I love this picture because it goes so well with the recipe she shared with me! (Seriously, she is nine months pregnant and just as beautiful as ever!)
If you have a "meat and potatoes" kind of guy like I do. . . DO NOT TELL HIM WHAT IS FOR DINNER UNTIL AFTER HE TAKES A BITE OF THIS DISH! :-) I did that with Nate and he LOVED this recipe! (but if he had heard that he was having enchiladas with pumpkin sauce BEFORE he took a bite, it wouldn't have been pretty!)
ENCHILADAS WITH PUMPKIN SAUCE
- Serves 4
- 1/2 roast or rotisserie chicken, skin removed, meat shredded
- 6 scallions, thinly sliced
Course salt and fresh ground pepper
- 1 can (15 ounces) pumpkin puree
- 4 garlic cloves, peeled
- 2 jalapeno chile, quartered (with the seeds and ribs removed)
- 1 teaspoon chili powder
- 8 corn tortillas (6 inch)
- 1 1/2 cups (6 ounces) grated sharp white Cheddar cheese **Also important to use this kind of cheese - otherwise won't taste the same
1. Preheat oven to 425F. In a medium bowl combine the chicken and scallions. Season generously with salt and pepper. Set aside.
2. In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2&1/4 cups water (I would just use 2 cups of water), 2 teaspoons salt, and 1/4 teaspoon pepper until smooth. Pour 1 cup of the sauce in the bottom of an 8 inch square baking dish (or other shallow 2-quart baking dish)
3. Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla into a tight log; place seam side down over the sauce in the baking dish.
4. Pour the remaining sauce on top; sprinkle with the cheese. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
CSN has kindly approached me and has offered to host a giveaway on Elizabeth Ann's Recipe Box! The best thing about the CSN website is that they sell a variety of different items: cookware, recipe books, and you can even buy a dining room table.
I could seriously live up to my nickname while on this site. . .
My friend, Katie, does a lot of her shopping on their website and raves about the customer service and the website being user friendly. I spent a while looking at http://www.cookware.com/ last night and literally could NOT STOP. . . ugg. . . my Christmas list is filling up. . . AND Nate and I JUST got married, so I have a TON of kitchen "tools". . . but there is so much more that I NEED!
Ok, back to the giveaway. . . here is how you play. . .
1. You must be an Elizabeth Ann's Recipe Box follower to be eligible. So, if you haven't yet, just click on that Follow button, or follow me on Facebook (make sure I can contact you through your blog profile or your facebook profile) . . .
2. Leave a comment below telling me about your favorite "fall," cozy, warm-me-up drink (hey it is in the 70s and I am wearing cowboy boots, jeans, and a sweatshirt to celebrate our "cold" front!)
3. The giveaway closes on October 31 at midnight!!!
I'll post the winner of the $35 gift certificate on November 1st!
Good luck and thanks to CSN for the giveaway!
I want to tell you about a really incredible cookbook today! My friend, Lindsay and her husband, James, have a CUTE little boy named James Thomas! James Thomas has a very rare blood disease called Diamond Blackfin Anemia. A friend of Lindsay's has compiled a cookbook to raise money for research and for a week long camp for parents and their kiddos who have DBA! This camp is so important to Lindsay and provided her with such a support system of parents. So contact, Lindsay if you would like to buy a cookbook. . . there are over 200 recipes (including Granny Grace's Pot Roast ) and the cookbooks are only 10-15 dollars plus shipping! We love you, James Thomas!
I made this cake over the past two days. We had a "pot luck" soup lunch today and I said I would bring a coconut cake (which is many of my friends at school's favorite dessert!) Since I had a volleyball game on Monday (which we won and finished the season UNDEFEATED!), I made the cake and the filling on Sunday night and then iced it last night! Ok, now let me clarify some things. . . if you live ANYWHERE NEAR the Gulf of Mexico and have ANY bit of humidity in your air then your cake will NOT look like this. .
Let me explain. . . my cake and filling turned out amazing. Beautiful. . . just like a yummy homemade, from scratch cake. AND THEN last night was a DISASTER. . . I made the icing just like Paula Deen told me too. . . but it was too runny . . . soooo I made it again. . . . let me set the stage: I had a long day at school, a volleyball game, I went running when I got home, so I didn't start making the icing until around 10. . . so, in other words, I was pretty exhausted. Paula (I feel like we are on a first name basis since I seriously love her) said to use a hand held electric mixer. . . well, I decided to give my hand held mixer away since I had a beautiful new KitchenAid KSM150PSWH Artisan Series 5-Quart Mixer, White! SO, I whisked the icing by hand. . . for 7 min the first time. . . then with the second batch I WHISKED with MORE vigor since I thought my WHISKING was the problem. . . well, by that time, I was thinking MANY not nice thoughts about my "7 minute icing" soooo I just went ahead and tried to ice my cake. . . DISASTER. . . icing EVERYWHERE. . . so much so that icing was running off the counter onto Gus Gus (who thought he was in heaven) and then onto the floor. So I gave up and just DUMPED a bunch of coconut on the top and called it a night. . . Nate had begged me for a piece since Sunday . . I gave in. . . I mean, he is REALLY good looking and when he winks, it is hard to resist! Nate said it tasted wonderful. . . (but I didn't really believe him). . . until I took it to school today. . . I had to write an email to our "lunch bunch" about "not judging a cake by its cover" AND I had to explain why there was a piece of cake MISSING! BUT . . . all of the teachers RAVED about the cake. . . .I had more than one person tell me the cake tasted just like their mother or grandmother's homemade cakes did. . . Oh, did that make me feel better. . . what a compliment. . . and THEN the best news of all. . . Bobbie told me that it was impossible to make Paula Deen's 7 min Icing in our climate! News to my ears. . . I am not a failure in the kitchen! ;-) So, if you would like to make a coconut cake, I have a wonderful recipe. . . but instead of icing, the cake will have a lovely and delicious glaze. . . and the shredded coconut on the top of the cake will complete the "coconut cake look!" Like the Cinnamon Rolls , this is a process but well worth it . . . . I only have one slice left of the entire cake. . . which I saved for . . . Nate! :-) (and I have a date with Williams Sonoma for a hand held mix master!)
Basic 1-2-3-4 Cake
1 cup (2 sticks) butter, at room temperature
2 cups sugar
3 cups sifted self-rising flour
1 cup unsweetened canned coconut milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
While cake is baking, prepare filling. Stir together sugar, sour cream, milk and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pan as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1 inch apart until entire cake has been poked. Spread one third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together, I stick them with toothpicks to prevent cake from shifting.) You can place the cake in the refrigerator for 3 days to allow it to absorb the filling mixture.
7 Minute Frosting
1/3 cup water
1/8 teaspoon salt
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1 1/2 cup sugar
2 egg whites
1 1/2 teaspoon pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water and egg whites into a mixing bowl and beat for 1 minute with a handheld electric mixer. Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl. (If this happens, it could cause your frosting to become grainy.) Beat constantly on high speed with electric mixer for 7 minutes. Remove the bowl from the boiler and gently stir in vanilla with a spatula. (So if you live in the HUMIDITY, like I do, then just spread some over the top of your cake and try to spread some on the sides. . . yes, you will make a mess. . .that is ok. . . THEN DUMP lots of coconut on the top of the cake! and it will taste AMAZING!) www.pauladeen.com
Nate and I had a great weekend with friends and family! We really enjoyed riding horses and spending time with the Hutkas!
This is one of my most favorite horses in the world, Tinker! She is like a big lab and just wants to be with you and love on you! She especially enjoys giving hugs with her neck and kissing (nuzzling) your cheek!
My cute cowboy hubby! :-)
Ok. . . this is my new FAVORITE "meat" recipe!!!!! The "meat" recipes are more Nate's thing where as I could eat appetizers and sides for every meal. . . UNTIL this delicious Cranberry Pork Roast. Oh my gosh!!! NO knife needed and it is amazingly tender and SERIOUSLY incredible!
This came from one of my "go to" blogs, A Year of Slow Cooking!
1 (2.5-3 lb) pork loin roast or rib roast (I bought a 5 1/2 pound one and just cut it in half)
1 teaspoon ground ginger
1/2 teaspoon dried mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1 (16-ounce) can whole berry cranberry sauce
1/3 cup golden raisins (I used had regular raisins)
1 clove garlic, chopped
1/3 cup cranberry juice
1/2 small lemon, thinly sliced (I would just put a couple slices in. . . maybe 4 THINLY slices ones)
In a plastic zipper bag, put dry spices and cornstarch and add meat. Shake to coat. Put contents into your slow cooker. Add cranberry sauce. Put in raisins and garlic. Pour in cranberry juice, and top with lemon slices. Cover and cook on low for 8 hours, or high for about 4. The longer you cook the meat, the more tender it will be.
This is a wonderful meal to have simmering all day in the slow cooker AND is quick and easy to put together!
Slow Cooker Stuffed Green Peppers
6 large green bell peppers
2 cups cooked wild rice
1 1/2 pounds ground chuck
2 cups chicken stock
1 (16 oz.) can diced tomatoes
1 medium onion, chopped
1 cup cheddar cheese, grated
¼ cup chopped walnuts
1 large egg
Salt and pepper to taste
½ teaspoon red pepper flakes
¼ teaspoon nutmeg
In a large mixing bowl combine ground beef, cooked wild rice, ½ of the can of chopped tomatoes, onion, cheese, egg, walnuts, red pepper flakes, nutmeg, salt and pepper. Mix well. Cut just the tops off of the green peppers and remove seeds and ribs from inside. Stuff with ground beef mixture. Place stuffed peppers stuffed side up in a slow cooker and pour stock and remaining tomatoes over. Cover and cook on HIGH for 5-6 hours or on LOW for 8-9 hours.
Prep Time: 20 min
Cook Time: 8 hrs
Difficulty: Easy Paula Deen
The first time I had Picadillo was with my beautiful friend, Annamaria! It is a delicious mixture of beef, peppers, onions, and tomatoes normally served over rice!
My friend, Erin, introduced me to Gina's Skinny Recipes which is where I found this yummy recipe! Being the Tex Mex girl that I am, I would leave out the capers next time, not serve it with rice, and put the picadillo in a tortilla with salsa, sour cream, and shredded cheddar cheese!
1/2 chopped onion
1 minced garlic
1 tomato, chopped
1/2 pepper, finely chopped
2 tbsp cilantro
1 1/2 lb lean ground beef
4 oz (1/2 can) tomato sauce
fresh ground pepper
1 tsp ground cumin
1-2 bay leaf
2 tbsp alcaparrado (capers or green olives would work too)
Brown meat on medium flame in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.
Meanwhile, while meat is cooking, make sofrito by chopping onion, garlic, pepper, tomato and cilantro.
Add sofrito to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the juice (this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 15-20 minutes
Nate started calling me "Buffy" the day he met me. . . no, it is not because I look like Buffy the vampire slayer. . . and no, Buffy is not a nickname for Elizabeth. . . why in the world would he call me that then, you might ask. . . .
When I met Nate, I was wearing a well put together outfit, I mean, hey, I WAS going to a baseball game in which I was going to know half of the players and tons of people in the stands . . . Nate took one look at my sunglasses and purse and said something to the effect of. . . you are a bank account slayer. . . I'm calling you Buffy. . . as in the bank account slayer. . . (which is TOTALLY not true!)
well. . .it stuck and now it is his cute little nickname for me! :-)
He still calls me all the other (normal) terms of endearment
But the interchangeable name with Elizabeth is always . . .
Months ago, Nate said, "Buffy, come in here! There is a girl cooking on Fox News!" (the explanation of his nickname for me is for another time!) The Pioneer Woman was making cinnamon rolls on Fox News . . . I love Pioneer Woman and kind of identify with her since I married a cute cowboy! Here is the Video if you would like to see a step by step!!
I have a meeting in the morning and volunteered to make the cinnamon rolls . . . this really is more of a Saturday project because it takes a couple hours to complete the whole process. . . but it was WORTH IT! These are SO very sweet but still REALLY good! The recipe makes a ton so Nate and Parker had a great "dessert" tonight and I have plenty left over to take to school and send some to Daddy's office!
Now. . . before you read on. . . let me explain to you. . . . YOU ARE GOING TO BE AMAZED when you see how much butter is used in this recipe. . . if you would like to be blissfully ignorant and just request these delicious cinnamon rolls on special occasions when OTHERS bake FOR you. . . then STOP reading. . . .seriously. . . STOP. . . if you don't care then. . . bake ahead! :-)
■1 quart Whole Milk
■1 cup Vegetable Oil
■1 cup Sugar
■2 packages Active Dry Yeast
■8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
■1 teaspoon (heaping) Baking Powder
■1 teaspoon (scant) Baking Soda
■1 Tablespoon (heaping) Salt
■Plenty Of Melted Butter (MORE than a pound!)
■2 cups Sugar
■Generous Sprinkling Of Cinnamon
■1 bag Powdered Sugar
■2 teaspoons Maple Flavoring
■½ cups Milk
■¼ cups Melted Butter
■¼ cups Brewed Coffee
■⅛ teaspoons Salt
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees
Buenos Dias! Today, Nate and I are going to a wedding uniting a native Texas and a Mexican beauty! SO what better day to share with you an AMAZING migas recipe! This recipe is SO good and can easily be doubled! It is a great breakfast to serve if you have company and is such a wonderful alternative to a breakfast casserole!
Migas with Fresh Tortillas
Migas (pronounced MEE gahs) is a Tex-Mex tangle of eggs, bits of corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. A dish that many professed egg-haters relish, it probably can thank its existence to thrifty cooks looking to use left-over tortillas, since tortillas are an integral part of the dish. The word, migas, in fact, is derived from the Spanish word for crumbs.
4 large eggs
1 tablespoon water
1 tablespoon salsa (your favorite, but it should be chunky)
1 tablespoon butter
1 tablespoon olive oil
2 6-inch corn tortillas, torn into small pieces
1/4 cup finely chopped white onion
2 tablespoons chopped green chiles
1 medium tomato, seeds and pulp removed, chopped
1/2 cup chopped avocado, sprinkled with a little lemon juice
2 teaspoons minced fresh cilantro
2/3 cup grated mild cheddar or Monterrey jack cheese, or combination of both
crema or sour cream
In a small bowl, lightly beat together the eggs, water and salsa, and set aside.
Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.
Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well.
Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream.
Note: This recipe makes two servings, but it can easily be doubled or tripled or more for a larger crowd. Migas are a terrific brunch dish.
Chop the onion, green chiles, tomato, avocado and cilantro before you start the migas so they'll be ready when you need them.
In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are:
crisply cooked and crumbled bacon
crumbled chorizo (browned before you add the eggs)
cooked, shredded chicken or turkey
grated or diced potato (sautéed until tender before adding the eggs)
green bell pepper
cayenne pepper (a dash or so)
minced garlic http://www.texascooking.com/
My church had an awesome night for women about a week ago called Joy in Every Season! It was such a special time of prayer, learning and fellowship! I thought I would share some of the notes that I took!
* We all promote different things in our day to day lives. . . Tide To Go, The Baby Wise Book, a certain stroller, a specific slow cooker, a school, neighborhood, pastor, etc. . . Do we promote Jesus like we do the tangible things in our lives?
* The chapter the night was based on was Psalm 126 "When the Lord brought back the captives to Zion, we were like men who dreamed. Our mouths were filled with laughter, our tongues with songs of joy. Then it was said among the nations, The Lord has done great things for them. The Lord has done great things for us, and we are filled with joy. Restore our fortunes, O Lord, like streams in the Negev. Those who sow in tears will reap with songs of joy. He who goes out weeping, carrying seed to sow, will return with songs of joy, carrying sheaves with him."
* Our pastor had triple bypass surgery this past June and whenever his wife would worry, she literally felt the Lord telling her, "I'll handle this!" Isn't that comforting to know. . . God's got whatever we are dealing with!
* Joy is a consequence of obedience in our walk with the Lord!
* When you are in a season of drought, give thanks for the things HE has done in the past and have hope when you look ahead! He has taken care of you before, hasn't he? * One of my most favorite verses is Jer. 29:11 "For I know the plans I have for you, declares the Lord. Plans to prosper you and not to harm you, plans to give you hope and a future." * I also have always LOVED this verse that was shared, Psalm 30:5 "Weeping may remain for a night, but rejoicing comes in the morning!"
I made these amazing muffins on Monday night for a Tuesday morning meeting (that ended up not happening)! So after my kids took a little pop quiz (aren't I mean!?) I sent my cute kids on a mission spreading pumpkin, spice, and cream cheese "cheer" all over the school! The reviews were that the muffins were HEAVENLY! Normally, I would just wait until lunch to share my pumpkin goodness BUT once a month our AMAZING PTA provides a "themed" lunch for us! This was just half of the precious fall decorations! The picture doesn't do it justice!
Our moms are incredible! After every PTA or parent meeting the leftovers are taken to our teacher's lounge, so we literally have food in the teacher's lounge at least once a week! Basically, we are SPOILED!
Back to the amazing pumpkin muffins! My suggestion is the pumpkin muffins are good. . . BUT ADD THE CREAM CHEESE ICING AND THEY GO FROM GOOD TO AHHHHH-MAZING! Enjoy this perfect fall breakfast (or dessert)!
1 cup All-purpose Flour
½ cups Sugar
2 teaspoons Baking Powder
1-½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
½ teaspoons Nutmeg
½ teaspoons Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
½ cups Evaporated Milk
1 whole Egg
1-½ teaspoon Vanilla
½ cups Golden Raisins (optional!)
2 Tablespoons Sugar
1 teaspoon Cinnamon
¼ teaspoons Nutmeg
¼ cups Softened Butter
4 ounces, weight Cream Cheese
½ pounds Powdered Sugar
½ teaspoons Vanilla
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature. Pioneer Woman
I am so excited to share a website with you. . . .that will be a HIT with YOU and the MEN in your life! Holy Turf is dedicated to the love of college football AND every Tuesday the website features a Tasty Tuesday Tailgating Recipe! TODAY, I had the honor of sharing one of our family favorites! Chicken Jalapeno Poppers are always such a hit and a perfect "tailgating" food! There are other great tailgating recipes on the website so go and explore!
Tasty Tuesdays-Chicken Jalapeno Poppers
Serving these delicious Chicken Jalapeno Poppers at your house or while tailgating at the game will make you a hero! A wonderful mix of chicken, bacon, spice and cheese rolled into a bite sized yumminess should be a staple at any “man” party atmosphere! Growing up in a family of hunters, we also used dove and quail but chicken is more readily available all through the year!
Preparing the Quail Jalapeno Poppers
Chicken Jalapeno Poppers
Chicken Jalapeno Poppers
Thin sliced boneless skinless chicken breast (Dove or Quail)
Monterrey Jack Cheese
Cut chicken into “fajita” like strips (2-3 strips for each breast). Cut a 1/4 – 1/2 inch wide piece of cheese. Slice jalapeno into 6-8 slices and discard seeds. Roll chicken strip with cheese and one slice of jalapeno in the middle. Take bacon and wrap around both sides of chicken (so there should be bacon covering all four sides of the chicken roll). Secure with a toothpick. Put on grill. Cooking time will depend on the size of your Chicken Jalapeno Poppers. Medium sized poppers should take 15 – 20 minutes. Make sure chicken in cooked thoroughly before serving! Enjoy and get ready for kick off!
I have mentioned before how much I ADORE the South! This past weekend Nate and I went to Louisiana and Mississippi to attend a couples shower for Parker and Emily! We had so much fun and loved meeting more of Emily's friends and family!
Of course, Nate found a Bass Pro Shops in Louisiana and OF COURSE we had to stop!
I didn't mind though because it was MUCH better than the one in Houston (but not as good as the DADDY of all Bass Pro Shops in Missouri!) I always love seeing all the fish and animals in the store and this BPS didn't disappoint with a HUGE snapping turtle!
The shower was at Emily's aunt and uncle's beautiful plantation home and I was IN LOVE!
This is the lane that goes up to the house! Beautiful!
The cute couple! Cannot wait for the wedding!
After the shower, we went to Biloxi and explored! All in all, it was a wonderful weekend and Nate and I had so much fun celebrating Emily and Parker! I jokingly told him that this was our 4 month anniversary trip :-) But seriously, I love traveling with Nate! We are always laughing, joking, and having a great time together so going on trips together makes such special memories for us! I love him so much! :-)
SINCE, we just got back from Louisiana, I thought I would share a yummy gumbo recipe my friend, Veronica shared with me! We took it over to a friend's house tonight and everyone thought it was great! I served it over white rice and it turned out wonderful! Enjoy!
½ pound finely chopped onion
½ pound finely chopped bell pepper
¼ pound finely chopped celery
1 ½ sticks butter or margarine
2 cans chicken broth
1 Tablespoon flour
2-25 oz. cans crushed tomatoes
½ pound slant cut sausage (I used deer sausage)
1 pound diced cooked chicken
½ Tablespoon oregano
dash white pepper (or black pepper)
¼ teaspoon cayenne pepper
¼ teaspoon thyme
¼ teaspoon basil
1 bay leaf
salt to taste
1/3 cup fresh parsley, chopped
Hard boiled eggs (optional)
Melt butter. Saute vegetables and garlic until tender. Add flour to make a roux; stir well. Place roux in a Slow Cooker on low or high heat (depending on when you need it done; since all ingredients are cooked fully, you can heat them all together on high. If you have the time, cooking it on low heat for 6-8 hrs is the best because all the flavors release very nicely).
Saute and brown the sausage. Add broth, chicken, spices, tomatoes, sausage, and (if you are using them) eggs to the Slow Cooker. Add fresh parsley 10 minutes prior to serving. Discard bay leaf.
(If you like seafood, we have also done it with shrimp....I cook them in a skillet and add them in about 20 minutes before we are ready to go.)
Tonight I want to share a DELICIOUS cornbread casserole recipe! It is SO good and the perfect "down home" side to any meat! :-) My sweet friend, Ranelle, (who happens to be an amazing cook) shared this recipe with me a couple years ago! It has become a staple dish in our kitchen!
(here is a picture from our weekend adventure. . . more about that tomorrow!)
Spicy Corn Bake
1 tbs extra virgin olive oil
1/2 onion, chopped
1/2 bell pepper, chopped
1 can (15.5 oz) whole kernal white corn, drained (or yellow corn)
1 can (14.75 oz) cream style corn
1 can (14.5 oz) diced tomatoes, drained
1/4 tsp cayenne powder (optional)
1 tsp chili powder (use a little more when NOT using cayenne)
1 pkg (8 1/2 oz) corn muffin mix (I use Jiffy)
1 tbs chopped fresh cilantro (optional)
4 tbs butter, melted
2 eggs, slightly beaten
1 c light sour cream
3 oz shredded jalapeno monterrey jack cheese (3 TBS)
Preheat oven to 350 degrees. Saute onion and pepper in oil until tender. Add white corn and toss. Pour mixture into large bowl and add cream style corn. Stir in remaining ingredients and mix well. Pour into 3 quart greased baking dish and bake 45-55 minutes or until golden brown and cooked through. Actual time will depend on baking dish.
As you can see "Elizabeth Ann's Recipe Box" has had a MAKEOVER! :-) Carolyn from Life in Graz completely remade my blog and I LOVE it! :-) Carolyn was amazing to work with and is so talented! I especially love the recipe box page and I hope it will be easier for YOU to navigate through the different recipes! SO follow, join on facebook, and grab my button and add it to YOUR blog! Happy Friday and I hope you have a wonderful weekend!
My whole life, anytime we were going to San Antonio, we stopped at Frank's along the way.
It is a special place because my parents used to meet my Granny and Grandpa there when we went and stayed with them! Whenever we get together with my dad's side of the family, someone normally tries to stop by Frank's and get a chocolate pie! Their chocolate pies are INCREDIBLE and the meringue is nine miles high! (I have a new found respect for the Frank's pie after trying to make meringue a couple days ago) There are certain foods that bring back memories when you eat them and this is one of those. Whenever I see a chocolate pie, I think of my dad's side of the family and my Granny and Grandpa! Tomorrow is my dad's birthday, so I tackled the meringue again to try to give him a little taste of the past. (and I sought out advise from my friend, Bobbie ) The meringue turned out perfectly and the pie is beautiful! Happy birthday, Daddy. Here's to special memories and loved ones who I know are celebrating in heaven! Dad, I know Granny and Grandpa are so proud of you! ;-) Love you!
One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)
1 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1 tablespoon plus 1 teaspoon cornstarch
1 can (12 ounces) evaporated whole milk
3 large eggs, separated
3 tablespoons unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract (I should have made a double batch of the meringue because I usedEmile Henry 9-Inch Pie Dish, Cerise Redand the meringue wasn't as high as I would have liked)
Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes. Cool completely; set aside.
Put a fine-mesh sieve over a medium bowl; set aside. (I did not use a sieve) In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.
Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.
Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.
Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, and 1 teaspoon cornstarch until stiff peaks form. (Per Bobbie: it is vitally important to have your egg whites at room temperature and your bowl and whisk freezing. Mix on medium speed and don't add sugar or cornstarch until the eggs are translucent but not white white yet. It should take about 5-7 minutes to get the meringue perfect) Spread meringue on top of filling, right up to edge of crust; (make sure you attach the meringue to the crust) bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.
Ok, seriously, I AM OBSESSED WITH SOUTHERN LIVING!!!! AND NATE is obsessed too! All the recipes are DOWN HOME and right up his ally! Yesterday I made Banana Pudding and tonight Rebecca and Clark came over and I made King Ranch Casserole (I'll post later) and Apple cake all from the October issue! Enjoy!
Fresh Apple Cake with Cream Cheese Icing
Total Time: 2 hr., not including frosting.
Thinly sliced apples create rich, moist layers of fruit within the cake.
Yield: Makes 12 to 15 servings
1 1/2 cups chopped pecans
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Stir together butter and next 3 ingredients in a large bowl until blended.
3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.
Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.
Helen Mack, Fontana, California, Southern Living, OCTOBER 2010
My sweet brother,Clark, and his girlfriend, Rebecca, recently gave me a subscription of Southern Living! I already have a LIST of recipes to try from the October issue. The magazine featured a blogger that I was so excited to find out about! Christy Jordan from Southern Plate has true down home recipes and this afternoon I tried the Homemade Banana Pudding! It was AHH-MAZING!!!! From scratch, easy, and oh so good! One problemo. . . I have not mastered the meringue . . . I tried today, it turned out. . . but not ANYTHING like the beautifulness in the picture below. . . I didn't have time to try again but that is my new mission. . . PRETTY meringue!
So, enjoy this beautiful day, college football, and great friends!
This is definitely a cookie lover's version. Serve right away if you like crispy cookies, or chill overnight for softer texture. Delicious served warm, at room temperature, or chilled. If you omit the meringue, you won't need to bake the pudding.
Total: 2 hours 15 minutes
Yield: Makes 8 servings
1 (12-oz.) package vanilla wafers
5 ripe bananas, sliced
2 cups milk
1/2 cup sugar*
1/3 cup all-purpose flour
3 egg yolks
1/8 teaspoon salt
1/2 teaspoon vanilla extract
3 egg whites
1/4 cup sugar
1. Prepare Pudding: Preheat oven to 325°. Arrange one-third of vanilla wafers in a medium-size ovenproof bowl (about 2 qt.); cover with one-third of banana slices. Repeat layers twice with remaining vanilla wafers and bananas.
2. Whisk together milk and next 4 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 15 minutes or until pudding-like thickness. Remove from heat, and stir in vanilla. Pour over vanilla wafers and bananas in bowl. (if you don't have time to go to the gym, this is a LOVELY arm workout! :-)
3. Prepare Meringue: Beat egg whites at medium speed with an electric mixer until foamy. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of bowl.
4. Bake at 325° for 15 minutes or until golden. Serve immediately, or let cool completely (about 30 minutes), and cover and chill 1 hour before serving.
**1/2 cup no-calorie sweetener may be substituted. We tested with Splenda No-calorie Granulated Sweetener. (Do not substitute sweetener in meringue.)
Christy Jordan, Southern Plate, Southern Living, OCTOBER 2010