Christmas Frenzy!

Yes, I am still alive.  Barely.  Since Thanksgiving, I have been doing ENTIRELY too much baking/cooking.  I have not had much time to post anything.  Sorry!  I did throw together a great, easy dinner a couple of nights ago, so I thought I would post that real quick.

Creamy Tomato Chicken & Penne

6 sliced up chicken breasts
1 jar of premade spaghetti sauce
1/2 diced onion
2 t minced garlic
1/2 C heavy cream
1/2 C shredded Parmesan cheese
penne noodles
2-3 T of butter
1 T Italian seasoning
salt & pepper to taste

*boil noodles with a good amount of kosher salt in the water (and at least a T of olive oil) (ALWAYS!)  Saute onion in butter over medium/high heat until they start to turn clear.  Add in garlic.  Saute for 2-3 minutes.  Add in chicken and seasoning.  Once chicken is cooked, add in sauce...heat through.  Add in cream, mix together.  Last add in cheese.  Toss with drained pasta. Enjoy!

Dijon Honey Mustard Baked Chicken Strips

I bought a package of chicken strips...although you could totally use chicken breasts.  This is currently in the oven and smells DIVINE!  Here is the recipe while I have a second to type it up!

Dijon Honey Mustard Baked Chicken Strips
1/2 cup honey
1/2 Dijon or spicy brown mustard
1 t kosher salt
1/2 t fresh ground pepper
1/2 t paprika
1/2 t basil

Marinate chicken strips for several hours before baking.  Bake at 350 degrees for 20 minutes. ENJOY!

I will post later to let you know how yummy this is!

Apple Spice Cake

Made an "easy" version of the Apple Harvest Cake!  Looks the same too. Too bad I won't get to taste it...it's for a bake sale.

Apple Spice Cake
1 spice cake mix
3 eggs
1 cup vegetable oil
1 can apple pie filling

Mix all ingredients together and pour into greased bundt pan.  Bake at 350 degrees for 1 hr and 10 minutes.  Let sit in pan for about 5 minutes, then dump out onto cake plate.  Let cool uncovered.

drizzle-powdered sugar, 1 t. vanilla, 1/2 t pumpkin pie spice...mix well, spoon on top of semi-cool cake.

My Fall Food

Last night I made an Apple Harvest Cake recipe that I found on www.allrecipes.com.  I left out the walnuts, b/c my mother can't have nuts.  It was SOOOO yummy! DEFINITELY worth making!!!  I also made chili.  It turned out SUPER yummy too! I started it at 2:30pm, and we ate about 5:45pm.  The longer it simmers, the better.  Here are the two recipes...enjoy!

Apple Harvest Cake

All Day Chili
1 lb. ground turkey
1 lb. ground chuck
1 lb. ground sirloin
1 lb. ground mild Italian sausage
2 28 oz. cans diced tomatoes with juice
3 15 oz. cans chili beans drained (red kidney beans)
1 15 oz. can spicy chili beans with juice
1 6 oz. can tomato paste
1/2 large yellow onion diced
1/2 red bell pepper diced (seeded)
1/2 green bell pepper diced (seeded)
1 chili pepper diced (seeded)
2 T bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 T Worcestershire sauce
2 T minced garlic
1 T dried oregano
2 t cumin
2 t Tabasco (or other hot sauce)
1 t basil
1 T kosher salt
2 t fresh ground pepper
1 t cayenne pepper
1 t paprika
1 T sugar

*Brown all meat, then add in all other ingredients.  Simmer over low heat for at least 2 hours.  The longer the better though!
*Serve over Frito's with shredded cheddar, sour cream, diced green onion and sliced jalapenos! YUM!

Italian Dinner

Tonight I decided to try my own thing, since it's been a while....FABULOUS!  You must try it. = )

I did Italian breaded pork chops and a spinach, artichoke, tomato & mozzarella bread pudding.  Both turned out really good! I REALLY wanted to make a pie, but am ATTEMPTING to watch what I eat until Thanksgiving...so.....that didn't happen.  Here are my recipes from dinner.  Enjoy!

Italian Breaded Pork Chops
2-4 thin pork chops, bone in
Italian bread crumbs
flour
Parmesan cheese (from a can)
vegetable or olive oil for pan frying
salt/pepper

*Salt and pepper both sides of the pork chops.  Mix equal parts flour and breadcrumbs, adding in about 2-3 T. of the Parmesan cheese.  I do all this on a paper plate.  Dredge pork chops through mixture on both sides.  Heat oil to medium/high heat.  Once its nice and hot, place pork chops in, and cook on each side for about 2 minutes.

Spinach, Artichoke, Tomato & Mozzarella Bread Pudding
1 pkg. frozen spinach (thawed and drained)
1 can quartered artichoke hearts (drained)
1/3 C finely diced onion (white or yellow)
1 container Cherub Tomatoes
1 t. minced garlic
1 t. kosher salt
1/2 t. fresh ground pepper
1 C heavy cream
1 C milk
2 C shredded mozzarella cheese
1/2 C Parmesan or Italian blend cheese
1 french baguette, diced into 1 inch cubes


*butter a 2 quart corning ware dish.  Preheat oven to 350 degrees.  Place diced bread cubes in dish.  In a separate bowl mix together all the other ingredients, reserving 1 C of the mozzarella cheese.  Pour over bread, and mix together with your hands.  Sprinkle remaining cheese evenly over top.  Place in center of oven, on a center rack.  Bake for 35-40 minutes.

oh my!

Its been almost a MONTH?! I am so sorry....its been a little rough here.

I haven't done a lot of homemade cooking, but made a Cheesy Chicken Pot Pie I found on the Pillsbury site.  It was very good and easy!  I added garlic, no sage and next time will add slightly less celery. 

I also remade my Pumpkin Spice Cake and it was much better this go-round, but still not perfect.  I added 1/2 a can of pumpkin, NO pudding mix and only 1/3 cup of oil.  Next time I will do the whole can of pumpkin and maybe 1/2 cup oil and it should be perfect!

That is all for now.

Tomorrow I will be attempting Kalua Pig (a Hawaiian tradition), but in a slow cooker....not in a hole in my backyard. ; )

a little experiment

I am trying some cake mix based strawberry cupcakes.....the reason I do a lot of my cakes/cupcakes from a cake mix base, is because I have two kiddos and its EASIER! LOL  I DO make adjustments to make them more moist, etc.  And I either do homemade frosting and/or filling.

Today I am making ALL STRAWBERRY CUPCAKES:

strawberry cake mix
3 eggs
2/3 cup oil
1 cup water

Strawberry buttercream frosting

2 sticks butter
1/2 cup homemade strawberry preserves (or store bought)
3 cups powdered sugar
2 T heavy cream
1 t vanilla

Beat butter until creamy.  Beat in strawberry preserves.  Add in sugar.  Add in heavy cream and vanilla.
(this should frost around 2 dozen cupcakes, depending on how much you use)

I may or may not FILL them with homemade strawberry preserves. = )

What's for dinner??

Today's hunt is on.  It will be hard to top my father's birthday dinner for me from last night.  Here are my options meat wise...

ground turkey
chicken
tilapia
rib eye steaks (probably not since we had steak last night)

any suggestions?

just a few things

Real quick:   from the Pumpkin Spice Cake, I would LEAVE OUT the vanilla pudding mix on this one.  I will next time...it was great, but almost too moist.  I think with the pumpkin, it doesn't really need the pudding mix.

My macaroni was even better than my Lobster version.  I used Cheddar, Beemster & Monterrey Jack.  I liked this combo better.  You really can throw almost any cheese in there.  I like to try new ones each time. 

here is the recipe for the Oven Baked BBQ Ribs courtesy of http://www.allrecipes.com/.  They are PHENOMENAL!  A little tedious with all the turning/basting every 20 minutes, but worth it!

Pumpkin Spice Cake w/Vanilla Drizzle

Here is the cake recipe from last night!  I used a bundt pan for it. (as I do most of my cakes)

Pumpkin Spice Cake w/Vanilla Drizzle

1 box spice cake mix
1 3.4 oz. vanilla pudding mix
3 eggs
1 cup vegetable oil
2/3 cup water
1 cap pumpkin

Vanilla Drizzle

1 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 cup (give or take for your preference) of milk or water

*mix all ingredients together, and pour in a greased bundt pan.  Bake at 350 degrees for 50-55 minutes depending on your oven. (I even check mine at 45 minutes)   Once done, take out of oven and leave in pan for at least 5 minutes.  Take out, and mix up your drizzle.  You may wait till cool if you'd like.  If you want your drizzle thinner-add more liquid.  Drizzle over top. Enjoy. = )

You REALLY can use cake mix for the base of anything...makes it much easier.  I DO do somethings from scratch though. ; )

and the search begins...

Well, I have volunteered to make the dessert for my oldest son's Halloween/Harvest Party, but one of the children is his class is allergic to MILK, EGGS, SOY & NUTS!  SO...I am searching for a great cake or cookie recipe with non of these is them.  Please, leave me a comment if you know of one!

I apologize for no fish last night.  We ended up going out for pizza. ; )  Tonight, no cooking dinner, but  I WILL be concocting a Pumpkin Spice Cake recipe!  So, check back tonight or tomorrow for that.

Tomorrow I will be making those PHENOMENAL ribs, my country green beans w/bacon, and a macaroni and cheese.  I have already posted the green bean recipe, but I will be adding the other two things.

still here = )

I haven't forgotten about my blog, despite my lengthy absence. = )

I think I will be doing a tilapia recipe for tonight....maybe with balsamic vinegar.....

stay tuned!

My Own Version

Just wanted to throw this out there since I have been a little behind this week...this is my version of a Sock It To Me Cake. = ) YUM!

This is my super quick, moist Sock It To Me Cake :

1 moist yellow cake mix
1 small box of vanilla pudding mix
3 eggs
1 cup vegetable oil
1/3 cup water
1/3 chopped pecans
1 1/2 Tbl cinnamon
1/2 cup brown sugar

**Preheat oven to 350 degrees.  Grease a bundt pan.  Mix brown sugar, cinnamon and pecans together in a small bowl.  In a separate bowl, mix cake mix, pudding mix, eggs, oil and water.  Pour half into bundt pan.  Sprinkle sugar mixture evenly over batter.  Pour the rest of your batter on top.  Bake for 50 minutes. ENJOY!

xoxo

Weekend in Review

Here is my 3 cheese and Lobster Macaroni recipe! It was pretty yummy!

2 freshly steam lobsters (twist of claws and tail, and remove meat using a seafood cracker, cut into small chunks)
14 oz. large macaroni noodles (or whatever pasta you'd prefer)
1 cup panko crumbs
4 oz. butter
2 Tbl flour
6 oz. shredded Beemster cheese (found at HEB)
6 oz. white cheddar cheese
6 oz. fontina cheese
1-2 cups heavy cream
1 Tbl nutmeg
salt and olive oil for pasta water

*writing my recipes is actually fairly hard, b/c I write them after I've done them, and I am not huge on measuring out things.  The cream in this recipe is a rough estimate....start with one cup, and use it to thin out the cheese to the write consistancy.  (you want it be like a queso dip while on the stove)

Start by liberally salting your water to boil, adding in about a Tbl of olive oil.  Cook pasta to al dente, remove from heat and drain.  Butter a 2.5-3 Qt corningware dish.  In a 2 Qt sauce pan, melt 2 Tbl butter over medium heat.  Whisk in flour.  Pour in about a cup of cream, thinning out to a bechamel sauce.  Slowly add in 14 oz. of your shredded cheese mixture(saving 4 oz.), stirring constantly. (you don't want any clumps)  Add in nutmeg.  Once all cheese is incorpirated, take off heat.  Mix together with drained pasta, and in lobster, and pour into buttered dish.  Melt 2 Tbl butter in a microwave safe dish, and mix together with panko crumbs.  Evenly sprinkle remaining cheese over the top, then evenly sprinkle the panko crumbs.  Bake at 350 degrees for 20 minutes.  If you would like your crumbs browned anymore (as I did), broil on LOW for a few minutes....WATCH or they will burn!

**I am not one to add a ton of salt to things.  With all the cheese, and the salted pasta, I didn't add anymore salt.  I would wait to add salt until you tasted it. 

My husband I both loved this! If you don' t care for lobster, you could always add panchetta chunks or bacon. Or nothing! LOL The possibilities for an adult version are endless.  I use blue cheese sometimes as well.  It is rich enough to be your main dish.  I served this with a salad, and then I did a dessert.  It was a hit! = )

xoxo

Preparing ahead

Planning a fancy dinner for guests takes a lot of extra time as a mom to two little busy boys. = )  So, to help easy the craziness tomorrow evening, I made both parts of the dessert today, as well as my bread dough.   Here is my menu:

Spinach salad w/red onion, blue cheese, walnut pieces & pink lady apple slices

fresh bread (haven't decided if I will add anything to it....may just do a balsamic dip for it)

Baked 3 cheese and lobster macaroni

vanilla bean gelato/frozen custard

chocolate marscapone toffee bars (a Giada DeLaurentis recipe) *** easy and WELL worth it!

and WINE of course! LOL Red, not sure which  I will serve.

Here is my frozen "concoction"   I guess it is more frozen custard than gelato, but gelato sounds more appealing to people.

Vanilla Bean "Gelato"
1/3 vanilla bean (cut open and scrape out inside)
1/2 cup sugar
1/4 cup sugar
1 cup heavy whipping cream
1/8 teaspoon salt
8 large egg yolks
1 teaspoon vanilla extract

*whisk together yolks, salt, vanilla extract and 1/2 cup sugar in a double broiler for 5-10 minutes, or until light yellow/vanilla color.  In a separate bowl, mix with electric mixer 1/4 cup sugar and heavy cream until light peaks form.  Once yolk mixture turns pale yellow, place bowl in an ice bath for a few minutes.  Mix in vanilla bean.  Fold whipped cream into yolk mixture until all is incorporated.  Put in desired air tight container and place in freezer.  Let freeze for at least 6 hours, better if over night. 

**I have also made chocolate.  You really could do whatever you wanted.  You could even stir in bits of candy bar, or chocolate syrup.  The possibilities are really endless....and yummy. LOL

I will be posting more tomorrow or the next day....I am off to a cake decorating class with my 8 year old niece. = )

Better late than never!

Chicken Parmesan
*I only did 2 chicken breasts, so adjust accordingly!

2 chicken breasts, pounded out a little
flour to dredge chicken in
salt to taste
pepper to taste
1/2 cup flour
1/2 cup Italian breadcrumbs
2 Tbl butter
2 Tbl olive oil
2 eggs, lightly beaten

*salt and pepper each chicken breast, dredge through flour, dunk in egg mixture, and then coat in a breadcrumb/flour mixture.  Saute in butter/olive oil over medium/high heat until golden brown.

Sauce
1 can Italian diced tomatoes
1/2 can tomato sauce
3 green onions
2 cloves minced garlic
1 Tbl olive oil
1 Tbl butter
1/2 Tbl dried oregano
1/2 Tbl dried basil
salt & pepper to taste

*saute diced onion in butter and oil over medium/high heat.  Add in garlic and saute for about 45 seconds.  Pour in sauce and tomatoes and herbs.  Bring to a boil, then reduce heat to medium/low.  Simmer for at least 30 minutes. (or longer if you want)

**Place chicken in a pyrex dish, pour desired amount of sauce on top, then sprinkle shredded mozerella and parmesan (equal parts) on top. (as much as you'd like!)  Broil on LOW until bubbly and golden brown.  Serve with fettutine noodles.

PS: always liberally salt your pasta water, as well as add in a Tbl of olive oil! = )

***I actually used spaghetti b/c I did not have fettutine! = (

Sorry for not posting this last night, I had a rough day.

Sometimes I make things less "gourmet" than others. Hey! I have a very busy 1 & 3 yr old! Cooking during the witching hour isn't always easy.

I also made an AMAZING bread! A good friend gave me the recipe from a book called, Artisan Bread in 5 Minutes a Day (which I need to get) It could be tweaked in SO many ways!  I added about another Tbl of kosher salt on top.  You MUST look up the recipe.

The Devil's Cookie

This is NOT my recipe, but SUPER DUPER easy and YUMMY!

1 box devilsfood cake mix
1/2 bag chocolate chips
1/3 cup vegatable oil
2 eggs

Roll in balls, roll balls in powdered sugar, and bake for 10 minutes at 350 degrees. 

(I'm OBVIOUSLY not a photographer. LOL)
**Next time you want something "homemade", try these.  They couldn't be any quicker, and they are so good! Just made some super quick!

Tonights menu: I am making something with chicken.  Check back for my recipe!

EASY PEASY

Well, I still need to post my FABULOUS Labor Day Meal, but for now, I will post my super easy spaghetti and meatballs I will be making tonight.

Easy Peasy Meatballs

1 1/2 lbs ground turkey (or beef if you'd like)
1 cup Parmesan cheese (the kind from a can...I know...but it works better for this)
1 cup Italian bread crumbs
1 egg
salt- to taste
pepper-to taste

*Mix all ingredients well.  Form into balls any size you want. (I do mine about the size of a small lemon or lime)  Put a Tbl or 2 of olive oil in a skillet over medium-high heat.  Place meatballs in skillet and brown all sides.  Remove and place on a separate plate.  You can use a store bought sauce...I do it all the time! Sometimes I make my own though.  Turn burner down to medium.  Heat sauce, place meatballs back in skillet, in sauce.  Simmer for at least 15 minutes.  Serve with cooked spaghetti noodles.

Holiday Weekend

I know, I know...I haven't posted in a couple of days.  With a long weekend ahead, I won't be cooking until Sunday evening.  I WILL however, be fixing the Pulled Pork BBQ with a dear friend's sauce recipe.  I will definitely do some BBQ beans, and not sure what else. 

In the meantime, pour some of your favorite salsa over a brick of cream cheese (if you want to live longer, use 1/3 less fat) and ENJOY!!! ; )

xoxo

Ok. Repeat REMIX LOL

Alright.  I often improvise...I no longer have those potatoes I THOUGHT I had. (Mama brain!)  So I have some premade gnocchi (something I need to try making myself) that I will be making a similar sauce for.  As well as another favorite, country green beans with bacon & onion! YUM.  Pig fat x's two. ; )

Country Green Beans with Bacon & Onion

1/2 chopped white or yellow onion
2-3 cloves chopped garlic
green beans (preferably fresh with ends cut off) (or 1 bag frozen)
3-4 stripes chopped bacon
beef stock (or broth)

saute onion and bacon over medium-high heat.  Once cooked, add in garlic and saute for 3 or so minutes.  Then add in green beans and cook for 1-2 minutes.  Pour in 1 cup or so of stock. (this is going to be the "risotto" of green bean dishes. YUM!  Cook down liquid.  Add in a little more. (eye ball it)  Can simmer on medium heat, covered. Cook for about 20 or so minutes.

As for the sauce for the gnocchi, I am totally winging it.  We'll see what I come up with! LOL  I'll post later and let you know how it comes out.

xoxo

REEE-PEAT

Bad day yesterday....dinner was postponed. Cooking tonight.  Be back tomorrow with hopefully some new recipes!

xoxo

Time is of the essence...

Sometimes you really WANT something that tastes like it took a lot longer than it did. (well, with kids you do!) So, today I will be doing a couple of easy, but VERY yummy recipes for dinner.  I already have the chicken out!

Blue Cheese and Bacon Stuffed Chicken
any piece of the chicken on the bone WITH skin! (I will be using 2 chicken breasts today, but thighs work GREAT too)
blue cheese (any kind really, even if its already crumbled) (as much as you'd like, up to the whole little wedge!)
1 stick of butter
3-4 slices of cooked and chopped bacon
1/3 cup chopped green onion (optional)
kosher salt
fresh cracked pepper

*Preheat oven to 425 degrees.  Let butter and cheese come to room temp., then mix together, adding in bacon and green onion.  Place chicken in Pyrex dish.  Separate the skin from the flesh (to create a little pocket under the skin) and stuff the cheese/butter mixture under the skin.  Evenly distribute the mixture among your chickens.  You can rub your fingers on TOP of the skin, to smooth the mixture underneath out.  Sprinkle kosher salt and fresh cracked pepper on the tops of the chicken. place in oven and bake for 35-40 minutes, until the skin is crispy and browned.

My Famous Goat Cheese Mashed Ppotatoes
4 red potatoes, peeled and chopped
kosher salt (to taste)
cracked pepper (to taste)
cream, half and half or milk (start with 1/3 cup, may need to mix in more later)
1/2 a small package of goat cheese (I usually used garlic & herb)
2 Tbl. butter

*boil water, add a liberal amount of salt (I usually do sea salt, or kosher), add potatoes and boil. (and I am bad, I can't even tell you for how long...until they are soft enough to easily cut in half with a fork) Drain water.  Add in butter, cheese, cream, salt and pepper and mix with an electric hand mixer.  You don't HAVE to make it perfectly smooth either.  Should be thick! (that's how I like them anyway)

I currently am unsure on my vegetable.  I will let you know later!  These potatoes are always a huge hit, and this chicken is SO good and moist...and even if you aren't a huge blue cheese fan (like my husband), you will probably still love this. 

Never hesitate to ask questions! : )

xoxo

Individual Upside-Down Peach Cakes

Happy Saturday!

I am not baking today, but here is an easy ("kicked up" cake mix) recipe.  You really can do a LOT with a cake mix!  It's a great base.  Never be afraid to create things in the kitchen!

Individual Upside-Down Peach Cakes (4)

1 box of yellow cake mix (usually use the butter recipe golden-Duncan Hines, but any are fine)
1 small box of instant vanilla pudding mix
3 eggs
1 cup of vegetable oil
4 Tbls. brown sugar
1 peach
1 Tbl cinnamon
2 Tbls. butter or margarine
4 mini souffle dishes

*preheat oven to 350 degrees.  spray inside of dishes with Pam for Baking.  Mix the cake mix, pudding mix, eggs, and oil together thoroughly.  Slice peach fairly thin.  Place 1/2 a Tbl of butter or margarine at the bottom of each dish.  Mix together brown sugar and cinnamon, and place about a Tbl in each dish.  Place a layer of peaches on brown sugar mixture.  Fill dish with cake mixture 3/4 of the way.  Place souffle dishes on a baking sheet or jelly roll pan, and bake in oven for 20-25 minutes.  (I always set my timer for 20 minutes, then start watching) You want them golden brown, and not jiggly.  You can use a cake tester or toothpick to stick in the center of a cake.  It needs to come out clean, and it's done!  Remove from oven, and place souffle dishes on a wire cooling rack.  After about 5 minutes, take a sharp knife and run it around the sides of the cakes.  These are best served warm!  When ready to serve, flip dish over on plate, tap, and the cake should slide out onto plate. 
*Serve with vanilla ice cream, whipped cream, or a caramel sauce.  (which you can make or buy)

You can probably make this recipe with any fruit as well!! (apple, pear...yum!)

My last caramel sauce was not great, so I will be posting that a later date. ; )

xoxo

some of my favorites...

Since I may or may not be cooking today, I thought I would put some of my favorite websites, chefs, etc out there for you!

Aside from www.foodnetwork.com , I LOVE www.allrecipes.com !  Even though I DO fix things by the recipe sometimes, I LOVE to make up my own things or change recipes.  So, when I post a whole recipe on here, it IS mine. (just in case you were wondering)  I even like a lot of recipes from www.kraftfoods.com !!! They are easy, kid friendly, and usually involve some boxed item.  I actually love cutting corners (sometimes)

Some of my favorite chefs (from TV)

Ina Garten (LOVE everything I have fixed of hers)
Rachael Ray (easy and good)
Paula Deen (not TOO healthy, but YUMMY! Especially her desserts!)
Tyler Florence (He is great!)
Giada De Laurentis (obviously great Italian, not too difficult)

I am unsure whether I have tried anything of theirs, but  I LOVE watching Bobby Flay and Micheal Symon as well.  I need to get the new Cooking Channel...Micheal Symon has his own new show. (How to Cook Like an Iron Chef)

There are also GREAT, simple recipes (that kids love) in Kraft Food & Family magazine. (which I believe you sign up on their site and receive it free for a year) One of my favorite casserole recipes with chicken, spinach and cream cheese comes from there.

Alright! That's it for now.  I may be back later on if I cook. (but it's Friday, so it may not happen ;) )

INSPIRATION!

I just finished watching 24 Hour Restaurant Battle...(which I LOVE) and the winner did Texas style BBQ. I make a pretty mean brisket according to Matt, and REALLY good pulled pork. Although, I have YET to come up with an amazing sauce. That is my goal. Hmm....I will do pulled pork next week sometime. Until then-I will crave BBQ! LOL



PS: my potatoes tonight were PERFECT!
Good night world! Dream happy food dreams!



xoxo

Change of menu! Kid friendly, but still yummy!

Ok, so I don't have the pork chops I thought I had. LOL

Tonight's Menu: cheesy meatloaf with (same) oven roasted new potatoes & salad

I know you might be saying, "meatloaf?" I don't really remember liking meatloaf growing up, but this is yummy meatloaf AND my kids like it! (a bonus!)  I don't ALWAYS do gourmet...sometimes I swing something on the easier side. : )

Since I already know what I will make, and how I am going to make it...here are the recipes!

Cheesy Meatloaf
1 1/2 lbs. ground turkey (I almost always use ground turkey over beef...it's healthier)
1 box of cornbread stuffing
shredded cheddar cheese
1/2 cup ketchup
1/2 cup BBQ sauce
1 egg
salt
pepper

*preheat oven to 350
*mix 1 1/2 lbs. of ground turkey with 3/4 a box of cornbread stuffing. (3/4 packet of seasoning also) Mix in 1 egg, salt & pepper to taste (not TOO much-there is seasoning in the stuffing packet), 1/2 cup ketchup and 1/2 cup BBQ sauce.
*I usually use a Pyrex dish to bake this in.  Form a loaf out of the meat mixture and then press the side of your hand (think karate chop LOL) into the mixture.  Fill with shredded cheese.  The form the meat mixture around and over the cheese. (so you no longer can see the cheese)  Drizzle ketchup on top.
*Bake for 45 minutes. (it SHOULD be done, although everyone's oven is different)

Roasted new potatoes
one bag of small, red potatoes (washed and cut in half)
kosher salt
pepper
olive oil
Italian seasoning


*preheat oven to 450 degrees.
*place WASHED potatoes on jelly roll pan (cookie sheet w/sides) and drizzle a decent amount of olive oil over potatoes.  Toss them, to make sure they evenly coated.  Sprinkle with liberal amount of salt, pepper and Italian seasoning.
*roast in oven for at least 20 minutes.  You want them to have a nice golden brown look.  You may need to leave them for up to 30 minutes.

Spinach salad with goat cheese

spinach leaves
herbed goat cheese
kalamata olives
grape tomatoes(cut in half length wise)
purple onion (thin slices)

*I make my salad per bowl, not as one big salad.  It all pretty much speaks for itself.  Crumble as much or as little goat cheese  as you want.  (as well as the other ingredients)
*use whatever dressing you would like as well.

EAT AND ENJOY!

xoxo

Hate to disappoint

I ended up NOT cooking dinner tonight.  My dad cooked for us.  I LOVE 99% of what he cooks...it tastes like it comes from a 5 star restaurant. = )  I DO think I started my love affair with food and cooking before him though.  I was making chocolate cheese cake at the wee age of 11.   He made pork chops pizzaiola and a whole wheat penne with a caramelized onion cream sauce.  YUMMO to quote Rachael.

So, my BBQ pork chops will be on for tomorrow! (unless I change my mind)

Since I am not serving up any recipes tonight, I will post some "pantry essentials" that I try to always keep in stock.  (ok, some refrigerator items)

*LOTS AND LOTS of pasta! LOL capellini, spaghetti, penne, shells, orzo....arborio rice, yellow onion, shallots, fresh garlic, capers, chicken stock, beef stock, cream or half and half, Marsala wine, Sherry wine, balsamic vinegar, tomato paste, tomato sauce, diced tomatoes (usually Italian), PARMESAN CHEEEESE! REAL butter, OLIVE OIL, SEA SALT, KOSHER SALT, cocoa powder, cake flour, powdered sugar, chocolate chips, vanilla and chocolate instant puddings (an easy way to make any cake or cake mix extra moist).....I really could go on and on....

Alright, I am off..possibly for a cupcake. ; )  I promise to deliver yumminess tomorrow!

xoxo

mention of coffee & wine

Yes, those are two of my favorite beverages, so I am sure they will be talked about.

PS: I love chocolate coffee creamer : )

Tonight's menu:  possibly BBQ pork chops with oven roasted new potatoes. (and that salad I didn't get around to last night!)  Spinach salad with cherub tomatoes, kalamata olives, red onion and herbed goat cheese. (yummmm....goat cheese)

Now I am off to distribute my raspberry filled dark chocolate cupcakes....hoping to spread some happiness!

xoxo

Looking for Volunteer Dish-Washer

Anyone?  Anyone?  No?  I didn't think so. ;)  If only! As much as I LOVE cooking and baking, I equally despise the clean up afterwards. BLECH.

This afternoon/evening proved to be a little difficult.  Why I attempted to bake and cook dinner back to back with a 1 yr old, a 3 yr old and a 6 month old blood hound, I don't know!  Remind me not to do that again soon.  LOL  3 hour menu? Raspberry filled dark chocolate cupcakes with chocolate cream cheese frosting, and lemon roasted Mahi Mahi with creamy risotto.  I didn't even make it to the salad.  :(

Dark Chocolate Cup Cakes w/Raspberry filling

3 oz. dark chocolate chips
1 cup scalding water (or brewed coffee if you like it)
3 cups sugar
2 1/2 cups cake flour (sifted)
1 1/2 cups cocoa powder (sifted)
2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
3 large eggs
1 cup canola oil
1 cup buttermilk
3/4 tsp vanilla extract

*preheat oven to 300 degrees.  pour chocolate chips into scalding water and gently stir until melted.  Set aside.  Sift together all dry ingredients.  In separate bowl mix together wet ingredients with mixer.  Slowly beat dry ingredients into the wet ingredients.  Fill lined cupcake tins 3/4 full and bake for 20 minutes. 
*I also made some LARGE cupcakes, which I had to bake for 27 minutes
*Once cooled, I injected cupcakes with a premade raspberry filling

Chocolate Cream Cheese Frosting

2 8 oz. packages of room temp. cream cheese
1 stick of room temp. butter
1 1/2 cups cocoa powder (sifted)
6 cups powdered sugar (sifted)

*blend cream cheese and butter well, until creamy.  Slowly mix in powdered sugar with electric mixer.  Once well incorporated, slowly add in cocoa powder.
*Ice as desired! :)


These came out great!  I actually have a picture!

As for my Risotto and Mahi Mahi....risotto was simple and scrumptious, Mahi Mahi was simple as well.  It may have been too simple?  It was my first time with Mahi Mahi and was unsure about flavors.  Risotto recipe as follows...

Creamy Risotto with Garlic and Onion

2 Tbl. butter

2 Tbl. olive oil

1 cup arborio rice

1/2 small yellow onion (diced)

3 cloves garlic (minced)

4 cups chicken stock (or broth if that's all you have)

1/2 cup half & half

1/3 cup finely grated pecorino romano cheese (or more if you'd like)

*melt butter and olive oil in a large pot over medium- high heat.  Saute onion for several minutes before adding in garlic.  Saute for another minute or so.  Add in rice and saute for 3 minutes.  Pour in 1 cup of chicken stock, and cook down.  Repeat this step for the remaining 3 cups.  Lower heat to low-medium.  Add in half & half.  Cook for 1-2 minutes.  take off heat and stir in cheese.  ENJOY!

Lemon Roasted Mahi Mahi

1 lb. fillet of fresh Mahi Mahi

1 lemon (juiced)  ( keep lemon to slice on top)

1 tsp. kosher salt

1/4 tsp. pink pepper corns

1/4 tsp. parsley

foil

*Preheat oven to 425 degrees.  Wash fillet and place on sheet of foil.  Juice one lemon on top.  Sprinkle salt, pepper and parsley on top.  Slice lemon and place on fillet.  Wrap foil around like an envelope.  Bake for 15 minutes.

And now, I'm off...very tired after my kitchen marathon today.  Haven't even thought about tomorrow's dinner.  It will be a surprise!

xoxo

a cream cheese sort of day....

I have decided to blog about my passion.  Food.  I will post about it, what  I cook that day, recipes, experiments, pictures, etc.

Aside from my boys, a huge part of my life is food.  I LOVE cooking and baking...and eating, of course! I am always up for trying something new, both in the kitchen and at the table.  You never know what you might fall in love with, if you aren't open to new things!  Take escargot, for example.  LOVE, LOVE, LOVE it!   One of my very favorite things.  A snail? You may say...yes, a snail.  Try it next time you are at a nice french restaurant.  mmmmm.....yum.  :) 

Although I feel I can be a food snob, there are a few "old favorites" that I will always enjoy eating.  Even if it only costs 15 cents.  (Ramen noodles)  One of my VERY FAVORITE things to eat is cream cheese with salsa and chips.  Seriously.  I could eat a brick a day.  I don't get sick of it.  EVER. In fact, today is one of those days.  I will be SKIPPING dinner, so that I may eat my days share of calories and fat in cream cheese.  It is very comforting to me.  If I have a bad day, OR to celebrate, it's cream cheese to the rescue! 

I've been out of town this weekend, for a dear friends surprise baby shower, so I feel like I haven't cooked in ages...tomorrow's menu forecast: Mahi Mahi & Risotto.  (yes, together)  How?  That will be determined in the next 24 hours.

xoxo