Cucumber, Tomato, and Onion Salad

Cucumber, Tomato, and Onion Salad
 
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Ingredients
  • 2 large tomatoes, sliced into thin wedges and then cut in half lengthwise
  • 8 pickling cucumbers (about 4 cups), sliced
  • 1 medium Vidalia onion, quartered, then sliced thin
  • ½ c. plus 3 tbsp. apple cider vinegar
  • 2 tbsp. granulated sugar
  • freshly ground black pepper, to taste
  • salt, to taste
  • ¼ c. vegetable oil
  • ½ c. water
Instructions
  1. Slice all of the vegetables and place in a large bowl.
  2. In a small bowl, whisk together the vinegar, sugar, pepper, salt, oil and water.
  3. Pour over veggies and toss. Cover and refrigerate for at least two hours before serving.
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Hot Crab Dip and Reflecting on the Past Six Years

Hot Crab Dip and Reflecting on the Past Six Years

Shortly after moving to the country I decided to start a blog.  I had never visited many blogs at the time.  However, my friend, Jennifer, had a blog and I needed something to do.  My days of being a room mom and doing carpool were long gone.  It was either find a job outside the home or find something else to do at home other than cut 10-acres of grass, do laundry, and clean the house.  So in January of 2011, with the Super Bowl coming up, I decided it was the perfect time to start Not Just Sunday Dinner.  I had always enjoyed cooking and sharing recipes with my family and friends.  A food blog would be the perfect hobby!
The name came about because Sunday dinners growing up were always special.  By dinner, I mean the meal in the middle of the day, after church.  Daddy was a Baptist preacher, and many Sunday’s were spent having dinner with different families from the churches he pastored.  Other Sundays my grandmother Ma, would cook a big Sunday meal.  So you see, the name is rather special to me too.
On February 1, 2011, I posted my first online recipe.  One of my all-time favorite dip recipes, Hot Crab Dip.  I never imagined in 2011 that I would still be doing NJSD, and so much more, six years later.  NJSD has opened up many doors for me over the years.  Writing for a number of newspapers and doing a local cooking show has enabled me to grow my audience, and so far, this month alone, I have had over 56,000 page views.  I have done several product reviews for various companies, and earlier this year I was contacted by a large publishing company to do a cookbook review.
Today, as I reflect on the past six years, I want to share the very first recipe I shared.  Hot Crab Dip is an amazing dip served with toast points or toasted baguette slices. It is easy to prepare and has always been a hit anytime I have served it.
As always, thanks for taking the time to read NJSD!  You can not imagine how it makes my day to get comments on NJSD or emails from my readers.  Feel free to email at notjustsundaydinner@yahoo.com with any questions you may have or if you just want to share a recipe.

NOTE:  Please excuse the quality of my photo.  I am still working on getting a photo program up and running and this is a copy of my picture I used back in 2011.  I think my food photography has improved slightly since then!

Hot Crab Dip and Reflecting on the Past Six Years
 
Author:
 
Ingredients
  • 2 8-oz. pkg. cream cheese, softened
  • 1 8-oz. container sour cream
  • ¼ c. mayonnaise
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. hot sauce
  • 1 tsp. ground mustard
  • ¼ tsp. garlic salt
  • 1 lb. fresh crabmeat, drained and picked
  • 1½ c. shredded Cheddar cheese
  • 1 French bread baguette
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice baguette on a diagonal about ½-inch thick. Place on baking sheet and toast on top rack of oven, about 5 - 6 minutes or until golden brown. Depending on the size of your oven, you may need to do this in batches. Set aside to cool. Lower oven temperature to 350 degrees.
  3. With an electric mixer, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, hot sauce, ground mustard, and garlic salt until combined (a few lumps are okay). Fold in crabmeat.
  4. Spray a baking dish with nonstick cooking spray. Spoon crab mixture into dish. Sprinkle evenly with Cheddar Cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with toasted baguette rounds.

 

 

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The New Beekeepers in Town

 

Since I am not posting recipes at present, I thought I would share with you the big news here at the farm. We have bees!!

A couple of years ago we came home from a weekend trip to find hundreds of dead honeybees in the living room floor. Not being familiar with bees or their activity at all we freaked! Well, maybe I freaked! I was sure that we had a colony in the walls of the house or possibly in the attic. I wasn’t sure where they were, but I was sure they were going to attack us in our sleep.

Turns out they were swarming and looking for a new place to live.  I’m not sure how they died and as much as I want honeybees around here I do not want to live with them!

A few weeks later, while mowing grass, I saw them.  They were flying in and out of an old pop-up camper that’s behind the barn. You may notice it in some of the pictures because one of the hive boxes is set up near it. They lived in the camper until this past spring. Even after a local beekeeper, Michael, came over to set up a few boxes and caught a couple of swarms.

A few months ago we noticed they were there one day then all of the sudden there was no activity. They had moved out. While another box was set up to catch a swarm, not only did a swarm move into that box, but to our surprise, another swarm moved into the camper! We have not opened the camper in years and have no idea what is inside of it now, but one day we are going to open it up to take a look.  I’ll take pictures!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We now have two active colonies on the farm. Greg and I did our first hive inspections over the weekend. With only three stings between us, I think we fared pretty good. Notice the white part on the frames. That is capped honey. Once 80% of the frame has capped honey, we can harvest. We ordered a small extractor over the weekend along with a few other tools, and when the time is right, we will be ready to harvest.

I’m looking forward to this new adventure. We have so much to learn that it’s almost overwhelming but having honey in our backyard is so worth it! I will continue to share pictures with you throughout our learning process.

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Chicken Poppy Seed Casserole

chicken poppy seed casserole

A few weeks ago I had a hard drive crash, and sadly I had not backed anything up in a while.  Isn’t that the way it always goes.  We get comfortable and we’re just rolling along and then boom!  I lost many photos and a Photoshop program that I have used daily for years.  I’m not sure why, maybe because they have now switched the the Creative Cloud, but I can not get the program to reinstall.  I am weighing  a few cheaper options at the moment but as of now I do not have anything.  As soon as I have a new photo program up and running I promise to make this casserole for a new photo!

For now I would like to share this old family favorite.  My mother-in-laws Chicken Poppy Seed casserole is wonderful.  It’s one of Savannah’s favorites and a great dish when you need to carry something to a friend recovering from surgery, a potluck supper, family reunion, or as we do here in the south take to the family of the deceased. (Yes, we really do that!)   It’s quick and easy to prepare and can even be made with a purchased rotisserie chicken.  It’s a great weeknight meal served with a fresh vegetable or salad and don’t forget the cranberry sauce! 😋

 

Chicken Poppy Seed Casserole
 
Author:
 
Ingredients
  • 4 chicken breasts
  • ½ c. butter, melted
  • 1 sleeve Ritz crackers, crushed
  • 1 tsp. poppy seeds
  • 1 (8-oz.) container sour cream
  • 1 (10.75-oz.) can condensed cream of chicken soup
  • 2 to 3 c. shredded Cheddar cheese
Instructions
  1. Place the chicken in a large pot and cover with water. Bring to a boil over high heat, the reduce to medium, cover and simmer until the chicken is cooked through. Drain the water and shred the chicken.
  2. Preheat the oven to 350° F. Combine the butter, crackers, and poppy seeds in a bowl, set aside.
  3. Blend the sour cream, cream of chicken soup, and about half of the shredded cheese in a large bowl. Add the chicken and mix to combine.
  4. Pour chicken mixture into a lightly greased 9 x 13-inch baking dish. Sprinkle with remaining shredded cheese. Top with cracker mixture.
  5. Bake in preheated oven until cheese has melted and sauce is bubbly, 25 to 30 minutes.

 

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