HH6 - April Challenge

April's Challenge -

Create a meal or a dish from a country you have been stationed in, lived in, visited, or would like to visit (America excluded). It can be a main dish, side dish, dessert, drink, or all of the above. Tell us the story of why you chose it and if it has any special meaning to you or your family.

Some of my all time favorite childhood memories are the trips we made as a family to the Black Forest while stationed at Ramstein, Germany.  We always stayed at our favorite Gastehaus where rolls, cheese, butter, and slices of meat were served as breakfast items (which to this day I blame for my hips and love of all butter, cheese, and bread - HAHA).   The scenery is truly breathe taking during all seasons but my favorite was always winter.  Where I could look out the window and dream of walking through the Forest while the snow was falling at night. 

As I get older the memories are fading but I hold onto the hope of going back one day to visit.  Till then, occasionally I try my hand at German dishes and treats.  Like the treat I am about to share with you.....Black Forest Cake.

I didn't have a a recipe of my own for Black Forest Cake.  So I went to the Internet and researched many recipes.  I quickly learned about "Traditional" Black Forest Cake and "Americanized" (so to speak) version.  I decided to make more of a "Americanized" Black Forest Cake because the traditional made me nervous.

Black Forest Cake -
*my notes

Ingredients

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
 
1/2 cup kirschwasser *searched all over town and no one sold this.  I used the juice from the jar of cherries
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee *I don't drink coffee, therefor none was made and used
2 (14 ounce) cans pitted Bing cherries, drained *Can't tell you what Bing cherries are.  I used the jar cherries that were pitted and believe they were Wal-Mart brand.  Cherry Pie filling could work but I wouldn't use.
 
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser *I used cherry juice from jar
1 (1 ounce) square semisweet
**Make sure to taste your whip cream for sweetness.  I added sugar until it was to the sweetness of my liking.
 
Directions


1 - Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans *I used 2 round 9 inch pans since I couldn't find my 8 inch pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

Dry ingredients shifted...I need to buy a nicer one

so the ingredients don't clog up

2 - Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.

My mixer starting the creaming process

3 - Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total *cut carefully and evenly or you will have uneven layers like mine....honestly if going 9 inch I would skip cutting cakes in half. Sprinkle layers with the 1/2 cup kirshwasser. 

1st ever from complete scratch cake...very delish!

Cooked 35 and 30 probably would have been perfect.

4 - In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

Bottom layers

This is where I was distracted singing with my iPad

and cut the other cake way horribly.  Nothing a little

bit of frosting can't fix......

5 - In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

 

Finished cake

Now I wish I could tell you how fabulous or horrible this cake is.  I didn't want to cut into the cake since it was going to work with Mr. May (Mr. May's unit are sometimes my taste testers).  However, I can tell you Mr. May brought home a empty cake tray.  As well as several requests for me to make the unit more cakes.  So from my fabulous taste testers......HUGE Success!!

Enjoy and don't forget to check out the other HH6 Bloggers

(listed on the first HH6 Posting)

Shrimp Tacos w/Spicy Cream Sauce - Recipe

I really really REALLY enjoy Seafood.  Past three years in Ohio I have not had good Seafood.  Blame it on being way up North, no bodies of water to get fresh fish, shrimp, etc, and if it was flown in "fresh" it would cost you an arm and a leg.  Now that we are back in the South, especially in the Carolina's, I can now get fresh seafood.  Here is a fabulous Shrimp Recipe!

Shrimp Tacos with Spicy Cream Sauce - Southern Living All Time Favorites Cookbook
**My notes

-1 (16oz) container of fat-free sour cream **we had so much sauce left over.  So either cut the sauce in half or invite a large crowd over for Shrimp Tacos....my vote is large crowd!  Also I used light instead of fat free
-2 t. chili powder, divided
-1 t. ground cumin, divided
-3/4 t. ground red pepper, divided
-3/4 t. salt, divided
-1/4 t. ground cinnamon
-3/4 c. water **I only used about 1/4 c. of water because fat free is liquidy enough for me
-1 lb. unpeeled, medium-size raw shrimp **I made sure to devein the shrimp as well as added a few more shrimp because the three of us were hungry
-3 T. orange juice **used V8 Splash flavor because all we had
-2 garlic cloves, minced
-2 t. olive oil
-1 avocado, chopped **I made a quick avocado dip since they were on the brown side
-8 (6 in.) corn, tortillas, warmed **Next time we will lightly fry to have some crunch

-Whisk together sour cream, 1 t. chili powder, 1/2 t. cumin, 1/2 t. red pepper, 1/4 t. salt, and cinnamon.  Add 3/4 c. water, stirring until smooth.  Cover and chill until ready to serve.

-Peel shrimp, and devein, if desired.  Combine remaining seasoning ingredients in Ziploc bag, add orange juice and shrimp.  Turn to coat and chill for 15 minutes.  Remove shrimp from bag and discard marinade

-Saute' garlic in hot oil in large skillet, over med-high heat for 2-3 minutes.  Add shrimp and cook 5 minutes OR just until Shrimp turn pink.  Do NOT over cook the shrimp. 

-Serve with sour cream mixture, avocado, **shredded cheese, in warm tortillas. 

-Enjoy!!!!!

Chicken Cordon Bleu - Recipe

I love CCB (Chicken Cordon Bleu).  Just was to afraid to tackle making it homemade.  Until my newest cookbook had simple ingredients and the best step by step directions.  This recipe is a keeper and oh so yummy!!

CCB - Our Best Bites Cookbook
**are my notes
-3 boneless, skinless chicken breasts
-1/2 t. garlic powder
-1/2 t. onion powder
-1/4 t. black pepper
-1 c. shredded mozzarella, provolone, or Swiss cheese **I used mozz but next time will try with provolone
-6-12 slices thinly sliced ham **our ham was smoked ham
-1/2 c. all purpose flour
-2 eggs, lightly beaten
-1 c. panko bread crumbs
-1/2 c. freshly shredded Parmesan cheese **I used my Kraft green bottle that is grated since all on hand
-1 1/2 T. melted butter

-Preheat oven to 350 degrees.  Spray baking sheet with nonstick spray

-Place breast on cutting board and place your non-dominant hand on top of chicken breast.  Using sharp knife, cut each breast completely in half-horizontally.  Place each piece between two pieces of plastic wrap and pound until breasts are about /4-1/2 in. thick.  Repeat for remaining chicken (6 total pieces). **Make sure to pound out as much as possible or it is very difficult to roll and keep insides inside.

-Combine seasonings and sprinkle over one side of chicken breasts.  Divide cheese among all chicken breasts evenly, then lay 1-2 slices of ham, and roll chicken up to secure with toothpicks

-Place flour, eggs, and bread crumbs/parm cheese all in separate shallow bowls

-Working with one chicken piece at a time, drudge into flour, then egg, and finally bread crumb mixture.  Coat all sides and use fingers to press bread crumbs on **no pictures here because fingers were covered in yummy goodness

-Place chicken on baking sheet, drizzle with melted butter, and bake 25-35 minutes

-Cool 10 minutes before serving and remove toothpicks. 

-Serving with some veggies and warm sourdough bread....Enjoy!!!!

King Cake - Recipe

Yes I know it is April and this is the month for Easter but......I didn't get a chance to post about Mardi Gras, Dr. Seuss, so I am now for the next few postings.
Mardi Gras is a fabulous celebration in Louisiana.  Many people only see what the news decides worthy enough to air.  As in drunk fights, shirts flipped up for beads, and yeah...whatever...that is NOT my Mardi Gras.  My Mardi Gras is fabulous Cajun Food, Drinks, celebrations, laughter, catching beads (no I do not show my ta-tas people), and King Cake.  I have been away from my Louisiana home for almost 7 years now.  However, I always make sure to bring a little bit of Mardi Gras to wherever we may be stationed.  This year I brought Mardi Gras to North Carolina.  After weeks of trying to find a local place that sales King Cakes I went to the Internet to make my very own King Cake.  Thanks to Our Best Bite (you will hear more about them within the next few posts) I created my first ever King Cake!!! 

King Cake - Recipe - Our Best Bites
**My notes**

Dough
2 c. whole milk
1/2 c. canola oil
1/2 c. sugar
1 package active dry yeast
4 1/2 c. all-purpose flour, divided
1/2 heaping tsp. baking powder
1/2 scant tsp. baking soda
1 1/2 tsp. salt

Filling

1 8-oz. package cream cheese, softened
3/4-ish c. powdered sugar. This depends on personal taste–once you’ve added the fruit filling, adjust the sweetness to taste.
1 tsp. almond extract
1/2 heaping c. cherry (or strawberry) pie filling
**In Louisiana you will find everything from cherry, blueberry, cinnamon, and yummy pralines.  You truly can't go wrong with the filling.  I used cherry because that is my favorite!**

Glaze

8 oz. powdered sugar
4 Tbsp. melted butter
1 tsp. almond extract
Enough milk to make a glaze to desired consistency

Topping
Yellow, green, and purple colored sugars.  **I made my own purple with sandwich baggies, sugar, and few drops of red and blue food coloring.  Mix/shake bag and go from there on what to add of the red or blue to create purple**

Create
First, you’ll want to prepare the dough. In a large (at least 4-quart) pot or saucepan, combine milk, sugar, and oil. Heat just to boiling, stirring occasionally, and then remove from heat.

When the milk is warm (around 105-115 degrees), sprinkle yeast over the milk mixture. Allow to stand for 10 minutes. Stir. Mix in 4 c. flour and cover. This can be done with a wooden spoon; the dough is VERY soft, more like a batter. Allow to stand for 1 hour.  **When it was time to add flour, I have done it two ways, by hand or the Stand Mixer.  For King Cake I went by hand but I think the Stand Mixer is so much easier!**

Mix remaining 1/2 c. flour with baking soda, baking powder, and salt. Sprinkle over the dough and then mix it in with the wooden spoon. Place a sheet of plastic wrap over the pan and refrigerate for at least a few hours and up to a few days.

When ready to make your King Cakes, prepare the filling. With an electric mixer, beat the cream cheese, almond extract, and powdered sugar until soft and fluffy. Mix in fruit filling and add more powdered sugar and/or fruit filling if you need to. Keep in mind that you’ll have the filling in a semi-sweet dough and topped with a sugar glaze PLUS a sugar garnish, so you might want to go easy on the sweetness.

To prepare cakes, turn dough onto a greased surface and divide in half. Roll one half into a 4-5″-24″ rectangle. Spread with 1/2 of the cream cheese mixture and then carefully fold the top half of the dough over the filling and then fold it again so you have a tube.   Seal the edges of the dough and then carefully form a circle and seal the two ends together. 

Place on a greased cookie sheet and cover with a clean cloth.

Preheat oven to 375 and repeat with other 1/2 portion of dough.

Bake each ring for 20-25 minutes or until the tops are deep, golden brown–you don’t want to burn them, but you want to make sure the cakes are cooked all the way through.

While the cakes are cooling, prepare the glaze. Mix powdered sugar and melted butter together with an electric mixer. Add in almond extract and then add enough milk to achieve the desired consistency you want for your glaze. When the cakes are cool, spoon the glaze over the cakes and then sprinkle with alternating yellow, purple, and green sugars.

Milk mixture cooled off

Adding flour

After I let it rise

Form into a ball was/is easiest for me

The cream cheese mixture

After adding yummy cherry filling

Half of the dough about to rolled out

Hands were a mess but the filling has been added

and I then folded to transfer to baking pan

Form into a ring shape 

Lightly golden brown

(sorry but have really bad lighting in kitchen)

Decorated with glaze and the colors of Mardi Gras

This King Cake is truly easy, delish, and so much fun to make!  Enjoy and hope you hop over to check out Our Best Bites site!!  Next up will be my review on their cookbook and recipe of Chicken Cordon Bleu'

Mongolian Beef w/Rice - Recipe

We love Chinese, Thai, and Indian!!!  The other day when I was visiting COAH Blog I checked out her recipes.  Came across her Mongolian Beef w/Rice and decided to give it a go.  Nathan ended up cooking that night but he said it was super easy to make.  While Gabriel and I say it is delish!!

Mongolian Beef w/Rice - Courtesy of Confessions of a Homeschooler
(  ) are my/husband's notes

Ingredients:
2 T. vegetable oil
-1 t. Ginger, minced (powder works just as well)
-2 T. Garlic, chopped
-1/2 c. Soy Sauce (we use low-sodium)
-1 c. Dark Brown Sugar (used light)
-1/2 c. vegetable oil
-1 lb. Flank Steak or Sirloin sliced thinly
-1/4 c. Cornstarch
-3 green onions sliced or 2 c. broccoli steamed (we only used the onions but I think to use both would be great)

Directions:
-Heat 2 tbsp vegetable oil in skillet over medium high heat until hot.
-Add ginger and garlic and let sizzle for 30 seconds, then add soy sauce.
-Gradually add the brown sugar and let it dissolve while stirring.
-Let the sauce come to a boil, then simmer for 2-3 minutes. Remove from heat and set aside.

-Cut the flank steak into thin strips against the grain. (Tip: Meat is easier to slice when it’s partially frozen. It will thaw quickly after sliced too!)
-Place meat and corn starch in a bag and shake to coat the meat.
-Let meat sit for 10 minutes, so the cornstarch sticks to the meat.

-Put 1/2 c. vegetable oil in a wok/ skillet and heat on medium-high until hot.
-Add the meat to the wok and brown for about 4-5 minutes.
-Remove the meat from the pan with a slotted spoon and place on paper towels to drain.

-Clean the pan out and return meat to pan and cook on high for about 2 more minutes.
-Add the sauce to the pan and cook for another minute.
-Add the green onions or broccoli and cook for 1 minute longer.
-Remove from heat and serve with rice (Nathan mixed all of it together in the Wok and then served).

He loved it all but some of the meat was

too tough.  Make sure to buy quality beef!

Finished product with

beef, sauce, and rice all mixed together

Pizza Dough - Recipe

I have given my favorite Pizza Sauce Recipe and now I will give a Pizza Dough Recipe.  There are tons of recipes out there for Pizza Dough.  Normally we just use the Wal-Mart brand packet of pizza dough flour and make that from scratch.  However, I have about 3 recipes left from the Pioneer Woman's Cookbook with her dough being one of the three.  Made the dough Monday night and it was super easy, fun, and a hit.  I will make it again because I got heavy handed with the Olive Oil and made the dough kind of gummy.  Best part with the recipe you can make two pizza or freeze half of the dough for another night.

Pizza Dough Recipe - Pioneer Woman
Ingredients:

1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Extra Virgin Olive Oil

To Make The Crust (enough to make 2 pizzas):

-Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water and set aside.
-In a mixer, combine flour and salt.
-With the mixer running on low speed (with paddle attachment), drizzle in 
  olive oil until combined with flour.
-Next, pour in yeast/water mixture and mix until just combined.
-Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.
-Toss to coat dough in olive oil, then cover the bowl with a moist kitchen towel and set in a warm place to rise for 1-2 hrs, OR cover tightly with plastic wrap and store in the fridge for up to 2 days.

Create Pizza:

-Preheat oven to 500 degrees per PW.
-When ready to create pizza, drizzle pan with olive oil and spread dough out to the size you want/need.
-Then this is where the fun beings.  Can check out the Pioneer Woman for all her different pizza toppings, Allrecipes.com, or use my favorite Pizza Sauce.  Here is a picture of our Monday Night Pizza....traditional but oh so good! 

*Okay scratch the picture part.  Don't have one from our pizza.  However click HERE for better pictures of how to make, create, and top your pizza.  Pesto-Mozzarella Pizza is my favorite but my boys are through and through meat lovers.  Enjoy!!*

Pesto Mozzarella Grilled Cheese - Recipe

This is my FAVORITE Grilled Cheese Sandwich.  I have made this recipe for awhile now that I don't remember the original recipe.  Original recipe came from Tyler off Food Network. 

Pesto Mozzarella Grilled Cheesed Sandwich
-Sour Dough Bread
-Pesto (homemade or store bought - we use the Pine Nuts, Garlic kind of Pesto)
-Fresh Mozzarella Slices (in a pinch I have used shredded mozz. cheese, just as yummy)
-Butter

-Butter the outside of two slices of bread.
-Smear as much or as little of Pesto you want on the bread (I smear lots but only on one piece of bread)
-Layer cheese on top of Pesto.  Again as much or as less as you want.
-Close your sandwich with Butter side out (yeah goober here put butter inside once and was wondering why my bread wasn't toasting)
-Heat Griddle or Cast Iron Skillet
-When griddle is nice and hot, lay sandwich (butter side down) on griddle and cook to your liking of golden toasted bread. 
-Flip and repeat for other side of bread.

This is a little too Golden Brown and what will

happen if you heat the griddle too hot....still

yummy none the less.

Two Week Menus - Foodie Thursday

Went ahead and planned two weeks of menus for rest of February (well 2 days short).  Enjoy!!!

Week One - 2/13-2/19
Sunday
B-Heart Shaped Pancakes, Sausage, and Eggs
L-Out to Eat
D-Chicken Creole Casserole
Monday
B-Cereal and Fruit
L-Fried Rice
D-Chicken Spaghetti
Tuesday
B-Pop Tart and Fruit
L-Left Overs
D-Grilled Cheese and Chips/Salsa
Wednesday
B-Cereal and Fruit
L-P&J Sandwiches with Veggie Sticks
D-Buffalo Chicken with Mac-N-Cheese and Garlic, Bacon, Green Beans
Thursday
B-Oatmeal
L-Banana Peanut Butter Roll Ups
D-Chili and Cornbread
Friday
B-Sausage and Eggs
L-Left Overs/Clean Fridge
D-Terriyaki Chicken and Rice
Saturday
B-Cream Cheese Danish Casserole
L-Out to Eat (site seeing)
D-Pulled BBQ Chicken Sandwiches w/Tater-Tots

Week Two - 2/20-2/26
Sunday
B-Coffee Cake
L-Left Overs
D-Mongolian Beef w/Rice
Monday
B-French Toast w/Fruit
L-Mini Pizzas
D-Chicken Salad with Pasta Salad
Tuesday
B-Smoothies w/Ham and Cheese Eggs
L-Turkey, Cheese, Cracker Minis
D-Spaghetti and Meatballs
Wednesday
B-Oatmeal
L-Chicken Nuggets w/Fruit and Fries
D-Honey Buttered Chicken w/Sweet Potato and Apple Casserole
Thursday
B-Cereal w/Fruit
L-Peanut Butter Nutella Sandwiches
Friday
B-Yogurt/Smoothies
L-Grilled Cheese and Peas
D-Family Pizza Night
Saturday
B-Pancakes
L-Out To Eat or Left Overs
D-Chipotle Sliders, Fries, and Green Beans

**Side Note - I have teamed up with some fellow Bloggers and joined a Cooking Group.  Please stay tuned for the details.  If you think you would like to be part of this Cooking Group/Blog, please message me and I will share the details!**

Cinnamon Rolls - Homemade

I tackled making homemade cinnamon rolls as in from scratch this past weekend.  Took me just about all day because 1-didn't read through the recipe all the way 2-was so nervous about making these 3-was also making about four other dishes at the same time.  However, I will 100% make these again.  Especially for the family and friends that come visit us.  These will be warm and waiting on their visit.  Enjoy!!!

Cinnamon Rolls - Pioneer Woman
**I did not document making these rolls like I wanted to.  Please check out PW for she has the pictures done wonderfuly for you.  I only have the 2 pictures below**
1 quart Whole Milk

1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

Maple Frosting:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt

Directions -
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.


After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 350-375 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

After baked

All the fabulous Maple Frosting

I am not a coffee drinker and was very

happy to find that I could not taste the coffee!

P.S. - After Nathan took one bit of these cinnamon rolls, his eyes rolled, he smiled, and said to me "Babe, I just fell deeper in love with you"! So please don't blame me or the fabulous Pioneer Woman for your man not leaving you alone the rest of the day *wink wink*

Mississippi Sin

I found this recipe about a year ago and do not remember where I got it from.  I do believe it was off one of my FB Recipe Groups I am part of, I think.  The picture didn't turn out very well but man this recipe is so warm, rich, and great mixture of smooth and spice.  Enjoy!!!

Mississippi Sin
1 French Bread or Italian Bread Loaf (the wider the better)

2 c shredded cheddar cheese
2 c chopped ham (or shredded chicken or ground beef or sausage)
½ c chopped green onions
1 8 oz sour cream
1 8 oz cream cheese
¼ c green chopped green chilies
few jalapeños

Hollow out the loaf of bread by cutting the top of loaf and removing it (try to keep in one piece and don't discard --this is placed back on top).
Mix all ingredients in bowl.
Scoop into the bread-place top back on and wrap in foil two times.
Bake at 325° for 1 hr 20 minutes.
Serve with chips, crackers, or bagel chips/crackers
*Friend has made this recipe and baked in a dish and skipped the bread part.  Still yummy!*

Mustard Chicken

This recipe is adapted from my mom.  I have yet to learn how she makes it and hers is ten times better than mine.  Until I do here is how I make her Mustard Chicken - Enjoy!!!

Mustard Chicken
-One package of skinless boneless Chicken breasts (mom uses Turkey Tenderloins)
-Flour
-Oil
-1-2 Eggs (Scrambled)
-Dry Seasonings for Flour (I use garlic, salt, pepper, paprika, and slight Tony's)
-2 Bottles of Turkey Gravy (even though I am using Chicken Breast I stick with Turkey Gravy)
-Mustard (Yellow with option of Spicy Brown or Grey Poupon)
-2 cups of Rice

-Cut Chicken Breasts into strips (if I have time I pound them out but normally forget that step)
-Drudge Chicken into Egg and then into Flour (sprinkle flour before hand with seasonings.  I usually go by smell.  As in add enough spices until the flour smells great)
-Fry Chicken in oil until golden brown on all sounds and cook through.
-While Chicken is cooking cook your rice (usually minute rice here for time)
-When Chicken is finished lay on plate and drain oil from pain.
-Dump the gravy into the pan and start adding the mustard.  I add mustard until it tastes like Mustard Gravy.  Usually just plain Mustard unless I have another Mustard in frig. 
-Once the gravy tastes the way you like add the chicken back into the gravy.  Simmer on low to reheat chicken and gravy.
-Serve Mustard Chicken over Rice. 

Sausage Balls

Yummy recipe(s) given to me from a great friend, Amanda.  I have only made the first recipe but she has said the sauce with the 2nd recipe is wonderful.  Enjoy!!

Sausage Ball - Recipe 1
1 lb. sausage (hot)

1 8oz. pkg. extra Sharp Cheese (grated)
3 cups Bisquick
Dash red pepper (if desired)

Mix together – Roll into small balls. Bake at 375 degrees F about 15 minutes. May be frozen before serving. When ready to serve put frozen cheese balls in 300 degree F oven for about 20 minutes.

Sausage Ball - Recipe 2 with Dipping Sauce
2 16 oz. packages Regular or Hot Fresh Pork Sausage
4 cups (16oz) shredded sharp cheddar cheese
1 ¾ cups all-purpose baking mix
1 cup finely chopped onion
½ teaspoon garlic powder
½ teaspoon pepper

Dipping Sauce
1 cup ketchup
¾ cups packed brown sugar
½ tablespoon soy sauce
½ tablespoon cider vinegar

In a very large bowl, combine the first six ingredients; mix well with hands or a wooden spoon. Shape into 1-inch balls. Arrange meatballs on two ungreased 15-inch x 10-inch baking pans with edges. Bake uncovered at 375 degrees F for 15 minutes or until golden brown. Remove from oven; cool on baking pan for 5 minutes.

In small saucepan, combine dipping sauce ingredients. Cook and stir over medium heat for 2-3 minutes or until heated through. Serve with Sausage N Cheese Appetizer Balls.
Yield: 8 dozen

Picture from Google since I royally

messed up my Sausage Balls and

didn't get a picture of the redos.

Feb. 6th - Feb. 12th Menu

Sunday - Super Bowl Day!!!!
All Day snacking on Mississippi Sin, Cinnamon Rolls, Little Smokies, Queso, Sausage Balls, and Banana Pudding

Monday
B-Cinnamon Rolls with fruit
L-PB&J Sandwiches
D-Dirty Rice

Tuesday
B-Cereal and Eggs
L-Chicken Nuggets with Tater Tots
D-Chicken Ques.

Wednesday
B-Oatmeal
L-Ham Sandwiches
D-Pesto Mozzarella Grilled Cheese

Thursday
B-Pop Tart and Fruit
L-Veggie/Fruit Platter
D-Chicken Creole and Rice

Friday
B-Coffee Cake
L-Omelette's w/Ham and Cheese
D-Family Pizza Night and Movie

Saturday
B-Pancakes and Sausage
L-Out to Eat
D-Chili and Cornbread

Super Bowl Sunday!!!

My family equals fans for the Chiefs, Cowboys, and the Colts.  Well none of our teams made it BUT there is always next year!!!  Today it will be just us three celebrating the Super Bowl.  I honestly could care less who wins or loses.  I like sports but find watching it on TV bores the heck out of me.  However the Super Bowl makes up for that boredom with commercials and a half time show.  Then not to mention the food!!!

Here is our menu for the day.  Will post pictures and recipes this week but I have to get back into the kitchen. 
1-Banana Pudding (hubby said to double the batch this time)
2-Sausage Balls
3-Little Smokies
4-Mississippi Sin
5-Spicy Queso
6-Cinnamon Rolls (homemade which is why I need to get back to the kitchen)

Hope you all have a wonderful Sunday whether you celebrate the Super Bowl or not.  Happy Sunday!!

Salmon - Recipe

Living for a few years in California I was blessed with having fish and fresh fish at that.  I'm not sure if I really liked it back then but I do remember lots of Trout and Salmon.  Mom would know the answer though!  A couple of years ago my MIL made us dinner and she served Pistachio Pesto Salmon.  Talk about fabulous!!!  It was our dinner tonight and thought I would share.  Enjoy!!!

Pistachio Pesto Salmon
-Salmon fillet (wild caught and fresh best but I always make sure it is at least wild caught)
-Pistachio nuts (couple hand fulls)
-Pesto (I prefer the basil garlic pine nut pesto)

-Grind pistachios into fine mixture.
-Lay Salmon into baking dish and cover with pesto (as much as you like)
-Then cover pesto with the pistachios
-Bake at 350 until Salmon is done (flaky)

I like to serve it with angel hair pasta but tonight was Mac-N-Cheese and Peas.

Pistachios now finely chopped

Salmon covered with Pesto

Yummy goodness

  Just wish camera took a better picture

Two Week Menu -

I have forgotten to post our menus for last and this week.  I am still using the menu planner that I talked about HERE.  Both sheets are working out fabulously.  Even the hubster made a comment of "WOW I like" talking about the menu sheet.  Here is what has been planned -

Last week
Sunday
B-Pancakes
L-Soup
D-Chicken Spaghetti
Monday
B-Pop Tarts w/Fruit
L-Grilled Cheese
D-Salad with left over Chick. Spagh.
Tuesday
B-Fruit and Eggs
L-Pizza
D-Take Out
Wednesday
B-Cereal w/fruit
L-Grilled Cheese, Veggies, and Chips
D-Basil Chicken
Thursday
B-Oatmeal w/fruit
L-Tortilla Roll Ups
D-Meat Loaf, Mashed Potatoes, Gravy, and Corn
Friday
B-Yogurt
L-Mini Sandwiches
D-Sloppy Joes
Saturday
B-French Toast
L-Left over Sloppy Joes
D-Pineapple Fried Rice

This week
Sunday
B-Pop Tarts w/Fruit
L-Zaxby's
D-Left Overs
Monday
B-Oatmeal and Raisins
L-Mini Sandwiches
D-Chicken Quesadillas
Tuesday
B-Cereal w/Fruit
L-Pizza
D-Mustard Chicken
Wednesday
B-Pancakes and Sausage
L-Veggie Plates with Chicken Nuggets
D-Spaghetti and Meatballs
Thursday
B-Cinnamon Rolls
L-Left Over
D-Dirty Rice
Friday
B-Donuts w/Fruit
L-Sandwiches
D-Salad Night
Saturday
B-Bacon and Biscuits
L-Left Overs
D-Sushi

Here is a picture of the Sloppy Joes we had last week.  They are yummy but want to change some of the recipe before I post.

Air Force Travels and Cookbook

With the Air Force life I will travel and live in several if not many different states and possibly countries.  To remember our travels, I try to have conversation pieces (art, furniture, glassware, etc) in my home to display these said travels.  From Mississippi I have this beautiful cross painting done by a local artist.  From Louisiana I have many items since I have lived there the longest.  Ohio is actually a gift from a dear friend.  A wall art piece that says Home Is Where the Air Force Sends Us.  Then little houses that I write what bases we have been to.  Not to mention I also make photo books of our adventures in said state we live. 

Anyway, I am also wanting to add to my cookbook stash.  When reading one of the blogs I follow I came across this cookbook - Best of the Best Cookbook: Louisiana (can be ordered HERE).

Photo courtesy of Amazon

It hit me!!!  How cool would it be to have cookbooks as well from each state/country I have lived in.  Yeah it might be overkill but I really love this idea.  So as I decided on which cookbook to get first (who I am kidding???  It will be Louisiana) I am trying to decide do I buy cookbooks from all the states/countries I have lived in when I was a Air Force Brat or just now as a Air Force Wife? 

Oh what the heck...they are cookbooks.  Can't go wrong with cookbooks can I?  Think I will do cookbooks from Air Force Brat and Wife :D

Banana Pudding - Recipe Part 2

Now for the banana pudding recipe I made. I have never made homemade banana pudding before. Never had a recipe to use is the reason. Lately, I have been craving bananas but ever since being pregnant with Gabriel and add in Hyperemesis, I can't eat bananas. Banana Bread oh yes. Alone no way. After seeing Jen's post and eyeballing the bananas on our table, I thought what the heck. Lets see if I can make pudding.


Went to Food Network to get the recipe when I saw, besides the Baked Banana Pudding recipe, Alton also has a Refrigerated Banana Pudding recipe. Since Jen made one already, I thought I would make the other so we could compare notes. This is a "adult version" of banana pudding but to make it kid/pregnant friendly leave out the banana liqueur.

Refrigerated Banana Pudding -

**Are my notes**

Ingredients
• 3/4 cup granulated sugar, plus 2 tablespoons
• 3 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• 2 large eggs
 1 large egg yolk
• 2 cups whole milk
• 3 tablespoons unsalted butter, cut into 6 pieces and chilled
• 1/2 teaspoon vanilla extract
• 45 vanilla wafers **I used store bought since had two boxes on hand**
• 4 ounces banana liqueur
• 3 ripe bananas, peeled and sliced into 1/4-inch rounds
• 1 tablespoon freshly squeezed lemon juice
 1 cup heavy whipping cream, very cold

Directions

-Combine 3/4 cup of the sugar, the cornstarch and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. **Jen suggests a thermometer and I highly agree. I almost burned the pudding**

-Remove from the heat and whisk in the butter, 1 piece at a time, being sure each piece is fully incorporated before adding the next. Whisk in the vanilla extract. Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.

-Lay the vanilla wafers on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes.

-Toss the banana slices with the lemon juice in a small bowl and set aside.

-Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.

-Put the whipping cream in the bowl of a stand mixer, add the remaining 2 tablespoons of sugar and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies **I did not have any left**. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.

***Thank you for hanging in there with this long post(s). But I promise when you make either recipe you will be thankful you stuck it out!!***

Banana Pudding - Recipe Part 1

Oh my, oh my, OH MY!!!!  The recipe I am about to give you is freakin to die for fabulous.  However before I give it to you I want you to meet the person that started the whole Banana Pudding making week.

Enter Jen P.....
Jen is a Georgia Peach (now living in Alaska) but don't confuse her with those crazy Housewives of Atlanta Peaches.  No, Jen is a true Peach.  The kind of person who inspires your inner craftiness, cooking goddess, and down right want to be a better person "inners".  She is fabulously fun and funny.  She honestly tries to live a nonjudgmental life and will have a honest, open conversation with you about anything.  Doesn't matter if she agrees or not she is loving, honest, and open.  Not to mention when you are friends with Jen, you also get the added bonus friendship of her hubby and son.  Yeah I really miss those three (with soon to be four - woohoo)!!! 

This week Jen talked about her makings of Banana Pudding on FB.  I chimed in (don't remember what I posted) and she tagged me in two of her photos.  People this was truly one time where I wish I had the power of reaching through the computer screen and coming back with her food!  She made Alton Brown's Baked Banana Pudding. 

Click here for Jen's Food Blog post with the recipe and pictures (not to mention hundreds of other yummy goodness she creates).  For her Alaska adventures and crafty creations click HERE.  Last but not least, to see her wicked photography skills click HERE.  Jen, thank you for the inspiration of banana pudding this week!!!  However I might not thank you when I step on the scale in a few days ;)

Pineapple Fried Rice - Recipe

Last night's dinner was Pineapple Fried Rice.  It is one of my favorite dishes to make.  Since moving to Fayetteville we have found a really fabulous Thai and Chinese Rest. here called Orchid Garden.  On the menu is Pineapple Fried Rice.  Let me tell you it is AMAZING!!!  I would love to give her my recipe one day and see if she could show me what to change to make it even better.  Until then this recipe is still very yummy.  Things with **are my notes.

Pineapple Fried Rice
Serves 4-6

-1 whole fresh pineapple *have made with a large can of diced pinapple in natural juice*
-2 T. Vegetable Oil
-1 small onion, finely chopped
-2 fresh green chillies, seeded and chopped *seeded depending on how spicy you like it*
-8 oz lean pork, cut into strips *I use chicken tenderloins and usually use the whole package*
-4oz cooked, peeled, shrimp *fresh is the best if possible*
-3-4 c. plain boiled rice, cooked and completely cold *I have used brown rice and Jasmine Rice (long grain) I have also used just made rice because forgot the recipe called for cold rice*
-1/3 c. roasted cashew nuts *I tend to add more because of my love for cashews*
-2 Spring Onions (Scallions/Green), chopped, green and white parts
-2 T. Fish Sauce
-1 T. Soy Sauce
-2 fresh red chillies, sliced, and 10-12 fresh mint leaves (optional) to garnish.


-Using a sharp knife, cut the pineapple into quarters. Remove the flesh from both halves by cutting around inside the skin. Reserve the pineapple skin shells for serving the rice.
-Slice the pineapple flesh and chop it into small even-size cubes. You will need about 4oz pineapple in total. -Any remaining fruit can be reserved for use in a dessert.
-Heat the oil in a wok or large pan. Add the onion and chillies and fry for 3-5 minutes until Softened. Add strips of pork and cook until they have browned on all sides.
-Stir in the shrimp and rice and toss well together. Continue to stir-fry until the rice is thoroughly heated.
-Add the chopped pineapple, cashew nuts, and spring onions. Season to taste with fish sauce and soy sauce.
-Spoon into the pineapple skin shells. Garnish with sliced red chillies, and with shredded mint leaves, if you like

*Recipe from - Best-Ever Curry Cookbook Mridula Baljekar*