Stand by..I'll be blogging again by this weekend! Sorry for the delay!! Stay tuned!!

WOW!!

http://shine.yahoo.com/channel/parenting/restaurant-bans-kids-under-6-discrimination-or-smart-move-2509487/

Found this Tip on Yahoo for the Perfect Cookies

Tips for Cookies

Recovery

Hello Everyone,


Sorry I have been MIA for a bit. I have been actually recovering from Gallbladder surgery. Ouch! :)


My surgery was on June 10 and it went really good. I had only one gallstone. A HUGE one at that! I need to look up how big the biggest one is. Better get busy on that. 


In the mean time I haven't cooked anything. My son Nick did fix his first bbq meal. He fixed Country style Ribs and grilled potatoes, making his own dry rub for the ribs. I wish I would have took a picture of it. For his first time it was excellent. 


So my other meals have consisted of eating out, ramen noodles, or Nick cooking something. (My husband is in charge of the ramen noodles.) 


Tonight it was Shrimp and Fries. Nick had some trouble with the fries. I think we are needing a new deep fryer. They weren't frying hot enough. I guess I better use my couch time to research some fryers. :)  Other then that I liked them. He makes them homemade like me, but he uses season salt instead of regular salt. Good Twist. 


Well I am hoping to post some cooking tips within the weekend. AND I am hoping to get back in the kitchen next week. I can't stand for a long period of time. They had to make one cut bigger to get that darn stone out. 


I will post a picture of the stone. (so week stomach don't continue...LOL)


Have a wonderful weekend, cook something good and eat well.


Until next time,
Dayle




                                My Gallstone

Chicken Wings

Hello Everyone,


I hope your week is going good. Its end of Wednesday. Hump day. :) 


Today I fixed Chicken Wings. Two kinds. Parmesan and Sweet & Spicy BBQ Chipotle. They were yummy!


The Parmesan; I started with some butter (melted), Olive Oil and milk. Soaked the wings for a good hour or so. I took the other wings and seasoned them with Greek Seasoning, Garlic Powder, Pepper, Salt, Cajun, Red pepper flakes, Cayenne Pepper, and Paprika. Then I took the Sweet and Spicy BBQ Chipotle sauce coated them really good, THEN I took some Louisiana Hot Sauce and mixed really good. I let that set about an hour.


After an hour or so. I mixed 3/4 cup of flour, 1/2 cup of Italian bread crumbs, 1 tsp of Italian seasoning, 1/2 tsp of oregano, salt and pepper, and 1/2 cup of parmesan cheese. Took the wings out of the milk/butter mixture and coated them in this dry seasoning flour mix.


Then I cooked them in a pan about an hour to hour and a half in a 375 degree oven. 


I do think that next time I will be deep frying the Parmesan. :) I think it will be better.


Any other ideas? 


My family loves hotwings/chicken wings. They love to try different recipes with these.


Well I hope you enjoy rest of your week.


Eat Well.


Until Next time,
Dayle

A Lazy Sunday

Hello All,


How is your weekend going? Ours here in the Midwest isn't to bad. Extremely hot. Not that I'm complaining. 


This weekend I spent sometime outside planting my herb garden. I don't think one is going to make it. Looks really droopy! Poor little guy. 


Also this weekend we spent grilling. My son loves to eat BBQ. (So do I.)


So this last Saturday I had a whole chicken. I brined it all day in some water, sugar, salt, Greek seasoning, and a few other things. Then we pat it dry. Covered it in a dry rub that we made. Got the grill nice and hot. Put the chicken on. It cooked about an hour and half. Covered it with a Sweet and Spicy Chipotle BBQ sauce. 


(Note; Yes the whole chicken. I did not cut it up. Reason being is mostly, little secret about me, I don't know how to cut a chicken up. My mom can do it in like 5 second flat. Me? Nope. She tried to teach me. No go. I need a lot of practice on it. I would be like the scene on Julie and Julia movie where Julia had all those onions just chopping away. Mine would be Chickens. At least it wouldn't have a strong smell in the kitchen. LOL)


It was so juicy and tender. My mouth is just watering just thinking about it. We served it with grilled potato and corn on the cob. 


So this Sunday over at Grampa's house we fixed Grilled Cheeseburgers. (Grampa got a new grill, so I HAD to try it out) His is gas though. Thats okay it worked. The cheeseburgers turned out wonderful. Very juicy. I think the next time I will grill burgers I will put some cooked bacon bits and the cheese inside of the burgers. Grampa isn't to wild on trying new things. :) But he is at least letting me cook different things then roast on Sundays. 


Now, we are just laying around soaking up the A/C waiting for Foodnetwork new serious tonight of The Next Foodnetwork Star. Love watching those. I wish that someday that I could actually go on there.


So I already posted on my Facebook account that I have a birthday coming up in August. My birthday wish is to cook with Bobby Flay.Also that for anyone that can make that wish come true will win free meals in my restaurant for the rest of their life. (Once I get it up and running of course) :-)


Cook something good. Eat well.


Until Next Time,
Dayle


http://www.foodnetwork.com/

 Above: The Chicken with rub all ready for the grill

 Above: The Chicken resting after grilling.

Above: A leg and thigh, with a potato, and corn on the cob.

How we roll different with Chili Cheese dogs?

Hello Everyone,

How is everyones Summer going so far? It sure warmed up here in the Midwest. Not that I'm complaining any since it was only five short months ago we was trying to recover from a blizzard. Now we are just trying to survive the tornadoes and floods. Hope everyone stays safe.

So tonight Nick and I fixed Chili Cheese dogs. What is our secret?

The Chili.

We use 1 pound of deer burger (when we have some) but regular hamburger is fine too. While browning the burger add your garlic powder, salt, pepper, and Greek seasonings. Once brown, drain grease if you need to. Add chili powder, red pepper flakes, dash of ground cinnamon. (yes you read right.) 1 can of 28 oz crushed tomatoes and a tablespoon of bacon grease. Cook until all bubbly. Taste to see if you need more seasonings. Then add a little of brown sugar. Continue to simmer about 30 minutes. Adjust the seasonings to your liking. And yes, it will be thick and no beans. 

So for the hot dogs.

Well, get the hot dogs you like, and some thick bacon. Take the bacon and roll it with the hot dog. (bacon does need to be raw) I sometimes use tooth picks to hold the bacon or tuck it under the rolled parts. 

Heat your deep fryer up to 350 to 375 degrees. Fry the hot dog bacon combo for about 3 to 5 minutes, or until bacon is done. (Hint; remember that bacon will continue to cook for a minute or two after you remove it from the grease.)

Once done, warm you hot dog bun, lay thin layers of velveeta then the hot dog bacon wrap, chili, and top it off with freshly grated cheddar cheese.

(Can also top with chopped onions and/or jalapeños.)

The flavors is UH MAZING!! The bacon adds so much flavor with the sweet/spicy chili and two different cheeses. Oh so very YUMMY! :)

Well I hope you try it if you have never heard of it. 

This weekend I will be planting my herb garden. Then later hopefully my salsa garden.

Have a wonderful Friday! Do something good. Cook some good food. Eat well.

Until Next time,

Dayle

PS. I didn't give measurements. A lot of times I do not measure. Add seasonings to your taste. Some like more salt, some more pepper, etc etc.

What gets you in the mood?

Do you like to cook? What gets you in the mood to cook? What is your favorite thing to cook? Or eat?


Everyone has a love, a passion. Some like gardening, quilting, needlepoint, scrapbooking and many other things out there. Mine is cooking.

I like to cook comfort foods. My favorite all time to cook and eat is Italian food. I think that is why I'm looking at opening an Italian restaurant. (And traveling to Italy someday.)

Cooking for me; is me time. I like to be in the kitchen chopping, sauteing, creating mouth watering aroma's, and food that you just have to keep eating. 


Cooking for me is being barefoot, my favorite drink in hand and my favorite music blaring. Spending time with my son, Nick. He probably doesn't want to admit it yet, but I see how he loves it. (He likes to fix more desserts then me and better at it)


I see his eyes light up when he cooks. I think that is also his true passion. He just needs to find it for himself. 


It's Summer time. One thing on our minds right now; BARRRR B Que. Yum!


What is your favorite thing to fix bar b que or eat bar b que?


Until Next time, 
Dayle

Garlic and Tomato Spaghetti

This is my Garlic and Tomato Spaghetti. One day for supper I was fixing Spaghetti. I was in a hurry and did not what to go through the process of making the sauce and such. So I did this. My family loved it! For a long time (and still now) we will call it No Name Spaghetti, because we didn't know what to call it. I did turn this recipe in for a recipe challenge. I didn't win, but did come up with a name! :) Enjoy.

Garlic and Tomato Spaghetti
1 to 2 oz of uncooked spaghetti noodles
1 pound of ground sausage
1 can of diced tomatoes
4 cloves of garlic, minced
1 tablespoon of basil
1 tsp of Italian seasoning
1 tsp of salt
1 tsp of garlic powder

1 tsp of Greek seasoning
Cook the spaghetti in water with the salt. (Drain couple minutes before noodles are done.)

Brown the ground sausage in a large skillet. When this is completed, add in the garlic, the diced tomatoes, basil,

Italian seasoning, Greek seasoning, and garlic powder. Cook for about 5 to 10 minutes. Add the noodles to the skillet to finish cooking. Cook another 10 minutes. Serve.

Sunday Dinner

Hello All,


First let me say I am very sorry about that other blog. I tried to use the new system that you can blog from your phone, lets say it didn't work. Yikes!


Well I hope everyone is enjoying this weather. Here in the Midwest turned out to be sunny and hot today! At least no rain today. 


I have cooked for my Grandfather every Sunday since my Grandmother passed away back in 2007. He really enjoys the meals. Today I fixed my brown sugar meatloaf, mashed potatoes, gravy, green beans, corn on the cob, and slaw.


Every Sunday my Grandmother fixed a big dinner of Roast, mashed potatoes, gravy, corn, and slaw. Well, my family and I can only take so much roast. :) So I have expanded his meals on Sunday. Plus during the week he will fix himself very little of sandwiches and things. 


This brown sugar meatloaf I learned back in High School during my Senior year in Food Management class. Everyone has at least liked it or loved it. I have left out a few ingredients from this recipe since my son Nick and Grampa doesn't like them. :)


What do you like to fix for a Sunday dinner for your family?


Have a fun and safe day.


Until next time,
Dayle

Hello Everyone,

I hope everyone is having a great Memorial weekend. It is a little cold and rainy here in the Midwest. :( 

I am posting a few cooking tips that I have read or learned myself over the years. Some of these came from my Foodnetwork magazine. Or sometimes I call it better then "Brown Chicken Brown Cow" magazine. (That's is a country song by Trace Adkins).

Tonight I am fixing fried fish for supper and some homemade fries. We hardly by frozen fries anymore. I found that the homemade ones are so much better and easy to fix.

I bought a french fry cutter at Bed Bath and Beyond, a few years back. It was pretty cheap. Had to be under $20 back then. I buy the white russet potatoes. You just need to wash them and put them in the slicer and pull down. Out comes perfectly cut fries. I do leave the skins on. That's the best part. 

The secret to homemade fries like this is to fry them twice. When restaurants serve these homemade ones, and they are all crispy, they fry them twice. I fry them all up, sometimes batches because you don't want the oil to cool when you put the fries in. Cook until done. Take them out, and put on paper towel to soak up the oils. When you get all done. Start again with your first batch. This time cook until golden brown. Then take them out and put back on some fresh paper towels then season to taste. Most people like salt. My family likes to use Season Salt. 

Now, I am in search of a delicious hush puppy recipe. I normally don't like them, but I have a found a few that I do like.  So if anyone has the most amazing hush puppy recipe ever please feel free to share. 

So here is some of those cooking tips. Enjoy. Fix something good this weekend.

1. NEVER EVER EVER rinse pasta.

2. Taste Taste and Taste....Chef Anne calls it QC (Quality Control)

3. Careful with onions, esp raw. It ruins the palate.

4. For best cooked pasta drain before done like couple minutes left and cook in the sauce.

5. Get your pans hot, esp for searing meats

6. My secret weapon in my marinara sauce is dash of sugar/splenda and 1/2 cup milk. The milk doesn't take away from  flavor just makes it creamy.

7. Keep dishes simple. Don't overdo.

8. Love bacon, but easy does it.

9. Garlic adds a lot of flavor without adding fat or calories, and major health benefits

10. Keep Garlic in cool dry place; pantry or cabinet. Never in direct sunlight or do NOT freeze it will alter the taste.

11. Less Garlic flavor keep cloves whole, more Garlic flavor mince them up. (while cooking don't let them brown they will taste bitter)

12. The seasonings I typically use on most things are, Salt, Pepper, Greek and Garlic Powder

13. Paula Deens house seasonings are Salt, Pepper and Garlic Powder.

14. Use fresh ingredients whenever possible.

15. Let meat rest or pasta like manicotti or lasagna for 5 minutes or more.

16. In my Italian dishes I always use sausage never hamburger

Until next time,

Dayle

Getting Started

Hello All,

This first blog is a little about why I am creating this blog. My hopes. My dreams (Sogno). I am almost 40 years old. Have four stepchildren from two marriages. One son of my own, Nick. He will be Senior this fall. Not sure how to feel about that. :)

I always loved to cook. My Grandmother and Mother taught me a lot. In High School I was in a Food Management Class and loved it! I worked in different Restaurants while as a teenager. After High School I moved and took a job at a Little Caesars Pizza. I worked my way up to be an Assistant Manager. After that I met my first husband. Moved, married, had kids. The cooking world was put on hold. After my Divorce I started to cook again. I found my passion again. Now going after my dream.

In this blog, I will share hardships of cooking, recipes, and cooking tips that I have learned.

I like to cook many things. I think my favorite and really good at is Italian food. (I so want to travel to Italy) Nick and I have narrowed down that an Italian Restaurant would be perfect. So then we had to settle on a name for this restaurant. Thanks to my high school classmates (especially Joy, Thanks Sweets) we settled on Sogno's. The Italian word for Dream.

Besides my grandmother and mother teaching me, I have self taught myself on a lot of things. I am a foodnetwork junkie. I have dozens upon dozens of cookbooks. I also get cooking magazines. I will take a recipe that I like and try, but when I try it; I usually end up changing lots of things and somehow its so different it becomes my own version.

I am very slowly writing my own cookbook. I am finding out its a very slow process. Especially when you work a full time job outside the home. So far my taste testers, my awesome co workers loves the food. I can not wait until it is completed.

I have or trying to get at least a small business started out of my home. I'm known for my hotwings and Lasagna. I do sell them to my co workers or friends. I just haven't made anything on it; but you got to start somewhere.

Some of my favorite people are Chef Anne Burrell, Guy Fieri, Bobby Flay, Gordan Ramsey, Rachel Ray, and Paula Deen. Many others too. I have a facebook and a twitter account. One night I was flipping out so happy. My family was wondering what was going on with me. Chef Anne emailed me on Facebook. :) Couldn't help myself. Then I follow A LOT of chefs on twitter. So far Chef John Besh and Chef Michael Symon has answered a few questions that I sent them. Also on cloud nine because Chef John Besh and Martha Stewart follows me. It doesn't take much to make me happy. I know corny.

Well, I will be going for now. I will be working on getting some cooking tips together and will be blogging about that in the near future.

Until next time,
Dayle

PS Just a short note; I did not do well in English in high school or college. Please excuse any grammar or spelling issues I may have.