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REINVENTION QUEEN “HAMS” IT UP

I posted the following blog post about a year ago. Since that time, I have baked more ham, froze the bone with meat, and used them to season cabbage, greens, beans, soups, and I thought that it is a good mental reminder to think of ways to continue make the most of meats that we cook. I am adding a list of ideas of how to use leftover ham before the original post:

  • SUGGESTIONS FOR LEFTOVER HAM
  • Leftover Ham Salad
  • Ham and Bean Soup
  • Leftover Ham & Leek Pies
  • Baked Ham and Penne Pasta
  • Ham and Cheese Croissant Casserole
  • Ham and Cheese Hot Pockets
  • Scalloped Potatoes and Ham
  • Leftover Ham and Cheese Pizza
  • Ham Hash
  • Glazed Ham Hash Loaf
  • Leftover Ham Breakfast Sandwich
  • Ham and Cheese Grits Casserole
  • Ham and Pineapple Rice
  • Ham and Potato Casserole
  • Ham Pot Pie Soup
  • Leftover Ham and Cheese Biscuits
  • Leftover Ham Chowder
  • Leftover Ham Sandwich
  • Split Pea Soup
  • Ham and Cheese Sliders
  • Leftover Ham and Potato Soup
  • Ham and Spinach Casserole
  • Leftover Ham and Cheese Scones
  • Ham and Cheese Breakfast Muffins
  • Leftover Ham and Cheese Frittata
  • Waffles with Leftover Ham
  • Ham and Cheese Pinwheels
  • Ham and Cheese Bread Pudding
  • Leftover Ham Pasta
  • Monte Cristo Sandwich

For the recipes for all of those listed above please visit the following link to find out how delicious these recipes can be: https://insanelygoodrecipes.com/leftover-ham-recipes/

Last weekend I informed my husband I was craving an oven baked ham like I used to do before the days of the wonderful smoker prepared hams he does so well. I have to say I have enjoyed the past few years with Greg smoking the turkey and ham which gave me the room in the oven and the time it took. But like they say, you can take the girl out of the country but you can’t take the country out of the girl. I think the same goes as you can take the cook out of the kitchen but you can’t take the kitchen out of the cook. Yep, I was craving it and you may have figured something out about me, I will not be denied. As I was baking this wonderful and best smelling ham, my mind was already going to making all of the extra meals.

This is what we were craving ….juicy, flavorful, and just right!
The picture of my ham after it was glazed with a pork dry rub, dijon mustard, whole grain mustard, honey, brown sugar, everyday seasoning, coca cola at the end but mixed in glaze as well.
The first meal and the one we had craved was Ham Sammies with the softest bread we could find along with mayo and salt and pepper. I tell you it was over the chart yummy.
Foil is important and you do see it but I tent the top with foil and seal the sides while it bakes, It keeps the flavor and allows the meat to tenderize while baking. I baked this ham at 325 degrees all day with the last two hours at 300 degrees. I kept it foiled and it turned this gorgeous color.
I like to score the ham to thoroughly cook with the basting glaze seeping into the meat further enhancing the flavor.
I can’t even express the flavor this ham brought to our kitchen. If you consider how many ways you can use this ham, it becomes economical even in these high food cost days we are in.
I use the ham bone in the first meal I make after baking the ham but I have frozen the bone with some yummy ham attached for soup later.
The ketchup is purely for me and something my Dad taught me. The ham pieces flavor any kind of beans and black eyed peas too.
One of the favorite Reinvention Queen is to season fresh or even frozen greens with my ham pieces. Blanch the greens first and all bitterness will leave.

The pictures show several ways to use a baked ham. As someone who doesn’t like to waste any food, I will share a list of selections of how I will use leftover ham. I start thinking of what meals I use the meat at the onset of preparing it.

  • How to use a baked ham for many meals without getting tired of it:
  • Ham and rice (cook the rice in some broth with the ham pieces). Add garden peas and carrots or celery for flavor.
  • Ham and stewed potatoes (Stew potatoes with onions and add ham pieces to enhance the potatoes) You can add vegetables but I prefer the ham and potatoes.
  • Make a ham crusted pie. Use a bag of frozen vegetables thawed and a can of cream of celery or mushroom thinned with some heavy cream. Add cubed ham and mix with salt and pepper, garlic salt if you like, place in a frozen pie crust that you can bake but not brown and cover with another pie crust. Bake at temperature on pie crust package.
  • Breakfast suggestion: Slice ham and place in hot skillet to fry slightly and use in biscuits with fried or scrambled eggs. The slightly browning will make a great taste change from baked ham.
  • Cube ham pieces and add to soups. You can freeze the cubes and conveniently add to so many dishes as needed.

I could keep listing meal suggestions but you can use your own ideas once the creative juices begin to flow like the ham juices that come from making your own. I love fast and easy preparation but taking some time and preparing the foundation foods are worth every minute. Thanks for allowing me to share my ham ideas with you. It is great the first meal, fantastic the second round, and even more wonderful when you can freeze some for the next time you crave some old fashioned, slow baked ham by thawing it out and not even having to cook dinner. Until We Cook Again…..Happy Meals from Arline Miller, the Reinvention Queen.

(C) Copyright, 2012-2022 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third Party Material is sourced to original location and author if known for credit references.

WHEN YOU THROW OUT THE TRASH, THROW OUT SOME BAD HABITS TOO

Throw out the bad habits and stock up on healthy, adventurous times, and a great life.

I have been busy with my day job and I haven’t had time to post but it has given me some time to think of some bad habits that I, and I am going to say I am not alone, have acquired during the pandemic. That’s it…..I said it! Now, what are we going to do about it?

I will relate this blog to taking out the trash, cleaning out closets and drawers, and oh my, yes, eating. We have become a country of plastic, paper, jars, and those packages that are made bigger to give us less of the actual things we pay for. If you don’t believe me, look at a package of tortilla chips and see how heavy the actual packages have become. We accumulate more trash from the “disposables”. I have thought about this action and realize we can reverse some of the negative results on ourselves by eliminating the “human disposables”.

Photo courtesy of kindpng.com

What do I mean? I prepared a list of what I am labeling Human Disposables, and I am not talking about Depends. Here is my thought provoking human disposables we may have accumulated and which we can remove or throw out with the other trash in our lives:

  • My plan of healthy eating has disappeared and replaced by fast food or unhealthy snacking
  • My hygiene or personal care has changed. Nails and hair are done only if we have mandatory events.
  • My wardrobe has become a vision of the comical Walmart shopper.
  • My entertainment has changed from outdoor activities to become an award winning couch potato.
  • My vocabulary has become a muddled conversation formed from the social media/television/reels/tik tok.
  • My reading list has disappeared to google expertise without any meaningful research.
  • Mental exercises are limited to whatever is the topic of the day and decisions are not based on quality critical thinking but more impulsive and relatable to the popular thought for that day and switchable if the main street media decides to go into a different direction.
  • Finances are a troublesome thought but no hesitancy to stop the spending and become frugal in difficult times.
  • Romance, date nights even if it is simple have been eliminated or have been pushed to the background.
My husband and I on a lunch date.

Having listed what I observe by others and even me on some of these, I wanted to offer some suggestions on how to “throw away” some of the items listed.

  • First, let us return to healthy eating. I personally have returned to mentally focusing on preparation, shopping, and planning meals which are better for our eating plan. Prioritize health first and cosmetics will help complete our physical overall look.
  • Take pride in what we wear and put the sweat pants, yoga pants (unless you are doing yoga or other exercise) in the drawers. This is a good time to clean the closet and organize a “healthy wardrobe”. For those of you who are too young to remember the A-line dress, I will give you an interesting thought. Waist lines went up 1 1/2 inches upon introduction of the looser and no longer defined waist. What happens if we cover our bulges with loose tops, maybe we think we are fooling ourselves and we can get away with a few extra inches. Not really!
  • Mental exercises are as important as physical exercises. Why? If we are mentally sharp, we have more confidence and the more confidence we exert, the more we will concentrate on the total package. Think more, act more, and see more results.
  • Pay attention to finances, learn how to budget or at least set up a budget, and don’t indulge in impulsive purchases out of boredom. Out of control spending only makes your life become out of control. About 6 or 7 years ago, I talked with my husband and showed him how I planned to pay off all credit card debt and we agreed to making it happen. It worked and within a year and a half, they were gone and I am happy to say we only use a card to complete a purchase with cash back points and pay the entire purchase off before any interest charges. You can do this if we can. I think I wrote a post on this subject but may do a repeat for reference.
  • Romance helps everything to better. Choose time for your significant other and even if it is watching a movie with popcorn/snacks, do it. Budget a lunch or dinner and don’t talk about anything but good times and pleasant subjects. The food will digest and so will your love.
  • Find entertainment/reading to be outside of the usual media such as news. Don’t get your education from one news source or biased outlet. This is hard today as no longer is anything composite/round table with lots of different views which is the preferred way to learn. Discuss, not argue, with people of different beliefs, religions, cultures, and listen. You don’t have to change your beliefs, but you may understand why others think differently. Calm composure of thoughts, rather than trying to push beliefs on others, is a positive flow of communication.

Okay, now tie up your collected trash bag and get it out of your life. I am in the process of bagging up useless bad habits acquired during the sagging events of the past few years. I like to think, and no it’s not morbid, if today was my last one on earth, what would I like to leave as a legacy for myself? It is definitely not a big bag of chips. May I leave a positive footprint of creativity, mental inspiration, and some good, loving thoughts? How about you?

Live Life, Love Life, and Live Life to the Fullest by Cleaning Up Your Life Trash and Remember to Recycle by Giving to Others.

Spend time for other’s special occasions like we were honored to attend Wyatt Smith’s 90th Birthday Celebration.

(C) copyright 2012-2022 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third party material including photos are sourced to original location/author if known for credit reference.

Reinvention Queen’s Tips and Bits II

It is now July, 2022 and I thought I would repost my tips and bits of ideas on reinventing food. I am adding a few ideas that I have reinvented from existing food. If you reinvent a dish, please share with us through comments. Let’s see what I have been up to lately.

Reinvention Queen goes from Grilled Garlic Lemon Pepper Fresh Asparagus to Arline’s Garlic Asparagus Cream Soup. Don’t let a good leftover go to waste. Reinvent a new dish.

I had made squash the regular way and had been gifted some onions too. I didn’t use a recipe but threw self rising cornmeal mix (2 parts) and self rising flour with a beaten egg and some seasonings, garlic and onion salt, everyday seasoning with salt and pepper. I added a small amount of cayenne powder and fried the patties you see. Waste Not, Want Not.

I save my leftover biscuits, cornbread, raw vegetables, leftover peas, corn, beans, tomato gravies and freeze them in zip loc freezer bags. Soups come easy as well as my cornbread dressing and then there is as Southern as it gets, Biscuit pudding (slightly different from bread pudding) but saving leftover bread and freezing it gives you the ability to make delicious croutons seasoned to your preference. See these ideas on future blogs. Here is the original post from January 2022. Happy Reinventing to all of you and thanks for your support and welcome to all the new subscribers.

Don’t forget leftover cake and create a new dish from adding the leftover cake into another cake recipe. It is like a rebirth when combined with new ingredients and a good use from the leftover cake.

Today, while it is chilly or rather colder than I like it to be, I am staying inside and while I am hibernating, I thought I would share some of my tips and even some I have learned from others with my readers. I love reinventing dishes from leftovers and I have some awesome spaghetti sauce that needs to be eaten but you know as well as me, that making the same spaghetti dish gets mundane. While looking this morning, I found an easy way to make personal pizzas in the air fryer using English Muffins. Look at this easy way to use that spaghetti sauce:

Recipe by Gilat Split the English Muffin in half Place the English Muffins split side up in the air fryer for 3 minutes at 400 degrees.Remove from air fryer and top each with pizza sauce and cheese (optional: mini pepperoni, Italian seasoning, and garlic powder.Place back into the air fryer for 4 minutes at 400 degrees.

These are ideas that can be used to add ingredients you have on hand and make it your own.

Don’t you find that you always have more salad that you can eat when you order from a restaurant that have awesome salads, especially Caesar Salads with the delicious super greens? Next time, you could use one of my tips by removing some of the greens into a storage container for later. Make sure that you keep the greens with no dressing to stay fresh and crisp. Yesterday I shared this tip on FB when I made homemade tuna salad that I used one of the dressing containers of Caesar Dressing in the tuna mixture which was an awesome taste.

I have learned to save the extras from take out, store immediately, and use. Do you save the condiments like soy sauce, ketchup, duck sauce, Arby’s sauces (the horseradish sauce is great for making your own tartar sauce). Waste not, want not is Reinvention Queen’s motto.

Another great tip for saving extra rice from Chinese take out as you know they give you too much to eat at the time you get it home: Place extra rice with a paper towel in a zip loc bag or container. You can make a quick soup by using the rice along with a tomato condensed soup, a vegetable can of soup, or a cream of whatever soup with a little broth added to the leftover rice. Wallah, instant soup and usage of food. Never waste, make something new instead. BTW, add some leftover cooked veggies to whatever soup you make.

How about making your own seasonings? This is a handy reference and we all know we have so many bottles of spices in our pantry. Why buy the blends? Make some from what you have on hand.

What to do if you find your favorite bread on sale and know that you would love to stock up but worried about keeping it fresh? See this tip:

Photo tip by Thehomesteadsurvival.com

One of my dear friends cooks with fresh veggies and fruits to keep her immune system cranked up and here is a great tip from Debra Brown:

This is where I use creativity by looking at what I have in the refrigerator and adding it to some pantry items. Deb and I think alike.

Note from Arline Miller, Reinvention Queen: I have posted several dishes made from an original dish on my blog and if you search on my home page on the right side and type in Reinvention Queen, it will bring up several posts focused on making the most of what you have. When I bake, broil, fry, meats, I do more quantity in the first round to save energy (both mine and the stove’s).

Jon Taylor provides a great tip for making Nature’s Flu Shot and my thoughts are make this up by using excess lemons, pineapple juice, and garlic that you may have in your fridge.

Let’s get our minds to working to use up the pricey items we are buying so that we don’t waste and conserve our money. Inflation hurts but we can beat the odds by using what we have in oh so many ways….Until we cook/bake again…..Arline Miller, Reinvention Queen.

(C) Copyright, 2012-2022 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third party material is sourced, if known, for credit references.

Reinvent Yourself

As my nickname speaks, Reinvention Queen, I feel it represents a lot more than just reinventing food. Maybe the first step in reinventing anything should be reinventing ourselves. Today on the blog I would like to address this topic on how we can reinvent ourselves.

To begin with, if you have read some of my reinvention posts, you know that my motto (not original but a good one) is Waste Not, Want Not. This means we should not waste ourselves and if we make good use of our minds, bodies, and not to forget, our souls, we will not want.

One of the first steps in my Reinvention Process, I look in the refrigerator or pantry to see what I have available. Let’s get personal and look at ourselves in the mirror. Let’s look for opportunity and not vanity. While we take a minute to see our pros, we have to see our cons. I am never negative but I also am a realist. What are your best talents, attitudes, qualities, and integrity traits? What are your obstacles or as a cook let me say, what are your bitter tastes? Once we see the good, the bad, and the “ugly” and I am not speaking physical appearance. we can decide what new dish can be invented from the “ingredients” we possess.

Next, I look for combinations for making the most flavorful reinvented dish. I feel if we give our associations some mental workouts, we can re-evaluate what can mix well with our own ingredients. One observation in life I see is we try to make too many non compatible ingredients work instead of finding the workable combination. I want to relay a personal story at this point for all of us to recollect since I feel fairly sure you have a story too. When I was marketing and making what I call good money, my dear Mom, with good intentions, said to me, “Why don’t you get a regular job like teaching?” I looked at her having many great friends who were good teachers. I respected them highly but knew I made a lot more money than they did at the time and replied, “Mom, why would you want me to take a pay cut?” My point of this story is not to boast as many people I know make a lot more than I do and have many more benefits to draw from. My point is we have to look at our ingredients (talents) and make good decisions. My next point is even if we are in a good place, we have to keep our eyes open and be flexible. That, I find to be a valuable asset in my life is I chose to be flexible and willing to change. Look in your pantry, see what makes you smile, fills you up and satisfies you.

I can make a dish, enjoy it immensely, but I have a nature to want to see how it would taste if I changed it up a little. That’s what makes me enjoy cooking as it gives me an opportunity to try something new. This is the same way in life. You don’t have to quit your career and/or job, but look around, find something new to learn and try. Ask your employer can you expand your job, cross train, add a new dimension. You cannot believe how many times in my life, my curiosity overrode any boredom in doing the same old same old, if you get my drift.

Reinvent a dish that will have more appeal to kids. Reinvent yourself so that you will be appealing to everyone, kids included. One of my creations for our grands.

I find myself making two or three different dishes using the first initial ingredients. I pull one ingredient from one dish, add from another one, and throw in something new. I would not be happy if I was on an assembly line doing the same task over and over. Some people love that stability and they are happy in their comfort zone. I applaud them but that is not my ingredient list in life. What is your ingredient list? If you find yourself content as some steak and potato guys are, so be it. Life is good and that is all that counts.

Today, pull out your ingredients, see what might could be added or even subtracted to make the best life dish yet. Reinventing yourself may be the best recipe ever!

(C) Copyright 2012-2022 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third party material is sourced to original location/author, if known, for credit reference.

Reinvention Queen is Trifling with a Trifle

2022 Note from Arline Miller, Reinvention Queen as this came up in my memories. When I shared this memory, I wrote the following message as life is short, make the most of each day: Take time for the little ones; take time for the adult ones; take time for yourselves too. Life is about sharing times that children remember all their lives. The proof in this statement is if all of us think back on our childhoods, we will recall a certain food, or event such as fishing, sports, or times like reunions that a certain action was so special that your heart felt that memory. My aunt Willie Mae Ponsell baked the best Coconut Layer Cake that ever was, my grandmother Alliner Parker made cathead biscuits with white syrup that I never forgot; my other grandmother Lillie Holt Johnston made the best pickles; my Mom fried fish like nobody has ever bested hers; my Granddaddy brought me and my cousins watermelon and let us eat as much as we wanted and he also taught me how to combine eggs, meat and grits together. I almost cry when I make Cornbread Salad as it takes me back to Aunt Ludell Moore (I called her Aunt) with her smile as she told me where her cornbread salad was at the reunion table. I remember my FIL, Papa Smith, making the best potato salad, unmatched even with all my cooking skills, he holds the record, and my Uncle Buddy Ponsell making hush puppies that melted in our mouths. I could go on and on, but you have your memories too. The point of this thought is make time, make memories, make life happen for you and even better for others to sit down at some point in their later lives and remember how someone made something special or took time for you to show you how to enjoy life. Love to all!

Here is the original post from last year. The time is perfect for fresh fruit and this trifle can be made from peaches, mangos, grapes can be added too. Be creative and send me picture of your creations.

I found out our grandchildren were coming over for Sunday lunch. We haven’t seen them in a while due to camps, trips, etc. and we wanted to have them what they call “Nana’s Surprise”. I know how they love strawberries and blueberries and spotted the pound cake that would make a quick base for something delicious. A Trifle would be different that serving the cake alone. I thought I would video my efforts and just a hint, It was a total success! The children and the grown ups complimented it. The visual is incredible so if you want to have some colorful and tasty visual desserts, Trifle with a Trifle.

Basic ingredients which can be substituted or replaced according to your taste buds and availability in your kitchen. Here is what I assembled:

  • Fresh strawberries, 2 packages,washed and de-stemmed. I cut mine so they looked like hearts to display on the sides of the bowl.
  • 1 T Karo Syrup (clear)
  • 2 T. Granulated Sugar
  • A large/high glass bowl to show off the layers.
  • 1 package of fresh blueberries, raspberries, or blackberries
  • 1 large container of Cool Whip or you can make your own whipped cream but I find Cool Whip is easier to spoon over cake.
  • 1/2 or small pound cake cubed into bite size pieces. I used 1/2 of a large cream cheese pound cake but any pound cake will do.
  • 1 pkg of Instant Vanilla Pudding made with ingredients on pkg.
  • 2 T. of strawberry jam (you can use homemade jam or store bought jam)
  • 1 box Lorna Doone Cookies/Crackers with 4-6 cookies crumbled for topping

The video shows how I layered my Trifle but it is not set in stone. Nuts can be added, chocolate pudding, different jam flavor, graham crackers instead of Lorna Doone Cookies and the choices are endless so make it your own. I bought chocolate syrup to pour over it but I can assure you it wasn’t missed. I saved the chocolate syrup for my next surprise.

I used my phone camera as doing the video was a last minute decision. Overlook my amateur videoing.
Tip: Using a Tablespoon of Light Karo Syrup to coat fruit prior to sprinkling with sugar makes it stick to the fruit easier.
Some of the ingredients I used in the Trifle
If you watched the Jammin’ It Up video, you saw how Missy and I made the Carnival Jam and I used a couple of Tbs. in my vanilla pudding. Oh yeah, it worked great.
This is my Taste Tester Group who unanimously gave a big thumbs up. I took the photo before they ate their share and it was large enough even after 4 adults ate too to send some home. It made a huge Trifle. Nana scored a Big YES from these precious children.

Until We Cook Again…..Happy Meals to You!…….Arline Miller

Look for the next video with my special chef Missy Haas who is my daughter and loves to cook as much as me. Reinventing Pickles will be our theme.

(C) Copyright 2012-2022 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material, if source is known, is listed for credit reference.

Reasons Why I Don’t Do Cooking Videos…Reinvention Queen

As much as I love cooking and baking, and yes, after being asked numerous times to do videos, I tried a few and it didn’t take long before I realized I am not cut out to do the step by step, measuring and attempting to work a video camera. My daughter who is a lot more savvy even saw how difficult it is. First of all, let me applaud all of you who have the patience to make them, I am impressed. However, I love to learn new tricks and I am enthralled by kitchen hacks, right? You are too. Here comes the BUT….I see so many mistakes and non preparation in these videos that it is hard not to become a critic. All in fun, but has anyone looked at the videos afterwards to see how they could be improved, or maybe in this time of instant recognition, some have a tendency to grab on to “stardom” and forget people are actually watching these videos.

Cooking comes second nature to me but the appeal of cooking is to grab a spice, or herb at the time of cooking and add it to see if that is the bomb. Maybe it is, maybe it isn’t but the talent of cooking is to have that inner talent of “fixing” a recipe. My daughter and I cook and bake a lot when she visits. We talk about what we want to try to make prior to her coming over. Missy and I may look at recipes but we never stick to a “formal recipe” as it is too much fun playing around with some of her preferences and my own take on the good combos of flavors. That kind of spoils a prepared presentation but allows us so much freedom of creating some powerfully flavored dishes.

We eat with our eyes first, so the appeal has to be considered when plating.

If we see the food bubbling or seeing the freshness of the ingredients, the appetite is heightened.

I will see I have a message on my phone and it will be her new version of a dish that she has thrown together for a breakfast, lunch, or dinner. I usually ask what’s in it and she has to stop and think what she added. When we discuss creating a cookbook, we have thought it should be titled, “A Little of This and A Lot of That” because that’s the way we roll. I thought I would give you my reason for not doing cooking videos and that reason may change as time goes on, but now, I would like to throw some pointers to those brave souls who attempt to be the next Paula Deen or Brenda Gantt. Here are my thoughts and they are valued at cents on the dollar and we all know how little that is now. Some of you who love to cook and who watch videos observe the same mistakes or at least I think you have observed these things too:

What to Check before cooking and/or Videoing a Cooking/Baking Show:

  • Check the background in your kitchen before you start videoing. I cannot tell you how much clutter and weird things we see which are distracting. The less that is visible in the kitchen area keeps the viewers’ attention on what you are cooking.
  • Semi-rehearse what steps you are going to take. Repetition of the same steps, over and over make the videos longer and sometimes very boring. The terms, this is how I like to do it, I, I, I, gets old after a while. An outline of the steps might be wise to create and try to mentally follow it. Natural is good but when I watch several of the videos from the same person, I cannot stay with it if it is the same old same old stuff.
  • Prepare a lot of the measured ingredients prior to video. The shows I enjoy the most are the ones who have measured the salt, pepper, seasonings, and the chopped ingredients. It is okay if you have a tip or shortcut for the viewer on chopping, but no one wants to watch five minutes of chopping, slicing, or mincing. I watched a lady peel about six large potatoes and then chop them just to demonstrate how to make potato salad. This may be a time that you pause the video after showing the first one.
  • Have space on counters for what is going to be done. Switching back and forth can work havoc on us ADD folks so keep the video smooth as possible and we know cooking is real and anything can happen so you cannot control every little step but you can control being prepared.
  • Choose non noisy utensils, banging in drawers, pots and pans, and any nuisance should be avoided. I have actually screeched watching videos and if I have, I guarantee it unnerves a lot of people.
  • Be aware of your appearance. I am not saying that only pretty people can cook but hair unkempt is not a good match to food prep, and clean nails, and clothes neatly worn are attractive and not distractive.
  • Conversations of personal stories should flow and should not slow down the cooking activity. We love the stories of the cooks as they allow us to get to know them, but it may be annoying when the cook/chef makes it all about them.
  • Make an impression by creating a good fairly short video instead of making your debut as a wanna be food network star. If people like the way you cook, your creative ideas, and your easy cooking talents, they will watch the next one.
  • I am no expert on this as I said, I don’t do videos unless I want to share the good times I have with my daughter in the kitchen which brings me to my last tip on videos. Just because you love your family and pets, it is not a good idea to have them continually say hello, help cook all of the time, and go over their adventures. Occasionally, this might be cute but if someone has tuned in to see how you make a cake, they are focused on the cake recipe, listening to you and your tips. There is no one that loves her family more than me, but my thoughts are Keep it Simple. As I said, occasionally, but watch overloading the audience with too much traffic during the cooking time.

I say all of this to possibly help some of you who are thinking about videoing. We are in a world of almost thinking it is okay to go with the person when they go to the bathroom and let nature take its course, but I am from the old school of there are moments to share and there are times for privacy. The videos can be entertaining more than educational. I think the combo is the preference for most of us. I have learned a lot of handy ideas and I appreciate someone taking the time to make a video. If you have tried to make one, you realize it is a big effort if it’s done right.

Live Life, Love Life, and Live and Love Life to the Fullest by taking a little time to prepare. Just loving to cook or trying to get it on video is sometimes not providing the full picture. The way I see it, if you don’t keep your kitchen clean, don’t offer to cook for me. Just Sayin’……Until We Cook and Clean Again….Arline Miller, Reinvention Queen.

(C) Copyright 2012-2022 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third party material is sourced, if known, to the original author/location for credit reference.

SPEAKING FROM MY HEART

Speaking from my heart, the blog covers why we either show how much we care or why we put our needs ahead of others needs.

This past weekend was a super celebration of several recognition. My birthday was on Saturday, my daughter’s birthday was on Sunday, and we celebrated Father’s Day too. My mind has been collecting thoughts on how special these occasions are, not for presents which are great, but for the precious time for laughter, fun, reminiscing over past celebrations, and emotional tugs for those missing in our wonderful times.

We started out with a normal size family and now, today only my sister and me are still living. We miss those who are no longer with us.

Now, that the days of recognizing the blessings of being granted another year has passed, I wanted to speak from my heart on what I perceive as good qualities in people and what I feel is the loss of a great opportunity to create good memories by either selfish motives and/or ignorance of the importance of living in times that will not be repeated. It is up to people what is important but I felt very much love on my birthday, Missy had time with friends and us and it was great, and Greg enjoyed his Father’s Day too.

My daughter who celebrated her birthday with her Dad who she took care of for over two years who passed away. He was recognized as it was Father’s Day.

Let’s just get this out in the open as I know some people were lonely over this weekend, somehow forgotten on their birthdays, and Mother’s Day and Father’s Day as well as all the other holidays are not recognized with even a phone call or card. In the past, I have seen the good, bad, and ugly actions and have heard of those who are alone and the hurt they feel. Are you guilty of placing your own priorities in front of your parents, children, and other members of your family to do things with friends, play golf or other hobbies?

My husband celebrated Father’s Day with an added bonus of us going to visit the grandchildren with some ice cream. Greg’s son, Cory was cooking on the grill for his family and some of the grands had made dishes. Good going, Nolan, Jonas, and Elias for being helpful on Father’s Day.

Am I A Considerate Person or Am I Selfish?

I thought I would create a list of Dos and Don’ts for us to read and mentally check off this rather candid look in the mirror:

  • Do I check to see what my family members are planning for a holiday/celebration before I make personal plans?
  • How often do I make a phone call or even a text to find out how an elderly family member, friend, neighbor, and/or associate is doing?
  • Do I expect others to check on my health or well being instead of considering others’ health and well being?
  • Do I make plans without any consideration for my family?
  • Do I make the effort to recognize other’s accomplishments, special occasions, awards, or just a feel good text, message, and/or phone call?
  • Do I want to be encouraged by others or do I want to be the cheerleader?
  • Here is the big one….Is it all about me or do I feel better if I have done something special for someone else?

All of us are guilty of any of these at one time or another, or at least I know I have been selfish at times, but I am not proud of that. Let’s take a look in the mirror and start with Father’s Day that was this weekend. Did we go out of our way to recognize our fathers that are living? I can almost without fail say that those who have lost their Dads felt a void, wrote a message, posted pictures, but can we truthfully say we exercised every effort to be with them, take care of them, and show them love. Remember, no one lives forever and all of us will leave this earth. This is not in our control but we can control our actions while we are living and others too.

Nuff said, but I will add one personal note. When Mom was in the nursing home, my sister and I were very good to visit, shop for her, assist in her care when we were there, give her reasons to laugh, and provide all of us with precious memories. I worked all week, lived two hours away, but left each weekend that was possible to stay with her each weekend day, and only leave her for a few hours to sleep after she had gone to sleep. I don’t regret a second of that time. It gave me forever memories. My sister was faithful to go during the week. All this was out of love. When the New Year came near, I dreaded the traffic and thought I would wait until the second day of the new year to go for my usual weekend. I got up early that morning and packing my clothes in the car, ready to go and I received that dreaded phone call that Mom had passed an hour before. I cannot tell you how I replayed that call, that decision, and the cold fact I couldn’t see her one more time. She knew she was loved, but those actions or non actions can be long lasting so I say to everyone, if you can visit or see your loved ones, by all means, DO IT!

I turned 73 and I had the best presents…my daughter and my husband making my day special. I had so many Happy Birthday Greetings I had to group thank everyone.

(C) Copyright 2012-2022 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third party material is sourced if location/author are known for credit reference.

My Birthday Present Is A Day In The Kitchen With My Daughter

Today, I am 73 and a happy 73 at that. I quit giving aging a thought years ago and just enjoy each day. One of the best things is my daughter who has lived across the country up until 2017 and we have learned we are different cooks but have a lot of similar traits. We will celebrate with my husband, my birthday, her birthday, and Father’s Day as well. We have worked on our menus, Greg and Missy have shopped for different ingredients. Happy Birthday to me, Happy Birthday to Missy, and Happy Father’s Day to Greg. Here is a post that I made in 2020 and I am adding my latest salad delight, Watermelon Salad with no recipe for now, but this will be in a future cookbook that Missy and I are working on.

Arline’s Version of Watermelon Salad (recipe will be in cookbook)

Original Post: I have cooked since I was 12 or 13 in the kitchen since my Mom worked and on Saturdays, I began cooking for my family. It wasn’t sandwiches as those were the days when meals were meals. I could fry chicken or pork chops and there were side dishes. At that time, I didn’t bake anything but rolls. Looking back now, at age 71, I may have survived largely due to the time in the kitchen as my therapy sessions. I love to cook and bake and simply adore a post that someone used one of my recipes. For those of you who cringe at the thought, another type of hobby can do as much for you if it is something you love.

Here is the clincher. I have diabetes II and have had to monitor and watch what and when I eat. So, my cooking and baking is not necessarily for me but I love to spoil people with the dishes they love. One of the things that has helped me the most in managing my diabetes is I eat very small portions on a regular schedule. I don’t go long periods without a small piece of this or that and only indulge in a high carb or sugary dessert as a rarity. Over the years, I found that a spoonful of a dish can keep me from feeling I have been deprived. Some people do not have the will power to do this type of eating but it works for me and my A1C is dropping to a healthier level. My doctor said he was happy and I replied, if you are happy so am I.

I plan on sharing some of the meals/dishes I cook and believe me, they are mostly Southern dishes. I throw in some healthy dishes too but if you want more of them, watch my tab Healthy Bites at the top of my blog. I will try to add more of the yummy recipes there for the ones who love to eat healthier.

Another tip for all of you whether you are watching your weight, your health, or your happiness. Pretty food provides a mental ploy. When you see a plate that is “dressed up” your mind will be better convinced that it is also tasty. Look at this variety of salad photos for an example:

I show you these for a reason, as I found that making food a display of colors is more enticing that throwing it together without thought. Sure, it all goes to the same place but how you perceive it going down can be therapeutic and more satisfying. It is hard to imagine that you are sacrificing when you see the brilliant colors and taste the freshness. Are you beginning to understand how taking a little time, receiving satisfaction from the creation, and then tasting your reward can be a wonderful experience while at the same time filling your belly?

I hope you will try to become a food artist and while you are preparing your pretty plates of healthy choices, take photos and then look through them. I hope you see the art of eating instead of the indulgence. Good eating my readers!

(C) Copyright 2012-2022 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved and to be used with permission. All third party material is sourced to original location if known for credit reference.

Reinvention Queen Gets “Corny” with Cornbread into Dressing

As most of you are learning from reading my reinvention series posts that I don’t waste food and enjoy the challenge of making something delicious out of leftovers. I baked a huge pan of cornbread with plans of us eating it in that format, but I went into a different direction and saw the large amount of cornbread in the refrigerator. So, being me, I knew what I could make out of the cornbread that was delicious. Chicken dressing is one of my husband’s favorite so I took on the challenge of quickly assembled ingredients for a dressing that is normally reserved for holidays.

I want to walk you through the process without a specific recipe as I don’t normally make my dressing by a recipe. I took pictures to show you the process and it will give you an idea of the ratio quantities.

This is the inspiration behind the Cornbread Dressing I made by reinventing the purpose of the cornbread. The first step is to crumble the cornbread into fine pieces. I add about 4 slices of bread I have moistened with a little water and squeezed the excess out.
Four (4) skin on Chicken Thighs are placed in Chicken Stock (1 box), 1/2 stick butter, 1 vegetable bullion, 1/2 chopped sweet onion, Everyday seasoning to taste, Salt and Pepper. I placed 4 eggs in the liquid to boil at the same time, set timer for 20 minutes. I removed eggs and into a cold water bath, peeled and chipped the eggs and placed into cornbread mixture. Continue to cook until chicken is tender. Allow chicken to cool and cut into medium bite size pieces.
Before I added the chopped boiled eggs, I sautéd celery and onion in small amount of butter, added to cornbread mixture with a half sleeve of crushed saltines.
Onions and celery sautéing in butter and then mixed in with cornbread mixture.
This is when the chopped eggs are placed on top of the mixture and then it is gently mixed evenly. Once this is completed, seasonings of onion and garlic powder, everyday seasoning, salt and pepper, and a small amount of cayenne pepper. Next comes the pan fill.
The mixture is placed in pan and then the chicken broth from the stock pot is poured over to moisten the dressing. Pat small pieces of butter to help brown the top. Place in a 400 degree oven for 30-40 minutes but watch carefully the last 10 minutes to not over brown or dry dressing out.

While I bake the dressing, I placed the darker meat that is next to the bone of the thigh in a small saut’e pan with butter, some of the chipped boiled egg, and some of the stock broth. 2 Tbs. of flour and whipping cream in a jar and shake it up well. When the stock is bubbling, add the flour/cream mixture to the pan and stir until it combines with the stock. Also, I had added a big amount of black pepper for the enhanced flavor. I turned the temperature to low and allowed this to simmer for 30 minutes.

My husband said this gravy was as good or better than my giblet gravy on the holidays. I will remember to use the thigh meat as it is easier to acquire at the holidays than giblets.
This is the end product with the gravy on top of the dressing. It doesn’t get better than this in our neck of the woods or in reality our subdivision.

Take the cornbread out of the bag and bring dressing in at times other than holidays. This way was so much easier than what I have done in the past for the holidays and nothing was lost in taste but a lot of time was gained. I hope you enjoy it. Always remember, seasonings are up to you. More if you like it spicy or herbier, but keep it moist inside the toasty brown crust. Don’t forget to think ahead of what you can make from the dressing. I am thinking of fritters. Hmmm?

Until we cook again, Reinvention Queen keeps the food ideas alive even while I am making the original dish. How can I reinvent this one? What else can I make from this dish? That’s me and I will be back with another dish soon…Arline Miller.

(C) Copyright 2012-2022 Arline Miller of SippingCupsofInspiration and Reinvention Queen with all rights and privileges reserved. Third party material/photos are sourced, if known, to original location/link/author for credit references.

Reinvention Queen Is Reinventing How We Cook

Today, instead of showing several reinventions of meals, I thought I would give my readers an insight on how I think in my kitchen. I never think of only one meal when I cook, but how I can reuse the ingredients or even the whole dish in a new way that it takes away the sting of eating “leftovers” but a new dish with different and/or additional ingredients. I am going to list out my reinvention thoughts when I begin to prepare a meal. The list will be broken down into food categories and it may give more insight than showing recipes after recipes. I will continue showing you reinvented meals but let’s start with how it helps from the get go. Here’s the list:

MEATS

  • Seafood
  • Beef
  • Chicken
  • Pork

Each category offers flexibility in multiple uses and we will review how to choose, prepare, and store. I use shrimp a lot in reinvented meals but salmon makes an excellent source for my reinvented dishes.

Seafood such as shrimp or salmon can be cooked in larger quantities than the first dish and stored until it is reinvented. I usually begin with grilled, sautéd, baked and I will prepare the seafood to have at least three meals from the initially cooked meat. I am aware you are thinking why not prepare as you need it. Most certainly, you can do this. Maybe, I am hesitant about the multiple preps and cooking time. It makes sense if I am grilling, grill three times the amount in one grilling event, rather than prep three times and grill three times. When we are really “lazy” we buy the freshly steamed shrimp from our supermarket and work from the larger amount we buy. Salmon is prepped the same way, more quantity is bought, prepped, and grilled either on the grill, the air fryer oven grill, or sometimes in a pan, but always more is prepped and cooked than our initial meal.

The first meal was steamed shrimp topped with my homemade cocktail sauce.
One of the three follow up meals was this delicious Shrimp ala Arline Pasta. The shrimp were added after the cooking and blending and placed on top and covered to allow the shrimp to come to the same temperature as the other ingredients without recooking.

Beef is a common reinvention meat that several dishes are made from the initial prep and cooking. I will make meatloaf and work from that initial dish and reinvent another dish using rice or noodles. I have used my leftover meatloaf to make the best burgers or have used the meat in the base for spaghetti or soup. Beef roast becomes the main ingredient for a sandwich with other ingredients. Maybe the thought behind my reinvention queen mentality is what else can I make from the meatloaf or roast. Build from the first meat dish and I will remove and/or replace some ingredients in the next dish such as potatoes and carrots from a roast and make a pot pie from those ingredients with a different meat, such as leftover baked or stewed chicken. Use your refrigerator as a cold pantry instead of only thinking how many times will my family keep eating leftover meatloaf or roast.

Chicken is one of my favorite reinvention meats. I grill, I bake, I stew, and then I store the extra. If any of you have learned to reinvent, I will say you probably use chicken more in the recreated meals than other meats. I have stewed a pot of chicken breasts or thighs, or even both. I will store what I am not making the first day but don’t put it past me to recreate a new meal from the first dish too. Let’s say I make chicken and noodles the first day. Let’s put our Reinvention Hats on and think what could I make from that initial chicken and noodles? What if I add a crust which can be a store bought crust and use leftover potatoes and carrots from a roast I spoke about in the beef section. Throw in a can of sweet garden peas, even a can of whole kernel corn, some chopped or sautéd onions, and make a chicken pot pie. I would process the noodles slightly to encourage a thickened filling. Add herbs and seasonings to make the pie the preferred taste. How simple can that be? What about taking the breasts and/or thighs and either make a bbq sauce or use a bottled one and wallah, you have bbq chicken in a few minutes. Or what if you chop the cooked chicken and make a great chicken salad, adding celery, mayo, grapes, nuts, and seasonings. The ideas go on and on. The key is in the beginning. Don’t cook a small amount, think of the quantity of three meals/dishes would require. Cook the meat at the same time and a good tip is to invest in quality sealing containers. Never leave the extra meat out, but store immediately as this will give you a freshly cooked meat.

Pork is another great reinvention meat. Ham, oh sweet ham can be a great reinvention queen ingredient. I bake or Greg smokes the ham and I don’t do anything in the beginning as we want the presentation for the first meal. Greg will take the ham pieces off the bone leaving enough meat for a great bean or greens cooking. I make a base from cooking the bone until the flavorful broth is formed. Sometimes, and this is where I think about what can come next. I store some of this ham broth for multiple flavorful dishes. Never use the broth for one reinvented meal, think three if possible. I then will use the ham for breakfast meals with eggs or omelets. Some of the ham pieces can be used for a ham pot pie, or flavoring a soup, sandwiches, and even use in dips, or like deviled ham salad. I think you see what I am plotting and planning when I prep that ham in the beginning. Pork chops are a gift from heaven as they can be grilled, baked, and/or fried. After they are cooked, they can be eaten of course, but if you make enough, you can store the extra, chop and use in Pork and Rice, sau’te some of the chopped pieces with a mustard base with sautéd onions and peppers or a great sandwich and/or even a salad. I can go on and on many other ideas, but now is the time for you to get creative yourselves.

I reinvented the blue cornmeal muffins into my Cornbread Layered Salad and used a lot of the veggies and sauces I refer as my pantry staples. Reinvent, and recreate is my motto!

As a true Reinvention Queen, I found stocking my pantry and refrigerator with what I call filler foods. Mushrooms fresh and canned, onions, garlic, herbs, peppers, cheeses, cream and buttermilk, seasoning bastes, vinegars, balsamic vinegars, seasoning salts, and dried herbs, honey, sugar, cream of whatever soups, broths vegetable and meat, vegetable bouillon as well as better than bouillon, bread crumbs and crackers to make crumbs, flour (I use White Lily) WL corn meal, and specialty mixes for quick breads, and BUTTER as well as EVOO, and even shortening. That is a short list but it helps to have it on hand instead of trying to make a list every time for each meal.

For some of my reinvention meals, Search on my home page search for Reinvention Queen and several blog posts should come up for you to go one on one with me in my world of reinvention. Use What You Have and a philosophy I believe is WASTE NOT, WANT NOT! Have fun, try new things. Mix it up and create your own dish. Until we reinvent again………..Arline Miller, Reinvention Queen 2022.

(C) Copyright 2012-2022 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and permission reserved. Third party materials, if known, are sourced to original location/author for credit reference.

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