Monday, June 10, 2019


How to Cook Pinto Beans

 (Crock Pot and Stove Top)

Clean Your Pinto Beans: Dried pinto beans need to be sorted cooking to remove any little rocks or bad beans not found with the factory cleaning equipment. They also need to be washed. I usually sort mine into a bowl, add some cold water and stir them around good. Then I pour that into a colander and rinse well again with my sink sprayer. 

Overnight Soak: Rinse and sort 1 pound ( 2 cups) of pinto beans. Place in large pot. Add enough COLD water to cover beans by 2 inches. (About 8 cups) Let stand overnight or at least 6 to 8 hours. Drain soak water and rinse beans.

Quick Soak: Rinse and sort 1 pound (2 cups) of pinto beans. Place in large pot. Add about 8 cups of HOT water. Bring to a rapid boil and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain soak water and rinse.

Cooking Directions for Crock Pot: Place drained and rinsed pinto beans into a crock pot. Add about 6 - 8 cups of hot water to cover beans. Add seasonings (except salt) and add smoke turkey tails. If you don't have any smoke turkey tails, just use 2 - 3 tablespoons of butter or margarine. Set on High temperature and let cook 6 to 8 hours, or all day. Add about 1 teaspoon of salt (or to taste) about 1 hour before finished cooking.

Cooking Directions for Top of Stove: Place drained and rinsed pinto beans into a large pot. Add about 6 cups of hot water to cover beans. Add any seasonings desired (except salt), add turkey tails, butter, or margarine. Bring to a boil. Lower temperature, cover pot, and simmer for at least 2 hours or until done. Best if simmered 4 hours or more! Add about 1 teaspoon of salt (or to taste) about 1 hour before finished cooking.

Cooking Direction for Vegetarian Pinto Beans: Follow the direction above, just  add 4 cups of Vegetable Broth and 2-4 cups of water.  ELIMINATING THE MEAT AND DAIRY PRODUCTS.

TIP: Us the same recipe for Red Beans.

Monday, February 18, 2019


This recipe can be used on just about any vegetable, add fresh herbs, spices and salt to taste  

Just a few recipes to get you started 


4 baby eggplants (4 ounces each)
Slice each of the eggplants lengthwise in half.
Toss eggplants in prepare vinaigrette as directed below. Grill until tender
Each serving: About 90 calories


1 tablespoon chopped garlic
3 tablespoon coarse mustard
1 tablespoon honey
1/4 cup lemon juice
1/8 cup balsamic vinegar
1/2 cup extra virgin olive oil
salt and pepper
combine garlic,mustard, honey,lemon juice and balsamic vinegar in bowl, add oil slowly, whisking constantly.
To the prepared  vegetables, cover them with the vinaigrette and blend thoroughly
Place vegetables on medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.


2 medium yellow peppers
2 medium red peppers
Cut each lengthwise in half and discard seeds. Place peppers on grill over medium heat and cook, turning peppers occasionally and brushing with some vinaigrette until peppers are browned and tender when pierced with a fork.
Serve with remaining vinaigrette.
Each serving: about 95 calories


Slice each of 4 small zucchini (6 ounces each)
Cut lengthwise in half. Prepare vinaigrette as directed. Toss zucchini in vinaigrette. Grill until tender.
Each serving: About 85 calories,


Trim tough stem ends from 2 medium-size Portobello mushrooms (4 ounces each) or 1 jumbo mushrooms. Rinse; pat dry. Prepare vinaigrette as directed. Toss mushrooms in vinaigrette. Grill until tender.
Place vegetables on medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.

Wednesday, January 30, 2019


Crock-pot Chicken Creole

3 lbs. chicken thighs
1 cup celery, diced
1 green bell pepper, sliced
1 onion, sliced
1 can sliced mushrooms
1 can diced tomatoes
1 tsp. garlic powder
1 tsp. sugar
2 tsp. Cajun seasoning
1/2 tsp. paprika
salt and  pepper to taste
Louisiana hot sauce to taste
*2 cups rice, cooked

Place chicken in bottom of  crock-pot, combine remaining ingredients  and  add to crock-pot. *(DO NOT ADD RICE)  Cook on high 4 to 5 hours or on low 7-8 hrs

*Cook rice according to package direction. Spoon Creole mixture over hot cooked rice.

Sunday, January 27, 2019


 Prepare a new plan of action, to be successful in 2019.

     I found this one thing I will do, forgetting those things which are behind, and reaching forth unto those things which are before, I press toward the mark for the prize of high calling of God in Christ Jesus. Philippians 3:13-14

       If you have a hobby or always wanted one this will be the year to start one or put more effort and time into your old hobby. This year I plan to rewrite and add more healthy recipes to my blog, complete twice as many craft project by just putting more time and energy into my hobby. Try my hand at alter art and  mixed media projects, also using up all my scraps and the supplies I have on hand. My creativity  will increase and take my mind away from the problems of today. I know we will make it through 2019 by taking one day at a time and with God on our  side we will be all right.

Saturday, October 13, 2018


Now that you have carved your pumpkin, and removed the membrane and seeds, it time to bake  up a batch of pumpkin seeds to snack on.

Roasted Pumpkin Seeds

Cut a fresh, well-ripened pumpkin in half.
Remove the membrane and seeds.
Remove most of the pulp from the seeds (leaving some pulp on is okay because it adds to the flavor; for the same reason, do not rinse the seeds.
Heat oven to 300.
Spread 1 tablespoon vegetable oil in a shallow pan.
Sprinkle seeds over oil in single layer.
Sprinkle 1 teaspoon salt over seeds.
Bake 15 to 20 minutes or until lightly browned; cool.

Cajun Spiced Roasted Pumpkin Seeds

1 cup pumpkin seeds
1 scant teaspoon Cajun seasoning, or to taste
paprika, for more color, if desired
a little salt, depending on saltiness of the seasoning
2 dashes Worcestershire sauce
1 tablespoon melted butter or vegetable oil
Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!
Toss pumpkin seeds with seasonings. Combine butter and Worcestershire sauce; stir into seeds until well blended and coated.
Heat oven to 300°. Roast, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy. 


Double or triple this roasted pumpkin seed recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack.