Dinner for the Hickory Grove Division....

The Charlotte-Mecklenburg Police Department jurisdiction is divided into 13 patrol divisions --North, University City, North Tryon, Freedom, South, Providence, Hickory Grove, Independence, Eastway, Central, Westover, Steele Creek, and Metro.   

Over the past 10 years, I have made the rounds with cream puff deliveries and, of course, hosting meals for the South Division in my home, but delivering dinner gets a little more complicated. It's a lot of back-and-forth communication and since I'm not a professional cook or caterer, I really have to stay as organized as possible so I don't forget anything and I arrive on-time.

And then there's the 'loading of the car ' -- that's a big job in itself. I dont' want to forget anything that would be easily assessible at home.

I have delivered dinner to the Metro Division several times and to Steele Creek once. The most recent dinner delivery - November 2 - was to the awesome officers of Hickory Grove. They were so warm and welcoming and I enjoyed my visit.

When I arrived on-site, I sent a note to the officer and sergeant who helped me coordinate the dinner. “I’m here”, I said. In about 5 seconds, the front door swings open and about 12 officers pile out to help unload the car...and it took every one of them. 

I love that part. It makes me smile big even thinking back. 

It took just a few minutes to set up everything and then everyone fixed a plate.

And just like that....it's over! These hard-working officers are back on the street doing what they do best -- protecting and serving the community.

The load on the way home was a lot lighter.  

This division will be moving soon to a new location and a brand new building. On December 1, I did a ride-along with Hickory Grove and the officer showed me their new building currently under construction. It's going to be beautiful and I couldn't be happier for them.   

♥

Why are chicken pot pies so hard to make?

I have made Chicken Pot Pie twice over the last decade for my friends behind the badge. Once in 2012 in individual ramekins and again in 2015.

In 2012, I made the gravy from scratch. It was a nightmare to make, but in the end it turned out great, but I vowed to never make it from scratch again.  

In 2015, I simplified the recipe by using Campbell's Cream of Chicken Soup and canned vegetables. It was pretty good and I won't forget how Sgt. BJ raved about it, but for this lunch, I wanted a 'showstopper' pot pie for the officers at my table. 

Last week, I had a moment of temporary insanity and decided to make it from scratch (again).

I found this recipe on YouTube by chef, Laura Vitale, and tested it twice for myself. Each time I made it it was delicious! The thickness was just right and it had a good flavor.

I took a half-day off from work the day before my lunch and had the lunch prep under control. I made chef, Laura Vitale's recipe again, only this time, the gravy was way too thick and it was greasy.

What changed? Why didn't it turn out like the last two pot pies?

Well, here comes the problem of not being a professional chef, because I don't know what changed.  Was it because I tripled the recipe to make a giant Pot Pie? Maybe I didn't need to triple the butter or the heavy cream? I must've goofed it up somehow trying to triple the recipe. All I know is that I was at the grocery store at MIDNIGHT Friday night buying more chicken broth.

If you make it 'as written', I think you will also love it. By Laura Vitale (click here).

Saturday morning the alarm went off at 5:30 am and I shot out of bed like a piece of toast. The first thing I did was fire up the stove and I started making the chicken pot pie sauce again, but this time I used a different recipe. With the lunch just a few hours away, I couldn't risk another fail. The pot pie had to go in the oven at 9:30 am.

The second batch had a good flavor, by Food Network's Tyler Florence (click here), but I thought it was a little too soupy. Being a novice cook, I was afraid to start adding thickeners. Three hours before these officers were to arrive is no time to be experimental! Had this batch not turned out, I would've been ordering pizza.

All in all, it was a wonderful afternoon! Great conversation and these guys can make me laugh. The four officers who came have been coming to my house for more than 9-1/2 years and it was the first time this sergeant stopped by. By the time the last two officers left, it was almost time for 2nd shift to log-on, so I asked the sergeant to let them know in case they wanted to stop by and make a To-Go box (and a few did).

After the three 2nd shift officers left, I rested for about 90 minutes and around 4:00 pm, I made a To-Box and delivered it to an officer across town. 

So this old girl's job is not done -- the search for  the perfect 'fool proof' Chicken Pot Pie continues and I will find it! If anyone has a chicken pot pie recipe that you family raves about, I would love to hear from you -- please share in the comments.    

♥

Sweet Cornbread (click here)

Easy Southern Banana Pudding (click here)

Sweet Cornbread....

For years I have been looking for a good cornbread recipe. You know....the kind you get at family home-cooking restaurants. Mine has never measured up. It was always crumbly and, for the most part, tasteless. One restaurant chef actually gave me their recipe, but it was deliciously complicated, and I need 'easy' for this bunch, while not compromising goodness. I guess that's why I experiment so much.

While trying to perfect my Chicken Pot Pie recipe before inviting the troops back, I was also looking for a good cornbread recipe (they go hand-in-hand), and I found this recipe on the AllRecipes website. I really liked this recipe as it reminded me of cornbread I have had at a nearby restaurant. It didn't fall apart while trying to butter it and it had a lot of flavor.

SWEET CORNBREAD

From this recipe on AllRecipes

Ingredients
1 (8 ounce) package cornbread muffin mix (I used Jiffy mix)
1/3 cup milk
1 egg, lightly beaten
1 (8 ounce) can canned cream corn
1/2 cup white sugar (I started to add just 1/4 c. of sugar, but decided to do as written)

• Preheat oven to 350 degrees F. I used a muffin tin (12 muffins), lightly greased w/ butter and I sprayed Pam too. Original recipe called for a lightly greased a 9x13 inch baking pan, but I was worried there wasn't enough batter.
• Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. If using a muffin tin, using a spring scoop makes it easy, if you have one. I filled the tins about 2/3 full.  
• Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean. I started checking the muffins around 20 minutes.  

One officer benefited from a "test" Chicken Pot Pie to-go box. He recently transferred to another division and I don't run into him nearly as much as I used to (if at all), but he is very sweet to stay in touch, so a to-go box was the least I can do.

♥

Lasagna...tested and approved by the cops I cook for

I received a text message from an officer Sunday night asking for my lasagna recipe. The officer's birthday was the following day and her husband was making her birthday dinner. Asking for a recipe is the ultimate compliment for any cook, and an extra special compliment that my lasagna was birthday dinner-worthy.   

It took a little doing to pull the entire recipe together because the sauce recipe is in one place and the filling is in another. Not to mention explaining the 'building' of lasagna...that, in itself, is a big production. 

I don't have good picture of the lasagna on a plate, but I will next month and I will update this post.  

The sauce recipe is the Pioneer Woman's recipe (from the Food Network) and it makes a bunch! As written, it will make (3) 13x9" pans of  lasagna, or one large chafing tin (pictured below), but since it is somewhat time-consuming to make, I go ahead and make it as written, and then I can enjoy it during the week with spaghetti or freeze it.

SPAGHETTI SAUCE

Click here for the original Pioneer Woman's recipe 

Ingredients

• 5 pounds Ground Beef or Ground Round (I Used Ground Round)
• 3 tablespoons Olive Oil
• 1 whole large Yellow Onion, Diced 
• 1 whole Green Bell Pepper, Seeded And Diced  
• 6 cloves Garlic, Minced
• 1 cup White Wine OR Low Sodium Beef Broth if you prefer (I used the beef broth since I'm cooking for the Po-Po)
• 2 cans 28 Ounce Crushed Tomatoes
• 1 can (14 Oz. Size) Crushed Tomatoes  (14 oz cans are sometimes hard to find so you might have to buy 3 28 oz cans (instead of 2) and only use half of the 3rd can
• 1 can (small, 4-ounce) Tomato Paste
• 1 jar good store-bought Marinara Sauce (I used Ragu Traditional, but you use your favorite)
• 1 teaspoon Ground Oregano
• 1 teaspoon Ground Thyme
• 2 tablespoons Sugar (I used a little more than 2 tablespoons - it's tart)
• 2 teaspoons Kosher Salt

Instructions

Pioneer Woman's step-by-step photos and instructions, click here.

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.  

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1-1/2 minutes, then add the garlic. Stir and cook for an additional minute. *Note: dicing the onion, green pepper, and garlic the night before is a huge time-saver.

Pour in the wine (or beef broth) and allow it to bubble up and reduce for about 1-1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, and salt. Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. 

LASAGNA FILLING AND LAYERING

40 years ago, the Mueller's Lasagna Noodle box had a recipe on the box called 'Classic Lasagna' and it was made with Cottage Cheese (not Ricotta). Being newly married at the time and an inexperienced cook, I followed the recipe as written and have been making it with Cottage Cheese ever since. If your preference is Ricotta, use that instead and I'm sure it will be delicious! 

This filling is for one (1) 13x9" pan of lasagna:

1 16 oz  Breakstone's Small Curd 4% Milkfat Cottage Cheese (or Ricotta)

2 cups Mozzarella Cheese (be careful not to use low fat -- it won't melt right)

1/2 cup Parmesan

2 eggs, lightly beaten
* Buy 2 packages of Mozzarella so you have two full cups left over to sprinkle on top (see below).

In a large mixing bowl add 2 cups (16 oz) cottage cheese (or ricotta), 1 cup mozzarella and 1/2 cup Parmesan. Add lightly beaten eggs and mix well.  

After the sauce is ready, spray the bottom of the lasagna pan with spray PAM.

• Spread one cup of meat sauce to the bottom of the lasagna pan.
• Add three COOKED lasagna noodles lengthwise on top of sauce. Spread about 1/3 of cheese    mix on top of noodles. I do little even scoops, then try to spread it the best you can. Top with meat sauce (it's more than a cup - maybe 1-1/2 cups?) You want to make sure the noodles are covered well each time, but not so much you lose the filling.
• Repeat layers twice -- noodles - cheese mixture - sauce.
• After the last layer of cheese and sauce, add your last layer of noodles and top with meat sauce.  Make sure the ends are covered well with sauce so they don't burn.
• Cover lasagna with tin foil and bake for about 1 hour at 350 degrees. Take a peek at 50 minutes and see how it looks. If it looks really hot, remove foil and spread 1-2 cups of mozzarella on top and return to oven until melted and golden.

PHOTOS FROM MY OCTOBER 27th DINNER FOR CMPD METRO DIVISION:

As you can see, I haven't mastered the 'panoramic' photo feature on my phone.

Every officer signed this card that night with their own little message. I didn't include all the special comments in this photo. 

 

Spaghetti night at AHOP.....

Spaghetti night at AHOP was earlier this month.

I have made lasagna several times in the past year, but it has been a while since I made spaghetti. I love my lasagna (and my friends love it too), but it was a welcome change not doing the whole 'production' that lasagna brings. And anyone who has made lasagna knows what I'm talking about it. And when I make it, it's like x 4!  

11 officers stopped by that night. 

When the first officer arrived, he took a picture of the food and sent a text message out to a few officers on his shift. One reply came back almost immediately. It said '17', which means 'en route'. The second officer hugged me when he arrived and said it 'made his day' when the message went out that I was cooking dinner, and that's always nice to hear. 

Another officer was fixing his plate when a call came in on his ear piece and he said 'I gotta go'! So I quickly got a To-Go box and threw all of his food in there and he was on his way (the life of a police officer). 

Several officers came that night who had never been to my home before. I love it when an officer comes for the first time. I think they're taken aback at how comfortable they feel right from the get-go....or at least I think they do. I try to make it their 'safe place' -- no photos (except for the food); no strangers; and they can enjoy a hot meal at a table and conversation with the other officers. 

The last three officers left at 10:20 pm. I loaded the dishwasher with as many dishes as it would hold, soaked the dishes that wouldn't fit, and the old girl went to bed! 

I love doing this so much!   ♥

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My spaghetti sauce recipe is a modified version of The Pioneer Woman, Ree Drummond (the Food Network). The recipe below is with my modifications, for example -- I only added one large onion instead of two; and only one green pepper instead of two. I know not everyone cares for onions and/or green peppers, so I try to take this into consideration when I'm cooking for others.

And an FYI...I use this sauce when making lasagna. One pot makes three (3) 13x9 inch lasagna pans.

Please be sure to review the complete unmodified version of this recipe by Ree Drummond, The Pioneer Woman.  Click HERE!

Spaghetti Sauce 
Servings:  18 servings
IMPORTANT: This recipe can easily be halved!

Ingredients

• 5 pounds Ground Beef or Ground Round (I Used Ground Round)
• 3 tablespoons Olive Oil
• 1 whole large Yellow Onion, Diced 
• 1 whole Green Bell Pepper, Seeded And Diced  
• 6 cloves Garlic, Minced
• 1 cup White Wine OR Low Sodium Beef Broth if you prefer (I used the beef broth since I was cooking for the Po-Po)
• 2 cans 28 Ounce Crushed Tomatoes
• 1 can (14 Oz. Size) Crushed Tomatoes
• 1 can (small, 4-ounce) Tomato Paste
• 1 jar good store-bought Marinara Sauce (I used Ragu Traditional, but you use your favorite)
• 1 teaspoon Ground Oregano
• 1 teaspoon Ground Thyme
• 2 tablespoons Sugar (I used a little more than 2 tablespoons -- it was tart)
• 2 teaspoons Kosher Salt
• 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil

Instructions
(Read Ree Drummond's instructions. She has step-by-step photos and instructions. click HERE.

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.  

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1-1/2 minutes, then add the garlic. Stir and cook for an additional minute. *Note: dicing the onion, green pepper, and garlic the night before is a huge time-saver.

Pour in the wine (or beef broth) and allow it to bubble up and reduce for about 1-1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, and salt. Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or more beef broth if it needs more liquid.

Before serving, drizzle olive oil on the cooked/drained spaghetti noodles and toss. Serve with a nice salad and a big piece of garlic bread. 

This before and after picture is a terrific testimonial of how terrific The Pioneer Woman's spaghetti sauce recipe is!

 

♥

Old friends and cream puffs....

I met two long-time friends for lunch today. One friend I get together with every couple of months, and the other I haven't seen in at least 15 years - maybe more. We all used to attend the same church at one time. Lunch was at McKoy's Smokehouse and Saloon off Old Pineville Road. They have to-die-for macaroni and cheese. BBQ and some good conversation among old friends is like the perfect Saturday. 

I don't think either friend has had my cream puffs before, so last night I whipped up a small batch of 18. I gave each friend a polka-dot box of 5 cream puffs. The waitress managed to lift one from each box with her sweet personality and kindness, and she was willing to forfeit her tip for another. Wait....what? Now, that's a pretty good review right there! For the record, we weren't about to let her do that. Anyway, that left 8 cream puffs. 

I ate one as soon as I got home. So now we're down to 7 cream puffs. 

I sent a text message to three officers to see if they were working hoping I could pass off a box to them. One officer was off, one detective was off but on call, and one officer was home sick with strep throat. 

I had to go to the grocery store for a few things and pass a shopping center along the way that almost always has an off-duty officer in the middle of the parking lot, so on a whim, I fixed another polka-dot box and took it with me, and I was right. 

The officer rolled down his window as I pulled up and I introduced myself. I told him I was a volunteer with CMPD. I gave him my name and told him I was also The Cream Puff Lady. He was very nice. He smiled and said he would love a cream puff. He seemed pleased to finally get to try one, and that always makes me happy. He said, 'maybe another officer will pass by and I can share with them'. I said, I hope so, and with that, I wished him a good night.  

The two puffs diminished to one, and now there are none.  :)

♥

Daydreams and food trucks....

I've been thinkin' again.

When I found myself at a career crossroads in 2016, I had already promised a cream puff drop to the nice officers in the CMPD North Division. So two days after losing my job, I kept my promise and delivered two boxes of cream puffs.

It was nice walking in there, not rushed for a change. In a conversation with the kind lieutenant, I told him what happened and that I was enjoying my time off. With a cream puff in-hand, it didn't take the lieutenant long to say...."Miss Ann, I think you should start selling your cream puffs. You're sitting on a GOLD MINE!"

As lovely as that thought it is - and I think about it a lot - the regulations are very strict. For example....some people bake cakes at home and sell them for profit, but it's not that easy for my cream puffs.

According to the Dept. of Agriculture (weird that this would fall under their department), I cannot make cream puffs at home (for profit) and the first two reasons that nixed it for me were:

1. I have a pet - my darlin' Clementine. No pets allowed inside the home if you're making food for profit. At least that's the rule for NC.
2. The puffs must be refrigerated.

I'm sure there are many more reasons, but these were the first two road blocks.    

I haven't closed the door on this dream completely. I checked into renting a professional kitchen. The idea sounds easy enough, but it's expensive and the puff filling needs to chill overnight which means I would need a refrigerator (with a lock). I would have to leave the filling there in a strange, unattended refrigerator. That creates a whole other problem and, well, that's just not going to happen. I need a locked refrigerator if I can't keep my eye on it.

My other idea was to turn my garage into a kitchen. Now wouldn't that be amazing! It would be pet-free. No doubt an expensive investment just to make cream puffs.

My friends tell me all the time....'you need to open a bakery', which inspired this post. Not so much a bakery, because I want to concentrate on what I do well and what my friends behind the badge like most....and that's my Cream Puffs.  

What I envision is a mobile truck/trailer, bee-bopping around the city of Charlotte selling only cream puffs and coffee, and soft drinks. With retro signage that screams "The Cream Puff Lady!" 

With retirement five years on the horizon, it gives me some time to try to figure it all out.

Here are a few ideas that keep my dream alive. Each one has its own unique personality. I love them all!

'La CREPERIE de MARIONE' -- this adorable food camper resides in Barcelona. Click here.

1962 SANTE FE VINTAGE CAMPER converted into a super cute mobile food truck -- click here.

I love this, although the window doesn't seem very secure. Anyone who knows me knows that I am all about safety first!

I would need about 3 of these refrigerators.  :)

MARGUERITE du PRE is a cute little yogurt truck, somewhere in France.  Click here.

SWEET LUCIE'S ORGANIC ICE CREAM resides in Mar Vista, CA. This 1959 International Harvester Metro was a functioning ice cream truck for over 30 years in Los Angeles, CA. It was in a serious state of repair when Sweet Lucie's acquired it in 2009. After a four year restoration, it was brought back to it's original glory. Super cute, eh? I love the white-wall tires and the red rims. Click here.

Love the white wall tires and red rims.

COMBI COFFEE in Porto, Portugal. Click here.

CAROLINAS in Rio de Janeiro - RJ, Brazil (a sweet shop)

I just LOVE this one! I could definitely see myself selling my cream puffs in this.
Enough room for coffee, and an adorable sign that reads....'The Cream Puff Lady'.

PINTEREST

♥

A class act....

A story popped up in my Twitter feed the other day that took me by surprise. 

Did you know that the New York Yankees -- yes, the baseball Yankees -- quietly sends flowers to the families and police departments of fallen officers killed in the line of duty?

Well, I never knew that.

'With Our Deepest Sympathies,
From the New York Yankees'

The story shared on Twitter can be found here, written by David Waldstein, writer for The New York Times.

As David Waldstein wrote..."For the past three years, the Yankees have been quietly sending flowers to the families and police departments of slain law enforcement officers across the country."

I can't recall a kinder and more humble gesture.

♥

John and Andy....

Officers Andy Nobles and John Burnette

With National Police Week just around the corner, I have been working on the final edits to this year's memorial video. I turned to Google searching for a better resolution photo of Officer Burnette, one of 39 fallen officers being remembered next week for their service and sacrifice. I found the photo I was looking for and so much more.

What I found was a wonderful and moving film by Kathryn Frye that shows the young officers, Andy Nobles and John Burnette, full of life, walking their beat in the Adam 2 District, and enjoying the interaction with the community. The film talks about their enthusiasm on the job and their desire to want to make a difference.

It was the very first time, albeit on film, I had seen of any of the fallen officers alive, and it was quite overwhelming for me to say the least.        

What an honor it would be to shake their hand and say thank you -- an honor that will never come.

That fateful night -- Tuesday, October 5, 1993

"Officers John Burnette and Andy Nobles responded to what appeared to be a routine call the night of Tuesday, October 5, 1993.

Someone had reported a suspicious vehicle and persons at Boulevard Homes, a public housing complex that was part of the officers’ Adam Two Patrol District. But when the officers arrived and started talking to a suspect, he ran. Nobles and Burnette chased the suspect into a nearby wooded area. A few minutes later, shots rang out. Nobles, 26, and Burnette, 25, were each shot in the head. 

When they were pronounced dead at Carolinas Medical Center, the recently consolidated Charlotte-Mecklenburg Police Department recorded its first slaying of an officer. It was also the first time in Charlotte and Mecklenburg County history that two officers died in a single incident.
The deaths sparked public outrage. Thousands attended their funerals. Radio and television programs bristled with calls from citizens demanding that something be done about the growing violent crime problems. Memorial services were held, and monuments dedicated. Since the officers died, the very streets where they lost their lives have been named after them." ~ CMPD memorial page

"John and Andy"....a glimpse into the lives of two of CMPD's finest. 

Photo/Film Credits

• "John and Andy" is a production of the North Carolina Center for Educational Films, by Kathryn Frye, in association with the GOV Channel.
• WBTV-Channel 3
• WCNC-TV Channel 36