From My Carolina Home

Quilting, cooking, reading books, gardening, crafting, sewing, photography and more


13 Comments

Cinnamon Egg Nog French Toast

Last holiday season, I had some egg nog left over after Christmas.  I wanted to do something special for a New Year’s day breakfast and just thought eggs, french toast, why not try using the egg nog?  Of course, knowing that DH is a cinnamon hound, it wasn’t hard to figure out what to add.

Cinnamon Egg Nog French Toast at From My Carolina Home

We like the light egg nog, a lower fat variety.  Buttermilk bread is wonderful here, or the Italian style is great too.  Either way, use a thicker sliced bread that can stand up to the egg nog mix.  Even a multi grain would be good, and maybe add a bit of texture to the toast and you could tell yourself it is more healthy, LOL!!

Cinnamon Egg Nog French Toast at From My Carolina Home

Before you start mixing, set out the butter so it can soften, and warm up the syrup in the microwave.

Cinnamon Egg Nog French Toast at From My Carolina Home

Pour some egg nog in a bowl, add cinnamon and vanilla to taste. I used two teaspoons of cinnamon to one and a half cups of egg nog, with just a few drops of vanilla.

Cinnamon Egg Nog French Toast at From My Carolina Home

Quickly dip both sides of the bread and add to a medium high skillet.  Don’t move it around, let it cook. As the slices brown, they will release from the skillet.

Cinnamon Egg Nog French Toast at From My Carolina Home

A larger skillet can handle two slices, just be sure they have room. For DH, two is better than one.

Cinnamon Egg Nog French Toast at From My Carolina Home

Flip over and let the other side cook.

Cinnamon Egg Nog French Toast at From My Carolina Home

Serve hot. I actually like mine with just a touch of butter.

Cinnamon Egg Nog French Toast at From My Carolina Home

DH likes his with syrup.

Cinnamon Egg Nog French Toast at From My Carolina Home

This year, I bought the egg nog earlier than usual just so I could make it Thanksgiving weekend. Easy and fast, but very special breakfast for holidays!

Cinnamon Egg Nog French Toast at From My Carolina Home

Cinnamon Egg Nog French Toast

1-2 cups of egg nog, light or regular
1-2 teaspoons cinnamon
1/4-1/2 teaspoon vanilla
4-8 slices bread, thick sliced buttermilk or your favorite

Mix egg nog with cinnamon and vanilla in a wide bowl. Preheat skillet on medium high heat and spray lightly with cooking spray or brush thinly with butter. Quickly dip bread slices in mixture, and place in hot skillet. Cook 1-2 minutes, until lightly browned, or darker as you prefer. Flip bread slices and cook other side. Repeat with additional slices of bread. Serve hot with softened butter and warmed syrup as desired. One cup of mixture will make about 4 slices of french toast, serving 2 people.

Breakfast always looks more festive on a Christmas plate, doesn’t it?

Cinnamon Egg Nog French Toast at From My Carolina Home

Are you making a special breakfast this weekend?

Advertisements


21 Comments

Chicken Chili – Hot, Filling and Gluten-Free

Chicken chili was on the menu in September when we had a cold snap, and I was working on the recipe.  Sometimes you just want something hot and filling, thick and richly flavored, a stick to your ribs kind of meal.  The best news for my gluten-free readers is you can eat this!  I didn’t do anything special, the recipe is naturally gluten free, thickened by pureeing some of the beans.  The green chilies are mild, yet full of flavor.  There is an axiom among chili enthusiasts that “if you know beans about chili, you know chili has no beans.”  But I am going to say it doesn’t apply to chicken chili, right?

Chicken Chili at From My Carolina Home

Economical too, it starts the night before with dried white beans.  I like the Great Northern beans for this as they let the chicken flavor shine.  Place the dried beans in a large pot, cover with water and bring to a boil.  Boil 2 minutes, then transfer to a bowl.  Don’t use your cooking pot for soaking, it will impart a metallic taste.

Chicken Chili at From My Carolina Home

Cover the bowl and let the beans soak until the next day.

Chicken Chili at From My Carolina Home

Drain the beans, and put back in the pot.  Add onion and black pepper.

Chicken Chili at From My Carolina Home

Cover with water and bring to a boil.  Then turn down the heat and simmer for 1-1/2 to 2 hours, until tender.  Do not add any salt at this time as it will make the bean skins tough.

Chicken Chili at From My Carolina Home

When the beans are done, drain beans and return to pot. In a blender, place half a can of low-sodium, low-fat chicken broth and about half the beans.

Chicken Chili at From My Carolina Home

Blend until smooth, and add to beans in pot.

Chicken Chili at From My Carolina Home

With the remaining broth, blend with green chilies and add to pot.

Chicken Chili at From My Carolina Home

Bring heat up to medium to return to a simmer.

Chicken Chili at From My Carolina Home

Meanwhile, in a small skillet, heat olive oil. Add onion and chicken, saute on high heat until lightly browned, turning chicken as needed.  Don’t move it around too much, developing good browning and flavor takes a bit of time.  The chicken starting to stick to the pan makes the best fond.  Any boneless chicken will do here, white meat tenders or boneless thighs, or a mixture of both.

Chicken Chili at From My Carolina Home

The better the chicken is browned, the more flavor the dish will have, so take your time with this part.

Chicken Chili at From My Carolina Home

When nicely browned, add chicken-onion mixture to beans. Chicken will not be done, but will finish cooking in the soup.

Chicken Chili at From My Carolina Home

Add salt and pepper.  Simmer soup for 15 minutes more to be sure the chicken is cooked through. It can hold on low heat for an hour or more after that.

Chicken Chili at From My Carolina Home

Garnish with chopped fresh parsley or sour cream if desired.

Chicken Chili at From My Carolina Home

If you like your chili spicier, add a few drops of hot sauce, or some dried red pepper flakes to the final simmer.

Chicken Chili at From My Carolina Home

Thick and creamy, without any flour.  Gluten Free!

Chicken Chili at From My Carolina Home

But if you can have bread, it is lovely to add a piece of garlic bread, or a thick slice of French sourdough.  Yum!

Chicken Chili at From My Carolina Home

It is so good, I made it again just last week.  Of course, I had to be sure the recipe was right.  That’s my story and I am sticking to it.

Chicken Chili at From My Carolina Home

Tasty the next day as well, just a cup finished it off for lunch.

Chicken Chili at From My Carolina Home

Chicken Chili

2 cups dried great northern beans
Water
1 thick slice of onion,separated into rings
2 large cloves garlic, smashed
1/2 teaspoon black pepper
1 4-ounce can green chilies
1 15-ounce can chicken broth
1 tablespoon olive oil
1/2 cup chopped onion
16 ounces boneless chicken,cut into bite size pieces
1/2 teaspoon salt
1/2 teaspoon pepper
Optional – few sprigs of fresh parsley
Optional – dollop of sour cream

Bring 6 cups of water to a boil, add beans and boil 2 minutes. Pour into a stoneware or glass bowl, cover and leave overnight to soak on the counter.

The next day, drain beans.   Place in a large pot and cover with water. Add onion, garlic and pepper, bring to a boil. Reduce heat and simmer for 1-1/2-2 hours. Do not add any salt at this time as it will make the bean skins tough. Drain beans and return to pot. In a blender, place half the can of broth and about half the beans and blend until smooth. Pour over beans in pot. With the remaining broth, blend with green chilies and add to pot.

In a small skillet, heat olive oil. Add onion and chicken, saute on high heat until lightly browned, turning chicken as needed. When nicely browned, add to beans. Chicken will not be done, but will finish cooking in the soup. Add salt and pepper. Simmer soup for 15 minutes more, then it can hold on low heat for an hour or more. Garnish with chopped fresh parsley or sour cream if desired. Enjoy! (update – serves 8 right away, or 4 large servings, or 2 with leftovers)

Download a pdf of the recipe – Chicken Chili

Enjoy!!

Do you enjoy a bowl of chili on a cold day?  Ever had a Chicken Chili?


19 Comments

Autumn Brunch

Autumn Jubilee wouldn’t be complete without a pretty table and some yummy ideas for an Autumn Brunch. The idea of an Autumn Brunch reminds me so much of my mother. She and I loved to read cooking magazines and cook together, and never more so than when pumpkins were in season and a chill was in the air. We once hosted an Autumn brunch for our extended family of 15 guests with an all day affair starting with a tea breads course and working our way through more hearty dishes ending with a pumpkin roll cake, all while chatting and watching football on TV. It lasted hours, and we loved every minute of it.

Autumn Breakfast at From My Carolina Home

With those memories filling my thoughts and warming my heart, I set out a large ceramic pumpkin on the placemats I made a few years ago. I added the color corn and crackle glass votives to both sides.

Autumn Breakfast at From My Carolina Home

For the place settings, I set out the brown chargers, and added brown napkins held with my pumpkin napkin rings.

Autumn Breakfast at From My Carolina Home

The place settings were completed with white stoneware topped with my autumn leaf small plates, and everyday flatware. The pumpkin bowls are set out for cereal, and glasses added for water or juice.

Autumn Breakfast at From My Carolina Home

A simple setting, festive and fall-like.

Autumn Breakfast at From My Carolina Home

OK, so now, what do we eat?  Today, everyone is a winner with a round up of some of my favorite fall recipes!  First, my original delicious Pumpkin Orange Bread.  Download the PDF  for this recipe – Pumpkin-Orange-Bread

Pumpkin Orange Bread ~ From My Carolina Home

Next, Spiced Pumpkin Cake Donuts!  Download that recipe – Spiced Pumpkin Cake Donuts

Spiced Pumpkin Cake Donuts at From My Carolina Home

Caramel Apple Coffee Cake , download the pdf for this recipe – Caramel Apple Coffee Cake

Caramel Apple Coffee Cake

Apple Cake Donuts is one of the first recipes I did for the blog in 2014.  Download the recipe – Apple Cake Donuts

AppleDonuts11

See this post for making Perfect Breakfast Eggs.

Perfect Breakfast Eggs | From My Carolina Home

Breakfast for Thanksgiving day (and many years Christmas Day as well) is usually a baked egg dish with sausage or bacon and lots of cheese.  I haven’t done a post on it yet, even though I have made it year after year.  This year I’ll try to remember to get photos and give you my recipe.  It is flavorful, cheesy deliciousness with hot coffee and scones or biscuits.  I am reworking my scone recipe and should have that for you soon as well.

Autumn Breakfast at From My Carolina Home

Do you have a favorite autumn recipe?

 

Sharing…

Merry Monday

 


59 Comments

Mushroom Meatloaf

Cooler temperatures for Autumn mean more comfort food and filling hot meals for the family. Autumn Jubilee continues with a recipe today. Meatloaf is a meal I like to have, as I can prepare it earlier in the day, clean up the kitchen, then relax while it bakes, just finishing up the side dishes at the end of the baking time.  I came up with this idea when I had everything to make a meatloaf except the usual tomato sauce.  DH decided he liked it this way better than the usual way, so I make it more often with the mushrooms now.  I know a few out there don’t care for mushrooms, and I’ll give you an alternative idea at the end of the post.

Mushroom Meatloaf at From My Carolina Home

Beginning with the meat, I use 93% lean ground beef so I can use a loaf pan and hold onto the gravy. I add the herbs and spices to the meat.

Mushroom Meatloaf at From My Carolina Home

Then saute onions and mushrooms in a bit of olive oil until the onions are soft and the mushroom have released their water.

Mushroom Meatloaf at From My Carolina Home

Add them to the meat mixture. Mix well with your hands. Add an egg.

Mushroom Meatloaf at From My Carolina Home

Pack meat mixture into a loaf pan.

Mushroom Meatloaf at From My Carolina Home

Then, ‘frost’ the meatloaf with undiluted low-sodium, low-fat mushroom soup.

Mushroom Meatloaf at From My Carolina Home

Bake one hour. Let the meatloaf rest for about five minutes before serving. Cover with foil to keep the heat in.

Mushroom Meatloaf at From My Carolina Home

Because there is so little fat in the meat, the soup will make a nice gravy with the water from the mushrooms and meat. I skim off what little fat there is, and spoon the gravy over the meatloaf and the side dish mashed potatoes.

Mushroom Meatloaf at From My Carolina Home

Ready to eat?

Mushroom Meatloaf at From My Carolina Home

The potatoes are extra yummy with a bit of mushroom gravy.

Mushroom Meatloaf at From My Carolina Home

Another idea, mix a little sour cream into the soup before baking for a Stroganoff flavor. And if you do not like mushrooms, leave them out, and use cheddar cheese soup instead for a cheeseburger flavor. Big chunks of onion and mushroom make a flavorful meal.

Mushroom Meatloaf at From My Carolina Home

Enjoy!

Mushroom Meatloaf at From My Carolina Home

Mushroom Meatloaf

1 pound 93% lean ground beef
1 teaspoon garlic salt
1 teaspoon lemon pepper
1 tablespoon dried parsley
1/2 cup chopped onion
1 cup chopped fresh mushrooms
1 tablespoon olive oil
1 egg
1 can low-sodium, low-fat, mushroom soup

Spray loaf pan with cooking spray and set aside. Mix meat with garlic salt, lemon pepper and parsley. In a small skillet, saute onion and mushrooms in olive oil until onions are soft and translucent and mushrooms have released their water. Add mushrooms and onions to meat mixture. Add egg and mix thoroughly with your hands. Pack into a loaf pan. “Frost” the meatloaf with soup. Bake at 350 degrees for one hour. Allow to rest for five minutes before serving. Enjoy with mashed potatoes or rice with some of the mushroom gravy.

Download the pdf – Mushroom Meatloaf

Today’s sponsored giveaway is Inspired LED!  They offer so much in the way of lighting, under counters, kitchen cabinets, inside bookshelves, indoor and outdoor.  Visit their website HERE to see all the options.  The Giveaway is a Sewing Machine Lighting Kit with Extension set for a second machine, and these lights can also be used in other ways. I used my set on the shelves over my stamping workbench, really adds a lot of light right where I really need it.  When you go to the Rafflecopter to enter, after you do the first two entries, more ways to enter will appear, so be sure you are entering every way you can.  Entries close October 10.

Rafflecopter Giveaway Inspired LED Sewing Machine Lighting Kit

(Note – this is not my machine, I do not own a Juki.  The picture is from Inspired LED.)

How do you like your meatloaf?

Autumn Jubilee is a whole month of giveaways and ideas for the Autumn Season.  I hope you’ll follow along!

Sharing

Foodie Friday and Everything Else

Talk of the Town

Celebrate Your Story


24 Comments

Blueberry Competition at the Mountain State Fair

The last competition I entered at the Mountain Regional State Fair was a Blueberry recipe competition sponsored by the NC Blueberry Council.  The rules for this competition were a bit different, as the focus was on the health benefits of blueberries, not their use in sweets.  In fact, for scoring purposes, healthy was 50% of the total, with ease of preparation 25% and taste 25%.  In addition, at least one cup of the blueberries had to be used unprocessed, and not part of a mix ingredient.  To me that meant using the whole berries, just washed and added to the dish.  So, I went with a Spinach Salad. The recipe was tested on my friends at a Summer Luncheon with a basic Blueberry Vinaigrette.

Blueberry Competiton at From My Carolina Home

I knew the blueberries had to be the main taste, and I still wanted to use a Blueberry Vinaigrette, but for the competition, an ordinary one would not do.  It needed to have some special punch, so what could I use?  Something that would pair well with blueberries but be a surprise. If only I had something fresh….

August in the Garden at From My Carolina Home

something flavorful, from the garden perhaps…

August in the Garden at From My Carolina Home

Fresh basil and parsley!

Blueberry Competition at From My Carolina Home

The salad was simply constructed with fresh spinach, halved cherry tomatoes, chopped green onion, fresh blueberries, grated Parmesan cheese and for a bit of crunch, crispy bacon crumbles.  Everything tastes better with bacon.

Blueberry Competiton at From My Carolina Home

Stepping out to the veranda, I cut several basil leaves, and also grabbed some of the fresh parsley.  I chopped the basil and parsley, and added them to the oil and balsamic vinegar, along with the spices.  The blueberry flavor was added by using blueberry pancake syrup.  The syrup acted like an emulsifier, keeping the dressing from immediately separating and blending the flavors.  It also added a bit of sweetness to the dressing.  Blueberry Basil Vinaigrette was created.

Blueberry Competiton at From My Carolina Home

I constructed the competition salads individually so I could compose each serving, ensuring that each one had the right balance of elements.  I wish I had remembered to take a picture of the presentation as I thought it was quite pretty.  I froze water in the bottom of a circular tray, put fresh parsley around the ring, then placed the five servings of salad on top.

Blueberry Competiton at From My Carolina Home

The salads were very lightly dressed, and additional dressing was put in the middle of the tray for judges to have more if they wanted.  And they did, as it came back with a lot less in the mason jar.

Blueberry Competiton at From My Carolina Home

Each one was covered with plastic wrap, and a fork was placed on the top.

Blueberry Competiton at From My Carolina Home

Turned in to the judging, mine is on the left of the picture in the front. There were 23 entries in this contest, so very stiff competition.

Blueberry Competiton at From My Carolina Home

And I couldn’t get any more pictures, as I was absolutely blown away as my name was called first as the Third Place winner!! I got this one when I got home of the ribbon.  There were photographers there, and I have no idea where they were from.  Perhaps local newspapers, but so far I haven’t been able find a report anywhere.  The fair doesn’t put winners on its website, so I know that wasn’t it.  It was a swirl of people wanting pictures of me and the other winners, asking about the recipes, and congratulations from the other contestants.  For several minutes I could only stand in one place with a big grin on my face.  It was thrilling.

Blueberry Competiton at From My Carolina Home

No, the Blueberry Council didn’t have any aprons, LOL, but I had been hoping.  Here’s my recipe.

Blueberry Bacon Spinach Salad with Blueberry Basil Vinaigrette

1 package (8 oz) fresh spinach, trimmed
4 slices of thick cut bacon, cooked and crumbled
1 pint grape tomatoes, halved (or cherry tomatoes)
4 oz fresh grated Parmesan cheese
8 green onions chopped
1 pint fresh North Carolina blueberries
Blueberry Basil Vinaigrette (recipe below)

Blueberry Basil Vinaigrette
3/4 cup olive oil
4 tablespoons balsamic vinegar
3 tablespoons blueberry syrup
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil

Combine all ingredients for dressing in a small jar, cover and shake very well.
Combine salad ingredients in a bowl, and dress lightly with Blueberry Basil Vinaigrette. Toss. Serves 4.

Download the pdf – Blueberry Salad Vinaigrette

Enjoy!

Sharing

Foodie Friday and Everything Else


27 Comments

Egg Salad Competition at the Mountain State Fair

Returning to the fair earlier this week for the Egg Salad competition, I had some time while the judging was going on to walk around the fair with DH.  The judging wasn’t in the public view, you just dropped off your food and came back an hour later to see who won.  No, I didn’t win, but I did have some fun watching the presentations. The winners got ribbons and neat yellow Egg aprons, and I did wish for an apron just as a souvenir. So what was mine?  Chipotle Avocado Egg Salad Wraps.

Chipotle Avocado Egg Salad at From My Carolina Home

You’ll need hard boiled eggs, tomato, avocado, green onions, sour cream and some spices. I do the eggs the day before so they have a chance to chill.

Chipotle Avocado Egg Salad at From My Carolina Home

Also the night before, make the dressing so it can sit in the frig and let the flavors meld. Begin by zesting the lime.

Chipotle Avocado Egg Salad at From My Carolina Home

Mix together the dressing ingredients and add the lime zest. Store in the frig overnight.

Chipotle Avocado Egg Salad at From My Carolina Home

When you are ready to make the salad, juice the lime, and strain the juice.

Chipotle Avocado Egg Salad at From My Carolina Home

Cut the avocado into bite size pieces and toss with the lime juice.  This will keep the avocado from turning brown for a couple of hours.  My secret for perfect avocados is to buy them as green and hard as I can find, then let them ripen in my hanging basket in the kitchen at room temperature for about a week.  I get perfect avocados without any bruising from people in the market squeezing them.

Chipotle Avocado Egg Salad at From My Carolina Home

Cut the tomatoes and let them drain a bit to reduce the liquid in the salad. Removing the seeds and jelly helps too.

Chipotle Avocado Egg Salad at From My Carolina Home

Chop the eggs and the green onions.

Chipotle Avocado Egg Salad at From My Carolina Home

Start mixing.

Chipotle Avocado Egg Salad at From My Carolina Home

Lightly dress with salad dressing, and heap into tortillas.

Chipotle Avocado Egg Salad at From My Carolina Home

These are the test wraps, I overstuffed four tortillas and cut them in half. DH thought they were too stuffed and difficult to eat, and would do better with less filling per wrap. So, for the competition, I made eight wraps as I didn’t know how many judges there were.

Chipotle Avocado Egg Salad at From My Carolina Home

On competition day, I made the wraps, wrapped each one in wax paper and put them on a plastic tray for transport. I had frozen water in the tray to keep the wraps cold for food safety. The ice block was covered with foil to keep water out of the egg salad.

Chipotle Avocado Egg Salad at From My Carolina Home

Entered in the competition, mine is in the middle. Competition was very stiff as there were 24 entries into the Egg Salad contest! The winner was called Green Goddess Egg Salad, which to me meant she used avocado like I did. Second place was a Bacon Egg Salad, and third was called Asian Egg Salad. I think I know what I did wrong. I overdid it with the spices on the dressing. It made the dressing a bit brown, not really appetizing.  I also think I put too much dressing on the competition wraps, instead of lightly dressing like I did the test wraps.  That made them really spicy, too much really. Mostly I think I got a bit excited and rushed as I was waiting until the last moment to cut the avocado and construct the wraps.  But now that I know what to expect, I hope I can relax more next time and do better.

Chipotle Avocado Egg Salad at From My Carolina Home

This is the supervisor of the competition, wearing the yellow apron, along with the contest hostess in the black apron and one of the judges. Isn’t that Incredible Egg apron cute?

Chipotle Avocado Egg Salad at From My Carolina Home

Anyway, for the recipe to share, I went back to the original spice blend that is milder, and didn’t make the egg salad brown.  Feel free to add or subtract anything you wish, punch the chipotle powder up again, leave out the paprika, add more salt, or whatever you like.

Chipotle Avocado Egg Salad

8 hard cooked eggs, chilled
1 medium tomato (about 3/4-1 cup when diced)
1 medium avocado (about 3/4-1 cup when diced)
8 green onions, diced (about 1/2 cup)
Juice of one lime – about 1 tablespoon
8 flour tortillas

Dressing
1/4 cup mayonnaise
1/4 cup light sour cream
Zest of one lime
1/2 teaspoon garlic powder
1/2 teaspoon chipotle chili pepper powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon sweet paprika

Combine all ingredients for dressing in a small bowl. Mix very well. Store in a covered container in the refrigerator. Best if made the day before and refrigerated overnight to allow flavors to meld.

At the time of serving, dice avocado, and toss with lime juice. Dice tomato and green onions. Add avocado, tomato and green onions to eggs. Toss lightly with dressing. Refrigerate extra dressing.  Divide egg salad between tortillas. Roll up tortillas. Yield – 8 servings.

Chipotle Avocado Egg Salad at From My Carolina Home

What’s your favorite egg salad?


21 Comments

Quick Sewing Project for Grilling

Labor Day usually means a cookout here, hot dogs with chili, bratwurst or burgers with beans.  I actually made this quick project last summer, and then got busy.  I am so easily distracted by shiny things and thrift stores.  I realized that I never posted it, so here goes, just in time for the last cookouts through autumn.  It is a simple idea, quick to make, and yet so very useful – a handle pad!! Since I have a glass top stove, I cannot use my cast iron on it. Using a cast iron skillet on the grill means the handle is too hot to pick up, but more important, when set on the tile table, you forget that the handle is hot. Having a pad on the handle keeps hands from burning, reminding you to be careful and that the pan is hot.  This one is heat resistant enough so you can actually pick up the pan with it, not like some hot pads that don’t insulate enough.  But, I usually have a hot pad in my other hand as the pan is heavy, especially full of food.

Cast Iron Handle pad 11

I experimented with the design and filling of the pads, and found the combination of heat resistant fabric, batting, Insul-Bright batting with a cotton cover worked the best for heat control.  I had some scraps of heat resistant fabric left over from my project of Re-covering An Ironing Board but you can buy this by the yard at most fabric stores.  Just 1/4 yard is more than enough for several handle pads. Cut your pieces 5-1/2 inches square.  Note – I made the first one with a charm square and it was too small.  That 1/2 inch makes a difference.

Cast Iron Handle pad 1

Arrange your layers like this, heat resistant fabric right sides together with your cotton fabric, Insul-Brite with the silver side facing the heat resistant fabric’s wrong side, and regular batting behind that.

Cast Iron Handle pad 2

Sew through all layers, about 1/2-inch from the edge, leaving an opening for turning.

Cast Iron Handle pad 3

Clip the corners, and clip some of the fullness out of the seam allowances.

Cast Iron Handle pad 4

Cast Iron Handle pad 7

Turn so the cotton fabric is right side out, with the heat resistant fabric on the other side.

Cast Iron Handle pad 5

Fold in half, with the opening on the side, and topstitch down the side about 1/4 inch from the edge (closing the turning opening) and across the bottom.

Cast Iron Handle pad 6

Easy, done in mere minutes.  You can make smaller ones for smaller skillets, but this size will work for most.

Cast Iron Handle pad 9

Just slide it onto the handle for lifting the skillet off the grill.

Cast Iron Handle pad 10

Then leave it on the handle to prevent burning a hand while serving.  I use it inside as well, when I start a meal by browning some chicken or pork then putting the skillet in the oven to finish.

Cast Iron Handle pad 11

I like corn on the grill, but sometimes I don’t have fresh ears ready for a grilled meal. I’ll use canned corn with a few dots of butter and still get that lovely grilled corn flavor. Marvelous with grilled pork and some grilled zucchini.

Cast Iron Skillet Holding Pad at From My Carolina Home

One note on cast iron, I season mine with olive oil after every use. I’ll clean the pan, then oil it so it doesn’t dry out.

Cast Iron Skillet Holding Pad at From My Carolina Home

Another tip on grilling, heat your grill first, then use a paper towel soaked in canola oil to wipe the grates. Food won’t stick to the grates. Remember hot grate, cold oil, no stick.

Perfect Grilling ~ From My Carolina Home

Your meats will have those wonderful grill marks like a great steakhouse restaurant.  Yum!!

Perfect Grilling ~ From My Carolina Home

Burgers and bratwurst are great on the grill too.  We like cooking out, can you tell?

July 4th Cookout at From My Carolina Home

Picnics have to have some deviled eggs, right?  Maybe try the last recipe you’ll ever need for Perfect Deviled Eggs.  I have enough variations in that recipe to keep you interested for years.

Perfect Deviled Eggs From My Carolina Home

The handle pads would make a great guy gift for the man who likes to grill.  Of course, picking a more guy-friendly print would be good. Pair it with a cast iron skillet, and my homemade seasoning mixes. The download for those recipes and more ideas for making Gifts for Guys is in my Craftsy store.

Cast Iron Handle pad 8

Are you grilling for Labor Day?

 

Sharing

Oh Scrap!