We had a great weekend – very productive!  Tony and I picked up our new dishwasher and Tony was able to install it, which saved us $150 in installation fees! πŸ˜€  He jokes and calls himself the maintenance man because he fixes everything around the house – I am really blessed to have such a handy husband.  But did you know before this weekend, I didn’t even know where the shut off valve for the water was?

The best thing about our new dishwasher, is not only are the dishes coming out cleaner, but its so quiet.  If you aren’t standing in the kitchen you would have no idea it was running. πŸ˜€

Before I put the groceries away, I cleaned out the refrigerator – I had some smoke gouda cheese that really needed to be used up, and decided to make drop biscuits for dinner on Saturday night.

Smoked Gouda Drop Biscuits

  • 5 PointsPlus each (and totally worth it I might add!)


  • 1 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup cold skim milk
  • 1 cup shredded smoked gouda cheese (or any cheese would work)
  • 1 tablespoon dried parsley
  • 6 tablespoons butter, melted and cooled, divided

Heat oven to 475.  Whisk together the flour, baking powder, sugar, salt and parsley in a large bowl.  Combine milk and 5 tablespoons of melted butter in medium bowl.   Add milk and stir just until combined.  Fold in cheese.  I used my 1/4 cup measure to get 12 biscuits.  With remaining 1 tablespoon of butter, brush over the top of each biscuit and sprinkle with a bit of garlic salt if desired.  Bake for 10-12 minutes, until the tops are golden brown.

slightly crisp on the bottom, yet tender on the inside πŸ˜€

Have you ever smoked?  By that I mean, have you ever smoked meat?  Tony and I have been wanting to get a smoker for a while, and when we saw this one on sale decided to try it out – with a coupon it was under $40 at Mendard’s.  Thanks again to Tony’s handiwork, he put it together – too many parts for me to even try to figure out how to do it myself.

Tony has notices some design flaws – there is no grate to put the coals on top of, so the oxygen doesn’t radiate all around the coals and it took a while for the coals to actually get going.  We really had no idea how long it was going to take, all we knew is that we wanted to try to keep the temperature at around 200 degrees, and take the meat off at 130 degrees.

With the aid of some apple wood chips, we were able to get the coals going.  All told I think the meat smoked for about 3 1/2 hours.

this smoker also has two layers – so you could smoke two different things at the same time

We bought a beef rump roast – this one was about 3.5 pounds and cost $8.26 on sale – nice!


While I normally make my own dry rub, we decided to use a bottled one my brother gave us – Tony and I have seen this restaurant on Man v. Food, their barbecue looks amazing.  I know my brother and Mom have been there, as well as my step-son.  Jealous!

this is a touch spicy for Tony, so he just eats the inside pieces

The coals started going – the foil packet is filled with soaked apple wood chips – about half way through the cooking, Tony just poured dried chips on top of the coals.

The smoker has a built in thermometer, but to be on the safe side, we probed the meat with a remote thermometer.

Here is how it looked once it hit 130 degrees.  The extra layer of flavor from the wood chips was so good!

Here it is sliced . . .we like our meat medium rare πŸ˜€

And my plate with a 4 ounce baked potato and sauteed zucchini – a perfect Sunday dinner.

So what’s on my menu this week?  Remember, breakfast and lunch is just for me πŸ˜€


  • breakfast nachos
  • smoked gouda egg sammie with sauteed apples
  • Bagel Wednesday egg sammie
  • twice baked potato with eggs and ham
  • zucchini and goat cheese omlet with hash browns


  • tomato soup with ham sandwich
  • thai basil chicken in wonton wrappers
  • zucchini boats
  • buffalo chicken salad
  • roast beef wrap with tzatziki sauce


  • tuna steaks with roasted red pepper sauce and fried rice
  • sausage and pepperoni pizza (using a new overnight pizza dough)
  • homemade gnocchi with braised short rib ragu
  • grilled chicken sandwiches with home fries
  • not sure for Friday yet πŸ˜€

Check out the BSI recap of broth!  Thanks for hosting last week Dana!  We are still looking for a host this week – I have an email out and will let you know later on today.  Update:  Jacky of Jax House will be this weeks host – she’ll post the secret ingredient by the end of today.  Thanks Jacky!

Off to put my food together and get to work – have a great Monday! 

p.s.  Thanks for all your work around the house this weekend Tony – the lawn looks great – I love you! πŸ˜€