Food Friday - Char Siu Pork

I got this recipe from my sister but haven't made it yet. She made it for us Monday night though and it was really delicious so I pass it along to you, my faithful readers. (the parenthetical notes are my sister's)

1/4 cup soy sauce

1/4 cup hoisin sauce (I didn't have any hoisin sauce so I didn't add it, it was great without it, but maybe its even better with it)

3 TBS ketchup

3 TBS honey

2 tsp minced garlic

1 tsp ground ginger (or 2 tsp fresh)

1 tsp dark sesame oil

1/2 tsp Chinese five spice powder

2 lbs boneless pork roast (I got a cheap roast with the bone in and it worked fine)

1/2 cup chicken broth

Mix ingredients together. Marinate for 2 hours (I did this but next time I will just cook it with out marinating it). Cover and cook for 8 hours.

I shredded it after about 5 or so hours and then put the meat back in for and hour or so. I served it over rice. Very easy and yummy.

Food Friday - Holiday Slush

Hello Bamafam readers. This is BamDaddy here. I'm retro-posting Food Friday for this Christmas week. When I suggested a recipe to Heidi, she reminded me that I could also post on this blog. Silly Daddy. So I want to share with you a favorite Kesler family recipe that we always enjoy on Christmas Eve. I know there are a lot of slushes around out there, and maybe you've had this before. Anyway, here goes:

Ingredients:
2 cans frozen concentrate orange juice + 1 can water
2 cans frozen concentrate lemonade + 1 can water
46 oz. can pineapple juice
3-4 bananas - smashed
7-Up (or Sprite)

Instructions:
• Mix juices in the blender.
• Add banana.
• Blend well.
• Put into containers for freezing (we usually use big canning jars with metal lids, but anything you can freeze will work.
• Mix Frozen Concentrate with 7-Up to desired consistency (we just use our KitchenAid to blend it) serve.

Enjoy! Merry Christmas slushing from me (us)!

Food Friday

Ok, this isn't a recipe, it is a wonderful tip instead. In Utah, there is a restaurant (popular for their catering and wedding luncheons) named "The Lion House." They have some of the best recipes and are especially famous for their rolls and breads. Well, if you do a google search with "Lion House Recipe" you will find a treasure trove of great stuff. So, while the Food Friday Czar is on holiday, get your recipe fix from The Lion House, you won't regret it.

And what did I do on Friday (instead of Food Friday)?

Well, I dipped all kinds of yummy chocolates with my mom, aunt Deani, brother Josh, and sister Heather. Such a fun family tradition! Then I went to the Ogden Voice Male concert. It was good. The audience gave them two standing ovations. Fun times.

Now it is snowing ... yippee!!!

Food Friday - Easiest Fudge Sauce EVER

Ingredients:
Store-bought chocolate frosting

Instructions:
Warm it in the microwave then pour over ice cream.

Hats, Hats, Hats

Today at the chemo clinic a lady was going around to all the chemo patients and giving them hats (I think hers were knitted). I says to myself, "self, why didn't you thinks of that?" So, act fast, next year's Christmas Lottery just might end up in the chemo clinic.

Congrats to those who have won so far. I think there are just a couple left.

Oh, and Phil got a nice light blue hat (even though he hasn't lost his hair ... yet?).

Food Friday - Thanksgiving Edition

We had a very nice Thanksgiving. We stayed here in 'bama and enjoyed a nice meal with our good friends.

I took four pans of these rolls
(Phil rolled them for me, aren't they beautiful?)

I also took some cranapple salad

This cranberry cheesecake

Cranberry Cheesecake - In your mixer combine 8 oz of softened cream cheese, 1 can of sweet and condensed milk, 2 T lemon juice, and 1 egg. Pour into a graham cracker crust. In a separate bowl mix 8 oz whole berry cranberry sauce, 1 T brown sugar, and 3 T cornstarch and then drop globs into the cheese mixture. In another bowl mix 1/3 C flour, 3/4 C walnuts (optional), 2 T brown sugar, and 1/2 cube of softened (not melted) butter and crumble on the top. Bake at 375 f for 40-45 minutes (makes two small pies).

This french silk chocolate pie

French Silk Chocolate Pie - In a small saucepan, melt 3 oz of unsweetened chocolate and then cool. Cream 1 C butter and 1 C sugar in your mixer. Add the cooled chocolate and 1 t vanilla. Add 2 eggs and beat (or whip) on high speed for 5 minutes. Add 2 more eggs and beat for 5 more minutes. Pour into a baked pie shell. Refrigerate. Top with whipped cream.

And my first ever cherry pie
(Phil's favorite - I think I passed the make-it-close-to-as-good-as-my-mom's test)

Cherry Pie - I bought two cans of Oregon Tart Cherries and used the recipe on the label (which was the same as the one my MIL sent me)

How was your day? What food did you make and how did it all turn out? Don't you just love the smells of baking? Ummy, ummy!

Don't forget to leave a message and thereby enter yourself in the Christmas Lottery!

Tradition and Limited-time Offer

Many years ago, Charlotte started a tradition. She crocheted hats, wrapped them, and then held a Christmas Lottery to determine the recipients. When people visited her college apartment they got to draw a number and possibly win a hat. What fun!

Then we became roommates and I wanted in on the fun. I made hats too. More people got hats. Pretty soon EVERYONE got hats. We started to have Christmas Lottery parties. Fun, fun.

As a flashback to those silly days, I have been making hats (besides, it is a great way to use up the dregs of yarn from the year's projects).

Do YOU want in on the fun? Ok! Here is the deal: while supplies last I will be giving a hat a way a day. Each day I will randomly select a number and then I will determine the corresponding comment from the day before and that person gets the hat!

These are cute hats, by the way!
Behold a few of my hats on the cutest (if not always cooperative) model ever:

Food Friday - Cranapple Salad

In honor of Thanksgiving, here is a favorite salad for the holidays.

2 C chopped Cranberries (the easiest way to chop them is to put them in a food processor while they are still frozen)

2 C shredded Granny Smith Apples (peel, core, and then shred)

1/3 C Sugar

2 C Mini Marshamallows

Combine these ingredients and chill for about an hour.

Prepare 1 C of Heavy Whipping Cream (don't add sugar) then fold it into the fruit mixture.

Serve chilled.

Optional: add walnut pieces, you can also leave the marshmallows out.

This makes a really pretty pink salad that is just so festive in flavor and presentation!

I hope everyone has a great Thanksgiving!

I know Layne and I'm no Layne...

Layne: married to the most funny VM guy

Me: married to the most not funny VM guy*



Layne: degree in Technical Writing and therefore a bona fide Grammar Nazi

Me: minor in English and therefore a self-proclaimed Grammar Nag



Layne: keeps up with four adorable, energetic offspring

Me: barely keeps up with one fairly calm offspring



Layne: shops at Whole Foods and NEVER at Walmart

Me: shops mostly at Winn Dixie and once in a while at Walmart



Layne: grows much of her own food (including meat, produce, eggs, etc.) on her home farm

Me: grew this
(and only this)
in my "garden" this year:


pathetic,
I know.
It is about two inches long.

Sad....

but Layne still loves me.


*During the summer Phil and I got married, Layne's oldest son informed me that "my dad is the funniest guy up there [on stage] and your dad [I assume he thinks Phil is my dad] is the most not funny."

Food Friday - 1 hour Rolls

I found this online and made them. I love that they are one hour rolls (instead of 2 or 3!). I thought they had a great texture, they were plump and brown and looked great. They tasted pretty good except next time I'm going to add a little salt. When I asked Eden if they were "yummy" she replied without missing a beat, "no." Funny kid.

• 1 cup milk
• 1/2 cup water
• 2 packages active dry yeast
• 1/4 cup butter or margarine
• 3 tablespoons sugar
• 31/2 cups all-purpose flour

Combine milk, water and butter, and bring to baby-bottle warm. To start the yeast fast, dissolve the sugar and the yeast in the milk mixture. Add the flour a little at a time until you get your desired consistency.

Knead, place in oiled covered container, and let rise in a warm place 15 minutes.

Punch down, and shape into about 24 small rolls in a shallow greased baking pan. Sides should just touch--don't pack. You have to work quickly, because this dough rises fast!

Let the shaped rolls rise 15 minutes. Bake in a preheated 450 oven 12 minutes, or until nicely browned.

Sister Wife Job Description Continued...

In addition to doing the housework, I want my sister wife to watch Eden so I can take a long luxurious steaming hot shower without interruption. Yesterday's shower consisted of a persistent game of Pick-a-boo as Eden pulled back the shower curtain (thereby letting in the cool air to mix with my steamy hot stuff). One of us had fun.

Food Friday - Food Tip

If you are like me, you love those flash-frozen chicken tenders and breasts. They are just so convenient. Apparently, they are so popular that the supply-demand has determined they should cost more than fresh chicken tenders and breasts.

I want convenience and good prices!

What is a frugal-yet-lazy girl to do?

Well, last Saturday I found a good deal on some fresh chicken tenders (a HUGEGIGANTIC package) so I bought them. I didn't want to store them in freezer bags because they would all just glob together and defeat the purpose of buying nice-sized tenders.

Then I had a brilliant (at least I hoped it was brilliant) idea. I put a piece of wax paper down on a cookie sheet. Then I arranged the tenders (not touching) on the paper. Next, I put another piece of wax paper on top of the chicken. Then I put the cookie sheet (actually I ended up with two) in the freezer. I have a deep freeze so there was plenty of room, but you could do it on a small sheet for your regular freezer.

I left them in over night.

They froze.

Individually.

Without globbing.

I took them out and tore off the wax paper and put the "flash frozen" tenders in freezer bags where they will remain as individual entities waiting for that future day when I will take one or two out and make dinner.

It was brilliant after all! Yippee!

Wanted: A Sister-Wife

Ok, my husband would actually be off limits so the job description would probably read a lot more like a MAID.

But here is the deal: I'll do your cooking if you do my cleaning.

Any takers?

Food Friday - BBQ Spareribs

It is good to be home (more on the fabulous trip to Utah later) and to celebrate my return to Dixie, here is a great recipe for BBQ Spareribs (Phil got this from a friend in Utah so I guess it isn't necessarily southern, but oh well...)

6 Pounds Spareribs, Cut into serving size pieces
1/2 C Chopped Onions
2 Cans Condensed Tomato Soup
1/2 C Brown Sugar
1/4 C Hot Sauce
1 T Vinegar
2 T Butter (or margarine)
1/3 C Worcestershire Sauce
1 T Prepared Dry Mustard (the spice)
1/4 t Ground Cloves

• In large pan, cover spare ribs with water.
• Simmer 1 hour; drain.
• Arrange in two 1/2 quart shallow baking dishes.
• In saucepan, cook onion in butter until tender.
• Stir in remaining ingredients.
• Simmer 5 minutes, stirring often.
• Spoon over ribs.
• Bake at 450 for 30 minutes or until done.

Ok, so here is how I did it differently:

1. I used Pork Tenderloin instead of ribs ('cause that is what was on sale and therefore in my freezer).
2. I didn't simmer the pork for an hour in water.
3. After I made the sauce (as directed, except I only had whole cloves), I poured it over the pork arranged in my crockpot (instead of two shallow dishes).
4. I cooked it for 5 hours in a crockpot instead of in the oven.

It was delicious! Serve with baked potatos, rolls, green beans, grits, and okra (of course!).

(Ok, I'm not really a fan of okra and the only grits I've had were cheese grits and they were pretty 'ummy.)

Phil: 4 Celery Sticks (he thinks the original is better, use ribs, simmer them, etc.)
Heidi: 5 Celery Sticks (I never had the original)
Eden: 3 Celery Sticks (not "eeooh, 'ucky, 'ucky - but also not 'ummy, 'ummy)

Winners!

Congratulations Amanda, Veronica, and Claire!
Contact me so I can get your address and then I will have Voice Male send you your CD.
The rest of you can still get your own CD here.
Thanks for playing, we'll have to do it again sometime.

Food Friday - Sugar Cookies

I read this post by Michelle and it got me thinking about sugar cookies. Isn't it time to do some cookie decorating?
I think so.

Tonight while our hubbies/daddies are having church meetings, the Thorntons, Eden, and I will be decorating sugar cookies for Halloween. (An added bonus: we will take the extra cookies to the 5-stake youth dance in B'ham tomorrow night!)

So, here is the recipe I used. It is from the Lion House cookbook. I cut the recipe in half because I'm not baking 5 dozen sugar cookies thank you very much! I'll post it as written though (so if you do this recipe you'll get 5 dozen!!!)

2 C butter or margarine softened
1 1/2 C sugar
2 eggs
1 t vanilla
5 C flour
1 t baking powder
1/2 t salt

• Cream the butter, sugar, eggs and vanilla.
• In a separate bowl, mix the flour, baking powder, and salt. (ok, I'll be honest, I never do this, I just add it in my Kitchen Aid - I figure it all gets mixed in just fine)
• Add the flour mixture to the creamed mixture.
• Refrigerate dough for 1 hour.
• Roll dough out 1/4-inch thick on a lightly floured board or pastry cloth (Martha uses sugar instead of flour when rolling out sugar cookies - it makes them extra 'ummy, 'ummy).
• Preheat oven to 350 f.
• Cut with cookie cutter (if you don't have a cookie cutter, you can use a glass and just make round cookies - why not?).
• Place on greased cookie sheets and bake for 12-15 minutes.
• Cool on wire rack.
• Frost.

Frosting:
1/3 C margarine or butter, softened
2 1/3 C powdered sugar
1 1/2 t vanilla
1-2 T milk

Beat butter, powdered sugar, and vanilla in a medium mixing bowl. Add milk a little at a time until the frosting is smooth and of spreading consistency. Add food coloring as desired.

World Bread Day - Food Friday Extra - Mom's Rolls

I grew up on these rolls. My mom is known in four states for these rolls. Phil said he didn't really marry me for these rolls but that they are "an excellent perk!" He also told me he didn't want me to share them on Food Friday because they are soooo special.

A special recipe is certainly fitting for a special day.

Today is World Bread Day (see the link to the left - under the CD giveaway announcement). People all over the world are making bread, enjoying it, and blogging about it.

I made mom's rolls (and cinnamon rolls). Yummy!

And now ... drum roll (pun intended) ...
the recipe:

In a small bowl combine and then brew until very frothy (usually about 5 minutes):
1/2 C warm water
2 T yeast
1 t sugar

In a large bowl stir/dissolve:
1/2 C oil
1/2 C sugar
1 C hot water

Add and stir well:
2 t salt
3 eggs
yeast mixture

Mix in (it should still be somewhat sticky and a little lumpy):
5 C sifted flour

Raise for one hour.

Punch down and on a floured surface roll out until about 1/3 inch thick rectangle. Brush softened butter on the dough. Cut into triangles and roll from the fat side to the point. Place rolls on a baking sheet sprayed with non-stick spray (like Pam).

Raise for an additional hour.

Bake at 400 f for 9-12 minutes.

total project time: 2.5 - 3 hours
~~~~~~~~~~~~~~~~~~~~~~~

For cinnamon rolls follow the above through brushing the rectangle with softened butter. Sprinkle generously with cinnamon and brown sugar. Roll the rectangle then cut. Place on baking sheet (or to make a nice give away, arrange them on a circular cake pan - you can then place them on a round plate as a tasty gift).

Raise for an additional hour.

Bake at 375 f for 22-28 minutes.

total project time: 3 hours

Free Voice Male CD - multiple winners

The Voice Male guys have finished another CD and I'm giving them away!

Here is what you can do to be one of the winners.

• First, go listen to the awesome tracks here.

• Then you'll know that you HAVE to HAVE one of your own.

But wait, shouldn't your friends have one too?

• So, next, do a link to this post on your own blog ...

• Now leave a comment on this blog telling me how much you want one and telling me where you posted about it.

Those who just leave a comment get entered once

but those who do their own post about this Awesome Give Away get entered twice.

Then, on Tuesday, October 21, 2008 at noon (CDT), I will pick
not one

not two


but three


yes that is right,


three winners.

now go girls (and Dr.Nick and Loren)!

Winner!

And the winner of this:

is....

which is really pretty cool since she's welcoming a new little girl into the world in about two weeks.
(Is it ok if I just bring it when I come to Utah?)


Thanks to all of you who left a comment and especially for sharing your thoughts about Conference. I've been re-listening to it here (giving up NPR time and everything!) and I'm really enjoying the messages of hope, faith, and admonishment. We are truly blessed to have living prophets!

Food Friday - Chicken Enchiladas

These are "ummy, ummy" according to Eden.

1 Large Chicken Breast - boiled and shredded
1 Can Cream of Chicken Soup
1/2 C Sour Cream
3/4 C Shredded Mozzarella Cheese
Cumin to taste (probably about 1/2 t)
Either
Red Pepper Flakes to taste (probably about 1/4 t)
OR
1 Small Can of Green Chilis
1 Can of Green Enchilada Sauce
4 Large (or 8 small) Flour Tortillas
1/4 C Shredded Mozzarella Cheese

• In a bowl combine shredded chicken breast, soup, sour cream, cheese, and spices.
• In a medium casserole pan, spoon out enough enchilada sauce to barely cover the bottom of the pan (this will help keep the tortillas from sticking).
  
• Lay out a tortilla and spoon out enough mixture to fill it.
• Roll it up and place it in the pan (on top of the sauce).
• Repeat until you've filled all your tortillas.
• Pour the remaining enchilada sauce over all the enchiladas. Cover them well, including the sides. This will help keep the tortillas soft and from sticking to the pan.
• Top with shredded mozzarella cheese.
• Cover the pan with lid or foil.
• Bake for 45 minutes at 350 f. (remove the lid/foil for the last 15 minutes).
• Let stand for ten minutes and then serve.

Note: this reheats and freezes really well so you could make a bunch and freeze for later.

The vote (feel free to leave your rating once you've tried this):
Bamdaddy: 5 Celery Sticks
Bamamoma: 5 Celery Sticks (for ease and ummy, ummy-ness)
Bambina: 5 Celery Sticks

Conference Crochet Give Away

I didn't fall asleep once during conference this weekend! I LOVE conference and so enjoy the uplifting and inspired messages but lets be honest, sometimes in the comfort of one's own home it can become way ... too easy ... to doze.

My trick? you ask.

Well, I have used this for a few years and it always works.

I crochet.

So in honor of conference and staying awake, leave me a message about your impressions of conference and you might win this ( leave your message by Sunday, October 12th, at noon)

It is about the size of a child's blanket or a lap quilt for an adult.
Here is an up close and personal look so you can behold my crochet madness.
There is a cute little "rosebud" at each intersection.
Each square is a different crochet pattern.
Admit it, it is 'dorable and you want it!

As for me, I really enjoyed Elder Perry's talk about simplifying. Let's do it folks! Life is just too crazy and there is just too much of it that is NOT necessary.

I also enjoyed the talk (also on Saturday) by one of the 70 (and I have forgotten his name) about faith being a choice. I totally agree! I really have been learning that one. A year ago I was feeling pretty jumbled by all that was going on in our lives and I finally had to just decide to have faith. It wasn't a passive choice it was a very concerted effort.

I remind myself often that I choose faith!

There were so many other wonderful talks but I know you want to get to the end so you can post your comment and enter to win the conference crochet give away so I'll refrain ...

for now.

Food Friday - Marinara Sauce or Pizza Sauce

Here is a fool-proof, yummy way to make pizza sauce or marinara sauce.

• 1 Can Hunts Tomato Sauce (for all I know other brands are just as good, but I always use Hunts)
• Italian Spices (you can either use a prepared mix or use Oregano, Basil, Thyme)
• Garlic Powder
• Onion Powder
• 1/2 C Water (for marinara only, not for pizza sauce)
• 1/4 C Brown Sugar (for marinara only, not for pizza sauce)

For pizza, just open the can of tomato sauce and sprinkle in your spices to taste. Mix with a table spoon and then spoon out on your pizza dough and then top with cheese and your favorite toppings.

For marinara, pour the sauce into a medium sauce pan and then add the other ingredients and heat to desired temperature. You can add any or all of the following to jazz up your sauce: mushrooms, onions, minced garlic, stewed tomatoes, peppers, or whatever. Serve over pasta with grilled chicken or ground beef. Serve with french bread.

You can also cook any variety of vegetables (broccoli, carrots, spinach, cauliflower, zucchini, squash, whatever) and then puree them and add them to your sauce. This is a good way to disguise veggies if you have picky eaters.

This also freezes really well!

Eden: 5 Celery Sticks (it has tomatoes so of course she loves it)
Phil: 5 Celery Sticks ("it is really good!")
Heidi: 5 Celery Sticks (you can't beat it for fast, simple, and delicious!)
Brian D (our friend): 5 Celery Sticks ("I, and when I say 'I' I mean my wife, needs this recipe")

Food Friday - Hamburger Buns

These have a really nice texture and taste. We had them last week with sloppy Joes and they were enjoyed by all: 5 Celery Sticks* from the whole Bamafam.

You can do this either by hand or in a Kitchen Aid (or whatever).

Brew:
1 T Yeast
1 T Sugar
1/2 C Warm Water

Mix:
1 T Butter
1 Egg White (save the yolk)
1 1/2 t Salt

Add:
Yeast Mixture
1 T Honey

Knead in:
1 3/4 C Flour

• Knead by hand for 10 minutes or with machine for 5 minutes. The dough will be pretty soft and sticky.
• Cover and let rise until double in size (60-90 minutes).
• Punch down (use flour to lessen the stickiness).
• Divide into two lumps and then divide each lump into three parts.
• Form six round lumps of dough and place on a greased cookie sheet.
• Using your leftover egg yolk and 1 T of water, make an egg bath and coat your buns generously. (At this point you can also top with sesame seeds, garlic salt, onion salt, or whatever tickles your fancy.)
• Cover and let rise 30 minutes.
• Preheat oven to 375 f and bake 15 minutes.
• Cool, slice in half, eat.

*Food Friday has a new rating system (as opposed to the old one? I know...). If I share a recipe that we have recently tried, I will let you know how we enjoyed it. Stars just don't seem culinary enough though so we will rate it on a scale of 1-5 Celery Sticks (5 being the best of course). Some day Phil is going to create me an image that I can actually show the ratings but for now you will have to be content to read the ratings.

Food Storage Baby Style

I've been thinking about food storage more lately (along with a lot of others). Two weeks ago we had a really great Stake Conference. It was right as Ike was whirling around our neck of the woods. We were admonished to prepare for more disasters and storms (physical and figurative). I need to do better at getting a handle on our supply and then rotating it (and adding to it).

I think one of the reasons that this is hitting me more is because I am now responsible for someone besides myself. As terrible as it would be to be hungry myself, it would be beyond my imagination to see Eden hungry. How would I explain to her that she couldn't have milk or cheese or dinner before going to bed.

It made me realize that our powdered milk is low-fat and until she is two, she still needs to drink whole milk. I went to the store and found three options:

1. Whole Powdered Milk
2. Toddler Formula
3. Boxed Whole Milk (not dehydrated) - it does not require refrigeration

I chose option 3 for our immediate needs. I will probably also do some of option 1. She is six months away from being able to drink the low-fat stuff so I probably won't go crazy getting tons (she'd probably be fine drinking some low-fat stuff now).

Once again, being a parent totally changes the way I think about things. I am responsible for this adorable, bright, loving, amazing little soul (who, incidentally, calls me "mommy" finally!).

Food Friday - World Bread Day

I found this site and learned of World Day of Bread (third annual!).
Hey Food Friday Folks, let's participate!

Food Friday - Chicken Cordon Bleu Pasta Bake

I got the idea for this from a restaurant in Utah. My mom duplicated it and then I decided to try to duplicate it too. As too many of my "jazz" recipes, this one doesn't have specific measurements but I'll try to give you a good idea of what to do.

1 Chicken Breast - cubed
4-5 Mushrooms - sliced (you can also use a can of sliced mushrooms)
1/2 Onion - chopped
1 T Garlic - minced
1 1/2 C Chicken Broth
1/2 C Flour
2 T Olive Oil
1 1/2 C Milk (or Half and Half)
1 C Dry Penne Pasta
Salt, Pepper, Italian Spices (thyme, oregano, basil) to taste
1 Tomato - chopped
1/2 C Bacon or Ham - cut in pieces (I just use the ready-made bacon bits that come in a bag)
1/3 C Parmesan Cheese
1/3 C Mozzarella Cheese

Saute (in the 2 T of oil) the onions, garlic, and mushrooms. Add chicken cubes and seasonings. Next add the 1/2 C flour and mix until the chicken is well coated (it will be pasty). Add the chicken broth and cook until it becomes thickened. Add the milk and stir until smooth (but don't thicken). Remove from heat.

Place the dry pasta in a medium-sized casserole dish. Pour the chicken mixture over the pasta. Mix in the tomato, bacon, and parmesan cheese. Top with mozzarella cheese. Cover and bake at 350 for 1 hour.

Serve with bread and veggies and a side-dish of fruit.

Food Friday - News Flash

Food Friday is preempted with this exciting news:

She Walks!

At about 3:00 today she came up to me and said, "mother, I believe it is now time to go retrieve the mail." Ok, she really said, "side, may" which of course means, "outside, mail." While we were getting the mail my neighbor walked across the street and began to visit. Eden was standing, holding on to my finger. Well, apparently we talked longer than she wanted and Eden let go of my hand and walked away. Since then she has walked all over the house and outside. Amazing.

Food Friday - Citrus Glazed Pork

I got this from my sister, Heather. We don't have a grill so we just do it in the oven. It is great either way!


1 (8oz) pork tenderloin
1/3 cup orange marmalade
2 TBSP chopped fresh mint (I use dried much cheaper & easier)
2 TBSP soy sauce
2 cloves garlic minced (2 t)

• Cut tenderloin in half length wise, sprinkle with pepper.
• combine remaining ingredients and stir well. Brush over tenderloin. (I usually marinade it for 4-8 hours).
• Reserve remaining marmalade mixture.
• Place tenderloin on grill over med heat. Cook 8 minutes on each side or until done, basting frequently (not needed if you marinade).
• Place remaining mixture in sauce pan and cook till reduced (I usually add a can of mandarin oranges to the sauce).

If you do it in the oven you bake it (with all the marinade) at 375 for 30 minutes.

Food Friday - Chicken Scampi*

3 Chicken Breasts (thawed or fresh)
2 C Chicken Broth
2-3 Sliced Bell Peppers (I used red, yellow and orange because they were on sale - they are also sweeter)
1/2 C Diced Yellow Onion
3 Crushed Cloves of Garlic (or 1 T of the jarred stuff)
3/4 C Sliced Mushrooms (fresh or canned)
1/3 C Milk (or cream)
1/3 C Flour
1 T Olive Oil
Dash of Red Pepper Flakes
1 t Oregano Flakes
1 t Basil Flakes
Angel Hair Pasta

Place 1 T Olive Oil in a medium frying pan with the heat on medium high. Saute onions and garlic until they turn clear. Add 1/3 C flour to make a thick paste. Add 1/3 C milk (or cream) to make a thick cream sauce. Add the chicken broth and stir well (with a whisk) until it is smooth. Add red pepper flakes, oregano flakes, and basil flakes. Add mushrooms and pepper slices.

Bring to a boil and then turn the heat down to low and simmer. Cook for approximately 45 minutes, stirring every few minutes. The sauce should cook down to be moderately thick (saucey, you know). Salt and pepper to taste.

As far as the meat goes you have some choices here:

1. You could grill the breasts and serve on top of the pasta.
2. You could bread and fry the breasts (this is what Olive Garden does) and serve on top of the pasta.
3. You could be totally lazy (like moi) and cut the breast into cubes and throw it in the sauce at the beginning of the 45 minutes and let the sauce cook the chicken.

Cook the pasta according to directions. Mix the pasta into the sauce and serve as one (or if you are a rebel you can serve the sauce on top). Top with parmesan cheese (the real stuff is best but if you are like me you'll just grab the tall green vat of Kraft out of your fridge, wince a bit, but serve it anyway).

*Phil and I both loved this but the Bambino said it was "yucky." (Actually she only says "cky.") This word (or fraction of a word) has been reserved for dirty diapers and things found on the floor that really want to find their way to her mouth but that she knows shouldn't. It has never been applied to my cooking ... until now. She tried it, ate the bread and melon, and then handed her plate to Phil while saying "cky." And so it begins...

Food Friday - Lettuce Wraps

I have made these three or four times and each time I love them and so does Phil. As we were enjoying them tonight I thought, I should share them with the Sugar and Spice ladies. So here is my version of the recipe. If you want the PF Chang version go here. My version is just a bit less complicated - you could look at them both and come up with your own variation.

2-3 servings - 25 minute prep/cooking time

2 T Olive Oil
2 boneless skinless chicken breasts - thawed (tonight I used the pre-cooked grilled chicken strips and they worked great and were fast!)
1/2 C chopped Almonds
2/3 C Mushrooms
3 T chopped Onion (I used yellow)
2 t minced Garlic (I used the bottled kind)
5-6 leaves of Romaine Lettuce
1/2 Carrot
1/2 Cucumber
Stir Fry Sauce*
Kraft Asian Toasted Sesame Dressing

Mince mushrooms and onions about the size of peas.
Saute chicken breasts in Olive Oil for 4-5 minutes per side (or until done).
Remove chicken from pan and when cool chop it the same size as mushrooms.
Add mushrooms, garlic, onions, and almonds to the pan and saute.
Add the chicken back in.
Add the stir fry sauce and saute for a couple of minutes.

Wash the lettuce.
Shred the carrot and cucumber.

To serve, place a tablespoon of the chicken mixture on a piece of lettuce then top with the shredded carrot and cucumber. Dribble some Kraft Asian dressing on it. Wrap and eat (make sure you have napkins handy).

*Stir Fry Sauce:
In a small bowl mix 2 T Soy Sauce with 2 T brown Sugar and 1/2 t rice vinegar.

Food Friday - Alfredo Sauce

1 T Minced Garlic (I use the kind in a jar)
2 T Olive Oil
2 T Flour
4 C Cream (or half/half for less fat and calories)
1 t Onion Powder
1/2 C Parmesan Cheese (grated or powdered)

• Saute the garlic in the olive oil (in a medium sauce pan over medium heat).
• Add flour and stir well (it will be somewhat pastey).
• Add cream and mix well.
• Cook until smooth and nearly as thick as you want it (the cheese will cause it to thicken more).
• Add onion powder and cheese and stir until smooth.

Serve over pasta or use as a pizza sauce (with spinach is good).
You can add grilled chicken on the side or cubed and placed right into the sauce.

Food Friday - Fettuccine with Fresh Tomatoes and Brie

Since most people have fresh tomatoes now (don't even ask me about our tomato plant - the saddest thing ever!), I thought I'd share this really delicious recipe.

2 T Olive Oil
4 Large Tomatoes - peeled, seeded, and chopped
1 Clove Garlic - pressed
6 oz. Brie - cubed
5 T Fresh Basil - finely chopped (I do have a beautiful Basil plant!)
1/4 t Salt
1/2 t Pepper
1 lb. Fresh Fettuccine (if you don't feel like making your own - just buy a box of dried - it won't hurt!)

Saute tomatoes and garlic in olive oil 6-9 minutes. Lower the heat to medium - add the Brie. Continue cooking until the mixture is creamy. Stir in basil. Pour over cooked pasta and serve immediately.

This is seriously good stuff (and it only takes about 15 minutes prep and 15 minutes of cooking).

Enjoy!

Food Friday - Egg Gravy

Ok, some of you are totally repulsed just by the name of this post. Others may be intrigued. Those of you who have tasted it are saying "Right on! I need this recipe!"

This is a Beck family favorite (especially my dad) but tends to be somewhat polarizing among newcomers to the family. Phil thinks it is pretty good and it has become the standard first breakfast after each chemo treatment. (Eden really likes it too - but not the egg whites, just the yolks for her!)

And without further delay, here is the recipe:

Hard boil three eggs (five minutes in rolling/boiling water)
In a medium sauce pan, melt 2 T butter then add 1/3 C flour and mix until you have a paste. Add 2-3 C milk (depending on how thick you like your gravy). Simmer/cook until thick (usually about 3-5 minutes). You've just made a white sauce! (wonderful for so many things)

Cut the eggs into bite-sized pieces and put them in the gravy. Salt and pepper to taste.

Serve over toast or biscuits.

Food Friday - Caramel Popcorn

This is the yummiest, softest caramel popcorn EVER! I'd been craving it but didn't have the recipe. My SIL who had it was in the middle of moving her family from MI to VA and having a baby! Needless to say, she couldn't find it. Finally the craving sent me to google and I found the very recipe!

• 6 quarts of popped corn (Beardens, this is where you have to stop)

• Combine in a medium saucepan:
• 1 1/4 C brown sugar
• 1/2 C light corn syrup
• 1/2 C margarine or butter
• dash of salt (what does a "dash" really mean anyway?)
• bring to a boil and then reduce heat to medium and add:
• 7 oz. sweetened condensed milk (half a can).
• cook, stirring constantly until it reaches a soft ball stage (240 degrees)*.
• Remove from heat and stir in
  
• 1/2 t vanilla.
• Pour slowly over popcorn, stirring until caramel is evenly distributed throughout.
• Store caramel popcorn in a covered container (it last really well).

*if you don't have a candy thermometer, you can take a small bowl, put cold water in it, then drop a small amount (about 1 t) of the mixture into the water. When it forms a soft ball, you are at soft ball stage.

Food Friday - Easy Pasta Bake

This is one of our favorite meals because it is both tasty and easy.

Ingredients:

Favorite Pasta

Favorite Meat

Favorite Cheeses

1 Can of Stewed Tomatoes

1 Can of Tomato Sauce

(you can replace the tomatoes and sauce with Ragu or something)

Mushrooms (canned or fresh) (can be deleted)

Italian spices

Preheat oven to 350

Take a medium sized baking dish.  Put about 1 1/2 C of dry pasta (we've used small shells, bows, elbows, angel hair, whatever we have). Open a can of stewed tomatoes - dump it in.  Open a can of tomato sauce - dump it in.  You can add sliced mushrooms for extra texture. Add whatever spices you like (oregano, basil, garlic, pepper - the tomatoes are usually salty enough that you won't want to add salt). Mix.  If you want you can add cooked meat (ground beef, chicken strips, ham strips, bacon, etc.). Sprinkle your favorite cheese on top (parm., ched., moz., etc.). Put a lid on your dish and bake for 1 hour. Remove the lid for the last 15 min. to get the cheese nice and crispy (Phil's favorite part).

Serve with your favorite veggies and fruit and some french bread and you have a yummy, nutritious meal. You also have very few dishes since you mixed, baked, and served it all in the same dish.

Food Friday - Stir Fry

Use your favorite veggies (frozen or fresh) and your favorite protein (pork, chicken, beef, tofu, armadillo, whatever) to make a quick meal. Just make sure that all the veggies are cut to about the same size (so they cook uniformly). Cook the thawed or fresh meat first and then add your veggies. Cook just long enough to make the veggies tender (don't overcook - they should be crispy).

Then add your favorite stir fry sauce. Here are some that I made up (which means that I'm guessing on the amounts since when I'm jazz cooking I don't really measure). Use them, change them, enjoy them.

Sweet & Sour Sauce
1/2 C Soy Sauce
1/2 C Brown Sugar
1/4 C Rice Vinegar
1T Corn Starch
Mix in a small bowl and pour over cooked stir fry. Boil for 1-2 minutes.

Thai Peanut Sauce
1/2 C Soy Sauce
1/2 C Peanut Butter (creamy or chunky)
2 T Brown Sugar
2 T Rice Vinegar
1/2 t Red Pepper Flakes
Mix with a wire wisp (or is it a whisk or a whip - I've heard them all) in a small bowl until it becomes smooth. Pour over cooked stir fry. Boil for 1-2 minutes. (add peanuts to your stir fry to make this extra yummy!)

Brown Sauce (very mild)
1/4 C Soy Sauce
1/2 C Beef Broth
2 T Brown Sugar
2 T Corn Starch
Mix in a small bowl. Pour over cooked stir fry. Boil for 1-2 minutes (particularly good with beef).

Food Friday - Chili Relleno

1 qt. Cottage Cheese
1 C crushed Ritz crackers
6 Eggs - beaten
1 small Onion (minced)
1 T Parsley flakes
8 oz. Mont. Jack cheese (grated)
8 oz. Cheddar cheese (grated)
2 small cans Whole Green Chilis

Mix cottage cheese, crackers, eggs, onion, parsley.

In a casserole dish (sprayed with oil) layer the above mixture, grated cheeses, then peppers.

Bake uncovered for 1 hour at 350.

Food Friday - Honey Chicken Wings

1 1/2 C honey
1 C soy sauce
1/2 C ketchup

Brown 30 chicken wings in a shallow pan. Mix honey, soy sauce, and ketchup well. Place the wings in a crock pot then pour sauce over them. Cook for 3 hours. Sprinkle with sesame seeds to serve. Serve with rice. Makes 6-8 servings.

Food Friday - Banana Spice Muffins

I found this recipe this week online at cookinglight.com. They are yummy!

2 1/2 C Flour
1/3 C Sugar
1/3 C Brown Sugar
1 T Baking Powder
1 t Baking Soda
1/2 t Salt
1 t Allpsice (ground) (I didn't have allspice so I just used cinnamon)
1 t Ginger (ground)
1 C Mashed Ripe Banana (about 2 small)
2/3 C Milk
1/3 C Buttermilk
1/3 C Ricotta Cheese (I know, who would have thought!)
2 T Vegetable Oil
1 T Vanilla
1 Egg
1 Egg White (I'm lazy and just did two eggs)

Preheat oven to 400

Combine first 8 ingredients (flour through ginger) in a large bowl, and make a well in the center. Combine banana and the next 7 ingredients (banana through eggs) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray.

Bake at 400 for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.

Nutritional Info (if you use low-fat ingredients):
Calories 125
Fat 2.4g
Protein 3.2g
Cholesterol 13mg
Calcium 59mg
Sodium 194mg
Fiber .8g
Iron 1mg
Carbs 22.6g

(These freeze really well too!)

enjoy!

Food Friday - Divinity

By request... (sorry Sugar and Spice girls - this is NOT helpful with our attempts to be more healthy)

This is actually just the recipe that came with my Kitchen Aid - it has very specific instructions about what speed etc. (My K.A. has speeds from 0-10 for reference.)

3 C sugar
3/4 C light corn syrup
1/2 C water
2 egg whites
1 t almond extract
1 C chopped walnuts or pecans (optional)
(I've also seen recipes with zest of orange or maraschino cherries)

Place sugar, corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (use a candy thermometer or place some cold water in a cup and when a drop of the mixture make a "hard ball" you know you're there). Remove from heat and let stand until temperature drops to 220, without stirring.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 1 minute, or until soft peaks form. Gradually add syrup in a fine stream and whip about 2 1/2 minutes longer.

Turn to Speed 4. Add almond extract and whip 20 to 25 minutes, or until mixture starts to become dry. Turn to Stir Speed and add nuts, mixing just until blended.

Drop mixture from measuring tablespoon onto waxed paper or greased baking sheet to form patties.

Let them stand for approximately 1 hour (until they cool and harden). Eat (but not too many).

Kitchen Aid Trick (free of charge, just for having read this far):
If you have a K.A. classic (the kind where the bowl is locked into place and the arm is lowered into the bowl) you may find that the bowl can get pretty wedged into place while doing long-term mixing (especially bread dough kneading). To prevent this from happening, I spray a little bit of cooking oil (like Pam) onto the metal where the bowl is secured. This acts as a lubricant and I don't have to use heavy tools to un-wedge the bowl when the mixing/kneading is done. It only took me about five years to figure out this trick. Five years of muscle work out every time I made bread or divinity (ok, I maybe make divinity once every five years but I make a lot of bread!).

Food Friday - French Bread

I got this recipe from my cousin, Jaime, who got it from her MIL. It is really easy (especially with a Kitchen Aid) and has a fabulous taste and texture.

French Bread

Combine all ingredients (except flour) in your bowl (or Kitchen Aid bowl) and mix:
1 1/2 cup warm water
1 T. sugar
1 1/2 tsp. salt
1 T. oil
1 T. yeast
Add:
3 to 4 Cups Flour (I use more like 4 1/2)
Mix until the dough is smooth. Then let it rise for 1 hour. During that hour punch the dough down every 10 minutes. (I just keep it in my Kitchen Aid and then turn it on for 20 seconds every 10 minutes.)

After an hour, use a rolling pin to roll the dough into a rectangle shape and then roll up like a cinnamon roll (don't be afraid to use more flour here). Place on a greased cookie sheet. Slit the top with a sharp knife. Rub your loaf with egg white; let rise 30 minutes. Bake at 400 for 20 minutes (golden brown). Great for French toast, too!

The crust is nice and crunchy and the inside is moist and yummy. Enjoy your bread. We had it last night with our black chicken.

Thanks to everyone who shared cooking tips last week and for taking the poll.

Food Friday - Scrambled Eggs

So this isn't so much a recipe as it is a food tip:

For extra fluffy (but not runny) scrambled eggs, try mixing in some cottage cheese (probably about 1/3 C for two eggs). Phil was quite the skeptic at first but now he wants cottage cheese eggs every time.

Now it is your turn to share YOUR simple food tips. You can also make a comment about the current poll.

Jammin'

I love making freezer jam! It is pretty easy and quick and tastes so good! You start with these ingredients:










Make this kind of mess:











And end up with this:

I made two batches of strawberry and one batch of blackberry. I got my berries at pretty good prices too! On Monday (Strawberry day) Mechelle (one of the Laurels) came over and helped. It was great fun!

Food Friday - Chicken Cacciatore

Prep Time: 1/2 Hour
Cooking Time: 2 Hours
Total Time: 2 1/2 Hours

In a large pot combine:
2 Cans - Stewed Tomatoes-Diced
1 Can - Sliced Mushrooms (or fresh)
1/2 Chopped Green Bell Pepper
1/2 C Chopped Yellow Onion
1/2 T - Corn Starch
1 T - Minced Garlic (fresh or bottled but not dried)
1 t - Dried Basil (or fresh)
1 t - Dried Oregano (or fresh)
Ground Black Pepper to taste
(there is enough salt in the tomatoes and broth that you shouldn't need to add any)
1/2 t - Red Pepper Powder
1/2 t - Creole Seasoning (Emeril has a recipe for it or you can buy it - I have Tony Chachere's)
cook until it begins to get thick then add:
1/2 C - Chicken Broth
1/4 C Brown Sugar
simmer with a lid for 1 hour then add:
2 Cooked Chicken Breasts - Shredded
simmer without a lid for an additional hour then serve over:
Cooked Angel Hair Pasta (or other pasta or rice)

I made this one up and it was really, really good! Feel free to change it, improve it, and pass it along. This is great served with French bread.

Who Said It? -Motherhood Edition

Match the quotation with the author (give your answers in a response). Answers will be posted in a few days.

1. "Woman, Mother, --your responsibility is one that might make angels tremble and fear to take hold! To trifle with it, to ignore or misuse it, is to treat lightly the most sacred and solemn trust ever confided by God to human kind. The training of children is a task on which an infinity of weal or woe depends. Who does not covet it? Yet who does not stand awe-struck before its momentous issues!"

2. "I am impressed by countless mothers who have learned how important it is to focus on the things that can only be done in a particular season of life. If a child lives with parents for 18 or 19 years, that span is only one-fourth of a parent’s life. And the most formative time of all, the early years in a child’s life, represents less than one-tenth of a parent’s normal life. It is crucial to focus on our children for the short time we have them with us and to seek, with the help of the Lord, to teach them all we can before they leave our homes. This eternally important work falls to mothers and fathers as equal partners. I am grateful that today many fathers are more involved in the lives of their children. But I believe that the instincts and the intense nurturing involvement of mothers with their children will always be a major key to their well-being."

3. "Childbirth is more admirable than conquest, more amazing than self-defense, and as courageous as either one."

A. Gloria Steinem
B. M. Russell Ballard
C. Anna Julia Cooper
D. Colin Powell

Do you have a favorite motherhood quotation? Do share...

And now I know...

I've learned a few lessons lately. Here are two:

1 - If you are going to get your hair cut where it is arid, don't be surprised if it looks different when you get back home to the humidity.

2 - Read the fine print on labels.

Here is some explanation:

1 - I got my haircut while I was in Utah. This hasn't been a big deal in the past because I would just get trims but this time I went short. When my medium/long hair is subjected to the humidity it goes a little wavy and it is okay. When my short hair is subjected to the humidity, the nice smooth look I had in Utah goes all tweaky. It flips where it should be smooth and goes limp where it is supposed to have volume. Oh well...

2 - I bought some apple juice for my family (especially Eden) to enjoy. I looked over my options and then noticed that there was a brand that was 100% juice - not from concentrate. It was also a good price. I bought it, took it home, and then gave Eden a sippy cup full of it at lunch. At dinner Phil said, "oooh, apple juice!" (we don't have juice much) and so I put it on the table for dinner. Phil filled his glass. About half way through the meal I noticed some smaller print on the label. This is what then transpired...

Heidi: "How can apple juice have fiber?"
Phil: "Fiber? I don't think it can."
Heidi: "It says it right there, 'A Good Source of Fiber.'"
Phil: "No way."
Heidi: (looking at some even smaller print) "Oh, they've added fiber - like Metamucil or something."
Phil: "No way."
Heidi: "This could be bad, Eden had about 6 ounces today."
Eden: as if on cue - makes all kinds of stomach-churning-digestion-working sounds.

Let's just say the diaper was full, the guts clean.

And now you know too...

Food Friday - I don't want to cook edition

No matter how much you like to cook, there are times when you just don't want to do it. Last night was one of those nights. In honor of that, there will be no recipe today. Instead, here is a list of 5 great eating experiences I've had over the years:

1 - Sylvias - Harlem, NY - with Charlotte
Charlotte and I went to NYC where I had a conference. Our flight got canceled and our luggage was lost for three days. Since I didn't have any conference-appropriate clothing, we went to buy some and while we were out we went to Sylvias which Tayneshia had recommended. It was fabulous!

2 - Ruth's Chris Steak House - Philadelphia, PA - with my brother Mark
I had meetings in Philadelphia and it just so happened (or perhaps he made it happen) my brother had meetings there at the same time. We were able to spend a couple of days together and he took me to Ruth Chris for the first time. Good food! (and I'm not a huge steak fan).

3 - Some restaurant - Hannover, Germany - with brother Paul, his wife Meg, and Phil
Paul and Meg were spending the summer in Hannover and Phil was spending it in Switzerland teaching. I flew over and we all had a little vacation together. We went to a cute restaurant and Paul was translating for us. We pointed to one thing and asked, "what is that" he'd answer "beef" or "chicken" or whatever. Then we asked again and he stumbled and looked confused. He couldn't think of the right word in English. Finally he blurted out, "Pig!" ("pork" is the word he couldn't think of). We all cracked up. It was just a fun, fun time and I think the food was pretty good too!

4 - Some cafe - Paris, France - with Phil
We had these sandwiches that were made with French baguettes and chicken and carrot sticks and a yummy curry sauce. Then we topped that off with gelato (of course). We ate all of this outside in the shadow of Notre Dame Cathedral. Lovely.

5 - Indian Oven (also known as the Indian Dive) - Logan, UT - with the Sugar Gliders
Ok, this may seem totally out-classed by the other entries but I LOVE the Indian Oven (it was originally in the back corner of a gas station convenience store - hence the "Indian Dive" but now it has a respectable store front on main street). We had heard that the food was good and so we tried to go for lunch only to find out that they were (then) only open for dinner. Upon seeing our disappointed faces, the owner/chef said, "stay, I will make you something very good." He won my love and devotion! The food is great (I really like Indian food) and how can you beat that service! Top that off with the fabulous company of wonderful women and you have a winning combination!

Now, have your husband take you out tonight and then let me know where you went or what your favorite food experiences have been.

Food Friday - Saturday Edition

Ok, so I've been in Utah to celebrate my dad's 70th birthday (I'll post on that soon) and so I think I have two recipes to make up for. So here is the Saturday Edition of Food Friday.

Fried Bread

4 C Flour
4 t Baking Powder
1 t Salt
2 C Milk

Mix dry ingredients. Add milk and stir 10 minutes (I use my trusty Kitchen Aid). Put some oil in a shallow pan and place on medium-high heat. Knead dough until it is rubbery. Divide into small flat pieces. Pinch a small piece off and place it in the oil. When it quickly bounces to the top and begins to fry, you know it is ready. Fry in oil - turning it over once.

Serving suggestions: eat with butter and jam; sprinkle cinnamon sugar on it; squeeze honey all over it; use it as the base for Navajo Tacos. YUM!!!!

Crepes

3 Eggs
1 1/3 C Milk
3 T Butter (softened but not melted)
1 C Flour
1/2 t Salt

Mix all ingredients with either a hand mixer or (and this is my little secret trick) a blender (because then you can pour the batter right out onto your pan). Heat a small round frying pan with sides on medium-high. When the pan is hot pour a small amount of batter (maybe 1 1/2 T) into the pan and swirl the batter all around (the thinner the better). When the batter doesn't look wet anymore, carefully flip it and brown the other side (maybe 30 seconds).

Serving Ideas: eat them for breakfast with sugar, cinnamon, jam, fresh fruit and whipped cream, or make a yummy center and have stuffed crepes for dinner (suggestions for stuffing available if there is interest).

Food Friday - Fudge Sauce

In a small sauce pan combine:
1 can of Sweet and Condensed Milk
1 C of Chocolate Chips (milk or semi-sweet or dark - whatever you like)

Heat over medium until everything is well mixed.

If it is too thick you can add some regular milk or cream.

Serve over Ice Cream

"it is so easy!" - Heidi
"and yet so much better and more rich than the other stuff!" -Phil

Food Friday: Zucchini Chicken

This looks like a complicated recipe but it is really yummy. You can buy the "flash frozen" breaded chicken breasts and cut out some of the steps. Try it - you'll like it!

4 Chicken Breasts
6 T Olive Oil
Medium Onion - diced
1 clove of Garlic - minced
2 Cans Tomato Sauce
1 t Salt
1/4 t Pepper

1/8 t Oregano (ground)
1 Egg - beaten
1/4 C dry Bread Crumbs

1/4 C + 3 T grated Parmesan Cheese
1 C Mozzarella Cheese
2 Zucchini - sliced

In a Sauce Pan mix:
3 T Olive Oil, onion & garlic - cook until clear.
Add:
tomato sauce, salt, pepper, & oregano - cover and simmer over low heat for 1/2 hour.

Dip the thawed out chicken in egg, bread crumbs, & parmesan cheese then brown in 3 T of Olive Oil.

Place chicken in a casserole pan and layer tomato sauce & mozzarella then zucchini, then remaining sauce and mozzarella, then sprinkle with parmesan.

Bake uncovered for 30 minute at 375.

Recipe for Fun

Start with:
2 Best Friends (preferably roommates for 9 years)
2 Devoted Husbands
1 Adorable Baby

Add:
Plenty of leisure time
Lots of laughter

Yields:
Lots of fun, good memories, and deeper friendships.

Charlotte (and Eric) and I (and Phil and Eden) have had a great week together!

Food Friday

Sorry that I didn't get a recipe posted this last week. We got home from the hospital Thursday and it just didn't even cross my mind.

I'll try really hard to remember this next Friday but I have a BIG day that day. Charlotte and Eric will be here (yippee!) and my brother Mark will be coming into Anniston for breakfast that day (he is in Atlanta this week for meetings). After breakfast, Phil, Eden, Char, Eric, and I are heading to the Talladega Speedway for a tour (yes, Mr. Anonymous, this could be YOU if you visit us!). We are looking forward to a fabulous week with our friends (we are going to the Georgia Aquarium on Saturday). So much fun!!!!

Kinda Rough

This weekend we finally tackled our hall bathroom! Those of you who have seen it know that this was no small task. The walls were painted purple but had bleach streaks making the walls purple AND blue. There was a hideous wallpaper border. The worst thing though was that the previous owners had put in an exceeding amount of metal anchors which had to be removed and then patched. We spent most of Friday and all day Saturday tackling this project. It is now a beautiful off-white bathroom. I did the patching and I have to say that I did a pretty good job (18 patches on one wall!) but it is a little ROUGH in a few places. At this point I don't even care.

Since we spent so much time on our bathroom, I didn't spend as much time as I like (I was told by a fabulous teacher/stake president to spend 10 hours of prep for every hour of teaching). Therefore, my lesson didn't go as I'd like. In fact, it was pretty ROUGH. It was on eternal marriage (again) and there are a couple of girls already planning non-temple weddings. I was informed by a couple of the girls that I am too critical of them and that I just don't love them. This is good for me right?

During Sunday School Eden fell and bonked her head on the chair in front of us (she was sitting on the floor). She screamed quite loudly so I took her out - like all the way outside. As I was walking around outside, one of the branch members told me the following: "I was sayin' to my wife the other day that you sure have been lookin' ROUGH lately. You are a beautiful woman so I figure it must be the little one here that is making you look so ROUGH." I thought to myself, "wow, you only ever see me on Sundays when I've actually put on makeup and tried to look nice. You should have seen me yesterday covered with paint and grime and without a shower!"

Yeah, it was a ROUGH weekend...

So, now it is on to a new week which includes my sister, Merilee, arriving (tonight) for a week and Phil's surgery on Wednesday. I'm sure it will all go smoothly. In fact, Phil received a fabulous Priesthood blessing last night from our home teacher and branch president. Smooth is definitely the order for this week!

I'll have to post pictures of the bathroom when I get them.

Food Friday Phil's Brownies

Phil is famous for his brownies so I've asked him to do a guest post for this week's Food Friday.

Preheat oven to 375.

In one bowl:
1 C melted butter
4 eggs
2 C sugar
add: 2 t vanilla

In another bowl:
1 1/2 C flour
1/3 C cocoa
1 t salt

Add flour mixture to butter mixture and mix until all is moist. Grease/flour 9x13 pan (I use that flour spray). Spoon batter into pan and cook for 20-25 minutes (or until toothpick comes out clean).

Cool, cut, serve (don't eat them all by yourself).

Food Friday: Black Chicken

I got this recipe from Alicia and it is yummy and pretty easy too!

4 chicken breasts - cubed, uncooked
1 C flour
1/8t red pepper
1/4 C butter
1/2 C brown sugar
1/2 C soy sauce
1/4 C lemon juice
1/2 C honey
1-2 t curry

Mix flour and red pepper; coat chicken with flour mixture; place in casserole dish.

Melt butter and pour over chicken.

Cook for 20 minutes at 350f.

Combine remaining ingredients in a bowl.

Remove chicken from oven and pour sauce over the chicken; return to the oven and cook for another 20 minutes.

Serve with rice.

Food Friday: Buttermilk Pancakes/Waffles

These are so good! They've been in the Beck family for years (as long as I can remember). They are pretty easy and if you cut the recipe in 1/3 it is perfect for a couple.

Buttermilk Pankcakes/Waffles
3 C flour (1C)
1/4 C sugar (1T)
1 rounded T baking powder (1 rounded t)
1 t salt (1/3t)
3 T oil (1T)
3 eggs (1)
1 C buttermilk (1/3C)
2 C water (2/3C)

Mix dry ingredients. Add remaining ingredients and stir just enough to make flour wet (lumpy is ok). You don't want to over-stir because then you'll have tough pancakes.

Bonus Recipe
Caramel Syrup (perfect on top of your waffles)

In large pan combine:
1/2 C butter
1 1/2 C sugar
3/4 C buttermilk
1 t baking soda
1 t vanilla
2 T Karo syrup

Mix and bring to a boil. Boil for 5 minutes.

Yummmm!

Pizza Crust and Breadsticks

I found this recipe for quick breadsticks and decided to use it for pizza crust too and it is the best I've found (for quick recipes).

Pizza Crust/Breadsticks

Brew:
1 T (or package) dry yeast
1/2 C warm water
1 t sugar

(you can combine these ingredients right in your mixer or bowl and let them brew, make sure you wait to add the following ingredients until the yeast is frothy)

Add:
1 C warm water
3 C flour
1 T sugar
3/4 t salt
knead (by hand or with mixer) for 3 minutes

Add:
1 C flour
blend this last flour into the dough until well mixed

You can immediately form into pizza dough or into 24 breadsticks. Create and cook your pizza according to your pizza recipe. Brush the breadsticks with egg (well beaten) and sprinkle with garlic and/or parmesan cheese. Bake at 400 for 15-18 minutes.

enjoy!

Food Friday: Buttermilk Biscuits

Introducing a new feature on this blog ... "Food Friday". Each Friday (for as long as I'm amused by this) I will post a recipe. This will accomplish two things: 1) eventually I will have all my recipes available on this blog for myself to access and search - so much easier than my disorganized recipe book; 2) others will have access to some tried and true recipes.

Today's Recipe is for:

Buttermilk Biscuits
3 C flour
2 T sugar
1 T (rounded) baking powder
1 1/2 t salt
1/3 C shortening
1 C buttermilk
water as needed (approx. 1/3 to 1/2 C)

Mix flour, sugar, baking powder, and salt. Add shortening and crumble. Stir in buttermilk and enough water to make a moist (but not runny) dough. You can either roll these out and cut them into circles or spoon drop them with a large tablespoon. Bake at 425 for 10 minutes.

Variations:

Cheddar Cheese Biscuits - add 1/2 C of shredded cheddar cheese to the dry ingredients.

Garlic Biscuits - add 2 t of minced garlic just before the buttermilk -OR- sprinkle biscuits with garlic powder or salt before baking.

Parmesan Biscuits - sprinkle parmesan cheese on top of biscuits before baking.

Cinnamon Raisin Biscuits - add 1/2 C of raisins to dry ingredients. After mixing the dough lightly fold in a mixture of 1 1/2 t cinnamon and 1/2 C brown sugar. This mixture should not be mixed all the way in but should be "marbled" throughout. You can glaze with a powder sugar glaze or serve "as is."

Blueberry Biscuits - After mixing the dough, lightly fold in 1/2 C of blueberries. These may be glazed as well.

NOTE: when making these for just Phil and me, I will third the recipe and it is just the right amount.