A man came home from work late, tired and irritated, to find his 5-year old son waiting for him at the door.

SON: ‘Daddy, may I ask you a question?’
DAD: ‘Yeah sure, what it is?’ replied the man.
SON: ‘Daddy, how much do you make an hour?’
DAD: ‘That’s none of your business. Why do you ask such a thing?’ the man said angrily.
SON: ‘I just want to know. Please tell me, how much do   you make an hour?’
DAD: ‘If you must know, I make $50 an hour.’
SON: ‘Oh,’ the little boy replied, with his head down.
SON: ‘Daddy, may I please borrow $25?’

The father was furious, ‘If the only reason you asked that is so you can borrow some money to buy a silly toy or some other nonsense, then you march yourself straight to your room and go to bed. Think about why you are being so selfish. I don’t work hard everyday for such childish frivolities.’ The little boy quietly went to his room and shut the door.

The man sat down and started to get even angrier about the little boy’s questions. How dare he ask such questions only to get some money? After about an hour or so, the man had calmed down , and started to think: Maybe there was something he really needed to buy with that $25.00 and he really didn’t ask for money very often. The man went to the door of the little boy’s room and opened the door. ‘Are you asleep, son?’ He asked. ‘No daddy, I’m awake,’ replied the boy. ‘I’ve been thinking, maybe I was too hard on you earlier’ said the man. ‘It’s been a long day and I took out my aggravation on you. Here’s the $25 you asked for.’

The little boy sat straight up, smiling. ‘Oh, thank you daddy!’
He yelled. Then, reaching under his pillow he pulled out some crumpled up bills. The man saw that the boy already had money, started to get angry again. The little boy slowly counted out his money, and then looked up at his father. ‘Why do you want more money if you already have some?’ the father grumbled. Because I didn’t have enough, but now I do,’ the little boy replied. ‘Daddy, I have $50 now. Can I buy an hour of your time? Please come home early tomorrow. I would like to have dinner with you.’

The father was crushed. He put his arms around his little son, and he begged for his forgiveness. It’s just a short reminder to all of you working so hard in life. We should not let time slip through our fingers without having spent some time with those who really matter to us, those close to our hearts. Do remember to share that $50 worth of your time with someone you love.

If we die tomorrow, the company that we are working for could easily replace us in a matter of hours. But the family & friends we leave behind will feel the loss for the rest of their lives. A dear friend sent this to me and I burst into tears!  I have been working a lot of overtime the last 6 months and for what?  Think about this.

This salad recipe is great side dish for any BBQ. 

3 ripe Avocados

1 Lemon

Tabasco to taste

Extra-virgin olive oil, for drizzling

2 small plum tomatoes, seeded and chopped

2 scallions, chopped

1 small can of sweet corn

1 small bunch of cilantro, finely chopped

6 chives, chopped

Coarse salt and pepper to taste

Cut around the pit of each avocado. Twist the avocados and separate them. Remove the pit. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes, scallions, corn chives, cilantro and season with salt and pepper. Fill the avocados with tomato mixture and serve.

This week I was home during the day and I really enjoyed watching the Food Network.  This recipe is on my list to try.  Thanks to Rachael Ray!

2 1/2 pounds small potatoes, baby Yukon gold or red skinned potatoes

3 tablespoons, sliced jalapenos, hot pepper rings, hot cherry peppers, your choice

1 small red bell pepper, seeded and chopped

4 scallions, chopped

A splash hot pepper juice

3 tablespoons cider or wine vinegar

1/4 cup extra-virgin olive oil

Salt and pepper

Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.

Every Christmas one of my co-workers always makes this delicious fudge.  He promised me that I will be able to make this delicious, fail proof fudge, every time.  It was so simple, and yes I can make fudge, just like he can.

 Estimated Times:

Preparation - 10 min

Cooking - 6 min 

Cooling Time - 2 hrs refrigerating 

 Yields - 49 pieces

Ingredients

• 1 1/2 cups granulated sugar

• 2/3 cup (5 fluid-ounce can) CARNATION Evaporated Milk

• 2 tablespoons butter or margarine

• 1/4 teaspoon salt

• 2 cups miniature marshmallows

• 1 1/2 cups (9 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

• 1/2 cup chopped pecans or walnuts (optional)

• 1 teaspoon vanilla extract

Line 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

FOR MILK CHOCOLATE FUDGE:

Substitute 1 3/4 cups (11.5-ounce package) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:

Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:

Substitute 1 2/3 cups (11-ounce package) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Yield: 4 servings1-1/2 pounds broccoli (generally about 1 large bundle). Peel the stems if necessary and slice into 1/2-inch slices. Cut the broccoli into florets.6 cups water

Zucchini Yogurt Multigrain Muffins

1 1/2 cups all-purpose flour

3/4 cup whole wheat flour

3/4 cup oat flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

3 eggs

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

1 cup plain yogurt

1 cup white sugar

3/4 cup honey

2 teaspoons vanilla extract

1 cup shredded zucchini

1 cup shredded carrots

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.

2. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.

3. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Zucchini Bites

1 envelope golden onion soup mix

1 1/2 cups shredded zucchini

1 cup shredded swiss cheese

1/4 cup dry bread crumbs

2 Tbsp. grated parmesan cheese

4 eggs

3/4 tsp. basil

Pre-heat oven to 325. In large bowl comgine all indredients. Mix well. Spoon into well greased mini muffin pans. Bake 20 minutes or until golden. Makes 24.

Easy Potato Zucchini Croquettes

2 russet potatoes (about 1 pound)

1 1/2 cups grated Cheddar

1 medium zucchini, grated 

1/4 bunch chives

Salt

Fresh ground pepper

1 egg

Vegetable oil for shallow frying 2 cups cashews (peanuts, sesame seeds, grated Parmesan or panko bread crumbs may be subsitiuted)

Honey Mustard Dipping Sauce:

1 cup whole grain-style Dijon mustard

1/4 cup honey

Dash of Hot Sauce

Place potatoes, in their skins, in cool water. Bring to a boil, then simmer until they can be pierced with a skewer, offer no resistance, and slides off easily. Remove from the water and cool completely. Lay the nuts on a sheet tray and toast in a preheated 350 degree F oven for 10 minutes or until fragrant. Cool, then chop, by hand or in a processor until they are medium to fine grind.

With a table knife, remove the skin from the potatoes and grate on the large holes of a box grater, into a bowl. Also, through the small holes, grate the zucchini. Chop or slice the chives finely and add to the bowl. Add the salt and pepper, to taste, along with the egg. Combine mixture well and form into a log shape. Cut into 2-inch pieces. Press each into an oval capsule shape about 2 inches long and roll in the chopped nuts. Place on a plate until ready to cook. In a saute pan, heat 1/4 to 1/2-inch of vegetable oil, add the potato croquettes, a few at a time. Don’t crowd them. Fry until the nut crust begins to brown. Remove to a paper towel lined plate when cooked, to drain. Repeat process with the remaining mixture. Serve warm.

 Combine the mustard and honey and serve as a dipping sauce for the croquettes.

In East Texas, Spring time is in the air.  Spring makes me think about salads.  This Asparagus Pasta Salad is a great way to have a one dish meal.  Just add grilled chicken breasts and your salad becomes a meal.

Asparagus Pasta Salad

1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped flat leaf parsley
3 tablespoons white wine vinegar

Salt and freshly ground black pepper Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Cut the spears in half. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

 

While laying in bed today with a horrible case of bronchitis, it seem like all the Food Network cooking stars were talking about Steak Diane. While I’m having a horrible time trying to breathe, this bronchitis has not affected my appetite.

From Wikipedia, the free encyclopedia: Steak Diane

Steak Diane is a culinary dish made with a cut of beef tenderloin, namely the filet mignon. This steak is often cooked at the table in a restaurant, combining a show and a meal for the patron.

The steak is pounded flat, seasoned by rubbing garlic and ground black pepper into it and fried quickly in butter. Often a sauce is prepared from the pan juices left after the frying of the steak, using sour cream and, often, Worcestershire Sauce. This sauce is poured over the steak prior to serving.

My favorite recipe came from Paula Dean. I will be trying this recipe as soon as I’m back in the kitchen.

Steak Diane Recipe courtesy Paula Deen

6 tablespoons butter

1/2 cup sliced mushrooms

2 tablespoons minced onion

1 clove garlic, crushed

1 teaspoon fresh lemon juice

1 teaspoon Worcestershire sauce

1/8 teaspoon salt

2 tablespoons snipped fresh parsley leaves

1 pound beef tenderloin, cut into 8 slices

Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm. Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat, turning them once, for 3 to 4 minutes on each side for medium. Serve the steaks with the mushroom sauce.

Quick corn on the cob, broccoli, and a tossed salad, and your meal will be done in less than 30 minutes.  A great dish on those busy days.