Hootenanny, Take 2!

Saturday evening, November 2 was the perfect night for a 'Hootenanny'.  :)  That was night we all got an extra hour of sleep when we turned our clocks back for the time change.  Great night to throw a party!  ha!

This was our 2nd 'hootenanny' and we definitely feel this is a tradition in the making.  Our first time was just after Christmas last year and was hosted by Brian and Nancy.  This time we hosted at our house.  It really is a fun evening of music making and we can't wait to do it again.

We had everyone bring soup and ended up having a ton of food... good fuel for getting through many hours of singing!  :D  We scheduled this one while 'the Oklahomas' were up visiting, which was lovely.

Susanna, Candace, and Chiara

Emily (Andrew's sister) and Zac

Kerry and Andrew

Zac and Hannah

this was just the dessert table!!  :) 

Melina digging in  :)

Bernie, Jan (Andrew's Mom), and Brian

Daddy, Mama, Vera and Jim

Matt, Brenda and Anne

Scott, Julie, Melina

Chiara and Nancy

getting the singing going

Hannah brought a whole bag of elementary music instruments for us to use!  :) 

This was when we were cracking up over our 'enthusiasm'
for those elementary musical instruments!  :D  

You can see for yourself in this video...

Blowin' in the wind  :) 

Scott and Anne

Chiara and Brian 

Daddy and Mama

saying goodnight to Vera

Brian had a surprise for Marvin... a washboard just for him!  :D

Marvin got to play a solo at the end of the evening!  :D

He did it!  :D 

Laura and Marvin 

There are several videos from the evening.  I was having a difficult time getting them to upload properly so there are many more than normal.  Embedding them below...

Starting with Marvin's solo  :D




Here is the first part... Hootenanny Take 2, Part 1




Had to make a Hootenanny Take 2, Part 1.5 due to uploading difficulties.  :)




Excerpt including 'Blowin' in the Wind'




Another Hootenanny excerpt




Here is the final video - 2nd half of the evening... Hootenanny Take 2, Part 2   :)

Beef Tips in the Instant Pot

Beef Tips in the Instant Pot

1 ½ to 2 pounds sirloin beef tips

2-4 Tbsp. olive oil

¼ cup onions, diced

3 Tbsp. flour

½ Tbsp. garlic salt

½ tsp. black pepper

1 cup beef broth

½ cup red wine

1 can cream of mushroom soup  (I used golden mushroom)

Set Instant Pot to Saute.  When hot, add olive oil then add the beef tips. Stir around then add the onions and saute to brown.  Add garlic salt, pepper, and flour and continue stirring it all around.  

Add in the wine and beef broth and be sure to use a wooden spoon to scrape up any browned on bits on the bottom of the pan.  Stir in the cream of mushroom soup.  Turn the Saute feature off, put the lid on the IP and set the vent to seal.  Then cook on High pressure for 22 minutes.  Allow for 10 minute natural pressure release when done, then you can quick release any remaining pressure.  Serve over rice.

Honey Balsamic Roasted Brussels Sprouts and Butternut Squash

Honey Balsamic Roasted Brussels Sprouts and Butternut Squash
1 ½ pounds fresh or frozen Brussels Sprouts (if using frozen, thaw first and blot with paper towel to absorb moisture)
3 Tbsp. olive oil
½ tsp. salt
¼ tsp. black pepper
2 Tbsp. balsamic vinegar
2 tsp. honey

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.  Trim ends from brussels sprouts and peel off any wilted outer leaves to discard.  Cut each brussels sprout in half, if you like.

Peel the butternut squash, cut open and remove seeds.  Dice the squash into bite sized pieces.

Place brussels sprouts and butternut squash in a large bowl.  Add olive oil, salt, and pepper and toss to coat.  In a small bowl mix the balsamic vinegar and honey together.  Mix until it blends together then pour over bowl of brussels sprouts and butternut squash.  Pour vegetables onto the parchment lined baking pan.  (you will probably need to use two pans to make sure they are in a single layer with space between.)

Roast veggies for 18-22 minutes or until you see desired amount of browning and caramelization.  Remove from oven and serve.

Note - I first made this with just the brussels sprouts.  I like it both ways.  Just the brussels sprouts taste like candy!!!!!

Red Wine Strawberry Chocolate Cake

I made this cake for the first time for wine club.  I had to laugh at the finished product.  Definitely don't rush the ganache stage.  :D  ha!!  But, it sure did taste good even though it looked very, very messy!!

Red Wine Strawberry Chocolate Cake
I started with a chocolate cake mix (I used devils food this time)
Then add about ⅓ cup strawberry jam and ½ cup red wine to mix (add water to total the amount called for on the box... ½ cup wine + ? water=total amount of water called for).  Then add egg and oil as listed on box direction.  Follow the baking instructions that are on the cake mix box.

After the cake has cooled, make the ganache.
6 oz. heavy cream
8 oz. dark chocolate, chopped
2 oz. red wine
In saucepan, bring cream to a simmer.  Combine the wine and chocolate in a bowl.  Pour hot cream over top of wine and chocolate and let sit for a minute.  Whisk until smooth.  Allow to cool about 20 minutes (I rushed this part!!)  Then pour over the cake.

Watergate Cake

I used to make Watergate Cake quite often.  It had been awhile, though, when I pulled this recipe out for the Hootenanny in November.  It is still a good cake.

Watergate Cake 

1 box yellow cake mix

1 box instant pistachio pudding

4 eggs

½ cup oil

1 can 7-Up or Sprite

Frosting

1 envelope Dream Whip

1 box instant pistachio pudding

1 cup milk

Preheat oven to 350 degrees. Blend all ingredients together in bowl until well blended, about 3 minutes.  Pour into greased and floured bundt/tube pan.  Bake for 1 hour (watch it...)  Let cool and frost.  

Instructions for frosting...

Beat all ingredients well until thick.  Frost the cooled cake.

Jennifer's 'Grandma Sue' Casserole

I made this casserole recently in honor of dear Jennifer's Grandma Sue W. who had just passed away.

Jennifer's 'Grandma Sue' Yummy Casserole

1 cup chopped onion
1 pound ground beef
28 oz. can tomatoes
8 oz. can tomato sauce
1 tsp. oregano
1 clove garlic
8 oz. macaroni
lots of grated cheddar cheese

Brown the meat and onions.  Pour off liquid.  Blend tomatoes and sauce in blender. (I didn't do this)  Add to meat mixture along with the oregano and garlic.  Simmer for 2 minutes.  Cook the macaroni, drain, and put in a 2 quart dish.  Pour sauce over top.  Grate cheese and mix some in the dish, but leave plenty to put on top.  Cover and bake at 375 degrees for 25 minutes.

Tracking Snows

October 29 and October 31, 2019

So, I sure didn't like waking up on October 29th to an inch and a half of snow.  Granted, it wasn't much, but it was a tracking snow for sure.  I couldn't help but think about that 'old wives tale' that says the number of snows you will get in a season matches the date of the first tracking snow to fall.  soooo... 29 snows this winter?  I surely hope not!!

It was funny look out and see the green, green grass behind these trees.  Actually, the grass needed to be mowed one more time.  :)

It was a heavy, wet snow.  

I drove by church while running errands and just had to take this photo.  Beautiful.  

By the end of the day the snow had mostly melted off.  That is the benefit of snow in October.  :) 

a gorgeous mix of fall and winter...

I just like fall best!!  :D 

So then we woke up just two days later to yet another snowfall!  And this was was a bit more treacherous.  Schools had to go on 2 hour delay because the roads were so slick.  We had about 3-4 inches in this snowfall.

again - that weird mix of fall and winter  :)

Sloppy Joe Tater Tots Casserole

For when you just want some comfort food on a cold winter night.  :)

not much of a photo... oh well.  :)

Sloppy Joe Tater Tots Casserole

1 pound lean ground beef

1 cup chopped onion

1 can (15 oz.) tomato sauce

2 Tbsp. packed brown sugar

1 Tbsp. worcestershire sauce

1 Tbsp. yellow mustard

½ tsp. salt

1 bag (32 oz) frozen tater tots

2 cups shredded cheese (cheddar)

¼ cup chopped dill pickles (optional)

Heat oven to 350 degrees.  Prepare baking dish with cooking spray.  (Recipe called for 9x13 but I used a large round corning ware dish.)  Brown ground beef in skillet over medium high heat for 7-9 minutes, adding onions to brown alongside the beef.  Drain any grease.  Stir in tomato sauce, brown sugar, worcestershire sauce, mustard, and salt.  Cook for 2-3 minutes, stirring frequently, until almost boiling.  

Place half of the frozen tater tots in a single layer on bottom of dish.  Pour beef mixture over top.  Top with 1 cup cheddar cheese.  Then put the remaining tater tots on top, followed by final cup of cheese.  Bake for 45 to 55 minutes or until casserole is bubbly and potatoes are lightly browned.  Top with chopped pickles if desired.  

Chicken Scampi with Garlic Parmesan Rice

We ate this with the Sauteed Zucchini and Carrots.  Very good.

Chicken Scampi with Garlic Parmesan Rice

1 pound chicken tenderloins

salt and pepper to taste

½ tsp garlic powder

2 Tbsp. olive oil

1 stick butter (I would use less next time)

2 Tbsp. minced garlic

¼ tsp. red pepper flakes

1 ½ tsp. salt, divided

½ cup dry white wine

1 ½ cups uncooked white rice

3 cups chicken broth

½ cup fresh grated parmesan cheese

Season chicken with salt, pepper and garlic to taste.  Heat olive oil over medium heat in a large nonstick skillet.  Saute chicken tenderloins until nicely browned and just barely cooked through.  Remove chicken from skillet, cover and set aside.  

Add butter, garlic, pepper flakes and ½ tsp. salt to the skillet then saute garlic for about 3 minutes.  Don't let the garlic burn or over-brown.  Increase skillet temperature to medium-high then add white wine.  Stir vigorously with a wooden spoon.  Cook and stir for about 5 minutes until the mixture is reduced by half.  Remove and set aside 2 Tbsp. of this sauce to use later.  

Add rice to the skillet with the remaining butter sauce then stir and cook for 3-4 minutes or until rice starts to brown a bit.  Add the chicken broth and remaining 1 tsp. salt.  Bring mixture to a low boil then reduce heat to medium low.  Cover pan and let cook for 20 minutes until rice is tender.  Stir once or twice the first 15 minutes of cooking but not too much.  

Sprinkle the parmesan cheese over rice then arrange the chicken tenders over the rice.  Drizzle the remaining 2 Tbsp. of sauce over the chicken tenders.  Cover, remove from heat, and let stand for 5 minutes.  Serve.

Sauteed Zucchini and Carrots

This was a delicious and simple side dish. Will make again for sure!

Sauteed Zucchini and Carrots
2 medium sized zucchini, thinly sliced
3 medium sized carrots, thinly sliced
1 Tbsp. olive oil
2 Tbsp. butter
1 tsp dried thyme (I used Pampered Chef Rosemary Herb)
salt and pepper to taste

Heat a large skillet over medium high heat. Add the oil and butter.  Once the butter is melted, add the zucchini and carrots. Sprinkle with the seasonings and toss to coat.  Saute vegetables until lightly browned and tender.  Stir often so they don't burn.