Deep down inside I knew this was coming all along.
I am just not a blogger.
A good cook does not necessarily make a good food blogger.
I am a wife, sister, daughter, cook, aunt, artist, gardener, student first. Blogger might not even be in the top one hundred.
When I was little I always wanted to be a writer- but maybe I've grown out of that dream.
To all of you with blogs, I adore you, I read you, keep up the good work.
To Annie-- the personal blog was at full stop a month or so ago. At the risk of sounding rude to all the other young couples without kids out there- generally our blogs are rather boring, and a little too about ME. so that will not be returning anytime soon.
To Juliet- email mer, I am sure she will give you the cafe rio recipes!
7.09.2009
7.07.2009
I've been taking some time...
To decide if I am a blogger. If I want to be doing this. I'm kind of enjoying not taking pictures of everything I cook. Because I promise I haven't been eating out this whole time- that is not the cause of the break my friend. Lots of projects inside and out of the kitchen, and lots of traveling. Have I mentioned that I am in California again, and we were just in utah...all since omaha. There are just too many things in my brain right now, something's got to go.
I'm still thinking.
I'm still thinking.
6.06.2009
I'm on break...
My trip to Omaha was extended and so is my exhaustion. I'm home now, but give me another day or two to get back to work. Sorry for the huge lack this week, I still have great children's week recipes to post as well as some great desserts coming up. Have a good weekend!
6.03.2009
Children Week- Belle's Secret Macaroni and Cheese Cupcakes
Sorry it has taken me so long to post. But it had a lot to do with taking care of three kids and a little to do with the fact that I've been taking the pics on my sister's computer and needed to get them back.
These cupcakes were a complete success. Every child liked them- age 6, age 5 and age 2. Downside- they aren't the most veggie filled healthy thing. My answer to that was a salad they also gobbled up. The upside to these? They are cute, easy to make in any quantity and would do very well frozen so you could make a bunch and freeze them for snacks, lunches- whatever.
1. Boil water and cook pasta, don't overcook it because it is still going to go in the oven
2. To make sauce:
4. Mix pasta with sauce and fill pan to make heaping cupcakes
5. Top with bread crumbs
6. Bake at 400 for 5-10 minutes until tops are slightly brown
7. Let cool on counter for 5 minutes so they will stay together- Serve.
other notes:
The kids each ate multiple muffins, so plan on 2-3 for each.
The kids screamed that they would never eat this all day long, but they helped me do the breadcrumb steps and watched me make the sauce and then- tada- they ate it like it was the best thing ever.
Belle asked if it could be our secret recipe, so shh kay?
These cupcakes were a complete success. Every child liked them- age 6, age 5 and age 2. Downside- they aren't the most veggie filled healthy thing. My answer to that was a salad they also gobbled up. The upside to these? They are cute, easy to make in any quantity and would do very well frozen so you could make a bunch and freeze them for snacks, lunches- whatever.
Belle's Secret Macaroni and Cheese Cupcakes (12 regular)
2/3 lb macaroni
1 T butter
1 heaping T flour
2 c milk
1/2-1 c cheese (cheddar, jack, anything shredded)
bread crumbs
1 T butter
1 heaping T flour
2 c milk
1/2-1 c cheese (cheddar, jack, anything shredded)
bread crumbs
1. Boil water and cook pasta, don't overcook it because it is still going to go in the oven
2. To make sauce:
- Melt butter in pan
- Add flour and stir around for a minute or two on medium
- Gradually add milk while whisking, continue to whisk until it comes to a boil and has thickened and smoothes- if too thick add more milk
- Add cheese and seasonings, let melt
4. Mix pasta with sauce and fill pan to make heaping cupcakes
5. Top with bread crumbs
6. Bake at 400 for 5-10 minutes until tops are slightly brown
7. Let cool on counter for 5 minutes so they will stay together- Serve.
other notes:
The kids each ate multiple muffins, so plan on 2-3 for each.
The kids screamed that they would never eat this all day long, but they helped me do the breadcrumb steps and watched me make the sauce and then- tada- they ate it like it was the best thing ever.
Belle asked if it could be our secret recipe, so shh kay?
5.29.2009
Grilling
A few grilling tips:
-before you put food on the grill....
-Some things are better in direct heat, others in indirect. To get indirect heat turn on one side of your grill (or if you are using coals like me put them on one side) This allows you to slow cook some things and quickly cook others.
-If you are grilling chicken with skin on grill that side first. Let it cook most of the way through on that side, then when you flip it over you will have a super yummy crispy crust! (and this is coming from a girl that normally hates chicken skin)
-keep a thermometer handy, it is the BEST way to know something is done (then you dont have to keep cutting the meat open to see)
Chicken
2 thighs skin on, bone in
1/2 c pineapple juice
1 T dry yellow mustard
1 T chili powder
Marinate for 1 hour.
Veggies
2 cobs of corn, sliced in thirds
2 tomatoes, quartered
1-2 potatoes, cut into large chunks
1/2 onion, quarters
2 carrots, sliced large
2 cloves garlic whole
olive oil
1 T ground mustard
salt and pepper
Mix it all together
Sauce (bear with me, it's good)
1/4 c pineapple juice
1/4 c sour cream
2 T dijon mustard
Mix together and refrigerate.
1. Start grill and heat, oil
2. Add chicken(skin down of course) and either use a mesh grill pan(we got ours from williams-somona) or skewers and cook the veggies, they take about the same amount of time.
3. Once the veggies are crispy and the chicken is to 160 degrees pull it off and serve with the sauce.
note: The sauce may sound a little strange, but I was just mixing the flavors that had gone into the marinade, it actually turned out really good. That is my advice for sauce, think of the flavors that are being hinted at in marinades or rubs, and mimic it in your sauce. easy peasy.
-before you put food on the grill....
- let the grill heat up, heat makes the grill nonstick
- make sure the grill is nice and clean
- using a brush or rag rub a little oil on the grill
-Some things are better in direct heat, others in indirect. To get indirect heat turn on one side of your grill (or if you are using coals like me put them on one side) This allows you to slow cook some things and quickly cook others.-If you are grilling chicken with skin on grill that side first. Let it cook most of the way through on that side, then when you flip it over you will have a super yummy crispy crust! (and this is coming from a girl that normally hates chicken skin)
-keep a thermometer handy, it is the BEST way to know something is done (then you dont have to keep cutting the meat open to see)
Memorial Day Grilled Chicken and Veggies for 2
Chicken
2 thighs skin on, bone in
1/2 c pineapple juice
1 T dry yellow mustard
1 T chili powder
Marinate for 1 hour.
Veggies2 cobs of corn, sliced in thirds
2 tomatoes, quartered
1-2 potatoes, cut into large chunks
1/2 onion, quarters
2 carrots, sliced large
2 cloves garlic whole
olive oil
1 T ground mustard
salt and pepper
Mix it all together
Sauce (bear with me, it's good)
1/4 c pineapple juice
1/4 c sour cream
2 T dijon mustard
Mix together and refrigerate.
1. Start grill and heat, oil
2. Add chicken(skin down of course) and either use a mesh grill pan(we got ours from williams-somona) or skewers and cook the veggies, they take about the same amount of time.
3. Once the veggies are crispy and the chicken is to 160 degrees pull it off and serve with the sauce.
note: The sauce may sound a little strange, but I was just mixing the flavors that had gone into the marinade, it actually turned out really good. That is my advice for sauce, think of the flavors that are being hinted at in marinades or rubs, and mimic it in your sauce. easy peasy.
Children Week- Menu Plan
Here is the plan...we'll see how it all works out. To be honest, right now I am just worried that somehow this 3 children vs 1 me is going to end up with me not in charge.....
Day 1: Ravioli with zucchini and tomato sauce (I used store bought ravioli, homemade sauce I keep in the freezer and just added chopped veggies to it to disguise them a bit)
Day 2: Cafe Rio style Pork Salad (We already had this and it is a major sucess with all three kids, if you aren't familiar with cafe rio, then the pork is a sweet slow cooked pulled pork, serve with rice, cilantro-lime ranch, and salad stuff- oh and tortillas- delicious for everyone! Merideth- maybe you can guest post your recipe sometime this week?)
Day 3:Cheese filled Crepes and Roasted Veggies (I make crepes, they are really simple, and just make a cheese sauce to go with them. Roasted veggies that are usually child friendly would be carrots and potatoes, but maybe throw in an extra veggie, cause it is easy to eat around but good to at least try.... I'll let you know how this one goes)
Day 4: Grilled Trout with Salad and Pitas (I'm actually only cooking three days, so I won't be making this for them, but it seems like a simple introduction to fish, depending on your child it could be a good option)
Day 5: Macaroni and Cheese Cupcakes (I'm excited about this one, I got the idea from epicurious.com, where you can do an advanced search to find kid-friendly meals. It's like a baked macaroni but in personal cute cupcake portions, I cant imagine a kid not liking it, but again- I'll let you know how it works out.) Serve with a salad to make it a little healthier.
I'll post the crepe and macaroni recipes later this week and give the verdict from the three very different palates I'm working with.
Day 1: Ravioli with zucchini and tomato sauce (I used store bought ravioli, homemade sauce I keep in the freezer and just added chopped veggies to it to disguise them a bit)
Day 2: Cafe Rio style Pork Salad (We already had this and it is a major sucess with all three kids, if you aren't familiar with cafe rio, then the pork is a sweet slow cooked pulled pork, serve with rice, cilantro-lime ranch, and salad stuff- oh and tortillas- delicious for everyone! Merideth- maybe you can guest post your recipe sometime this week?)
Day 3:Cheese filled Crepes and Roasted Veggies (I make crepes, they are really simple, and just make a cheese sauce to go with them. Roasted veggies that are usually child friendly would be carrots and potatoes, but maybe throw in an extra veggie, cause it is easy to eat around but good to at least try.... I'll let you know how this one goes)
Day 4: Grilled Trout with Salad and Pitas (I'm actually only cooking three days, so I won't be making this for them, but it seems like a simple introduction to fish, depending on your child it could be a good option)
Day 5: Macaroni and Cheese Cupcakes (I'm excited about this one, I got the idea from epicurious.com, where you can do an advanced search to find kid-friendly meals. It's like a baked macaroni but in personal cute cupcake portions, I cant imagine a kid not liking it, but again- I'll let you know how it works out.) Serve with a salad to make it a little healthier.
I'll post the crepe and macaroni recipes later this week and give the verdict from the three very different palates I'm working with.
Wish me luck!
5.28.2009
BOTW- Pizza Pinwheels
So... this is kind of a bread, but also so much more. I love meals like that. Bread with built in sauce and cheese, not much could be better.
1. Mix first 5 ingredients, using as little flour as possible. This is a good time to have a more wet pizza dough. Knead for a few minutes.
2. Let rise covered in a greased bowl for about an hour.
3. Roll out into a rectangle 1/4-1/3 inch thick and place on parchment.
4. Add sauce, toppings and cheese all over
5. Roll the long end into a pinwheel and seal the edge.
6. Flip over so seam is along the bottom.
7. Rub egg wash over the top and add cheese or breadcrumbs to make it look extra yummy.
7. Bake at 475 degrees for 10-15 minutes until the top is brown.
9. Let sit out of oven for a few minutes and then cut into 1 inch slices. Serve with extra sauce.
ps. .. although I haven't officially started the "children posts" this would make an excellent kid friendly food. Tomorrow look forward to some grilling tips and my "kid friendly" menu for next week. My plan is to be trying out recipes for the next few days and giving feedback on the actual reactions, so it should be good. Let the babysitting begin!
Pizza Pinwheels
(you can exchange for your favorite pizza dough but here is one of mine)
2 1/2 c flour
1 1/2 t instant yeast
1/2 t salt
1 c water
2 T oil
tomato sauce
finely chopped veggies (i added these to the tomato sauce and cooked them)
mozzarella cheese
1 egg
breadcrumbs
(you can exchange for your favorite pizza dough but here is one of mine)
2 1/2 c flour
1 1/2 t instant yeast
1/2 t salt
1 c water
2 T oil
tomato sauce
finely chopped veggies (i added these to the tomato sauce and cooked them)
mozzarella cheese
1 egg
breadcrumbs
1. Mix first 5 ingredients, using as little flour as possible. This is a good time to have a more wet pizza dough. Knead for a few minutes.
2. Let rise covered in a greased bowl for about an hour.
3. Roll out into a rectangle 1/4-1/3 inch thick and place on parchment.
4. Add sauce, toppings and cheese all over
5. Roll the long end into a pinwheel and seal the edge.
6. Flip over so seam is along the bottom.
7. Rub egg wash over the top and add cheese or breadcrumbs to make it look extra yummy.
7. Bake at 475 degrees for 10-15 minutes until the top is brown.
9. Let sit out of oven for a few minutes and then cut into 1 inch slices. Serve with extra sauce.
enJOY
ps. .. although I haven't officially started the "children posts" this would make an excellent kid friendly food. Tomorrow look forward to some grilling tips and my "kid friendly" menu for next week. My plan is to be trying out recipes for the next few days and giving feedback on the actual reactions, so it should be good. Let the babysitting begin!
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