Well if you've been reading my blog you have noticed that I didn't post everyday my thanksgiving recipes. I apologize... this week was FAR from what I planned. Oh well though, it was still good. What might you ask is the reason my plans crashed and burned? It was the sick kids, those darn little buggers spoil my plans all the time! Just kidding! It was the sick kids though. Parker started it, he was sick all last weekend hacking cough fever, the whole ten yards, then Denver woke up Monday hacking so no school for him, that night he really didn't do well, the cough turned to croup and we were up all night with him. I took him in first thing in the morning and his oxygen intake was so low they immediately admitted him to the hospital. I spent all day with him there, doing breathing treatments and oral steroids. We were sent home later that evening, to find Porter hacking. It was a crazy week, and they are all still trying to get over it. Though I must say it was the quietest my house has EVER been with the kids awake, none of them had voices, I must admit it was kind of nice :) Our Thanksgiving was nice, we brought the meal to Darwin's great grandparents and shared it with them. They couldn't believe how much food there was! It was fabulous, I made this fabulous sweet potato recipe that will now be a regular, it is divine! Don't be too shocked mom, my taste buds have fully developed now and I love things like, sweet potatoes and squash, not sure they are ready for mincemeat though;) here is the recipe for you all to try, super yummy!
4 medium sweet potatoes
1 cup white sugar
1 cup milk
2 eggs
1 tsp vanilla
1 tsp salt
1 cup brown sugar
1 cup pecans
1/2 cup flour
3/4 stick of butter
Bake the sweet potatoes till fork tender about 30-40 minutes at 350` split open and scoop out the goodness into a large bowl. Mash, add the milk, eggs, vanilla, white sugar and salt. Mash till well mixed and smooth. Spread into an oven safe dish. Chop the pecans finely. In a small bowl, combine the pecans, flour, brown sugar and butter. Top the sweet potatoes with the "crumble" topping and bake for an additional 20 minutes. Serve hot. Delicious!
Saturday, November 27, 2010
Monday, November 22, 2010
Thanksgiving....Gear up!
The week is here! I can't believe it! Sadly I'm not in a very festive mood. I'm hoping this fun week of cooking and baking will get me excited for the holidays. I have a busy busy schedule this week. Between, the normal stuff of, school, homework, kids,and getting ready for the holidays...that is right my kids are sick :( But we can get through it! At least the primary program is over and the super saturday I was in charge of is over and I can breath a little easier. I like to schedule out my cooking for this week, one because I have to do it all, which is fine by me, and two because I have a small kitchen and it is much easier to spread things out and three make thursday a bit more relaxing for me. Here is my plan of attack for this week and I will try and blog through it as well...
Monday: caramel, celery stuffing, pumpkin pie
Tuesday: Green Bean casserole, cheesy onion dip, another pie...not sure what kind :) Sweet pototoes
Wednesay: Rolls, stuffing prep potatoes, Get turkey a moving,
Thursday: finish it all and devour many times over.
But for now, here is a recipe for you to enjoy...
Tradition: the handing down of cutoms through generations...
this is a tradition in my house, no matter how strange it may sound it is delishious and it wouldn't be thanksgiving without.... wait for it......
STUFFED CELERY
this comes from my mom's side of the family and no it isn't celery stuffed with easy cheese, or celery with peanut butter and raisins. And no we won't dis-own you from our family if it comes out that you really don't like stuffed celery. ;)
1 head celery, cleaned
1 pkg cream cheese softened
1 small jar green olives with pimentos sliced
Combine green olives and pimentos with the cream cheese. Mix well and fill the celery with cheese mixture, cut stalks into 3 inch pieces and serve cold.
Monday: caramel, celery stuffing, pumpkin pie
Tuesday: Green Bean casserole, cheesy onion dip, another pie...not sure what kind :) Sweet pototoes
Wednesay: Rolls, stuffing prep potatoes, Get turkey a moving,
Thursday: finish it all and devour many times over.
But for now, here is a recipe for you to enjoy...
Tradition: the handing down of cutoms through generations...
this is a tradition in my house, no matter how strange it may sound it is delishious and it wouldn't be thanksgiving without.... wait for it......
STUFFED CELERY
this comes from my mom's side of the family and no it isn't celery stuffed with easy cheese, or celery with peanut butter and raisins. And no we won't dis-own you from our family if it comes out that you really don't like stuffed celery. ;)
1 head celery, cleaned
1 pkg cream cheese softened
1 small jar green olives with pimentos sliced
Combine green olives and pimentos with the cream cheese. Mix well and fill the celery with cheese mixture, cut stalks into 3 inch pieces and serve cold.
Tuesday, November 16, 2010
Shrimp or Steak tacos
Alright there are a few post that go with this post. I posted on facebook today that I was off to make dinner and that if it was successful then I would post on my blog...well it was tasty. We had shrimp and steak tacos with a cilantro lime sauce and house salsa. Here is the marinades for the proteins and the salsa and sauce recipes are following posts. Hope you enjoy! we sure did!
Steak marinade for tacos
1/2 c soy sauce
1/4 cup white vinegar
splash lime juice
1 T cumin
2 tsp onion powder
1 tsp cayenne pepper
1 tsp paprika
2 T minced garlic
salt and pepper
2 lbs thin cut sirloin, fajita meat cut into thin strips
combine all in a bag and coat the steak completely. let marinate for at least 1 hour up to 8. remove from marinade and pat dry. Cook in a hot skillet for about 2 minutes then toss and cook for another minute or two depending on how thick it is cut.
Shrimp Marinade for Tacos
1 lb shrimp, peeled and de-veined
splash lime juice
splash of vinegar
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
salt and pepper
1/4 tsp cayenne pepper
1/4 cup olive oil
Combine all and coat the shrimp allow to set for 20 minutes. Drain the marinade and pat dry, cook in hot skillet till cooked about 3-4 minutes.
serve both the steak and shrimp in corn tortillas that have been lightly fired then formed into taco shells. top with the cilantro lime sauce(recipe follows), lettuce tomato and cheese. Serve along side the house salsa(recipe follows) and tortilla chips. Super yummy enjoy!
Steak marinade for tacos
1/2 c soy sauce
1/4 cup white vinegar
splash lime juice
1 T cumin
2 tsp onion powder
1 tsp cayenne pepper
1 tsp paprika
2 T minced garlic
salt and pepper
2 lbs thin cut sirloin, fajita meat cut into thin strips
combine all in a bag and coat the steak completely. let marinate for at least 1 hour up to 8. remove from marinade and pat dry. Cook in a hot skillet for about 2 minutes then toss and cook for another minute or two depending on how thick it is cut.
Shrimp Marinade for Tacos
1 lb shrimp, peeled and de-veined
splash lime juice
splash of vinegar
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
salt and pepper
1/4 tsp cayenne pepper
1/4 cup olive oil
Combine all and coat the shrimp allow to set for 20 minutes. Drain the marinade and pat dry, cook in hot skillet till cooked about 3-4 minutes.
serve both the steak and shrimp in corn tortillas that have been lightly fired then formed into taco shells. top with the cilantro lime sauce(recipe follows), lettuce tomato and cheese. Serve along side the house salsa(recipe follows) and tortilla chips. Super yummy enjoy!
House Salsa
So before Darwin and I got engaged I worked at a Mexican restaurant in Idaho Falls that will remain nameless because I probably shouldn't have memorized this recipe;) anyhow, this is their house Salsa that I would make almost daily when I worked. It is different but I really like it. The heat come mainly form the onions and the garlic and it is SO easy! Darwin's cousin makes a salsa alot like this...I think hers is better though! :)
1 can diced tomatoes Italian style
1 can diced tomatoes with garlic
1 can diced tomatoes with green Chiles
2 T minced garlic
6 green onions
2 onions
1/2 bunch cilantro
salt and pepper to taste
1/2 cup water
Take the green onions, one of the onions and the cilantro and water and blend in a blender till smooth. Combine the cans and the garlic and add the pureed green goodness. Dice the remaining onion small and add to the mixture. Season to taste and serve.
1 can diced tomatoes Italian style
1 can diced tomatoes with garlic
1 can diced tomatoes with green Chiles
2 T minced garlic
6 green onions
2 onions
1/2 bunch cilantro
salt and pepper to taste
1/2 cup water
Take the green onions, one of the onions and the cilantro and water and blend in a blender till smooth. Combine the cans and the garlic and add the pureed green goodness. Dice the remaining onion small and add to the mixture. Season to taste and serve.
Cilantro Lime sauce
Cilantro lime sauce, super easy and great on tacos and I think it would make a pretty darn good salad dressing for a mexican salad with jiicama and lime and red peppers... but that could just be me :)
Cilantro Lime sauce
1 Cup sour cream
1/4 bunch of cilantro
1/4 cup lime juice
2 green onions
salt and pepper to taste
Combine all in a blender and go to town. Smooth and mint green color full of flavor!
Cilantro Lime sauce
1 Cup sour cream
1/4 bunch of cilantro
1/4 cup lime juice
2 green onions
salt and pepper to taste
Combine all in a blender and go to town. Smooth and mint green color full of flavor!
Tuesday, November 9, 2010
French Onion Soup
Today we had our first snow here in Burns! It has been a strange winter and usually we have had much more snow by now. I'm not complaining though! I prefer the warmth and sun rather than snow and ice. The boys are thrilled because with snow means Saturday mornings of ice hockey... I'm so thrilled.... I decided to make soup tonight fitting for the first snow, so we are having french dip sandwiches and french onion soup...too bad I can't get real French Baguettes or French Gruyere cheese.... oh well...
This made just enough for probably four servings, though I know when Darwin gets home he is going to be in shocked and slightly frightened that I made an entire soup out of the ingredient he despise...though I put onions in most everything I make.... anyhow...
1 Large onion and when I say large I mean large the one I used was like a softball size but you can use several smaller ones of course.
1 T minced garlic
1 T olive oil
1/2 container of Beef broth
1/2 cup chicken broth
1 sprig of thyme
1 tsp whole peppercorns
1 bay leaf
1 basil leaf
cheese cloth and butchers twine
salt to taste
french bread
slices of mozzarella, Parmesan and Romano cheeses
Get pan hot and add the oil, then saute the garlic and add the onions, cook on medium heat till caramelized. Should take about 30-40 minutes stir occasionally. Onions should be tender and a golden brown color with spots of darker brown. Add the chicken broth to deglaze the pan. Stir to get all the brown bits off the bottom of the pan. Add the Beef broth. Take the cheese cloth and make a bouquet garni, with the herbs and peppercorns tie up into the cheese cloth and place in soup. Allow to simmer for 30 minutes. Adjust the salt as needed. Toast the french bread and top with the sliced cheese. Broil for several minutes till cheese is melted and has some brown toasted bits. Remove the bouquet and serve in bowls place a piece of cheesy french bread a top each bowl.... Devour and repeat!
This made just enough for probably four servings, though I know when Darwin gets home he is going to be in shocked and slightly frightened that I made an entire soup out of the ingredient he despise...though I put onions in most everything I make.... anyhow...
1 Large onion and when I say large I mean large the one I used was like a softball size but you can use several smaller ones of course.
1 T minced garlic
1 T olive oil
1/2 container of Beef broth
1/2 cup chicken broth
1 sprig of thyme
1 tsp whole peppercorns
1 bay leaf
1 basil leaf
cheese cloth and butchers twine
salt to taste
french bread
slices of mozzarella, Parmesan and Romano cheeses
Get pan hot and add the oil, then saute the garlic and add the onions, cook on medium heat till caramelized. Should take about 30-40 minutes stir occasionally. Onions should be tender and a golden brown color with spots of darker brown. Add the chicken broth to deglaze the pan. Stir to get all the brown bits off the bottom of the pan. Add the Beef broth. Take the cheese cloth and make a bouquet garni, with the herbs and peppercorns tie up into the cheese cloth and place in soup. Allow to simmer for 30 minutes. Adjust the salt as needed. Toast the french bread and top with the sliced cheese. Broil for several minutes till cheese is melted and has some brown toasted bits. Remove the bouquet and serve in bowls place a piece of cheesy french bread a top each bowl.... Devour and repeat!
Wednesday, November 3, 2010
Smoke House Potatoes
When we lived in Rexburg I worked at this great smokehouse, then they fired me and then they sold the smokehouse and the new owners hired me as the sous chef and kitchen manager... only lasted a few months till they realised they couldn't afford to not do the work themselves and I got canned.... Oh well such is life. They got some good stuff out of me though! Here is the potato recipe I created for them. We are having steak tonight and I thought I'd make these to go along with it.
5 slices bacon, chopped cooked and drained
1/2 large onion, diced
1 tsp minced garlic
5 large potatoes, quarted length wise and diced
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp white pepper
1 1/2 cup Sprite
extra water as needed
Cook the bacon and drain. Saute the onions and garlic in a bit of bacon grease, add the potatoes, cook for about 5 minutes stirring occassionally. add seasonings, cook for another 3-5 minutes, stirring occassionally. add the sprite and bacon allow to cook uncovered for 5 minutes andthen covered till moisture is absorbed and potatoes cooked through.(add extra water if needed) might get crunchy on the bottom but it is goodness!
5 slices bacon, chopped cooked and drained
1/2 large onion, diced
1 tsp minced garlic
5 large potatoes, quarted length wise and diced
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp white pepper
1 1/2 cup Sprite
extra water as needed
Cook the bacon and drain. Saute the onions and garlic in a bit of bacon grease, add the potatoes, cook for about 5 minutes stirring occassionally. add seasonings, cook for another 3-5 minutes, stirring occassionally. add the sprite and bacon allow to cook uncovered for 5 minutes andthen covered till moisture is absorbed and potatoes cooked through.(add extra water if needed) might get crunchy on the bottom but it is goodness!
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