Granny Fabulosa

My Crockpot Chicken Chili and My Other Crockpot Chicken Chili

noreply@blogger.com (Nan @ Granny Fabulosa) — Sun, 31 Jul 2016 15:02:00 +0000

I love chili, especially my Triple Secret Chili that simmers away on the stove for hours and fills the whole house with the aroma of... well, that's a secret.

This Crockpot Chili, on the other hand, is a busy mommy's (or granny's) best friend. Dump a few simple ingredients into the crockpot in the morning, and dinner practically makes itself. It's hearty, creamy, tangy and a wee bit spicy. Best of all, it's easy. But that's not all (as they say in the infomercials...)

This is also a two-fer recipe that, with a few simple ingredient modifications, lets you create two completely different versions. Let's start with the classic. (Scroll to the bottom for recipe #2 change-ups.)

Chicken

Place 2 or 3 chicken breasts in the bottom of a crockpot. Frozen breasts work fine in this recipe, so if you forgot to thaw out the chicken last night, as I usually do...

Veggies

Now dump in a can of black beans (drained), a can of corn (drained), a can of diced tomatoes (not drained) and a can of green chiles (not drained.)

Spices

Toss in a packet of dry Ranch dressing mix, 1 tablespoon of cumin, 1 teaspoon of onion powder and a pinch of red pepper flakes.

Pour in about 1/2 a cup of chicken broth or water. Set the crockpot to low, and cook for 6-8 hours. Stir occasionally to incorporate the ingredients and shred the chicken.

Cheese

About half an hour before serving, drop in an 8 ounce brick of cream cheese. Let it get warm and melty, and then stir it in. Make sure the cheese is completely incorporated and the chicken is nicely shredded.

Accompaniments

Ladle the chili on top of some cooked rice, and top with crushed tortilla chips. Toss on some sliced jalapeno's if you enjoy the punishment... and dig in.

And since I promised you a two-fer...

Go ahead and switch things up a bit with the following substitutions to make

White Chicken Chili

In place of the can of tomatoes, use a can of cream of chicken soup and a cup of chicken broth.
Substitute a can of white beans instead of black beans.
Cut the spice measurements in half. (Without the tomatoes to tone them down, the spices can be a bit intense.)

Tastes like you slaved over the stove all day, but... well, let's just keep that our secret. {wink}

Wrinkly Apple Upside Down Cake

noreply@blogger.com (Nan @ Granny Fabulosa) — Sat, 30 Jan 2016 12:01:00 +0000

I hate letting food go to waste, but sometimes, especially when you buy in bulk, things can start to look a little unappetizing before you've had a chance to finish them. And then just try getting the family to eat them! So, for items I buy in large quantities, especially fruits and vegetables, I like to be ready -- once things begin to look a little wizened -- with a good use-up strategy.

My family eats a lot of apples, and I buy them by the dozen. About the time they start to go a little soft and wrinkly, I know just what to do: I make a Wrinkly Apple Upside Down Cake. (And if the main thing wrinkling up right now is your nose, please observe that I did not say Rotten Apple Upside Down Cake! Who would want that?)

Besides being a frugal way to use excess fruit, this recipe is all kinds of good. It's an easy, one-bowl recipe. It is dairy free, gluten free, and low calorie at under 200 per serving. It is naturally sweetened using fruit juice concentrates, and one serving has less sugar than an apple. (One ninth of the cake has 9.7 grams of sugar, compared to 18.6 grams in a medium-sized raw apple, according to calorieking.com. Now, I am in no way saying it's healthier to eat cake than apples. But if you are trying to decide if this treat fits into your diet plan, it's what you need to know.)

The ingredients are few:

3 cups of raw, peeled, diced apples
4 tablespoons of coconut oil, divided
2 teaspoons of ground cinnamon, divided
1 extra-large egg
1 tablespoon of unsweetened orange juice concentrate, thawed
3 tablespoons of unsweetened pineapple juice concentrate, thawed
1/2 cup of unsweetened apple juice concentrate, thawed
1-1/2 cups of Bob's Red Mill Gluten Free All Purpose Baking Flour**
1-1/4 teaspoons of baking soda

** This specific brand is my preference, and what I used in calculating the nutrition information. However, feel free to use any brand of all purpose flour you like, including wheat flour.

The instructions are simple:

Preheat the oven to 350 degrees F.

Lightly apply cooking spray to the inside of an 8 x 8 glass baking dish.

In a small glass bowl, heat the coconut oil in the microwave until liquified (1 or 2 minutes.)

In a large bowl, combine the apples, 1 tablespoon of melted coconut oil and 1 teaspoon of cinnamon. Dump this into the baking dish and spread evenly.

Using the same bowl, combine the remaining coconut oil, cinnamon, egg, and juice concentrates.

Stir in the flour, and beat by hand until combined.

Add the baking soda, and beat by hand into a somewhat stiff, biscuit-like dough. (Don't over-do it at this point. Beat just enough to combine.)

Spoon the dough into the baking dish on top of the apples, and spread it evenly to the edges and into the corners.

Bake at 350 degrees F for about 30 minutes until the cake is golden-brown, and a cake tester inserted into the center comes out clean.

Remove the cake from the oven, and let it cool in the baking dish atop a wire rack for about 20 minutes.

Finally, place an inverted serving platter on top of the baking dish and flip the dish over to transfer the cake to the platter, apple side up. Cut into 9 even servings.

Although humble in appearance, and not overly sweet, this is a light and yummy treat, good for dessert, for a snack, and even for breakfast. I like it with just a dollop of plain Greek yogurt and a sprinkle of cinnamon.

Looking for more frugal ways to use leftovers and extras? Click here to check out a great use for extra bananas or cake.

3 Things I'm Pretty Sure I'm Sure About Money

noreply@blogger.com (Nan @ Granny Fabulosa) — Fri, 29 Jan 2016 15:10:00 +0000

Dave Ramsey has the right idea. In his book, Dave Ramsey's Complete Guide to Money, he repeatedly says that one lesson he had to learn the hard way was not to "take financial advice from broke people." So, who can you go to for financial advice? Dave says his life turned around when he went "on a quest to find out everything [he] could about God's and Grandma's ways of handling money." Bravo, Dave. You are a wise dude, indeed.

So, what exactly are my qualifications for claiming that I know something about money? Fair enough. Here are some of my credentials:

I am a granny, obviously. And thanks, Dave. But more to the point...
I am not a broke person. But, much like Dave Ramsey, I once WAS a broke person, and I learned a lot of valuable financial lessons the hard way in order to transform myself into a FORMERLY broke person.
I'll add a third: I'm not after YOUR money, as so many "professional financial advisers" are.

Notice I did NOT say that I am a financial expert, even though I have a college degree in a financial field and spent decades working as an accounting professional. I've learned enough to know that I'm still learning how to handle money and expect I always will be. But there are quite a few things I've figured out for myself, and I'm happy to share what I've learned with you. For free. And you can pay attention to what I have to say, or don't. Your money, your choice.

How about if we start with some good news?

I'll bet nobody ever tells you that. What I am saying is, if you have made mistakes in the past, do not give up in despair; more money, and more chances to fix your mistakes, will come along! That's what I mean by saying that money is renewable. But does that mean I think it's okay to squander what you have today in anticipation that there will always be more tomorrow? Of course not! I also said money is a resource, not a party you get to throw yourself with every paycheck. Resources are things you USE in order to FUNCTION EFFECTIVELY. So do the best you can every time, and from that learn to do even better. You will have that chance.

There was a time when I struggled with my finances. I understood the importance of saving for the future -- having an emergency fund, contributing to my 401k, etc. -- but it was so hard to do that when I had kids who were expecting to be fed now, when I knew my car was going to need new tires soon, and when the credit card bill arrived and I found myself paying for all the necessities I hadn't been able to cover last month. One payday it occurred to me that I was about to try paying for

my future -- by trying to save,
and my present -- by paying to keep my car and my household functioning,
AND my past -- by footing the bill for all the stuff I "paid for" with my credit card last month, much of which was already consumed and gone,

ALL from my current paycheck. No wonder I couldn't get ahead!

Everyone tells you that you need to break the cycle of debt, you need to pay current expenses in cash, etc. If you're finding that too hard to do, take note of how much of your next paycheck is gone before it's even in your hands, how much goes to cover spending that occurred before your funds even appeared in your bank account. There, right there, are the things you need to change first.

Recently I read a letter to an advice columnist that was written by a woman who thought she'd found the man of her dreams, had agreed to marry him, was making all sorts of plans for after the wedding, like deciding whose house they would live in, etc. -- and then she discovered that his house was in foreclosure. A little fact he hadn't bothered to share with her. She wasn't sure what to do, or even if she should bring up the subject with him. (That sound you just heard was my head exploding!)

Look, I know that money is difficult to talk about. At best, most people find discussions about FICO credit scores and mortgage types and 401k vesting schedules and term versus whole life insurance options excruciating boring. At worst, when the discussion is about how you've messed up your money and gotten into big trouble, it's shame-inducing and painful. But you have to do it.

Married people (or soon-to-be-married people) have the most at stake. Unresolved financial problems, differences in money-handling styles -- heck, just issues with this month's bills! -- are potential marriage killers. (I'm not just being dramatic here. Divorce rates are high, and money trouble is one of the most common reasons cited by people seeking to divorce.) You might think that, by NOT talking about your finances, you are avoiding conflict, but that is a disastrous mistake. Something -- a late bill, a bounced check, an untimely shortfall -- will FORCE you to face off on your financial issues. Furthermore, by then you will likely be in the throes of a highly emotional state, and then you've got the makings of a devastating situation.

So, you have to talk about money. And the time to initiate those talks is when you are in a calm frame of mind, when you are able to work together, and BEFORE urgent issues arise (thereby possibly avoiding them!)

No matter what, don't give up. Every little change has a rippling effect, and making positive change gets easier if you just keep trying!

Peace to you.

Another Reason to Love Breakfast: The Muffin McEgg

noreply@blogger.com (Nan @ Granny Fabulosa) — Mon, 18 Jan 2016 14:47:00 +0000

I love breakfast food. I love eggs, especially, and I could (and often do) eat them every day of the week. My love for eggs started my freshman year in college. I used to schedule my classes as early in the morning as possible so I could get them over with and have all afternoon to study (or walk into town for some shopping.) That meant I was usually able to make it to the cafeteria in time for breakfast, which always featured piles of perfectly-cooked eggs over easy. They were so pretty and appetizing, I was never tempted by the sugary pastries.

Between eating sensible meals in the school cafeteria and walking to and from my classes, instead of gaining "the freshman 15," I actually lost a few pounds that year. Here is a candid shot of me circa 1981, snapped by a photography student who was trying to capture, not just my image, but my phone number:

Did I give it to him? I'll never tell. (And stop laughing at my hairstyle.)

But anyway, that's when my love of breakfast began, and to this day I never skip it. I also never eat anything sugary or carb-y first thing in the morning. Usually it's just eggs over easy (still my favorite) with a slice of buttered, gluten-free toast or a veggie-stuffed omelet. Once in a while, though, I whip up a special treat my svelte and beautiful (and breakfast-loving) daughter turned me onto: We call it a Muffin McEgg.

Here is how I make this. (The brands I mention are my preference, but feel free to use your own favorites.)

Toast a Thomas' Original English Muffin.
On one side, place a Kraft Deluxe cheese single and an over medium egg.
On the other side, spread about a tablespoon of guacamole (I like Wholly Guacamole singles; I use about 1/3 of the 100-calorie pack) and top with a slice of tomato, salt and pepper.

This makes a sandwich for one, but personally I like to eat the two sides separately; it's just easier to stay tidy.

Now let's talk nutrition. Prepared my way, this dish delivers merely 317 calories. It can't be called low fat with 17 grams, but much of the fat is from healthier sources like avocado and egg. (And if you want to cut back, I suggest trying a lower-fat cheese option.) With 15 grams of protein and 2 grams of fiber, it keeps you from getting hungry before lunch. Optionally, you can increase the protein by adding some lean meat, like a couple of ounces of Canadian bacon, which adds under 100 calories and 4 fat grams, but more than 10 additional grams of protein.

You may be wondering what I do with the leftover 2/3 of the guacamole pack. Simple: I make two more of these for my husband. He loves them as much as I do.

Salmon Rösti

noreply@blogger.com (Nan @ Granny Fabulosa) — Tue, 29 Dec 2015 00:15:00 +0000

So, not long ago I was approached by a scout from a major food network, looking for undiscovered culinary talent. I was asked to show my mettle by presenting an appealing recipe that makes use of only common ingredients found in the average household pantry...

I am sooooo lying! What really happened was, I forgot to plan dinner (again,) and I was scrambling around at 5:00 trying to find anything whatsoever to cook. Not so much as a thawed hamburger in the fridge. Pasta? No, we don't eat that any more. Omelets? We had that for breakfast. Chinese takeout was starting to look like a dangerously good option, when suddenly I stumbled across a couple cans of wild Alaskan salmon.

Dinner is saved!

This is stuff I always have in the house:

2 6-oz. cans of wild salmon
1/2 cup minced onion
2 large eggs plus 1 egg white
1 tablespoon Dijon mustard
3 teaspoons dry dill weed
4 cups thawed or rehydrated hash browns
salt and pepper to taste
2 or 3 tablespoons coconut oil
1/2 cup sour cream
juice of 1/2 lemon
2 teaspoons minced capers

Rehydrate the hash browns by adding hot water to the carton. An equal amount of frozen hash browns, thawed in the refrigerator, works as well.

In a large bowl, beat the eggs, then add in the onion, mustard, dill and some salt and pepper. Stir to combine. Stir in the canned salmon. Add the potato and mix with your hands.

Preheat the oven to 200F. Melt about 2 tablespoons of coconut oil in a skillet over medium-high heat.

Lightly oil a one-cup measure. Spoon in the salmon-potato mixture to about 3/4 full, then press with your hands or a spoon to pack it in tightly. Dump the contents into the skillet. Repeat this until half of the salmon mixture is browning in the pan. Cover the pan, and do not move the patties for about 5 minutes until the cooked side is brown and crispy. Carefully flip the patties over to cook the other side. Gently pat the sides to round up any loosened bits and keep the patties in shape. Replace the cover and cook another 5 minutes.

Carefully remove the cooked patties to a baking sheet and place them in the heated oven to stay warm while you cook the remaining half of the salmon-potato mixture. Add another tablespoon of oil to the skillet if needed.

When all the patties are warming in the oven, mix together the sour cream, lemon juice and capers.

Plate up a hot salmon-potato patty topped with the sour cream mixture. Add a simple green salad, and you've got a warming winter dinner that is not only healthy and delicious, but beautiful!

Bourbon Balls

noreply@blogger.com (Nan @ Granny Fabulosa) — Fri, 04 Dec 2015 14:27:00 +0000

Bourbon. It's so much more than just another distilled spirit.

Bourbon is history. Bourbon is heritage. Bourbon is a key ingredient in a great little Christmas confection I like to make, and if you're in a hurry, scroll below to the recipe. But bourbon is interesting, so I hope you read on a bit.

What's so special about bourbon? It's just whiskey, right? Well, to be called whiskey, a spirit must simply be distilled from grains (wheat, rye, corn, rice, barley, you name it...) then stored in oak containers and distilled to no more than 190 proof.

To be called bourbon... well, that's another matter.

Bourbon is

made from various grains, but must be at least 51% corn,
aged in new, never-before-used oak containers that have been charred on the inside and seasoned for months before use,
distilled to no more than 160 proof,
made in America. Period.
And to be great bourbon, it needs to be distilled from iron-free, limestone-rich spring water, and that means Kentucky.

In fact, jazz and bourbon have a shared history. In the 18th century, bourbon makers shipped barrels of spirits down the Ohio and Mississippi rivers to markets in Louisiana, and then journeyed back home on foot. What happened to all those oak barrels? They were disassembled and used as building materials. In essence, bourbon barrels made New Orleans, and New Orleans made jazz. See what I mean by a shared history? (Today bourbon distillers continue the tradition of single-use oak barrels, and if you're wondering what happens to those barrels nowadays, the answer is, they sell them to other distillers. The ones who make just whiskey.)

The history and heritage of bourbon making in America is such an interesting story that, honestly, I could go on for pages. And, honestly, you don't want me to! So, let's leave that for another time and get on with the recipe for

Bourbon Infused Chocolate Truffles,
a.k.a. Bourbon Balls

Bourbon balls are a special treat for grownups that I like to make at Christmas time.

The ingredients are few:

3 cups of crushed vanilla wafer crumbs (i.e., Nabisco Nilla Wafers or their equivalent)
2 tablespoons of cocoa powder
1 cup of finely chopped or ground pecans
1 cup of confectioner's sugar, plus a bit more set aside
2 tablespoons maple syrup (the good stuff if you please, not maple-flavored syrup)
1/4 to 1/3 cup of bourbon *

* A note about the bourbon: It is okay to buy inexpensive, diluted bourbon that is 50 proof or less. It's kind of made for this purpose. But I'll tell you: one year I went a little crazy and made the bourbon balls with Maker's Mark. People are still talking about it.

The instructions are simple:

Start by crushing or processing the vanilla wafers into fine crumbs.
Combine the wafer crumbs in a large bowl with the other members of the dry team -- the cocoa powder, pecans and confectioner's sugar -- and mix well.
Add the maple syrup and 1/4 cup of bourbon and combine into a moist, but crumbly mixture.

Alright, now stop here for a moment. The trickiest part of this very-much-not-tricky recipe is getting the consistency of this mixture just right. If it's too dry, your balls will crumble. If it's too wet, they'll be slimy and gross. So, take about a tablespoon of your mixture and roll it into a tight little ball. If it holds its shape, you're good. If it seems too dry, add more bourbon a tablespoon at a time until you think it's right. If it gets too wet, you might be able to save it by mixing in a bit more confectioner's sugar, but don't let it get too wet.

Once you're happy with your mixture, roll it by tablespoons into balls.
Place 2 or 3 tablespoons of confectioner's sugar into a plastic bag. Place bourbon balls into the bag a few at a time, and gently shake the bag to thoroughly coat the balls with sugar.

Don't be fooled by their humble appearance. These little bourbon balls are always a hit. Just nestle the kiddies all snug in their beds, and while visions of sugarplums dance in their heads, you can enjoy a grownup treat.

These will keep for a few weeks stored in a cool location in an airtight container. Perfect for hostess gifts, unexpected guests, or any reason at all, really. Enjoy!

For a list of all the great parties where this post has been shared, click here.

12 Days of Christmas

noreply@blogger.com (Nan @ Granny Fabulosa) — Wed, 02 Dec 2015 13:01:00 +0000

It's December, and the countdown to Christmas has begun! (Hooray!)

Head over to Crafty Allie every day to see what 12 crafty bloggers are sharing for Christmas.

You might even run into someone you know there... (hint hint!)

It's time to get our Christmas on!

Scotch Eggs

noreply@blogger.com (Nan @ Granny Fabulosa) — Sat, 21 Nov 2015 06:15:00 +0000

I don't know about you, but the last thing I want to think about on the morning of a big holiday like Thanksgiving or Christmas is what I'm going to make everyone for breakfast. In fact, when I'm elbows-deep in giblets and potato peels, I'd prefer that the rest of my household just fend for themselves. How do they feel about that? Excited, actually, when they find out one of their favorite treats is waiting in the fridge...

No one really knows how long Scotch eggs have been around, or if they're even Scottish. They have been popular in the U.K. as picnic food and pub grub for centuries. They're popular at my house, too. And they are really easy to make.

It all starts with perfect hard-boiled eggs, cooked, cooled and peeled. About one per person should be enough because these eggs are quite hearty and filling.

Other ingredients you'll need are:

a handful of good bulk sausage meat for each cooked egg
a few tablespoons of flour
a beaten egg or two
some breadcrumbs

Here is my mise, all en place:

First flatten your sausage into large, thin patties. Dust a peeled, boiled egg with flour, and then wrap a patty of sausage around it. You may need to gently stretch and shape the sausage around the egg to completely envelope it.

Once the meat is wrapped entirely around the egg, dust it with flour, dip it into the beaten egg, and roll it in the breadcrumbs.

Melt about a 1/4 cup of oil in a skillet over medium-high heat. I recommend coconut oil because it has a high smoke point, meaning that it can be heated for a prolonged time at a high temperature without scorching or burning.

Cook the Scotch eggs in the hot oil, turning them frequently for even cooking, until the crumb coating is a deep golden brown, and the sausage is cooked through.

If you are preparing these as a make-ahead breakfast, wrap them up, and they will keep in the fridge for a couple of days. You can later warm them up for a few minutes in the oven, but don't over do it. They are meant to be served at room temperature or a little above.

Here's another idea: if you are lucky enough to be invited to someone else's holiday feast, why not pack a batch of Scotch eggs in a basket with some nice scones and a jar of good jam as a hostess gift? I don't know about you, but the last thing I want to think about on the morning after a big holiday...

For a list of all the great parties where this post has been shared, click here.

My Granny's Chair

noreply@blogger.com (Nan @ Granny Fabulosa) — Wed, 18 Nov 2015 16:09:00 +0000

No matter where I live, how old I get, how rich or poor, sick or healthy, no matter how happy or tragic the events of my life may be, at the core of my being I know this: I have been loved. Deeply and unconditionally loved by two people in my life, and those people were my grannies.

My mother's mother was a gentle, beautiful, elegant creature who died suddenly when I was fifteen years old. Although she lived next door to us for many years of my childhood, it is hard for me to remember much about her. One thing I'll never forget is the way she would smile when she saw me and say, "Hello, Nan!" in a way that made me feel I was the most important person in the world to her. And she's the one who told me, "Happiness is a choice. Sometimes bad things happen, but you can decide either to be miserable about them or to be happy in spite of them. It's all up to you, Nan." I think of her all the time.

But today I am thinking of Mim, my father's mother. For some strange reason, people in his family would begin, in adulthood, to call their parents by their first names. In my recollection, Curt always called his mother Mildred, so in my babyhood I garbled that down to "Mim," and Mim is how she was known ever after.

Mim came from a large, solid Pennsylvania family. Her mother was of Swiss descent, and her father's people were German, so she spoke with just a tinge of what she referred to as a "Pennsylvania Dutch" accent (even though none of them came from Holland, so okay...) She also cursed in German, and as a child I picked up a smattering of colorful phrases from her that, thankfully, no one really knew how to translate.

So what does all that have to do with a chair? Well....

Back in the '70's everyone was on a furniture refinishing craze. Painted wood was considered intolerably old-fashioned, and people did a lot of stripping to restore wood pieces to their "natural" finish. Mim and a couple of her sisters decided to try refinishing a child-sized, antique oak chair that one of them had picked up at some flea market. They could see that the original wood finish was an attractive, dark stain...

So they went at it, stripping away at the gold paint, down to the turquoise paint, down to the red paint, down to the black... and then they said, " Ach du mein lieben Gott im sprechen sie Himmel ! " (at least I imagine it was something like that) and gave it up for a lost cause.

But, being veterans of the Great Depression, they couldn't discard a perfectly usable chair just because it was ruined, so they decided to give it to young Nan, thinking she might be able to do something with it.

Oh, I did something with it, alright: I left it just as it was because I thought, with all their adorable, ineffectual interfering, they had actually managed to make the piece all the more beautiful. I have cherished it, just as they left it, for many, many years, and now whenever I look at that chair, what I see are layers of time expressed in color. And I remember those ladies, my granny and my great aunties, and even recall myself as a bright young thing. I would not change one thing about that chair; it is memory made manifest.

A reminder that I have been loved.

For a list of all the great parties where this post has been shared, click here.

Candy Fixes Everything

noreply@blogger.com (Nan @ Granny Fabulosa) — Tue, 17 Nov 2015 20:19:00 +0000

Marriage can be tricky in the best of circumstances. Two people from different families, possibly even different countries, regions, genders, races, socio-economic status and political leanings start living under the same roof and attempt to merge their individual existences into a shared life.

For example, my husband and I couldn't be more different. One of us is rather liberal, and the other leans towards the conservative. One of us is the child of a successful business owner, and the other is the child of a tough-guy union ironworker. One of us is a Star Trek-loving super nerd, and the other has developed a keen interest in biker tattoos. One of us is a cat lover, and the other has never lived without a dog. One of us rolls the toilet paper over... well, you get the idea. But love conquers all, right? Well.....

One of us graduated from the University of Michigan, and the other attended THE Ohio State University. Whaaaaat? A Buckeye. Married to a Wolverine. How do we resolve that?

Well, recently my husband took me on a lovely weekend trip to Ann Arbor to help me to better appreciate his alma mater, so different from where I went to school. I thought the university was really lovely. We had a very nice time there.

And then for my counterpoint, I made him these:

I think we have achieved an even greater appreciation for each other as individuals. We're like peanut butter and chocolate: so different, but so good together!

Recipe for Buckeye Candy

To make buckeye candy, you will need:

1 1/2 lbs. of confectioner's sugar
1 lb. of creamy peanut butter
1 lb. of butter
12 oz. of good quality chocolate chips (i.e., made of actual chocolate)
3 oz. of paraffin wax

Combine the confectioner's sugar, peanut butter and butter into a dry, doughy mixture. Roll this mixture in your hands to form round, walnut-sized balls. Place the peanut butter balls onto a wax paper-lined cookie sheet, and let them rest in the fridge while you start making the chocolate mixture for the outer shell.

Heat water in the bottom of a double boiler, and slowly melt the chocolate and paraffin wax together in the top of the boiler until combined. Remove from the heat, and dip each peanut butter ball about 3/4 deep in the melted chocolate. Return the buckeyes to the chilled, wax paper-lined cookie sheet, and place in the fridge to cool until their chocolate shells have hardened.

Eat half a dozen or so, and then store the remainder in an airtight container in a cool-ish location.

And that's how you do it: two very different tastes perfectly combine to make something better than either one of them alone. Just like my hubby and me! (I'm still not watching Star Trek, though. And one of these days I am getting that tattoo.)

For a list of all the great parties where this post has been shared, click here.

The Look of Vintage Christmas with Chalk Paint

noreply@blogger.com (Nan @ Granny Fabulosa) — Thu, 12 Nov 2015 18:21:00 +0000

An easy and inexpensive Christmas craft project even kids can help with

The Annual Christmas Ornament project is a longstanding tradition in our family. Every year, back when our kids were little, they would craft special ornaments to give away as Christmas gifts to every person who gave a gift to them. Every year we chose a different project -- from origami to baked clay to painted wood, etc -- and it was always a fun thing for our family to do together. More importantly, it was a great way to teach our children the joy of giving.

I hope this is something you will try with your young ones. To get you started, let me show you how easy it is to make vintage-looking ornaments with chalk paint. With your adult supervision, even kids can join in on this fun project, so do get them involved.

It takes just a few inexpensive and easy-to-find supplies. The brands mentioned are ones I use and like, but choose according to your own preference.

papier mache ornament forms, available in any craft store
paint (for the best vintage look, plus easy application and clean-up, I recommend chalk paint)
small paintbrushes
clear and dark soft wax (I use the Annie Sloan brand)
metallic Sharpie markers
an empty egg carton
newspaper for covering your work area
soap and water for clean-up

Step 1 Paint a base color onto your forms. Cover the entire ornament, but don't worry about perfection. If you are using chalk paint, you will find it is not only a very forgiving medium, but also easy to clean up with ordinary soap and water. So have fun with it.

When the painting is done, prop your ornaments in an empty egg carton to dry for an hour or two.

Step 2 When the base coat has dried, choose a contrasting paint color, and with just a bit of paint on the end of a dry paintbrush, begin lightly covering random areas of the ornament. Brush over ridges, at the top and bottom -- anywhere you want to add a pop of the second color. Easy does it, and the messier the better. Then back to the egg carton to dry; it only takes a little while.

Step 3 To give your ornaments an antique look, apply a little tinted wax.

I mix my own 3:1 ratio of Annie Sloan clear and dark soft wax. Brush it on, and then immediately wipe off the excess with a clean cotton cloth. (An old cloth baby diaper works great.)

Step 4 Get out those metallic Sharpie markers!

Using the side of the felt marker tip, burnish the ridges of your ornament. Scribble a little metallic paint at the top, along sides, anywhere you want a little shine.

And that is all there is to it! Such a fun, easy project, and the results are spectacular. Make lots of these... you'll want to give one to everyone you know!

Are You Giving Your Children Enough?

noreply@blogger.com (Nan @ Granny Fabulosa) — Tue, 10 Nov 2015 15:55:00 +0000

We love our children, and we give them so much. It is only natural to want our kids to have everything they need, everything that will help them grow to be good people, and even some things simply to make them happy. But do we really give them enough?

Now, in the so-called "season of giving," somewhere in the frenzy of shopping and decorating and gift-wrapping and list checking and parties and treats and..... ALL THAT... it might seem we give our children too much. But there is something we may be forgetting.

Arguably the best thing I ever did as a parent was to teach my children to joyously give to others. It started with one simple Christmas tradition: everyone who gave my children a gift got one from them in return -- a beautiful gift that they made themselves.

Every year we chose a different handmade ornament, and the entire family got involved in planning, crafting and wrapping these creations as gifts for others. It didn't cost a lot or take an unreasonable amount of time, and we gained so much from it ourselves. We spent fun time together as a family. The children learned crafting skills and gained a sense of competence and cooperation. And people who received those gifts cherish them to this day.

My children remember very few of the Christmas presents they received when they were young, but they warmly remember the joy of giving their special gifts away. And now they are carrying on that tradition with their own children... I can't wait to see what they make for me this year!

Ready to try this with your family? Here are a couple of great ways to get started:

Handmade Silvered Glass Ornaments - Christmas DIY Fun for the Whole Family

The Look of Vintage Christmas - DIY Craft Painted Ornaments

Handmade Silvered Glass Ornaments

noreply@blogger.com (Nan @ Granny Fabulosa) — Tue, 10 Nov 2015 15:52:00 +0000

Behold a beautiful glass ornament with delicate, marbled threads of silver. Is it a precious and costly adornment that can be found only in the finest stores? Or...

an easy and inexpensive craft project even kids can help with

The Annual Christmas Ornament is a longstanding tradition in our family. Every year, back when our kids were young, they would craft special ornaments to give away as Christmas gifts to every person who gave a gift to them. Every year we chose a different project -- from origami to baked clay to painted wood -- and it was always a fun thing for our family to do together. More importantly, it was a great way to teach our children the joy of giving.

I hope this is something you will try with your young ones. To get you started, let me show you how easy it is to make these lovely silvered-glass ornaments. Some steps of this project can be done by young children with your adult supervision, so do get the kids involved.

It takes just a few easy-to-find supplies:

clear glass bulb ornaments
Krylon silver looking glass spray paint
acrylic paints (black, navy and white work best, but try any color you like)
an empty egg carton
some newspaper to cover your work area

First remove the hanger caps off the ornaments and put them aside. Set out your egg carton, and then get started with the fun stuff.

Have a grownup spray a small amount of the Krylon looking glass paint inside an ornament. Begin swirling to spread the paint in uneven streaks. Let a little of the paint drip out into the egg carton, and then swirl again. Repeat this process until the inside of your ornament is criss-crossed with silver "marble" veins. Set the ornament upside down in the egg carton and allow the excess paint to drip out and the inside to dry thoroughly for a day or two.

In the next phase, start by pouring just a teaspoon or two of acrylic craft paint into each ornament, and slowly rotate them to spread the paint thinly.

*** This is a fun step that your kids may be able to help you with. Supervise them to

make sure they don't drop, squeeze or break the ornaments, or let the paint drip out. ***

As the craft paint spreads over the dried mirror paint inside the ornament, it will create a beautiful "marbling" effect. Once the paint has covered the entire inside of the bulb, set the ornaments back in the egg carton, open-end-down, to let the excess paint drip out and the remaining paint dry on the inside.

Here is an illustration of what the ornaments look like at the beginning, after silvering, and after painting with both white and dark blue paint:

Wait another day or two, then wipe or trim any excess dried paint from the mouth of the ornament, and replace the hanging cap.

These make great gifts for teachers, grandparents, neighbors, troop leaders, coaches, dance instructors, babysitters... you'll want some, too, so make lots! And have lots of fun doing it.

Potato Smashers

noreply@blogger.com (Nan @ Granny Fabulosa) — Fri, 06 Nov 2015 15:00:00 +0000

Tired of the same old baked, boiled and mashed potatoes? Why not try some smashed potatoes? Grab 6 or 8 medium-sized Yukon Gold potatoes and give this a try.

Scrub the potatoes clean, and then boil them whole in salted water until they are tender.

Right before the potatoes are done boiling, heat 2 tablespoons of olive oil in a skillet, and add 2 minced cloves of garlic. Cook the garlic on medium heat until it becomes fragrant. Stir in 1 teaspoon of dried herbs. (I used thyme, but rosemary or chives would be really good.) Remove the skillet from the heat, and melt in 2 tablespoons of butter. Set aside.

Preheat the oven to 400F. Lightly grease a baking sheet, and sprinkle it with some salt. Arrange the whole, boiled potatoes on the sheet, and then use a spatula to flatten them.

Sprinkle the potoatoes with salt and fresh-cracked pepper. Using a pastry brush, generously slather your buttery garlic mixture onto the tops of the potatoes. Sprinkle each potato with about a teaspoon of shredded Parmesan cheese, and pop them into the heated oven.

Bake the smashed potatoes for 20-30 minutes until they are brown and crispy. Yum! These are great just as they are, but a dollop of sour cream wouldn't be wrong. Go ahead -- take a big bite.

So nice, I'll give it to you twice:

Boil 6-8 medium-sized Yukon Gold potatoes until tender.
Shortly before the potatoes are done boiling, saute 2 cloves of garlic in 2 tablespoons of olive oil until fragrant. Add a teaspoon of dried herbs. Melt in 2 tablespoons of butter.
Preheat the oven to 400F.
Arrange potatoes on a lightly oiled baking sheet. Flatten them with a spatula.
Sprinkle with salt and pepper, and then brush with the buttery garlic mixture.
Sprinkle each piece with about a teaspoon of Parmesan cheese.
Bake about 20-30 minutes until brown and crispy.
Serve up some tasty potato smashers and take a bow.

Triple Secret Chili

noreply@blogger.com (Nan @ Granny Fabulosa) — Sun, 01 Nov 2015 01:22:00 +0000

There is a secret to making chili this good. Actually, there are three of them.

{Spoiler Alert. Sort of} This is my modification of the famous "Chocolate Chili" recipe created by Melissa Joulwan, which she shares in her brilliant first cookbook Well Fed. I personally love her recipe as written, but it's not for everyone. So to accommodate my family's personal preferences, I tweaked it here and there... and then a little more.

Secret #1 - Allspice

The first step is to assemble a blend of spices, starting with allspice. Allspice is the crushed, dried fruit of the Pimenta dioica tree native to Central America. It gets its name from the complexity of its flavor and aroma, as it seems to be a blend of cinnamon, nutmeg, clove, juniper, ginger and who-knows-what other exotic spices. Measure 1 teaspoon of allspice into a small bowl.

Secret #2 - Cocoa (That's right. I said cocoa.)

An unusual ingredient in chili, to be sure, but trust me -- cocoa powder lends a barely discernible sweetness and a pleasant earthiness to the flavor. (Plus, it's really fun to challenge your friends to guess what's in the chili. No one ever does.) Add 2 generous tablespoons to the spice bowl.

Crush a teaspoon of dried oregano in your hands and toss it into the bowl. Then add 2 generous tablespoons of cumin and a teaspoon of chili powder (Or more if you like it hot and spicy. I do not.) Finish up with a teaspoon of salt. Mix it all together, and set the bowl aside.

Now turn your attention to your stovetop, and brown 2 lbs. of good ground beef in a Dutch oven on medium-high heat. When no pink color remains, remove the cooked beef to a colander to drain.

Using the same (somewhat oily) pot, saute a large chopped onion and 2 chopped bell peppers. When the vegetables are softened and the onion pieces are translucent, drop in 4 minced cloves of garlic, and cook until the aroma goes from sharp to wonderfully aromatic. Return the drained beef to the pot and stir it into the vegetables.

Next dump all the contents of your spice bowl into the pot, and stir it up -- beef, vegetables, spices and all..

Stir in one 14.5 ounce can each of pinto beans (optional) and diced tomatoes (not optional), 2 cups of beef broth and a 6 ounce can of tomato paste.

Here's a fun tip: if you have one of the old-fashioned kinds of can openers, (not the kind that cuts the can open from the side,) you can open both ends of the tomato paste can, remove the top, and push the paste out by sliding the bottom of the can inward.

Now mix it all together, and that's all there is to it! ...No, wait. There's still one more secret to share.

Secret #3 - The Simmer

Once all the chili ingredients are mixed and boiling, reduce to a very low temperature and simmer, stirring fairly frequently, at least two hours. This simmer time is crucial for all the flavors to meld and mellow.

This chili is thick, rich, complex and really, really delicious. The perfect thing to make on a nippy Autumn day. Or serve up during the football game. Or any time, really.

Chicken So Good So Easy

noreply@blogger.com (Nan @ Granny Fabulosa) — Mon, 26 Oct 2015 01:38:00 +0000

How good is this chicken? Slap it on your grill, and just the aroma will make every dog in the neighborhood start to howl. And some of their owners, too.

How easy is this chicken? Let me show you.

First mix up a quick marinade using:

1/4 cup olive oil
2 tablespoons sesame oil
1/4 cup soy sauce or coconut aminos
2 tablespoons Worcestershire sauce
juice of 1 fresh lime
1/4 cup maple syrup
2 teaspoons garlic salt
1 teaspoon ginger juice (I use this brand.) or grated fresh ginger

Whisk all ingredients together, then reserve 1/4 cup of the marinade. For what? You'll see.

Pour the remainder into a plastic gallon-size Ziploc bag, and add 2 or 3 pounds of boneless chicken thighs to the bag. Seal it, shake it, pop in the fridge for 2 hours

Then grill it. (Use earplugs if all the howling gets on your nerves.) Or if you prefer, 30 minutes in a 450F degree oven works just fine, too.

Look good? Well, we're not done yet.

Heat up a wok or a large skillet on high heat. Pour in the reserved marinade and let it get all sizzly. Add fresh or frozen vegetables of your choice and stir fry. Cook it until the veggies are tender and the sauce has been reduced to a glaze all over the vegetables.

I love how steamy this gets. I used a package of frozen Oriental-style vegetables, but just about any veggie you like will work out great.

Plate it all up, and dig in. (And try not to howl!)

Dare to DIY - The Look of Mercury Glass

noreply@blogger.com (Nan @ Granny Fabulosa) — Wed, 14 Oct 2015 00:49:00 +0000

My big DIY project of the past several weeks has been remodeling my embarrassingly out-of-date guest bathroom. From the brass-accented fixtures to the honey oak cabinetry to the stained glass pendant lights that look like they belong hanging over a booth at Applebees...

Yowza.

I've put a lot of work into giving this room a bright, clean, contemporary look, but on that you'll have to take my word for the time being and look for the Big Reveal in a future post.

Today let's talk about small things...

These kinds of thing to be exact.

What's the point of having a fabulous bathroom if it's junked up with little tools and tidbits and tchatchkes everywhere?

Part of my inspiration for this little DIY organization solution came from these small lidded glass canisters sold at Crate and Barrel. Luckily, I was able to collect up a group of similar containers at garage sales for far less than the $16.95 to $29.95 it costs for each of these beauties, nice as they are.

However, with my chosen palette of antique white, cream and pewter gray, I was afraid clear glass might look a bit... mmm, brittle.

Since I have been dying to try a faux mercury glass project using silver Krylon looking-glass spray paint, I decided this was the time.

Besides my glass containers and the Krylon paint, I needed a few simple supplies

newspaper
cellophane cling wrap
rubber bands
paper towels
my homemade glass cleaner (Find the recipe here.)

Here's how you do it: First stretch the cling wrap over the mouth of your glass container and smooth it down to cover the entire outside.

Next use a sharp blade to slit a cross into the film over the mouth of the container, peel it back, and secure it with a rubber band. At this point, only the inside of the container will be exposed to the paint.

In a well-ventilated space, use the newspaper to cover your work area. Lightly spritz a small amount of glass cleaner lightly into one container, followed by a light spray of the Krylon looking glass paint. Easy does it. (I guess I've made my point -- you understand you want to have a light touch here, right? Okay I thought so.)

Swirl the paint around the container to create a mottled, bubbly appearance. Finally, turn it over onto the newspaper to drip dry. Repeat this process with the rest of your containers and their lids.

After the paint has dried for at least two hours, very gently blot inside with a paper towel to remove any remaining liquid residue.

Your glass pieces should look something like this.

And your bathroom should look a lot neater with all those little, necessary objects rounded up and contained. Do try this at home!

This is No Ordinary Butternut Squash Soup

noreply@blogger.com (Nan @ Granny Fabulosa) — Mon, 12 Oct 2015 14:24:00 +0000

Not long ago I discovered a really great chicken recipe that I highly recommend you try. The chicken is coated in a sauce made of mustard and maple syrup and then baked. Even if you don't like mustard, you should try this because the cooking process transforms the sharp, yellow mustard sauce into something mellow and tangy and just a little bit sweet.

So, why am I talking about chicken? What's that got to do with butternut squash soup? You'll see.

For this recipe, you are going to need to roast at least two butternut squashes. Start by slicing the squash lengthwise and scooping the seeds out of the bottom.

Then place the squash halves cut-side down in a couple of glass baking dishes, and roast them at 400 degrees Farenheit for about an hour, or until you can pierce them easily with a fork, and they look brown and caramelized on the edges.

Let them cool a bit, and then scoop out all the cooked pulp. (I often stop here and finish making the soup another day. The pulp will keep well in the fridge for a few days. Otherwise, you can get started on the rest of your soup while the squash is cooking... )

First, saute a large chopped onion in an oiled skillet. When the onion turns translucent, add two cloves of chopped garlic and continue cooking for another couple of minutes.

Next add to the skillet about 1/2 teaspoon each of cumin, garlic powder, paprika, cinnamon and salt, and a 1/4 teaspoon of cayenne pepper. Stir these into the onion and garlic mixture, and cook for about another minute. Then stir in the butternut squash.

After your veggies and spices are all stirred together and nicely warmed, you could add 2 cups of chicken broth, and that would be just fine, but I've got a better idea:

Remember that chicken recipe I recommended? If you tried it, you should have some quantity of leftover pan juices -- tangy, meaty, herb-infused deliciousness -- that brings quite a bit more to the party than just ordinary chicken broth. If so, add enough chicken broth to that to make 2 full cups, and go with it. (You're so smart!)

Cool down your mixture a bit, and then run it though a blender until it is smooth. Add more broth if you prefer a thinner texture.

I like to serve this soup with a dollop of coconut creme and a sprinkling of toasted sunflower seeds. It is creamy, slightly tangy, and just a tiny bit sweet, with a little bit of heat that sneaks up on you.

Butternut Squash Soup by grannyfab.blogspot.com

Ingredients:	Instructions:
2 large butternut squashes 1 large chopped onion 2 cloves garlic, minced ½ teaspoon cumin ½ teaspoon garlic powder ½ teaspoon paprika ½ teaspoon cinnamon ½ teaspoon salt ¼ teaspoon cayenne pepper 2 cups chicken broth Coconut crème (optional) Toasted sunflower seeds (optional) An even better option is to use pan juices from the tangy baked chicken recipe found at http://grannyfab.blogspot.com/2015/09/desperation-chicken.html	1. Slice the squash lengthwise and scoop out the seeds. Place cut-side-down in a dry glass baking dish and roast at 400F for about an hour until tender. 2. Cool slightly, then scoop out and reserve the cooked pulp. 3. Saute the onion in a skillet until translucent. Add garlic and saute a minute more. 4. Add the spices to the skillet and heat until fragrant. 5. Add the cooked squash pulp to the skillet and stir to combine. 6. Add 2 cups of chicken broth and stir to combine. 7. Cool the mixture slightly, and transfer to a blender. Process until smooth. 8. Add more broth by tablespoons if a thinner texture is desired. 9. Reheat if necessary to serve hot. 10. Optional, serve with a dollop of coconut crème and a garnish of toasted sesame seeds.

PORK (get in my) BELLY!

noreply@blogger.com (Nan @ Granny Fabulosa) — Thu, 01 Oct 2015 03:51:00 +0000

For months I have been wanting to try pork belly. Seems like it's all the talk on the Food Network, but every store I went to had the same claim, "Oh, yeah. Pork belly. We get that sometimes, but we don't have any now." I almost gave up.

But then COSTCO!

Suddenly Costco began stocking slabs of pork belly roughly the size of a pillowcase. Of course, I bought three.

At the same time, I discovered Foodspin, with a collection of (sort of) recipes that are not only delectable, but some of the funniest food reads ever. Some of my favorites include:

and just what I needed to launch my Costco pork belly adventure:

How to Cook Pork Belly, Which Thoroughly Kicks Bacon's Ass

Seriously, if you flip over there right now and read it, I won't be offended. I'll be laughing right along with you in spirit. But if you'd rather cut straight to the nitty-gritty, (or maybe you just don't care for a lot of swears,) you can save the hilarity for another time, and that's cool, too. In that case, read on and I will show you how I cooked pork belly as per the potty-mouthed culinary genius(es) responsible for Foodspin:

1. Take a thawed slab of pork belly, lay it fat-side-up on a cutting board, and dry it with a paper towel. Then, score the slab diagonally with a sharp knife, and rub a drizzle of olive oil into the meat on both sides.

2. Make a dry rub using a teaspoon each of garlic powder, cumin, paprika, cayenne pepper and salt, and a tablespoon of brown sugar. Mix this all up, and rub it all over both sides of your belly. (You know I mean the pork belly, right?) Now bag it up, and park it in the fridge for about an hour.

3. Heat your oven to 500 degrees Farenheit. Place your pork belly fat-side-up on a rack in a roasting pan, and pop it into that hot, hot oven for 10 or 15 minutes until it gets brown and the fat starts to sizzle and bubble. (You're going to want to watch this. Partly because you don't want to let it burn. Partly because it will prove the existence of a benevolent God.)

4. Then turn the oven down to 325 degrees Farenheit, and walk away for 90 minutes.

5. After the 90 minutes is up, pour a bottle of beer into the roasting pan and let it cook another hour.

6. When that hour is up, remove your pork belly from the oven, and let it cool on a cutting board for about 15 minutes.

7. Now cut it up into hunks or shred it or whatever, but get that belly into your belly.

8. Regain consciousness and return to Costco to buy nine more pork bellies! Hey, they freeze just fine...

Pork Belly Created by Chris Thompson of foodspin.deadspin.com and provided by grannyfab.blogspot.com

Ingredients:	Instructions:
Pork belly A drizzle of olive oil 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon cayenne pepper 1 teaspoon salt 1 tablespoon brown sugar 1 bottle of beer Depending on the size of the slab you buy, you may want to slice it into smaller portions and freeze some. This recipe was tested on a slab 10-12 inches long.	1. Dry the thawed pork belly with a paper towel and place it fat-side-up on a cutting board. 2. Score the meat diagonally and rub with a drizzle of olive oil. 3. Combine the spices and sugar into a dry mixture and rub on all sides of the meat. Place in a plastic bag and chill for at least one hour. 4. Heat your oven to 500F. 5. Place the pork belly on a rack in a roasting pan and place in the oven for 10-15 minutes until brown and bubbly. 6. Reduce heat to 425F and cook 90 minutes. 7. Pour 1 bottle of beer into the roasting pan and cook 1 additional hour.

Seeds of Change Organic Quinoa and Brown Rice with Garlic

noreply@blogger.com (Nan @ Granny Fabulosa) — Wed, 30 Sep 2015 01:35:00 +0000

Boy, do I love Costco! One of my favorite things to buy there is the Seeds of Change organic quinoa and brown rice that comes in a microwavable pouch. Healthy, delicious and ready in 90 seconds!

Lately I've given up processed foods, especially prepared side dishes that come in a box or a pouch. (I explain why in this post.) But this is a rare exception.

Check the label -- every ingredient is actual, recognizable food, except for a bit of soy emulsifier. And though I try to avoid soy, I'm not going to flip out about the small amount in a product I enjoy in moderation. Especially when it comes with quinoa and brown rice and garlic and onion and parsley.... yum!

(I am not in any way affiliated with this brand. Nor was I compensated for this review. I just think this stuff is good!)

I Buy My Green Beans at Target

noreply@blogger.com (Nan @ Granny Fabulosa) — Wed, 30 Sep 2015 01:11:00 +0000

These are the best-tasting green beans I have ever tried. I get them at my local Target, and every time I go in there, I clean out their entire supply.

They make a quick, healthy side dish -- just 5 minutes in the microwave, right in their own bag.

I also use them to make a really tasty cold salad that is the perfect dish for a party or a potluck. People always ask me for the recipe. You can get it if you click here.

Recently I tried the same brand's roasted sweet potatoes, and they were great, too!

(I am not in any way affiliated with this brand. Nor was I compensated for this review. I just love these green beans!)

a.k.a Too-many-tomatoes Salad

noreply@blogger.com (Nan @ Granny Fabulosa) — Wed, 30 Sep 2015 00:32:00 +0000

Thanks to my weekly CSA delivery service, I have enough tomatoes to feed an army. But only if the army is really, really hungry.

At times like this, I turn to my bff Pinterest. That's where I found a terrific recipe for a delicious and simple Tomato and Chickpea Salad on Rachel Schultz's "A Household Almanac" blog.

I recently served this salad alongside another of Rachel's creations which she calls the "World's Best Chicken," and which I call Desperation Chicken because, together, these two recipes saved my life. Well, they saved dinner one night when I forgot to cook. Or shop.

All it takes is:

a pint of cherry tomatoes cut in quarters
a can of chickpeas, drained
a cup of chopped, fresh basil
3 cloves of garlic, minced
a simple vinaigrette of 1/2 teaspoon honey, 2 teaspoons olive oil and 2 tablespoons of vinegar (I like my homemade citrus vinegar.)
a bit of salt and pepper, of course.

Just mix all these ingredients together and refrigerate at least 20 minutes before serving. Delicious!

What is your favorite way to use a bounty of fresh tomatoes?

Tomato Chickpea Salad Created by Rachel Schultz and provided by grannyfab.blogspot.com

Ingredients:	Instructions:
1 pint of cherry tomatoes 1 can of chick peas, drained 1 cup chopped fresh basil 3 cloves garlic, minced ½ teaspoon honey 2 teaspoons olive oil 2 tablespoons vinegar Salt and pepper	1. Chop the tomatoes into slices or quarters. 2. Add tomatoes, chick peas, basil and garlic to a bowl. 3. Mix the remaining ingredients and add to the bowl. 4. Chill and serve.

Desperation Chicken

noreply@blogger.com (Nan @ Granny Fabulosa) — Tue, 29 Sep 2015 14:22:00 +0000

I know I'm not the only person who sometimes finds herself staring at the clock at 5 pm and wondering where a whole day went... and what in the world am I going to make for dinner?! Recently, on just such an occasion, I found myself with under an hour to cook something using the only two fresh ingredients I had available at the time: a package of boneless chicken thighs and a pint of organic cherry tomatoes from my weekly CSA produce delivery. Naturally, I turned to my bff Pinterest....

I don't remember exactly which search words I used, but it was something akin to: chicken dinner recipe. fast. easy. no time. forgot dinner again. help me Jesus.

And where did Pinterest send me? Straight to Rachel Schultz's "A Household Almanac" blog and her recipe for the "World's Best Chicken." This maybe should be renamed "World's Best Recipe." Just my opinion.

It only takes a few simple ingredients available in everyone's kitchen cupboard to whip up a sauce and pour it over your chicken. Then you sprinkle on some herbs and bake for about 30-40 minutes. That's it. The result is tasty, tender, tangy chicken that is not only healthy and delicious, but also looks just beautiful.

For the sauce, mix together

1/2 cup of mustard (I used ordinary yellow hot dog mustard. Even if your family doesn't like mustard, they will like this. The transformation is miraculous. Trust me.)
1/4 cup of maple syrup
1 tablespoon of red wine vinegar (or any other mild vinegar you like. I used my favorite homemade citrus vinegar.)
a bit of salt and pepper.

That's it! Pour it over 4 boneless chicken breasts or a couple pounds of boneless chicken thighs, and sprinkle about a tablespoon of dried herbs (rosemary, thyme, herbs d' Provence, whatever you like) on top.

Bake this in a 425F oven for 30-40 minutes until the chicken reaches an internal temperature of 165F degrees; fully cooked, but still juicy.

The herbs make this look especially pretty when it's all done.

I served this chicken with a quickie tomato and chickpea salad and a 90-second microwaveable organic quinoa and brown rice medley I buy at Costco. All on the table in about 45 minutes. My family was wowed by this "desperation dinner," which is now at the top of our dinner favorites rotation.

(And whatever you do, don't throw away the leftover sauce. Use it to jazz up any recipe that normally calls for chicken broth, like this delicious butternut squash soup.)

World’s Best Chicken Created by Rachel Schultz and provided by grannyfab.blogspot.com

Ingredients:	Instructions:
3-4 lbs. boneless, skinless chicken thighs ½ cup yellow mustard ¼ cup maple syrup 1 tablespoon vinegar Salt and pepper Dried herbs (thyme or rosemary) to taste	1. Place thawed chicken in a baking dish. 2. Mix the mustard, syrup, vinegar, salt and pepper and pour over the chicken. 3. Sprinkle herbs on top. 4. Bake at 425F 30-40 minutes.

One Day Linen Closet Overhaul

noreply@blogger.com (Nan @ Granny Fabulosa) — Sat, 04 Jul 2015 04:09:00 +0000

About 5 years ago we did a major remodel of our master bathroom. In the process, we upgraded from a stingy little corner shower to the roomy, luxurious, big-enough-for-two shower that we still enjoy today. (Hey, GrandDad and I may be old, but who said romance has an expiration date? And that sound you now hear is our kids heading straight to therapy...)

To get some additional space we needed for the new bathroom, we stole over a foot of depth from what had been an extra clothes closet in the hallway. Our house has no shortage of closet space in the bedrooms, so I was perfectly content to convert this shallow nook into a space for storing linens, etc. And so we lived happily ever after. The End. Well.... not quite.

While we did convert our closet from hanging rods to built-in shelves, we just sort of quit at that point. We never even got around to painting the unfinished wood of the shelves, and so The Law of Small Transgressions was soon made manifest. If you're not familiar, that's the tendency for small problems, if they are ignored long enough, to grow into big problems.

One small weed in the flower bed can soon become a jungle. One small, unnecessary credit card purchase can balloon into a big balance you can't pay off. Don't care enough to paint unattractive, raw wood shelves? Why shouldn't your space turn into more of a dump than a proper closet?

Case in point:

So I decided to finish the job we started 5 years ago. (The sad thing is, it wasn't even that hard! Took me less than a day.) It started with removing every single item -- every medicine bottle, every pillow case, every package of toilet paper -- out of the closet. (And all over my bed. That meant I had to get the job done, or we'd be sleeping on the couch. That's called motivation.)

Next I painted the shelves and their wood supports with white semi-gloss latex. There was nothing especially notable about this process: paint, roller, brush, pan. Paint, paint, paint, and let dry.

After sorting through all the piles and paraphernalia, I realized that my so-called linen closet wasn't just a dump of extraneous articles. About 95% of what I pulled out were useful things I intended to put back in. It was just poorly organized.

Off I went to the fabric store, where I bought a few baskets and some grosgrain ribbon. More about the ribbon later.

The next order of business was mostly common sense:

I neatly stacked the bathroom supplies together.
I sorted all the medicinals into the new baskets, one specifically for children's meds.

I placed equipment -- scissors, trimmers, clippers, thermometers, etc. -- into separate bins within the stackable organizers.
I stored heating pads and humidifiers up top and the dust buster and compact vacuum down below.
I neatly rolled or folded linens. And then I went one step further....

I assembled all the guest linens and arranged them in tidy stacks, tied together with the grosgrain ribbons. I think it looks pretty, but it also serves a practical purpose. When I'm expecting guests, I can easily find everything I need to make them comfortable.

Also there is less chance someone will use them for other purposes. (Trust me -- my family is so lazy, adding one extra step to any process means no go. For instance, if you ever want to find the cookies in my house, it will require exhaustively searching for where I've hidden them: in the snack cabinet BEHIND ONE OTHER THING!)

So basically, that is all it took to go from this...

... to this:

...in a single day. Nothing fancy or clever or innovative about it. So, why should you care? Because if you knew how satisfying it feels...

Faux Gravy

noreply@blogger.com (Nan @ Granny Fabulosa) — Mon, 29 Jun 2015 20:09:00 +0000

Some time ago I bragged all over the place about my homemade gravy. Delicious, yes, but sometimes you don't want to go for the real thing. Maybe you need something quick. Maybe you're trying to cut back on fat and calories. At times like that I fall back on a gravy-like sauce I make from vegetables.

I know! That sounds super NOT THAT DELICIOUS! But trust me. It's good.

Here's the step by step:

1. Caramelize some onions and a few other vegetables.

What kind of vegetables? It just depends on the type of flavor you are going for. Mushrooms are earthy and umami. Carrots add a touch of sweetness. Use what you like. Don't forget to season them with some salt and maybe a little of your favorite dried herbs.

Caramelize them how? You can cook them at medium-high heat in a skillet on top of your stove. You can roast them in a 400F oven for 30 minutes or so. You want the veggies to be cooked through, and nicely browned, but not burnt.

2. Stir in some minced fresh garlic, and cook another minute or two.

The worst thing you can do to garlic is singe it, so leave it until the end to make sure it doesn't overcook.

How do you know when garlic is done? I tell my kids to use the sniff method: when it goes from stinky to suddenly smelling like Heaven, it's there. That does not take long.

3. Stir in just enough clear liquid to barely cover the cooked vegetables.

What kind of liquid? I like chicken or beef broth. If you are a vegetarian, vegetable broth is great. Water will work, but you'd better hope there is a lot of flavor in the cooked vegetables.

And not too much. You don't want to drown the veggies.

4. After that is heated, (hot, but NOT boiling) transfer the veggie/liquid mix to a large glass measuring cup or mixing bowl and blend smooth with a stick blender.

You can just as easily use a food processor or blender, but I keep telling you -- you've got to get a stick blender. They are awesome!

5. Add more liquid as needed to obtain the desired thickness.

I purposely instructed you to use what will probably be not enough liquid. If your sauce is too thick, you can always add more broth. If it's too thin and watery, there is not much you can do - perhaps stir in a little mashed potato or blend in a hard-boiled egg. It's better just to avoid the error to begin with.

And that's all there is to it. It's so easy to do, so quick to whip up, that I forgot to take more photos. #whoopssorry

Recently I served a mushroom version of my faux gravy with an equally faked sous-vide chicken.

#nocomplaintswereheard