Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Saturday, November 30, 2013

PhotoHunt ~ Game

The PhotoHunt for this weekend is 'Game' This is the weekend of the BIG Auburn/Alabama football game. This year the steaks are higher than ever. . .  one of us will be going to the National Championship.  Once again Auburn is going in as the underdog.
Y'all know that we live in a divided household . . . I am an Auburn Orange and Blue Tiger.
Bill's family hollers Roll Tide.
I think it is a good thing that I am in Boston for the holidays.
We'll see if I need to take a cab from the airport on Sunday.

Check for all the other Game Photos on The Saturday PhotoHunt
and War Eagle !
Happy Hunting y'all~

Tuesday, November 26, 2013

Travel Tuesday ~ countdown to Boston

Do y'all have plans for Thanksgiving?
I am headed up to Boston with my bag full of real grits and pecans.
I should get there just in time for a New England style Southern Turkey dinner . . . and most importantly, time with family.
I just hope the weather holds out . . .  I'm packing my long johns for sure.
Happy Thanksgiving ~ We hope that each of you are surrounded by love and cornbread dressing. Y'all enjoy ~

Saturday, November 23, 2013

PhotoHunt ~ Over

The PhotoHunt for this weekend is 'Over'
What do you do with fresh cranberries, with sugar and orange zest over the top?
This is a quick and easy recipe for a Cranberry Sauce for Thanksgiving that I found at Epicurious. It calls for just a quick puree of the berries, but I prefer to cook them until they pop.

Fresh Cranberry Sauce
1 navel orange (zested)
1 bag fresh cranberries
1/2 cup sugar
1/8 tsp cinnamon
Zest the orange. Cut the sections from the orange, removing all the membrane. Pulse cranberries with the orange, sugar and cinnamon i a food processor. Chill covered for at least 2 hours to allow the flavors to develop.

This can also be used over a round of brie (baked with a few pistachios) and served with pears or gingersnap crackers.
Check for all the other  Photos OVER on  The Saturday PhotoHunt
Happy Hunting y'all~

Monday, November 18, 2013

Blue Monday and Travel Tuesdays

It's hard to get exticed about Traveling on Tuesdays . . .
When I am stuck at the office.
That makes it a Blue Monday.

This says it all ~
Y'all enjoy ~

Saturday, November 16, 2013

PhotoHunt ~ NEAT

I was PhotoHunting for 'NEAT'
and came across these photos . . .
I see where these dunes are kept neat by the Dune Doctors.

I wonder if they are looking for a good Nurse Practitioner ?

I could certainly keep these beaches neat and tidy.

Check for all the other Neat Photos on The Saturday PhotoHunt
Happy Hunting y'all~

Sunday, November 10, 2013

Happy Veteran's Day!

I don't know if you have seen the USAA commercials . . .
The ones where people talk about how they earned the right to use this military insurance.

I can say that I earned my USAA status in a U2 over Cuba.
Happy Veteran's Day!
and thank you for your service.


Saturday, November 09, 2013

PhotoHunt ~ $ale

The PhotoHunt for today is Sale ~ Did you know that you can find some of our WhistleStop products at Whole Foods?
A few years ago, Bill and I were doing Cooking demo's.
Frying up a mess of green tomatoes ~
They were awesome (of course)
You can also find our other products at your local market or on-line at WhistleStopCafe.COM .
( How's that for a $ales pitch? )

Check for all the other Sale Photos on The Saturday PhotoHunt
Happy Hunting y'all~

Wednesday, November 06, 2013

Cooking Light ~ Under 300 Calories?

This month for our Virtual Supper Club, Jerry challenged us to make a dish for under 300 calories . . . or was that 300 calories for the whole meal??
I'm not sure, but with this Cooking Light Recipe I am well under the mark either way.
Except. . .   I could eat a whole pan of these.
I do like the idea of serving each on an individual spoon ~ one bite appetizers.
Chinese Scallops
1 Tbs vegetable oil
1 Tbs sesame oil
1# large scallops
1Tbs soy sauce
2 Tbs chives
1 Tbs toasted sesame seeds
Fresh cilantro
Sriracha chili sauce (optional)
Heat oils in a large (not nonstick) frying pan over high heat. Add scallops and cook, turning once, until starting to brown, 4 to 6 minutes. Set each scallop on a spoon and drizzle with 1/4 tsp. soy sauce; then sprinkle with some green onion and sesame seeds.
Top with a cilantro leaf
The secret with scallops is to get a good sear. Don't be tempted to crowd the pan, and the oil should be hot. Turn them once!
These are only 70 calories per serving. The optional sriracha is 5 calories per teaspoon . . . but a little dab 'L do ya.
These little bites are packed with flavor.


Now . . . let's see what everyone else has brought for our lo-cal feast.
Jerry has made Chiang Mai Pork Patties
Val is making a Double Tomato Soup
Susan is bringing Two Potato Gratin
Sara is making a Pumpkin Pie Pudding.
Y'all enjoy ~

Saturday, November 02, 2013

PhotoHunt ~ Musical

The PhotoHunt for today is 'Musical'

The winery that is known as Mozart's Winery is Al Paradiso di Frassina . . .
We have been going there for years. The owner Giancarlo has a passion for the grapes and the effect that music has on them.

You can see the Bose speakers planted among the vines. They have found that the music cuts down on the pests and helps the grapes to flourish.

Grapes growing to the sounds of music . . .
You can hear the Mozart playing as you drive across the fields to the winery.
Only in Italy ~

Check for all the other Musical Photos on The Saturday PhotoHunt
Happy Hunting y'all~

Friday, November 01, 2013

Cutie Cake ~ Orange Olive Oil Cake

Do y'all love these cuties?
That is what these tangerines are called at the Piggly Wiggly . . . is that just an Alabama thing?

I decided to try to adapt this Citrus Olive Oil Cake making it a Cutie Cake. . .

Orange Olive Oil Cake
3 eggs
1/2 cup sugar
6-8 tangerines (you will use the whole thing)
1/2 cup almonds
1/2 cup olive oil
1/2 cup flour (I used gluten free baking flour)
1 Tbs baking powder

Peel the oranges and place the peels and the orange sections in a deep mixing bowl, add skinless almonds. With an immersion blender, grind the oranges and almonds to a pulp.
Add eggs and sugar and whisk together till well combined.
Add olive oil, stirring until smooth. (taste to see if you need more sugar) Stir in flour and baking powder. The batter will be slightly lumpy with bits of orange peel. Pour into a greased 8" bundt or round cake pan.
Bake at 350° for 45 minutes.
Cool in pan for 5 minutes then turn out onto wire rack. Serve with berries, or a sprinkle of powdered sugar.
Y'all enjoy ~
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