Saturday, August 25, 2012

Simple Homemade Ice Cream

My brother and Breanna (lovely sister-in-law), made amazing homemade ice cream while I was home.  There are only 4 ingredients in the ice cream which makes it even better.  The ice cream itself was not too sweet, so it was perfect combined with Oreo's and chocolate syrup! 
I ate this lovely creation two nights in a row.
If you have an ice cream maker, you have to try this recipe!

Trace and Breanna'a Homemade Ice Cream
4 cups milk
2 cups heavy cream
1 cup sugar
1 Tbsp. vanilla

(You will probably need ice and ice cream salt for you ice cream maker)
Mix these ingredients together and place in ice cream maker.  Follow instructions for you ice cream maker!  

Enjoy with toppings of choice!

Wednesday, August 22, 2012

A Little Bit of NM

I'm hanging out in New Mexico for the week.  It is where I am from and I love it here.  I enjoy the mountains and the beautiful sunrises and sunsets!  I have been taking our dog for a walk  each morning.  My brother and his wife live on my parents property so we have been having dinner as a family each night.  I haven't really made anything new so I haven't been posting, sorry!  Trace and Breanna (his wife) did make homemade ice cream last night topped with oreos, it was delicious and I will post that tomorrow sometime.  In the meantime thought you might appreciate our little apple project.  My parents have two apple trees!!!  I have been eating on every day:) 

Golden Delicious (these are my favorite, very sweet and crisp)

We dehydrated apples the other day
Quite a little process
Soak them in fruit fresh
Load the trays
One for my mouth, one for the tray, one for my mouth...
The remains, the goats loved these!!

Hope everyone is having a good week:)

Wednesday, August 15, 2012

Cozy Food

I was very excited yesterday when my Mom had a food request because she has not had any requests in a long time.  You can bet I got my butt into the kitchen tonight to meet the request.  Black-eyed peas (*sigh, not my favorite meal haha).  As usual, I got online and looked up different black-eyed pea recipes and then just made one of my own.  The result was amazing, yes amazing and this is coming from the girl that only chokes down eats black-eyed peas on New Years Day.  We both loved this recipe-it was one of those cozy, comfort food meals.  It is really easy too
 Served over rice it hit the spot

Cozy Black-Eyed Peas
1 cup dry black-eyed peas (soaked for about 10 hours or overnight and rinsed)
3/4 pound ground turkey (cooked it right before I served the peas and added it the last 5 minutes)
2 stalks celery, diced
1 large carrot, diced
1 bell pepper, diced
2 Tbsp. dried onion flakes
3 Tbsp Olive oil
4-6 cups chicken broth (I used about 4 cups chicken broth with 2 cups water added later)
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. Tony's creole seasoning
Pepper to taste
1 bay leaf (these are in the spice isle and I like to add them to soups, then take out when soup is done)
Optional (sprinkle mustard powder and dash of Worcestershire sauce)

In a large saucepan saute celery, carrot, bell pepper and onion until tender.  Stir in seasonings and then add 4 cups chicken broth; add black-eyes peas that have been soaking and bring to boil.  Add your bay leaf (it just sits in the liquid and you can take it out when your peas are done).  Simmer for about 2 hours with the lid on, adding more liquid as needed (you want the liquid to cover your peas by about 1/2 inch at all times).  When your peas are done you can mash a few of them to thicken the sauce.  Start your rice (or grain of choice) and ground turkey.  Add the cooked ground turkey for the last five minutes of cook time and take out the bay leaf.  Enjoy
*This made about 5 servings and it is really good served over brown rice.  I am excited because this is a filling, healthy meal, hope you enjoy it as much as we did!!

 I am not saying this because I am in need, for I have learned to be content whatever the circumstances.  I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want.  I can do all this through him who gives me strength.
Philippians 4:11-13

Tuesday, August 14, 2012

Get Well Soup

I was trying to think of things to feed my Mom because she has not had a huge appetite lately.  I know she needs a lot of good nutrients right now-who doesn't really?  This is what I came up with and it was pretty simple to throw together.  We have been eating on it for the past 5 days!

Easy and delicious
Get Well Chicken Soup
1 whole rotiseree chicken (take all the meat off the bone and have it ready for your soup)
2-3 Tbsp. Olive Oil
2 stalks celery, chopped
1 bell pepper, washed, chopped
Dried onion flakes or a whole onion diced
1 medium potato, washed and cubed
1 large squash, chopped
1 bag frozen mixed vegetables (I used broccoli, cauliflower and carrots)
4 cups chicken broth (may need to add water also)
1 box of wild rice (I used garlic herb wild rice and it added a lot of flavor), cooked according to package
1/4 cup half and half

In a large saucepan heat oil over medium heat.  Add celery, bell pepper and dried onion and stir.  As they start to soften add your mixed vegetables, squash, potato, chicken and chicken broth to the pan.  Let that simmer together for about 20 minutes, or until veggies are tender.  Add more chicken broth or water to the desired consistency of your soup!  Add your rice and half and half and let that get warm.  Serve with fresh bread or crackers.  This made a really big batch, probably about 10 servings.  Did I mention this is really good?  Try it, especially if you are feeling sick, it will perk you right up!

Monday, August 13, 2012

Birthday Desserts

My parents have been in town for the past week, unexpected, but I will always love being around my parents.  Last week we found out that my Mom has Ovarian Cancer.  They have come here to get treatment because we have better doctors.  She will be getting the treatment through to beginning of the new year.  Please keep her in your prayers.  We can do all things through Christ who gives us strength.  Philippians 4:13  My Dad's Birthday was August 9 and mine was August 10.  We were not in the mood to celebrate, but we made the most of it and our family made it even sweeter.  I made my Dad a No-bake Cheesecake (see recipe below it is awesome and easy).  His brother and sister live close so they stopped by and it was good to have family with us.

 My Grandma used to make this for me, it is one of my favorites and my Dad loves cheesecake, it was a win win.
 Cliff's parents sent me an Edibles bouquet which was a lovely surprise!
 Chocolate covered pineapple-looks like a cupcake!
  My Dad was so sweet, we didn't really do much on my B-day so the next day he went out and surprised me with a pretty cupcake-chocolate chip cookie dough flavor.  It was mighty tasty with ice cream
Back to this awesome dessert, you have to make it!

No-Bake Cheesecake
2 blocks of cream cheese 8oz each, room temperature (I used reduced fat)
1 can sweetened condensed milk
1 tsp vanilla
2 Tbsp. lemon juice
Graham cracker pie crust (I made my own, but you can buy them in the store)

In a large mixing bowl, beat softened cream cheese until smooth.  Pour in sweetened condensed milk and beat well.  Add vanilla and lemon juice and beat until combined.  Pour into your pie crust and refrigerate for at least 3 hours (5-6 hours is best).  Enjoy topped with any variety of pie filling!!  

Graham Cracker Pie Crust
1 1/2 cup graham cracker crumbs
4 Tbsp. sugar
6 Tbsp. Butter, melted

Combine crumbs and sugar in medium bowl.  Stir in melted butter until thoroughly blended.  Pack mixture firmly into a 9 in pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim.  Bake in oven at 350 for 8 minutes.  Chill before filling. 

Saturday, August 11, 2012

It Has Been Done

I have made this peanut butter swirl pancake before but this time I got some better pictures and it tasted better to me.  Here is the recipe and a few more pictures.
 Peanut butter, apple sauce and cinnamon swirled into your pancake.
 I mixed my peanut butter and apple sauce and then put them into a small ziplock bag.
 I think it would be good just like this
 I added a little butter and syrup because I was in the mood for it.
This was a really filling and delicious breakfast.  It is one of my favorites.  Hope everyone is having a good weekend.
I am not saying this because I am in need, for I have learned to be content whatever the circumstances. I know what it is to be in need, and I know what it is to have plenty. I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want.  I can do all this through him who gives me strength.
Philippians 4:11-13

Wednesday, August 8, 2012

Breakfast Burritos for Lunch

Cliff really likes having breakfast for lunch.  I didn't get to make our typical awesome weekend breakfast because I worked on Saturday morning.  When I got off work I made us these delicious breakfast burritos.
 Tasted as good as it looks!
 If you were ever wondering this is how I like to heat my tortillas
 Ham, egg, potato and cheese
SO good
Breakfast Burritos for 2
2 large tortillas
4 slices of ham
1 medium potato (pierced and microwaved for 2 minutes, flipping after 1 minute, then cut into cubes)
1 Tbsp. oil
4 eggs
1/2 Tbsp butter
1/3 cup cheese

In a large skillet heat oil over medium high heat.  Add potatoes to skillet and season to taste with S&P.  Stir occasionally and as they start to brown, put your ham in toaster oven on a cookie sheet to warm (or oven or skillet).  Heat your griddle for your tortillas (high heat).  Put butter in a second large skillet and crack eggs into skillet.  When eggs are almost cooked through, add your potatoes and mix and place tortillas on your hot griddle.  To assemble place your tortilla on a plate and then top with ham, egg mix and cheese.  Roll up and devour.

Monday, August 6, 2012

New Favorite Snack/Meal

Some days I really need something simple to eat because I have a sensitive stomach.  Today was one of those days.  I got hungry around 4, was planning to make potato soup for dinner (and knew I wasn't going to be wanting that for dinner because of my stomach).  It may be weird, but instead I opted for graham crackers with peanut butter, have to try right now granola bars, and this new amazing snack.  As I type it out, I am thinking "does that really sound like a good combination for a sensitive stomach?"  Sometimes you just have to listen to your body and this is what I was craving!!
Very simple, very delicious.  I ended up making 5 more!
Simple Cheesy Snack
10 Ritz crackers
1/3 cup cheese (estimate)
1/2 avocado
Preheat toaster oven to 450.  Place crackers on small cookie sheet.  Top with cheese and bake for about 3-5 minutes.  Place on a plate and top with avocado!  Enjoy

Saturday, August 4, 2012

Something New

Sometimes I feel like I get in a cooking rut, where I seem to be making the same foods all the time.  This week has been a good week for trying some new things.  I usually get my new ideas off cooking blogs, Iowa Girl Eats is one of my favorites.  When I saw her Santa Fe Summer BBQ Pizza I had to try it.  While I was making it I realized it is meatless:  that is two new meatless recipes that have been successful this week!!
 This exceeded my expectations
 Make sure you have all your veggies cut and ready to go
 I made my dough (gets easier every time, I was done with the dough in under 10 minutes-yes I have a stopwatch in my kitchen).  I used ranch and BBQ sauce
 Spread it out and top with a little cheese
 Top with beans, corn, tomatoes and cheese
 Make sure you drain your black beans and pat them dry with a paper towel so you don't get a soggy pizza!
 I topped our pizza with green onions instead of cilantro
This was so good, I can't wait to make it again

I used this recipe and changed two things:
Ranch and BBQ for the sauce instead of just BBQ
Green onions on top instead of cilantro
If you don't have a food processor, you can use this recipe for your dough
*Also I baked my pizza near the bottom of the oven so that the crust would get crispier, but make sure you check it so it doesn't burn.

Thursday, August 2, 2012

Meatless Meal For The Recipe Book

I found this recipe on Iowa Girl Eats and it came in perfect timing because I happened to be having my 2 vegetarian friends over for dinner.  When I cook for people I always want it to be extra yummy, so I was nervous because I'm not great at vegetarian cooking (ha if you remember my attempt to eat less meat earlier this year).  I modified the recipe a little because I needed a bigger batch.
This was so fresh and delicious
It took a little time to cut up the veggies, but it was worth it.  I would recommend doing this ahead of time if you can manage.
I had all my stuff chopped and ready to go when I got started.  I used fresh corn on the cob (soak for 20 minutes while you chop your veggies, microwave for 2 minutes in the husk and then the husk will come of easily)
Saute garlic and onion, add broccoli and squash and cook for about 6 minutes or until crisp but tender
Add tomato and corn, stir and cook for about 2 minutes
Add half and half and Parmesan cheese and let that warm and thicken (1-2 minutes)
My lovely friends-by the way we polished off this entire meal, strong work everyone!
Summer Veggie Pasta Skillet
6 oz uncooked pasta (I used spirals)
2 Tbsp. Butter
2 Tbsp. Olive Oil
3 cloves garlic, minced
2 green onions, chopped
sprinkle red pepper flakes and black pepper
1/4 tsp salt
2 cups brocoli florets
2 cups sliced squash
1 cup halved cherry tomatoes
1 cob of corn or 1 cup frozen corn
1/2 cup basil
2/3 cup half and half
1/4 cup Parmesan cheese

Cook pasta in boiling salted water (set timer so you don't forget about it!).  While pasta is cooking heat butter and olive oil in a skillet over medium heat.  Add garlic, green onions, red pepper flakes, S&P and saute for about 2 minutes.  Turn up the heat to medium high and add broccoli and squash.  Saute until the vegetables are crisp and tender, about 6 minutes.  Add tomatoes and corn and heat through, about 2 minutes.  Add half & half and Parmesan cheese to the skillet and cook until thickened slightly, about a minute.  Serve over noodles and enjoy with garlic toast.
*Modified Slightly from Iowa Girl Eats (Her recipe makes 2-3 servings, mine makes 4-5 servings)

Send me your light and your faithful care,
    let them lead me;
let them bring me to your holy mountain,
    to the place where you dwell. 
Psalm 43:3