Cruisin with Gma (and the Zohourys)

Roatan, Hondouras

The view from my sis's back yard.

Our little vacation spot after we got home from the cruise.

I was able to go on a cruise last week with my mom, my sister, and her family.  We had a good time and it was so nice to be able to spend so much time with them.  We did a lot of relaxing, eating, reading, sleeping, card playing, and people watching.  We cruised out of Tampa and went to Roatan, Hondouras, Costa Maya, Cozumel (didn't stop due to high winds), and Grand Cayman.  Andy was able to do a lot of scuba diving.  The shows at night were fun and entertaining. Gma enjoyed the quality time, eating with the family and the shows each night.  Thank you to Lisa and Nasser.  Needless to say, memories were made....................After we got home we discovered a great beach bar on Clearwater Beach, Frenchies Beach Bar for a great grouper sandwich, and a super deli named The Lucky Dill for a good rueben.  We took a big walk on the Pinellas Trail (rails to trails) and I was able to have lunch with a good friend from nursing school who I hadn't seen for years.  I even was able to swing by Winterhaven and see Jack and Greg.  Jack is 90 now and I'm not sure he'll remember that I was there but it was good to see them.

Jack - Age 90, enjoying his milk and cookies.

Enchiladas!

Pioneer Woman's Enchiladas made with Elk



Meredith and Tim have been making this recipe for a while and I finally made it.  Elk is lower in cholesterol and higher in protein than buffalo and ...............Gma can eat it (Uncle Rock too).  It makes two pans of enchiladas and Arn loves them.  Once you get the prep work done and set up the assembly area it goes quite smoothly.  If you don't have access to wild elk you can buy it by the pound at Sprouts (less expensive than buffalo too). 

 Pioneer Woman's Enchiladas

• FOR THE SAUCE:
• 1 Tablespoon Canola Oil
• 1 Tablespoon All-purpose Flour
• 1 can (28 Ounce) Enchilada Or Red Sauce
• 2 cups Chicken Broth
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 2 Tablespoons Chopped Cilantro
• FOR THE MEAT:
• 1-1/2 pound Ground Beef
• 1 whole Medium Onion, Finely Diced
• 2 cans (4 Ounce) Diced Green Chilies
• 1/2 teaspoon Salt
• FOR THE TORTILLAS:
• 10 whole (to 14) Corn Tortillas
• 1/2 cup Canola Oil
• TO ASSEMBLE:
• 3 cups Grated Sharp Cheddar Cheese
• 1/2 cup Chopped Black Olives
• 1 cup Chopped Green Onions
• 1/2 cup Chopped Cilantro

Preparation Instructions

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Best Cheesecake Ever!

Grandma Casciato's Cheesecake

I don't have a picture but will add one the next time I make a cheesecake.
We absolutely love this recipe. On our recent trip to Brooklyn, NY we stopped into Juniors and had a piece of cheesecake with our breakfast - We both thought Gram's is better.  No topping needed!
Crust
1 1/2 pkg. Graham Crackers (or 1 3/4 cup crumbs)
3-4 Tbsp. sugar
1 stick Butter
Blend well and press into springform pan.  Get up onto the sides as high as possible.
I usually put foil under the springform pan and put it on a cookie sheet.

Filling
3 - 8 oz. Cream Cheese - softened.
1 3/4 cup sugar
4 Eggs - Add one at a time.
2 Tbsp Lemon juice
1 Tsp. Vaillla
1 Tsp. coconut extract

Beat for 15 min. (total) with mixer

Pour into crust.  Bake at 375 degrees for 35 min. Turn off heat and leave door open (with cheesecake in oven for 1 hr. Test with a knife to see if it comes out clean.


Topping -
8 oz. sour cream
3-4 Tbsp. sugar
Beat until fluffy and spread on top of cheesecake. Bake another 10-15 min. at 400 degrees.

Remove from oven and sprinkle with nutmeg.