The Garden Gourmet

Week 8

2011-02-20T12:36:00.004-05:00

I'm still so far behind in my posts. I swear I have recipes and pics to post but I just can't seem to find the energy and time to do it among all this baby prep and nesting!

This Weeks Foodie Holidays:
* February 20: National Cherry Pie Day
* February 21: National Sticky Bun Day
* February 22: National Margarita Day
* February 23: National Banana Bread Day
* February 23: Dog Biscuit Appreciation Day
* February 24: National Tortilla Chip
Day
* February 25: National
Chocolate-Covered Nuts Day
* February 26: National Pistachio
Day
* February 27: National
Strawberry Day

Menu Plans for this week:
Southwest Avocado Salad with Grilled Steak and Baked Potatoes

Lemon Spinach Pasta with Roasted chicken Breasts

Mozzerella chicken Skillet

Beef Soft Tacos

Ranch bacon Macaroni and Cheese with Garden Salad

I'm also aiming to do extra Taco Meat to freeze for after the baby is born since Steve doesn't cook.

Week 7 Menu and General Randomness

2011-02-13T13:59:00.003-05:00

I missed a week. Sometimes, there is just too much in life and the words won't come. Even if the words are a list of meals. Sometimes, plans change to accomdate life. Last week was one of those weeks. Among Dr's appointments, happy moments, sad moments, a lot of time with family, a funeral and a welcoming of my future son, there just wasn't enough time for me to sit down and form the words of a post.

My mind is filled with a million new thoughts and directions and projects and I'm so far behind in projects already started. I have recipes to post and not enough time to post. Pregnancy induced carpal tunnel is keeping me from spending too much time on a computer at night and my swelling feet are keeping me propped in uncomfortable positions on the sofa. Lack of sleep is diminishing me ability to function. Yet, the time is passing by too quickly! I'm rushing head first into birthing this child and there is still so much to do to prepare for his arrival including trying to fix some meals to freeze so I don't have to cook right after he is born! When am I going to find the patience, time and the strength? I will. I still have bursts of energy that I take full advantage of and overwork myself. Plus being slightly OCD and overly organized, my routines such as meal planning and cleaning patterns keep me calm and rational so I can't stop doing it for too long without going crazy anyway. Lucky you.

I have had one request recently and that is to start including prices and budget information into my meal plans/recipes. I am going to slowly start incorporating that info into my work but I haven't quite figured out the best way to do that so bare with me as my format may change a bit.

National Foodie Holidays for this week:
February 13th: national Tortellini Day
Feb. 14th: Valentines Day and National Creme Filled Chocolates Day
Feb. 15th: Gumdrop Day
Feb. 17th. National indian Pudding Day
Feb. 18th: Drink Wine day (isn't that every day as long as you aren't pregnant? LOL)
Feb. 19th: National chocolate Mint Day

Weekly Menu: (side note: I started this post on Sunday with full intention of grocery shopping and finishing it on Monday...then I came down with the flu).

So this week has been basically my husband eating what he can dig up while i puke. Needless to say, I'll menu plan for next week and call this one a bust.

Week 5-One FLU Over the Cookoo's nest

2011-01-31T15:48:00.003-05:00

That is what my life has been this past week. NUTS topped off with a healthy dose of manflu. Needless to say, blogging was not a priority in the many grocery store/medicine runs. Towards the end of the week I was doing good to have the energy to Lysol down the house and throw together a salad!

After a weekend of disinfecting and trying to get back to normal I think we have conquered the Flu and so far no signs of me getting sick. whoohhoooo So hopefully this week amidst all the appointments and preperations I have for my upcoming Babyshower and final Ultrasound etc. I can blog my backlog of recipes and add in a few more!

Let's begin with a quick look at a few standout National Foodie Holidays this week:
Sunday 30th: National Croissant Day (since its French shouldn't that be International?)
Wednesday 2nd: Heavenly Hash Day
Thursday 3rd: Carrot Cake Day (I'm totally going to try and take advantage of that one and a big bag of carrots in my fridge!)
Friday: Homemade Soup Day (Leaning towards my Cabbage Soup)
Saturday: Chocolate Fondue Day

For my Menu this week:
Sunday: Subway (it was a necessity, what can I say)

Monday: Green Onion Parmesan Mornay Sauce over Angel Hair Pasta served with Garlic Roasted Chicken and Salad

Tuesday: Lasagna

Wednesday: Ranch baked chicken and Black Bean and Avocado Salad

Thursday: Meatloaf, Greenbean Casserole and Macaroni and Cheese

Friday: Cabbage Soup (and Polish Sausage for Steve)

Saturday: Baked French Toast

Sunday (since its superbowl): Taco Dip, chicken Tender Sandwiches, Scones

2011 Week 4- Lesson in Budgeting

2011-01-24T12:02:00.000-05:00

This past week was a very busy week as I knew it would be which is why I had the simple menu plan. I do have three recipes to post but I’m back logged due to limited computer time. I’ll get to them promise.

This week, I was inspired by helping a friend out with her budgeting and menu planning by doing an inventory of what’s on hand and planning around that to limit grocery expenditures. It was fun and something everyone should do periodically. This time of year, it’s typical to feel the need to clean out the stores of food as you prepare for Spring fever and want to get all the heavy holiday leftovers out.

It won’t be long before I’m preparing frozen meals to get us through the first few weeks of being new parents without requiring great effort from me in the kitchen as I just don’t know how well I will recover from the birth. So in order to make room, I need to clean out my freezer anyway. I was surprised at what all I had in there and will be eating out of it with limited purchasing for at least two weeks. This week I’m focusing on getting some of the main ingredients and bags of soups out. This helped reduce my budget since we went a little splurge happy on décor for the nursery anyway. Next week I will focus on supplementing main dishes with sides from the freezer as I have quite a bit of fruits and veggies frozen. I may do some baking too so you can look forward to that. Orange and blueberry scones anyone?

National Foodie Holidays This Week:
National Meat Week as well as National Irish Coffee Week

Sunday: Rhubarb Pie day
Monday: Peanut Butter Day
Tuesday: Irish Coffee Day
Wednesday: Pistachio Day
Thursday: Chocolate Cake Day
Friday: Blueberry Pancake Day
Saturday: Corn Chip Day

Menu:
Beef Stroganoff with a side salad (Uses sour cream, leftover diced tomatoes and salad fixings from Fridge, Egg noodles from pantry, Green Peas from Freezer)

Chicken Mozzarella Skillet (Uses Boneless Skinless chicken from freezer, Rice from Pantry)

Spaghetti (Uses hamburger from freezer, cheese from fridge, noodles from pantry)

Chicken Soup (uses chicken Quarters from the freezer)

Leftovers (as these dishes all make a LOT)

Chili/Bean stuffed baked Potatoes (Uses leftover chili and Bean soup to top fresh baked potatoes)

Purchased ($40.00):
Can of Cream of chicken Soup
1 Bag of Mozzarella
1 Bag of Frozen Broccoli
1 lb beef stew meat
1 lb Macaroni Noodles
Celery
Carrots
Potatoes
Onions
And odd and ends like apples, milk, soft drinks etc.

Week 3 Menu Plans

2011-01-18T12:19:00.002-05:00

This week, I'm feeling run down. Pregnancy will do that I hear, and this one is no exception. My son is wound up kicking me at night, keeping me up and then he sleeps during the day while I'm struggling to stay awake at my desk. Since we are also working on painting the nursery, re-organizing etc. I've decided to stick to some tried and true recipes that are easy to fix, provide plenty of leftovers for lunch and do not keep me in the kitchen for long periods of time.

Unfortunately, that means I will only have one or two new recipes to post this week but I do have links to the a few of the others if you haven't seen them before! (See, I'm nice like that.)

So enjoy this third week of the year as you are settling into routines, changing what hasn't worked and even slipping from those New Year's resolutions already. Yea, I know how that goes. ;)

National Foodie Holidays This week:
Sunday 16th: National Fig Newton Day and INTERNATIONAL Hot and Spicy Day
Monday 17th: Hot Buttered Rum Day
Tuesday 18th: Peking Duck Day
Wednesday 19th: National Popcorn Day
Thursday 20th: National Buttercrunch Day and National Cheese Lover's Day
Friday 21th: New England Clam Chowder Day
Saturday 22nd: Blonde Brownie Day

Menu:
Sunday: Turkey Bacon, SW Omelettes and Grits Casserole

Monday: Grilled steaks, Salad with Homemade Ranch Dressing, Baked Potatoes

Tuesday: Momma's Chicken and Dumplins

Wednesday: Momma's Southern Goulash

Thursday: Baked Chicken Nacho's (recipe coming soon)

Friday: Baked French Toast with Homemade Apple Butter

Saturday: Quesidilla's

Week 2 Round Up

2011-01-16T16:40:00.002-05:00

Already another week has passed in this New Year. I did really good about sticking to the menu plan this week, which was aided by having a fairly simple menu that didn't take that long on any particular night.

Sunday: Healthy Shepherd's Pie

Monday: Homemade Pizza

Tuesday: Chicken Mozzerella Skillet (Kraft Family Recipes) with Spinach Salad

Wednesday: Steak, Baked Potatoes, Salad

Thursday: Spinach and Chicken Calzones

Friday: Subway

Saturday: Panera Bread

So we ate out a little more than we wanted to but sometimes its a necessary evil. Especially when it involved completely cleaning out my pantry and mouse hunting.

The good news is I did get a chance to do some catch up with Apple Butter (12 pints!)and Shortbread Cookies (which go great together by the way).

Mozzerella Chicken Skillet

2011-01-12T09:47:00.005-05:00

Since I quit eating boxed and processed foods, this recipe has become my replacement for those deliciously handy but oh so bad for you Hamburger Helper meals. One pan, One pound goodness on a tired night? yea, I dug it. Now I have this recipe though and as many times as I've made it, I've never blogged about it. Which is unbelievable as I blog about everything!

Definately a go to meal to add to your weekday repertoire.

Mozzarella Chicken and Rice Skillet
slightly adapted from Kraftfoods.com

Ingredients:
1 tbs olive oil
3-4 boneless skinless chicken breasts
1 can Cream of Chicken Soup
1 soup can of milk
2 1/2 cups frozen broccoli florets
1 1/2 cups Minute Rice uncooked
1 cup shredded Mozzerella
Salt and pepper to taste

Directions:Heat oil in skillet over medium heat. Place chicken breasts in pan, cover and cook about 8 minutes per side. Remove lid and cook an additional 1-2 minutes per side to get a nice crisp brown outside. (check to make sure chicken is cooked through especially if using large breasts).

Remove from skillet. Add soup to skillet and then fill the soup can with milk and add that to skillet. Whisk until blended. Stir in Rice and broccoli and add chicken back on top. Cover and reduce heat to low. Cook for 5-7 minutes until rice is tender. Season with Salt and Pepper. Add mozzerella and cover. Turn heat off and let set for 5 minutes until cheese is melted.

Serve hot

Apple Butter

2011-01-12T09:29:00.007-05:00

There is nothing more delightful than having a pantry stocked with homemade preserves and canned goods. The fall is the busiest time of the year for putting up the harvest but occasionally we get lucky and run across a chance to catch up. This past fall, I was fighting morning sickness so I did not get to do a batch of apple butter like I wanted. My Dad ran across a guy from West Virginia that still had bushel boxes of apples in his cold storage on his farm though, and for Christmas got me a box.

Since I did not have a chance to do the Apple Butter over my Holiday break, I decided to tackle that yesterday during the snow day as well. I am so glad I did. I now have 12 pints of beautiful light brown apple butter on my counter with their shining silver tops as well as a quart jar in the refridgerator that Stephen and I have already started working on! I am enjoying some with shortbread cookies and coffee at this very moment.

How perfect of a morning can you get? Sun is shining, ice is glittering, a tempting treat, hot coffee, hair in rollers...oh yea. That means i have to go to work in a few. Okay, so semi perfect morning!

Apple Butter
Lots of apples, peeled, cored and cooked in 1 part water to 2 parts apples (fill the pot with apples and fill with water halfway) until mushy. Strain through a small wire strainer reducing water as much as possible. Whirl apple puree in a blender or food processor (my new NINJA worked great for this) until a nice babyfood consistency. Return to stock pot and for every 8 cups add:

1/2 tsp Allspice
1/2 tsp Ground Cloves
1 tsp cinnamon
3 cups sugar
1 1/2 cups brown sugar

Bring to a high simmer over medium heat (lightly bubbly) and cook for about 10 minutes stirring often to prevent cooking to much on the bottom. Pour into hot sterilized canning jars. Wipe rims, place on lids. Place jars in a boiling water bath for 10 minutes. Then flip them upside down on a clean towel to cool. when jars are still hot but you are able to pick them up, flip them over. As they cool further the lids will seal (you will hear the pop).

Perfectly canned Apple Butter. (Just add the white sugar and you can do applesauce the same way).

Shortbread Cookies

2011-01-12T09:19:00.005-05:00

Even though I missed National Shortbread Day last week, I still had plans to make these cookies and wanted to try them. I am determined that even if I miss the actual day, I'm still going to go forward with the plans. It's called Follow Through and this is like any other project I've undertaken!

With it being cold and icy yesterday, I decided a snow day home from work was the perfect time to get get caught up on the blog and on recipes. (Now if only I could have one of those days every week! Hear that? 4 day work week people, get on board!)

These cookies are deceptively simple but need a little finessing. (at least the way I did it). They are also more like like biscuits than a cookie but that's probably due to the European origination. We Americans, have distorted the lines between biscuits, tea biscuits, cookies, etc. What we think of as traditional probably isn't so traditional in the grand scheme of things.

As I type this I'm enjoying these little cookies dipped in homemade Applebutter (that I also made yesterday) with a hot cup of Breakfast Blend Coffee. It is a lovely little morning treat to get my juices flowing, I must admit.

Shortbread Cookies
Ingredients:
3/4 cup plus 2 tbs butter, softened but not melted
1/4 cup sugar
2 cups flour
2 tbs cold water

Cream butter and sugar in mixer. Add flour and slowly mix until crumbly. Add water and twirl a few times just to mix in. Pour crumbly mixture onto floured surface and work into a ball. It will just barely stick together. You can roll out to cut for shapes or pinch off 1 inch balls and press out with your hands for simple round cookies like I did.

Bake in a 350 degree oven for 20 minutes.

Quick Homemade Pizza

2011-01-11T09:15:00.003-05:00

To celebrate National Pizza Week, I decided to treat us to a quick dinner. A simple homemade pizza. My husband accuses me of being obsessed with cheese. (I seriously am). So I had to control my urge to really cover this thing in too much cheese as my homemade pizza's tend to be TOO cheesy. I finally made a homemade pizza meeting his approval.
Quick Homemade Pizza
Ingredients:
Marinara Sauce Recipe1 small can of Tomato Paste

Meat topping of your choice:
Hamburger: browned and chopped

Toppings:1 cup Mozzerella
1 cup Colby Jack
1/4 cup Shredded Parm, Asiago, Blend

Black Olives
Sliced Red onion

1 Pillsbury Roll Out Pizza Crust

Directions:Lay out/prepare all of your topping choices. Make the marinara Sauce recipe while your brown your meat. Take Half of the Marinara Sauce and add it to a food processor (or blender) along with the can of tomato paste. Blend until smooth and thick.

Roll out your crust to desired thickness on a lightly greased cookie sheet or stone. Spread 1 1/2 cups of sauce over (more or less if desired) crust. Add meat topping followed by cheeses. Lastly, top with veggie toppings of your choice. Bake in a 425 degree oven for 12-15 minutes until cheese is melted and crust is browned and risen.

Serve hot!

Turkey Shepherd's Pie

2011-01-11T09:12:00.002-05:00

My husband has been asking me to try a Shepherd's Pie. Neither of us have had this particular concoction to my knowledge though I have no idea why. Just not something either of our families made. I caught an episode of Ellie Krieger on the Cooking Channel and she happened to be making a Healthy version of the Shepherd's Pie. I thought to myself (imagine a quizzical look and a thought bubble here) "Self, that's an easy recipe, and healthy to boot. I could do that!" So here we go. I changed it up even more from Ellie as I wanted to use my thawed ground turkey. It's not bad with the turkey but the onion overpowers the turkey so I think they red meats may have been a better option unless you cut the onion down.
(Possibly the worst picture I've ever posted but i was trying to show the inside and got in a hurry)

Turkey Shepherd's Pie
Inspired by Ellie Kriegar

Ingredients:1.5 lbs ground turkey
3 tsp olive oil
2 medium onions, chopped (if you use turkey, I recommend changing this to 1)
3 medium carrots, diced
2 tbs flour
1 cup chicken broth
1 tsp salt
black pepper to taste
1 1/2 cups frozen peas
2 1/2 lbs red potatoes (peeled)
2/3 cup milk
2 tbs butter

Directions:Dice potatoes and steam them until soft. Brown meat in olive oil and set aside. Add onions and carrots to same pan (possibly need a little more olive oil) for about 8 minutes. Return meat to pan. Add flour and cook for 2 minutes. Stir in broth, salt, pepper and simmer. Stir in peas.

Place in large baking dish.

Mash potatoes and stir in milk and butter while hot. Salt and Pepper to taste. Spread potatoes over Meat mixture. bake at 350 for 25 minutes.

Brioche Loaf

2011-01-11T09:09:00.003-05:00

For a rich buttery bread to compliment Bean and Veggie Sliders, I decided to try a Brioche Loaf. The bread came out well, the sliders, not so much. Another great recipe for National Bread Machine Baking Month!

Brioche Bread
The Bread Lover's Bread Machine Cookbook

Ingredients:
1/2 cup milk
2 large eggs
1 egg yolk

2 cups bread flour
2 tbs sugar
Optional: 2 tsps gluten for a lighter fluffier texture
3/4 tsp salt

1 3/4 tsp bread machine yeast

7 tbs unsalted butter, cut into pieces

Directions:
Add in order according to your machines instructions: w/d/y except for butter. Set crust to medium, basic cycle, 1.5 loaf size. Start.

About 10 minutes into the 2nd Knead cycle, slowly add in pieces of butter until they are all incorporated. Close lid and let machine finish. Open lid after machine is done. 15 minutes after bread has rested, remove and cool on a wire rack.

Week 2-Menu

2011-01-11T08:53:00.002-05:00

After last week's failure to complete the menu, I am pleased that this week has fewer National Foodie Days that I am compelled to attempt. I may even catch up on recipes to try from last week.

I did try to simplify the menu a tad this week as I overestimated my time to not only be able to cook the menu but then have time to blog about it daily. Hopefully this week will prove a little less stressful in that area, a little more organized and I won't have to wish for a snow day to catch up with!

National Foodie Week: PIZZA WEEK!

National Foodie Holidays:
Sunday: apricot day
Monday: Bittersweet Chocolate Day
Tuesday: Milk Day!
Saturday: Strawberry Icecream Day (WTF, it's the middle of winter people!)

Sunday: Healthy Shepherd's Pie

Monday: Homemade Pizza

Tuesday: Chicken Mozzerella Skillet (Kraft Family Recipes) with Spinach Salad

Wednesday: Steak, Baked Potatoes, Salad

Thursday: Spinach and Chicken Calzones

Friday: Leftovers or Eat Out

I have not planned all the way through as I need to clean out the freezer of leftovers etc. So I'm leaving one or two options open. The weekends tend to be the time when we blow the menu the most because we are out running errands or working on projects and are too tired to cook. So this week I'm going to play that portion by ear.

I also left plenty of room open to catch up on recipe posting, try some new things for the Foodie Holidays I missed. So I hope, you are getting into the New year with pizzazz, your routines are taking shape and you are sticking to those New year's Resolutions! Bon Apetit!

Week 1 Round-up

2011-01-11T08:33:00.004-05:00

So my first excruciatingly detailed Menu post linked with Recipes fell a little short of my actual desire to keep up. I had curve balls galore which I handled well but my motivation for actually posting about the recipes wained halfway through the week with the wrenches thrown into the gears of efficiency.

In short, due to unforeseen circumstances, my plan was not executed very well. LOL

Wednesday, my Dr's appointment ran for over 2 hours due to an emergency the Dr. was called in for. Since we were slam out of dog food that required a pitstop and it was literally too late for me to cook what was on the plan. So a pitstop ensued. No biggie right? Saturday, my in-laws visited and took us out to Panera for dinner so another day down.

So let's review:
Monday: Mustard Parmesan Chicken with an Avocado and Black Bean Salad (both recipes courtesy of Paula Deen. I personally enjoyed this meal greatly. My husband was not a big fan of the chicken but enjoyed the salad.

Tuesday: Chicken Parmesan with Garlic Bread (Courtesy of the current issue of Martha Stewart Living)We both enjoyed this recipe but wasted a lot of leftovers as it made quite a bit and we got tired of it. Would not have frozen well in my opinion as the breading on the chicken gets denatured.

Wednesday: Parmigiana Sliders on fresh Brioche bread (Courtesy of the current issue of Martha Stewart Living and the Breadlover’s BreadMachine Cookbook). We ended up making this on Thursday and I enjoyed the sandwiches served on dinner rolls (I didn't have a chance to make the Brioche until the weekend). Stephen thought the meatballs were a tad bland.

Thursday: Bean Sliders (Courtesy of the current issue of Martha Stewart Living) and Shortbread Cookies dipped in Chocolate. This was a complete disaster. The bean patties completely melted apart when frying them and I ended up with a giant bean paste in the frying pan. Disgusting. I froze the rest of the beans and may try it again later but I'm not even posting the recipe, it was that much of a failure. Shortbread cookies did not get made.

Friday: Tomato Macaroni and Cheese (Courtesy of Paula Deen) with Turkey Meatloaf Neither of us liked this recipe, which is really surprising as we have never not liked a Paula Deen recipe before. Due to using all cheddar, it came out oily. The flavor wasn't too bad but the texture killed it. Stephen hated the tomatoes on top.

Saturday: Chicken Salad Panini with Cole Slaw and English Toffee. Neither of these items got made due to In-laws visiting.

So following the National Foodie days for main meals, not too bad. Following all the little desserts? Not my best idea as that is the first thing to get put off when my time gets crunched. Maybe I will improve as the weeks go by!

Meatball Parmigiana Sliders

2011-01-05T12:04:00.005-05:00

The last recipe to finish out my Martha Stewart Living parmigiana bonanza, I decided to give us a break from all the chicken and “beef up” the menu with these adorable sliders. This may become one of my go to party favors for things like the Super Bowl and “man parties.” How can any guy not get on board with dainty sandwiches when they involve meatballs and red sauce? Seriously.

I expect pinkie fingers to fly out at a moments notice if for nothing else, then to wipe the drool from their mustaches. (Okay, my imagination may be running away with me a little bit, but if you see in your head what I see, you would be grinning from ear to ear.)

Meatball Parmigiana Sliders

2 slices sandwich bread, torn into 1 inch pieces
½ cp whole milk
2 pounds ground beef
½ cup grated Parmesan
2 tsp chopped/minced garlic
1 large egg
Salt and Pepper
1 small onion, finely chopped

Marinara Sauce
1-2 dozen Brioche or dinner Rolls (depending on if you want to freeze half for later or make all for a party now)
1 ½ cups shredded mozzarella
½ cup grated Parmesan

Directions:
Soak bread in milk for 5 minutes. Gently add in the rest of the meatball ingredients: beef, parmesan, garlic, egg, salt, pepper and onion. Refridgerate for 30 minutes.

Roll mixture into 24 1 ounce balls (golf ball). Place in simmering marinara sauce over medium heat. Cook partially covered for 20-25 minutes until meatballs are cooked through.

Preheat oven to 400. Arrange rolls, cut side up on a baking sheet. Place 1 meatball, 1 spoonfull of sauce, 1 tbs mozzarella and 1 tsp Parmesan on each roll. Bake until cheese melts (about 3 minutes).

Since there are just 2 of us, I choose to freeze half the sauce and meatballs for a later meal (served over spaghetti, sliders, etc.) but you could easily half this recipe or make it all at once for a party.

MSL Chicken Parmigiana

2011-01-05T12:03:00.009-05:00

Coincidentally, it was about this time, last year, when I posted a Chicken Parmiagiana recipe. While they vary a little bit, I think its always important to change things up, revisit, improve, expand. Cooking is like working with horses. You can never learn all there is to know, or know too much. There is always something to improve on.

Yesterday was National Spaghetti day, and so what better dish to serve in the winter, on National Spaghetti Day than Chicken Parmigiana with spaghetti. (According to MSL, serving parmigiana with noodles is an American tradition anyway, so I will argue you can’t get more appropriate!)

I followed the recipe petty closely with only slight variations, but you will find the recipe in its whole in the link. Below is how I did it.

Chicken Parmigiana

2 cups plain breadcrumbs
½ cup grated Parmesan
2/3 cup flour
4 eggs, lightly beaten
1 package (8-10) Boneless, skinless chicken tenders
¼ cup vegetable oil

Marinara Sauce
1 cup finely shredded sharp cheddar
1 cup shredded Jack cheese (or Mozzarella)
¼ cup grated Parm
1 lb spaghetti noodles (small box)

Directions:
While Marinara Sauce Simmers, boil noodles and heat oil in sauté pan.

Mix breadcrumbs, flour, ½ cup Parm in a shallow dish or pie plate. Beat eggs in a separate shallow dish or pie plate. Dip Chicken first in egg, then in breadcrumb mixture, then repeat before placing in hot oil. Cook 3-4 minutes on each side until crispy and dark golden brown. Drain on plate lined with paper towels.

In a 9 x 13 baking dish, add 1 cup marinara sauce, top with Chicken tenders followed by another 1 ½ cups of marinara Sauce. Top with Cheeses. Cover with tinfoil. Bake at 375 for 20-30 minutes.

Drain pasta and add noodles to remaining Marinara, tossing gently. Serve Chicken Parmigiana over pasta.

Marinara Sauce

2011-01-05T12:03:00.004-05:00

Marinara Sauce
Inspired by Martha Stewart Living

A good Marinara Sauce is a standard basic that everyone with a kitchen needs in their repertoire. As much as you may like your recipe, it never hurts to try someone else’s. Most of them, are pretty similar with maybe quanitites or an extra herb etc. My marinara is the most basic you can get since I stay away from dried herbs and peppers (you wouldn’t believe how mildewy/moldy those things can be from the way they are processed to the pepper cores etc.)

In the January issue of MSL, there is a whole section on Parmigiana with several recipes starting with their basic marinara sauce. I decided this was a great idea to try. So without further ado, I give you my take on MSL Recipes with some annotations for those that don’t have the pesky allergies I do.

MSL Marinara Sauce
3 tbs vegetable or olive oil
1 medium yellow onion, chopped
4 tsps chopped garlic
1 28 ounce can of crushed tomatoes
2 14 oz cans of whole tomatoes, pureed in food processor
Salt and pepper
(MSL uses ½ tsp crushed red-pepper flakes, ¼ cup fresh torn basil leaves, and 1 tbs fresh oregano as well. I enjoyed it without these additives though I’m sure its scrumptious with them).

Directions:
Heat oil over medium heat in stock pot. Cook onion and garlic for 5-10 minutes until translucent. Add tomatoes, salt and pepper. Simmer for about 25 minutes or until it thickens up some. (If you choose, add in herbs at the end).

MSL Notes: Sauce can be refrigerated up to 3 days or frozen up to 3 months.

Mustard Parmesan Chicken

2011-01-03T21:28:00.004-05:00

This is one of those recipes that I decided to try after watching a Paula Deen episode. I love Paula Deen. Seriously. Brazen, tell it like it is in your Southern Grandma’s voice. LOVE HER. I took loose inspiration from her Oven Fried Chicken recipe to create this simple delightful creation. I enjoyed the juicy lightly flavored taste but my husband was not a fan.

Mustard Parmesan Chicken

Ingredients:
2 cups Flour
1 cup Grated Parmesan
2 tbs olive oil
Salt and Pepper
¼ Mustard
2 Chicken breasts pounded ¼” thick (wrap in Saran Wrap to reduce mess)

Directions:
Preheat oven to 400. Line a baking sheet with aluminum foil and lightly spray with cooking spray.

Combine flour, cheese, salt and pepper in a pie plate or shallow dish. In a separate shallow dish combine mustard, oil, salt and pepper and whisk.

Coat chicken in mustard mix then dredge in flour mixture coating everything well. Bake for 30-40 minutes until crispy and golden brown. Serve Hot.

Black Bean and Avocado Salad

2011-01-03T21:25:00.004-05:00

Another recipe inspired by Paula Deen. (I think it was the same episode as the Oven Fried Chicken). I used the basic ingredients but changed up the dressing. An excellent salad: hearty, filling and fresh.

Black Bean and Avocado Salad

Ingredients:
2 cups Chopped Romaine
1 Avocado (peeled and sliced)
Juice of One Lemon
1 cup Corn Kernels (drained)
1 can black beans, rinsed and drained
½ cup chopped cherry tomatoes
Salt and Pepper

Mix all the vegetable ingredients in a large bowl. Top with juice of lemon, salt and pepper. I served with my Homemade Ranch Dressing drizzled over it. My husband was actually a fan of this salad (which is probably a good thing since he didn’t eat much of the chicken I served with it. LOL)

Sour Cream Bread

2011-01-03T21:16:00.005-05:00

The first casual bread recipe I tried out in the Bread machine for National Bread Machine Baking month, this will fast become a favorite. Not as strong as sour dough, but a nice flavor on a dense white bread. Perfect for garlic breads and sandwiches.

Sour Cream Bread
The Bread Lover's Bread Machine Cookbook

As always follow your particular bread machines instructions when adding the order of the ingredients:
1/2 cup plus 1 tbs water
1 cup sour cream

3 1/2 cups bread flour
1 tbs light brown sugar
Optional: 2 tsp gluten for a lighter texture
1 1/4 tsp bread machine yeast

Directions:
Place all ingredients in and program to Medium crust, Basic cycle, 1.5 loaf and press Start.

Remove immediately when baking ends and cool on a rack before slicing.

January Week One

2011-01-03T15:02:00.006-05:00

Last year, I tried to keep up with Menu Monday posts but towards the end of the year, I noticed that they were just space fillers. Yes, I continued to PLAN my meals for the week and post them, but I was in a rut and they became repetitive and un-interesting. So really, what was the point of you reading them as I highly doubt they were giving you any inspiration for your own menus?

To mix it up a little bit, I ‘m going to work harder at more descriptive menus, with at least a few new recipes per week which should be pretty easy since I’m following the National Foodie Holidays to help plan. The Holidays for the week will be posted each Monday so that you can participate on those days or just look forward to the recipes. I hope this will not only keep me motivated, inspire you but also add new favorite recipes (and even days!) to my repertoire!

National Foodie Holidays:

Month of January:
National Bread Machine Baking Month
National Candy Month
National Egg Month
National Hot Tea Month
National Meat Month
National Oatmeal Month
National Soup Month
National Wheat Bread Month
(I'm pretty sure there are more but I gave up). LOL

This Week:
Jan 2nd- National Cream Puff Day
Jan 3rd- Chocolate Filled Cherry Day (that must take talent!)
Jan 4th- Spaghetti Day
Jan 5th-Whipped Cream Day
Jan 6th- Bean Day
Shortbread Day
Jan. 8th-English Toffee Day

Meal Plan:
Sunday: I tried out my new Deep Fryer and made a hodgepodge of Finger foods: Buttermilk Fried Chicken Tenders, Homemade Mozzarella Sticks, served up with Deviled Eggs, Sour cream Bread (fresh baked in the Bread Machine!), and Profiteroles with Chocolate Cream Sauce. (totally not the best for you, but I promise I limited my quantity –except for the Profiteroles which I think I had 4 or 5 they were so good).

Monday: Mustard Parmesan Chicken with an Avocado and Black Bean Salad (both recipes courtesy of Paula Deen.

Tuesday: Chicken Parmesan with Garlic Bread (Courtesy of the current issue of Martha Stewart Living)

Wednesday: Parmigiana Sliders on fresh Brioche bread (Courtesy of the current issue of Martha Stewart Living and the Breadlover’s BreadMachine Cookbook).

Thursday: Bean Sliders (Courtesy of the current issue of Martha Stewart Living) and Shortbread Cookies dipped in Chocolate.

Friday: Tomato Macaroni and Cheese (Courtesy of Paula Deen) with Turkey Meatloaf

Saturday: Chicken Salad Panini with Cole Slaw and English Toffee

In addition to the above Menu, I have a bushel of apples on my counter, with the intent of making Apple Butter and Apple Pumpkin Butter. I need to find the time and energy to take care of that before they go bad. I would love to use my Deep Fryer and Perogie Press (both Christmas presents) to try some Apple Dumplings as well but they may have to wait till next week as it is apparent I will be pretty busy this week!

Profiteroles with Dark Chocolate Sauce

2011-01-02T15:56:00.006-05:00

January 2nd is National Cream Puff Day. So to honor that, I decided to try a recipe I've had marked in a cookbook for quite some time. Profiteroles with Dark Chocolate Sauce adapted from Kitchen Library Desserts.

Cream Puffs have been in the US since 1880 but were actually invented in the 1540's by Catherine de Medici's pastry chef for Henry II.

The one issue I have with the recipe I used was that it did not tell you to cut them or pipe them immediately. It said to let them cool in the oven for 5 minutes so when I took them out they had deflated. BOO. However, deflated or not, these little bad boys are not only phenomenal but addictive. I am officially a Profiteroles fan. These remind me of my favorite Krispy Kreme doughnut: Custard filled, chocolate glazed. It's like little delicate bites of heaven.

Profiteroles (Cream Puffs) with Dark Chocolate Sauce
1/4 cup chopped butter
3/4 cup water
3/4 cup flour
3 eggs, room temp, lightly beaten

White Chocolate Filling
1/4 cup instant vanilla pudding mix
1 tbs sugar
1 1/2 cups whole milk
1 cup white chocolate chips

Dark Chocolate Sauce
1 cup dark chocolate chips
1/2 cup heavy whipping cream

Directions:
Preheat oven to 425. Spray a baking sheet liberally with cooking spray. Put butter and water in a saucepan. Bring to a boil then remove from heat and add flour. Return to heat and stir to form a smooth ball. Set aside and let cool slightly. Add eggs to flour ball with an electric mixer until dough is smooth and glossy (thick paste like consistency). Using a cookie scoop place balls evenly on cookie sheet about 2 inches apart. Bake for 12-14 minutes until golden and puffed. Turn off Oven and skewer a hole in the side/base of each puff and let dry in oven for 5 minutes. (When I took mine out they deflated immediately so I'm not sure how apt that direction is.)

For Filling:
Combine pudding mix and sugar in saucepan. Whisk in milk slowly until smooth. Heat slowly until boiling and thickening (mine thickened but I never quite let it boil, my fault). Remove from heat and add white chocolate. Stire until melted and let cool. Using a piping bag, filling each pastry with custard.

Combine dark chocolate and cream in a saucepan. Stir over low heat until chocolate is melted and drizzle over filled pastry.

Champagne-Soaked Baba

2011-01-02T15:38:00.006-05:00

Okay, so actually It's Ginger-ale Soaked Baba but only because I'm pregnant. LOL

January is National Bread Machine Baking Month. Since my BFF Sarah bestowed upon me her Breadman (as she is now Gluten Free and those breads don't do as well with the Bread Machine) I decided to finally free it from the dark confines of my pantry and use it to honor National Bread Machine Baking Month. What better way to kick it off then with a New Year's appropriate bread?

Read your Bread Machine Instructions clearly as some machines prefer Wet/Dry/Yeast ingredients to be added in a different order. Breadman is a W/D/Y method. Seriously this is so easy my Dachshund could probably make this bread.

Champagne Soaked Baba
Page 521 of The Bread Lover's Bread Machine Baking Cookbook

For a 1 and 1/2 pound loaf:

1/3 cup water
3 large eggs
6 tbs unsalted butter, melted

2 cups bread flour (I used Gold Medal)
1 1/2 tbs sugar
1/2 tsp grated lemon zest (I used zest from one whole lemon)
1/2 tsp salt

1 3/4 tsp bread machine yeast (I use Fleischmann's)

For Soaking Syrup:3/4 cup sugar
3/4 cup water
1/2 cup sweet champagne or Gingerale (for us pregnant people)

Directions:Add Dough ingredients to machine in manufacturer's order. Set crust for medium and program for Sweet Bread cycle; press Start.

My machine took about 3 hours to complete bread process, rise, baking time. So with about an hour left, I made the Soaking syrup. Combine the sugar and water in a small sauce pan and heat until sugar is dissolved. cool until warm and add Champagne or gingerale. Set aside.

When bread is finished baking, poke wholes with a skewer and turn bread out onto a deep plate. Pour the syrup all over and let it stand to absorb. cover with plastic wrap until all liquid has been absorbed. Serve with warm fruit glaze. Recipe includes an apricot jam glaze but I chose to serve with homemade Pear Preserves or Applebutter.

Stephen and I are not huge fans of Soaked breads due to the soggy texture but this bread did have an excellent taste. Would have even been fine without the soaking mixture and just served with jam.

Happy New Year! 1/1/11

2011-01-01T17:59:00.002-05:00

This year is bringing me such inspiration that I can't wait to get started. Already I have my desk littered with notes, a calendar full of ideas and Foodie Dates. A stack of Recipe Books at my feet filled with post-its marking new recipes. A spiral notebook with my chicken scratch of ideas.

As a crockpot full of seasoned black eyed peas simmers, a loaf of Baba bread is baking, a roast is in the oven, and future posts and recipes are swimming through my head (even though I should be taking down Christmas decorations.)

This year, my resolution is be an organized cook. To plan more meticulously AND adventurously. To help me out with that, I'm going to be using the National Food Holidays to give me direction as well as new magazine subscriptions: Cooking Light, Weight Watchers, Southern Living and Martha Stewart Living. Towards the end of the year, I began to get in a rut, planning the same old meals over and over with nothing interesting to blog about when Fall is typically a good time of year for my cooking endeavors (where as summer is usually busy with gardening/canning I have little time to blog about the activities). Granted last fall, I was dealing with morning sickness etc. so I'm giving myself a break.

Despite the fact that I'm expecting a bouncy baby boy in March, I am still planning to be active with this blog ESPECIALLY while on Maternity Leave. (I'm pretty sure, my plans may change when I'm sleep deprived and trying to function and decide cooking is not in my immediate future, three months from now. LOL)

To begin the year, I am going to list out 11 things I want to try this year. What do you aspire to make?

1. Croque en Brouche
2. Croque Madame (without ham)
3. Perogies
4. Bread Machine Baking
5. Deep Frying
6. Pannini's
7. Creative Salads
8. Creative Grilling
9. Homemade Pasta
10. Sugar Cookie Decorating
11. Pastry Decorating

Some of these may not sound very intimidating but they are things I haven't done a lot of, have new equipment for (Thank you SANTA!) or I've just been putting off for various reasons. I don't want to just try everything, I want to be really good at some of it!

I hope the New Year brings good things your way: good food, good friends, and lots of love. Hope to see you here all year!

Sweet Potato Casserole

2010-12-30T14:46:00.002-05:00

This is a recipe that I've been meaning to post since Thanksgiving. It's one of those simple things that everyone has a take on but is always included at Holiday meals. Unless you are me, and your baby just happens to get on a Sweet Potato Casserole kick and demand it of you every other week until your husband wants to throw it at you every time it shows up on the dinner table.

I can honestly say we have eaten Thanksgiving dinner several times since then, including yesterday (which is after Christmas). Sweet Potatoes are a super food though, so I have regulated the guilt to the back of my mind, though I could probably attribute a few of these 20 lbs I've gained in the 27 weeks of pregnancy to sweet potato casserole.

Sweet Potato Casserole
4 large sweet potatoes, peeled and cubed
1 cup drained crushed pineapple (or more if you like it)
1 cup light packed brown sugar
1 tbs cinnamon
4 tbs butter (optional really but I'm from the south, we like butter with everything)
Large or Small Marshmellows (your choice and I vary it depending on what I happen to have on hand).

Directions:
Boil sweet potatoes in salted water until tender. Process through a Potato Ricer or mash until smooth. Place all ingredients in a casserole dish, mix well and top with Marshmellows. Bake in a 350 degree oven for 20 minutes or until Top is browned but not burnt.

2010 Best Recipe Round-up

2010-12-29T09:33:00.004-05:00

I think it has become tradition among food bloggers to re-visit their favorite recipes through the year at the close of the year. It's a place to start fresh just like every human does. You get to see how much you have grown, what you have accomplished and get ideas for what is to come in the New Year.

My qualifications for choosing recipes this year are simple: what did I love that I made over and over again. What recipe became a staple in my house. With those in mind, I reviewed all the recipes I posted over the year and there were some that stood out clearly.

2010 Garden Gourmet's Best Recipe Round-up

Southern Fried Chicken The easy fool-proof way to get great Fried chicken like Grandma used to make!

Orange Chocolate Chip Scones An amazing flavor combination in the perfect sweet breakfast concoction on the planet.

Vegetable Pot Pie Excellent for late summer and early fall or to clean out the cellar in spring. Hardy root vegetables make this a filling meal. It's a comfort food classic waiting to happen!

Spinach Lasagna This is probably my most requested dish at family dinner's now since I served it up during Easter. A great way to use up prolific spinach from the garden and get plenty of iron in the diet!

Buttermilk Cupcakes with Chocolate Icing Easy cupcakes that require little effort and ingredients are usually on hand for quick fixes for last minute birthday get togethers, impromptu girl's night etc.

Ina's Coleslaw A hearty twist to a simple coleslaw this version can be eaten alone or piled high on your favorite summer burger or dog. Much more colorful then the tired classic.

If you haven't done so already, definately add these great recipes to your collection. I promise you won't be dissappointed! I hope your year was as full of good food, family and joy as mine has turned out to be. May our New Year be just as adventurous and full of great flavor and family.

Christmas Snow 2010

2010-12-28T09:44:00.004-05:00

Here in North Carolina, it is a very rare occurrence to get a White Christmas. We sing along to Bing Crosby every year with little hope that it will come true. 2010 set a record though, not only did we get snow on Christmas but we got the most accumulation on record for Christmas Snow surpassing the previous record set in 1947.

Here's a glimpse of Our Snowy Christmas Home for 2010! I hope you enjoy it as much as we have!

Lemon Sugar Cookie Bars

2010-12-28T09:20:00.003-05:00

I whipped up one last cookie concoction for Christmas at the last minute that turned out to be my favorite cookie treat. If it's possible I think this is even easier then cookies. I put a twist on it as I am all about anything and everything lemon at the moment (how's that for a pregnancy craving?).

Lemon Sugar Cookie Bars
1 cup Butter (softened)
2 cups sugar
4 eggs
1 tsp vanilla
1 tsp lemon extract
5 cups self-rising flour

Cream butter and sugar. Add eggs, one at a time, with mixer on. Add vanilla and lemon and mix well. Add flour in a little at a time (at least in thirds). Spread on a greased baking sheet (I used a 13 x 9 casserole dish and they were a little thick).

Bake at 375 for 15-25 minutes depending on thickness. Make sure they are light golden brown and a knife comes out clean from the center. Cool completely before frosting.

Lemon Buttercream Frosting
2 sticks unsalted, butter, softened
2 tsp lemon extract
pinch of salt
5 cups of powdered sugar
3 tbs milk

Cream butter and lemon extract. Add salt. Slowly add powdered sugar. Do not add more until what you have added is completely incorporated. Add milk 1 tbs at a time for creaminess. (I added a little before I was finished incorporating all the sugar).

Frost Cookies, sprinkle with festive sanding sugar and cut into bars!

Holiday Cookie Roundup 2010

2010-12-24T22:27:00.003-05:00

This past week I have been baking away. This holiday I focused purely on cookies which tailored my baking and reduced stress. It's not too late to whip up one of these fast and easy recipes tonight for Santa's visit or in the morning to give as gifts or take along to family events. Wishing you a Very Merry Christmas from my Cookie Filled Home to yours!

Neiman Marcus Cookies

Peppermint Bark Cookies

White Chocolate Cranberry Oatmeal Cookies

Oatmeal Butterscotch Cookies

Ginger Cookies

S'mores Cookies

My Bark is better than my Bite.

2010-12-23T13:12:00.003-05:00

I love Peppermint Bark but I’m in the cookie mode this year for treats. So I decided to take a basic cookie recipe and add the elements of Peppermint Bark to it. I’m pretty pleased at how they turned out though I think I may play with this recipe a little bit more to get it PERFECT. Note: be careful removing from tray. Despite the butter and shortening and lightly greasing tray, they wanted to stick on the bottom a little bit.

Peppermint Bark Cookies
½ cup shortening
1 stick of butter
1 cup sugar
½ cup brown sugar
1 tsp Peppermint Extract
2 eggs
2 cups of self-rising flour (if using AP add 1 tsp Baking Soda, 1 ½ tsp Salt)
1 cup Chocolate Chips
1 cup White Chocolate chips
1 cup crushed peppermint candy canes (8-10)

Directions:
Cream together shortening, butter, brown sugar, and peppermint extract. Add eggs one at a time. Add in flour until smooth. Stir in chocolate chips, white chocolate and peppermint candy.

Using a cookie scoop, drop dough on lightly greased cookie sheets. Bake for 10 minutes in a preheated 350 degree oven.

White Chocolate Chip Cranberry Oatmeal Cookies

2010-12-22T12:22:00.003-05:00

Long name, simple cookie. Seriously. After making cookies for hours a day after working all day and running errands, I’m just not inventive enough to come up with a different name though. ::shrugs:: Like the Oatmeal Butterscotch cookies, this is your basic simple Oatmeal cookie recipe with simple variations. I love the texture and color the dried cranberry’s give this cookie. Very festive and makes you feel just a little less sinful eating these. It’s a serving of fruit right?

1 ½ cups Self Rising Flour
1 tsp ground cinnamon
2 sticks butter, softened
¾ cup sugar
¾ cup packed brown sugar
2 large eggs
1 tsp vanilla extract
3 cups old-fashioned oats
1 cup white chocolate chips
1 ½ cups dried cranberries

Directions:
Combine flour and cinnamon in a small bowl and set aside. Cream butter, sugar and brown sugar until smooth. Add vanilla. Add eggs one at a time. Gradually add in flour mixture. Once smooth add in oats, cranberries and white chocolate chips.

Using a cookie scoop drop dough onto lightly greased cookie sheets. Bake 12 minutes in a 350 degree oven cooling cookies on pan for a few minutes before transferring to a wire rack.

Everyone needs a little Scotch at Christmas time for sanity...

2010-12-22T12:20:00.002-05:00

Butterscotch that is! These were a delightful little cookie that is about the easy thing to put together on the planet. With a KA Mixer and a blindfold you can still make these cookies and have them perfectly delicious. Very light in flavor, nice texture and simply sweet.

Oatmeal Butterscotch Cookies

1 ½ cups self-rising flour
1 tsp ground cinnamon
2 sticks butter, softened
¾ cup sugar
¾ cup packed brown sugar
2 large eggs
1 tsp vanilla
3 cups old-fashioned oats
1 package butterscotch chips

Directions:
In a bowl, combine flour and cinnamon and set aside. Cream butter, sugar, brown sugar together until smooth. Add vanilla. Add eggs one at a time. Gradually stir in flour mixture. Add Oats and butterscotch chips blending until just mixed together.

Using a cookie scoop drop rounds onto a lightly greased baking sheet. Bake for 12 minutes in a 350 degree oven. Let cool on pan 2-3 minutes and then transfer to wire racks.

ENJOY!

Love me Ginger, Love me True

2010-12-21T11:44:00.003-05:00

I have never understood the fixation with Gingerbread or any of the gingery assortment of treats at the holidays though the smell is divine. However, I LOVE Ginger snaps. Since becoming pregnant, ginger cookies have become a favorite of mine. It helps with nausea, calms the stomach and has been my savior for a snack (except to my hips-my hips and ginger cookies do not jive). My little boy is probably going to be born with a fixation for all things Ginger and if he has red hair, it won’t surprise me a bit. LOL

I have been a little timid of making anything with Ginger though, but had to give these big soft cookies a try. The dough is beautiful, seriously. This creamy thick dough with the most amazing color. I could seriously paint my walls Ginger Cookie Dough. (Martha Stewart Paint needs to jump on that color). The smell is divine and they were so simple and came out perfect. Possibly one of my new favorite cookie recipes!

Soft Ginger Cookies
Slightly Adapted from AllRecipes.com

2 ¼ cups Self Rising Flour (If using AP add 1 tsp baking soda and ¼ tsp salt)
2 tsp ground ginger
¾ tsp ground cinnamon
½ tsp ground cloves
¾ cup butter, softened (1 ½ sticks)
1 cup sugar
1 egg
1 tbs water
¼ cup molasses (spray your measuring cup with Cooking Spray before filling with molasses and they will come right out)
2 tbs white sugar (or holiday colored sanding sugar)

In a medium bowl combine flour, ginger, cinnamon, cloves. Set aside.

Cream butter and sugar until fluffy. Beat in the egg and add water and molasses until creamy. Gradually add the dry ingredients and mix until blended and thick. Using a cookie scoop, scoop out dough and drop into remaining sugar (2 tbs or sanding sugar). Roll into balls coated in the sugar and place 2 inches apart onto greased cookie sheet.

Bake in 350 degree oven for 8-10 minutes. Allow cookies to cool slightly then finish cooling on wire rack.

May I have S'more Cookies Please?

2010-12-21T11:43:00.003-05:00

I have recently come to appreciate the true value of a S’more. These perfect little tasty treats that are so simple in nature and a luscious bit of heaven on a Fall night sitting around a large fire. I have discovered a few new recipes to bring the taste of S’mores indoors in other sweet treats: cookies, blondies, brownies, icecream etc. Since I’m a Holiday Cookie Machine this year, I decided to give these little numbers a try. Note: DO NOT use a Williams Sonoma Stainless Steel Sheet to bake these on. DISASTER. A simple cookie sheet with sides works best. I would also recommend refridgerating the dough before baking and lightly greasing the cookie sheet. The good news is: even the cookie scraps peeled up from the WS sheet were tasty if less than pretty.

S’mores Cookies
1 ½ cups Self-Rising flour (if you use All purpose add 1 tsp salt, 1 tsp baking soda)
1 cup Graham Cracker crumbs
¼ tsp cinnamon
2 sticks butter, softened
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla
2 eggs
2 cups miniature chocolate chips (I used regular which was too much so definitely go for the mini)
1 ½ cups mini marshmallows
2 Hershey bars, chopped (freeze then use a large chef’s nice for clean cuts)

Directions:
In a medium bowl combine flour, graham cracker crumbs and cinnamon and set aside. Cream butter and both sugars with vanilla until creamy. Add eggs on at a time while mixing. Slowly add in the flour mixture, beating until smooth. Stir in the chcocolate chips. (Refridgerate dough for an hour at this point).

Use a cookie scoop to drop onto cookie sheet. Bake for 8 minutes on 375. Add a few pieces of Hershey bar and 3-4 mini marshmallows onto each cookie (slightly pushing them into soft cookies. Return to oven to finish baking another 3-5 minutes. Cool on wire rack.

Christmas Menu Week

2010-12-20T12:07:00.001-05:00

This weekend was a flurry of motion and snow flakes. We were trying to get our Christmas shopping done as were a million other people in the midst of swirling snow which thankfully did not stick or cause any driving issues. This IS North Carolina though and if anything white falls from the sky people panic. The swarm the stores for bread and milk and lose all ability to drive. Add to that that during the holiday season the Southern charm and relaxed manners all but disappear, it was an interesting weekend to be out and about to say the least.

Even after a long day of shopping and present wrapping I managed to whip up a divine dinner of the most amazing steaks I’ve ever put in my mouth but that had to be the cut of the beef and nothing to do with me as I seasoned them with garlic, salt and pepper with a dash of Worcester and threw them in the grill pan. Nothing fancy but served up with baked potatoes and a large garden salad, I ate myself sick. (and the scales today prove it!)

So no baking for me but I did get the ingredients to do some this week. Here’s the baking plan and Menu for the week:

Menu:
Baked Spaghetti
Chicken Biscuits
Steak Hoagies
Hamburger Meatloaf with Sweet Potato Casserole and Greenbean Casserole
Chicken Enchiladas and Beef Quesadillas (for Christmas Eve) with a cherry Cheesecake (the no bake kind-don’t ask-its HIS family tradition, not mine!)

Holiday Baking:
Neiman Marcus Cookies
S’mores Cookies
White Chocolate Cranberry Cookies
Maple Brown Sugar cookies
White Chocolate Cranberry Gluten Free Cheesecake with a Gingersnap crust
Chocolate Peppermint Layer Cake
Orange Cinnamon Cookies
Orange cinnamon Coffee Cake or Lemon Pound Cake (or both)

Pretty ambitious baking schedule. I don’t think it will all get done needless to say.

MERRY CHRISTMAS!!

Holiday Open House 2010

2010-12-16T18:52:00.000-05:00

The other day when I participated in the Holiday Home Tour, I was invited by Coastal Charm to participate in her Holiday Open House. Rather than bore you with the same old thing, I decided to focus on my kitchen/dining details including the treats I spent today baking. Even though I stayed home from work due to ice, I spent the day cleaning and baking and enjoying the holiday spirit. So welcome back to my home, and please take a cookie, my hips don't need them.

Cracker Barell's Hash Brown Casserole

2010-12-15T12:08:00.002-05:00

This has always been one of my favorite dishes. Fortunately it is also one of the easiest in the world, no mess, no fuss, quick to prepare and great for Holidays, Breakfast, dinner, potlucks, etc. This dish is so versatile that it should be in EVERY person’s arsenal of emergency dishes.

2 lbs Frozen Hashbrowns
½ cup melted butter
1 can cream of chicken soup
1 pint sour cream
½ cup chopped onion
2 cups shredded cheddar
1 tsp salt
¼ tsp pepper

Directions:
Preheat oven to 350. Spray 11 x 14 pan with cooking spray. Mix ingredients and bake 45 minutes until golden brown and bubbly on top.

Beef and Pasta Stew

2010-12-15T12:07:00.001-05:00

This makes the most tender delicious steak stew EVER and is perfect for these unseasonably cold nights we’ve been having here in NC the past few weeks.

Beef and Pasta Stew

4 cups Beef Broth
1 cup water
2 cups chopped onion
3-4 pounds of quartered small red potatoes
2 large carrots coined
2 ½ lbs boneless round steak cut into ½ inch pieces
1 can diced tomatoes
3 tbs chopped garlic
1 cup fresh spinach
1 box frozen broccoli florets
1 cup uncooked ziti
1 tsp salt
½ tsp pepper
½ cup grated parm

Directions:
In large stock pot, combine first 8 ingredients. Cook on medium high for 1 ½ hours. Add remaining ingredients except Parmesan and continue to cook on medium high for 30 minutes. Top with cheese.

Pepper Broccoli Fettucine

2010-12-15T12:05:00.000-05:00

1 (8 Ounce) carton of sour cream
1 tbs milk
1 tbs pepper
1 tbs butter
¼ cup finely diced/minced onion
2 tbs minced garlic
8 ounce box of linguine (cooked)
2tbs grated Parm.
1 box frozen chopped broccoli-thawed and boiled till heated through (optional)

Directions:
Combine Sour Cream, milk and pepper in a bowl. Stir well.

Melt butter in a skillet over medium heat. Add onion and garlic. Saute 3 minutes until tender. Remove from heat and add the sour cream mixture. Mix and toss with pasta and broccoli. Sprinkle with Parmesan and Serve Hot.

Christmas Holiday Home Tour 2010

2010-12-13T20:25:00.002-05:00

My time is a bit scrunched this year but at least my decorations are up and my house is Tour Friendly even if I'm posting at the last minute! I hope you enjoy a few glimpses of my Holiday Home!(and for those that follow both blogs, this is a duplicate post-sorry) Don't forget to jog over and look at all the amazing houses and decorations courtesy of TheNester!

Dining and Kitchen (My favorite rooms):

Entry Way:

Living Room Touches:

As you can tell by my header, I love everything Fairies (not cheesy little Tinkerbell Fairies but elegant ones. DH has been buying me fairies ornaments every year so I have a collection going on the tree:

I love Everything Santa at Christmas. I BELIEVE, do you?

I do not have pictures of our simple outdoor decorations. If it's not raining, snowy or crazy bitter wind, then it's dark. Thus no pics. The one decent afternoon we had, we did manage to get some pictures snapped for our Christmas cards, thanks to BETH! So here is one of the shots from that (not the one we used since DH had a bad expression which is over half the pics) but not the one we are using for our card. This one shows the most decorations and our beautiful dogs so I will end with a Merry Christmas from our Home to yours!

Menu Monday-Two Weeks till Christmas

2010-12-12T18:15:00.002-05:00

Can you believe that there is only one weekend left till christmas? OMG, I haven't even STARTED the homemade goods, baking etc. Where has the time gone? I was ambitious last night and made several drafts of posts for recipes over the past few weeks WITH pictures (finally right?) but I didn't get the recipe parts done so you will have to wait. Progress has been made though right?

I'm very dissappointed that it doesn't look like I'll be able to try a bunch of new holiday recipes either. I just don't have the time but I will atleast do a mash up of past favorites that I'm making this year.

This week is COOLLLDDDD here in NC (high 30, low 17 with windchills of 12 and below) YIPES!

So for Sunday, I made a big crock pot full of vegetable soup.

I pulled out some of the hamburger and onion cooked in tomato stock to make Beef Enchiladas later in the week.

I also roasted some Chicken Breasts for a Broccoli and Rice Casserole.

I have a Turkey Breast in the Freezer and another pack of Chicken Breasts in the fridge in case the leftover's don't hold out the whole week! LOL I'm hoping by getting a headstart on my meals I can spend a little time on Holiday Goodies and Blogging!

Another Monday

2010-12-06T12:02:00.002-05:00

I promise I actually have things to post (like Cracker Barrel's Hasbrown Casserole, Cracked Pepper Fettucine, Steak and Pasta Stew etc.) I'm gearing up to do some Holiday Baking as well but things have been crazy hectic with holiday shopping, cleaning, decorating and doing some "re-decorating."

My darling husband spend most of the weekend painting our master bedroom while I ran errands during our first snow storm! It was an awesome weekend for christmas movies and gift wrapping over hot coffee. Our bedroom looks fabulous!

What it didn't leave a lot of time for was blogging and being even remotely close to the computer much. MY bad.

The good news is I have vacation coming up and will be able to catch up and do a major blogging blitz!

And then there's always the three months in spring that it will be just me, a bundle of joy and a computer. I plan on treating myself with lots of cooking/baking while at home during that time!

Up this week for the menu:
Holiday Dinner for two: Roasted turkey breast, homemade stuffing, sweet potato casserole, stewed apples and collard greens

Chicken Broccoli and Rice Casserole

cheeseburger Meatloaf with Scalloped Potatoes

Chicken Quesidillas

Spaghetti

And some Holiday Baking but not sure what yet. I'm really wanting to try my hand at Pumpkin Cinnamon rolls with Caramel icing but they may have to wait till a weekend.

Happy Holiday season ya'll!

Post-Thanksgiving Menu

2010-11-29T13:04:00.001-05:00

The Thanksgiving food orgy is over. I actually didn’t do too bad. I never got too full, I kept my portions small, but I did major damage to leftover Mac and Cheese and Apple Pie. So needless to say, no matter what, I did damage to my waistline to the tune of 2-3 pounds. (The daily Starbucks didn’t help that any I’m sure) ::sigh::

Over the weekend my mother-in-law purchases some older cook books from a used book store that had some interesting recipes in them. They are on the lighter side or as they claim “Light Comfort Foods.”

So this week, before the Christmas baking begins, I’m going to try and do some cheap light dinners to not only make up for the waist line expansion but the reduction in the wallet from Black Friday shopping.

Creamy Broccoli, Chicken and Rice Casserole

Beef & Pasta Stew

Soft Tacos

Black Pepper Fettuccine with Grilled Chicken Salad

Menu Monday-Thanksgiving Week Edition

2010-11-22T11:57:00.000-05:00

I can’t believe Thanksgiving is here! We have been so busy that I didn’t get to do a lot of Holiday experimenting but I am hoping to do some baking/ new recipes for Christmas. This week’s menu is on the sparse side since we have company coming and everything is all about the Thursday meal!

This weekend I journeyed (the whole 45 minute trip….ooooooo…LOL) to my parent's house to do a little Farm shopping for the holidays. Loaded up on fresh from the garden sweet potatoes, Gala Apples right from the tree, collard greens, mixed greens, turnips and eggs (right from the chicken’s butt!). Those will be put to great use as fried greens, stewed turnips, sweet potato casserole, deviled eggs and the apples are incorporated into a big basket of fruit and candy for everyone to snack on.

This week’s menu (of non thanksgiving meals) includes:

Grilled Steaks, rice and collard greens
Fried Chicken tenders, mixed greens, perogies
Baked Spaghetti

I will do a separate post on the Thanksgiving Menu and my holiday tips and preparations.

Easiest Pot Roast Ever

2010-11-19T12:11:00.001-05:00

Seriously. Need a fast meal? Forgot to put the Pot Roast in the crockpot before work? I have a five minute dinner cure for you.

Ingredients:
2-3 Pound Beef Roast
2 Stalks Celery
2-3 large carrots
1 medium yellow onion
3 pounds of Red Potatoes
1 can Cream of Chicken soup
1 cup Beef Broth
Salt
Pepper
Garlic Powder
1 ½ tbs Worcestire Sauce

Directions:
Heat oven to 400 degrees. Tinfoil line a Roasting pan (for easy clean up). Place Roast in pan and pierce several times with a fork. Liberally sprinkle salt, pepper and garlic powder over the top. Pour Worcestire Sauce on top and press in with fork tines. Peel carrots and any eyes off the potatoes. Cut carrots into 1 inch pieces, quarter potatoes. Cut Celery into 1 inch pieces. Slice Onion. Layer carrots, potatoes, celery and onions into pan around and over roast. Pour Cream of chicken Soup over and then dilute it with Beef Broth.

Cover and cook for an hour and a half. What comes out is tender Beef, delicate potatoes and rich gravy with very little prep work! So after a long hard day, you can spend five minutes in the kitchen and then put your feet up while your oven does the work.

Chicken with Roasted Sweet Potato Salad

2010-11-17T11:58:00.001-05:00

This recipe sounded so fresh and fall, light and flavorful that I had to give it a try after digging it out of the Health Magazine (December 2009). I did change it to suit my tastes and what I had on hand and it was lovely. It was a great recipe for two (with a few potato wedges left over for my lunch) and perfect after a night of exercising.

Ingredients:
2 large sweet potatoes
2 skinless bone-in chicken breasts
½ of a thinly sliced Red Onion
Olive oil
Salt and Pepper to taste
2 cups of fresh spinach leaves
1 tsp lemon juice
1/8 tsp garlic powder

Directions:
Preheat oven to 425. Peel and slice Potatoes into wedges. In a large baking sheet with deep sides toss potato wedges, onion slices, approx a tbs of olive oil, salt and pepper to taste. Roast for 25 minutes.

While the potatoes bake, heat approx 1 tbs of oil in skillet. Pour lemon juice on chicken breasts. Sprinkle Salt, Pepper and Garlic Powder over breasts and sauté until cooked through on medium high heat. About 10 minutes per side.

Serve: Place 1 cup of spinach leaves on a plate. Top with potato wedges and onions and one piece of chicken. I served with a runny buttermilk ranch. (See Ranch recipe and modify by using 1 tbs dry mix, 2/3 cup mayo, 1 cup buttermilk, whisk briskly for a “drizz-able” dressing).

Menu Monday-Preholidays

2010-11-08T12:22:00.000-05:00

Vegetable Soup

Baked Turkey Spaghetti

Roasted Honey Garlic chicken with Scalloped Potatoes and Peas

Chicken Pot Pie

Cheeseburger Meatloaf

Plus One night out (probably subway or Panera) since we will be out and about.

I have tentative plans to bake or try a few new recipes in preparation for Thanksgiving company but with the schedule over the next several days (Dr.’s appointments etc.) I’m not sure if I will have time so we are keeping the menu rather simple and easy.

Next week we will probably do the pre-thanksgiving Fast which means MINIMAL cooking, lots of salads and veggies to counteract the heavy foods (and tons of it) the next weekend.

Chocolate Pumpkin Cake

2010-11-03T21:26:00.005-04:00

I am not going to re post this recipe as I followed it pretty exactly from Country Living. However it does need improvement. I doubled the orange food coloring and still did not get a true orange color after the chocolate cream cheese was added back in. My chocolate glaze was also too runny. I checked with Ashley who also made this recipe (and turned me on to it) and she had the same issues but we both agreed the cake part was extremely moist and delicious.

Ranch Bacon Cheddar Burgers

2010-11-02T11:58:00.003-04:00

I ran across this recipe awhile back from one of many Blogs (though I forgot to write down which one). Now that I have my homemade Ranch seasonings I decided to give it a try. This was a super quick meal and perfect after a weekend of heavy fall eating. I even lost a pound! LOL

Ingredients:
1lb Ground Turkey
1 tbs dry Ranch Seasoning
1 egg white
¼ cup finely diced onion
8 slices turkey bacon
4 slices sharp cheddar cheese
4 wheat buns
Lettuce, tomato, mayo for garnish

Directions:
Cook up my turkey bacon in a dash of olive oil until crisp in a grill pan while assembling burgers. Stir together turkey, seasoning, egg white and onion and divide into four portions for patties. Remove crisp bacon from the pan and place four Turkey burger patties in pan. Grill until cooked thoroughly and crisp on the outside.

Assemble Burgers layered with cheese, 2 strips of bacon, mayo, tomato and lettuce. A very light, quick and flavorful dinner for a hectic weekday.

Menu Monday-It's the Holidays!

2010-11-01T12:00:00.001-04:00

This weekend we had a successful Halloween Party full of Chicken Stew, Chili, Chocolate Pumpkin Cake, Pumpkin Pie, Homemade Ranch dip with a veggie tray, a punch fountain and all the trimmings. I will be posting the Cake recipe and pictures of the party soon.

Needless to say, with all the leftovers yesterday, I’m burned out on the heavy fall dishes for a few days. So this weeks menu includes some lighter fare and several new recipes! (aren’t you excited?)

Broccoli Chicken Alfredo

Bacon Cheddar Ranch Turkey Burgers

Cheese Bacon Tart

Honey Garlic Chicken

Beef Stew and Biscuits

I will be munching on flavorful foods while putting away the Halloween décor and preparing the Thanksgiving menu and festivities! Can you believe the Holiday season is here?!

Cook, Laugh, Love, Live

2010-10-29T12:02:00.001-04:00

I grew up in the house that I live in now. Not exactly the floor plan I would choose but I do love the sentimental value of the house and have made it my own. I thought it would be weird and always feel like my mother’s house but it doesn’t. At all. When I visit her in her adorable farm house in the mountains, that’s her house.

When I was young though, my sister and I spent many days alone when she was a teenager and I was middle school age in my mom’s kitchen (which is now mine). The product of working parents, we had great imagination. We turned our kitchen and dining room into a restaurant called Old Timer’s every day for lunch. We served up meals to each other with flair from the humblest grilled cheese and soup to a can of chef boy r Dee garnished with parmesan from a can.

It was a production from beginning to end, greeting each other at the front door and seating them at the choicest table, playing chef, plating the food, playing waitress, busboy and dishwasher (which often included acting a dishwashing soap commercial but that was more of a ploy for her to pretend to film while I got stuck doing all the dishes…I was very much a drama queen even then.)

We used to talk about actually opening Old Timer’s when we grew up. I can only think that the famed Cracker Barrel was our inspiration for Restaurant Design. I’ve held onto that dream though. The dream has changed over the years and morphed from being a bakery/café, to sometimes a bed and breakfast, and sometimes even a full out restaurant.

Tonight, my sister is coming over to help me in the kitchen. We are whipping up giant pots of chili and chicken stew, veggie and cheese platters, and a cake for my Halloween Party tomorrow. It’s going to be like Old Timer’s is open again twenty years later.

Sometimes it’s the simple things in life that you look back on with fond memories but I have noticed that the majority of the family’s greatest memories center around the kitchen. The kitchen is truly the heart of the home and I’m looking forward to making memories for my own children: giggles and smiles over cupcake frosting, smells of cookies baking on Christmas Eve, mini aprons enveloping wiggly bodies with chocolate smears on the nose, beaters to be licked, family dinners, etc.

Despite all the work I have to do, I’m looking forward to taking this sweet trip down memory lane tonight. Laughing, arguing, getting in each other’s way, making a mess and above all spending quality time with my sister is a great way to spend a Holiday whether its Halloween or Christmas. Sisters, who for many years were each other’s arch nemesis and saving grace. We are siblings, friends, families who cook, laugh, love and live.

I think they need to adjust those popular phrases for the wall art: COOK, Laugh, Love, Live. I like it.

Pumpkin Dip

2010-10-25T12:10:00.000-04:00

For a Mary Kay Facial Party I threw Friday night, which was very relaxing and a fun giggling time with the girls, one of the new items I tested was Pumpkin Dip. I’m a huge pumpkin fan: pumpkin pie, pumpkin muffins, pumpkin bread and pumpkin spice lattes but there are certain mixtures with pumpkin and cream cheese I don’t do well. It’s the combination of flavor and texture. Among them: pumpkin cheesecake, pumpkin cupcakes with cream cheesing icing and now, pumpkin dip. Everyone else in the known world loves it though. I’m the weird one. I served this recipe with Gingersnaps and it was tasty, I was just able to stop after two cookies, so maybe my slight aversion is a good thing.

Pumpkin dip

Ingredients:
1 can Pumpkin Puree
1 package cream cheese (8 ounces, room temp, lightly beaten or whipped)
1 ½ cups brown sugar
1 tsp cinnamon
¼ tsp ginger
¼ tsp cloves
Dash vanilla

Directions:
Mix everything, cover and chill. (We actually served it fresh which I liked better than chilled but most recipes call for you to chill pumpkin dip).

Menu Monday-Halloween

2010-10-25T12:09:00.000-04:00

Beef and Cheese Burritos

Salad with Perogies

Scalloped Potatoes, Roast Chicken, Turnip Greens

Beef and hash brown Casserole

Chicken Something

Chili and chicken Stew for Halloween Party plus veggie tray, pumpkin pie and possibly a cake.

I actually can’t remember what is on the menu this week. I got a new cook book all about freezer meals and I’m trying some recipes out from it. They are simple and hardy and if they are tasty will come in handy for neighbors, new moms, etc. not to mention ME!

I’ll post the recipes as I try them. I’m testing two of them this week along with some simple tried and true recipes as I prepare for our annual Halloween shindig.

Birthday Bash-Happy 60th Daddy!

2010-10-19T11:59:00.006-04:00

One of the things that has kept me busy of late was throwing my Dad’s 60th Surprise Birthday party on September 25th. We had an amazing time with good food, beautiful weather and an amazing group of family and friends.

I’ve always loved to hostess a party and am usually OCD about making EVERYTHING, doing EVERYTHING and basically a control freak. (I admit it freely.) This time though, I eased back, let other’s do things, paid to have things done and only stressed about cleaning the house and getting the flower beds pretty. LOL

My brother-in-law borrowed a giant barbeque cooker from his uncle who caters and was up at 5am in my backyard putting the pigs on. (I think he did 4 shoulders). He made Barbeque (and me some chicken as I’m allergic to pork), beans, slaw, and potatoes. MrsBeth made a fabulous Chocolate Orange Cake with Butter cream icing decorated in fondant. I provided hors d’ouvres: Veggie tray with my homemade Ranch dip, Cheese platter, and fruit platter. My sister’s Mother-in-law (did you follow that?) made her awesome homemade ice creams: Cherry almond and vanilla.

This was truly a joint effort and my Dad had an awesome time. It’s taught me a lesson as well. I can let go. Just because I don’t make everything, doesn’t mean it won’t be fabulous or that people will think I’ve slacked. Delegation is not a bad thing. I’m totally following this same route with my Halloween Party and for once, I’m not stressed at all. Living up to my own ideas of Perfection are much harder than living up to other people’s expectations. I’m harder on myself than anyone else. So I’m lightening up and it is fabulous! Enjoy a few food pics from the party!

Menu Monday

2010-10-18T12:13:00.001-04:00

Our menu plan got blown out of the water this weekend because we were running around taking care of everything so we ate out- a lot. (Pizza Hut veggie pizza, Wendy's, and Panera Bread)

So our menu has some of the same items from last week that I didn't get to fix.

Fried Chicken Salad with French Onion soup

Chicken Pot pie

BBQ Chicken

Spaghetti

Friday I am hosting a Mary Kay party. Menu: Chicken Salad Finger Sandwiches, Pumpkin Dip with Ginger Snaps, Homemade Ranch Dip with veggies, Cheese and Turkey Bacon Tart, Pumpkin Cupcakes.

Simple Corn Chowder

2010-10-15T12:14:00.000-04:00

Many people use bacon and bacon grease as a flavoring for corn chowder, but as I am currently not stomaching meat well (including my turkey bacon) I decided to go with a more vegetarian option.

Corn chowder is a simple hearty soup that is great for a cool fall day. I served it up with a fresh crisp iceberg salad with my Ranch Style Dressing. An excellent easy meal for a week day with plenty of leftovers.

Simple Corn Chowder
Ingredients:
4 TBS Butter
7-8 Red potatoes (washed, peeled and cubed)
1 medium yellow onion (finely diced)
2 cups water
2 cans Creamed corn (if using homemade its 3 cups)
2 tsp salt
1 tsp black pepper
2 cups heavy whipping cream (or half and half)

Directions:
In a large stock pot over medium heat, sauté your onion and potatoes in the butter for 4-5 minutes. Stir in water and corn. Add your salt and pepper. Bring to a boil then reduce heat to low and simmer for approx 25-30 minutes stirring 3-4 times during cooking time.

Warm the cream (I popped it in the microwave for 2 minutes) and add to the chowder about 3-4 minutes before serving.

Ranch Style Dressing/ Dip mix

2010-10-15T12:10:00.003-04:00

So why do I call it Ranch Style? Because its not true ranch. If you been reading this blog long, you know I tend to steer clear of spices, peppers and pork due to past allergy experiences (beginning of the year).

One of the things I’ve been missing most this year is Ranch dressing. I LOVE ranch. Cucumbers and carrots and wedges of lettuce dipped in creamy ranch. Ranch on spaghetti, chicken tenders in ranch. If you can dip it, I like it in ranch.

So I finally broke down, researched what is in Ranch and created my Ranch Style safe version. What I love about this is it is a dry mix that can be stored for months in a dry place or the freezer and you can whip up a dip or dressing in the blink of an eye. It has gone over big time at my parties and I’ve already given the recipe out to half a dozen people they loved it so much. So I am going to share it with you! (Don’t you feel special?)

Krista’s Ranch Style Dressing/Dip Mix
8 tsp minced onion
2 tsp sugar
2 tsp salt
2 tsp pepper
1 ½ tsp garlic powder

Dump all ingredients into a small Tupperware container. Place the lid on and shake well. Store in a dry dark place or the freezer until ready to use. Shake Well before each use.

For DIP:
1 Cup Mayo
1 Cup Sour Cream
1 ¼ TBS Ranch Mix

For Dressing:
1 cup Mayo
1 cup Buttermilk
1 ¼ TBS Ranch Mix

For either one, add all ingredients in a bowl and whisk till blended and smooth. Chill.

My Gourmet Life

2010-10-14T12:09:00.001-04:00

I have tried to maintain this blog as I would a business. Strictly to the point of food with snippits of commentary about my life to “spice” it up. My readers come for the food, not for me but my personality and life flavor my food. If you have been a follower for long, you can detect a pattern but may not know what is triggering the recipes. I’ve been very honest about my recent trial with food allergies and the less flavorful and more natural recipes reflect that as I tried to reset my body and figure out what the allergy triggers were.

(Now here is where I come clean.) What you may not have known, is that last fall when I was posting so much and really focused on my blog, what was going on. I love this blog but I don’t try new recipes ALL the time or cook hearty comfort foods EVERY DAY. I’m a busy person (as evidenced by the lack of posts every summer when my garden, pool and yard are in full swing on top of a full time job). I don’t have time to cook, photograph and experiment EVERY night. Last fall however, was full of colorful posts, new recipes, and rich comfort foods. Last fall, after 2 ½ years of Infertility and drugs, we lost our first child via a very emotionally traumatic and physically painful miscarriage. I threw myself into this blog with a passion to escape myself.

I’m not sorry I did so. It was therapy for me. Cooking is therapy. Depending on what kind of emotional state I am in depends on what I make. If I’m focusing on being a better me, the recipes go healthy, natural. If I need comforting they go hearty and rich. If I’m crunching a budget, they reflect that too. If I’m happy, I bake. I’m a southern gal and our kitchens are the heart of the home. We spend our lives there out of responsibility but also out of love.

I used to think that I had to be a perfect hostess and wife. I was raised with the values of home coming first and a happy family revolved around great food. Holidays revolved around family coming together over great food. I had to maintain a spotless house, cook everything, bake like a professional, decorate to the 9’s. I have pushed myself over the years to achieve perfection in my home. For what? A family I don’t have. It becomes not so important when you are only cooking for the two of you. Especially when you’re married to one of the most Non-foodie people you will ever meet. A can of cold Chef Boy R Dee is fine with my husband, but I want my family to have more than that.

I have reprioritized. I will always be a cook. It is who I am. I love it, but I’ve realized that I don’t have to be perfect or do it all. I can throw a party and delegate dishes (or the whole darn thing, hello catering), I can release myself of the responsibility of doing it all. And if by chance, a partier finds that one illusive dust bunny that escaped me, so be it. Dust happens.

I’m trying to find my balance. I love to blog. I have a million ideas in my head for posts, projects, etc for this blog. I love to share my recipes as much as I love making them. I just need to find my voice and relate more to my blog with my life than being a food reporter. This isn’t a business, this is my love of food and all things to do with it, not just recipes.

So my dear readers, my original intention of this blog was food. It worked for me for years as that is where I was in my life. I new wife, a new home owner, a new everything in my own kitchen for the first time armed with only the skills I learned at the elbows of my mother and grandmother (and they were great skills-I was well armed). I have a passion for cooking and gardening and I showcased that here, but I also have a passion for family, those suffering from infertility, and other aspects of my life. I’ve kept them separate (on separate blogs and never the two shall meet) but I’m not sure that I should anymore.

I don’t know what’s going to happen from here to be honest. I don’t know if I will maintain the two or if I will combine them here or there or somewhere completely new. I’m not sure how open I’m ready to be to readers who came for the food or how receptive my readers of my most intimate yearnings will be of food recipes. I don’t want to keep up a farce of maintaining a food blog when my focus isn’t necessarily here but I also see myself returning to food again and again so its not really a farce. Holidays are coming up, I’m going to be in the kitchen a lot. In the future, I will want to share my experiments with homemade baby food when the time comes (because it will.) I still want to try out a food related project to share with you. I just have to figure out the timeline, the how, and do it. I’m not saying good bye. I’m just saying, “hello” from the real gardener, the real gourmet, the person behind the words that puts the love into the food.

Menu Monday

2010-10-11T11:57:00.003-04:00

I'm definately feeling the Fall season despite the fact that our weather seems to not have gotten the memo. What is with the high 80's? jeesh. In celebration of getting our pool closed this weekend, reducing the time we have to spend on outdoor work, I'm planning a menu that requires a bit of fuss this week.

Fried Chicken Tender Salad and French Onion Soup

Chicken Pot Pie

Filet Mignon with Salad and corn Chowder

Soft Taco's

Barbeque chicken with Scalloped Potatoes and Limas.

Most of this is already on my blog so not many recipes to update but I am on the hunt for a good homemade BBQ recipe so I may have atleast that to share! Don't worry though, my big baking and cooking season is upon us!

Menu Monday-Kickin' off October

2010-10-04T12:04:00.000-04:00

If we thought LAST week’s budget was tight, this week we will be pinching the pennies. Bring on PayDay! Fortunately, we don’t need but a few ingredients to complete our menu list this week, so I should just be able to squeeze out those pool chemicals, dog food, gas and groceries.

Don’t you just hate when you have so many things hit you in one pay period? Of course, I’m one of those that refuse to touch savings for anything other than a major emergency even though that’s what its there for. I just do not consider one tight pay period an emergency. I will live off rice and canned beans if I have to to avoid transferring money over even temporarily. It’s a habit you just don’t want to get into my opinion.

Breakfast for Dinner: Biscuits, eggs, turkey bacon, and diced potatoes.

Fried Chicken Tenders and scalloped Potatoes with Greenbeans

Chicken and Veggie Rice Skillet

Spaghetti

Hamburgers with Oven Fries

Fortunately, I do have the ingredients on hand to make an apple pie and/or chocolate chip cookies so this week won’t be a total lesson in tight economics. LOL

Pretzel Chicken with Mustard Cheese Sauce

2010-10-01T11:59:00.000-04:00

I came across this recipe while reading blogs, and forgive me but for the life of me I can’t remember who’s it is. I hate when I print things out and it doesn’t have a name on it. It sounded very tasty so I decided to give it a try. I served it up with Broccoli and Rice on the side. I have to admit this chicken is some of the best chicken ever. It was so moist and tender with a lovely crunchy coating. The cheese sauce enhanced the pretzel coating only slightly though and was way too blah in flavor to do anything for the broccoli or rice. In my opinion the cheese sauce was too mild. It had a hint of cheese and a hint of mustard but neither flavor stood out and it was a little too “gooey”. It stuck together in like a cheese SHEET. Now granted I didn’t use sharp cheddar or spicy brown mustard so those two items may make the flavor stronger but I’m thinking it needs a bit more of a softer cheese to act as a complimentary background for the flavors. I’ll work on that because I am definitely making this again. I do not consider it a fail, as it was good with the chicken, just needs a little punching up.

Pretzel Chicken with Mustard Cheese Sauce

Ingredients:
3 large boneless skinless chicken breasts
2 cups pretzel sticks
Salt and pepper
2 eggs
¼ inch oil in pan for frying
2 tbs butter
2 tbs flour
2 cups milk
1 cup mild cheddar cheese (shredded)
2 tbs mustard

Directions:
Heat the oil over medium to medium high heat. Pound the chickens flat between two sheets of Saran wrap (keeps area clean and no splatters). Grind the pretzels in a mini chopper or food processor until mostly powdered (I left a few small pieces for extra crunch). Place the pretzels on a plate or coating dish with salt and pepper. Whisk eggs in a shallow bowl or large plate.

Dip each piece of chicken in the egg and then in the pretzel mixture to coat. Cook on each side in hot oil about 5 minutes or until chicken is no longer pink and is crispy deep golden brown on the outside. Drain on a paper towel.

When chicken is halfway through cooking, melt butter in a sauce pan. Add flour and whisk. Cook for approx one minute. Whisk in milk and brink to a low boil. Take off the heat and add: salt, pepper, mustard and cheese. Stir until cheese is melted.

Serve hot over poured over chicken.

Chicken Noodle Casserole

2010-09-29T12:15:00.000-04:00

I was looking for something I could throw together quickly and inexpensively. We are on a budget crunch for the next few weeks as a lot of things have been going on above and beyond our normal bills (birthday party, Steve’s birthday present, T’s birthday present, shutting down the pool –chemicals and maybe a new cover- etc.) So one of the area’s to cut back is the grocery bill. If any of you have an Aldi’s grocery store, you know how cheaply you can shop but you also know there are certain items to stay away from. I am a brand snob when it comes to certain things so I’m a two grocery store person now a days. Considering our completely bare pantry/fridge, I did pretty good to cut our normal $150ish food bill down to 80 this week (includes non food items such as laundry detergent as well as my husbands soft drink addiction). This recipe is one of my new inventions to suit a budget crunch. Needs a bit of tweaking but it is well on its way.

Chicken/Turkey Noodle Casserole
Ingredients:
1 pack Chicken tenders (or leftover pieces of turkey etc.)
1 tbs oil
1 medium yellow onion diced
1 pack egg noodles al dente
2 cans cream of chicken soup
½ cup milk
1 cup frozen green peas
1 can coined carrots
1 can mixed veggies
1 cup shredded cheese
Salt and pepper to taste
1/8 tsp garlic powder
1 cup French’s Fried Onion topper
1 cup Bread crumbs (or stuffing mix)

Directions:
Heat oil on stove and cook chicken WITH diced onions until chicken is cooked through. I sprinkled my salt/pepper/garlic powder on the chicken before cooking to flavor the chicken.

While chicken is cooking (and noodles are cooking), in a 13 x 9 casserole dish, pour strained cans of veggies and frozen peas. Add cans of chicken soup and mix. Pour hot noodles over this mixture and add milk and cheese. Mix well. Layer over the top: chicken and onion mixture, French’s onion toppers and bread crumbs. Bake for 30 minutes in a 350 degree oven until bubbly and browned. Serve hot.

Menu errr Wednesday

2010-09-29T12:12:00.002-04:00

I know I'm late for posting this week so without fluff and stuff here you go! For a rainy, cooler fall week:

Chicken Noodle Casserole

Potato Soup with Filet Mignon

Pretzel Chicken with broccoli florets smothered in mustard cheese sauce

Creamy Pea Pasta

Hamburgers and fries

chicken something or other that I haven't decided yet.

Apple Pie

Key Lime Cupcakes

2010-09-22T12:13:00.004-04:00

National Cupcake Week was last week and I did manage to bake a batch of cupcakes that went over in a big way here at work. This recipe is courtesy of Mrs.Beth and is a refreshing light cupcake with a citrus flavor and to-die-for icing. It’s also great because its one of the few that is not completely from scratch so it can be made in a hurry with minimal effort for last minute school functions and potlucks! Everyone (even the best cooks/bakers) need a recipe like this hanging around!

Key Lime Cupcakes

For the cake:

1 box white cake mix
3 eggs
1/3 cup oil
(B uses the zest of two limes, I left that out)
One small container of Key Lime Juice (gives you about ¾ cup) (then add enough water to this to make 1 cup of liquid) ( B uses-juice of 6 limes plus the water)

Mix and bake as directed.
Cool on a wire rack.

For the icing:

1 8oz package of cream cheese-softened
1 stick butter -softened
1 cup powdered sugar
1 cup finely crushed graham crackers
splash of milk if needed (you will need it)

I mix my cream cheese and butter really well first, then slowly add the
sugar. Add a splash of milk if needed to bring icing to proper consistency. Add graham cracker crumbs last and mix well.

I think you know how to combine the icing and cupcakes. If you need directions, we have bigger problems than my blog can address. ;)

Michael Simonesque Lasagna

2010-09-22T12:12:00.000-04:00

I was watching Paula Deen this past weekend (DVR’d show) and her guest was Michael Simon (my favorite Iron Chef). They were making his Mom’s lasagna. It intrigued me because he made a thick meat sauce that wasn’t really a sauce so the lasagna was thickly layered without a lot of juice. While I can’t use all the same meats and spices he does (those pesky food allergy fears you know), I did mimic his method to create my own version. It came out quite well in my opinion. (There is very little similarity between the two recipes other than taking inspiration to make a super meaty drier lasagna).

I liked this recipe for many reasons. By cutting down the sauciness it came out cleaner and held its form better than my traditional lasagna. It was fast and easy to make and very hearty. This would be an easy recipe to adapt by adding some sliced veggies to it or taking to a potluck since its not as messy.

Meat Lasagna
1 Large box of noodles (boiled in salted water till al dente)
2 lbs ground sirloin
1 ½ medium large yellow onion-diced
2 tbs finely diced garlic
Salt and pepper to taste
1 tsp celery salt
Parsley and Italian Seasoning (amounts are up to you)
1 ball Fresh Mozzerella Cheese
1 bag shredded Mozzerella
½ cup shredded or grated Parmesan
12 oz cottage cheese
16 ounces Ricotta Cheese
1 can tomato Paste
2 cans Diced tomatoes

Directions:
In a cast iron Dutch oven, brown hamburger meat along with garlic and onion. I had to add a tidbit of water to mine as the hamburger doesn’t have enough fat to provide a cooking base. Add Tomatoes, seasonings, and tomato paste. Simmer for 30 minutes.

In a bowl, combine cottage cheese, parmesan, and ricotta. Stir until blended and smooth.

To assemble: Spread some of the meat mixture on the bottom of pan and layer lasagna noodles over the top so no meat shows. Spread about half of the ricotta mixture over and layer on another set of noodles. Spread some meat sauce and sprinkle with shredded mozzarella. Repeat with ricotta mixture. Top off with meat sauce. Tear the mozzarella ball into pieces and layer over the top.

Bake for 45 minutes in a 350 degree oven.

Updates and Menues (late)

2010-09-21T12:21:00.000-04:00

I’ve definitely been cooking again. Plus the other night, I actually finally managed to download pics from my camera to my computer. 230 of them dating back to the spring! Blogging is back in business, if only I can find the time to catch up so its not overwhelming on where to start again!

This weekend I have a big “event” coming up that I will post about later (as in after it happens) so for the past few weeks my energy has been directed there. Don’t you love it when there is a vague reference that leaves you confused and irritated?

Recipes that I have ready to post soon:
Canning Tomatoes
Pear Preserves
A new attempt at Beef Strogonauf
Ranch Dressing / Dip (from scratch)
Egg Salad

Plus Last week was National Cupcake Week. I managed to bust out some of Mrs.Beth’s Key lime Cupcakes during that week and I will post soon.

Menu for this week:
Baked Potato Soup and Filet Mignon with Iceberg Wedges
Lasagna (inspired by Iron Chef Michael Simon’s Mom’s recipe)
Turkey Melts
Buttermilk Fried Chicken Tenders with Deconstructed Salad and homemade Ranch dressing/dip

Menu Monday-It feels like Fall!

2010-09-13T12:09:00.002-04:00

I don't know about you but I do most of my cooking in the cooler months. Fall is my favorite time of year and I can tell its almost here because my cooking bug is back for rich hearty stews/soups etc.

I spent this weekend making pear preserves and pear syrup (with the wonderful aid of my mother) so I'm pretty all set on that. Now I just need to do some apple butter and I'll be golden for the winter.

this weeks menu is ambitious considering my slackness in the past few weeks at anything remotely time consuming or passable as dinner. LOL

Fried Chicken with Green Bean casserole
Beef Stroganauff
Vegetable soup
White chicken Chili
Chicken and Mozzerella Skillet
Baked Potato soup

Menu Monday

2010-08-30T12:07:00.002-04:00

I was a complete slackass this week. Let's just get that out of the way. I officially have carrots, butternut squash and spaghetti squash rotting in boxes in my kitchen floor because I was too tired to get to any of this week. I didn't swim, I didn't even pick my own garden. This weekend was insane: birthday parties, bridal showers, girl's luncheon and the list goes on. This coming week? yea, its pretty busy too, to the point, I'm eating out of the freezer just to avoid taking the time to go to the store.

This week:
Beef tips and gravy over biscuits with a side of broccoli and cheese (don't fool yourself, its straight up SCHWANN's all the way. I'm only making the biscuits).

Chicken Enchiladas (again Schwann's)

Baked Spaghetti (okay, this one is me)

Chicken salad sammies.

2010-08-23T12:05:00.002-04:00

I know. I'm MIA. I'm really not. I spent most of last week canning 21 quarts of tomatoes and stringing a gallon of green beans. We decided against putting in a fall garden due to personal reasons, so I'm just finishing up with whats planted and what my parents have given me. I'm starting to get it under control and hoping to be able to make some apple butter and pear preserves soon.

As far as cooking goes, I'm still in a rut. I'm fixing quick and tried and true favorites so there really is nothing to post. Fall is coming though. My favorite time of year for the food blog as I start to bake again and prepare for holiday dishes etc.

Up this week:

Goulash
Hamburgers
Baked chicken and Greenbean casserole
Biscuits, hashbrowns and eggs
Sweet potatoes with cinnamon and sugar
Sandwiches

Menu Monday

2010-08-09T12:14:00.002-04:00

Okay. It's hard for me to believe that it's been a month since I've posted anything but the weekly menues. That is bad. Really bad. You are permitted to beat me with a sugar cane (or candy cane ;) for being such a bad blogger. The garden is failing on me. My producing plants are getting old and the rest of the garden has really taken a hit from the heat. This coming weekend will be my last attempt at doing anything on it this year. I'm going to pull up the scorched old cucumber plants and zuchini and squash. I'm going to plant fall crops: spinach, cabbage, greens, radishes. After that, I'm going to rely on the farmer's market to provide me with goods. I probably won't even can a whole lot since I'm going to be buying the food anyway, I might as well just buy it when I need it. ::sigh::

I'm ready for fall. I'm ready to not have so much to do outdoors so I can keep a clean house and cook again.

This week:
Soft tacos

Spaghetti

Cheesy chicken cups

Turkey Melts

Nothing very exciting. I need to get on the ball!

Menu Monday

2010-08-02T12:46:00.001-04:00

There has been a lot going on at the home of this gardener this week. A lot of personal things I'm not ready to share yet. So cooking has been blase at best. Not exactly whats been on my mind and admittedly I had to throw quite a few veggies out as I just didn't get to them.

This weekend I did weed the garden and tie up the tomatoes and pull out dead plants. I lost a lot of my eggplants for some reason and I have no clue why. I've never seen the plant just rot with a half grown eggplant on it...but that's what half my plants did.

Dinner over the weekend, consisted of mostly Chicken noodle soup. I'm going to try and do a little better this week as I really can't handle that much sodium (the canned kind...gasp).

Last night i made Country Fried Steak, gravy, mashed potatoes and peas and carrots. (Not exactly better for me).

Tonight is Spinach Lasagna (heavy on the cheese but I am using wheat pasta)

Hamburgers on the grill

Baked chicken (probably some kind of casserole)

Either fried cabbage or brussell sprouts with perogies.

chicken enchiladas (for him) and leftovers for me.

Peach Sonker

Menu Monday

2010-07-26T11:59:00.000-04:00

I’m pretty sure I’m going into this week with no idea what to have for dinner. I’ve been flying by the seat of my pants and my poor grocery budget is suffering for it despite the little bit I’m getting from the garden right now.

This has been a very weird and hectic past week despite my best efforts of maintaining control and routine. I will definitely have to scrounge as I won’t be letting myself go to the grocery store till the weekend. So based on what I can think of that is lurking around my fridge and pantry, my menu will probably look something like this:

Turkey Meatloaf, brown rice and green bean casserole

Chicken noodles soup

Turkey Bacon, eggs and toast

Grilled burgers with coleslaw

Fried cabbage, Perogies and brats (for him)

Okay, okay, so my menu really isn’t that bad. I suppose its lucky that I have quite a bit lurking around huh? I’ll throw in some fried okra somewhere and maybe even some squash fritters or zucchini bread.

I also need to make a peach and blueberry pie but I don’t have any flour or a store bought crust so that may be a problem.

I have an entire bushel of peaches to deal with and 3 pints of blueberries. I’m going to freeze at least 2. I still haven’t canned beets or made pickles. They are claiming we will have a few evenings of rain this week. I’m hoping I will get something done finally.

I did get the corn taken care of and I have a lovely bucket full of butternut squash and winter squash (which keeps for quite sometime so I don’t have to hurry on that.

Menu Monday

2010-07-19T12:32:00.000-04:00

This week, I’m making more of an effort to jump back on my healthy eating/dieting bandwagon. I finally picked up the exercising and but let the foods slide so that didn’t do me much good! This week I’m determined to do both! So here is to a healthy menu! (mostly)

Grilled Chicken and Steak Skewers (zucchini, small potatoes and pearl onions)

Baked Turkey Breast with Green bean casserole

Spinach lasagna (with WHEAT noodles)

Creamed Corn over biscuits with a slice of tomato with Broccoli Slaw salad

Garden Update:
Field Peas and Pumpkins are coming in. New batch of green beans are running. Baby eggplants are everywhere. My new squash and zucchini plants are blooming. I have small okra everywhere. Cucumbers are still coming in abundance. I got my first beautiful yellow tomato out of the little garden! I’m so excited. The heirlooms are blooming.

The big garden? Yea, lets just forget that little adventure. We have to pull all the fence posts and strings up and its getting completely mowed down. It was a huge disaster, disappointment and waste of time and money. It gets too much sun and with our heat wave this year and our schedules we could not keep it watered and lost many of our plants to heat blistering, dryness and being choked out by the crazy morning glory vines and crab grass that runs rampant out there. It’s mostly good ole Carolina Red clay so with the heat it just becomes like a solid brick. That field is not good for a garden and will be returning to a horse pasture. In fact, late this fall, we are most likely going to be bringing in two of my parents horses to spend a few months with us so they can eat out the underbrush that has grown up in the pasture and give my parents a chance to reseed their pasture. I’m actually REALLY excited by this. I’m not keen on Sonny coming to stay because he has a cribbing problem and will chew my beautiful barn up and Harley, well Harley has a personal space issue and an attitude problem but I love him anyway. He has so much personality and is always a joy to watch his antics. (My sister and I actually bought him as a birthday gift for my dad 8-9 years ago) I just can not wait to see horses in my yard again that it does not even bother me that I’m going to have to repair and put back up a lot of my fencing I just took down!

This week I will be canning beets (yep, I got stuck doing that again!), green beans and possibly pickles. This coming weekend I am actually hoping to get to the farmer’s market for some fruit so I can make some jams and jellies as well as pickle some peaches!

Blueberry Cream Cheese Muffins

2010-07-15T12:07:00.002-04:00

One of my Dad's neighbors has HUGE blueberry bushes the size of houses with the most amazing blueberries. She doesn't charge to pick them and people who know her drive from states away to come pick her berries. My father brought me a gallon of blueberries this past weekend. I was in heaven.

Since it was a co-workers birthday yesterday, I decided to try out a new recipe that has been formatting itself in my head for awhile. A cross between my Pumpkin Cream Cheese Muffins and the Blueberry Muffins I love so much.

I think they need a little tweaking to notch that flavor up a level but they are yummy just the same!

Blueberry Cream Cheese Muffins

Heat oven to 375° F. Lightly coat a 12-cup standard muffin tin with oil and set aside. Mix 8 ounces (one block) cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside.

Ingredients:

1 1/2 cups self-rising flour
3/4 cup white sugar
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
Splash of vanilla
1 teaspoons ground cinnamon

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 3/4 to the top.

Place two teaspoonfuls of cream cheese filling in the center of each cup. Bake for 20 to 25 minutes in the preheated oven, or until done.

I use a cookie scoop to fill muffin cups. So I used two scoops of blueberry batter and one scoop of cream cheese mixture.

Monday? AGAIN? Really?

2010-07-12T12:09:00.000-04:00

This week is going to be a really crazy week at the Gourmet House. I have classes over the next two nights at the church and a ton of canning to do! I picked enough beans to over fill a banker box plus that many carrots, two gallons of tomatoes and a gallon of cucumbers! Plus my dad brought me at least a gallon if not more of blueberries and my neighbor brought me figs! So I have preserves to make and freezing to do!

I have definitely got my work cut out for me. In addition, I need to tie up my heirloom tomatoes and Roma’s (the late crop) and string my field pea poles plus weed. Given the craziness of the week, it looks like the cooking will suffer.

Tentative Menu:
Rotisserie chicken and salad (from the Grocery Deli!)

Spaghetti

Blueberry Cream Cheese Muffins (for breakfasts)

Grit casserole

Squash fritters

Zuchini Bread (to have on hand for quests this weekend)

Lots of Sandwiches!

Canning:
Carrots
Greenbeans
Tomatoes
Fig Preserves

Freezing:
Blueberries

Happy 4th of July Menu Monday

2010-07-05T12:13:00.004-04:00

I spent all weekend practically in my garden. Pumpkins and field peas are planted. More marigolds and petunias are planted. Black plastic is down in spots I'm reserving for august plantings. Tomatoes are tied up and picked. I got 2 gallons of small yellow tomatoes that I'm going to use for salads and can for sauce. Parts of the large garden have been mowed down. There are still a few rows that I've got to mow down but the lawnmower died and has to be repaired. We lost some plants in the recent heat wave but we are back to irrigating so hopefully we will get produce again soon. We are getting cucumbers and tomatoes currently and are new crop of beans are starting to run. I have not cooked much lately though I have a few recipes to throw up here when I get a few minutes including my chocolate chip zucchini bread. SO YUM! This week:

Blueberry Muffins
Blackberry dumplings

Biscuits, egg, bacon and tomato

Chicken and spinach alfredo

Garden Pizza

Chicken Tender Salad with Honey mustard

Turkey melts

Our July 4th holiday was very quiet this year. We grilled with another couple and went to a movie. On the fourth we actually worked in the garden, took a quick dip in the pool, rented movies and spent a quiet evening at home with banana splits. I'm a very social person so it was a bit odd to me but we have had so much to do and had issues with the pool that it was really nice to just relax after accomplishing so much this weekend which included (taking down part of our pasture fence, staking tomatoes, planting garden, putting down plastic, weeding, getting the pool clear AGAIN and dealing with a pump/leak issue, mowing down part of the big garden to better manage weed issues, cleaning the house.

I hope everyone had a safe and happy 4th.

Doesn't that just Beet all?

2010-06-29T12:45:00.002-04:00

I'm a Southern farm girl...who doesn't like beets. I think I may possibly be the only person in my family that doesn't like them. Unlike my grown-up love for broccoli, my beet palate never developed in an enjoyable manner.

Since my husband enjoys them on occasion and my parents had plenty in their garden (which they are fun to harvest) I decided to be a loving wife and try my hand at canning/pickling beets.

1) Rubber Gloves are your friend if you do not want stained fingers
2) No matter how neat you try to be your kitchen will still look like you slaughtered something large.

It's definitely interesting to note the change during cooking. It goes from black lumps boiling in a pot that smells (as my friend Beth put it) like cooking dirt to an aromatic pot of jars that are truly a beautiful deep fuchsia color. I love the end result and while messy, it really is easy. I may (or may not) do some more. Why? Because I can and they are free...and if Armageddon happens I can choke down beets to survive. LOL

To Can beets:
Boil with parts of the tops (stems) on to reduce "bleeding". When soft, remove tops and roots. quarter or half depending on size. Place in clean hot jars. On stove boil 1 cup water, 1 cup apple cider vinegar, and 1 cup of sugar. If you have whole cloves, place about five in each pint jar. If you have crushed cloves use about a tablespoon in the boiling mixture. Once it comes to a boil, pour the hot liquid over the jars. (you may have to make more if you have a lot of jars. Mine did about 4 jars but I didn't pack the beets tight. Place lids and rings on. In a large pot or canner, place the jars completely submerged (to a 1/2 inche over the lids)and bring to a boil. Turn off and let cool slightly. Remove the jars and let cool and dry.

Menu Monday

2010-06-28T12:19:00.000-04:00

Another week has passed in a flash. I feel like I missed two days because I slept it away thanks to a beesting and benedryl. I hate beestings and their affects on me! I was very fortunate it wasn’t a yellow jacket or something I’m more allergic too. I’m pretty sure it was a wasp and let me tell you, it hurt like the dickens! My arm is no longer swollen and other than a discolored bruise, you can no longer tell. (FIVE DAYS LATER…jeesh).

We made a lot of progress on the yard and pool this weekend the big garden leaves much to be desired. The morning glory vines that are reminiscent of the killer vines in The Ruins, have taken over out there. I tried picking beans Saturday morning and less than ¼ of the way down the vines were so thick they were tripping me and keeping me from finding my beans. Steve was supposed to take the weed eater through there but he was sidetracked by stringing up tomatoes. One of my new goals is to get a lightweight weed eater that I can handle so I don’t have to depend on him and his schedule. (because you all know I’m super impatient so it KILLS me waiting on someone).

My little garden is doing very well this year though. It’s driving me insane that part of my boxes are not planted but I’m reserving space for fall crops! I did get green beans canned last week and this week I’m going to work on canning some beets and tomatoes!

So what’s for dinner? A Very uncoordinated plan of things that probably do not go together but that’s okay:

Green beans and new potatoes and corn (probably served up with Turkey Melts)
Turkey Melts
Veggie Pizza
Baked Spaghetti
Biscuits, eggs, grits

I have a long weekend coming up, and I have lofty goals of yardwork/gardening but I have this dream in the back of my mind that I can and make preserves etc. I guess we shall see which one wins out!

Happy Summer ya’ll!

Coconut Cream Trifle

2010-06-22T11:59:00.000-04:00

For my mom’s birthday (which falls at Father’s Day every year), I had planned on making coconut cream cupcakes. Due to a wedding I forgot we had to go to, I decided it would be a little simpler to make a trifle instead so I didn’t have to wait on cooling to ice etc. This turned out really well. It is SO rich. Mom claims it’s the best thing she’s ever eaten, but she may be a little biased and I’m not sure anyone loves coconut as much as she does.

This took a little longer than I expected just because of the cooling times for the cream. Assembling it is a breeze and would be awesome with some slivered almonds, chocolate chips or fruit like pineapple to give the layers more color and depth!

Ingredients:
1 white cake mix baked per instructions
1 15oz can of Cream of Coconut
½ cup sugar
2 tbs cornstarch
2 cups heavy cream
¾ cup powdered sugar
1 tsp coconut extract
1 can sweetened condensed milk
1 bag shredded coconut

Directions:
Bake Cake per instructions and set aside to cool. (I used a bunt pan).

In a 350 degree oven (I did this while the cake was cooking), spread the shredded coconut on a cookie sheet. Bake in oven for 7-10 minutes, stirring every few minutes. Be careful. It burns easily. Set aside to cool.

In a medium sauce pan over medium heat bring coconut cream, sugar and cornstarch to a slow boil. Stir constantly. Reduce heat to medium low and stir until mixture is slightly thick. Pour into a glass bowl and let cool. Stir occasionally to release heat to cool it faster.

In a stand mixer, beat cream until whipped. Once stiff peaks have formed halve the mixture. Place one half with half of the cooled coconut cream mixture, folding together and refrigerate until assembly. Whip the other half for a minute more adding the coconut extract and powdered sugar till blended. You can store this in the refrigerator as well until needed.

To assemble: Stir the condensed milk into the coconut cream mixture (the half that doesn’t have the whipped cream in it). Set out all your layers: Cake (cubed), coconut Cream, Whipped coconut cream, whipped cream, toasted coconut. Start your layers in your trifle bowl with cake. Pour 1/3 of the coconut cream. Sprinkle with toasted coconut. Add 1/3 of the whipped coconut cream, sprinkle with coconut and then 1/3 of the whipped cream. Repeat 2 more times, topping with the remaining toasted coconut. Refrigerate for a few hours before serving for best taste.

Menu Monday

2010-06-21T12:27:00.001-04:00

Another week has passed. Where does the time go? One minute I’m sweating over weeds in a garden and picking beans, the next I’m back at work on a Monday wondering what I’m going to prepare this week. I have no time to cook in the evenings with all this gardening going on!

I did get a chance to bake this weekend for father’s day. I made my father a squash pie and my mom (it was her birthday) a Coconut Cream Trifle. I will get those recipes posted soon!

I’m going to attempt to make these items this week as I need to cook out of the freezer to make room for all the veggies I need to put up as well as cook some of these veggies!!

Menu:
Buttermilk chicken Tenders
Garlic Roasted Chicken
Chicken salad (made from roasted chicken leftovers)
Fried Cabbage
Squash Pie (I have filling left over so I just need to make or buy a crust)
Squash Fritters
Japanese Stir Fry (Homemade)
Grilled cheeseburgers with homemade coleslaw
Zuchini Bread (for breakfasts)
Veggie Gratin
Green Beans with Potatoes (have some getting soft) and corn (from a can)
Glazed Sautéed beets and carrots

What’s In the garden this week?
Beets and carrots (from Mom’s garden)
Onions
Squash
Zucchini
Green beans
Salad tomatoes
Cucumbers(will have them by the end of the week)

Fruit in Season: Peaches, blueberries and Blackberries

Also, It's the first day of SUMMER!! Happy Longest Day of the Year!

Peach and Blueberry Sonker

2010-06-14T12:36:00.002-04:00

I promised I would list every version and concoction of the Sonker through the summer. This one is not much different then the previous post but here it is. I am trying to clean out my freezer to make room for fresh preserves. I found a lone package of peaches frozen from last year. The package was small so not enough to do the traditional peach sonker but I mixed it with a pint of blueberries and some vanilla for a flavorful purple pie full of antioxidants and southern goodness. I can not express the simple goodness of this pie. I put this together with hardly any time while waiting for my ingredients to cook for my zucchini casserole. Both items went in the oven together. I turned the oven off when I took the casserole out and let the pie finish baking as the oven cooled down. When we were done with dinner, the pie was ready! How perfect can you get for a summer dessert?

Ingredients:
2 cups sliced peaches
1 pint blueberries
2 sticks of butter
2 cups of sugar
2 cups milk
2 cups Self Rising Flour
1 tsp vanilla

Directions:
In a 350 degree oven, melt butter in 9 x 13 casserole dish. When butter is melted, whisk in sugar and flour. Slowly whisk in milk and vanilla. When there are no lumps spread fruit evenly across surface. Bake for 45 minutes.

Zucchini Casserole II

2010-06-14T12:29:00.002-04:00

I use zucchini and squash in various ways: zucchini bread, fried squash cakes, zucchini crab cakes, squash pie, calico squash casserole, stuffed zucchini parmesan and even Zucchini Almond Biscotti.

This year I am on a mission to expand my repertoire for this versatile, healthy and abundant vegetable. First up for the year? A new version of a simple zucchini casserole.

Ingredients:
4 ½ cups peeled zucchini cut in cubes
1 can Healthy Request Cream of chicken soup
1 container of light sour cream (8 oz)
4 large carrots peeled and coined
1 medium white onion chopped
1 stick of butter
1 sleeve Ritz Wheat Crackers
1 small can of French’s Fried Onion topping
Salt and pepper to taste

Directions:
Boil Zucchini until just tender. Meanwhile, sauté carrots and onion in butter until tender. Drain zucchini. Remove carrots and onions from heat. Add soup and sour cream, salt and pepper directly to carrots and onion mixture. Stir in zucchini. Crumble ¾ of the crackers into mixture and stir gently. Pour into a greased casserole dish ( I used an 8 inch round corning ware soufflé dish). Top with the rest of the crackers crumbled and the can of French’s Onion topping. Bake at 350 for about 35 minutes.

Menu Monday-Zucchini Edition

2010-06-14T12:28:00.000-04:00

So my garden is flourishing. I even picked my first tomatoes this weekend. Granted they are salad tomatoes but a tomato is a tomato! We also pulled up most of the cabbage this weekend so they didn’t bolt in the high heat like the rest of my broccoli did. I think I have three broccoli plants left and a few small heads of cabbage. Even more squash and zucchini came in though. I’ve been giving cabbage and zucchini and squash away by the bag full. I’m just not ready to go into canning/freezing mode. I need to make Saur kraut but I don’t have the time. I will rely on the fall crop for that I suppose. We only need a good dozen cans to get through the winter anyway and that doesn’t take that many heads to get.

Our small garden is ready for its second round of planting which I will be working on this week. Until that is done, I will be cooking our produce instead of worrying about preserving it. I’m not quite sure I can keep up with the yields but I’ll give it the old college try. This is a week full of garden goodness:

From the Simply In Season Cookbook:

Vegetable Pasta Salad pg 109
Squash Fritters pg 122
Italian Zucchini Pie pg 136
Zucchini Cookies
Zucchini Brownies

Meatloaf
Baked Chicken
Fried Potatoes

Fried Cabbage

Towards the weekend I’ll probably do some more homemade Cole slaw and grilled burgers too.

What’s on your menu this week? Are you reaping the benefits of your garden or local farmer’s market yet? I have to admit I haven’t been to the farmer’s market in two weeks thanks to my garden though I really need some filler ingredients that I don’t grow. That is definitely on the agenda next weekend.

Quick Garden Update

2010-06-08T12:08:00.002-04:00

Just wanted to do a quick touch base. I've had a busy few weeks between getting the pool open, dealing with an overgrown jungle of a garden with all the rain and storms we've had, in-laws in and our shopping extravaganza etc.

Over the weekend we picked several cabbage and about 6 zuchini per day. Last night we have even more cabbage ready, collard greens ready, and we picked 10 zuchini and 16 squash! HOLY MOLY. I'm not ready to preserve this stuff yet! It's too early, my freezer isn't cleaned out.

I'm physically pulling my hair out, giving away produce and fixing meals from the freezer to clean it out.

Oy Vey. But I'm here. and Kicking and while Steve is out on semester break from school we are definately spending time together and working on the yard etc. Don't worry, I'll be back with a few recipes soon and hopefully pictures shortly after that as we should be getting my laptop fixed soon so I will have better access!! YAY!

Menu Monday

2010-06-07T12:37:00.002-04:00

I actually have NO IDEA what I'm making this week because I spent the whole weekend working in the garden and shopping. (my life is terrible right?)

I do know I have a ton of zuchini and cabbage so the menu will include:

Zuchini bread and Fried Cabbage. LOL

the rest will look something like this:

Turkey Pot Pie (made two last night, so one will be dinner on Tuesday)

Baked Spaghetti with Spinach Wheat noodles

Hamburgers

Grilled Cheese with Bean Soup

We shall see though. This is DH's last week off of school (semester break) so we are trying to get this stupid pool cleared up and the garden worked on. I'm sure I'll be back to some cooking next week, especially since we are starting to get vegetables in that have to be prepared/put away. My kitchen and I will be getting REAL friendly here soon.

Blueberry Sonker

2010-06-04T12:17:00.001-04:00

Growing up, I always looked forward to peach season. I LOVE peaches. They are probably one of my favorite fruits. There was something else about peach season I loved: Dessert. My momma was never one to bake desserts often. She could bake, don’t get me wrong, but it was for special occasions. She was a busy woman with two unruly girls to raise, gardens, farming, house and yard and a family business to deal with. So baking desserts wasn’t high priority and truth be told, none of us needed it anyway.

Oh the peaches though. We would get a box on the way home from the beach and we would have peach EVERYTHING. Peach ice cream, peaches in milk, peaches on cereal and Peach Cobbler were the highlights of childhood summers (okay, that and watermelon but that’s an entirely different story). My momma made the most delicious peach cobbler that she called Easy Pie. Boy was it easy. It was one of the first things I remember making with her and it can be added to and changed at ease (a little vanilla, a little cinnamon and nutmeg, a mix of berries etc).

Since I’ve grown up, I still make it but have learned a few things. It’s not just peaches that go well with this dish. It’s any soft fruit. I’ve also recently discovered (thanks to my momma) that this pie has a real name. Fruit pies made like this are called Sonkers. Sonkers is a name completely indigenous to the Mt. Airy, North Carolina area and expands out from there. (That’s Mayberry, as in Andy Griffith to ya’ll). They actually have a Sonker Festival every year complete with Pies of all size and fruit, blue grass music etc. that benefits one of the historical homes in the area.

There are several variations of the traditional Sonker and some argument about what the original was! Some use old biscuits and juicy blackberries. Still other’s make a deep dish fruit pie with dumplings. The most well known is the Easy Pie version.

I’m THRILLED and I am TOTALLY going to go this year. October 2nd. Mark your calendars if you are anywhere close to the area or planning a trip to “my neck of the woods.” I will report back on all the various ways of the Sonker and what is my favorite (though I doubt I will find one to rival my Momma’s but that’s pure sentiment…just don’t tell her that!)

Blueberry Sonker

Ingredients:
2 cups Sugar
2 Cups Self-Rising Flour
2 Cups milk
2 sticks of butter
1 pint Fresh Blueberries

Directions:

Heat oven to 350 degrees. Place butter in a 9 x 13 casserole dish. Melt butter in heated oven. Whisk sugar into melted butter (right in the dish). Add Flour. Slowly whisk in milk. Pour fruit evenly over the top.

Bake for about 40 minutes or until bread is golden brown on top. Enjoy!

As I play with different versions of the Sonker I will definitely post them!

Menu Monday (day late)

2010-06-01T11:59:00.001-04:00

Yesterday was Memorial Day, so instead of posting for Menu Monday, I used the holiday to remember those who are brave enough to die for us and spend time with friends. I had intended to work in the garden but unexpected rain prevented that course of action. This week is full of comfort foods with a focus on green vegetables and using what I have plus fresh foods from the farmer’s market.

Memorial Day: Grilled Steaks and Zuchini sticks, potato salad, and blueberry cobbler (and chocolate chip cookies, but I didn’t make them so I can’t claim them! LOL)

Chicken Pot Pie

Broccoli Casserole with Roasted chicken

Spinach Gratins with Turkey Meatloaf

And I always have a back up plan if I don’t feel like a certain meal one night. This weeks back up plan are two items I didn’t get to make this past weekend:
Blueberry Pancakes
Grilled cheese with leftover Bean soup (it’s in the freezer).

Baking:
(maybe, I don’t think I will have time)
Mint Chocolate Chip Brownies
Or
Orange Chocolate chip Scones

Spaghetti and Stuffed Meatballs

2010-05-27T12:26:00.000-04:00

I’m not a Rachel Ray Fan. I think she’s adorable and vivacious and once in a blue moon has a good idea. I’m not a hater of Rachel Ray either. (My husband loves her). Her recipes though are lacking. They either have too much of a particular spice or are very bland. I haven’t really found a recipe that if followed exactly was exceptional or worthy of making again. I definitely have to majorly tweak her recipes and therefore rarely bother with one.

I don’t mind tweaking to take it up a notch or to suit my style better etc. I don’t want to have to tweak to give it flavor period. I did give one of her recipes a try yesterday though. It sparked an interest. I tweaked before I even began for dietary reasons this time and while a tiny bit bland, I’m not going to blame the recipe. I think it was actually pretty tasty considering how quick/easy it was. If I were a busy mom with younger kids, I could definitely see this being a life saver meal. It has the fun elements I see the kids enjoying and its fast, which I see mom (or Dad) enjoying. It’s definitely affordable and filling. A few more tweaks (like adding some shredded carrots and zucchini for added vegetable nutrition). Me personally, I would also add some onion next time for a boost of flavor.

Spaghetti with Stuffed Meatballs

Ingredients:
¼ cup breadcrumbs
¼ cup milk
1 tbs Olive Oil
3 cloves garlic,smashed/chopped fine
3 cans diced tomato
1 small can tomato sauce
1 lb ground turkey
¼ cup fresh grated parmesan
2 eggs
Fresh Mozzerella cut in 1/4 -1/2 inch cubes
1 lb spaghetti noodles
½ cup Gruyere for topping
Salt

Directions:
In a medium bowl whisk eggs and milk together. Stir in Breadcrumbs and one clove of garlic. Add some salt to taste (about 1 tsp) and gently break up ground turkey into bowl. Add Parmesan cheese and gently combine all ingredients. Take about two tablespoons of mixture into hand. Gently flatten it out and place a mozzarella cube in center. Fold Meat up around cube and roll into a ball. Place on greased baking sheet. Repeat until all the meat is used. Set meatballs aside.

In a large sauce pan, heat up the Olive oil and add the rest of the garlic. Cook about 2 minutes or until garlic is golden. Add the tomatoes and sauce. Season with Salt (and pepper if you like) to taste and bring up to a medium low simmer. Carefully place meatballs down into sauce making sure they are submerged. Cook without stirring for about 20 minutes. Stir gently and cook for another 15 minutes.
About half way through the cooking time, heat another pot of boiling salted water. Add spaghetti and cook until al dente (about 10 minutes or so). Toss the cooked noodles with the tomato sauce and meatballs during the last five minutes of cooking. Serve hot topped with a little Gruyere.

Menu Monday

2010-05-24T12:19:00.001-04:00

This weekend was a blur. We had a full day Saturday of walking around at the Dachshund Festival with our dogs. Despite the constant rain it was still a lot of fun. We spent way too much money but it benefits a Dachshund Rescue group so totally worth it. (I never thought I would have little dogs, but I love these two munchkins more than I can bear sometimes, despite their horrendous breath).

After the festival, we got a second wind and conquered quite a bit in the garden. The majority of the stakes are driven for the tomatoes and a start on the greenbean stakes. I dusted all the cabbage, broccoli, beans and greens because I’m at wits end with the bugs. The slugs, moths and bugs are mutilating my beautiful plants. Of course it rained after I did it so it did no good. I also got the one bed I had been working on last week de-weeded. It just needs a pass with the tiller and I can replant it with summer crops. Somehow after all of that, we found the energy to play the Wii.

I tell you this because what it meant for Sunday was a day of napping during the thunderstorms. We were exhausted. I don’t think our dogs moved off the sofa all day. When we did, they just stared at us with out the ability to even lift their heads. LOL So I made a quick pass at the grocery shopping without a plan. Never a good idea. So this weeks menu is less than spectacular. We will probably be dependent on a lot of leftovers as the few items I’m making make a TON of stuff. If all else fails I have chicken noodle soup (in the can, GASP) as back up. I broke down and bought deli turkey this week as well for sandwiches so we aren’t dependent solely on leftovers for lunches.

Menu

Multi Bean Soup

Spinach Lasagna

Spaghetti with Stuffed Meatballs

Home made Bread

Red Velvet Cupcakes (co-workers birthday)

MAYBE Strawberry Icecream

Orange Chocolate chip scones (for breakfasts)

Multi Bean Soup

2010-05-24T12:18:00.000-04:00

On a trip to the Farmer’s Market several weeks ago (maybe two months at this point), my mom and I found the dried bean bins. So we mixed up our own bean medley in a bag. Since the beans are by the pound we were able to produce our own special bean blend. I can’t honestly tell you what’s in it but I know there are some: butterbeans, fordhooks, pintos, black beans, legumes, etc. I’ve been meaning to make a bean soup for quite awhile but kept putting it off because cooking dried beans takes awhile. This was a rainy/stormy weekend so yesterday was perfect to experiment with soup. This is a hardy soup that is inexpensive, makes a lot and can be on hand for any time of the year.

Ingredients:
Bag of Mixed dried beans (probably about 1lb)
1 bag Frozen Stew Vegetables (potatoes, carrots, celery and onion)
1 bag Frozen Mixed vegetables (peas, green beans, carrots, corn)
1 can Diced Tomatoes
1 Can Stewed Tomatoes
¼ stick of butter
Salt and pepper to taste (requires quite a bit)

Directions:
Fill crockpot (5 quart) half way up with water, and dump beans in. Cook on high for 4 hours. Beans should take up the majority of the water at this point. Dump EVERYTHING else in and cook on high for another 2 hours. Serve hot.

I am going to experiment using leftovers more as a chili or an accompaniment to Beef roast etc. I think this soup will be very versatile as it has a great natural flavor that can stand alone or go well with other dishes.

2010-05-20T12:10:00.001-04:00

I love, no, make that LOVE peas. As a child I actually loved mixing peas into the Hamburger Helper Beef stroganauff (I know, it pains me to admit my love for the boxed stuff too). That was one of my favorite meals though. As an adult, I am finding all kinds of new dishes with peas. I put them in EVERYTHING. A frozen bag of peas (about 15 oz) is only 97 cents. Why NOT put them in everything?

A month or so ago I ran across a Pea Salad recipe at www.singforyoursupperblog.com. I had to try it despite the fact I don’t eat bacon. So I bought some low sodium turkey bacon as a substitute. When it came time to make it however, it was late, I had been in the garden all day and I was exhausted. So I nixed the bacon and instead whipped up a handful of tiny pasta shells to add body to the salad.

I admit, I was a little skeptical at the raw simplicity of the salad. I started out with a tiny little bit. I went back for thirds and I brought it for lunch today. I did not share or leave any for my husband (but since its all green I doubt he would have tried it anyway unless I shoved it down his throat). I can not wait till the next potluck or party because this will definitely be on the menu throughout the whole summer. I may even venture the bacon and leave out the noodles for a zippy gluten free version!

Creamy Pea Salad
Ingredients:
15 ounce bag of frozen peas thawed
2 sticks of celery, chopped
3 green onions, chopped
1 cup tiny pasta shells, boiled in salted water till al dente
½ block of sharp cheddar cheese cut in very small cubes
½ cup mayonnaise
½ cup sour cream
I did not add salt and pepper but you can to taste

Directions:
I had all the ingredients (minus the pasta) in the fridge so everything was cold to begin with. Even adding the hot noodles did not heat it up much so I served as is which was still pretty chilled but you can chill before serving. Just dump everything together and stir. Great for a make ahead meal/dish.

Hummingbird Cupcakes

2010-05-20T12:09:00.000-04:00

I made the first Hummingbird Cake years ago when it first made an appearance on the Martha Stewart show. I fell in love with the pineapple flowers she did. Everyone loved it, especially my mom. Fast forward to last year when I found out a new friend’s favorite cake was Hummingbird but she paid 9.75 per SLICE at a local bakery. I made her this cake for her birthday. She loves me now. LOL

For Mother’s Day, I decided to do a little portion control since we are all losing weight (well, and I’ve become a cupcake fiend…I don’t eat them, but I LOVE to make them) and make Hummingbird Cupcakes topped with a single Pineapple flower. They came out SO well. I left out the nuts and coconut because of food allergies in some members of the family, but I took a few of the cupcakes and topped them with nuts and coconut. I’m going to write the recipe down WITH the nuts and coconut but its your choice. The batter works fine without them.

Hummingbird Cupcakes
From Martha Stewarts Cake Recipe

Ingredients:
3 cups Self Rising Flour
1 tsp ground cinnamon
1 cup vegetable oil
2 tsps vanilla extract
2 cups sugar
3 large eggs
3 large ripe bananas mashed
1 (8ounces) can crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup coconut (shredded)

Directions:
Preheat oven to 350 degrees. In a bowl, sift together dry ingredients: flour and cinnamon. In KA Mixer (or bowl with hand mixer), cream oil, vanilla, and sugar. Add eggs one at a time. Beat for about 3 minutes until mixture is pale yellow and fluffy.

Add in banana, pineapple (and walnuts and coconut if you choose to use them). Stir until combined. Add flour mixture 1/3 at a time until completely incorporated. Pour ( or use an ice-cream scoop like I do) into lined muffin tins. Bake for 25 minutes or until done. Let cool completely. Makes about 24.

Cream Cheese Frosting
Ingredients:
1 pound (16 ounces) cream cheese
2 tsps vanilla extract
1 cup softened/room temp butter (2 sticks)
2 pounds confectioners’ sugar

Directions:
In KA MIXER, beat the vanilla and cream cheese about 2 minutes. Gradually add in the butter and cream together until fully incorporated. On low speed, slowly add in sugar until a whipped consistency.

Dried Pineapple Flowers

1 – 2 large pineapples (depending on how many flowers you want. One large did one flower on about 18 cupcakes)

Directions:
Preheat oven to 225 degrees. Line two baking sheets with parchment paper. Peel pineapples. Using a small melon baller (I actually find using a small pairing knife works well too for the tougher eyes) remove and discard “eyes”. Slice pineapple VERY thinly. Place rounds on baking sheets. Cook until the tops look dried about 30 minutes. Flip slices and cook an additional 30 minutes until completely dried and ruffled. Cool on wire rack.

TIP: Do the Pineapple First. Even the evening before and store in the refrigerator.

Turkey Parmesan Burgers (and oven fries)

2010-05-19T12:27:00.002-04:00

In my quest for healthier eating I have cut out a lot of red meat. We have red meat maybe once a week if that. I tend to stick to poultry and veggies (and pasta. We all know I’m a carb loader). So anytime I see a recipe for any kind of poultry burger I have to try it! These were tasty. They cooked well and are a nice basic palate to make them your own. You could spice them up with some peppers or send them over the Italian curve with some fresh basil leaves and garlic mixed in. Due to my allergies, I’m pretty careful about spices right now. Go wild with this. I served with simple oven fries made from white potatoes, olive oil and sea salt. (slice and bake in a single layer for 20 minutes on 350, flip and bake for 20 more minutes). This makes a great light summer dinner OR a healthy lunch!

Turkey Parmesan Burgers
Ingredients:
Sliced Whole Grain Bread
Parmesan cheese (about ½ cup)
Small can of Tomato Sauce
1 lb ground turkey
½ tbs olive oil
1 small finely chopped onion
Whole-milk Mozzarella cheese (thinly sliced or shredded)

Directions:
In a food processor, blend the two end pieces of bread and parmesan to form fine crumbs. Place in large plate or pie plate.

In a large bowl combine ground turkey, onion and 2 tbs tomato sauce plus ¼ tsp salt. Mix well. Shape into 5 patties and gently coat with the bread crumb mixture.

In a George Foreman Grill (or a grill pan, frying pan etc), spray with Pam and place burgers on grill. Grill for about 4 minutes or until crusty and dark brown.

Serve on toasted bread with mayonnaise, 1 tbs of tomato sauce and a thin slice or sprinkle of mozzarella.

Spinach Shells: Two Ways

2010-05-19T12:26:00.001-04:00

In my garden, I have an abundance of spinach, which is great because I LOVE spinach. Spinach and peas find a way into almost everything I make! LOL I wanted to play with dishes that feature spinach as a main ingredient, like my Spinach Lasagna which is to die for. (Okay I wouldn’t DIE for it but it is really good).

As I was experimenting with a recipe very loosely inspired by Giada De Laurentiis I went even further to try it with two types of shells: tiny shells and large stuffable shells. While both were good, and they both had the exact same ingredients, I have to admit the small shells were better. Something about how the ingredients blended together with the shells. I will definitely be making this again, very soon. (Especially since my spinach needs picking after all this rain we’ve had!)

Spinach Stuffed Shells and Spinach Shell Pasta
Ingredients:
½ box jumbo pasta shells OR
2 cups tiny shells
1 gallon bucket of fresh spinach leaves (I would guess about 2 bags but I pick my spinach in a 1 gallon strawberry bucket)
½ container of whole milk ricotta
1 cup cottage cheese (You can use a whole container of ricotta but I always cut some calories by substituting some cottage. It works well)
Salt and pepper to taste
½ cup parmesan/gruyere mix
1 small onion
1 garlic clove,minced

Sauce:
½ stick butter
3 tbs flour
1 cup cream
1 cup grated parmesan
½ cup gruyere

Directions:
Boil shells in salted water until al dente. If you are using the large shells definitely do not over cook or they will fall apart when you try to stuff them.

In a food processor, combine garlic and onion. Add washed spinach and chop until spinach is fine and combined. In a bowl, combine ricotta, cottage, gruyere/parm mix, salt and pepper and spinach mixture. Blend well. Set aside.

In a sauce pan, melt butter over medium heat. Add flour and whisk until smooth. Cook for 1 minute. Add cream and cook until smooth and it coats the spoon. Remove from heat and add in cheeses.

For Stuffed shells: Use spinach mixture to gently fill shells and place in a greased casserole dish. Pour Sauce OVER shells. Bake at 350 for about 20 minutes until bubbly.

For Spinach and Shells: Mix Sauce into Spinach mixture. Gently add mini cooked shells and stir until well blended. Place in a casserole dish. Sprinkle with ½ cup mozzarella cheese and bake at 350 for about 12-15 minutes until bubbly and cheese topping is turning golden brown. (You could also add some bread crumbs to the top and drizzle with olive oil for a firm crust).

Homemade Vanilla Pudding

2010-05-19T12:24:00.000-04:00

I love pudding. I love doing everything homemade. Even though boxes are often easy and quick and are convenient, I want to know exactly what’s in it, how its done etc. Plus I know if I make it homemade it doesn’t have extra preservatives and colorings to increase aesthetics and shelf life. I feel GOOD about serving even the simplest things from scratch. Pudding is one of them. Brownies are another. Really, the homemade version may take one minute longer then the boxed version. It’s insanely easy. So why pay for preservatives? How “convenient” to your body is that?

Homemade Vanilla Pudding
From allrecipes.com

Ingredients:
2 cups milk
½ cup white sugar
3 tbs corn starch
¼ tsp salt
1 tsp vanilla extract
1 tbs butter

Directions:
In a sauce pan, heat milk until bubbling on the edges. In a bowl, combine sugar, corn starch and salt. Pour sugar mixture into sugar 1/3 at a time, whisking until dissolved. Once mixture is smooth and thickens to coat the back of the spoon, remove from heat. (do not boil). Stir in vanilla and butter. Chill before serving (or spooning into cupcakes).

Wellness Topic: Food effects on Seasonal Allergies

2010-05-19T12:20:00.001-04:00

This is prime season for allergies. Having recently come into my discovery of how bad allergies can be, I’m very aware of them this year. I have an allergy to mold and mildew which has been compounded by my environment (my job). In this economy, I have to learn to work around my allergy since I can’t leave my job. Jobs are too hard to come by. Some interesting information that came from an NC County Wellness Newsletter is definitely worthy of passing on.

Studies show that a healthy diet rich in certain foods will help keep your respiratory system strong, boost your immunity to allergies and help fight infections. The article quotes an article written in Thorax, a health journal that noted islanders who ate Mediterranean foods had fewer allergies. The foods in this type of diet that aid in protecting against allergies are: nuts, grapes, oranges, apples and fresh tomatoes. These foods have natural anti-inflammatory and are loaded with Vitamins, antioxidants and good fats.

The full list of foods:
Nuts: magnesium (increase lung function) and vitamin E (immune booster).

Apples, oranges and tomatoes: anditoxidants, vitamin C.

Grapes: the skins especially have antioxidants and resveratrol (reduces inflammation and offers protection)

Fish: Omega-3 fatty acids decrease inflammation and offer protection

Green, white and black teas: reduce inflammation, boost immunity by increasing proteins. Hot tea with lemon in the morning activates the movement of nasal cilia which helps prevent sneezing with allergies.

Zinc: found in oysters, lean beef, shrimp, crab, legumes, whole grains and tofu. Has antibacterial and antiviral effects and assists with immunity.

Me personally, I eat a LOT of tomatoes in the summer. I always feel better in the summer? Coincidence? I think not. My own tips to add to this, take vitamins. I’ve learned a lot by trying to eat locally and in season. Right now I’m eating a lot of spinach, peas, strawberries, and asparagus. That is what is in season right now and I can get it fresh. These are loaded with good vitamins and iron. In the summer, it is easier to eat fruits and veggies because it’s the season for them (here in the south). I can also not stress enough my new love for Green Tea.

I started taking Green Tea as it is suggested it can aid in fertility but no matter that it is an excellent source of antioxidants. In the few weeks I’ve been on it, my allergic reactions are almost undetectable and I now go DAYS without reactions at all OFF of my medicine! How fabulous is that?

Cheesecake Factory's Chicken Costolleta

2010-05-18T12:28:00.000-04:00

I found this recipe while roaming around food blogs and sites. I’ve never actually had this dish as the closest Cheesecake Factory is an hour and a half away. The only thing I’ve ever had from there is my wedding cakes. (Yep, we did multiple tiers of cheesecake for our wedding.) So I can not guarantee the authenticity of this recipe. Having said that, it is darn good! I’m definitely adding this to the rotation. I’m In LOVE with the lightly flavored dipping sauce for a hot crispy piece of chicken. You HAVE to try this.

Chicken Costolleta (and I still think that looks/sounds like Cost-a-lotta)
Ingredients:
4 large skinless boneless chicken breasts cut into large strips and pounded to ½ inch thick
3 tbs flour
1 tsp salt
1 tsp pepper
2 eggs
Splash of water
Zest of 1 lemon
1 ½ cups plain breadcrumbs
2 tbs grated parmesan
Vegetable oil

Directions:
Heat vegetable oil over medium high (about ¼ inch of it in a deep cast iron pan- I used a dutch oven). In three dishes put the following ingredients:
Dish 1: flour, pepper and salt. Mix.
Dish 2: Eggs and water. Whisk.
Dish 3: Lemon zest, bread crumbs and parmesan.

Place each chicken strip in the flour, then egg, then breadcrumb mixture. Make sure in each stage it is thoroughly coated. Place in heated oil for about 4 minutes per side or until Golden brown and done in the center. Try to only flip once. If your oil is smoking, its too hot. You want it just below smoking point.

Lemon Cream Dipping Sauce:
Ingredients:
1 tbs olive oil
2 garlic cloves, minced
2 cups heavy cream
1 tbs Dijon mustard
The juice from two lemons
Zest from One lemon
Salt and Pepper to taste
1 tbs butter, cold

Directions:
Over medium heat in saucepan, heat olive oil. Add minced garlic and sauté until fragrant. Add cream and boil until reduced and slightly thick. Add mustard, lemon juice, salt and pepper. Simmer about 5 minutes. Remove from heat and stir in butter until melted.

You can serve the cream sauce OVER the chicken or use it is a dipping sauce which is how I preferred it.

Strawberry Mascarpone Scones

2010-05-18T12:26:00.001-04:00

As part of my plot to conquer anything and all things strawberry, I decided a strawberry scone was in order. Not just ANY scone, but one with creamy Mascarpone cheese to make a luscious thick lightly sweet scone. So good. Even my husband who is not a sweets person, has been taking these to work for breakfast. YAY! They are very delicate, crumbly, juicy strawberries bursting in your mouth, a hint of cheese (almost Danish like but just a hint) and not too sweat. Love it.

Strawberry Mascarpone Scones
Ingredients:
2 ½ cups self rising flour
½ cup sugar plus some for sprinkling
1 stick butter, chilled and diced
1 egg
¼ cup milk
¼ cup mascarpone cheese
Zest of one lemon
1 ¾ cups fresh strawberries, sliced

Directions:
In food processor, combine flour and sugar. Add butter, and pulse a few times until butter is incorporated and the size of peas (like you are making a pie crust). In a small bowl, whisk together: egg, milk, mascarpone cheese and lemon zest. Set aside. Transfer flour to KA Mixer and add strawberries. On low speed for just a few seconds, mix with paddle attachment just so the strawberries are covered in flour and sugar but not so they are mashed or broken.

Pour cheese mixture into flour/strawberry mixture and gently on low mix until just incorporated. Turn dough out onto a WELL floured board and kneed for just a minute until its no longer sticky. Form patties, or cut into triangles for your scones. Place on a well greased baking sheet, sprinkle with sugar and bake on 350 degrees for about 25 minutes. Let cool completely. ENJOY!

These would also be good with a light powder sugar glaze if you want them a little sweeter.

Goat Cheese Potato Gratin

2010-05-18T12:24:00.001-04:00

Recipe from Cooking Light, October 2001

My husband actually really enjoyed this dish. He’s a meat and potatoes kinda guy but my use of goat cheese in some dishes is questionable to him. I should have known I just have to mix it with potatoes! For me personally, it was a little dry for me so I think I would like to add a bit more cream sauce but it was good. Well flavored.

Goat Cheese Potato Gratin
Ingredients:
1 cup half and half
1 tbs flour
1 cup (4 ounces) goat cheese
1 cup 2% milk
1 tsp salt
¾ tsp black pepper
1 garlic clove, minced
5 cups thinly sliced Yukon Gold Potatoes (about 2 ½ lbs)

Directions:
Spray 9 x 13 casserole dish with cooking spray. Preheat oven to 400 degrees. Combine 2 tbs of half and half with flour in a large bowl (whisk works best). Slowly whisk in the remaining half and half until smooth. Crumble the goat cheese into the mixture and add in the milk, salt, pepper, and garlic. Stir gently. Spread a single layer of the potatoes in pan and pour 1/3 of the mixture over potatoes, coating them. Add another layer of potatoes and repeat with the mixture. Add the last potatoes (will not be a full layer) and pour the remaining cheese mixture. Bake for 1 hour or until potatoes are golden brown and tender.

Spring Green Rice Casserole

2010-05-18T12:23:00.000-04:00

This is one of those recipes that I stumbled across on a blog and took inspiration from. Annie’s Eats is the original source I believe. I’m not sure if this was an original recipe of hers, but I did not use the recipe as she did. It’s a fine recipe but I did not have all the ingredients on hand and wanted to add chicken. It was good. I nice mild spring flavor with just the hint of citrus. (Though I think I’m going to have to steer clear of lemon for a bit as the hubby is making comments about it. I think I’ve done too many lemon dishes, but really, I had a whole bag, I didn’t want them to go bad!) This makes quite a bit too. Fed three people for dinner, two servings for lunch the next day and I sent about two servings home with my sister for my dad’s lunch.

Spring Green Rice Casserole
Ingredients:
One box of chicken Stock (I think that’s about 4 cups, maybe 5, can’t remember)
1 ½ tsps Olive Oil (Plus some for the chicken)
1 ½ tbs butter
3 large skinless boneless chicken breasts
2 shallots minced
3 leeks, white and just part of the green parts, not the whole stems, chopped
2 cups plain white rice
1 bag frozen peas, thawed (about 15 ounces)
Zest of One lemon
Salt and pepper to taste
Juice from One lemon
1/3 cup Mascarpone cheese
½ cup freshly grated parmesan

Directions:
Lightly oil a grill pan and grill chicken breasts over medium heat.

In a large stock pot, heat up olive oil and butter. Lightly toast the rice. Add the leeks and shallots to the rice, and toast/sauté for a bit stirring constantly. Add chicken stock, 2 cups at a time (let the rice absorb for a few minutes and then add the rest of the stock). Cook for about 10 minutes, till stock is absorbed and rice is al dente. Add the peas and stir. Stir in the lemon zest, salt and pepper. Continue cooking till rice is done (though it needs to still have a bit of bite to it). Turn the heat off and add in the lemon juice, mascarpone, parmesan. Stir well. Dice up the chicken and combine or serve strips of the chicken OVER the rice.

*Even when the computer is working again, I will not be adding a picture as I was distracted and forgot to take one! Sorry. But it really is pretty!*