be great to top it with some shredded jack cheese and some bacon bits...but of course that is taking something really healthy and adding some fat...so no, don't do it....

Roasted Cauliflower Spread with Cumin
1 large head of cauliflower cut into bite size pieces (about 6 cups)
6 tablespoons of olive oil
1 1/2 tsp. ground cumin
1 teaspoon salt
juice of one lemon
1 teaspoon toasted sesame seeds
pita wedges or raw vegetables

Preheat oven to 425. Line a roasting pan with foil and put cauliflower in...drizzle with 3 tablespoons of the olive oil and sprinkle with the cumin and salt...mix thoroughly and place in the oven for 35-45 minutes or until cauliflower is done...

when done transfer the cauliflower mix into the food processor...add the lemon juice and sesame seeds and blend while adding the 3 tsp of olive oil...blend until smooth and place in a bowl...

use a roasting pan....I used the bottom of the broiler pan...and lined it with foil...

break apart the cauliflower into small pieces....

drizzle with olive oil....

sprinkle with cumin and salt....I added some cloves of garlic...

stir it all up and place in the oven...at 425....

half way through....stir....the cauliflower is so brown and has a real nice nutty flavor...

when cauliflower is soft take out and cool for 10 minutes....

place in food processor, with lemon juice and toasted sesame seeds...blend while pouring in the olive oil....I would dare anyone to tell the difference between this and hummus...tastes the same to me...my 13 year old granddaughter ate it and thought it was great until I told her it was cauliflower...sad but true....

place in a bowl and serve with pita chips or vegetables in my overabundant case....

Cheers to Happy !!

I saved you...

2011-10-02T20:51:00.000-07:00

I have been M.I.A. lately...spending alot of time at work, and in my yard, right here in my little haven...not fancy, but cozy and comforting...now that summer is winding down and fall and long winter nights settling in it is time to start thinking about comfort foods ...Mmmmm.....I love the feeling of fall in the air. It is so crisp and clean. The leaves are changing color and the grass is not growing as fast anymore. Now I have time, ah sweet, sweet time...

I want you to know that I don't post everything I make..I had this terrific idea to make tres leches rice pudding. When I was young my mother made rice pudding often...she would put some spices and raisins and milk in the pan with rice and cook it for a while on the back burner, it was a great comfort food for cold evenings...I thought to make it like risotto.. that it would be perfectly creamy, I imagined award winning..Hah!...it didn't turn out so hot...it took 2 hours to make, and after alot of stirring...it was finally done, perfectly creamy... I put it in a cup, and topped with raspberries and finished taking the picture, and went to take my first bite...it was like gluey, gummy ick...not very appetizing...Crum!

pretty though huh? My chickens are going to be so HAPPY!

Cheers to Happy !!

"dirty rice" from the hill

2011-09-27T21:40:00.000-07:00

dirty rice

Sister Mary has done it again! This is such a wonderful recipe, I love the flavors used here and the great plentiful sausages, I wonder who thought of calling this dish dirty rice? funny huh?...take it away Mary!!!

Ahhhh!!! Comfort food from the hill.

I belong to a group that meets at my Mother's farm several times a week. During the summer we have campfire meetings and utilize her outdoor kitchen. So twice a year we go out on a Saturday and refresh the kitchen and do any other tidying up that needs to be done. We have a potluck lunch. You know how sometimes you need to bring a dish to something and no amount of wandering through cookbooks, gives up a good idea. And you don't want to bring the same picnic cake or pie you always bring. Well that is what happened this time. When that happens I hit the pantry and talk to my BFF Dar. She came up with this idea.
Mind you the idea came up late. (I did not want to go shopping). So we just McGyvered this recipe using our imaginations.

We had three kinds of bratwurst and Italian sausage.So the first thing I did was brown all of the sausages with a little olive oil on high heat. I wanted a little char and a lot of flavor from the juices. I threw in the onion (rough chop) I smashed three garlic cloves and added them. When the onion was translucent I added the bell pepper and black beans.It was time for the fun to begin. The spices. All of the spices were measured by taste and smell. Cumin, Chili Powder and Tumeric. Lots of black pepper and I added a cup of warm water with a generous tablespoon of the bouillon.

The rice was cooked the night before and so I put it in a large bowl.This is plain white rice. Next time I make this we will use brown rice. Just to add a little more texture.

The chopped bratwurst and sausages. I fried these first than removed them from the pan to cool and chop.
,

The ingredients are added to the rice. So beautiful and colorful.

Can you believe how easy this is? Seriously I thought this just might be one of those dishes we would make just once... It was a real crowd pleaser. I urge you to give it try!

CHEERS TO HAPPY!!!

Squash Gratin...

2011-09-22T11:03:00.000-07:00

Squash Gratin

It is feeling like fall here in the Northwest...the air is feeling crisp and the squash is ripe...the pumpkins are orange and the corn is as high as an elephants eye, blackberries are hanging on the bushes all up and down the roads, apples are on the ground, can you guess it is my favorite time of year? yep!.....I love, love, love this side dish! It is so creamy, almost souffle like in texture...the cheese is perfect in it...You can change up this recipe very easily...kale or no kale, any kind of squash or pumpkin would do...a little saute' onion, would be great...a touch of nutmeg...hmmmm...see it just gets better and better....and easy, very easy to put together and bake later when you are ready....

Squash Gratin

1 large butternut squash (3 cups cut in cubes), peeled, seeded,
and cut into 1 1⁄2" chunks
Salt
3 medium Yukon gold potatoes (about 1 1/2 cups.),
peeled, halved lengthwise, and thickly sliced
2 cloves garlic, chopped
Freshly ground black pepper
1 cups half and half
2 cups grated Swiss cheese
2 handfulls of cleaned chopped kale

1. Preheat oven to 400°. Put the butternut squash into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until squash are tender, about 20 minutes. Drain well, pressing out any excess water. Meanwhile, put potatoes into a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.

2. Put squash into a large bowl and mash coarsely with a potato masher. Add the drained potatoes, garlic, and salt and pepper to taste and gently fold together. Transfer 1/2 of squash mixture to a deep 9" × 14" roasting pan or baking dish, add kale and 1 sprinkle 1/2 of the cheese and then add the rest of the squash and sprinkle with cheese on top. Cover and bake for 15 minutes then uncover and bake until golden brown and bubbly, about 30 minutes. Let cool slightly before serving. serves 6-8 people...

Butternut squash and Yukon gold potatoes...

I used just half of this very large squash...just cut in half...scoop out the middle and peel and dice....

put in a pot to boil.....

cut the peeled potatoes into thick slices and cover with water and boil....

potatoes done...

squash done and ready to mash...

kale ready and garlic ready...(and yes I really should of cut the kale a little more)

roughly mash the squash, just so little bits of it remain...fold in the garlic, salt and pepper, and fold in the potatoes....

put half in the baking dish...add the kale...

half the cheese...

the rest of the mixture...

sprinkle with the remaining cheese....and slowly pour on the half and half...it will sink in nicely....

cover and place in the oven...bake for 15 minutes covered and 15 uncovered...

take it out and stand back and take a bow! It is that good...you should hear the applause about now.....

simply the best!

Cheers to Happy !!

Zucchini Devils Food Snack Cake...

2011-09-17T21:43:00.000-07:00

This is one of those recipes where you hit yourself on the head and say "why didn't I think of that?" This is so easy and so dang good....it is moist and using some of the dry mix for the topping is ingenious! I am all for easy, most of the time...and I have zucchini's coming out my ears right now...seriously out my ears...

Zucchini Devils Food Snack Cake

1 box (15 oz) Betty Crocker® Gluten Free devil's food cake mix (or the not gluten free kind)
1/2 cup butter, softened
1 cup shredded unpeeled zucchini (about 1 medium)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/3 cup water
3 eggs
Streusel
1/4 cup packed brown sugar
2 tablespoons butter, softened
1/4 cup chopped walnuts or pecans

1. Heat oven to 350°F. Grease bottom only of 8-inch or 9-inch square pan with shortening or cooking spray.
2. Reserve 1/4 cup cake mix for streusel; set aside. In large bowl, beat remaining cake mix, 1/2 cup butter, zucchini, cinnamon, cloves, water and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan.
3. In small bowl, mix reserved 1/4 cup cake mix and streusel ingredients with fork until mixture is crumbly. Sprinkle over batter.
4. Bake 44 to 49 minutes for 8-inch pan or 38 to 43 minutes for 9-inch pan until toothpick inserted in center comes out clean. Serve warm or cool

just a few ingredients...the cinnamon and nutmeg...take the cake!!!

put all in the bowl together.....mix like crazy...and spread in a oiled cake pan...

mix the topping and sprinkle on top...

ready to bake!

and out of the oven ...don't be deterred by the holes and craters....

it is moist and flavorful and crunchy on the top....you could serve with fresh whip cream or ice cream, but plain was perfect for dessert, as well as for breakfast and for snack too....

Cheers to Happy !!

Savory Polenta...

2011-09-14T11:42:00.000-07:00

I have eaten Polenta before, but had never made it...I have been thinking about it lately and how I could make it work for my restaurant....a simply made Polenta with a simply made Italian Sausage Ragu...I checked many recipes and found several similarities...really it is 4-8 times the liquid to the cornmeal...the one I finally decided on was from my old reliable Alton Brown...he never leads me astray....this one is moist, and flavorful and savory....has no graininess at all, it is as smooth as pasta, I would love to serve this to everyone I know!.....I want everyone to promise to give this a try...if you like pasta, you will LOVE this..I guarantee it!

Ingredients
2 tablespoons olive oil, plus extra for grilling or sauteing if desired
3/4 cup finely chopped red onion
2 cloves garlic, finely minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan, grated
Directions
Preheat oven to 350 degrees F.

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the chicken stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
Serve as is, or pour the polenta into 9 by 13-inch cake pan sprayed with cooking spray. Place in the refrigerator to cool completely...Overnight is good.
Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat, or grill.

your ingredients minus the butter that I forgot to get out....

chop the onion and garlic....

saute the onion...then add the garlic and saute....

add the chicken stock and bring to a boil....

once boiling slowly add the cornmeal while whisking.....

when finished put the pan in a 350 oven for 40 minutes...whisking every 10 minutes...

first 10 minutes...

second 10 minutes...

third 10 minutes.....

then whisk in the butter and Parmesan cheese.....

spray a 9x13 dish with cooking spray....

pour in the polenta and cool in the fridge for 4 hours or the next day...

cut the polenta in big squares and then in triangles...

brush with olive oil.....

heat to a medium heat a nonstick pan or a cast iron grill....

place the polenta on and cook for approximately 2 minutes per side....

turn when golden brown....It looks heavy I know, but it is as light as pudding, or mashed potatoes....really....

place like cards in a pasta bowl....then top with your choice! I made mine with a simple Ragu....

I just pulled some vegetables and Italian sausage out of the fridge and made a sauce....

onions, garlic, browned Italian sausage, red and yellow peppers, zucchini, mushrooms, olives and a couple cans of chopped tomatoes...plenty of salt and pepper, cover and cooked it for 30 minutes....simple and very good.....

Oh my!

Cheers to Happy !!