Kabobs - Fun and Fabulous

Having guest over for dinner. Get them to help cook. Kabobs are a great way to get guests talking and socializing around food. Assemble all the ingredients and let your guests assemble his or her own custom kabobs. You can use different colored permanent markers to identify each individual's kabob once they come off the grill. The guest gets exactly what she or he likes to eat,

and you get help with the assembly! You can pick and choose your ingredients to offer guests. The ones below are our favorites. We have family members with pepper allergies, so we typically do not offer peppers.

Easy Beef Kabobs

2 lbs. sirloin steak cut into 1 to 1-1/2" cubes

1 c. Baby carrots

1 head fresh broccoli

1 small summer squash

1 bag pearl onions

1 lb . fresh mushrooms (stems removed-caps only)

2 stalks celery

1 pkg cherry tomatoes 

Green or red peppers (optional)

2 pkg. McCormick's Meat Marinade

1/2 c. oil

1/4 c. tbsp. vinegar

1 tbsp. water

1/4 c. red wine (Cabernet or Syrah works well-optional)                                                                  

Wooden skewers

Directions: Prepare McCormick's Meat Marinade according to directions (blend seasoning mixes with oil, vinegar and water) and add red wine if desired. Place sirloin in a bowl or plastic container. Use half the marinade and pour over cubed sirloin. Pour the other half of the marinade for the mushroom caps. Let both marinades sit a minimum of 15 minutes (longer is better).

Boil carrots until tender so that a skewer can penetrate the carrot. Peel squash and cut into chunks. Cut the celery stalks into 1-1/2 inch pieces. Break broccoli head into skewer size portions.

Soak wooden skewers in water while meat and mushrooms marinate.

Assemble kabobs, alternating ingredients per diner's preferences (use only the ingredients you like).  Grill kabobs turning frequently until meat is to desired doneness.

Serve with rice.

Photo by Alex Mestas - Lights Out Films

Muffin Mess

Filling muffin tins is typically a messy job. Spills on a muffin tin become rock hard after baking resulting in extra cleanup time. Even using muffin tin liners (cupcake papers) doesn't eliminate the mess caused by drips.

So what is the best way to fill those pesky muffin tins?

There are several options from using decorating bags or zipper bags with an end cut out to careful spooning.
However, the two options I like best are:

1. Use a cookie scoop. The scoop allows you to measure even portions and the release provides a drip free method for filling the cup.

2. Use a canning funnel. The funnel, with its large opening, is the perfect size to direct batter into a muffin tin.

Perhaps you have other solutions to the problem. If so, feel free to share them with us.

European Bead Bracelets

I recently started making European Bead Bracelets. European beads are the craft name for beads that fit Pandora, Trolli, and other similar type bracelets. While the brand-name bracelets can cost hundreds of dollars  each to complete, you can make your own for around $10 or less. Using the same beads you can also make watches, earrngs and necklaces for a complete set. Beads, charms and other supplies are readily available at craft stores and through online retailers such as Amazon.

Adding charms and spacers make for a more balance look compared to just using beads alone. You need to add a "stopper" bead at the end of the bracelet or watch so that the beads don't tumble off when the bracelet/watch is unfastened.

These are easy to make as the bead holes are large. Jump rings (plain round rings) are used to finish off the chain/bracelet and to attach charms. There are special spacer beads that have a loop on them that allow charms to be attached.

Beyond this, your imagination is the only thing else required. These make a great gift as you can customize the colors and charms to the recipient's interests, favorite colors or life event (graduation, birthday, wedding, new baby, etc.). A bracelet can be completed in just a few minutes, so it is great for a last-minute gift.

Try out Euro beads. They are fun, easy and highly personalizeable.

A Personal Twist on Chicken Pasta Salad

Every time I take my chicken pasta salad to an event, everyone wants the recipe. I have to laugh because there really isn't much to the recipe--it starts off with HEB Creamy Parmesan Pasta Mix. When I tell people this, they are a bit surprised. Actually, the mix is pretty bland, but it is my personal twist that makes it special.

This is true for many recipes or instant mixes. As is, they are ho-hum. You have to be a bit creative and willing to experiment to take ho-hum to ho-yeah! Sometimes it may be a special spice, an extra flavorful or premium ingredient or the addition of meat, cheese, etc.

In the case of the chicken pasta salad, here is how I make it "mine."

Prepare one box of HEB Creamy Parmesan Pasta Mix according to directions and make the following changes.

Use premium olive oil, but reduce the amount to 1 Tbs.

Use the juice of 1/2 lemon or lime

Add 1 Tbs. of red wine vinegar

Add 2 Tbs. of Melting Pot Garlic Wine Seasoning (makes anything taste better)

Add 2 c. cubed, cooked chicken breast

Add 1/2 additional c. of mayonnaise

Mix all ingredients. Let set for at least 1 hour to allow flavors to combine.


As you can see, there is nothing "magic" about this recipe. The changes came from trial and error, but the result is fabulous. Don't be afraid to experiment. Sometimes it works and sometimes it doesn't, but overall you will wind up with better recipes even from mixes.

Peanut Butter Cups Without the Wrapper

Need a quick dessert that is delicious and easy? Try this Peanut Butter Bar recipe. It tastes like the commercial peanut butter cups. The only thing missing is the wrapper.

Ingredients: 
1 cup butter or margarine, melted

2 cups graham cracker crumbs

2 cups confectioners' sugar

1 cup smooth peanut butter

Topping:
1 1/2 cups semisweet chocolate chips

4 tablespoons peanut butter

Directions

1.In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

2.In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Source: http://allrecipes.com/Recipe/Peanut-Butter-Bars-I/Detail.aspx?prop24=etaf

Revisiting Steak

I rarely (no pun intended) can finish a steak when I order it in a restaurant. With the escalating portion sizes, it is almost impossible for me to leave without leftovers.

The problem with reheating steaks is that they really don't taste good the second time around. I finally found a way for a good reheated steak.

The trick is to cook the steak like the restaurant--in butter. I melt 2 T. of butter in a skillet and reheat the steak on medium heat. I order my steaks medium so that they won't be more than medium well when reheated (unless you like a well done steak). I also use my favorite seasoning--Melting Pot's Garlic Wine Seasoning. You can order this online or buy it at the restaurant. I love this seasoning on meats, in soups, salads, eggs, just about any savory dish. It really freshens up the flavor of a leftover steak.

Serve the reheated steak with the melted butter from the skillet. You will enjoy a moist, flavorful steak that is almost as good the second time around.

Being a Vintner

I never thought I would ever be a vintner... wine connoisseur, perhaps but vintner, no. That all changed November 3 when I bottled my first batch of wine. Actually, the whole process started 45 days earlier. My friend, Julie who also shares the same birthday with me, and I decided to split a batch of wine and bottle it as part of our birthday celebration.  We went to a place called Water2Wine where we learned how wine is made.

Interestingly, wine starts out as purified water that is muddied with clay. You beat the mud into the clay, add the grape juice,   sprinkle on yeast,  place it in a special plastic container and wait for 45 days. During that time, our friends at Water2Winetook care of our fermenting grape juice. They kept the bottle  watered. This means that they added water to the valve which allowed air to escape from the fermentation process.

Bottling the wine took more effort than I realized. First we had to design a label that would suit the wine and the vendor. To bottle the wine first you wash the bottles. Next the bottles had to be disinfected and dried. A specialized pump filled the bottles and then another piece of machinery easily put the corks in the bottle. finally the label had to be applied and the foil was heat sealed on to the top of the bottle similar to a Shrinky Dink.

 We called our wine Two Doctors Since my friend and I are both doctors. We chose a pomegranate zinfandel because it wasn't too sweet and it wasn't too dry. It was a nice moderate wine that everyone could enjoy.

 If you ever get the chance to make your own wine, I would highly encourage it. It is a fun process, and having your own perfectly made wine is such a treat.

Acid Washing Tile

I recently had a service come to clean my tile floors. They informed me that the alkaline wash they would use would not get the tile completely clean and that I needed a $75 acid wash in addition. They said that especially in kitchens, grease from the stove builds up on the tile. The acid wash is the best way to get rid of the grease. I said no thank you to the added fees and decided to try the acid wash myself.

I did a little research and found I had everything I needed to do an acid wash. Since we have a pool, I had muriatic acid on hand. I use it to clean our filter cartridge, so I always have a bottle laying around. If you don't have a bottle, it can be purchased at any pool supply store. Also I found that there are lower fume versions (like the one above) available. I can't speak for how well they work, but they would be safer.

I mixed the muriatic acid in a 3 to 1 ratio with water. Then I sponged it heavily on my tile and let it do its work for 5 minutes. Then, using plain water in my Hoover floor machine, I rinsed the floor and sucked up the acid wash. The floors and grout looked amazing. Mine were so bad, there are a few places where I need to do a second wash, but overall the tile looked great and there was no apparent harm to my floor machine. I did very little scrubbing and yet the tile was sparkling.

You have to have the house well ventilated as the acid puts out some nasty fumes. Do not try this without having the windows open and wearing rubber gloves is a good plan as well.

If you practice a little safety precautions, I think this is something that you can certainly do on your own and save a bunch in cleaning bills. 

La Madeleine's Tomato Basil Soup

I can't believe I have never posted this recipe. It is one of my favorite soups. I've served it several times and it rivals La Madeleine's version with more work but less expense. Serve it with fresh bread, cheese and wine and you will be dining in fine French style. 

Ingredients:

Servings: 8

• 4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed
• 4 cups tomato juice (or part vegetable or part chicken stock)
• 12 -14 basil leaves, washed fresh
• 1 cup heavy cream
• 1/4 lb sweet unsalted butter
• salt
• 1/4 teaspoon cracked black pepper
• lemon juice (optional) 
• few drops of red food color

Directions:

Prep Time: 15 mins

Total Time: 1 hr

1. Combine tomatoes, juice/and or stock in saucepan.
2. Simmer 30 minutes.
3. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves, and add a few drops of red food color to enhance appearance.

Kids and Politics

This current political season offers a great opportunity for you to engage your children in the political process. Voter turnout and grassroots participation in politics has been waning for decades. Parents need to explain the political process to kids if we have any hopes of maintaining our democratic way of life.

Seven Suggestions for Developing Future Voters

1. Set a good example. If your children see you voting, they'll be more likely to follow your lead when they are older. Take them to the polls with you (if they are old enough), so they can see you vote and see how the process works.

2. Talk about news stories. Use dinner time to engage in a little old-fashioned political debate.

3. Ask your kids who they would vote for and why? You might get some interesting answers.

4. Mention the political ads and signs when you're driving in the car. Discuss how the signs got there (volunteerism) and why do people display their support in this way.

5. Volunteer yourself to help with campaign efforts. If the task is simple, let you kids help out.

6. Talk to your children about why voting is an important responsibility in our country.

7. When discussion get heated either in your own home or in the media, talk to your children about civility and respecting other people's positions--even when they are different from your own. Civil discussion is lacking in modern society, so teaching children that the discussion are great, but that they need to be done with respect will help the democratic process for years to come.

Chicken Velvet Soup

We have a local restaurant, La Fiesta Patio Cafe, that serves amazing soups. One of my favorites is their Chicken Velvet Soup. One of my friends tried the recipe I found which was a close approximation, but still not quite as good. Here is the recipe she used:

Chicken Velvet Soup

6 T. Butter
1/3 c. flour
1/2 c. milk
1/2 c. light cream
3. c. chicken broth
1-1/2 c. finely chopped, cooked chicken

Melt butter in saucepan. Blend in flour; add milk, cream and broth. Cook and stir until mixture thickens and comes to a boil. Reduce heat. Stir in chicken and a dash of pepper. Heat again to just boiling. Serve immediately. Serves 4.

I added a dash of Melting Pot's Garlic and Wine seasoning to it, which was not like the original, but very flavorful. If anyone has a better or different Chicken Velvet Soup that may be closer to Patio Cafe's soup, please feel free to post your recipe. Enjoy!

Stained Glass Mosaic Stepping Stone

I took a class on how to make a stained glass mosaic stepping stone at our local stained glass store, Anything Goes With Glass. I had a Groupon so that I could afford the class. I took the class with a friend's daughter who is an amazing artist (no pressure for me!)

They provided a pre-cut stained glass focal for us. I chose a flower and they also provided a center glass stone for the project. This is how they get rid of their glass scrap pieces. They had all sorts of types of glass. I decided on an abstract pattern (the only one in the class who did this - I just didn't want to be compared to the artist next to me.) We selected glass and glued our pieces onto a concrete stepping stone. You have to be careful that none of the glass extends beyond the edges, otherwise when someone steps on it, it can crack and break off.

We went to lunch while the glue dried. When we returned it was time to grout. We were given black grout for the project. I was glad I chose primarily light-colored glass because it really pops with the dark grout. We were shown how to mix the grout to the consistency of thick frosting. We applied it to the glass with a grout float and spread it evenly across the glass. We then wiped the excess off with a damp rag. We got the final haze off the glass with an eraser (which works really great to shine up the glass).

I used grout sealer when I got home so that the stepping stone would be weatherproof. I was pleased with the final product. If you haven't tried mosaic, it is really fun and rewarding.

Fishy Stuff

My family is not particularly fond of fish. OK, they really do not like fish at all. As a result, we rarely have it for dinner. That is until I discovered steelhead trout. This fish, related to salmon and freshwater trout, has an exceptionally light, non-fishy flavor. It filets cleanly, so there are very few/no bones.

I sampled this fish at a local market demo and discovered a great, easy way to prepare it. The secret is Colorado Spice Sweet Salmon Herb Rub. Rinse the chicken and generously rub the Herb Rub on the filets. Heat butter and garlic in a saucepan and add filets. Cook 5-7 minutes per side until golden brown.

Breakfast Casserole

This is a great casserole to make overnight and have ready for guests in the morning. It is easy to make for a large group. Our church served this for Easter Sunrise Services, which is how I got the recipe.

The homeless ministry where I have volunteered makes this casserole by using any available buns or bread broken up to cover the bottom of the pan, instead of bread slices. This seems to work just as well and is a good way to get rid of extra or dry bread.

Here is the recipe:

Cheese and Bacon Breakfast Casserole

Ingredients:

8 slices of bread (opt. remove crusts)

2 c. shredded mozzarella cheese

2 c. cheddar cheese (sharp give more flavor)

10 slices of bacon cooked and crumbled (sausage may be substituted)

6 eggs

 3 c. milk

½ tsp. sale

Dash of pepper

Soft Margarine

Directions:

Butter bread and arrange it in the bottom of a 9x13 pan. Top with cheese and bacon. Mix the rest of the ingredients and pour over bread, cheese and bacon. Set in refrigerator overnight. Bake at 350 degrees for 45-50 min. Serves 12.

Sour Cream Coffee Cake

This is a very moist coffee cake, and one our family has enjoyed for years. It also freezes well.

2 sticks of margarine
1/4 tsp. salt
1 tsp. butter flavoring
2. c. flour
12 oz. sour cream
2 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. baking powder

Topping:
6 Tbs. sugar
1/2 tsp. cinnamon
1 c. chopped pecan
Mix together thoroughly.

Cream  together margarine, sugar, salt and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Sift flour and baking powder together and add to margarine mixture. Add butter flavoring and fold in sour cream. In greased bundt pan or 9x13 or 10x10 pan, pour 1/2 of the coffee cake mixture. Sprinkle 1/2 of the topping over cake mixture. Spread the remainder of the cake mixture into the pan and top with remaining topping. Bake at 350 degrees for 50-60 min. Frost, if desired with white icing.

Ziploc Ice Cream

One of my students gave a speech on this in class. We tried it at home, and it works! This would be a great project for a Sunday School class or on a camping trip (I understand this is a favorite of Scouts).


Ingredients:
1 Tbsp. sugar (to taste)
1/2 of milk or half and half
1/4 tsp. vanilla extract
6 Tbsp rock salt (sea salt will also work)
1 quart size and 1 gallon size Ziploc bag
Ice

Directions:
Fill the gallon size bag up halfway with ice. Add the rock salt to the ice and seal the gallon-sized bag.
Combine the milk, sugar and vanilla in to the quart-sized bag and seal it.
Place the quart-sized bag into the gallon-sized bag and reseal.
Shake mixture until it becomes ice cream. It generally takes about 5 minutes.
Open carefully and enjoy.

You can also add other ingredients once the ice cream is finished, such as chocolate chips, cookies (I hear Girl Scout Thin Mint cookies are good in it), sprinkles, etc.

It looks to me like you could double the recipe and it would still work. If you try it doubled, let us know how it turns out!

Oyster Cracker Snack Mix

This is a holiday treat that has become a year-round one as we just can't wait until Christmas to enjoy it. Everyone always wants the recipe. It is a little different from others you may find online. The ingredient that gives it a distinctive flavor is the Tony Cachera's Creole Mix. It has a little kick to it that enhances the flavor.

Oyster Cracker Snack

Ingredients:
1 c. vegetable oil
1 pkg. Original Hidden Valley Dressing Mix
½ tsp. lemon pepper
¼ tsp. garlic salt
¼ tsp. garlic powder
½ tsp. dill weed
¼ tsp. Tony Cachera’s Creole Seasoning
2 pkgs. oyster crackers (Use the standard ones, not the Premium Brand)

Directions:
Mix above ingredients and pour over 2 packages of oyster crackers. Let stand. Bake at 350 degrees for 15-20 min. Stir once during baking. Allow to cool. Store in an airtight container.

Off to College

Today I sent my first child off to college. It was far less traumatic than I had envisioned. Probably the fact that she is within 20 minutes of our house has something to do with lessening my trepidation. I have learned a few things from the experience.

1. Do the orientations and tours together. It really helps both of you to be better prepared for what's ahead. I really didn't want to attend, since as a college professor I felt I knew the ropes already. I'm glad I went with her. It let me see the campus through her eyes and also showed that I was still there for her.

2. Shop early. I bought my daughter's dorm bedding and supplies a year in advance. I found the set she liked for 70 percent off in October last year. It took a lot of the pressure off knowing that she had everything she needed. Yes, I had to store the stuff, but it saved us a lot of money and last-minute stress. I also had purchased some basic school supplies. When she had a last minute panic over needing some notebooks, pens and paper, I was able to pull them out. Yet another stress averted.

3.  Let go of the apron strings. When I was at orientation, I overheard parents voicing concerns about curfews, student supervision, etc. It made me realize that parents often do not realize they have to let go of their kids. They are young adults. They get to decide when they go to bed, when they study, when they party, and a myriad of other choices. If you haven't prepared them in 18 years, they are not going to be prepared with more "smothering." These young adults will make both good and bad choices just like their parents. That's how we learn--trial and error.

4. Take care of finances early. Case in point for learning by trial and error. I did not do this one, which has made making the first payments on this endeavor a bit of a concern. Take care of this in the spring so it is all ready to go in the fall.

5. Make the student responsible. There is a huge temptation to do everything for your student, but that really doesn't help them. Let them fill out their own forms, handle registration, figure out textbook purchasing or rentals. They will have to do these things throughout their college careers, so it is best to learn how to do it right away. Sure you can give advice or information, but let/make them handle their college experience.

I'm sure I will learn more lessons as we go through this experience. For both my daughter and I, we will likely learn all of this through trial and error.

Recipe Requests - Killer Beef Brisket

I've had friends requesting "my" recipes. One of the most requested is the recipe for Killer Beef Brisket. This recipe I originally found in the "Stir Ups" cookbook produced by the Enid, OK Junior Welfare League with a few alterations from my kitchen. I've added the link for their cookbook if you would like your own copy. There are a lot of great recipes in the book.

Killer Beef Brisket

3-5 lbs. beef brisket (use double recipe for a whole brisket)
1/3 c. Real Lemon juice
1 c. beef broth or bouillon (I prefer Better than Beef Bouillon)
1/2 c. red wine (optional)

1/4 c. bottled liquid smoke
1 small bottle of soy sauce
1/4 tsp. garlic powder
1/4 tsp black pepper
1 Tbs. flour

Use a large or turkey size plastic cooking bag (depending on if you are cooking a whole or half brisket). Add flour and shake. Combine all ingredients. Place brisket in bag and pour mixture over meat in bag. Marinate overnight or up to 24 hours in refrigerator, turning occasionally to cover all sides of meat. Leave in bag. Make 5-6 slits in top of bag and cook 5-6 hours at 275 degrees. The marinade can be thickened after removing the cooked meat with 2 Tbs. of cornstarch and used as an au jus.

We prefer to serve it with rice and green beans.

Back to Blogging - 10 Things to Know About A Ph.D.

I haven't blogged in two years. I've been finishing my dissertation in communication, and am now officially Dr. Wollslager. So what are the top ten things I've learned in the process of becoming a Ph.D.?

1. It is really hard to get a Ph.D. Anyone who tells you otherwise is either a complete genius or a liar.

2. You cannot complete a doctorate without lots of help and support. If my family, friends and colleagues had not stood by me the entire way, I would have given up long ago.

3. Ph.D.'s are not that much smarter than anyone else; they are just the ones who were persistent.

4. You are never too old to go back to school.

5. They make the application process complicated to weed out those people who aren't serious, and about 50 percent who start a doctorate never finish it.

6. Get a buddy or two to help you study. Dividing readings, preparing for qualifying exams and doing research are all collegial activities. Working with others really makes the journey easier. Too often the Ph.D. process is competitive, but it really works better if you put competition aside and cooperate.

7. The coursework is 10 times harder than it was for your master's degree. Learn how to speed read before you start.

8. Don't be afraid to ask for help. We all think we should be smart enough to figure it all out on our own. I struggled needlessly because I was too prideful to ask for assistance.

9. It is easier to go straight through and get your Ph.D. right after your master's. Being a non-traditional student makes the experience richer, but it takes a toll on your family life. (This is not a contradiction to #4, it is just a reality.)

10. The best dissertation is a done dissertation. It will never be perfect. You will never have every source. You could have always done something better or different. You just have to finish it. I had to lock myself up in a friend's RV for about 5 days to get over my inertia and get the thing completed. You just have to do whatever it takes for your work style to get it finished.

Oh... and did I mention, getting a doctorate is really hard?