The Best Barbecue Sauce Secret~

~Barbecue Sauce Love~
 The secret to getting your bbq sauce to stick to your food!

Tired of fighting to get your barbecue sauce to stick to your food? Tired of the burnt on mess it leaves in your oven and on your grill?

Read on to learn how to get the sauce to stick to your food~

 Most people brush their bbq sauce on their meat while it's on the grill..  and all it does is drip off..
 or if you have tried baking with it.. it drips off and creates a mess.
The juices from your meat cause it to slide off..
  The real deal to a thick scrumptious clingy coating of barbecue sauce is to cook, grill, bake, ect, your meat and during the last few minutes COOK YOUR SAUCE IN A SEPARATE PAN!  Let it get good and simmery.  Allow your meat rest for just a few minutes while the sauce is *cooking* on med heat for about 3-5 minutes. This does not have to be a rolling boil.
Reduce heat on the bbq sauce and allow to gently simmer, you'll see bubbles around the edges. Take your meat one piece at a time and dip it into the sauce.. roll it around to thoroughly coat and then place on your platter. do this to each piece until thoroughly coated.. if you have left over sauce pour it over the your chicken or meat on the platter, or set aside to use as dipping sauce.
There is something about cooking the bbq sauce that makes the sauce cling better.. and remember to let your ribs, chicken, pork, or whatever rest for just a few minutes.. no need to let it get cold, but letting it rest allows the juices to stop running and therefore removing the sauce!!
 For slab ribs or large pieces of meat.. after cooking place them on a baking sheet and let rest.. pour cooked sauce over ribs.
 I use Sweet Baby Ray's brand.. delicious~

LOOKIT THAT!

The Perfect Fresh Strawberries & Cream Pie

Not too long ago I noticed a Facebook post about a strawberry and cream pie. On the surface it looked good.. but as I read deeper into the recipe I noticed the only thing strawberry about it was the slices on top of the pie. Which is fine if you aren't looking for more strawberries than cream. So today, for my birthday.. I made a revised, Perfect Fresh Strawberries & Cream Pie!

Start with the Perfect Graham Cracker Crust

(this makes one crust for a regular pie dish or deep dish)

Some recipes tell you to just crush the crackers with a rolling pin in a bag..

NO NO NO!.. 

to get a nice even crisp graham cracker crust you must use your food processor. Or borrow your neighbors.. or buy one..

Not a fan of the boxed crumbs either. Trust me.

Start with 9 full size graham crackers

5 tablespoons of butter

2 Tbsp of sugar

place all in your food processor and 

process until small and sandy, crumbly looking,

then press into your pie pan. 

Bake at 375f for 9 -10 minz.. 

watch it.. don't burn it.

 Let crust cool completely. Set aside.

*

For the Strawberry Cream Cheese Filling

1 8 oz package Cream cheese, room temp

1/3 C sugar 

1tsp Vanilla extract

1/2 cup strawberry puree ( more or less)

Place the cream cheese in a bowl with the 1/3 cup sugar, vanilla, and strawberry puree, and mix until nice and smooth. set aside.

Helpful Hint. 

I added the puree after my cream cheese mixture was smooth. I continued to beat the cream cheese mixture while adding the puree a bit at a time so as not to add so much that the cream cheese mixture lost it's ability to form. You may choose to add more or less. I played it safe.

* 

 For the cream filling

1 C Heavy cream

2Tbsp sugar

In a sep mixing bowl add your heavy cream and sugar.

 Beat until very stiff peaks form.

Helpful Hint

Place you bowl and whipping attachment into the freezer and get them really cold. Your cream whips faster and prettier if it isn't battling a warm bowl.

Assemble your Perfect Fresh Strawberries and Cream Pie

Carefully spread your strawberry cream cheese mixture into the bottom of your crust.

Next spread your whipped cream onto your cream cheese filling.

 Place sliced strawberries all over the top of your pie.

***Optional: 1/2 C melted choc chips drizzled over the top of your finished pie.***

***

Now enjoy it!

List of ingredients

9 Graham crackers

5 Tbsp Butter

2 Tbsp sugar

1 8 oz pkg cream cheese

1 Cup Heavy Cream

1/3 cup Sugar

1 tsp vanilla

1/2 cup strawberry puree

1lb  fresh strawberries rinsed, hulled and slices evenly

( I used a small handful for the puree)

If you want a deep dish pie simply double the recipe ... not the crust.

***

 YUM

                                                                        

Crispy Fried Salmon Patties~

Light.Crispy.Delicious.
EASY!

Ingredients

I lg can canned Pink Salmon (14-15oz)

1 egg

1/2 panko bread crumbs

Garlic powder 1/2 tsp or to taste

Onion Power 3/4 tsp or to taste

Italian flat leaf parsley small bunch appr 1/6 cup chopped

sprig of rosemary minus the stalk

Fresh dill to taste (dont over do it.. I used about 2 sprigs minus the stalk)

salt & pepper to taste
(* a sprinkle or 2 of Old Bay Seasoning**Optional***)

1/2 c panko mixed with 1/2 cup flour to dredge patties in.

Finely chop parsley, rosemary and dill

 Into a mixing bowl add the canned salmon and about half the liquid in the can.

flake it and break up the larger pieces. add garlic powder, onion powder the fresh herbs, salt& pepper, and your egg. Mix thoroughly. 

Then stir in the panko until the pattie mix starts holding together.. you may need to use more or less panko... but the point is to use the panko to hold the mixture together JUST enough to form a patty. If you over do it.. you patty will be bready, dense, and bland.

  I use just enough to barely hold a shape before I dredge it. Dredging it adds yet more breading... I make small patties too.. it's easier to keep them moist and delicious. 

Once you have your salmon mix to where you want it.. 

Place your dredge on a paper plate or a shallow dish..

I take about 1/6 th of a cup of mix.. round it out into a small patty then place it into the dredge mix and carefully cover it in the dredge always being careful that the mix is still somewhat loose.

 Do this til the whole bowl is gone. You can if you want place them into hot oil as you make them or make them ahead.. letting the oil heat in your frying pan (i use an iron skillet) as you make the patties.. 

  Once you have placed your patties in your hot oil, it's important to let them completely cook on one side before you turn them so don't be in a huge rush to flip them..  When they are nice deep golden brown you may carefully flip them. Letting them crisp nicely on on side before you flip helps hold your patty together. One may break on you anyway.. but that,s ok just keep frying. Continue frying until the second side is as nice and crispy golden as the first. 

 Remove from pan , place on a paper plate to drain excess oil.

I serve mine with garlic fries and lemon wedges to squeeze over your patty! 

  If cooked correctly the outside should be crispy and delicious and the inside moist, soft, and flavorful.. especially the dill.. 

YUUUUUUUUUMMMM!!!!

 Happy Frying!!! 

Watering Pig

It's not exactly the kind of bacon you can fry up and make a great BLT with.. but this little pink porker makes the cutest watering *can* I've ever had.  You fill up in the back by it's cute curly tail... and the water is a double stream from the snout. A must have for any gardener.
I found my watering piggy at Green Acres for around 7 or 8 bux.. a small price to pay for the chuckles and pure fun of watering with this little guy.. or gal.

 HAPPY GARDENING~

Bacon Blanket Meatloaf.

Bacon Blanket Meatloaf

First of all let me start out my saying I am not a huge fan of meatloaf...I'm not even a small fan of meatloaf... I don't like any meat with the term "loaf" used in it's name... although I love Meatloaf the Singer/band,  I only tried this one because it has bacon alll over it. Otherwise, I could have lived the rest of my life without eating meatloaf. 

 Having said that, this recipe will not let you down. It has bacon in it, so how could bacon let anyone down??  It's is packed with herbs, it's moist and the tomato glaze is sweet and spicy and tangy like it should be and not some drizzle of plain old ketchup on top as an afterthought.

Ingredients

For the meatloaf

4 eggs, beaten

1 cup panko bread crumbs

1 cup milk

3 lbs ground beef, i used 80/20

pound of THIN bacon 

1/2 cup grated Parmesan cheese

1/3 cup minced parsley

1/4 cup sweet basil finely chopped

1 sprig of rosemary stripped and minced

a sprinkle of cayenne pepper (optional)

1/2 teaspoon of garlic powder

1/2 teaspoon onion powder

sprinkle of Herbs de Provance

pepper to taste

 salt to taste 

 1&1/2 cups Ketchup.. maybe 2..

1/2 -3/4 cup brown sugar

dry mustard (optional)

Tabasco to taste.. I like mine spicy.. so I added several splashes.. 

*

 Start by gathering your ingredients and preheating the oven to 375

*

In a small bowl beat all 4 eggs and set aside

 Next, in a large bowl take your panko bread crumbs and mix with milk,  let rest til the bread crumbs are all soaked. 

Then add (to your bowl of soaked breadcrumbs) your Parm cheese, parsley, basil, rosemary, cayenne pepper, garlic powder,onion powder, herbs de provance, pepper and salt and eggs mix thoroughly and set aside.

   Spicy Tomato Glaze

 Mix together the ketchup, brown sugar, dry mustard and tabasco.. Give it a taste. Make sure it has the level of sweet and spicy you desire.. set aside.

 Next take your large bowl filled with panko and the rest of the ingredients, to that add 3 pounds of ground beef, glove up and dig in with your hands to mix! Making sure that everything is completely mixed.

***

Place your mixture on a broiling pan allowing the meatloaf to drip and not be greasy. Form it into the a meatloaf.. mine ended up being about 2 inches thick.. give or take a little.

 ***

Then apply your blanket of bacon..

***

Then pour about half the Tomato Glaze over the top and spread. I sprinkled a generous amount of pepper on it.

 Place in 375 degree oven fr about 60-90 minz...the time really depends on how thick you make your loaf. just dont over cook it. I baked mine til my thermometer read 160. about 15 or 20 minutes before it's finished ... carefully remove from oven and spread the remaining glaze over the meatloaf..or, you can heat it to simmering in a small pan and spoon it over slices.. I chose to add a second layer as opposed to adding it to slices.

  

TADA!!!

 In addition to the main dish, I baked potatoes in the same oven .. they are very cool  sliced baked potatoes  Saw this on Facebook and decided to give it a try. 

So Take your potatoes,, I used russet,, wash them and set them on your pan lined with foil.

 then take each potato and slice shortways about 3/4 thru to the bottom.. do not slice thru.. dont be surprised if you do slice thru on the ends a couple of times.. not that i'd know anything about slicing thru.. hahahaha

***

drizzle a little olive oil over them.. 

***

 let bake til tender and yummy

***

and serve with garlic butter drizzled over them 

YUUUUM!   

Garlic Butter

5 Tbsp butter, melted

1 med clove garlic minced well

flat leaf parsley finely shopped

1/8 cup grated parm cheese

 generous sprinkle of ground paprika

few sprinkles of black pepper

touch of kosher salt or sea salt.. avoid table salt.

Place in small bowl and mix together, drizzle over whatever food you choose.. or place in fridge to slightly harden so you can spread it on bread or rolls. 

 Happy cooking! 

Title change. My Little Suburban Cottage.

Welcome to

My Little Suburban Cottage

    It's been a while since I last posted and I am so sorry for that. Last year, shortly around my last June post, someone close to me had some very scathing and hurtful remarks about my blog, ( among other things) and I allowed it to steal the joy of posting. I tried to resurrect it in August but my heart wasn't in it so I let it go.

     But as the old saying goes, time heals all wounds, and tho I am not completely healed, enough time has passed that I have learned to look beyond the pain from unkind, unnecessary words.

     For the past couple of months I have been wanting to get back to blogging and yesterday I finally decided to do it. I have changed the name to 'My Little Suburban Cottage' because I felt like the title reflected the postings with more accuracy. It's about home, life, hobbies, ect ect. My recipes and pictures of my flowers, home, and life are all real .. you wont find anything staged, my house has dust, the pots and pans I use for cooking aren't perfect, shiny, or new and my pictures are snapped with my cell phone. Everything in my home is usable, comfortable, and for everyday life. 

   I hope you will follow me in my journey through the lighter more joyful side of everyday life, with cooking, crafting, hobbies, kids, spouses, and whatever topic floats my boat. 

Much love & Joy,

Katy~

  

         

  

Snowments to Treasure

click on me to view in a larger size..

Take a moment and introduce yourself to these cute little snowppl cards. They are hand drawn by an Indiana artist, Steven Gilbert. No 2 are alike, each and every card is amazing. His work will presented in an upcoming book published in 2013 by Tate publishing. Each card is meticulously hand drawn with graphite on archival paper, hand signed and numbered~

The cards are great as greetings and also serve an artful purpose to be framed and hung to enjoy.

meet these little guys at the following link, and please take a moment to share these sweet, little joyful cards..

https://www.facebook.com/snowmentstotreasure

http://www.etsy.com/shop/snowmentstotreasure

click on me to view in a larger size..

Hamburger Soup~

Hamburger Soup

~

First off I know Hamburger Soup sounds a little funny. But this is a basic recipe my husbands grandma used to make. It's simple, and I like simple things. My husband loves it, so do my kids, and even my grown kids make it for their families. 

You will need the following:

2 lbs Ground Beef

Medium white or yellow onion, diced

1 tbsp olive oil

approx 8-12 potatoes, I used russet cut into quarters lengthwise

2-2 stalks of celery, chopped

3 carrots sliced into thick coins

4-5 cloves of fresh garlic, chopped

 1 tbsp or to taste Herbes de Provence

Salt and pepper to taste

Parsley Flakes

any other herbs and seasoning you like

Couple squirts of Worcestershire sauce

Beef Bouillon Cubes or Beef Broth or Beef Stock, enough for 10 cups.

Frying pan, 

Soup Pot

Take your frying pan and add the olive oil, let it heat then add the onion, let the onion just begin to cook then add ur ground beef, crumbling it or chopping it as it browns. Once its cooked all thru, drain nicely and set aside.

I like to cook my veges separate, the potato's always cook faster than the carrots and celery. Also keep in mind  you may want to add different veges so please keep in mind each vege may cook for different amounts of time. So I cook my potatoes until they are barely fork tender, do not over cook them because you want them to stay intact, if a few fall apart, no problem.. makes the soup heartier.

I cut my carrots and celery into consistent, thick coin slices and cook those together.

After I have cooked my veges, I drain them and set them in a large bowl.

Now take your Soup Pot and add your water, and beef bullion, (or stock if that's what you are using, then bypass the water) herbes de Provence, garlic, salt and pepper, Worcestershire sauce and whatever herbs and seasoning you like, allow the water to heat thoroughly and the bouillon to dissolve, bring to boil and cook long enough to soften the chopped garlic.. then turn down to just keep it hot..

 Add your ground beef, and veges. Adjust the liquid level if needed by adding more beef stock or water and bouillon. 

At this point you may add a tablespoon of butter, then sprinkle ur parsley flakes in. 

Its important to remember: DO NOT LET THE GROUND BEEF BOIL. It will suck the flavor right out of your soup as will with any meat you add to a soup and then boil..Sooooo no boiling after the meat has been added. Trust me.

Let set for ahwile without simmering or boiling, just keeping it hot, to let the flavors meld.

This is also better if made the night before or as leftovers.

Now.. here are a couple of variations I have tried. 

Try adding a can of tomato paste in with the bouillon, this makes it rich and even more brothy. 

I have also added lima beans, peas, mushrooms, dash of tapatio, and anything else that grabbed my attention and suited my fancy. I added a handful of chopped cherry tomatoes this time, they cooked down pretty.

You can make your broth pretty and caramely by adding Kitchen Bouquet. 

You can basically do anything you like to this recipe. 

About Herbes de Provence.

If you don't have this in your spice cabinet... all I can say is WHAAAAAAAT?!?!??

Stop NOW and go to whatever grocery store you shop at and BUY IT!.

It's a lovely mix of Basil, Fennel, Marjoram, Parsley, Rosemary, Lavender, Tarragon and Thyme!

Once you have tried this little jar of love, you will have a lifelong affair with it, you will find yourself adding it to almost everything, you will problably find yourself walking by your spice cabinet and just visiting the little jar..

I typically serve this with crusty french bread or dinner rolls and a salad.. one of my fave things to do is make garlic butter..

 here's the recipe for that..

Garlic Butter

1Cup butter, softened, not melted

1/4 cup parm cheese

1/2 tbsp-1tbsp granulated garlic

1 tbsp minced fresh garlic

1/2 tsp ground pepper

1 Tsp herbes de provence or italian seasoning

a dash or 2 of ground paprika

In a small bowl combine minced garlic, Parmesan cheese, butter

mix thoroughly

then season with remaining ingredients, mixing until smooth. 

YUUM!

 enjoy!!

 Next week I will be posting a tutorial on hand made rag flowers.. sooooo cute~

Please come back!

p.s. sorry for the typos.. contact me for questions or clarity.. hahahaa.. 

Simple Potato Salad

This is simply the best and easiest potato salad you will ever eat. Simple, fresh and scuh-ruuumptious~

Start with 2 pounds of small red potatos halved or quartered

 Place in a pot and cover with cold water and plenty of sea salt.. let simmer for about 10- 15 minz..

almost fork tender.. important that you do NOT over cook these little darlings.

In a bowl mix together ( use a bowl big enough to hold the potatos)

1/2- 2/3rds cup of mayo

pepper to taste

the juice of 1/2 lemon or more to taste.

1/4 cup pickled relish

2 tblspoons FRESH chives

1 small red onion minced

2 stalks of celery finely diced

2 tblspoons FRESH parsley

mix this together and set aside

When the potato's are done drain, then return to pan and pour 1/4 cup white vinegar over them tossing carefully to coat each potato.

Then dump the potatos into your mayo mixture.. stir carefully so as not to break them up.. 

  Do a taste test.. it's great warm.. hahaha..

But you should attempt to chill it for at least 30 minz if not more.. then...

ENJOY!

There you have Simple Easy Potato Salad..

Suggestions...

 If you are a mustard lover.. you can omit the lemon and add mustard to your taste.. 

 if you want your potato salad warm, add a bit more lemon and them crumble babcon bits over the top..