Here's the thing...

It's been a while since my friends and I have posted on this blog, but this is my motion to rectify our all around laziness (because trust me, we have been making some goooooodness).

By the way, a whole lot of life has happened since Steph posted about that chicken. I got married for one, so that's nice. Plus, Marie bought a house that is 6 minutes away from me.

Here are a few things you can expect to read about that we will be posting shortly:

2nd annual friendsgiving (I don't think it's fair that I post on it, since I barely remember it).

Friendsgiving recipes.

Pho thai.

Granola.

Vietnamese beef salad.

Annie's chocolate cookies.

Stay tuned.

it seems like cheating...

...because it's just so easy. i decided to crock-pot-it again this evening. the end of the semester brings tests, projects, papers, and the most simple supers i can find. i must say, i have never attempted this one before this evening. i derived it from kraftfoods.com. in fact, i didn't believe it could possibly be as rewarding as a true chicken curry, however, the flavors were just as wonderful and the effort was minimal. i really do feel like a cheater. but my kitchen smells amazing.



arrange 4 chicken thighs (skin removed) in the crockpot. you can put several more thighs in if you'd like (probably up to ten). covered it with salsa (yes, that does say salsa), 2 tbsp of curry, and 1 onion (diced). cover and cook on low for 5 hours (longer if you added more thighs). you could add some coconut milk or ginger if you'd like. i opted out this time around. you could also stir in a little sour cream before serving for the creamier consistency. i don't eat rice, but i was tempted! this chicken would be great on top of rice.

call me a cheater.
call me what you will.

but none of you have blogged in weeks :)

except emily. great work friend. and great mac and cheese. mmmmmmmm.

Beer Margaritas

Those who know me well can tell you exactly how I feel about winter. They could probably tell you more politely than I would.

To celebrate the upcoming spring and summer, now presenting itself degree by warming degree, I give to you Beergaritas. These were the perfect compliment to a taco potluck Sunday night, and taste exactly like what you remember summer to be. Backyards, barbecues, frisbee and front porches.

Beergaritas

1 can limeade concentrate, thawed or slushy

1 cup tequila

4 beers (Corona was great)

limes, for garnish and to float

Combine in a festive pitcher. Throw in some limes in slices or wedges. Give it a stir.

Serve over ice. Salt optional. Summer soundtrack mandatory.

Awesome Macaroni and Cheese

The other night, we all had a feast for the kings. The theme was home cookin' and the results were outstanding. It all was delicious. The fried chicken, the mashed potatoes, gravy, green beans and my personal favorite, blueberry cake (made by Toni!). I contributed macaroni and cheese. I had noticed a recipe for "Fancy Mac" on pioneerwoman.com awhile back and have wanted to prepare, but really never had a good enough reason to prepare a dish with that many calories. Our feast on Monday merited just that. While I used Ree Drummond's wonderful recipe. I did adapt.

Awesome Macaroni and Cheese

Ingredients

• 4 cups Macaroni
• 8 Tablespoons Butter
  
• 2 whole Medium Onions sliced
  
• 10 slices Bacon
• 1 Tablespoon Bacon Grease
  
• ¼ cups All-purpose Flour
• 2 cups Whole
  
• ½ cups Half-and-Half
• 2 whole Egg Yolks, Beaten
• Salt And Pepper, to taste
• 4 oz. Grated Sharp Cheddar Cheese
  
• 4 oz. Grated White Sharp Cheddar Cheese
  
• 4 oz. Grated Monterrey Jack Cheese
  
• 4 ounces Grated Muenster Cheese
  

Preparation Instructions

Cook macaroni completely. Drain and set macaroni aside.

Fry the bacon in a skillet. Drain on paper towels and pour the excess grease into a mug.

I used the same skillet to saute the onions in 4 TBS of butter. After removing the bacon, I poured the grease in a mug and cleaned the skillet.

Using the same pot as the macaroni, I melted 4 TBS. of butter and 1 TBS of bacon grease. Sprinkle in the flour and whisk constantly while cooking for 1 minute over medium heat. I combined the milk and half and half before hand and poured it all in together. Cook until mixture is thick and add salt and pepper.

"Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute." (Drummond)

Add all the cheeses and stir until melted*. Add bacon and onions. Taste test the mixture, then add the macaroni and stir until well-combined.

Side note - Ree Drummond uses all sorts of fancy cheeses. I went to the store and bought what was on sale. I encourage using any number of whatever cheeses you have on hand.

Side note 2 - She also suggests baking it, but due to time constraints, I did not. All in all, it still turned out fantastic, but it is difficult to mess up melted cheese with bacon and onions. My roommate and I even took some to work the next day for lunch and it was still so delicious re-heated. I high encourage playing around with recipes and deciding what will suite you.

Much thanks to Ree Drummond for this dish! And to Toni for giving us a reason to eat it!

http://thepioneerwoman.com/cooking/2009/12/fancy-macaroni/

crockpot chicken chili

mmm...i love a good crockpot recipe. and while i agree with anna's previous statement, it may take some creativity out of the game, but there is definately room for a little bit of fun. there are two primary reasons i love the crockpot. #1: one pot wonders. you put all the ingredients into the pot and you don't dirty another single dish. LOVE that. #2: you return home after a long day to the smells of something wonderful. you feel like you have slaved away, and yet you are eating it within moments of hitting the front door.

this crockpot recipe is particuarly enjoyable because the ingredients are generally found already in the house. or you can shop with this recipe in mind and make it whenever the time is right. no major planning ahead.


put three boneless, skinless chicken breast into the crockpot. add chicken broth until the chicken is nearly covered. add chopped onion, cumin, garlic, salt, pepper (and whatever other seasonings/spices you desire). add 1-2 cans of great northern beans depending on your size of crockpot. cover and cook on low for five hours. taco seasing or tabasco sauce also provide a little kick. or you can go with green onions or diced canned tomatoes. the possiblities are endless!

chicken parmesean with roasted garlic and broccoli

my goodness how the time has passed! as it turns out, my okc friends and i are similar in more ways than one...we get preoccupied! but do not worry, while our blog activity has been sparse, the activities in our lives are not! just to list a few:

-an engagement!! and a party to follow
-an oscars watch party potluck
-an italian themed potluck
-a trip to paris
-a trip to boston
-a trip to seattle (can you tell it's spring break?)

perhaps these events shall appear in blogs to come. but for you, tonight, i have a simple and flavorful dinner.

the ingredients are few:

chicken breast
italian dressing
parmesean cheese
olive oil
chicken broth
your favorite spaghetti sauce (jarred or homemade, suite your style)
yellow squash

broccoli
minced garlic
grill seasoning








put the chicken in a large freezer bag and squeeze a considerable amount of italian dressing inside. squoosh it around while being mindful of salmonella (wash up people!) then sprinkle in as much grated parmesean cheese as you'd like. i don't measure much of anything for this meal. i went ahead and marinated my chicken overnight, at least 4 hours ahead of time should be sufficient. heat up a pan and coat it with olive oil. spinkle whatever additional seasonings you may like (i used thyme, oregano, and rosemary..plus some salt and pepper). place chicken in the pan and sear both sides of the chicken a bit. turn the heat down and add a little bit of chicken broth to keep it moist. cover and let simmer. heat up a separate pan and coat with pam. add the summer squash and saute until nearly cooked through. add the spaghetti sauce. once chicken is cooked through, add the squash mixture to the chicken.

for the broccoli...toss the broccoli florets with olive oil, minced garlic, and grill seasoning. spread out on a cookie sheet which has been covered with foil. bake at 425...for about 20 minutes. it will depend on the amount of broccoli.

high in protein. double the veggies...and low in carbohydrates! you can always add pasta if you need :) and now that grilling season is quickly approaching..the chicken and squash would be wonderful cooked on the grill!

Surprise Surprise!!!

Something happened to me today that was awesome!! I was just hanging out at my apt. before I went to work yesterday. It has been nice here for the past couple of days, so naturally I was outside. I decided to look in my trunk to see what all was in there. As I was digging I felt a book with my hand and as I pulled it out I realized that I found gold. I had in my hands my fathers copy of "Mastering the Art of French Cooking!!" Oh I was overjoyed!!!

sooo good!!! Below is a closeup shot. Just in case

you didn't catch it above.

Of cource I had to flip through the pages to find the "one and only" recipe. Can we all guess what that is????? You guessed it!! Boeuf Bourguignon!!!! Holla! I wonder if you can make it in a crock pot? Sometimes I feel like crock pots take the talent out of cooking. To each his own.

I looked inside to see what what other treasures I would find and I came across an old cake request from when my Dad worked at the Waterford Hotel. He worked there as a pastry chef and would do people's wedding cakes all the time. This couple whoever they were wanted this particular cake below. Kinda pretty.

Thanks for going down memory lane with me. I also found volume two in my car. Who knows I may have the whole set!!We should all get together and make something sometime soon. But for now, Bon Appetit!!

Scalloped Potatoes

A good friend once told me that the "f" in flavor stands for fat. Even though a fellow contributor is a dietician, and even though I work at a heart hospital, I have to agree with that statement on some level.

My mind knows that healthy food can be tasty, my mouth knows that butter is heaven and heavy cream is from the Lord.

Everything in moderation, right Steph?

So, with that said, here is a very delicious and flavorful recipe for scalloped taters.

I start by slicing 3-4 large potatoes- I like to use red potatoes with the skins still on and I slice them relatively thin so that there are more layers in the end product.

Also, grate about a cup and a half of cheddar cheese (I used cheddar because I had it handy, but it'd be fun to experiment with different cheeses) and a cup of parmesan cheese. Butter the pan you are intending to use.

The concept of scalloped potatoes is similar to layering a lasagna. Throw some potatoes down, then some cheddar then some parmesan, then season, then more potatoes, more cheese. You get it. Seriously, though, don't forget to season each layer. It makes a difference. And reserve a little parmesan for the top. Here are some layering pictures.

So the last real step is adding a milk component to your masterpiece. Here's the deal: you can use heavy cream, you can use fat free milk, you can use a combination. The first time I made it, I used half heavy cream and half 2% milk. The second time, I used fat free milk because it's what I had handy. Both times, the potatoes were goooood.

In a saucepan, heat 2- 2 1/2 cups of milk (less if you prefer dryer potatoes) on low heat. Add 2 cloves of chopped garlic, several sprigs worth of fresh thyme, 1/2 tsp of ground nutmeg, salt, and pepper.

Pour milk mixture over the potatoes, sprinkle remaining parmesan over top layer, cover with foil, bake 375 degrees F for 40 minutes. Remove foil and continue baking for 5 minutes.

Make if for a potluck, like I did. Or eat the entire dish yourself, like I wanted to.

breakfast kick-ass-erole

this casserole is a beautiful display of all things protein: eggs, cheese, sausage, cottage cheese...if the last one frightens you (people love it or hate it!) do not be afraid. the strangely textured dairy product will not be detected.

casseroles are wonderful things to take to a potluck style event. or if you are entertaining several people for breakfast. if you've ever tried to make breakfast for a big group of guest, you may have noticed how stressful it becomes. whether it be preventing burnt waffles or pancakes, or attempting to create the perfectly fluffy scrambled egg while trying not to burn yourself in bacon grease...flustered is often a feeling that becomes me. for this reason, i often turn to the breakfast casserole. you can put it together the night before and cook in the morning. just slice up some fruit, brew some coffee, and enjoy your guests :)


for this breakfast casserole, chop up a medium onion and green pepper. saute with about a pound of turkey sausage (remove casing if using links) and cook until no longer pink. remove from heat and drain. in a seperate bowl, combine 16 ounces of cottage cheese (low-fat), 2 cups shredded cheddar cheese, 1 1/2 cups of egg substitute, 1 cup skim milk, 1 cup reduced fat biscuit/baking mix, and a 4 ounce can of chopped green chili's. add this mixture to the sausage/pepper/onion mixture and stir it up. add to a 13 x 9 inch baking dish coated with nonstick spray. bake at 350 for 35-40 minutes.

Austin: A Flavor Explosion.

Although this post does not include a recipe, I hope that it inspires you to take a little trip south of the Red River to Austin, Texas and see what it has to offer!

The purpose of the trip was for Annie to run in a half-marathon: GO ANNIE!!! But it also included some wonderful culinary delights. Some of these places we went, we have been before because they were THAT GOOD. Last time Annie and I went to Austin was for a job fair in the Spring of 2008... which needless to say.. those jobs did not work out, but when we were there we discovered some delicious treats!

1st off: Guero's Taco Bar. Now, this place has been around forever and for good reason. They have amazing tacos, 3 different types of salsa, and refreshing margaritas. If I had to pic my favorite part of the meal, it would have to be the black beans... AMAZING.

2nd: Amy's Ice Creams. There are many locations of this place around town, but the one we visited was on South Congress. Soooo good. It's kind of a coldstone-ish type place where they do the mix-ins. I had dark chocolate with junior mints, and Annie's was unbelievable with Mexican Vanilla Ice Cream, hot fudge, and prailine sauce. WOW.

Finally: We ended our trip with an outing to Whole Foods. We were here for quite awhile.. So many things to look at!!! Some of the things we ended up with was hand ground almond butter, bulk spices, lentils and pecarino-romano cheese. We could have done more damage, but due to the lack of refrigeration on our 6 hour car ride, we decided against it. When will OKC get one of these!!!??!!

Overall, it was a great trip! Shout out to Hannah King for letting us crash at her house!

Bread Pudding

Bread pudding is the ultimate comfort food. It is also so very flexible that one would have topractically try to mess it up. One time, a batch of Amish Friendship Bread (the culinary equivalent of those old-school chain letters that haunt one's existance) was such failure that I just cubed it, let it dry out, and I'll be derned if didn't make a killer bread pudding. Then again, any dessert consumed with bourbon sauce, The Bachelor, and the company of fellow blog contributers. . .

Anyway, the bottom line is this: Comfort food + Easy = Me loving it.

So I had made these whole wheat dinner rolls a while back (like way back), and there were a few left. I always let them hang around on the counter for a while with the intention of bread pudding, but these were really like little rocks. Like, get-the-rolling pin-out-and-hammer-them-to-pieces rocks.

I had also just procured four adorable ramekins, so the stars were obviously lined up and screaming bread pudding at me.

Bread Pudding

makes 3 servings in 1/2 cup ramekins

1 and 1/2 c. dried out bread, cubed or broken

1 c. milk

2 eggs

1/4 c. sugar

1 tsp. vanilla

1/2 tsp. cinnamon

a sprinkle of nutmeg

Preheat the oven to 350. Divide the bread among the ramekins (this can also be done in a baking dish on a slightly larger scale).

In a bowl, mix up the eggs, milk, sugar, vanilla, and spices.

Pour over the bread. This will probably cause the bread to float up a bit.

For a few minutes, weight a plate on top of the ramekins to hold the bread down so it soaks up some of the custard mixture.

Put them in the oven and wait anxiously for 20 or 30 minutes, or until a knife comes out like they're done. Cool for at least 10 minutes before eating.

Notes: This is a very basic recipe. Because I only had skim milk, I added a few thin slices of melted butter. You could probably throw in another egg if you wanted it a little richer, or more sugar if you like things sweeter.

Raisins are a fun addition, or take out the cinnamon and nutmeg and add chocolate chips.

Apple Crostata

Mmmmmmm!

The other night I had a bunch of friends over. I had some apples in the fridge and some flour in the cupboard so I decided to try an impromptu Apple Crostata. I know. I sound pretentious. Like the Barefoot Contessa. I'd been meaning to try it though, and I just thought the setting was right for it.

I was first introduced to apple crostada at Coffee Slingers (who get's their pastries at Praire Thunder Bakery). Apple crostata is best described as a little pocket of apple pie only it's better, because it's sweet and cinnamony and the crust is so tender and buttery. The crostata Praire Thunder makes are "personal sized" which are accessible and nice in their own way. The evening I made mine, I just felt like we all needed to share a huge crostata together.

First make the outside pie dough. Combine in a food processor:

1 cup all purpose flour

2 tbsp sugar

1/4 tsp salt

1 stick of cold, cold butter

Process ingredients together until the contents look like clumpy sand. Add 3 tbsp of cold water and combine until dough is formed. Form dough into a disk and wrap in saran wrap. Refrigerator until it is chilled well.

Peel, core and chop 3 large or 6 small apples. I don't care what kind you use. I had granny smith in the fridge and they were excellent.

Next, roll out you pie dough. I just made mine into a huge circle. Here are two terrible pictures of the dough rolling process for you to reference.

Place the chopped apple pieces in the middle of the dough, leaving about an inch and a half border. Make your crostata filling by combining:

1/4 cup of flour

1/4 cup of sugar

1/4 tsp salt

1/4 tsp cinnamon

1/4 tsp allspice

Sprinkle this mixture on top of the apples. Or you could always toss the apples into the dry ingredients. Fold the edges of the dough over the apples and filling to make a "pocket". I pinched off the areas where the dough overlapped. Thinnly slice a tbsp of butter and place slices in over the crostata.

Bake on 450 degree Farenheit for 20-25 minutes or until golden brown. You can let it cool, but it's better if you enjoy it hot off the pan like we did.

BEST Banana Pudding

Hi there :) My normal day to post is Saturdays, but since I've neglected the past 2, and no one seems to mind a sporadic post here and there, I'm taking advantage of a day off work and posting today!

I enjoy banana pudding very much - enough to say it's probably in my top 3 dessert choices. When I first tasted Nora Berry's banana pudding I knew it was the best I'd ever

had. This specific dessert is made even more special to me because Nora Berry is the mother of a very important man in my life, Joey. I was first introduced to her pudding on a visit to his hometown in the DFW area, then Joey made it once while we were in college at OU. The first time I loved it, the second time I knew I had to have the recipe!

Today I am sharing the love :)

Ingredients:

2 large boxes (or 3 small) of banana instant pudding

Approx. 6 cups milk

1 box vanilla wafers of your choice

Bunch of bananas

1 tub whipped topping

Now, you should know that not all banana pudding is the same. There is a certain ingredient that makes Nora's recipe stand out among the rest....and that ingredient is....

ahhhhlelulah!!! Can you hear the angels singing? ;)

add an 8oz. pkg of cream cheese to your list of ingredients

Directions:

Soften the cream cheese, then mix with whipped topping. Prepare instant pudding as directed on box (this is where the milk comes into play). Slowly add pudding mixture to the cream cheese/cool whip blend. The pudding should become a pale yellow color. Mix until smooth.

**PAUSE** for a mini-lesson on how to properly peel a banana:

For years I've tried to open bananas by breaking the stem-part off at the end. This resulted, more often than not, in mush. Most people I know also open bananas in this manner - it's how our parents taught us, right? Well, it's time we take a lesson from the monkeys.

If you've ever noticed the way a monkey chooses to peel a banana, you'll note that they do NOT start from the end with the stem! Instead, they pinch the other end of the banana and peel from there, like so

It's much easier with no mush involved!

Slice bananas (as many as desired).

In a dish, layer vanilla wafers, pudding, then sliced bananas.

Repeat until the dish is filled. Garnish the top with crushed wafer cookies.

Listen as your taste buds cheer!

P.S. I made this dessert for the Mesta Park potluck last night and it was a hit! Beulah house church-ers will get the leftovers tonight :)

Pictures to get you through the weekend

We had dinner at my house last night. We ate it on the floor of my kitchen. The lasagna was not good, but the crostada was like tasting a childhood fourth of July.

The apple crostada disappeared before we could get a picture of the whole, glorious thing.

That's Anna bein' awesome.