Hey guys! It’s been a while since my last post. As our world turns into something I’d never thought I/we’d ever experience. I’m hopeful, and believe me, I came close to losing hope. Thank God for family and friends that kept me encouraged, and talked me off the edge. Life goes on and we have […]
The Gist……in a Pandemic — Dish with this chick
I really like this cook! #CONNIEBRECIPESWISDOMFORPENNIES
Hello All!
I am late posting today as I have been making Pumpkin Butter Soap, today and that takes time.
I hope that you all are well and hopefully safe, this day. This world is laying heavy on my heart and I am constantly praying for all the people.
This chicken sandwich was supposed to be white meat but alas, I happened to grab some thighs. But it was just as good as the other would have been.
On the day before, I did the prep-work, which was to debone and pound the chicken out thin with a metal metal mallet. It gets aggression out while you are pounding. I seasoned with Accent, Greek Seasoning and Pepper and Adobe Seasoning Salt.
Store the seasoned chicken in a covered bowl in the refrigerator until ready to cook the next day.
Make a panko crumb batter bowl with 1 c of panko and 7 crushed saltine crackers mixed together. Make a second bowl with 2 eggs and 1/4- cup of milk in it.
Get your frying pan medium hot first. Dip chicken into panko crumbs then egg wash and back into panko crumbs. Put in frying pan. (KEEP a watch on frying pan) If too hot, it will burn and if too low it will be soggy.
Fry on each side until golden brown and then put on a broiler pan and bake at 350 degrees for 40 minutes.
All you need now is a hamburger bun with mayo and a good tomato.
Thanks for your time today. Connie B.
Majestic mountains with jagged tips, piercing the sky, the ubiquitous red stilted buildings and beguiling fishing villages were all there to meet us as we explored The Lofoten Islands. A long held dream of a trip came to fruition with the generosity of the Norwegian Government and frankly, great timing! We short cutted Narvik by […]
Dreams – The Lofoten Islands — The Curious Adventures of the Cat in the Camper Van
This is such a beautiful trip so I thought that I would share with you. https://www.wisdomforpennies.com
Good Morning All! On this almost, last day of August.
I hope that you are finding the time to watch some Autumn leaves fall as the trees start to shed their beautiful leaves. As always, I am wishing you, a good day for today.
I do have a good recipe for you that I hardly ever see being cooked, these days. This one comes from way back in time and it will take you back to fond memories of family in the kitchen. My first Mother-in-law (Alice) taught me this recipe. along with her Mother (Nanny Brown).
Both were and are the most amazing cooks that I had the pleasure of learning to cook with those beautiful ladies. Like I said, the fondest memories come back to me with this recipe, of the smells and the love that these two Women shared with me, a very young married teenager at the time, who did not even know how to boil water as I was never taught at home.
I guess that is the reason that I love to share my recipes and tips for others! Well, on to the recipe!
A package of smoked neckbones (I used a large pack) as you can see in the pot.
2 c of rice uncooked ( I only use par-broiled rice in my house) it gives a firmer texture to the rice.
Seasonings I used are: 1 tsp Cavender’s Greek seasoning
1 tsp Accent 1TBSP pink salt and 1 tsp black pepper
Put 10 c of water into a big pot and add the smoked neckbones and seasonings.
Boil on medium-high for 40 minutes with the lid off the pot.
Time to add the rice into the pot now. (If there is less than 4 1/2 cups of water in the pot, add a little more water). Bring to a rolling boil and stir and cover the pot with a lid. Turn down the heat to #4.
After 20 minutes, check the rice to see if it is done with no water left in the pot. If there is water then take the lid off the pot and raise temperature to #6 and stay with it for about 5 to 8 minutes and the water will cook into the rice.
I would have loved to have some mustard greens and cornbread to go along with this, or maybe some speckled butterbeans and biscuits! (these recipes are also in my archives of 2020 and 2021).
I hope that I have made you hungry from the past and present memories! Thanks for stopping by and visiting with me for today!
As always, Connie B. #CONNIEBRECIPESWISDOMFORPENNIES
Good morning Everyone!
I am wishing you, the best of days for this day. North Florida is cloudy and muggy for this day of the year, but I can see and hear the sights and sounds of Fall! So, I am happy that it is near.
I just wanted to pop in and share a little recipe that goes along with this seafood dinner.
Shrimp Cocktail Sauce
Just use ketchup and a TBSP or two of Horseradish sauce. I used two, with 1/4 c of ketchup.
As for the cornbread disks, the next time I will use only cornmeal and water to make a very runny batter and cast iron-fry with a tiny amount of lard. They will be thinner and crispier, that way.
The fish and shrimp were just cleaned and battered with flour/cornmeal mixture with seasoning in the dry mix.
This meal hit the spot with me. So I hope that you like it.
Thanks for stopping by today. Connie B.
Oxtail covered with a rub, browned and slow cooked with carrots, onions and a broth. If you don’t know what Oxtail is, it is the tail of an ox or cattle. Rinse and pat dry the oxtail pieces. Combine the brown sugar, soy sauce, salt, garlic powder and pepper. Rub the wet mixture all over […]
Slow Cooker Oxtail — In Dianes Kitchen
Hello Everybody. as usual I am wishing you well, above all else. I have had loss and survival, through-out this pandemic so I can say that I feel your pain and sometimes your joy.
We are all looking for the joy in our lives to help bare the pain that we walk through each and everyday.
So, I try to bring you a litte joy with this awesome recipe from my friend Diane. Hey, don’t knock it till you try it! Oxtails.
Connie B. #
Good morning All! I am wishing you, the very best of days.
I also keep all of you in mind as of these hard times that we are going through all over the world. I wish that I could give you all-peace, health and comfort. So, I send this recipe to you and hope that it brings you joy.
I shared this pot of soup with two of my friends and they really liked it as I did also. I ate this soup, right by itself for 3 meals.
I have tried to post this photo of mine about 15 times and was ready to pull my hair out! So I hope it works this time.
Butternut Squash Soup Recipe
1 large butternut squash, washed well ,cut open ,discard seeds and a little of the stringiness. Cut up and bake at 400 degrees in oven for 40 minutes. It will be under-done but it will finish cooking in the soup pot.
1 pint jar of chicken breast from my canning pantry with the broth in the jar also.
If you do not can then cook up 2 chicken breast in 5 c of water with 3 -chicken bullion cubes added to the pot after it is done cooking and when cooled down add in shredded chicken.
Now you have your chicken and squash about cooked.(You could prep this in the morning or the day before).
Use a big soup pot add in the chicken and broth and squash. Add in 8 c of water. If you did not make your broth up like I just talked about—-then add a quart of store bought chicken broth and 3 cubes of chicken bullion. Plus 3 more cubes for the soup flavoring.
1 can of Green English peas with liquid
1 can of hominy with liquid
1 TBSP Accent— 2 tsp Greek seasoning—-2 tsp salt (The bullion is salty too).
1 tsp black pepper—-2 tsp of oregano (spicy soup)
1 large onion diced
1 TBSP Curry (makes savory)
Cook on medium high and boil for 30 minutes with a lid on the pot.
Time to eat, now. A homemade loaf of bread, hot out of the oven would give you a party dinner.
Thanks for stopping by and hope to see you again. Connie B.
No, we haven’t discovered time travel in the past week, it was a way to pass the time while travelling some really big distances and to distract me from the usual Campervan Karaoke. Basically, yes, nerds again, we were logging how many nationalities on number plates we saw while driving through France into Germany on […]
23 countries in 1 day — The Curious Adventures of the Cat in the Camper Van
We arrived in the colourful walled town of Tenby, a place we were very fond of on our previous visit 6 years ago. The town has rows of pastel coloured houses that look like a pack of refresher sweets. On either side of the town are beautiful beaches with crystal clear water lapping the shores. […]
Exploring Pembrokeshire’s coastline | Wales — NON STOP TRAVELLING
I am sharing a very nice, sightseeing trip with you with the blog owner’s permission. I enjoyed it and maybe you will also.
I am sorry about this photo. My camera was dead and was on charge for a long time so I dished some macaroni and cheese up! I just could not wait for an hour. I also used penne noodles for this time.
Good morning to everyone, on this cloudy North Florida day. I hope that your day is good as I am always wishing the very best for everyone.
I have a little recipe from a very good friend of mine for you today.
It is the best macaroni and cheese that I have ever eaten in my entire life!
I had her super-size the recipe for a 13×9 sized pan.
The ingredients are:
12 oz box of small elbow macaroni
2 large eggs, beaten
1 tsp salt 1/4 tsp pepper 1 TBSP of Gulden’s brown mustard
2 1/2 c large cottage cheese
3 c shredded cheddar cheese
1 1/4 c sour cream
1/2 cup of panko bread crumbs to put on top
1 large TBSP Guldens mustard
Pre-heat oven to 400 degrees, now.
Use a big pot and fill halfway with water. Get this to a boil and add in the macaroni. Cook 8 minutes and drain off water.
Butter a 13×9 baking dish or pan.
Have macaroni in a large bowl to mix all of these ingredients together (Except for 1 c of shredded cheese for the topping) of this awesome macaroni and cheese.
Put the mixed macaroni into a 13×9 baking dish and bake at 400 degrees for 30 minutes.
I have never had, better macaroni and cheese!!
I hope that you will try this recipe and stay awhile and visit with me.
I, promise to add a photo, later on, when I cook this recipe. I like to post the photo for my recipes, but as you know, I just can not eat my food every day as I am trying to watch my intake.
Thank you for stopping by today. Connie B.