OMG!! Lots & Lots Of Onion: Ohio Pork Steak

Oh my word!! Do you love onion? This meal tops all onion meals.....

My son has a funny onion story (and it probably won't be funny with me telling it). But I'm going to try anyway.

My son loves green onions, he's been eating them since he's been two.....

He was eating green onions on his lunch break at work, the way they are suppose to be eaten, from the white to the green. In walked two of his coworkers (with their mouths dropped open) and they wanted to know just what he was doing......

Logan said, "I'm eating green onions."

The coworkers immediately claimed that Logan was eating them the wrong way. "They are called green onions for a reason, you are suppose to eat the green part. Why would you want to eat the part of the onion that grows in the ground?"

Logan set them straight. "You obviously don't know anything about green onions!"

I guess you had to be there, or listen to Logan tell the story.... Pretty darn funny!

This is what I did to make this an all onion meal (and Fall is the perfect time for onions).

Two cans cream of onion soup, 1 bunch chopped green onions, and 1 envelope of dry onion soup mix.

Would you like anymore onion with that?

I browned the pork steak in olive oil. And this could probably be cooked in a slow cooker. I chose to bake it in the oven.

I mixed the soups, 1 can milk, dry onion soup mix, and Worcestershire sauce together and poured it over the browned pork steak and chopped onion.

Truly for the onion lover......

Ohio Pork Steak

2 TBS olive oil

4 pork steaks

salt & pepper during browning

1 bunch green onions, chopped (part of the tops included)

2 (10.75 oz.) cans cream of onion soup

1 soup can filled with milk

1 pkg. dry onion soup mix

1 TBS Worcestershire sauce

Preheat oven to 300 degrees F.

Heat olive oil in large skillet over med/high heat. Brown steaks for 3-5 minutes on each side. While browning, season both sides with salt and pepper. Transfer steaks to a 9x13 in casserole (I sprayed mine with cooking spray) dish, and sprinkle with chopped onion.

In a small bowl, combine condensed soups, 1 can milk, dry onion soup mix, and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover casserole dish with foil.

Bake for 60-90 minutes.

It's Been A Long Time Since I have Been On A Farm

It has been a long time since I have been on a farm.

I got invited to a family reunion, where I didn't know any of the family. My mom's side of the family are scattered throughout Michigan and we don't see each other much. My mom had to take me around and introduce me to her cousins that I have only met a few times before, when I was like 10.

They held the family reunion on one of the cousin's farms.

Now, I was raised on a farm, but the farm was focused on pigs. I can tell you everything you need to know about pig farming.

This farm deals with grain. And I'm assuming those are grain elevators in the pictures.

I think the only reason I went was to take pictures, and man did I take a lot. I just wanted to soak this all in......

The best part was seeing how they grill the chicken.

They filled the bucket of a backhoe with wood. That is a backhoe right?

They burnt the wood till it was nice and hot, then they added charcoal.

Doesn't that look amazing? The chicken was grilled for two hours, and every time they flipped it they misted it with beer.

When the chicken was done cooking, this is how they took it out of the grilling grates. Yup, grab it with clean (I think they were clean) white gloves and heave it into a great big pot.....

The party was placed right in the middle of the grain silos. Silos right?

Any farmers out there? Help me out with this one.

This cracked me up and I had to get a picture of it. A case of beer in between corn stalks.

I have to tell you, the farm life has been so long ago for me, when I first got there I kept checking the bottom of shoes for poo. I could have swore I stepped in some.....

Above the make shift dance floor right in the middle of the silos was hanging candles in a jar.

I didn't stay till it was dark so I missed out the candlelight affect.

This is a shot of the party place.....right in the middle of the silos.

They even had a make-shift bar. They had an old pop cooler sitting on a pallet that was chocked full of jell-o shots. I think that was for later when the DJ started up.

And there's nothing like sweet corn cooked in a keg......

You can see it boiling away....

Isn't that gorgeous?

And this is the food buffet. Food for miles.....

Wait, maybe I am back on a pig farm.....

I thought this was the coolest thing ever. A big green tank that everyone signs there name on.....

And I have no idea what's in that tank.

Look at all those names. This is years worth of family reunions and parties.

That right there is my mom and her husband. They signed it last year.

What an awesome family reunion. I will make sure I go every year. And now I know I didn't have poo on the bottoms of my shoes, I was on a farm.

Hugs for always,

Angie

Okay, I've Done It: Time For A Change

It's time for a change.....no, not this kind of change

This kind of change......

I have decided to separate my my thoughts.

Food inspires me..... Ask anyone who knows me, and they will tell you that I get excited about foods, flavors, creations, and presentation.

But I have decided to use my inspiration in a different form. I am going to write!

My inspirational thoughts are going leave this food blog (sorry, you won't see them anymore), and go here.

A'lil Country Sugar is going to be food based only with recipes, helpful tips, and food conversation.

I have created another blog for my strange way of thinking, my strange actions, my inspirational views, and my everyday qualms.

If you would like to continue following my inspirational thoughts and writings, you will have to follow me at Fishing From the Shore. And there is a reason I named it that. You will have to go over there to see my reasoning.

All of you (followers and fans) have made me and molded me into what I am today. You have given me the opportunity to spread my wings and dip into writing, blogging, and sometimes becoming personally attached to some of you. I have truly enjoyed every moment. Thank you for being my support, my fans, my followers, and trusting in me to bring you "good stuff".

I would love to see every one of you hop over to my new blog. It would make me all warm and fuzzy....

Who Would Have Thought Ramen Noodles?: Oriental Cabbage Salad

Oh, is this ever a good salad.

Have you ever had it before?

This is the first time for me too.....

And it is linked to:

Do you remember these? Maybe from your college days?

I was told in my economics class that when the cost of food goes up these babies are in high demand. Crazy, huh?

This recipe comes from a friend of mine. Her name is Linda Silvernail. She is very faithful at sending me TNT recipes.

I had to email her to let her know how wonderful this salad was. And what a huge hit it was at my church luncheon.

There was a lady that asked if she could take the rest home.

Just goes to show how tasty this salad is.

Of course, I had to make some changes. I was lacking some ingredients (apples) and added a few others.

I substituted the apples for peaches. The peaches worked well with the oriental flavors.

Oriental Cabbage Salad (Linda Silvernail)

1/2 head of a medium size cabbage - chopped

1 pkg. chicken Ramen noodles - noodles broken, save seasoning packet

4 chopped green onions with tops

3 peaches, peeled and chopped

Toss the above ingredients together - minus the seasoning packet

1 seasoning packet

1/2 tsp. pepper

3 TBS sugar

1/2 c. olive oil

3 TBS. balsamic vinegar

A few shakes of soy sauce

Put these ingredients in a shaker (or jar with a lid). Mix well, pour over the salad. Keeps well in the refrigerator.

"Remember your Creator in the days of your youth, before the days of trouble come and the years approach when you will say, "I find no pleasure in them.""

Ecclesiastes 12:1

It is hard to find the answer to life when you get older. Statistics (and everyone loves that word) indicate that most people who come to Christ come to Him while they are relatively young. Ninety-five percent of believers come to Christ before they are fifty, and most of those before they are thirty. Ecclesiastes tells us, "Remember your Creator in the days of your youth."

Remembering God does not mean simply thinking about Him once in a while. It means to relate to Him, walk with Him, discover Him, get to know Him while you're young.

I'm a middle aged adult and I waited to do my walking with God until now. Sure, I attended Sunday School when I was little, and was raised in a Christian home, but I absorbed what my parents taught me, and only what they taught me. I never fully walked with God alone until now. It is true when Ecclesiastes says, "Remember your Creator in the days of your youth." If I would have taken advantage of that suggestion when I was in my teens or even my early twenty's, I wouldn't be struggling now to fully understand everything that God has to offer.

I also experience this struggle while I am attending college. The young students can grasp information and soak it all in at such a fast pace. But take a middle aged person (like myself), stick that person in with the young, and the information has to be processed slowly. I am always finding myself saying, "Wait a minute, could you please go over that again?" It takes longer for me to soak up information, to process it correctly.

It is never too late to willingly root and grow in Christ.

Blog Hops Are Fun: Capturing Beauty

I am participating in Ordinary Inspirations Blog Hop, Capturing Beauty.

I am a food blogger, but I love beauty. And when it can be captured that makes it all the more fulfilling....

Have you ever taken the time to capture the beauty of fresh produce? Fresh produce is one of God's creations. It is grown from the earth and nourished by God's own hand. Produce is flawless when you capture it in a picture.

I captured beauty in these two swans. Another one of God's most beautiful creations.

What do you see when you look at a swan? I see peace, grace, angels, love, and serenity.

I captured beauty!!

For Real??? Cinnamon Roll Cookies

I just want to say one thing....I LOVE YOU Chef in Training (Nikki)!!!

That is where this recipe came from.

And it was so loved by everyone.

It is linked to:

I need to not waist anymore time and get this recipe posted.....

All you have to do is make your cookie dough and chill it for two hours.

After the dough is chilled, you just roll it out in sections, butter it, and place the sweetness on top.

I added pecans to this recipe, because you can't have a cinnamon roll without pecans, right?

Then you just roll it up and slice it.

Instead of using the frosting that was supplied I used Land O Lakes cinnamon sugar spread.

And even though there is a pound of butter already in the cookies, I added more butter to the tops.

Butter is good, right? RIGHT!!

I put the butter spread on while the cookies were still a little warm, and it melted down into the cookie roll.

I am definitely going to make these at Christmas time, and for cookie auctions, and cookie contests, and...and...and....

Cinnamon Roll Sugar Cookies

2 c. sugar

1 c. butter, soft

3 eggs

1 tsp. vanilla

1 c. sour cream

6 c. flour

2 tsp. baking soda

2 tsp. baking powder

1/4 tsp. salt

12 TBS softened butter, (slice 2 TBS 6 times totaling 12 TBS)

1 1/2 c. packed light brown sugar, divided into 1/4 cups

1 1/2 TBS ground cinnamon divided

1/2 c. chopped (fine) pecans

*I mixed the brown sugar, cinnamon, and pecans all together in one bowl.

In an electric stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking powder, baking soda, and salt mixture until well combined.

Divide dough in two parts. Wrap each one in plastic wrap in a disc shape and chill for at least 2 hours for best results.

Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 x 5 inches. Spread each rolled piece of dough with 2 TBS softened butter, and 1/4 c. brown sugar mixture. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough. Place onto a cookie sheet lined with parchment paper (I used Pampered Chef baking stones). Bake at 350 degrees F. for 9 - 11 minutes. Remove from oven and let cool for 5 minutes before removing from baking sheet.

Let the cookies cool for a few minutes on cooling rack and then spread on Land O Lakes cinnamon sugar butter spread.

"Dear friends, let us love one another, for love comes from God. Everyone who loves has been born of God and knows God."

1 John 4:7

I ran across one of those survey things that you see in magazines, but this one gave the results from professional pollsters. The question was, "What do people love the most in life?" The categories were, children, animals, God, the United States, their enemies, and themselves. The results from this survey: 92% of the people said they loved children, God 86%, the United States 75%, animals 66%, loving themselves 33%, and only 20% confessed to loving their enemies. The main thing that this reveals, Americans love surveys. But Americans understand themselves least of all.

The Christian faith has always emphasized preeminently two very important things - truth and love - held in perfect balance.

What an empty world this would be if we didn't have the great warmth of love. How bare life would be if this great quality were withdrawn. I think our hearts would hunger for it. We need to take it upon ourselves to demonstrate the Christian faith.

A Challenge: Raisin Bran Muffins

This is my first food post (the saved drafts don't count) since the creation of my new blog-look. I am just so happy with the results.

Makes me all warm and fuzzy on the inside, just like these muffins will do to you......

This recipe is linked to:

I had a friend message me on facebook a few weeks ago saying, "Hey Ang, do you have a recipe for bran muffins?"

And I didn't.....

I felt bad that I could not supply a recipe on the spot for this friend, but the same day I headed to the kitchen and challenged myself with the production of a bran muffin.

My mom has a really good recipe, but that would be cheating if supplied hers.

I usually keep a good supply of cereals on hand, and a box of Raisin Bran was sitting in the mix.

I ran it through my mini chopper to grind it into fine crumbs.

And with the raisins being in the cereal, I didn't have to add them to the recipe. How convenient is that?

All you need is two bowls (a measuring cup for the milk). One for wet and one for dry.

Whisk the wet ingredients together and add them to the dry ingredients.

POURING PICTURE!!

You know how I love them, right?

After everything is mixed together, scoop the batter into paper lined muffin cups.

I had to show you the inside of these because they are super-duper moist.

Raisin Bran Muffins

Dry Ingredients:

1 1/4 c. Raisin Bran cereal, ground into fine crumbs

1 c. wheat germ

2 TBS ground flax seed

2 1/2 c. whole wheat flour

2 1/2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

Wet Ingredients:

1 TBS lemon zest (1 lemon)

Juice of 1 lemon

2 c. milk

Add these three ingredients together in a measuring cup and set aside.

2 eggs, lightly beaten

1/2 c. honey

1/4 c. molasses

1/4 c. canola oil

1/4 c. applesauce

add the milk mixture here

1 c. boiling water, added slowly while whisking

Preheat oven to 350 degrees F. Add the wet ingredients to the dry ingredients and stir just until moistened. Fill paper lined muffin cups almost to the tops of paper liners.

Bake for 25-30 minutes, or until wooden pick comes out clean.

One nice thing about this recipe, the batter can be kept in the refrigerator for up to 1 month. This gives you the opportunity for warm breakfast muffins.

*Note*--- I drizzled these with warmed Nutella.

"Be imitators of God, therefore, as dearly loved children and live a life of love, just as Christ loved us and gave himself up for us as a fragrant offering and sacrifice to God."

Ephesians 5:1-2

The task of religion is not to get us ready for heaven. Even though this has been the guidance in past generations, it is, in itself, a simple task as far as God is concerned. He preps us for heaven by an act of faith in Jesus Christ. The major task of faith, however, is to dress us for life, to fully live life.

To be an imitator of God means to be godlike. What a challenge this is. There has never been a higher challenge set before human beings. Be godlike!! Some of the young people are looking for a cause that they can follow. Well, what cause could be better than being godlike? What a challenge....Be godlike in the midst of a world that is out to destroy godlikeness as fast as possible. Be different. Challenge yourself. Challenge others.

Be godlike!

What will you be like if you are godlike? The power the world admires most is to destroy. The power of God is to unite. You will be happy, realistic, livable, strong, and able to unite in a world of turmoil.