Side Dish Turned into a Full Meal.

I was thumbing through "3 in 1 Books - Crock Pot" to get any ideas for something new to make, when I came upon this side dish, "Scalloped Tomatoes and Corn".  Sounded interesting, so read the recipe and said to myself, "Huh?"  Read it once more and said, "What the...?"

Here is the original recipe in the section called "Impress Your Guests".

Scalloped Tomatoes and Corn

Ingredients:

1 (15 oz.) can cream style corn
1 (14.5 oz.) can diced tomatoes, undrained
3/4 cup saltine cracker crumbs
1 egg, lightly beaten
2 tsps. sugar
3/4 tsp. black pepper

Preparation:

Combine corn, tomatoes with juice, cracker crumbs, egg, sugar and pepper in crock pot; mix well.  Cover; cook on low 4 to 6 hours or until done.

Makes 4 to 6 servings.

My first question for the preparation is "What size crock pot?"  For the best cooking medium, a crock pot should be almost full (allowing for liquid produced during cooking); no way this would fill a 6-quart, not even a 4-quart.  Second question, "Why the sugar?"  The cream style corn would release sugar during cooking; isn't that why salt wasn't added, because of the saltine crackers?  Third question was "How is this scalloped?  Scalloped means a casserole with cream and cheese incorporated; ok, the cream style corn could act as the cream, but where was the cheese?

So, how was I going to work with this recipe, but make it even better.  First thing was to check out the freezer; and I struck gold!  After Thanksgiving, turkeys and turkey breasts have a tendency to go on sale.  I usually buy a turkey breast, roast it, and portion out the meat into freezer bags for future use; they last up to six months.  I also found a package of applewood smoked bacon; bacon makes everything better!

A little bit of this, a little bit of that; skip the sugar altogether.  All the ingredients fit inside a 2-quart crock pot, cooked in four hours and created a complete meal, for four, of delicious comfort food.

Come, see what I have created in my lab...umm  kitchen, I meant kitchen.

Scalloped Turkey with Bacon

Ingredients:

1 lb. cooked turkey breast, chopped

½ cup diced celery
4 slices Applewood smoked bacon, cut into one inch pieces
6 slices Swiss cheese
1 (15 oz.) can sweet corn, cream style
1 (14.5 oz.) can diced tomatoes
1 cup crumbled saltine crackers
1 egg, beaten
1 tsp. ground black pepper
1 Tbsp. crushed dried thyme leaves

 Preparation:

 

Spray inside of a 2-quart crock pot with nonstick cooking spray.  Layer the turkey, celery, bacon; cover with the Swiss cheese slices.

 

 

 

 

 

 

In a medium mixing bowl, gently mix together corn, tomatoes, crackers, egg, black pepper and thyme so as to not break up the crackers any further.  Spread over ingredients inside the crock pot.

  

 

 

 

 

 

 

 

 

Cover, set on low, and cook for four hours.

 

 

 

 

 

 

 

 

 

 

Makes four servings.

 

Mary Cokenour

 

 

PJs Restaurant; Small Menu, Big Food

PJs Restaurant

216 East Center Street
Monticello, Utah, 84535

Phone: (435) 587-2335

Facebook Page: https://www.facebook.com/pjsofmonticello


Located on Center Street aka Route 491, the colorful building housing PJs is up for sale, but still open for business.  The interior is divided up into two sections; the restaurant and the pool hall which also has tables for dining.

Lets get to my favorite part, the menu and ordering; the menu is on a board next to the kitchen counter where you place your order.  Whether it is take out or dine in, the food will be brought out to you with a smile.  The menu itself is small in comparison to most places that also serve burgers and fries; but this is great food done up right, not fast food sitting under a heat lamp.

After ordering a cheeseburger which comes with fries, I asked about the Buffalo Wings.  I love Buffalo Wings, but only if they're deep fried, then sauced.  Many places bake the wings; and I abhor mushy, gummy skin on my wings!  For all you lovers of authentic Buffalo wings, I have found nirvana for you...PJs does them right, deep fried and sauced!!!


Update: I went back on January 24, 2015 and got the Buffalo Wings with fries.  You have a choice of two sauces: hot or sweet and spicy; I chose sweet and spicy.  By themselves, these wings are uplifting; dip them into the ranch dressing that comes with the meal and you won't want your feet to touch the ground again.










Anyway, the cheeseburger is massive; 4 and 1/2 inches in diameter making it stick outside the 4 and 1/4 inch bun, and its 1/4 inch thick; lettuce, pickles, onion, ketchup and mustard are the toppings.  The French fries were so loaded up (crispy on the outside, fluffy on the inside), they were spilling off my plate; and yes!  they come with Utah's favorite, fry sauce.







Open for breakfast, lunch and dinner; if you need a meal to take on a hike or picnic, PJs can box it up for you, no problem.

Thankfully, PJs has stayed open while it has been for sale; just hoping that whoever eventually buys it will keep the concept of good food done right, not nasty fast food...and don't do away with those authentic buffalo wings!

Mary Cokenour

Three Rivers Brewery is Top Notch!

Three Rivers Brewery

111 East Main Street
Farmington, New Mexico, 87401

Phone: (505) 325-6605

We'd passed by Three Rivers many times, but always on the way to somewhere else.  This time though, we made sure to stop and were so glad we did; amazing atmosphere, food and staff.  JJ, our waitress, is a firecracker personality; so ask for her when you go to dine in.  While you can dine in the bar area; there is a separate restaurant part in the next room; plenty of seating (tables, small and large booths).

Three Rivers has an eight page menu; something for everyone's tastes! We started off with the Onion Rings appetizer; crunchy goodness with a homemade buttermilk ranch dressing. We so wanted to order another round of onion rings, but needed to keep room for the main meals.













One of the menu pages is "Daily Specials"; we were there on a Monday, so I started with a cup of the Baked Potato soup; luscious, packed with potatoes, bacon and chives. 













The sandwich for the day was the Smokehouse Cubano; tender pork, onion, pickle, on pressed bread; and Yes!  I ordered bacon for it which enhanced the whole experience.










I'd met some folks from Farmington awhile back, who had highly recommended Three Rivers Brewery; and told us to try the Drunken Steak Sandwich.  This was hubby's main meal, but I had a bite; oh my goodness, so tender and juicy!!!  This definitely hit the top of the awesomeness scale.












Two relatives had joined us for lunch; one had the Garden Burger with a side of black beans; she surely raved about those beans, but enjoyed the burger too. 













The other had a half pound burger special (2 - 1/4 pound burgers stacked) with more onion rings); nothing left on her plate, so you know it was that good!








Now I had already perused the dessert menu and saw that Tres Leches cake was listed; here was my chance to finally try this cake out.  I only ate half my sandwich to make sure I had room for this treat.  The cake is light with a, not unexpected, milky taste; it was almost like a palette cleanser and yummy treat all wrapped up into one.  Definitely would have this cake again!




If you're in the Farmington, New Mexico area and want a unique dining experience, Three Rivers Brewery has what it takes...atmosphere, friendly staff, awesome food.

Mary Cokenour

Shari Rene's "The Studio-Coffee House"

"The Studio-Coffee House"

64 West 200 South
Monticello, Utah, 84535

Phone: (435) 459-9399

Website: http://www.sharirene.com






Shari Rene' (aka Shari Griffin); a renowned San Juan County artist, formerly from Oregon, loves her art, and loves serving up fresh made coffees, teas, hot chocolates, muffins and bagels to visitors of her newest indulgence shop, "The Studio-Coffee House".  It is so named due to the fact that she also conducts art classes; so the best of both her worlds is offered to customers.


Shari Rene with her employee, Mary are waiting to give you friendly service!

 The building is "country cute" and the interior is "country comfort"; large windows bring in the sunshine; a couch in front of the fireplace speaks of warmth and cozy.  Shari Rene's artwork adorns the walls and table tops; the menus on chalk boards over the kitchen counter.






Now for the most important part, well for me anyway; the food and beverages; as I stated before, the beverages are fresh made, no premixed powders and just add water or milk.  The first is Chai Tea Latte, made from a freshly brewed chai tea and topped off with steamed milk; a dash, alright, a huge dash of cinnamon to top it off.  I nursed this baby, it was so, so delicious!
















My friend ordered a hot chocolate with espresso shot; again, chocolate powder cooked with real milk, topped with whipped cream, real liquid chocolate so thick, it cannot be pumped out, but spooned out; and a dash of cocoa powder.  Opinion; my friend was very happy with her choice.









Newest item on the menu are bagels (blueberry, plain and everything); real wood fired bagels (partially baked, shipped in, then Shari Rene finishes them off in the her oven); toasted up perfectly and smeared with cream cheese.  Oh I was in bagel heaven; I haven't had a real, delicious bagel since leaving the East coast, and this did it for me!  I did request that Shari bring in cinnamon raisin (we both had the blueberry), since that is the perfect comfort bagel with cream cheese; in my opinion of course.  Just a suggestion, but I sure do hope she does it.

The Studio-Coffee House just opened in September and the current days of operation are Friday, Saturday and Sunday.  However Shari Rene announced that, with the addition of new employees, hours and days will be added on; call the phone number to make sure it's open before you go for your hot beverage fix.  This place is going to be a great boon for locals and visitors alike; but I do hope not so busy that my Chai Tea Latte and bagel with cream cheese are sold out before I can get them.

Mary Cokenour

Thirty-One Bags, A Product Review.

Thirty-One

Main Website: http://www.thirtyonegifts.com/

Sue Morrell - Consultant (my area)

Phone: (435) 587-2728

Her Website: https://www.mythirtyone.com/164339?verify=true


The first time I was invited to a Thirty-One party; I wasn't too sure what to expect.  I was used to Tupperware and Pampered Chef parties; I enjoy cooking, these belonged to my genre.  The party was hosted by a friend, so how could I refuse, right?  Sue Morrell was the consultant; she's a sweet lady, very knowledgeable about the products she sells, and passionate about them too.





At this party (I've been to three altogether now), I purchased a "Zip Top Organizing Tote" for my mother; she loves to crochet, so this would be perfect for her.  I was even able to get it engraved with her name on it; that's right, stitched engraving is available.  Besides names, you can get logos which is great for the kids going off to college; the prices depend on what you have engraved, but it's very reasonable.  I ended up purchasing one of these totes for myself, and my current quilting project is at my fingertips; all the pockets around the outside of the tote keeps me well organized!

With my travel blog, I do a lot of driving, hiking and climbing to get to the best sites, and take primo photographs.  I don't have the option of being disorganized or weighed down; so Thirty-One helped me solve these problems easily.  To keep my maps, notepaper and pens together; I purchased the "On a Stroll Bag".  Normally this bag can be used by a mom/dad with a child's stroller; it clips on easily and has pockets galore!  I simply clipped mine to the back of my head rest, it hangs down the back of my seat; when I need a particular map, it's right there where I want it.  Two other items are the "Bring a Bottle Thermal" which keeps a cold bottle of water cold to cool for about three hours.  If I put a frozen bottle of water inside, I'm looking at cold water for about 5 hours.  The "Vary You Backpack Purse" holds everything I need with two huge pockets and several small too.  I have packed up this baby with so much stuff (camera, wallet, snacks, first aid kit, etc) and it still doesn't weigh me down!  The "Bring a Bottle Thermal" has a utility clip which attaches easily to a metal ring on my backpack; leaving my hands free.

Here comes my all time favorite item, the "Fresh Market Thermal"; I was so impressed with this bag that I ended up buying another one.   It packs a lot of packaged items inside; put frozen ones on the bottom, dairy or must-keep-cold- items on the top; zipper it up and the items stay as they should be for hours.  Story: I went to Moab (an hour away) and did a bit of shopping at the local City Market, packed up my bags, but instead of going immediately home, I got delayed.  Anyway, the items were in my bags for about five hours; the frozen was still frozen, the cold items were still cold!!! 




If I'm buying ice cream, that's always a tough one to keep frozen properly; pack a few of those frozen thermal packs in the "Fresh Market Thermal", add the rest of your items inside; the ice cream stays perfect!  The ends of the bag snap onto the side, so if you need more space, simply unsnap and open it up wider.  It folds easily for storage in the trunk of your vehicle, or stack them onto a shelf.

I have to admit, at first I was a little thrown by the prices; but these are quality bags and have withstood my abuse of them well.  Every month there are special deals, and discounted items, so I was able to get other items at a well reduced price.  So, if you're in my area, give Sue Morrell a call and set up a party; if not, go to Thirty-One's website (listed above) and find a consultant in your area.

Mary Cokenour

This Shrimp Recipe is Light and Easy.

So, there I was at the City Market in Cortez, Colorado picking up the ingredients to make an Alfredo sauce. I had already purchased pappardelle elsewhere; now I wanted to combine it with shrimp, broccoli, sugar snap peas and cover it all in Alfredo sauce. That was the plan, until I got home and decided, "I don't want Alfredo sauce, I want something different!"  Now what, was the question indeed.

I still wanted the shrimp, definitely the sugar snap peas, but broccoli and pasta just didn't seem enticing at the moment.  Digging around the fridge, I found a red bell pepper and diced it up; in the pantry I found a jar of chopped shitaki and oyster mushrooms in brine (drained that off).  Hmm, now what, I thought, perhaps a stir fry?  Rice, sigh, rice is a bore; but wait, instead of water, why not cook it in broth and soy sauce...and a new plan was finally born.

The dish I ended up with was so light and yet, packed with flavor; it was hard not to eat the entire skillet full.  It was also very, very easy to put together.  The ingredients in the skillet finished cooking up just as the rice was done; no waiting for one, while the other got cold.  I love when a plan, turns into a plan which ends up delicious!  Oh, the other ingredients I had purchased to make an Alfredo; you know I'll come up with something else eventually.

Shrimp, Vegetables Over Rice

 Ingredients:

2 Tbsp. canola oil

½ cup diced red bell peppers
1 cup chopped mixture of shitake and oyster mushrooms
½ lb. sugar snap peas
½ tsp. garlic powder
½ tsp. ground ginger
½ lb. large shrimp, peeled and deveined
2 Tbsp. lemon juice

 

Ingredients for the Rice:

1 cup rice (white, long grain wild, brown)

1 Tbsp. butter (or butter substitute)
1 and ¾ cups vegetable broth
¼ cup soy sauce

Preparation:

 

 

 

In a medium saucepan, on high heat, bring the rice, butter, broth and soy sauce to a boil.  Stir, reduce heat to low, cover, let simmer for 15 minutes.  Turn off heat, uncover and fluff up rice; any excess moisture will evaporate.

 

 

 

 

 

 

 

 

While rice is simmering, heat the oil in a 12 inch skillet over medium-high heat; add in bell peppers, mushrooms, snap peas, garlic powder and ginger; mix and cook for 3 minutes.  Add in shrimp, cook for 5 minutes; shrimp will begin turning pink, stir in lemon juice, cover and remove from heat.  Let mixture settle for 3 minutes; serve over rice.

 

 

Makes four servings.

Mary Cokenour

Tillamook Expands Products into the Freezer.

Tillamook

Website: http://www.tillamook.com/

Located in Tillamook County, Oregon; this dairy co-op has been providing quality dairy products since its founding in the 1800s.  Cheese, butter, sour cream and yogurt can be found in any market's (large or small) dairy aisle.  Now Tillamook has jumped from merely cold products to the land of ice and snow....the freezer section.  That's right, Tillamook now has ice cream products and they are so decadently good, you won't mind the sinfulness of it at all.

Now while our local market is not carrying the Tillabars yet, it does have half gallon cartons of flavors like Banana Split, Chocolate Peanut Butter, Oregon Strawberry and so many more (Tillamook has 28 flavors)!  White Chocolate Raspberry Yum and Mountain Huckleberry are two flavors that sit in my freezer; we just can't be without them!  Usually, I find that fruit sometimes overwhelms the entire flavor of an ice cream product, but not with these.  Instead, the raspberry enhances the rich white chocolate and the huckleberry brings out the vanilla goodness.  These ice creams are not just rich, but smooth in texture; a few spoonfuls go a long way in satisfying the palate.

These ice creams are not just excellent alone, but add them to a warm dessert, such as my Glazed Donut Bread Pudding and heaven is now in your dessert bowl!

This product is made in the USA; is a high quality product and once you try any of the flavors, you'll be in ice cream love with it too.

Mary Cokenour