Twice Baked Sweet Potatoes

Oh. my. word. y'all. You must try this soon.

I saw a variation of this recipe on Pinterest and knew I had to make it immediately. Here is the original recipe. I omitted a few ingredients in an attempt to keep it healthy.

Twice Baked Sweet Potatoes

2 sweet potatoes
1 cup green onions
1 large handful spinach
1 heaping Tbsp sour cream
minced garlic
Mozzarella cheese

Bake sweet potatoes at 350 until they are fork tender, about 60 minutes. Remove from the oven and allow to cool. Chop green onions and saute in heated olive oil with garlic. Add in spinach and stir for a few minutes until spinach is wilted. Slice potatoes into half. Scoop out your pulp and place it in a large bowl. Add in sour cream, green onions, and spinach. Brush empty potato shells with olive oil and place in the oven for about 5 minutes or until slightly crispy. Fill in shells with sweet potato mixture and top with cheese. Place back in oven and bake for an additional 15 minutes.

I have never been a huge fan of sweet potatoes, until now. These were amazing. I used a dairy free, organic mozzarella cheese just to try it out. It was pretty tasty. Hayes LOVED these. He ate them before he ate his grapes, which is kinda a big deal for him.

We ate these with grilled chicken marinated in a mixture of olive oil, minced garlic, chopped basil, and lemon pepper.

Baking the sweet potatoes was kinda long. I think I will look into cooking them in the crock pot during the day to eliminate that hour of cook time.

I promise these won't disappoint you!

Tabouli!

I tried Tabouli at Earth Fare a few weeks ago and loved how fresh it was. I was very intrigued by this dish, so I decided to make some myself. The label from Earth Fare listed the ingredients and I researched a few from Pinterest as well. Then, I created my own recipe. It probably isn't really technically Tabouli, but it is delicious and healthy.

This dish calls for bulgar, which is a whole grain that can be used in a variety of dishes. When cooked, it resembles rice in appearance and texture. It is low in fat and is a great source of dietary fiber and protein. It is a good substitution for pasta! I found a ground bulgur made by Bob's Red Mill at Kroger.

Katie's Tabouli

1 tomato, chopped
1 cucumber, chopped
1/2 red onion, chopped
fresh basil and parsley, chopped
1 cup dry bulgar
1/4 cup lemon juice
1/2 cup olive oil
2-3 cloves minced garlic
salt and pepper to taste

Start by cooking your bulgar. Combine 1 cup bulgar with 2 cups cold water. Bring to a boil, cover and simmer for 12-15 minutes. While this is cooking, chop your veggies and herbs and throw them in a big bowl. Mix your lemon juice, olive oil, garlic, and s & p in a small cup. When the bulgar is done, stir it in with the veggies. Add in the lemon juice mixture and mix well. Refrigerate for at least an hour before serving to allow the flavors to mix. It gets tastier with time!

Traditional tabouli has mint instead of basil and maybe a few other alterations. I prefer fresh basil, which is why I added into mine.

This dish is so light and fresh and healthy and super easy to make and perfect for summer! Hayes loved eating it too!

Enjoy!

Couscous Veggie Delight!

I love couscous and am always looking for new recipes. This quinoa recipe inspired the couscous dish that I created last night.

Couscous Veggie Delight

3 cups couscous, cooked
1 container cherry tomatoes
(can substitute sundried tomatoes)
olive oil
1 bunch green onions, chopped
1 can corn, drained
1 container feta cheese crumbles
1 1/2 cups spinach, chopped
1/2 cup pesto sauce

If you are roasting your own tomatoes, slice tomatoes in halves or fourths. Toss in olive oil, salt, and pepper. Roast in oven at 350 for 45 minutes.
Heat oil in a large skillet over medium heat. Add green onions and saute for a few minutes. Add in couscous and corn and stir until sizzling hot. Add feta crumbles and spinach. Stir until heated. Remove mixture from heat and stir in pesto sauce until couscous is coated. Top with roasted tomatoes. Enjoy this delicious dish!

*If you opt to roast your own tomatoes, set aside extra prep time!

Culinary Jackpot

I so hit the culinary jackpot tonight. So, when I was done savoring every last bite of my delicious meal, I threw my plate in the sink, grabbed the computer, and started blogging about it.

Of course this came from Pinterest and this is actually a two recipe post. The first recipe is for Quinoa Mac n' Cheese. I have been trying to embrace this super grain known as Quinoa....and I finally found a recipe that I love! The original recipe came from this blog. I altered it a smidge.

{Quinoa Mac n' Cheese}

{via}

2 tsp olive oil

1 cup broccoli

1/4 cup green onions

1 1/2 cup dry quinoa

2 tsp garlic

3 cups water

2 eggs

1 cup milk

1 1/2 cups shredded cheese

bread crumbs

unsalted butter

seasoning salt

garlic powder

Here we go! Heat oil in a large skillet. Add broccoli and green onions. Saute for a few minutes, then cover and simmer for about 5 minutes. (I used frozen broccoli, it was all I had) Add quinoa and garlic. Cook over med heat for about 5 minutes. Add 3 cups water and seasonings. Bring to a boil, then cover and simmer for about 10 minutes or until most of the fluid is absorbed. Set aside for about 5 minutes. Whisk 2 eggs and milk together. Slowly add quinoa mixture and cheese into egg and milk mixture. Pour into a greased 9x13 dish. Top with breadcrumbs. Bake at 350 for 30 minutes. Dot with unsalted butter and bake for an additional 5-10 minutes.

Need some meat with your quinoa? Try this tasty recipe! It calls for chicken thighs, but you could use any meat. We used turkey thighs...they were on sale:) This dish came from this blog.

{Honey Spiced Glazed Turkey}

{via}

1 pkg chicken (or turkey) thighs or breasts

1 tsp salt

1 tsp pepper

1 tsp red pepper flakes

1 tsp chipotle chili pepper

2 tsp paprika

2 tsp garlic powder

1/2 cup honey

2 tbsp apple cider vinegar

Mix all spices together. Spread out meat and cover in spices. Put under broiler for 5-7 minutes on each side. (May need to be adjusted based on meat and thickness of meat) Mix honey and apple cider vinegar. Pour over meat and broil another 5-7 minutes. It will get smoky! Enjoy this amazing, savory, spicy, sweet, tender dish.



Spicy Tuscan Soup

I love soup. Especially this time of year. When I saw this recipe, I knew I had to try it. I love the Olive Garden version of this soup, Zuppa Toscana and this recipe hits pretty stinkin' close. It is easy to make and doesn't take much time. Enjoy!

Spicy Tuscan Soup

1 lb ground spicy sausage
1 red onion, chopped
2 cloves garlic, minced
1 tbsp oil
4 cups warm water
3 chicken bouillon cubes
3 medium potatoes, thinly sliced
1/4 bunch kale, roughly chopped
1/2 cup whipping cream
salt and pepper

Brown your sausage in a large pot. Move to a separate dish and reserve for later. Add oil to the pot and saute your red onion until tender. Add in garlic and stir for approx 1 min. Add in warm water, bouillon, and potatoes. I used red potatoes, so I had to add a little more water to cover the potatoes. Simmer for 15-20 minutes or until potatoes are done. (The more thin your potatoes are sliced, the faster they will cook.) Add in kale, cream, and sausage. Simmer for 5 more minutes. Season with salt and pepper. Enjoy!

Lasagna Soup

Want to make your house smell like Italian heaven? Make this soup. It is incredible. Another recipe compliments of Pinterest strikes again. If you can't tell, I am a huge Pinterest fan. I will include the link to the original recipe. I usually don't follow the measurements as closely. And yes, the recipe includes a "cheesy yum."

Lasagna Soup

1 1/2 lbs Italian sausage
3 cups diced onion
4 minced garlic cloves
Oregano and crushed red pepper flakes to taste
2 Tbsp tomato paste
28 oz fire-roasted tomatoes
6 cups chicken broth
1 lb pasta (I used fusilli)
Basil, salt, and pepper to taste

for the cheesy yum:
8 oz ricotta
1/2 cup parmesan
salt and pepper to taste

2 cups Mozz cheese

Brown the sausage. I used 2 lbs because I didn't feel like have a 1/2 lb of sausage left over. Once sausage is done, add in onions. Cook until onions are tender. Add in garlic, oregano, and red pepper flakes. Add tomato paste and stir until combined. In a large pot, combine tomatoes, chicken broth, and meat mixture. Add basil, salt and pepper to taste.  Bring to a boil, cover, reduce heat, and simmer for 30 minutes. Add pasta and cook until pasta is done. Don't cook too long..the pasta will get mushy. While the pasta is cooking, make the cheesy yum. Combine the cheese, salt and pepper in a bowl.

In soup bowls, put a dollop of cheesy yum. Top with mozz cheese and ladle soup over top. Enjoy!

via

Tailgating Fun!

It's the most wonderful time of the year. College football season is here! Ryan and I decided to host Hayes's first tailgating party this year. Ryan and I share a love for college football and thought it was only fitting to break Hayes in to the excitement of football season. We shared the day with family and friends and had so much fun! We attempted to take pictures of Hayes and Landen...again. Maybe one day we will get a cute picture of the two of them together. This will do for now!

 They were dressed in coordinating outfits. It wasn't planned, but they looked pretty cute together.

And the important part...the menu! Lunch was simple, sandwiches and fresh potato salad. Fun appetizers included corn dip, man dip, cheese ball, sliders, and veggies. For supper, BBQ shredded chicken, jambalaya, and asian noodle salad.

Recipe Time!

Corn Dip...this is always a party favorite and super easy to whip up!

2 cans MexiCorn
1 can chopped green chilis
1 cup sour cream
1 cup mayo
1 cup shredded cheese

Mix all ingredients together. Chill for a few hours. Add seasoning if desired. Done!

Man Dip...beware, you will become addicted.

2 blocks cream cheese
2 cans Rotel
1 lb ground sausage (spicy if you prefer)

Brown sausage and throw in a crock pot with rest of ingredients. Turn on low for a couple of hours until cheese melts. Stir...and try not to eat it all at once.

Shredded BBQ Chicken...so easy, it's ridiculous.

Your favorite bottle of BBQ sauce
Chicken Breasts

Throw chicken and sauce in a crock pot and cook on low for 8 hours. Shred chicken with a fork. It tastes good on sandwiches, baked potatoes, or just by itself.

Jambalaya....Southern goodness!

This recipe is a combination of so many other recipes with my own personal preferences thrown in.

2 bell peppers
1 whole onion
10 stalks celery
oil
1 lb spicy sausage
2 lbs shrimp
3 cups medium grain rice, dry
6 cups water
green onions
salt, cayenne pepper, Tony's to taste

Chop up your veggies and saute them in oil in a large cast iron skillet until tender. Add sausage and cook until done. Add shrimp and cook until done. Season with salt, cayenne, and Tony's to taste. You can use any combination of meats that you wish. Once the shrimp are pink, add 3 cups medium grain rice. I prefer using medium grain over long grain rice. Medium grain rice makes the mixture more moist...and wonderful. Add 6 cups water and bring mixture to a boil. Cover, reduce heat to medium, and cook for 20-30 minutes or until rice is done. Add green onions and eat until you can't walk.

I'm sure the rest of football season will bring more fun recipes! Geaux Tigers and Go Irish!

McBaby's Room! And a yummy recipe...

And finally....pictures of McBaby's wonderful room. Looking at it now, I'm a little surprised at the direction I took. My decor style tends to be neutral colors on the walls with bright colored accents...and lots of black and white. I absolutely love how this room has turned out though. Hopefully the bright colors provide lots of fun visual stimulation for our little baby's developing brain. I am waiting until baby arrives to add things to the walls. McBaby needs a few gender specific items in the room:) And the tour begins...

Fun curtains...the first addition to the room.

The bed, obviously:) Mom made the super fun bumper pads! I love the shelves. Thanks Ikea!

Changing table station. The dresser came from a Pottery Barn outlet and the mirror came from Marshall's.

Relaxation station. The chair is getting a dark brown slipcover. The lamp and side table...thanks again Ikea!

Our baby is full term now! Although I'm sure we still have to wait a while longer before he or she makes the big entrance into the world...Had quite the contraction early this morning. Just one contraction. One lonely contraction. One contraction really doesn't get you anywhere. Here's hoping for more where that came from!

And now for the yummy recipe...Shrimp Potato Soup! This recipe came from a college friend of mine. I added some extra veggies in hopes of lessening the effects of the Rotel on my reflux. Here it is!

1 lb shrimp (or crawfish or crab or whatever floats your boat...or floats near your boat)
1/2 stick butter
1/2 cup green onions
fresh garlic to taste
1 bell pepper
1 onion
3-4 stalks of celery
2 oz cream cheese

1 tsp shrimp boil

2 cans cream of potato

1 can cream of mushroom

 1 can rotel

1 can corn

1 pint whipping cream...or fat free half and half if you are attempting to be healthy-ish

Melt butter in a large skillet. Chop veggies and saute with garlic in butter. Add shrimp and cream cheese. I chopped my shrimp first. Cook until shrimp are done and cream cheese has melted. Stir in shrimp boil. Add to a crock pot with the rest of the ingredients. Cook on low 4-6 hours. You can also simmer in a large pot on the stove until warm. This recipe was super easy to make and tasted amazing!

Stay tuned....maybe there will be more contractions in our future. Maybe...

Chicken Pot Pie

Today was cold and wet and snowy....a perfect night for warm chicken pot pie! This recipe came from my Pioneer Woman cookbook. Enjoy!

3-4 stalks celery

3-4 carrots
1 large onion
1/4 cup butter
2 cups cooked chicken, chopped
1/4 cup flour

2 cups chicken broth

1 cube chicken bouillon

1 cup whipping cream (I used fat free half and half)

salt, pepper, and thyme to taste

1 pie crust

Ready? Preheat oven to 400. Chop all of your veggies. PW calls for frozen peas also...which make me gag. We added extra celery and carrots instead. Melt butter in a large skillet and add veggies. Saute until tender-ish.They will get more tender while baking. Add in chicken. Slowly add flour and stir for a few minutes. Add in chicken broth and bouillon. You can also add some white wine...if you wanna. Add cream and cook on low for several minutes or until mixture thickens. Pour sauce in a deep pie dish or small casserole dish. PW makes her own pie crust from scratch. I purchased one from the grocery store. Place the pie crust over the chicken mixture and cut small slits in it. Bake for 30-40 mintues or until crust is done. Allow to cool for 10 minutes before eating. Enjoy your comfort food!

This past week was crazy for us. We had a lovely ice storm Tuesday that resulted in a loss of power for us. We stuck it out in our house Tuesday night, but had to resort to a hotel for Wednesday night. Luckily, our power came back on Thursday afternoon. Friday, my co-workers had a wonderful party for McBaby...and me. Some of my favorite people, our residents, were in attendance. I got some fantastic baby name suggestions, including John Wayne and Lucille Ball. Someone likes tv.... I also got some great parenting advice. I was told, by the tv fan, that the baby might like Ryan better, but I shouldn't be offended. Interesting. She also pointed out a gentleman with a pot belly larger than my pregnant belly and said I shouldn't feel bad about being so big. What do you even say to that? Thank you?

Almost to 37 weeks! Dr said everything is looking perfect so far. Little baby is head down and ready to go, in a few weeks. I can't believe how close we are! Well, yes I can. I feel every second of this pregnancy. Still exciting though:)

Tomorrow I am making a new recipe from a friend...Shrimp Potato Soup. I have a few additions that might be fun...I will let you know!

Week 36..."Sew" much fun:)

"Sew" much fun...nice play on words, right? Humor me if you don't think so. I finished up my bibs this weekend. The "droolers" got pearl snap closures and the bigger bibs have velcro. I have no strategic reason for this. It's just what I felt like doing. Here is a sampling of the burpies and bibs I mass produced for our baby. I love the fabrics I found for our surprise baby. Once I finished my crazed craft project, I believe the final count was 20 burpies, 4 droolers, and 6 bibs. Crazy, right? Hello, nesting...Katie style.

I adore this owl and apple fabric!

  

We have a new addition to our family! A beautiful, blue mixer. We received one as a wedding gift, but wanted to exchange it for a different model. I returned it, but put off replacing it for way too long. I finally decided we wouldn't be ready to be parents until we had one. Obviously. It fits perfect in the kitchen! I haven't used it yet. I'm waiting on a recipe to inspire me...

Speaking of recipes and cream cheese...King Cake! This wondefully traditional Louisiana dessert is not available in Ohio. I have heard of some being made...but I would never eat one made up here. A fellow Techster and speechster, Carolyn Rainwater, has this fantastic blog where she posts tons of fun recipes. She recently posted this super easy King Cake recipe and we tried it out tonight! It does not disappoint this southern food snob:) I plan on making it with my patients at our Mardi Gras party next week! Yes, I am having a Mardi Gras party at the assisted living facility I work at. And no, we will not make the residents flash us for beads. There is enough flashing without incentives...

So I am a terrible person, I forgot to take before pictures of the laundry room. Ryan did such an amazing job and I wish you could see the before...but here is the after! The colors match the walls and trim in wood floor room. Before, they were an awful ivory color with random stains and smudges everywere. The floor was a disgusting, greenish linoleum type material. Now...a fun tile! Ryan is currently finishing the shutter doors and then the laundry room project will be complete!

Week 36 is here! Just when I think my stomach can't stretch anymore...it does. Now that we are getting down to crunch time, my body is experiencing all kinds of fun things. Ok, some are not so fun. But feeling my baby wiggle around is still just as fun as the first kick I felt:) The baby's room is almost done! We are waiting on a shelf, slipcover, and lamp. I have decided to save the wall art until baby gets here. I will take some pictures soon!

Hope everyone has a great week! Ours will probably be very snowy...and maybe a little icy. Be glad if you live in the south...

Baked Macaroni!

Tonight...a fun recipe. And this one is low sodium! I found it on the Mayo Clinic's website in my search for food less likely to make my feet swell to twice their normal size.

Baked Macaroni

14 oz whole wheat pasta (I use rotini...it tastes the least like cardboard)
1 lb extra lean beef
1 onion, choppped
2 jars low sodium spaghetti sauce (The "heart smart" kind usually has the least sodium)
Parmesan cheese

Preheat the oven to 350. Cook your pasta according to package directions. Drain and set aside.
Cook the beef and onion together and drain the fat. Add the pasta and spaghetti sauce to the meat and onion mixture. Mix together and pour in a greased dish. Bake for 25 to 30 minutes or until warm and bubbly. Top with parmesan cheese!

And we have reached week 34! Is it possible to stretch anymore? I know it is...I just don't want it to happen. Ryan and I have been "nesting" lately. My nesting consists more of crafting. I recently mass produced burpies and bibs. I will try to get pictures of the super cute bibs up this week. I know Ryan loved how I took over the living room for most of this project. Next on the agenda...applique.

We have been watching DIY network like crazy lately. It seems to have had quite the impact on Ryan...he started re-doing our laundry room. It is without a doubt the ugliest room in our house. Today, Ryan ripped out the awful floor, cleared the shelves, took the doors off the hinges for a re-do, and prepped the walls for painting. Should be fun to see how that turns out:) I'll try to get a picture before the painting so you can see how awful it is and appreciate this last trimester renovation even more. So our "nesting" seems to consist of creating and renovating...not cleaning. Well...we clean as we make messes creating and renovating.

Ryan has been quite the trooper through this entire pregnancy...but especially these last few weeks. I seem to be more prone to panic attacks over silly things and he has learned to avoid telling me to "calm down." That phrase always has the opposite effect on me. People say the most insane things to pregnant women. It makes me worry that I said the same things before but I know I won't make those mistakes again. Let me just say...no woman ever likes to hear comments about her weight or appearance...especially when she is pregnant and her hormones are on speed. Pregnant women...especially first time pregnant women...don't like to hear other people's horror stories. We are paranoid enough, don't give us more reason to be. Unwarranted advice is really not needed. And...it is ALWAYS okay to tell a pregnant woman how cute she is. She would much rather hear that instead of hearing how huge she is or how she is going to pop any day or how she has bad taste in names or how she has silly ideas about labor and delivery or how huge she is, etc, etc, etc...Just a thought:) I seem to have trouble keeping those to myself these days...

On to happier things, I have a baby shower this weekend! I am so excited...it is a Mardi Gras party! I love that my Ohio friends are putting so much effort into planning a party perfect for a Louisiana girl. I promise to bring my camera so I can get lots of pictures.

More happiness....my life is filled with pregnant friends! 7 to be exact. Most of these pregnancies are brand new, so pray for a safe first trimester. 2 of these friends are expecting twins! That is 9 babies in 2011...so far:) Another college friend is in the process of adopting and will hopefully have a beautiful 2 year old girl in her arms in the upcoming months. The miracle of life seems to be abundant these days!

Ok...time to publish this post. I think I have written enough for one night. Have a great week!

Happy New Year....with a little sodium on the side.

We just finished our New Year's Eve meal...boneless BBQ wings and cheese fries! And yes, this meal was all my idea. I'm watching my feet grow as I type this from sodium overload...but I don't regret it! Not yet anyway:)

A year ago we started this little family blog. I can't believe how fast this year has flown! 2010 is full of wonderful memories...and I can't wait for what 2011 has in store! Our extremely active baby is due in 8 weeks....kinda hard to believe. Well, it's not too hard because I feel gigantic. My New Year's resolution is to post a belly picture. But not tonight...due to the wings and fries:)

I have no pictures to post tonight, but I will share a recipe! We made our own boneless wings and the recipe is completely random and it turned out delicious! Who need Buffalo Wild Wings when you can make it yourself?

Katie and Ryan's Random Boneless BBQ Wings

Chicken (We bought 2 packs of chicken tenders)
2-3 cups flour
2 eggs
2 cups milk
Random assortment of seasonings
BBQ sauce
butter
Worcestershire Sauce
Soy Sauce
Liquid Smoke
Honey

Chop your chicken into nuggets. Combine eggs and milk in a bowl. In a seperate shallow dish, combine flour and any seasonings you feel like throwing in. I added garlic powder, Tony's, seasoning salt, and McCormicks Montreal steak seasoning. Dunk the chicken in the milk mixture, then coat with the flour mixture. Repeat this process again so all of the chicken has been coated twice. I added extra flour a few times during this process so that I had enough to coat all of the chicken. Let the chicken chill for about 20 minutes. Ryan cooked these in our deep fryer. While the chicken was chilling, I made the sauce.

For the sauce, I melted a couple of tbsp of butter and added it to 1/2 cup BBQ sauce. I then added a few shakes of the other sauces until I was happy with the taste. When the first round of wings were done, I dumped them in the sauce and mixed until the wings were coated. I didn't want to make too much at first and have a big bowl of leftover sauce after we were done.

We do have a huge bowl of leftover wings...looks like they will be our New Year's Day meal as well:) And I'm trying to convince Ryan that we can make BBQ chicken tacos with the leftovers also...

We hope that everyone has had a great 2010 and will have a wonderful 2011!

Low Sodium....

One of the joys of pregnancy I have discovered is fluid retention. Ok...that's sarcastic....it's not a joy. It's actually quite annoying. I have been cutting out obvious and added sodium, but it's not doing the trick. So I've been doing some research on low sodium recipes. Ryan thinks most of them are super bland. I don't even notice what I'm eating at the end of the day and I get tired of swollen extremeties, so I am ok with bland. Tonight we tried a salmon recipe that was delicious and low in sodium! Ryan didn't add anything to it:) Here is the recipe for...

Salmon with Tomato Basil Salsa

2-4 salmon filets
3 tbsp mayo
2 tbsp fresh basil
1/2 tsp paprika
1/2 tsp garlic powder

Salsa:
6-10 oz grape tomatoes
2 heaping tbsp chopped onions
1/4 cup chopped basil
1-2 tbsp red wine vinegar

Preheat oven to 375. Grease a glass dish and place salmon in it. Mix mayo, basil, paprika, and garlic powder. Spread the mixture over the fish and bake for 20-25 minutes or until done.

While the fish is cooking, prepare the salsa. Chop the tomatoes and combine with the rest of the ingredients. Serve over the salmon.

We are at week 29! Besides the swelling and crazy bad reflux, things are going really well. Ryan gave me an early Christmas present...a Back n' Belly Pillow. It's a gigantic body pillow shaped like a horseshoe and it makes sleeping much more pleasant. Well, as pleasant as sleeping with a baby the size of a large squash in your stomach can be:) Hayes is winning by 5 votes! I still don't have a vote. I'm just enjoying feeling our little pumpkin dance around all day.

Enjoy the week! Christmas will be here soon!

All about food....

Yesterday, Ryan and I made our first Thanksgiving dinner...complete with a turkey, cornbread dressing, and bread pudding. We weren't sure how dinner would turn out because it was a meal full of firsts for us...but I think the food coma we were in afterwards was a sign of our success. I am far too lazy to upload pictures of food...but I will share recipes:)

Turkey Time! I convinced my husband that we needed a 14 lb turkey. People thought I was crazy...but it happened. I found some Creole Butter at the store that Ryan injected all over our big bird. Then, we grilled it. For like 4 hours. And, it was amazing. It was juicy and full of flavor and perfect. And now, we have a huge bag of leftover turkey. It will taste delicious in the Turkey Tetrazzini we are making this week!

Cornbread Dressing...my year-long craving. My family eats this every year at Thanksgiving and Christmas. It isn't a holiday without it for me. So I made some for the first time ever, and I loved it! It definitely hit the spot. I will share the recipe, but I must tell you that this recipe isn't for people who like exact measurements.

2 boxes cornbread mix (and eggs and milk)
Seasoning blend (chopped onion, celery, and bell pepper)
1 sleeve of saltines
4-5 slices of bread
1 carton of chicken broth
1 crock pot chicken
1 can cream of chicken
1 can cream of mushroom
4-5 hard boiled eggs, chopped
poultry seasoning
salt and pepper

Ok, let's see if I can word this in a way that makes sense...The day before we cooked the dressing, I made the cornbread according to the package. I cooked a double batch of it and also added the seasoning blend before baking. Once it was done, I covered it and let it sit overnight. The next day, I started tossing stuff in a bowl. Crumble the cornbread, saltines, and bread. Add some chicken broth until the mixture is moist. Stir in the chicken, soups, eggs, and seasoning. Add more chicken broth until the mixture is moist enough. This part is kinda a guessing game. I just added stuff until it felt right. Pour your mixture into a greased large dish and back at 350 for 45-60 minutes or until warm and browned on top. Reserve about 1/2 cup dressing for the gravy!

Now for the gravy...another crazy guessing game recipe. I acutally called my mom a few times during this process because I realized I had absolutely no clue what I was doing. I started with 1/4 cup turkey drippings and heated it in a skillet on the stove. Next I added 1/4 cup flour. The plan is to make a roux, but mine was too clumpy. So, we added more turkey drippings until it thinned out and continued stirring over medium heat until it was light brown. Once it was the "right" color, whatever color that is, I added the dressing and 2 more chopped eggs. Then I added water until it was the consistency I wanted and I seasoned with a little extra poultry seasoning and salt until I liked it. It turned out really well....and who knows if I will ever be able to recreate it.

Time for dessert. Bread pudding to be exact. The stuff dreams are made of. I am a pretty picky bread pudding person. This recipe is from The Pioneer Woman. And it is amazing. Seriously, I can't say enough about it. It rocked my socks off. Everyone should try it. I mean...everyone. It's Bread Pudding with Whiskey Cream Sauce. How could anyone say no to that?

2 eggs
2 tbsp melted butter
2 tablespoons vanilla
2 1/2 cups milk
2 cups sugar
3-5 cups sourdough bread, but into 1-inch cubes
1/3 cup pecans, chopped

Preheat oven to 325. Beat together eggs, butter, vanilla, and milk. Mix in sugar until it is dissolved. Arrange the bread cubes tightly in a 9 inch baking dish. Keep the crust facing up around the edge of the dish. Pour the sauce over the bread cubes and sprinkle pecans on top. Bake for 55-70 minutes or until the top of the bread is golden brown.

While your bread pudding is finishing up, make the most amazing Whiskey Cream Sauce ever.

1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 cup whiskey

Combine all ingredients in a saucepan over low heat, stirring constantly until sugar is dissolved. Bring to a low boil, then remove from heat. Serve over bread pudding. And lose your mind because it is so delicious.

Overall, we were very happy with our first Thanksgiving dinner. We should probably plan the next one when we have 10 people to feed though...

Things to be thankful for...

I bet Mom is thankful I have been more diligent with my blogging:) It seems like there is so much to blog about this time of year. We had a wonderful Thanksgiving with our Ohio family and I ate way too much food...which I am totally ok with. Tomorrow, Ryan and I are making our first "official" Thanksgiving dinner. The menu includes turkey (all 14 pounds of it), cornbread dressing (just like Mom makes it), and a very interesting bread pudding recipe from The Pioneer Woman. I will update everyone on how this feast we will be eating for the next 2 weeks turns out!

Now for a recipe...it has been way too long since I've put one up. Tonight we made Shrimp Fettuccine Alfredo. We recently discovered the most amazing restaurant near us...Mama DiSalvo's. Yep. It's legit Italian. Mama DiSalvo makes everything fresh everyday...including the pasta. The first time we ever ate there, the sauces blew our minds. So tonight, I decided to attempt to recreate her alfredo sauce. I borrowed some from PW's recipe for Fettuccine Alfredo, and added a few extras of my own. Here is the finished product. Looks don't do it justice.

Ingredients:

8 oz mushrooms, sliced

1 lb shrimp (or any meat you prefer)

1 lb fettuccine pasta

Lemon juice

1 stick butter

1 cup whipping cream

2 cups Parmesan cheese

salt and pepper

Cook your pasta according to package directions. We used fresh basil pasta for our dish. Season shrimp with lemon juice, salt and pepper. Saute in oil or butter until done. In a seperate pan, saute mushrooms in oil or butter. Once mushrooms are tender, add butter and cream. Stir until butter is melted and mixture is heated. Add lemon juice, salt, and pepper to taste. The lemon juice gives it an amazing flavor! Add your shrimp to your butter and cream mixture.

In a large serving bowl, spread half of the parmesan cheese. Pour the butter and cream mixture over the cheese and allow it to sit while you drain the pasta...don't stir it yet. Reserve some of your pasta water in case it is needed to thin out the sauce. Pour the piping hot pasta over the cheese and sauce mixture and gently toss. Add the remaining cup of parmesan cheese and mix in. Season with additional salt and pepper if needed. I am oh so thankful for this dish!

For our bread, I sliced a loaf of french bread in half and covered it in softenend butter and garlic salt. Bake at 350 for 10 minutes. Then turn oven to broil and allow butter to get dark. This bread is fantastic...and another PW steal. Although she uses far more butter than I do:)

It is hard to believe Thanksgiving has come and gone. Well...almost gone if you live in the McCormick house. We have so many things we are thankful for this year. We consider ourselves so lucky to have the friends and family that we do. Saying we are thankful for McBaby would be an understatement:) And I know my husband is thankful that it's Christmas decoration time!!!! Bah. But I am:) Here is a preview of our Christmas decorations. We haven't decorated our tree yet, but it is already so beautiful!

Here is the tree skirt I made this year. And I will never make another one again. If I mention it, please stop me. I love how it turned out, but my fingers are paying for it. I saw a tree skirt similar to this in a magazine for $200. Can you believe it?! I don't have a people skirt that cost $200. Why on earth would anyone spend $200 on a skirt for a tree? Hmmmm....Once we finish our decorations, I will post more pictures:)

Merry Thanksgiving from the McCormicks!

Pasta alla Awesome!!!

Tonight we made another Pioneer Woman dish....Pasta alla Vodka. It kinda blew our minds. Most favorite pasta dish ever now. We actually added spicy sausage to ours. I love the Pioneer Woman! I think it would be nice to quit my job and stay at home all day creating things to blog about....I should probably tell Ryan about this plan.

And yes...this photo was taken in the fridge. It gave me the best lighting option.

Some more food for thought....my current #1 ingredient is fresh garlic. I used to love fresh garlic and always keep it around...then I crossed over to the dark side and starting using minced garlic in a jar. This past week, I discovered my lost love. Fresh garlic just makes food so much better!

Bean Soup

This recipe is so easy and quick, it's kinda unbelievable. It's from Better Homes and Gardens:)

3 cups tortilla chips
1 lb skinless, boneless chicken, cut into chunks
2 tsp oil
2 cans cannellini beans, rinsed and drained
1 1/2 cups Monterey Jack Cheese
1 4.5 oz can diced green chilis
14 oz chicken broth
cilantro to taste

1. Preheat broiler. Crush 2 cups of the chips.
2. If you are using raw chicken, cook in hot oil in a dutch oven until done. We used crock pot chicken, so I heated it in hot oil. Add beans, 1 cup cheese, chilis, chicken broth, 1/2 cup water, crushed chips, and cilantro. Bring to a boil, then reduce heat. Simmer uncovered for 5 minutes, stirring occasionally. If you don't, the chips start to stick to the bottom.
3. While the soup simmers, place remaining tortilla chips on a cookie sheet. Sprinkle remaining cheese on chips. Broil 6 inches from heat for 3-4 minutes or until cheese is melted and starts to brown.
4. Serve soup with chips!

Since we used pre-cooked chicken, it cut down on time. However, I started this meal at 5:30, and it was done by 5:42! I also added an extra can of beans and chicken broth. The soup still tasted great and now we have leftovers:)

I am working on my sea life canvas collection again. I really need to take pictures of them...maybe next week. So far, I have done a big blue whale and a super happy purple octopus. Up next...a starfish and a blowfish. I have also decided to re-create an amazing picture I saw in a Pottery Barn Kids catalog. I could order it, but it's a smooth $250. I seem to be super crafty these days...

Later:)

Jambalaya Grits!

We tried out a new recipe last night....or actually a combination of recipes...for Jambalaya Grits! It was pretty good, if you like grits:) Here it is!

1 1/2 lbs shrimp
1 lb sausage
3 tbsp butter
2 tbsp all purpose flour
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
14 oz chicken broth
salt and red pepper to taste
1/3 cup cream
1/4 cup green onions
cheesy grits

Prepare 1 cup dry grits according to package. Once they are done, add 1-1 1/2 cups cheese and 2 tbsp butter. Stir until melted, set aside.

Melt butter and add flour. Stir until light caramel color. Add sausage and cook until done. Add veggies and cook until tender. Stir in chicken broth and salt and pepper. Bring to a light boil, reduce heat, and simmer 10 minutes or until slightly thickened. Stir in shrimp, cream, and green onions. Serve over cheesy grits!

The sewing madness continues today! I have actually run out of white thread....guess I have to go back to Jo-Ann's. I wonder if I can convince my husband to go there with me 2 days in a row:)

FYI...Bob Evan's spicy sausage is the best thing ever. We buy a roll a week....it's a staple in our meals.

Happy Birthday Daddy!

It's been a while since I've been able to blog...and my dad has noticed. So here is a special post for his birthday. Yesterday was also a big wedding anniversary for my parents...28 years! In honor of the weekend festivities, I'm going to start this post with a recipe suggested by my mom. I wanted to make a finger food for our Mardi Gras party and she did some googling for me. These were a huge success! I used an Emeril recipe for guidance and made my own adjustments along the way.

Dirty Rice Balls

Vegetable oil. 2 tbsp + 1 1/2 c. all purpose flour. 1 lb hamburger meat. 1 lb spicy sausage. 1 onion, chopped. 1 bell pepper, chopped. 2 stalks celery, chopped. 1 tbsp minced garlic. 1/4 cup Tony's. pinch cayenne pepper. pinch file powder. 2 cups chicken broth. 1/4 cup chopped parsley leaves. 1/2 cup green onions, chopped. 4 cups cooked rice. 2 eggs. 1/4 cup milk. 3 cups dried fine bread crumbs. extra oil for frying. dipping sauce.

This recipe can be time consuming, but is actually pretty simple. You start by making the Dirty Rice. I made ours the night before the party so it could chill over night. In a saucepan, heat 2 tbsp oil over medium heat and whisk in 2 tbsp flour to make a roux. Cook, whisking constantly, until roux thickens and darkens. Don't let it burn! When it is dark, add the sausage and cook until browned. We cooked the hamburger in a different skillet and added it later. Once the sausage is done cooking, add the onion, bell pepper, and celery. Saute until tender. Add the garlic, 2 tsp Tony's, cayenne, and file and cook for 2 minutes. Add the hamburger, 2 cups chicken broth, and salt and pepper. Bring to a boil and simmer for 30 minutes. Add the parsley, green onions, and rice. Mix gently and thoroughly. Transfer to a bowl and chill until cool.

Once the mixture is completely chilled, form the mixture into balls. Emeril suggest 2 tbsp per ball, but those end up pretty big. You can adjust your size depending on how big you want them. Place on parchment-lined baking sheets.

Mix the flour and 4 tsp Tony's in a shallow bowl. Mix eggs and milk in a second shallow bowl. Mix bread crumbs and 2 tbsp Tony's in a third bowl. Carefully coat each ball, first in the flour mixture, then the egg wash, and then in the bread crumbs. Make sure the balls are coated evenly and shake to remove excess coating. Place them back on the parchment-lined baking sheets. Coat all balls before frying.

If you have a deep-dryer, then frying these up will be simple. We do not have a deep fryer, so we used a small pot and vegetable oil. You want enough oil in the pot to coat the balls. The next part is trial and error. If the oil gets to hot, the balls will have to be removed immediately to avoid burning and the mixture inside will not have a chance to heat up. The knob for our burner ended up around medium. For a dipping sauce, I made a ranch dip using sour cream and ranch dressing mix.

Emeril actually calls for chicken gizzards and livers and ground pork. I think any 2 lbs of meat you want to use would be fine. We also served chicken and shrimp jambalaya..which is why I chose pork and hamburger for the Dirty Rice.

The Mardi Gras party was quite the success. I'll post pictures later this week. And the King Cakes I had delivered from New Orleans....lasted less than 48 hours:)

I am about to start my first sewing project...but I have to keep it a secret. It happens to be a gift and I don't want to spoil it. I'll post pictures when I can. Enjoy the rest of the weekend!

Cheap Eats

Today, I accomplished something amazing. Six meals for under $30. I took advantage of a snow day and super close grocery store...and a desperate need for groceries. I was pretty proud of myself. My menu actually consists of 3 meals, but all can serve double duty.

Meal 1: Chicken twice-baked potatoes
Meal 2: White Bean Chicken Chili
Meal 3: Cheesy Potato Soup and Sandwiches

Grocery List:
1 whole chicken
1 4-pack of baking potatoes
2 White Bean Chili mixes (made by McCormick)
2 cans navy beans
1 Cheesy Potato Soup Mix
1 lb turkey

Now this list may seem small, but I had lots of ingredients on hand already. Tonight, chicken twice-baked potatoes!

Start by cooking and de-boning the chicken and chopping the meat. Cook potatoes via microwave until tender. Cut potatoes down the center and spoon out the pulp, leaving an empty shell. Lots of things can be added to the mixture. I always put a little butter. The rest just depends on what is in the fridge. You can add meat, milk, sour cream, whipping cream, half and half, ranch dressing, cheese, bacon, green onions, seasonings, etc. Stuff the mixture back into the potato skins and bake at 350 for 1-15 minutes or until bubbly and warm. Yum:)

Later this week, I'll share my Superbowl recipes...Cajun Shrimp and Sausage Pasta and Fleur-de-lis sugar cookies! By the way....GEAUX SAINTS! What a fantastic game! It would be a great week to be in Louisiana...and not just because of the ridiculous snow we are having in Ohio.

Later!