Saturday Evening Recipe

Andouille Sausage was on sale the other day, so we picked up a few packages. I’ve never had it, nor cooked with it, so tonight was experimental. Dinner was pretty good, so I decided to share with you what I did:

Step 1:

1 c brown rice

2 c chicken stock

4-5 cloves of garlic

I hate cooking rice. I while ago, I started cooking it in the oven, to avoid scorched pans! Follow the recipe for rice, but stick it in the oven (I use a CorningWear pan) and bake at 350 for 1 hour or so. I check on it every half hour, to make sure it has enough water and to give it a stir. I had to add more water to it and baked for 1.5 hours. It turned out very creamy. (I also left to do some errands, so I did this before hand, and turned the oven off, leaving the rice in the oven.)


Step 2:

2 T olive oil

1 green pepper, diced

1/2 of an onion, diced

1 24 oz can of diced tomatoes

1 t celery seed

salt and pepper to taste

Heat the oil and add the peppers and onions, cook until soft. Add the tomatoes and the rest of the seasonings. Stir to heat through, then add the cooked rice, stir, reduce heat, then cover. Cook for 10-15 minutes (I guess you can go longer too.) Stir frequently.


Step 3:

Slice the sausage how you like it (we did it in half, then in 1/4 inch pieces.) and heat over med-high heat until heated through.


Step 4:

Assembly. Since we did a spicy sausage and a regular smoked sausage, we served the rice then topped it with the sausage. I also served them with baking powder drop biscuits.








Filed under: Food

When in Georgia

Well, it looks as though Spring has sprung here in South Georgia. It’s been in the 70s for a few days now, closing in on 80 a few times. Thankfully, the humidity has not been that high, so it’s not been bad outside at all. It also helps that the bugs (save for the fire ants) are not out yet!

So we started our garden this weekend. Joshua added soaker hoses to the gardens that we planted today. This will be good for me when the baby comes, so I can just have one of the kids go out and turn them on for an hour or so instead of trying to water while being chews up by bugs and having a brand new baby in the wrap.

Here are some pictures of the kids planting in our side garden.


Caecilia with her onion.


Helping Papa plant garlic.


Assisting with the garlic.


Benedict did not want to be left out.


Filed under: Food

Tuesday Morning


Well, I guess if I am going to live in South Georgia and deal with icky weather for 9 months of the year, I’m going to post pretty pictures of the thermometer and our back patio on days when it is -4 in Detroit.


On the mend, we are. Well, Karol is still sick, Benedict has a runny nose, I am just a bit congested and the girls are fine. (well except Caecilia has been screaming to get attention lately.)


I made these brownies, after letting the recipe sit open on my browser for two weeks. They look good, smell great, and have to wait for 8:00pm for me to cut.


Not perfect, but dishes are washed, clutter is mostly put away, and there is dough rising for bread, not bad since I am still exhausted and would like to take a nice long nap!


Filed under: Food, General Stuff

Epiphany Dinner

When I was younger my grandmother would make a dinner of pork roast, sauerkraut, and kanadles (sp?). The kanadles were potato dumplings. I’ve been wanting them for a while, but I have a fear of pork (if I is not cooked right I just cannot stomach the taste) so I’ve been holding off on making them. However, I had a pork loin in the freezer and decided to go for it.

In the end, dinner consisted of the pork roast (with a caraway mustard coating), potato dumplings, green beans with a onion bacon-fat glaze, and sauerkraut with the same glaze. The bread I was going to serve didn’t make it out of the kitchen. (it wasn’t even sliced!)  It was such a great dinner, I wanted to share the recipes with you all. (I didn’t get any pictures, because I was too busy enjoying the goodness on my plate.)

Pork Roast

5 pound pork loin
1 onion, sliced
1 tbsp olive oil
2 tbsp mustard (I used Dijon)
2 tbsp  crushed caraway seeds
1 tsp dry mustard
1 tsp oregano
salt to taste

1. Place the pork loin in to a roasting pan. Place the sliced onion around the roast.

2. In a small bowl mix the remaining ingredients and smear over the roast (use your hands here, they are the perfect tool for the job.)

3. Add a bit of water to the bottom of the pan (I used about 1/4 cup), cover and place in a 350 degree oven and roast for about an hour and a half, or until the internal temperature reaches 150 degrees.

4. Allow the roast to rest for about 15 minutes after taking it out of the oven. (Use this time to make the gravy.)



Dripping from the pan (about 2 cups)
2 tbsp arrowroot (or cornstarch)
2 tbsp cool water

1. In a saucepan, pour the drippings from the roasting pan (straining out the onions).

2. In a small cup, dissolve the arrowroot in the cool water.

3. Mix the arrowroot with the drippings in the saucepan and stir to combine. Heat over med heat until it thickens. (Keep an eye on this because it can happen pretty quickly!)

Serve the gravy over the meat and dumplings.

Potato Dumplings 

(makes about 12)

1 large russet potatoes (or 1.5 cups of left over mashed potatoes)
1 1/2 teaspoons salt
1/2 cup all-purpose flour (or more)
1/8 cup cornstarch (I used arrowroot)
1 large egg

1. Peel and cut the potatoes, then place them in a pot with water and set to boil over medium heat. When they are tender, drain, mash, and set them aside to cool.

2. Add salt, flour, and cornstarch, then mix. (again your hands are the best here). When the dough is no longer sticky, add the egg and continue mixing (I know, strange, I think next time I’ll just mix it all at once.)

3. Drop by rounded teaspoons (I used a cookie disher) into boiling water, making sure not to crowd the pan. (I used a huge stock pan I have. so I was able to do this all at once.)  Let the dumplings cook for about 10 minutes, then remove using a slotted spoon. Place in a bowl and cover until all batches are done or until ready to serve.

 Green Beans with Bacon-Onion Glaze

3-4 tbsp bacon fat (I keep bacon fat in a jar in the fridge)
1/2 onion, sliced
1/3 cup sugar
1 tbsp molasses
1/4 c apple cider vinegar
1 tsp arrowroot (or cornstarch) dissolved in a bit of cool water)
1 lb cut green beans (I used frozen, if you use fresh blanch them first.)

Melt the bacon fat in a frying pan over medium high heat, when liquefied (not hot), add the onions  and cook until translucent.  Reduce heat to low, then mix in the sugar, molasses, and  apple cider vinegar. When sugar is dissolved,  add cornstarch to thicken. When thickened, add  green beans and stir to coat. Heat until warmed/cooked as desired. Remove beans with a slotted spoon and place in a serving bowl. Add a little of the glaze as desired to the beans in the serving bowl.

Sauerkraut with Bacon-Onion Glaze 

(Uses the remaining glaze from above, you will need to trust me on this one, it’s really good!)

1 cup (or more) of jarred sauerkraut

Place sauerkraut in the pan with remaining bacon glaze and stir to coat, then heat until warmed.  Remove to a serving bowl and pour glaze over as desired.



Filed under: Food, General Stuff

Challah Bread from Fresh Ground Wheat

I found a bread recipe that I love. Since switching to fresh ground wheat, it’s been a bit of a trial to get bread to turn out well. That was a bit discouraging because I was so used to making bread that we simple and quick and easy, then with the switch, I started making bricks. Bricks as in they went straight to the chickens. I got this recipe from the BreadBecker (out of Atlanta, our source for wheat berries). I haven’t really modified it, but my notes are listed in the directions.

Challah Bread and Rolls

1 ½ Cup hot water

1 cup cold milk

(The resulting temperature will be lukewarm so as not to kill the yeast)

3 eggs

1/3 cup oil (I use olive or coconut.)

1/3 cup honey

1 Tbsp salt

6 -7 ¼ cup freshly milled flour (when using regular all purpose)

4 ½ teaspoons instant yeast

Combine water, milk, egg, oil, honey, and salt. Add half the flour, mix thoroughly. Add yeast and enough flour to make a soft dough. Knead until smooth and elastic, (about 10 minutes). Let rise until doubles. Shape into loaves and or rolls. (for rolls, roll out with a rolling pin until about ¼ inch thick. Use a cutter to make rolls the size of your liking, then place on a greased cookie sheet until doubled in size again.) For loaves, place in grease bread pan and let rise until double.  This recipe will make two loaves in a regular size loaf pan. I have a huge loaf pan, so I make one. 

Bake at 350 for 25 – 30 minutes for loaves and 10-15 minutes for rolls. (or until they reach an internal temp of 190.)

Also, I use my stand mixer on this and knead for 8 minutes. I also leave the dough a bit softer (wetter) when I do it this way, it makes for a moister bread. 

* I also have to tell you that I made these for when friends came over for dinner. We had Italian Beef Sandwiches and in the course of eating, it came up that I made the rolls. The husband of the couple looked a bit surprised and said they were really good.  I admit, I blushed, and really it made me feel good.

* I also use the recipe to make cinnamon rolls as well.

Filed under: Food

Happy Thanksgiving


The table set for dinner. We brined then grilled our turkey this year. I will brine every turkey from here on out! 🙂 It was great. We also grilled our bird last year and loved it, no better way to cook it.


Here is an up close of the bird. It looks a bit pale in the picture, but I promise it was nicely roasted.


We started grinding our own flour over the summer and some of the things I’ve made have been pretty miss, while some have been really good. Today I struck gold with this recipe for Challah bread/rolls. The rolls were soft and moist and well received at the table! Slathered with butter,  yummy.



Filed under: Food, General Stuff

Quick lunch or dinner

As I mentioned in my last post, we have a bunch of tomatoes in our garden. I plan on canning them and the kids are eating them, whole, like apples, but I am still trying to find different ways to use them, and that means recipe creation in the Facemyer Kitchen.


Veggie Bread

  • A small loaf of homemade Italian bread
  • Olive oil
  • Six tomatoes
  • Three pepperoncini
  • Green olives
  • Mozzarella cheese
  1. Pre-heat oven to 400°
  2. Slice the bread (about 1/4 inch thick) and place on a cookie sheet or the tray of a toaster oven.
  3. Smear a little bit of olive oil on the sliced bread.
  4. Cut the veggies into bit size pieces and arrange on the bread.
  5. Sprinkle with a bit of the mozzarella cheese.
  6.  Place into the oven and bake until the cheese is melted. (about five minutes in a toaster oven.)
(edited to add a picture)


Filed under: Food

Scalloped Tomatoes

Wait, hear me out. I promise, these are good! 

We have tomatoes coming out of our ears here. After being gone for three days, we had a ton that needed to be picked. I spent part of the hour of Divine Mercy out there picking them with the help of Karol and Margaret. I have a million things I could do with them, bruschetta, salsa, spaghetti sauce, or canning. (all of which I plan on doing) However, tonight’s dinner was a pork loin, so I was looking for a nice side dish. After looking on line a bit and at a few cookbooks, I found a recipe for scalloped tomatoes. Yes I was afraid at first, but you know what? They are awesome. (I put my changes in italics)


No, really, these are good!

  • 1 large bag (22 to 24 ounces) whole green beans (I used a 12 oz bag of frozen french cut beans) 
  • 2 plum tomatoes, diced (I used five roma tomatoes) 
  • 8 ounces shredded Mozzarella, fresh if possible
  • 2 tablespoons butter (I used olive oil, mainly because I didn’t read the recipe) 
  • 1/4 cup finely diced onion
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1/2 – 1 teaspoon pepper
  • 1/2 cup heavy cream (I didn’t have any, so I used regular old fashioned whole milk) 
  • 1/2 cup sour cream
  • 1 tablespoon garlic
  • 1 cup buttered bread crumbs or slightly crumbled French fried onions (For this I used some Club Crackers I had) 


Butter an 11×7-inch baking dish. Heat oven to 375°.Cook the green beans in a small amount of water until just tender. Drain and arrange in the prepared baking dish. Sprinkle with the diced tomatoes and shredded cheese. Set aside.In a saucepan over medium-low heat, melt butter. Add onion and saute until tender. Stir in flour until well blended. Add the salt, pepper, cream, and sour cream. Heat through, stirring constantly. Spread the cream mixture over the green beans then sprinkle the bread crumbs or French fried onions over all. Bake for 25 to 30 minutes, until browned and bubbly.
Serves 6.


Now let me tell you, Joshua said it looked good when he saw the finished project sitting on the stove when he got home. He was a bit concerned when he heard what was hidden under the white sauce and cracker crumbs. (to be honest, so was I). When we sat down to dinner a bit later,  and dug in, we fell in luv. Who knew this combo would be that good?


Filed under: Food

What’s On Your Table?

For dinner tonight’s dinner at the Facemyer house we are having oven baked smoked sausage with cabbage and onions, oven roasted potatoes, and peach cobbler for dessert.


What are you having?

Filed under: Food

Quick Cinnamon Rolls

I love cinnamon rolls. I love almost all things cinnamon, actually. Some mornings I wake up and want a nice cinnamon roll with butter, but don’t have the time to make them before breakfast time, so make due without. I stumbled across the idea of a No Rise Cinnamon Roll a few months ago and let me tell you, these are great! I worked on a recipe of my own, and today I think I perfected it!


No Rise Cinnamon Rolls


Prep – 10 minutes

Bake – 17 minutes



  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons of butter
  • 1 cup milk
  • 4 tablespoons of butter
  • 1/4 cup sugar
  • 4-5 tablespoons of cinnamon (or to taste)



1. Grease an 8×8 pan.

2. Turn oven on to 400 degrees



1.  Place butter into a microwaveable bowl and microwave for 30 seconds, to melt the butter. (Keep an eye on it, so that it doesn’t burn, it doesn’t have to be totally melted).

2. Add the sugar and cinnamon to the melted butter, stir. Set aside.



1. Place the flour, baking soda, and salt into a large bowl. Cut the butter into small chunks and add to the bowl. Cut the butter in to the flour mixture until it looks like crumbs.

2. Making a well in the center, place the milk and stir until incorporated. This dough will be very sticky.

3. Turn the dough onto a well floured surface and knead a few times, to incorporate more flour (but don’t over do it). When the dough no longer sticks to your hands or the board, roll it out to be 10-12 inches wide and 15-18 inches long. Make sure that it is not sticking to your board or counter as you roll it out. If it seems to be sticking, lift up and add flour underneath.

4. Spread the cinnamon sugar mixture onto rolled out dough, leaving a 1/2 inch margin on one side of the long edge.

5.Starting with the long end that has the cinnamon mixture on it, slowly roll the dough, in a semi-tight roll.

6. When finished rolling, pinch the seam together and lay seam down. Using a sharp knife or a board scraper, cut into one inch pieces.

7. Place cut side down, side by side, in your greased pan.

8. Bake at 400 degrees for 17 minutes.

9. Test for doneness (Temp around 190 degrees or lightly golden)


Serve with butter and coffee.




Filed under: Food, General Stuff