Whoops! Sorry 'bout that!

My sincerest apologies for my fans (ahem, I know I mainly have imaginary ones, but just in case there are a few real ones  lol) for what, 10 days going by since my last post.  Last week my dearest friend's grandmother passed away and that sort of put a halt to everything for a couple of days, then we were getting ready for Thanksgiving, which we traveled to see my sis and we've just been relaxing since we've been back.  So let me see if I can recall anything we've eaten in the past week.  I think I mentioned making a banana cake a while back, oh well on FB I did.  It did not turn out to look pretty at all, it stuck in the pan for some reason, even though I PAM'd it to death.  I didn't think that it tasted that great but I left it a R's place and she loved it.  I think she even shared it with some other people and they gave it a thumbs up. I winged the recipe, so it's not one I can share, since I don't even know what I did~ thus the bad turn out.  Hmmm, I made a pecan pie (home made crust and all!) for Thanksgiving with my In Law's last Sunday.  It got rave reviews and there was only one tiny slice left at the end of the night.  Straight outta Betty Crocker.  Betty won't steer you wrong, I promise!  I got to thinking about this cookbook the other day, I am 90% sure my Grandma gave it to me a long time ago.  I wish so badly that I could remember for sure.  My book is quite beat up, I use it a lot, but I think I better take a little better care of it.  My Grandma had her first Betty Crocker cook book and when she passed my mother snatched it up, hopefully someday it will end up in my hands.  What a treasure.  Oh yeah, I made Betty's banana bread too.  She calls for nuts, instead I add chocolate chips.
One night I made Cheesy Manicotti.  It's just an easy one out of the Kraft Magazine (which is no longer FREE!).  The manicotti shells break easily, and stuffing them is kind of a pain, but they really are yummy!  I think I made these Tuesday night and we were leaving on Wednesday, so I froze the leftovers.  Friday night we had pizza, cause we're low on food.  That is the stinky part of going to someone else's house for Thanksgiving, you don't get any leftovers!  :(  Hubby has done all the cooking this weekend.  Love you, babe! Last night he made Buffalo Chicken Cornbread with Blue Cheese Salad and tonight he made Shepherd's Pie.  Both were pretty tasty.  I love the taste of wings, but not wings (too messy!) so the cornbread dish was pretty good.  Oh, B even took a picture of his dinner tonight.  (I usually forget!)  This frosty mug is filled with Michelob Marzen Oktoberfest Style beer, which in our opinion is pretty good.  Sorry for all the recipe links, but too many to type out tonight.  Gotta scoot to get my baby girl to bed!  Sweet dreams!

Lasagna Burgers

Last night I went with Lasagna Burgers (again out of the Rachael Ray Nov 2009 issue!).  The concept is really good.  I cheated on the burger part of it and wouldn't do that again.  But I was tired and it had been such a gloomy day, I didn't have a lot of heart to put into dinner, so I used some premade hamburger patties that were in the freezer.  Eh, making your own patties would have been much better.  I also cheated by using jarred sauce.  GASP!  I know RR would be disappointed in me, but hey, when you have a baby glued to your hip and only one hand to attack dinner with, you do what you gotta do.  I'm not above a few shortcuts, people! :)  My neighbor recently said, and I quote, "Ginger, your super duper June Cleaver skills intimidate me."  Clearly, she's not keeping up with my blog.  LOL  If you can read, you can cook!  But K, your super duper NURSE skills totally impress me, why else would I send my kid to your house for sliver removal???  :)  You keep my kids sliver free and I'll keep the sweets & treats coming.  Deal? 

Tonight I think I'll be figuring out a way to finish up that jarred spaghetti sauce but in the mean time here's the Lasagna Burger.  Give it a try!

Lasagna Burger
serves 4
1.5 pounds of ground beef, pork, and veal mix (sometimes called meatloaf mix--I can't find it at my local Kroger, but I think VG's carries this blend)
salt and pepper
2 Tbsp EVOO
1 small onion
2 cloves of garlic, chopped
one 14.5 ounce can Italian crushed tomatoes
1 handful basil leaves, shredded or torn
2 tbsp butter
2 tbsp flour
1 cup of milk
a few grates of nutmeg
1/2 cup ricotta cheese
1/4 cup parmigiano-reggiano cheese (I just used parmesan)
4 hamburger or ciabatta rolls

1.  In a large bowl, season the meat with plenty of S&P.  Form into 4 patties, thinner in the middle for even cooking.  Drizzle with EVOO.
2.  In a sauce pan, heat 2 tbsp EVOO, over med heat.  Add the onion and cook until softened about 5 minutes; add the garlic and cook for 2 minutes more, then stir in the tomatoes and season with S&P.  Lower the heat and simmer for 5 mintues. 
3.  In a large skillet heat a drizzle of EVOO over med-hi heat.  Add the patties and cook, turning once until med-rare about 7-8 minutes. 
4.   While patties are cooking, in a small sauce pan, melt butter over med heat.  whisk in flour for 1 minute, then whisk in milk.  Season with S&P and nutmeg.  Then cook until thickend, about 5 minutes.  Stir in ricotta and parmigiano-reggiano. 
5.  Spoon some red sauce on the roll bottoms, then top with the patties.  Dollop the cheese sauce on the top of the patties and top with the top of the roll. 

Enjoy!  We had ours with broccoli.  I think this one was a keeper. 

*Sigh*  It's a gloomy morning, I hope it clears up.  When I looked out the window and realized it had been raining, my heart sank.  The last couple weeks have been so nice.  I must have sensed the gloom coming because last night I decided on The White Chicken Chili.  It's so easy, it's stupid.....

White Chicken Chili
1 48 oz jar white northern beans
1 large jar of salsa
2 teaspoons cumin
cooked, chopped or shredded chicken about a pound
and a bag of pepper jack cheese

heat through and serve, it's so good and simple!

We also had from scratch corn muffins.  Just use the recipe on the package, it's easier than you think and better than the box mix kind!  ;)

Teriyaki Pork & Mango Stir Fry

Last night I made Teriyaki Pork and Mango Stir Fry out of the Nov. Rachael Ray mag.  It said the prep was only 20 minutes, but I found it to be a lot longer than that...might or might not have anything to do with trying to keep a 3 year old's hands out of everything or keeping a six month old from crying her fool head off.  ;)  Anyhoo, I followed the recipe exactly and I was a little disappointed.  Mine looked nothing like the picture in the magazine. The flavors weren't as sharp as I would have liked...but my husband and kids ate it right up!  Hubby had seconds and packed the leftovers for his lunch.  Hmpf...go figure.  :)

Teriyaki Pork and Mango Stir Fry
serves 4  prep 20 min  cook 15 min
serve with steamed rice (I made minute rice)

1 lb of boneless pork chops
1/2 cup flour
2 teaspoons salt
1/4 cup vegetable oil
1 small head of napa cabbage, cored and thinly sliced crosswise
4 cloves of garlic, finely chopped
one 1-inch piece fresh ginger, finely chopped (about two tablespoons)  [I used some premade stuff in a tube, found in the produce section]
3 tbsp store-bought teriyaki sauce
2 mangoes, cut into matchsticks
2 cups bean sprouts

1.  On a work surface, place pork chops between 2 sheets of plastic wrap (or use an empty cereal bag), and using a meat mallet pound meat to 1/4 in thick.. Slice into 1/4 inch thick strips.  In a shallow bowl, whisk flour and salt.  Add pork and toss.
2. In a large nonstick skillet, heat 3 tbsp of oil over med-high heat.  Shake off excess flour from pork and arrange in  a single layer in the skillet.  Cook until browned and crisp on one side about 3 minutes; turn and cook, stirring until browned all over 2-3 minutes.  Transfer to plate.  [I found the meat to cook much faster than this, so be sure to keep an eye on it!]
3.  Add the remaining oil and cabbage to the skillet and cook, stirring occasionally until the cabbage starts to brown 2-3 minutes.  [once cabbage begins to wilt, it goes fast have sauce ingredients ready to go!] Add the garlic and ginger; cook/stir 30 seconds.  Stir in the teriyaki sauce then toss pork and mangoes.  Serve over rice and top with bean sprouts.

If you've never had bean sprouts they have a very mild earthy taste, but provide a nice cool crunch.  The kids liked them.  I had a hard time keeping their hands out of the cabbage, mangoes, and sprouts while I was elbow deep in flouring the pork.  ;)   I'm pretty sure they are super good for you!

where did my weekend go?

Monday already?  The good news is, you didn't miss much, last night was the first I cooked since last Wednesday. 
Friday night I got to escape for a little night out with my girls R, S, & W.  We went back to our hometown (which is only a few minutes away LOL) to enjoy some mexican food at Rancho Grande.  This place is seriously a hole in the wall; it's cash or check only, no booze, and I swear the place has not changed one thing in 20 years right down to the velvet pictures on the wall.  Luckily the food hasn't changed in 20 years either.  I get the same thing everytime, cheese enchilada dinner deluxe.  Mmmmh, taking that first bite is so, so good.  The corn tortilla and cheese, uh, just so good!  I might just lick the plate clean if I weren't in a public establishment....LOL 
Saturday we had a spur of the moment "playdate" with my husband's cousin, her husband and kids.  We ordered pizza from this place in Linden that is mainly a party store, but they do have good pizza.  Actually, it's the bread sticks that keep us coming back to this place.  They put about a half inch of "butter" in the bottom of the to-go box and then pile on the bread sticks and put a ton of parmesan cheese all over it.  I love soaking the breadsticks in the butter goo and parmesan.  They are very reminicent of old school Little Caesar's breadsticks.  I even lie to the children that the breadsticks are gone so that I can hog them all.  Terrible, I know.  I'd rather give myself the heart attack, ya know.  I'm just looking out for them.  ;-)  ha ha ha
The past few weekends Hubby has been making breakfast.  I am loving it.  About a month ago, we watched this Good Eats episode about eggs, and since then he's been testing out his egg skills.  I like my eggs over easy, sunny side up, runny~whatever you call it; however I cannot make them myself.  He's also been cooking up pancakes, waffles, and this Sunday was french toast.  I could really get used to his weekend specials.  I hope he continues! :)  So, for last nights dinner, I was pumped up to make this recipe I saw in the latest Rachael Ray mag (nov 2009).  I had to buy it because so many things actually looked good in there.  I used to subscribe to her mag, but then the recipes got so crazy that I let it go.  I found a good deal over at Mags for Less for less than $9, so I decided I'd subscribe again. 
My dinner turned out pretty good, but I would make a few changes if I made it again.  I'll put my changes in parenthesis. 

Beef, Cheddar and Potato Pie
serves 8   prep 45 min  bake 45 min

2 pounds ground beef
2 carrots, cut into 1/4 inch cubes
1 large onion, cut into 1/4 inch cubes
2 stalks celery, cut into 1/4 inch cubes
1 large clove of garlic, finely chopped
1 large baking potato, peeled and cut into 1/4 inch cubes
1/2 cup dark beer (we used Amber Bock) -you could totally use beef broth
8 oz shredded sharp cheddar cheese
salt and pepper
2 sheets frozen puff pastry, thawed but cold
1 large egg yolk, beaten with 1 tbsp water

1. Preheat oven to 375^.  In a large skillet, combine beef, carrots, onion, celery, garlic, and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes.  Lower the heat to medium, add the beer and cook for 10 minutes.  Add the cheese, 2 teaspoons salt (I would only use 1--two was way to salty for our taste) and 1/2 teaspoon of pepper.  Let cool.
2.  On a floured surface, roll out 1 puff pastry sheet inot a 12-inch round.  Place in a 10 inch skillet or deep pie plate.  Roll the remaining puff pastry sheet into an 11 inch round.  Using a slotted spoon, transfer the meat mixture into the pie pan.  Lightly brush the edge of the crust with some egg wash, then place the second sheet on top.  Press the edges to seal, then trim them to a 1/2 inch edge.  (NOTE: my bottom pastry did not finish cooking in the allotted time.  I would not use a bottom crust if I made this again. I also didn't bother with making the pastries into rounds, I just left them square and formed them into a circle in the pan, only trimming the top crust a little to make a circle shape.)
3.  Place the pie on a baking sheet.  Brush top with more of the egg wash and cut and "X" into the pastry.  Sprinkle with 1 teaspoon salt (again, a little much, just sprinkle a little on) and a 1/2 teaspoon of pepper.  Bake for 45 minutes, tenting with foil if the the crust darkens too quickly.  Transfer to a rack to cool for 15 minutes. 

Overall, this was really good.  The beer flavor was nice and mild.  It was just disappointing that the bottom crust was still a little doughy and the salt was a bit much.  The crust thing could have been my fault.  I used a Pampered Chef stoneware pie plate, maybe I needed to bake it longer??  Dunno, we were so hungry and of course when I pulled it out, the top looked done, so I had no idea that the bottom wasn't. 

Tonight we are having Teriyaki Pork-and-Mango-Stir-Fry, outta the RR Mag again.  I'll be sure to let you know how it was!

the sun is out!

I'm posting early today since I'm not really cooking dinner tonight.  Hubs & I have our first ever parent-teacher conference @6:30!  After meeting with B's teacher, Hubs & I are heading to Outback to use up a birthday gift certificate we got.  Woohoo!  Can't wait for the Blue Cheese Chop Salad and big ol' Raspberry Margarita.  Maybe I'll have steak too.  lol  Before we leave though, I will be whipping up some Kraft mac n'cheese, I think we might have a few chicken nuggets buried in the freezer somewhere and they'll get a frozen veggie too; probably green beans (their favorite!).  Dinner is served.  Granny is watching them while we are gone, surly they'll get dessert tonight.  ;)

Since my dinner is nothing to write about tonight, I thought I'd post this gem.  I made these a few weeks back and my friend A wanted the recipe!  Here ya go, A!

Flourless Peanut Butter Cookies
makes 48


2 cups creamy peanut butter
2 cups packed light brown sugar
2 large eggs
2 tsp baking soda
1 cup coarsely chopped cocktail peanuts
 Ganache
1/2 cup heavy cream
1 cup bittersweet chocolate chips
 Garnish
chopped peanuts


1.  Heat oven to 350* F.  Beat peanut butter, sugar, eggs, and baking soda in large bowl with electric mixer 2 minutes or until smooth and blended.  Stir in chopped nuts.


2.  Drop level tablespoonfuls 2 inches apart, flat side down, onto ungreased baking sheets.  Bake, one sheet at a time, 10 minutes or until cookies are puffed and slightly golden.  Cool 5 minutes on baking sheet; remove to wire racks to cool completely.


3.  Ganache: Microwave cream in glass bowl on high 1 minute or until it just begins to simmer.  Add chocolate chips; let stand 2 minutes.  Stir until chocolate is melted and smooth; spread over half of cookie tops and sprinkle with chopped nuts.  If ganache begins to firm up, microwave a few seconds at a time until easy to spread.

These are very rich cookies, but oh-so-good.  I got this recipe from Woman's Day magazine.  I guess I'm old since I read that ol' rag.

<3 Comfort Food <3

Tonight we are having Grandma's Biscuits & Sausage Gravy.  Mmmmh....  I think I have perfected the biscuits after a few attempts, well as good as I'm gonna get, I suppose.   Ya know how even if you make something *exactly* the way someone else did but it's still not quite right?!  No matter how close I come, I'll always be missing the LOVE that she put into it.  Maybe one day my kids will say the same of me.  Here's my plate of love:

I also made a couple of loaves of Pumpkin Bread.  It actually uses the entire can.  I hate pumpkin recipes that call for 1 cup--use the whole darn can, please and thank you!  My lovely neighbor J was gracious enough to give me a brick of cream cheese so I could slather it all over my pumpkin bread slices.  Mmmmhhh!  Yummy! 

I got this recipe from Allrecipes.com I use that site a lot.  I like how you can type in ingredients you have and search for a recipe. 

Ingredients


1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.  (I used two 9x4s and it took a little longer to bake.)

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
 
I did follow the recipe as posted and found it to be a mild pumpkin flavor.  The outside has a nice crust and the inside is nice and moist.  The cream cheese on it is a nice addition.  I would probably bake this again. 
 

Terrific Tuesday

Ha!  That is said very sarcastically.  It hasn't been a terrible day, but Tuesdays are usually busy as E goes to preschool & I must drive him.  While he is there my friend A & I try to walk.  Today was a nice day for it.  After I pick up E we usually hang around to pick up B 45 minutes later, as they attend school in the same building.  Today we ran an errand to kill time.  Then we zip home & I have to fend off the boys from eating too much.  The baby needs to eat.  The dog wants out.  Looking through the mail, nothing good today.  Of course, check my email.  ;)  All in all it's a crazy time from 4-6 pm. 
Tonight for dinner we are having Pork Chops & "The Pioneer Woman's Sweet-Roasted Rosemary Acorn Squash Wedges," along with some mixed frozen veggies.  For the pork chops I searched around for a good one this morning and decided to combine a couple I looked at. 

Here's my version, what I'm calling Ritzy Pork Chops
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
coupla sleeves of Ritz Crackers, smashed to smitherines
3 tablespoons vegetable oil
4 pounded out thin, pork chops

Scramble eggs and add the garlic & onion powder to it.  When you pound out your pork chops, be careful of your fingers!  (Tip: You know those heavy plasticy bags that cereal come is, well save them when they are empty--they are great for smashing meat in, won't break.  Sadly, I never remember to keep the bags!!!) Then dry the meat with paper towels, dredge in eggs, then cracker crumbs, and into the hot fry pan with the oil.  Cook to desired doneness, depending on thickness.  I made mine pretty thin, so it should only take a couple of minutes per side. 

For Ree's squash recipe, please visit: here.  If you've never checked out The Pioneer Woman, nows the time!  She's the whole package, folks!  I just saw that she was featured in People magazine! 

How was it?  Pork chops were pretty good, I over cooked them a bit (naturally with three distractions!).  The squash was good, maybe go light on the rosemary unless you really love it.  The kids had to pick out all the little stems.  I let Joy try a bite of the squash.  She seemed to like it, but really she has no idea what to do yet. 

Wow, Six months is a long time...

Okay, so my last post was in May. I had a baby, ya know! Besides being busy doing all that a mom of three precious hoodlums does, I didn't really think anyone kept up with my writings besides my bff, and she's only doing that because she's obligated to do so. LOL I felt this blog was lacking a direction. However, I think I have decided on one and hopefully from here on out will be able to keep up with it and have something to say that might be interesting.





I recently had a FB friend approach me for advice on what to make for a party she was hosting. I was so flattered that she thought of me! Then, my neighbor suggested that I blog about my cooking/baking as she is always asking me for a recipe or oohing and aahing over my "status updates" on Facebook when I talk about food. I had been thinking about it, and with that little encouragement, decided it was a good idea. :) Thanks Jess!





This blog will now be about what's for dinner in the real world! I am a busy mom of three kids under 5. I love to try new recipes, and, of course, have quite a few good ol' standbys. I tend to wing it a lot times, and some things I make (like chili) never seem to come out the same way twice. I'm not good at planning ahead. I know some who do that, but for me, how do I know on Monday what is going to sound good on Thursday night? I usually only shop every other week. We don't eat out that much. I do make things that are a total flop and some stuff is just outstanding, that I totally impress myself! Some things have special meaning to me and I make them with lots of love. When I bake, I usually wear an apron becuase I get so messy! So there you have it, a little bit about my habits.





Ironically, after a busy weekend and a late night last night I have no motivation for dinner tonight. So Grilled Cheese & Tomato Soup it is. Hopefully I won't burn it.... ;-)