Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

Friday, December 16, 2011

Paul Bunyan style

Because neither of us could come up with things we wanted for Xmas, we decided we'll just go all nerd on the holiday and get ourselves some new cookware.  We've been needing to for a while now, so why not?

You see this pan?  This pan right haaayere, is appropriately named of Paul Bunyan.  See, I have a 10 inch skillet that I love because it's easy to clean and cooks evenly, but it's only big enough for things like scrambled eggs or sauteing a small batch of veggies, it's not deep enough for my cooking.  I wanted something big enough to handle the recipes I make.  This bad boy is 14 inches, and in my head I thought 'that would be perfectly big enough to make blah blah blah'.

When it arrived yesterday I damn near peed myself.  This is the biggest damn pan in the world I tell you!  Prove me wrong!  I'm curious and excited to actually cook with it.  I'm also itching to see what kind of objects I can fit into it...like the cat or letting Frost use it as a beanie.  But there's this part of me that is afraid and wondering if I should just send it back and get it's younger brother.

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Friday, November 18, 2011

Only a week to plan, yeah I can do that....maybe

Why don't we have Thanksgiving at our house this year? - Bo asked me this morning as he was marking stuff on the calendar...

Wait what?!?!

This year seems to be an off year in our family concerning holidays.  Normally we go to 3 or 4 houses in 1 to 2 days, it's chaotic and so so stressful.  But this year everyone has new plans and we'll only be attending his mom's.  I find this normal, as that's the number of houses I visited each holiday growing up, but for Bo this is strange and a bit sad.

I get it, in fact I understand why he wants to have our own this year and am totally up for it.  I however can't help the sinking feeling of OMG I have never done anything like this before...can I even pull it off?

There's only 4 of us, and I know I don't have to go all out and make 20 sides and 10 pies/cakes.  But what's Thanksgiving without traditional sides?  Why bother calling it that if you don't have the familiar 'faces', you know?  At least we'll have enough food to last us all week...

I have a feeling that the giant, almost full bottle of Vodka in the freezer is going to finally be gone.


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Wednesday, August 31, 2011

Yup I'm in one of those moods

FAMILY WARNING: THERE ARE LOTS OF SEXUAL VIDEOS (WITH NUDITY) BELOW WATCH AT YOUR OWN RISK!!!  YOU HAVE BEEN WARNED!!!!







OOOOh and this one


The reason why I LOVE this man, he's funny as hell and can sing!!


EEEE my favorite part is at the 1:20 mark, oh the giggles


Ok, I'll stop but let me just say I have like 15 more videos I'd LOVE to share.  I'm in tears, my sides hurt and I'm going to count that as a workout.

So...why the videos?  Um no reason really I'm just in a goofy mood and thought I'd share and make you laugh.   Today I want to laugh, I want to listen to some good, butt shaking music and have some fun.  Plus it's Wednesday, Mama's night off and I'm feeling frisky.

So I'll leave you with this song, and just know that I've got it playing it over and over as I dance like a monkey around my house trying to clean up shit. 



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Sunday, April 24, 2011

Chocolate cheesecake heaven

Before I give you the recipe, I want you to promise me you will properly time it first.

Because I didn't.

And was up until AFTER 2am.

The recipe itself doesn't take that long, but when you start at 9:30 at night and figure in the prep work and the 2 hours of cooking time and then having to let it cool completely BEFORE it has to sit for 6-8 hours in the fridge....you get a long ass time.

But it's so so so so so so worth it. And I'd do it again...tonight if I had to.

Oh and the chocolate sauce, I've never made.  I'm sure it kicks this cheesecake into a new heavenly level, but it tastes just fine all on it's own...it saves calories ;) so I can have bigger pieces.

So hard NOT to take a giant bite..or scoop


 Triple Chocolate Cheesecake with Semisweet Chocolate Sauce (recipes thanks to Cooking Club of America).

CRUST:
16 creme filled chocolate cookie sandwich cookies
1/2 cup sliced almonds, toasted
1/4 cup unsalted butter, melted

FILLING
1/4 cup unsweetened Dutch processed cocoa (I use regular unsweet cocoa powder, since I can't find the Dutch)
3 tablespoons hot water
4 (8-oz) pkgs cream cheese, softened
1 3/4 cups sugar
1 tablespoon all purpose flour
5 eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 cup milk chocolate chips
1 cup semi chocolate chips

Heat oven to 350F.  In a food processor, combine cookies and almonds; process until blended.  With machine running, add melted butter. Press mixture in a 10-inch springform pan; place in freezer while preparing filling.

In a small bowl, stir together cocoa and hot water.  In a large bowl beat cream cheese at medium speed until creamy.  Add sugar and flour; blend until mixed.  Add eggs one at a time, beating just until mixed.  Add cocoa mixture, lemon juice and vanilla; blend well.

Remove crust from freezer.  Pour half of the filling over crust; sprinkle with milk chocolate chips.  Pour remaining filling over chips; springle with semisweet chips.  Place springform pan in large baking pan.  Add enough hot water to baking pan to come halfway up sides of spring form pan.

Bake for one hour or until the edges are puffed and top is dry to the touch.  Center should move slightly when pan is tapped but should not ripple as if liquid.  Remove from oven; cool in water bath for one hour.  Remove springform pan from water bath; cool completely.  Refrigerate 6 to 8 hours or until set.

Semisweet Chocolate Sauce

8oz semisweet chocolate, very finely chopped
3/4 cup whipping cream

In medium saucepan, combine chocolate and cream.  Cook over low heat until chocolate is melted, stirring occasionally.  Cool.  This can be made up to 1 week a head.  Just cover and refrigerate.  To serve, heat sauce over low heat just until melted.
 


Saturday, April 23, 2011

Remember when I said

I collected recipes??  Well I'm pretty sure I've photographed them before....a portion anyway and here is another portion. 

The stack I just went through to find one recipe, that I'm making for a BBQ at the BIL's house tomorrow.

And it only took 6 bins of books and two boxes of random shit to find this stack....

For.  One.  Recipe.

And because I'm cool like that and this recipe rocks total ass, I'll be sharing it with you later.  It's called Triple Chocolate Cheesecake with chocolate sauce...aka CHOCOLATE CHEESECAKE HEAVEN.  Right now I'm doctoring my paper cuts.

Thursday, August 12, 2010

How do you...

Organize your recipes?  I have tons and tons of recipes and cookbooks and it's so hard to go back through and find what I'm looking for in all that mess.  I could make a different recipe (breakfast, lunch, dinner, snack, sides, dessert) every single day and still NOT make everything.  How can I possibly enjoy these recipes like this!!!

Almost everything on that shelf has something to do with cooking.  The purple (for cooked recipes) is halfway filled and the black binder(for yet to be cooked recipes) is packed and bursting, there's also a purple folder file binder thingy majig there on the right in the middle of the stack that is packed with magazines and magazine clippings. 

I can organize this shelf but every Thursday when I go through this to make the coming week's menu, it ends up looking like this, so why bother you know.  I love recipes, I love cooking, I love sitting down and figuring out what to cook, it's weirdly fun for me.  Except digging through this sucks.

PLUS I have some recipes saved onto my computer that I never use because I forget about them, plus somehow it seems easier to go through this mess.  I don't know why, but if you figure it out let me know.  The files on my laptop are so much neater than this shit.
I found something called Moro, Mom's Online Recipe Organizer.  I have never heard of it but it's free and I'm going to give it a shot.  What can it hurt right?

I also found Living Cookbook software and a way to download a free 30 day trial.  Now I'm not thrilled with the way this particular program looks as its very basic, but I LOVE what it offers and all the different things you can do.  Like a monthly calendar, a grocery list that is built when you click on each ingredient, and having nutritional information all at your fingertips.  I downloaded the trial and will give both of these a try, and then decide which one is better.

So what do you do?  I'm curious because if these two things don't work, the recipes will take over this house and we'll have to sleep outside with the dogs.

Tuesday, July 27, 2010

Dear KathyP100



I want to thank you ever so much for entering in your recipe for Garlic Lover's Pizza Dough for breadmachines on a not-to-be-named website.  I was so excited to see this recipe as I am not a baker but have wanted to make my own pizza dough.  You see, I haven't kneaded anything since I was a small child helping my grandma in the kitchen.

But after reading your recipe, and having to improvise dinner because of it, I'm thinking of doing this by hand next time.

Typically when people give time durations for a recipe, they actually know the exact times, but I'm thinking you skipped this and pulled numbers out of your ass.

Prep 10 minutes: I had it done in less than 10, it was more like 6, this was even gathering the items as I added them and washing some of the utensils needed as I went.  I'm sure there are those that struggle even more so than I at measuring and they needed the extra time. 

Cook time 25 minutes: hmm you put 10 to 20 minutes of cook time...I can ignore the extra 5 you give and shrug it off as you being careful just in case heating temps are off.  Thank you for such kindness.

Ready in 35 minutes: When I read 'ready in 35 minutes' I assume that either means that from the time you start making the dough until its ready equals 35 minutes or that the entire recipe is done in that time, apparently I must be cooking on Mars as neither assumption was correct.  I'm guessing you took the prep time and cook time and added them together, because what you say in the instructions do not add up to 35. You say to put it in the bread machine and put it on the dough cycle, now I have an older machine so the hour and a half setting may just be a thing of the past, or you just didn't think counting the cycle time was worth it.  You say to let it rest a total of 35 minutes, was this where you got that number? 

Let's do some math here lady, 10min prep+25 cooking+35 resting=70 minutes.  That does not include the time it takes the bread machine to do its job. 

Picture if you will, a 5 year old excited as hell to have his favorite food, pizza, and then the dissapointment he has once he's told you are a moron and can't do simple math.  Not pretty is it?  I started the recipe early enough that even if it had taken 45 minutes, everything would still have been done on time.  Except it wasn't, and if I had followed your recipe we would have ate dinner about 8pm, which is the kid's bedtime.  It's a damn good thing I had ingredients to make spaghetti.

Part of this is my fault as I assumed your recipe took all time into consideration and didn't check the bread machine manual times.  Next time, I'll be sure to read the fine print.

Miss KathyP100, I suggest the next time you decide to enter a recipe, INCLUDE ALL TIME INVOLVED IN MAKING THE RECIPE.   Oh and please have someone else do the math to add it up.

Sincerely,

Monday, April 05, 2010

It’s not Rocket Science

I watched Jamie Oliver’s Food Revolution this weekend, I think its episode 3 or something, and I want to throw up.

People, who are in charge of the health and education of our children while in school, who dictate the things they are fed, think that French Fries are vegetables. Come on? Seriously? That’s like saying a slice of cheesecake covers your dairy requirements. Pardon me, but what the fuck are you people thinking?

What are you putting into our kid’s bodies just to save time? Is it worth it? Really? Is it ok to watch these kids get heavier and heavier, knowing what you are saying is ok to feed them is PART of the problem? Would you want to eat greasy pizza, or hamburger and fries everyday for lunch? I doubt it; I bet you have your salads and grilled chicken or something else just as healthy and tasty instead. BECAUSE YOU KNOW BETTER THAN TO EAT IT EVERY DAY.  So please stop giving it to our children.

As parents, it is our responsibility to teach our children about life and how to survive out in the world, yet little things like financing money and nutrition get over looked. We are a country in MASSIVE debt, and obese on top of it.  And who do people blame?  The Golden Arches and the school system, when in reality the parents are the most at fault.

Yes I said it. You can’t blame the school system and not the parents, since both are in charge of shaping kids into adults.

Neither Bo nor I were taught portions as children. I was always told to clear my plate and to this day I have issues when I can’t eat everything I’ve dished out. Do I make Bailey eat everything on his plate? No. Because this is where overeating begins. This is when portions need to be learned, as well as learning your body’s signals saying no more. Making you clear you plate is encouraging overeating. If you don’t want the food to go to waste, put it in the fridge, simple as that. Wasting is one thing, overeating is something else entirely folks.

If we don’t teach our kids these things, and then send them to school where more bad choices are given, they won’t know what to do. Our children will have weight issues for the entire lives, just like most of us parents already do, if we as a group don’t do something about this.

Have you ever looked at the ingredients for chicken nuggets? Do it and you’ll be surprised that chicken is way down the list on ingredients, the majority of what makes those things are chemicals. You can make you own, with nothing but ground chicken and bread crumbs, not only are they healthier but they taste better, AND YOU KNOW WHAT GOES INTO THEM. Pizza is not a healthy food just because it has all the food groups. Ice cream and/or cake is not an everyday dessert. Fruit should not come from a can or jar, they tend to be loaded with unnecessary sugar and preservatives. If you start them from the beginning eating healthy, they will always eat healthy.

No offense but I really don’t want to hear any “Well my kids only eat hot dogs and potato chips, it’s a nice thought but they refuse to eat anything else”. 1)who gave it to them in the first place and kept the house stocked with it? 2)who is in charge you or your kids? If you have these options in your home they will always choose it. If you give them healthy foods instead, they will eventually eat it once they realize you’re not giving in and they won’t get to eat anything else instead. What’s harder to deal with, the melt down/fit because they can’t have the hot dog or watching your child struggle with weight issues all their life knowing you started it and kept it going? They won’t starve; do you not notice the excitement and rush when dinner is announced? Even dr’s will tell you, they won’t starve they’ll eat when they get hungry enough. Get the kids involved in cooking; give them the responsibility of choosing what’s for dinner or a side sometimes and let them help you cook. If they only eat mac and cheese, add veggies to it! But make the mac and cheese yourself! It’s not hard and its real cheese verses some powder concoction. My son loves poptarts, I’m learning how to make them so it’s a)cheaper and b)better for him.  Start a change, its worth the effort.

I also don’t want to hear “I can’t afford to cook healthy”, $5 dinners says differently. Homemade salad costs less than prepackaged cut lettuce. Most fruit and veggies cost much less if you get them fresh and in season. You can always freeze them if you are afraid you won’t use it before it goes bad. My mother for instance, buys bell peppers when they go on sale, cuts up and freezes the ones she won’t use. They come out tasting just the same, and just as crunchy. Use coupons. Price grocery stores and find when sales are going on. It can be done, but it does take work.

Yes I am overweight, yes so is my husband, and no that doesn’t mean we don’t know jack about nutrition. I know you need lots of fresh fruit and veggies, you need dairy, you need protein, you need iron, etc.  I know you have to eat the right portion size, even if its a salad, portion size is KEY to maintaining or losing weight.  You have to keep track of what you eat throughout the day so you know when you went wrong and can do things to make up for it.  You should drink more water than anything else, ESPECIALLY pop/soda…a problem I have myself haha.  Plus you have to have movement, lots of movement!

My husband has lost 25 pounds in three months on Weight Watchers. His issues were: he wasn’t eating enough most days and over eating others, he skipped meals most of the time, and he’s a computer man so he wasn’t moving all that much. Now he’s doing pushups and stuff off and on throughout the day, he’s making sure he eats his meals, and drinking water. He hasn’t given up anything, and has lost 25 pounds!  Now me, I have metabolism issues, I also barely eat some days and over eat others, which does not help my already wonky metabolism, and I wasn’t moving enough. We’ve done the same things (minus the push-ups, chin-ups and such), I’ve gone down as far as 10 pounds, and right now I’m at 7 pounds down. Why? Your guess is as good as mine, I don’t get it either and neither does my dr. I eat fresh fruit and toast for breakfast, leftovers or salad from the night before for lunch and a low calorie dinner with a low calorie dessert. Nothing outrageous, nothing so crazy it’s hard to keep up with, its simple easy substitutes that taste better and are way better for your body. Part of my weight loss issues were my meds, they kept me sluggish and tired and that does not equal weight loss. Now that I have new meds, I’m moving all the time so HOPEFULLY that will help because I’m already eating better.

Parents, we need to give our children better choices. Look at it this way, not only will it be taking better care of our children but it will help us be healthier as well! Schools please help us by doing the same while they are in your care. Together we can make a difference, against each other nothing is going to change. And please stop blaming fast food, it’s not their fault parents get their kids that junk every meal. Stop going, simple as that.

Friday, February 26, 2010

Be prepared for lots of screaming

Next Thursday is a big day.  A HUGE DAY.  A GINORMOUS BLUE WHALE OF A DAY. 

My Honey Cheeks, aka Miss, is coming to town!!! OMG I piddle myself every time I think about it.

Why Honey Cheeks?  Cause this girl has some amazing dimples that I just want to gobble up every time I see them.  And her beautiful mini me, Caden, has them too.  Dimples are a huge weakness for me.  No matter how young, old, woman or man, I just wanna touch them. I am also very curious how many M&M’s I can fit in them….

We have two whole weeks with her and I’m not the only one counting down the days until she’s here.  Bailey tells me every day that its one day closer for her to come.  Even though he’s a little sad that his buddy Caden isn’t coming too, he’s having issues with waiting. 

TWO WEEKS!!!!!!!!  IN 6 DAYS!!!!!!!!

She made fun of me a few days ago when I asked her what kind of things she’d like to eat while here.  I personally, want to make her stay here awesome, and I don’t want to serve something she doesn’t like.  My loving effort got a “You are so cute” and a “I like anything…except peas and cabbage”.  That part of me, you know that Cheshire cat grin side, wants to make nothing but that for a few days and throw her world upside down for being so up in the air on her response.   But I love you Miss, so I won’t….much MWUAHAHAHA.

We’ve got vlogging plans, we’ve got shopping plans, we’ve got hanging out doing zip plans.  Where’s my easy button to make sure the two weeks doesn’t fly by too fast???

Wednesday, February 03, 2010

Ok so there is a difficult side…

I have mentioned many many times how easy Weight Watchers is, and its not a lie, its the easiest ‘diet’ I have ever tried.  But its not without some difficulties.  I hate even calling it a diet, because I eat what I want to, most of the time, and every diet out there you can’t have things you love.  Like pasta!  Or ice cream and cake!  Or pop/soda, whichever you prefer to call it!  What diet would allow you to have a brownie fudge sundae for dinner?  WEIGHT WATCHERS BIIATCH!

With that said, the two difficult things for me about this system, are keeping track of points (measuring and weighing, remembering to put in my points on the website, and making sure I fit all my meals under my daily points) and finding recipes that we love that are low in points.

Counting points is hard, because its not so simple as this is this many points and that is that many points.  You have to measure, you have to weigh, you have to KNOW what your food contains to know if you can fit it into your day.  That handful of M&M’s has to be counted, so you know how many points you just swallowed.  The times you finish off your child’s plate (I haven’t met a mother yet that doesn’t do this, LOL), has to be measured/weighed.  EVERYTHING that goes into your mouth has to be accounted for, because if you don’t, your going to go over your points and if you go over enough you won’t lose, you will gain.  You can’t just eyeball it, unless your Justin Wilson (he was a Cajun chef here in America who used his hand to measure and was ALWAYS right).  But its not just about the number of points per item or meal, its also about staying under your daily points.  Because if you go nuts on one meal, you have to skimp on others just so you don’t go over.  I love the weekly allotted points, because many times even if I have been good for the day, I still go over and these little extra points are awesome to have for those days.  Like today, my oatmeal this morning although very healthy, was 6 points!  That was 1 tbs of Smart Balance butter spread, 1/2 cup of oatmeal, 1/2 cup whole milk, 1/4 cup berries and 1 tbs honey.  See nothing insane or terrible for me, but it adds up.  Now I’m left with only 16pts for the day, ick. I have to squeeze in my next two meals, with as many filling, 0 point foods as I can, otherwise I’m going over today.  Some people find it easiest to plan every single meal for a week, so they know what days they will go over beforehand.  I don’t, I stock my house with a variety of foods so I can pick and choose depending on my mood. 

Now I love planning and list making, but finding recipes that fit into our daily points is not fun or easy most of the time.  I collect recipes, so I will go through a good 40 before finding 1 that will do.  Then I have to add in sides, and make sure they are filling foods and low in points.  It takes a ton planning, and sometimes its so much easier to just to get takeout and ‘forget’ to put in your points for that day.  One thing about Weight Watchers, that I didn’t have last time, is the ability to build recipes.  This means you can make any recipe you want, all you do is enter in the items and their amounts, how many servings and it tells you the points.  Ta da!  No more guessing on how much my favorite chili is, I got the exact amount now.  The bad part of this, is seeing that those recipes that you thought for sure were healthy, aren’t so much.  But then something fun happens, you get to experiment with your favorite recipes, and make it healthier for you and your family.  You get to see what items to swap out for, and what items to cut back on.  It’s oddly fun, well for me it is.  You have to do a lot of planning to make sure that the meals you have, will stay within your daily points.  Not only that but if you want to make one of your mom’s famous recipes that is 15 points for one serving, you have to make sure that your sides and other meals for the week are low in points. 

I for one, find these things very small compared to what they could be.  I’ve heard many people say that they’d rather cut everything out instead because this system sounds so hard.  Um go right ahead, you eat your naked salad with bland chicken breast, while I munch on a cheeseburger and fries.  Yes it has its hard parts, there are days where I hate points, and want to tell them where they can stick it but I remind myself how bad it could be and then tell myself how much I’ve lost, and the sunshine returns.  It does take time, and energy to do this system the right way, but it is beyond worth it.  I’d rather put my energy to finding healthy but tasty meals for my family and keep track of my food, than wallowing in despair because I can’t have the foods I love.

Monday, January 25, 2010

A day in my shoes

I’m not sure if I have mentioned before that I am a klutz.  Well now you know, Nikki here is a klutz and is damn good at it.  So good that most people rarely ask me to carry items for them.  Because they know I will either knock something off into the floor with it, trip and drop it or severely hurt myself or all of the above.  Just imagine all the eets and ooooohs that happen when these people watch me carry my children.  But you should be happy to know I have not dropped them, I have tripped and whacked their little noggins into doors, walls and cabinets, but not dropped them. 

Saturday I had a massive klutz moment, one I also had just a few months ago.  I was digging around in my cabinet for spices, by digging I mean searching through the 100 little bottles that take up an entire cabinet.  There were spices below me on the counter, one hand was holding four or so, while the other was picking up and moving others around.  Here is when it happened, I stand up on my tip toes, bring my elbow down and felt something connect with it.  I say oops mere seconds before I hear a shatter.  I know that sound, I’ve heard it before.  That would be the glass bottle I store my Olive Oil in.  And yes last time was pretty much the same story.

That beautiful glass bottle splattered, along with all the Olive Oil that had been in it, all over the floor in a shiny green oil painting.  I didn’t look at it for the longest time, I admit, I hoped that if I didn’t look I would be wrong.  But nope, I have broken the second pretty glass bottle.

I told Bo since he had duty of cleaning it up while I kept the munchkins out of the mess, that I think I need to copy Guy Fieri and buy those clear plastic squeeze bottles to store it in. Bo’s response?  “Thank God”.

Tuesday, January 19, 2010

Heritage in a bowl

Today I made my all time favorite food.  There is nothing, NOTHING, that comes close to this bowl of sunshine.  It’s my family’s beef and veggie soup, that we call Booger Soup.  Yes such a lovely name I know, but its a funny story behind the name.  I’ve mentioned it before but I’ll share it again anyway.  One of my maternal uncles told my grandma that this soup was so hot, temperature wise, the booger’s wouldn’t eat it.  Somehow it morphed into Booger Soup, and that is how the entire family refers to it.

Tonight I made a comment to Bo about it being my family heritage in a bowl.  To be honest, I’ve never really sat and thought about it that way before.  I’m all about history and to know that I can make a soup that my grandmother and my great grandmother and even my great great grandmother made, is way awesome.  It’s beyond awesome, its inspirational.  This soup has nourished and fed many generations, and I know how to make it.  I am carrying on the tradition with my children and some day they will pass it on.  Amazing huh?

I’ve always gotten a smile whenever my grandma made this soup, and then a tear when my mother was the only one making it for me.  It always makes us think of Grandma and talk about our memories of her.  In essence, this soup is a family portrait.  Amongst the veggies and meat, there amongst the tomatoes my Mama cans the way she was taught by her Mama, is the faces of my family reflecting back at us.  The taste is a reminder of cold winter days, cooped up in the house because its butt ass cold outside. 

I’m not only making this soup to feed my family, and let me tell you it FEEDS a family or 7 of them with how much it makes, I’m also bringing back a piece of those who I’ve lost.  So here’s to you Grandma, Grandpa, Uncle Merle, baby James, and all the generations before who have had the pleasure of eating this yummy soup but are no longer here, those of you I never got to meet.  Each bowl, is dedicated to you and your memory and I promise to keep this tradition going.

Do you have any recipes in your family with an interesting story?

Thursday, January 07, 2010

Recipe corner

Last night I made Beer Braised Shrimp with Louisiana Salsa and Rice.  I’m a huge shrimp fan, love it baby, so this recipe really got me excited.

The chopping and prep work wasn’t all that difficult with the chopper Mama got me.

It calls for all sorts of spice, and since Bailey is only 4 and not big on spicy stuff much, I kept it very light.  I only put in one green jalapeño, and maybe half of the hot sauce it calls for.  Also to be on the safe side I added an extra bell pepper.  I used ale instead of beer.  And I didn’t have fresh time, so I used dried.

Verdict: Awesome!!  This says its intermediate but I did not find it difficult in the least.  I don’t do intricate recipes, don’t have the time for them and patience most days so I avoid them as much as I can.  This was way easy compared to some of the other recipes I do.  If its calling all the prep work intermediate, then get you a chopper of sorts and its a piece of cake.

Even with the muted spice it is good, but I am excited to try it again with a little more of what it calls for.  The salsa turned out awesome even with the extra bell pepper. It still has a kick but not much of one.(side note, used this salsa in a wrap for lunch today and it was OMG GOOD)

My only concern is the amount of butter, the next time I make this I’m going to cut out some of it to see if there’s a difference.  I love butter, and for 6 servings its not too terrible but this is so good all three of us went back for more.  So less butter, bigger serving, LOL.

Totally making this again.  I rarely make the same things over and over, so this has passed the test. 

Monday, October 26, 2009

Just a smidgen

When I cook an idea recipe, like many people, I throw everything together without measuring. This bugs Bo to no end because he likes things precise, so that if I ask him to cook it he knows exactly what to do. I keep telling him, he’d be perfect at baking, since it has to be exact. He has yet to give it a try, but I digress. This week I came up with something that turned out pretty damn good, which I admit not all of my creations are tasty enough for a repeat. I bake a ton of chicken, I add just about everything to it, bake it at a low temp until done and it comes out tender and juicy and oh so tasty. But a few days ago I tried something different since I ended up not using some ingredients. I’m going to share with you my new creation that has us in love, and gobbling up the leftovers without complaint.

I was going to make Greek Pizza Friday night, something I’ve wanted to give a try for a while. Last minute, Mom and I decided we’d order it instead. So what to do with the ingredients for it? Make Greek Pasta and chicken of course. Reminder, I don’t measure and I rarely time things. Here’s what I did.

Chicken:

1 lb boneless chicken breast halves
Salt and pepper to taste
Lots of dried Parsley and Greek seasoning
5 cloves garlic (skin removed, left whole)
About 3 tbsp Extra Virgin Olive oil

I browned the chicken on high in a skillet for a few minutes on each side, then placed it in a baking dish with the garlic and some olive oil. Baked at °450 until the chicken reached °160.  Most of the time we end up dipping the chicken in BBQ sauce or something, but this time there was no need to have sauce it was perfect all on its own.

Pasta:

1 lb wagon wheel shaped pasta cooked(I accidentally added this much, but next time only a half a pound)
1 small can sliced olives, drained
1 can diced tomatoes, drained
1 small container Feta cheese
1 container store bought pesto

While the pasta was still steamy hot, I tossed it with the feta to get a good coating, and then I added in all the ingredients and stirred to combine. The chicken we kept separate but would have been awesome added. I made this on Saturday and we’re still eating it! It’s tasty warm but ooh so much better cold. I added a little garlic salt to my portions, but I love garlic.

Wednesday, October 14, 2009

Greens and things

So yesterday Jocelyn had her first taste of green beans. I had planned on her being introduced to these lovely green bits of goodness ages ago but one thing after another has come up and I’ve had to put it off. Needless to say she wasn’t impressed and after about 5 bites began to gag. Yikes.

When I was feeding Bailey baby food, I cannot remember any issues, other than the occasional refusal to eat something. But with Jocelyn, it seems that anything we give her somehow affects her. We’ve had some constipation issues and some other less solid issues. We’ve had days of sleep and days of minutes here and there. We’ve had fussy days and days of pure perfection. I have to say that I never in my entire life thought that I would have this much trouble with food.

I still don’t know what is going on with her. She’s happy. She’s healthy. She’s a chunky monkey so obviously she’s eating well. But why oh why does it have to upset her entire routine? At this point we’ve narrowed it down to anything new in her system causes an upset. And if that anything is given to her daily in about a week she’s fine. But if that anything is not given to her daily, as in a week or so goes by in between samples, it returns. So I’ve given up on finding ways to ease her into this, and I’m just going to keep going. Because if I don’t, she’ll be 3 years old, breastfeeding and have only tried 6 food items.

Tuesday, September 29, 2009

A date with the sun

Knowing my munchkins, I knew better than to tackle the great pumpkin heist of ’09 during the day without Bo. I put it off until last night, after they were tucked in bed. What I didn’t plan on was how long it was going to take me to prep before baking. I got one of the smaller pumpkins, or so I thought, and it’s still not much smaller than the tires on my SUV. I also forgot that I’m a klutz and tend to screw things up the first time or two that I make something. Never fails, SOMETHING doesn’t go the way it’s supposed to, but it’s always edible. So here I am at the dining room table since no other surface was large enough, giant knife in hand, asking the pumpkin god to please help this knife disassemble its offering, when my knife slips and stabs the roasting pan. This wouldn’t have been an issue if it had been a metal roasting pan, but this was one of those tinfoil throwaway type pans. So yup, I stabbed a hole through the bottom, rendering it unusable. This pumpkin is so big; I was cutting it in sections small enough for me to handle then slicing it into the roasting pan. I thought for sure this would not be a problem considering before this incident, the knife hadn’t gotten close to the bottom of the pan. Oops #1 of the night. Now I’m trying to figure out how in the world I’m going to bake this thing before the night is over, and what in since that was the biggest thing I had to use. I ended up using two casserole dishes, and barely got half of the pumpkin in them.

I glance at the time and its 10:30. There was no way I was going to get this whole monster baked in one night. I chose to wrap the rest, along with the seeds to tackle tonight. I sat the timer for 30 minutes and sat down to read my book. The timer goes off, I go to check to see if it’s soft enough and oops #2 happens. My knuckle grazes the oven rack just enough that now I have a nice little blister that looks remarkably like a sunflower seed. Ouch, but if I don’t burn or cut myself while cooking something is wrong. I check the pumpkin, still hard. I ended up cooking this SOB for an hour before it was finally fork tender. I had my oven on 425 and it took an hour, when everything I found says 30 – 45 minutes! It was 11:38 when I started to pull the dishes out of the oven and oops #3 rears its little head. I’d put my pot holders and dishtowels in the laundry that day and hadn’t managed to get them washed, so two pot holders, for two casserole dishes. How to get them out without burning myself and on the table without burning it without an extra pot holder? Oops to say the least. I hurriedly put all slices into the unbakable roasting pan, and voila problem solved both pans on the stove and nothing burnt. Except I then got pumpkin juice on the table because oops #4 I forgot about the hole.

Opps #5 was that I didn’t think ahead and plan in cooling time. Yup. Here I am at 11:45 wanting to scream, but knowing if I do I’ll wake the kids, with frustration because I want to go to bed like an hour ago. At midnight I decided I’d burn my fingers because I wanted sleep. By the time I got one pan peeled it was almost 12:30. Can we say double SOB three times fast? I asked Bo to peel the remaining dish while I pureed what I’d gotten to. And oops #6 happened, although I’m not sure it’s an actual oops or more of a CRAP. Our new blender is awesome compared to our old one, but one thing that all blenders I seem to run into has, is a loud sound. Yup, it woke up Jocelyn. What to do? I ask Bo to go take care of her so I can finish pureeing the current batch and I’d finish as fast as possible. I managed to bag the stuff, put them in the freezer and peel the rest of the pumpkin in about 10 minutes, hot dog. I put the remaining pumpkin in a bowl in the fridge and headed to the laundry room to grab my pj’s.
That’s when oops #7 hit me. I had planned on taking a shower last night. Are you freaking kidding me? I almost head butted the dryer with frustration because once again it can’t go smoothly for me. How on earth did I forget this little tidbit? My hair is in desperate need of a wash at this point and I freaking forgot. UGH. I rush through getting ready for bed obviously skipping my shower, lie down, pop the girl on and sigh with relief that I managed to get into bed before the sun rose.

That’s not where my night ended, wouldn’t it have been nice though if it had? Nope, Joss decides she’s damaged from the blender being on and will not stay asleep once removed from her human pacifier. She’s well fed, and still she cries and won’t sleep. We were up until 1:30 trying to get her to sleep. And then she woke up every hour after until at 4:43 I put her in bed with me and didn’t wake Bo up to sit the timer. No need to set that damn thing because I do plan on falling asleep with her in bed, otherwise no sleep for anyone. THEN I at 7:30 this morning I ask Bo oh please put her in her crib before I become frozen in this position. She stays asleep and I cuddle down in the blankets comfy for the first time all night and plan on dozing until 8 if at all possible. NOPE, not going to happen because I have a 4 year old that doesn’t have volume control and wants me to watch tv with him. He doesn’t understand that Mama needs more sleep, just a few more minutes please. Nope he storms out and starts telling Daddy that Mama says no, she doesn’t want to watch tv with me, in a voice loud enough that the neighbors could have been a part of the conversation. Yup, you know where this is going. She wakes up crying and there goes me getting any good comfy sleep.

Note to self: buy small pumpkins next time and chew to puree. Oh and make sure to plan EVERY STINKING DETAIL.

Monday, September 28, 2009

Orange on my mind

Saturday we packed up and headed to a neighboring town for some fantastical frozen custard. One of Bo’s employees is part of the family who created the franchise, and every chance we get we tell him he needs to get them to open a store in our town. But I think we’re both glad they haven’t yet, because every chance we get we go grab us some. It’s heaven in a cup with any topping you can imagine. We try to get something different each visit, since there is an endless variety. This time we grabbed some pumpkin custard, oh there are no words at how delectable this stuff is. I had mine with pecans and he had marshmallows and hot fudge in his. Shhh mine was better, but he doesn’t think so. I’m sure if there was one here in town, my diet would be killed. Not just killed, but flattened, and chopped up in a million pieces and used as a topping for my frozen custard.

On our way home I asked that we stop at a produce stand to see what we could find. We found ginormous pumpkins. The size of a baby elephant I swear! Seeing all of those pumpkins I got this idea to buy one and eeck cook it. I have never had fresh pumpkin, only canned, and here I thought I could do it. I now have this pumpkin sitting in my kitchen, all bright and shiny orange just waiting for me to make nummy goodness out of it. I found a baby food recipe that sound tasty even for us big people, and the rest I’m freezing for pumpkin pie. REAL PUMPKIN PIE!!! Can you stand it?

Wednesday, September 16, 2009

Ramblings about food

I’ve typed up oh I’d say 5 different blogs this week and each one just didn’t ‘do it’ for me. Not that this one will either, but I’m posting it anyway.

This week I’ve been busy cooking extra meals to stock our deep freeze. My new goal is to not eat so many boxed dinners and take out. So far so good, even if I am having to do it in shifts since I barely get anything started these days before someone needs my attention.

We have a budget, and one of the things that normally kick our butts is takeout. We are managing to stick to it and only eat out twice a week most of the time; although I’d like to cut it out as much as possible. Not only that but I want to steer clear of the boxed concoctions, do we really know what’s in those things? It isn’t that I hate takeout or prepackaged/boxed dinners it’s just that if I can make it I’m going to make it, because it will be cheaper, better tasting and better for us for the most part.

So yes, my week has really consisted of food. What to make? What to buy? What to stock? What is messing with my daughter (post on that later)? And for the most part I’ve had fun. I mean seriously I get to write up lists of menus, recipes, and inventory to put together my little go to freezer list. When I told Bo my plan to start out with two week meal plan and list, his eyes glazed over. He then explains to me that whenever I say that its time to put together a grocery list, he panics. Because his only ideas on what to make is meat and potatoes. He said he draws a blank and he becomes terrified that he has no input. He gets incredibly shocked when I say the only reason why I ask him at all is to make sure I give him a say in what we eat, I LOVE sitting down to make the grocery list, whether I do it with him or not, is a thrill for me. He knew I loved lists, he just didn’t think I liked making this one since I ask his input every time. I solved his problem by saying if he has something he wants me to make, he needs to tell me, otherwise I’ll handle it all. You would have thought I told him he could play World of Warcraft 24/7, his eyes got teary I swear.