Low Carb Humpday!

Around the middle of the week and often after a sin filled weekend, I'm usually aching for some decent food. You know, the kind that has no rich butters, no white flours, no surgery sweets. This morning I had my wonderful OO Sautéed Veggies with Two Poached Eggs and a sprinkle of Cheddar...simple, delicious, low carb, and a delightful foretaste of the summer veggies to come! I do love the simple things in life. Happy Low Carb Humpday to you!

And, They're Off...

Racing season at Oaklawn is sort of special this year. You are able to place a bet from ANYWHERE! Don't believe me. Check it out at http://Oaklawn.com . We've been regulars since the 70s and this is very, very interesting. Back in the day you could only use the public telephones at certain times within the gates. Something to do with booking bets. They have come a long way, baby.

And, speaking of old times, who remembers Coy's Steak House??? Miss it badly. I did a blog post back in 2011 that showcased a vegan copycat version of Coy's Famous House Salad Dressing. I have sort of  fallen off the vegan wagon since then, and I'm back to serving up my old standard copycat version which always impresses my servees! You really should try this one. Go ahead, permission granted to transport yourself back in time, play like you're at that famous old restaurant icon, make this wonderful salad dressing for your favorite greens, grab a sleeve of saltines, grill a couple of steaks, break some bread, and bet on your favorite ponies (from ANY LOCATION).

My Copycat Version of Coy's Famous House Salad Dressing:
Ingredients:
2 cloves garlic, crushed
1 medium onion, GRATED with juice
1/4 cup catsup
1/4 cup chili sauce
1 1/2 cups mayonnaise
3 tablespoons lemon juice
1/2 cup canola oil
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black cracked pepper
1 teaspoon prepared mustard
1 teaspoon paprika
Few dashes of hot sauce
Directions:
Whisk all together and mix well. Important Note: Grate the onion in the same mixing bowl so you don't loose the juice. Will keep for about a week in the fridge. Serve on salad greens and always with a sleeve of crackers for sinfully, scrumptious dippin'!

Nannie's Sunday Lemon Cake Gone Orange

My Nannie was my muse in the kitchen, as well as, in my life. She taught me how to cook, among a ton of other things. I often spent the night with her on the weekend and she would let me play dress up with her beautiful costume jewelry and gorgeous clothes and shoes. Each year we always watched the Miss America pageant together. One of the most delicious things she taught me was how to make her special lemon cake which she would bake for us when we came to visit. We came to visit often...every Sunday. And, I still make her lemon cake to this very day. But, today Nannie's Sunday Lemon Cake has gone orange. Nannie would be happy...because I could never do anything wrong in Nannie's eyes. I miss her.

How to make Nannie's Sunday Lemon Cake Gone Orange (Lemon Cake in Parentheses):
Ingredients:
1 package Duncan Hines Orange Supreme Cake Mix (Lemon Cake Mix)
1 teaspoon orange extract (lemon extract)
4 eggs
1 small Orange Jello Gelatin (Lemon Jello Gelatin)
3/4 cup vegetable oil
3/4 cup buttermilk
For the frosting:
1 cup Confectioner's sugar
1 orange zested and juiced (lemon zested and juiced)
Directions:
Mix cake mix, extract, eggs, Jello gelatin, oil, and buttermilk in large mixing bowl. Pour into an 8x8 inch pan (Nannie always used a 9x13, your call) which has been sprayed with nonstick spray. Bake at 350 degrees F for 45 minutes or until knife inserted comes out clean. Right before the cake is done, mix the Confectioner's sugar and zest and juice (zest first or you'll be sorry) of orange (lemon) in a medium bowl. When the cake has finished baking and is still hot, poke holes in the cake with a fork tine. Then pour frosting over the top of the cake and let it seep through.