Autumn Granola

I'll be honest with you, this is a pretty expensive recipe to make but its a hell of a lot cheaper than buying already made granola.  I'm not generally a fan of pumpkin but these seeds fit right in. It makes a lot but that was a challenge Steven rose to.  This is his hand finishing up the last bit while we were in the hospital having Wade. 

Autumn Granola
Adapted from Dinner: A Love Store
Makes 9 Cups

• 3 cups old-fashioned rolled oats
• 1 1/2 cups raw pistachios, hulled
• 1 cup raw pumpkin seeds, hulled
• 1 cup coconut ships
• 3/4 cup pure maple syrup
• 1/2 cup extra virgin olive oil
• 1/2 cup packed light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamon

Preheat oven to 300 degrees F.  In a large bowl combine all of the ingredients until everything is sticky.  Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stir in every 10.  Granola should be golden brown and well toasted. Transfer to a bowl and let cool  Eat immediately or store in an air tight container.

Pot Roast and Sweet Potatoes

Quick updates: Baby Wade is an amazing baby that loves to sleep and cuddle, he has just started to smile.  Henry is slowly accepting his role as big brother and diaper changing supervisor.  That being said, we are still in survival mode.  Luckily its pretty dang cold outside so we have been living off the slow cooker (and amazing friends who keep bringing us meals!!!)

This took me about 2 hours to get everything in the slow cooker due to having to pick up the baby, kiss boo-boos, change the tv show for Henry, change it again, change diapers, and put the baby back to sleep. It should take you like twenty minutes.

Of course I forgot to take a picture of it- but its not that pretty anyway.

Pot Roast and Sweet Potatoes

Adapted from Everyday Slow Cooker

• 1 1/2 - 2 lb boneless beef chuck roast
• oil
• 1 onion, thinly sliced
• 3 sweet potatoes, peeled and quarted
• 2/3 cup beef broth
• 3/4 teaspoon celery salt
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cinnamon

Brown the roast with the oil in a hot skillet on each side. Place onion and potatoes in the slow cooker and top with the roast.

Combine the rest of the ingredients in a small bowl then pour over the roast. Cover and cook for 7 to 8 hours on low.

Roast Chicken

I always hesitate to roast a chicken and Steven always hesitates before a meek "sounds good".  But I have no idea why - its cheap, easy, and the oven version of a one pot meal. Although I have never made a bad one, I haven't made a great on either. Until now.

And yes, its a little 'icky' dealing with a whole raw chicken but getting a big batch of homemade chicken broth is worth it.

Roast Chicken
Adapted from Dinner: A Love Story

• 6 red potatoes, cut into bite sized chunks
• 3 carrots, cut into bite sized chunks
• 1 whole roasting chicken, 4 pounds, giblets removed
• 2 tablespoons butter, melted
• salt and fresh pepper
• 1 lemon, pricked with a knife
• 1 small bunch of fresh thyme

Preheat the oven to 425F. Spray a 9 by 13 casserole dish with nonstick spray.  Arrange the potatoes and carrots in the dish, sprinkle with salt and pepper, and roast for 15 minutes.

Meanwhile, rinse the chicken under cold water and pat dry. Brush the chicken with butter then sprinkles with lots of salt and pepper.  Stuff the chicken with thyme and the lemon. 

Take the vegetables out of the oven and place the chicken breast side up on top of the vegetables.  Roast for 1 hour and 15 minutes until a temperature of 165F is reached.

The Big Chewy Chocolate Chip Cookie

This is no measly cookie. Its a cookie to keep you full.  Two with a glass of milk could be a meal replacement if they had any nutritional value.

The Big Chewy Chocolate Chip Cookie
Adapted from Alton Brown

• 8 ounces unsalted butter, melted
• 2 ounces sugar
• 8 ounces brown sugar
• 1 large egg
• 1 large egg yolk
• 2 tablespoons whole milk
• 1 1/2 teaspoons vanilla extract
• 12 ounces bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 12 ounces semisweet chocolate chips - the good stuff

Pour butter and sugars until a stand mixer bowl and beat on medium speed for 2 minutes.

Meanwhile in a small bowl, whisk the egg, egg yolk, milk, and vanilla extract.  Turn the mixer to "stir" and slowly pour in the egg mixture. Mix until combined, 30 seconds.

Meanwhile in a medium bowl, sift together the bread flour, salt, and baking soda.  With the mixer on slow slowly add the dry ingredient mixture.  Stop and scrape down the bowl as needed.

Once everything is combined, drop the speed to stir and add in the chocolate chips. Chill the dough for 1 hour.

Heat the oven to 375F. Scoop tablespoon sized dough portion onto a parchment paper lined baking sheet.  Bake in the middle of the oven for 13 minutes, rotating the pan halfway. Remove from oven and slide parchment paper onto a cooling rack.

Sour Cream and Onion Popcorn

Vacuuming my house is the most pointless chore - it is just as dirty 2 hours later. Between the fur tumble weeds from three animals, crumbs from Henry's constant grazing, and Steven stomping in every leaf from outside I can't compete.  So I quit trying and made this popcorn which we ate in front of the TV and covered the whole floor, table, and couches with white powder and popcorn kernels. And then I vacuumed...I'm not an animal you know.

Sour Cream and Onion Popcorn
Adapted from Shutterbean

• 3 tablespoons chopped dill
• 3 tablespoons freshly grated Parmesan cheese
• 2 tablespoons powdered milk
• 1 1/2 tablespoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• popcorn from 1/3 cup kernels
• 2 tablespoons olive oil

Mix all the ingredients aside from the popcorn and olive oil in a small bowl.  Drizzle the olive oil on the popcorn, toss, then sprinkle on the dry ingredient mixture.  Eat fresh.

Kale with Avocado and Pickled Onions

What to say about kale, except Steven owes me. Steven loves kale as much as any leafy green and with a little pickled red onions, I can be tempted as well.  

Kale with Avocado and Pickled Onions
Adapted from Dinner: A Love Story

• 1 cup water
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 medium red onion
• kale, with stems removed, chopped, and washed
• olive oil, salt, and pepper
• 1 avocado

For the onions, bring the water, vinegar, sugar, salt, and onion to a simmer in a small sauce pan. Cook for 15 minutes then remove with tongs to a large bowl.

Meanwhile, cook the kale in boiling water for 2 to 3 minutes.  Remove with tongs to an ice bath and then to the large bowl with the onions.

Toss with olive oil, salt, and pepper.  Cut avocado into chunks and give it a light toss into the kale.  Taste and add a little more salt then serve.

Shrimp Avocado Ceviche

This has to be the perfect summer recipe- it was a lot more filling than we both thought and we ate too much. It might have had something to do with the freshly fried tortilla chips.  Those just can't be beat.  Make this ahead of time then chill out with an alcoholic beverage of your choice when you would usually be cooking. 

Shrimp Avocado Ceviche
Adapted from Dinner: A Love Story

• 1 pound shrimp, shelled and de veined
• 1/2 jalapeno pepper
• 1/3 small red onion
• 1 small container grape tomatoes
• 2 limes
• 1 avocado
• 1 bag corn tortillas
• vegetable oil for frying

Boil shrimp for 3 minutes, drain, cool, chop and add to a large bowl.  Finely shop 1/2 jalapeno pepper and red onion - add to bowl. Quarter grape tomatoes and add to bowl.  Squeeze the juice from two limes over the shrimp and toss.  Add a little olive, salt, pepper, and let chill in the fridge for up to a day.

When you are ready eat chop the avocado and toss into the mixture.

Quarter the tortillas and heat an 1/2 inch of vegetable oil over medium-high heat in a skillet. Once the oil is hot fry the tortillas in batches until crispy.  Remove to a paper towel and salt.  Serve the ceviche  with the hot chips.

Stuffed Pizza Bites

I am very into football season...food.  The games are nice for an excuse to get together with some background noise but no season as better snacks. Case in point: stuffed pizza bites

Stuffed Pizza Bites

• pizza dough - homemade or store bought
• desired pizza toppings and cheese
• 2 tablespoons grated parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• pizza sauce - homemade or store bought

Preheat oven to 400F or whatever temperature is on the pizza dough package. 

Roll out the pizza dough on a floured surface until its 12" by 8". Use a pizza cutter to slice into 24 even squares. Place cheese and toppings on each square - make sure not to use too many so the you can close the pizza dough.

Wrap the pizza dough around the toppings and pinch into a ball. Place seam side down in a pie pan sprayed with non-stick spray.

Brush the tops with olive oil then sprinkle garlic powder and Italian seasoning.

Bake for 15 to 20 minutes until the top is golden brown.  Serve warm with warm marinara sauce for dipping.

Note: if you pepperoni other large toppings, quarter them or chop them smaller so the dough will fit over the toppings.

Roasted Tomato Bruschetta

So we were eating dinner in front of the TV...like, ya know, shitty parents, and we were bringing out all the snack food to the coffee table while Henry was munching away.  He runs into the kitchen and starts pulling our arms going "Let's eat together! Let's eat together!". Thank God good kids can come out of okay parents.

Roasted Tomato Bruschetta

• cherry tomatoes
• olive oil
• salt and pepper
• feta
• basil
• crostini

Place cherry tomatoes on a baking sheet and drizzle with olive oil, salt, and pepper.  Roast at 400F for 30 minutes.  Move to a bowl and stir in feta crumbles and chopped basil. Serve on crostini.

Happy 200th post

It would have been smart to find the best 20 recipes in the 200 post blog but I just went through the whole thing and happen to get 18.  Plus this blog never claimed to be smart only delicious. So these are our favorite 18 recipes. They are ones we still talk about even if we only ate it once or we eat it several times a month and it just feels like home.

Banh Mi Sandwiches

Sausage, Red Beans, and Rice

Vegetable Beef Soup

Chicken Salad

Hamburger Tomato Pizza

Buttermilk Pancakes

Popcorn

Crostinis

Killer Garlic Bread

Gumbo

Ancho Chili Flank Steak and Sweet Potato Tacos

Bratwurst with pepper and onions

Chicken Enchilada Casserole

Chinese Chicken and Broccoli

Peaches and Cream French Toast

Frito Pie

Chicken Mushroom Marsala

Pork Braised in Milk

Spiced Lemon Cake

This cake would have been beautiful if I wasn't sooo pregnant and sooo hungry.  I rushed it out of the oven, skipped the cooling process, dumped it out, and dug in.  Naturally it fell apart but still tasted amazing.  This is a thick cake and could easily be justified as a breakfast cake. That's a thing, right?

Spiced Lemon Cake
Adapted from shutterbean

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter, room temperature
• 3/4 cups granulated sugar
• 1 tablespoon grated lemon zest
• 3/4 teaspoon ground cardamom <-very expensive but essential.
• 2 large eggs
• 6 tablespoons lemon juice
• 1/2 cup sour cream
• 1 1/2 cup confectioners' sugar

Preheat the oven to 375F. Spray an 8-inch round cake pan with nonstick spray.

Sift the flour, baking powder, baking soda, and salt together in a bowl.

Beat the butter, sugar, lemon zest, and cardamom with medium-high speed with a mixer until fluffy. Add eggs 1 at a time, beating between the eggs. Beat in 3 tablespoons of lemon juice.

Then reduce the speed to medium-low.  Add in about 1/3 flour mixture, 1/4 cup sour cream, 1/3 flour mixture, 1/4 sour cream, then the final third of flour mixture. Once mixed pour batter into the cake pan.

Bake about 30 minutes or until an inserted toothpick comes out clean.  Turn out on a wire rack and let cool completely.

While cooking whisk the remaining 3 tablespoons of lemon juice and confectioners sugar in a bowl until smooth. Pour over cooled cake and serve.

Spinach Smoothie

Because man can not live on jalapeno dip alone.  If you want an equally delicious but ugly smoothie replace the mango with frozen berries.

Spinach Smoothie

• 1 banana
• 1/2 cup frozen mango
• lots and lots of spinach- a couple of handfuls
• 1 cup milk
• 1 teaspoon chia seeds

Put all ingredients in the blender and give it a whirl until smooth. 

Jalapeno Popper Dip

My friends are going to an all inclusive beach resort two weeks before my due date.  I'm not jealous or anything. I'm just going to destroy their bikini ready bodies. mwahaha. It was real good- couldn't nab a picture fast enough.

Jalapeno Popper Dip
Adapted from Simply Gourmet

• 6-8 slices of bacon, cooked and diced crispy
• 16 ounces of cream cheese, soft
• 1 cup of mayonnaise
• 4-6 jalapenos, seeded and chopped
• 1 cup cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup green onions

Topping:

• 1 cup crushed Ritz crackers
• 1/2 cup Parmesan cheese
• 4 tablespoons butter, melted

Preheat the oven to 350F.

Combine all ingredients in a medium bowl and stir well. I used a fork since my cream cheese wasn't so soft.

Transfer to a pie plate or oven proof dish.

Combine the topping ingredients and sprinkle on the top.  Bake for 20 minutes until golden brown. Serve with Ritz crackers.

Chicken Parmesan

There is also something about pounding a chicken breast flat to make a chicken breast seem like a lot of food.  All the pasta didn't hurt either. Winner winner chicken dinner, indeed. I only cooked 2 chicken breast and it was more than enough for 3 people.  If you are halving the chicken, don't half the dredging materials, it makes it difficult to completely cover the chicken.

Chicken Parmesan
Adapted from Sheet pan dinners

• 1/2 teaspoon kosher salt
• 1/2 cup all purpose flour
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 1 1/2 cup panko breadcrumbs
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 2 tablespoons smoked paprika (I would use a less next time)
• 1/2 teaspoon kosher salt
• 4 to 6 boneless, skinless chicken breast, pounded to 1/2 inch thick
• 1 jar marinara sauce
•  6 to 8 slices provolone cheese
• 1/4 cup shredded Parmesan cheese

Preheat the oven to 400F and spray a sheet pan with non stick spray.

Get out 3 large shallow bowls. In the first whisk: salt, flour, pepper. The second: 2 eggs. The third: the panko, garlic powder, dried oregano, paprika, and salt.

Dredge the chicken cutlets into the flour first, then eggs, then panko - making sure to get the entire surface area of the chicken. Then onto the baking sheet.

Bake the chicken for 15 minutes until the panko has browned and cutlets are almost cooked through. Remove from oven, add 1/2 cup marinara sauce and a slice of provolone cheese. Return to the oven for 10 minutes. 

Serve hot on top of a giant plate of pasta.

Chicken Adobo

As I'm writing this, I'm 31 of the longest weeks ever pregnant. Hopefully by the time this is published I'll have this babe out of me. That's right, I'm currently blogging 9 weeks in advance to give myself a maternity leave. How dorky is that.

I can't bend over, breathe very well, or wrap my head around what it's going to be like having two kids but I know I'll be repeating this recipe in the survival mode days. You literally throw everything in the pot, stirring optional, flip it once, serve over rice an hour (or thirty minutes) later.

Chicken Adobo
Adapted from Chinese Grandma

• 5 to 6 drumsticks (about 2lbs)
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1/2 teaspoon black pepper, finely ground
• 2 bay leaves
• 1/3 cup soy sauce
• 1/3 cup apple cider vinegar
• 1/3 cup water

Place all ingredients in a large pot or dutch oven and bring to a boil over medium-high heat.

Turn the chicken, reduce to a simmer, and cover. Cook between 30 minutes to 1 hour 30 minutes based on how long you have. If you want a thicker sauce leave lid ajar so water can escape.

Serve chicken and sauce over rice.

Hash browns, avocado and fried egg

Our breakfasts during the week become super routine. Scrambled eggs or cereal. Everyday.  I've been trying to spruce up our breakfasts on Saturdays or Sundays and it is paying off. It takes a little longer for everyone to get up, dressed, and fed but after a big breakfast we are ready to go!

Hash browns, avocado and fried egg
Adapted from Shutterbean

• 1 baking potato, shredded and patted dry with a paper towel
• 1 small yellow onion, grated
• 3 tablespoons olive oil
• 1 avocado, sliced
• salt and pepper
• 4 eggs
• hot sauce

In a medium bowl mix potato, onion, 1 tablespoon of olive oil, pinch of salt and pepper.

Coat a large, nonstick skillet with a tablespoon of olive oil and turn heat on medium-high.  Cook potato mixture in the skillet in a thin (as possible) layer.  Cover with foil and let cook without touching it for 6 minutes.  Flip and cook for 6 more minutes. Plate the hashbrowns on two plate and add a half of avocado to each plate.

Put the last tablespoon of olive oil in the same skillet, add the eggs without breaking the yolk. Then add 1/4 cup of water, cover the skillet, and cook for 3 minutes.  Place on top of the avocado, add salt, pepper, hot sauce and serve!

Baby Wade

This is Baby Wade.  He is tiny and a little yellow* and I love him.  He is out and I'm overwhelmed as expected, but I've set myself up a tiny blog maternity leave so the posts written in the future are actually from the past, make sense? If I sound a little angry and hungry in them its because I was very pregnant (and hungry and probably angry) when I wrote them.

*we are working on the tiny and yellow part

Pizza Bagels

When pizza is a bagel, you can eat pizza anytime. And when you are 8 months pregnant, you truly need pizza anytime.

Pizza Bagels
Adapted from Shutterbean

• mini bagels, sliced in half
• marinara sauce
• mozzarella, shredded
• pepperoni

Lay sliced bagels on a baking sheet. Place a pepperoni over the hole. Top with marinara sauce, more pepperoni, mozzarella.  Repeat for each bagel half.  

Cover in plastic wrap and push down so the cheese and toppings stick the marinara sauce. Freeze for 2 hours.  Remove from freezer and put in freezer bags.

To bake, preheat oven to 400 degrees F. Cook for 14 minutes until cheese is golden.

Shrimp Bruschetta

This is a recipe to save. I am always on the look out for the perfect party recipe. It's harder than it looks and the more recipes you have like this, the easier throwing a party is. 

Qualifiers:

1. easy to make (you are stressed out enough, and I'm pretty sure that's your baby crying.)
2. can be made ahead (save all your last-minute time for everything you'll will forget about)
3. isn't cream cheese or cheese based (we have a zillion of those recipes already)

This hits all three. Make it early and keep it chilled, then put it in a bowl for people to scoop onto their crostinis. No one likes a soggy crostini.

Shrimp Bruschetta
16 pieces
Adapted from Delicious on a Dime

• 1 pound shrimp, cooked, peeled, deveined, and chopped
• 2 small tomatoes, chopped (about 1 cup)
• 2 tablespoons ketchup
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons olive oil
• 1 1/2 tablespoon rice vinegar
• 16 slices of french bread, toasted to crostinis or grilled

Mix all the ingredients in a medium bowl. Cover and chill while you make the crostinis.  Spoon shrimp mixture on crostini and consume.  For an appetizer I would recommend keeping the shrimp mixture in a bowl next to the crostinis for people to spoon on as needed so the bread doesn't get soggy.

Almond Joy Energy Bites

I have food processor problems. I am missing the blade for my giant processor so I grate with the big one, always give the blender a feeble attempt, then I whip out my baby processor and do batch, after batch, after batch. The amount of dirty dishes I accumulate when I go to process food is incredible.  These guys took 7 batches in my mini processor and were definitely worth it.

I made these for Steven's soccer team and they asked if they were cake balls.  Um if I made dates tastes like cake balls then I think we are winning.

Almond Joy Energy Bites
Adapted from Gimme Some Oven

• 12 ounces Medjool dates, pitted
• 2 cups almonds
• 1/2 cup shredded coconut
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon coconut oil
• 1 tablespoon vanilla extract

Add everything to a food processor. Pulse to combine then blend for about 3 minutes.  The mixture will be crumbly for a while then all of a sudden start to clump and stick.  That's good!

Use a cookie scoop or your hands to measure out your balls to desired size. Roll into balls. Keep in the refrigerator for up to two weeks in an airtight container.

Next time: roll the balls in some coconut flakes for extra flair

Sunny Side Up Onion Rings

This isn't really a recipe but was cute and delicious.  The onions sizzled up nicely and added a tangy taste to the eggs.

Sunny Side Up Onion Rings

• oil
• onions, sliced into 1/2 inch rings
• eggs

Heat oil in a skillet over medium heat. Throw on some onion rings. When slightly browned flip!

Crack an egg in the middle of each ring. Add a tablespoon of water or two to the skillet and cover. Cook until your egg is at desired done-ness.

Pizza Sauce

Going for a truly homemade pizza is a three-step process.  The cheese/topping layer is a given, the crust level is the hardest, and my first attempt at the sauce level was a triumph! This recipe is the perfect amount for a 9 by 13 pizza with a little left over for dipping. Its thick, hearty, and saucy.

Pizza Sauce
Adapted from Cooking Light (don't judge, my mother in law loves them)

• 2 tablespoons extra virgin olive oil
• 5 cloves garlic, minced
• 28 ounce can San Marzano tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon oregano

Heat olive oil in a medium skillet over medium heat.  Add garlic and cook until fragrant. Add the San Marzano tomatoes and juice.  Crush tomatoes with a potato masher or fork.  Add salt and oregano. Bring to a boil then reduce to a simmer for 30-40 minutes (stirring occasionally) until the consistency of pizza sauce.

French Bread

Whelp there goes any chance I had of being skinny. How did I not know how easy it was to make french bread. EASY. You need a couple of hours and some flour then bam - french bread. 

French Bread
Makes 2 small loaves
Adapted from Praire Homestead

• 1 1/4 cup warm water
• 2 teaspoons sugar
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon kosher salt
• 3 1/2 cups flour
• 1 egg, beaten with a tablespoon of water

In a large bowl stir warm water, sugar, and yeast until everything is dissolved.  Stir in salt and then as much flour as you can- you might not need the full amount or you might need a little more.

Knead on a lightly floured surface for 7 minutes - dough should be smooth and elastic. Roll in a ball and place back the bowl. Cover with a kitchen towel and let rise for an hour. It should double in size.

Place dough back on the counter and divide in half.  Rolls each half to a 10" by 8" rectangangle. Roll longwise to form a log. Wet your hands and pinch the ends together and also pinch the seam of the end of the roll together. Place on a greased pizza stone, cover, and let rise for 30 minutes.

Preheat the oven to 375F and prepare the egg wash - one egg beaten with a tablespoon of water.  Brush the top of the loaves and make four cuts along the top of each loaf with a serrated knife. 

Bake for 20-25 minutes until the top is golden brown.  Serve warm with lots of butter.

Very Veggie Spaghetti Squash

Obviously, this is for Steven. Vegetable on vegetable on vegetable in a bed of vegetables. He was so pleased. And I was so pleased that I made it with a batch of french bread. You have to have something to sop up the extra vegetable juices.

Very Veggie Spaghetti Squash
Adapted from Iowa Girl Eats

• medium sized spaghetti squash
• italian seasoning, garlic salt and pepper
• olive oil
• 1/2 small red onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 2 cups spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted and sliced kalamata olives,
• 1/4 cup lightly packed fresh basil, chopped

Preheat the oven to 400 degrees. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and place cut side down on a baking sheet.  Roast for 30 to 40 minutes until you can push on the skin and it gives. Let cool for 10 minutes Then use a fork to pull the spaghetti into a bowl. 

Meanwhile, heat a couple of glugs of olive oil into a large skillet over medium-high heat.  Add onion, sprinkle of italian seasoning, garlic salt, and pepper.  Stir until onion is tender- 5 minutes.  Add garlic and saute for a minute more.  Add tomatoes and saute until they start breaking down - 2 minutes. Add spinach and saute it starts to wilt - 1 minute.  Add the rest of the ingredients stir to mix and serve.

Cream Cheese Icing

In my head I know exactly what I want some foods to taste like. Carrot cake, lemon pound cake, biscuits, and spaghetti meat sauce. I just haven't been able to nail my perfect version. The icing for the carrot cake, however, has been achieved.  Just need the perfect carrot cake to put under it. And I may have gotten a bit carried away with the nuts....

Cream Cheese Icing
Makes enough for a 2 layer cake or 9 by 13 sheet cake.

• 16 ounces of cream cheese, softened and cut into pieces
• 6 tablespoons unsalted butter, softened and cut into pieces
• 1 1/2 teaspoons vanilla extract
• 4 1/2 cups powdered sugar

With an stand mixer, beat the cream cheese and butter on medium speed until smooth - 3 minutes.  Add vanilla and beat well. Gradually add the sugar a cup at a time on medium speed until creamy.  Taste between each cup to reach desired sweetness.

Cover and refrigerate for 2-3 hours before using. Don't refrigerate longer or it will be too hard to frost.

Bacon Jam

Bacon is still trendy right?? This tasted disappointing when it was first cooked but once it cooled down in the fridge was amazing! We put it on toast, in scrambled eggs, in a simple pasta dish- anything that needs to be a little more meaty. It would be easy to make ahead for a party or give as a gift. Bacon Jam.

Bacon Jam
Adapted from I am a food blog

• 1/2 pound bacon, chopped
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 2 tablespoons maple syrup
• red pepper flakes

Cook bacon in a medium saucepan over medium high heat, stirring occasionally, until its crispy and lightly browned. Transfer to a paper towel lined plate.

Sponge off all buy 1 tablespoon of bacon drippings. Add onions, garlic, and the desired amount of red pepper flakes. Cook until onions are translucent.

Add vinegar, brown sugar, and maple syrup.  Bring to a boil and scrape up any brown bits. Add the bacon back in then reduce heat to a simmer.  Cook for 30 minutes until liquid is syrupy and thick.

Transfer to a food processor and pulse until jam. Refrigerate until cool and thick. Add to everything: pasta, eggs, toasts, crostinis.

Spam and Pineapple Fried Rice

You guys! I got Steven to eat Spam! And, he liked it! He stole took my leftover kimbap (korean seaweed rolls) that I made at Kim's house and deep inside, unbeknownst to him, lied SPAM.  I was hoping it would unleash a hidden monster craving all things sweet and fattening, but he is still a veggie eater.

I however, now retain the right to cook with it and he better be damn excited about it.

Spam and Pineapple Fried Rice
Adapted from I am a Food Blog
Total time: 45 minutes
Serves 4

• 1 can spam, cubed
• oil
• 4 eggs, beaten
• 1 onion, diced
• 3-4 cups, cold, day old, cooked rice
• 1 small pineapple, diced
• 1/2 bunch green onions, sliced (optional)
• 1 cup frozen peas
• sriracha
• fried egg

Bring out your largest skillet and a large serving bowl. Heat over medium-high heat.

Add the spam cubes and cook until crispy and browned. Remove to large bowl.

Heat oil and add eggs.  Scramble and remove to the large bowl while still a little runny.

Add more oil then add the onions. Cook until translucent.  Add more oil and add the rice.  Fry while stirring occasionally until it's heated through.

Add the spam, eggs, pineapple, green onions, and peas. Stir and cook until everything is heated through. Then remove to the large bowl.

Meanwhile, in a different skillet fry up an over easy egg for each person eating.

Serve rice, topped with a fried egg over easy, topped with a sriracha drizzle.

Update 7/5/2017- use canned chucks of pineapple drained in a pinch. Fresh rice can be used but old is better.

Chicken Schnitzel

Slowly but surely we are swearing off our favorite restaurants because I can make their signature dish just as well and a lot cheaper.  This schnitzel took off King's Biergarten- we will just have to buy our own giant glass boots for our beer.

This recipe involved a mallet and smashing some chicken.  I thought it would be a tough job and swung a little to hard the first round. The chicken breast may have exploded. Gentle taps, people, gentle taps.

Chicken Schnitzel
Adapted from What's Gaby Cooking

• 2 skinless, boneless chicken breasts
• kosher salt and ground pepper
• 1 cup all purpose flour
• 1 lemon worth of zest <--secret ingredient
• 1 teaspoon garlic powder
• 2 large eggs
• 2 cups panko breadcrumbs
• oil
• freshly chopped chives
• lemon wedges

Place chicken breasts in a plastic bag one at a time, zip it up, and pound it with a rubber mallet until they are 1/2 inch thick.

Prep three bowls: 1) flour, salt and pepper, lemon zest, garlic powder  2) eggs, beaten 3) panko breadcrumbs. Also prep a plate with paper towels on it next to the frying pan.

Heat a half of inch of oil in a frying pan over medium high heat. It should be hot and shimmering before you add the chicken.

Then the dunking process. I like to get my hands in there to make sure every crevice is floured, egged, and breaded. Do this part right, it's important. Then into the frying pan. Cook until it's golden brown about 2-3 minutes then flip and 2-3 on the other side. Cut a little piece to make sure it's cooked through. Remove to the power towel lined plate.

Serve with chives and a squeeze of lemon.

Sauteed Brussels Sprouts with Bacon

My two year old told me to "kiss my butt" today.  In a - he fell and hurt it and only a kiss could cure his bruised bum - kind of way, but still it took me by surprise. I faked it then made Brussels sprouts for dinner. Take that, toddler.

Sauteed Brussels Sprouts with Bacon
Adapted from Simply Whisked

• 1 cup chopped bacon pieces, uncooked
• 2 garlic cloves, minced
• 1 pound brussel sprouts, trimmed and quartered
• 1 tablespoon soy sauce
• 1 tablespoon dijon mustard
• 1 teaspoon brown sugar

Heat a large skillet over medium heat and add the chopped bacon in a single layer to cook.  Add the garlic and saute while stirring until the bacon is almost crispy.

Add the rest of the ingredients and stir while cooking. If the Brussels sprouts are large and not cooking fast enough add a couple of tablespoons of water and cover until Brussels sprouts are tender.

Thick and Chewy Granola Bars

Granola bars - or the quickest way to clean out your pantry.  This recipe calls for 2 to 3 cups of dried fruit or nuts and I managed to empty out 5 almost-empty bags of stuff and gain a good corner of the pantry back.

I made these for Steven's first soccer match and they actually won. And yes, Steven is the adult I take care of.  They were devoured. I think people thought they would healthy because they were homemade, but I can add in just as much corn syrup and sugar as General Mills. Mine taste better though.

Thick and Chewy Granola Bars
Adapted from Smitten Kitchen

• 1 2/3 cups quick oats
• 1/2 cup sugar
• 1/3 cup oat flour (or 1/3 cup oats finely ground through a food processor)
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 to 3 cups dried fruit and nuts, I cleaned out my pantry of all leftover open bags of fruit and nuts
• 1/3 cup peanut butter
• 1 teaspoon vanilla extract
• 6 tablespoons melted butter
• 1/4 cup honey
• 2 tablespoons light corn syrup
• 1 tablespoon of water

Preheat the oven to 350F and line an 8" x 8" x 2" with parchment paper long enough to cover two parallel sides. Grease the parchment paper and pan where the parchment paper doesn't cover.

Mix the dry ingredients in a big bowl and the wet in a smaller bowl. Then combine in the big bowl until crumbly. Spread and push down in the parchment paper lined pan.  Use parchment paper or saran wrap to press down and pack.

Bake for 30 minutes until the top starts to brown - they will still be chewy on the inside. Cool for 20 minutes on a cooling rack until the pan is room temperature then cool in the fridge until the bars are cool.  

Pull parchment paper up to remove the bars then cut with a serrated knife.  Then use parchment paper to squeeze the bars to form into bar shape.

Keep in an airtight container or individual plastic bags in the refrigerator. I hear they also freeze well.

Honey Garlic Pulled Beef

Cook it once and eat off it all week. This Asiany pulled beef was used for rice bowls for us but would make a great banh mi sandwich on french bread with pickled veggies!

Honey Garlic Pulled Beef
Adapted from Sweet peas and Saffron

• 2 pounds boneless beef shoulder roast
• 1 cup chicken stock
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon worcestershire sauce
• 6 cloves garlic, minced

Cut the beef in half lengthwise and trim any big chunks of fat off. Place the meat in a single layer in the crockpot.

Whisk together the rest of the ingredients and pour over beef. 

Cook for 8 hours on low. Remove beef from slow cooker to a bowl and shred.  Add 2/3rd of the cooking liquid back and toss to coat.

Honey Garlic Beef Rice Bowls
Dressing (enough for 4 bowls):

• 2 tablespoon olive oil
• 2 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon sesame oil
• 1 clove garlic, minced

Rice Bowls:

• cooked rice, slightly cooled
• honey garlic beef
• red cabbage
• carrot, shredded
• cucumber, sliced
• cilantro
• sesame seeds

In a small bowl combine dressing ingredients and stir until sugar is dissolved. 

Warm honey garlic beef in a frying pan over medium heat for 5 minutes.

Create a rice bottom in your bowl then top with the rest of ingredients.  Add dressing right before serving.

Broccoli Cheese Tots

It's amazing how if I add a vegetable to the name Steven becomes instantly excited. The man loves vegetables. Maybe I wouldn't be sneaking dessert alone if I made spinach brownies.

These are pretty much Cauliflower Cheese Tots but with broccoli and were instantly declared blog worthy by produce-enthused old man. 

Broccoli Cheese Tots
Adapted from I am a Food Blog

• 12 ounces broccoli florets
• 1 large egg
• 1/4 cup sliced green onions
• 2/3 cups shredded sharp cheddar
• 1/2 cup panko
• salt and freshly ground pepper
• ketchup or sriracha to serve

Preheat the oven to 400F and have a baking sheet lined with parchment paper ready.

Blanch the broccoli for 1 minute in boiling water shock it with ice water.  Drain well and pat dry.

Finely chop the broccoli and mix with the rest of the ingredients (aside from ketchup). Scoop the mixture up with your hands and squeeze out any excess liquid to an empty bowl. Form into tot shape and place on the prepared baking sheet.  Repeat until done. 

Bake until golden brown, 18-20 minutes, turning the baking sheet halfway. Serve with sriracha or ketchup. 

Caprese Salad with Avocado

More like capr-EASY salad. Hey-oh. We served this with the Greek Chicken and Potatoes and it was a hit.  Bonus points if you grow your own tomatoes.

Caprese Salad with Avocado

• 10 ounce package of cherry tomatoes, quartered
• 1 tablespoon olive oil
• sprinkle of salt, pepper, and garlic powder
• 2 tablespoons chopped fresh basil
• 8 ounce fresh mozzarella, cut into bite sized pieces
• 1 small avocado, pitted, peeled, and chopped

In a medium bowl combine tomatoes, olive oil, and spices. Add basil and mozzarella.

Right before serving add avocado and toss to coat. Serve.

Greek Style Shrimp Scampi

Super quick and just about as light as a pasta dish can get.  And if you serve with a salad it totally cancels out the pasta. Those are the rules.

Greek Style Shrimp Scampi
Adapted from Dinner: A Love Story

• oil
• 2 cloves of garlic, minced
• 28 ounce can of tomatoes, whole, crushed, or diced. I used fresh and homegrown
• pound of shrimp, peeled and deveined
• feta
• parsley
• juice from half a lemon
• salt and pepper
• serve over pasta

Preheat the oven to 425F.  In an ovenproof skillet, heat the oil over medium heat and saute garlic until fragrant.  Drain and add the tomatoes while stirring and breaking them up. Cook for about 10 minutes.  

Add shrimp and cook until it starts to turn pink all over, just about 3 minutes. 

Sprinkle feta on top and move to the preheated oven for about 5 minutes.  Remove from oven, add parsley, lemon juice, salt, and pepper. Serve on top of pasta.

Greek Chicken and Potatoes

"These were the perfect leftovers to take to work- protein to keep me full and potatoes for strength" - Steven, whose calculator at work is so heavy he needs to carb-load to make it through the day.

Greek Chicken and Potatoes
Adapted from What's Gaby Cooking
Serves 4

• 1/2 cup fresh lemon juice
• 4 cloves garlic, roughly chopped
• 4 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped basil
• 1 tablespoon finely chopped oregano
• 1 tablespoon finely chopped rosemary
• 1 tablespoon finely chopped thyme
• 1 teaspoon red pepper flakes
• 1/2 cup olive oil
• 1 whole chicken cut into breasts, thighs, and legs
• 6 medium gold potatoes, cut bite sized pieces
• garnishes: medium diced cucumbers, halved cherry tomatoes, crumbled feta

Stir lemon, garlic, herbs, red pepper flakes, and olive oil in a bowl.  Pour 3/4ths in a large ziplock bag and reserve 1/4th.  Add chicken to the ziplock bag and marinate in the fridge for 12-24 hrs.

Preheat the oven to 375F.

Place potatoes in a large cast iron skillet and mix with the reserved marinade. Add the marinated chicken on top.  Roast for 1 hour and 15 minutes.

Top with garnishes and serve. Make sure you spoon some lemon sauce from the bottom of the skillet over your chicken.

I got lazy and used chicken breast but a whole chicken with skin cut into quarters would have been better.

Roasted Ranch Carrots

I always have carrots in my fridge but I never know what to do with them.  You need two but are forced to buy twenty, amiright? These roasted up great and still had a bit of crunch in the middle which is by far preferable to an overcooked carrot.  

Roasted Ranch Carrots
Adapted from Damn Delicious

• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon dried dill
• 1/4 teaspoon ground black pepper
• 10 carrots, peeled or 16 ounce package of baby carrots
• 2 tablespoons olive oil
• garnish: 2 tablespoons chopped parsley 

Preheat the oven to 400F. 

To make the ranch seasoning combine: parsley, garlic, onion, salt, dill, and pepper in a small bowl.

Place carrots in a single layer on a baking sheet and toss with olive oil, then toss with ranch seasoning mix. Bake for 18 minutes until tender.  Garnish with parsley and serve.

Energy Balls

Or as Henry simply calls these "BALLS BALLS BALLS BALLS BALLS!". Don't be fooled - these are some high calorie (energy = calories) treats but they are filled with healthy, trendy foods and they are insanely filing and easy to make.

Energy Balls
Adapted from Gimme Some Oven

• 1 cup old fashion oats oatmeal (dry and uncooked)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup chocolate chips
• 1/3 cup honey or agave nectar
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract

Stir all ingredients in a medium bowl until thoroughly combined. Cover and chill for 30 minutes.

Roll into balls 1 inch balls (makes about 20 balls). 

Keep refrigerated for up to 1 week.

Pork Braised in Milk

Oh my goodness- good! This sounds weird (you will understand once you make it), but fight for your milk cluster bits. They go fast!  It takes a long while to make but its a leave on the stove and check on it occasionally situation.  I'm making this the next time my in-laws visit.

Pork Braised in Milk
Adapted from Dinner: A Love Story

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 pound pork loin
• 1 teaspoon salt
• freshly ground pepper
• 1/2 teaspoon ground nutmeg
• 2 1/2 cups whole milk

In a pot that is just large enough to whole the pork loin in a single layer, heat the butter and oil. Brown the meat on all sides. 

Add the rest of the ingredients and bring to a boil then reduce to a simmer.  Leave the lid slightly open.  Cook for 2 hours, occasionally turning the meat. 

By the time the 2 hours is up the milk should be in small brownish clusters. If not, check to make sure the meat is cooked then remove to a cutting board and turn up the heat until small brownish clusters form. 

Remove meat to a cutting board, add 2 tablespoons of warm water to the pot and turn the heat to high.  Boil the water away while scraping all the cooking residue in the pot.  Spoon the sauce with the milk clusters on top of the pork.

Herbed Baked Eggs

This was very fancy, and if I had a more small oven-proof bowls I'd make it for all my friends. This is great for a big brunch gathering because you can make all the eggs at the same time... as long as you have the hardware.

 

Herbed Baked Eggs

Adapted from Shutterbean 

• 1/4 teaspoon minced fresh garlic
• 1/4 teaspoon minced fresh thyme leaves
• 1/4 teaspoon minced fresh oregano leaves
• 1 tablespoon minced fresh parsley
• 1 tablespoon freshly grated Parmesan

• 6 large eggs
• 2 tablespoons heavy cream
• 1 tablespoon butter
• kosher salt and freshly ground pepper

Preheat the broiler for 5 minutes and place the oven rack 6 inches from the top.

Mix the first 5 ingredients in a small bowl. Crack 3 eggs into 2 small bowls or cups without breaking them - you won't be baking in these dishes but you need to have the eggs ready.

In 2 individual baking dishes, I used cornwell, place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish.  Broil for 3 minutes and remove from the oven. It should be bubbly.  

Quickly add the eggs, sprinkle evenly with the herbs and salt and pepper.  Broil for 5 minutes watching it carefully. The white should be done and it will cook even after removing from the oven. Set for a minute then serve hot with toast.

Chicken Mushroom Marsala

And I think we found our newest hit. This came together in about 40 minutes and left Steven with a mostly full bottle of wine to drink, so no complaints coming from him.  In fact, "Put in on the blog and in the rotation" was stated. The extra glass of wine didn't hurt my most gentle critic. 

Chicken Mushroom Marsala
Adapted from What's Gaby Cooking

• 2 chicken breast, sliced in half to create 4 thin chicken breasts
• 2 tablespoons butter
• herbs de provence, kosher salt, and pepper
• all purpose flour
• 2 cups sliced mushrooms
• 2 shallows, roughly chopped
• 1/2 cup French red wine 
• 1/2 cup chicken broth
• fresh herbs for garnish

Melt butter in a saute pan over medium-high heat.  Season the chicken with a sprinkle of herbs de Provence, salt, and pepper. Then dust with all purpose flour.

Sea chicken in the butter for 3 minutes on each side until fully cooked (cut in half to make sure). Remove to a plate and set aside.

Add shallots and mushrooms to the pan and saute for 5 minutes until the mushrooms are golden brown.  

Deglaze with red wine and scrape all the browned bits off the bottom of the pan.  Add chicken stock and cook for 5 minutes until the sauce is thickened.

Return the chicken back to the pan and serve over pasta. Put fresh herbs on top for garnish.

Frito Pie

I haven't thought about or eaten a good old frito pie in so long.  Are they still in style? Can food be out of style? Regardless, this was amazing, Joy the Baker really knows her way around spices.

I googled it and found nothing about frito pie but I was born in the year where sushi became trendy. Good to know!

Frito Pie
Adapted from Joy the Baker's Chili

• tablespoon of olive oil
• large white onion chopped, half cup reserved from topping
• 1 pound ground beef
• 1 large clove garlic, minced
• 16 ounce can of tomato sauce
• 2 tablespoon honey
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne powder
• salt/pepper
• Fritos corn chips
• toppings: shredded sharp cheddar, chives, sour cream

Heat olive oil in a large skillet over medium-high heat.  Add onions and cook until tender and translucent about five minutes.

Add ground beef and garlic. Break up the ground beef as it cooks through about 8 minutes.

Add the tomato sauce, honey, and spices. Stir and bring to a simmer.  Taste and season as desired. Simmer down to desired thickness.

Make frito pie bowls starting with a frito base, cover in chili, and top with sharp cheddar, a bit of sour cream, and chives.

Salmon with Yogurt Dill "dip"

My "good eater" is now refusing anything that isn't "milk with cereal" or peanut butter and jelly.  As a kid I feel like my parents made me try stuff all the time. As an adult how the heck do you make kids try things!? I don't want to cram it down his mouth... but I'm not above that either. This salmon was freakin' delicious, not that Henry will ever know even though it had a "dip".  It also is a legitimate 30 minute meal and that includes preheating the oven, not that Henry cares. Rude.

Salmon with Yogurt Dill Sauce
Adapted from Dinner: A Love Story

• 1 pound salmon filet
• 1/2 cup plain (greek) yogurt
• 2 heaping teaspoons dijon mustard
• 1 tablespoon chopped dill
• squeeze of lemon
• salt and pepper

Preheat the oven to 400 degrees F and line a baking sheet with foil.

Sprinkle salmon with salt and pepper then bake for 20 minutes.

Meanwhile combine the rest of the ingredients in a small bowl. 

Serve salmon with a smear of sauce.

Martha's Macaroni and Cheese

I know I already posted a mac and cheese, but can you really have too much mac and cheese?? This one is snobby and adult friendly with Gruyere cheese. A Martha Stewart classic.

 

Martha's Macaroni and Cheese
Adapted from Smitten Kitchen
Serves 6

• 4 tablespoons butter, divided - plus more for the casserole dish
• 3 slices white bread, crusts removed, cut into 1/4 inch squares
• 2 3/4 cups milk
• 1/4 cup AP flour
• 1 teaspoons salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 and 1/4 grated sharp cheddar cheese
• 1 cup grated Gruyere
• 1/2 pound elbow macaroni

Preheat oven to 375 degrees F. Butter a 9 by 9 casserole dish and set aside. 

Melt 1 tablespoon of butter in a medium bowl in the microwave. Add bread and toss, set aside.

Warm milk in a medium pot over medium heat.  Meanwhile melt 3 tablespoons of butter in a medium skillet over medium heat.  Once the butter is bubbling add the flour. Cook, whisking for 1 minute.

While whisking, pour the hot milk slowly into the butter/flour mixture.  Continue cooking and whisking until the mixture smooths, bubbles, and becomes thick about 10 minutes.

Remove skillet from heat, stir in all seasonings, 1 1/2 cups of cheddar cheese and 3/4 cups of the Gruyere.  Set cheese sauce aside.

Cover a large pot of salted water and bring to a boil.  Add macaroni and cook until the outside is cooked but inside is underdone. About 3 minutes. Drain in a colander, rinse in cold water, and drain well.  Stir the macaroni into the cheese sauce.

Pour the macaroni into the casserole dish and sprinkle with the rest of the cheese. Add the bread cubes on top.  Bake into golden brown and cooked through (30 minutes). Let rest for 5 minutes then serve.

Next time:  I wasn't a big fan of the bread cubes. Next time I might just omit entirely or sprinkle panko on top.

Buttermilk Cheddar Biscuits

These are good for breakfast, lunch, or dinner. So versatile. The name of the game is keeping the butter cold and pea-sized. That's what makes it flaky. Cold butter, cold milk, cold eggs, and cold hands help!

Buttermilk Cheddar Biscuits

Adapted from Shutterbean

• 2 cups all purpose flour, plus more as needed
• 1 tablespoon baking powder
• 1 1/2 teaspoon kosher salt
• 12 tablespoons cold unsalted butter, diced
• 1/2 cup cold buttermilk
• 1 cold egg
• 1 cup sharp cheddar, grated
• 1 egg beaten with a tablespoon of water
• sea salt

Preheat the oven to 425F and line a baking sheet with parchment paper.

With an electric stand mixer combine flour, baking powder, and salt with the paddle attachment.  Put the mixer on low, add the butter and mix until the butter is the size of peas.

Meanwhile, combine the buttermilk and egg in a small bowl and beat.  Quickly add to the mixer on low until just combined. Sprinkle in the cheddar while the mixer is still on low. Mix only until combined.

Dump onto a well flour surface and knead 6 times.  Push the dough into a 10 by 5 inch rectangle (measure it). Then cut in half lengthwise then across in quarters to have 8 biscuits.  Move to the baking sheet. Brush with beaten egg, sprinkle with salt, then bake for 20 minutes until tops are golden brown.

Cheddar Cornmeal Pancakes

We had our babymoon over a month ago and I'm still too tired to talk about it.  We skipped the vacation part and even the stay-cation part and got straight down to work. We had a huge to-do list so I slipped in a fancy breakfast...you know, for strength.

We turn these dead and miss matched plants.

Into new shrubs that are way too small for house. They will grow...right?

We also put in a ton of grass, new borders, and built a bunk bed.  We have never put so much into a day and it could not have been done without this breakfast.

Cheddar Cornmeal Pancakes
Adapted from Shutterbean

Alert: "Pancakes" is a terrible way to describe how these taste. It's more like fried cornbread. Amazingly delicious and savory not sweet.  Next time we will use it as a side with country ham and fried eggs (over-easy, because there is a right way and a wrong way, people).

• 3/4 cup cornmeal
• 1/4 cup flour
• 3 tablespoons fresh chives, finely chopped
• 1/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3/4 cup plain sparkling water - not sure why but too scared to skip it!
• 1/4 cup plain greek yogurt
• 3/4 cup shredded sharp cheddar cheese
• butter for brushing the skillet
• yogurt, cooked bacon, chives, and extra cheese for topping

In a medium bowl, whisk: cornmeal, flour, chives, baking soda, salt, pepper.  Add the sparkling water and yogurt and whisk to combine.  Cover and let stand at room temp for 1 to 3 hours (this is when you get started on all the yard work).  

Stir in the cheese.  Heat a skillet to medium high heat. Spray with non-stick spray or melt some butter on the hot skillet. Cook 1/4 cup of batter at a time.  Wait until the pancake starts to bubble then flip. When both sides are golden brown remove from heat and start again. Make sure the skillet is buttered between each batch. 

Serve with yogurt, bacon, chives, extra cheese......and ham and over easy fried eggs.