Boo Boo’s Origin Story

We had a semi-feral cat that we knew got impregnated while we were trying to tame her. We tried to catch her while she was pregnant and take her to a cat rescue group but while she allowed us to pet her, we could never pick her up. As the weeks went by we saw her getting bigger and bigger. Finally she disappeared for a few days and when she came back she was as skinny as when we first saw her. We knew she must have had her kittens but we didn’t know where. So imagine our surprise when we saw her kittens for the first time on our property ! They had to be about 5 weeks old when we first saw them. We started socializing them, trying to get them used to being around people. We knew we had enough cats inside already, that it was best that we didn’t adopt another cat. As you can see, we didn’t stick with that ! A couple of weeks later (after already discovering them), we had some nasty rain days come through our part of southern Georgia. One day we went out there and noticed the mama cat (Besa) was snuggling with two of the kittens but the third one was nowhere to be seen. Normally Boo Boo (the third kitten) had been an outgoing kitten but that day, when we finally found him, he ran from us and he was wet and shaking. We caught him and mommy stuck him inside her shirt to warm him up and calm him down. He calmed down, we got him dried off and we put out some dry towels for Besa and the kittens to snuggle on. When we saw it pouring again, mommy went out to check on them. Again we saw Boo Boo all by himself. Mommy was like “that’s it !”. The first time we found him shaking, mommy thought it was an isolated incident but after the second time, we thought Besa was isolating him on purpose. Mommy didn’t want to see him isolated from all the others, especially in the nasty weather. So she scooped him up and brought him inside and decided right then that he was the newest member of the family. We knew that we had enough cats already but Boo Boo had won a special place in our hearts and we just couldn’t say no to him. Sometimes you have to think with your heart instead of your head.

Also, in case you were wondering about his name, we named him Boo Boo for multiple reasons. We had been calling him tomatillo but when he was curled up on mommy, he started falling asleep but waking up quickly afterwards. I told him, “it’s okay baby, we all have our boo boos” and mommy said something along the lines of “Yeah, we should name him that instead !” We also named hime after the sidekick of Yogi Bear and just ‘cause we liked being able to say “Hey Boo Boo !”

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Black Bean Chili Salad

Ingredients

-Chili Vinaigrette Dressing
-¼ cup red wine vinegar
-2 tablespoons vegetable oil
-½ teaspoon chili powder
-¼ teaspoon ground cumin
-1 small garlic clove, finely chopped
-Salad
-1 cup Green Giant Niblets frozen whole kernel corn (from a 1-lb bag), rinsed to thaw, drained (we didn’t use Green Giant)
-1 cup diced jicama
-1 medium tomato, seeded, chopped (¾ cup)
-2 medium green onions, sliced (2 tablespoons)
-2 cans (15 oz. each) black beans, drained, rinsed

Directions

1.) Take a large mixing bowl out and add all the dressing ingredients to it, stirring to combine.

2.) Add all the salad ingredients to the bowl, tossing the ingredients in the dressing until fully coated.

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You might notice that there’s no jicama or tomato in the picture. We couldn’t find any jicama in the grocery stores and the tomato we bought went bad before we could make the dish. Despite missing those components, this was still a tasty dish !

Recipe Source unknown.

We weren’t paid in any form to mention Green Giant.

Mini Ham Sandwiches

Ingredients

-1 Tbsp. minced chives
-2 Tbsp. canola mayonnaise (we used regular mayonnaise)
-1 tsp. Dijon mustard
-8 (1-oz. each) Hawaiian rolls
-Thinly sliced ham

Directions

1.) Preheat your oven to 400 degrees. Combine the first 3 ingredients together in a small bowl to create your spread. Take a baking sheet out and line it with aluminum foil. Take each of the rolls and cut each one almost, but completely in half horizontally (make sure you don’t cut through to the other side of the roll). Place the rolls on the baking sheet, with the cut sides facing up. Stick the baking sheet in the oven for 5 minutes or however long it takes for them to look golden. (For ourselves, we also stuck our ham slices on the baking sheet to cook at the same time as the rolls.) Take the spread and apply it evenly on the cut sides. Place the ham on the rolls, put the roll tops on the ham and enjoy !

 

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We don’t know where we got this recipe from.

Grands! Jr. Sausage & Egg Pies

My father’s not into light, “dainty” breakfast dishes so he loves it when we make this for him !

Ingredients

-1 cup crumbled cooked spicy pork sausage
-4 eggs, scrambled
-1 cup shredded Cheddar cheese (4 oz.)
-1 can (12 oz.) Pillsbury Grands! Jr. Golden Homestyle or Golden Layers refrigerated buttermilk biscuits
-1 egg, slightly beaten
-1 teaspoon water

Directions

1.) Pre-heat your oven to 375 degrees. Take a cookie sheet out and line it with aluminum foil, spraying the foil with nonstick cooking spray.

2.) Take a medium-sized mixing bowl out and add in the sausage, scrambled eggs, and cheese, gently stirring them together so everything’s equally distributed within the bowl. Take your biscuit dough and separate it into 10 biscuits. Now take half of the biscuits and either by pressing them or rolling them, get each one to spread out into 4 ½-inch rounds. Take the rolled out rounds and place them on the lined baking sheet. Spoon a little less than1/2 cup of the sausage mixture from the bowl into the middle of each round on the baking sheet. Take the remaining biscuits and press/roll them into 5-inch rounds, placing each one over the sausage mixture rounds. Press the edges firmly together, pushing the edges down with a fork to create a seal. Take a small-sized bowl out and mix the egg and water together so you have an egg wash. Brush the egg wash over the biscuits.

3.) Stick the sheet in the oven and let the dish bake for 13 to 18 minutes or until they look golden brown.

 

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Yeah… funny story ! We thought we’d grabbed the right kind of biscuits but it wasn’t until we were making the dish that we realized we’d actually grabbed Grands! Southern Homestyle so we had less biscuits to work with and actually had some leftover filling which we told my father he could just use to act as a filling for a breakfast burrito.

We weren’t paid in any way to mention Pillsbury.

Recipe source unknown.

Egg Rolls with Spicy Peanut Sauce

Ingredients

-¼ cup rice vinegar
-¼ cup soy sauce (we used reduced-sodium soy sauce)
-2 tablespoons sesame oil
-2 tablespoons Sriracha sauce
-2 tablespoons creamy peanut butter
-2 (11-ounce) boxes frozen egg rolls, cooked according to package directions (we followed the directions for deep-frying ours)

Directions

1.) In a small mixing bowl (one with a 2 cup capacity would do), whisk together everything but the egg rolls. Serve the sauce with the egg rolls.

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It’s a pretty tasty sauce but it can be a bit salty depending on how much you have.

We got this recipe from a “Cooking with Paula Deen” magazine.

We weren’t paid in any way to mention the “Cooking with Paula Deen” magazine.

Chipotle-Lime Corn

Ingredients

-2 tsp. extra-virgin olive oil
-1 bunch scallions, thinly sliced
-1 chipotle pepper in adobo, chopped (we used two chipotles since they were smaller)
-3 ½ cups corn, fresh or frozen (we used frozen corn)
-1 ½ Tbsp. lime juice
-Coarse salt and ground pepper, to taste (we used kosher salt and freshly ground black pepper)

Directions

1.) In a large nonstick skillet, pour the oil in, turning the heat up to medium. Once the oil’s hot, toss in the scallions, stirring constantly for 3 minutes or until softened. At this point, add the chipotle to the skillet, cooking for an additional minute. Now add the corn and water to the skillet as well, covering the skillet with a lid. Cook until the corn is warmed through, which should take 4 minutes. Take the lid off and continue cooking until the liquid’s evaporated, 2 minutes*. Stir in the lime juice and season with salt and pepper, serve immediately.

*When we took the lid off, the water had all but evaporated so we didn’t even have to wait 2 minutes before moving on.

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Recipe source unknown.