The Necessities

Connections are important. 

     In the business world they are often a necessary evil, but in our personal lives they are just a necessity, period. No man- or woman- is an island. Well ok. I guess I wouldn’t mind "being an island" if I could be alone on the island of Mauritius (que c'est beau!) but my chances of that happening are slim to none. Emphasis on the NONE.   

  
     My Friends here in Savannah that I connect with have been in my life for a minute...when things were good…and bad; especially when they were bad. They’ve stood with me through school, a career change; raising the kids, (STILL raising the kids) becoming a grandmother (One. Two. And THREE), moving (repeatedly), a divorce, a wedding, and now that first year of married life with Mr. Wilson. They’ve seen me laugh, cry; they’ve done both with me and loved me no less because of either. 

Definition of necessities: Bare essentials required universally for subsistence or survival, or for maintaining a certain minimum standard-of-living.

     Humans are social creatures, and being able to trust, to share, and to love are essential to our emotional and spiritual growth. We need people who love us, forgive us, encourage us, people we can grow with, who are honest with us- and in this department my life has no lack…I love my People. They make me "more". A humble ‘Thank You”  to each one of you, near and far, old and new, teacher and student both, who continue to travel with me and mine.

So…it’s the Holiday. We gather to feast, to remember our Veterans and Soldiers, to celebrate our connections, and the friends who grace our path.

Let’s party, Witches!  

Bain sult as! (Enjoy!)


*NOTE* What incredible food we were blessed with today; everything was wonderful and all the more so when made with love by friends. Thank you Angel & Rick for the veggies and the bananas & ice cream (COMPLETELY sinful), please save that recipe...Sara & Gator for the broccoli salad, A-Mazing! Alex and Amber for that unbelievable potato salad...we hope to see that one again soon...

Listening to:
Skillet 

Goal for the day:
Bike ride with Lil'  Man

Thinkin' bout:
Mango Margaritas...

Joke of the day:

A young couple drove several miles down a country road, not saying a word.
An earlier discussion had led to an argument, and neither wanted to concede their position.
As they passed a barnyard of mules and pigs, the husband sarcastically asked, "Are they relatives of yours?"
"Yes," his wife replied. "I married into the family."  Hahaha...you ain't ready!

The Lineup...

Hemingway's Mojitos
Cuban Mojito Recipe; the authentic recipe from Havana Cuba

1 teaspoon powdered sugar
juice from one lime
4 mint leaves
1 sprig of mint
Havana Club white rum
2 ounces club soda

Place your mint in the bottom of a tall glass and squeeze the juice from one lime over it. Add powdered sugar and use muddler to mash. You can use a wooden spoon handle or whatever works- not everyone has a muddler handy...
Add crushed ice, rum, stir and top off with club soda and your sprig of mint.

Hemingway would have loved  adored worshipped Mr. Wilson.

Pomegranate-Glazed Chicken with Blackberries

1 cup unsweetened pomegranate juice
1 tablespoon molasses
1/4 cup packed brown sugar
1 clove garlic, minced
1/8 teaspoon crushed red pepper (I used more)
4 boneless skinless chicken breasts
1 pint blackberries

In saucepan, simmer ingredients through red pepper until just syrupy (15-20 minutes) and reduced by about 1/2.
Set aside about 2 tablespoons sauce for basting, mix blackberries with remaining sauce and set aside
Grill chicken about 5 minutes per side, brush with glaze and continue grilling until chicken is cooked.  Serve with blackberries and sauce.

Sesame Poppy Seed Dressing (For use with Spinach Strawberry Salad)

1 cup sugar
1/2 cup cider vinegar
1 tablespoon minced onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 cup canola oil
1/4 cup sesame seed, lightly toasted
2 tablespoons poppy seeds

Pulse first 5 ingredients in a blender 2-4 times or until they're smooth. With blender running on LOW add oil in a steady stream and process until combined with other ingredients. Stir in seeds and chill 24 hours before serving.

Spinach Strawberry Salad

12 cups fresh spinach leaves, rinsed
Strawberries to taste, quartered

Toss strawberries and spinach with 1 cup Sesame Poppy Seed Dressing.

Garnish with crumbled bacon and red onion slices. Serve with remaining dressing.

Marinade for chicken and shrimp kabobs (Paula Deen) 

2/3 cup oil
3 limes, juiced
2 tablespoons vinegar
1 tablespoon sugar
1/4 teaspoon crushed red pepper

Whisk ingredients together in bowl, add to shrimp, chicken, pineapple, peppers, mushrooms and onion. Place all ingredients in resealable plastic bags and marinate for 4-6 hours. Remove items from bag(s) and place on kabob skewers. Discard remaining marinade. Grill on 350-400 grill-
Shrimp kabobs- 6 to 8 minutes, turning once, or until shrimp are pink and fully cooked.
Chicken kabobs- 15 minutes, turning occasionally, until fully cooked.

             Strawberry Tallcake
                      myrecipes.com
Filling

4 cups quartered strawberries (I used a little more)
6 tablespoons sugar, divided
1 tablespoon finely shredded lemon zest
1 tablespoon fresh lemon juice
2 cups heavy cream (I used a little more)

Cake- Best Butter Cake (recipe follows)
6 ounces good quality strawberry jam

To make filling- Combine strawberries, 2 tablespoons sugar, the zest and lemon juice. Let sit 10 minutes. In medium bowl, mix whipping cream and 4 remaining tablespoons sugar until firm and stiff peaks form.

Assemble cake

Using a serrated knife, slice both layers in 1/2.
*NOTE* This is easier if you slightly freeze your layers, and if NOT freezing, use a sharp wire to cut layers, not a knife.

Set rounded tops aside to use as middle layers. Place a dollop of whipped cream onto the plate to start with. This will hold your cake in place. Place 1 layer of cake on plate, cut side up. Spread with about 3 tablespoons jam. sprinkle with about 1/4 of the cut berries mixture and 1/4 of the whipped cream mixture. Repeat with second and third layers.
Place final layer on top of cake, cut side down. Mound the remaining whipped cream in the center and spread to about one inch from edges. Sprinkle with remaining strawberries.

*NOTE* This is NOT a neat cake...but it has the most wonderful flavor and  a quaint, country, homemade look about it! It tastes like it might have liquor in it, but it doesn't. It was perfect for a BBQ.

                                                                                
Best Butter Cake

2 1/4 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar
About 1/2 cup unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
2/3 cups milk

Preheat oven to 350. Sift flour, baking powder, and salt. Set aside.
Using a stand mixer, beat sugar and 1/2 cup butter till creamy. Crack eggs into a bowl (DO NOT BEAT) and add vanilla. Add eggs and vanilla to mix, scraping down bowl as needed. Beat in flour and milk, alternating and ending with flour mixture.
Butter and flour 2 eight inch round cake pans. Divide batter evenly. Bake approximately 20-25 minutes. Cool cakes in pan 5 minutes, and then invert and cool on wire racks at least 40 minutes.

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J.C. Wilson on Facebook (My incredible sexy cool Mojito makin' Man)

"Home" cooking

Festivals.

     That’s what this time of year always makes me think of, and for some reason this year in particular I am feeling the distance of space and time since I last put in an appearance in the home state.
     The place I refer to is the state of Maryland, and home for many years was the town of Laurel…it’s not a town anymore, and I am told I wouldn’t even recognize it anymore…that you can’t find your way off of the main highway to the historic older streets and neighborhoods where I spent a good part of my youth (or misspent, as the case may be) and where my oldest son Tim and I lived when he was small, right on Main Street.

     On a certain Saturday every May, when (hopefully) the weather is that PERFECT Maryland spring day and the sky is just that certain shade of blue (the one you DON’T see here in Savannah- EVER)…you could follow your nose to Main Street and the historic district if you had a mind to. The aroma of the “festival food” would draw you like a moth to a flame. It’s Main Street Festival day.

      Ahhh. Festival foods. Yes, I know- there are festivals everywhere, and all of them probably serve one sort of food or another; but none of them are like the festivals from your hometown. Those are the BEST  BESTEST festivals. It’s probably the same trick of memory that makes you think your childhood home was SO big, or that summers were cooler and winter had better snowball- making- snow when you were little; everything was bigger, or better, or more fun, when you were a child. I remember the Montpelier Mansion festival held on that spectacular showcase of acreage, and the mazes where we kids used to go to steal a kiss…I’d like to show it to Mr. Wilson one day…and my children. I want to show them everything that I remember of home so they won’t ever feel like strangers there when I'm gone.

     Whatever the reasons- I am missing my home lately. I miss the mountains, the festivals, the restaurants, Polack Johnny’s, Pazza Luna,  little Italy, B-More and the Harbor, the Nans, and my daughter…Cunningham Falls, the Potomac, and did I say I miss my mountains?

Maybe it’s just “gypsy feet syndrome”…it’s an ailment I share with my father.

     The Laurel Main Street Festival was the very first place I ever ate Sausage and Peppers, “Philly style”. It’s still one of my favorite subs and it’s easy as can be to tweek however you like. They’re quick and not too labor intensive for a mid week dinner.  Dress them up with some fresh herbs (preferably from your own garden) and a side dish of sliced ripe tomatoes from your local produce stand, or whatever veggie side dish you prefer.
Bain sult as! (Enjoy!)

My weekly list of (1) cool  (2) random  (3) personal and (4) of absolutely- no- meaning- whatsoever stuff...

“Must have” book this month: Water For Elephants

Favorite food this week: Cameo variety apples

Favorite new friend: Tater

Favorite old friend: Raven


Favorite music revisited: "Loser", by Beck.

Favorite T.V. program: Duh. No brainer. Who is George R.R. Martin’s biggest fan? (Tracy is waving hand WILDLY AND JUMPING UP AND DOWN. No doubt something is about to be either spilled or overturned) ...GAME OF THRONES, HBO

Favorite joke this week-
“What did the suspenders say to the pants?”
“WHAT’S UP, BRITCHES!”- HAHAHA- that’s right! You ain’t ready…

Philly Chicken Cheese Subs                                                

several boneless skinless chicken breasts, cut up into 1 inch pieces

mix of peppers; yellow, orange, and red

sweet onion

olive oil

fresh oregano (or dried, as suits you)

mozzarella

kaiser sub rolls (the fresher the better)

I do mine on the griddle-

  You want to brown the chicken and the peppers and onions should be semi- firm, but grilled.

Load 'em up onto some nice Kaiser rolls...nice and full. You don't want a skimpy sub. Top with mizzarella and heat in 400 oven until cheese melts. You can butter and grill your roll too, but I don't. It's completely up to you.

*NOTE* My beautiful friend Sara gifted me with some oh-so-tasty- infused oils...I use them all the time for cooking. If you have some olive oils such as these, by all means USE them. They bump the flavors up a notch!

Tracy's Easy Balsamic Vinaigrette

2 Tablespoons balsamic vinegar
4 teaspoons olive oil
1/4 cup fresh basil, chopped
1 teaspoon honey dijon mustard
2 cloves pressed garlic
salt and pepper to taste

Combine ingredients in a jar and shake well. Refrigerate.
Serve over sliced tomatoes and onion, fresh greens, add crumbled bacon and egg- You can also simply drizzle over tomatoes or tomatoes and onions- top with parmesan cheese.

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J.C. Wilson on Facebook (My dashing and witty fantastic partner)

The Gift

     Gifted is an adjective we use to describe an individual who rises above the accepted standard in art, athletic performance, or intelligence. In the case of gifted artists such as Leonardo da Vinci, Claude Monet, and Vincent Van Gogh, their artistic vision brought them worldwide fame and notoriety. In our school systems, children whose academic achievements set them apart from their classmates are frequently referred to as gifted. Society will likewise label an athlete as gifted, as with Nadia Comanechi and Olga Korbut, the famous Russian gymnasts. Their flair for the dramatic, fluidity, graceful movements, and dedication to the sport are what set them above their peers. It is rare to hear the term gifted applied when describing an animal, however, it was just one such animal who forever changed my perception of the word.

     Having spent the last fifteen years working in the equine industry, the fall of 1991 found me managing the largest hunter-jumper schooling facility on the east coast and living on site. It was usual for me to walk through my barns at night and peek in on my seventy-two charges, especially if I had an individual who was sick, or a new arrival to the Center. October 30, 1991, found my responsibilities stretched to include the care and overseeing of a few horses in town to compete at the Washington International Horse Show. Their riders had chosen to stable them away from the US Air arena, and were renting stalls from the Center for the duration of the show. I had a couple of hunter ponies who were competing in the children’s classes, a member of the US Olympic team, and an incredible horse who was there to give a Freestyle Dressage exhibition.  That extraordinary night I received the reward of a remarkable and impromptu performance by an amazing athlete and artist.

     On the course of my walk-through that evening, I was surprised to hear the most beautiful music drifting on the night breeze. Its melody was haunting and compelling, and it drew me as a moth to the flame. I walked as one hypnotized, right down the barn aisle and looked into the indoor arena, the source of the music. The surreal image that greeted me is one I will never forget.

     A single horse stood poised in the middle of the indoor arena. His back was bare; in fact, he wore nothing but the glory of his own fine skin and muscle. To say that he was merely brown in color would not do him justice. He was sable… rich, dark, and warm. He seemed to smolder with good health and vitality, and something else. The “something else” was raw power. All 16.3 hands of him was living equine god, right there in the middle of my arena. No saddle or bridle marred the living perfection that was he... He looked right at me, and gave a shake of his head. On the opposite wall from where I stood gazing raptly, sat a petite woman with a small portable CD player, silent now.  She was laughing at him, and I would swear that had he been human, he would have grinned back at her.  She never saw me; her attention focused utterly on the horse. She spoke softly to him, but he heard. His neck arched and his ears swiveled forward to catch her every word, he waited for some silent and unknown signal.  I held my breath. With the turn of her wrist and a small wave of her delicate hand, she asked him to move.

    
 From one moment to the next, just that quickly, magic happened.

    
     As the first notes of Bach reached my ears, he began to move. He moved in ways that defied explanation, let alone gravity. He twirled and spun, charged forward and feinted sideways, rocked back on those muscled haunches and lifted himself off the ground with the grace of a jungle cat. He did it all effortlessly, not because she told him to, or because he had to. His body language said it all, more eloquently than any other form of communication.

     He…danced. Oh, how he danced in the arena that October night that smelled of full moon and wet leaves, what a spell of magic he wove for an audience of two. He danced for joy, amazed with the wonder of his own talents and the genius of Bach, and I laughed aloud in delight. For the next twenty minutes, I was transported somewhere that as an equestrian and Dressage enthusiast I had only ever traveled to in my dreams. I have never again seen anything to equal it.

      The next day horse and rider were gone, having shipped down to the US Air arena for their exhibition performance. I went to the show that Halloween night and watched them perform in public. They were a fantastic team, and although he danced beautifully with her on his back, he did not dance with that wild abandon I had the pleasure to witness, although it did move people to tears that night and earned them a standing ovation as well.

      The rider I speak of was none other than Carol Lavell, member of our United States Equestrian team, and the horse was the world famous “Gifted”. In 1991, Gifted received the prestigious Horse of the Year award from the United States Dressage Federation, and Carol Lavell went on to take a bronze medal in the 1992 Olympics. Many people had the pleasure of watching them compete for and win titles from all over the world before Gifted died, while still in his prime.

     He was the living embodiment of what “gifted” signifies. True to his name, he was a creature who rose far above his peers to transcend the standard of excellence set by The United States Dressage Federation.

      In my memory, on a cool and damp October night, and with complete joy, he dances always.

Tracy Wilson

2008

Breakfast For Dinner

     In the years of my adult life, and as a parent, there have been some lean times. Good months and bad years…but through them all I can say (thankfully) that no one ever went to bed hungry because there wasn’t enough to go around. If they went to bed hungry it’s because they couldn’t be pried away from the X-box. Bad years and tough times bring the gifts of grey hair and stress lines if you let them- but if you look at life from a different perspective, these same circumstances can inspire you to ingenuity.


When the going got tough, the tough got creative. Fast forward to present day…


     And while things are substantially better, it never hurts to remember how you came up. As an only child, and a latch-key kid, I didn’t get to see my mom cook a lot of gourmet food. She taught me her spaghetti sauce recipe (invaluable) and we share a love of baking. My kitchen skills came with time and experience. I’m not a gourmet cook either…but I do alright. Most family folk would rather have a meal with ingredients that they can pronounce anyway; and if you’re a gourmet cook you probably don’t read this blog, at least not for the recipes. Don’t misunderstand me- I want the boys to have an epicurean attitude, and in fact encourage them to eagerly try new foods, but I am also realistic; and I know what they like.


     One thing I did learn early on in the wife & mother game is that presentation counts for quite a bit where the children are concerned. If you make dinner fresh and innovative, even a routine meal is sure to morph straight to the “cool” zone. I try very hard to never put a “routine” meal on the table anymore. I purchase local/organic fruits and vegetables, especially since we are blessed with Polks right up the road now!


I think my family deserves the best I can afford. It may not always be gourmet- but you can bet it's ALWAYS good.


     Dinner is the one time of the day, with the exception of Sunday, when we are all together, for at least 15 minutes. I want the Fab Family to be EXCITED about dinner. I want them to look forward to spending some of their day with me, and I want to know that something I prepared in our kitchen brought smiles to their faces…and maybe made their day brighter. So here we are again, my little Kitchen Witches. Quick. Easy. Good…and keep ‘em smiling.


Breakfast. It’s what’s for dinner.


Bain sult as! (Enjoy!)

Biscuits and Gravy                                               

One pound sausage

4 Tablespoons flour

2 cups milk

season to taste                                       


Brown sausage until no longer pink. Add flour and cook for 2-3 minutes. Add milk. Bring to a boil. Reduce heat to VERY low and simmer for 15 minutes.


*NOTE* I added more milk after the initial 2 cups as it cooked. I used black pepper, salt, and white pepper to season.

Tracy's Baking Powder Biscuits                          


Preheat oven to 450.
2 1/4 cups flour
1 level teaspoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1 to 1 1/4 cup milk/cream (I like to use a mix of the two)


Combine dry ingredients and cut in shortening with a pastry blender until mix is a coarse texture. Add milk and stir to moisten. Turn dough out onto slightly floured surface and knead 10 times. Pat out to 1/2 inch thick and cut biscuits. Place on lightly greased baking sheet, bake for 13-15 minutes or until biscuit tops are golden.
                              

                                            
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J.C. Wilson on Facebook (My sexy- cool- amazing- husband of almost ONE YEAR!)

Drive Thru Alternatives (Installment 12) Minestrone Soup

So- how about that soup?!

I know, I know.  I said “soup time” pretty much ended a couple of months ago, but maybe I was a little hasty.

     Soup (and potatoes- sorry, couldn’t resist) will always be a staple in our house, no matter the season. It’s a great way to incorporate slim and healthy into our diets, along with the side note of providing some veggies for everyone. Even though I like veggies ok, sometimes I just don’t feel like dressing the table with veggie side dishes…I do, however, still wish for an aesthetically pleasing dinner table that entices the Fab Family to indulge in more than just a quick meal.

     This soup is “hittin’ and sticking”…and it’s quick. The difficulty level is probably a -3; which means it’s perfect for a mid-week meal that’s easily put together and on the table in well under an hour.
I love a tomato based soup- and this Minestrone is no exception. The Italian flavors come alive in not only the eye appeal factor, but in the aroma too. It’s a fragrant soup that has them sticking their heads into the kitchen with a curious “Hey Mom- what’s for dinner?” I haven’t made much soup lately, so this was a nice change. The other good thing about Minestrone is that it’s not too heavy of a soup- just perfect for our springtime weather.

     Keeping it simple was a cinch with this one… soup and a side of chicken. You can add more dishes or not, it’s up to you.  Just the soup and the chicken provided plenty. You could even pair your leftover soup with a salad for lunch…provided you have any leftovers. Quick, easy, good; and add versatile to the list. This Minestrone proves again that you don’t have to sacrifice taste and nutrition to get it on the table in a timely fashion.

You just need a little imagination.


     On a side note- THIS CHICKEN WAS FANTASTIC! This is a great chicken tender recipe that tastes like you put a whole lot more work and history into it than you really did. While this might not be your Momma’s fried chicken, it’s close enough for rock-n-roll.

Bain sult as! (Enjoy!)

Tuscan Minestrone Soup                             

2 leeks
14 ounce can chopped tomatoes
1 carrot
1 sprig rosemary
1 celery stalk
1 15 ounce can cannellini beans, rinsed and drained
1 zucchini
4 cups vegetable stock or water (I used chicken broth)
2 sprigs flat-leaf parsley (I used dried)
1/2 cup long grain rice
2 Tablespoons olive oil
Parmesan cheese

 Trim the roots from the bottom and the dark green leaves from the top of the leeks. Then cut the leeks, carrot, celery and zucchini into small pieces. Snip parsley into small pieces.
Put the oil, carrot, celery, and parsley into pan. Cook over low heat for 10 minutes, stirring occasionally.
Add the zucchini, leeks, and chopped tomatoes, cook for another 10 minutes.
Pick the leaves off the rosemary, add the beans and stock. Bring to a boil.
Add the rice and cook for another 15 minutes.

Ladle half of the soup into a blender or food processor and blend until smooth. Pour back into pan and stir.

Grate parmesan over top and serve.         

Chicken Fried Chicken                                                                     

 2 lbs. chicken breast strips

Vegetable oil

1 1/2 cups flour

1 1/2 tsp. salt & pepper (each)

2 1/2 tsp. thyme

2-3 tsp. paprika

2 tsp. ground cumin

2 tsp. garlic powder

1-2 eggs, beaten

1/2 cup milk

 2 Tbsp lemon juice

Combine dry ingredients. In seperate bowl, whisk eggs, milk, and lemon juice. Dip breast stips into flour, egg mixture, and flour again.

Refrigerate 30 minutes. Cook at 375 in fryer or electric skillet until golden brown and juices run clear. Remove from oil and drain.

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J.C. Wilson on Facebook (Tracy's Multi-Talented Super Fantastic Husband)

A Saturday in Margaritaville

     My husband is my favorite person in the whole entire world to do just about everything with...but especially to share the kitchen with!

I know what you're thinking. Sigh. Tracy's  newlywed-ism is showing, right? (and no, that's probably not a real word, but it fits) So what if it is- it's almost our anniversary!

     Mr. Wilson and I enjoy the same distinction of being "only" children. Contrary to popular belief (of the sibling sort) "only" children do not have it made. While yes, it's true that we don't have to share our "stuff"- fill in age appropriate noun- with brothers and sisters, we also don't have anyone to share the chores with. And that's not much fun. Until J.C. came along, I didn't realize how much I had missed out on by not having someone to share the day-to-day responsibilities with.

     I felt the lack of a sibling to share things with in my childhood, but less as I became older. You get used to doing things alone and being solely responsible for household chores.

In the past, I have been known to share kitchen time- but grudgingly. The kitchen is my domain.

Enter Mr. Wilson.

     My husband is so much fun to create with in the kitchen...and we usually start out making one dish only to go a different direction as the mood hits us...we are both a little ADD together, and like to spend most of our free time in our own world...and while it's true that Mr. Wilson and I have great adventures cooking together, the one thing that is his all alone is his ability to make a FANTASTIC drink.

     J.C. is just GOOD with this kinda thing; from Margaritas to Mudslides to Mojitos and everything before and aft. This weekend we actually headed to the liquor store to procure the necessary ingredients (insert crazy mad scientist laugh here) for Strawberry Margaritas. We ended up making Mango Margaritas together and a Mexican casserole that will knock your socks off! My favorite Mexican restaurant to eat locally is Jalapenos, or I should say "was".

Welcome to Casa Wilson, my little Kitchen Witches.

That's right- you ain't ready.              

Bain sult as! (Enjoy!)

J.C. Wilson's Fabulously Simple but Perfect "Last Mango in Pooler" Margarita

Last Mango complete Margarita mix by Margaritaville
Grand Marnier liqueur; some of each; adjust to your own taste. We applied both liberally.
Ice
Grind it up.

Rim glass with sugar and garnish with fruit of your choice. We used strawberries ('cause they're purty..and it's what we had) and mint sprigs and flowers from our own garden.

Drink while cooking. Makes everything way better-er.  


King Ranch Chicken Casserole

1 4-5 pound roasting chicken
2 celery ribs, cut into thirds
2 carrots, cut into thirds
2 1/2 to 3 teaspoons salt (I used Kosher salt, so I used more)
2 Tablespoons butter
1 onion, chopped
1 green pepper, chopped
1 clove garlic, pressed
1 10 3/4 ounce can cream of mushroom soup
1 10 3/4 ounce can cream of chicken soup
2 10 ounce cans of diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/8 teaspoon ground red pepper
 3 cups (or more) sharp cheddar cheese, shredded               
12 corn tortillas cut into 1/2 inch strips (fajita size- 6 inch)

Remove giblets from your chicken, if it has them
rinse chicken

Combine chicken, carrots, celery, and salt in large dutch oven or stock pot. Cover with water and bring to boil over medium heat.

Reduce heat, cover, simmer for at least 1 hour, until chicken is cooked.
(I cooked mine until it fell off the bone when I ladled it out)

Remove chicken from broth and let cool for 30 minutes. Reserve 3/4 cup liquid and set aside the rest for a future use.

*NOTE* I scooped some of this liquid and froze it, some I put on the dog's dry food. It's multi use.

Preheat oven to 350.

Melt butter in large skillet over medium high heat. Add onion; sautee 6 minutes. Add green pepper and garlic; sautee another 3-4 minutes. Stir in your reserved 3/4 cup liquid, cream of mushroom soup, and next 5 ingredients. Cook and stir occasionally, about 10 minutes.

Skin and bone chicken, shredding into bite sized pieces. Layer 1/2 of chicken in greased 13x9 pan. Add half of soups mixture, and 1 cup of the cheddar cheese. Top with 1/2 of the tortilla strips.                                                

Repeat layer and top with remaining cup of cheddar cheese.
Bake at 350 for 45-55 minutes. Let stand 10 minutes before serving.
(myrecipes.com)

*NOTE* I baked mine for the suggested 55 minutes, but I think it should have went a little less. I use an oven thermometer, so my temperature was spot-on. Take your time down a notch if yours is like mine.

Almond Shortcake and Triple Berry Sauce

Triple Berry Sauce

3/4 cup sugar

4 teaspoons cornstarch                                
1 1/2 cup water
Red food coloring
4 cups sliced strawberries
1 1/3 cup raspberries
1 1/3 cup blueberries

Shortcake

2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup milk
1 teaspoon almond extract (or Amaretto)
2 eggs, slightly beaten
1 Tablespoon sugar
1/2 cup sliced almonds

In a 2 quart saucepan, mix 3/4 cup sugar and cornstarch. Stir in water and food color. Cook over medium high heat, stirring. Bring to boil and cook for 1 minute. Remove from heat and let cool for 10 minutes. Add to fruit and refrigerate.

Heat oven to 450. Grease bottom and sides of 13x9 pan lightly with shortening. Mix flour, sugar, baking powder, and salt. Cut in butter- use a pastry blender or 2 crisscrossed knives- until mixture resembles fine crumbs. Stir in milk, almond extract, and eggs until just blended. Spread in pan. Sprinkle with 1 Tablespoon sugar and almonds.

Bake 10-12 minutes light golden brown. Allow to cool completely and serve with Triple Berry Sauce.
(bettycrocker.com)

*NOTE* I made this one last, so it got the benefit of 2 margaritas...I mixed the almonds right into the batter and it was just fine. Use your own discretion. I also made homemade whipped cream for topping.

If you use a Magic Bullet (which I highly recommend) it takes about 10 seconds to make it. Well worth the effort!

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J.C. Wilson on Facebook (My Fabulous Multi-Talented Husband)

The Heart of the Matter

American Pit Bull Terrier; American Staffordshire Terrier; Staffordshire Bull Terrier…etc., etc., etc.


     Welcome to the war, folks. An all out, full frontal, “no holds barred” attack by an uneducated public against a select group of the canine world. It’s an American media feeding frenzy at its best…Fill the general public’s eye with images of maimed children and vicious, foaming, growling, aggressive muscled dogs- the stuff parental nightmares are made of- and then give said parents and other influential individuals an avenue of revenge…in the form of Breed Specific Legislation.


“BSL (as it is commonly known) is defined as follows: Breed-specific legislation is a law or ordinance passed by a legislative body pertaining to a specific breed or breeds of domesticated animals. In practice, it generally refers to laws or ordinances pertaining to a specific dog breed or breeds.” (Source: Wikipedia)


It is so much more than that… and it’s very possible that it’s coming to your community.


     In principalities where BSL has been enacted, people have had their family pets removed from their home to be euthanized. It is profiling- plain and simple- cloaked under the mantle of a good ole “Public Safety” concern. What the proponents of BSL don’t tell you is that these laws give legislators and law enforcement agencies the right to remove a “pit bull type” (this is VERY important, people) dog(s) from society. In plain English, that means even if you don’t have one, heaven help you if someone thinks you do. It’s a lose-lose situation- for you and your dog.


     I could, of course, give you the statistics of dog bites every year, and tell you how it is documented research FACT that the American Pit Bull Terrier consistently scores HIGHER on the Canine Temperament tests than the average scores of other groups and breeds… this, unfortunately, is not something that you care about if you are a supporter of BSL- and if you are an opponent of it, well, likely you already know all this. Those of us who love the breeds are struggling to maintain our rights to own them.  Every time a child is bitten or maimed, we take 20 steps backwards in our battle. Intense coverage and media sensationalism keep the breeds on the front page and the graphic images selling newspapers.


The elemental truth is that most of these dogs are NOT owned by “gun toting, drug dealing, money -whoring, status seeking criminals and gangs”.


     What the media doesn’t show the public (because it doesn’t sell) are the happy stories of the well adjusted dogs.  Stories of we, the people, who love our dogs. They are part of our family. They live in our homes, sleep in our beds, snuggle with our children, sneak food off the counters, play Frisbee, and ride in our cars with their ears flapping in the breeze and their heads hanging out the windows…You’ll find them in Petsmart, at the park, see them in the vet’s office (where they are usually GREATLY liked and admired) and even meet them in nursing homes while visiting your Gramma. They are beloved friends, companions, and nanny-dogs.  They’ve served their country, and given their lives for our freedom.


     I think they deserve a little better than the monstrous defamation of character they are submitted to in the press and it takes consistency, dedication, and time to bring awareness to the true story of the American Pit Bull Terrier, and to effect long lasting, permanent change. Stereotypes are easy to make, hard to break, and impossible to live with.


     Having said all this, I will be the first to tell anyone that when considering if one of these dogs is right for them, perhaps for their family, to think long and hard about it…and then to think again. As truly wonderful as these dogs are, they are NOT for everyone. Every home in America does NOT need one, and they are NOT the perfect  dog for every family.  It takes a special person/family to raise and train one to be contributing members of society, and it can just as easily go the opposite direction. Things can go to hell in a hand basket real quick with any terrier, (I think it’s a breed requirement they are born with) but especially with one who weighs in at 50+ pounds. A terrier of that size has the physical capacity to pull over 1000 pounds…these dogs have amazing fortitude and strength, and are renowned for their displays of loyalty, courage, and tenacity. The very qualities that set them apart from other breeds are often the cause of their downfall …but also of their redemption.

Any questions? See “Vick dogs.”

     So please, owners- if you love our heroes, our friends, our companions, our nannies, and our faithful protectors- make sure they are a good ambassador of their breed.  What people see of us and our dogs will be what we’re all judged by in the end. It’s so important to take EVERY opportunity, and to make EVERY impression not only a lasting one, but a positive one. Living with any one of these breeds is a huge responsibility and holds us to a higher standard than the
                  average dog lover.


It’s the price we pay for the privilege.

Tracy Wilson
Pooler, GA
May 10, 2011

Additional Information & Reading

For Pit's Sake
BestFriends.org
Temperment Testings explained

"A breed of satin and steel, pit bulls are a mixture of softness and strength, an uncanny combination of fun, foolishness, and seriousness, all wrapped up in love."
                                                                                    ~ Caroline Coile