How to Freeze Green Onions!

I love getting fresh produce from Robby's parents so when he walked in here recently with a lot of kale and a lot of green onions I was happy and then...um...erra...wait...what am I going to do with that much green onion?????  SHEESH!

Well...I hate wasting anything so I rinsed the dirt off them and then soaked them in water and vinegar for about 15 minutes, rinsing again.

Next?  I removed all the ends and dead bits.

Now?  Chop 'em up.

Next?  Line a baking sheet with parchment paper, add the green onions and put in the freezer for a few hours. (Same as you do for individual meatballs.)

Then...remove from freezer grabbing bottle of Russian Standard vodka while you're in there and make a 3 olive dirty martini as reward for all that chopping.

Add onions to Ziploc bag and return to freezer!  Now when I need green onions to toss in a pot, I have some already frozen and they're not all clumpy so I can get a good measure of what I need when I need it.

GO ME!

Do you freeze excess veggies and herbs?  Don't you HATE when they go bad and you can't use them?  UGH!  Do you throw out a lot of veggies and fruit?

How to Cook Pasta!

I used to do every thing he said not to do.  Now I do it the way he said to do it.  And BAAAAAAABY!  He's correct!  Nom nom.

Oh...and this comment is hilarious:

How to Cook Pork Ribeyes

Recently I ran across a cut of pork I'd never heard of.  They had a good look to them so I bought them and then asked Mr. Google for the optimal way to prepare them.

According to Mr. Google...melt two tablespoons of butter and add two tablespoons of olive oil to a pan on high heat.  Before butter turns brown, add pork that has been sprinkled with fresh cracked pepper and sea salt.  Cook for 3 minutes and then flip.  Cook for another 3 minutes.

You can add a mushroom wine sauce or something to it but we didn't yet and we've had it twice.  When I tell yall they are so delicious and tender?????  Man!  AMAZING!

They are currently my new favorite pork under bacon because...BACON.

I now add red pepper flakes and parsley to them but pretty much cook them the same.

And then I eat them the same.  Quickly.  With wine.  LOL!

Have you ever had them?  Ever even heard of them?  

Dear TarshaB: Blueberry Muffins Recipe

I blame TarshaB. for what I'm currently doing.  I'm sitting in my kitchen smelling the goodness that smells like blueberry muffins.  See...she made muffins the other day cuz that's how the hell she gets down-t and I've been thinking about those dang muffins ever since.

She posted this on Instagram the other day:

http://instagram.com/sogirlcityswirl/

So duh...I've wanted muffins ever since.

This evening I was sitting here making guacamole for Robby's Super Bowl party of one thinking...the person most impatient for the guac is always the person who has never cut up not nainh avocado.  Humph and I thought about Tarsha's muffins again.  I asked Mr. Google for a good blueberry muffin recipe and then crossed my fingers that I'd have all the ingredients cuz I wasn't leaving the house for muffins.  

I had every thing except for fresh blueberries.  I had frozen and where I'm from...we make it do what we do.  :)

It made me think about kitchen staples and how I generally always have whatever I need to bake something sweet if we decide we want something sweet.  I have flour, baking soda, baking powder, butter, vanilla, sugar, chocolate chips, pecans, dry milk and walnuts pretty much always.  If we feel like some chocolate I can whip us up brownies or chocolate chip cookies in a jiffy cuz you know...I'm all fly like that.  LOL!

This is the recipe I found:  

Headed into the oven!

11 NOT 12 survived the cooling process.  *sigh*

I haven't tasted one yet but the dude of the household has and says they are delicious.  Ours are gluten-free, of course.  I'll let you guys know tomorrow if the frozen blueberries made a difference.  I can't tonight because the cheating football team won and apparently we're going to bed now.  *BLINK*

Do you bake?  What's the last thing you baked?  Do you ever make muffins?

Italian Sausage, Potato and Collard Green Soup!

I had a bunch of stuff but no recipe that included all of the stuff I had and wanted some soup.  Some HEARTY soup.  The kind of soup that you wanted multiple bowls of in one sitting.  Because of my current grocery shopping limitations I've learned to simply make it do what it do and use what I have.

That said...I started tossing some stuff together in a way that made sense and WOW!  It was so good, I had to stop and take a picture mid-bowl so I could tell yall about it!

So...this is what I did.  I'll try and write it out like a for real recipe.  LOL!

Ingredients:

• Bacon grease.  :)
• Italian sausage (Remove from casing.  I used turkey and it was the spicy kind.)
• 4 large potatoes (peeled and diced)
• 8 cups of chicken stock (yall know I swear by Herb Ox) 
• 1 large yellow onion (diced)
• 4 cloves of garlic (minced)
• 2 cups heavy whipping cream
• Bunch of collards (cleaned, stripped and cut into manageable strips)
• Seasoning (Tony Chachere, red pepper flakes, parsley)

Add enough bacon grease to the bottom of the pot to saute onions and add onions and the sausage.  Chop up sausage as it cooks.  Cook until sausage is done.  

Add chicken stock, garlic and seasoning (go light on the Tony Chachere as Italian sausage can be a bit salty), bring to boil.

Add potatoes and cook for about 20 minutes on medium high.  

Add collards and cook for 10 more minutes.

Stir in cream.

Serve up a bowl.

Post up like a SUPASTAR!!!!!!!!!!!!!

Remember to work with what you have.  Soup is easy.  If you don't have heavy cream, use milk with a bit of flour to thicken it.  You know how to do it.  If you don't...send me a message and I'll see how I can help you.  All good cooks started off wrong.  LOL!