Easy Buffalo-BBQ Chicken Subs

Posted on Sunday, February 7, 2010 at 11:21 AM

Okay, this is my way of making the traditional Buffalo Wings a bit healthier and more filling for a meal:

Easy Buffalo-BBQ Chicken Subs

1 whole chicken

1 bottle of your favorite BBQ sauce

1-3 teaspoons Louisiana Hot Sauce

Roast the whole chicken that you've sprinkled with Seasoned Salt and Pepper (I do this in my Crock-Pot on Low setting for about 10 hours--or High setting for about 5 hours--until completely done).  When done, allow to cool slightly and pull all meat off the bones with a fork.  This will be in nice chunks, just right for subs!  Place in a bowl, and sprinkle with the hot sauce (use according to your own taste--and heat tolerance!).  Moisten with enough BBQ sauce to suit your own preferences.  Pile on sub rolls or buns.  I like to top this with cole slaw, but again, serve on the side for everyone's own preferences.  Enjoy!

Hugs,Cynthia Robin

Fresh Picnic Ham

Posted on Wednesday, October 21, 2009 at 9:30 PM

With the economy in the turmoil that it's in right now, everyone is looking for a way to save wherever they can.  One way to do this is in your grocery shopping.  Let me give you an example:

I was blessed last weekend to find a fresh picnic ham on sale at the local supermarket for 77¢/lb!  Now, this wasn't a cured ham like most of us are used to, but a fresh ham that weighed about 9 1/2 pounds (bringing its price to about $7.50).  Here's how I've stretched that money I spent: 

On Monday I baked the ham about 4 1/2 hours, tightly covered in foil, and served it sliced with Mashed Potatoes, Mixed Vegetables, and Bread.

Tonight I took some of the leftovers and turned them into Pork Fried Rice.  Quite simple really--I used a box of Rice-A-Roni Fried Rice Mix (yes, I do use "convenience" foods once in a while and it was on sale for $1/box!), added a bit more rice to it (about a cup), prepared it according to package instructions (but added 4 cups of hot water instead of 2), and when I added the water, I also added about 2 cups of the fresh picnic ham leftovers that I had chopped up.  When it was nearly done, I added in the leftover Mixed Vegetables and then topped it with a bit of Soy Sauce.  Delicious!

Later this week, I will use the remainder of the leftover ham in Pulled Pork BBQ's served on my homemade buns with my homemade Cole Slaw.  Oh, yeah, that will be good!  Yummm!

The key to my savings was all in my planning.  When I saw the sale price in the grocer's ad, I knew I could stretch that as far as possible and really save on my grocery bill!  As you can see, I stretched it to 3 meals for less than $10.  Those 3 meals served 4 people, for a total of 12 servings for less than $10!!!  You just can't beat those savings!

I am currently working on a Menu Planner that will save each of us during these hard times.  Look for more information in my upcoming newsletter and also here on my blog.

I pray you're having a blessed week!

Hugs,Cynthia Robin

Prayers Needed

Posted on Saturday, October 3, 2009 at 2:44 PM

I would like to ask you to remember my precious sister, Joyce, in your prayers.  Her husband passed away Thursday night.  They were married for several decades (around 50 years, I'm not certain of the exact number), and as to be expected, this is hitting her hard.  He had been going through kidney dialysis for the last year, and she's holding on to the fact that his body has now been made perfect and he is no longer suffering and in pain.  Hallelujah!  Thank you for your prayers.

Hugs,Cynthia Robin

Daily Shower Spray

Posted on Thursday, August 20, 2009 at 9:47 PM

I know nearly everyone has seen and/or heard of the daily shower sprays on the market.  After your shower/bath, simply spray the tub and walls/surround and it removes soap scum and helps keep it all nice and clean.  However, there's a couple of drawbacks.  They can be pricey, and they are loaded with chemicals that I personally prefer not to have floating around the air in my home!  Soooo....being the frugal naturalist/purist that I am, I found a recipe to make my own!  This way I know what's in it, and it's much less expensive than what is purchased on the market.  I've been using it for a couple of months now and not only does it keep the tub and my tub surround clean, it even keeps my clear vinyl shower curtain liner clean!  Here's the great recipe...try it for yourself!

Daily Shower Spray

Pour into a 32 ounce spray bottle:

1 cup vinegar (I use white vinegar)

2-3 tablespoons Dawn dish liquid (I use the original formula)

1 ounce fabric softener (I use Gain fabric softener--great scent)

Enough water to fill the bottle.

Spray the entire tub and surrounding area (including shower curtain liner/doors) after each shower or bath. 

It can be a bit vinegary smelling, but this dissipates.  Try adding some lavendar oil to the vinegar you use for your cleaning--it helps with the smell.

Hugs,Cynthia Robin

Freezing Tomatoes

Posted on Sunday, August 2, 2009 at 7:33 AM

I absolutely love Fried Green Tomatoes!  I have to tell you, this is one of my all time favorite foods.  However, it can be difficult to have them in the winter time when the snow is flying!  The solution?  Freeze them now!  Yes, you can freeze your green tomatoes in the summer and have them all ready for frying on a blistery winter day.  Let me share...

Freezer-Ready Fried Green Tomatoes

Green tomatoes (they will be packed in plastic freezer containers, so make sure they aren't any bigger in diameter than the container they'll go in)

2 eggs, beaten with a tablespoon of water, in shallow bowl

Combine the following in a shallow dish:

1 cup cornmeal

1 cup flour

Pinch of salt, few dashes of pepper

Wash and dry your green tomatoes.  Slice them about 1/2" thick.  Dip in beaten eggs, then dip in cornmeal mixture.  You can repeat this process if you like, but I find one time to be sufficient.  Now carefully lay your breaded slices on a wax paper-lined cookie sheet and place them in the freezer.  When frozen, pack them carefully in rigid plastic freezer containers, placing wax paper between the slices.

This is also the same process you use for freezing summer squash slices, which are also delicious fried like green tomatoes (well, so are cucumber slices, for that matter)!!!

This winter, when its cold outside and you really want a taste of summer, heat up about 1/2" of oil in your skillet.  Take as many slices of your frozen green tomatoes as you want out of your freezer container and place directly in the hot oil (stand back because you know it's going to splatter a bit!).  Brown on both sides, drain, and enjoy this delicious part of your summer harvest!

Note:  Breading the veggies before freezing is much easier than trying to bread them later (and no, don't ask me how I know this!).  Once frozen, they will need to be cooked that way, as once they thaw they will be a mushy mess to try to bread!

Hugs,

Cynthia Robin

Happy 4th of July 2009!

Posted on Friday, July 3, 2009 at 10:30 PM

Tomorrow will be a busy day here at my home.  Lots of folks are coming by for my annual Independence Day Cookout.  Here is this year's menu:

Deviled Eggs

Grilled Burgers and Hot Dogs

Potato Salad

Spaghetti Salad

Pea Salad

Baked Beans

Cole Slaw & Hot Dog Sauce

Relish/Toppings Plate

5-cup Fruit Salad

Cream Pies

Patriotic Cupcakes (red, white, & blue!)

Watermelon

Sweet Tea

Actually, its just like most of you will be having tomorrow--an All-American Cookout with all the fixin's!  However, first and foremost in the day will be prayers of thanksgiving to God for the freedoms we are given each and every day.  Many lives were lost, many others dedicated to insuring our freedom, and I am ever so thankful for this.  Our God is faithful, and we must be also.

May you and your family and loved ones have a most blessed and safe Independence Day this year!

Hugs,

Cynthia Robin

Father's Day!

Posted on Sunday, June 21, 2009 at 8:10 AM

Hugs,Cynthia Robin

Freezer Punch

Posted on Friday, June 12, 2009 at 10:34 PM

This is a recipe I haven't made in years.  However, I came across it while going through some of my older cookbooks, and its perfect for summertime entertaining.  Enjoy!

Freezer Punch

1 - 46 ounce can of orange juice

1 - 46 ounce can of pineapple juice

1 - 46 ounce can of grapefruit juice

1 - 12 ounce can of frozen lemonade

1 quart of ginger ale

Place cans in the freezer the day before the party.  Remove from the freezer about 45 minutes before you're ready to mix the punch.  Empty the cans of ice into your punch bowl (easiest if you open both ends of the cans and push the ice out); pour the ginger ale over the ice and serve. 

This makes about 40 servings. 

I've also added some sherbet to this and its wonderful!

Hugs,Cynthia Robin

Happy Mother's Day 2009

Posted on Saturday, May 9, 2009 at 7:06 PM

Strength and honour are her clothing; and she shall rejoice in time to come.  She openeth her mouth with wisdom; and in her tongue is the law of kindness. 

She looketh well to the ways of her household, and eateth not the bread of idleness. 

Her children arise up and call her blessed; her husband also, and he praiseth her. 

Many daughters have done virtuously, but thou excellest them all.  Favour is deceitful, and beauty is vain: but a woman that feareth the Lord, she shall be praised. 

Give her of the fruit of her hands; and let her own works praise her in the gates.

~Proverbs 31:25-31

Happy Mother's Day!

Hugs,Cynthia Robin

Menus-April 26-May 2, 2009

Posted on Sunday, April 26, 2009 at 9:39 PM

Let me begin by asking you to please forgive me for not blogging for quite some time.  It has already been a hectic year, and doesn't show any signs of getting any easier.  However, I continue to live by the Word, and cling to the verse...I can do all things through Christ which strengtheneth me.  ~ Philippians 4:13.  I am a great believer in this and I know that when the Lord brings me to any situation, He will bring me through it--as long as I continue to follow Him and lean not unto my own understanding.

We have entered into quite hot weather here in West Virginia.  It reached 91° here today--quite warm for the last week of April!  When the weather gets this warm, I eat a lot less, both in frequency and quantity.  You can almost predict the weather by my menus most of the time, as you will notice in this week's.  We have rain heading in on Tuesday night, and should be cooling down somewhat (I surely hope so!). 

I am focusing only on Breakfasts and Suppers as I plan my menus now.  Lunch is usually just a cup of yogurt or some cheese and a slice of bread.  Lots of water is being consumed, and sugar intake has been cut in half.  I'm hoping to completely cut out refined sugars and flours by mid-summer, but am doing so gradually to prevent putting myself into shock of some sort (I've always consumed large quantities of sugar--especially in my tea). 

With all of that said, here are this week's planned menus:

Sunday:  Breakfast- bagel and cream cheese  Supper- A cookout with burgers, hot dogs, and chips with my family.

Monday:  Breakfast- Strudel  Supper- Ground Beef Stroganoff, Noodles, Greens

Tuesday:  Breakfast- Sausage Biscuit  Supper- Sub Sandwich, Potato Salad

Wednesday:  Breakfast- Hash Browns w/ egg, toast  Supper- Broccoli Soup, Grilled Cheese, Mixed Fruit cup

Thursday:  Breakfast- Oatmeal w/raisins, toast  Supper- Fried Chicken, Mashed Potatoes, Green Beans

Friday:  Breakfast- Cheesy eggs, toast  Supper- HM Veggie & Cheese Pizza

Saturday:  Breakfast- Sweet Roll  Supper-  Shepherd's Pie, Corn-on-the-cob, Pineapple Tidbits

I will make Tuesday's potato salad on Monday, and when I do, will boil extra potatoes and chop extra onions for the hash browns on Wednesday.  Also, when I make the Mashed Potatoes for Thursday night's supper, I will make a double batch and use the extra for the Shepherd's Pie on Saturday.  There are many "shortcuts" like this that we can all incorporate into our cooking, but we have to take the time to sit and plan it out.  Not only will this save us a bit of time and effort, but will help conserve energy by cooking extra at the same time instead of heating the stove twice.  Once you get the practice in and plan a few menus, you will find it takes no more than 10 or 15 minutes per week to plan them out, write them down, and post on your refrigerator (or somewhere you will see them regularly). 

Hugs,Cynthia Robin