The Pink Rolling Pin

Farewell to the Pink Rolling Pin, Hello to Cooking Up A Family!!

2008-07-16T00:15:00.002-04:00

Today my mind was very busy setting up a new site. It was hard and time consuming but I got it set up and ready to go. I am very excited for Cooking Up a Family. Over the past few months, I haven't been on the blog at all. I wanted to post several times, but complications and busy schedules kept me away. Even though I wasn't posting, my mind was racing about making the blog a little more user friendly. In the past, I had two blogs going, one for family and one for food. As nice as it was having them separated, this allows me to have both on one. I hope by adding this new site I will be able to keep up with posting. I have several more changes I want to implement over the next few months to really utilize everything available. So come join me at Cooking Up a Family!

Blogging Thoughts

2008-07-15T15:52:00.001-04:00

Okay, my husband was correct. I didn't get the Banana Muffins done yet! My darling daughter, who usually loves all the sleep she can get, isn't into sleeping all that much anymore. Last night, she went down at a decent time, but woke up at 9:30 with zero desire to go back to bed. I love spending all the time I can with her. But, my nights become my only me time. Getting her back to bed became a challenge. She fought sleep as much as she could after several little naps with lots of crying between the "naps". At 12:15 the hubby and I were finally able to get some uninterrupted sleep. Good thing because I was at my wit's end. So what does this have to do with blogging??? Well, I am going to look into making one universal blog for both family life and cooking. I love blogging about both, but cant seem to keep up with the demands of one blog, let alone two. So, over the next couple of days, I am going to look into creating one for both. Not sure if I will keep this site or create a whole new one. Look out for something new in the next couple of days (and the banana muffins!!)

Not Dead Yet, but Almost!

2008-07-14T20:14:00.003-04:00

So its been several months since I last posted on the blog. What is wrong with me??? Well other than following around 16 month old climber, keeping the house in shape (I say that but lets admit, its not getting done either), school and well everything else moms and wife's do, I am pregnant. Number two will be rolling into our house right around Christmas time. So it put me a little under the weather the last four months. My desire to cook is around all the time as I subscribe to several cooking blogs but my body hasn't really done it. I would say as I plan my menus each week I probably make one or two of the meals. I feel I need to get in gear, mainly for my starving families sake. So I am going to try really hard as my summer school classes wind down, to get the blog going again. I cant commit too much but I am going to try really hard. I have a few almost too ripe bananas sitting on the counter so I am going to work on something with them as soon as my little one goes to bed. Hopefully I can start off tomorrow with a post, we will see!!

Afternoon Snacks: Pesto, Tomato and Mozzeralla Toast

2008-04-15T12:19:00.004-04:00

This is probably my favorite little snack. They are so easy to make and so yummy. You can either make all the stuff at home or buy store brought. I love at home pesto but I can handle store brought for this delish little treat. Fresh tastes great but store bought works fine for an quick lunch or snack.

Baguette
pesto
roma tomatoes
fresh mozzarella (if you don't have fresh, a slice of provolone or mozzarella works too)

1. Cut baguettes onto 1/4 inch slices.
2. Spread pesto onto one side of the baguette
3. Place a slice of roma tomatoes onto the pesto
4. Place a little slice of mozzarella onto tomatoes.
5. Place under broiler in stove or in toaster oven toast. Cook until the cheese is melted and bread is toasted.

So Far Behind! Menu Planning Monday

2008-04-15T11:51:00.004-04:00

Okay, I am getting behind. Last week was brutal for me. I am back though and I actually have some pictures and recipes to post. I should get them up soon but for now, the planning of the week for me. I know I am a day late but better than never! Check out the Organizing Junkie to see all the menu plans for ideas!!

Tuesday- Steak, Asparagus, Baked Potatoes and Rolls (this is probably my favorite meal, sorry hub)

Wednesday- BBQ Sandwiches, Sweet Potato Fries and Corn

Thursday- Individual Meatloafs, Roasted Potatoes, Lemon Dill Carrots and Rolls

Friday- Dinner with Friends

Saturday- Moving Day for In-laws so whatever they are planning.

Sunday- Homemade Artichoke Tomato Ravioli, Garlic Bread and Green Beans

Menu Planning Monday

2008-03-31T12:25:00.004-04:00

Last week I planned dinners but didn't post. Good thing because I didn't have time to make much of them. Hopefully this week I will be able to stick to my plan.

Monday- Pork Chops with Raspberry Sauce, Baked Potatoes and Dill Carrots

Tuesday- Pineapple Teriyaki Burgers with Sweet Potato Fries

Wednesday- Chicken Fajitas

Thursday- Chicken Rollatini, Spinach Salad and Dinner Rolls

Friday- Cajun Chicken Pasta and Garlic Toast

Saturday- Ribs, Beans, Cheesy Corn Bake and Dinner Rolls

Sunday- Baked Rotini, Salad and Dinner Rolls

Check out the all the other Menu Planning Monday at Org Junkie.

March Daring Bakers Challenge

2008-03-30T00:00:00.001-04:00

Another month has come for the Daring Bakers and I actually got this one done weeks before the posting date. I know you are saying isn't that normal?!? For me this is way beyond normal. I feel like I am doing them the night before or the morning I should have been posting my challenge. I really enjoy doing the challenges but tend to push them to the back burner till its almost too late. This month I thought about making the cake on my daughters 1st Birthday, but the date came and went. I ended making it on St Patrick's Day. It was a dreary rainy day and the lemony flavored spring colored cake made my day a little brighter :).

I wasn't able to make mine into the lovely four layer cake it should have been. I do think it might have made the cake better if I had done so. The cake was somewhat dense but had great flavor too it (oh I know the batter is bad but it tasted SO GOOD!!). Adding the additional layers would have broken the cake up making it a great compliment to the black raspberry filling. I do plan on making this cake again and trying out different filling and flavors.

Thanks Morven for hosting this great event. Check out her post for the recipe!

Oh How I Love the Classic Baked Potato

2008-03-17T23:03:00.006-04:00

I think I could eat these almost everyday. I just love the salty skin and buttery inside of a warm baked potato. When I was a little kid and burned calories by just breathing, I fell in love with potato skins. "One Potato, Two Potato" had a Mexican version of potato skins. I think they would fry the potatoes, add a little meat and cheese, melt in a broiler than load it up with sour cream, salsa and jalapeños. I still remember the taste and how much I looked forward to ordering them on the times we got to eat junk food at the mall. Now as an adult, I know that I should not eat them (plus I cant find them anywhere, hehe) so I opt for a healthier version. Really I think any version is probably healthier than those potato skins. I love potatoes in almost all forms but if I have a choice this is my favorite way to eat them.

Heat Oven to 350
Scrub Potato, Poke some holes all over the potato
In a plastic bag, pour some in olive 0il (enough to coat the potatoes)
Add potatoes and shake
Sprinkle some kosher salt in bag, shake a little more till potatoes are evenly coated.
Place directly on the center rack, place a baking sheet on lower rack to catch olive and salt drippings.
Cook until nice and golden brown, about an hour, depending on the size
Slice down the center of the potato, garnish with favorites and enjoy!

Chicken Marsala

2008-03-17T22:41:00.005-04:00

I fully intended on making Alex's Chicken and Mushroom Marsala but at the last minute I changed my mind. Deb at the Smitten Kitchen always has pretty great food and this one looked so good, why than did I change my mind??

I am a huge fan of marsala but have been burned on a couple of occasions with ones that just don't taste right. I have never attempted this dish at home but seeing Deb's husbands dish I had to try it. My all time favorite chicken marsala is from Carrabba's, I love the creamy mushroom sauce smothered all over the chicken. At the last minute instead of going with Deb's, I found a mock recipe of Carrabbas. How did it turn out you ask? I will say it was okay, but next time I will add a little more marsala and a lot more mushroom. It just had kind of a boring taste to it. I will totally be making the dish again cause once I do perfect it, well than I know that it will be a pretty impressive dish to share.

Top Secret Recipe of Carrabba's Chicken Marsala

Marsala Sauce
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4-ounce cans sliced mushrooms (i used fresh mushrooms, just not a fan of the can)
1/4 cup marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley (didnt have any so used dried parsley)
2 tablespoons heavy cream

Chicken Spice
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

4 chicken breasts (small butterfly cut double breasts or large single breasts)

1. Melt butter over low heat in a medium saucepan.

2. Turn heat up to medium/high to sauté the prosciutto in the melted butter for about 2-3 minutes (be careful not to burn the butter). Add shallots and garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms (drain off liquid) and black pepper. Simmer over medium/high heat for 5 minutes.

3. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes.

4. Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until thick. Remove pan from the heat, then cover it until needed.

5. Preheat barbecue grill on high heat. Combine ingredients for chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.

6. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of
each chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one-quarter turn on each side while cooking to make criss-cross grill marks.

7. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve it up.

You Say Chicken, I Say Steak!! Lets call the whole thing off!

2008-03-16T23:00:00.005-04:00

Unless you don't eat meat, everyone should like steak right!?! Well I sure think so but my husband disagrees. He would rather eat chicken. BORING. Yes I love some chicken and eat it way more than I do steak but come on, if steak is around, I WANT IT! Come on I am from KC, how can you not like a steak. Most Anytime we have fajitas in this house, they are chicken to please my husband (isnt that so sweet). When I was planning my menu, I guess I was being a bit selfish (dang sinner side of me) and I choose Carne Asada instead of our normal chicken fajitas. So I made them with a sense of, ha I will prove him wrong these will taste better than any measly chicken fajita. Well they were very nice and I loved the fresh cilantro relish BUT (oh how I feel I say this all the time) my husband was right. The chicken just seems to hit my Mexican spot so much more than these did. How did my steak fail me! At least I know that when I grill a yummy marinated steak on my grill with some roasted potatoes and corn, it tastes better than chicken any day!!!

Carne Asada
courtesy of allrecipes.com

3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste
1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (optional)
2 limes, cut into wedges

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

Menu Planning Monday

2008-03-16T20:21:00.006-04:00

You know those weeks you get down in the dumps. Last week I was in the dumps. I truly love Kansas City, its gets all the weather you can ask for. A couple of months seems to make them the worst time end of winter and end of summer. I get antsy for the next season to come cause they are my favorite times of the year. This week was the type of week that gets you all excited than gets you in the dump. Why you ask? Well we started off the week with spring, beautiful weather with warm breezes, we ended the week with SNOW and cold weather. How can that not make you feel all dumpy. Amazingly so I got through the week with keeping up with our meal plan, we took advantage of warm weather and grilled some yummy food. This week should be the same type of week although it is pretty cold today, rainy tomorrow, warmer middle of the week than supposedly a blizzard next weekend. Got to love March in Kansas City, you never know what you are going to get.

Monday- Chicken Marsala (missed this on Friday last week due to dinner out)
Baked Potatoes
Dinner Rolls

Tuesday- Chicken Alfredo
Green Beans
Dinner Rolls ( i might try to make some homemade ones this week)

Wednesday- Steak
Corn
Dinner Rolls (do you see a pattern, my husband has to have his carbs!!)

Thursday- Kung Pao Chicken
Rice

Friday- Dinner Out

Saturday- Tomato Soup
Grilled Cheese

Sunday- Baked Pasta
Green Beans
Garlic Toast

Check our orgjunkie.com if you want to get in on Menu Planning Monday!

Monkey Bread- A Birthday Tradition

2008-03-11T11:34:00.007-04:00

Tuesday was my daughters 1st Birthday! The year has flown by and I love that it has. I love little babies but I love my daredevil even more. What did we do to celebrate, well, she watched Mommy and Daddy eating yummy monkey bread in your honor.

Thats sound very mean, doesn't it! Well she is only one and I tend to be somewhat of a sugar nazi. I am not a huge fan of it for my child right now, I just don't see much a reason for her to eat it. Although it doesn't bother me if other kids do it (unless they are under a year chunking down two cupcakes and a philly cheesesteak, than I take issue, ha). I did let her have a couple bits of the side pieces of biscuit and she loved the two little bites that she got. Little does she know that she is missing out on the best part, the ooey gooey goodness of the caramel topping that melts between all the cracks of the bread. It truly is delish. One day she will get to actually enjoy her birthday breakfast tradition but for now the more bread for me!!Monkey Bread

(i just kind of throw mine together but here is a great version from Allrecipes.com)

3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Menu Planning Monday

2008-03-10T13:27:00.003-04:00

Well the past month or two has been crazy. We have had a couple of flu bugs that knocked us out but also knocked some stubborn weight off. A couple of deaths one old and one young. Both very sad but very inspiring services. Of course the final thing was planning a birthday party. With the wonderful spring weather peaking into our homes these days I feel renewed. The winter blues are starting to go away and we are starting to see a light at the brutually cold and wet winter. I am sure we might have another snow mix/cold weather but that is okay knowing next month Spring will be in full swing. So to start trying to get back into the mix of things, I have planned out dinners for the next two weeks, but I will just post this week so I have more to post next week!

Monday
-pork chops
-potatoes
-dinner rolls
-salad

Tuesday
-hamburgers
-french fries
-beans

Wednesday
-dinner at yardhouse

Thursday
-carne asada fajitas

Friday
-chicken marsala
-baked potatoes
-dinner rolls

Saturday
- Alfredo pasta with avocado, chicken and tomatoes

Sunday
-corn soup
-corn bread

Happy First Birthday Avery Leigh

2008-03-10T13:21:00.002-04:00

One year ago I was headed to the hospital to have my first little baby. She is now turning 1 tomorrow and life has changed in our house. She is a mover and shaker, always on the go. Happy 1st Birthday Avery Leigh!!!

Menu Planning Monday

2008-02-17T17:50:00.004-05:00

Well our house has been hit with the flu bug TWICE! It has been awful. My husband has got it first both times and was sick a couple days than I received the gift. I would have to say for the two of us being normally very healthy this has been a pain. Throw in a 11 month old to take care of and its a lot harder than ever before. Thanks to my momma for coming to the rescue. She took sweet A for a couple of days while I tried to get in shape. Although I am still not doing great we are getting by. In less than 20 days we are having a first birthday at our house. I am so excited just to hit this milestone. She has changed so much, but I know she is still my sweet little girl. Okay back to the good stuff, Menu Planning and maybe some post this week, yah!

Monday- Tacos
Tuesday-Oven Roasted Chicken and Broccoli
Wednesday- Balsamic Pot Roast and Onions
Thrusday- Grilled Pesto Chicken and Asparagus
Friday- Cuban Flank Steak and Salad
Saturday- Leftover Pot Roast Stew

With Meringue my Challenge is Finally Complete!!

2008-01-29T19:59:00.001-05:00

Although I still have a lot left to do with my Grandfathers funeral, today I got a little bit back to normal. Its was hard thinking that while my Grandmothers life has changed so much, mine went about its business. I went and got my wedding dress from the dry cleaners. I got married over two years ago, took it in October, and finally picked it up 3 months later. Can we say ultimate procrastination.

Okay back to heart of this post..................Lemon Meringue Pie (also called LMP)

I am late, at least only one day and not a couple of months. This challenge was meant to be my birthday pie but I didn't do it. So now one day late I embarked on my favorite pie! When I started blogging I thought that I wouldn't be able to keep up with the food blogs on the web. These people were amazing cooks, could write a great post and take a wonderful pictures. I suck at writing but love doing it, What on earth was I thinking about blogging I am not in this league at all. Than I found the Daring Bakers, a group of all levels doing a cool challenge all together each month. Each month has been challenging in some way or another. This month was a challenge to make my favorite dessert ...oh and my fear of Meringue. So I embarked on my LMP right when I should have been making dinner.

What did I start with, well for some reason I did the filling first. So not the instructions but it worked. Tasted great and turned out at the right consistency.

Than I made the pie crust, meh. Lastly I started the dreaded Meringue.

I am not sure why I fear meringue, maybe the perfect peak. I don't usually care about all the way perfection. If the food taste right than I am can handle not a perfect looking piece of food (Dont get me wrong I want it to be perfect but once I take a bit, I can handle okay). For the LMP I have a totally different idea, this is my favorite pie due to the meringue. I cant ruin the pie that for me is the best. How did it turn out, well like a marshmallow. Something went wrong but it tasted good. Was it an LPM, heck no but it tasted just fine to me.

Life Throwing You a Curve Ball

2008-01-28T21:09:00.001-05:00

I had a plan for today, I thought it all up yesterday and wanted to get myself back on track. At 7:15am God stepped in and changed my plans. Today one of the best grandpas ever passed away. My Grandpa. He died at 1:10 this morning after 92 wonderful years of life. He was a truly wonderful person and had a great smile that never seemed to go away. He took me to ball games, played red light green light and told us his war stories. He was what I hope my husband can be to our children some day, truly the best. He could proudly carry a mug that said worlds best cause in my mind that is exactly what he was. So today I honor my wonderful grandpa and tomorrow I will back the best Lemon Meringue Pie for him! In the mean time check out all the beautiful pies on the Daring Bakers Blogs!

Menu Planning Monday on Sunday

2008-01-27T22:26:00.000-05:00

Well its been over a month that I have posted. I am getting very behind on things but I am trying to keep this blog alive a little bit longer. I went back and worked a bit, had a very sick baby who seems to have a new bug this weekend, and helped my in laws move. Hopefully for the month of February I can just try to relax. I turned a year older this month and realized birthdays are no longer as fun as they use to be. I guess I will relive fun birthdays in my daughter. She turns one on March 11th and I am so excited to hit that milestone but so sad cause I can already tell she is very independent. Okay well I will start my reposting with menu of the week and tomorrow a daring baker challenge. It will be a bit late but hey I cant miss this one.

Monday- Lasagna, Salad and Dinner Rolls (oh how I am craving Italian)
Tuesday- Brisket, Twice Baked Potatoes (courtesy of the Pioneer Women, I love her blog!!)
Wednesday- Asian Flank Steak and Jasmati Rice
Thursday- Tostadas made from leftover brisket (another great recipe from Pioneer Women)
Friday- Kung Pao Chicken with Rice (another craving I have been having lately)

Menu Planning Monday

2007-12-30T23:08:00.000-05:00

Monday- Dinner at a Friends

Tuesday- Chicken Enchilada Soup

Wednesday- Lasagna, Salad and Dinner Rolls

Thursday- Roma Tomato Soup and Grilled Cheese

Friday- Kung Pao Chicken and Rice

Saturday- Leftovers and a Movie!

Sunday- Balsamic Glazed Pork Chops and Mushrooms

Happy Early New Year!!!

2007-12-30T22:28:00.000-05:00

This month I was not a blogger at all. This is my first post for the whole month of December. I really did make some new recipes but got caught up in the season. Our first child Avery, is 9 months old this month and I have really been enjoying her. I think so far this is my most favorite time of her life. She is on the verge of walking and always exploring something. I never realized how wonderful Christmas is when you have a little baby to share it with. Even though she didn't get it, my husband and I agree that this was our best Christmas just having her her.

I always set up goals each year. I know that most years they do not stick but I feel good about making goals and trying to work towards them. I haven't figured out my goals this year (i know tomorrow is new years eve) but I know I will get something put together. I do have an end of the year goal to complete by Tuesday and that is get my house in order, this holiday season has thrown it all out of whack. I don't thrive on disorder so I need it back to get in gear.

Happy New Year and I hope that this year bring much prosperity to all this year.

Hondo Corn Casserole

2007-11-28T23:59:00.000-05:00

I have a really great friend who we all call Martha Stewart. She always cooks such great little dishes. She never makes something that seems to be easy. All her dishes come across as they have been cooked all day completely homemade. When I started asking about them she was awesome about handing them out. The other great thing was they were simple dishes to make, bonus. Thought I would share this dish. It tastes so great and is a wonderful side dish.

Hondo Corn Casserole

1 can Cream corn
1lb Bag frozen corn (Heather recommends about 2lbs)
1c Grated cheddar cheese
1c Ritz crackers, crushed
1 Onion, chopped
1 Egg
3Tb Sugar
2/3c Milk
1/4 lb Margarine
Tabasco sauce to taste (a few good dashes)

Preheat oven to 350 degrees. Mix all ingredients in large bowl. Bake in a 3-qt baking dish for 60 min.

Chocolate Rice Krispies

2007-11-28T23:17:00.000-05:00

This is a recipe that my husband loves. His mother has been making it for him for years and he is addicted. The biggest weight loss problem I have is my husbands sweet tooth. He loves to snack and always is begging me to make him snacks. Ironically he is the one in shape, drives me up the wall. You would think he would stop to help me but he doesn't. Thus making it so hard to resist temptations, drives me crazy and drive the scales right up. Anyway I made this for him the other day and he was in heaven. Too bad it will probably make me gain another pound.

1 cup light karo syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies
1 10 ounce bag semi sweet chocolate chips
1 10 ounce bag butterscotch chips

Bring Karo Syrup and Sugar to a boil. Add Peanut Butter stir until incorporated. Take off heat and add rice krispies. Pour into a 13x9 pan. Put plastic baggies on your hands (cause the mixture is very hot) press the treats down and place around edges. Melt chips in the microwave checking every 30 seconds, stir. Once melted spread over krispies. Place in fridge for 15 minutes, take out and let sit on fridge for 15 more minutes.

Everyday Food Cornflake Baked Chicken

2007-11-28T22:30:00.000-05:00

Day Two of my Everyday Food tribute to Martha. Another dish that was not too shabby. I felt like it was much better than eating a piece of fried chicken. Brian loved the crispy outside. The bummer thing about the whole situation was that the butcher was closed so I bought packed meat. I am fine with that most of the time but with chicken, not big about it. It kind of made the dish not as good as it could be. All in all not to bad of dish, score number two for Martha.

* 4 bone-in, skinless chicken drumsticks
* 4 bone-in, skinless chicken thighs
* Coarse salt and freshly ground pepper
* 1 large egg
* 2 cups crushed cornflakes
* 1 tablespoon olive oil
* 1/2 teaspoon cayenne pepper, (optional)

Directions
1. Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.
2. In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
3. Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
4. Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

Everyday Food: Baked Ziti, Salad and Focaccia

2007-11-28T22:17:00.000-05:00

I really loved this dish, simply but really satisfied a craving. My hubby is not a fan of ricotta but really liked this dish. Will be making again, I liked it a lot. Oh and the focaccia is my second attempt at potato bread. It actually was really great. The bread turned out pretty bad but the focaccia was wonderful.BAKED ZITI

* Coarse salt and ground pepper
* 8 ounces ziti rigate (ridged) or other short pasta
* 1 cup part-skim ricotta
* 1 large egg, lightly beaten
* 3/4 cup finely grated Parmesan
* 1 cup shredded part-skim mozzarella
* 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
FOR CRUNCHY ITALIAN SALAD
* 1 tablespoon sherry vinegar or red-wine vinegar (i used white wine instead and add S&P)
* 1 tablespoon olive oil
* 1 head Belgian endive, stem end trimmed, thinly sliced
* 2 bunches arugula (3 1/2 ounces total), thick stems removed

Directions

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
4. Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
5. In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.

Daring Bakers..November Tender Potato Bread

2007-11-26T00:08:00.000-05:00

This months Daring Bakers Challenge was a Bread Challenge. One thing I am trying to push myself to do more of is bake bread. The bad thing, I do not like Potato Bread at all. Thats okay though cause the point of Daring Bakers to me, is step outside of your "normal" recipes and try to make something new. Maybe just maybe I will like it. Did I, no, but it was still a great learning process, cause I am a stinky bread maker. Yeast and me do not get along at all. I decided to make this dish at the begining of the month knowing that the last few weeks would get very very busy. I got on a big baking kick a couple of days so this was a sure thing. I had fun making it, my picture is not good but I got the challenge done, took a photo of it and gave the bread away. Yeah for a savory challenge, check out all the Daring Bakers take on this challenge. Thanks Tanna of My Kitchen In Half Cups for such a fun challenge. If you click here you will find a great explanation of how to make the bread and the recipe.

Menu Planning Monday

2007-11-25T10:47:00.002-05:00

I decided that my whole collection of Everyday Food magazines needed to start getting used. I have several of these magazines and love looking at them right when I get them. So my menu planning for the week features recipes from Martha's magazines. With Thanksgiving over and Christmas mega season not quite here yet I hope to have some down time this week. I finally got a pile load of laundry knocked out. My schedule has been a mess so my goal is get back on track and stick to it, no matter what.

Monday- Baked Ziti, Salad and Garlic Bread

Tuesday- Baked Cornflake Crust Chicken, Hondo Corn Casserole (recipe from my friend Heather), wheat dinner rolls

Wednesday- Lighter Chicken Pot Pie

Thursday- Leftover Night

Friday-Dinner Out

Saturday- Thanksgiving Dinner at In-laws House

Sunday-Country-Fried Steak with Green Beans and Rice

Neiman Marcus Cookie Recipe

2007-11-20T22:54:00.000-05:00

When I saw this on Ashley's Blog eat me, delicious I thought I would give this recipe a chance. I have heard the myth of the $250 recipe and my husband still thinks it is true. I am not a coffee drinker so I was afraid that the espresso would ruin it, but I bought some anyway. Sure glad I did cause I LOVED the flavor it added. I cant really describe how the texture is so much different than any other cookie I have had. It was great and really was a pretty darn good cookie. Next time I am down by a Neiman Marcus I want to get a cookie to compare. My friend Carrie still makes the best chocolate cookie I have had but these were pretty darn good.

Chocolate Chip Cookie
courtesy Neiman Marcus

Ingredients

1/2 cup (1 stick) butter, softened

1 cup light brown sugar

3 tablespoons granulated sugar

1 large egg

2 teaspoons vanilla extract

1-3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/2 teaspoons instant espresso coffee powder

1-1/2 cups semi-sweet chocolate chips

Directions

1.	Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2.	Beat in the egg and the vanilla extract for another 30 seconds.

3.	In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4.	Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield:	2 dozen cookies

Best New Dish When I Want Pot Pie

2007-11-20T22:29:00.000-05:00

Wow I am shocked at how much I loved this dish. It was so simple and so not what i was expecting. My husband hates Pot Pie almost as much as I hate cleaning my daughters bottles, but he loved this. It is so easy to freeze, or reheat the next day. I did add some cream of chicken when reheating to make it a little saucier again and it was almost better the second time around. Which for me is a surprising thing cause I am anti leftovers. Anyway if you need a quick dish one night this is great.

Chicken and Biscuits
courtesy of YumSugar

1 (16 ounce) package frozen mixed vegetables
2 1/2 cups cubed cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
3/4 cup milk
1 1/2 cups shredded Cheddar cheese, divided
8 slices bacon, cooked and crumbled (optional) this was one of my favs of the dish
1 1/2 cups biscuit/baking mix i used cheddar garlic, delish
2/3 cup milk
1 (2.8 ounce) can French-fried onions

In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.
Cover and bake at 400 for 15 minutes.
Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonfuls onto chicken mixture.
Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.

Serves 6.

Waiter there's something in my..... topless tart (november 07)

2007-11-20T22:12:00.000-05:00

I decided to try my hand at Waiter, There's Something in My... event this month. I though how perfect for me to start on the month that is topless tart month. Over the past few months I have fallen in love with gruyere cheese. The taste is perfect to me and fits great in a nice little quiche, which qualifies as a savory tart. Not being great on creating my own recipes I decided to try this out and do something I am not great at. Its the only way to learn right? Following several other themes this month I decided I wanted to add some cranberries to this dish. What else goes great with cranberries, oranges of course, so i had to add a little zest too. All in all the dish turned out pretty good and I already have ideas to add to it.

Twist of Orange, Gruyere Quiche with Chicken & Cranberries
One Pie crust, recipe of your choice. I love Martha's (seem like we are best buds, huh, i wish!)
3 eggs, beaten
1 cup milk
1 cup shredded chicken
1 cup dried cranberries
2 tsp zest of an orange
1 1/2 cups shredded gruyere cheese
salt and pepper to taste

Directions
Preheat oven to 350 degrees
In a pie pan, place your pie crust with crust overlay the edge
Add chicken, grueyere, and cranberries inside crust
Mix egg and milk together, add salt and pepper and orange zest, beat
Pour egg mixture over pie

Fold edges down, place in oven and cook for 30-40 minutes

Menu of the Week

2007-11-12T12:40:00.000-05:00

Monday- tons of leftovers in the fridge, so leftovers with some of the brioche rolls I made

Tuesday- Pot Roast

Wednesday- Peanut Chicken

Thursday- BBQ Sandwich with potatoes

Friday- Our Anniversary Dinner

Saturday- Quiche for Breakfast, Lunch at another reminder of our Anniversary

Sunday- Chicken Marsala

Pay it Forward, They Blogging Way

2007-11-09T13:47:00.000-05:00

When I started blogging a couple months ago, I was so surprised to see all the awesome things you could do with other bloggers. From recipe making swaps, to the Daring Bakers, and several other monthly events. You can meet so many new people and ones that always seem to post on all the blogs they can (Deborah I think you this prize and are the sweetest one too!!). When I came across this pay if forward event on The Feast Within, I decided to jump on board. I am not sure who started this great idea but I am going to continue it.

This is how it seems to work:

"I will send a handmade gift to the first 3 people who leave a comment on my blog requesting to join this PIF exchange. I don’t know what that gift will be yet and you may not receive it tomorrow or next week, but you will receive it within 365 days, which is my promise! The only thing you have to do in return is pay it forward by making the same promise on your blog."

Leave a comment below and the first three will get a gift from me. I will email you to get your address and sent you out a little gift. I too like to get them to you before Christmas but cant make any guarantees. Don't feel bad if you don't comment much, this is a great way to get to know each other. the one thing that i do ask is that you carry this on to your blog.

Daddys Homemade Chicken Noodle Soup

2007-11-09T13:24:00.000-05:00

This is my favorite comfort food. It reminds me of my Dad and several cold nights when I was little. My dad doesn't do much cooking other than Turkey on Thanksgiving, Lots of grilling and smoking and soup. He likes to help (and when I mean help, tell you how you should cook) in the kitchen but doesn't make many of the meals we eat at my parents. This meal though is a simple and great little ole soup to me. I love having it saved up in the freezer for when I dont have time to make it but I can thaw and eat it. (I am really not sure what was better to look at in this picture, its the only one I have on this computer though :( boo I know)

Daddys Homemade Chicken Noodle Soup
courtesy of my dad

2 pounds of chicken thighs ( you can also use turkey carcass)
2 bay leafs
Salt and Pepper
2 cups of carrots
2 cups of celery diced
1 onion cut in quarters
1 can of diced tomatoes (any size just your preference of how much)
Water to fill about half a stock pot
Your favorite bag of noodles or homemade ones if you would like

Fill a stock pot half way full of water. Add salt and pepper and bay leaves. Add the chicken, carrots, celery, onion and can of diced tomatoes. Let simmer on low all day or night long. Remove chicken, take off any skin and shredded. Add back to the soup. Place in fridge over night. Remove the fat off the top of the soup, cook noodle. I usually leave the noodles in one container and the soup in another so that the noodles don't absorb too much. Serve and eat. You can also freeze as much as you would like.

Beth's Blueberry Cranberry Pie

2007-11-09T12:43:00.000-05:00

When I saw this pie come across my Google Reader last week, I knew I had to make it. I love cranberries and blueberries. This week at the store I bought all the ingredients and was very excited to bake it. I was so excited to bake it that at 9:45 last night I started to bake this delicious little treat. I didn't read one little part of the blog though, if you need to add more cornstarch. Boy did I the poor pie ran like you would not believe but the flavor was still great. I loved it and cant wait to make it for friends and family. Thanks Beth at Our Sweet Life for such a fabulous treat.

Beth's Blueberry Cranberry Pie
courtesy of Beth at Our Sweet Life
3 cups blueberries (if fresh rinsed & pat dry or frozen)
1 1/2 cups cranberries (I used fresh, rinsed & patted dry)
1/2 cup white sugar
1/4 cup brown sugar
4 T plus 1 tsp cornstarch
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 T butter (cut into small cubes)
Top and bottom pie crust for a 9" pie

Preheat oven to 375 & grease a pie tin (or glass in my case)line with bottom pie crust. In a large bowl mix berries, sugars,cornstarch, salt, cinnamon, nutmeg until berries are coated. Pour berries into bottom crust and sprinkle butter cubes evenly over the top. For the top pie crust, it's your choice.
After the top crust is on securely, cover the edges of the pie crust with foil to prevent burning (if Beth had not reminded of this, I would have had one burnt crust). Place on a foil covered baking sheet & bake for 45-50 minutes or until pie crust is golden brown.
Then turn off the oven and let pie set in oven for 15 minutes. Then let pie cool on the counter for at least one our before slicing.

This is the pie that was placed in the oven
at this time

This is the pie that came out at this time

This is the time I finally got to eat my pie (and this time is pm not am!!!)

Chocolate Chip Pumpkin Bread

2007-11-09T12:11:00.000-05:00

I decided when I made pumpkin bread this time I wanted it to be a little different. I got a recipe off one of my favorite recipe site, AllRecipes. I found this recipe and decided since all the reviews were going crazy for it that I too would make it. The result was very nice. I liked the chocolate flavor that complemented the pumpkin. I am sure I will be making this again!

Chocolate Chip Pumpkin Bread
courtesy allrecipes.com
Ingredients

3 cups white sugar

1 (15 ounce) can pumpkin puree

1 cup vegetable oil

2/3 cup water

4 eggs

3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

1 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts (optional)

(on the top of the bread, i put mashed up walnuts, brown sugar, sugar and pumpkin pie spice. I did this when the bread had about 15 minutes left to cook)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans

In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth.

Blend in flour, cinnamon, nutmeg, baking soda, and salt.

Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Lasanga

2007-11-09T12:04:00.001-05:00

I am a huge fan of Lasagna when I am in the mood for it. I am either really craving it or not even wanting to smell it. I know, weird. A few years back as a newly wed I fell in love with Sandra Lee. I liked her shortcut ideas for great meals. Now that I am at home full time I have a little time to make things. I do still use this recipe and really cant believe how much I love the taste of it.

Lasagna
courtesy Food Network Sandra Lee
Salt
1 package lasagna noodles
1 1/2 pounds lean ground beef
1 medium yellow onion, finely chopped
1 teaspoon minced garlic
1 tablespoon dried oregano
2 cans tomato soup
2 tablespoons apple cider vinegar
Nonstick cooking spray
2 cups cottage cheese (small curd)
2 cups shredded mozzarella cheeseBring a large pot of water to a boil and add salt. Boil noodles according to package directions. Drain and arrange in casserole (see below).

While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar. Simmer for 20 minutes.

Preheat oven for 350 degrees F.

Spray a medium casserole dish with a nonstick cooking spray. Lay noodles lengthwise across bottom of casserole dish. Spread a layer of cottage cheese over top of noodles. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling. Remove from heat and let stand for 5 minutes before cutting and serving.

Menu of the Week

2007-11-05T23:44:00.001-05:00

Monday- Leftover Tortilla Soup my wonderful cook friend made (this was so great and seems very easy to make)

Tuesday- Lasagna, Dinner Salad and another attempt to make my own dinner rolls

Wednesday- Manwich and homemade french fries (didn't get to make Saturday)

Thrusday- Chicken Fajitas from Father In Laws great marinade recipe

Friday- Either dinner out or leftovers

Saturday- Chicken Pot Pie

Sunday- Pot Roast

Baby Shower Cake

2007-11-05T23:32:00.001-05:00

I just wanted to share some pictures of the cake and cookies my mother, sister and I made for my friends Baby Shower. Her room is very cute with ladybugs, dragonfly's and butterfly's. It was a wonderful shower and everyone loved the cake and cookies.

Hamburger Stew

2007-11-01T16:34:00.000-04:00

This recipe comes from my favorite friend. She is not a cook or a baker but she always is up for a challenge. She will be the first to admit that she is neither of the above, but she decided to do something about it. She dived right in and became a Pampered Chef Consultant. This isn't always for women who really haven't been in the kitchen much but she did it. She has started cooking and has given me several recipes that I love these days. Her next project to jump right into is becoming a new mommy. She doesn't do diapers and pretends to think her friends and family will come take care of that. I hope she knows that isn't going to happen but I am sure she will be great at mommy hood too.

Now to the recipe, I think when I first heard the name I was like, oh sounds boring. I am not a stew person but I fell in love with this. The flavor of the broth is great and makes you forget all the veggies you are eating. Just kidding I love veggies but I think the zing of the rotel makes it so scrumptious when you are looking for an easy dinner one night.

1 lb cooked hamburger (i used a 1lb have per her recommendation)

1 can diced tomatoes

1 can green beans

2 cans corn (can do once if you only do one rotel)

2 cans rotel (can do only one for less zip)

3 Beef Bouillon cubes

1 can beef broth

½ cup of sugar

1 ½ cups water

3 normal sized potatoes

1 bag of baby carrots

Cut the potatoes into bite sized pieces

Mix it all together in a big pot

Cook on low for the 2 hours or cook it on medium and for 45 min to an hour. Just until things are soft enough, especially the potatoes and carrots.

Crescent Chicken

2007-11-01T15:49:00.000-04:00

I found this recipe on one of my favorite blogs Mommy Cooks. I love her blog cause she is a great decorator, cook and mommy. I have found great easy recipes on her site several times. Many of you have fell in love with dorito chicken, guess what she was the maker of it.

I really enjoyed this recipe. It was a lovely presentation and had great taste too. I would recommend making sure that the crust is nice and crispy. Mine was a little soft but still good. I would also recommend adding some drained rotel to give it a little zing. I used a garlic crescent rolls and loved that taste, they were very good with this dish. Anyway if you like cream cheese, chicken and croissants try this, it is yummy and super easy. Fell free to modify with all your favorite stuff. (i also recommend adding some shredded cheese)

Crescent Chicken
courtesy of Mommy Chef on Mommy Cooks
serves 4

1 (3 ounce) package cream cheese, softened
3 tablespoons butter, melted
2 cups cooked cubed boneless chicken
1/4 teaspoon salt and pepper, to taste
2 tablespoons milk
1 tablespoon sliced green onions
1 (8 ounce) can refrigerated crescent dinner rolls
1 cup crushed Ritz crackers

Blend cream cheese with 2 Tbsp butter until smooth.
Add next six ingredients and mix well.
Seperate the crescents into 4 rectangles, pressing the seams together.Spoon 1/2 cup chicken mixture in the middle of each rectangle.
Pull 4 corners to the top, center of mixture and twist slightly and seal edges by pinching.
Brush tops with remaining butter and sprinkle with crackers. Bake on ungreased cookie sheet for 20-25 minutes in a 350 degree oven until golden brown

Menu Planning Monday

2007-10-29T12:14:00.000-04:00

Every week in the past I tried to do my own Menu Planning not certain day, well I came across and organized men planning site and decide to join. The website is wonderful, it is all about organizing, you have got to love that. I have always believed the best way to stay organized at home and not overspend at the grocery store is to make a Menu Plan. Please check out I'm an Organizing Junkie and jump on the Menu Planning Monday Bandwagon!

Monday- Cresent Chicken recipe courtesy of Mommy Chef

Tuesday- Turkey Cranberry Ravoli with a pink twist for Boobie Bake Off Challenge

Wednesday- Hamburger Stew courtesy my favorite buddy Angi

Thursday- My first try at making Spicy Peanut Chicken without a mix from Sunbird

Friday- Either Dinner out of Leftovers

Saturday- I am going out with friends for dinner, hubby will get his favorite, Manwich

Daring Bakers October Challenge: Bostini Creme Pie

2007-10-29T09:59:00.000-04:00

ts my second month of Daring Bakers and this challenge was lots of fun. Several things I have never made before came to my door step and I think I greeted them well. My family loves the way I cook dinners but when it comes to baking they give me a look of REALLY? I am not sure why I get this look from my mother and sister but they seem to not be confident in my baking ability. That might be a reason I decided to enroll in Daring Bakers. To challenge me to prove them wrong!!

The morning I baked these delightful little treats seemed to go so smoothly. My 8 month old daughter felt it was the perfect morning to sleep in. This gave me just enough time to get the custard in the fridge, the cake baking and the dishes cleaned. Something that never seems to happen on a normal day. I feel as if God was looking down on me saying, you BAKE sister, you BAKE you little butt off. So I did.

When I first saw the challenge I was scared. All the parts just scared me away but I decided this is what I need. At the end of my baking day I realized that it was actually not to bad and the little Bostini Creme Pies turned out great. Thanks Mary for such a fun challenge, you helped me to step out of the box another month.

Bostini Cream Pie
(from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala's Bistro)
Makes 8 generous servings

INGREDIENTS:

Custard

3/4 cup whole milk
2 3/4 tablespoons cornstarch
1 whole egg, beaten
9 egg yolks, beaten
3 3/4 cups heavy whipping cream
1/2 vanilla bean (EDITED: vanilla extract is okay)
1/2 cup + 1 tablespoon sugar

Chiffon Cake

1 1/2 cups cake flour
3/4 cup superfine sugar
1 1/3 teaspoons baking powder
1/3 teaspoon salt
1/3 cup canola oil
1/3 cup beaten egg yolks (3 to 4 yolks)
3/4 cup fresh orange juice
1 1/2 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1 cup egg whites (about 8 large)
1 teaspoon cream of tartar

Chocolate Glaze

8 ounces semi or bittersweet chocolate
8 ounces unsalted butter

INSTRUCTIONS

To prepare the custard:

Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.

To prepare the chiffon cakes:

Preheat the oven to 325°F. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups.

Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat.

Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter.

Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.

To prepare the glaze:

Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm.

To assemble:

Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.

Recipe of the Week: Iced Pumpkin Cookies

2007-10-25T13:37:00.000-04:00

I know I know the recipe says Iced Pumpkin cookies, well I was all iced out. I made the cookies and kind of boycotting cooking right after that. So...no icing but they still were good. My husband is not a pumpkin eater and he loved these. I had to hide them cause he keep eating them. He even used them as a "bread" in his chili and liked it. Too funny. It did give me a great idea though to make a pumpkin turkey chili for our Fall Harvest Chili Throw down. To me these cookies were little pumpkin pies, yummy!

Iced Pumpkin Cookies, changed to 24 cookies courtesy: allrecipes

INGREDIENTS
1-2/3 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup butter, softened
1 cup white sugar
2/3 cup canned pumpkin puree
2/3 egg
3/4 teaspoon vanilla extract

1-1/3 cups confectioners' sugar
2 tablespoons milk
2 teaspoons melted butter
3/4 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Beef Strognaoff

2007-10-25T13:08:00.000-04:00

Its amazing how the taste of this dish compares to look of this dish. In my opinion it is not the prettiest dish in the world but the taste is something I crave. Nothing fancy or fun about it, it is down home flavor. I comfort food if you ask me. I don't remember having this as a child but my MIL makes it all the time and although it isn't perfect each time the flavor I crave is always around. I decided to make a recipe of this dish in my Crockpot and it turned out great in my opinion. The one thing I would change is adding more mushrooms I love them and in the sauce they taste even better.

Beef Stroganoff
created by me adapted from Julie Foster recipe

1 1/2 pounds beef stew meat
salt and pepper to taste
1/2 chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1 carton (half size) of mushrooms (fresh but you could do canned)
1 clove garlic, minced
1 cube beef bouillon
1/2 cup marsala cooking wine
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 (8 ounce) container sour cream

Place the beef stew meat in the bottom Crockpot, season with salt and pepper
Add the cream of mushroom, onion, garlic, and mushrooms
Mix the wine, flour and cornstarch in a small bowl, pour over food in Crockpot
Cook in the slow cooker for about 4-5 hours on low heat
Add sour cream in the last 30 minutes of cooking to really thicken up the sauce
Cook egg noodles, pour beef mixture over eggs and viola Beef Stroganoff

Life Gets In the Way

2007-10-23T11:58:00.000-04:00

Well life got in the way the past couple of weeks. Family in town, a new fence for the dog and a cold in the family. It has been nice relaxing but now I am getting my butt in gear. I miss cooking and blogging. I just created my menu and grocery list so I am getting pretty excited to start posting again. I plan on posting several pumpkin recipes to catch up with my lack of them all month. The past couple of days I have been working on making bread. They first two got thrown away so I hope to also start making my own yummy bread, we will see though.

Room Redo

2007-10-08T21:17:00.000-04:00

The past week I have been redoing our family room so that has occupied my time. It is amazing how much stuff goes into redecorating a room with childproofing as the number one thought in mind. Tomorrow I am taking a break and getting my pumpkin cooking butt in gear. I bought so much pumpkin at the store to get to baking. Should be overloaded with some post in the next couple days.

Baked Ziti

2007-10-04T10:09:00.000-04:00

This dish to me was very delightful. I am not a huge fan of melted cheese but the provolone tasted wonderful. I loved the pork sausage but learned something new about my husband. He doesn't like sausage. He swears I should have know this but I truly don't remember him telling me this. Next time I will probably make half of this because we just have two of us and leftovers don't get eaten fast enough. This would be a great dish for a small dinner party or if you have to take a dish to a potluck.

Baked Ziti
Source: Amber's Delectable Delights

Ingredients:
1 box (16 oz) Ziti pasta
1 jar spaghetti sauce
1/2 lb ground beef
1/2 lb pork sausage
Salt, black pepper, garlic, red pepper flakes (all to taste)
12 oz cottage cheese (or ricotta if you prefer)
1/2 cup (4 oz) mozzarella cheese
1/4 cup grated Parmesan Cheese
8 slices provolone cheese

Directions:
- Preheat oven to 350 and grease the bottom and sides of a 9 x 13 casserole dish.
- Bring a large pot of water to a boil, season water with salt, boil pasta till al dente; drain and set aside.
- Meanwhile brown sausage and ground beef in skillet and season with desired amounts of salt, black pepper, garlic and red pepper flakes. Drain excess grease away from meats and return back to skillet. Add the jar of spaghetti sauce and let simmer until you are ready to assemble the dish.
- Place enough sauce mixture on the bottom of the pan so the noodles won't stick. Then assemble the rest of the dish- half of the cooked noodles, all of the cottage cheese, 4 slices of provolone cheese, 1/2 of the remaining sauce, remaining noodles, half of the mozzarella and Parmesan cheese, remaining sauce, remaining cheese.

Breast Cancer Awareness Month

2007-10-03T11:06:00.001-04:00

October is Breast Cancer Awareness Month. Eleni's has the cutest cookies in general but her B Cancer Awareness Cookies are super cute. 50% of all the sales go to Breast Cancer Research. Cant beat a yummy sugar cookie and helping out a good cause. No matter how old you are start doing self checks. Early Detection is the best way to help get rid of the cancer when you get it. Check this site out for information on how to do a self breast exam.

Marye at Aprons Strings and Simmering Things is hosting the first Boobie Bake Off Event. The challenge is to create a Pink food dish . How fun is that and challenging if you ask me. I already have an idea in my mind, I just have to make sure it will work. Every time my daughter woke up last night I thought about how I would make this dish. The coolest part of the Bake off is that when you vote for your favorite recipe, you donate one dollar to Breast Cancer Research. If you want to join the challenge check out Boobie Bake Off Event for all the details.

White Chicken Chili

2007-10-02T21:41:00.000-04:00

I have been looking for a chili recipe and thought I would try this one. I don't like beans so I left this part out. This might have taken away flavor that was needed. This dish was spicy, almost too spicy for me. The sauce was very bland which I think might have been from my chicken broth. I feel as if I somehow ruined this not sure how though. Next time I think I will add some tomatoes and flavor up the broth and flour mixture. Please try and let me know what you all think.

White Chicken Chili
Recipe courtesy Jessicas FoodSpot

4 cups cooked chicken, cubed or shredded
1 cup onion, choppedchick
3 cloves of garlic, chopped or minced
1/3 cup olive oil
6 cups HOT chicken broth
2 tsp pepper
1 cup flour
7 tsp fresh cilantro (1-2 tsp dried)
1 1/2 Tbsp Cumin
1/4 tsp baking soda
2 tsp Tabasco
1 4oz can chopped green chilies
3 cans navy beans
2 jalapeno peppers, seeded and chopped

In a large pot cook onion and garlic in oil until onions start to sweat.
Add chicken and cook together for 3 minutes.
Add HOT water.
Add flour slowly, stirring constantly (a whisk works best) until thick
Add the rest of the ingredients, stir well, and simmer for 15-30 minutes.

Feature of the Month: Pumpkin

2007-10-02T13:56:00.000-04:00

These past couple of months I have managed to get about two post for the feature of the month. I am hoping that with the cool fall days I will be able to cook much more. This month our feature is pumpkins. I am in love with fall and nothing seems to make the month better than pumpkins. I love to decorate with them all over my house. The only pumpkin thing I have ever cooked is pie so this month will be a fun challenge for me. If I have learned one thing from having a blog it is that no matter how they turn out I am learning something new. Now lets talk about some pumpkin!

Pumpkins are a fruit, although many believe them to be vegetables.
They are a squash fruit meaning they grow low to the ground attached to a trailing vine.
The have several variations in color and size. The most common form is oblong and orange in color.
The reason that pumpkins have such a beautiful orange color is because of all of the lutein, alpha- and beta carotene.

Random Pumpkin Facts

The world largest pumpkin weighed 1689, weighed in on September 29, 2007
People use to believe that pumpkins were a cure for freckles
Pumpkin Capital is Morton, IL home to Libbys
In colonial times pumpkins were used as a guide for haircuts, people with this cut were called pumpkin heads
In Korea and Japan, the word pumpkin is used as slang calling someone unattractive.

Daring Bakers Cinnamon Rolls and Sticky Buns

2007-09-30T22:03:00.001-04:00

This is my first month as a daring baker and it was fun. I usually don't challenge myself to go outside of my box. My box tends not to be really too much baking. I wanted to make both but my husband doesn't really enjoy Sticky buns. I love them and would probably be adding another chin if I made them. I am so excited to keep making new things.

Cinnamon Rolls and Sticky Buns

Peter Reinhart´s The Break Baker´s Apprentice

15 minutes to mix, 3 1/2 hours fermentation/shaping/proofing, 20 - 40 minutes to bake

Ingredients

6 1/2 tablespoons (3.25 ounces) granulated sugar
1 teaspoon salt
5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter or margarine**
1 large egg, slightly beaten
1 teaspoon lemon extract OR 1 teaspoon grated zest of 1 lemon**
3 1/2 cups (16 ounces) unbleached bread or all-purpose flour**
2 teaspoons instant yeast
1 1/8 to 1 1/4 cups whole milk or buttermilk, at room temperature OR 3 tablespoons powdered milk (DMS) and 1 cup water**
1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon)

White fondant glaze for cinnamon buns or caramel glaze for sticky buns (at the end of the recipe.)
Walnuts, pecans, or other nuts (for sticky buns.)
Raisins or other dried fruit, such as dried cranberries or dried cherries (for sticky buns, optional.)

1 - Making the Dough: Cream together the sugar, salt, and shortening or butter on medium-high speed in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand).
Note: if you are using powdered milk, cream the milk with the sugar, and add the water with the flour and yeast.
Whip in the egg and lemon extract/zest until smooth. Then add the flour, yeast, and milk. Mix on low speed (or stir by hand) until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

2 - Fermentation: Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

3 - Form the Buns: Mist the counter with spray oil and transfer the dough to the counter.

Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 1/2 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump. Sprinkle the cinnamon sugar over the surface of the dough and roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

4 - Prepare the Buns for Proofing:
For cinnamon buns: line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart so that they aren´t touching but are close to one another.
For sticky buns: coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4 inch layer of the caramel glaze. Sprinkle on the nuts and raisins (if you are using raisins or dried fruit.) You do not need a lot of nuts and raisins, only a sprinkling. Lay the pieces of dough on top of the caramel glaze, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.

5 - Proof the Buns: Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size. You may also retard the shaped buns in the refrigerator for up to 2 days, pulling the pans out of the refrigerator 3 to 4 hours before baking to allow the dough to proof.

6 - Bake the Buns:
Preheat the oven to 350°F (175°C) with the oven rack in the middle shelf for cinnamon buns but on the lowest shelf for sticky buns.
Bake the cinnamon buns for 20 to 30 minutes or the sticky buns 30 to 40 minutes, or until golden brown. If you are baking sticky buns, remember that they are really upside down (regular cinnamon buns are baked right side up), so the heat has to penetrate through the pan and into the glaze to caramelize it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked. It takes practice to know just when to pull the buns out of the oven.

7 - Cool the buns:
For cinnamon buns, cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait for at least 20 minutes before serving.
For the sticky buns, cool the buns in the pan for 5 to 10 minutes and then remove them by flipping them over into another pan. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving.

Glazes

White fondant glaze for cinnamon buns:

Cinnamon buns are usually topped with a thick white glaze called fondant. There are many ways to make fondant glaze, but here is a delicious and simple version, enlivened by the addition of citrus flavor, either lemon or orange. You can also substitute vanilla extract or rum extract, or simply make the glaze without any flavorings.
Sift 4 cups of powdered sugar into a bowl. Add 1 teaspoon of lemon or orange extract and 6 tablespoons to 1/2 cup of warm milk, briskly whisking until all the sugar is dissolved. Add the milk slowly and only as much as is needed to make a thick, smooth paste.
When the buns have cooled but are still warm, streak the glaze over them by dipping the tines of a fork or a whisk into the glaze and waving the fork or whisk over the tops. Or, form the streaks by dipping your fingers in the glaze and letting it drip off as you wave them over the tops of the buns. (Remember to wear latex gloves.)

Caramel glaze for sticky buns:

1. In the bowl of an electric mixer, combine 1/2 cup granulated sugar, 1/2 cup firmly packed brown sugar, 1/2 teaspoon salt, and 1/2 pound unsalted butter, at room temperature.
2. Cream together for 2 minutes on high speed with the paddle attachment. Add 1/2 cup corn syrup and 1 teaspoon lemon, orange or vanilla extract. Continue to cream for about 5 minutes, or until light and fluffy.
3. Use as much of this as you need to cover the bottom of the pan with a 1/4-inch layer. Refrigerate and save any excess for future use; it will keep for months in a sealed container.

Menu of the Week

2007-09-19T16:48:00.000-04:00

Well I haven't posted a menu of the week this week, because I have no husband this week. I started to post the other day and realized we are busy every single night so i didn't want to do much cooking for one. Tomorrow night I will probably make some kind of pasta, Friday i am thinking fajitas and Saturday I am in the mood for some good ole fashion hamburgers. Should be back on track next week, we only have a couple of things going on.

Recipe of the Week: Apple Stuffed Chicken

2007-09-12T21:34:00.000-04:00

This weeks recipe of the week is featured as a chicken dish. I tend to cook a lot with chicken because i don't eat fish and try to be healthy so I limit red meat intake. I was so impressed with this meal. The flavor was wonderful and so simply to make. The best thing was that Icould let it simmer and clean the kitchen before it was time to eat.

INGREDIENTS

2 skinless, boneless chicken breasts (i seasoned with salt, pepper and garlic)
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup dry white wine (i only had red bicylette chardonnay, it tasted great)
1/4 cup water (i actually used apple cider)
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS

Combine apple, cheese, and bread crumbs. Set aside.
Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup apple cider. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Parmesan Crusted Turkey Tenderloin

2007-09-12T21:27:00.001-04:00

Brian and I had a team effort cooking this meal. I think he enjoyed beating of the turkey to get it flat. He cooked one and I cooked one. His ended up being better because he let it get a little crispy. Once we took the turkey off the stove we cooked the onions put them on top and drizzled with balsamic vinegar. It turned out to be pretty darn tasty. I am not a huge turkey fan but this was a hit. I think you could also make this into a sandwich if you would like. I think we will be making this again. It was lots of fun cooking with Brian, he did very good!!!

Parmesan Crusted Turkey Tenderloin
Ingredients:
1-1/2 lbs. turkey breast fillets
1/3 cup seasoned breadcrumbs
2 Tbs. grated Parmesan cheese
1 Tbs. virgin olive oil
1/2 cup onion, chopped
1 clove garlic, minced
(drizzle with balsamic vinegar for a little zing)

Instructions:
Place turkey fillets between two sheets of waxed paper and pound lightly with a mallet or other heavy flat object to flatten to 1/2 inch thickness. Combine breadcrumbs, Parmesan and salt and pepper to taste in a shallow pie pan. Dredge turkey in breadcrumbs, pressing lightly to adhere. Heat oil in a heavy nonstick skillet over medium high heat. Sauté turkey 3-4 minutes per side or until golden. Transfer to a platter, set aside and keep warm. Sauté onions and garlic 3-4 minutes or until softened. Serve onions over turkey.

Menu of the Week

2007-09-10T22:39:00.000-04:00

The past week has been a whirl wind. It was hard at times and fun at times. I am finally back in the groove of daily routines. I think if I didn't than I wouldn't be mourning the way my body needs to. So today I went to the store and am back in track to make some meals. Sorry for the delay in posting, I hope to keep up from here on out.

Tuesday- Parmesan Crusted Turkey Tenderloins
Wednesday-Apple Stuffed Chicken
Thursday- Beef Stroganoff
Friday- dinner out
Saturday- Picnic Lunch at Renaissance Festival

Recipe of the Week: Best Ever Apple Crisp

2007-09-10T22:31:00.000-04:00

I did not make the title of this. I will admit thought it is the BEST one that I have had. If you like apple crisps and caramel this is for you. I keep going and getting a bit because it is so dang good. BAD BAD COURTNEY. Oh and it is pretty easy to make. YAH FALL. I took a picture prior to baking and forgot afterwards. If you like caramels and apples this is one of the best next things to a big old caramel apple!

Best Ever Caramel Apple Crisp

from allrecipes
Prep Time: 45 Minutes
Cook Time: 55 Minutes

Apple Filling:
5 large Granny Smith apples -
peeled, cored, and thinly sliced
1/2 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup water

Crumble:
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened

Caramel Sauce:
1 (14 ounce) package
individually wrapped caramels,
unwrapped
1 (5 ounce) can evaporated
milk

1.Preheat oven to 350 F (175 degree C).
2.In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
3.In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
4.Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

MIA

2007-09-04T10:49:00.000-04:00

I will probably be missing in action the next couple of days, my grandfather passed away this morning. I will try to do a couple post but cant guarantee anything. Hopefully next week I can get back on track.

Menu of the Week

2007-09-03T00:10:00.000-04:00

Monday- Carrot Cake (since I am making this for the party thought I would post a picture)
Tuesday- Lasagna, Salad and Homemade Wheat Rolls
Wednesday-dinner at church, Best Ever Caramel Apple Crisp
Thursday- Meatloaf, Chuck Wagon Potatoes, Rice
Friday- dinner out
Saturday- Chicken Fajitas

Feature of the Month: Apples

2007-09-02T23:59:00.001-04:00

The feature of the month for September is Apples. Fall is by far my favorite time of year and you really cant have fall without some freshly picked apples. There are over 7000 different types of apples in the world. The most selling form of apple is the Red Delicious.

“An apple a day keeps the doctor away”
Benefits of Apples

Rich in dietary fiber
In several studies eating apples has been found to reducing cancer risk
Has phytochemicals in them, much like and antioxidant
Helps promote bone growth
Have shown to reduce risk of heart disease in women

Here are some suggestions on how to add apples to your daily diet

Apple and Cheese Slices
Dip Apples in Yogurt
Apples and Carmel Sauce
Add some apple slices to your salad
Just eat a plain one!

In the next few weeks we should be heading out to the local orchard to pick a couple and make some yummy recipes

What a Week!!!

2007-09-02T23:50:00.001-04:00

Okay I really dropped the ball last week. I didn't get to post anything and really didnt make anything. The one night I cooked I made a wonderful meatloaf recipe. I am actually going to remake it this week with red meat instead of the turkey I used. One of my friends gave me the recipe and let me tell you YUMMY. I am not usually a meatloaf person but even with turkey it was pretty good. (sorry not a big turkey fan)

I do hope to really get back on schedule this week. I might have to be MIA for a week again though because a family member is dying. I do hope that I don't have to be but it is coming very soon.

Tomorrow is a very busy day. We are going to the zoo, a picnic and than a swimming pool party. I want to make something for the zoo and make my friend a carrot cake for her birthday. I don't see much of this happening because our zoo trip is 9:30 which means we probably need to leave the house at 8:45 and I have not been to the store yet. I am going to bed in about 10 minutes and than hopefully get up around 6:30 and make my way to the store.

Menu of the Week

2007-08-27T00:11:00.000-04:00

This weeks is going to be one crazy week. We probably wont be home many nights so this week will not have a lot of meals.

Sunday- Brunch for Avery's Baby Dedication, leftovers for dinner
Monday- Lasagna, Salad and wheat rolls
Tuesday- leftovers, Recipe of the week: Blueberry Muffins
Wednesday- Kung Pao chicken with rice
Thursday- Chicken Fajitas
Friday- dinner out
Saturday- wedding, no at home meals

Recipe of the Week: Blueberry Icebox Pie

2007-08-26T01:01:00.000-04:00

Here is a lightweight recipe for this cheesecake style pie. I prefer the real deal but it wasn't too bad. When I was making the pie filling for this pie I felt like I was going to have so much extra but it turned out to be just right. My favorite thing about this cake is the beautiful color that it created.

BLUEBERRY ICE BOX PIE

Vegetable-oil
Cooking spray
1 1/2 cups finely ground reduced-fat graham cracker crumbs
4 tsp light (reduced-fat) butter, melted
2 cups fresh blueberries (or frozen and thawed)
2 tbsp fresh lemon juice
2 tsp powdered unflavored gelatin
8 oz reduced-fat cream cheese
8 oz fat-free cream cheese
14 oz fat-free sweetened condensed milk
Several fresh mint leaves

Preheat oven to 350°F. Lightly coat a 9" springform pan or glass pie pan with cooking spray. Combine crumbs and butter in a bowl and press into pan. Bake 10 minutes. Puree 1 1/2 cups blueberries; mix with lemon juice in a microwavable bowl. Sprinkle gelatin on top and let stand 10 minutes. Microwave on medium 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed. Beat in cream cheeses and milk. Pour mixture over baked crust and chill until set.

Vegetable Lasagna

2007-08-26T00:37:00.000-04:00

Here is the recipe for the vegetable lasagna. I am not sure I will make this again, it just was not my favorite . I am bound and determined to make a lasagna that is meatless that I think is as good as the good ole meat

Vegetable Lasagna

INGREDIENTS

9 lasagna noodles
2 cans tomato sauce
1 tablespoon minced garlic
1/4 teaspoon dried oregano
1 10-ounce package frozen chopped broccoli thawed and pressed of liquid
1 cup shredded carrots
2 cups lowfat cottage cheese
1/4 cup grated parmesan cheese
1 cup shredded lowfat mozzarella cheese

DIRECTIONS
Boil lasagna noodles until barely cooked. Preheat oven to 350 degrees. Spray a 9×13 pan with olive oil spray. In one bowl mix tomato sauce, oregano and garlic. In a second bowl mash cottage cheese and add broccoli, carrots and parmesan cheese. After noodles are drained and slightly cooled, spread approximately 1/2 cup of sauce in bottom of pan. Layer 3 noodles on sauce, spread half of broccoli cheese mixture on noodles, and top with 1/2 cup sauce. Once gain layer 3 noodles and the other half of the broccoli cheese mixture, topping with 1/2 cup of sauce. Top it off with the last 3 noodles and the last of the sauce. Sprinkle with mozzarella and bake about 45 minutes, or until bubbly. Cool 10-20 minutes before serving.

Peppered Pork Chops and Balsamic Glazed Carrots

2007-08-22T23:45:00.000-04:00

Well this dish was probably one of the easiest dishes I have cooked in a while. It wouldn't have taken me so long if I remembered to marinate the pork first. I thought the pork tasted very good it had nice flavor combination to it. The carrots were still a little bland so I think next time I will double the sugar and balsamic to make it a little sweeter.

Peppered Pork Chops
from 3 fat chicks on a diet

INGREDIENTS

2 tablespoons paprika
1 tablespoon garlic powder
1 teaspoon salt
2 teaspoons coarsely ground pepper
1 teaspoon dill weed
3 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
4 3-ounce boneless pork tenderlonns

DIRECTIONS
Mix all ingredients except pork chops in a small bowl. Rub both sides of pork chops with mixture. Refrigerate for 20 minutes. Spray rack with non stick cooking spray. Grill or broil for approximately 5 minutes on each side, or until pork is done.

Balsamic Glazed Carrots
from all recipes

INGREDIENTS

1-1/2 cup of carrots
1 1/2 teaspoons olive oil
2 1/4 teaspoons balsamic vinegar
1 1/2 teaspoons brown sugar

DIRECTIONS
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Asparagus, Chicken and Penne Pasta

2007-08-21T22:53:00.000-04:00

Asparagus, Chicken and Penne Pasta
courtesy allrecipes

I am not really sure if I like this recipe or not. In the being I thought how boring. As I continued to eat the flavors started to come out. It kind of grew on me. I think if you are looking for something light and spicy this is a good dish. One thing I will do next time, maybe marinate the chicken in some lemon pepper, it needed flavor.

INGREDIENTS

3/8 (16 ounce) package dry penne pasta
2-1/4 teaspoons olive oil, divided
5 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
1-1/2 cloves garlic, minced
1/4 pound asparagus, trimmed and cut into 1 inch pieces
1/4 teaspoon crushed red pepper flakes
salt and pepper to taste
3 tablespoons grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.

Last Night A NO GO

2007-08-21T18:06:00.000-04:00

Well Avery has decided she wants to sleep at 4:00 in the afternoon. I try to keep her up but she is not having it. I wasn't able to do the grocery store as I had planned. I will be posting tonight some of the recipes and pictures I have missed. Sorry for the delay in getting them out, promise to get them out this week.

Menu of the Week

2007-08-18T23:05:00.000-04:00

Sunday- Dinner at a Friends
Monday- Asparagus, Chicken and Penne Pasta
Tuesday- Peppered Pork Chops and Balsamic Glazed Carrots
Wednesday- Dinner at Church, feature of the week recipe, Blueberry Icebox Pie
Thursday- Vegetable Lasagna with Garden Salad
Friday- Dinner Out
Saturday- Ground Turkey and Onion Burgers with Sweet Potato Fries

Healthy Eating

2007-08-18T22:17:00.000-04:00

The past couple of weeks I have been slacking in how I eat and how I workout. This hot weather always brings out the worst in me. I get moody and hate going out, even to get the mail. I am tired of sitting around all the time and I am getting my butt back in gear. Monday back to boot camp even if it is a little warm out, food is going to be more healthy and fresh. Its time to get in gear and get rid of the baby fat I am still holding on to.

This weeks Menu of the Week is going to be a made up of low fat content recipes. I should be caught up on post tomorrow and get the menu of the week up.

Missed Thursday Dinner, Pizza instead

2007-08-18T00:02:00.000-04:00

Sorry for no post last night, we decided that we both were in the mood for some pizza. With all the heat it was time for a break in this house. Tonight we had some BBQ, it was okay but not the best. Sometimes when you are craving something and it isn't right it can kind of be a let down. Bummer!

Tomorrow I will be making the blueberry french toast. Look for pictures and recipes on Sunday.

Napa Salad with Chicken in a Lettuce Wrap

2007-08-14T00:26:00.000-04:00

This is a new experiment for me. My husband and I both love when my mother makes napa salad. The crispy crunchies and the great dressing make this salad a big favorite. When making my comfort food post I wanted to figure out a way to make the salad the main course of the dish. Of course a easy way to make a salad the main course is add chicken, but sometimes that can be boring. I wanted to take it one step up but also a simple meal to make. So the next step becomes a wrap.

The dish turned out to be great and will be made again.

Chicken
2 chicken breast cut into small strips
1 tablespoon oil
2 tablespoons of soy sauce
1 tablespoon cider vinegar

Place chicken in a bag with the above ingredients marinate for 15 minutes
Saute chicken until crispy, set aside for wrap

Napa Cabbage Salad
serves 2-4 people

INGREDIENTS

* 2/3 head napa cabbage
* 2/3 bunch minced green onions
* 3 tablespoons and 1-3/4 teaspoons butter
* 2/3 (3 ounce) package ramen noodles, broken
* 1 tablespoon and 1 teaspoon sesame seeds
* 2/3 cup slivered almonds
* 2 tablespoons and 2 teaspoons cider vinegar
* 1/2 cup vegetable oil
* 1/3 cup white sugar
* 1 tablespoon and 1 teaspoon soy sauce

DIRECTIONS
1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Once salad is complete, toast wheat wrap, place salad mix on wrap, add chicken, wrap and enjoy.

Chicken Scaloppini

2007-08-14T00:13:00.000-04:00

As I stated previously my menu this week is comfort food. Nothing screams comfort food like this dish. I love the flavor of the sauce, oh just talking about it makes me want more. Of course this being a Paula Deen recipe it screams BUTTER. As much as I love butter, I decided not to add all the butter she says to. I just cant handle it all. One of my favorites about this dish is the sauce getting soaked up in the mushrooms.

Sorry the picture is not great due to it being 9 o'clock when we finally ate. Tomorrow I need to get my butt in gear. I cant handle late night dinner rushes.

One tip on this recipe, prep everything before you start making this dish. You have so many things cooking that it is easy to get a little behind if you don't have everything readily available.

Chicken Scaloppini

Oil, for sauteing chicken
2 tablespoons butter, for sauteing chicken
3 to 5 chicken breasts, (3 ounces each) pounded thin
2 3/4 cups all-purpose flour, seasoned with salt and pepper, for dredging
1/4 cup diced pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
Lemon Butter Sauce, recipe follows
1 pound linguini pasta, cooked

Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients, up to and including the capers, to the pan. Heat until mushrooms soften and are cooked. Add chicken back to pan to reheat and make Lemon Butter sauce.

Lemon Butter Sauce:
3 tablespoons lemon juice
4 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter
Salt and freshly ground black pepper
Chopped parsley leaves, for garnish

Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens, about 3 to 4 minutes.

Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly. Season with salt and pepper. Remove from heat and keep warm.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Place chicken mixture over pasta. Add more sauce on top of each piece. Garnish with parsley

Steak, Chuck Wagon Potatoes and Corn on the Cob

2007-08-14T00:00:00.000-04:00

This is one of my FAVORITE meals. I confess I am a steak lover, I must admit it. The second I watched this on TV I had to make it. The next day I went to the store and bought all the ingredients . I couldn't wait for my hubby to get home, I made it for lunch!! I told you I love me some steak!!

I planned on making the asparagus with this meal but I just didn't like the selection at the store. I in turn made my trusty stand in, yummy Corn on the Cob. I always add parm and lime to the corn making it so delicious.

We have been eating so late the past couple of weeks. It seems like when we get in a routine with Avery, we all the sudden have commitments. So the next week or so you might see some last night or next day postings sorry about that.

so about the job, i havent been sold on it yet and really do not feel ready to leave Avery. Arg I hate decisions. The other thing i dont like about the job is the fact that i would be working everyday and i would rather work like two 8 hours days and have 3 off. I just dont know what i want so I am going to give it a couple more months.

House Fire Steak and Sugar-Grilled Asparagus
Recipe courtesy Rory Schepisi
Show: The Next Food Network Star

3 untreated cedar shingles
(approximately 1/4-inch thick, not thicker then 1/2-inch)
2 tablespoons olive oil
3 (8-ounce) New York strip steaks
1 tablespoon steak seasoning
(recommended: Montreal Steak Seasoning)
3 tablespoons Herb Butter, recipe follows
Sugar Grilled Asparagus, recipe follows

Special equipment: A gas grill and a spray bottle with water

Preheat the grill to medium-high heat.

Cut the cedar shingles down to size, about 10 by 5-inches, large enough for a steak
to sit on it as a cooking surface. Spay shingles with water, so shingles are moist
but not saturated. Oil the steaks and season with steak seasoning.
Place each steak on a moist cedar shingle and place on grill.
Close grill and let shingles smoke under steaks. If you don't have a covered grill,
use a metal bowl to cover steak. Be careful, bowl will get burning hot.
Cook steak until desired temperature and top each with 1 tablespoon Herb Butter.
Serve on the cedar shingle with Sugar Grilled Asparagus.

Cook's notes: If shingle starts to burn too much, use spray bottle to re-mist the
wood during cooking process.
Herb Butter:
1 pound salted butter, softened
1 tablespoon diced garlic
2 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped fresh marjoram leaves
2 tablespoons chopped fresh thyme leaves

Mix garlic and herbs into the softened butter. Put in refrigerator for later use.

Sugar Grilled Asparagus:
1 bundle asparagus, about 20 spears
1/4 cup olive oil
1/2 cup sugar
1 teaspoons kosher salt
1/2 orange, zested

Preheat grill to medium-high heat.

Cut the tough ends off asparagus, roll in oil and coat with sugar and salt.
Place asparagus on the grill and cook for approximately 10 to 15 minutes.
Turn asparagus to ensure even cooking. You know the asparagus are done when sugar
is caramelized and asparagus are starting to look burnt.
Sprinkle orange zest over asparagus before serving.

Chuck Wagon Potatoes
Recipe courtesy Rory Schepisi
Show: The Next Food Network Star

5 to 6 pounds red bliss potatoes
1 large onion, diced
2 shallots, diced
1/2 cup chopped garlic
1 1/2 cups par cooked bacon, chopped
1 1/2 cups salted butter, softened (recommended: Country Crock)
Salt and freshly ground black pepper
1 cup applewood smoked Cheddar, grated
1/2 cup chopped chives

Preheat oven to 400 degrees F.

Wash and cut potatoes into bite-size pieces. Place potatoes in a medium sized
roasting pan. Add diced onion, shallots, garlic and bacon. Mix potatoes and other
ingredients with softened butter until ingredients are coated thoroughly with butter.
Cover with foil and cook approximately for 1 hour or until the potatoes are almost
fork tender. Remove foil. Season with salt and pepper and place back in the oven for
20 to 25 minutes or until potatoes have a nice golden brown color.
Garnish with grated cheese and chives.

Oh I just love this recipe, yummo!!!

Menu of the Week

2007-08-11T22:46:00.000-04:00

This week I am going for some of my classic favorites. Nothing to fancy just nice food for a easy week in the HEAT of Kansas City.

Sunday- Steak, Chuck Wagon Potatoes and Asparagus (from next food network star episode)
Monday- Chicken Scaloppini (gotta love a Paula Deen recipe), Homemade Wheat Rolls and Salad
Tuesday- Napa Salad Chicken Wraps
Wednesday- dinner at church, taking a side of cucumber, tomato and onion dill salad
Thursday- Lemon Chicken Alfredo with Avocado and Tomatoes
Friday- Dinner Out
Saturday Breakfast- Baked Blueberry-Pecan French Toast with Blueberry Syrup- Recipe of the Week
Saturday Dinner Hamburgers, Baked French Fries and BBQ Beans

Look for recipes and pictures from some of these recipes through out the week.

Dinner Disaster

2007-08-11T22:41:00.000-04:00

Well I attempted crock pot brisket today. Usually I try to bake it but I thought I would try a new recipe. It did not work and my brisket was a solid piece of rubber. I would have taken pictures but it really was not a pretty site. I feel as if I had to small of a brisket so the time just was not accurate for cooking (my fault I should have adjusted this on my own). I will attempt this recipe again one day and repost, sorry for the disappointment.

Gotta Love These Cookies

2007-08-10T00:45:00.000-04:00

Who doesn't love Paula Deen?? Well this is one recipe that makes me think no one could not like this lady. I love watching all of Paula's shows. She always seems to be so happy and enjoying all the different foods she makes. I would be happy too if I got paid to do the thing I love to do all day long. Really though as healthy as I want to be when I see her add butter I get all excited just like she does.

Here is a recipe that just from the name screams Paula Dean. These cookies are heaven when you want something soft and cake like. Its a very simple recipe and only take a few minutes to cook.

Thanks Michelle for turning me on to these cookies!

Chocolate Gooey Butter Cookies Recipe
courtesy Paula Deen

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Mid Afternoon Snack

2007-08-10T00:25:00.001-04:00

When lunch is over and dinner seems so far away, its probably time for a little snack. I came across this snack one day when I my classic snack got a little too boring for me.

Every time we go to the store I buy celery because my husband and I both love celery and peanut butter. As much as I love it thought it can seem to get a bit boring. When I was looking for raisins too add I ran into my dried cranberries, perfect I though. The tangy cranberry would go perfect with my salty celery combo. One bite and I was hooked. The little zip I usually taste in a plain dried cranberry melted right into the peanut butter creating the perfect marriage. This is one great afternoon snack pick me up!!

Red Ants on a Log
Celery Sticks
Peanut Butter (crunchy or creamy)
Dried Cranberries

After washing and cutting your celery, spread your favorite peanut butter in the groove of the celery. Place cranberries on top of peanut butter and enjoy!!!!

Doritio Chicken

2007-08-09T20:40:00.000-04:00

I got this recipe off another blog and its pretty good. It has a spicy little kick to it. If you can only handle a little spice, I would make it with just tomato. My husband thought it was way too spicy but I thought it was just right.

The recipe seems to be for a large serving size. I actually cut the size in half and still had quite a bit leftover. This meal would be a great for a large family or even to take to a pot luck dinner.

Dorito Chicken
recipe by The Mommy Chef at Mommy Cooks

2 (10 3/4 ounce) cans condensed cream of chicken soup
1 (10 3/4 ounce) can diced Rotel tomatoes
1 medium onion, chopped
6 chicken breasts, cooked and shredded
3 to 4 cups cheddar cheese, grated
1 (16 ounce) size bag nacho cheese flavor Doritos, crushed

Preheat oven to 350 degrees F.

Combine soups, Rotel and chopped onion in a bowl, stir well.

Spray a 13x9 pan with cooking spray and layer soup mixture, shredded chicken, grated cheese. Top with crushed Doritos.

Bake at 350 for 30-35 minutes, until bubbly.

*Note-If you can't find Rotel tomatoes,you can sub diced tomatoes and add chopped green chilies to taste.Or for a milder version,omit the rotel tomatoes completely and use regular diced tomatoes.

Pesto Salad with Beef and Grilled Veggies

2007-08-07T22:04:00.000-04:00

Tonights dish was interesting. I loved the pesto and all the fresh veggies. I think it might taste pretty good on some whole wheat pasta. We just ate it plain cause I forgot to get lettuce and didnt think of the pasta till it was too late. The pesto was so refreshing. It was a nice summer dish.

I got this recipe off YumSugar. I love that website for great food information and gadgets. I love the whole sugar family.

Pesto Salad with Beef and grilled veggies
from family fun

1 beef flank steak,
Salt and freshly ground pepper
4 small summer yellow squash, thinly sliced lengthwise
4 small zucchini, thinly sliced lengthwise
3 tablespoons fresh lemon juice
1/2 cup coarsely chopped fresh parsley leaves
1/2 cup coarsely chopped fresh basil leaves
1 garlic clove, chopped
6 tablespoons olive oil
1/2 cup chopped red onion (optional)
2 cups grape tomatoes, halved

1. Heat the grill at the medium-high setting. Sprinkle the steak with salt and pepper to taste. Grill the meat (about 7 to 9 minutes per side on a gas grill for medium rare, longer if you prefer medium or well done). Let the steak cool, then cut it in half lengthwise and slice each half across the grain into thin strips.
2. Meanwhile, brush the yellow squash and zucchini with 2 tablespoons of the lemon juice and season it with salt and pepper. Grill the sliced vegetables, turning them once, until tender (about 2 to 3 minutes). Then cut them into thirds.
3. In a food processor, combine the parsley, basil, garlic, and remaining tablespoon of lemon juice and blend well. With the motor running, slowly add the oil and blend well. Season with salt and pepper to taste.
4. In a large bowl, combine the steak, squash, zucchini, and onion, if desired.
5. Add the dressing and toss to mix. Sprinkle with more salt and pepper, if desired. Stir in the tomatoes and serve over a bed of your favorite greens.

Serves 6.

Baked Garlic Lime Chicken

2007-08-07T09:08:00.000-04:00

Here is the recipe for the dinner we had last night. I wasn't able to take any pictures because by the time it was done I was STARVING. I really loved the taste of the chicken rub, it really gave it a nice zing. The fresh lime really complemented the chicken giving it a very refreshing taste. For a side we had corn with Parmesan cheese and lime. This recipe is a keeper. Check it out and tell me what you all think.

Baked Garlic Lime Chicken
from allrecipes

INGREDIENTS:
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
6 bone in chicken breast halves

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

DIRECTIONS:
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice.

Feature of the Month Week One Recipe: Pork Chops in a Blueberry Sauce

2007-08-05T22:50:00.000-04:00

Right now my taste buds are enjoying the sweet and savory taste of this delightful recipe. The blueberries give the pork chop a sweet new taste and the balsamic vinegar adds a nice richness to the recipe. Every once in a while I make up a recipe as I go, usually very basic but with this I am actually impressed with myself.

For the white wine I used a Golden Rhine, a wine rich in fruitiness that pairs well with deserts. No only is this a great flavored wine alone it gives the sauce the zing that it needs to make this so savory.

I rarely cook without garlic, I am a fanatic. If I feel the recipe can handle a little garlic, well in it goes. I am so glad tonight that need for garlic did not come out, it would have ruined this dish (although i did add it to my roasted rosemary potatoes).

I hope you all enjoy this as much as I did. It was so simple yet so beautiful of a dish.

Pork Chops with Blueberry Sauce

2 boneless pork chops
2 tablespoons olive oil
1 tablespoons finely chopped fresh rosemary leaves
1 tablespoons finely chopped fresh thyme leaves
1 cups blueberries
1/4 cup sugar
2 tablespoons balsamic vinegar
1/4 cup white wine (i used Stone Hill Golden Rhine)

coat the pork chops with olive oil, salt and pepper, add rosemary and thyme

In a small saucepan, add the blueberries, sugar, balsamic vinegar and wine. Bring to a boil. Once boiling lower the heat and simmer until slightly thickened.

Grill pork chops to your liking
Once pork is complete, pour the sauce over the pork garnish with rosemary and enjoy:)

Here is a progression of the blueberry sauce. I love seeing how rich in color they get.

before bringing to a boil

boiling, you will see them start to expand and open

finished product, what a beauty

Foodie Blogroll

2007-08-05T17:00:00.001-04:00

In my quest to see all the foodies blogs on the internet, I found one to help me with this. the foodie blogroll is a huge list of wonderful people with wonderful blogs who share my passion in cooking. It is like a reference book for all things that involved food. The thing I like most about all the blogs is you get a glimpse of who each person is which makes them more like friends.

If you want to be apart of this wonderful blog roll check it out at foodie blogroll!!

Menu of the Week

2007-08-04T22:19:00.001-04:00

Sunday- blueberry pork chops (recipe of the week)
Monday- garlic lime chicken
Tuesday- pesto salad with beef and grilled veggies
Wednesday- dinner at church
Thursday- doritio Chicken (this looked so good, i have to try it)
Friday- dinner out
Saturday- beef brisket ( i am craving bbq lately)

Look for recipes and pictures from some of these recipes through out the week.

Feature of the Month: Blueberries

2007-08-03T12:50:00.000-04:00

Each month I plan on featuring an ingredient in a recipe each week . This month we are going to focus on Blueberries. Blueberries are season right now helping with the price a little bit. My husband could eat a whole crate of blueberries in a few days.

Reasons to eat Blueberries

High in Antioxidants
Low in calories
Reduce inflammation in the digestive system
Help slow down the damage of vision thanks to compounds called anthocyanosides
They are down right yummy

Here are some suggestions on how to add blueberries to your daily diet

Add some fresh blueberries to your cereal
Make oatmeal with blueberries and almonds
Wheat and Blueberry Pancakes
Add some fresh berries to your salad
For a special night add to your sparkling wine
Add to cottage cheese, eat plain or put on a triscuits
Make a blueberry smoothie

I will be heading out to the farmers market tomorrow to get some fresh local blueberries. Look for my first recipe on Sunday.

Kitchen is Closed

2007-08-02T13:27:00.000-04:00

This week I have pretty much been at home. The weather is heating up and so I have been cooking quite a bit lately. Tonight I am taking the night off. I decided that I am going to go to my favorite little Mexican place.

I love the fresh salsa they make and my husband will enjoy the fajitas. Brian, Avery and I have not been out to eat with just us for a long time. I just want to sit down enjoy some yummy food and spend some time away from my kitchen. In the mix I have to throw in a trip to target also

Why A Food Blog

2007-08-01T13:43:00.000-04:00

After exploring several others blogs out in the blogger land, i realized many have more than one. Where on earth do they get time for this,
I sure as heck am not sure how I could do it. So I think well why the heck not, I want to cook everyday something fun and creative, why not blog about it.

I can't commit to a daily update but I do know that I will try my hardest to post. I plan on posting my weekly menu for dinners, trips to the market, cool products I find and some of the foods I bake. Will they look pretty, probably not but hey if they taste good that is enough for me.

Why the name the pink rolling pin? It is not because I am a great baker and make some wonderful pastries. It is just a cute little thing that I found. Maybe deep inside I want to make some pretty neat things with it :)

The Pink Rolling Pin

Farewell to the Pink Rolling Pin, Hello to Cooking Up A Family!!

Blogging Thoughts

Not Dead Yet, but Almost!

Afternoon Snacks: Pesto, Tomato and Mozzeralla Toast

So Far Behind! Menu Planning Monday

Menu Planning Monday

March Daring Bakers Challenge

Oh How I Love the Classic Baked Potato

Chicken Marsala

You Say Chicken, I Say Steak!! Lets call the whole thing off!

Menu Planning Monday

Monkey Bread- A Birthday Tradition

Menu Planning Monday

Happy First Birthday Avery Leigh

Menu Planning Monday

With Meringue my Challenge is Finally Complete!!

Life Throwing You a Curve Ball

Menu Planning Monday on Sunday

Menu Planning Monday

Happy Early New Year!!!

Hondo Corn Casserole

Chocolate Rice Krispies

Everyday Food Cornflake Baked Chicken

Everyday Food: Baked Ziti, Salad and Focaccia

Daring Bakers..November Tender Potato Bread

Menu Planning Monday

Neiman Marcus Cookie Recipe

Best New Dish When I Want Pot Pie

Waiter there's something in my..... topless tart (november 07)

Menu of the Week

Pay it Forward, They Blogging Way

Daddys Homemade Chicken Noodle Soup

Beth's Blueberry Cranberry Pie

Chocolate Chip Pumpkin Bread

Lasanga

Menu of the Week

Baby Shower Cake

Hamburger Stew

Crescent Chicken

Menu Planning Monday

Daring Bakers October Challenge: Bostini Creme Pie

Recipe of the Week: Iced Pumpkin Cookies

Beef Strognaoff

Life Gets In the Way

Room Redo

Baked Ziti

Breast Cancer Awareness Month

White Chicken Chili

Feature of the Month: Pumpkin

Daring Bakers Cinnamon Rolls and Sticky Buns

Menu of the Week

Recipe of the Week: Apple Stuffed Chicken

INGREDIENTS

DIRECTIONS

Parmesan Crusted Turkey Tenderloin

Menu of the Week

Recipe of the Week: Best Ever Apple Crisp

MIA

Menu of the Week

Feature of the Month: Apples

What a Week!!!

Menu of the Week

Recipe of the Week: Blueberry Icebox Pie

Vegetable Lasagna

Peppered Pork Chops and Balsamic Glazed Carrots

Peppered Pork Chopsfrom 3 fat chicks on a diet

INGREDIENTS

Balsamic Glazed Carrotsfrom all recipes

INGREDIENTS

DIRECTIONSHeat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Asparagus, Chicken and Penne Pasta

Last Night A NO GO

Menu of the Week

Healthy Eating

Missed Thursday Dinner, Pizza instead

Napa Salad with Chicken in a Lettuce Wrap

Chicken Scaloppini

Steak, Chuck Wagon Potatoes and Corn on the Cob

Menu of the Week

Peppered Pork Chops
from 3 fat chicks on a diet

Balsamic Glazed Carrots
from all recipes

DIRECTIONS
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.