Cookie Bar Explosion

So yeah, I renamed these. The word “explosion” just sounded so darn fun!!

Also, I added more chips to the mix… so it was definitely an explosion of flavor

• 2 sticks unsalted butter, at room temperature
• 1½ cups light brown sugar
• ½ cup granulated sugar
• 2 eggs
• 2 cups flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1/4 cup dark chocolate chips
• 3/4 cup butterscotch chips
• 1 cup  chopped pecans (OH these would be good roasted before..)
• 1 cup sweetened shredded coconut

Cream butter & sugar. Add eggs one at a time followed by the vanilla. Then incorporate flour, baking powder, soda, and salt. Stir in remaining ingredients. Pour into a greased 9×13 pan & bake at 325 for 40-45 minutes.

These got rave reviews

The original recipe can be found here.

 

Parmesan Chicken Strips

Eventually I’ll take photos again

One of the things I love most about facebook is that it’s a platform for “surveying” people. Yesterday I asked folks what I should make for dinner with chicken tenders. One of my friends suggested cornflake chicken strips. YUM. But alas, no cornflakes.

Enter shredded parmesan and self-rising flour.

When we lived in Austin, one of our friends mads a deliscious cajun chicken dish with parm cheese and bisquick. I tried to re-interpret the dish without bisquick and without cajun!!

Here’s what I came up with…

• 1 package chicken tenders
• 1/2 Stick of butter
• 1/2 Lemon squeezed,
• 1 teaspoon worstershire sauce
• 1/2 Cup Bisquik (I used self rising flour)
• 1 Cups of shredded parmesan cheese (Not powdered)
• seasonings… garlic powder, onion powder, smoked paprika, salt to taste

Preheat the oven to 350 degrees, put foil over it and lightly grease it.

Melt the butter and then add worstershire sauce and lemon juice.

Mix the bisquik, parmesan, cajun seasoning, garlic powder and salt.

Dip the chicken breasts into the melted butter mix and then into the bisquik mix.

Place on cookie sheet/9 X 13 pan. Drizzle the remaining butter/lemon mixture over the chicken and bake for approx 40 minutes till chicken is cooked through. Then broil to brown top.

Serve with honey mustard (honey, mayo, & dijon)

 

These were SUPER moist! Steve loved them. He kept saying “this just hits the spot” and “it’s been a long time since we’ve had chicken” (it hasn’t, but it was a cute comment!)
Happy SNOW day to my Athens friends XOX

Creamy Chicken and Rice Soup

Oh, I wanted to write the words “Wild Rice” instead of Rice in the title, but that my friends, would have been a lie. It just sounded cooler, right? Wild rice vs. plain ole’ brown rice. Bleh. so boring.

BUT OH SO TASTY!

This soup was more an afterthought than anything. We just got back from a 10 day long trip to Wisco and needed to eat. Enter soup… AKA what kept in the fridge for the last 1o days…

The soup completely exceeded my expectations. There was a bit of an impromptu/inventive twist… I didn’t have any onions. So, I improvised and used 1/2 package of dry lipton onion soup mix. You know, the stuff you mix into dips (or pour over a boneless skinless beef chuck roast with 2 c. of water in a large crock pot and let cook on low for hours..) Yep. THAT stuff. Um. Amazing. Really, it gave the soup fantastic flavor.

Go ahead, cheat a little!!

Creamy Chicken & Rice Soup

• 1 lb cooked chicken shredded (not gonna lie, I pulled some left over chicken thigh meat out of the freezer)
• 5 carrots, peeled and diced
• 5 stalks celery, diced
• 4 cloves garlic, minced
• 4 fresh sage leaves (I’m sure you could use the dried stuff, I just had this leftover in the fridge)
• olive oil
• 1 quart chicken broth
• 4-6 c. water
• 3/4 c. dry brown rice
• 1/2 package dry lipton onion soup mix
• pepper
• 1 package low fat cream cheese

Add the diced veggies, sage, and olive oil to a large stock pot. Cook veggies for 1-2 minutes. Then add all of the remaining ingredients EXCEPT the cream cheese. You’ll want to save that for the very end. Bring mixture to a boil then turn down heat and simmer for approx 45 min until the rice is cooked through. Monitor the liquid levels to make sure you have enough as a the rice absorbs it. At the end, cut in small pieces of cream cheese and stir till melted.

This was WAY better than I expected Gotta love homey soups on rainy days.

Baby Food: Couscous

Over the holidays I was a bit lazy when it came to baby food making.

Part of it was the fact that my mom (and Steve) decided it would be a great idea to give Pax a sugar cookie. OH boy. That was interesting. After he finished his own tiny little piece, he literally GRABBED a huge chunk OUT of Steve’s mouth and popped it in his. Needless to say, the kid was on a sugar high for awhile…

Also, Steve’s aunt started feeding him mashed potatoes with butter… which, if you’ve followed the blog for awhile… it not the best thing for a kid with a milk protein allergy.

Anyway, I digress.

The point being that I tried to keep our little pea on the healthy track over the holidays, but I wasn’t entirely successful

Today, inspired by a friend’s comment, I decided to make up a new recipe for baby Pax. It’s a couscous “salad” mixture that I would totally eat if it was more heavily seasoned (oh, and if it wasn’t blended into a lovely mushy looking dish).

The verdict is still out on this dish. Pax seemed to like it ok, but he wasn’t in love with it. I think he was just tired when we were trying to feed it to him.

Baby Couscous:

• 1 c. cooked whole wheat couscous
• small handful dried cherries
• small handful raisins
• 1 green onion
• 1 tbsp Parmesan cheese
• 1/2 can of chick peas, rinsed and drained
• water

I pulsed the cherries and raisins till they were in small pieces in the food processor and then added the remaining ingredients and blended. I added water to the dish to thin it out. Pax doesn’t like really thick food, so I needed to add quite a bit of water to get it to Pax-consistency

Honestly, with a little salt and a “toss” instead of a pulse, I would totally eat this salad

Baby Food

So I’m writing this post more as a “note to self” than as a FYI for the few of you who read

Pax is a pretty solid eater. I just said it “out loud” so guaranteed he’s going to reject the next thing I try to stick in his mouth. It’s science.

Anyway!!

I’ve been making his baby food since day 1 and I feel pretty good about it. No judgement on those who don’t. To each his own. Steve and I eat mostly organic and whole foods ~ so of course I’d want the same for Pax. Here are a few of the “mini recipes” that we’ve done over the last several months…Some of the ingredients are interesting…but that’s because I’m trying to get only organic food in this kiddo for the time being. I realize that this effort won’t be 100% sustainable over time. But for now, I’m shooting for the stars

Carrot Puree~ this was his first solid meal EVER! I just steamed the heck out of the carrots till they were almost mushy in the steamer. Then I pureed them with a bit of BM. Now I use water in all our food. Baby seal of approval. Still loves these.

Sweet Potato Puree~ I used to steam these (skins off). Now I roast them. SO YUMMY!! He LOVES LOVES them.

Squash Puree~ I’ve tried butternut & acorn on the kiddo. I’ve roasted both. The acorn stays much “moister” than the butternut. I definitely had to add water (and now some times organic chicken broth) to both to smooth them out. He loved both. Butternut is a bit sweeter.

Pea Puree~ oh peas, you are my nemesis. I bought frozen organic peas thinking, oh these are the closest to “FRESH” peas, they must be the best. Well, I cooked them in water, then pureed them in a blender, then I pushed them through a metal strainer and he STILL didn’t like them. He ate them b/c he’s a good sport. But the faces, oh the faces. The texture really threw him off at first (even with the straining). Round 2 I decided, canned organic peas was the way to go. They must be softer right? I rinsed them and then dumped them in the blender and whirled away. He liked them a bit better… but it still wasn’t a “love” kind of food. Maybe if I mix them with something else…

Green Bean Puree~ the frozen ones were not well received for the same reason at the peas. BUT the canned ones were a success!! He actually loves them. Yay for green veggies!!

Apple Sauce~ Tyler Florence is a genius. He taught me that you can roast apples, skin on, cored and viola~ amazing applesauce. Dump in blender and puree. I think I added some cinnamon but that was it. Loves it.

Banana Puree~ LOVES it. Just spin an organic banana in my food processor.

Spinach & Pear Puree~ roast the pears (skin on, just core them), steam fresh spinach, then puree in a blender. This was really yummy day one. Spinach separated out a bit on day 2. I wouldn’t make a lot of this next time. The pears were a touch grainy, but he seemed to still like them. They were NOT his favorite though.

Organic Brown Rice “Cereal”~ so… I didn’t want to give Pax rice cereal. I had read that it wasn’t the best thing for their little tummy’s… so we waited. When he was about hmmm… 7.5 months? my mom was visiting and introduce grains into his diet. She whirled the dried rice in our coffee ginder and then cooked it in boiling water till the water was all absorbed. He “chewed” it … cutest thing EVER!! They sent me video.

Steel Cut Oats~So after the success with the rice cereal, I decided to make him some steel cut oats. UM. LOVES LOVES LOVES IT. Probably his favorite meal ever. I spin the dried SCO in the coffee grinder and then cook in boiling water till absorbed. Then I add some cinnamon and nutmeg. when I’m ready to give it to him, I usually whirl it in the food processor with a banana until smooth. He devours this stuff. DEVOURS.

Kale & White Potatoes with Carrots~ this invention gave me a headache, but it was a success, so I guess it was worth it! I boiled the white baking potatoes (skins removed) till tender then TRIED to puree in the blender with the kale. #fail I think the problem was too much food, too little liquid. I then tried the food processor. #fail Then the immersion blender #fail. BACK to the blender… in stages. First the kale, then add tiny bits of potato … just a bit at a time. #success!!! Before serving I added in a small cube of frozen pureed carrots as well. He LOVES this stuff!! Yay for getting something green in him!!

Overall, our munchkin is a good eater. We are super blessed. Hopefully he hangs on to these taste buds as he ages.

I’ll try to keep up with posting baby food “recipes” over the next several months as we go to more textured food.

Time to go have some LUNCH myself while little man naps

My kid eats curry…

…and ginger and coconut milk…in a soup that is.

I really need to start preserving some of the recipes that I’ve been making for Pax on the blog. God-willing, I’ll be able to use them again in the future.

This soup was NOT made especially for Pax. He was just going a bit crazy around dinner time so Steve suggested we feed him some. SUCCESS!!!

The adults loved it too

Butternut Squash Curried Coconut Soup

• 1 very large (I’m talking like 5lbs large) butternut squash (or two smaller ones)
• 1 yellow onion
• 2 tablespoons minced fresh ginger (*I’m sure you could substitute, but it wouldn’t taste quite the same)
• 1 clove garlic, minced
• 1 tsp yellow curry powder
• 1/2 cup dry white wine
• 5-6 cups water
• 1 cup unsweetened coconut milk
• 1/2 tsp dried thyme
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• olive oil
• butter
• Salt
• pepper
• sour cream for topping

Instructions:

Peel, cube, and roast the butternut squash in some olive oil & pepper at 425 till cooked through. I think it took us around 30 minutes with 1.5-2 in cubes.

In the meantime, rough chop the onion and put in a large pot with some olive oil. Saute till translucent. Grate the ginger & garlic with a microplane into the pot. Cook for a minute and then add all of the spices. Stir in white wine and let cook till evaporated. Then add in water (or chicken broth). Toss in the roasted butternut squash and simmer. I think I let this go for like and hour to develop the flavors, but really, it wouldn’t NEED to cook that long. Then blend with an immersion blender (or work in batches and use a stand blender to puree). Add in the coconut milk and serve. Top with sour cream. ooooh or if you live in a cool city, creme fraiche!!

Serve to your adoring baby if s/him has a solid stomach with no digestive issues

*I know babies aren’t “suppose” to have garlic/onions b/c of digestive stuff. But Pax has it in moderation and does just fine.

 

Approval Idol…

… I hate it.

I’m usually a control idol type of person. I’m used to addressing the control idols in my life. I can usually see them coming a mile a way. A deadline is fast approaching? Schedule time to work harder. A big trip coming up? Make a to do list (and a travel “pile”). Baby not sleeping, look at babywise & the internet for clues as to why!! Diagnose and solve the problem. That’s my typically mantra….AND my biggest idol struggle. I like to be in control of things. I feel comfort when I know “what the plan is.” I need to constantly remind myself that HE’S got this. HE is in control. Jesus already knows when I will finish the paper. He knows what I will forget to pack. He knows why little man won’t sleep well and when he’ll (hopefully) get back on track. Control is an idol that I constantly pray against.

But approval. I don’t have an Approval idol, right? HA.

The first step is admitting you have a problem. In other words~ I need Jesus!

I don’t know what it is, but I feel SO incredibly hurt when I’m “left out” of things. If I’m not invited to a party, if I’m left out of a conversation, if I’m not “in the know”…these things upset me much more than they should. Then today it hit me. I have an approval idol. When I’m wanting to be invited, knowledgeable, and conversed with~ it’s because I want people to like me. Involving me in all of these things conveys “liking” or “approval.” Yeah. I’m a sinner in need of a Savior.

Seriously. The only person’s approval I should really be seeking is Jesus’.

Read this verse this morning and it was definitely uplifting: Psalm 130: 5 I wait for the Lord, my soul  waits, And in His word I hope.

Amen.

 

Football Food…

AKA How to gain 10 lbs in one night

We are watching the Badger vs. Michigan State game and it’s giving me high blood pressure.

So I’ve decided to blog about the food I made tonight WHILE watching the game. The distraction is good for my pulse.

I made a bunch of yummy snacks for the 2nd to last badger game of the year.

• White chocolate, cherry, cinnamon oatmeal cookies
• Roasted garlic hummus
• Baked feta artichoke dip
• Bacon & brownsugar wrapped lil’ smokies

Here are the recipes for two of the 4…

Bacon & Brown Sugar Smokies
-1 pack Lit’l Smokies
-1 pack bacon (maple bacon is the best, but any kind works)
-Brown sugar

1. Cut the bacon into thirds (this could vary, depending on the length of the bacon you have, but you’ll want pieces that wrap all the way around the smokies).
2. Dredge the smokies in brown sugar.
3. Wrap each smokie in one piece of cut bacon.
4. Arrange in single layer in pan (they get messy, so I usually lay down foil for easy cleanup).
5. Sprinkle more brown sugar over wrapped smokies in pan.
6. Bake at 350 degrees for 45 minutes or until bacon is cooked (again, this varies somewhat depending on the size of the pan and how close together the smokies are. Just make sure they don’t get too crispy because the brown sugar can burn and get hard).
7. Stick a toothpick in each smokie and serve hot.

Baked Feta Artichoke Dip

1 can artichoke hearts, chopped finely
6 oz feta cheese
1/2 red pepper chopped (I used a roma tomato for color b/c red peppers were SO expensive!!
3 green onions, chopped
2 cloves garlic minced
1 c. mayo (I used light)

Mix together. Pour into a shallow baking dish. Bake at 350 for 20-25 minutes until bubbly and top is a bit brown. I actually broiled it for awhile tonight to get a nice brown top

Serve with pita bread or ritz crackers.

Sweet Potato Casserole…

…ehm, dessert. Sweet potato dessert.

Would you believe that up until this year I had NEVER in my life made a sweet potato casserole (SPC). Okay, maybe you could believe that. But what if I told you I had never even TRIED a SPC? True story. Never, ever, ever. It just wasn’t a tradition in my family.

Honestly, I think that SPC has a much greater following in the southern states. Us northerners just don’t eat healthy potatoes rich in vitamin sugary goodness!

My sweet friend Lacy gave me this recipe. It was everything she claimed it would be and more. To Die For.

• 3-4 large sweet potatoes, peeled, and diced into small pieces for roasting
• 4 tbsp butter
• 1/4-1/2 c. half & half
• 1/4-1/2 c. brown sugar
• vanilla

Topping

• 1/4-1/2 c. brown sugar
• 1/4-1/2 c. sweetened shredded coconut
• 1/4 c. quick cooking oats
• 1/4 c. chopped pecans
• 2-4 Tbsp cold butter

Peel and dice sweet potatoes. Roast at 425 until soft (the time depends on how small you cut the pieces!).. I think I roasted mine for like 30 minutes. Toss the sweet potatoes, butter, 1/2 & 1/2,  brown sugar, and a dash of vanilla in a large mixer (or big bowl) and blend up till sweet and smooth. Tasting is mandatory.

Then spread the potatoes in a casserole dish (I think that the shallow long ones like a 9×13 are the best because you have more room for topping, duh!

Combine all of the topping ingredients (except for the marshmellows) in a small bowl. Use your fingers to squish everything together in a crumb like mixture. Then put on top of the potatoes. Top with a handful of mini marshmellows.

Bake at 350 for 30-40 minutes until the potatoes are steamy, the top is crunchy, and the marshmellows have browned up a bit.

I kid you not, I ate this cold out of the fridge for breakfast on Friday. Yeah… I definitely need to make my way to a tread mill soon!!

ps. this photo sucks, I know.

pps. If I ever become a professional blogger (HA!!!) then I will pull out the trusty Nikon and take real photos of food again. Till then, the iphone SO much quicker!

Thankful Sunday

Do you ever just wake up and realize how awesome your life is?

Well, today has been one of those days and it’s only 9:40AM.

The house smells like Texas Pecan Coffee & Pumpkin Scones. Precious Pax is taking his morning nap. Steve and I are sitting by the fireplace relaxing. The house is pretty clean and we have nothing on the agenda today except for church @ 10:30am. Life is good.

So often I find myself stressed out and overwhelmed so when I have these mini-realizations I need to drink them in and embed them in my heart

I hope you’re having a wonderful Sunday too!