Thursday, March 31, 2016

Kielbasa and Potato Soup

 Good evening!  I am so glad to be sharing this recipe with you.  I haven't gotten in as many soups as I wanted.  As you probably know, soup is my "thing".  This recipe came along sort of by chance and I wanted to share it!



My sister had been out visiting our mom who has been sick.  On the way home, her, and her husband stopped at a small diner type restaurant and she ordered the potato and kielbasa soup.  She was surprise when it arrived that it was almost a tomato broth base, she assume it would have had a creamy base.  She told me she enjoyed it but wished it was creamy.  Well, I swept in like Superwoman and dove into making it how she "thought" it was going to be.  I bet if you asked her, she would tell you I DID save her day.  OK, maybe should would.  Alright, I kind of doubt it but, it was damn good, and I just had to share it!


14-16 oz kielbasa (sliced into coins or half coins)
1 T butter
1 T olive oi
1 lb (4-5 small or medium) red potatoes  (I used red, use what you have, I also did not peel mine)
1 medium carrot, grated
2 cups chicken stock
2 cups beef stock
3 cups water
2 cups half and half
4 T. corn starch
2 tsp salt
1/2 tsp black pepper

In a large soup pot, add in olive oil and butter.  When melted add in kielbasa and saute for 2 or 3 minutes to develop some color.  Add in potatoes and carrot, toss with the kielbasa.


Add in stock, water, salt and pepper, stir well.  Cover and let simmer for 15 minutes.


In a separate dish pour in the half and half.  Add in the cornstarch and whisk together.  Set aside, but you will need to whisk it one more time before adding to your soup.


After 15 minutes, add half and half mixture, and stir, let simmer another 5 minutes, covered.  Stir often.  Let the soup stand 5 minutes, and eat up!


I love this soup.  Like, really LOVE this soup and I hope you do too!


Monday, March 21, 2016

Gyros

Note: This blog was written back in early Feb I believe.  With my mom being sick I am just sending it live tonight.


Hello friends!  Thank you for hanging out until my entrance back into the foodie world.  Life has had some pretty worrisome events taking place, but I think we are on the upswing and I miss the kitchen, I miss my foodie friends and it is great to be back!


Before I left town on an emergency 3 days ago, I had bought all the ingredients to make our own gyro meat.  My husband has been asking for quite some time and I just haven't researched it enough.  Well, I have had plenty of all-nighters lately so I did some research.  Everyone has an ingredient they say you can't be without.  I kind of took what I thought was imperative from each of them and just went for it.  My husband is asleep and he has no idea we are having it for dinner.  I hope it is spot on and I won't be retesting it tomorrow, but if you are seeing this, I likely hit a home run!

Ground lamb is not hard to find in any of my grocery stores.  If necessary you can buy some boneless lamb chops and have them ground by your butcher.  Just ask if you don't see it prepackaged. 

1 lb ground beef
1 lb ground lamb
3 tsp. oregano
2 tsp. garlic powder
3 tsp. onion powder
1/2 cup breadcrumbs
1 tsp salt
1/2 tsp black pepper

Preheat your oven to 350 degrees F.  Combine all ingredients in a food processor.  You want this mixture to become almost like a dough.  If you don't have a food processor, use a hand or stand mixer and mix for 2-3 minutes.  If you have your hands, use those!  Now, excuse my honesty, but, the look of this mixture isn't going to be appetizing.  I have never been accused of not being truthful, so I am just laying it out there.  Be prepared.


Dump out on to a sprayed or lined baking pan. With wet hands form into a loaf shape.  Don't look at it, just do it.  HA!  If you want to use a loaf pan, go for it, otherwise let's get our "free form" on!


Place into the oven for 45-55 minutes.  Remove baking dish.  Carefully flip the loaf of gyro meat out, so that the bottom is now the top.  Place back into the oven for 10-15 minutes.  Our goal is to brown up all sides, just like it would be on a spit.


Remove and let cool 5 minutes.  My husband used this "retro" electric knife.  Retro is my way of saying my husband found it at a thrift store for 99 cents and it appears it has never even been used!  My husband is slightly obsessed with the electric knife at the moment.  Slice as thin or thick, but more thin, as you like.  Place on your warmed pita bread, top with any toppings you normally like.  We enjoy lettuce and tomato.

While I don't groove on tzatziki sauce, I do make an alternate sauce that I love!

1 cup sour cream
4-5 inches of a peeled and seeded cucumber
1/2 tsp dill seed (feel free to pulverize it in a spice grinder)

Mix together and chill until ready to use!

ENJOY!



Sunday, March 20, 2016

...the daughter of Mama Chefwannabe



Good Sunday evening friends.  I know that about now, I would be asking you all what was for Sunday supper, who you shared it with and all that kind of nosey stuff.  The truth is, I haven't had the desire to cook a single Sunday supper in over a month.  I can barely just fix something for my husband to eat on a weekday, I just am not feeling myself, and hope you all understand.

I feel like I need to tell you all about Marlene Smith.  What a smart, funny, diva, demanding, kind hearted, beautiful, wife, mother, grandmother, aunt, sister, daughter, friend, and neighbor she was.  I hate using the word "was".  It makes it seems like she is history and forgotten.  She was a fighter, with a will to live unlike anything I have seen.  She struggled, life held many struggles for her, and it held even more joy, she wouldn't want to talk about the struggles, she would just want to remember what she learned from them and how to not repeat them.  I miss her so much.  Let me start at the beginning...........

My mom was born in 1933.  She lived to the royal age of 82 (83 in July).  She grew to be the most beautiful woman I have ever seen.  She had many careers, she was a model (woo-woooooo), she was a teacher, she was a waitress, she was a secretary, but most importantly she was the mom of 10 children.  As the youngest of the 10, she always referred to me as her "baby".  I hated it.  I hated it so much, I would give my left arm to hear her say it just one more time!

My mom struggled.  Her and my dad who came just 9 months short of their 60th anniversary, were not wealthy in money.  Wealthy in love, and family, but monetarily, very, unwealthy.  My mom struggled with some emotional issues, arthritis, and a few other chronic issues.  My mom was not a perfect mom, I don't know anyone who is.  My mom was the best mom she could be, and she grew to be an even better mom with age.  Hers AND ours.  My mom and I didn't always get along great in my teen years, I don't know many teen girls who don't butt heads from time to time.  I even went a handful of years without speaking to my mom.  What a WASTE.  I can never get that time back and the truth be told.........I don't even remember what it was about!  Likely some bad choice I made that I didn't want to own up to.  Man, I have made plenty of those.  I realized pretty early in my 30's, that my mom was a wealth of wisdom and knowledge and love.  I decided instead of avoiding her at all cost, I should be spending every chance I could, spending time with her to learn everything I could from her.  I had so much to learn!  And before I knew it, I realized she was no longer just my mom she was becoming my best friend.  We spent a lot of time together and talked about many things.  We talked about the past, we dreamed about the future, and we watched LOTS of "Little House On The Prairie".

I learned so much about cooking from her.  We would laugh about how she could make 1 lb of ground beef and 2lbs of macaroni and her canned tomatoes feed all 12 of us.  How we would be on a treasure hunt for an actual piece of ground beef!  How she would add water to soup to make it go further!  Any meat she had leftover was going to undoubtedly become a ground up sandwich spread.  I curse those damn meat grinder inventors!  She made homemade spaghetti sauce like a dream.  It took her an entire day to cook.  I never knew you could even buy it in a store until I was 20 years old!  Cinnamon rolls, kolaches, meatloaf, and fried chicken were her claims to fame.  Nobody can TOUCH the woman's fried chicken, NOBODY.  I got to eat the ends of the rolls of cinnamon rolls that weren't perfect, and we used to eat raw ground beef and hot dogs, oh the things we did.
She always had a pitcher of ice tea in the fridge for friends dropping by.  She was a woman with manners and expectations of others manners, like a queen.  She always knew what fork to use,  the perfect lipstick color, and precisely what jewelry complimented an outfit.  I loved all of those things about her.

In mid January, my mom suffered a small stroke at home.  We drove to their house 4 hours away and after much resistance got her to agree to go to the hospital.  I had no idea the journey was not going to end in her return home, but her return HOME.  She suffered a few more strokes of ranging degrees of intensity.  She endured a brain surgery, set backs, successes that led nowhere and she still fought on.  She suffered physical pain, inability to eat, or speak, and looking back, she never waivered.  She continued to fight, until at last, it was time for her to close her eyes and open them back up in heaven.  I was not ready, none of us were ready, how can you EVER be ready?  The day she left she took a piece of all of us with her.  I don't know what life will be like in the future.  I don't know how I will feel tomorrow.  I know how she would want us to live our lives, but sometimes, grieving just has to happen.  I don't know when I will be done, or if I will ever be really done.  I know the day I get to see her beautiful face again, can't come fast enough.  I want the world to know she was here, and because she was here, the world is a better place.



I know there is no sense to these mad ramblings of a girl missing her mom, but, I just wanted to put a few things down.  She was awesome.  She was funny.  She was bitchy sometimes.  She was strong, opinionated, and full of love.  She expected the best, and always was striving for it.  She expected no less from her children.





I hope I made her proud.  I hope she was as proud to be my mom as I was to be her daughter, and I hope she knows, that with or without her on this earth, she will always be my best friend.

March 2, 2016 changed my life forever.  How it is changed is yet to be determined.  I pray everyday I can turn this sad, dark, lonely, lost feeling into joy, happy memories and determination.  Right now, it just feels lonely. 


I miss you my beautiful momma bear!  Thank you for being my mom AND my friend.


Tuesday, February 16, 2016

Taco Chicken Fingers

 Happy winter evening!  I want to discuss something with you......  happy accidents.  Yes, yes, they do happen from time to time.  Ironically 1 week after I made this recipe for the second time, I was in an UNhappy car accident with my daughter in law.  Four hours in the ER was not my idea of a good time.  I digress....


I was over at my son and daughter in laws house watching my littles when this accident happened.  The happy one, that is.  I was told there was chicken in the fridge that needed used, I found some chips and decided to make chicken fingers.  They were fabulous.  I used minimal ingredients, and they were awesome dipped in some queso.  My littles are all about dipping!  The next time I made this, I tossed in a packet of taco seasoning, just to see how it would taste.  Holy taco chicken batman.  Delish!  If you don't groove on the store bought packets feel free to use your own homemade.

This is so kid friendly, get them in the kitchen with you!  It is fun, good, and if you make it into nugget shaped pieces you could use it for an appetizer or just make nuggets for eating!

2 cups corn chips, crushed into crumbs (should have 2 cups after crushed)
1 packet taco seasoning
3 lbs boneless skinless chicken breasts cut into strips or use tenderloins
1 stick of butter, melted (1/2 cup)

Preheat your oven to 400 degrees F.  In one bowl combine corn chip crumbs and taco seasoning, in the other melt 1 stick of butter.


Line baking sheet with foil.  Dip the chicken strips in the butter, and then coat in the crumbs.  Make sure to press crumbs into the chicken well!  Place on your baking sheet until all of the chicken is coated!


Bake for 20-25 minutes until chicken is completely done, and the outside is crispy!  Make sure not to over cook!


I served these with salsa for dipping.  OMGOSH, delicious!

ENJOY!


Thursday, February 11, 2016

Chocolate Kiss Cookie

Ahh, the holiday that either people love or hate.  The dreaded/dreamed about "Valentine's Day"!  Are you a loather or a lover?  I love it.  No, my husband and I don't need a special holiday to express our love to each other (because I know that is a famous excuse) it is a day to do something extra special!  Anyone who doesn't like it will argue anything but, I am all about that mushy love stuff.  I get it often but I get a second helping on Valentine's day!


In case you wondered, the answer is yes.  I am that woman who tries to cook or bake everything in heart shapes or X's and O's, and writes a love note to use as a napkin ring.  Candles, and flowers, all of it.  In my defense, I am like that with most holidays, so no worries, that I am showing favoritism to this one.  Do it for your kids, for your parents, just show TONS of love on Valentine's day, don't make it so dang difficult!  This cookie for instance, adapted from the Hershey's website.  I just wanted a big cookie.  Some people don't like pies, or cakes, or cupcakes, and I think this same idea would be awesome for a birthday party if someone doesn't like cake.  It really is all about how you decorate it, or theme it.  I just wanted to share because I made it for my littles, and they loved it.  Also, I used a heart shaped pan I have.  It is about 11 inches at the widest part.  You can do it in a 9x13, or anything really, it will just make your baking time vary.  So I will give you the directions to get the particular cookie I made in the photo.

1/2 cup butter
3/4 cup peanut butter
1/3 granulated sugar
1/3 cup brown sugar
1 egg
3 T milk
1 tsp vanilla extract
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
Red Wilton candy melts
Pink Wilton Candle melts
almond bark
15-20 Hershey's Kisses
Red sugar

Preheat your oven to 350.  Beat together, butter, peanut butter, granulated sugar, brown sugar, egg, milk and vanilla extract.  Beat until completely combined.  In a separate bowl mix together flour, baking soda and salt.  Mix well, and pour into the peanut butter mixture, beat until just combined.  Lightly spray your baking pan.  Pour dough out into pan and use a spatula or fingers to press into place.  Bake for 10-15 minutes.  I hate to be vague but this depends completely on your baking pan size.  You want the cookie to remain soft, but be baked all the way through.


When you take it out, IMMEDIATELY place your kisses on the cookie,  However you want, randomly as I did or in a design, or a name?!?!  Or the word "LOVE" OH yes!  Let cool completely!  Melt your red and pink melts, about 4 or 5 of them will be enough of each color.  Add a few drops of vegetable oil to them if they aren't drizzling nicely enough.  Do one color at a time and your almond bark as well.  About 30 seconds in the micro for each color did it for me.  Then sprinkle with red sugar and waa-laa!  A special Valentine's Day treat for your husband, wife, gf, bf, kids, parents, or friends.  Just spread the love!

ENJOY!


Monday, January 25, 2016

Apple Cake

How are my easties?  Still under tons of snow?  We might as well have had 3 feet, it has been so blah, cloudy, flurrying, might as well be snow on the ground since it is going to be so gloomy anyway kind of weather.  But ALAS...........  I have brought you CAKE!  Cake makes everything better!


As many of you know, I am not a huge fan of the fruit, all fruit.  Apples are one fruit, I can take.  This recipe came from simply, apples being on sale.   Sometimes that is how recipes happen, I find a good deal, and then I WORK it out!  I don't like fake flavors, and I don't like eating an apple cake that appears to have NO apples at all, whatsoever, in the cake.  This cake should rectify that for anyone who is like me.  I used a cake mix, but if you have a fantastic yellow cake recipe you want to whip up and work into this, get on with your bad self, I was in a cake mix state of mind.

It doesn't matter what kind of apples you use, just use apples.  I know I am supposed to have some technical jargon on why you use this apple for this and that apple for that, but the truth is, I don't care enough to figure that out.  Remember my feelings for the fruit?  The frosting is SAAAAWEET, and the cake is pure bliss.  I doubt the kind of apples you use is going to make the kind of difference some people are looking for in their life.  Sometimes you just have to accept the WHOLE apple.........no matter its background and just be one, with the apple.

Yellow Cake Mix
Apple Juice
1 T. Cinnamon
1/2 tsp. nutmeg
2 tsp. vanilla extract
4 med applies, peeled and cut into whatever size you prefer

Frosting:
4 oz. of cream cheese
2 T. butter
1 tsp. vanilla
1 tsp. cinnamon
1 cup brown sugar
Milk (if needed, my ingredients were VERY soft and I didn't need it)
1 cup chopped nuts of your choice to sprinkle on top (Optional)

Preheat your oven to the temperature recommended on your cake mix, likely 350 degrees F.  Follow directions to mix up the cake mix, EXCEPT use apple juice in place of the water.  Add in cinnamon, nutmeg, and vanilla, and mix until combined.


Dump in your chopped apples, any apples will do, and mix with a spoon.

Pour into greased 9x13 pan (preferably an old horrible looking one from your childhood that brings you joy) and bake for the recommended amount of time.  If you are not sure if  it is done, stick a toothpick or piece of uncooked spaghetti in the middle, if it comes out clean with no wet batter on it, you are in business.  With the addition of the apples/moisture it may take a couple of minutes longer, so don't be surprised if that happens.

Let cool...........

In your stand mixer or in a mixing bowl, add in all frosting ingredients.  Using the whisk attachment let beat for 3 minutes.  If you are using a stand mixer, mix the same amount of time.  When the cake is cooled, frost it up and dig in!  Enjoy the chunks of apples, the spicy cinnamon and the sweet brown sugar!


Wednesday, January 20, 2016

Chicken and Rice DOG Food

*adjustments have been made to this recipe based on more education and trial and error!

 WOOF WOOF!  That is "Hey Friends" in dog.  Wow that was one corny start, wasn't it.  Let me try again....


I, in a million years, never considered myself, oh what's the word......"whole food fanatical".  I don't even know if that makes sense.  Essentially I never thought I would be one of THOSE dog moms who made their dogs food.  I mean, seriously?  Then, one night, after we were blessed to become the parents of one "Sofia The Chug", my husband started doing some research on dog food.  We have had dogs before, our beloved Kia and Toby, but we just weren't as fussy back then about their food.  Toby died from cancer so we vowed the next dog we had, we would be more careful about the food it ate.  Not saying at all that the food had anything to do with Toby's illness, but let's face it, have you looked at the ingredients of most dog foods lately?


That being said, after her teeth fell out, and her under bite developed, we knew small kibble food and soft food were going to be the easiest for her to eat.  So we started reading labels.  I mean, we became ridiculous in every store we went to, reading all the labels on the dog food.  You know that food you pay 50+ dollars for?  Yea, it might be no better than the 15 dollar food.  My stomach turned when I researched what some of these ingredients were and could legally be.


We did finally find a brand we deemed acceptable, the first 6 ingredients are all real meat and vegetables and there are no ingredients that set off our OMG radar.  I pay 1.59-1.69 for a 10oz container.  Sofia eats one of these containers a day.  She has some awesome dried dog food we keep filled at all times if she needs more to eat and her little teeny, tiny lamb treats are crunch so she gets that hard food she needs as well.





That being said, today I made a batch of food for her.  If you ever have leftover green beans, or peas or carrots, from a family meal, keep them in a baggie in the freezer and use for this purpose!  I am no expert but I can tell you some good ingredients for dogs, if you want to change something out or concoct your own food that your fur baby will love!  I am sure there are many more but I am going to post only what I am certain of and pertains to food making!  I was so excited that so many of you wanted to see a blog post on this.  Don't mind my obvious "advantage taking" to show you tons of pictures of my baby girl!




Safe For Dogs:
Chicken
Salmon
Duck
Lamb
Oatmeal
Pumpkin
Green Beans
Eggs
Peas
Rice (more of a filler)
Rosemary
Oregano
Sea Salt (NOT table salt)
Thyme

This recipe is a simple chicken and rice with veggies that my sweet baby loves.  I make my rice in my rice cooker, but feel free to do it the old fashioned way.  I do not use minute rice for her food.  Personal preference, unless someone knows facts that I am not aware of it is just that, personal preference.  I do still buy some food, for if we run out or maybe she needs a change up.  If we are traveling, etc.  I reuse the containers her food comes in for my homemade food.

Let's get going!  It won't take you long!

2-3 large boneless skinless chicken breasts, uncooked
2 carrots diced fine
1/4-1/3 cup peas ( I have since decided I will use green beans instead)
1/4 tsp. oregano
1/4 tsp. rosemary
Sm. sprinkle of sea salt
1 cup cooked rice (or less, this is just filler)

In a medium pot, add enough water to cover the chicken and veggies.  Add all ingredients EXCEPT the rice, and simmer until the chicken is cooked all the way through and the veggies are tender.


The size you cut your vegetables in, will depend on the size of dog you are feeding.   Let cool completely.  Remove chicken and chop, or use your food processor and get it into small pieces.  I just used a knife and chopped like a mad woman.


Add the chicken to a large bowl, strain the veggies, keeping the broth, add the veggies in with the chicken and then add the rice.


Stir to combine, and add about 1/4 cup of the broth into the mixture, let it sit for about 5 minutes, and add more if it sucks it all up, you want their food to be juicy to!  When it is ready, fill clean containers, and store in the freezer.

Remove and defrost before feeding your dog.  Sofia happens to like her food slightly warmed.  (I know, I know, ridiculous)  This will make about 5, 10 oz containers of food.  My cost for 5 would be approx 8.00 if I purchased in the store.  Using ingredients I had on hand, I sort of priced accordingly and I guessed these 5 containers to cost me about 2.00 to make at home.  I know exactly what is going in her tummers, and feel good about what she is eating.

This is not her regular food, this was some leftover chicken soup.  She even likes the broth! 

Enjoy feeding your dog babies food that is good, and good for them, made by the hands of those who love them most!

ENJOY!

AND
Sofia

PS.  Sofia is a "Chug" Chihuahua/Pug mix.  She is almost 8 months old.  She asked me to write this in pink, pink is her signature color.