...the Life and Times of Karolyn Lewis.

Saturday, August 13, 2011

Around the Table week 2

Many thanks to fellow cooking enthusiast Mel P.!  She blessed me with a beautiful jar of pepper sauce and some home-grown collards.  The only thing better than being given collards is being given COOKED collards, and that's what she delivered.  They were delicious-- so clean and fresh.  (Mel, feel free to leave your recipe in the comment section!)   

My always-quick-to-crack-a-joke husband frantically called me out of bed on Sunday morning with "Karolyn!  Karolyn!  Quick! Get the camera!  I've cooked breakfast."  It made me laugh, but he was super-serious about getting his grits and eggs (with a side of sausage) on my blog.  I love that man! 

Sunday:  We were taken out to lunch by my parents (a.k.a. the BEST 2 people in the world-- they totally spoil us!), and for dinner we almost finished up KSDSESTDPB (recipe here).  

So on to the cooking...

Monday:  Cubed steak venison, collards, and rice and tomato gravy
(The gravy tasted really good, though it looks like a glob.)

Tuesday:  Chicken Poppyseed (recipe at bottom), collards, and rice & tomato gravy

Wednesday:  leftover hodgepodge

Thursday:  Take out  (Planned since Sunday so no finger-pointing!)

Friday:  Taco night!!! Is this really cooking?  Heck yeah!

Instead of regular tacos, we did more of a Frito-pie dish.  Very good and the kids had a lot of fun.  We used turkey and shredded chicken (leftover from earlier in the week) for our meat.  

Saturday:  Pulled pork (leftover from Thursday's take-out) and home-made cream-cheese mashed potatoes.  The kids (had 6 tonight) had grilled cheese and mashed potatoes.  

I bought some new potatoes today because next week we're having King's Pie . Lee saw them on the counter and asked if I would please make him some mashed potatoes.  "Of course I will!  Can you wash and cut them for me?"  Boom-yow!  I hate cubing potatoes so it worked for me (and 1/2 of Monday's evening meal is finished!).

Chicken Poppyseed

Boil, cool, and shred chicken (or use grilled, fried, or rotisserie).  Blend one large can of Cream of Mushroom Soup with 1 block of Cream Cheese.  Add poppy seeds  to mixture.

Slowly stir mixture into chicken a little at a time so as not to get it too soupy.  You'll want it very wet, but not soupy.  Top with crushed Ritz crackers and butter and more poppies.

Bake @ 350 until it's bubbly.  

Happy cooking and happy eating!


  1. Fantastic! I can't remember all of our meals but the great thing is we ate them all at home and not once did we get take out! I am sure I posted on FB :) It sure has been a great week of cooking! I do remember that Sun we had collards and black eyes, of course, with cornbread!

  2. The collards were quite simple actually.. I added half a jar of my pepper jelly to them about 30 minutes before they were done. Added sea salt and a little sugar (to cut the bitterness). Looks like I should have made cornbread to go with that meal hahahah

    Love ya,

    Mel P