Absence makes the heart grow fonder...and other sayin's

Isn't that how the saying goes? -Absence make the heart grow fonder. Well I believe that to be so true, but I'm also finding that it makes your appreciation, and greatful-ness grow all the more.

My dear sweet hubby has been gone all week on business and I have been holding down the homestead ever since. I mean I feel like Nichole Kidman in Cold Mountain...just with out a Ruby to come help out on the farm! I have grown to appreciate just how much my husband really does around the house and learned that I can do a lot more than I ever thought...and I just thought I would share that with yall! ***I love you Hubby, I'm so grateful for all that you do. I'm blessed beyond anything that I ever deserve.

It would just so happen that this week we have triple digit temps. -Thank you mother nature, for making me a stinky hot mess :)

So here is a little of what I've been up to lately....

Almost forgot how pretty the coffee table is,  this is the after. I spared you the before picture. Now its all bright and shiny from pledge! 

Yardwork, watering the garden, tending the plants, picking the garden, scooping bugs out of the pools, attempting to vacuum to pool, watering the flowers --Repeat daily! And a lil of my normal stuff...washing clothes, cleaning in the house and organizing lots of clutter! Whew...so after a week of all this I'm one worn out little chic. I did save some things for the hubby...which involves some HUGE black widow spiders and by huge I mean so big they would eat a lil girl like me!!! So I drew the line at that!!

But Im so proud to say the garden is still thriving and isn't a giant brown tumble weed! And by thriving I mean there is no more room in the fridge or any of my counter tops. So now I'm searching my pinterest boards for some canning recipes. When I find some good ones I will post them here for yall.

Well I'm off to grab a shower because I'm far more stinkier than any good southern girl should ever be!

I'll leave you with a few pictures of our "Bumper Crop"<--- gotta figure out what that really means.  Here it is in its fresh just picked glory!

Smoked Tuna Casserole

I can hear so many of you right now....Ewwww tuna casserole! or hear my sweet daddy's tale of when my momma made him a tuna casserole when they were newlyweds. (I just love stories like that) Well really it's amazing. Some how it got a bad rap along with other dishes like meatloaf and well.... that's all I can think of right now, but I love them both and if you try it this way then I'm sure you will too. P.S. Sorry I don't have a picture of this one, we dug into it before I shot a pic. I'll get one next time ~ promise ~

Ingredients:

• Three packs/cans of tuna: I use 1 hickory smoked and two cans in water (drained)
• 1 bag fluffy egg noodles (I cooked a lil over half the bag)
• 1 small onion chopped 
• 1 bag steamfresh garlic peas and mushrooms
• 1 can sliced mushrooms
• 2 cans cream of something soup Choose from: Chicken, chicken and mushroom, mushroom, mushroom with roasted garlic, celery, chicken with herbs, onion. **I opted for 1 can chicken and mushroom (thankfully they actually make a product for people as indecisive as me) ~grins~ and 1 can celery
• 1 12 oz can evaporated milk
• Some regular milk
• Shredded cheese
• fried onions (like frenches) I used some off the salad fixin's isle and they were a garlic pepper  flavor...SOOOO Good. ~and cheaper too! *make sure you have some extra, because when you heat up the left-overs adding a fresh crunch to the serving is great! 
• Natures Seasoning, smoked paprika, Mrs. Dash(garlic herb or onion herb) and S/P to taste 
• Note: For my Shoals friends I have searched and found that you can buy the crispy onions at Food World in Florence. I purchased at publix and have also seen them at kroger.

Instructions:

Preheat oven to 375 degrees, Boil noodles (al dente') do not cook to softness you would normally because they are going to be baked so they will continue to soften. While noodles are boiling chop and soften your onion.**when I say soften I mean get it started cooking a little because many times in casseroles the onions and such are still kind of crunchy. So either do a quick saute or simply place in a microwave safe glass bowl or pyrex with some butter or oil and cook for about 2 minutes. Drain noodles and pour into casserole dish. (13x9 or a round casserole dish) Pre-steam the garlic peas n mushrooms, for half the recommended cooking time. 

In a large bowl combine: 2 cans of soup, 1 can of evaporated milk, a enough splashes of regular milk to make the mixture more liquid. **when making a casserole with egg noodles, you will always wish you added more liquid so don't hesitate. Now add in onion, mushrooms, seasoning, tuna, and pre-steamed bag of garlic peas n mushrooms. Stir all that yummi-ness up and sprinkle in a handful of cheese. Now pour all that over the noodles and fold it all together. Sprinkle the top with some extra smoked paprika and pepper. Bake until bubbly, remove from oven top with the crunchy onions and a full cheese cap. Return to oven until top is golden and bubbly. Let is rest for 5 minutes before plating. 

Alternate instructions: 

1. For those who are opposed to mushrooms, use regular frozen peas (pre-softened of course) and add more Mrs. dash garlic and herb, and use some of the other cream o soup options. 
2. For those who choose to not add the yummy richness of evaporated milk, simply use more regular milk.
3. For those who do not have or can not find smoked paprika, use two packs smoked tuna and one can.
4. If you don't like peas, use green beans....and if you don't like that either?....well your momma should whipped whooped you! LOL j/k Try it you might be surprised...adults often find that their tastes have changed since childhood! 

First Harvest 2012

What's better than just picked fresh home grown garden veggies?.....Well if you can think of anything let me know. This is one of the only reasons I like summer, cause we all know I'm a fall lovin' girl. But anyways...I do like summer for: garden veggies, going fishing on the lake and going to the beach. So in honor of the start of out summer harvest I thought I would share my favorite skillet squash recipe with yall. It's super simple!

• Yellow squash, washed and sliced. Don't peel it.
• Vidalia Onion
• Butter
• oil of choice
• White sugar
• S/P or Natures seasoning

Combine in the skillet, cook over med-high heat to start then down to med-low to simmer a little. I also find that it all cooks down faster if you put a lid on it. 

Hope everyone has a fun time this father's day weekend!

I will leave yall with a cute pic of mini veggies, I took these after I accidentally knocked off a lil pepper. I think they are so cute but I'm dorky like that.

--well apparently not, since my photo upload is being a pain. I will repost later.

Another Rotisserie Chicken quick meal

What on earth did we all do before the handy invention of the grocery store rotisserie chicken? I'm sure people like my momma, or my granny would answer that in one of those drawn out...settle in with a cup of tea style stores. But for me...my story is simple...back in the day for me, was buying over priced precooked chicken breasts in the deli section that you just popped into the microwave! I remember loving them sooo much... for two reasons: 1. They impressed my man, filled his tummy and convinced him I was a great cook. All before I really had mastered my handy cooking skills. 2. They tasted like the yummy chicken they serve at the Dolly Parton Dixie Stampede in gatlinburg...which always brings back some warm and fuzzy feelings of childhood. But even before all that I know my momma would say: things back then sure took a lot of work and extra planning! Thats why I'm so grateful for these new fangled little pre-cooked...pre-seasoned...birdies!!! Because we all know I'm not into extra work or extra planning!

So here is yet another quick and tasty recipe that will fool everyone that you spent all day in the kitchen. So grab a rotisserie chicken, whip this up and in the mean time...go doll yourself up and everyone will wonder just how you do it! ;D

• Rotisserie Chicken-torn, chopped, or shredded-it's up to you! You can also slice and place on the top over the sauce for a different presentation. 
• Pasta of choice- I often use whole wheat linguine or rotini-anything will do. This is also great over minute rice cooked with italian herbs in it. 
• 2 Jars Creamy pasta sauce: tomato cream, alfredo, or make your own.
• To make your own sauce: Combine a cabernet marinara or a sauce with basil, in a small pot on the stove with small pours of heavy cream until it's a good creamy consistency. Do this on a low heat, so you don't scorch the sauce. (this sauce is good poured over breaded chicken breast and cheese for a super easy parmesan chicken)**note to self post that recipe soon!
• 1 can diced tomatoes
• 1 cup of steamed peas, more or less if you like. (DO NOT use canned they are too mushy)
• 1 can of mushrooms, or fresh is you have more time. 
• ground pepper to taste
• Mrs. Dash italian herb, and the garlic herb too. Just a few sprinkles

Simmer all this in a larger pot on the stove, stirring frequently. Once heated throughout and the flavors have mingled spoon over your cooked pasta or rice. 

Serve with a side salad, asparagus, or steamed broccoli. Enjoy!

P.S. I know this is a rotiss recipe, but I do want to add if you have some leftover grilled chicken this is a wonderful recipe for that too. Do everything the same just add in your LO ckn in place of the rotiss!